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
Shaved parmesan, porcini truffle aioli
Blue cheese, crushed pistachios, blackberry gastrique
Curried butternut squash, chili oil, candied pumpkin seeds
Pickled green tomatoes, pimento cheese, Labanese style flat bread
Kimchi, gochujang aioli, black lava salt
Chick peas, mint yogurt, Labanese style flat bread
All burgers/sandwiches served with choice of house chips, fries, or lightly dressed greens
+ $2 truffle fries
Togarashi seared salmon belly, thick cut bacon, pickled tomatoes, mixed greens, avocado, spicy mayo, toasted brioche
Sambal honey butter, house pickles, potato roll
Pork belly, spicy mayo, pickled carrots and dikon, cilantro, jalapeno, French roll
Black angus, pimento cheese, pepper jack, pickled green tomatoes, candied bacon, poblano aioli, potato roll
Black angus, three pepper jelly, shishito peppers, thai peanut sauce, pepper jack, potato roll
Plant based patty, vegan mayo, avocado, mixed greens, cured tomatoes, vegan roll
Shaved parmesan, porcini truffle aioli
Lebanese style flat bread, roasted garlic hummus, marinated olives
Pistachio, blue cheese, blackberry gastrique
Curried butternut squash, candied pepitas
Chick peas, mint yogurt, Lebanese style flat bread
Seasonal wild mushrooms, bone broth, fried garlic, ravioli
Yuzu kosho sweet potato puree, pork belly, kimchi, pickled green tomato, baby bok choy
Jumbo lump, shrimp, gochujang aioli, pickled vegetables, shoyu
Zattar, roasted beets, spiced pumpkin seeds, confit tomatoes, lemon yogurt, pickled onion, farro
Butternut squash, sage wild mushrooms, cream
Stone ground grits, masala, yuzu kosho collard greens
Prosciutto, wild mushroom lasagna, demi glace, roasted garlic béchamel, spiced baby carrots
10oz, beet emulsion, tart cherry, sweet potato puree, confit brussel sprouts, rendered porkbelly
Chili seared, forbidden black rice, avocado, baby bok choy, yuzu butter
Brown butter, creamed corn risotto, chili oil
Roasted heirloom carrots, parsnip, Romanesco, cabernet demi glace
Serves 2, dark chocolate ganache, shaved chocolate, espresso chocolate mousse
Serves 2, brioche, caramel, whipped cream, gingersnap crumble
Lemon curd, cremanglaise, candied blood orange
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
Avocado mouse, cotija cheese, pico de gallo, eggs over easy, toasted brioche
Oaxaca grits, jumbo shrimp, chorizo, masala
+ $2 add egg
Fresh made biscuits, sausage gravy
– $7 half order + $2 add egg
Creak stone farms beef tips, wild mushrooms, shallot, aged gruyere, crispy red potatoes
Oaxaca, aged gruyere, griddled ham, brioche, white truffle bechamel
Buttermilk fried chicken breast, apricot hot honey, fresh made biscuit
Plant based patty, vegan mayo, avocado, mixed greens, cured tomatoes, vegan roll
Black Angus, pimento cheese, pepper jack, pickled green tomatoes, candied bacon, poblano aioli, potato roll
Black Angus, crispy pork belly, chorizo, Havarti, mixed greens, tomato, sunny side egg, roasted garlic aioli, potato roll
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.”
