Chef Aaron Lopez will open Ursa on Friday, October 10 at 110 E. Congress St. in downtown Tucson. The restaurant will feature a fine dining menu inspired by indigenous ingredients from the Sonoran, Mojave, Great Basin, and Chihuahuan deserts.
Lopez and his wife and partner, June, launched Ursa as a pilot project in El Centro, California, in 2024. They planned to move to Tucson if the restaurant succeeded.
“Initially launching Ursa in my hometown was a dream realized, but June and I always knew we’d find our way to Tucson,” Lopez said. “Our time in El Centro was shaped by deep connections, shared meals and a commitment to the land that nourishes us, something we will continue to honor in our new home. Tucson offers a rich and storied landscape – one we’re humbled to learn from and grow within.”
A menu shaped by the desert
Ursa will showcase native monsoon crops and other desert ingredients. The menu will use experimental and traditional techniques, while aiming for zero food waste.
Lopez will partner with Akimel O’odham-owned Ramona Farms, Native Seed Search, Broken Arrow Ranch, Mission Gardens and other sustainable local foragers. Guests can expect dishes crafted with heat- and drought-tolerant crops, plus a beverage program featuring local spirits, wine and beer.
Ursa offers a 5-course prix fixe option for $75 along with a 10 to 12-course tasting menu for $170. A small a la carte menu is also available at the bar.
“We felt a tasting menu was the best way to share the story Ursa is trying to convey through these precious ingredients,” said Lopez. “I think this format encourages
A historic downtown setting
The 3,300-square-foot restaurant, which previously housed the diner Blue Front, will seat about 60 guests inside the rehabilitated Central Block building. Rio Nuevo, Peach Properties, and Dabdoub Investments recently completed the building’s restoration.
“When Rio Nuevo invested in the revitalization of Central Block, the goal was to find a tenant that shares our vision for a vibrant Tucson city center,” said Rio Nuevo Chairman Fletcher McCusker. “We couldn’t have found a better partner in Ursa, and are proud to welcome them to our community.”
Connecting the past and future of Tucson dining
With 15 years of culinary experience, Lopez previously worked with chefs Michael Voltaggio, Josef Centeno, and Neal Fraser. His approach connects traditional knowledge and innovative cooking.
Ursa’s design will reflect desert architecture with earth tones, leather accents and natural foraged objects. Several local artisans completed the space, including ceramicists Blue Door Ceramics and Agave Pantry for custom sconces and plateware. Ursa’s mesquite and oak slab bar was handcrafted by local woodworker Chris Hokin of Iron Forest Designs.
The restaurant aims to be a cornerstone of Tucson’s growing downtown culinary scene.
For more information, visit ursadesert.com. Keep up with Ursa on Instagram.
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.
