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It’s safe to say the Tucson restaurant industry has been booming and bustling now that we’re halfway through 2023. From restaurants making their first appearance in town to those opening second or even third locations throughout the city, it’s without question that the scene has seen its fair share of growth.
Also, this is most and likely not all of the restaurants and bars that opened so far in 2023.
“Some of the team’s favorites are things such as our Churro Cold Brew, Cha-Mango Slushee, Strawberry Cheesecake Snow, Longan Green Tea, Blueberry Coco-Lime Italian Soda, Cucumber Lemonade, and Toasted Black Sesame Seed Milk Tea,” said Nikki Zazueta of Better Bevs. “And our Hawaiian Shaved Ice has many flavors for everyone’s unique combinations.”
Disclaimer: The restaurant is currently closed due to a fire.
The space actually used to be a fine clothing store in the early 1900s by the same name. Fast forward 100 years, Blue Front is ready and roaring to open its doors in its current iteration as an American dining restaurant.
Perhaps one of the most exciting additions to the taproom is the partnership between Borderland’s Brewing Company and award-winning chef, Maria Mazon. Mazon, known for her restaurant BOCA by Chef Maria Mazon, has created a new menu for the location — she’s really put her heart into every dish.
Brillé Mead Company is the first meadery in Tucson and only the fifth commercial meadery in all of Arizona. The meadery is a labor of love project for David Woods and his business partner Andrias Asnakew, who have been busy brewing up batches of their Ethiopian-inspired honey wine in anticipation of the big opening day.
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.
“We are thrilled to bring Chick-In Waffle to Arizona,” said Dennis Alazzeh, founder and CEO of Chick-In Waffle. “We’ve always had a goal of spreading waffly good chicken across the country, and this is a great opportunity to do just that.”
“The addition of Comida Park will be the perfect complement to the already lively evening vibes at Tanque Verde,” said Rob Sieban, President, CEO, and co-owner of United Flea Markets. “Guests can shop, then grab some of their favorite food and beverages from the food trucks, enjoy some music and connect with the community all in one location.”
On Friday, February 24, the creative minds behind Ceres and Noodies officially opened their latest concept at 200 N. Court Ave., Dandelion Cafe & Bakery. However, the new spot, which is within walking distance of Ceres and LaCo, isn’t serving up noodles. It’s a full-on bakery that’s now serving sweet treats and bread, sandwiches, salads, coffee, and espresso options.
The cocktail bar is its soft opening on Friday, June 23.
The new spot, described as a cocktail bar serving “eclectic modern and classic cocktails with vintage textures in the historic Presidio Duplex,” is nestled inside the same location as Dandelion Cafe & Bakery and will be open on Fridays and Saturdays from 6 – 10 p.m.
Dave’s Hot Chicken is known for its Hot Chicken Sliders and Tenders, which are served in seven spices that range in intensity levels. Folks can choose from No Spice to Reaper, which requires a signed waiver. Menu items also come paired with their classic sides like mac n’ cheese, fries, kale-slaw, and other small bites.
With an unexpected but tasty focus on specialty, housemade pizzas, and juicy chicken, Doughbird offers unique flavor combinations that capture guests’ taste buds and invite them back to discover more. In addition to pizzas, expect mouth-watering tenders and wings cooked low and slow.
If you haven’t had a chance to stop by the food cart prior to the grand opening of the brick-and-mortar restaurant, the Cemita is a must-try along with the Chalupas Poblanas, Gorditas Rellanas, and the Tacos Ahogados.
On the coffee side of things, you can walk in and order anything from the menu and shop around the gift shop. They have a couple of comfy couches if you want to stick around, too. Next door, there’s a three-story cat lounge if you’d like to sip on your coffee with four-legged friends.
Now, this doesn’t mean the truck will no longer be making its rounds. While owner Rafael De La Cuesta is super pumped about the opportunity inside American Eat Co., he also assured that the truck will remain poundin’ the pavement around town. “The truck is going to stay operating throughout Tucson,” said De La Cuesta. “It’ll just be more toned down to around one to two days a week.”
Since the brewery’s debut nearly 10 years ago as Sentinel Peak Brewing Company, FireTruck Brewing Company has expanded and opened up two other taproom locations — one serving the east side and the other pouring beers in Oro Valley. Now, the brewery is slicing and dicing into the pizza business.
“Opening a restaurant is a show of love for the city and for the people who will eat there,” said Sam Fox. “Bringing Flower Child to Tucson — to all my friends, family, and the incredible community who has supported us since the beginning – is immensely special. I‘m looking forward to serving our Tucson friends Flower Child.”
