Restaurants in Marana

Hungry Howie’s is a pizza place that has combined the right ingredients and years of successful experience to create a superb, family friendly, neighborhood pizza shop.

Breakfast and Burgers!

n 1941, the Dickey family opened the original Dickey's Barbecue Pit in Dallas. Nearly 70 years later, we are still a family business with the same goal: “Serve everyone great barbecue.”

At My Big Fat Greek Restaurant, cooks browse timeless Greek recipes before grilling, broiling, and baking the food that has powered the Hellenic Republic for generations. Although they source ingredients from local producers and grind their own beef in-house whenever possible, they also spotlight the region's iconic flavors by importing kasseri cheese and doling out draft pours of Greek beers.

After carving tender slices of lamb and beef off the towering rotisseries for gyros, the cooks spend their evenings roasting skewers of chicken, shrimp, and vegetables and baking meticulously layered pans of moussaka. Throughout mealtimes, the restaurant keeps diners immersed in the Mediterranean experience by playing a mixture of traditional and modern Greek music while dancers navigate the tables and fire blowers relight any out-of-reach chandeliers.

The chefs at Amarsi Ristorante handcraft every sauce on the menu, from the lemon-white-wine sauce that adds brightness to veal piccata to the classic marinara that preps meatballs to be shot through a cannon. The from-scratch condiments contribute to the traditional menu’s appeal, which was summed up in Tucson Weekly when the restaurant was described as “one of those places where I wish the company would spring for more than just two visits.” Servers–all of whom boast at least 20 years of industry experience–are happy to recommend pairings from Amarsi Ristorante’s ample wine list. As diners sup, their eyes can wander from crisp white tablecloths topped with fresh flowers and candles to views of the mountains outside.

Tom and Kenny Lam's recipe for delectable banh mi—Vietnamese sandwiches on a baguette—is a matter of public record. The Arizona Daily Star sought out the father-and-son team to publish their techniques, guiding readers through prepping the bread, pickling the vegetables, and marinating the pork. The instructions stem from the kitchens of iLuv Pho, the restaurant owned by Tom and managed by Kenny, where their variations of banh mi comprise a popular lunchtime segment of the menu.

The sandwiches have been labeled "out of sight" by Tucson Weekly, though they only cover a small subheading of the Lams' authentic Vietnamese plates. Also on the list are hearty bowls of pho, dappled with rice noodles, beef, and seasonings. Curries and stir-fries imbue entrees with fiery aftertastes, combated by the cool sips of slushes in flavors such as mango, red bean, and coconut. Chewy balls of tapioca—or boba—hide inside the frosty drinks, waiting to be slurped through straws or launched into a free-for-all game of marbles.