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Real Estate Reality Check

Buying or selling a home is part math, part instinct and a whole lot of preparation. From understanding mortgage options and setting the right price to navigating inspections, property values and seller must-dos, today’s real estate market rewards informed decisions. Here’s what Oklahoma homeowners and buyers need to know to move forward with confidence.

Understanding Mortgages  

Unless you’re flushed with cash, you’ll likely take out a mortgage to purchase your home. But what should you know before taking that financial plunge?

Most home loans are either conventional loans or government-backed loans, shares Kenneth Wohl, the Edmond Market President and mortgage loan officer at Regent Mortgage, a subsidiary of Regent Bank. He says conventional loans are the most common and “they typically offer the best pricing for borrowers with strong credit, stable income and reasonable debt levels. These loans tend to be very flexible for buyers purchasing primary residences, second homes or investment properties.”

Wohl says government-backed loans are designed to make homeownership more accessible for specific buyer groups. 

“FHA loans are popular with first time buyers because they allow lower credit scores and smaller down payments,” he shares. “VA loans are eligible for veterans and active-duty service members, and often require no down payment, with very competitive interest rates. USDA loans are designed for rural areas and smaller towns, and can also offer zero down payment options. These programs are excellent tools when used correctly, but they come with additional rules and property requirements that buyers should understand upfront.”

Mortgages can also be categorized by how interest rates work. 

“A fixed rate mortgage keeps the same interest rate and payment for the life of the loan,” says Wohl. “This stability is why fixed loans remain the most popular homeowner options for those who plan to stay in their home long term.”

An adjustable-rate mortgage, or ARM, starts with a lower fixed rate for a set period. After that initial period, the rate can adjust based on market conditions. 

“These loans can make sense for buyers who know they will move or refinance before the adjustment period, but they require thoughtful planning and comfort with potential payment changes down the road,” says Wohl.

Your down payment impacts almost everything about your mortgage, including your monthly payment, interest rate and mortgage insurance. 

“The more money you put down, the less you have to borrow,” Wohl shares. “That directly lowers your monthly payment and reduces the total interest you pay overtime.  If your down payment is less than 20% on a conventional loan, you typically pay private mortgage insurance, often called PMI. This is an added monthly cost that protects the lender. Once enough equity is built in the home, PMI can usually be removed.”

Smaller down payments allow more people to become homeowners sooner. 

“But buyers should understand that lower down payments usually mean higher monthly payments and slightly higher interest costs over time,” Wohl says.

Wohl encourages buyers to keep in mind that “buying a home is one of the biggest financial decisions you’ll ever make, and it should not feel confusing or intimidating. Understand how loans work, and work with professionals who take the time to explain options clearly rather than rushing decisions. Strong credit habits, responsible buying, and long-term thinking always put buyers in a better position.”

He concludes:  “A home is more than just a place to live. It is a source of stability, and often a foundation for building wealth.”

Home Inspections: What to Know

Whether you’re selling a home or buying one, a home inspection is an integral part of the process. 

“A home inspector will do a complete home inspection. This is a limited visual home inspection and will only inspect what is visible,” share Becky Zarecki and Jayne Smith with Chinowth & Cohen Realtors. “They will not move furniture. They could, however, recommend further investigations by qualified experts if defects appear more substantial and an expert in that field is needed.”

The duo mentions that some of the most common issues found during inspections include roof issues or attic ventilation that is undersized. Foundation issues are fairly common, as well, because of Oklahoma’s expansive clay soil. Minor electrical issues, like GFCI receptacles needing to be replaced and windows with failed seals, also present challenges.

Buyers should expect to pay $350 to $450 for a standard home inspection. But added expenses can include inspections for termites, pests, mold, ducts, sprinklers, pool, lead based paint, radon, septic and sewer scope, plus others.

“Inspection companies offer a pre-listing home inspection, giving the sellers a list of repairs to complete and disclose, giving buyers some peace of mind before making an offer,” say Zarecki and Smith.

Determining Property Values

If you’re about to sell your home or are looking at buying, you may wonder how prices are set. It’s a complicated endeavor with several moving parts. 

“The county sets the tax rate – millage – and yearly assesses the market value to determine the property tax due annually,” say Zarecki and Smith. “Homeowners can see tax reduction through Homestead Exemption, Senior Freeze and Disabled Veterans.”

Wohl continues: “Property values are influenced by a mix of local economy, neighborhood quality, housing supply and long-term community investment. Strong job growth, new businesses moving into an area, good schools and access to highways and amenities all tend to push property values higher. Neighbors with well-maintained homes, consistent city services and thoughtful development typically hold value better over time.”

Wohl says that infrastructure also matters. 

“New roads, retail centers, hospitals and recreational spaces often increase demand for nearby housing. When people want to live in an area, prices naturally rise.”

But he says that on the flip side, property values can soften when areas experience declining population, aging infrastructure, poor property maintenance or limited employment opportunities. 

“Excess housing supply can also pressure values downward if there are more homes for sale than buyers,” he says.

Interest rates play a role as well.

“When mortgage rates rise, affordability drops, which can slow buyer demand and flatten price growth,” says Wohl. “When rates fall, more buyers can afford homes, which can increase competition and push prices upward.”

Selling To Do’s

So you’re selling your home. Where should you start? 

First, it’s important to depersonalize the space so buyers can visualize the home as theirs, not yours. Remove all personal items and clutter so buyers can envision themselves, and their personal items, in the home. Also, remove all excess furniture which will help further depersonalize the home and make the spaces look bigger.

“Anything that makes a property look bigger, and maintains the property better, will help in attracting buyers,” say Zarecki and Smith.

The National Association of Realtors website says an inspector will give you a good indication of trouble areas that potential buyers will see, and will give you time to make repairs before open houses begin.

“We recommend a pre-list inspection with a qualified inspector,” say Zarecki and Smith.

Fix minor issues like leaky faucets, broken doors or chipped paint, and address major problems that could scare buyers. Zarecki and Smith suggest tackling curb appeal through various means including freshening up mulch and flower beds, and keeping the lawn trimmed.

“Remove all clutter and keep all walkways clear,” they say. “Freshen up paint, and clean carpets and appliances. Your home needs to pass the eyes and nose test. It must look clean and tidy, and smell fresh.”

As well, the duo encourages sellers to invest in staging if the agent feels it is necessary. 

“It is not always necessary to stage,” they say. “It can be that the seller just needs a professional to better arrange the current furniture, art and so on.”

If there are big-ticket items that will need to be replaced or repaired soon, such as the roof or carpet, NAR Realtors suggests finding out the costs will allow potential buyers to determine if they can afford the home. Also, gather up your warranties, guarantees and user manuals for buyers and have those ready ahead of time.

