What I order:

• Kale Caesar – My favorite Caesar in Tucson. I’ve eaten it three times in one week.
• Grits + Eggs – Elevated comfort dish with chestnut mushrooms.

Why I come back:

• Easy go-to option any time of day.
• The dinner menu and beverage program are both underrated.

What I order:

• Crispy Latke w/ Poached Egg and Lox – Combination of some of my favorite brunch items.
• Yellowtail Crudo – Changes seasonally, consistently a nice light dish.

Why I come back:

• Dependable happy hour, cute courtyard and bistro vibes.
• One of my favorite Tucson restaurants for seafood.

What I order:

• Seasonal Salad – Light and simple, yet sophisticated. Beautifully plated.
• Seasonal Veggies – Usually kissed by the pizza oven.
• Seasonal Pizza – All across the flavor spectrum with possibilities.

Why I come back:

• Local ingredients highlighted beautifully based on what’s in season.
• One of my top three Tucson restaurants.
• Minimalist yet hip vibes.

What I order:

• AZ Special Banh Mi – All the fixings for a variety of textures.

Why I come back:

• Toasty bread. The only place I get banh mi consistently in Tucson.

What I order:

• Casa Verde – A smoky desert ode to a margarita with mezcal, creosote, and sal de gusano (agave worm salt).
• Crisol Special – Shot of house Espadín mezcal and a can of Tecate for unwinding.

Why I come back:

• Mezcal tastings and a rich wealth of knowledge for the agave-obsessed.
• A place for relaxed grown-ups and not loud college kids.
• My favorite bar in Tucson.

What I order:

• Any Seasonal Cocktail – Their martini variants are among my favorite in Tucson.

Why I come back:

• Stacked team of bartenders.
• Minimalist modern vibe, good for an intimate date.

What I order:

• Demi Baguette – When I’m feeling only a little French.
• Pain au Levain – Worth waiting in line for.
• Pain Epi – Good for a party without a knife.
• Rustic Olive Loaf (Wednesdays only) – Best enjoyed warm in your car before leaving the parking lot.

Why I come back:

• World-class bread.
• Don’s community involvement is inspiring.

What I order:

• Taco Mixto – Combination of carnitas, pig stomach, and pig skin for a gelatinous, juicy bite on a house-made tortilla. Add the chili oil, onion, cilantro, and spritz of lime.

Why I come back:

• Rustic, scratch-made food that sticks to your ribs.
• They open early. Great for hangovers.

What I order:

• Dirty Turnip-tini – Get this if you’re a kimchi enjoyer.
• Pork Belly Wings, Loom Style – The salty, funky loomy pairs well with fatty pork belly and crisp, tart apple.
• Rib-eye with Roasted Poblano Chile Scalloped Potatoes – A decidedly Tucson take on steak and taters. Huge portion, easily feeds two.

Why I come back:

• Intimate environment with a passionate chef-owner with constantly changing specials.
• Plenty of D’Angelo and Sade on the playlist.

What I order:

• Weekly Pasta Special – Global inspirations. But they often sell out of these within the first order.
• Weekly Gelato Flavors, Swirled – They usually synergize well enough.

Why I come back:

• Cute streetside vibes free of parked cars.

What I order:

• Golden Fried Chicken Pieces & Veggie Combo – Crispy, juicy fried chicken and my favorite collard greens in town.

Why I come back:

• Brian is filled with lore.
• You can witness him cooking things from scratch.

What I order:

• M11 Small Steamed Bun – They’re actually soup dumplings.
• M6 Spicy Pork Wonton – A go-to whenever a restaurant has them.
• A3 Preserved Eggs with Tofu – Cooling and refreshing.
• B25 House Spicy Dry Chili Pig Feet – Gelatinous and numbing-spicy.
• G3 Yu Xiang Eggplant – Savory and sour.
• G18 Spicy Sour Pepper & Potato – Firm shredded potatoes for salt & vinegar chip enjoyers.
• E11 Garlic Pork Rib – Giant pile of crispy garlic on top.
• B2 Grilled Intestine Pot – A little bit or miss, order at your own risk.
• B12 Water Boiled Lamb – A spicy Sichuan classic with a misleading name.
• M10 Sweet Milk Bun – Tastes like fried croissants with a side of sweetened condensed milk.

