The owners of El Charro Cafe are collecting stories from patrons to celebrate the 100th anniversary of the restaurant's opening.
An East Coast boutique bottling company focused on releasing unique American whiskeys produced by independent distillers has chosen three single malt spirits from Tucson’s Whiskey Del Bac to be a part of the company’s offerings this spring.
An East Coast boutique bottling company focused on releasing unique American whiskeys produced by independent distillers has chosen three single malt spirits from Tucson’s Whiskey Del Bac to be a part of the company’s offerings this spring.
It’s been described as a banh mi boom when an information technology executive partnered with a real estate professional last fall to respond to a paucity of local purveyors of Vietnam’s street food staple.
The Historic Hotel Congress and five other downtown restaurants will soon be expanding and improving their patios with a little help from the Rio Nuevo Board of Directors, who unanimously voted to invest $350,000 into the area’s restaurant community last month.
In March of 2020 I was honored to be asked to take part in the Tucson Restaurant Advisory Council. The purpose of the TRAC is to create a diverse body of operators in the restaurant industry, to work together to navigate the pandemic.
As the nation’s restaurant and service industry continues to face challenges nearly one year into the pandemic, local restaurateurs are adapting their business models and shrinking their footprint to better serve COVID-minded customers.
French chef Fernand Point once said, “In the orchestra of a great kitchen, the sauce chef is the soloist.” That must mean that local chef C.J. Hamm will take center stage during National Sauce Month in March.
Several Tucson-based bars and restaurants have filed litigation against Pima County in attempts to overturn its mandatory 10 p.m. to 5 a.m. curfew they say disproportionately affects the private sector of businesses that depend on revenue from operations during these hours.
Opening and operating a bar or restaurant for any significant amount of time on Historic Fourth Avenue isn't easy even during the best of times. Competition comes from all angles and owners are constantly trying to rebuild their perpetually changing customer base of students.