What’s important to note about this opening is that it’s Gryo Shack’s very first out-of-state location since opening in Boise, Idaho back in 2010. Seth Brink, President of Arete Food Group, LLC, is overseeing the development of the new Tucson location, which is expected to be exactly like its Idaho restaurants.
They’ve been working hard to renovate the former Poco & Mom’s and Sonoran Brunch Co. spot near 22nd Street, and now it’s in prime position to be your go-to Cold Roast hangout. Cold Roast, which is not to be confused with cold brew, is something Logan Power and Eric Haberman are proud to serve in this desert climate.
If you’ve yet to try kava, the roots are ground into a pulp and added to cold water. This then results in a thick brew. Over time, it’s been compared to the social equivalent of having glasses of wine in France.
Much like Round1 at the Park Place Mall and its parent company Dave & Busters, Main Event will be serving up pizza, nachos, burgers, greasy sandwiches, chicken wings, and more.
Maynards underwent a summer refresh and reopened on Thursday, June 15. Located at 400 N. Toole Ave. next to the historic train depot in Downtown Tucson, the restaurant and recently reopened market are now under the expert guidance of native Tucsonan, chef Nick Creamer and his talented culinary team.
The team behind Miss Dessert has enjoyed their time so far in the complex that also houses restaurants like China Szechwan, Taqueria El Pueblito, and Dolce Vita Italian Bistro. Other Arizona locations include Mesa, Gilbert, and Phoenix.
“We’re treating the summer like a ‘soft opening’ phase, so we can get into the flow of service. If you’ve been to our previous cafe, you can definitely expect to find old favorites. But in Cafe 2.0 we have lots of new goodies to share! Then in early fall, we’ll expand hours, increase market offerings, and add some savory menu items.”
The sushi/Mexican restaurant’s menu is a cornucopia of variety including Mexican-style sushi rolls, jumbo burros, tacos (both surf and turf selections), tostadas, hamburgers with melted manchego cheese, drinks like micheladas and cocktails, shrimp cocktails — you name it.
Beginning at 7 a.m., the daily menu features mochas, lattes, cappuccinos, and a simple drip coffee that’ll all have you lifting off the sidewalk with a heel-click jump. Also, they’re serving other options like a new organic, ceremonial-grade matcha consisting of antioxidants, l-theanine, and light caffeine. Try the Honey Vanilla Matcha out if you’re in the mood for a coffee alternative.
The 7,800-square-foot restaurant is massive in size compared to your typical fast-food joint and is equipped with a double drive-thru lane. The first Arizona location opened up in Scottsdale back in 2012 and has since expanded to three others in the Phoenix area. The menu includes beef and sausage sandwiches, burgers, Chicago-style hot dogs, milkshakes, crinkle fries, and even salads.
If you’ve been to any of the other three locations, you can expect the same menu of tacos, burritos, and beverages. Plus, as mentioned earlier, they’re opening on Tuesday/Taco Tuesday so maybe that’ll make your decision-making much easier. The new location is destined to be the perfect pit stop, too, if you’re heading up to Mount Lemmon for the day or taking a hike in the area.
Conveniently located off of I-10, Old Times Kafe has been serving its breakfast and lunch since 1986. Now, they’ve got some company in the 1940s ranch house-turned-restaurant that’s offering authentic Turkish cuisine.
Vitality Bowls offers a variety of tasty options, such as the Dragon Bowl (featuring pitaya, pineapple, coconut milk, goji berries, and bee pollen), Green Bowl (with Graviola, strawberries, kale, dates, spirulina, and hemp seeds), and their signature Vitality Bowl (with organic açaí, strawberries, banana, organic granola, and honey).
The brewing site at 330 S. Toole Ave. #200, which is a combination of Borderlands Brewing Company and FireTruck Brewing Company, shared the news on Instagram. They even included a beer special to get folks amped up about the reopening. The taproom also offers other local craft beers on tap.
One of the most unique features about the setup inside the new cafe is that they’re using a Modbar system that makes it easier for you to interact with baristas. “The Modbar is essentially an under-counter espresso machine that creates a very limited obstruction. There’s basically no obstruction between you and the barista, and therefore, you’re involved and immersed in the experience if you want to be,” said David Perreira.
Indian Twist chef and owner Jimmy Aujla is no newcomer to Downtown Tucson’s food scene. With a former residency as the original Indian Twist at The Boxyard Tucson, Aujla delighted metropolitan residents and visitors with his culinary creations and vibrant hospitality as a pop-up stand.
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