“Always use professional photos for MLS – Multiple Listing Service – advertising and social media,” add Zarecki and Smith.

The Right Price

To find a selling price for your home, Zarecki and Smith say, “comparable property approach is number one. We pull comparable homes through MLS and use a tremendous product called HouseCanary Report.”

The NAR Realtors website says that a “comp” is what real estate professionals label home sales that can help determine the price of your home. But, your real estate professional helps you determine how to compare your home in areas such as square footage, lot size, upgrades, upkeep and amenities.

As well, the website says competition is key, such as considering how many homes in your area are for sale. Also, factor in whether you are competing against new homes or condos for sale. 

NAR Realtors says a home’s sale price should be in line with a lender’s estimate of its value. Also, have all your repairs, deep cleaning and other changes in place at least two weeks prior to when showing begins.

“For a few hundred dollars, a qualified appraiser can give you an estimate of your home’s value,” NAR Realtors says. “Be sure to ask for a market-value appraisal, and find someone who understands the area and type of home you have.”

Be flexible about showings, and decide in advance the price range and terms that are acceptable. And don’t necessarily refuse to drop the price. Consider buyer demand, interest rates and how quickly homes are selling in your area.

Top Real Estate Agents Listing

From first showings to closing table deals, Oklahoma’s real estate agents make home buying and selling look easy. Oklahoma Magazine’s Top Real Estate Agents listing honors the professionals who rise above, giving firms of every size a platform to showcase their top producers and total 2025 volumes.

All sales volume numbers come directly from real estate agencies.

