Nine On The Line
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Nine on the Line: Keith Parker of Zona 78
Zona 78 executive chef Keith Parker began his culinary career with fast food. It all started at Church’s Chicken and transitioned to Asian cuisine as a prep cook...
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Nine on the Line: David Martin of Red Desert BBQ & Catering
Red Desert BBQ & Catering owner and pitmaster David Martin worked his way from Long John Silver’s to the five-diamond (now-closed) Mary Elaine’s at The...
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Nine on the Line with Moody Elbarasi of the Coronet
Mahmoud “Moody” Elbarasi spent his early years as a musician exploring different restaurants across the country. Once his band broke up, he floundered in and...
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Nine on the Line: Tommy Begay of Sushi on Oracle
When Tommy Begay turned 16, he scratched his culinary itch working in fast food. Begay’s real kitchen experience began at Pei Wei Asian Diner, where...
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Nine on the Line: Scott Girod of Anello
Pizzaiolo Scott Girod started as a busboy for a teppanyaki restaurant before moving on to pizza delivery and cooking. After taking a two-year hiatus from cooking while...
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Nine on the Line: Alex O’Neill of Agustin Kitchen
Though Alex O’Neill was born in New York, Tucson has been his home since age five. And other than a stint to teach elementary school, he...
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Nine on the Line: Dee Buizer of Senae Thai Bistro
Senae Thai’s Dee Buizer was born in Bangkok, Thailand’s metropolis-melting pot of cuisine. She opened her first restaurant Sweet Basil in Berkeley, California thirty years ago....
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Batch Cafe & Bar Menu Redesign & New Items Now Available (PHOTOS)
Batch Cafe & Bar has a reputation for doughnuts and whiskey, but don’t sleep on its other offerings. The downtown restaurant launched its updated menu on Tuesday with a...
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