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Welcome to 1925, an elegant dining destination nestled within the historic Mayo Hotel in Downtown Tulsa. More than just a dining experience, 1925 is a tribute to the elegance, glamour, and energy of a golden era. Guests are welcomed into an atmosphere that exudes classic Art Deco charm with modern sophistication, where every pour tells a story and every bite is steeped in Luxury. Indulge in a menu of expertly crafted dishes, each made with the finest ingredients and inspired by both tradition and innovation. Pair your meal with one of our signature cocktails, carefully mixed to perfection. Whether you’re savoring a special evening or enjoying a casual bite, 1925 invites you to experience a taste of history with every dish and drink.
Hours
| Saturday | 4 PM–12 AM |
| Sunday | 4–10 PM |
| Monday | 4–10 PM |
| Tuesday | 4–10 PM |
| Wednesday | 4–10 PM |
| Thursday | 4–10 PM |
| Friday | 4 PM–12 AM |
Address and Contact Information
Address: 115 W 5th St, Tulsa, OK 74103
Phone: (918) 895-8484
Website: http://1925atthemayo.com/
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Reviews
Jennifer Hallett
Went New Years Eve. Food was fabulous. I had short ribs my fellow diners had the popular chicken. Atmosphere is time period inspired. Featured “cocktails” service would be much better if larger rather than the traditional time period tiny glasses. Service was great but a tad bit rehearsed answers. Would dine again.
… moreJared Gleaton
Atmosphere
1925’s space is gorgeous. A dark interior (including the lighting) accented with gold strikes a balance between elegance and comfort, while modern light fixtures blend smoothly with Roaring Twenties touches. The music fits the theme without overwhelming conversation, making the room feel stylish yet inviting. For a hotel restaurant, it succeeds in creating a destination of its own.
Service
Service was handled by a team and was steady overall. Glasses stayed full, plates were cleared promptly, and our group’s complicated bill split was accommodated with ease. A few missteps—like a server stumbling over menu items such as foie gras—stood out, but these are issues that time and training will resolve. Attentive and flexible, the service supported the experience without intruding on it.
Dining
Jumbo Lump Crab Cake ($28)
A meaty crab cake opened the meal, resting on a bright white anchovy rémoulade. The first bite delivered clean notes of crab before giving way to the sharp, tangy salt of anchovy and a touch of acidity from the sauce, finishing with the faint licorice snap of fennel. It’s a triple-C thick crab cake—generous in portion, rich in flavor, and well executed.
Butter Poached Beef Carpaccio ($27)
A stunning carpaccio. Each bite bursts first with the richness of beef, then eases into the creamy, tangy lift of mustard horseradish from the aioli, before finishing with the briny pop of caviar. Beautifully balanced and full of flavor, this is carpaccio at its best—simplicity elevated to a wonderful level.
Lobster Fritto ($29)
Each bite of the lobster fritto was dense, lacking the airy texture the dish calls for. The batter flavor overwhelmed the delicate flavor of the lobster instead of highlighting it. The accompanying aioli offered a touch of tang, but overall the dish felt heavy and bland.
Black Cod ($34)
The cod was cooked well, with clean flavors that paired nicely with the buttery notes of beurre blanc. But the addition of salmon roe created an imbalance. Warmed by the sauce, the roe pushed the dish into overly salty, fishy territory, overwhelming the delicacy of the cod.
Wild Mushroom Bolognese ($27)
Rigatoni rested on a whipped mascarpone and ricotta cream, but the components never came together cohesively. The whipped mascarpone was heavy in portion yet bland, offering little flavor and muting other flavors on the dish. The bolognese leaned sweet from reduced red wine but lacked depth, and the mushroom element was barely noticeable.
Dry Aged Pork Tomahawk ($$$)
A standout of the evening, the pork special was cooked to perfection, delivering rich, savory notes balanced by a bright, herbaceous sauce. The polenta was well-seasoned and silky, tying the plate together. It was easily the most cohesive and well-executed dish of the night and should absolutely be a staple on the menu!
Cheesecake ($15)
The Basque-style cheesecake carried a traditional flavor profile, complemented by a fig-walnut jam and burnt orange sauce. The sauce brought bitter citrus notes balanced by sweet fig and the earthy depth of walnut, making for a bold accompaniment. Unfortunately, the cheesecake itself was frozen in the center, creating an abrupt temperature and texture shift that undercut the dish.
Dark Chocolate Torte ($13)
The chocolate torte was grainy with an almost metallic note. While the chocolate itself came through, the topping of hazelnuts, coconut, and seeds created an airy, gritty texture that distracted from the base. The anglaise added some creaminess underneath, but overall the dish missed the mark both texturally and in flavor.
