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.
Article written by:
Jackie Tran
More about JackieJackie Tran is a Tucson-based food writer, photographer, culinary educator, and owner-chef of the now-closed food truck Tran’s Fats. Although he is best known locally for his work for Tucson Foodie, his work has also appeared in publications such as Bon Appétit, National Geographic, and the New York Times.
An adventurous foodie, he enjoys culinary experiences ranging from seasonal omakase to sloppily devouring green chili patty melts in his car afterhours. His favorite foods include aguachile, garlic noodles, and leftover fried chicken illuminated by the fridge light. His favorite drinks include morning micheladas, fireside imperial stouts, candle-lit negroni, and grassy mezcales.
Outside of food, he also loves playing musical instruments, karaoke, Tetris, Super Smash Bros. Melee, and petting Addie’s dog Spaghetti.
If you’d like to stalk him, visit his Instagram @jackie_tran_ or jackietran.com.
