D’Ononfrio says, “I was stubborn in the beginning because the online prices are so good. Equipment is a big ticket item and the savings seem to be there, but I quickly found out the online guys are not here to serve. The online retailers ship it and it’s done. It was worth it to us to go the route we did with Curtis. The installation issues alone could not be handled by an online company.”

Curtis sales representative Candace Feese has 21 years of experience in the restaurant equipment and supply business, and was happy to help the D’Onofrio’s in their first restaurant venture. She offered many suggestions and was onsite during the equipment installation. “Candace ran beautiful interference and took it all on so we didn’t have to. If we needed her out here at 8:00am, she was right on time. She has a way about her. Her caring and concern, experience, and willingness to share her knowledge with us was a huge plus.”

The D’Onofrio’s included coffee service, baked goods, and comfortable seating in the design to encourage patrons to stay a while and come back often. It’s something that lacked in other yogurts shops they visited on the west coast. Although Yolotti is a quick, self-service concept, the D’Ononfrio’s wanted their customers to stay, relax, and enjoy their time in the restaurant.

The décor is fun but not juvenile to attract college students and adults, and is equipped with large screen TVs and Internet access. It’s a great place to grab a yogurt, hot chocolate, or coffee and do homework, have a meeting, or eat lunch. D’Ononfrio says, “Frozen yogurt is a great 250 calorie meal substitute. In fact, dieticians recommend frozen yogurt as a good way for consuming your daily allowance of dairy products. Frozen Yogurt is a good source of protein and calcium, as well as healthy digestive cultures, or probiotics.”

Yolotti Frozen Yogurt has two convenient locations. Visit their website at YolottiYogurt.com or Facebook, Facebook.com/Yolotti Frozen Yogurt.

Two Locations

King’s Landing Shopping Center
9918 Riverside
Tulsa, OK 74137
Phone: 918-296-7477

Brookside
3346 South Peoria
Tulsa, OK 74055
Phone: 918-430-3811

“The Blue Rose Cafe’s new location was a challenge to begin with,” said owner, Tom Dittus, “We always start a new restaurant project with an existing kitchen space. This was a completely new construction project. Although we had access to used cooking equipment, it was important to us to have new equipment because of the warranty. ”

“Our management group shopped the competition on price, but the relationship built with Curtis Restaurant Supply over the years was the clincher in our buying decision. Our sales representative, Reza Ghavami, and kitchen project manager, Erik Davidson, have been there for our other restaurants, and worked hard to get this project completed for us,” said Tom.

The Blue Rose kitchen has seven people on the line, so the kitchen configuration had to be extremely efficient. The installation of the cooking equipment proved to be challenging. Curtis Sales rep, Reza Ghavami, comments, “Due to space issues, we had to build the vent hood around the range like a puzzle. There are always issues that come up during installation, but we were able to make on-the-fly modifications to make it fit perfectly. Tom’s architect was great to work with on this project.”

“I have enjoyed working with Reza,” said Tom. “He is accommodating, quick, knowledgeable and gives constructive suggestions on the things I need. The one thing we may have misjudged was storage space. To overcome this challenge, Reza suggested installing a new walk-in freezer outside the restaurant on a slab, which is currently being completed.”

Mr. Dittus is working on a breakfast menu which should be very well received for the Brookside area crowd.  Also, plans are in motion to create a shrimp boil once a month. Tom said, “It should be fun. No silverware, great food, nice view of the river, and lots of napkins.”

Blue Rose Café
1924 Riverside Drive
Tulsa, OK 74119
918-582-4600
http://www.bluerosecafetulsa.com
Facebook: @Blue Rose
Hours: 11:00am – 1:00am Daily

Mr. Blacketer remarks about the project, “We have used another restaurant equipment and supply company in Texas for years. But Reza Ghavami with Curtis Restaurant Supply has been diligent in asking for our business for over a year. We recently had some product shortage issues with our Texas supplier, so we decided to give them a try.”

He continues, “The tableware and smallwares were a precursor to determine if we wanted to work with Curtis on future kitchen projects. I would have to give Reza an A-minus. He did a great job for us. He also brought in the owner of Curtis Restaurant Supply to assist in the project, which was an important deciding factor in determining our future business relationship. Everything is moving in the right direction for the development of our new Los Cabos restaurants in Kansas City, Missouri and Grapevine, Texas.”

