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
Served with chips, pickle & cilantro ranch
+ $4 make it a double burger
Black angus, Havarti, mixed greens, onion jam, pickled tomatoes, potato roll, roasted garlic aioli
Black angus, pepper jack, pimento cheese, candied bacon, pickled green tomatoes, mixed greens, roasted poblano aioli, potato roll
Black angus, thai peanut sauce, pepper jack, three pepper jelly, shishito peppers, potato roll
Plant based patty, vegan cheddar, lettuce, tomato, onion, pickle, vegan mayo, vegan bun
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
Pork belly, spicy mayo, pickled carrots and dikon, cilantro, jalapeno, French roll
Truffle onion dip, house chips
Cilantro + garlic marinated chicken, roasted corn, Oaxaca cheese, pepper jack, salsa rojo, pico de gallo
Iceburg, cambazola, pickled cherry tomatoes, pork belly lardons, toasted pine nuts, herb buttermilk
Enjoy an evening with Wright Chef Jordan Keen featuring
seven courses served with wine pairings hand selected by
sommelier Shanna Perrine. Monday, October 26th 6pm – 8pm.
Cocktail hour starts @ 5pm at the Copper Bar.
Use the link above to purchase tickets online.
Ceviche, black grouper, yuzu citrus, shallot cucumber nage
Etang de Thau, France
Squash blossom, tempura, elote (corn), cotija cheese, chorizo
Napa Valley, California
Chanterelle mushroom, madeira, shallot, brussels sprout
Burgundy, France
Duck confit, butternut squash, tart cherry, carrot threads
Willamette Valley, Oregon
Venison short rib, rutabaga, sea beans, fried garlic, shoyu
Napa Valley, California
Snake River Farms Waygu Ribeye, coffee, olive soil, baby bok choy
Napa Valley, California
Foie gras panna cotta, pear, sugar cookie crumble
Friuli, Italy
Seasonal wild mushrooms, bone broth, fried garlic, ravioli
Yuzu kosho sweet potato puree, pork belly, kimchi, pickled green tomato, baby bok choy
Porcini dusted, truffle onion dip
Hazelnut Romanesco, shallot, octopus, caper, citrus vinaigrette
Curried butternut squash, candied pepitas
Caramelized peaches, gorgonzola, baby greens, blackberries, pecans, bourbon vinaigrette
Wild mushrooms, sumac, butternut squash, sweet potato gnocchi, sage cream
Forbidden black rice, baby bok choy, avocado espuma, miso beurre blanc
Bone in chicken, confit garlic broccoli rabe, crispy red potatoes, rosemary aged balsamic
Wagyu steak, sweet potato gratin, baby carrots, sunchoke puree, brussel sprout pedals
Scallops, creamed corn risotto, rendered chorizo, chili oil
Lemon curd, candied orange
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
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.”
