Artisanal sandwich, soup, and salad concept August Rhodes Market will open Saturday, August 3 in the 2,700-square-foot space at 3073 N. Campbell Ave.
The concept is a creation of Ares Collective, which is also behind Prep & Pastry and Commoner & Co.
“We’ve been working on this concept for a very long time,” said Nathan Ares, partner at Ares Collective. “We’ve been wanting to do our own bakery — this gives us the opportunity to focus on our bakery concept.”
The meaning behind the name
“After Nate found out what we were naming our son (August Rhodes), he said let’s just call it that,” said Kyle Nottingham, partner-chef with Ares Collective. So, there you have it.
That house-made bread though
To elevate the bread program, August Rhodes Market brought on Nathan Teufel as partner baker.
Nottingham had been following Teufel’s bread work over several years with businesses such as Monsoon Chocolate and Canyon Ranch Lenox.
“We’re also working with a ton of local farms, growing our own wheat for specialty breads and other native and heritage ingredients,” Nottingham said, “and [with] local companies featuring their products in our retail component and in our food.”
The bread will also supply Prep & Pastry, Commoner & Co., and other restaurants around town, Ares said.
“We’re going to do as much as we can in house as possible,” Nottingham said. “Fermentation, pickling, canning, juicing — done right. It’s going to be pretty fun.”
An inside look
The fast-casual concept hints at the former space with farm-style details such as wooden shutters on the patio but introduces rich tones and gold accents inside.
The wallpaper, combining florals and gold stalks of wheat, is the stand out and toys with the wheat-flower concept reflected in their logo. A small collection of elegant bouquets and candles display by the window, while the counter features succulents for sale and baguettes wrapped in paper.
Guests order at the counter, then grab a number and seat themselves.
The menu features a wide variety of scratch-made soups, salads, sandwiches, and gorditas.
Soups ($3 cup, $6 bowl, $8 bread bowl)
Raddichio Salad ($12) – orange, fennel, maple vin, cabbage, couscous
Samurai Salad ($10) – adzuki bean, brown rice, napa cabbage, ponzu dressing
New Jersey Joe Sandwich ($14) – Japanese milk bread, smoked brisket, coleslaw, Russian dressing
Turkey Club ($12) – sourdough, turkey, avo, LTO, mayo, bacon, pickles
Grinder ($11) – baguette, capiccola, salami, pepperoni, pickles, provolone, grinder vin, romaine
Pulled Chicken Gordita ($9 for 2) – cabbage, pickled onions, cilantro, lime; served with fruit and Tajín
Eggplant Sandwich ($11) – baguette, roasted red bell pepper, hummus, kalamata olives, romaine, pepperoncini
Other August Rhodes Market menu highlights
- Half & Half ($10) – half-sandwich and half-salad or soup
- Romaine Salad ($11) – Parmesan, anchovy gremolata, croutons, extra-virgin olive oil
- Bacon Lettuce Tomato Sandwich ($10) – sourdough, mayo, slab bacon, heirloom tomato, romaine
- Grilled Cheese Sandwich ($10) – sourdough, havarti, provolone, butter, aioli
- Kid Sandwiches ($5)
- PB&J
- Grilled Cheese
- Turkey & Cheese
While this is a sandwich shop and not a barbecue joint, make sure to give the New Jersey Joe a try; the brisket is easily some of the best we’ve had in Tucson.
The beverage menu nods to local companies and flavors. It features lemonade, agua fresca, Maya Iced Tea, Curly Wolf Kombucha on tap, Yellow Brick Coffee cold brew on tap, and a selection of wines and beers.
House-made loaves of bread are also available for sale — you’ll want to purchase one (some) before you leave.
August Rhodes Market is located at 3073 N. Campbell Ave. Keep up with August Rhodes Market on Instagram.
Article written by:
Jackie Tran
More about JackieJackie Tran is a Tucson-based food writer, photographer, culinary educator, and owner-chef of the now-closed food truck Tran’s Fats. Although he is best known locally for his work for Tucson Foodie, his work has also appeared in publications such as Bon Appétit, National Geographic, and the New York Times.
An adventurous foodie, he enjoys culinary experiences ranging from seasonal omakase to sloppily devouring green chili patty melts in his car afterhours. His favorite foods include aguachile, garlic noodles, and leftover fried chicken illuminated by the fridge light. His favorite drinks include morning micheladas, fireside imperial stouts, candle-lit negroni, and grassy mezcales.
Outside of food, he also loves playing musical instruments, karaoke, Tetris, Super Smash Bros. Melee, and petting Addie’s dog Spaghetti.
If you’d like to stalk him, visit his Instagram @jackie_tran_ or jackietran.com.
