Freya Nordic Kitchen will close on April 13th

The announcement was made in a post on Freya Restaurant's Facebook page and the restaurant's web page.

“It is with a mixture of sadness and gratitude that we look back on the journey of one of our most beloved concepts,” the post said. “While our group believes in pushing the envelope and always trying to bring new and exciting concepts to Tulsa, we also know that it often comes with risks. Scandinavian-Focused Restaurants We knew Freya was a bold concept for this market, and here's what made it explode.'' Outside of us, we knew Freya was a bold concept for this market. This is us. ”

Freya is a concept from Justin Thompson Restaurant Group, which also owns Juniper, Prhyme Downtown Steakhouse, Isla's Southern Kitchen and Farrell Bread & Bakery.

“Freya remains to this day one of the most highly regarded concepts in our group's history, and I know this will be difficult news for all of our regular fans who have loved Freyja. We are aware of this,” the post said. “We would like to give a special thank you to everyone who came back and continued to support us.”

Freya will open in July 2022 at 3410 S. Peoria Ave., offering a menu influenced by a variety of Scandinavian cuisines, including Swedish, Norwegian and Danish.

The restaurant has earned a five-star rating for food, service and ambiance, and is the only restaurant to earn such a rating in a year that saw the debut of several promising fine dining restaurants.

In Tulsa World's original review, Freyja said that Freya “draws heavily on the Danish concept of hygge (pronounced hoe-goo). Hygge is defined as “an intense sense of well-being brought about by a place or experience that emanates warmth.'' ”, charm and comfort. That's why dining at Freya Nordic Kitchen offers a range of focused, creative and seasonal menus.

“Familiar dishes like Swedish meatballs and more exotic entrees like moose chops are flavorful and comforting,” the review states. “The smorgasbord of appetizers includes a rich, buttery duck liver pâté, a fudge-like Norwegian cheese called jetost, and gravlax (thin slices of salmon mixed with beet juice and a spirit called aquavit). The restaurant's staff of bartenders are as devoted to concocting non-alcoholic mocktails as they are to preparing traditional types of drinks. Skilled.”

Freya's post reads, “Freya's journey has come to an end, but a new chapter awaits in the same space. We are already hard at work on an exciting new restaurant concept, scheduled to open this fall. and we can't wait to share our future plans in the coming months. ”

During this transition period, Freya will be available for private events and catering over the coming months. If you are interested in hosting an event or have questions about catering, please email amber@jtrgroup.com.

“We would like to express our deepest gratitude to everyone who has dined with us, supported us, and made memories at Freya over the past two years,” the post concluded. Masu. “Thank you for joining us on our journey. Stay tuned for more.”