Why I come back:

• Lazy Suzan experience to take 7 friends to enjoy.

What I order:

• Aguachile – My favorite dish in Tucson. Limey, soy umami, spicy, and fresh.
• Tostada Delicia – Topped with shrimp ceviche, marinated raw shrimp, and scallop.
• Hibiscus Limeade – Tart and refreshing in the heat.

Why I come back:

• Friendly service at a laid-back, inconspicuous food truck.

What I order:

• Their menu changes too often for a static recommendation. But recently, I loved their braised take on a Korean short rib.

Why I come back:

• Cute vibes both day and night. Beautiful patio, intimate dining.
• I love the gingery smell of their hand soap.
• Jazz nights.
• I love Sally.

What I order:

• Crooked Light – Crisp Mexican-style lager.
• 18th Hour IPA – Classic hazy.
• Whatever sounds good that day from Senae Thai Street Food, parked in the patio.

Why I come back:

• Easy parking for downtown/Fourth Ave area, walking distance to over tasty places.

What I order:

• Costillas – Slow-grilled beef ribs with a slight chew.
• Bistek Encebollado – Beef cooked with onions.
• Al Pastor – Chile-marinated grilled pork with pineapple sweetness.
• Tripas (Crispy) – Satisfying chew and crisp; drown them in salsa.
• Quesabirria – Deeply savory with various chiles and cuts of beef.

Why I come back:

• They dish out various styles of tacos consistently well. My personal favorite taco spot.

What I order:

• Torero Wings – Spicy, sour, savory wings.
• Carnitas Crisp – Shareable like a pizza. Great to-go to bring to a party.
• 2 x 2 – Two nostalgic patty tacos and two cheese enchiladas.

Why I come back:

• I used to work here and still didn’t get tired of the food.
• My personal pick for a sit-down Mexican restaurant to visit as a regular and also bring out-of-towners.
• Massive portions.
• Weekly specials menu, often with Asian influences that meld well with Mexican ingredients.

What I order:

• Cinnamon Roll Wings – Strangely works. But don’t dip it in ranch.
• Flying Baked Potato with Steak, Hot Sauce, and Chipotle Ranch – Surprisingly great carne asada for a random baked potato menu item. Also my favorite baked potato in Tucson.
• Al Pastor Pork Belly – Crunchy, large portion, chunks of sweet grilled pineapple.

Why I come back:

• Welcoming vibe.
• For such a casual spot, all the dishes still feel like they’re cooked with love and care.
• $6 draft margaritas.

What I order:

• Steak Frites with Ají Verde – Tallow fries, local beef, side of herbaceous Peruvian dipping sauce.
• Chorizo Verde Mussels – The grassy chorizo verde pairs magically with the mussels. Use some fries from the steak frites to soak up excess broth.

Why I come back:

• Staff filled with people passionate about the craft.
• EASILY my favorite fries in all of Tucson; fried in beef tallow and they stay crunchy even with sitting around.
• Popular in the food industry, so you’ll often run into some of your favorite chefs dining in.
• Laid-back environment where quality ingredients are highlighted simply with superb execution.

What I order:

• Akuma Eggs – Japanese-ish deviled eggs with my beloved crispy shallot.
• Brown Butter Old-Fashioned – Hard for me to not order anything with brown butter.
• Sonoran Perfect Manhattan – Mezcal take on a classic.

Why I come back:

• Kitchen open late.
• Playful quality without any pretentiousness.

What I order:

• Bibim Naengmyun – Cold buckwheat noodles to hit the spot when outside is scorching.
• Kimchi Fried Rice – My favorite style of fried rice.
• Korean Fried Chicken Wings – I love all savory crunchy things with gochujang.

Why I come back:

• Family-run establishment and cozy foods good for fun or curing a hangover.

What I order:

• Khao Mun Gai – Comforting chicken and rice with a bowl of broth and a side of a funky garlic chili sauce.
• Khao Piek Sen, add on a cruller – Hearty, soothing chicken soup. Dip in the freshly fried cruller.
• Strawberry & Thai Basil Lemonade – Refreshing fresh herbs.

