- Noelle Haro-Gomez
- Ryan Clark
The guy who seemingly wins all of Tucson’s culinary competitions, Ryan Clark, is leaving the Lodge on the Desert to take over Agustin Kitchen (formerly Agustin Brasserie, which answers the question “What on earth is going on with that place?”). Clark, who also has a cookbook coming out this week, will launch the new look of the Mercado San Agustin restaurant space in four to six weeks after what the press release calls “selective remodeling and refurnishing.”
The press release is below the cut.
In a very exciting bit of local culinary news, one of Tucson’s most acclaimed chefs, Ryan Clark, formerly with Lodge on the Desert, has accepted the position of Executive Chef/Partner at Agustin Kitchen (formerly Agustin Brasserie) in the Mercado San Agustin. The re-launch of the restaurant is scheduled to take place in the next 4-6 weeks after some selective remodeling and refurnishing takes place.
The Chef driven restaurant will feature Chef Clark’s special brand of Local New American Cuisine, focusing on ingredients”made and grown in Southern Arizona” including beef, produce, olive oils, breads and flour, cheese, wines, artisan brews, spirits and more.
“When I think of sourcing local ingredients the first thing I look at is quality” says Clark. “And it’s not all about the food. Agustin Kitchen will have an amazing bar program that will showcase creative craft cocktails, over 15 wines by the glass and a large selection of Arizona seasonal draft beers”.
A redesigned open kitchen in the dining room was a key factor for Chef Clark. “An open kitchen was a must for me. I want to see the guest’s experience and I want them to see ours.”
Changes in furnishings will be made in the bar/lounge seating area, adding a casual, relaxed feel that Tucsonans love. “We’re making some big changes in the restaurant. We want our guests to feel comfortable and welcomed. That’s the direction we want to take things” says Clark.
The menu, currently in the works, will feature a wonderful variety of “Big Dishes” like Diver Scallop and Pork Belly, Baked Artichoke Casserole, Sous Vide Hanger Steak and more; Starters like AB Tartare, Brulee Goat Cheese, etc; Hand Made items like Chicken and Spaetzle and Daily Cavatelli; as well as Fresh Oysters and Clarks famous “Current Jars” – four fabulous seasonal spreads served with garlic toast like Smoked Salmon and Capers, Chickpea-Chipotle Hummus, etc.
Owners of the Mercado San Agustin Adam Weinstein and Kira Dixon-Weinstein are thrilled that Chef Clark has joined them. “Ryan is the ideal fit for our public market concept, where vendors understand the commitment to using locally sourced ingredients and products. His sensibility and talents are remarkable – we couldn’t be more pleased.”
The three time Tucson Iron Chef champion and two time World Margarita Champion will not disappoint! More details including hours of operations, and opening dates will be forthcoming over the next few weeks.
This article appears in Oct 24-30, 2013.
It just doesn’t seem like Agustin has figured out what it wants to be. Hope this is a good move for Ryan.
I’m actually kind of disappointed with this news. I love Ryan Clark and the work that he does but I also REALLY loved what they were doing before. Why fix it if it’s not broken?
This open kitchen thing sort of bugs me…the only good thing about it is you do not have to worry about the 3 second rule when a perfectly broiled Scallop hits the floor…..
Poor guy/he does not know what he is getting into with Adam Weinstein.
thing is, I think it might have been broken. RC has the potential.
I heard from a member of his staff that he didn’t even tell them and they read about it in the paper. It shows that he is only interested in himself and not the people who supported him
I work with Ryan and he not only gave a month notice but is staying on through November to consult and ensure the Lodge is in a good place. Stop spreading rumors. We’ll be very sad to see him leave.
serry is correct. ttownrain is not up to speed on the facts. In fact everything ttownrain stated is false.
I work in the restaurant with Ryan, and this article was how the entire restaurant staff found out that he is leaving the Lodge. ttownrain, maybe you should think more next time before you accuse people of spreading rumors.
A little on the young side for a cookbook.
I don’t understand what these comments are all about that Ryan is screwing all his employee’s over at the Lodge. He is still at the Lodge and WILL BE THERE until probably a month from now until things are up and running at his new place. Everyone needs to calm down and celebrate his new career change. Cheers Ryan, hoping for the best!
ICE COLD!!! Some of his staff may have been aware of the situation (close friends and employees) but the majority of the hotel and restaurant staff learned through this article. CLASSY!!!
Nece… Jealous? Obviously the Publisher didn’t think so. It’s called experience, top awards, not to mention he graduated top of his class from The Culinary Institude. Do your homework before you have such an idiotic comment!