Restaurants in Tanque Verde

Up to 54% Mexican Food at Rigo’s Restaurant

Northwest Location

$53.98 $26

(16)

Rolled chicken tacos, carne asada, and chile relleno washed down with sips of Corona, strawberry margarita, or wine

Half Off American Food at Wilbur's Grill

Viscount Suite Hotel

$22 $11

(17)

Guests dig into burgers, chicken wings, and sandwiches surrounded by 16 flat-screen TVs

Up to 52% Off at Breeze Patio Bar and Grill at Radisson Tucson

Ward 2

$20 $10

(42)

Broiled, coffee-rubbed ribeye in a chipotle demi-glace and marinated swordfish filet highlight a menu of American cuisine

Up to 50% Off Pizza Buffet at CiCi's Pizza

Heritage Plaza

$12 $6

(11)

Lining an all-you-can-eat buffet are pizzas made with fresh dough and a variety of toppings, along with pasta, salads, and desserts

50% Off Russian Dinner at Kalina

Bear Canyon

$18 $9

European and Russian cuisine such as beef stroganoff, chicken kiev, and lamb-filled dumplings

Half Off Greek Cuisine and Drinks at Opa!

Tucson

$16 $8

(786)

Chefs whisk hearts to Greek islands with every morsel of authentic Greek cuisine such as gyros, falafel, and nine gluten-free platters

40% Off Breakfast at The Grill at Hacienda del Sol

Catalina Foothills

$25 $15

(105)

Chefs specialize in hearty dishes to start your day, such as steel-cut oatmeal with seasonal berries and braised corned beef hash with eggs

Half Off Breakfast and Lunch at San Tan Cafe

Queen Creek

$20 $10

Chicken-fried steak and eggs, homestyle biscuits and gravy, and lunchtime sandwiches

Half Off Food and Drinks at Honeycutt Coffee

Maricopa

$8 $4

(18)

Pop in for a hot coffee roasted by a local company, Espressions, a muffin, or a bacon turkey bravado sandwich or tuna melt

Up to 44% Off Native American Fusion Food at Ko'Sin Restaurant

Chandler

$80 $45

(91)

The menu incorporates locally-grown items into its Southwest menu of dishes that include fry bread, filet mignon, and tacos

45% Off at Marie's Restaurant and Bakery

Chandler

$22 $12

This casual American spot serves up slices of homemade pie along with a full menu of breakfast, lunch, and dinner classics

45% Off at I Sushi & Teppan

Chandler

$30 $16.50

(7)

Delicious menu of fresh sushi and specialty rolls plus hot teppanyaki entrees, such as filet mignon and calamari

Up to 50% Off at Whiskey Rose Saloon

Chandler

$20 $10.25

(35)

Slow-smoked ribs, mac and cheese with pulled pork and green chiles, and Angus burgers served in a family-friendly saloon

50% Off at Ocean Blue Caribbean Restaurant and Bar

Chandler

$20 $10

(47)

Classic dishes from Jamaica and beyond, such as slow-cooked oxtail and jerk chicken seasoned with more than 30 spices, plus a tiki-style bar

50% Off Japanese Fare at Hon machi Sushi & Cocktail

Chandler

$30 $15

(49)

Dishes such as veggies tempura, salmon teriyaki, boats of sushi and sashimi, and green tea ice cream

50% Off at Steve's Krazy Sub

Chandler

$10 $5

Family-owned sub shops pile meats and cheeses for sandwiches such as the chicken bacon ranch or the Italian sausage with provolone

45% Off at Ninja Japanese Restaurant

Chandler

$30 $16.50

(63)

Eel, orange clam, and spicy salmon sushi rolls; hibachi-grill artists prepare meals and create culinary spectacles at tableside grills

Half Off Home-Style Cooking at Pecan Grove Restaurant & Pie Company

Chandler

$20 $10

Dig into home-style favorites such as chicken-pot pie, barbecue pork sandwiches, chicken-fried steak, and numerous types of pie

47% Off at Cousins Subs

Chandler

$15 $8

(5)

Italian subs and hot philly cheesesteaks built on house-baked bread served alongside assorted cookies and chips

Up to 50% Off Mediterranean Food at Rania's Kabob Grill

Higley Marketplace

$10 $5

(5)