… more1925’s space is gorgeous. A dark interior (including the lighting) accented with gold strikes a balance between elegance and comfort, while modern light fixtures blend smoothly with Roaring Twenties touches. The music fits the theme without overwhelming conversation, making the room feel stylish yet inviting. For a hotel restaurant, it succeeds in creating a destination of its own.
Service
Service was handled by a team and was steady overall. Glasses stayed full, plates were cleared promptly, and our group’s complicated bill split was accommodated with ease. A few missteps—like a server stumbling over menu items such as foie gras—stood out, but these are issues that time and training will resolve. Attentive and flexible, the service supported the experience without intruding on it.
Dining
Jumbo Lump Crab Cake ($28)
A meaty crab cake opened the meal, resting on a bright white anchovy rémoulade. The first bite delivered clean notes of crab before giving way to the sharp, tangy salt of anchovy and a touch of acidity from the sauce, finishing with the faint licorice snap of fennel. It’s a triple-C thick crab cake—generous in portion, rich in flavor, and well executed.
Butter Poached Beef Carpaccio ($27)
A stunning carpaccio. Each bite bursts first with the richness of beef, then eases into the creamy, tangy lift of mustard horseradish from the aioli, before finishing with the briny pop of caviar. Beautifully balanced and full of flavor, this is carpaccio at its best—simplicity elevated to a wonderful level.
Lobster Fritto ($29)
Each bite of the lobster fritto was dense, lacking the airy texture the dish calls for. The batter flavor overwhelmed the delicate flavor of the lobster instead of highlighting it. The accompanying aioli offered a touch of tang, but overall the dish felt heavy and bland.
Black Cod ($34)
The cod was cooked well, with clean flavors that paired nicely with the buttery notes of beurre blanc. But the addition of salmon roe created an imbalance. Warmed by the sauce, the roe pushed the dish into overly salty, fishy territory, overwhelming the delicacy of the cod.
Wild Mushroom Bolognese ($27)
Rigatoni rested on a whipped mascarpone and ricotta cream, but the components never came together cohesively. The whipped mascarpone was heavy in portion yet bland, offering little flavor and muting other flavors on the dish. The bolognese leaned sweet from reduced red wine but lacked depth, and the mushroom element was barely noticeable.
Dry Aged Pork Tomahawk ($$$)
A standout of the evening, the pork special was cooked to perfection, delivering rich, savory notes balanced by a bright, herbaceous sauce. The polenta was well-seasoned and silky, tying the plate together. It was easily the most cohesive and well-executed dish of the night and should absolutely be a staple on the menu!
Cheesecake ($15)
The Basque-style cheesecake carried a traditional flavor profile, complemented by a fig-walnut jam and burnt orange sauce. The sauce brought bitter citrus notes balanced by sweet fig and the earthy depth of walnut, making for a bold accompaniment. Unfortunately, the cheesecake itself was frozen in the center, creating an abrupt temperature and texture shift that undercut the dish.
Dark Chocolate Torte ($13)
The chocolate torte was grainy with an almost metallic note. While the chocolate itself came through, the topping of hazelnuts, coconut, and seeds created an airy, gritty texture that distracted from the base. The anglaise added some creaminess underneath, but overall the dish missed the mark both texturally and in flavor.
Ciara Cowan
Dining at 1925 at the Mayo is a reminder that Tulsa’s historic charm can be effortlessly paired with modern culinary artistry. Nestled inside the iconic Mayo Hotel, the ambiance alone sets the tone-dimly lit, intimate, and undeniably elegant. It’s the kind of space that invites you to settle in, sip something strong, and savor the night.
We shared the 14 oz striploin, cooked to perfection and served alongside a decadent smoked pomme purée and a rich mushroom medley. Each element on the plate spoke for itself-flavor forward and thoughtfully executed. The crab cake and feta dip excited us for the main meal with satisfying textures and bold tastes.
If there’s one area with room for improvement, it’s the temperature of the dishes. While everything was well-seasoned and prepared with skill, a salamander broiler in the kitchen could elevate the warmth and finish, ensuring the flavor lands at full impact.
The cocktails were balanced and inventive, though they did take a bit longer than expected to reach our table, it was probably one of the best French 75’s I’ve ever had. Still, the wait was softened by the graciousness of our server, Alesia, who was both kind and knowledgeable. She is someone who clearly loves what she does.
Overall, 1925 at the Mayo delivers a lovely, luxurious night out. With just a few tweaks, it could easily go from great to unforgettable.
… moreWe shared the 14 oz striploin, cooked to perfection and served alongside a decadent smoked pomme purée and a rich mushroom medley. Each element on the plate spoke for itself-flavor forward and thoughtfully executed. The crab cake and feta dip excited us for the main meal with satisfying textures and bold tastes.