Tableware Detail
Mr. Blacketer wanted something completely different for the tabletop. He spent months traveling to industry trade shows, looking through decorator magazines, and searching the Internet, to find just the right tabletop items for the Waterfront Grill. Reza comments, “Mr. Blacketer would hand me the information and say, ‘Find this.’ I really had to stay on my toes in order to deliver these unique items in time for the March 7th, 2011, opening night.”

The dinnerware was carefully chosen for this restaurant. The inclusion of the Waterfront Grill’s logo on the H.F. Coors platter demonstrates the thoughtfulness of the tableware choices. “We didn’t make it easy on Reza. There were a lot of overseas orders,” said Mr. Blacketer. Other dinnerware was manufactured in Staffordshire, England, and supplied by Dudson® USA. Curtis Restaurant Supply flew in the Dudson® USA sales representative from Dallas three times to ensure the order was carried out to Mr. Blacketer’s expectations. In addition, the glass sushi plates were handmade in Turkey and imported to the USA. Mr. Blacketer chose them specifically to highlight the restaurant’s popular caterpillar roll.

The pepper mill was another very important element for the tabletop. Reza brought in 20 different samples of pepper mills for Mr. Blacketer to review. He selected a Vic Firth, Federal pepper mill, handcrafted in Maine, with a custom monogram. To complement the stately pepper mill, Mr. Blacketer chose a unique sugar packet holder unlike any in this area. The round, stainless steel design contains a flip-up lid to conceal the packets from view, for a more elegant table. Finally, the special table lighting was selected to create a relaxing dining experience.

Barware
Curtis Restaurant Supply furnished several items for the bar, including small bar equipment and wine glasses. The Walther-Glas by Oneida® stemware has substantial weight, but a delicate bowl in order to highlight the rich color of the wine. The bar boasts a vacuum-sealed wine delivery system that maintains a constant temperature to preserve the integrity of the wine. The Waterfront Grill also makes its own sparkling water and supports the community by offering several locally made wines and beer. Recently, the Oklahoma-made Mustang Gold Wheat beer they provide won the silver medal at the World Beer Festival.

Design Assistance
Curtis Restaurant Supply assisted Mr. Blacketer’s Houston-based interior designer with copper architectural accents for the restaurant. Originally, the interior designer planned to wrap the vent hood in copper, but later decided to create a ‘wave’ of copper above the open kitchen. “She brought in color swatches and we were able to supply the materials and create the look she wanted through our kitchen project management department,” said Reza.

Fulfillment Services
Reza remarks, “We have an entire warehouse full of china, steak knives, flatware, glassware, and smallwares just for the Waterfront Grill and Los Cabos. Curtis has dedicated our warehouse space to make sure they never run out of their important items. We have enjoyed working with Mr. Blacketer on this project and look forward to future projects. We appreciate the opportunity to show him the many services Curtis can provide.”

Chef Vespasian, Curtis' Andrea Lieberman

McNellie’s Group’s latest downtown addition is the Brady Tavern, a rustic eatery featuring upscale pub food and a large selection of spirits. Formerly Lola’s at the Bowery, construction began on the restaurant in late October, 2010, and was open within a couple months. The beautiful wood bar and dining room was left untouched except for a new floor, paint, lights, and custom benches. However, the kitchen was completely gutted. Once construction began, the owner uncovered issues and decided to replace everything, including the floor joists. Brady Tavern’s Executive Chef, Grant Vespasian, said, “The kitchen area was originally a small café, not a commercial kitchen, that serviced the main tavern next door. It simply wasn’t functional for our volume of food and size. The kitchen was tiny and had a ton of wasted space.”

A few of the original elements were used, but 75% of the kitchen is new, including floors, vent hood system, cooking equipment, prep areas, and custom made chef’s tables. The restaurant did not have a formal kitchen plan. Instead, Chef Vespasian took a measuring tape and created a truly functional chef’s kitchen. Chef Vespasian comments, “We were limited by space, but I knew what equipment was needed for our constantly changing menu and sheer volume of food service. Our Curtis Restaurant Supply representative, Andrea Lieberman, kept her cool and kicked some ass to turn this project around on time. She involved Curtis’ co-owner, Jay Gulick, and between the two of them, they pulled it off.”

