[Editor’s note: This article contains photographs from a comped visit.]
The Coronet invited the Tucson Foodie team for a tasting of their new menu, created by their newly appointed executive chef Mallorie Hart.
She began working her way up through the Coronet’s kitchen five years ago, eventually earning a spot at the helm showcasing her eclectic style.
View photos of the menu here, then read up on our Q & A with chef Hart afterwards to learn more about her journey.
Berry-Cured Salmon: chili garlic labneh, local radish, Barrio Bread crostini
Charred Confit Leek: pea apple purée, sherry beurre blanc, asparagus salad [my favorite dish during this visit]
Malaysian Curry: green beans, roasted squash and cauliflower, charred pineapple rice, chili crisp
Ghanaian Domedo: pork belly, sweet papaya purée, cucumber salad, habanero shrimp shito
Cascabel-Rubbed Steak: roasted poblano garlic smashed potatoes
Almond Mousse: dark chocolate coffee ganache, chocolate mesquite sponge cake, caramelized almond cocoa nib crunch
Q&A with Mallorie Hart
Can you tell us about your journey into the culinary world and what led you to become the chef at the Coronet?
Like lots of professional cooks and chefs, I got my start young cooking alongside my grandmother. I took my first job in a kitchen at 17, moved to Tucson at 18 for school, decided university wasn’t for me, and went to work. Five years ago, at 21, I started at Coronet Cafe, worked my way up through the Restaurant kitchen to Sous, then CDC, then Chef in January. So it’s been a fairly natural progression.
How would you describe your cooking style?
High impact, unexpected, approachable but interesting and inclusive as possible; I love making craveworthy vegan dishes. Lots of Asian, Middle Eastern, and African influence. Always fun, never precious.
Can you share a bit about the sourcing of your ingredients and any local partnerships you have in Tucson?
We source local sustainable products whenever possible. Some of our vendors include South Wind Farms, Veggie Joy Farms, Barrio Bread, Desert Pearl Mushrooms.
Have you had any mentors or role models in the culinary world who have influenced your cooking style?
Lol not really. The culinary world is incredibly fragmented across media; it doesn’t feel right to name any one person. My grandmother obvi.
What has been one of the biggest challenges you’ve faced as a young chef, and how did you overcome it?
I think young people often find it difficult to be taken seriously or to even take themselves seriously. At a certain point, after putting in the work and time, getting some perspective, you start to see yourself differently in relation to other people, and they see you differently too.
Are there any upcoming events or collaborations at the Coronet that guests should look forward to?
Absolutely! We have a changing weekly tasting menu, Wednesdays and Thursdays. We’ll have a special tasting menu for Agave Heritage Week. And we’re looking forward to a few one-off dinner events this summer.
The Coronet is located at 198 W. Cushing St. For more information, visit coronettucson.com.