Accent Realtors –Tulsa

Teams 

Paul Wheeler Team
Aubrey Honea
539-900-4993
$4,040,000

Century 21 – Around the State

Individuals

Suehzen Mosley
Mosley Real Estate – Chickasha
405-222-8625
$18,324,380

Lauren Brown
First Choice Realty – Elgin
501-691-4071
$16,779,890

April Vaughn
First Choice Realty – Tulsa
918-696-1617
$13,552,740

Dana Cramer
First Choice Realty – Tulsa
405-882-2957
$11,429,300

Eric Sherwood
First Choice Realty – Tulsa
918-829-4747
$9,216,400

Monica Medley
First Choice Realty – Muskogee
918-704-5101
$8,231,375

Cindi Knippers
First Choice Realty – Coweta
918-694-8920
$7,845,265

Tresa Hunter
First Choice Realty – Tulsa
918-640-6375
$7,804,500

Tyler Messec
First Choice Realty – Moore
405-905-9014
$7,001,463

Traven Hilton
First Choice Realty – Coweta
918-352-1168
$6,399,400

Gina Russell
First Choice Realty – Moore
405-205-6214
$6,000,000

Lacey Bradshaw
First Choice Realty – Elgin
580-678-9857
$5,787,400

Sharon Ford
First Choice Realty – Gore
928-300-4567
$5,784,100

Carla Weaver
First Choice Realty – Elgin
580-280-0715
$5,758,400

Ananda Scaggs
First Choice Realty – Fort Gibson
918-506-3920
$5,545,400

Jeff Holmes
First Choice Realty – Coweta
918-200-5362
$5,456,317

Patsy Clinkenbeard
First Choice Realty – Fort Gibson
918-869-7504
$5,109,900

Stormy Cotton
First Choice Realty – Muskogee
918-616-6330
$5,085,906

Sarah Williams
Mosley Real Estate – Chickasha
580-678-5297
$5,019,000

Huiyang (April) Gao
First Choice Realty – Moore
316-821-1788
$4,824,257

Chinowth and Cohen – Tulsa

Individuals

Shawn Peters
918-808-2239
$38,000,000 

Brad Borem
918-605-6086
$27,000,000 

Cindy Morrison
918-760-5751
$17,500,000 

Gayle Roberts-Pisklo
918-269-7035
$16,500,000

Taylor Bay
918-770-5721
$15,100,000

Kristi Reed
918-260-5200
$14,300,000

Tonya Ellison
918-277-3774
$13,700,000

Missy Hagin-Pittman
918-230-4306
$13,200,000 

Melissa Mansfield
918-808-0075
$12,700,000

Amos Radlinger
918-766-2361
$12,400,000

Tiffany Webb
918-200-6138
$12,400,000

Jen Miller-Morrow
918-638-7653
$12,300,000

Kristi Russell
918-850-6863
$11,000,000

Allison Kamm
918-906-0699
$10,600,000

Megan Forehand
918-906-0885
$10,200,000

Carmen Plunk
918-231-7493
$10,100,000

Keli Smith
918-706-3593
$10,000,000

Alisha Cooper
918-869-1926
$9,800,000

Cindy Rodgers
918-645-1174
$9,600,000

Montse Torres
918-344-7870
$9,500,000 

Chinowth and Cohen – Tulsa

Teams

Tiffany Johnson Homes
Tiffany Johnson
918-671-4263
$14,800,000

Alli Hayes Real Estate Group
Alli Hayes
918-855-5868
$12,800,000

The Hand Team
Keeli Hand- Droege
918-697-8509
$9,200,000

Harwell Home Team
Susan Harwell
918-863-7000
$7,400,000

Main Event Properties
Mike Hughes
918-639-5858
$6,400,000

Homestead Group
Heather Johnson
918-720-2464
$5,800,000

Martin Properties
Barbara Martin
918-520-4342
$5,500,000

The Tulsa Senior Lifestyle Group
Michele Travis
918-810-1971
$5,400,000

Elias Home Team
Victoria Elias
918-770-6912
$5,400,000

Averill Home Team
Angela Averill
918-855-8833
$4,100,000

The Watts Team
Billy Joe Watts
918-521-7404
$4,000,000

The C & J Home Team
Jamie White
405-630-0153
$2,800,000

Butler Team
Tina Butler
918-740-1000
$2,600,000

Highline Realty
Barbara Munter
918-899-4042
$2,400,000

The Sizemore Team
Janice Sizemore
918-982-5780
$1,900,000 

Chinowth and Cohen – OKC

Individuals

Mandy Renee
405-514-9397
$26,500,000

Wenona Jones
405-816-2844
$16,200,000

Anna Connor
918-630-2662
$13,000,000

Jayne Smith
405-919-4820
$8,700,000

Keith Eidson
405-250-3040
$7,000,000

Monty Milburn
405-412-7335
$6,700,000

Carrie Nowlin
405-209-8864
$6,600,000

Jennifer Lacatus
405-250-6999
$5,600,000

Cathy McCown
405-833-8913
$5,400,000

Deb Otjen
918-500-7080
$5,100,000

Kelsey Webb
405-308-7302
$5,000,000

Bryan Newell
405-205-4233
$4,200,000

Susan Munkres
405-209-4540
$3,400,000

Brenda Craiger
405-919-9125
$3,300,000

Kanela Huff
405-826-0913
$3,100,000

Judith Uriarte
405-862-3169
$2,800,000

Ann Cox
405-202-2822
$2,800,000

Emilykaye Mitchelson
405-659-5114
$2,700,000

Aubrey Noblitt
405-456-9966
$2,700,000

Chip Chipman
405-834-3482
$2,700,000

Chinowth and Cohen – OKC

Teams

Karen Blevins Group
Karen Blevins
405-203-4663
$103,000,000

Chris George Homes
Chris George
405-627-0801
$26,800,000

Cathy Prichard & Judy Bachman
Judy Bachman
405-245-1250
$8,000,000

The Denner Group
Amy Denner
405-826-5717
$6,100,000

Craig McDonald Real Estate Group
Lindsay Craig
405-830-5602
$3,900,000

Swearingen Realty Team
Brett Swearingen
918-230-8535
$2,900,000

J & M Team
Jena Hunter
580-484-1758
$2,800,000

Coldwell Banker Select – Around the State

Individuals

Jeanette Bagrosky
918-810-6034
$17,500,000

Paula McGuire
918-625-1750
$16,800,000

Sally Mulready
918-629-9897
$16,400,000

Kristin Winton
918-346-9213
$14,700,000

Khup Naulak
918-933-9479
$12,300,000

Caroline Gorinsky-Huesler
918-607-7315
$11,700,000

Jessica Hamilton
479-252-1991
$11,100,000

Alexis Oakes
918-859-9603
$10,900,000

Stephen Hester
580-716-7148
$10,700,000

Suzanne Mobley
918-808-5576
$10,100,000

Tammy Luczak
918-500-8850
$9,900,000

Janice Koss
918-694-9918
$9,900,000

Kimberly Brewer
918-370-8147
$9,500,000

Amy Main
918-720-4010
$9,000,000

John Pellow
918-697-5237
$8,600,000

Theresa Cox
918-933-9976
$8,200,000

Laura Richmond
918-381-3158
$8,200,000

Chris Swart
918-698-3261
$7,600,000

Teresa Favors
405-640-4700
$7,300,000

Tammy Salerno
918-698-3455
$7,200,000

Coldwell Banker Select – Around the State

Teams

G7 Team
Greg Ganzkow
918-381-5656
$122,300,000

Rainwater Team
Josh Rainwater
918-852-8500
$46,300,000

Jay Miller Team
Jay Miller
918-230-9876
$28,600,000

The Slemp Team
Alice Slemp
918-260-3735
$27,300,000

Trish Allison Team
Trish Allison
918-260-7653
$27,100,000

The David Roberts Team
David Roberts
918-695-6979
$22,500,000

The Maureen Kile Team
Maureen Kile
918-605-4150
$22,100,000

The Jenkins Team
Laurie Jenkins
918-951-4663
$21,900,000

The Alicia Parker Team
Alicia Parker
918-231-5995
$21,800,000

Jeb Perry & Associates Team
Jeb Perry
918-284-0664
$21,600,000

Maria Chupp Team
Maria Chupp
918-697-6589
$20,400,000

The Beverly Jeanes Team
Beverly Jeanes
918-931-9434
$19,300,000

The BK Team
Brian Kirk
918-869-7080
$17,800,000

The Vermillion Group
Janet Vermillion
918-230-1915
$17,700,000

The Pollard/Sams Team
Jen Pollard
918-625-0351
$17,200,000

The Corrie Egge Team
Corrie Egge
918-230-8433
$16,500,000

McGuire Cooley Team
Deborah McGuire
918-695-9711
$15,000,000

The Kevin Rhoades Team
Kevin Rhoades
918-260-9072
$14,400,000

The Turnkey Team
Kelli Blevins
918-313-0241
$12,000,000

The Michelle Jansen Group
Michelle Jansen
918-884-5531
$11,500,000

Engel & Volkers – Tulsa

Individuals
Taylor Zinn
918-995-4172
$8,810,565

Nicole Dawson
918-731-2998
$7,047,810

Ethan Stoots
918-238-4580
$2,774,800

Hollace Fugate
918-992-7125
$3,130,500

Chris Zinn
918-380-3599
$3,131,000

Rachel Bjelke
918-347-1054
$3,061,328

Soledad Trevino
918-626-1733
$1,559,890

Aimee Cavoto