The kitchen project took a month and a half, from start to finish, including kitchen demolition. “Of all the companies we worked with on this project, Curtis Restaurant Supply surpassed our expectations on service and price. Our custom-made chef’s tables were a last minute item and were designed and fabricated in only one week. I think one of the best things about Curtis is their inventory. The ability to walk into their store and get 90% of what I need is great, and no one can beat their prices,” said Chef Vespasian.

A unique feature of the Brady Tavern is the open-concept kitchen. Elliott Nelson, CEO of McNellie’s Group, incorporated special chef’s tables in the kitchen design. Popular in Europe for decades, and found in cities like Chicago and New York City, Mr. Nelson experienced the concept first-hand on a trip to France, and brought the concept back home to Tulsa. The two maple-topped chef’s tables are functional prep tables before the restaurant opens, but transform into an exclusive dining experience for parties of up to six or eight diners in the evening. Guests are literally in the kitchen as meals are prepared. They interact with the chefs by asking questions, and can request special appetizers that are made to order. The chef’s table dining experience is scheduled weeks in advance and is available by reservation only by calling (918) 949-9801.

Another attraction at the Brady Tavern is the daily grilled cheese sandwich special. Chef Vespasian says, “Some restaurants make their grilled cheese with a small amount of cheese, or things like cream cheese with cucumbers. In my head, that’s not a grilled cheese sandwich at all. The cheese is the star. We make our grilled cheese sandwiches with cheeses like Gruyére, Fontina, Swiss, and Brie. They are grilled to perfection on our homemade Foccacia bread made by our in-house pastry chef, and are absolutely guaranteed to be hot, and oozing with lots of gooey cheese. We have a different cheese sandwich every day, paired with our tomato bisque soup, for only $10.00.”

The restaurant has a standard lunch and dinner menu, but also includes daily chalkboard specials based on the season, holiday, or what is new at the market. Chef Vespasian encourages his talented staff to create daily chalkboard specials to delight their customers. It keeps our menu exciting and challenges the staff to create interesting dishes. Chef Vespasian comments, “We never know what’s on the daily menu. It could be a whole roasted pig, Guinness braised short ribs, or a special delectable dessert from our pastry chef. It’s great to have an owner like Elliott Nelson who lets us experiment with local, fresh ingredients. Our only restriction is our culinary imaginations.”

McNellie’s Group also operates McNellie’s Pub, El Guapo’s Mexican Cantina, Dilly Deli, Fassler Hall and Yokozuna in downtown Tulsa, the Colony bar in Tulsa, a second McNellie’s Pub in Oklahoma City, and Abner’s Ale House in Norman. McNellie’s Group is also opening The Dust Bowl Lounge & Lanes, an eight-lane bowling alley in downtown Tulsa in April, 2011.

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Brady Tavern

Brady Tavern Kitchen

Chef's Table

Prep Table

Views into the kitchen

Chefs preparing for lunch service

Dining Room

Brady Tavern Bar

The kitchen boasts all new high-quality equipment, including hoods, walk-ins, prep areas, sink area, and heavy cook line, by such manufacturers as Hobart, Vulcan, Traulsen, Hatco, Metro, and Bally. The cafeteria also includes a custom-designed serving area.

The project came to Curtis through The Haskell Company, located in Jacksonville, Florida. The Haskell Company’s Project Manager, Jacob Kummer, worked with Curtis Restaurant Supply sales representative, Ms. Kathy Bennett, on a previous project; the new St. John Medical Center in Broken Arrow, OK. Ms. Bennett comments, “This project was such a pleasure. The only small hiccup was an absent control sensor in the vent hood that was missed in the design phase. Oklahoma state law requires one, so we ordered a control panel and it was installed in two days. Problem solved. Other than that one little issue, the project was completed without any problems or delays.”

The kitchen project only took three months to complete, from start to finish. Ms. Bennett is looking forward to a new project with The Haskell Company, in Texas. Curtis Restaurant Supply is also the foodservice equipment contractor for the new Armed Forces Reserve Center in Broken Arrow, which will be completed by mid-year.

General Manager, Mr. Ken Morgan, comments, “Our management company, Starwood Hotels & Resorts Worldwide, Inc., came to this project late, and we had a very tight deadline. Kathy Bennett at Curtis Restaurant Supply was recommended to us by Andy Patel, president of Anish Hotels Group.”

