The Abbey

Tucson

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In a Nutshell

Contemporary American comfort fare sates appetites in a stone-and-brick dining room with views of rolling foothills

The Fine Print

Promotional value expires Dec 21, 2012. Amount paid never expires. Limit 2 per person, may buy 3 additional as gifts. Limit 1 per table, 2 per table of 5 or more. Valid only for option purchased. Reservation required. Not valid until 9/29/12. Valid only for dine-in. Must purchase a food item. Not valid with any other special, or discount including Happy Hour and ½ off wine night. For dinner for two and dinner for four options, valid starters are baked brie "wellington", Ginny's artichoke dip, or corn hushpuppies only. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.

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Choose from Three Options

$38 for dinner for two (a $79 value)

  • One order of baked brie “wellington,” Ginny’s artichoke dip, or corn hushpuppies
  • Two entrees
  • Two glasses of house red or white wine
  • One Today’s Sundae if redeemed Sunday–Thursday<p>

$75 for dinner for four (a $159 value)

  • Two orders of baked brie wellington, Ginny’s artichoke dip, or corn hushpuppies
  • Four entrees
  • Four glasses of house red or white wine
  • Two Today’s Sundaes if redeemed Sunday–Thursday<p>

$15 for $30 worth of American comfort fare<p>

A menu of reimagined American classics includes crispy salmon with chive-pesto crust ($22), spaghetti and meatballs ($17), and spring vegetable pot pie with a house-made buttermilk biscuit ($15).

The Abbey

Serial restaurateur Brian Metzger never lets success with his current restaurants stop him from making his next culinary dream a reality. The Abbey’s intimate brick-and-stone dining room marks his second foray into comfortable fine dining. Along with executive chef Virginia “Ginny” Wooters, he drafts a menu full of contemporary comforts, such as their take on updated versions of gnocchi and pot pie. Their influence extends from the kitchen to the full bar, where mixologists whip up craft cocktails spiked with fresh, seasonal fruit juices.

Whether seated on the wrap-around patio or gazing out the windows of the dining room or bar, a rolling vista of foothills tumbles away before diners’ eyes, often igniting memories of joyfully rolling down hills as a child or painfully falling down hills as an adult.

The Abbey

Serial restaurateur Brian Metzger never lets success with his current restaurants stop him from making his next culinary dream a reality. The Abbey's intimate brick-and-stone dining room marks his second foray into comfortable fine dining. Along with executive chef Virginia “Ginny” Wooters, he drafts a menu full of contemporary comforts, such as their take on updated versions of gnocchi and pot pie. Their influence extends from the kitchen to the full bar, where mixologists whip up craft cocktails spiked with fresh, seasonal fruit juices.

Whether seated on the wrap-around patio or gazing out the windows of the dining room or bar, a rolling vista of foothills tumbles away before diners' eyes, often igniting memories of joyfully rolling down hills as a child or painfully falling down hills as an adult.

Customer Reviews

The new menu looks great. They need to bring back Jack Daniels to their liquor menu :0)
Dean D. · September 3, 2014
Is noisy, but lively.
Judy N. · January 19, 2013
Great time overall on a busy night.
Marissa W. · December 23, 2012

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