You know when you pick up a copy of Southern Living or Food & Wine and see an article about a charming restaurant with a lovely exterior anchored by a picture-perfect patio? You know, the kind where a heavy door opens to reveal a warm welcome, large leather booths, and the bar of your dreams, all tucked neatly into a historic shotgun building on a quaint, quintessential Main Street? But it is always in Savannah or Fredericksburg or somewhere, so you just sigh and put the magazine down?
Maybe that’s just me. But that’s why I felt so lucky to practically stumble upon Juliette. And unlike the situation I’ve just described, this oyster bar and steakhouse is in Norman. You could go tonight, no road trip required, and I can’t recommend it highly enough.
Opened last fall by husband-and-wife team Theron and LeRhonda Jessop and named for their daughter, the restaurant represents the realization of a long-held dream. After years operating food trucks throughout southern Oklahoma, Theron—whose résumé includes serving as chef de cuisine at the Skirvin Hilton and executive chef at the Artesian Hotel—wanted a permanent home for his well-honed skills. Combining French and Italian influences with a serious oyster program, the menu balances steakhouse classics, seafood, and raw bar specialties.
Behind the scenes, Chef Jessop and his team make nearly everything from scratch. Whole fish are broken down in-house, anchovies are mashed for Caesar dressing, and the lobster cream found throughout the menu begins with whole Maine lobsters. The impact of all that scratch cooking was evident in every bite, and I once again had to remind myself I was on sleepy Main Street in summertime Norman.
The oyster program shines with selections from family-owned farms from along the Northeast and Canadian coast. The oysters, which are served by the dozen or half dozen, arrive labeled with their provenance. Blue Points from Connecticut deliver a clean, balanced flavor with a medium brine, crisp texture and lingering minerality, while Quonset oysters from Rhode Island offer a clean, bright ocean saltiness and a sweeter finish. House-made horseradish cocktail sauce and a two-week fermented habanero hot sauce provide optional accompaniments, though the oysters stand perfectly well on their own.
Those seeking something warm should not overlook the escargot de Bourgogne. Swimming in fragrant garlic-parsley butter and accompanied by sourdough from Tulsa’s Farrell Bread & Bakery, the classic preparation is rich without becoming heavy.
The Bay of Fundy salmon is one of the menu’s standout entrées. Beautifully seared and moist at the center, the fish rests atop creamy elote-style corn studded with charred kernels and queso fresco, while Sweety Drop peppers provide a burst of color and acidity.
Equally impressive, the braised short rib is fork-tender beneath a rich demi-glace, accompanied by baby carrots and Yukon mashed potatoes. The dish embraces classic steakhouse flavors while showcasing the kitchen’s attention to detail and technique.
Dessert is no afterthought. Meant to be shared, the rich bread pudding, caramelized on top with a soft, custardy center, delivers the same elevated comfort that seems to be the throughline of Juliette.
The cocktails I tried were outstanding. Tequila Yuzu Sour shines with bright citrus notes and a silky texture courtesy of egg white, while the Lychee Martini combines Grey Goose vodka, St-Germain and lemon into a refreshing, subtly tropical drink. The martini program, in particular, has become a point of pride for the team.
The wine list demonstrates the same thoughtfulness as the rest of the experience. Rather than relying on familiar labels, Juliette’s by-the-glass selections encourage exploration. Crisp Txakolina, bone-dry Muscadet, and zesty Albariño are joined by Sauvignon Blanc and Chardonnay, all chosen with oysters and seafood in mind. Champagne and sparkling wines receive equal attention, underscoring the restaurant’s celebratory spirit and pairing perfectly with oysters.
I enjoyed watching the dining room fill up during a summer Saturday evening, and as good as dinner was, I think my next trip will be for “Golden Hour,” Juliette’s version of happy hour, Tuesdays through Thursdays from 4–6 p.m., featuring fun combos like Pearls and Pours—a half dozen oysters and a classic martini for $22—and oysters on the half shell for $2.
As I enjoyed my meal and took in the beautiful space, I kept thinking about these two ideas: southern hospitality and refined comfort. Maybe it’s the influence of southern Oklahoma, where Theron and LeRhonda grew up and are raising their family now.Maybe it was the food, which felt like a more refined version of the dishes I grew up eating. It felt nostalgic in a way, even though I’d never been there before. I think there’s a German word for that.
Restaurants, when at their very best, offer the perfect escape. Sometimes, even a small break can provide an inordinate amount of comfort. Juliette feels like a vacation, or perhaps like an act of self-care. It feels like a place where you want to become a regular, like a character from a Grisham novel strolling over from the courthouse.
You may not be bound for Savannah or Fredericksburg this summer, but do yourself a favor and book a date with Juliette.
This article appears in America At 250.