It’s been quite some time since a business occupied the space next to Magpies Gourmet Pizza on Fourth Avenue — The Parlour yogurt shop being the most recent. Now there’s a new concept up and running by a chef that’s accomplished some pretty incredible things in his career.
Chicken and Waffles (Photo courtesy of Chef Brian’s Comfort Kitchen)
Chef Brian Hill recently moved to Tucson from Florida and opened up Chef Brian’s Comfort Kitchen, which is a takeout, delivery, and catering company.
Before moving to Tucson, Hill has had a lot of fun experiences in the kitchen. He was on the very first season of “Top Chef,” he’s appeared on other reality TV shows like “Master Chef” and “Beat Bobby Flay,” and he was once the private chef for celebrities Mariah Carey, Mary J. Blige, and Eddie Murphy.
Photo courtesy of Chef Brian on Facebook
Now, Tucsonans have the chance to take a bite out of the cuisine they’re pumping out at 611 N. Fourth Avenue. The menu truly is comfort food, too, with options like the Single Man’s Charbroiled Turkey Burger, fried chicken and waffles, chicken wings, and the Chesapeake Bay Shallow Fried Salmon Croquettes.
A Single Man’s Char-Broiled 8-Ounce Turkey Burger – served with sautéed yellow onions, banana peppers, and baby spinach on a toasted potato bun
Golden Fried Chicken and Waffles – with maple syrup
Golden Fried Chicken and Blueberry Waffles – with maple syrup
Golden Fried Chicken and Banana Waffles – with maple syrup
Golden Fried “Game Day” Chicken Wingettes – jumbo wingettes, marinated in a blend of special herbs and seasoning for 24 hours, then deep fried until golden
Golden Fried Chicken Pieces – Boneless breast of chicken cutlets and thighs marinated in a blend of special herbs and seasoning for 24 hours, then deep fried until golden
Golden Fried Chicken Sliders – Boneless skinless chicken hand cut, marinated in a blend of special herbs and seasoning, then deep fried until golden. Topped with Chef Brian’s ORIGINAL Paprika and Herb Mayo, banana peppers, and presented on toasted potato buns
Saturday Afternoon Golden Fried Chicken Sammy – Boneless breast of chicken, marinated, then deep fried until golden brown. It includes banana peppers, sautéed pineapple slices, and Chef Brian’s ORIGINAL Paprika and Herb Mayo, on toasted Texas Style sliced potato bread
SUPER DOPE Hand Cut, Golden Fried Chicken Fried Chicken Tenders – Boneless breast of chicken, hand cut into tenders, then marinated with special seasonings and herbs. Served with Chef Brian’s ORIGINAL Paprika and Herb Mayo
Chesapeake Bay Shallow Fried Salmon Croquettes – Fresh salmon, hand rolled, seasoned, coated, and shallow fried until golden
Hot Girl Summer, Miami Nice, Shallow Fried Potato, Croquettes – Hand Rolled with oven-roasted potato, bean, and fresh herbs. Accompanied by Chef Brian’s ORIGINAL Oven Roasted Tomato, Mushroom, and Fresh Herb Sauce (vegan and GF)
Tucson Valley Girl, Shallow Fried, Tofu Squares – Accompanied by Chef Brian’s ORIGINAL Oven Roasted Tomato, Mushroom, and Basil Sauce (vegan and GF)
Chef Brian’s Comfort Kitchen (Photo by Matt Sterner)
The menu also has beverages like the Low and Slow Homestyle Brewed Sweet Iced Tea and appetizers such as potato salad, collard greens, garlic mashed potatoes (vegan), Yukon Gold fried potato wedges, and Golden Fried Tortilla Chips, AKA Crack Chips.
Chef Brian’s Comfort Kitchen is located at 611 N. Fourth Ave. For more information, call (520) 999-0001 and visit chefbrianat350degrees.com.
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.
