Friday, May 22, 2015
Prep & Pastry owner Nathan Ares excitedly shows off touches to his new restaurant called Commoner & Co. There's large, raised plush seating, high top tables, a lovely marble-topped bar and lots of bright colors at the restaurant located at 6960 E. Sunrise Dr. You might remember the location as the former Brian Metzger restaurant The Abbey, but Ares is looking to create something new in the space with upscale bar fare with a fusion twist.
To execute the menu, he brought on Virginia Wooters—a veteran of Fox Restaurant Concepts and Metzger Family Restaurants alike. She says she sees Ares as the next in a lineage of Arizona restauranteurs.
"Nate's got an eye for what's trendy and popular," Wooters says. "And he goes after what he wants."
What he and Wooters both want for Commoner & Co. is a good neighborhood bar for the foothills that serves fresh inventive food. Offerings include a brown sugar and black pepper crusted burger with pork belly, mussels with Thai curry, handmade pasta with Calabrian chili and lemon broth, pan seared halloumi cheese and housemade duck pastrami. Wooters explains that the fusion elements are an homage to her favorite dishes to eat when she dines out.
"We wanted it to be fun, different stuff that no one else is doing," she says. "It stems from the stuff that I like to order when I go out to eat, but if I could remake it how I like it."
While one of Wooters' favorite dishes of the new menu is a slow braised short rib with a caramel jus and a bone marrow bread pudding, Ares says he thinks the chicken fried duck and blueberry waffle will be a real hit.
Behind the bar, local beer, cocktails created by Ares and sangria from local bartender Matt Martinez will keep guests sipping their way through the drink menu. Ares made a pickled pineapple margarita, a house pickle brine martini (shaken) and a riff on the sloe gin fizz with rose and lemon rose petal cordial for the menu. Martinez's sangrias offer red strawberry gastrique and a white Thai chili with clarified grapefruit juice.
Although all of that sounds pretty fancy, Ares assures that he aims to price the menu competitively with the area's other bars.
Commoner & Co. will open June 11 with the first few days of service being reservation only. After that, the restaurant will continue with dinner service, later adding weekend brunch after about a month and lunch later in the fall. Although many would worry about opening any new business (aside from a pool supply store) in Tucson at the beginning of summer, Ares says he sees the first few months being slower months as an opportunity to connect with the surrounding community and fine tune both the menu and service.
"If you're doing a good thing, people are still going to show up," Ares says. "This is like my big boy restaurant. I honestly never even expected Prep to be as big as it is."
For updates and more information, including how you can make a reservation for the restaurant's first few opening days, visit the Commoner & Co. website or follow the restaurant's Facebook page.
Tags: commoner & co , foothills , tucson , nathan ares , virginia wooters , prep & pastry , new restaurant , opening , Image
Although summer signifies a time for many Tucsonans when it's time to start looking for ways to get out of town, summer cocktail menus have begun popping up around popular local bars meaning that now is the perfect opportunity to explore the lighter, brighter flavors bartenders can play with.
No place is this more evident than Agustin Kitchen, where bar manager Ciaran Wiese uses infusions and interesting techniques to mix up a range of flavors on his newest cocktail menu. Done as a collaborative effort between Wiese and bartenders David Scharf and Leah Majalca, the menu is, as in previous iterations, separated into three sections based on drinkability.
The first section—Easy Drinkin'—runs at $9 (or just $5 during happy hour) per drink and focuses on more approachable flavors and typically less spirit-forward drinks, the Sonoran Old Fashioned being an exception there. The Wildflower Sour, like many drinks on the new menu, is sunny and citrusy with a fortified Cocchi Americano wine and features a wildflower-infused gin.
You'll also find the Bartender's Whim—a weekly rotating special—on the Easy Drinkin' menu. I had assumed, wrongly, that one recent special, which included mint whiskey, was just some bottle of distillery-made mint whiskey a distributor rep dropped off at the bar and the bar staff then figured out some way to use it up. Actually, even the rotating specials get the Agustin treatment and this particular drink utilized Rittenhouse rye infused with fresh, herbaceous mint leaves.
