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Maestro is an ambitious Latin American inspired craft bar and restaurant in downtown Tulsa, located in Santa Fe Square on the edge of the Blue Dome District. Our thoughtful bar program focuses on sugarcane and agave spirits, including mezcal, tequila, and premium rums. Led by Aaron Post, the creator of Valkyrie and Saint Vitus, our team crafts classic and original cocktails that highlight technique and tradition. Our passion is focused on agricultural products made sustainable and based around the ideas of land, labor, love, and lime. Join us for a distinctive bar experience, with happy hour Tuesday through Friday from 4-6pm.
Hours
| Saturday | 4 PM–12 AM |
| Sunday | 4–11 PM |
| Monday | Closed |
| Tuesday | 4–11 PM |
| Wednesday | 4–11 PM |
| Thursday | 4–11 PM |
| Friday | 4 PM–12 AM |
Address and Contact Information
Address: 507 E 2nd St S, Tulsa, OK 74120
Phone: (539) 525-0553
Website: http://maestrotulsa.com/
Menu Photos
Order and Reservations
Reservations: opentable.com
Related Web Results
Maestro | Tulsa Cocktail Bar for Agave, Rum & Small Plates
Downtown Tulsa’s sugarcane and agave bar in Santa Fe Square. Classic and original cocktails, mezcal and premium rums, and Latin‑inspired small plates.
Maestro (@maestrotulsa) · Tulsa, OK – Instagram
Latin American & Caribbean Cuisine Agave & Sugarcane Cocktails Open 4pm Tue-Sun | 21+. Reservations Welcome. Photo by Maestro in Downtown Tulsa.
Maestro Restaurant – Tulsa, OK – OpenTable
Maestro is an ambitious Latin American inspired craft bar and restaurant in downtown Tulsa, located in Santa Fe Square on the edge of the Blue Dome District …
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Reviews
Sarah Rogers
I just ate here and it’s the best restaurant in downtown Tulsa, and I must say, it exceeded expectations. Every aspect, from thee vibe to the staff and cuisine, was top-notch. The food was so delicious that it’s surprising more people weren’t there. My partner’s burger and my pork chop were both exceptional, with the pork chop being particularly delicious with its accompanying avocado sauce. The drinks were excellent as well. At around $112 ($140 with tip), we’ll definitely add this spot to our rotation of restaurants we enjoy in Tulsa.
… moreJared Gleaton
Atmosphere and Service
The atmosphere at Maestro still carries that new-restaurant energy—a mix of varnish, citrus, and promise. Warm golden light glows from woven dome fixtures above caramel-toned booths, while music hums at the perfect level for conversation. The space strikes a balance between comfort and sophistication, anchored by an inviting open bar.
Service mirrors the polish of the room: attentive but unforced. Water glasses never sit empty, recommendations feel sincere, and the bartender channels Valkyrie’s trademark touch—asking about spirit and flavor preferences, even tailoring cocktails to complement your meal.
Food:
Tuna Ceviche ($21) Leche de tigre, ají amarillo, micro cilantro, sweet potato
The ceviche bursts with brightness—fresh, lively, and unapologetically acidic. The leche de tigre leads the charge, flooding the palate with citrus and heat before the tender tuna surfaces delicately at the finish. There’s a clean tickle of ají amarillo that lingers just long enough to remind you this dish has backbone. On its own, the acidity can overwhelm, but paired with the crisp sweet-potato chips, the dish finds its balance—vibrant, structured, and strikingly alive.
Wagyu Beef Tartare ($18) Salsa macha, aioli, chives, sourdough
Unctuous and decadent, the wagyu tartare rests atop a crisp slice of Country Bird Bakery sourdough—an elegant platform for an undeniably rich bite. The interplay of tangy aioli and silky beef strikes immediate harmony, while the salsa macha and toasted seeds (notably sunflower) introduce a welcome crunch and nuttiness. Yet, the dish leans indulgent to a fault; a visible pool of oil collects beneath, underscoring its weight. It’s deeply flavorful and texturally engaging but, undeniably heavy-handed.