Kathy Bennett has been with Curtis Restaurant Supply for 4 1/2 years and has over 17 years’ experience in kitchen equipment and supply sales. Ms. Bennett said, “I knew the project might have some challenges because of the time constraints, but we were prepared for just about anything.” Mr. Morgan said, “I really enjoy working with local vendors like Curtis Restaurant Supply because of the face-to-face contact and personal attention. For example, when our grand opening date changed, I immediately called Kathy and she took it from there.”

The re:fuel by Aloft^SM pantry offers guests sweet, savory, or healthy snacks 24-hours a day. Curtis installed a merchandiser to hold fresh fruits, salads, juice and soda.

The re:mix^SM lounge includes free hotel-wide wired and wireless Internet access, in-touch kiosks, several large screen TVs, and a billiard area. Every evening from 5:00pm to 6:00pm, the lights dim over the course of an hour to create a subtle, relaxing atmosphere. Just outside the lounge area is the swimming pool, otherwise known as Splash, and decorated with a large, lighted “A” logo at the bottom.

The w xyz^SM bar is highlighted by a Lutron® lighting system with over 10,000 LED lights that change colors every few seconds. The stainless steel refrigeration and bar equipment ensure easy cleaning and maintenance, and the sleek aluminum barstools accent the bar countertop perfectly.

ALOFT Tulsa is the only property in the company with a stainless steel drop ceiling. The hotel’s modern architectural design includes an open duct work ceiling, which is not allowed in Oklahoma. Curtis fabricated a custom designed drop ceiling to comply with stringent state health department regulations, and provide an attractive and functional solution for the hotel. Mr. Morgan said, “The ceiling looks like it was always supposed to be that way. Kathy took care of the issue in record time so we were able to meet our grand opening deadline.”

In addition to providing cooking equipment and supplies, Curtis Restaurant Supply installed the colorful embellishment for the elevator floors.

Miranda Kaiser, owner of Cosmo Café and Bar, made a huge decision to move her restaurant from south Tulsa to the city’s Brookside area. It was definitely the right move, she said, because the restaurant is flourishing in its new location.

The decision to move Cosmo to Brookside was a fairly slow process. However, the actual move happened really fast. “My Curtis sales rep, Kathy Bennett, is so knowledgeable and experienced. I felt very comfortable having her as my consultant and project manager. Because of Kathy, the move went quickly, and there were no problems. She knows how to get things done,” said Ms. Kaiser.

Ms. Kaiser also buys smallwares from Curtis. She said the showroom personnel is one of the reasons she buys her smallwares from Curtis. “I’m always greeted by at least three people, and they know me by name. I can barely get waited on at other restaurant supply stores. I know I can always get the items I need at Curtis.”

In addition to the showroom personnel, Miranda appreciates the one-on-one attention she receives from everyone at Curtis, from the owners to the delivery drivers. One issue in particular comes to mind. “I was having a problem with my ice machine. My sales rep brought the problem to the attention of one of the owners, Jay Gulick. Jay stepped in and gave me several options to resolve the problem. The contact with him was huge. The fact that the owner made himself available to me really raised the bar for customer service.”

Ms. Kaiser said the move was expensive, but has really paid off. In fact, business has tripled since the move to Brookside only nine months ago. She said the neighborhood seems more suited to Cosmo’s eclectic atmosphere.

Many of the Mediterranean recipes reflect Ms. Kaiser’s time spent in Israel, France, and England. The restaurant has ample parking, plenty of seating, and an extensive bar with very creative cocktails. Urban Tulsa named Cosmo as the Best Brookside Restaurant and the Best Brookside Bar. All this plus its ultra cool décor and new location make Cosmo Café and Bar a great place to eat and play.

Cosmos Café and Bar
3334 S. Peoria, Tulsa, OK 74105
(918) 933-4848
www.cosmo-cafe.com
Open 7 Days a Week from 11:00am until After Midnight
Facebook: Cosmo Café and Bar
Twitter: @CosmoCafe

By Lorri Mealey, About.com Guide

Everyone is looking for ways to save money these days. Restaurants are no exception. The good news is that there are a lot of quick steps you can take to save you money, either through cutting energy use or reducing spoilage. A lot of these tips are the same things your mom told you growing up.

1. Switch to energy efficient light bulbs. Subway recently switched all their light bulbs to energy efficient bulbs in all of their 2000 US franchise locations. Switching to an energy efficient light bulb can save up to $22 per bulb per year. This can add up to quite a savings over time. Also keep lights off when you don’t need them. If you don’t start serving lunch until 11 o’clock there is no reason to turn the dining room lights on until then.

