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The Century Room is now serving small bites with all that jazz (MENU)

The Century Room is now serving small bites with all that jazz (MENU)

May 16, 20223 min read

The Century Room at Hotel Congress has been spreading its melodies downtown for the past few months and is now rearin’ up for a fun spring and summer jam session. It’s been quite a blast so far, which includes top talents from Tucson and across the country — an eclectic mix of jazz genres, comedy shows, jazz harmonica experiences, and more.

Small bites menu at The Century Room
Photo courtesy of The Century Room

However, now there’s a new kind of rhythm hitting the corner of Congress and Fifth Avenue — a small bites menu, to be exact.

Take a gander at the new menu unique-to-Century-Room small bites menu.

SMALL BITES MENU

  • Nopalitos Ceviche ($8) – grilled nopalitos, pico de gallo, and corn tortilla cups (add Sea of Cortez shrimp for an additional $4)
  • Century Cheese Plate ($20) – assorted cheese and accouterments, toasted Barrio Bread baguette
  • Marinated Olive ($10) – poached shrimp, chipotle cocktail sauce, and lemon
  • Sea of Cortez Shrimp Cocktail ($15) – poached shrimp, chipotle cocktail sauce, and lemon
  • Candied and Smoked Nuts ($9) – assorted smoked, roasted, and candied nuts
Small bites menu at The Century Room
Photo courtesy of The Century Room

You’ve got to wash all of that down with something, right?

Luckily, there is plenty to order from the cocktail menu and even a collection of non-alcoholic drinks to savor throughout the performances. The intimate jazz venue features a range of showtimes throughout the weekend, including a Friday night concert series, late-night gigs on Thursday and Saturday, and a Sunday night jam session.

You can check out the full performance schedule online, but in the meantime, start planning your cocktail setlist.

The Century Room at Hotel Congress
Photo courtesy of The Century Room at Hotel Congress

Signature Concert Cocktail Menu

  • Tepache Mule – Hotel Congress Vodka, lime, tepache, ginger beer, pineapple
  • Sonoran Sazerac – Whiskey Del Bac Dorado, Piloncillo, Angostura, Peychauds, Mezcal Banhez, Lemon, Orange, Tajin
  • Spirit of the Southwest – Paranubes Rum Agricole, Uruapan Rum, Plantation Pineapple Rum, Ancho Reyes Poblano, Lemon, Mexican Coke
  • Jazz Meridian – Tequila Arette, Kalani Coconut, Lime, Pineapple, Reagans Orange, Black Himalayan Sea Salt

Signature Cocktail Menu

  • Smoke & Mirrors – Hotel Congress Vodka, Nuestra Soledad Sotol, Cocchi Rosa, Regan’s Orange Bitters, Lemon, Citrus Smoke
  • Indigo Old Fashioned – Empress Gin, Maple Syrup, Regans Orange Bitters, Angostura Bitters, Orange, Mezcal Banhez, Ghost Leaf
  • Promise of the Earth – Mezcal Banhez, Tequila Arette, Lime, Strega, Yellow Curry, Thai Chili Oil
  • Noche De Los Muertos – Strawberry Washed Paranubes, Mezcal Banhez, Blood Orange, Meyer Lemon, Flying Leap Lavender, Peychaud’s, Marigold
  • Bite The Bullet – Mezcal, Cocchi Torino Sweet Vermouth, Pierre Firand Dry Curacao, Allspice Dram, Mole, Vanilla Bean infused Del Bac Dorado
  • Jazz Hands – Xila Licor de Agave, Ancho Reyes Chile Liqueur, Lime, Orgeat, Pineapple, Egg white, Bittermans Hellfire Bitters, Orchid
  • Fernet y Coke – Fernet Vallet, Bourbon, Angostura Bitters, Mexican Coke, Vanilla Smoke
  • Savage Soul – Braulio, Cocchi Torino Sweet Vermouth, Banhez Mezcal, Monkey Shoulder Scotch, Passion Fruit, Peychauds, Orange
  • Curious Confection – Cacao Nib washed Banhez Mezcal, Ancho Reyes, Chocolate Liqueur, Horchata, Espresso Foam, Cinnamon
The Century Room at Hotel Congress
Photo courtesy of The Century Room at Hotel Congress

Temperance Menu

  • The Cynic’s Dilemma – Desert Forager Prickly Pear & Peach Shrub, Apple Cider Vinegar, Vanilla, Topo Chico, Apple & Cinnamon
  • Fun Bird – Carrot and Parsley Cordial, Lemon, Pineapple, Ginger Beer
  • Participation Trophy – Beet, Local Honey, Lemon, Mango and Chili Tepache

The Century Club is located at 311 E. Congress St. For more information, visit hotelcongress.com or call (520) 622-8848. 

Article written by:

Matt Sterner

Matt Sterner

More about Matt

At a very young age, Matt Sterner was gifted with the artistic ability to masterfully roll a burrito to the highest of standards, but the wrapped medley of delicious innards wasn’t his first love. Matt’s first true love was a combination of reading, writing, and creating. He grew up reading comics, the ingredients list of his shampoo and conditioner bottles, choose-your-own-adventure books, and the Scrabble dictionary — something he found useful when challenging his grandmother to a game.

