Fresh bagels with cream cheese and café drinks are just a few specialties available in the mornings at Cafe Sol. Later in the day, cooks prepare roast beef sandwiches with provolone cheese and au jus, BLTs with avocado, and other satisfying handhelds.
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.
When it first popped up at the intersection of Park and University, Wilko was a quick stop for UA students to grab some espresso or refrigerated food to-go. But a massive overhaul in 2010 transformed the space into a fully functional restaurant, and one that has continually added to its menu since.
As a modern gastropub, Wilko prepares all of its inventive comfort food right on-site. That includes sandwiches, flatbreads, and a group of "Tasty Misfits," which don't fit under any menu category, but come in the form of Sonoran bratwurst or pan-seared tilapia. In addition to the eats, diners can fill up empty water balloons or wash down bites with more than 30 wines, craft cocktails, and more than 10 beers on tap.
It was a fateful day that Campus Candy founder Mark Tarnofsky dropped his daughter off at Indiana University about four years ago. On a mission to track down a simple candy bar, the dutiful dad found himself roaming far afield until he finally landed at a distant drugstore. Convinced that college kids want candy within constant reach, Tarnofsky started his first store right there, and soon expanded to the schools in Wisconsin, Arizona, and Pennsylvania. Each outlet sells more than 500 different types of candy, all of which may be repurposed as toppings on a rotating menu of frozen yogurt. By slinging bulk candy at a fixed price, Campus Candy stores make it easy for college kids to load up on diverse desserts without filling their schedules with bonbon-making classes.
Consecrated to the cosmos, Sky Bar is a solar-powered caf? in the daytime and an astronomy-themed bar by night. The caf?'s solar installation uses 323 solar panels to eschew the consumption of fossil fuels and help keep the planet healthy. At night, the focus turns to celestial bodies other than our own, as images from the bar's rooftop telescope are projected inside to create a cosmic ambiance. On open-mic nights, local and traveling musicians take the stage under the auspices of host DJ Odious, whose vinyl collection includes a 7-inch cut from Saturn's rings.
Solar-powered pizza may sound like an awesome invention of the future, but at Brooklyn Pizza Company, it's already a reality. Rather than using coal, CO2, or a massive hamster wheel to fuel the joint, Brooklyn Pizza Company relies solely on solar energy to bake its pies and keep the lights running. The company has been a local favorite since it was established in 1996, and has built a loyal following thanks to its crunchy, hand-tossed crusts and savory tomato sauce. Garlic knots have become a go-to treat for many customers, and for dessert, award-winning homemade Italian ice and gelato provide refreshing bursts of sweetness. Amid it all, "there's nothing here that will disappoint," according to Tucson Weekly's starred review