If you're beginning to notice a theme of infused spirits here, you're right on track. Weise's bar, regardless of season, seems to have a focus on developing flavors through infusions, though this summer menu errs on the side of light, floral and herbal for a more delicate palette.
Tags: agustin kitchen , cocktail , menu , summer , tucson , craft , ciaran wiese , Image
Thursday, May 21, 2015
On the precipice of Tap & Bottle's two-year anniversary, Rebecca and Scott Safford have decided to make some changes. While the wife-and-husband duo has been running operations largely on their own at their beer and wine bar and bottle shop off of Sixth Avenue since it opened in June 2013, they have now decided to enlist some help by hiring Connor Mansager as their bar manager.
"He's our first manager so this is a big step for us," owner Rebecca Safford says. "I think it's going to bring us to the next level."
She says that one of the main reasons Mansager was brought on board is that the bar is planning to open a second location, though that is still in its very early stages and no details on where it will be are currently available.
Tucson barflies likely know Mansager's name already as a Scott & Co. and later Agustin Kitchen bartender. Although he's primarily known for his gifts in the cocktail and spirit world, Mansager says hospitality is his main specialty.
"I'm all about the hospitality business," he says. "I like to see people come into the space where I work and have a good time whether it's a beer bar or a dive bar or wherever else."
"What makes Tap and Bottle special is what Connor already does well—it's talking to customers," Safford adds. "We really are a neighborhood bar."
Safford says that while Mansager's new position will mostly be a "continuation of what we've been doing," she hasn't ruled out incorporating his expertise in the cocktail world over at Tap & Bottle in the way of an increased and more consistent beer and wine cocktail offering.
"We were excited to bring Connor on because he has a true appreciation for drink and what it means to be craft," she says.
Mansager says his overall experience will contribute to the environment regardless.
"My past experience in fine dining and fancy cocktails won't be lost here," he says. "My end goal has always been the person sitting in front of me."
You can catch Mansager at Tap & Bottle, located at 403 N. Sixth Avenue #135, this weekend at the shop's second annual Sour Beer Fest, which will feature 15 taps of different sour brews as well as special bottle tastings. We'll keep you updated on news of that second Tap & Bottle location as it becomes available.
Tags: tap and bottle , connor mansager , second location , rebecca safford , beer bar , bottle shop , craft , wine , Image
Wednesday, May 20, 2015
Good news, everyone! You don't have to drive an hour and a half to get some Beast Brewing beer anymore. That's because the brewery to the southwest of the Old Pueblo is now selling their first bottled brew.
Starting Thursday, May 21, all of the Whole Foods Market locations in Arizona will be carrying 12-ounce bottles of Beast Brewing's first packaged beer: the Sexy Beast Coffee Stout. The beer is brewed with Old Bisbee Roasters' organic Nicaraguan coffee, making it a good pick-me-up kind of drink. According to the brewery, the Sexy Beast name comes from the drink's unique body.
It has a smooth, sexy texture, is medium bodied and perfect for the Arizona climate. It has a chocolate malt & coffee backbone with hints of nuttiness.
The Baja Arizona brewery, which opened a little over a year ago, will also be releasing their flagship strong pale ale in bottles within the next few weeks.
In a statement, Beast Brewing owner Amanda Gibson said that while the bottles will help keep up with demand, she also hopes it will increase the brewery's steadily growing fan base.
“Bringing bottles to Beast Brewing means we can reach that many more fans," Gibson said. "Bottles allow us to break into more accounts and give our fans the chance to bring our beer home to enjoy and share with friends, making us more of a household name. “
You can find bottles of Beast Brewing's Sexy Beast coffee stout beginning Thursday at the three Tucson Whole Foods Market locations: 3360 E. Speedway Blvd., 5555 E. River Road and 7133 N. Oracle Road.
Tags: beast brewing co. , bisbee , bottled beer , tucson , amanda gibson , sexy beast , coffee stout , release
Join the Sonoran Herbalist on Thursday, May 21 for an introductory lesson in the edible plants of our desert landscape. At Food Conspiracy Co-op, John Slattery—the Sonoran Herbalist—will be teaching Sonoran foraging, showing which plants in our surrounding area can be used in our kitchens.
