Forging Legacy, Redefining a State

Bar Sen is Chanchaleune's latest gustatory masterpiece

Few chefs have altered the culinary expectations of an entire state, let alone the national conversation about it. Jeff Chanchaleune has. Oklahoma’s culinary renaissance wasn’t born overnight, and figures like Lisa Becklund, Kurt Fleischfresser, and Elliot Nelson helped lay the groundwork for Oklahoma food culture to finally demand national attention. Today, it’s Chanchaleune carrying Oklahoma’s crossroads cuisine to the next stage.

His restaurant after a distinguished career highlighted at 84 Hospitality was Ma Der Lao Kitchen. It did more than introduce Lao cuisine to Oklahoma, it redefined what was possible here, and earned Chanchaleune four James Beard semifinalist honors, two finalist appearances, and features in The New York Times, USA Today, and other national platforms.

Now, with Bar Sen, Chanchaleune answers a higher calling in the face of weighty expectations. In a city eager to claim its place among America’s dining destinations, Bar Sen isn’t just another opening. It’s a proving ground. Jeff has already reshaped Oklahoma once. Now, the spark he lit threatens to become a wildfire — a culinary force capable of elevating an entire state. The only question is whether Bar Sen can fuel it higher. Let’s eat!

Atmosphere and Service

Bar Sen strikes a careful balance between industrial cool and cozy charm. Exposed beams, polished concrete, rich green walls, and bursts of vintage floral wallpaper set a tone of vibrant sophistication, while framed photos of family and friends add a personal, welcoming warmth. Warm wood accents and a lively mix of techno and pop brighten the room, letting the energy pivot effortlessly from elegant to electric.

Service is equally thoughtful. Months after opening, Jeff Chanchaleune remains in the kitchen, personally overseeing every detail. Our server, Paige, kept water glasses full and courses flowing seamlessly. Dishes were delivered by Jeslyn Chanchaleune, Jeff, and Paige, each described with care. Jeff’s wife, Rachel, moved among guests with genuine warmth. Bar Sen doesn’t just offer polished service — it extends the feeling of family, making every guest feel like they belong.

Dining

Scallop Crudo

This soon-to-be menu item is nothing short of a pièce de résistance, highlighting the full, unadulterated brilliance of Jeff Chanchaleune. Bright, salty-sweet notes of lemongrass, coconut, and herb first activate the palate, only to be overtaken by the flawless, sweet texture of scallop. As the bite unfolds, mint and coconut linger softly at the edges, finishing clean and elegant. This is a Michelin-quality dish.

Spicy Cucumber Salad

If the previous salad was delicate and restrained, this one is its polar opposite. Each bite explodes with bold flavors beginning with an aggressive hit of tamarind fish sauce — salty and bracing — followed by instantly balancing cool cucumber and sweet tomato. As the flavors evolve, delicate notes of lime emerge, followed by a slow-building heat at the back of the throat — the sweet, delicious pain of perfection. Sweet, salty, sour, cool, and heat all converge to craft this pièce de résistance dish.

2pc Leg & Thigh

The fried chicken at Bar Sen is a revelation. The exterior shatters with an incredible crunch, giving way to juicy, perfectly cooked meat that coats the mouth in savory richness. Sweet notes of jaew bong hot honey dance across the palate, while a whisper of coconut teases the finish. The interplay of texture and flavor is masterful — a tapestry that builds into what could easily be considered the best fried chicken in Oklahoma. Another pièce de résistance.

Fried Calamari

An innovative reimagining of a classic, Bar Sen’s calamari is perfectly cooked, each tiny ring tender yet resilient, carrying soft notes of curry and coconut in every bite. Combined with the charred tomato jaew, the sweet, slightly acidic tomato flavors elevate the dish to new heights. The herb oil brings a fresh, bright dimension that ties the whole composition together. Each bite feels layered, intentional, and complete — a borderline pièce de résistance.

Khao Poon Nahm Gai

This bowl is an exploration of balance and warmth, featuring delicate notes of coconut and red curry that coat the palate in a soft wave of salty, umami richness. A gentle, lingering heat builds with each sip, adding depth without ever overwhelming. Shrimp paste enriches the exquisitely savory broth while vermicelli noodles offer the perfect texture and lightness. End notes of shallot and lime help reset the palate, making each return sip as exciting as the first. It’s ethereal, comforting, and beautifully composed.

Suki Yaki

Quite possibly the best pièce de résistance bowl I've had in Oklahoma. Each bite layers sweet pork, nutty peanut, shrimp, refreshing cap mushroom, bok choy, and a bright lift of lime and fried garlic. The flavors build sequentially — sweet, savory, herbaceous, fresh — creating a bite that is both decadent and deeply satisfying. This toe-curling concoction is the distilled creativity of Jeff Chanchaleune — unforgettable and extraordinary.

Pandan Cinnamon Roll

Jeff Chanchaleune proves he can deliver exquisite desserts with this brilliant take on a classic comfort food. Slightly funky, fermented notes of pandan dance harmoniously with cinnamon across the palate, transitioning into refreshing bursts of macerated strawberry and blueberry. The experience finishes with lingering notes of pecan and coconut, wrapped around the gentle hum of pandan and spice. It’s a dessert that doesn’t just satisfy — it elevates. A true pièce de résistance.

Summary

Bar Sen proves that lightning can strike twice and perhaps even more brilliantly the second time. Jeff Chanchaleune hasn’t just met the impossible expectations set by Ma Der Lao; in many ways, he has surpassed them. In a time when too many restaurants rely on atmosphere and service to psychologically predispose diners to accept mediocre or even subpar food, Bar Sen stands as a clear and necessary counterpoint. Jeff nails the atmosphere — from the Gucci green walls to the carefully curated energy of the room — and delivers service that feels less like performance and more like genuine hospitality. Yet it is the food that ultimately exceeds them both. Every dish at Bar Sen is thoughtful, technical, and deeply personal, culminating in a dining experience that is not just memorable, but truly pièce de résistance. This isn’t just the next step for Jeff Chanchaleune; it’s the next step for Oklahoma dining.

Final score: 100/100

Jared’s Scale

95-100: pièce de résistance.

80-94: Excellent

65-79: Above Average

35-64: Average

20-34: Below Average.

0-20: Low