Happy Hour of the Week: Renee’s Organic Oven

Last modified on August 10th, 2016 at 10:11 am

Margherita Flatbread at Renee's Organic Oven (Credit: Renee's Organic Oven)

What
Renee’s Organic Oven
Where
7065 E. Tanque Verde Rd.
Happy Hour Info
4 – 6 p.m. daily, all day Tuesday and Sunday

More Info
reneesorganicoven.com

Renee and Steve Kreager opened Renee’s Organic Oven with a simple goal — offer the best pizza in Tucson using fresh, organic ingredients.

The couple began in 2005, when it was considerably more difficult to find local suppliers for produce. Now that they’ve provided wholesome foods for over a decade, it’s clear they’ve been driven by passion rather than a health fad.

Seasonal local organic produce will always be utilized when available, but their pantry ingredients are proudly organic as well. This includes but is not limited to: flour, eggs, sugar, olive oil, sauce, marinara, pasta, tomatoes, cucumbers, micro greens, spinach, mixed greens, beans, coffee, wine, corn chips, corn meal, and vanilla.

Even though Renee’s is organic-forward to say the least, there isn’t an ounce of pretense. The restaurant is cozy with comforting, familiar items such as meatballs, lasagna, sandwiches, and pizza. It’s a place where a picky five-year-old can happily choose something on the menu, while someone with heavy dietary restrictions will also find something delicious on the menu within hesitation.

For a fun preview of the accommodating menu, check out happy hour. Pints of beer and cocktails are $2 off and wine is $3 off. Select food items are specially priced at $5 and $10.

Bloody Mary Reached for the Top Shelf at Renee's Organic Oven (Credit: Renee's Organic Oven)

Bloody Mary Reached for the Top Shelf at Renee’s Organic Oven (Credit: Renee’s Organic Oven)

For a sweet and lively cocktail, order the Miel De Vida ($6), which features a blend of Honeybush Tea-infused Reposado Tequila with cherry and lemon juice served in chiltepin and honey sugar-rimmed glass. The fruit tartness and chiltepin help balance the sweetness.

The Bloody Mary Reached for the Top Shelf ($8) is made with Eco 360 Vodka and spicy organic tomato vegetable juice, garnished with a salt-and-pepper rim, celery, olives, and a sriracha parmesan crisp.

The Sip & Slice ($10) includes a glass of the wine of the day and a slice of pizza with zucchini, pesto, and tomato. If you’re in the mood for something sweet, the Sip & Slice of Another Kind ($10) has a slice of chocolate cake instead of pizza.

The Black Bean Tostada ($5) is a light-but-filling bite with organic beans with cheddar, salsa fresca, avocado, and organic greens. It also happens to be gluten-free.

Black Bean Tostada from Renee's Organic Oven (Credit: Renee's Organic Oven)

Black Bean Tostada from Renee’s Organic Oven (Credit: Renee’s Organic Oven)

If you’ve never experienced Arizona goat cheese or honey, make it a priority to order Oh, Honey ($10). Baked-to-order bread is served with Fiore di Capra’s Organic Chevre, Dos Manos Apiaries Local Honey, and Arizona pistachios. Fiore di Capra’s goat cheese is among the finest available, while Dos Manos Apiaries’ honey provides a complex taste of the local terroir that you didn’t know existed. The warm bread provides a perfect canvas for these extraordinary artisanal products, which pair nicely with a glass of Dos Cabezas Red Blend ($7).

The Margherita Flatbread ($10) is brushed with olive oil and garlic, then topped with organic local tomatoes, basil, and mozzarella. A side of marinara for dipping makes this a fun dish to share.

In contrast to the simple margherita, the Thai Curry and Vegan Cashew Thai Curry pizzas ($22) off the dinner menu are complex with a medley of ingredients. The red curry sauce, veggies, and aromatics combine for an addictive pizza that’s sure to keep you and your friends coming back.

Renee’s Organic Oven is located at 7065 E. Tanque Verde Rd. and is open daily. Happy hour runs 4 – 6 p.m. daily and all day Tuesday and Sunday. For more information, visit reneesorganicoven.com. To keep up with specials, visit Renee’s Organic Oven on Facebook. For a list of other hot happy hour picks, click here.

Jackie is a food writer and photographer native to Tucson. He loves corgis and still thinks rickrolling is funny. If you'd like to stalk him, visit jackietran.com.
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