According to Sonoran Herbalist, there are nearly 400 different edible plants in the low desert alone, so there will be a lot to learn. The class will will include a sampling and presentation on the topic, showing the nutritional value and unique flavor these plants can bring.
The co-op, which is located at 412 N. Fourth Ave., is asking interested attendees register online via the co-op website at least 24 hours in advance of the class itself. The Introduction to Edible Plants of the Sonoran Desert course is $8 and runs from 6 until 8 p.m.
Slattery will follow up Thursday's class on June 11 that will show how to incorporate foraged foods into recipes, including fermented goods and breads. The class is $12 and you can find more information on the co-op's event page. It is limited to 25 attendees.
Tags: john slattery , sonoran herbalist , class , food conspiracy co-op , edible plants , native , foraging
Tuesday, May 19, 2015
Reilly Craft Pizza's chef and owner Tyler Fenton might be young, but he knows what he likes and he knows how to make it. At just 25 years old, he's certainly been an impressive part of Tucson's dining scene for the last nearly three years that Reilly has been open, showcasing young talent in his restaurant both in the kitchen and behind the bar.
Although he didn't go to culinary school, Fenton says he's been making pasta for the last ten years, initially learning from his uncle. Fenton explains that when he first opened his downtown Italian joint he had four different handmade pastas on the menu, but eventually scaled it back. Now he's bulking up the restaurant's pasta program again with four different dishes.
Tags: reilly , craft pizza , tyler fenton , tucson , chef , video , cacio e pepe , handmade pasta , italian , chitarra , pappardelle , farfalle , cavatelli , restaurant , dining , Image , Video
Monday, May 18, 2015
Fans of Brian Metzger's New England style eatery got some bad news on Saturday, May 16 when the restaurant announced its close via Facebook. The post from Jackson Tavern, which was located at 2900 N. Swan Road, said:
To our valued guests:
We are sad to report that effective immediately Jackson Tavern is closed.
We were excited to bring a taste of New England to Tucson and had hoped to serve our community for many years to come. Unfortunately the concept never took off the way that we thought it would and we won't have that opportunity.
We would like to thank our staff for all of their hard work.
We would like to thank our guests for all of their support, and would welcome the opportunity to serve you at Poppy Kitchen.
Metzger opened Jackson Tavern in December 2014, giving the restaurant just five months before closing on Saturday.
Ginny Wooters, who opened Jackson Tavern as the chef originally, will be going on to run the kitchen at Commoner & Co., according to owner Nathan Ares who also owns Prep & Pastry. The Range will have more on what to expect from that new space coming this week.
As for Metzger's restaurants, Poppy Kitchen remains open with Gio Taco recently closing downtown as well. The taco fusion concept shuttered in March of this year.
Tags: jackson tavern , restaurant , closed , tucson , brian metzger , ginny wooters , gio taco
Friday, May 15, 2015
While initial plans set the opening date within a couple months, Monroy says he and his team have decided to completely rebuild the interior to make the space more functional for their concept. He says to expect much of what Elvira's has become known for in terms of fare with plans to "maintain 70 percent of the menu" and change the rest up.
"It's a different kind of Mexican food—it's elegant and sexy," Monroy says. "We're going to play with Latin flavors and focus on seasonal, local ingredients."
He says he's been using the Tubac location as a testing ground for the new Tucson menu, creating weekend specials that he's seeking to include on the new menu. The menu will feature the famous chile rellenos and the variety of moles from Elvira's, while incorporating fusion elements like complimentary Thai flavors and even French sauces. The bar will focus on tequila, mezcal, margaritas and Mexican wines.
"I really love the culture of wine," Monroy says. "Downtown doesn't have too many places for wines, except maybe Maynard's, which focuses on French wine."
Although Cafe Poca Cosa and Penca are both flourishing in the upscale Mexican fare and mezcal bar concept downtown, Monroy says he isn't worried about a little healthy competition.
"The Mexican menu is endless and my menu is very different from them. We go different ways without leaving the Mexican scene," he explains. "I think competition makes you better."
