At Tucson’s renowned Kingfisher Bar & Grill, General Manager and resident “wine guy” Eric Smith invites patrons to explore his exclusive wine selection, affectionately known as “Eric’s Secret Stash.” This curated collection features rare and limited-production wines not found on the standard menu, offering a unique experience for wine enthusiasts.
The Genesis of the Secret Stash
Kingfisher has long been celebrated for its American-focused wine list, emphasizing domestic producers. However, Smith’s passion for discovering exceptional wines led him to seek out bottles that are allocated or limited in availability. These selections often come from up-and-coming producers experimenting with alternative farming and cellar techniques. Recognizing the potential to enhance the dining experience, Smith began reserving these “heart wines” for guests eager to explore beyond the ordinary.
A Unique Presentation
The intrigue surrounding these special wines grew among Kingfisher’s dedicated service staff, prompting inquiries about the “special wines” in the back. Encouraged by chef-owner Jacki Kuder, Smith introduced “Eric’s Secret Stash,” an ultra-reserve wine list presented in a high-end cigar box and brought to the table upon request. This ever-changing selection ensures that each visit to Kingfisher offers a new and exciting wine discovery.
Expanding Horizons: International Influences
Since its inception in 1993, Kingfisher has been synonymous with American cuisine and fresh seafood. Over his 19-year tenure, Smith has honed his expertise in wine pairing, collaborating with the original team on the famed Summer Road Trip menus, which feature dishes paired with regional wines, beers, and cocktails.
Under the leadership of chef Kuder and co-owner Ted Burhans, Smith has taken the helm of the beverage program, integrating international wines into the predominantly domestic selection. This evolution aligns with the expanded scope of the Summer Road Trip menu, which now includes international destinations such as Senegal, the Azores, and Spain’s Basque Country. Smith embraces the challenge of pairing wines with these diverse and pioneering menus.
“Jacki wants everyone to know that we’re here to keep Kingfisher’s same vibe and we’re adding new twists on it,” he said. “We’re here to have fun and do fun things, and take chances on the menu whether it’s the drink menu or the food menu.”
Embracing Cultural Traditions
Incorporating international flavors extends beyond the plate and the glass. During the Basque Country Road Trip, Smith introduced the traditional porrón, a pitcher used to pour wine directly into the mouth of another, adding an interactive and cultural flair to the dining experience. This initiative reflects Kingfisher’s commitment to embracing and sharing global culinary traditions with its guests.
A Commitment to Accessibility and Quality
Smith’s dedication to enhancing Kingfisher’s wine program is evident in initiatives like offering $30 bottles of wine at the bar from Monday through Wednesday nights, ensuring accessibility for a wide audience. He has also expanded the sparkling wine menu to include more Champagne from France and international sparkling wines, catering to the tastes of oyster and seafood lovers. By sourcing boutique, grower-producer Champagnes and emphasizing sustainable, organic, and biodynamic farming practices, Smith curates a list that offers distinctive styles and stories behind each bottle.
A Culinary Adventure Awaits
Kingfisher continues to push culinary boundaries with new dishes like the whole grilled fish served with romesco sauce and fried leeks.
“I mean, sure, it’s scary to look at your food looking at you, but, you know, just ask me — I’m happy to take the head off for you,” he said. “I think that romesco works very well with the white fish we are using, and [the new dish] kind of carries over with the drinks program. I never would have guessed in a million years that in six months I would have sold a case of Oregon Pinot Blanc at sixty dollars a bottle, but, you know, it is about tasting and finding that cool, fun stuff that I can share with the community at large.”
Honoring Tradition While Embracing Change
Having grown up with Kingfisher, Smith remains attuned to its evolving vibe and customer base. While the restaurant has revived strong traditions like the Summer Road Trip, Oyster Fest, and Mardi Gras, Smith acknowledges shifts in the dining scene, including changes in late-night industry traffic.
“I want everybody who comes into the Kingfisher to feel welcome,” he said. “Whether you’re ordering just fish and chips and an iced tea, or you’re having the whole fish and a bottle of nice wine. That’s what I like about Kingfisher. We can be in shorts and tees or we can be dressed to the nines.”
Kingfisher Bar & Grill is located at 2564 E. Grant Rd. For more information, visit kingfishertucson.com.
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