On Wednesday, October 16, a new era of dining began at Maynards!
Located near the historic Hotel Congress at the historic train depot, Maynards has been one of Tucson’s most cherished downtown restaurants since opening in 2008.
With an extensive culinary background and strong community ties, Chef Roderick LeDesma brings a heap of talent and experience to Maynards and has fully immersed himself in creating great new dishes as well as bringing back some old favorites.
“I am thrilled to take the lead as Executive Chef at Maynard’s,” said LeDesma. “We’ve got an amazing property and an outstanding team.”
He is also a prominent figure in the culinary community and a highly respected chef. LeDesma is a Chef Ambassador for Tucson City of Gastronomy (TCOG), an original member who serves on the board of the Gastronomic Union of Tucson (GUT), and a two-time winner of Tucson Knife Fight.
“We are going to hit the ground running with a wonderful new dinner menu, a very special bar menu, our first wine dinner in November, and more,” he said, referring to what’s new at Maynards.
Check out my October 2023 article, “At Home With Chef Roderick LeDesma.”
So, What’s New?
Chef LeDesma’s new menus ought to suit all types of eaters. The bar at Maynard’s has been a go-to, favorite place to unwind for many. It’s a welcoming space styled after the “elegant railway travel of old.”
The “Bar Menu” includes Housemade Focaccia, Steamed Mussels, the Maynard’s Burger, oysters featuring three preparation options, a selection of salads, Pommes Frites, and more.
These are all designed to pair with custom cocktails, fine liquors, brews, and wines.
The “Dinner Menu” features a beautiful starter selection with many items from the Bar Menu as well as Crispy Brussels Sprouts, Beef Tartare, and more.
Come hungry because some of the new entrees include Alaskan Halibut, Red Wine Braised Short Rib, New York Strip Steak, Cioppino, and excellent vegan options like Fall Squash Risotto and Lion’s Mane Mushroom Steak.
Plus, Chef LeDesma is all about using the finest locally produced and seasonal ingredients, sustainably raised seafood, and top-notch beef. What’s not to love?
Stay tuned because he’s planning special dinners throughout the year including Thanksgiving, New Year’s Eve, etc.
Maynards is located at 400 N. Toole Ave. For more information, visit hotelcongress.com. To keep up with Chef Roderick LeDesma, follow him on Instagram.
