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Bodean

4.6 stars based on 778 ratings Today's hours: 5-9 pm Add a review

$$$$ Seafood restaurant, Restaurant

About

At Bodean, an upscale seafood restaurant situated in Country Club Plaza, diners can indulge in an exquisite culinary journey. Praised for its warm ambiance, complete with soft lighting and elegant table settings, this haven is perfect for intimate gatherings. With a star rating of 4.60, guests rave about the beautifully presented dishes, particularly the seared scallops and rich crab cakes. While the prices reflect its quality, the unparalleled service and attention to detail ensure each visit is a memorable experience. Reservations are highly encouraged to secure a spot in this seafood lover's paradise.

Best in Tulsa

Contact Info

  • Location: 3376 E 51st St, Tulsa, OK 74135
  • Located in: Country Club Plaza
  • Phone: (918) 749-1407
  • Price range: $$$$

Opening hours

  • Monday: 5-9 pm
  • Tuesday: 5-9 pm
  • Wednesday: 5-9 pm
  • Thursday: 5-9 pm
  • Friday: 5-9 pm
  • Saturday: 5-9 pm
  • Sunday: Closed

Food and drink

Food & drink
Food & drink
The vibe at Bodean
Vibe
Oyster
Oyster
Strip steak
Strip steak
Scallops
Scallops
Custard
Custard
Cioppino
Cioppino
Asparagus
Asparagus
Image by owner
By owner

Menus and Prices

Bodean menu and prices
Menu #2
Menu #3
Menu #4
Menu #5

Add Your Review

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Recent Reviews

Review by Burley Ondricka

October 02, 2024

Bodean is a seafood gem nestled in the Country Club Plaza! 🦐✨ The atmosphere is intimate and inviting, perfect for special occasions. We celebrated my wife's birthday and were promptly seated after making a reservation.

I opted for the king salmon, while she chose the crab cakes, both of which were impeccable! The crab cakes were a standout, bursting with flavor, and the lobster bisque was creamy perfection. Although my salmon lacked a bit of flair and they removed the skin (which was odd), the overall experience made up for it.

The service was friendly, with a warm ambiance enhanced by beautiful glass artwork. I can’t wait to return! 🍽️.


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