Crudité from Agustin Kitchen (Credit: Jackie Tran)
Agustin Kitchen is counting down to 2019 with a prix fixe menu from 5 – 11 p.m., music by Emilie Marchand and Dante Rosano from 7 – 10 p.m., blues by the Tom Walbank Band from 10 p.m. – midnight, and a continuous celebration until the ball drops.
Seats are $85 per person and $125 per person with wine pairings and bubbly. Reservations are required and can be made by visiting agustinkitchen.com.
Amuse
Parmesan Cup – valpreso feta date mousse, pomegranate molasses drizzle, and crispy kale
Pan Seared Scallops at AZuL (Credit: Jennifer Stash)
Ring in the New Year at Westin La Paloma’s Azul Restaurant with a multi-course dinner. The family-friendly event will also have a DJ in the lounge from 9 p.m. – 1 a.m., and there’s going to be a complimentary champagne toast and sparkling cider at midnight.
Seats are $79, plus tax and gratuity.
Appetizer
Heirloom Squash Bisque – Spinach Salad with fennel, green apple, toasted walnuts, and capers with sherry vinaigrette
Entrée
Filet Mignon – with bacon wrapped prawns, served with Yukon gold potato puree, exotic mushrooms, and truffle demi-glace
Dessert
Creme Brûlée – with chocolate dipped strawberries
Also, a glass of wine can be added to each course for $20, and the full menu will also be available.
Rigatoni Arrabbiata at the Coronet (Credit: Jackie Tran)
The Coronet is celebrating the new year with fabulous eats, drinks, music, company, and cheer. The prix fixe dinner is being whipped up by chef Moody, and the live music will be performed by Naim Amor, Ben DeGain, and Thoger Lund on the patio from 6 – 10 p.m.
Seats are $95 per person with wine included — or $70 without — reservations are required, and can be made by calling (520) 999-0931.
First Course (choice of)
Rhubard and Charred Carrot Soup – black garlic, smoked oyster, and pomegranate
Frisée Salad – hazelnut, Roquefort, jicama and blood orange salad, jasmine, and roasted garlic vinaigrette
Both paired with La Collina Quaresimo Sparkling Lambrusco
Second Course (choice of)
Shrimp and Langoustine Pate – crackers and burnt pepper jam
Winter Root Vegetable Pate – crackers and burnt pepper jam
Both paired with Knauss Weiss Blend Kerner/Reisling
Third Course (choice of)
Winter Fruit and Almond Cous-Cous – Moroccan olive and stewed tomato
Paired with Dupeuble Beaujolais
Prime Rib – parsnip puree, broccolini, whole garlic, and horsey-radish jus
Paired with Azelia Dolcetto d’Alba
New Year’s Lamb Burgoo – winter’s stew with cornbread and honey herb compound butter
Paired with Domaine De Fontsainte Grenache Noir/27 Syrah/Carignan
Herb Champagne Braised Chicken – half chicken over smoked gouda polenta, relish Provençal, pepitas
Paired with Abbazia Di Novacella Schiava, Alto Adige
DOWNTOWN Kitchen + Cocktails is giving you options as it serves up a three-course menu for $60 per person, a four-course menu for $75 per person, and a la carte pricing at the bar only.
First Course (choice of)
Mushroom Soup, Porcini Cream, and Truffled Croutons – thick potage style puree with shiitake, portobello, and domestic mushrooms, along with brandy, vegetable stock, and herbs
Sweet and Sour Braised Pork Belly – tamarind, palm sugar and spicy shrimp paste, on fried coconut jasmine rice cake with minted and basil-scented mango salad
Sonoran White Wheat and Kale Salad, Maple Roasted Mission Garden Squash, Comice Pears, and Roasted Macadamia Nuts – apples, cider vinaigrette, chevre, and pomegranate arils
Hamachi and Salmon Belly Crudo – passion fruit and blood orange juice, mint oil, ginger, candied jalapenos, kumquats, pickled red onions, and lime salt
Second Course (optional)
Giant Garam Masala Braised Cauliflower Ravioli – fragrant Thai coconut milk curry, and harissa
Slow-Braised Pork Sugo Papparadelle Castelveltrano Olives, and Grana Padano Foam – tender, shredded pork shoulder, and broth with aromatics and orange
Third Course (choice of)
Pan-Seared Cabrilla, Shrimp Mojo De Ajo, and Spanish Chorizo – squid ink rice, piquillo pepper emulsion, and chunky chimichurri
Frenchie’s Bouef Bourguignon – old school with brandy, red wine, pearl onions, whole mushroom caps, aromatics, braised short ribs, lardoons, and creamy horseradish mashed potatoes
Chiles en Nogado and Huitlacoche Mojo – poblano chile stuffed with grapes, apples, walnuts, pears, caramelized onions, squash and walnut cream sauce, arroz verde, pomegranate arils, roasted grapes, orange supremes, and cilantro
Head to the Festa International Buffet inside Casino Del Sol this New Year’s Eve for Sparkling Wine, Prime Rib, Red and White Menudo, Chilled Seafood Display with Snow Crab Legs, Shrimp, and more.
The Grill‘s special New Year’s Eve menu has been expertly crafted by Executive Chef Bruce Yim and his team. With the option of champagne, a craft cocktail or a glass of wine from the 800-label wine list, festivities are bound to be bubbling over.
There’s a $50 deposit required to reserve a table and can be made by calling (520) 529-3500.
For a night to remember, Casa Luna is offering a decadent buffet spread and live music. Dine and dance the night away to music by The Undercover Band until midnight, pausing for a complimentary champagne toast to welcome the New Year.
Buffet tickets are $99 per person, including tax & gratuity, and include a dance party.