Why I come back:

• I’m happy with every dish on the menu.
• Nostalgic flavors for me, even though I’m not Thai.

What I order:

• Beef Short Plate – Fatty slices of beef.
• Marinated Beef LA Short Rib – Sweet and savory marinade, fun to gnaw around the bone.
• Pickled Radish Wrap – Cuts through the richness of the meats.
• Kimchi Stew – Deeply savory, snifflingly spicy, and a fantastic hangover cure.

Why I come back:

• By far my favorite all-you-can-eat Korean barbecue in town.
• Beef dry-aged in house.
• Involved, hands-on owner.
• Complimentary plum soda to conclude the meal and help with digestion.
• Their grill ventilation works effectively and I don’t leave smelling like smoke.

What I order:

• Umeboshi Onigiri – Satisfyingly salty and sour snack.
• Mt. Fuji Don – Spicy raw tuna over rice with a wide variety of textures through other components.
• Mentai Ramen – Deeply rich seafood umami with a hint of spice.

Why I come back:

• Addictive casual Japanese food with cute vibes.

What I order:

• Cardamaro – Easy sipping.
• The Sandwich – Barrio Bread toasted impeccably with a soft center and a delicate crunch that doesn’t destroy the roof of your mouth.
• Tinned Fish – I love anchovies.

Why I come back:

• Beautiful Spanish-inspired interior for a relaxed date.
• I feel so sophisticated taking anybody here for the first time.

What I order:

• Tarascan Tacos – Interesting veg option with spinach and nut in a thick house-made tortilla.
• Chicken Mole – Made with cacao from Chiapas.

Why I come back:

• Friendly family-run vibes.
• The matriarch Maria Garcia is 95 years old and absolutely adorable and precious and I love her so much.

What I order:

• Italian Beef with hot, wet – I grew up eating this delightfully soggy and garlicky sandwich. Nothing can take its place.
• Polish & Fries – I don’t know why, but these are consistently the best crinkle-cut fries in town.

Why I come back:

• Nostalgia.

What I order:

• Pad Ka Na Moo Krob – Stir-fried crunchy pork belly with slightly bitter Chinese broccoli and richly umami oyster sauce.
• Panang Curry – Fragrant and lush.

Why I come back:

• Low-key vibes and attentive service.

What I order:

• The Dry Guilin with Crispy Pork Belly, Beef Shank – Variety of sour and crunchy components over rice noodles.
• Sizzling Garlic Noodles – Devastatingly garlicky house-made wheat noodles.
• Garlic Cucumbers – Refreshingly garlicky.
• Chaoshou Dumplings – Slick and spicy.
• Salt & Pepper Fried Wings – Finger-lickingly addictive.

Why I come back:

• The menu hasn’t done me wrong yet.
• I love garlic.
• One of my favorite go-to meals.

What I order:

• The Parkie Porchetta – Crispy Italian roast pork belly, caper mayo, pickled onion, and arugula on a toasted ciabatta.

Why I come back:

• I say without exaggeration — the Parkie Porchetta is my favorite sandwich I’ve EVER had, not just in Tucson. Immaculately balanced. Rich and tangy. Absolutely worth going out of your way to find.

What I order:

• Banh Xeo – Crispy savory Vietnamese crepe
• Bun Bo Hue – Spicy and funky, fragrant with lemongrass. Blood cubes available upon request.

Why I come back:

• A nice variety of Vietnamese dishes, including some rarer options.

What I order:

• Daily Single Origin Espresso – I’ll take whatever country is available, but Guatemala and Honduras are recent favorites.
• Houlden’s Rise Above Pastries – I gravitate towards the croissants and pop tarts

Why I come back:

• A shaded patio with a relaxed flow between indoor and outdoor seating.
• The baristas take their coffee seriously while still maintaining friendliness.

What I order:

• Cereus IPA – Hazy, easy drinking.

Why I come back:

• They’ve kept a consistently high bar for their beer since opening.
• They also make pretty beer merch.

