Chef Janos Wilder has unveiled an ambitious fall menu at Studio Janos, blending global influences with deep local roots. Located at 124 E. Broadway Blvd., the private experience offers two distinct culinary experiences that highlight the chef’s signature storytelling through food.
A Global Journey, Course by Course
The Flavors from the Vault dinner takes guests around the world through Wilder’s most celebrated dishes. Each course reimagines flavors from his international travels while staying rooted in seasonal ingredients.
Passed Hors d’Oeuvres
- Bacon Wrapped Marsala Glazed Dates Stuffed with Whole Roasted Almond, Roquefort
- Smoked Salmon, Horseradish, Lemon Zest, Chive Stuffed Phyllo
Dinner Menu
- Chilled Sashimi-Grade Salmon Nikkei Style with ponzu/ginger/aji amarillo, sesame oil broth, cucumber, radish, avocado, tobiko, crisp nori
- Asian Black Cod Belly Warmer with white miso, sake and mirin marinated black cod in ginger and wasabi scented miso broth with soba noodles, pickled daikon, shiitake mushrooms
- The Game Changer with fragrant yam, tomato, pineapple, ginger, peanut soup
- Seared Duck Breast Bordelaise with mushroom duxelles creamy potatoes, port and cognac-poached shallots, romanesco
- Lamb From the Heart of Mexico with lamb rack chop with chipotle recado, Native Seeds/SEARCH mole, roasted corn velouté, spicy lamb’s tongue tostada, lamb chorizo chilaquiles
- Dark Chocolate Jalapeño Ice Cream with hot fudge, candied pecans, and whipped cream
Each dish reflects Wilder’s philosophy: elevate local ingredients through global technique.
Heritage Foods, Modern Expression
The Heritage Foods Menu continues the restaurant’s mission to honor regional traditions and Arizona’s culinary biodiversity. It builds on Wilder’s decades-long focus on sustainability and local partnerships.
Bocaditos Menu
- Warm Mushroom, Smoked Poblano, Creamy Pinto Bean + Salmon Roe
- Fiore di Capra, Iskashitaa Tangerine Marmalade, Mesquite Biscuit
Dinner Menu
- Hamachi Aguachile with spicy watermelon broth, lemon syrup, jicama
- Cabrilla Blue Corn Tortilla Taco with caramelized pineapple, salsa macha, midnight black bean refritos, crunchy nopalitos
- Shrimp, Porcini, Corn Bisque
- Quail Adobado with bacanora plumped raisin spoonbread, mole verde, membrillo, prickly pear
- Lamb Barbacoa with sauce from the braising juices, scarlet runner beans, mint salsa verde, toasted piñon nut
- Nixtamalized Sweet Potato with bitter chocolate mole, roasted corn velouté, cinnamon meringue
Continuing a Tucson Legacy
Since opening, Studio Janos has remained a cornerstone of Tucson’s fine-dining scene with its intimate private studio experience. Wilder’s menus celebrate both local and international culinary lineages, reinforcing his legacy as a James Beard Award-winning chef who continues to innovate.
Each dinner seats up to 12 people and can be reserved online.
For more on Studio Janos in the past, visit Tucson Foodie’s March article.
Studio Janos is located at 124 E. Broadway Blvd. #160. For more information and to make a reservation, visit studiojanos.com.
Article written by:
Jackie Tran
More about JackieJackie Tran is a Tucson-based food writer, photographer, culinary educator, and owner-chef of the now-closed 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 Appétit, National Geographic, and the New York Times.
An adventurous foodie, he enjoys culinary experiences ranging from seasonal omakase to sloppily devouring green chili patty melts in his car afterhours. His favorite foods include aguachile, garlic noodles, and leftover fried chicken illuminated by the fridge light. His favorite drinks include morning micheladas, fireside imperial stouts, candle-lit negroni, and grassy mezcales.
Outside of food, he also loves playing musical instruments, karaoke, Tetris, Super Smash Bros. Melee, and petting Addie’s dog Spaghetti.
If you’d like to stalk him, visit his Instagram @jackie_tran_ or jackietran.com.
