Juniper opened in October 2011 in a renovated 1918 building with high hopes to capitalize on downtown Tulsa's renaissance. Chef-owner Justin Thompson and chef de cuisine Paul Wilson meet weekly with local farmers and adjust their menus based on what’s available.
Service is prompt, and copper-topped tables and linen napkins set the tone for a relaxing meal. During our lunch visit, we tried the roasted vegetable and goat cheese sandwich served on toasted bread from the Farrell Family Bakery ($10) and the sweet carrot soup with basil oil and roasted vegetable confetti ($6). Both were excellent. For traditionalists, the menu includes items like an Oklahoma tenderloin steak sandwich ($12) and brown butter trout ($11), but many items reflect more unusual leanings, such as a duck confit and golden beet salad ($12).
The vanilla crème brulee with mascarpone whipped cream and fresh berries ($8) features a crisp top and thick, rich custard underneath. Other tempting choices included seasonal cobbler for two with cinnamon maple glaze ($12) and lavender honey bread pudding ($9).