What I order:

• Carne Asada Quesadilla – Simply done right. Fragrant with mesquite.
• Rib-eye Taco – Beefy, fatty.
• Al Pastor Taco – Be sure to pair with the pineapple salsa.

Why I come back:

• Fresh salsas and easily my favorite Mexican food on the east side.

What I order:

• The Rae with Cheese – Simple smash burger done right with grilled onion, pickle, and house sauce.

Why I come back:

• Sometimes, all you really want is a great burger.

What I order:

• A glass of Garnacha – Sippable red.
• A bottle of Champagne – Easy way to celebrate anything.

Why I come back:

• Laid-back vibes with occasional fun events.

What I order:

• Matt’s Special – Classic Italian sandwich plus prosciutto and fresh mozzarella.
• The Roma Stallion with Hot Giardiniera – Rich and porky with tang.

Why I come back:

• The deli section is my favorite stop to stock up for a picnic. Especially those grilled artichoke hearts.
• The frozen lasagna is great for a ready-to-cook lazy meal.

What I order:

• Two Hot Dogs with Everything – Toasted bun and a soy-lime-ish pepper on the side.

Why I come back:

• My favorite Sonoran hot dog in all of Tucson. The ratios are exactly how I want them.

What I order:

• Sombrero Roll – For when I want something heartier and fried. But the jalapeño and cilantro keeps it from feeling too heavy.
• Abigail Roll – Spicy tuna, cucumber, seared salmon, and chef sauce.
• Death Free Foodie Roll – Vegan and well-balanced.
• Yuzu Salmon and Yuzu Yellowtail Nigiri – I could eat eight orders.

Why I come back:

• Friendly staff.
• This is the food I crave most often these days. The rice keeps me feeling light, and they don’t compromise on pure flavor. They play the sweet-savory combo so well.

What I order:

• Kentucky – Balanced sidecar with grapefruit.
• Rye Hanky Panky – Complex, worth cozying up with on a cold night.
• Oaxaca Dry Sour – Almost a margarita for hipsters.

Why I come back:

• Intimate hip space without having to deal with downtown.

What I order:

• Blue – Czech-style lager with blue corn masa

Why I come back:

• My favorite beer in Tucson AND my favorite place to have a relaxed drink.
• Welcoming interior with warm lighting and lush plants.
• Quirky events and a food truck often out front.

What I order:

• Shaved Veg – Light salad.
• Olives Aguachile – Sooooo many olives.
• Roasted Wheat Ice Cream – Evocative of Honey Nut Cheerios milk, but toastier and with flaky salt.

Why I come back:

• Approachably priced small plates with a variety of local ingredients.
• You gotta love a respectable fermentation program.

What I order:

• Pot of oolong tea for the table, Shrimp Har Gow, Pork Shui Mai, Chinese Broccoli with Oyster Sauce – Dim sum essentials.
• Turnip Cake – Bouncy with savory bits.
• Chicken Feet – Deeply savory sauce and tender tendons.
• Pork Spare Ribs – Another tender dish to nibble around bones.
• Bean Curd Skin Roll – Fun, easy savory bite.
• Chui Chow Fun Gor – Bouncy dumplings filled with peanuts, veggies, and meat.
• Fried Taro Dumplings – Starchy and heavy.
• BBQ Pork Rice Roll – Satisfyingly slurpable.
• Soup Pork Dumplings – Bite gently to not squirt soup everywhere. Warm and gingery.
• Salted Egg Custard Bun – Soft dessert.
• Sesame Ball – Crunchy dessert.
• Egg Tart – Soft and crunchy dessert.

Why I come back:

• My ideal way to start a late weekend morning in Tucson.
• Clearly family-run, complete with the little kid doing homework at a table.

What I order:

• Taco de Cabeza – Juicy, fall-apart tender beef cheek.
• Taco de Lengua – Tender cubes of braised beef tongue.
• Taco de Camarón – Crunchy battered shrimp.
• Horchata – A little thicker than usual, maybe coconut milk too?

Why I come back:

• Thick, soft house-made corn tortillas.
• The side of pickled things.

