Two of Tucson’s east side staples, The Cork Tucson and UnCork’d Kitchen & Cocktails, unveiled new fall and winter menus on Oct. 1.
At The Cork Tucson, several classics received thoughtful makeovers. The Jumbo Crab Cake is now larger and paired with a roasted red bell pepper coulis, while the mussels have transformed into a Coconut Curry Mussel dish. The Seafood Pasta now features a Thermidor sauce for added richness.
A new Smoked Chicken Mole joins the menu. Due to inconsistent availability of kangaroo filets, the restaurant replaced its kangaroo dishes with elk. A Rack of Elk now takes the spotlight, and elk also replaces kangaroo in the Wild Game Trio starter, each bite now paired with its own sauce.
Seafood lovers can dig into the new Culichi Lobster & Shrimp Mac, made with a rich poblano cream sauce. To finish, The Cork now offers the playful Tipsy Affogato, a dessert that blends espresso, vanilla ice cream, and a guest’s choice of liqueur.
Next door, UnCork’d Kitchen & Cocktails expanded its offerings even more. The menu now features two new starters — Crispy Calamari and Pretzels with Beer Cheese — and introduces two flatbreads: Margherita and Hanger Steak, both made on house naan.
Sandwich fans will find a Chicken Pesto on house-made focaccia and a Pork Belly Banh Mi joining the mix. One of the biggest changes is the addition of a Spud Heaven section, where guests can choose to load up either house-cut fries or tater tots in the following ways:
UnCork’d also leans into indulgence with desserts, offering an Old-Fashioned Cherry Cobbler and its own version of The Cork’s new signature treat, the UnCork’d Affogato.
UnCork’d Kitchen & Cocktails is located at 6300 E. Tanque Verde Rd. For more information, visit uncorkedbar.com. The Cork Tucson is located nearby at 6350 E. Tanque Verde Rd. For reservations, call 520-296-1631 or visit corktucson.com.
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