"Absolutely fantastic meal at Bodeans! Everything we ordered was spot on—started with the shrimp and lobster bisque, which was rich and flavorful, and the wedge salad was fresh and crisp. The crab cakes were some of the best we’ve had, packed with crab and delicious. For mains, the bouillabaisse fisherman’s stew was loaded with fresh seafood in a delicious broth, and the salmon was cooked to perfection. Service was friendly and attentive, and the atmosphere was great. Highly recommend—can’t wait to come back!"

Kendra Smith

"Chef Swepston’s cuisine blends modern Cajun and creole influences, with a menu that evolves to highlight seasonal specials. During my visit, the featured dish was rabbit, showcasing the restaurant's creativity and range.
Bodean’s aesthetic is a perfect blend of elegance, modernity, romance, and intimacy. The dark walls, painted in shades of black and gray, are accented by touches of blown glass and soft creams, creating a striking yet inviting atmosphere. Its layout, is reminiscent of a luxurious ocean liner. passionate and enthusiastic about Bodean.

Overall, excellent service. Our water glasses were full, silverware and plating was swapped between courses.

Chef’s Selection of Cheese & Charcuterie

Arguably, Chef Swepston crafts the best charcuterie board in Tulsa—perhaps even all of Oklahoma. This is the penultimate Cheese & Charcuterie board, with an absolutely perfect balance of selections. His expertly curated array of meats and cheeses balances floral, salty, sweet, and tangy notes. Highlights included the Negroni Italian Blue, with its sweet vermouth and tangy blue cheese notes.

Escargot Vol-au-vent

This dish opens with bold notes of boozy red wine and garlic, transitioning into slightly bitter middle notes of escargot and herbs, and finishing with the rich flavors of puff pastry and butter. The balance of salty, sweet, and bitter is an good appetizer.

Fried Calamari

The calamari featured a well-executed breading and a unique spin on traditional sweet chili sauce, which was the standout element of the dish. Only the body of the squid was used, cut into rings without tentacles. The fry was expertly done, achieving a tender texture without being overly chewy. It is a good dish not at the same level or caliber as the previous offerings.

Rabbit Confit with oyster mushrooms, kale, calabrese peppers, fig, and rabbit consommé

The rabbit leg is cooked to perfection, tender enough to fall off the bone. Its delicate flavor is elevated by the rich, salty, nutty butter it was poached in for hours. The addition of fig brings a beautiful sweetness that perfectly balances the savory rabbit, while the Calabrese peppers add a tangy acidity to each bite.

Seared Jumbo Sea Scallops with pomegranate, fried yucca, pickled fresno, butter toasted pecan, en nogada sauce

Chef Swepston knocks on the door of borderline transcendent. The dish is a masterclass of exploration and flavors. The scallops were cooked to perfection, their delicate flavor never overwhelmed by the dish’s other elements. Sweet, sour, nutty, salty, and buttery notes were expertly explored. A borderline pièce de résistance dish.

Stone Crab Stroganoff with house made egg noodles, duxelles, cream, sour cream, and parmesan cheese.

Our final savory course continues to knock on the door of pièce de résistance. The rich duxelle and cream sauce delivered an earthy depth, with tangy sour cream notes rounding out each bite. The stone crab claw meat provided the perfect protein, offering a robust sweetness that harmonized beautifully with the sauce's slightly sour, slightly salty, and decadently rich profile.A dish on the high end of excellent.

Chocolate Dome

A Bodean classic, this dessert is visually stunning. It showcases a delightful contrast of textures, from the light and airy chocolate mousse to the crunchy, slightly sweet-and-salty chocolate cookie crust.

Summary:

Bodean continues to be the quintessential fine dining destination in Tulsa. Its offerings are sophisticated without being pretentious, its atmosphere upscale yet inviting, and its seafood remains unquestionably the best in the city.
When Chef Swepston lets his creativity run wild with dishes like the scallops, rabbit, and charcuterie, the heart and soul of a "raging Cajun" are on full display, and all of Tulsa is the better for it."

Jared Gleaton

"Last night, I had dinner party with a group of 10 in the smaller private dining room. From the moment we entered the building, the service was impeccable. The manager graciously took a photo for me and then escorted each of us to our room with enthusiasm and a warm smile. Our waitress flawlessly took our orders without writing anything down, and every drink was served exactly as requested. She informed us about the specials and expertly managed our meal service. The staff delivered all our dishes simultaneously, presented beautifully. Every dish arrived hot and delicious. For anyone craving superb seafood and steak, Bodeans is the place to go. The staff is not only friendly and accommodating but also genuinely committed to ensuring every guest enjoys the finest dining experience possible."

Tiffany Freeman