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There was a time when a meat and cheese board in Tucson meant run of the mill salami slices and pepper jack. As we’ve become more conscious of what we eat and where our food comes from, many local chefs have upped the ante with their menu offerings. The charcuterie and cheese board is no exception.
Charcuterie is a French word that refers to cooked, cured, smoked, or otherwise prepared meats. In Tucson, many restaurants put their own spin on what makes up their charcuterie and cheese board. While this list is not exhaustive (and in no particular order), it highlights a few of the standout options available. Keep in mind boards change often, so what you see below might not be what you’ll get two to three months from now.
Located in the Mercado san AgustĂn, Blu is a Tucson gem. There are three meat and cheese plates to choose from. The Cheesemonger’s Choice ($12), the Butcher’s Delight ($15) and the Ploughman’s Special ($18.5). The Ploughman’s Special will give you the biggest variety: three cheeses, two meats, a side of pickled vegetables, spiced nuts, dijon mustard and house made crostini. There are some meat and cheese staples that Blu regularly carries, as well as a rotation of seasonal specialties for you to choose from and build your own board.
For more information, visit bluarizona.com.
Dante’s Fire ignores a typical menu format and instead organizes its offerings into the circles of hell from Dante’s Inferno. Dante’s Fire has a charcuterie board ($14) that owner Jon Tuck described as, “all these cool flavors – sweet and salty – that could be a meal for one or a starter to share.” The board offers Spanish olives, roasted garlic, drunken mangos that accompany a variety of cheese and meats with house made bread.
For more information, visit dantesfireaz.com.
Jackson Tavern recently opened its doors and has a unique approach to the charcuterie board. Under the “Nosh” portion of its menu, it’s titled “Pretzel, Meat + Cheese” ($12.5). Described as an “always changing protein plate”, the board features two different types of meat and cheese, a nut medley, a hard-boiled egg, house made fruit spread, and dried fruit paired with two fresh pretzel sticks. And, get this – the entire platter is lightly drizzled with truffle oil.
For more information, visit jacksontavern.com.
North Italia features four chef’s board options: Cured Meats ($14), Cheese ($13), Seasonal ($12) or a combination of all three ($15). Our recommendation: get the combination plate. With a generous portion of two meats, two cheeses, and seasonal vegetables, North’s board also includes house marinated Italian olives and a house made apricot mostarda.
For more information, visit northitaliarestaurant.com.
Proper features a chef’s choice of two meats and two cheeses, dried figs, apricots, pickled vegetables, and a cracked pepper and parmesan lavosh ($15). Chef Kris Vrolijk keeps a constant rotation of the best meat and cheese options to always provide a unique board. As a restaurant that recently opened their own butcher shop in Flagstaff – with a Tucson location coming soon – it’s safe to assume they take great pride in offering a top notch board.
For more information, visit propertucson.com.
The Chef’s Board ($15) at Reilly is described on its menu as cured meats, cheeses and all their rowdy friends. Here, the meats all come from artisan shops and are rotated on an almost weekly basis. The cheeses are sourced locally from Blu. And, the promised rowdy friends do not disappoint. Two house made marmalades accompany marcona almonds drizzled in balsamic vinegar and honey.
For more information, visit reillypizza.com.
Known for its artisan pizza, Zona 78 features a charcuterie and cheese board you will not want to miss. Zona 78 is the only restaurant in Pima County that is certified to cure its own meat. Chefs Kevin Fink (who recently relocated to Austin, Texas to open his own restaurant) and Keith Parker worked hard to craft a product that’s a true farm to table experience. Zona’s antipasti board ($14) has a selection of two meats and cheeses, accompanied with a seasonal rotation of pickled, roasted and grilled vegetables.
For more information, visit zona78.com.
