If you had dined at Caruso’s when the restaurant first opened, you could’ve ordered a full meal for just $1.35. That’s how long the Italian restaurant has been operating here in Tucson — we’re talkin’ about the late 1930s!
Caruso’s first opened in 1938 on Fourth Avenue about a block away from where it is now. A monsoon storm thought the restaurant needed to be moved to higher ground so it washed the building away. Coincidentally, gusty winds from a storm in 2023 knocked down the iconic neon sign (they’re working on getting it restored).
No matter what storm the restaurant faces, it’s a staple not only on Fourth Avenue but in the city of Tucson.
Nicasio “Caruso” Zagona first opened the restaurant it has remained in the family ever since. The restaurant’s interior design, lovely patio, and most of its food preparation methods were developed by Nicasio. Nicasio’s son, Salvatore Zagona Sr. took over in the early 1950s and then he passed away in 2021, passing on the legacy to his son, Salvatore Zagonan, and great niece Ande Motzkin.
Of course, time often means change and Caruso’s has been keeping up. Sure, they have newer equipment in the restaurant, but the techniques for making their ravioli, lasagna, manicotti, cannelloni, and sauces remain intact.
What was considered to be the “heart of the place” is a big copper pot, which could be seen from the main dining room.
A restaurant that’s been open this long is bound to have “regulars” popping their heads in to eat, too, ordering their favorite dishes on the menu.
The Sausage and Cheese Ravioli is one of those menu items that’s often seen exiting the kitchen and entering the bellies of Tucsonans.
It’s sort of a build-your-own-meal type of deal where you choose your desired pasta, pick one of the sauces (alfredo, meat sauce, pesto, rosato, and the spicy diavalo), and a protein if you’re extra hungry — in this case (seen below) is the sausage.
“Crowd favorites are the classic Lasagne al Forno and a new dish: Shrimp Scampi,” said Ande, General Manager of Caruso’s and great-niece of Zagona Sr. “The Eggplant Parmigiana is my personal favorite as well as The Caruso’s Special for its variety.”
The Caruso’s Special is a combo of multiple Italian favorites — spaghetti, meatballs, meat or cheese ravioli, and your choice of sauce.
Over the years, the restaurant has been a go-to for families celebrating birthday parties, those partaking in a night out on the town, graduations, and anniversaries. There’s something about the dimly lit dining room — the nostalgia sinks in and takes me back to my first time eating there as a kid. I believe it was to celebrate my brother’s graduation from the University of Arizona.
However, a special occasion isn’t needed when dining at Caruso’s.
Actually, the outdoor dining area is one of the best patios on Fourth Avenue, in my opinion, when you’re looking for a little bit of fresh air. Sure, it’s right there on Fourth Avenue where there’s plenty of chatter from folks walking by, buskers playing their tunes, and the “ding ding” of the streetcar, but all of that background noise is part of the experience.
Also, when it’s time for the Fourth Avenue Street Fair, holidays, and graduation season, they recommend making a reservation behind heading in. That’s especially so for patio seating.
As Caruso’s continues to stand as a beloved fixture on Fourth Avenue, its rich history and timeless dishes remind us that some things, like a comforting plate of sausage and cheese ravioli or a bustling evening on the charming patio, are simply timeless.
So, whether you’re celebrating a milestone or simply savoring a moment of everyday joy, Caruso’s welcomes you to experience a taste of tradition and community that has graced Tucson for generations.
Caruso’s is located at 434 N. Fourth Ave. For the full menu, hours of operation, and any other information, visit carusositalian.com.
Article written by:
Matt Sterner
More about MattAt 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.
