Consistently wonderful meals, an award winning wine list and unparalleled attentive service. Critics say our food is "always intriguing and inspiring." We say it's Chef Vincent's unique blend of classic French recipes with Southwestern ingredients that makes patrons and critics rave.
Cage-free eggs, all-natural chicken, and aged italian parmigiano reggiano cheese stock the kitchen at The B Line, enabling its chefs to concoct dishes that have helped the eatery win Tucson Weekly's Best Casual Dining and Best Desserts categories for eight years. The culinary team rolls eggs, chorizo, and carne asada into breakfast burritos, and organic and fair-trade coffee help guests wash down homemade granola and crepe-thin pancakes. During lunch and dinner, chefs use never-frozen chicken breast and fresh mahi-mahi to stuff quesadillas, tacos, and burritos. Pasty chef Terri La Chance whips together premium ingredients such as real vanilla, belgian chocolate, and butter to hand-bake an array of desserts, from flourless chocolate pecan cookies to the four-berry pie once enjoyed by Rachael Ray before her last lunar mission.
De La Cruz Bistro’s owner and executive chef, Brian Banasek, crafts contemporary American entrees with French and Italian influences punctuated by an international wine list and original martini list. A sandwich menu anchors lunch at the bistro, and a variety of pastas work in tandem with lamb and steak dishes to tether dinner so it doesn't float into breakfast. In a dining room supported by weathered pillars, exposed brick peaks through white and blue walls accented by ornate metal décor and white curtains that cascade from the ceiling.
Early-rising chefs whisk together a breakfast lover's menu, served amid chicken-themed décor in the burgundy dining room or alfresco on the outdoor patio. A Meggsican three-egg omelet ($8.50) adds international flair to morning meals, and the fluffy casing and lobster-rich core of the laguna beach omelet ($9.25) scrumptiously awakens tongues from nightmares about pronouncing five-syllable words. Diners can satisfy doughy hankerings by noshing on six varieties of pancake ($5.50–$6.95) or the quadrilateral impressions of a belgian waffle crowned with berries and cream, cinnamon apples, or bananas and walnuts ($6.95). Lemon-infused ground sirloin, cracked pepper, and mozzarella top the house burger's exclusive ingredients list ($9.50), and a spread of sandwiches ($6.95–$8.95) trounce four city blocks of hunger when lined up end to end.
In a quaint French bistro setting, Head Chef Anthony Ferré and Alain Keller whip up an extensive menu stocked with authentic French crêpes and Swiss fondue along with traditional cuisine such as the flammenkuchen, an oven-toasted tart topped with sour cream, bacon, onion and Swiss cheese ($9.50). Share the imposing La Potence, a vertical metal rack of beef tenderloin flambéed tableside ($25) or the docile Swiss cheese fondue, spiked with white wine and served with French baguette croutons for dipping ($17.50). Pacify sweet teeth buds with a sweet crêpe such as the Grand Marnier crêpe, drizzled with chocolate and bursting with vanilla ice cream and candied orange peel ($5.75), among other dessert options. A tongue-quenching wine selection highlights French, Californian, and some Swiss wines as well as globally sourced beers.
Tilapia crusted in walnuts, coconut, and sun-dried tomato. Mixed veggies drizzled with raw-honey strawberry tahini. Mac 'n' cheese. And it's all organic. Fontana D' Amore Organic Bistro delivers three meals a day to clients' doors, each of which uses natural ingredients tailored to raw, vegan, and gluten-free diets. The nutrient-dense menu has plenty of flexibility for clients to customize their meals. Gluten- and diary-free menus can be whipped up by tinkering with milk and sweetener options, which include raw honey, maple syrup, and gratuitous compliments. Owner Rino Soriano developed the innovative menu "because [he feels] it's important for people who desire fun, delicious and healthful food to have options," he told Arizona Central. The bistro's environmental vision doesn’t stop with organic cuisine, but permeates through to the business's core operations, down even to the natural cleaning products that keep its kitchen pristine. And as for all that cuisine, staff members pack each delectable meal in biodegradable paper and plastic products for takeout.