What I order:

• Salted Chocolate Chip Cookies – Also available as frozen dough.
• Baguette – Elite bread.
• Fried Chicken Sandwich – Thick and always juicy.
• Tonno Capero – Tuna, preserved lemon, marinated fennel, and Gaeta olives on a baguette.
• Phig Pizza – Figs, caramelized onions, arugula.

Why I come back:

• Thick, soft house-made corn tortillas.
• The side of pickled things.

What I order:

• Hamachi Aguachile – Bright and tart with green apple and lime.
• Seasonal Crudo – I like citrusy raw fish.
• Roasted Carrots – Pomegranate and sunflower seeds add crunch.
• Queso Fundido – Easy crowd pleaser. And I like the little envelopes they tuck the tortillas in.

Why I come back:

• Fun place to share many small plates.
• Service works seamlessly as an attentive team.

What I order:

• Whatever arbitrary beer that I can’t find on tap anywhere else

Why I come back:

• A variety of cozy outdoor nooks for me to embrace Tucson’s cold seasons.
• The little tin roof part is where I like to dwell during the rain.

What I order:

• Al Pastor Tacos – I’m on Food Network talking about it.
• Whatever’s new on the menu

Why I come back:

• Veggie-forward foods with plenty of spice that keeps me feeling feisty.
• Wendy picks me up and spins me around when she hugs me.

What I order:

• Bacon n’ Eggs – Pickled deviled eggs with hunks of thick bacon.
• Nom Nom Balls – Mushroom arancini with black garlic aioli.
• Steak Frites – Hanger steak with a mustardy mushroom cream sauce on crunchy house fries.

Why I come back:

• Humble, yet adventurous menu.
• Good fried stuff.

What I order:

• Blending Board Tasting – You get to blend your own wines to taste.

Why I come back:

• I brought in a variety of wings, and Kristel helped me with wine pairings.
• Surprisingly easy parking for downtown, most of the time.

What I order:

• Silverbell – A smoky take on a Paloma.
• Cactus Wren – Jungle Bird with Whiskey Del Bac Old Pueblo.

Why I come back:

• Fun seasonal drinks, like sake slushies for summer and mezcal hot toddies in the winter.
• Relaxed outdoor environment within distance to multiple eateries. Including Kukai.
• Surprisingly strong affordable draft cocktails.

What I order:

• Titis Michelada – House mix
• Bacon Ranch Fries – Real bacon and crunchy fries.
• Low Country Wings – Seriously garlicky dry rub with medium heat.

Why I come back:

• Attentive, friendly service.
• Welcoming sports bar vibe.

What I order:

• Cured Salmon – A unique version cured with (my guess:) red wine, mirin, and soy sauce.
• Hamachi (Japanese Amberjack) – Buttery staple.
• Hotate (Scallop) – Naturally sweet.
• Hirame (Flounder) – Light with a little yuzu kosho.
• Ikura (Salmon Roe) – Briny bursts.
• Maguro (Lean Tuna) – Always a must-have.
• Saba (Mackerel) – A little oily, but not too fishy. Add a little extra wasabi.
• Sake (Salmon) – Another staple.
• Uni (Sea Urchin) – Briny and rich.

Why I come back:

• My favorite nigiri in Tucson. Been a regular almost 20 years now.

What I order:

• Oat Milk Cortado – Their Costa Rica bean is my favorite when available.
• Avocado Toast – For when I’m feeling full-on broke millennial.

Why I come back:

• Sleek modern vibe.

What I order:

• Elote Arancini – Crunchy risotto balls with the flavor of Mexican street corn.
• Carpaccio – Various elements of crunch, umami, and tang. My current favorite carpaccio in town.

Why I come back:

• Fixed course wine dinners.
• Playful combination of Italian and Mexican.

What I order:

• Butter Chicken – A spicy staple.
• Lamb Rogan Josh – Also rich with spices.
• Paneer Tikka Masala – Spicy dairy overload.
• Garlic Naan – Puffy and aromatic with fresh garlic.

Why I come back:

• I am always amused at the Korn table (pictured) and giant Kobe Bryant poster.
• Their garlic naan is my favorite in town.