[Editor’s note: this article contains photos from a comped visit.]
NEX opened its doors on Feb. 24 at 220 N. Fourth Ave. The space previously held Ermanos Craft Beer & Wine Bar, which closed after a 10-year run.
The restaurant aims to blend elevated dining with food with Sonoran influences and a cocktail-forward program into one cohesive downtown experience. The menu leans seasonal and ingredient-driven, while the beverage program pushes both zero-proof and spirit-forward creativity.
Executive chef Matio Cancio previously worked at other Tucson restaurants, including Hacienda del Sol Guest Ranch Resort, Maynards, and Hotel Congress.
Truffle pommes frites arrived with Parmigiano-Reggiano, fresh herbs, Meyer lemon aioli, and roasted poblano ketchup (made from scratch, so don’t expect Heinz).
The Downtown Wings offer multiple flavors, including mole, Tucson Buffalo, and twisted curry. Each order comes with escabeche (pickled veggie blend) and ranch.
Sonoran Squid combines calamari, jumbo shrimp, and peppers with a craggy crunch, alongside lemon, cilantro, and spicy aioli.
Sun-roasted carrots (a unanimous favorite with the Tucson Foodie team) include crispy onions, goat cheese, salsa macha, yogurt, and herbs.
The tuna crudo features a light blend of yuzu and prickly pear white balsamic, enriched by olive oil, chili oil, garlic chips, and fried shallots.
This bone marrow comes alongside toasted slices of Barrio Bread, adorned with balsamic vinegar pearls and fresh herbs.
NEX rounds out its offerings with familiar formats elevated through technique and ingredients.
The NEX Burger layers applewood-smoked pork belly, caramelized onions, American cheese, and poblano ketchup. Off the late night menu, the sunset burger keeps it simple with American cheese, caramelized onions, and chipotle aioli, all pressed within the bun and branded.
The steak frites anchors the main plates. It features Arizona steak, chimichurri, aioli, and roasted poblano ketchup. Other plates include salmon, rib-eye, and a piloncillo-braised short rib.
Many of the entrees can be made vegan upon request. The vegan steak frites features a plant-based steak with an umami-rich creamy mushroom sauce.
The calabacitas pasta dish features house-made fettuccine with white Sonoran wheat berries, local squash mole, crushed pistachios, and Parmigiano-Reggiano.
NEX also places emphasis on its beverage program. The menu divides into zero-proof cocktails and house cocktails, each designed with detail.
Drinks like the Cucumber Crown and Mango Hibiscus Rose Cooler lean bright and refreshing.
The brunch menu balances indulgence with regional identity.
Dishes like Tucson Bread Pudding highlight local sourcing with Barrio Bread, cinnamon, Mexican vanilla, and piloncillo. The Desert Bowl layers Greek yogurt, granola, prickly pear, chia seeds, and mint. Avocado Toast features salsa macha, pickled onions, breakfast radish, and Meyer lemon olive oil.
Additionally, heartier options anchor the brunch menu. The Plate includes applewood-smoked pork belly or sausage, eggs, potatoes, and toast. The Tres Leches French Toast adds a sweeter counterpoint with strawberry and cinnamon cream.
NEX operates 3-10 p.m. Tuesday and Wednesday. Thursday hours extend to 11 p.m., while Friday service runs until midnight.
Saturday offers the most flexibility; guests can visit from 8 a.m. to midnight, with brunch service running from 8 a.m. to 3 p.m.
Sunday hours shift slightly. The restaurant serves from 9 a.m. to 4 p.m., with brunch also available.
NEX is located at 220 N. Fourth Ave. For more information, call 520-849-8089 or visit nexon4th.com.
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