Noche, an authentic wood-fired grill and agave bar that celebrates the richness of Mexican cuisine and culture, will open its first location at 110 N Elgin Ave in downtown Tulsa’s historic Greenwood District in late July, 2023. Envisioned by acclaimed Chef Sheamus Feeley, Noche promises a convivial dining experience influenced by the lively food and beverage scene of Mexico City and other regions of Mexico. 

A Kaleidoscope of Flavors and Color

The Noche menu is creative and bursting with flavor across its selections of topotos and snacks, platos, soups and salads, and familiar favorites like fajitas and a truly decadent cheese dip. Many dishes include a choice of traditional Nixtamalized corn tortillas made using an ancient Aztec process or Noche’s signature Sonoran “sour flour” tortillas, baked with a hint of sourdough. 

For Feeley, the menu reflects the food he’s long envisioned and is designed “to allow people to dine the way they want to.” This might mean a casual outing saddled up to the bar enjoying a Noche Margarita—made with Cimarron Blanco, fresh-squeezed lime juice, and agave—paired with Hazel’s crushed tamale queso, an Arklahoma classic featuring crushed tamales, chili, cheese, roasted jalapeños, and tomatoes. Hazel, by the way, is Feeley’s mother and the originator of this indulgent cheese dip recipe.

For those seeking a more elaborate dining experience, there’s plenty to choose from, including the barbacoa-style lamb shank served with rice and beans, a 12-oz woodfire grilled ribeye with chile butter and succotash, or the chicken “a la brasa” with pipian verde sauce, golden rice, cilantro, and Rancho Gordo black beans. 

Avid foodies (and the truly hungry) might want to consider the La Tablita de Cochinita, an entire pork shoulder wrapped in banana leaf cooked for 12 hours with oranges, chiles, garlic and spices. It’s served with house-made tortillas, golden rice, black beans, vegetable escabeche, guajillo-árbol salsa, avocado-tomatillo salsa, limes, pickled cabbage, and cilantro pickled onions (order 48 hours in advance).

The Noche bar features a comprehensive agave-based spirits program that includes the Mezcals of the Moment and other tasting flights. Feeley, along with bar manager Alfredo Aguilera, is keen to introduce guests to the pleasure and enjoyment of sipping tequila—versus simply shooting it back with lime and salt—and discovering its many unique flavors, aromas and how perfectly it pairs with Mexican cuisine. Rounding out the bar offerings are craft cocktails—think a sous vide, mango-infused gin and tonic, margaritas, mocktails and a selection of the team’s favorite Mexican spirits, beers, and wines, all of which pair perfectly with menu items.  

Noche is owned and operated by Food is Family (FIF), a hospitality management and consulting firm that envisions expanding its newest restaurant into diverse markets. Founded by Feeley and entrepreneur David Dill, FIF offers a full suite of services, including product development, retail, food service development, recipe development, interior design, and kitchen and bar design. Other brands housed under the FIF banner include SuperFly Golf Lounge, Bacon Social House, and Southland Burrito Company. 

Chef Sheamus Feeley

Born and raised in Fayetteville, AR, Chef Feeley brings over 25 years of industry experience to Tulsa’s newest hotspot. Feeley has served as VP and Executive Chef at the Hillstone Group, was Founding Chef & Partner at Farmstead Restaurant on Long Meadow Ranch in Napa Valley, considered one of America’s most beloved restaurants, and served as Senior Vice President of Culinary and Kitchen Innovation for BJ’s Restaurants. He was also a Featured Chef at the prestigious James Beard House and continues to be part of the James Beard Celebrity Chef Tour.

This latest endeavor represents a love letter of sorts to a city he singles out among the most important culinary destinations in the world. “Mexico City boasts a dynamic food scene infused with the flavors and traditions of its earliest indigenous inhabitants to later Spanish and other European settlers as well as influences from Africa and Asia,” Feeley said. “It’s a cosmopolitan city with a vibrant history that permeates everything from its architecture and food to its people and customs.” 

He adds that Tulsa exudes a similar worldly vibe. “Tulsa was always the cool big city when I was growing up in Fayetteville,” he said. “It’s where we came to go school shopping, ice skate, or see a show at Cain’s Ballroom. I’ve always dreamed of opening a restaurant here. Doing so now, when so much attention is focused on this city, and to be situated in the heart of the historic Greenwood District, is an absolute honor.”

David Dill

Food is Family founder and partner David Dill is a multi-entrepreneur: an investor, advisor and consultant involved in an array of projects ranging from real estate and business to restaurants and hospitality. Over the last 35 years, Dill has personally invested over $50 million in hotel and hospitality, commercial buildings, multifamily apartments, single family acquisitions, shopping centers and land development. In 2020, after 25 years as the Founder and CEO of Real Estate Appraisal Solutions, Dill sold the national company to a private equity group, Gridiron Capital.

Noche hours of operation: Noche will be open Monday through Thursday, 10 am to 9 pm, Friday and Saturday, 10 am to 10 pm, and Sunday, 10 am to 7 pm.

Casual Dining, Industry News