WHAT'S NEW WITH SMOKE.

DINE WITH SMOKE BEFORE YOUR SHOW! 

Just show your tickets or receipt for the same evening as any BOK or PAC event
and we'll give you a free Appetizer for the table (with purchase of entree). 

 

WHAT'S THE WORD ON THE STREET.

"Flavor, style, service and atmosphere are terrific. Pork Belly and Eggs was cooked to perfection, so tender and flavorful.  Wet Burrito filled with chorizo, eggs and covered with pork green chili had just the right spice and heat balance.  Cocktails topped it off to make this the best choice of my week.  I can't wait to visit again." - P.C. from Edmond/Yelp Community, Dec 2015

Learn more about our Executive Chef, Erik Reynolds, in this "People Behind the Plates" video by TulsaFood.com

"We've never had a steak at Smoke we didn't like. The first time we dined there together was when we first started dating and we continue to go back over and over. You really can't go wrong when the steaks are prepared over, you guessed it, smoke." - Brian, December 2015

The Odyssey - Featuring Erik Reynolds

Erik Reynolds of Smoke on Cherry Street is among the featured chefs cooking for this year's Odyssey de Culinaire.

“Smoke always has fabulous food!!! I’ve been to Smoke several times and they are always consistent on great tasting food, beautiful presentation of food, and a great atmosphere. I will definitely go again and again.” - Natalie 2014

 

Tulsa Food Trends: Korean Fried Cauliflower Recipe
If you were to describe the vegetable trend for 2013 in one word it would be KALE!  Our fabulous green fibrous friend literally made her way across almost every plate in America.  

“We love the bacon jam bruschetta. The fantastic amount of depth of flavor you get from the smoked food is great. I loved the grilled caesar salad.”— Brandy, 2014

TULSA FOOD : SMOKE on Cherry Street: Sampling the Fall Menu on Date Night