Central Tucson restaurant Copper Rock Craft Eatery announced plans to host their grand opening on January 16, 2020. While the grand opening is a few weeks away, eager diners can dine there now as the restaurant is actually already open.
Located in front of the renovated DoubleTree by Hilton Tucson Reid Park at 445 S. Alvernon Way, the dining room entrance features a 2,950-pound copper rock.
Copper Rock owner Allan Norville and his late wife Alfena Norville purchased the namesake copper rock as lifelong metal and mineral enthusiasts. Copper accents line the restaurant with details such as copper-plated beer taps.
Executive chef Alan Lambert showcases comfort foods with local and southwestern influences.
“I’m so excited to see vibrant new food innovation coming out of the heart of Tucson,” Lambert said.
The Tucson Foodie team swung by during a soft opening as Lambert picked out some of his favorites; here are the highlights.
Copper Rock Craft Eatery Menu Highlights
This titanic plate of Ahi Nachos ($17) features seared sushi-grade ahi with tangy wakame, avocado, sesame slaw, unagi sauce, and Sriracha aioli on crunchy wonton chips.
These thick Portobello Fries ($16) amp up the umami with parmesan, Sriracha aioli, chili flakes, and black truffle.
The bite-sized Southwestern Crab Cakes ($16) are made with quinoa, roasted corn, and poblano. They are served on mixed greens with lime aioli and fried parsley.
Copper Rock’s Signature Filet Mignon ($32) is served on creamy mashed potatoes and seasonal vegetables.
The Shrimp-stuffed Flounder ($24) features flounder stuffed with shrimp and Boursin and served on corn and poblano risotto with grilled lemon, calabacitas, and citrus beurre blanc.
The indulgent Sockeye Salmon ($28) is served on roasted corn and poblano risotto with saffron carrot puree, grilled asparagus, crispy leeks, and fennel citrus sauce.
For dessert, try the classic Vanilla Creme Brulee with Seasonal Berries ($7) or Vanilla Ice Cream Cookie Sandwich with a Chocolate Shell ($7).
Copper Rock also features a selection of cocktails; of the ones we tasted, the Cucumber-Jalapeño Margarita ($10) was the unanimous favorite.
Off the menu, we also enjoyed some Oaxaca cheese-stuffed shishito peppers and a massive cheeseboard representative of what guests receive in their rooms:
Check out Copper Rock Craft Eatery at 445 S. Alvernon Way. For more information, visit copperrockcrafteatery.com.
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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.
