10 years ago, Beyonce performed at the Super Bowl, folks were doing the “Harlem Shake” and sharing their moves online, the film “Sharknado” was an unexpected hit, the “Breaking Bad” series ended, the very first fingerprint sensor was released on the iPhone, and one of Tucson’s best pizza spots opened its doors for the first time.
On Wednesday, March 1, Falora is celebrating its 10th anniversary at 3000 E. Broadway Blvd. with some special deals.
Tucson has no shortage of exciting pizza joints and each stands out in its very own way. Falora pleases its crowds with a warm, comfortable atmosphere and an inventive menu that’s also deliciously classic.
“A decade ago, we imported a Stefano Ferrara oven that was hand-built for us in Naples that barely made it through the dome-shape window of the original Joesler building,” said Ari Shapiro of Falora. “On March 1, 2013, we opened our doors to Tucson. With a menu of simple wood-fired pizza, fresh salads, housemade pasta and desserts, wine and beer, we have been proud to serve this community at our cozy eatery.”
“Through the years, the love and support from this City of Gastronomy has been wonderful,” said Travis Evans, who joined on as a partner in 2020 after a long stint in New York City working for dough master Jim Lahey at Sullivan Street Bakery.
Month-long anniversary specials
They’re celebrating their anniversary with a trio of $10 menu items including the Margherita pizza, Marinara pizza (vegan), and a bottle of Chianti (all $10 each).
The anniversary special is available throughout the month of March and is for dine-in only. So, stop on by, say hi, and give a high-five to those keeping the excellence alive at Falora.
Right now, the restaurant is open from 4 – 8 p.m. on Sunday – Thursday and 4 – 9 p.m. on Friday – Saturday.
Falora is located at 3000 E. Broadway Blvd. For more information, visit falora.com.
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Article written by:
Matt Sterner
More about MattAt 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.
