Noshing Around 

New: Zivaz Mexican Bistro

At last, Zivaz has opened at 4590 E. Broadway Blvd., across from the Poets Square neighborhood. Zivaz is family-owned by a father and son who both share the same moniker, Felipe Valenzuela. A made-up name, Zivaz stands for zestful living. The son says that you won't find chimis here, but rather, the foods that he grew up eating, like carnitas and mole cooked using a fusion of fresh ingredients for the carnivore, fish lover and vegetarian. So very sleek and modern inside, Zivaz is open Sunday through Thursday 11 a.m. to 9 p.m. and Friday and Saturday 11 a.m. to 10 p.m.; 325-1234.

Discount Gift Certificates Frenzy

It's that time of year again when Tucson Originals offers discounted gift certificates from numerous independent restaurants. Spend $15 and receive a gift certificate for $25 worth of food, or spend $30 and receive a $50 gift certificate--it amounts to a 40 percent discount! The date is Dec. 13; there will be no announced start time, as the computer servers become jammed, so keep checking www.tucsonoriginals.com . Certificates are valid for six months from the date of issue.

Hemp for Breakfast

Now I have your attention! Xoom Juice has added four new menu items to eat with a spoon. Velvet Amazon and acai soyberry combine acai plus other fruits with layers of crunchy hemp and flax granola. The wake-up is made with layers of fresh yogurt and granola, topped with agave nectar, while the surreal bowl is a simple blend of granola and skim or soymilk that can also be served hot and tastes like warm cereal.

The Waiting Game

The folks behind Central, the train depot's new restaurant, originally thought they were opening in November, but now probably won't open their doors until the first of the year because of equipment challenges. Originally slated for September, Ferranti's Fine Foods--Tucson's answer to Dean & Deluca--hopes to open by year-end. Café Poca Cosa resides alone in the former Clarion Hotel but will be moving to another space downtown in January.

More by Karyn Zoldan


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