One of the most beautiful things about Sonoran Restaurant Week is the ability to enjoy a thoughtfully curated prix-fixe menu for a fraction of the cost. The 10-day celebration is almost over! But you still have until the end of the day on Sunday, September 15.
A handful of restaurants certified by the non-profit Tucson City of Gastronomy (TCoG), which manages the UNESCO City of Gastronomy designation for Tucson and its Southern Arizona foodshed, are taking part in Restaurant Week, too.
Keep scrolling to check ’em out — You still have time!
Also, here’s a full list of every participating business this Sonoran Restaurant Week.
TCOG-Certified Restaurants
Anello
222 E. Sixth St.
$45 menu includes:
Appetizer
- White Sonoran Sourdough crackers with tepary bean dip and roasted green chile
- Seasonal vegetable Ceviche
Pizza
- Tomatillos, fior di Capra chèvre, red onion, cilantro, sage, E & R pork
Dessert
- Dos Manos Honey cake, burnt honey glaze, prickly pear whipped cream
Agustin Kitchen
100 S. Avenida del Convento #150
$45 menu includes:
FIRST COURSE
- Fried green tomato with shrimp remoulade
SECOND COURSE
- Seared white fish, mussels, bok choy, and blistered tomato with a tom kha tobiko broth
THIRD COURSE
- Classic Tiramisu with spiced rum
barbata
35 E. Toole Ave.
$55 Menu for Two includes:
(+Tax and Gratuity)
First Course
- Potato Bread, Cultured Butter, Smoked Salt
Second Course
- Shaved Fall vegetables, and Choice of Pork or Mushroom
Third Course
- Sorbet
Barrio Brewing Company
800 E. 16th St.
$25 menu includes:
- Sedona Raised Beef Sirloin cut served with a side of Spanish rice, refried beans, and a 14-inch flour tortilla
- Comes with a roasted bulbed green onion and salsa fresca.
- Enjoy with a pint
Blue Willow
2616 N. Campbell Ave.
$45 Menu for two includes:
(Tuesday – Saturday 3 p.m. – 8 p.m.)
Welcome Cocktail (choice of)
- Here’s Lookin’ at Euclid – Bourbon, Vanilla Brown Sugar Cinnamon Syrup, Chiltepin Infused Honey, Apple, Cranberry, Thyme
- We’ll Always Have Tucson (Mocktail) – Orange, Grapefruit, Hibiscus Syrup, Hibiscus Flower Rim
Appetizer to Share (Choose One)
- Butter Board – Fresh Herbs, Walnuts, Honey, Baguette
- Corn Bread Chili Bites – Green Chile Corn Bread, Beef or Vegetarian Chili, Cheddar
- Roasted Butternut Squash Bruschetta – Goat Cheese, Breadcrumbs
Entrees (Choose Two)
- Green Chili Tamale Pie – Rice, Black Beans, Poblano Pepper Sauce, Tortilla Strips
- Three Sisters Stew – Roasted Pork, Squash, Pinto Beans, Black Beans, Corn, Green Chiles, Tomato, Cilantro, Cornbread
- Chorizo Stuffed Chicken Breast – Panko Coated Chicken Breast, Oaxaca Cheese, All-Beef House-Made Chorizo, Mashed Potatoes, Squash
$15 Brunch Menu includes:
(Everyday from 8 a.m. – 3 p.m.)
- Spicy Sonoran Hash – Crispy Hash Browns, Green Chile, Onion, tomato, Chiltepin Honey Bacon, Cheddar Cheese, Tipped with Two eggs any style.
- Served with choice of Prickly Pear Mimosa or Sparkler
BOCA by Chef Maria Mazon
533 N. Fourth Ave.
$35 menu includes:
- Crema de Elote – Corn crema, requeson, herb Chiltepin oil
- Tacos de Arrachera – Achiote honey marinate skirt steak topped with cilantro and onions served with tortilla of choice
- Horchata Brûlée
Casa Asada Taqueria
2502 N. Campbell Ave.
$25 menu includes:
STARTERS (Choice of one)
- Elote – Tajin, Mayo, Cotija, Lime
- Refried Beans – Toasted Corn Tortillas
- Queso Fundido – Melted cheese, Corn, or Fluor Tortillas
- Guacamole – with Toasted Corn Tortillas
ENTRÉE (Choice of one)
- Two Tacos – Carne Asada (Prime Beef) – Adobo (Pork) – Beef Chicharrón – Shaved beef Rib – Chicken Asado – Oyster Mushroom
- Two Lorenzas – Carne Asada (Prime Beef) – Adobo (Pork) – Beef Chicharron- Shaved beef ribeye- Chicken Asado – Oyster Mushroom
- One Quesadilla – Carne Asada (Prime beef) – Adobo (Pork) Beef Chicharron- Shaved beef ribeye beef – Chicken Asado – Oyster Mushroom
DESSERT
- Coyota – Cajeta or Piloncillo, Vanilla Ice Cream
Charro Vida
7109 N. Oracle Rd.
$25 menu includes:
- Choice of any Vida Mocktail
Entree (choice of)
- Combination plate of a Vida Enchilada Recipe, Hola Hemp Tamal, Campo Beans, and Choice of Greens or Grains
- BBQ Achiote Shrimp Bowl with Avocado, Black Bean, and Choice of Greens or Grains
Dessert
- Vida Mesquite Flour Churros with Nutella Dipping Sauce
Coronet Cafe
353 S. Meyer Ave.
$15 Breakfast/Lunch Menu Includes:
(Available from 8 a.m. – 1:45 p.m.)
