Social Profile: 
✔️Brunch ✔️Lunch ✔️Dinner ✔️Dine in
… View more
Address and Contact Information
Address: 1301 E 15th St, Tulsa, OK 74120
Phone: (918) 550-5700
Website: https://avajunetulsa.com/
Menu Photos
Order and Reservations
Reservations: opentable.com
Related Web Results
Ava June
Ava June is a spot for long lunches, easy evenings, and moments worth … 1301 E 15th St. Tulsa, OK 74120. Hours. Monday-Thursday: 11am-10pm. Friday …
Ava June (@avajunetulsa) · Tulsa, OK – Instagram
7.3K+ followers · 122 posts · TULSA, OK EST. 2025 Monday-Thursday 11 AM – 10 PM Friday 11 AM – 11 PM Saturday 10 AM – 11 PM Sunday 10 AM – 10 PM.
Ava June Restaurant – Tulsa, OK | OpenTable
Book now at Ava June in Tulsa, OK. Explore menu, see photos and read 57 reviews: “The steak frites (NY strip) was tough as leather. Both my dining companion …
Reviews
Zheyu Jiang
Fantastic food and service. The chef seems to like the sweet side of things. Many dishes have a bit of sweetness into it, which I like. The highlight was orange blossom ice cream, very delicious and full of floral fragrance. Highly recommend this place!
… moreNatalie Wilson Capages
This place is SOOOOO CUTE! The interior design is just enjoyable. Our waiter was AWESOME. My daughter and I enjoyed lunch here. We tried the Bread and Butter (delicious!) and you MUST try the Mushroom and Pecan Bisque. We literally wanted to lick the bowl…so good! I also enjoyed one of their signature cocktails, the Chouchou, really tasty also. We were a little disappointed in the size of the steak sandwich, but the flavor was really delicious. I look forward to trying their dinner menu and enjoying a drink at their super cute bar.
… moreK. T. Wilson
Tulsa, how blessed are we to have this restaurant? Walking in you are transported to Europe. The decor is fresh and high end without being stuffy. We have enjoyed many wonderful dinners here, (all perfectly appointed with gourmet flavor bombs in each bite) however; this BRUNCH today dropped me on a chair in Paris reveling at how in the world was this pastry basket sent from heaven above? My paleo husband splurged today and said, “I will gladly run an additional 2 miles tomorrow so I can clean up this basket!” And…he did. Settle in and get comfortable because you will wait for this handcrafted food to be delivered to your table. There’s no rush about it, but it makes perfect sense when you realize your food came fresh from the kitchen with a chef’s kiss. Bon appetit
… moreSarah Rogers
When I think of a brasserie, I think of hearty meals. When we came here, I ordered the pork chop which was super hearty. It was a bit heavy but good. My partner had the short rib – he liked it. We ordered the focaccia for an appetizer- it was alright. Probably won’t order it again. This upscale, modern place has a relaxed atmosphere with an aesthetic that combines French and New Orleans influences. It’s decorated very cute and the service was great. Chef Trevor Tack killed it with this one!
… moreLorraine and Chris Hull
My recent visit to Ava June was fantastic. I sat at the bar and was served by bartenders Blaine and Sumner. The petite salad and the monkfish with harissa white beans and couscous were both beautiful and satisfying. Service and atmosphere were top notch.
… moreBert Peake
We had a fantastic dinner at Ava June! Our server, Mandy, was absolutely perfect—warm, attentive, and made the whole experience feel effortless.
We started with the escargot, which was rich and flavorful. I had the pork chop with homemade sauerkraut and mashed potatoes—an excellent combination, perfectly cooked. My husband ordered the bone-in prime rib with carrots, and it was incredibly tender and packed with flavor.
The portions were generous—we even had leftovers to take home! We wrapped up the meal with the chocolate mousse, which was a true taste sensation.
We’ll definitely be back. Highly recommend!
… moreWe started with the escargot, which was rich and flavorful. I had the pork chop with homemade sauerkraut and mashed potatoes—an excellent combination, perfectly cooked. My husband ordered the bone-in prime rib with carrots, and it was incredibly tender and packed with flavor.
