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.

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