Offering the carnivorous Southwest an authentic taste of midwestern meat markets, Dickman’s provides hordes of hungry Arizonans with a vast array of beef, steak, poultry, and seafood. Try the crowd-favored ugly steak, a 6–8-ounce slab of sirloin perfect for steak sandwiching ($8.99/lb.), paired with a side serving of Dickman’s twice-baked potato ($3.99/lb.) to instantly earn membership meat-and-potatoes club, which comes with a lifetime supply of mustaches, or scour the cases of Kobe beef and USDA Prime and Choice meats to discover the cuts of the day. Those in the mood for a hearty, between-bread meal can try a three-napkin sandwich ($4.99 for a 6 in.) along with one of many homemade salads ($3.99/lb.).
Experienced chefs prepare separate Vietnamese, Chinese, and Thai menus, which can be paired with more than 20 thirst-quenching smoothies and bubble teas. A light, crispy pancake enfolds expertly cooked shrimp and leafy vegetables in the Vietnamese crêpe appetizer, which adds a touch of French elegance to meals without serving soup in a beret. Fried shrimp pâté on sticks of sugar cane imparts a flavorful fiesta, combining satisfying crunchiness with sweet-tooth mollification. Curries, clay pots, and noodle soups dominate the Thai dinner menu, which features beef fondue, a hot pot of thinly sliced beef luxuriating in a vinegar sauce with noodles or steamed rice. Six bubble teas and more than 20 smoothies stand ready to battle tongue-ravaging heat from eating Chinese kung pao shrimp ($8.99) or from failing the final exam at fire-eating school.
Distinguished by Tucson Weekly readers as the best Middle Eastern/African restaurant in the city in 2011, Zemam's transports tasters with an exotic menu of authentic Ethiopian cuisine. Sourdough flatbreads supplant utensils and stain-resistant foam fingers to help diners corral bite-size portions of spicy fusions, such as the vegetable-and-potato medley of yetakelt wat. Mine through a platter of shiro and scoop up puréed chickpeas soaked in berbere and spices, or investigate the gomen alicha to unmask a trove of carrots, cabbage, and potatoes congregated in mild sauce. Channeling American or Ethiopian traditions, beverage baristas prep coffee and tea to order, and a bevy of carbonated drinks volunteer to tickle lips like an excessively friendly mustache. Additionally, Zemam's serves guests in several small dining rooms that Tucson Weekly lauds for being "immaculate, whitewashed and simple."
Silver Mine Subs swiftly serves cold and hot sandwiches, using a no grilling or frying approach that puts the spotlight on the fresh, crisp ingredients. Browse the menu in search of the Steam Engine, a warm hoagie stuffed with meatballs, marinara sauce, and provolone (5", $4.39), or the turkey-and-avocado-packed Caribou (8", $5.79). Those who like a culinary challenge can take on the Mother Lode, with layers of roast beef, turkey, ham, and salami, packing a more flavorful punch than a chocolate-dipped boxing glove (5", $5.49). Complement subs with a piping-hot cup of broccoli-cheese soup ($2.99) or a garden salad sprinkled with fat-free ranch dressing ($4.79) to round meals and fill bellies.
Opened in 1985, Yokohama Asian Express offers a menu of Chinese, Japanese, and Asian cuisine. Made entirely without MSG, entrees include bowls that pair steamed white or brown rice with chicken, beef, pork, and vegetables, aided by sips of green tea. The restaurant also offers catering for large groups, with party platters or individual meals.
A trip to Luke's Chicago Style Italian Sandwiches is a multi-sensory experience. The eyes see cooks working over a grill, the nose smells savory meats, and the ears may even hear the sizzle of Polish sausages and brats. Cooks slice the Italian beef fresh on a daily basis for their sandwiches and scatter sport peppers over all-beef hot dogs.