918-921-5490
$1,052,500

Matt Sherwood
918-995-4847
$552,001

Engel & Volkers – Tulsa

Teams

Chris Zinn Group
Chris Zinn
918-262-4030
$31,985,383

Keller Williams Preferred – Tulsa

Individuals

Heidi McMurray
918-313-1786
$8,000,000

Keller Williams Elite – OKC 

Individuals

Blake Shelton
405-819-0037
$26,357,359

Simon Shingleton
405-314-7856
$26,255,090

Ginger Richey
405-623-6417
$20,158,040

Darian Woolbright
405-887-3007
$17,163,238

Leesa Williams
405-205-0867
$16,090,264

Joey Keck
405-426-7567
$15,557,590

Christie Davis
405-326-2566
$14,262,117

Shelby Cummings
405-641-5120
$13,349,193

Andrea Chambers
405-361-0440
$12,934,250

Brent Holliday
405-788-1708
$12,766,250

Claire Van Horn
405-664-3000
$12,544,490

Melissa Barnett
405-834-9145
$11,547,269

Kacie Kinney
405-760-3455
$11,419,050

Jim Miller
405-637-7960
$11,221,783

Allison Christian
580-475-8343
$11,162,793

Laura Lechtenberg
405-802-0918
$10,644,525

Phillip Kitchen
405-519-0250
$10,625,239

Sheryl Underhill
405-308-2769
$10,619,220

Lauren Wright
405-406-4899
$10,020,902

Joanna Haley
405-570-2337
$9,589,880

Grace Conroy
405-317-5319
$9,069,650

Keller Williams Elite – OKC 

Teams

Your Home Team
Nicole Woodson
405-816-0046
$35,172,893

Andrade Realty Group
Athen Andrade
972-786-3543
$21,990,889

Brad and Rachel Boone
Brad Boone
405-657-8944
$15,079,505

The Tom Hall Group
Tom Hall
405-209-9612
$14,620,474

Allison Christian Group
Allison Christian
580-475-8343
$11,185,293

ACRE Group
Angela Cheatwood
405-406-4832
$8,668,080

The Purpose Driven Team
Chequita Hawkins
405-826-2045
$8,700,857

OK HOME CO
Taylor Williams
405-308-8462
$7,411,859

Azure Dream Homes
Azure Herrera
405-708-9303
$7,365,440

McGraw Realtors – Around the State

Individuals

Katy Houchin
918-688-6509
$57,448,835

Laura Bryant
918-693-2961
$42,446,318

Amie Ellis
580-272-6863
$25,944,150

Mike Keys
918-808-4780
$22,112,500

Angela Cozort
918-202-3675
$18,293,988

Diana Riley Patterson
918-629-3717
$17,528,160

Rachel Close
918-698-6022
$17,482,750

Micah Tjeerdsma
918-850-4739
$16,218,699

Laura Hawkins
918-260-7885
$15,974,400

John Smucker
918-261-7355
$15,681,000

Chris Noel
918-740-2103
$15,035,906

Belinda Tucker
918-698-4418
$14,484,500

Mary Kris Kollmann
918-720-3030
$12,965,910

Bill Wilson
405-570-7398
$12,559,004

Shawna Miller
405-830-3408
$12,058,303

Anna Brooks
918-344-2275
$11,955,770

Pam Case
918-809-3247
$10,610,399

Stephanie Joy
918-760-6235
$10,366,690

Craig Demuth
918-695-5950
$10,345,469

Janet Story
405-550-2353
$10,267,954

McGraw Realtors – Around the State

Teams

Laura Grunewald & Associates
Laura Grunewald
918-734-0695
$36,522,737

The Burns Home Team
Don Burns
918-607-2434
$26,306,201

Woodward Group
Brenda Woodward
918-629-3965
$19,456,570

Ragan Group
John Ragan
918-629-4656
$19,389,360

Henson Home Team
Jeff Henson
702-250-3092
$17,801,023

The Leah Brown Team
Leah Brown
405-414-2433
$14,891,600

Lawrence & Roberts Real Estate Team
Courtney Roberts
918-914-0243
$13,706,100

Rise Home Team
Brent Clark
918-804-4101
$10,603,450

Russell Real Estate Advisors Group
Steven Russell
918-213-5943
$10,153,149

OKC Metro Living Misti Aduddell
405-550-8334
$9,972,840

Estella Alvarez Homes Team
Estella Alvarez
918-441-9470
$9,398,981

The Tempe, Leslie, & Shana Real Estate Team
Tempe Perreira
405-822-0100
$9,246,600

The LaGere Group
Ann LaGere
918-231-4268
$9,213,500

RE/MAX Results – Tulsa

Individuals

Kevin Lynch
918-214-3700
$28,634,045 

Kim Parker
918-231-2224
$15,612,242 

Marie McManus
918-607-7975
$15,438,248 

Jennifer Sarracino
918-636-6083
$14,699,623 

James Wood
918-934-8777
$12,296,366 

Brett Friesen
918-955-8336
$10,639,350 

Lee Ann Pierce
918-397-0700
$10,511,599 

Tonya Jarvis
918-527-4290
$10,004,671 

Anne Gift
918-645-7676
$9,625,679 

Amy Whitmarsh
918-851-9583
$8,818,000 

Rosetta Britton
918-688-5171
$8,720,150 

Shannon Vaughn
918-813-0119
$8,096,437 

John Broostin
918-859-2453
$7,635,050 

Kath Williams
918-924-7171
$7,421,800 

David Fletcher
918-260-5366
$6,516,928 

Mary Baughman
918-740-6589
$6,412,475 

Christina Shortsleeve
918-605-7819
$6,207,375 

Randy Gasswint
918-231-5734
$6,063,270 

Tami McInnis
918-409-6218
$5,829,415 

Melissa Gardner
918-284-7432
$5,593,468

RE/MAX Results – Tulsa

Teams

Hearts to Home Team
Brett Friesen
918-955-8336
$29,859,497

Dream Home Team
Amy Whitmarsh
918-851-9583
$28,369,159

Home Connection Team
Jennifer Palmer-Sarracino
918-636-6083
$15,450,623

Summit Real Estate
Tonya Jarvis
918-527-4290
$14,031,516

Golden Home Team
Rosetta Britton
918-688-5171
$11,367,150

Pierce Properties
Lee Ann Pierce
918-397-0700
$10,511,599

The Preferred Team
Kelly Kilmer
918-808-6621
$11,144,500

The Gift Home Team
Anne Gift
918-645-7676
$9,625,679

Empire Realtor Group
Melissa Gardner
918-284-7432
$6,362,468

Mogus Home Team
Matt Mogus
214-326-7069
$4,317,800

Legacy Builders Home Team
Jared Brown
918-405-9575
$4,312,900

Claiborne and Company
Megan Claiborne
918-955-7983
$1,486,685

Walter and Associates – Tulsa

Individuals

Peter Walter
918-688-1260 

Blake Loveless
918-645-4662

Marlene O’Malley
918-645-3918

Holly Lehman
918-810-0801

Barbara Winder
918-625-4811

Kate Howell
918-519-5703

Franky Neal
918-625-2101

Jeff Thomas
918-740-1858

Dan Martin
918-284-9845

Emily Christner
918-521-9641

A New Class of Culinary Heavyweights

A handful of recently opened restaurants are setting a higher culinary standard than we’ve seen before. Chefs are becoming more ambitious – cooking with precision and delivering experiences that demand attention. Together, they signal a dining scene that has stepped confidently into its prime.

Tulsa

Maestro, photo by Jayro Esparza

Maestro

Food, decor, drinks. You’re lucky to find a restaurant that does one well. Aaron Post, who gave Tulsa its James Beard semi-finalist Valkyrie, decided to excel in all three. He roped in Gabe Lazarde (remember his tasting menus at Silo?) as executive chef, and a well-known New Orleans chef, Alfredo Nogueira of Cane and Table, as consultant to design the Latin inspired menu. Each dish is either bursting with unexpected flavors (the ceviche) or full of meaty goodness (their tasty homage to Miami’s Cuban-style burgers). The drinks, too, are Latin, mostly agave, with subtle, shimmering flavors. And the decor? Get ready to inspire FOMO on social media.

Cow & Cabbage

Photo courtesy Cow & Cabbage

It’s worth a jaunt to Cow & Cabbage just to look inside. The dark wood and tile interior, only a few years old yet timeless, displays shelves of fresh produce, jams, baked goods, pasta salads, all for sale. But chef Lisa Becklund was a finalist for the James Beard Award for the best chef in the U.S., so the star here is the food. Using only ingredients from Oklahoma farms, she produced the kind of meals that might have been served on Grandma’s farm 80 years ago … if Grandma was a genius chef. Don’t miss all-you-can-eat catfish Fridays.