The portions were generous—we even had leftovers to take home! We wrapped up the meal with the chocolate mousse, which was a true taste sensation.
We’ll definitely be back. Highly recommend!
Bob Sisk
Yet another wonderful new entry in the Tulsa dining scene. Located where The Palace used to be, Ava June’s remodel turned it into a very welcoming place. The decor is low key and tasteful, I’d describe it as farmhouse chic. The food is similar to the decor, subtle yet delicious. The sommelier, Benjamin, gave recommendations that were spot on. We started with the focaccia bread and not only was it grilled and seasoned perfectly, the presentation was beautiful. Next was the escargot, a decadent buttery delight, followed up with the trout which was perfect after the richness of the first two courses.
… moreJared Gleaton
Ava June fuses the aesthetic of a French brasserie with the soul of New Orleans—marble-topped tables, antique portraiture, and brass fixtures softened by coastal pastels paintings and flowers. The oyster bar and open kitchen lend an old-world sensibility, while clean lines and natural light keep the space fresh and modern. It’s elegant yet easygoing, like a Parisian café that wandered south and fell in love with the Gulf in Tulsa, Oklahoma.
Overall service maintained the basics – water glasses were refilled regularly, and plates were cleared in reasonable time. However, nothing about the service suggested refinement or polish. A mistaken order was handled appropriately by the front-of-house manager, which shows genuine care for the customers.
Dining
Seafood Tower
The seafood tower is where Ava June hits its stride, showcasing the best of its in-house raw bar. Each tier offers chilled, impeccably fresh selections that lean into the natural sweetness and salinity of the sea. At the top, a well-balanced tuna crudo stood out — delicate, clean, and thoughtfully seasoned and at a fantastic price point.
Warm Rosemary Focaccia
The rosemary bread stands out with excellent aeration and a beautifully grilled char. The accompanying butter strikes a balanced note between salty and sweet, while the radish adds depth and a refined touch to this elegant take on bread and butter.
Escargot
The escargot is perfectly cooked with a tender texture. Mild chorizo and herbs introduce the dish, followed by the earthy richness of the snails and delicate end notes of anise. However, the Pernod is not fully cooked out, leaving a strong, lingering bitterness that overwhelms the palate and persists when soaked into the bread.
Pork Belly Confit
The pork belly opens with a rich, fatty flavor, giving way to sweet middle notes of apple and cider, balanced by a hint of bitterness from the frisée. A solid rendition overall, though a few pieces leaned dry from over braising.
Charred Cabbage
An absolute standout and a classic Tack. Each bite begins with vibrant gochujang, softens into the delicate bitterness of butter soubise, and finishes with a gentle heat that lingers at the back of the throat. The charred cabbage adds an extra layer of depth, elevating the dish to the highest realm of excellence.
Choucroute Garnie
This take on the classic Alsatian dish features a beautifully cooked pork chop with notes of sweet honey, crispy breading, and juicy pork. The sauerkraut adds a sweet-and-sour element, while the mashed potatoes offer a familiar, comforting profile. However, ‘Choucroute Garnie’ implies a variety of meats, and the lone pork chop falls short of that expectation.
Braised Beef Bourguignon
A beautiful take on a French classic, with rich beef, a tangy red wine reduction, and finishing notes of onion. The creamy polenta was flawlessly executed, adding smooth texture and subtle hints of horseradish. However, one piece of meat was noticeably dry.
Hamburger A La Rossini
The burger offers a pleasant flavor profile, beginning with classic beef and melted cheese, followed by a faint truffle finish. However, there was no discernible depth or richness to suggest the use of wagyu, and the foie gras in the aioli was undetectable.
Seared Duck Breast
The duck breast was cooked to a perfect medium, though the skin lacked the desired crispness and had a tough, rubbery texture. The Rancho Gordo beans offered a bold, beautiful, smokey depth—flavorful in their own right, but too assertive to harmonize with the more refined, flavor profile of the duck.
Chocolate Pudding
The pudding opened with sour notes from the crème fraîche, transitioned into rich chocolate, and finished with sweet, nutty hints from honeycomb candy and peanut. The texture was dense and thick with a grainy chocolate filling and visible specks throughout.
