Eggs and bacon might be all Ron Swanson needs, but you might consider venturing into uncharted territory at TallBoys.
If you don’t mind fish for breakfast, then you must check out the Breakfast Poke ($12). A bowl of white rice is topped with raw fresh salmon, kimchi, nori, pickled ginger, cucumbers, radish, pickled onions, carrots, a sunny side up egg, and avocado.
The combination of vegetables provides a wide range of colorful crunchy textures. The kimchi, radish, pickled ginger, and wasabi creme add a subtle spicy kick and brightness, while the side of ponzu sauce rounds the dish with a soy sauce and sesame complexity.
When piercing the yolk, try stirring it with the rice rather than mixing the whole bowl. This way, you get to enjoy the yolk richness alongside the contrasting elements of the bowl rather than covering it up.
For another local egg-and-rice marvel, check out the Island Plate Lunch’s loco moco.
TallBoys is located at 600 N. 4th Ave. For more information, call (520) 999-8269 or visit tallboysaf.com.
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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.
