HighWire, which is nestled right behind Johnny Gibson’s Downtown Market, has officially taken over the former Independent Distillery location. The restaurant and bar isn’t too hard to find either because it’s conveniently positioned directly across the patio from where it used to be.
Those familiar with the former layout of Independent Distillery will immediately notice a much more open space. The new dining room is large enough for multiple tables, creating additional opportunities for even more folks to come in and try out the new menu.
There’s even a small stage for live music.
When it comes to the new dishes, though, HighWire took a more curated approach and did some research before applying the final touches.
“We’ve revamped based on customer feedback,” said Nick Wayne, owner of HighWire. “Adding lots of shareable plates and finger foods versus the old ‘one entree per person style of dinner service. HighWire’s new menu features fun and creative offerings like our Sonoran Corndog, Avocado Toast, and Chorizo Cheeseburger.”
Chorizo Cheeseburger
Open-faced, all-beef patty from Johnny Gibson’s Downtown Market that’s topped with onion rings and a housemade chorizo cheese sauce
Spicy Chicken Sandwich
Housemade spicy chicken between waffles and topped with bacon-jalapeno jam with a side of hot sauce
“The Chips & Dip Trio and Homemade Hummus Platter are becoming fan favorites alongside our Sonoran Fries,” said Wayne.
Chips & Dip Trio
Housemade salsa, guacamole, and chorizo cheese dip with crispy tortillas chips
Sonoran Fries
French fries with carne asada, pinto beans, pico, mustard, mayo, salsa verde, cilantro
On Sunday, there’s a different menu available from 10 a.m. – 2 p.m. — HighWire’s weekly brunch service. While Wayne is fond of all of the dishes, there’s been a few obvious standouts.
“We’ve added Street Fair Mini Pancakes and a Monte Cristo on Hawaiian bread to the lineup,” he said. “They perfectly complement the Cotton Candy Mimosa Towers.”
On that note, it’s apparent that the added dining space allows more folks to join in on the fun, but it’s also providing more room for the bar staff. Since the renovations wrapped up, the crew has been able to experiment with new cocktails, much like the popular Pearl Shots.
For those wondering, these molecular shots are vegan, meaning they don’t include any sort of gelatin. Plus, there’s a rotating “flavor of the month” being created. It sounds like you’ll need to take a trip to the restaurant every few weeks — if you already aren’t, that is.
What’s going on with the former space across the patio?
After making your way through Johnny Gibson’s or from the alley, you’ll notice that the original location is still intact and on standby. The staff at HighWire is still going to utilize the area and there’s much more to come, too.
“For now, we still use the small space on weekends as a bar and it’s a fan favorite on Sunday,” said Wayne. “We will do a full remodel of the small space in 2023 along with a full patio renovation to match.”
HighWire is open 5 p.m. – midnight on Monday – Wednesday, 5 p.m. – 2 a.m. on Thursday – Friday, 2 p.m. – 2 a.m. on Saturday, and 10 a.m. – midnight on Sunday.
Also, keep in mind that the kitchen is open 5 – 9 p.m. on Tuesday – Thursday, 5 – 9 p.m. on Friday, 4 – 9 p.m. on Saturday, and 10 a.m. – 9 p.m. on Sunday.
HighWire is located at 14 S. Arizona Ave. For more information, visit highwiretucson.com or follow HighWire on Instagram. Highwire is also part of Sonoran Restaurant Week 2022. Their menu, along with others, can be found here.
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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.
