Restaurants in Drexel Heights

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The chefs at Maya Quetzal have plated authentic Guatemalan eats for more than two decades. “Tasty, well-prepared food has been a defining characteristic of this little Guatemalan restaurant since it opened,” says the Tucson Citizen, which goes on to praise the cheesy house rice and the pollo en pepian—shredded chicken simmered in a sauce of chili peppers, peanuts, tomato, green tomatillo, pumpkin seeds, and sesame seeds. Customers are especially fond of Maya Quetzal’s many vegetarian options, which include the spinach-and-cheese-stuffed chili relleno and the vegetarian plate—a corn tortilla stuffed with spinach, walnuts, tomato, and onion, then folded into an origami swan and deep-fried. The cozy dining room features a simple decorating scheme of rustic, wooden tables, woven blankets, and a prominent mural depicting a rural Guatemalan village.

305 North 4th Avenue
Tucson,
AZ
US

Specializing in good, simple comfort food, the folks at Jerry Bob's Family Restaurant offer breakfast all day and a host of lunch specials. Customize your omelet with pretty much any combination of meat, veggies, and sides you'd like. Or, go for a "square meal"—a big plate of ham, hash browns, toast, and square eggs. Afternoons, stop in for a chicken salad sandwich or one of Jerry Bob's specials, such as better-than-mom's meatloaf.

7885 E Golf Links Rd
Tucson,
AZ
US

When guests peruse a menu at Dizzy G’s Downtown, they can't help but be distracted by the scent of freshly baked biscuits, sizzling burgers, and other classic diner dishes wafting through the dining room. The chefs begin cooking breakfast at 6 a.m. to keep the morning stocked with homestyle staples such as grits, waffles, and breakfast biscuits. These biscuits—which measure up to 6 inches across and resemble an egg-laden pizza—are Dizzy G’s specialty. Diners can dig into the steamy discs topped with the diner's original recipe of sausage gravy and jack cheese atop an over-medium egg or spice their biscuit up with specialty flavors such as cilantro and chorizo.

As the hours march on, the chefs turn their attention to their signature third-pound burgers and chicken sandwiches, which they crown with options such as avocado and bacon or spicy green chili and cheese. The restaurant closes up shop at 3 p.m., but weekends bring a nightly reopening from 10 p.m. to 3 a.m. that grants an after-hours feast without the need to crash vampire Thanksgiving.

75 E Pennington St
Tucson,
AZ
US

Cuisine Type: Fresh, contemporary comfort food

Established: 1969

Handicap Accessible: Yes

Number of Tables: 25?50

Parking: Parking lot

Most popular offering: Hand-cut steaks, half-pound burgers

Kid-friendly: Yes

Alcohol: Full bar

Delivery / Take-out Available: Takeout only

Outdoor Seating: No

Q&A with Lea Uptain, Food & Beverage Manager

What is one of your most popular offerings? How is it prepared?

Our Jacked-Up Ribeye is a favorite. It's a hand-cut ribeye steak, grilled to perfection, and topped with a Jack Daniels mushroom butter.

In your own words, how would you describe your menu?

Fresh made-to-order pastas, steaks, burgers, entr?e salads, and seafood dishes that are familiar and comforting to most people. Also, our menu items often have a contemporary twist.

1015 North Stone Avenue
Tucson,
AZ
US

Founded by ice-cream enthusiasts Donald and Susan Sutherland in 1988, Cold Stone Creamery has grown to more than 1,400 locations across North America. Each day, the shop's scoopers mix up fresh batches of ice cream, yogurt, and sorbet, which are served by the scoop, piled high in sundaes, and blended into shakes. After customers choose their desired flavor, the staffers toss the chilly sustenance upon a slab of frozen granite and fold in a smorgasbord of candy and nuts to achieve the ideal ice-cream-to-add-in ratio. Customers can dream up their own creations or opt for a signature masterpiece, sampling one of more than 11.5 million possible flavor combinations, which still await a brave conqueror to unlock them all. To accommodate sweets cravings at celebrations, staff members also dish out ready-made treats, such as ice-cream cakes, cupcakes, and cookies.

6960 E Sunrise Dr
Tucson,
AZ
US

As co-owner Chris Yap told Tucson Weekly in 2006, "We want to establish Malaysian cuisine as world-class, affordable cuisine." To introduce diners to the gustatory mélange of Malaysian culture, which includes influences from southeastern Asia, India, and China, the chefs rely on generations-old family recipes. Coconut cream, turmeric, cumin, ginger, and spicy shrimp paste lend these recipes their distinctly pan-regional flavors, appearing in fiery curries as well as savory orders of lemak. Brimming with meats such as beef, scallops, or salmon, the generously portioned dishes are served family style, which allows them to better feed small groups of diners or wind-up chattering teeth. The atmosphere in which diners enjoy this globally inspired fare features mellifluous background music and dim lighting, an aesthetic unity that makes the ambiance elegant and comfortable.

6133 E Broadway Blvd
Tucson,
AZ
US