If there’s one area with room for improvement, it’s the temperature of the dishes. While everything was well-seasoned and prepared with skill, a salamander broiler in the kitchen could elevate the warmth and finish, ensuring the flavor lands at full impact.
The cocktails were balanced and inventive, though they did take a bit longer than expected to reach our table, it was probably one of the best French 75’s I’ve ever had. Still, the wait was softened by the graciousness of our server, Alesia, who was both kind and knowledgeable. She is someone who clearly loves what she does.
Overall, 1925 at the Mayo delivers a lovely, luxurious night out. With just a few tweaks, it could easily go from great to unforgettable.
Travis N. Taylor, Ph.D.
Our experience at 1925 was nothing short of phenomenal. The food was amazing, the drinks were tasty, and the service was perfect.
I’ll start with a shout-out to our server, Nash, who was engaging, personable, and attentive without being overbearing. He was great!
We started with The Flapper for me and a gin and tonic for my wife. The Flapper was perfectly sweet and tart, and my wife’s drink included a generous pour for the price.
The cheese and charcuterie board was next. It was smaller than expected but ended up being a good portion for two people. The elements were perfectly selected (except the Bleu cheese, which I can’t stand) and delicious.
My wife had the salmon with potato puree and asparagus. While the asparagus was a bit tough, the overall flavor of her meal was very good.
I ordered to short rib with sweet potato puree. The meat was tender and moist, and the puree was a wonderful complement. I also had a hot toddy with my meal, and it was one of the best I’ve ever had.
Our compliments to the kitchen, front of house, and bar staff for making this a well-rounded, excellent experience. We will be back!
… moreI’ll start with a shout-out to our server, Nash, who was engaging, personable, and attentive without being overbearing. He was great!
We started with The Flapper for me and a gin and tonic for my wife. The Flapper was perfectly sweet and tart, and my wife’s drink included a generous pour for the price.
The cheese and charcuterie board was next. It was smaller than expected but ended up being a good portion for two people. The elements were perfectly selected (except the Bleu cheese, which I can’t stand) and delicious.
My wife had the salmon with potato puree and asparagus. While the asparagus was a bit tough, the overall flavor of her meal was very good.
I ordered to short rib with sweet potato puree. The meat was tender and moist, and the puree was a wonderful complement. I also had a hot toddy with my meal, and it was one of the best I’ve ever had.
Our compliments to the kitchen, front of house, and bar staff for making this a well-rounded, excellent experience. We will be back!
Marcia Hutchins
Server was sweet. But she was not knowledgeable in the menu. Martini came out in several parts I had to mix myself but was not told what to do. Seemed odd to spend so much extra for a drink I had to make. Servers were not attentive to our table and several things were confused on who got what. Water was not refilled after multiple requests. Took a very long time to get bar drinks. We did love the environment. And the food flavor was pretty good. Not the best in town but we did enjoy our meal.
… moreMichael Meydag
Of all the new restaurants in Tulsa as of late 1925 is a 10 out of 10!
The Beef Carpaccio was a great starter and still can’t figure out how they cut the crostini so thin!
I’ve never been much to go on about a salad but the Endive Salad was delicious and the dressing really made it outstanding.
My wife had the Wild Mushroom Bolognese on a bed of blended whipped cheeses, was perfect.
I had the Braised Pork Belly with the Corn Purée and Peach Relish = Heaven!
Finished with the Crème Brûlée with Blackberries and Mascarpone.
We can’t wait to go back!!!
… moreThe Beef Carpaccio was a great starter and still can’t figure out how they cut the crostini so thin!
I’ve never been much to go on about a salad but the Endive Salad was delicious and the dressing really made it outstanding.
My wife had the Wild Mushroom Bolognese on a bed of blended whipped cheeses, was perfect.
I had the Braised Pork Belly with the Corn Purée and Peach Relish = Heaven!
Finished with the Crème Brûlée with Blackberries and Mascarpone.
We can’t wait to go back!!!
Stefany Muse
I can’t even begin to express how amazing dinner was! I decided since this was my first time at 1925, i was going to splurge and enjoy the full experience!! I started with the Jumbo Lump Crab Cake, which actually was so big it could have been dinner! Oh my, I was in love after the first bite!! It almost melted in my mouth! Highly highly recommend!! Then I ordered the Fried Half Chicken that came with buttery mashed potatoes and roasted broccoli!! I could not even believe the amount of food!! Everything was absolutely delicious all the way down to the scrumptious zucchini pickles and the honey dill sauce that could have been eaten by itself!! Then finally, I ordered the Dark Chocolate Torte!! If you’re a chocolate lover, this is a must!! I had enough left over for a complete second meal!!
