SMOKE. on Cherry St

Inspired American, Locally Sourced.

Monday – Friday: 11am to 10pm
Saturday: Brunch 10 - 3pm, Dinner 4 - 10pm
Sunday: Brunch 10 - 3pm, Dinner 4 - 9pm


Website by DineDesign Marketing

Here's the thing.  We are who we are.  We don't live in Tulsa because we have to, we live here because we want to.  We don't come in to work each day at SMOKE because its our "job", we do it because we are passionate about offering our 'Inspired American, Locally Sourced' casual - fine dining experience in one of Tulsa's most charming and historical buildings.  And so we thank you, sincerely, for the opportunity to do what we love. 

Erik Reynolds 

Executive Chef


Erik’s Passion for cooking began at a young age after spending summers with his grandparents in New England. Erik found himself cooking meals with his grandmother by night and tending to the large garden by day. One of his first food memories is eating what his grandmother called “cannibal sandwiches”- beef tartar on Pepperidge Farms white bread and a fresh pot of steamer clams with drawn butter. After pursuing a degree in Restaurant Management, Erik was fortunate to apprentice under a renowned Sicilian Chef, Vincent Giglia, where his food and cultural interests were heightened to new levels.

Erik’s twenty year career as an Executive Chef has taken him to the helm of a diverse array of kitchens around the Western United States including five years as a successful restaurateur in Evergreen Colorado. As Executive Chef of SMOKE. on cherry street, Erik brings with him a passion for the freshest local ingredients, and a vision of bringing the farm to table philosophy to the community of Tulsa and people of Oklahoma.

Congratulations to Chef Erik for being voted “Tulsa’s Best Chef 2011″ by Tulsans in this year’s Absolute Best of Tulsa awards!

Wade McFarland

Front of House Manager
Director of Beverage Sales and Special Events


As Director of Beverage Sales and Special Events, FOH Manager Wade McFarland holds one of the most challenging and fun executive positions in the SMOKE companies.  On his resume you will find a litany of unofficial titles and awards. With over a decade of industry experience, a love for local music, deep Tulsa roots, and a passion for quality liquors, beers and wines it is easy to see why Wade has been so successful in leading this department.  Does he have a fear of puppets?  Yes.  Does that effect his ability to lead and affect positive change and growth for SMOKE?  Not that we have seen.  The bottom line is the bottom line: Wade McFarland has become an essential part of SMOKE’s identity and operations, and we are grateful for it.


Aaron Vasquez

Chef de Cuisine


Aaron didn’t start out knowing he would cook.  What he did know was that he had a love of art and a thirst for knowledge (among other things…).  Growing up with a Mother who was a City Librarian certainly didn’t hurt.  After graduating with a degree in Art from The College of Wooster, and dabbling in graphic design, Aaron decided to shift gears and moved to Portland, OR to pursue a culinary degree.

Aaron spent 8 successful years in Portland, which included a stint as Sous Chef at The Gilt Club, an influential Portland bar & restaurant.  He then packed up the wife and puppy and returned to his hometown of Austin, TX where he met and worked with Chef Erik Reynolds.  Now, five years later, they are reunited at SMOKE On Cherry Street and playing with food daily.

Aaron likes to focus on simplicity using local, sustainable ingredients that speak for themselves.  He encourages those in his kitchen to expand their culinary knowledge and make great food while having a good time.  So if you hear singing or laughter coming from the kitchen at SMOKE, there’s a good chance Aaron is at work.