At the vivacious Bolero Tapas Bar & Spanish Grill, the clatter of passing plates competes with the chatter of diners as they enjoy their multicourse meals. Executive Chef Curtis Bramlett and second-in-command Justin Ward constantly enhance the menu with weekly specials, adding to the diversity of flavors already found among the tapas. The small servings are meant to be divided and discussed, much like the drawings that Rembrandt produced on flimsy paper. The golden-fried goat cheese drizzled with tupelo honey earned laurels from the Oklahoma Gazette, which also called the caramel flan “heavenly.”
Dark plank flooring supports the warm browns of the restaurant, where floor-to-ceiling windows allow natural light and fresh air to imbue the indoor space. At rows of outdoor tables, patrons can sit beneath the starlight to arrange their tapas plates in shapes that mimic constellations.
The Polo Grill marks its 30th anniversary later this year. And while the Utica Square staple has amassed the awards and the press that firmly cement it as a local tradition, The Polo Grill has never been satisfied with resting on its laurels, choosing instead to focus on innovating and raising the bar with each and every plate.
Twice Polo Grill has doubled its wine cellar’s capacity, boosting the wine list – acclaimed by Wine Spectator – to a current count of 1,100 labels and 22,000 bottles. They switched meatpackers to Middendorf of Kansas City. They regularly track down the freshest produce from farms around Bixby. And they’ve expanded their private dining rooms, decorating their walls with items such as the burnt-brown burlap sacks in which winemakers once hauled grapes. This expansion and innovation extend to regular special events, which invite guests for educational and social dining experiences. A black-tie gala is planned around October, when the harvest and the 30th anniversary approach.
Set upon a bucolic farm with vineyards and a pond, the vines at Native Spirits Winery yield cabernet sauvignon, riesling, and syrah grapes. Vintners squish and craft these grapes into a variety of vintages, including sweet and dry reds and whites such as merlot, pinot noir, chardonnay, and shiraz. All wines are available for taste and purchase in the tasting room, and Native Spirits Winery frequently holds events that feature wine tastings joined by live music.
Learn To Brew was created by a professional brewer in an effort to provide patrons with a one-stop-shop for supplies, hands-on classes, and how-to videos for crafting beer and wine. In addition to taps and kegerators for homes or businesses, staff members stock ingredients such as hops, malts, and yeasts. In their classes, they cover everything from balancing acids for wine to fermenting honey for mead.
Just off the historic Route 66, Summerside Vineyards welcomes visitors into its rustic winery and meadery. Regular tours of the winery and cellar elucidate the specifics of the wine- and mead-making processes and end in the cozy tasting room. Here, surrounded by a warm color palette and antique furniture, staff walk visitors through samplings of Summerside's various wines and meads. The bottles range from dry to dessert, and each are produced and bottled in the onsite cellar. In addition to tastings, Summerside holds seasonal wine-focused events.
The Rusty Nail Winery is a premier tourist destination in southern Oklahoma. Tourists and locals alike can sip, taste, relax, select the perfect bottle of wine to take home, explore our unique gift shop, or sample tasty foods from our Bistro.