Guides
The Latest
Owls Club is reopening with a new cocktail menu & extended patio
After a temporary closure, the downtown cocktail bar Owls Club is reopening its 2,500-square-foot space at the former Brings…
Taco Tuesday in Tucson: Toro Loco Tacos y Burros
“Taco Tuesday in Tucson” is a column where we explore the unique tacos stands throughout Tucson… on Tuesdays. It’s a…
El Charro Café is now cooking up a special 99th Anniversary menu
Some say they’ve got 99 problems, others are planning to party like it’s 1999, but this Tucson staple is…
Three Must-Try Dishes at Ghini’s French Cafe
There was a time, way back when, when there was only a small handful of “go-to’s” for breakfast. You…
Snooze is hosting a ‘Feeding Texas’ benefit on Monday, March 1
It’s an act of giving back and reaping from the delicious benefits. The midtown brunch spot, Snooze, is partnering with…
‘Nourish Gives Back’ is in full effect to help support local restaurants
The nonprofit organization, Nourish, is inviting the Tucson community to support them and at the same time, give back…
Food Conspiracy Co-op celebrates 50 years on Fourth Avenue
The organic food health products store has experienced a lot over the years — several street fairs, new businesses…
Local chefs Mat Cable & Devon Sanner announce their new collaboration ‘Zio Peppe’
There’s a new restaurant eager to open its doors soon. Local chefs Mat Cable and Devon Sanner just announced their…
“Soul Food Wednesdays” makes its way back to Hotel Congress
Last year’s events were interrupted by the pandemic, but it’s back and ready to shine. “Soul Food Wednesday” is returning…
Nine On The Line
Nine on the Line: Emily Dillport from the Ritz-Carlton, Dove Mountain
Florida native Emily Dillport began her career with the Ritz-Carlton 12 years ago. Before moving to Arizona, she worked for their…
Nine on the Line: Dominique Stoller from HUB Ice Cream Factory
Dominique Stoller began her kitchen career fateful Valentine’s Day. While Stoller was working in a front-of-house position at Tavolino Ristorante Italiano,…
Nine on the Line: Chef Mateo Otero from Rollies Mexican Patio
A Tucson native, Mateo Otero began his culinary career at the University of Arizona at the age of 14. Influenced…
Nine on the Line: Chef “La Fufi” Fulvia Steffenone from Caffe Milano
Although chef “La Fufi” Fulvia Steffenone has only been in Tucson for five years, her culinary roots run deep…
Nine on the Line: Chef Adrian Castillo from Cielos at Lodge on the Desert
Chef Adrian Castillo began his culinary career at the Art Institute of Tucson while washing dishes at Lodge on…
Nine on the Line: Chef Ivor Cryderman
Ivor Cryderman was raised in the kitchen alongside his chef father. With the love of cuisine instilled young, he…
Nine on the Line: Chef John “JP” Pratt from Tohono Chul Garden Bistro
Tohono Chul Garden Bistro executive chef John “JP” Pratt started his culinary career via classes with Ms. Krinke during…
Nine on the Line: Chef Curtis Wright of Time Market
Chef Curtis Wright grew up cooking and hunting with his family. Venison, quail, rabbit, elk, and javelina were normal…
Nine on the Line: Chef Steven Schultz of Wild Garlic Grill
Wild Garlic Grill executive chef Steven Schultz’ fine-dining background stretches back for decades. Schultz earned his Advanced Diploma Ecole De…
