Jazmo'z Bourbon St. Cafe

The food choices were decent, but my vegetables came undercooked and were a little too hard and the steak that I ordered was tough and not as juicy. Granted, I did order Medium Well, but other restaurants are able to prepare a medium well steak and it still have a tenderness to it. I would say that the service was good and the ambiance/experience of the restaurant was enjoyable, but the food was sub par.

Pork chops were tough and seated by the kitchen. First time I had ever ordered blacken pork chops from the menu and was disappointed. Kitchen was close to our booth and very loud.

The food is always amazing and the service was great.

This was my second time visiting Bourbon Street Cafe. We had a tremendous waitress who was very personable and sweet. My date and I tried the raw oysters which were very good. Unfortunately, my pasta had hair in it in which prolonged my meal and caused me to lose my appetite. There was a live band playing at the beginning of our meal who was very enjoyable, but when they finished the restaurant turned on speaker music that was louder than the band which made it hard to hold a conversation. I would definitely recommend Bourbon Street Cafe to a friend for them to try it out for their own experience, but I probably won't return on my own for dinner unless invited by family or friends for a special occasion.

After a 2 1/2 hour drive from OKC Airport we decided to visit Bourbon Street Cafe in the heart of downtown Tulsa. Having only visited this establishment once before and being rather impressed, a visit was deemed overdue. Our server, Tom, found himself busy with a full section of patrons but was nevertheless attentive to our immediate needs. At once appropriate drinks were decided upon and crab dip was selected for a starter. My companion chose the aptly named Lovelace as her libation of choice while I decided upon the Forbidden Sour. The latter being a cognac based concoction and the former a medley of top shelf gin and exotic fruits and herbs. Our starter arrived fresh, hot and delicious. Served with a generous amount of pita points, the interior texture of the dip was creamy yet its exterior held a precarious crispness that only the most studious chef could apply with expert craftsmanship. The entree my companion chose had less to do with a particular taste for freshwater fish and more to do with the nostalgia of our first visit here. The black magic catfish she chose consists of blackened catfish smothered in crawfish étouffée served over a bed of dirty rice. I decided upon a dish that was entirely new to me. The pork rib eye, blackened, with sides of sautéed spinach and hush puppies were a slice of culinary bliss that my taste buds hadn’t quite prepared for. My thought processes couldn’t quite fathom how a thin crispy outside layer could withhold such tenderness within. I nearly could believe that this was a morsel of pork. It held all the characteristics of a 5 star filet mignon. How was this possible? The hush puppies, although unconventional as a side to pork chops, were found to be a buttery crispy ball of corn meal, herbs and spices. So much so that a second helping was promptly ordered; the spinach left much to be desired but it’s spinach after all.