Mediterranean flavors with Afghan touches makes Rania's food unique, with flame-grilled kabobs, stuffed naan, and flavorful vegetable dishes

Up to 50% Off at Sushi Avenue

Tone Ranch Estates

$30 $15

Fresh sushi and specialty maki including baked and deep-fried rolls

Up to 45% Off at LuLu's Taco Shop

Olive Avenue Office Suites At Fountain Plaza

$20 $11

Guadalajaran flavors and recipes inform breakfast burritos and chilaquiles, mahi mahi tacos, and fajitas

Select Local Merchants

An annual jaunt through a labyrinth of agriculture, Apple Annie's Produce and Pumpkins pits prescient guests young and old against a pasture of sizable stalks. As young ones and inner children sift their way through sky-high garrisons of corn, they must answer questions about the farming lesson that begins the maze. Correct answers will lead them out, and incorrect answers will lead them further into the maze’s cinnamon-scented core.

2081 W Hardy Rd
Willcox,
AZ
US

Donna DiFiore's metaphorical journey into the restaurant business began with an actual journey. When her friend Elissa told her she was going on a road trip across the country from her hometown in chilly Massachusetts, Donna agreed to join—unaware that she was about discover her life's calling and a new home.

When the women stopped in Tucson, Donna didn't want to leave. As she explained to reporters from Tucson Weekly, "I arrived here—it was Halloween Eve in '76—and everybody was wearing shorts, and it was just gorgeous." Donna took a job at a local eatery, working the floor, serving customers, and eventually rising to the head of the restaurant.

Thirty-eight years later, Donna continues to captain Delectables, which has become a bit of an iconic gathering spot for old and young alike. Returning visitors linger over glasses of wine at the rustic wooden bar, reminiscing over the crème brûlée and live jazz they enjoyed from that very same spot years ago. University students bask beneath the lush foliage of the outdoor patio, awaiting meals of Mexican enchiladas, Italian pastas, and French bistro specialties. Chefs bustle about the kitchen seven days a week, beginning each day by whipping up hearty egg breakfasts before moving onto internationally inspired lunches and dinners. Late in the night on Friday and Saturday, they simmer up an after-dark menu of eclectic nibbles and entrees.

The restaurant is housed in a historical, renovated Harley-Davidson showroom and abounds with unusual knickknacks and antiques, from a cash register from an old hotel in Santa Cruz to a walk-in refrigerator from 1898. Many of the wares and coffee mugs were created by local artists, and the mesquite planks that serve as plates were carved by local craftsmen. The airy space plays hosts to special events throughout the week, including live music from local artists, poetry slams with local poets, and boxing matches between local librarians.

533 N 4th Ave
Tucson,
AZ
US

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.

135 S 6th Ave
Tucson,
AZ
US

Owner and chef Allen Yap began his culinary career in 1991, cooking alongside his mother and father at the family's first restaurant, which they founded after relocating to Tucson from Malaysia. Inspired by his childhood in Asia and driven by a desire to innovate, he took the reins at Neo Malaysian Kitchen and designed a menu that incorporates the spices, cooking methods, and flavors of Chinese, Japanese, Thai, Vietnamese, Indian, and Malaysian cuisine. The resulting blend of sushi, spicy noodle dishes, and aromatic curries earned his restaurant the award for Best Asian Cuisine & Sushi from Arizona Foothills magazine in 2011.

Along with the inventive brand of fusion fare, bartenders keep spirits high by mixing potent cocktails, pouring glasses of sake, and disguising bottles of domestic and imported beers as adorable kittens. The wine cellar brims with hand-selected varietals from the vineyards of Italy, Washington, and Napa Valley, including the Uppercut cabernet sauvignon, which teems with notes of dark fruit, expresso, violet, and spices.

The restaurant's theme of updating the traditional carries over into its decor, which features stone walls inlaid with small statues. Towering bamboo shoots coil beneath modern, curved lanterns that hang from the ceiling and light the dining room as delicately as a beach ball hosting a firefly high-school reunion.

1765 E River Rd
Tucson,
AZ
US

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.

2513 N Campbell Ave
Tucson,
AZ
US

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.

621 N 4th Ave
Tucson,
AZ
US