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PrintA taste of Trula
A refreshing taste of Tulsa.
Perhaps one of the best features of Tulsa’s newly renovated Mayo Hotel is its restaurant, Trula. Named after the original hotel’s long-time resident, socialite Trula Austin, the restaurant serves as a meeting place for both business and social gatherings.
Dedicated to using local ingredients as often as possible, chef Neall Bailey and his staff offer a variety of food and drinks that will satisfy even the pickiest of taste buds.
Specialties include sommelier Ashley McClane’s signature Rose Mint Julep (see recipe below), Bailey’s crispy seared seabass and pastry chef Mark Mazany’s chocolate Dobash cake.
Trula’s food is complemented by its setting: a modern yet mature hotel that has, once again, come to life.
For reservations or more information, call 895-8403 or visit www.themayohotel.com/hotel_dining.php.
Trula’s Rose Mint Julep
1 full yellow rose
2 cubes of raw sugar
4 mint sprigs
crushed ice
2 ounces Four Roses Bourbon
1 ounce simple syrup
1 tablespoon powdered sugar
Muddle one full yellow rose with 3 mint sprigs and 2 cubes of raw sugar in a glass. Fill glass with crushed ice all the way to the top. Add 2 ounces 4 Roses Bourbon and top with simple syrup. Garnish with 1 mint sprig and yellow rose sprinkled with powdered sugar.
