Trula

0
60

Walk into the lobby of the Mayo Hotel and you’re surrounded by the opulence of a bygone era. Now the Mayo has food worthy of a hotel where presidents, tycoons and movie stars once rubbed shoulders. It’s served in a more casual setting just off the main lobby, a two-tier eclectic jumble of Art Deco molding, postmodern metal pipes and beams, and chairs adorned with frescoes of Prohibition-era flappers. Chef Jeff Meldrum, who spent eight years cooking at Southern Hills Country Club, has designed a menu of elegant, classic dishes that would have been acclaimed by the gilded long-gone elite that patronized the Mayo in its glory days. Sole Marguery, invented in Paris around 1890 and a favorite of gilded-era gourmand Diamond Jim Brady, features filet of sole adorned with crab, lobster, mushrooms, and a rich, bubbling French hollandaise. There are modern, cutting-edge entrees, too. A coffee-crusted filet mignon is topped with wilted shallots and a chipotle demi-glace. For those craving a lighter meal, small plates such as beef Carpaccio and oysters Acapulco round out the menu. 115 W. 5th St., Tulsa. www.themayohotel.com

Comments