Brian Schwartz

You come expecting magic; Grey Sweater doesn’t disappoint.  Seats are arranged as in a theater. On a spotlit stage, James Beard Award-winning chef Andrew Black...

William Lyle The Summit Club, TulsaDish: Shrimp and saffron basmati stuffed tandoori chicken wings William Lyle’s cooking is as global as it gets. From early...

The night Elliot Nelson told his parents he was building a big Irish pub in downtown Tulsa, they drove to see the neighborhood for themselves....

Frank Vivacqua has loved cooking for as long as he can remember. He was born into a large and loving Italian-American family in Chicago.  “From...

Everyone who meets her agrees that Lindsey Scotney is the kindest person around.  But, she says, “I became a chef out of spite. My cooking...

“You should get yourself a hobby,” Lisa McIlroy told her husband, Austin. This was back around 2015 as they sat relaxing in a big log...

Joe Tierney is a compact, wiry man, full of energy – both physical and mental – and his hands reflect a life spent in honest...

Intense, clean-cut and with movie-star charisma, Trevor Tack laughs hard and works harder. He grew up in Chickasha, the child of supportive, hard-working parents (a...

Stephen Reshetar has been cooking for as long as he can remember. His parents discovered him one day trying to make an omelet … he...

“I’m a third generation restaurateur,” says Sheamus Feeley. “And my family’s been farming even longer, so my whole life has been based on food. I’m...