Bischix is a biscuit sandwich concept. We focus on fun, casual bites as well as a small offering of cocktails and beers. Bischix is meant to be simple, exciting, and joyful. It started as a joke within the team and has now morphed into its own venture. The menu changes with each iteration, but all biscuits are still made from scratch. At the root of it, Bischix is about fun and friendship.

Butter Bar is a dessert pop-up led by chef Chloe Butler featuring seasonally inspired sweet treats and savory snacks. That’s right – a multicourse meal made entirely of dessert.

Chef Chloe has been baking since age 5, heavily inspired by all of the women in her family who never served a meal without at least one cake or pie at the end. She believes that every meal is made better by finishing with something sweet, making even a mundane weeknight dinner a celebration - and we love any excuse to celebrate.

Compaignon is a program centered around French food and wine. This current iteration specifically focuses on the region of Alsace, France. 

This menu features many popular dishes from that region, but the star of the meal is a whole, French demi-baguette, whose purpose extends far beyond acting as a vessel for salted butter or plum compote. But sets its place as a physical representation of the community that comes with sharing a meal and more specifically, breaking bread together. “The origin of the word ‘compaignon’ relating to the breaking of bread really resonated with me.”, says Chef Caitlin, “As a bread enthusiast, I really wanted to honor the role it plays in nurturing friendship and community.”

Apero Hour is held on the Foolish Things patio, with appetizers, wine by the glass, and craft cocktails available for purchase.

Dumpling night is a weekly pop-up on Wednesdays from 5-10 pm at Foolish Things Coffee Downtown at 10th and Main. It’s a concept led by chef Colin Sato featuring hand-folded dumplings, Japanese fried chicken, cold milk tea, cloudy sake, Japanese and local beer, and rotating food and drink specials like okonomiyaki, milk punch, donburi, and special dumplings. It’s a la carte, counter-service, no reservations required, quite informal, and fun.

At the root of it, people love dumplings, and it makes sense: every single one of the thousands of dumplings that we serve is given about 10 folds by hand, one at a time. It’s more than 24 hours of total folding before dumpling nights, but that labor of love is worth it! We also use great ingredients: local pork from our friends Prairie Creek ground in-house, or a mixture of delicious, umami-rich vegetables including mushrooms and bamboo.

Whether you’re coming to Dumpling Night for a tasty and filling dinner, a nice place to share tasty beer and sake with a side of Japanese fried chicken, or a place to experience foods that have no other home in Tulsa (okonomiyaki, anybody?), we know you’ll love it!

The entire menu is available to go.

Japanese Breakfast is an elaborated version of a meal from chef Colin Sato’s childhood, and encapsulation of so many things that make Japanese food beautiful: a sense of simplicity, variety, and focus. It’s a reservation-only event  that we cook every Sunday at the Foolish Things Coffee downtown location at 10th and Main. 

Japanese breakfast is a set menu of 8 dishes: shiozake (half-cured salmon), onsen tamago (hot spring egg), hiyayakko (cold dressed tofu), homemade miso soup, tsukemono (various homemade pickles), kombu no tsukudani (braised seeweed), chrysanthemum ohitashi (dashi dipped greens), and steamed rice, and genmai cha (roasted brown rice tea). Rice, miso soup, and tea are unlimited and are included with the price of the meal. Each meal is $35 per person. 

Japanese breakfast also showcases the beautifully designed menus by Maya Sato, Chef Colin’s younger sister. The tiny thoughtful touches transform a set of food into a heartfelt experience with the distinctive mark of being cared for by a diverse and talented team.