It’s 1 a.m. Saturday and while most of us are having a good time or sleeping, Scott Martley is prepping his northwest Tucson kitchen for the hours of hot, hard work ahead.
Cuba will come to Tucson through a new restaurant and rum bar opening this summer.
The Sam Hughes “vibe” will continue when Borderlands Brewing Company opens its second location — this time with a kitchen — later this year.
Here we are at the end of another delicious year in Southern Arizona, and the commencement of my 10th year writing this column for Tucson Local Media and its portfolio of
Getting into the holiday spirit is something that the managers of two downtown lounges have done quite literally with the holly jolly season now in full swing.
With parents who honored the communal nature of the evening meal, Tyler Lapotosky and his siblings cherished the nightly family dinner tradition as kids growing up in northwestern Vermont. Decades later, that tradition continues in the way Chef Lapotosky will connect his guests at a wine din…
Whiskey del Bac co-founder Stephen Paul admits he started his career making “a lot of bad whiskey.” But perseverance and refining techniques have resulted in one of Tucson’s most beloved and recognizable liquors. This month, Whiskey del Bac celebrated a decade in business—what was once a fiv…
More than a dozen craft breweries call Tucson home. Despite this, downtown’s Pueblo Vida Brewing has never been forced to differentiate themselves in order to survive—it just comes naturally.
It may have foreshadowed today’s wisdom on the corner of Fourth Avenue and Congress Street when poet and playwright Oscar Wilde penned in 1895, “To expect the unexpected shows a thoroughly modern intellect.”
Call it a power play for the palate.
Honey combined with water and yeast produces one of the oldest alcoholic beverages known to man: mead. Remnants of mead were discovered in ancient Chinese pottery from around 7000 BCE and more examples come from the ancient Greeks, Scandinavians, Egyptians, and Celtic people.
Tucson cook Vanessa Baker wasn’t surprised when her 8-year-old son revealed that he wants to be a chef when he grows up. What he doesn’t know is that he’s the fourth generation in a family with culinary traditions steeped in tripe broth.
Have you heard the one about the African elephant, squirrel monkey, giraffe, flamingo, white rhino, and anteater that walk into a bar? A wild time was had by all.
If you think Sonoran Restaurant Week is only about Mexican food, you may do a double take when you see dishes inspired by Moroccan, Jamaican, French, and Indonesian traditions on display during the annual event.
On my inaugural visit to The Landing last week, the sister restaurant of the nautical-themed Fini’s Landing, it was clear that Chef Ryan Jones values his home on the range as much as his time on the dock of the bay.
You can smell the smoke the moment you land at Reno-Tahoe International Airport.
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