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.