Provoleta ($15) Provolone, chimichurri, sourdough
Rich and devilishly indulgent, Maestro’s provoleta lands bubbling in a cast-iron skillet, its nutty, caramelized crust forming a golden armor around an oozy, molten center. Each pull is pure cheese ecstasy; balanced by a bright, herb-packed chimichurri that cuts through the richness just enough to keep you coming back. The Country Bird Bakery sourdough is the perfect vessel for this molten decadence. Still, between the cheese’s natural oils and the chimichurri’s olive base, the dish leans heavy.
Pro tip: scoop a generous spoonful of that blistered cheese onto the papas bravas—the pairing borders on perfection.
Frita Cubana ($18) Chorizo-spiced beef, egg, cheese, onion, shoestring fries, aioli
A playful twist on the Cuban classic, this burger-inspired dish layers rich, runny egg over chorizo-spiced beef that leans more savory than spicy. The melted cheese and sweet caramelized onion add depth and richness, creating a flavor reminiscent of a creamy onion dip. The aioli brings much-needed brightness to cut through the heft, and the nest of crispy shoestring fries adds a satisfying crunch.
Arroz Con Mariscos ($38) Valencia rice, scallops, shrimp, mussels, chives
A decadent seafood dish that trades boldness for subtlety, this arroz con mariscos delivers gentle layers of shellfish flavor—shrimp sweetness, briny mussels, and the richness of seared scallops. The rice is cooked well and carries the essence of the sea. While the overall flavor is pleasant and balanced, each seafood component—from the shrimp to the scallops—was noticeably overcooked, dulling the delicacy the dish aims to showcase. A refined idea that misses its mark in execution.
Corn Soft Serve ($8) Sesame brittle, salsa negra
A beautiful and inventive dessert, the corn soft serve captures the toasted sweetness of roasted corn in silky, custard-like form. The salsa negra brings a smoky depth and a slow-building heat that plays brilliantly against the cold creaminess of the ice cream. Peanuts add a satisfying crunch, as does the sesame brittle—though the latter feels slightly mismatched, with a peanut brittle perhaps being a more natural fit.
… moreThe atmosphere at Maestro still carries that new-restaurant energy—a mix of varnish, citrus, and promise. Warm golden light glows from woven dome fixtures above caramel-toned booths, while music hums at the perfect level for conversation. The space strikes a balance between comfort and sophistication, anchored by an inviting open bar.
Service mirrors the polish of the room: attentive but unforced. Water glasses never sit empty, recommendations feel sincere, and the bartender channels Valkyrie’s trademark touch—asking about spirit and flavor preferences, even tailoring cocktails to complement your meal.
Food:
Tuna Ceviche ($21) Leche de tigre, ají amarillo, micro cilantro, sweet potato
The ceviche bursts with brightness—fresh, lively, and unapologetically acidic. The leche de tigre leads the charge, flooding the palate with citrus and heat before the tender tuna surfaces delicately at the finish. There’s a clean tickle of ají amarillo that lingers just long enough to remind you this dish has backbone. On its own, the acidity can overwhelm, but paired with the crisp sweet-potato chips, the dish finds its balance—vibrant, structured, and strikingly alive.
Wagyu Beef Tartare ($18) Salsa macha, aioli, chives, sourdough
Unctuous and decadent, the wagyu tartare rests atop a crisp slice of Country Bird Bakery sourdough—an elegant platform for an undeniably rich bite. The interplay of tangy aioli and silky beef strikes immediate harmony, while the salsa macha and toasted seeds (notably sunflower) introduce a welcome crunch and nuttiness. Yet, the dish leans indulgent to a fault; a visible pool of oil collects beneath, underscoring its weight. It’s deeply flavorful and texturally engaging but, undeniably heavy-handed.
Provoleta ($15) Provolone, chimichurri, sourdough
Rich and devilishly indulgent, Maestro’s provoleta lands bubbling in a cast-iron skillet, its nutty, caramelized crust forming a golden armor around an oozy, molten center. Each pull is pure cheese ecstasy; balanced by a bright, herb-packed chimichurri that cuts through the richness just enough to keep you coming back. The Country Bird Bakery sourdough is the perfect vessel for this molten decadence. Still, between the cheese’s natural oils and the chimichurri’s olive base, the dish leans heavy.
Pro tip: scoop a generous spoonful of that blistered cheese onto the papas bravas—the pairing borders on perfection.