2. Only run the dishwasher when it is completely full. This cuts down on water usage, soap and energy costs.

3. Soak the dishes. Rather than running hot water over them to loosen dried food, fill a sink and let them soak.

4. Install low flow faucets and toilets. This will save between 20 to 40 percent of water usage.

5. Turn down the thermostat. You can still be comfortable at 68 degrees rather than 72 degrees.

6. Switch from plastic to glass. Green restaurants 1have been following this tip for years. If restaurant uses disposable plates, flatware or cups, considering a one time investment for china, glass and silver. You will save on garbage (good for the environment as well as the restaurant budget) and save money over time.

7. Invest in energy efficient appliances. This is a lot easier said than done, especially in a sluggish economy. But consider that many states offer restaurants tax credits and other incentives for switching to energy efficient appliances2. Plus, the savings on an energy efficient appliance can often pay for itself within a year or two.

8. Trim down your menu. Track sales of every menu item and remove menu items that aren’t selling. Also look for ways to cross utilize menu items, using one item for multiple dishes. This will help reduce food spoilage 3as well as keep food cost under control.

9. Take advantage of e-marketing. More and more people turn to Google to look for restaurants than the yellow pages. Take advantage of all the internet has to offer, from your own website to online advertising. Many companies offer inexpensive e-newsletters you can send to customers for a fraction of traditional prints ads.

10. Train your staff. Teach your staff to sort recyclables, turn off lights, let you know if there is a leaky faucet in the wait station. Ask them to bring in their own take-home containers instead of using the restaurant take-outs.

©2010 About.com, Inc., a part of The New York Times Company. All rights reserved.

Eloté Café and Catering owner, Libby Auld pours their famous Sangria

Curtis Restaurant Supply assisted them when they originally opened Eloté Café and Catering in May 2008. They recycle glass, aluminum, plastic and cardboard with local recyclers, Recycling Revolution. They support local family farms, compost, and re-use cooking oil to make clean-burning bio-diesel fuel. Even their to-go containers, utensils, cups and lids are made from 100% compostable corn and sugar beets.

So it only seemed fitting that the construction of their new Luchador Bar was as green as their guacamole, and limited any negative environmental impact during the construction process. Interestingly, the bar area was always there. It was a storage room. Libby said they always had plans to use the storage room to expand the restaurant to include a bar, but hadn’t got around to it. Because the room was already there, they simply opened a wall to provide the area for the bar.

Most impressive is the beautiful artisan-crafted bar made from recycled materials. The bar was made by a local designer using wood that came from a remodeling project at the Aulds’ home, as well as old wood found in the basement of the restaurant. Libby went to the recycling center to gather colorful glass bottles to use as decoration for the bar. “The recycling center isn’t used to someone taking things OUT,” she said. “But the glass is beautiful, it won’t negatively impact the environment, and it didn’t cost a cent.”

They wanted to commemorate the two-year anniversary of the opening of the restaurant with a Cinco de Mayo celebration. With help from their local vendors, the project came about VERY quickly. “It only took a month to complete,” said Libby. “Everyone involved rallied around the project to get the bar completed. Curtis Restaurant Supply was instrumental in providing and installing the bar equipment, cooler, sinks, chairs and tables, so the bar could open on time. Our Curtis sales rep, Candace Feese, helped us pull it all together.”

The Luchador Bar is decorated in Lucha libre style (Mexican professional wrestling). The colorful masks of the Lucha libre are reflected in the vibrant colored walls in terra cotta red, parrot green, and glimmering gold. A luchador pinata and traditional paintings of the wrestlers adorn the walls.

The Luchador Bar offers a full-service bar, including a wonderful selection of traditional Mexican beers, as well as locally produced beers. Also served are Mexican inspired specialty drinks such as mojitos, margaritas, and Sangria. New on the menu are the flavor-infused tequilas. Three choices are currently available, including, Japanese chili pot tequila, citrus (lemon, lime, orange) tequila, and hibiscus and anise tequila. Look for a sampler tray of the tequilas coming very soon.

The Luchador Bar is open until midnight on most evenings, and later on Friday and Saturday when they feature live music.