… moreOverall service maintained the basics – water glasses were refilled regularly, and plates were cleared in reasonable time. However, nothing about the service suggested refinement or polish. A mistaken order was handled appropriately by the front-of-house manager, which shows genuine care for the customers.
Dining
Seafood Tower
The seafood tower is where Ava June hits its stride, showcasing the best of its in-house raw bar. Each tier offers chilled, impeccably fresh selections that lean into the natural sweetness and salinity of the sea. At the top, a well-balanced tuna crudo stood out — delicate, clean, and thoughtfully seasoned and at a fantastic price point.
Warm Rosemary Focaccia
The rosemary bread stands out with excellent aeration and a beautifully grilled char. The accompanying butter strikes a balanced note between salty and sweet, while the radish adds depth and a refined touch to this elegant take on bread and butter.
Escargot
The escargot is perfectly cooked with a tender texture. Mild chorizo and herbs introduce the dish, followed by the earthy richness of the snails and delicate end notes of anise. However, the Pernod is not fully cooked out, leaving a strong, lingering bitterness that overwhelms the palate and persists when soaked into the bread.
Pork Belly Confit
The pork belly opens with a rich, fatty flavor, giving way to sweet middle notes of apple and cider, balanced by a hint of bitterness from the frisée. A solid rendition overall, though a few pieces leaned dry from over braising.
Charred Cabbage
An absolute standout and a classic Tack. Each bite begins with vibrant gochujang, softens into the delicate bitterness of butter soubise, and finishes with a gentle heat that lingers at the back of the throat. The charred cabbage adds an extra layer of depth, elevating the dish to the highest realm of excellence.
Choucroute Garnie
This take on the classic Alsatian dish features a beautifully cooked pork chop with notes of sweet honey, crispy breading, and juicy pork. The sauerkraut adds a sweet-and-sour element, while the mashed potatoes offer a familiar, comforting profile. However, ‘Choucroute Garnie’ implies a variety of meats, and the lone pork chop falls short of that expectation.
Braised Beef Bourguignon
A beautiful take on a French classic, with rich beef, a tangy red wine reduction, and finishing notes of onion. The creamy polenta was flawlessly executed, adding smooth texture and subtle hints of horseradish. However, one piece of meat was noticeably dry.
Hamburger A La Rossini
The burger offers a pleasant flavor profile, beginning with classic beef and melted cheese, followed by a faint truffle finish. However, there was no discernible depth or richness to suggest the use of wagyu, and the foie gras in the aioli was undetectable.
Seared Duck Breast
The duck breast was cooked to a perfect medium, though the skin lacked the desired crispness and had a tough, rubbery texture. The Rancho Gordo beans offered a bold, beautiful, smokey depth—flavorful in their own right, but too assertive to harmonize with the more refined, flavor profile of the duck.
Chocolate Pudding
The pudding opened with sour notes from the crème fraîche, transitioned into rich chocolate, and finished with sweet, nutty hints from honeycomb candy and peanut. The texture was dense and thick with a grainy chocolate filling and visible specks throughout.
Jonathan Ranck
Had dinner with friends last night. The service was phenomenal. We ordered a bottle of wine through their sommelier Ben and his recommendation was spot on.
Our waiter did a great job (unfortunately I don’t remember his name). Their seafood options looked delicious and I’ll add them to the dinner pairing next time.
Entrees pictured. Steak frites, beef bourguignon, duck, and the fried pork.
Recommend making a reservation.
… moreOur waiter did a great job (unfortunately I don’t remember his name). Their seafood options looked delicious and I’ll add them to the dinner pairing next time.
Entrees pictured. Steak frites, beef bourguignon, duck, and the fried pork.
Recommend making a reservation.
Chuck Foxen
This restaurant offers a perfectly executed and timeless experience from start to finish. The concept was well thought out, evident in its design, delicious food, and excellent drinks. Every dish we ordered was delicious, complemented by great service and a thoughtful personal touch from the owner. It was a truly great experience—this place is definitely worth a visit.
… more