Ursa restaurant
Aaron Lopez, far right, chef and owner, uses a blowtorch to bring out the fragrance of the creosote on a dish before it goes out to diners at Ursa, 110 E. Congress St. The new downtown restaurant has a tasting menu focused on bridging the divide between what we eat today and the ingredients our predecessors had in the past.
As featured on
At Ursa, Aaron Lopez and his wife/partner, June, practice desert to table, creating dishes from foraged or heritage Sonoran Desert ingredients.
