New Owners: Tork's Café and Grocery
Tork's Café and Grocery, the little eatery and market at 3502 E. Grant Road that specializes in Mediterranean and North African fare, is changing hands. Owner Khalifa Turki says the turmoil in his homeland of Libya has made his life a lot more complicated, and that he's in the process of turning over the place to a group of guys from Kenya. As for the food: It will largely stay the same, although the owners are adding a few items to the menu. The grocery next door will stay open and is still stocked with the fragrant and delicious ethnic food it's been known for since the late 1980s.
Sinaloa, the place, is a Mexican state on the Pacific Ocean. Sinaloa, the restaurant, is a new joint at 1020 W. Prince Road that specializes in the cuisine of the oceanside locale. The restaurant opened earlier this year and has been drawing in a steady stream of patrons with plates of octopus, shrimp and other Sinaloa-style dishes. Look closely at the menu, and you'll find items originating from the coastal Mexican state of Veracruz, too. Prices start out around $9 for a big bowl of fish soup, and top out around $20 for the lobster plate; 887-1161; www.sinaloarestaurant.com.
Catching Up With Jax Kitchen
Brian Metzger of Jax Kitchen says the chef's garden—located in a backyard in Barrio Viejo—is thriving this year; he's expecting a bumper crop of okra, eggplant, tomatoes, basil, squash and other homegrown goodies around the first week of August. After the first harvest comes in, chef Virginia Wooters will offer special three-course meals using the veggies. Metzger expects the dinners to take place on Wednesdays and to cost around $35. Metzger has added a number of spirits infused with cucumber, pineapple and other fruits to the liquor lineup, and said bottles of wine are still half-off on Sundays; 219-1235; www.jaxkitchen.com
Flankenstein's, one of Tucson's finer food trucks, has closed. The bright-green truck was owned and operated by Pastor Guy Stevenson and Alonso Martinez, and served some tasty barbecued brisket and short-rib sandwiches. These guys had hearts of gold—they donated the leftovers to the homeless and were looking at other ways to help Tucson's less-fortunate citizens—and will be sorely missed.