- Barrio Breakfast – two poached eggs, black beans, spuds with warm green chili, cotija, and cilantro lime crema (GF)
- Choose any NA coffee or drink from the beverage menu
$25 Breakfast/Lunch Menu Includes:
- The Coronet Burger – prime black angus, welsh cheddar, red onion jam, dijonnaise, pickle, with fries & kewpie mayo (make it veggie ‘impossible’)
- Choose any beer or wine from the beverage menu
The Coronet
353 S. Meyer Ave.
$55 menu includes:
- Smoked Poblano & Elote Soup – Grilled Corn, Queso Oaxaca Crouton, Coriander Crème Fraîche, Microgreens
- Spiced Squash – Mole Negro y Rojo, Sautéed Cannellini, Rainbow Chard
- Rosemary Hibiscus Poached Pear – Candied Pistachio & Cocoa Nibs, Whipped Vanilla Coconut Cream
+Choose Any Glass of Wine from the Below:
- White: Cantina Terlano – Pinot Grigio Alto Adige IT ‘22
- Orange: Meinklang ‘Weisser Mulatschak’ – Welschriesling, Pinot Gris, Traminer Österreich AT ‘22
- Red: Abbazia di Novacella – Schiava Alto Adige IT ‘21
The Cup Cafe
311 E. Congress St.
$35 menu includes:
First Course (choice of)
- Cup of chili
- Cup of Soup du Jour
- Hotel Salad – Baby Spinach, candied pecans, red onions, grapes, herb goat cheese crouton, and pomegranate vinaigrette
Second Course (choice of)
- Vegan Tamales – Local tamales, charred carrot corn salsa, beans, calabacitas, cashew poblano crema
- Mesquite-Smoked Ribs – half-rack mesquite house – smoked pork ribs, housemade barbecue sauce, green chile Mac and cheese, coleslaw
- Santa Cruz Flank Steak (eight ounces) – Santa Cruz chili- marinated flank steak, chimichurri vinaigrette, calabacitas, sweet potato chips
Third Course
- A special Sonoran Restaurant Week dessert (ask your server)
Dante’s Fire
2526 E. Grant Rd.
STARTER (Choice of)
- Poached Pear & Brie – Molten Brie, Poached Pear, Pear Chive Vinaigrette, Worcestershire Streusel
- Petite Tomato Burrata – Burrata Cheese, Sliced Tomato, Basil Vinaigrette, Tomato Foam, Crostini
ENTRÉE (Choice of)
- Chicken Marsala – Marsala Wine Pan Jus, Wild Mushrooms, Truffle Risotto, Asparagus, Parmesan Foam
- Thai Curry Shrimp – Thai curry Coconut Sauce, Tomatoes, Cucumbers, Basil, Jasmine Rice, Candied Orange
- Petite Miso – Glazed Pork Belly – Rock Shrimp Cucumber Salad, Hoisin Glazed Mushroom, Wasabi Foam, Brule Sugar
Dessert
- Strawberry & Pear Shortcake – Vanilla Sponge Cake, Strawberry Jam, French Butter Cream Icing, cookie Crumbles, Strawberry Coulis
DRINK SPECIAL
- Beet the Heat ($7) – Bourbon, Beet Juice, Fresh Lemon, Fresh Orange, Rosemary Simple Syrup, tonic & Ginger Beer Float
El Charro Cafe
311 N. Court Ave.
$35 menu includes:
- Choice Of Soft Drink, Tea, or Agua Fresca
- Tomatillo Shrimp Fajitas or Shrimp Enchiladas en Chile Verde
- Special Tres Leches Birthday Cake (homemade vanilla tres leches with green pistachio crème and fresh strawberry sauce)
Feast
3719 E. Speedway Blvd.
$45 Menu includes:
FIRST COURSE (Choice of)
- Pakoras – Sweet Peppers, housemade paneer and bananas fried in tumeric-chickpea batter. Served with minted yogurt sauce and chermoula.
- Stonefruit and samphire – Today’s stonefruit with sea beans, pickled ginger and hazelnuts
- Today’s Soup
SECOND COURSE (Choice of)
- Brassicas – Grilled broccolini, smoky cauliflower – tahini pureé turnip pinwheel and warm cabbage – Brussels sprout salad in hot mustard dressing. Sourdough croutons and applejuice cashew cream.
- Pork secreto – Pan-seared pork secreto with tomato-plum butter, summer and winter squashes and mushroom custard
- Grilled flatiron steak – With coffee demiglace, garlicky walnut haricots verts, and vanilla bean frites
- Pan-roasted sablefish – with a grapefruit and uni beurre blanc, cucumber-garlic potato salda and boiled egg. Crispy leek garnish.
