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.
Helmed by Peter and Bree Wilke, Time Market stocks aisles of snacks, cold drinks, and preserves and satisfies sit-down patrons with sandwiches served on house-baked artisan breads and pizzas made with organic and local ingredients. Seated on the market’s renovated outdoor patio, diners split specialty pizzas made with hand-tossed dough and fresh mozzarella cheese and cooked on a stone beside a pecan wood fire. Dine-in and carryout patrons alike enjoy a diverse selection of craft beers and hard-to-find wines along with bread, baguettes, baked goods so local they can give directions to anywhere in town.
Trapezes, lyras, and slings dangle above the stage and classrooms at Zuzi!, a nonprofit organization with an affinity for the expressiveness of modern dance and the gracefulness of aerial maneuvers. The source of this passion rests within cofounder and artistic director Nanette Robinson—who is a certified Skinner Releasing Technique instructor—and radiates outward to talented teachers who lead dance classes ranging from aerial and ballet to funk. It also fills the studio’s troupe of performers who frequently pack Zuzi!’s 135-seat theater for seasonal performances, including an annual Winter Solstice Concert. Their mission also involves spreading the message of modern dance as far as possible, which is why they schedule an open aerial class during Friday happy hour and offer classes for kids as young as 4 years old.
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.
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.
The chefs at Aussie Cantina serve up authentic Australian eats and American favorites with Southwestern flavors in a friendly pub setting. Specialties from the land Down Under include traditional sausage rolls and meat pies, Australian lamb, and dingo dogs, in addition to build-your-own burgers that may be adorned with such toppings as cheese, egg, beet root, or Hatch green chili. Kangaroo tacos are available seasonally, and cantina cocktails, a wine list, and 24 beers on tap, including Coopers, quench thirsts from lengthy walkabouts. Aussie Cantina, which was built using repurposed materials such as bait barge timber and rusted tin, is located just south of the University of Arizona.