Without restaurants, waiters would purposelessly wander parks all day, folding swans out of actual swans. Keep their hands occupied with this Groupon.
Choose Between Two Options
- $15 for $30 worth of contemporary, global dinner cuisine for two or more
- $29 for $60 worth of contemporary, global dinner cuisine for four or more
Chefs kick things off with bowls of black mussels in white wine, spanish chorizo, garlic, and basil ($10–$18) or spring-albacore-tuna crostini with black olives, italian anchovies, and a hard-cooked egg ($8). They also craft entrees of honey-, soy-, and ginger-marinated duck breast alongside barbecue fried rice and sichuan eggplant ($20), as well as trout and fried oysters overflowing with greens, creamed corn, and fried potatoes ($22). See the full dinner menu.
DOWNTOWN Kitchen + Cocktails By Janos
Lauded as "Tucson's most celebrated chef" by the New York Times, and the Best Chef in the Southwest by the James Beard Foundation, Chef Janos Wilder has been perfecting his craft for more than 40 years, as evidenced by the simple, elegant cuisine at his latest venture, DOWNTOWN Kitchen + Cocktails. After cooking his way through high school and college, Wilder's travels whisked him to the mountains of Colorado, where a three-year residency as a chef at a historic inn propelled him into a lifelong appreciation of locally sourced ingredients. Sojourning to Bordeaux, France in the early ’80s, Janos worked among Michelin Guide Award–winning chefs, where he learned firsthand about French cuisine and techniques.
Returning to the States on a mission to put to his French experiences to work, Janos landed in Tucson. Quickly realizing that the local gardens produced chilies, beans, and squash, he explored ingredients such as prickly-pear cacti, mesquite flour, and Wily Coyotes native to the Southwest landscape. In 1983, his first restaurant, Janos, opened its doors, and there, Wilder pioneered a menu that fused southwestern ingredients with classic French dishes. Today, DOWNTOWN Kitchen + Cocktails employs some of those same techniques, drawing from other regions such as Asia to craft fish tacos drizzled with rémoulade, dark-chocolate-and-jalapeño ice-cream sundaes, and a host of imaginative cocktails.