Over the past year, the deft hand of Marcus Vause, The Brasserie’s immensely talented new chef, has raised that elegant Brookside standby to new levels of excellence. Seasonal ingredients are cooked to perfection, and the dishes are as delightful to behold as to consume. Dots of sauce and microgreens from a small Tulsa farm are strewn across the plate with the whimsy of Miro or Kandinsky, a constellation of edible stars. Duck might be served in summer with a carefully layered salad of wilted greens and Porter peaches, or in autumn with gnocchi and a tangy blue cheese sauce. Scallops – big, juicy and perfectly seared – might be topped with foie gras and served with fennel cooked sous vide and infused with coriander, or paired with pork belly, accompanied by sauce soubise and an orange gastrique. Most weeks, a $35 four-course set dinner is offered. One week, the menu included butter poached lobster with scallop mousseline ravioli followed by spiced rack of lamb with chorizo, peas and an intense brown demi-glace. The menu changes every week and is never repeated. 3509 S. Peoria Ave., #161, Tulsa. www.thebrasserietulsa.com

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