He attended college at New Mexico State University and graduated with a degree in Digital Filmmaking. One of his favorite classes was screenwriting because he became responsible for the story’s birth before it came to life on-screen. After school, Matt took on numerous positions at a local television station in Tucson. From dealing out stories about heartbreak to producing “fluffier” content for a lifestyle broadcast, he learned what it takes to adapt to the many emotions the world of media can stir. Since 2017, Matt has dabbled in the culinary world of Tucson as well as San Diego, California from time to time.

If you’re in the mood for strange stories, head over to his pride and joy, wonkytimes.com. And in case you’re curious — yes, after all of this time, he still manages to roll a killer burrito.

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Photos by @tortillaschiwas 
Read @jackie_tran_’s article on Tucsonfoodie.com

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Read @jackie_tran_’s article on Tucsonfoodie.com

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🎟️ Non-members: $150

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🔗 in bio

MENU

COURSE 1 / AMUSE-BOUCHE 
*“Yu-Tang Crab Ain’t Nuthin To F*** Wit!*
-Goat/C.R.E.A.M. Cheese Crab Rangoons
-Taki Powder
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-Orange Ash
-Green Onion Curls

COURSE 2 / APPETIZER 
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-Smoked Coffee Guallijo Tri-Tip
-Melted Oaxaca
-Savory Avocado Mousse
-Purple Potato Shoestring Frites
-Heirloom Tomatoes
-Pickled Onion Powder

COURSE 3 / PALATE CLEANSER
*Agua-CHILL-e Slushie”* 
-Cucumber Serrano Granita
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-Beef Franks
-Mexican Coke Glazed Bacon
-Carmelized Shallots
-Refried Beans
-“Bolilo Style” Tarte Crust
-Jalapeño Mustard Crema
-Cherry Tomatoes
-Smoked Chile Guero

COURSE 5 / DESSERT
*Gansito à la Mode*
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Photo by @dalton.voss 
#tucsonlocal #tucsonevents@Tucsondoobie’s infused dinner series returns Sunday, Sept. 20, with chefs @chefmattlove and @chefroselena!🌿 The five-course dinner features playful takes on familiar favorites, including carne asada frites, a Sonoran hot dog-inspired tarte tatin, and a Gansito-inspired chocolate dessert. The dinner runs from 6–9 pm near downtown Tucson. Tickets include the five-course meal, mocktails, sponsor experiences, a gift bag, and @tucsonprimeleaf product samples. 🎟️ Doobie members: $110 🎟️ Non-members: $150 The exact location will be emailed to ticket holders before the event. Membership is available during checkout. 🔗 in bio MENU COURSE 1 / AMUSE-BOUCHE *“Yu-Tang Crab Ain’t Nuthin To F*** Wit!* -Goat/C.R.E.A.M. Cheese Crab Rangoons -Taki Powder -“Yu-Tang” Sauce (Yuzu Sweet & Sour) -Orange Ash -Green Onion Curls COURSE 2 / APPETIZER *Purple Haze Carne Asada Frites* -Smoked Coffee Guallijo Tri-Tip -Melted Oaxaca -Savory Avocado Mousse -Purple Potato Shoestring Frites -Heirloom Tomatoes -Pickled Onion Powder COURSE 3 / PALATE CLEANSER *Agua-CHILL-e Slushie”* -Cucumber Serrano Granita -Caramelized Chamoy Bowl -Tajin -Infused Mint/Basil Oil COURSE 4 / MAIN ENTREE *Sonoran Dog(ish) Tarte Tatin* -Beef Franks -Mexican Coke Glazed Bacon -Carmelized Shallots -Refried Beans -“Bolilo Style” Tarte Crust -Jalapeño Mustard Crema -Cherry Tomatoes -Smoked Chile Guero COURSE 5 / DESSERT *Gansito à la Mode* -Chocolate-glazed gâteau, -Strawberry confit, -Toasted marshmallow mousse, -Mexican vanilla semifreddo -Chocolate crisp. Photo by @dalton.voss #tucsonlocal #tucsonevents
@Talegacoffee at 177 N. Church Ave. transforms into @_Velvetcowboy after 4 pm, bringing cocktails, tapas, disco lights, and a lively bar atmosphere to the same space. The dual concept comes from the team behind Talega Coffee Co., with coffee and scratch-made breakfast and lunch served during the day, followed by happy hour and bar service at night.

Velvet Cowboy’s grand opening is Oct. 16, with upcoming events including drag brunches, DJs, and live music.🪩 

“Opening this place feels a little surreal. To now have a space where we can bring together coffee, food, art, booze, and all the weird things we love feels like a reflection of how far we’ve come.” —Tyler Melo 

Photos courtesy of @_velvetcowboy 
Read @jackie_tran_’s article on Tucsonfoodie.com

#tucsonnews@Talegacoffee at 177 N. Church Ave. transforms into @_Velvetcowboy after 4 pm, bringing cocktails, tapas, disco lights, and a lively bar atmosphere to the same space. The dual concept comes from the team behind Talega Coffee Co., with coffee and scratch-made breakfast and lunch served during the day, followed by happy hour and bar service at night. Velvet Cowboy’s grand opening is Oct. 16, with upcoming events including drag brunches, DJs, and live music.🪩 “Opening this place feels a little surreal. To now have a space where we can bring together coffee, food, art, booze, and all the weird things we love feels like a reflection of how far we’ve come.” —Tyler Melo Photos courtesy of @_velvetcowboy Read @jackie_tran_’s article on Tucsonfoodie.com #tucsonnews