Juniper Welcomes Innovative New Chef 3


Brad Rieschick might be called audacious and vigorous. That’s because he brings a fresh flair and flavor to well-liked Juniper Third Street Bistro in downtown Tulsa. Brad’s unique style joins culinary artistry with unrestricted imagination as he creates dishes that excite loyal Juniper patrons as well as new guests of all ages and backgrounds.

“I don’t like to be sedentary so I create a new menu every week using in-season, fresh and locally grown ingredients,” says Brad. Moving into the fall, Brad is preparing dishes using a variety of game meats, quail and gooseberries for the specials menu. “We use seasonal ingredients that are fresh and grown locally. We have great relationships with many of the areas growers which results in bringing the best to the restaurant.” Brad and the team of cooks also grow their own herbs in the alleyway next to the restaurant. “We produce just over 90 percent of the herbs we need for our recipes here,” says Brad. You can peek just outside of the restaurants’ side door to see and smell the aromatic plants which are cultivated weekly.

Chef Brad grew up in the Kansas City area where he learned to cook from his family and through a series of jobs in his youth. After earning his certification by the American Culinary Federation, he went on to work at many of the top restaurants in the Kansas City area including Justus Drugstore, Urban Table, Gram and Dun, Columbus Park Ramen Shop, and for James Beard Award Winning Chef, Colby Garrelts, at Rye. Brad also spent six months traveling across the nation to a different city each week partnering with different Chefs for popup dinners through New Orleans based company, Dinner Lab.
Brad’s greatest cooking influence while growing up was Julia Child. His current influences are Thomas Keller who owns The French Laundry in Napa Valley, and Paul Liebrandt who co-owns Corton restaurant in New York. “There are so many talented chefs, but these guys are relentlessly meticulous with their technique,” says Brad. “Being a chef is a tough job. It requires standing on your feet 60-70 hours a week in a hot kitchen but I love the camaraderie of working with the other cooks. In fact, being a cook is the closest I will ever get to being a pirate.”

And, you can see Juniper’s ‘pirate’ Brad, complete with red hair and tats, through the open window to the kitchen. Juniper has an open, comfortable and light environment designed and constructed by proprietor Chef Justin Thompson.

The well-appointed bar offers its own unique and tasty menu created by Chef Brad. “I love to make comfort food and recommend that everyone try the Beef Stroganoff bar plate made with house-made pappardelle, local mushrooms, white wine and local herbs.” He also recommends Juniper’s house-made Limoncello Bread Pudding and “Chupete,” a signature drink made with serrano-infused vodka, lime, agave and Tajin spice.

Other tantalizing bar plates include the Bistro Burger and Frites with a pork belly & beef patty, gruyere, caramelized onion and sage aioli; Fried Gnocchi with bacon, gruyere, green onion aioli; Seasonal Mushroom Fritto with buttermilk fried mushrooms, vegetables and sage aioli; Whipped Goat Cheese (insert joke here) with shaved prosciutto, honey and grilled bread; and Seasonal Risotto to name a few.

Juniper is located in downtown Tulsa just around the corner from the Tulsa Performing Arts Center and offers a special PAC Chef’s Menu to enjoy before the show for $35 per person including a choice of Sweet Carrot Soup or Juniper House Salad with mixed greens, shaved radish, parmesan, brioche crumb and haricots verts as a starter. An entrée choice of Juniper Steak Frites in house made fried, greens salad smoke rosemary & shallot butter; or Brown Butter Trout with brussels sprouts, wilted arugula, cauliflower puree, preserved lemon and toasted almond; or Pesto Gnocchi with local tomato, mozzarella and torn basil. And, a choice of desserts including Vanilla Bean Crème Brûlée with a gooseberry compote and almond tuile, or Justin’s Favorite Chocolate Pie.

Chef Brad promotes his weekly specials menu on Facebook and Instagram on Mondays – just follow “JuniperTulsa.” Reservations can be made at To see the full Juniper menu, visit