While autumn officially started a few weeks ago, the weather has finally cooled down to reflect it. Menus are beginning to transition over now as well, including DOWNTOWN Kitchen + Cocktails.
“This time of year we begin to feature the flavors and products of Tucson for our Sense of Place menu which celebrates Tucson as a UNESCO World City of Gastronomy,” said Janos Wilder, executive chef and owner of DOWNTOWN Kitchen + Cocktails.
Local ingredients on the menu include apples, pomegranates, and quince from Mission Gardens, native hard squash, and Asian pears from Aravaipa farms.
“These are the foods of today — they are local, delicious, and tell our story about the unique flavors of Tucson in the fall,” Wilder said.
Here’s a peek at eight of the new menu items.
Roberto’s Barrio Albondigas Soup: lightly minted meatballs in rich chicken & tomato broth garnished with lime, radishes, queso fresco + cilantro
Sonoran White Wheat Berry + Spinach Salad: pickled beef tongue (optional), apples, dates, raisins, carrots, broccoli, toasted sunflower seeds, cider vinaigrette, goat cheese
Hamachi Tostada: spicy Peruano beans, radishes, red onion, cilantro, roasted garlic cloves, roasted chiles, lemon citronette, corn emulsion
Bacon-Wrapped Quail: stuffed with caramelized apples, Magdalena Big Cheese squash sauce, pomegranate arils, mild green chile vinaigrette
Duck Wanders into Tucson Autumn: citrus braised duck quarter on chipotle molasses sweet potatoes with Aravaipa Asian pears, apples, roasted grapes, spiced wine reduction, Mission Garden membrillo vinaigrette + watercress/watermelon radishes
Grilled Pork Tenderloin, Papas Bravas + Romesco Sauce: cranberries, garlic + lemon broccoli, queso fresco
Oaxacan Bread Pudding: warm with cranberry cinnamon ice cream, mezcal hard sauce
Briggs + Eggers Apple Spice Cake: bourbon caramel, pecan crumble, spiced whipped cream
DOWNTOWN Kitchen + Cocktails is located at 135 S. Sixth Ave. For more information, visit downtownkitchen.com.
