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Greater Tulsa Reporter

Amelia’s Brings Gaucho-Inspired Cuisine to Brady

Local Dining By BLAKE AUSTYN
Contributing Writer

DOWNTOWN TULSA LOCATION: Amelia’s, 122 N. Boston Ave., is owned by Amelia Eesley, who brings over 20 years of restaurant experience. Chef Kevin Snell created the Oklahoma Gaucho menu concept that reflects his love of Oklahoma and South American cooking.

BLAKE AUSTYN for GTR Newspapers

Amelia’s, 122 N. Boston Ave., opened in April in downtown Tulsa’s Brady Arts District as the long-time dream of owner Amelia Eesley, who has over 20 years in the restaurant industry.

Eesley and Chef Kevin Snell worked together at Stonehorse Cafe before Eesley branched off to begin her own restaurant concept.

Snell describes the menu as Oklahoma Gaucho, which combines his love of Oklahoma and South American cooking. A gaucho is a South American cowboy, found on the Argentine pampas.

Yet, Snell is not averse to moving his influences beyond his stated parameters.
“Since opening Amelia’s, I have found that I use techniques and dishes from all over the world,” he says. “It helps me to use and be creative with all of the ingredients that I source from area farmers.”

Because menu offerings are created largely based on local availability, restaurant patrons can expect the unexpected each time they dine, with a menu that changes daily.

The menus are simple, printed on white paper, “because we print new menus every day,” Snell notes.

When I dined recently, the menu consisted of many vegetarian or vegetable-heavy dishes due to the seasonal availability.

The menu includes appetizers, salads, entrees and flat breads. A nice menu addition is the inclusion of a wine suggestion with each entree.

My party visited on a Friday night, careful to arrive early before the crowds hit. The hostess also noted that reservations (which we did not have) are recommended especially if the party is over two people or, regardless of party number, if dining on a Friday or Saturday night.

The beautiful interior of the space gives the feel of a trendy urban spot.

We began with two appetizers: the Roasted Progressive Farm Shishito and Okra and the Smoked Egg Plant Baba Ganoush.

The farm shishito and okra was basically a salad of okra and shishito peppers topped with herbs and Cuban spiced popcorn. I, who recently discovered non-fried okra, was delighted to have it in this form. I loved the seasonings and flavor that was brought out by the garlic and white balsamic vinaigrette. The popcorn brought an unexpected element to the dish and a tasty carb.

The baba ganoush had a nice, mild flavor with hints of basil and was accompanied with an extraordinarily generous serving of grilled flat bread—enough to take home and enjoy for the rest of the week.

For our entrees, we chose the Korean BBQ Roasted Pork Shoulder and Fresh Progressive Farm Vegetable Ratatouille.

We also sprung for the Burnt Orange and Feta Flat Bread because it sounded interesting.

The large portion of pork shoulder came topped with a grilled baby bok choy salad that brought a bright contrast to the spiciness of the dish.

I was drawn to the ratatouille due to the many vegetables included: squash, zucchini, tomato, red bell pepper and spinach. A wonderfully light summertime dish.

The burnt orange flat bread came topped with, yes, burnt oranges plus rosemary, caramelized onions and arugula. This dish was, arguably, the favorite of the night. The saltiness of the cheese plus the spices, coupled with the sweetness of the orange made for a unique flavor.

Amelia’s is open Tuesday-Saturday for lunch and dinner, with lunch 11 a.m.-2:30 p.m. and dinner beginning at 4 p.m.

Updated 07-25-2017

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