5 Fine dining menus you want to verify out

Sonoran Cafe Week and upscale dining are two matters I have normally relished in Tucson. Like every person living in the Aged Pueblo, I’m grateful to have an array of possibilities to pick out from when it comes to “date night” and particular events.

So, in this article are my leading 5 suggestions on in which to experience an upscale experience through this year’s Sonoran Restaurant Week. This checklist focuses on dining places that I have dined in around the yrs, and all 5 consist of a a few-program $45 prix-fixe menu.


400 N. Toole Ave.

Eating room at Maynards (Photo by Natalie Moe)

You really feel as though you’ve been transported someplace else when you stage foot into Maynards. Nestled in the historic teach depot, the restaurant is always a dreamy and intimate place for me due to the fact of its unique architecture. My favorite, getting a tie concerning the substantial ceilings and the home windows that extend across the cafe to give a smooth, pure mild.

When you move beyond the initially effect, you quickly figure out the outstanding wine listing (awarded by Wine Spectator), a resourceful bar system, and of program, a seasonal menu that’s continually evolving.

Halibut, yellow finn potatoes, whey butter at Maynards (Photo by Natalie Moe)

Halibut, yellow finn potatoes, whey butter at Maynards (Picture by Natalie Moe)

A single of the highlights for me on this year’s menu is the marinated cucumber toast on the housemade focaccia.

Dining room at Maynards (Photo by Natalie Moe)

Dining home at Maynards (Image by Natalie Moe)

After currently being evenly toasted, it is freshly piped with ricotta designed with Golden Rule Dairy, a modest relatives-owned and operated Jersey cow dairy farm in Arizona. From there it is drizzled with EVOO from Queen Creek Olive Mill and evenly spritzed with unique vinegar. If I could, I would take in this all working day.

For more info, go to sonoranrestaurantweek.com

Agustin Kitchen area

100 S. Avenida del Convento

Photograph by Natalie Moe

Agustin Kitchen is found in the picturesque Mercado San Agustin. The decor is elevated but welcoming, and one particular of the finer particulars is the bar’s 500-yr-old tile that originated from an Argentinian estate. In the eating space, in the direction of the open kitchen area, you are going to spot freshly-delivered oysters on ice. If you value oysters, I’d propose ordering them with your menu.

Duck Confit at Agustin Kitchen (Photo by Natalie Moe)

Duck Confit at Agustin Kitchen (Photograph by Natalie Moe)

The highlight for me is the Cauliflower Soup, which is then adopted up with a Duck Confit that features riced cauliflower. The aromatic scent of truffle oil with the cauliflower soup is sufficient to make you want to choose a chunk ahead of the bowl can even touch the desk. The savory granola extra a good crunch, and I appreciated the thinly-slice apple.

For additional data, pay a visit to sonoranrestaurantweek.com.

Tito & Pep

4122 E. Speedway Blvd.

Shrimp and Scallop Albondigas at Tito & Pep (Photograph by Natalie Moe)

In the coronary heart of midtown Tucson, Tito & Pep is very easily noticed on the bustling Speedway Boulevard. Posted outdoors a brick developing, is mid-century fashionable art with the vivid teal and burnt orange shades identified as the restaurant’s iconic branding. The upbeat, modern day neighborhood bistro serves mesquite-fired cuisine that embodies the spirit of Tucson and the Southwest.

When I want to have a enjoyment time with close friends or out-of-city guests, Tito & Pep is my go-to.

The emphasize of this year’s Sonoran Restaurant Week’s menu is the Shrimp and Scallop Albondigas. I was instantaneously intrigued for the reason that this was my first time having seafood albondigas considering the fact that I experienced only ever been acquainted with beef as the major component. The end consequence made me mentally award this as Tito & Pep’s best dish.

Shrimp and Scallop Albondigas at Tito & Pep (Photo by Natalie Moe)

Shrimp and Scallop Albondigas at Tito & Pep (Image by Natalie Moe)

Accompanying the albondigas is sweet corn that is charred by the restaurant’s legendary mesquite-wooden fire. It serves two purposes, as the base of the dish and as a loaded crema. You’ll notice a slight black dusting and which is the charred pores and skin of the poblanos blended up into a great powder.

For additional facts, pay a visit to sonoranrestaurantweek.com.

Charro Steak & Del Rey

188 E. Broadway Blvd.

Iceberg Wedge at Charro Steak (Photograph by Natalie Moe)

For a extra urban aesthetic, I go to Charro Steak & Del Rey. On the Charro Steak facet, you will uncover modern day and minimalistic decor, while the Del Rey side has a curated and colorful method. The restaurant focuses on sustainable seafood and hormone-absolutely free beef and rooster.

If the title Charro appears familiar, it is mainly because it is a further prosperous concept helmed by the exact proprietors who introduced Tucson the famed El Charro Café, which celebrates 100 many years in organization as America’s oldest Mexican cafe in continuous operation by the exact same relatives.

Green Chile Churro Fried Relleno (Picture by Natalie Moe)

On the inventive side of items, I was impressed with the dessert on the Sonoran Cafe 7 days menu. The workforce took an indulgent method with a savory Green Chile Churro Fried Relleno. Immediately after flippantly frying the chile relleno, it is then rolled in cinnamon sugar and topped with a scoop of dulce de leche gelato. To comprehensive the plate, it’s drizzled with dulce de leche and sprinkled with Tajín spiced peanuts.

For far more data, visit sonoranrestaurantweek.com

PY Steakhouse at On line casino del Sol

5655 W. Valencia Rd.

Sonoran Cafe Week at PY Steakhouse (Photograph by Natalie Moe)

Pristine tablecloths. Twinkling chandeliers. Exquisite decor. When you assume of standard upscale dining, you feel of PY Steakhouse at the On line casino del Sol. But at the exact same time, you are greeted with a few surprises, like a dry-growing old cooler that ages their steaks and charcuterie. On the intensive award-profitable wine list, your tasting palate has much more than just one thousand options to select from.

As an individual with a sweet tooth, I beloved the dessert on the Sonoran Cafe Week menu. I always love it when savory and sweet elements are put together. On the sweeter facet, there’s a dense almond cake served with a silky sauce that consists of vanilla and Traveling Leap Vineyard’s Arizona Orange brandy. Savory ice product designed with Queen Creek Olive Mill’s EVOO accompanies the cake, together with toasted, candied almonds.

For extra information, visti sonoranrestaurantweek.com.

Acquire edge of the last couple of times of Sonoran Restaurant 7 days and e book a reservation at one of these upscale places to eat.