One unique facet of Monroy's plans is to stay open late—like any good Latin restaurant.
"We're not trying to close on the weekends at 9 or 10 (p.m.)," Monroy says. "We want to bring nightlife—to go a bit away from the college scene and be something more romantic."
That plan includes live, acoustic music from Cuban and other Latin musicians.
Monroy originally operated his family's restaurant (which had been open since 1927) out of Nogales and, before re-locating to Tubac, he says his initial plan was to open Elvira's in Tucson. This location will be a realization of that initial plan, but with inspiration he's gained from his travels and work since.
"The stars didn't align then," he says. "Now we'll be bringing a new idea from an old restaurant."
Monroy says he hopes to be open on Congress Street by November of this year.
Tags: elvira's , mexican , tucson , tubac , nogales , restaurant , opening , tequila , mezcal
Thursday, May 14, 2015
Eastside dwellers are about to get their very own craft beer and wine bar called Arizona Beer House. Ran by longtime friends Brian McBride and Alvin Kuenster, the bar and bottle shop seeks to breathe some new life in the area of Kolb Road and Broadway Boulevard.
"With all of the attention on downtown right now, we're just trying to bring something to the east side that has that downtown feel," McBride says.
The duo, along with Kuenster's wife and McBride's brother, are looking to open by the end of June at 150 S. Kolb Road if everything goes as planned. McBride says he's been looking to open the bar for a while, actually, but just finally took the plunge.
"I've been talking about it for years and years and I finally said to my brother, 'I'm done talking. Let's start looking for a building,'" he says.
Starting out, the bar will offer 30 craft brews on tap with a focus on local breweries, though McBride says they're also likely feature west coast breweries as well. Bottles of Arizona wine and draft craft soda will also be available.
Although the pair doesn't have plans to serve food, they are looking to team up with neighboring restaurants and bring in food trucks to satiate hungry imbibers.
In terms of the general aesthetic, it seems Arizona Beer House is looking to emulate other popular downtown bars. McBride says the bar won't have TVs but will have a variety of "old pub games" like darts. They have also been speaking with Scott and Rebecca Safford of Tap & Bottle for advice and inspiration.
"They've been so supportive of us. Everyone has been really welcoming," McBride says. "Tucson has a great craft beer community."
That community includes, of course, the brewers who McBride says are excited to see their beer featured elsewhere in Tucson. To stay up to date with Arizona Beer House's progression, you can follow the bar on Facebook.
Tags: arizona beer house , craft beer , tucson , bar , wine , local , Image
Tuesday, May 12, 2015
Some people love heading out to the grocery store, farmers market or local food co-op, taking their time and picking out their healthy rations for the week. Others might not have time or just don't like doing it that much. For the latter camp, an Arizona-based grocery service has launched in Tucson that's delivering local and organic produce directly to your door.
Think of it like a modern-day milkman situation, but with fruits and veggies. Sometime in the wee hours of the morning, a box (equipped with cooling packs in hotter months) is dropped at your door by the folks at Nature's Garden Delivered and ready for you when you wake up.
The service is available for weekly, bi-monthly or one-time deliveries in a range of sizes. The smallest mixed (fruits and veggies) box is $29.95 and comes with two apples, one pound of bananas, one cucumber, two nectarines, half a pound of onions, two oranges, two peaches, one pear, eight ounces of mixed baby greens, one squash and a quarter pound of tomatoes on the vine. Other box sizes include kale, mangoes, carrots and more.
Nature's Garden Delivered also offers just veggie or just fruit boxes, as well as locally sourced, organic oils, nut butters, eggs, dairy and more. The service even offers duck eggs from Blue Sky Farm.
Some of the Arizona farms the service sources through include:
- Blue Sky Organic Farm
- Arizona Organic Family Farm
- Sunizona Organic Farm
- Patagonia Orchards
- Armistead Farms
- McClendon’s Select Organic Produce
- Duncan Family Farms
- Maya’s Farm
- Queen Creek Olive Mill
- Superstition Farm
- Taylor’s Herb Farm
Tags: nature's garden delivered , tucson , organic , local , produce , fruits , vegetables , eggs , delivery
