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    Café Marcel Creperie & Espresso Bar is now open and ready to serve you the most delicious, scrumptious, awesome, super fantastic, innovative crepes (European pancakes filled with yummy sweet or savory stuff) Tucson has ever had the good fortune to encounter. Our crepes change fast – we keep the ones that you love, and retire the ones that you are not yet ready for – we are open for suggestions and we are more than willing to mix and match whatever your taste buds happen to crave.
    Cafe Roka
    MODERN AMERICAN FOOD Chef/Owner Rod Kass has evolved a very personal style of cooking over the past 25 years. The dishes on our menu are inspired primarily by Italian, Californian, Mediterranean, and vegetarian cuisines.
    THE FRESHEST SEASONAL INGREDIENTS Rod seeks out the highest quality foods, focusing on local organic produce, naturally farmed, grass-fed meats, and sustainably harvested seafood.
    WINE BAR New! Featuring the best of Arizona wines. Local and regional selections offered for tasting on the weekends. A limited menu is available for a light lunch or appetizers.

    Cafe Roka serves modern American food. The ‘signature’ of Chef/Owner Rod Kass’ cooking is a style rather than a particular dish or dishes (although you won’t find his Portobello Mushroom and Artichoke lasagna anywhere else). He offers many different tastes, textures, colors, and looks throughout a four course dinner. We are one of the few remaining restaurants in the United States to offer four courses (soup, salad, sorbet, and entrée), without a prix fixe menu.

    Rod often uses nuts, polenta, pasta, and citrus, to create opposite palate combinations of crunchiness/softness, tangy/sweet, spicy/muted, or subtle/rousing. Plates are artfully presented, because the eye plays a large part in anticipation of taste and appreciation of food, often with bright accent sauces complementing the natural color of the food.

    Soups, which vary nightly, are vegetarian based and might be, for example, black bean/smoked white corn, mushroom/potato, or tomato/green chile/cilantro.

    Salads are generally a mix of organic greens. Dressings might be a roasted pine nut/white truffle oil vinaigrette, an apple/sherry vinaigrette, or a creamy basil dressing.

    Sorbet, lime or lemon, is a palate cleanser and prepares the way for the entrée.

    Many people are on restricted food diets. Fortunately we are able to provide interesting and good food for those who are vegan, have problems with gluten, or are on special diets. We also offer innovative and tasty vegetarian food with two or three vegetarian options on every menu.

    Generally, we change our menu twice weekly. About 35 different dishes are rotated through the menu depending on the season and product availability.

    Rod Kass is the chef and owner of Cafe Roka. From 1986-1989, Rod apprenticed at the Phoenix Biltmore, worked at the La Champagne Room at the former Registry Resort, and was chef at the Market Room of the 8700 Club in Scottsdale. He moved to Bisbee in 1990 and after working in a variety of food settings, opened Cafe Roka in 1992.

    Cafe Desta
    Offering authentic Ethiopian cuisine, great food and great coffee in a relaxing environment. Feel free to bring your own beer or wine. There is no corking fee, but because the space is small we ask that large parties not linger for too long on busy nights.

    Carriage House
    Janos Wilder’s Carriage House Event Space and Cooking School is a vibrant addition to Tucson’s Downtown culinary scene.

    Check online for a schedule of cooking classes--top chefs, wine and spirit experts, food historians, and more will share their talents and recipes with you.

    Dim Sum Brunch on Sundays from 10:00-2:00
    Our Sunday brunch at The Carriage House takes inspiration from the Hong Kong tea houses featuring push-carts laden with small plates of delectables to be shared at the table, the tradition of dim sum. To that foundation we add a globally-oriented menu, offering delicacies from South Asia, the Pacific Rim, the Americas, Africa, Europe, and the Middle East. While you’ll certainly see traditional dim sum standouts like har gow (crystal shrimp) and char siu bao (roasted pork buns), you’ll also see an assortment of diverse dishes like birria de chivo, arancini, and classic brunch fare such as French toast and eggs Benedict. We believe in the spirit of adventure. Each time you join us on this culinary world tour, you’ll get a chance to try something new as we entice you with different offerings each week. Feeling more in the mood for familiar comforts? Don’t worry, we’ll keep rocking the greatest hits, too.

    Planning a wedding or other special event? The Carriage house can also take care of your needs and provide a truly unique space for your celebration. Check out the website for more information.
    Carte Blanche Catering
    Carte Blanche Catering offers a selection of breakfast and lunch options for your next event. Rounded out by a wide variety of side, salad, dessert and pastry options there's sure to be something that meets your needs.
    An up to date catering menu can be found on their website, or email them for more information.