I would be amiss if I didn’t mention the amazing staff and atmosphere! Starting with walking in, we received a warm welcome from Rich to Charlee who seated us, a warm welcome from Executive Chef Cameron and the service from Christine was fabulous!! The atmosphere was quiet and my friend and I could sit comfortably and talk without any difficulty of hearing each other!! We will definitely be back!!
… moreI would be amiss if I didn’t mention the amazing staff and atmosphere! Starting with walking in, we received a warm welcome from Rich to Charlee who seated us, a warm welcome from Executive Chef Cameron and the service from Christine was fabulous!! The atmosphere was quiet and my friend and I could sit comfortably and talk without any difficulty of hearing each other!! We will definitely be back!!
Brandon Pettingell
⭐️⭐️⭐️⭐️⭐️
Great food, thoughtful dishes, and a relaxed atmosphere
My date and I had a really enjoyable dinner at 1925. We started with the butter poached beef carpaccio, which was fresh, tender, and well-balanced—the fried capers and mustard aioli gave it just the right kick.
She had the wild mushroom bolognese, and it was rich and satisfying, with the mascarpone and ricotta adding a creamy texture that really worked. I had the braised pork belly, which was tender and flavorful—especially good with the sweet corn purée and peach relish. Lots of great contrasts on the plate.
We shared the cheesecake for dessert, which was light and not overly sweet—the fig and walnut jam was a nice touch.
Service was friendly, timing was smooth, and the vibe of the restaurant was comfortable without feeling too casual. All in all, a great spot for a date night or a relaxed dinner with a little something special
… moreGreat food, thoughtful dishes, and a relaxed atmosphere
My date and I had a really enjoyable dinner at 1925. We started with the butter poached beef carpaccio, which was fresh, tender, and well-balanced—the fried capers and mustard aioli gave it just the right kick.
She had the wild mushroom bolognese, and it was rich and satisfying, with the mascarpone and ricotta adding a creamy texture that really worked. I had the braised pork belly, which was tender and flavorful—especially good with the sweet corn purée and peach relish. Lots of great contrasts on the plate.
We shared the cheesecake for dessert, which was light and not overly sweet—the fig and walnut jam was a nice touch.
Service was friendly, timing was smooth, and the vibe of the restaurant was comfortable without feeling too casual. All in all, a great spot for a date night or a relaxed dinner with a little something special
Angie Linnell
Our recent dining experience at the historic Mayo Hotel new restaurant 1925 truly lived up to its sterling reputation. The ambience was everything one could hope for, adding a wonderful touch to our evening.
From the moment we arrived, the service was both professional and friendly, setting the tone for what was to come. My husband and I started our dinner with a Jumbo Lump Crab Cake that was presented as beautifully as it tasted. The main course did not disappoint either. I enjoyed a perfectly cooked medium 9oz Beef Tenderloin, wonderfully complemented by smoked potato puree and charred cipollini onions. My husband had the Black Cod, which came with asparagus, new potatoes, and salmon roe – all impeccably prepared.
To round off the evening, we indulged in the Cheesecake with fig and walnut jam, and the Seasonal Crème Brulee. Both desserts were the perfect bookends to what was an amazing meal and dining experience.
If you are looking for a memorable dining experience, I highly recommend the Mayo Hotel for its ambience, service, and exceptional cuisine.
… moreFrom the moment we arrived, the service was both professional and friendly, setting the tone for what was to come. My husband and I started our dinner with a Jumbo Lump Crab Cake that was presented as beautifully as it tasted. The main course did not disappoint either. I enjoyed a perfectly cooked medium 9oz Beef Tenderloin, wonderfully complemented by smoked potato puree and charred cipollini onions. My husband had the Black Cod, which came with asparagus, new potatoes, and salmon roe – all impeccably prepared.
To round off the evening, we indulged in the Cheesecake with fig and walnut jam, and the Seasonal Crème Brulee. Both desserts were the perfect bookends to what was an amazing meal and dining experience.
If you are looking for a memorable dining experience, I highly recommend the Mayo Hotel for its ambience, service, and exceptional cuisine.
Thomas Riese
Wanted to go to rooftop bar but it was closed for a private event. Went to 1925 for a drink. Not too busy even on a Saturday. Sat for 20 minutes before a cocktail waitress came over. Took our order and then waited another 30 minutes before leaving. No cocktails! We told her we were leaving because we never got our drinks. Her eyes got big and then went on making drinks for others. Obviously we will never go back and I urge others to avoid the bar. Walked down the street to a way better place for drimks and dinner.
… more