Located on the 15th floor of the Price Tower, Copper Restaurant + Bar offers guests sweeping views of Bartlesville and nearby prairie landscape. Enjoy upscale menu selections crafted daily by Wright Chef Jordan Keen.
Seating is limited, reservations are recommended.
To make a reservation or place an order, call 918.336.1000
Gluten-Free and Vegetarian options available.
Kimchi, lotus root, black lava salt
Shrimp + pork, baby bok choy, fresno chili, edamame, wild mushroom shoyu
Curried butternut squash, candied pepitas, cilantro
Beets, baby greens, orange supremes, shaved fennel, ricotta salata, citrus white balsamic
Romaine, radicchio, toasted pinenuts, herb buttermilk, botarga
Poached peaches, nectarines, baby greens, gorgonzola, pecans, bourbon vinaigrette
Pork belly, kimchi, ginger jasmine rice, pickled vegetables, soft boiled egg, jalapeno, gochujang aioli
Australian wagyu beef, baby carrots, sunchoke puree, charred broccolini, demi-glace
Baby carrots, braised beets, crispy red potatoes, mushroom gravy
American cheese, pickle, potato bun, fries
Honey mustard, fries
Chicken or cheese, fries
Lemon curd, candied orange
Rouge creamery smokey blue, aged cheddar, purple haze goat cheese, duck liver pate, soppressata, prosciutto, fig jam, pistachio, grain mustard, pickled things
Kimchi, lotus root, black lava salt
Porcini dusted, black truffle onion dip
Shrimp + pork, baby bok choy, fresno chili, edamame, wild mushroom shoyu
Piquillio pepper, watercress, octopus, kumquat, caper berries
Australian wagyu, pear, shallot, caper berries, soy cured egg yolk, crispy leaks, yuzu dijon
Curried butternut squash, candied pepitas, cilantro
Beets, baby greens, orange supremes, shaved fennel, ricotta salata, citrus white balsamic
Romaine, radicchio, toasted pinenuts, herb buttermilk, botarga
Poached peaches, nectarines, baby greens, gorgonzola, pecans, bourbon vinaigrette
American cheese, pickle, potato bun, fries
Honey mustard, fries
Chicken or cheese, fries
Wild mushrooms, sumac, butternut squash, sweet potato gnocchi, baby kale, sage
Pork belly, kimchi, ginger jasmine rice, pickled vegetables, soft boiled egg, jalapeno, gochujang aioli
Forbidden black rice, baby bok choy, avocado espuma, miso beurre blanc
Bone in chicken, zaatar, pumpkin ravioli, coriander roasted cauliflower, harissa coconut milk
Australian wagyu beef, baby carrots, sunchoke puree, charred broccolini, demi-glace
Scallops, chorizo emulsion, crispy parsnips, sweet corn + fava bean succotash
Baby carrots, braised beets, crispy red potatoes, mushroom gravy
Lemon curd, candied orange
Neapolitan ice cream, thai coffee, crispy carmel cookies
Apple tart, hot cinnamon gummy bears, salted caramel ice cream
Grits, red eye gravy, fried egg
Boneless buttermilk fried chicken, maple syrup, miso sesame waffles, sambal honey butter
Two eggs your way, sausage, pork belly or bacon, crispy red potatoes, toasted Cuban bread
Three griddled Asian style pancakes, ginger maple emulsion, crushed pecans
Black eye peas, fried green tomato, tomato jam, cracklins, pickled okra
+ $2 add egg
Fresh made biscuits, sausage gravy
– $7 half order + $2 add egg
Egg omelet, crispy red potatoes
Pork belly, sausage, griddled ham, Swiss + American cheese, fried egg, roasted garlic aioli, roasted jalapeno, Cuban bread
Smoked gouda, onion jam, pickled tomatoes, roasted garlic aioli, arugula
Buttermilk fried chicken breast, sambal honey butter, house pickles, potato roll
Changes weekly, crispy red potatoes
A light, crisp Saison / Farmhouse Ale with a hoppy finish
This spicy wheat ale is a unique spin on a classic style
An India Pale Ale with a distinctive bouquet of hops that impart citrus, grapefruit & pine notes characteristics
A rich, invigorating combination of Cascade and Cluster hops that lay down into an enjoyably round finish
A premium, crisp blonde ale with a hint of Noble hop bitterness to balance the tow-row and pilsner malt body
A refreshing summer forward sour ale with raspberry, pineapple and orange
A crispy and refreshing pilsner built for sunny days, Dry hop additions of Idaho 007 and Comet
A robust porter marked by its finesse and distinct malt backbone. Aromatic notes of chocolate and roasted coffee
Assorted flavors of hard seltzer. 100 caleries, gluten free, with two grams of carbs & sugar. Crisp, refreshing, local
Coca-Cola, Diet Coke, Sprite & Dr. Pepper
Assorted
Sesame seeds, Korean BBQ sauce, pickled vegetables
Buffalo sauce, blue cheese
Smoked gouda, granny smith apple, country ham, arugula
Mozzarella, pepper jack, BBQ pork, house BBQ, pickled onions
Mozzarella, cured tomatoes, zucchini, grilled onion, arugula
Cilantro + garlic marinated chicken, roasted corn, Oaxaca cheese, pepper jack, salsa rojo, pico de gallo
All sandwiches served with chips
Whole wheat & gluten free bread available
Slow roasted pork, ham, salami, swiss, yellow mustard, chili relish, Cuban bread
Havarti, cured tomatoes, horseradish mayo, country white bread
Smoked gouda, avocado, bacon, baby greens, green goddess, country white bread
Roasted red pepper, onion, baby greens, cashew cheese, French roll
Pork belly, spicy mayo, pickled carrots and dikon, cilantro, jalapeno, French roll
Raw marinated tuna, avocado, sesame seeds, black rice, spicy cucumber salad, sweet soy
Zaatar chicken salad, farro, cucumber, greens, crispy chick peas, red onion, mint yogurt
Zucchini, cured tomatoes, red onion, roasted red pepper, greens, farro, cashew cheese, herb vinaigrette
12 & under
Choice of meat, cheese, and bread, cold or pressed, with chips or fruit
Grilled zucchini, red peppers, choice of bread and cheese, with chips or fruit
Chef Jordan Keen
In a competition to become the next Wright Chef at Copper Restaurant + Bar, located in the Frank Lloyd Wright designed Price Tower in Bartlesville, Jordan Keen has been selected.
Chef Jordan is from Clearwater, Florida. He has been a Chef de Cuisine at several restaurants in the state of Florida for the past five years. Jordan has been involved with staff training, executing menu changes, and specializes in New American upscale dining.
The Wright Chef is a unique position developed by Price Tower Arts Center as part of its dynamic artist in residence programs. The winner has the opportunity to have creative control of the menu and operational control of the restaurant and kitchen for the period of one year. Keen will be mentored by three Tulsa-area chefs who are volunteering their time including Miranda Kaiser, Lia Lewis and Callie Farish; as well as our previous Wright Chef, “Nook” Ducre, who will remain on staff, guiding the program through the transition period.
Jordan Keen says he looks forward to bringing his family to Oklahoma and working with Ducre and the staff at Copper and Price Tower over the coming year.
“I’m really excited about spending time in Oklahoma. Everyone has been so kind and helpful to me, and I really think this opportunity is going to be a lot of fun,” said Keen. “I’m looking forward to sharing my food with the community, and hopefully we’ll be able to do a lot of cool things that maybe Oklahoma hasn’t seen before.”
