After a long day of hunting for brightly-colored geodes and dinosaur skulls, try these Tucson spots that have opened since the gem show last came to town.
A cocktail titled “Killer Parties Almost Killed Me” is served in a ceramic peacock and set aflame at The Delta.
Kelly Presnell, Arizona Daily StarThe Delta, 135 S. 6th Ave., was recently opened downtown by the same team behind the Southern-inspired restaurant, The Parish.
In addition to signature cocktails like the "Mississippi Lane" and "Phoebe Down South," The Delta's grill menu features giant fried chicharrones, savory popcorn dishes, pork belly skewers, seafood and dessert.
Flora’s Market Run moved into the former Rincon Market spot on Sixth Street at Tucson Boulevard last year.
Photo by Kelly Presnell / Arizona Daily StarFlora's Market Run, 2513 E. Sixth St., is part grocery store, part restaurant and features a sushi bar, produce from local Tucson farmers, a cafe and a deli that will provide you the perfect cuts of meat to make an Instagram-worthy charcuterie board.
The confit of pata de pato, or duck confit, $24, is paired with potatoes, plantains and bacon.
Andi Berlin | This Is TucsonEl Mezquite Grill and Taqueria, 280 S. Church Ave., and its gourmet Mexican, Spanish and French dishes can be found downtown at the new DoubleTree Hilton next door to the Tucson Convention Center.
Buendia’s poblano pepper is stuffed with a fresh green corn tamale.
Ellice Lueders, Arizona Daily StarBuendia Breakfast & Lunch Cafe opened two months ago at 2530 N. First Ave., where the now-closed Asian Sofrito used to operate.
Buendia's breakfast and lunch menus feature a range of burritos, huevos rancheros, nopales, tacos, soup, seafood, and vegetarian and vegan-friendly options.
Meyer Avenue Cafe, opened Sept. 20, 2021 on the same property as the Coronet and Nightjar, offers reimagined brunch staples, pastries, and an array of coffee and other beverages.
The attached Mercantile, 353 S. Meyer Ave., offers homemade goods and gifts, including beer and wine selections.
The BarBQtie at Little Love Burger includes swiss and cheddar, bacon, tomato, arugula, pickled onion and barbecue sauce.
Gloria Knott, This Is TucsonDowntown Tucson welcomed Little Love Burger last fall at 312 E. Congress St.
The restaurant, brought to us by the minds behind Playground Bar & Lounge and Hub, opened in October in the former Diablo Burger location.
In addition to burgers, the menu here offers hot dogs, chicken sandwiches and a full breakfast menu.
This luchador-themed spot at 919 N. Stone Ave. had its grand opening last August, complete with a car show and live wrestling.
Buena Vida's menu offers a variety of tortas, loaded "Lucha Fries," Sonoran dogs, and salads with a Mexican cuisine-inspired twist. They have indoor and patio seating and offer carry out as well.
Transplant, a Detroit-inspired pizzeria has opened next door to Craft, A Modern Drinkery taproom on East Speedway.
Courtesy of Travis MillerThis pizzeria "born in Tucson, inspired by Detroit" at 4603 E. Speedway Blvd. comes from the minds of William and Travis Miller, the brothers behind Tucson's Serial Grillers.
The duo opened the doors of Transplant Pizza last summer next to Craft, A Modern Drinkery, a taproom which they also run.
Krissy and Bruno Girardi reopened the space that once housed Caffé Milano as Perché No, which means “why not?” in Italian. The Girardis say they fell in love with Tucson while on a cross-country road trip.
Rebecca Sasnett, Arizona Daily StarMeaning "why not?" in Italian, Perche' No opened last fall in the former Caffé Milano space downtown at 46 W. Congress St.
Some of the new Italian bistro's menu items include pesto ravioli, lamb lollipops, spaghetti puttanesca, and calamari fries.
The Thunder Classic burger is two patties topped with bacon, American cheese, thunder sauce, lettuce and a pickle.
Ellice LuedersThis burger joint at 621 N. Fourth Ave. is the newest venture of Lindon "Lindy" Reilly, who founded Lindy's On 4th.
Several of Thunder Bacon Burger Co.'s burgers feature the flavors of the Southwest, specifically roasted green chiles and chorizo, and of course, they all have bacon.
Digital Editor
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