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[06/23/2020 11:20 p.m. update: temporarily closing in response to COVID-19]
To our wonderful guests,
When we reopened DOWNTOWN Kitchen + Cocktails two weeks ago, we hoped it would be for a long time.
Unfortunately, the continued volatility created by the pandemic and rising case numbers in our community makes the difficult decision to close our doors again, the right one.
We hope each of and your families are healthy and safe and find moments of joy and delicious food in the coming weeks. All of us look forward to reopening at a time when we will have less concerns about safety and will once again be able to enjoy more carefree evenings out.
We will keep you posted.
DOWNTOWN Kitchen + Cocktails is back open, months after closing in response to COVID-19.
To help accommodate with social distancing, the restaurant has removed more than half of the dining tables inside the restaurant. Additionally, the outdoor dining area has doubled with the parking lot north of the building converted into additional patio space.
“Safety is our primary concern as we reopen,” said Janos Wilder, chef at DTKC. “Our best practices go way beyond providing lots of room between tables. Our service protocols have been entirely adjusted to protect all of us.”
The new menu features some returning classic dishes, such as the calamari, along with new dishes inspired by Tucson’s fellow Cities of Gastronomy.
“Our goal is to make every meal at DOWNTOWN Kitchen + Cocktails a delicious fun getaway where our guests can leave everyday concerns behind and enjoy themselves”.
Operating hours are 5 – 9 p.m. Sunday – Thursday, 5 – 10 p.m. Friday and Saturday.
Chilled Andalusian Mango Gaspacho – strawberries, mint syrup, candied kumquats
Pork Meatballs With Porcini + Prosciutto – pomodoro, pesto aioli crostini
Indonesian Style Fried Hamachi Collar – pickled cucumber + carrot slaw, nuoc cham
Crispy Salmon Belly Toast Points (4) – salmon belly blended with scallions, ginger, sesame oil aioli, fried; kabayaki sauce, toasted sesame seeds, scallions
Borderland Meyer Lemon Chive Crab Causa (2) – Yukon gold whipped potatoes, street vendors corn, green chili vinaigrette, avocado, salsa fresca, spicy black bean puree
Landlocked Fresh Water Shrimp Mojo De Ajo + Chile Colorado – creamy green chile masa, salsa fresca, crunchy tortilla shards
Oyster Po-boy – bacon, tomato, shredded lettuce, Cajun remoulade, garlic baguette
Ma Po Tofu – tofu, shiitakes, bok choy, greens, scallions, rice noodles
Three Mushroom Pasta – shell pasta, portobello, shiitake + crimini mushrooms, peas, mushroom broth, basil oil, mushroom chips Grana Padano foam
Grilled Marinated Flank Steak + Braised Carrots, Preserved Lemon, Chickpea Croutons – frisee salad, roasted beets, dark cherry balsamico
Braised Lamb Tostada – spicy black beans, jicama salad, queso fresca, pickled cholla buds, sweet ‘n’ sour, cherry bombs, jalapeno orange vinaigrette, grilled green onions
Yucatan Plantain Encrusted Chicken – pineapple rice, green coconut milk curry, slaw
Chewy Thai Honey + Spiced Baby Back Ribs – honey, ginger, cinnamon, pepper, soy marinade; crisp, creamy coconut milk, rice cake, pounded mango salad
DOWNTOWN Kitchen + Cocktails is located at 135 S. Sixth Ave. For more information and to make reservations, call (520) 623-7700 or visit downtownkitchen.com.
Jackie Tran is a Tucson-based food writer, photographer, culinary educator, and owner-chef of the 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...