Frita Cubana ($18) Chorizo-spiced beef, egg, cheese, onion, shoestring fries, aioli
A playful twist on the Cuban classic, this burger-inspired dish layers rich, runny egg over chorizo-spiced beef that leans more savory than spicy. The melted cheese and sweet caramelized onion add depth and richness, creating a flavor reminiscent of a creamy onion dip. The aioli brings much-needed brightness to cut through the heft, and the nest of crispy shoestring fries adds a satisfying crunch.
Arroz Con Mariscos ($38) Valencia rice, scallops, shrimp, mussels, chives
A decadent seafood dish that trades boldness for subtlety, this arroz con mariscos delivers gentle layers of shellfish flavor—shrimp sweetness, briny mussels, and the richness of seared scallops. The rice is cooked well and carries the essence of the sea. While the overall flavor is pleasant and balanced, each seafood component—from the shrimp to the scallops—was noticeably overcooked, dulling the delicacy the dish aims to showcase. A refined idea that misses its mark in execution.
Corn Soft Serve ($8) Sesame brittle, salsa negra
A beautiful and inventive dessert, the corn soft serve captures the toasted sweetness of roasted corn in silky, custard-like form. The salsa negra brings a smoky depth and a slow-building heat that plays brilliantly against the cold creaminess of the ice cream. Peanuts add a satisfying crunch, as does the sesame brittle—though the latter feels slightly mismatched, with a peanut brittle perhaps being a more natural fit.
Jennifer Jackson
This place is pure magic. The bar is bougie, the staff is friendly, and the food is from another dimension. We had the papas bravas, which was a huge portion and absolutely delicious. We also had the fritas cubana and it was maybe one of the juciest burgers I’ve ever had in my life. Their staff was knowledgeable on process and performance, and they knew exactly what they were talking about. Wonderful experience, will absolutely be back.
… moreTommy Keeter
We had an amazing time. Super hospitable, great drinks, food and service. Super unique. Love sharing dishes with friends and family. Will definitely go back!
… morecanaan kallweit
Exciting atmosphere. Love the food and the cocktails. Will definitely be back and will recommend to others.
… moreBrooke B
From start to finish, this place was phenomenal. The food was absolutely magnificent—every dish was flavorful, beautifully prepared, and clearly made with care. The service was truly top tier. Our waitress knew the menu like the back of her hand and explained everything so beautifully, making great recommendations and ensuring we had the perfect experience. You can tell she genuinely takes pride in what she does. 10/10 recommend—this is a must-visit, and we will definitely be back!
… moreVictoria Waldrup
My new favorite place for yummy upscale tapas and unusual cocktails. I had a virgin drink with ginger and lime…so amazing and refreshing. Very chill atmosphere with friendly knowledgeable bartenders/servers. This place deserves to exist and prosper!
… moreSarah S
Cocktail program is very unique and well suited to the overall theme of the restaurant! We really enjoyed the ceviche, wings and the burger was incredible.
The house mai-tini and nitro libre were hits. Our group doesn’t love mezcal, which narrowed down the cocktails we were interested in.
… moreThe house mai-tini and nitro libre were hits. Our group doesn’t love mezcal, which narrowed down the cocktails we were interested in.
Nicole Cain
I came alone but Lane and Grant made sure I wasn’t lonely. The food was wonderful but the company was better. Thank you so much
… moreDavid Post
We had Michoacan margarita and Daiquiri that were the best mixed drinks we’ve ever had. The Michoacan margarita was infused with so many wonderful ingredients including avocado, what a great taste experience! We came for the drinks but later we became hungry and tried some of the small Latin inspired dishes. We shared a Frita Cubana which is Chirizo-spiced beef, egg, cheese, onion, shoestring fries, and aioli on a brioche bun… So delicious! We then ordered the corn soft serve with sesame brittle and salsa negra. The flavor was amazing and it will shock everyone that tries it that soft serve ice cream can be so spicy and wonderful. How did the chef ever dream up that recipe!!! Our server, Grant, was very attentive and not pushy at all. He was very knowledgeable of the drinks and helped us to select the drinks that fit our tastes. The atmosphere in Maestro is warm and open feeling a with very fine Latin American decor. We were inside but can’t wait to try the great outdoor seating. Santa Fe Square is a tall U shaped structure so the sun goes behind the building early in the evening. When we walked thru the outside seating area at 8 pm it was shady with a cool breeze. Everyone has got to try this place. You won’t be disappointed!
… more