UnCork’d Kitchen & Cocktails invited us over to check out their new space and try a few items from their menu.
I turned off the televisions for the photo, but they’re normally on with sports games. The dark and moody space also features a few bright magenta faux croc leather booths.
Executive chef Noah Tellez recently worked at Mountain Oyster Club, where he earned a reputation as a “palate wizard.”
This colorful twist on deviled eggs balances the richness of thick hunks of bacon with the sharp bit of the pickled eggs.
These potent balls of umami are essentially mushroom arancini with porcini powder and black garlic aioli.
This butternut squash hummus come with fresh house-made za’atar pita, still steaming inside and crusty on the outside.
The beer batter on the walleye shatters with a delicate crisp. The tartar sauce packs a hit of fresh dill, while the green goddess slaw adds another layer of herby freshness.
Despite the pile of hanger steak and mushroom cream sauce on top, the triple-cooked fries remained crunchy well after the photoshoot.
UnCork’d Kitchen & Cocktails is open 3 p.m. – 11 p.m. on Sunday – Thursday, and 3 p.m. – midnight on Friday and Saturday. The kitchen closes one hour before the rest of the business.
UnCork’d Kitchen & Cocktails is located at 6300 E. Tanque Verde Rd. For more information, visit uncorkedbar.com and follow UnCork’d Kitchen & Cocktails on Instagram.
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Article written by:
Jackie Tran
More about JackieJackie Tran is a Tucson-based food writer, photographer, culinary educator, and owner-chef of the now-closed food truck Tran’s Fats. Although he is best known locally for his work for Tucson Foodie, his work has also appeared in publications such as Bon Appétit, National Geographic, and the New York Times.
An adventurous foodie, he enjoys culinary experiences ranging from seasonal omakase to sloppily devouring green chili patty melts in his car afterhours. His favorite foods include aguachile, garlic noodles, and leftover fried chicken illuminated by the fridge light. His favorite drinks include morning micheladas, fireside imperial stouts, candle-lit negroni, and grassy mezcales.
Outside of food, he also loves playing musical instruments, karaoke, Tetris, Super Smash Bros. Melee, and petting Addie’s dog Spaghetti.
If you’d like to stalk him, visit his Instagram @jackie_tran_ or jackietran.com.