For more information or to view the menu, visit haciendadelsol.com. To make a reservation, call (520) 529-3500.
Harvest
4 p.m. Monday, December 31
Both locations
Half-portion of the Steak Salad at Harvest Oro Valley (Credit: Jackie Tran)
In addition to their regular menus, Harvest in Oro Valley and Harvest on River are offering one more dinner special before the year ends.
Dinner Specials
Grilled Swordfish – served on Pappardelle pasta with a lemon caper butter sauce, topped with tomatoes, and seasonal vegetables ($25.90)
Roasted Lamb Chops – served with herbed risotto, lamb jus, and seasonal vegetables ($27.90)
Kingfisher will be serving a special menu on New Year’s Eve. It will feature Kingfisher favorites and specials. Expect a la carte pricing, without the Happy Hour, and the sweet sounds of The Bossa Project from 8 p.m.
For more information and to make a reservation, call (520) 323-7739 or visit kingfishertucson.com.
The Smokin’ Angel at the Parish (Credit: Jackie Tran)
The Parish is teaming up with Ben Forbes of Forbes Meat Company and Hamilton Distillers’ Whiskey Del Bac to create a Whiskey and Wagyu Beef Dinner on New Year’s Eve. Live music by Michael P. and the Gully Washers begins at 9 p.m.
Tickets are $125 each, reservations are required, and need to be made by Monday, December 24.
Bread Service
Herbed Sourdough Epi with Smoked Wagyu Marrow Butter
First Course
Chili Wagyu Carpaccio – Farm Yolk, Preserved Lemon Chimichurri, Sambal Trout Caviar, and Wagyu Tendon
Paired with an Easy Breather – Whiskey Del Bac Clear, Creme de Cacao, Cinnamon Syrup, and Fresh Lemon
Second Course
Chicory Rubbed Wagyu Lengua Tacos – Plantain Shell, Collard Greens Kimchi, and Lime Pickled Onion
Paired with an El Corona – Whiskey Del Bac Classic, Orange Bitters, Demerara, and Bordeaux Cherry
Intermezzo
Ahumado Fresca Sherbet – Spiced Tamarind, Smoked Whiskey Del Bac, and Wagyu Corral
Third Course
Steamed Wagyu Soup Dumplings – Fall Vegetables, Wagyu Bone Broth, and Wagyu Jerky
Fourth Course
WagyuNY Diamond – Wild Mushroom Demi Glace, Wagyu Fat Fried Enoki, Black Truffle Croquette, and Caviar
Paired with the Picture Perfect Manhattan – Whiskey Del Bac Dorado, Carpano Antica, Dry Vermouth, and Cherry Bitters
Dessert
Purple Yam Pie – Wagyu Caramel, Cardamom Meringue, Sage Ice Cream, and Chocolate Wagyu Tallow Dirt
Reilly Craft Pizza & Drink is offering more than one special this New Year’s Eve, which includes deals at the Beer Garden and the underground Tough Luck Club, too.
Restaurant Specials
Cioppino ($20) (add spaghetti for $3)
Campanelle – with braised lamb and gremolata ($18)
Pork Chop Parm – with sauce and burrata ($24)
Segura Viudas
Cava ($6 a glass)
Varichon & Clerc ($7 a glass)
Varichon & Clerc ($25 a bottle)
Ayala ($50 a bottle)
Bollinger ($75 a bottle)
Beer Garden Specials
Mulled Cider ($5)
Complimentary beer toast at midnight
Tough Luck Club Specials
Segura Viudas (by the glass $6) and a complimentary toast at midnight
Special champagne cocktail menu and the standard Tough Luck Club menu
Additional featured cocktails:
Junglebird ($8)
Red Light Negroni ($8)
Shot specials from the shot dice ($5)
For more information on the location, hours, and more, call (520) 882-5550 or visit reillypizza.com.
Ramen at Union Public House (Credit: Union Public House)
Ring in the New Year at Union Public House with a special four-course dinner.
To accompany the food, local musical duo Silk and Soul will be performing from 7 – 10 p.m. and DJ Big Brother Beats will take over the rest of the night. After dinner, there will be a complimentary champagne toast at midnight while you watch the ball drop on their big screen.
Seats are $65 per person. Reservations are required and will only be available between 5 – 9 p.m.
First Course (choice of)
Crab Ravioli – saffron cream, lemon oil, blackberry foam, and local mizuna greens
Warm Artichoke and Spinach Dip – pink peppercorn gaufrette chipperbecs, and Capistrano olives
Second Course (choice of)
Crab Bisque – butter-braised crab, brioche crustini, and herb oil
Hydroponic Batavia – pickled cherries, smoked mangos, tobacco onions, and white balsamic vinaigrette
At a very young age, Matt Sterner was gifted with the artistic ability to masterfully roll a burrito to the highest of standards, but the wrapped medley of delicious innards wasn’t his first love. Matt’s first true love was a combination of reading, writing, and creating. He grew up reading comics, the ingredients list of his shampoo and conditioner bottles, choose-your-own-adventure books, and the Scrabble dictionary — something he found useful when challenging his grandmother to a game.
He attended college at New Mexico State University and graduated with a degree in Digital Filmmaking. One of his favorite classes was screenwriting because he became responsible for the story’s birth before it came to life on-screen. After school, Matt took on numerous positions at a local television station in Tucson. From dealing out stories about heartbreak to producing “fluffier” content for a lifestyle broadcast, he learned what it takes to adapt to the many emotions the world of media can stir. Since 2017, Matt has dabbled in the culinary world of Tucson as well as San Diego, California from time to time.
If you’re in the mood for strange stories, head over to his pride and joy, wonkytimes.com. And in case you’re curious — yes, after all of this time, he still manages to roll a killer burrito.
