Fat Tucson

Was the whole menu ordered? Almost. This was such a delightful new concept to try, such a lovely menu that was slightly nostalgic even.

1. grilled fermented potato bread, cultured butter (I know this is just bread but truly such memorable bread)
2. dry aged beef tartare*, buttermilk, black sunchoke, white sonoran wheat tortilla (a beautiful combination of ingredients very fresh paired well with the tortilla)
3. freshly milled san xavier co-op corn polenta, lions mane mushroom, bay laurel oil (very nostalgic dish reminded us of our Mexican roots if I had to explain the taste it would be just like a just made corn tortilla with butter and salt a staple in a Mexican household)
4. smoked cauliflower custard, allium dashi, preserved black truffle (this was by far the most interesting dish in terms of flavor, texture, and presentation and it was a gradual appreciation for the dish)
5. grilled mushroom skewer, beet bbq (thoroughly enjoyed this the beet bbq was excellent with a hint of spice really loved that)
6. grilled pork neck, pickled daikon + carrot + chiles, cilantro kosho, herbs (one of my top 3 of this menu just order it)
7. grilled dry aged pork loin, charred squash, pecan, coffee amino (for this one it was an okay dish, everything worked well but I believe there are so many other things in the menu that would be more exciting to try)
8. koji con leche, cinnamon ice cream, charcoal (100% order this as dessert we ate this so slow because we didn’t want it to end it was like eating Cinnamon Toast Crunch but a million times better)

you exceeded all expectations. Beautiful place, ambiance, and outstanding menu.

A little front and back action. The best cheesecake I have ever had in my life made with biscoff cookies as the crust and some caramel in between. Gold chocolate balls as decoration. Savored every single bite.

Yellowtail Hamachi Carpaccio* - cilantro essence, crispy shallots, fresh jalapeño ponzu .wynnlv

Zio Peppe has officially opened its doors! Head on over for some delicious creations by our very own Tucson chefs and owners Mat Cable and Devon Sanner.

NOW OPEN FOR TAKEOUT AND DELIVERY! Pick up a little something on the way home, maybe get a little something something at home. 🍕 🍝 🍺 🌵 🏛

Get ready for new beginnings and exiting flavors for your palate coming soon!

Downtown Tucson is getting new Southern-style bar and grill this summer The Delta will occupy the former Downtown Kitchen + Cocktails space at 135 S. Sixth Ave. with "libation and culinary thrill ride."

2021 strong.

The Parish restaurant uses contactless strategy for dine-in and takeout Local restaurants are finding innovative ways to get customers through the door in the safest way possible.

Ceviche de camarón - camarón en aguachile negro - salsa de Chile caribe Cerveza Marvida

Some of the best cocktails in the city! You don’t wanna miss this and be ready to have a spooktacular time!

Join us for a casual night of costumes, cocktails and themed cuisine for Halloween night reigns supreme! 5 pm to 10pm

When all you need is a carajillo to end the night but also get it started 😋. For those who don’t know a carajillo is a Spanish cocktail very popular in Mexico made with espresso and Licor 43. Mostly used as a digestif since it is a little on the sweeter side. This was by far my favorite version, layered out beautifully at Toca Madera Scottsdale

Nutella crepes with strawberries 🍓 is always a good choice for breakfast.

Kobe al pastor tacos - slow cooked wagyu beef, marinated in dried chiles and spices, topped w/ grilled pineapple habanero salsa, micro cilantro, pastor beurre monte. - so tender and wonderful and of course handmade tortilla which is very important.