Agustín Kitchen

Last modified on May 4th, 2016 at 9:03 pm

Agustin Kitchen Bar (Credit: Agustin Kitchen)
100 South Avenida del Convento #150
Tucson, AZ 85745
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(520) 398-5382
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  • Monday
    Closed
  • Tuesday
    11 am - 10 pm
  • Wednesday
    11 am - 10 pm
  • Thursday
    11 am - 10 pm
  • Friday
    11 am - 10 pm
  • Saturday
    10 am - 10 pm
  • Sunday
    10 am - 9 pm
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Tucked into a corner of Mercado San Agustín is Agustín Kitchen, a restaurant specializing in modern American cuisine with a French flair.

With white-tiled walls, dark wood tables, and glass orb ceiling lamps Agustín Kitchen feels like a chic, old-world brasserie. Punctuating the atmosphere are small design details such as a pair of antlers hanging over a table near the bar reminding diners that Agustín Kitchen isn’t just about channeling French flavors, but showcasing homegrown as well.

While some of the food on the menu is drawn from the brasserie tradition—you can order steak frites and cioppino—other items are influenced by the US South, West Coast and Heartland: the menu features pomegranate-glazed venison chops, a fried chicken biscuit, pulled pork doused in Carolina barbecue, and oysters from Hog Island, based out of San Francisco.

Other dishes take the diner farther afield: there’s a ginger honey duck breast with somen noodles and New Zealand lamb lollies in tzatziki sauce. Vegetarians can choose from five different salads, try the veggie club at lunch, or order ratatouille in cassoulette or curried cauliflower potato croquettes for dinner. Burgers and sandwiches can be served with a gluten free bun for an additional price.

Agustín Kitchen offers happy hour daily from 3 p.m. until 6 p.m. with an extensive menu including herbed garlic frites, calamari and five dollar craft cocktails. Local beer offerings include Dragoon, Barrio Brewing, and Sentinel Peak, and wines are featured from local vintners, as well as from California and France.

Agustín Kitchen’s brunch menu, served on Saturdays and Sundays from 10 a.m. until 3 p.m., includes cajun blackened steelhead and eggs, poutine, cinnamon rolls and a selection of “brunch boozes.” The generously poured Bloody Mary and mimosa are a particular favorite.

Wren Awry is a journalist, essayist, and poet who--when they aren't writing about, making or eating food--studies folklore and fairy tales.