Meet the new chef at Grogg’s
Chef Andrew Donovan is in familiar territory at the Reserve, a farm-to-table restaurant using ingredients from the store's garden.
The Reserve, the restaurant at Grogg’s Green Barn, debuted its season with a new chef.
Chef Andrew Donovan is in familiar territory at the Reserve, a farm-to-table restaurant using vegetables, herbs and eggs right from the store’s 2-acre chef garden. From 2010-2014, Donovan and his wife owned the farm-to-table concept Brine and Bottle in Nags Head, North Carolina, which was featured on the Food Network. Donovan was most recently an executive chef in Pompano Beach, Florida.
Seasonal menus at the Reserve change each month through October, with eight-course dinners by reservation only on Friday and Saturday evenings. Vegetarian dinners are available.
The Reserve and Grogg’s are located at 10105 E. 61st St. To reserve a spot for dinner, go to reservetulsa.com.