Friday, December 12, 2014

Reforma Cocina y Cantina Brings Upscale Central Mexican Fare and 229 Agave Spirits to St. Philip’s Plaza

Posted By on Fri, Dec 12, 2014 at 12:00 PM

Fancy tacos and a lot of tequila is coming to the Foothills. - REFORMA COCINA Y CANTINA
  • Reforma Cocina y Cantina
  • Fancy tacos and a lot of tequila is coming to the Foothills.

Listen up, Foothills folks—there’s a new dining option for you. The team behind Union Public House is opening a Mexican joint near their other restaurant on Sunday, Dec. 14

Located at 4340 N. Campbell Avenue at St. Philip’s Plaza, the restaurant will try to bring the cosmopolitan vibe of Mexico City and Guadalajara to Tucson, according to owner Grant Krueger.

“Think of it like a cross between Café Poca Cosa and Penca,” Krueger says. “But with a much better patio.”

Chefs Patrick Malarchik and Edward Dick of Union Public House will be heading the kitchen, which aims to make literally everything from scratch. That means the team will be buying corn and grinding it down to make their own masa for corn tortillas. The restaurant will also feature front of house salsa and flour tortilla preparation for your viewing pleasure.

Krueger says some of his favorite dishes on the menu include the pato ($22) with guajillo duck confit, chorizo, plantain, and housemade mole poblano as well as the carnitas ($19), which are braised with Mexican lager and paired with pickled jalapeños. He also says to expect more seafood than you might be used to with Sonoran cuisine.

In terms of imbibing, the bar boasts 229 tequilas and mezcals, as well as eight draft brews and 40 wines. Bartender Dylan Higgins, who is a sommelier, will be running the bar program, which features fresh juices and, of course, a paloma. Discounted drinks and food will be available during the “hora feliz,” which runs daily from 3 until 6 p.m. and again from 10 until 11 p.m.

Reforma Cocina will be open daily from 11 a.m. until 11 p.m. beginning Sunday, Dec. 14. For more information, visit the restaurant’s website.

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