Hiya Chili

If you want the kind of comfort Chinese food most Americans grew up on, Hiya Chili’s got you. They offer fried rice, lo mein, sweet and sour spare ribs. But study their menu and you’ll find many hidden treasures, dishes exploding with the ineffable flavors of Sichuan and Beijing. P1 on the menu turns out to be Mao shi hong shao rou. The Mao is for Chairman Mao, because it’s widely reputed that he loved this dish. Hong shao rou is red cooking, the pork is slowly braised in rice wine, ginger, garlic, spices, star anise and sugar until it is soft and tender. S1 is water-boiled fish, a famous (and fiery) Sichuan preparation. And there’s lots more.

Photo courtesy Ava June

Ava June

If you long for glorious days on the French Riviera, with light and land tinged by the sparkle of the sea, you could do worse than walk inside Ava June. Inside there’s the same light, the same grace, and some of the same food, though chef Trevor Tack and the team that brought us Lowood have been more influenced by Alsace than Provence. You’ll sometimes find choucroute and chicken Riesling on the menu, and you’ll always find something creative and heart-warming like monkfish in a harissa bean stew or crispy chicken leg confit with pepper sauce.

Photo courtesy 88 BaoBao

88 BaoBao

88 BaoBao’s menu has a wide range of offerings, some standard (chow mein, fried rice, ramen) and others surprising (lumpia, grilled squid). But the stars of the show are the dumplings, especially xiao long bao. Invented 150 years ago near Shanghai, these soup-filled pouches take much skill and training to make. They are made fresh from scratch for each order, so your food might take 20 minutes to arrive. It’s worth it. Be careful eating, the flavorful soup inside is boiling hot.

Pure Kitchen

Pure Kitchen; photo by Stephanie Phillips

“I can take vegetables,” says Cynthia Beavers, “and do miraculous things.” And, in her beloved Brookside Pure Food, she did, inventing hearty, satisfying meals in a casual setting. But at Jenks’ new elegant Pure Kitchen, she takes her talent to proteins. Start with chicken satay, marinated for hours, cooked and served in a sauce made with almond butter and chili peppers. Salmon poke tacos, invented by her chef de cuisine, Robin Michaels, are equally creative, and tasty. There’s pasta, steak, halibut and of course vegan entrees, too. There’s even an Adult Happy Meal: a big beef burger and a martini.

Mr. Nobu’s

Mr. Nobu’s; photo by Stephanie Phillips

It’s something James Bond would admire. You walk through a Tex-Mex restaurant on 81st Street., press a concealed button on a wall and a panel slides away, revealing a bright and lovely room dominated by bold Japanese-style murals of carp and cherry blossoms. This is Mr. Nobu’s, created by the owner of Chimi’s to honor his favorite Tulsa sushi chef. The fish is as fresh as can be, much of it flown in from Tokyo’s famed Toyosu Market. The sushi is dazzling and creative. You might find snapper from Japan topped with shishito pepper confit; salmon from the Faroe Islands with bonito flakes, shaved onions and ponzu sauce; or a sweet raw scallop from Hokkaido, served with Lithuanian yuzu kosho and smoked trout roe.

Photo courtesy Daigoro

Daigoro

It’s a spectacular setting, a sleek wooden dining hall perched over the Arkansas River and an Instagram-worthy interior complete with a neon dragon overhead. The food, Phillip Phillips’ take on East Asian cuisine, is equally spectacular too, and full of surprises. A simple cucumber salad is a surprising mix of depth and flavors. There’s a big smoker out back, providing what Phillips calls a “hidden layer of umami” to entrees like Vietnamese “shaking beef,” chicken wings, corn and ribs.

Oklahoma City

MAHT; photo by Danny Vo

MAHT

In most steakhouses, you’d be foolish not to order the steak. That’s what they do. But here, even though the steaks are so good that if you share one, you and your tablemates will be fighting over the last piece, other dishes are as good or even better. They’re certainly exciting. It’s hard to choose between gochujiang glazed lamb chops, soy-braised short rib or soy-marinated cod, bluefin tuna tataki with chili crunch avocado mousse, and scallop risotto with a Bearnaise sauce fortified with kimchi. Kevin Lee is a James Beard semi-finalist, and at MAHT, he’s at the top of his game.

Kanji

Photo courtesy Kanji

The dimly lit red walls make Kanji seem like a temple to sushi, and each plate of the 20 course omakase is prepared with reverence. The fish are flown in from Tokyo, the ingredients are the finest: A5 Japanese wagyu, bluefin tuna belly. But it’s the preparation that elevates these dishes far above simple fish and rice. An oyster is enlivened with orange, lime and yuzu. An egg custard explodes with the taste of salmon roe and tuna. And that A5 is served in a sukiyaki with eggs and mushrooms.

Elisabetta; photo courtesy 84 Hospitality

Elisabetta

It’s hard to imagine growing up in OKC without knowing of Rachel Cope’s many restaurants, especially Empire Pizza, where your slice is served with a side of joy and rock ‘n’ roll. Elisabetta, Cope’s newest, is different. It’s an elegant upscale restaurant in Nichols Hills. Dark lighting, velvet, marble along with creative Italian-inspired dishes. Cope’s favorites? Braised short ribs with confit peppercorns, lobster tortelloni in tarragon butter sauce, spicy cavatelli in butter sauce, and panko and herb crusted pork chop with sweet and sour onions.

Photo courtesy Lorena

Lorena

“Every item on our menu tells a story,” says chef Cally Johnson. “It’s about connecting food and memories together.” But Lorena’s dishes are more than just a roster of traditional Southern favorites. They are elevated fine dining dishes with lots of surprises. Though the dishes have twists, it’s done with love and respect. After all, Lorena is also the name of the owner’s grandmother. Dishes are made from scratch with ingredients sourced throughout the South. Critics swear by the black pepper clam chowder and the bologna sandwich.

Photo courtesy Kiru

Kirú

One of the most vibrant, surprising cuisines out there is Nikkei, developed by Japanese immigrants to Peru. It features nigiri accented with the sharp citric flavors of Peruvian produce and Peruvian sauces served with precisely arranged Japanese-style seafood. Perhaps the most exciting restaurant serving this is Itamae in Miami, Florida. Its chef, Nando Chang, won a James Beard award. Now one of Nando’s relatives, Gustavo Chang Risi, who worked for years at Itamae, has opened a Nikkei restaurant here in OKC, serving dishes like ceviche with tuna, ponzu and nori. Need I say more?

Takaramono

Photo courtesy Crain Lounge

An izakaya is a casual, convivial Japanese bar. You go in a group, you order rounds of drinks and lots of small food plates. You have a good time. Now Oklahoma has one: Takaramono. The chef is Ling Chi Wong, who worked for 10 years for three-Michelin star chef Masa Takayama, so, as well as excellent sushi and small plates, expect a full roster of satisfying  entrees, such as miso cod; mushroom risotto; prime steak; and chicken thigh, fish cake and noodles in bonito broth. Why did Chef Ling leave a job with one of the best sushi chefs in the world to come here? Because, he says, he’s a big Thunder fan.

