Sweet Tooth

Sweet Tooth

Downtown Tucson is about to get a whole lot sweeter when Donut Bar opens its doors Saturday morning.

Meaty Comeback

Social media is known to bring like-minded people together. For instance, Jay Healy, owner of Fire N’ Smoke Wood-Fired Pizza and BBQ, happened to be scrolling through Facebook posts when something caught his eye—a photo of a deliciously crafted burger made by one of Tucson’s most creative chefs, Lindy Reilly.

Good Taste

A passion for picking apart flavors began early for Nathan Thompson Avelino.

Reaping the Harvest

The fourth annual Dinner with Chefs at Casino Del Sol’s PY Steakhouse is spotlighting Southern Arizona farmers and letting the farmers make the menu as well as cook their creations for the guests. 

Recipe for Fun

Want to learn how to cook like your favorite chef from our UNESCO designated City of Gastronomy, but only have about two hours? Don’t despair. Two local women with an appetite for local food and culinary instruction have got your back.

Gain Over

Even when he’s not playing World of Warcraft for an audience of several thousand dedicated internet fans, Tucsonan Josh Lujan still treats his body like he’s a character in a roleplaying game.

Good for the Soul

Mama Carey’s Kitchen happens to be housed in the Metro Wildcat Convenience store just off the UA campus. It is soul food. Not barbecue, but authentic down-home, old-school American soul food.

Gameday Brew

Yes, Tucson’s bowl game has its own commemorative beer. It comes from the oldest brewery in Arizona, Tucson’s own Barrio Brewing Company, and the selection makes perfect sense now that I know what’s behind a bowl-worthy brew.

Pub Problems

On Thursday, Dec. 5, the Arizona Craft Brewers Guild participated in a nationwide day of action to ask Congress to extend the tax cuts the craft beverage industry has enjoyed since January 2018. At the end of this year, a recalibrated Federal Excise Tax rate as part of the Craft Beverage Modernization and Tax Reform Act will expire, increasing certain taxes on local businesses by 100 percent.

Muchas Pupusas

If you’re looking for Central American food, your next stop should be Selena’s Salvadorian Restaurant.

Mediterranean Accent

Several of Commoner & Co's new dishes are decidedly Mediterranean in spirit, and their resemblance to the flavors I fell for while sailing across the region is uncanny.

Boots and Bites

Don’t judge a club by its cover. Whiskey Roads is a pathway to unexpectedly good comfort fare and well executed cocktails. But you still won’t catch me line dancing anytime soon.

Hot Spot

Given its slick design, televised menus, courteous staff and counter service, you could be forgiven for thinking that the eastside’s Salsa Verde is some kind of chain.

Introducing El Crisol

During his countless trips Oaxaca, Mexico, Exo Roast and Exo Bar founder Doug Smith realized the variety of mezcal—and therefore what there is to learn about mezcal—is almost limitless. This depth is the reason behind two new changes at Exo Bar: a name change to El Crisol and a new series of private mezcal tastings.

New Brew

The sophomore slump seems to be nowhere in sight for Tap & Bottle’s second annual Invitational Beer Festival. Not only will the event host multiple local brewers, but breweries from multiple other states will attend as well.

Keep Guam and Carry On

Welcome back, Hungry Kepuha. We’ve missed you and your delicious food.


The Range

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Recent Comments

  • Re: Meaty Comeback

    • Best wishes & good luck Lindy!!

    • on February 14, 2020
  • Re: Good Taste

    • Love the write up, Nathan’s a rad dude!

    • on February 11, 2020
  • Re: Good Taste

    • ...are you guys not doing restaurant reviews anymore? The last one was nearly a month…

    • on January 31, 2020

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