THIRD COURSE (Choice of )
- Warm weather millionaire’s shortbread – Crystallized ginger shortbread layered with Sake caramel and lemongrass chocolate ganache
- Bay and Sherry poached pear – Served warm with brown butter salted caramel sauce
Gourmet Girls Gluten Free Bakery/Bistro
5845 N. Oracle Rd.
The following are $15 each:
- Breakfast Pizza Personal Size with an NA beverage
- Chicken and Waffle with an NA beverage
- Greek Burger with a choice of side and choice of NA beverage or cupcake
- Fish & Chips with a choice of NA beverage or cupcake
- Double Decker Grilled Cheese with a choice of side and choice of NA beverage or cupcake
JoJo’s
76 W. Washington St.
$45 menu includes:
First Course
- Pivot Produce Market Salad
Second Course
- Sonoran Grains, Braised Greens with Sea of Cortez Snapper or Sunset Mushroom King Trumpet
Third Course
- Basque Cheesecake with Bidegain Farms Fruit Coulis
The Little One
151 N. Stone Ave.
$25 menu includes:
- The “Surprise Plate” — any version
- Unlimited drinks
- Choice of dessert
The Monica
40 E. Congress St.
$25 menu includes:
Both options below include a self-serve soft drink cup.
- The Arizona Bowl – with your choice of salmon, steak, or shrimp
- Plus, a dessert items from their dessert case
- Any Handmade Monica Pizza
- Plus, a dessert item from their dessert case
Also, try a Gin & Juice by Snoop & Dre for $5 during Sonoran Restaurant Week.
PY Steakhouse
5655 W. Valencia Rd.
$55 Menu includes:
(+Tax and Gratuity) +$25 Optional Beverage Pairings
First Course
- Prickly Pear Cured Salmon – Gravlax, Roe, Creme Fraiche, Pickled Onion, Everything Lavash
- Pairing: 2021 Daou Rose, Paso Robles, California
- (+$74 Supplemental PY Steakhouse White Sturgeon Caviar)
Second Course
- Prosciutto Wrapped Pork Tenderloin – Hayden Mills Polenta, Corn Miso, Greens, Prickly Pear Demi Glace
- Pairing: 2022 Elk Cove Pinot Noir, Willamette Valley, Oregon
Third Course
- Frozen Prickly Pear Sorbet – Pistachio Meringue, Mezcal
- Pairing: Ilegal Mezcal Reposado
- (+$140 Supplemental Clase Azul Guerrero Mezcal)
Mignardise
- Prickly Pear Pâte de Fruit
Reforma
4340 N. Campbell Ave.
$35 menu includes:
FIRST COURSE
- Sonoran Caesar salad, romaine lettuce hearts, cotija cheese, pepitas, spiced croutons, cilantro Caesar dressing
SECOND COURSE
- Two tamales served with black beans and cilantro rice
- Tamale choices are:
- Vegetarian, roasted poblano, roasted corn, spinach, Monterey Jack cheese topped with reforma cheese sauce
- Green chili chicken tamale, roasted chicken, tomatillo, roasted jalapeno and topped with tomatillo sauce
- Red chili pork tamale, red chili, roasted pork. Topped with red chili sauce
THIRD COURSE
- Chili-Choco Flan
Rollies
267 S. Avenida Del Convento • 4573 S. 12th Ave.
$15 menu includes:
- Birria PizzaDilla – Two 12″ flour tortillas stuffed with mozzarella cheese and birria, topped with diced red onion, cilantro, cotija cheese, Rollies sauce, and jalapeños served with birria consomé.
Zio Peppe
6502 E. Tanque Verde Rd.
$45 menu includes:
FIRST COURSE (Choice of)
- Elote Arancini (three) with Cilantro + Lime Crema, Tajín, and Queso Fresco
- Coctel de Camaron (three) – Mexican Shrimp Cocktail with Tomato, Chile, Lime, Cucumber, and Avocado
ENTRÉES (Choice of)
- Bucatini Chiltepin Arrabbiata and Meatballs, Basil Ricotta, Pecorino Romano
- Any Zio Peppe Pizza
DESSERT
- Tres Leches Tiramisu
Plus One Glass of Select Wine (choice of)
- Marques de Caceres 2022 – Verdejo – Rueda, Spain
- Misión Red Blend 2022 – Tempranillo, Carignan, & Misión – Valle de Guadalupe, Mexico
This is a small list of just some of the best deals happening during Sonoran Restaurant Week. But remember — ALL of the menus offered for Sonoran Restaurant Week are a deal. It was a requirement to participate!
Use this time to explore all that Tucson’s incredible restaurant scene has to offer without breaking the bank. That’s what Restaurant Week is all about!
Huge Guide to Sonoran Restaurant Week
Like last year, we created an interactive map to help you plan your week.
For more information about Sonoran Restaurant Week, visit sonoranrestaurantweek.com.
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.