Dougla Kitchen

Long before he was a nationally famous chef, winner of a James Beard Award, long before he flew to Paris to begin his culinary career, Chef Andrew Black was a boy on an isolated farmstead in Jamaica. His grandmother was the head of the household. Her ancestors had come from India many years before. “So,” he says, “I grew up with a lot of spices.” The memories haven’t left him, and Dougla pays homage to his grandmother and to the food he grew up eating.

Crain Lounge

The Crain was intended to be a homey, welcoming spot for locals. It’s cozy and elegant all at once. But the food is so good it’s been attracting diners from all over. There are daily specials. You might find a big grilled ribeye topped by Cajun shrimp cream sauce or pan-seared fish topped with a spicy grilled pineapple and blackberry salsa. There’s always beef stroganoff, pork chops, chicken and more. Weekday afternoons feature all this plus $6 well drinks.

Featured photo credit: Daigoro, Tulsa; photo courtesy Daigoro    

A Plated Family Legacy

Johnny Abrishamkar and his family welcome diners to Sons of Amalfi, where family recipes and handmade pasta take center stage. Photos courtesy Sons of Amalfi

Johnny Abrishamkar just might be the most friendly, enthusiastic server you’ll ever meet. And why not? This is a family restaurant, and he’s family.

The place – Sons of Amalfi – has been in business for almost fifty years, most of them in the Washington, D.C. metro area. (“And my only regret,” says Johnny, “is that we didn’t move to Sapulpa years before.”) The food is so good that Johnny can boast about it to his heart’s content – and all his boasts are true. 

The story begins sixty years ago when Johnny’s father, Moe Sr., immigrated from Iran and found work cooking at a well-known Italian restaurant in Washington, D.C.. He met Teresa in 1970 – she’d come from Bolivia – fell in love, and the rest is history. (“Though it wasn’t a shotgun wedding,” Johnny happily points out. “Moe Jr. wasn’t born till 18 months after the wedding!”) 

In 1977, they, together with a family friend from Italy, Renata Vaccari, bought a restaurant in Rockville, Md. They spent every penny they had and so, rather than buying a new sign, they kept the old restaurant’s big outdoor sign, and thus, the name: Amalfi. 

For the first 20 years, Moe Sr. and Renata did everything while Teresa raised the kids. It was a typical red-sauce Italian restaurant, offering lasagna, spaghetti and meatballs. That’s what the customers wanted. Johnny and his brother Jeremy started waiting tables at the age of 18, but Moe Jr. was different.

“His destiny was always the kitchen,” Johnny explains. 

Moe taught himself fine dining techniques from all over the world and used them to elevate the food. 

“And we didn’t make him cook the traditional way,” Johnny adds. “All we wanted was for the food to be delicious.” 

At some point, Renata retired and, starting about 15 years ago, Moe Jr. took over the kitchen. 

“Big elevation!” Johnny recalls. “He re-did everything his way. He started sous-viding the chicken, then flash-frying it so the skin crisped. We can’t do that here. The Rockville kitchen was much bigger and we had five cooks. Here, we have only ten tables and Johnny cooks every dish himself. We decided to focus on one thing, and that thing is pasta.” 

And those pastas are glorious. 

“It’s all handmade, and it’s made from scratch,” says Johnny. “We use Italian flour and top ingredients. We don’t go to Costco, we special order. When there’s pork, it’s Berkshire pork,” he adds, referring to a prized heritage breed of pig. 

Try the Parmesan cream pasta. The pleasantly chewy tagliatelle noodles are caressed by a rich and sumptuous sauce made with cream from Red Ridge Dairy, plus nutmeg, pistachio and Parmigiano. The lamb bolo, a Bolognese a lot like it’s served in Bologna, features ground domestic lamb, piquillo peppers, fennel, ginger and tomato. 

This food would do a fine dining restaurant proud. And yes, Sons of Amalfi is elegant, white tablecloths and all. But, Johnny stresses, “it’s never stuffy. We want you to feel like you’re eating at our home. You can come from farm work in overalls and you’ll be treated the same as a guy in a suit who has a million dollars.” 

The family got tired of East Coast big metro area life and found a home in Oklahoma.

“Oklahoma people are the nicest people I’ve ever met,” says Johnny. Now, he and his family are trying to give back with great food and a heartfelt welcome.”

Photo cutline: Johnny Abrishamkar and his family welcome diners to Sons of Amalfi, where family recipes and handmade pasta take center stage. Photos courtesy Sons of Amalfi

Local Flavors

Photo courtesy Metropolis

Metropolis Cheesesteaks

If you’re looking for a taste of Philadelphia in T-Town, Metropolis Cheesesteaks within Mother Road Market is the place to be.

A concept from Andolini’s Pizzeria, Metropolis serves up real ribeye steak on authentic Amoroso rolls. In short, you’re getting the real deal.

Options are varied, ranging from the classic Philly with bell peppers, onions, ribeye and your choice of cheese, to the portabello with all the fixings, sans meat. Don’t miss the pastrami, vegan chicken and Chicago beef iterations, too.

If you’re operating with a hefty appetite, extras include crinkle cut and cheese fries, hot dogs with a bevy of toppings, garlic knots and zeppolis – traditional Italian pastry fritters. If that’s still not satiating your appetite, Metropolis also offers gelato from partner restaurant STG Gelataria, as well as whole and sliced pizza from Ando’s. For those on a budget, the “Recession Proof Special” is just the ticket – two hot dogs with your choice of toppings and a drink for just $9.95.

Photo courtesy Le Parisien

Le Parisien

An authentic French bistro in midtown OKC, Le Parisien offers an extensive wine list, delicious cuisine and craft cocktails you’ll love.

Begin with a baguette with Normandie butter, or branch out with escargot, steak tartare, shrimp
cocktail or a charcuterie board.

Entrees are sure to entice. Order the lobster thermidor with crimini mushrooms, cognac béchamel sauce and emmental; or the moules frites with pei mussels, garlic, herb, white wine, crème fraîche and whole grain Dijon. Other must-tries include the Gnocchi à la Parisienne with chablisienne sauce, oyster mushroom and Parmesan; the Crab Cake Meuniere with lump crab, shrimp mousse and brown butter; and the Cote de Porc Charcutier – a 10 oz. bone in pork ribeye with veal in a white wine reduction.

To finish things off, enjoy a bevy of classic French desserts including a chocolate mousse, a Mille Feuille (puff pastry) and the Riz Au Lait with creme anglaise, salted caramel and nougatine.

