Monday Munchies is supported by Botanica.
Sometimes, you’ve gotta dig into something new just to keep life interesting. Remember when Taco Bell told us to “think outside the bun”? Well, this might be one of those moments.
For instance, have you ever eaten kangaroo?
Over on Tanque Verde Road, The Cork’s executive chef Matt Kraiss and the team are dishing out prime cuts, sustainable seafood, and unique game meats like grilled kangaroo.
Since 1966, the restaurant — formerly Jonathan’s Cork and Cork & Cleaver before that — has been introducing Tucsonans to all kinds of “exotic” dishes: bison, venison, escargot, you name it.
In this edition of Monday Munchies, we’re shining a light on the grilled kangaroo — a seven-ounce kangaroo loin topped with chimichurri. The bright, herb-forward sauce has a good bite, cutting through the meat, which picks up all those smoky, charred flavors from the grill.
Feeling indecisive? Go for the wild game trio: grilled kangaroo, bison with creamy peppercorn sauce, and venison with mint vinaigrette.
So, think outside the bun to get your week going.
In Other Cork-Related News
A few months ago, the Saddlehorn Saloon closed, and the fine folks/owners of The Cork, Sally Shamrell-Murphy and Glenn Murphy, purchased the cowboy dive bar from previous owner Lyn Hadler.
UnCork’d Kitchen & Cocktails debuted in February, located right where Wilmot Road curves into Tanque Verde Road — just a two-minute walk from The Cork. Executive chef Noah Tellez, AKA the “palate wizard,” is keeping things interesting over there as well with bacon n’ eggs (a colorful twist on deviled eggs) and steak frites (triple-cooked fries topped with hanger steak and a mushroom cream sauce).
The Cork is located at 6320 E. Tanque Verde Rd. For reservations, call (520) 296-1631 and visit corktucson.com for more information.
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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.