Eloté Café and Catering
514 South Boston
Tulsa, OK 74103
Phone: (918) 582-1403
Website: http://www.elotetulsa.com
Facebook: Eloté Tulsa

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]]> http://www.curtisequipment.com/articles/luchador-bar-at-elote-cafe-and-catering/feed 0 http://www.curtisequipment.com/news/installations-se%e1%bf%86or-tequila http://www.curtisequipment.com/news/installations-se%e1%bf%86or-tequila#comments Wed, 28 Apr 2010 17:54:33 +0000 staff http://www.curtisequipment.com/?p=910 When you walk into the new Seῆor Tequila in south Tulsa, it’s like walking into a restaurant in sunny Mexico. The colors are bright and inviting, and you are whisked away to enjoy an authentic Mexican meal.

Owners Carlos and Elisha Atilano chose the Plaza del Sol Shopping Center at 101st and Mingo Road for their new restaurant because of the Mediterranean architecture. “The tile roof and stucco exterior accents the interior design of the restaurant,” says Mrs. Atilano. “We also enjoy the peaceful outdoor patio. The large water fountain creates a soothing, tropical backdrop for the outside dining area. On weekends, customers have a front-seat view of live entertainment on the outdoor stage. In cooler weather, the outdoor fireplace creates a romantic space, just perfect for huddling by the fire.”

Carlos and Elisha Atilano opened their first Seῆor Tequila in 1999 at 51st Street and Harvard Avenue in Tulsa. The Atilanos own four Seῆor Tequila restaurants and plan to open more locations in the near future, possibly in Jenks, OK. The Atilanos credit their success to providing food made of only the finest meats and freshest vegetables, which come straight from the farmer’s market. The food is prepared with the purest ingredients to bring out the true flavors of authentic Mexican cooking. Most notable is their friendly, efficient staff always available to make your dining experience pleasurable.

Over the years, the Atilanos have excelled in business by taking any challenges in stride, and adjusting to changes. However, the one thing that hasn’t changed is their relationship with Curtis Restaurant Supply. “Curtis has been with us from the very beginning, since our first restaurant in 1999,” said Mrs. Atilano. “Our account representative, Bill Shea, is very hard working. He’s easy going, and very considerate. He’s a phenomenal account executive.”

The Atilanos value quality, and installed the finest cooking equipment. The kitchen is completely stainless steel. “Stainless steel is the best material for foodservice,” said Mr. Atilano. “We installed stainless steel because of its value, and ease of maintenance. From the walls to the equipment, we wanted stainless steel because of its long-lasting life, and ease of cleaning.”

There were several logistical concerns because the restaurant was a new construction project. Curtis Restaurant Supply owner, Jay Gulick, explains, “Kitchen and bar projects are always very complicated as they require a very tight coordination between the architect, the plumbers, electricians, and millwork contractors. It is especially important when changes are made late in the process. This project went pretty smooth because there was a good deal of communication and cooperation with all involved parties, and the result is a great restaurant that is bound to be very successful.” Bill Shea, Curtis account representative adds, “We have worked hard over the years to earn the Atilanos’ trust, and will do whatever it takes to help them with their success.”

Seῆor Tequila seats 140 patrons plus additional seating on the patio. Mrs. Atilano did all the interior design to create a modern, fresh look. The restaurant has a new logo, branding, and an exciting expanded menu with an abundant choice of grilled seafood and steak entrees. One exciting addition to the restaurant is the tortilla studio. Fresh, hand-made tortillas are made by Seῆor Tequila chefs in a glassed-in studio facing the main dining area. Mrs. Atlilano comments, “We have a spectacular salsa bar with 5 different salsas. If you want to feel alive, and spicy hot, check out the salsa bar!”

In addition, Seῆor Tequila has a large bar with plenty of seating, two large screen TVs, and an easy-to-clean, counter top margarita machine that can produce 28 gallons of frozen drinks an hour. Parking is plentiful, and is easy to reach from 101st and Memorial, and the Creek Expressway.

Locations
Plaza del Sol Shopping Center
9999 South Mingo, Suite K
Tulsa, OK

Brookside Area
3348 South Peoria Avenue
Tulsa, OK

The Mill Shopping Center
6973 East 71st Street South
Tulsa, OK

Oak Brook Shopping Center
200 South Santa Fe Ave
Edmond, OK

Hours of Operation
Sunday – Thursday
11:00am – 10:00pm

Friday – Saturday
11:00am – 10:30pm

www.senortequilaok.com