Tasty Tidbits

Photo courtesy 84 Hospitality

Goro Ramen

A stunning contemporary ramen house in OKC’s Paseo District, Goro has quickly become a city staple since it was founded a decade ago. The restaurant is helmed by Jeff Chanchaleune, a two-time James Beard Award finalist, meaning Goro’s emphasis is on both stunning flavors and wonderful hospitality. 

Start with crispy gyoza – chicken dumplings with chili vinegar – or something more familiar like Brussels sprouts, Tokyo hot chicken and the Goro house salad. If you’re dining in a group, don’t miss the Nikumans (steam buns) with coconut shrimp, chicken, pork belly and tofu to choose from.

The star on Goro’s menu is, undoubtedly, the ramen. A new option is the Green Chili, with Tori Paitan broth, green chile miso tare, crispy pork belly, roasted tomato and blistered shishito peppers. Other highlights are the Battleship Curry with rich chicken broth, curry spice and chicken meatballs, as well as the Yasi with vegan broth, tofu, mushrooms and fried shallots. Visit Monday for the birria ramen option. Don’t forget desert, craft cocktails, plus wine and beer!

Photo courtesy Seoul Pocha

Seoul Pocha

Situated on NW 23rd Street in OKC, Seoul Pocha serves up traditional Korean cuisine in spades … alongside some karaoke fun for the whole family.

Begin with treats like fried seaweed rolls, garlic corn cheese, fried calamari, dumplings or a steamed egg bomb (lightly seasoned, fluffy steamed eggs).

Ramen options are ample, from spicy chicken to Japchae with pork. Next up is the mouthwatering Korean style fried kitchen and katsu, as well as tteok-bokki – rice cakes simmered in a spicy, sweet and savory sauce. Warm up with spicy tofu, as well as seafood soup or clam mussel soup, then enter into the stir-fried portion of the menu with bulgogi, stir fried spicy chicken with cheese, or the class chicken teriyaki. End with Korean pancakes, and wash it all down with traditional soft drinks plus unique cocktails.

Photo courtesy Tikka Kabab

Tikka Kabab

If you’re looking for delicious, traditional-with-a-twist and budget-friendly Mediterranean fare in Tulsa, look no further than Tikka Kabab. 

Highlights at Tikka tend to combine beloved classics with American favorites. Take, for example, the tikka cheesesteak – grilled tikka in a Philly-style Hoagie with cheese, seasoned onions and bell peppers. There’s also the kebab burger – from-scratch kebabs topped with cheese, tomato, onion, pickle and lettuce. You can also grab classic gyros, burgers and Philly cheesesteaks, too.

Don’t forget the sides. Enjoy fried okra, onion rings, fries, grilled pita, samosas or falafel. And, of course, your meal wouldn’t be complete without some baklava to enjoy as dessert.

Moonrise Sourdough Pizza; photo courtesy Courts & Commons

Courts & Commons

Opened in March 2025, Courts & Commons is a dynamic entertainment space with eight pickleball courts, an event venue and a food court boasting three restaurants: Backcourt Kitchen, Moonrise Sourdough Pizza and Coyote Guapo.

At Backcourt, you’ll find a condensed yet thoroughly tasty menu with American classics. Enjoy shareables like chicken and waffles, wings, loaded fries or tots, chicken tender baskets and ample dips. Chicken and turkey sandwiches, burgers, plus mac and cheese bowls will also tempt your taste buds.

At Moonrise, you can choose between classic pizza options, like pepperoni, cheese, Margherita and supreme, or try a Moonrise special. Options include the Too Much with pesto, candied bacon, dried dates and goat cheese, or the Godfather’s Betrayal with Alfredo, grilled chicken, mozzarella and sun-dried tomatoes.

At Coyote Guapo, enjoy birria tacos, varied burritos, nachos, tortas and chips and dip. Highlights include the Howler Rice Bowl with chicken, carnitas, black beans, shredded cheese, cilantro lime rice and pickled red onion, alongside the Cuban torta with carnitas, Swiss, pineapple, pickles and slaw.

Crafted by Hand

Handmade pastas are the star of OKC's Carletti's, with options including lasagna, spicy rigatoni and bucatini. Photos courtesy Konjo Concepts

When Carletti’s opened its doors in December, Oklahoma City was introduced to a thoughtfully crafted Italian restaurant steeped in history and heart. Set within the fully restored Kentucky Club – once an infamous Prohibition-era speakeasy – the concept is the latest collaboration from preservationists Gina Foxhoven, Chip Fudge and Larry Davis. Named for some of Foxhoven’s ancestors, Carletti’s traces the journey of two Italian families – from neighboring villages in Italy to a beloved grocery in Haileyville – woven together through generations of shared love, artifacts and recipes. Anchoring the culinary vision is consulting chef Chris Becker. 

You may know Becker as the founder of Della Terra, Oklahoma’s acclaimed artisan pasta company. He has been crafting pasta in-state since 2011, using traditional Italian techniques and top-tier ingredients that deliver unmatched flavor and texture. Now, he brings that expert craftsmanship to Carletti’s.

“Pasta is an expressive form of cooking, and the subtle nuances within the flour, time of year and various seasonal ingredients make it both a meditative and intuitive experience,” Becker says. “For me, it’s a pursuit of making it a little better today than I did yesterday. It’s flour and water transformed into a whole textural personality: hearty and robust, subtle and delicate or perfectly balanced and soothing.”

Shaped by years of training in some of New York City’s most esteemed and demanding kitchens, Becker developed a deep passion for fine food and the art of handmade pasta. 

Consulting chef Chris Becker brings his signature handmade pasta expertise and season-driven philosophy to Carletti’s.

“All the kitchens had the same goal: the pursuits of perfection, albeit in different ways,” Becker says. “The way I cook now is more focused on the season, the group I’m cooking for and to some extent, my mood in the moment. Almost rarely from written recipes, just a sense of the moment and what will bring joy through food. Telling stories using a progression of flavors and textures throughout a meal which naturally melded with Carletti’s story-driven inspiration.”

Becker is respectful of the Carletti’s archival recipes, while bringing his own voice and technique to the menu.

“Carletti’s is rooted in family tradition, the indescribable moment when you sit at a table with loved ones and enjoy a meal that has been passed down from one generation to the next. The sacred recipes are wholly preserved and unchanged, even as the rest of the menu may evolve and naturally progress to enhance the vision.”

Often asked about his favorite pasta, Becker says it depends on his mood and the season, “because pasta isn’t just pasta; it’s a whole feeling. At Carletti’s, the spicy rigatoni if I’m feeling the need for something rich and warming, or the carbonara if I want a hit of something sharper with the fattiness of pancetta with the intensity of pecorino. The overarching perspective I hold is that it is both the pasta and the sauce that create something special.” 

The restored location is shaping Becker’s ideas about comfort, indulgence and hospitality. 

