Monday Munchies is supported by Botanica.
There’s a lot to love at Redbird Scratch Kitchen + Bar at 6444 N. Oracle Rd.
They have extra large bites like the Die in Your Sleep 3×3 Burger (three burger patties layered with bacon, cheese, green chile, onions, Redbird sauce, and a triple cheese sauce), spicy meals like the Crispy Nashville-Arizona Chicken sandwich, and then shareables like the Green Chile Bacon Waffle Fries.
I mean, there’s no pressure when it comes to sharing the Green Chile Bacon Waffle Fries but it’s a fun dish to gather around with others.
The waffle fries, which are made with Kennebec potatoes grown in Willcox, Arizona, are provided in small batches by the Arizona company Frites Street.
The Green Chile Bacon Waffle Fries come with a triple cheese sauce, thick-cut bacon, roasted green chiles, soft butter onions, candied sweet peppers, ranch drizzle, and scallions.
Redbird also offers a daily Happy Hour. You can catch food and drink specials $6 margaritas, $5 draft beers, discounted tacos, $6 Mac & Cheese, and more from 3 – 5 p.m. and 8 – 10 p.m. on Monday – Thursday, 9 – 11 p.m. on Friday – Saturday, and 8 – 10 p.m. on Sunday.
Check out the full Happy Hour menu online.
Redbird Scratch Kitchen + Bar is located at 6444 N. Oracle Rd. For more information, visit redbirdrestaurants.com and follow Redbird on Instagram and Facebook.
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.