    Carte Blanche Catering and Café a La Cart have been family owned and operated in Tucson for over 15 years. Judith Michelet and her son Mark are true Tucson natives and take pride in presenting artistically crafted menu items based on traditional Southwest cuisine flavors. The combination of this approach with Mark's training at Scottsdale Culinary School, CIA in New York and Greystone in California, creates a memorable experience.
    Caruso’s Italian Restaurant
    Offering fine homemade Italian food located in the Historic 4th Avenue district. Pasta, pizza and Italian specialties, continuously served by four generations of the Zagona family since 1938.

    Reservations only accepted for parties of six or more, call to place your reservation.

    Caruso's was started in the 1930s by Nicasio (Caruso) Zagona, and the restaurant has remained in the family since then. Tucson's original Caruso's was located about one block south of its present site. An August rain storm and flood literally washed the place away, so we moved to higher ground, where we've remained for the past seventy-five years or so. The restaurant interior layout, its patio, and most of its food preparation methods were developed by the senior Zagona, although inevitably some changes have been made throughout the years. We now have more efficient equipment, of course, but the techniques for making our pasta (for ravioli, lasagna, manicotti, and cannelloni) and our homemade sauces are basically the same. The heart of the place is the "big copper pot," visible from the main dining room. This pot has contained all the Caruso sauce served since our first days in Tucson. We trust that you will find the sauce from this pot and everything else at Caruso's as good as it was when served by the master chef, "Caruso" himself.
    Cashew Cow
    Hand crafted, dairy free, cashew based, vegan friendly frozen treats for everyone. Indulgent and healthy, made batch by batch from wholesome ingredients. We turn raw cashews into a dairy-free ice cream base before being combined with a number of different ingredients. Our flavors change regularly and include Vanilla, Strawberry, Lemon Poppyseed, Chocolate Chip Cookie Dough, Cookies & Cream, and many more. Come in and see what we’re all about.
    Charro Steak
    From ranch to table.
    Charro Steak sources local, clean and all natural ingredients and our beef and chicken are never raised with added hormones or given antibiotics.
    We pride ourselves in selecting only the finest wholesome ingredients as our family’s table is your table! Buen Provecho!

    Charro Steak sources local, clean and all natural ingredients and our beef and chicken are never raised with added hormones or given antibiotics. We pride ourselves in selecting only the finest wholesome ingredients as our family’s table is your table! Buen Provecho!
    Contessa's Cantina
    Contessa's offers a delightful selection of carefully prepared dishes focusing on flavor and quality. With 5 generations of experience behind these recipes you're sure to get some truly delightful Sonoran cuisine.
    Stop by for our lunch specials, delicious soups and combination dinners.
    Contigo Latin Kitchen
    Contigo has been located at the Westin La Paloma since February 2016. Contigo respects yet redefines contemporary Latin American and Spanish cooking with pan-Latin fare incorporating flavors from Peru, Brazil, Mexico, Cuba and Spain, excellent specialty cocktails and fine wines from around the world.

    Contigo isn’t bent on creating a fusion cuisine- it’s making the most delicious dishes we know how based on the recipes we learned when we were young. And our complex, multi-layered flavors leave diners surprised, delighted and always wanting more.
    The Coronet
    Brasserie-style restaurant, Old World rustic cuisine, cute bar, quiet music, big patio with good shade, outstanding coffee.

    The Coronet restaurant is driven by an old world inspiration where we serve our take on rustic european country cooking. We care deeply about all of our ingredients and all of our products. We absolutely love food! The Coronet is owned by Sally Kane and Gregor Kretschmann. Erika Bostick-Esham is The Coronet’s wonderful chef. Jesse van Rijn Schaefer is our amazing head bartender. The food menus are all created by Erika and Sally.
    The harmony of their collaboration is evident on the plate and on the palate.

    The meats are all sustainable and considerately sourced and the steelhead always on the Monterey Bay Aquarium’s list of great fish to consume. The menu is seasonally inspired and the fruits and vegetables are organic when possible. We have our own hive of bees! We all have omnivores gusto, nevertheless our dishes are easily accessible to vegetarians, vegans and gluten dissidents. There is always a bounty of fruits and vegetables on every menu.

    Frequently has live music, brunch specials and other events. We have late night happy hour! Check website for changing menu details.
    We accept reservations for parties of 10 or more, except on most major holidays, when a reservation is required for any party size.

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