“I’ve found that a space with history almost always influences the type of food that should be cooked there, and that influences how a space and food can connect with each other and guests,” he says.

But looking forward, he says, “at the core of what Italian food means to me is that it is more than a location, place or time, but rather the people you enjoy meals with. It’s cooking with high quality and intentionally sourced ingredients in a way that celebrates them.”

Chef Becker’s Margherita Pizza

Yield: Two 12” pizzas

Time: 2 days for the dough / 1 hour to prep and cook

Dough Ingredients:

  • 500 grams Caputo pizza flour
  • 320 grams Cool water
  • 14 grams Kosher salt
  • 1.5 grams Instant dry yeast
  • Olive oil to brush onto finished dough balls

Dough Method:

  1. Combine the yeast and water together and set aside for 5 minutes.
  2. Place the flour into a mixer with a dough hook attachment.
  3. Add the salt to the yeast water mixture.
  4. Turn the mixer onto a low speed setting and drizzle in the water mixture.
  5. Mix for appx 8-10 minutes or until the dough forms. Theres no need to mix this dough a lot, just enough.
  6. Remove the dough and divide into two equal pieces and roll into balls.
  7. Set the onto a baking tray, coat with olive oil and wrap with plastic.
  8. Store in the fridge for two days.

Marinara Ingredients:

  • 1 can San Marzano or similar tomatoes, hand crushed until smooth
  • 2 cloves Garlic, finely minced
  • 1 sprig Fresh oregano, minced
  • 1 pinch Crushed pepper flake
  • 2 pinches Kosher salt
  • 1 drizzle Extra virgin olive oil

Marinara Method:

  1. Combine all the ingredients, taste to make sure the flavor is good.
  2. Store in the fridge until needed

Pizza Ingredients:

  • 2 Pizza dough balls, proofed for two days
  • Flour To dust the dough balls before forming
  • 8 ounces Marinara
  • 8 ounces Fresh pearl or ciliegine size (in brine is better quality)
  • Olive oil To brush the crust
  • 2-3 leaves Of fresh basil, sliced 1/2” thick
  • ½ to 1 ounce Freshly grated Parmigiano Reggiano 

Pizza Method:

Remove dough balls from the fridge and allow to warm to room temp, appx 1 hour.

Preheat the oven to 450 F with a pizza stone placed on the center rack.

  1. Place the dough ball into the flour and coat lightly.
  2. Set the dough onto a flat surface and using your finger tips, form the edges of the dough into a 1” crust.
  3. The using your finger tips, press the center of the dough flat, leaving the edges untouched.
  4. Use a “pizza dough slap technique” (google search this to see visual) and stretch the dough to appx 12”.
  5. Set the dough onto a pizza peel that has been dusted in flour.
  6. Lightly spread 4 ounces of marinara up to the edge of the crust.
  7. Arrange the mozzarella balls evening.
  8. Slid the pizza onto the pre-warmed pizza stone and cook for appx 10 minutes or until slightly darker than golden.
  9. Remove and set onto a cutting board, drizzle a little olive oil, sprinkle the Parmigiano and basil.
  10. Cut into 6 or 8 pieces

(Repeat the process for the other pizza while the first one is cooking)

A Full Bloom of Performances

Photo by Jessie Kenney

Spring will soon arrive, and with it, a multitude of performances to enjoy.

In Tulsa, swing by the Tulsa PAC for pianist Dr. Milton Fernández Peña on March 4 as part of TPAC’s Brown Bag It series. Stick around the venue for comedian Jerry Seinfeld on March 6; as well as the Pembroke Players’ rendition of Shakespeare in Love on March 6-15. Other can’t-miss events at the PAC include the Boarte Piano Trio courtesy Chamber Music Tulsa on March 8; Stravinsky’s The Firebird courtesy Tulsa Symphony on March 14; Celebrity Attraction’s A Man Named Cash on March 20; and Tulsa Ballet’s Casanova from March 26-29. 

The schedule is jam-packed in OKC, as well. The Civic Center hosts a bevy of events, starting with The Neil Diamond Musical – A Beautiful Noise, March 3-8 courtesy OKC Broadway, followed by OKC Phil’s Masters of Music – Italy on March 14 and Symphonicon – Music from Comics, Sci-Fi and Games, March 27-28. Canterbury Voices returns to the Civic on March 21 for Canterbury Voices on Broadway, too. Lastly, take a jaunt to Edmond’s Armstrong Auditorium for two shows: Jazz at Lincoln Center on March 5 and Time for Three on March 16.

Nature Comes Alive

Photo courtesy Tulsa Botanic Garden

Tulsa is in for a treat this month – a treat that combines art, nature and everyone’s favorite childhood brick. Sean Kenney’s Nature Connects Made with LEGO bricks is coming to Tulsa Botanic Garden from March 1-May 4, transforming the gardens into an immersive, thought-provoking outdoor gallery.

Created by award-winning artist Sean Kenney, the exhibition features larger-than-life sculptures built entirely from LEGO bricks. From majestic animals to lush plants, each piece tells an important story about endangered species, fragile ecosystems and humanity’s role in protecting the natural world. The message is clear: just like LEGOs, everything in nature is beautifully interconnected.

Whether you’re an art lover, a nature enthusiast or someone who still secretly (or not-so-secretly) loves LEGO builds, this limited-time exhibition is just the ticket. The garden is open daily from 10 a.m. to 5 p.m., and tickets are on sale at tulsabotanic.org.

Saint Patrick’s Day Revelry

Photo courtesy Myriad Botanical Gardens

Don your brightest gren garb and venture out to a handful of exciting Saint Patrick’s Day events this month.

In T-Town, the Tulsa Irish Festival is the place to be. Happening at Cabin Boys Brewery from March 13-15, the festival offers live Celtic music, Irish dancing, curated vendors and Irish food, alongside craft beer, a kids’ area and authentic Irish activities like sheep herding. If you’d like to get active before the revelery, visit ShamROCK the ‘Ville in Bartlesville on March 7. The festivities include a 5K race and one-mile fun run with prizes and plenty of great costumes. On March 14, make sure to venture to Cherry Street for the Kilkenny’s block party, replete with drinks, music, games and delectable Irish fare.

In OKC, ShamROCK the Gardens returns to Myraid Botanical Gardens on March 17. Visitors can enjoy a bevy of food trucks, alongside Irish performers and plenty of family-friendly activities. Other can’t-miss happenings include the Stockyards City St. Patrick’s Parade on March 14 in Historic Stockyards City, offering a unique, family-friendly event merging Irish heritage with Western culture. Lastly, Norman residents are gearing up for the O’Connell’s Irish Pub all-day party on March 17, with green beer, live music, karaoke, a massive beer garden and traditional Irish food.