I migliori ristoranti salutari a South Tucson

The wait staff was great as was the Loaded baked potato soup. The turkey BLT my wife had was very good. My "THE HUB" was just okay. Having lettuce and tomato on a hamburger is fine but when you add Pastrami, not so much. That's my taste buds talking. The Cole slaw was bland. Please note The Hub is currently closed so your reservation will be handled at The Playground restaurant on the SW corner of Broadway and 5th. Very nice place.

This might be the best restaurant I ever ate at ever. Was so unique, taste so amazing. It's definitely on the side of fine dining. Service was great! It did cost a bit but the totally worth the experience. I also proposed to my now fiance here at night was totally a romantic feel. Seriously 10 out of 10 in my opinion.

Food was amazing but the wait time for your food to be served was unexceptable. Had reservations for 11:15am on a Sunday and did not have food on our table until 12:15. We had tickets to the Nutcracker ballet at 1pm and barely made it on time.

Fish and chips were the best I have had in a long time. My wife had the pesto pasta and it was amazing. The cocktails were very good as well and priced below most places! We were glad we ate inside as the outside was unbearable with disc rap. It was only mildly annoying inside.

Our waitress was amazingly attentive and after learning we did not drink alcohol, she brought us a sparkling green tea sencha to try. It was an amazing palette cleanser between each course, while also offering a yummy non alcoholic drink. Our first appetizer was the fermented potato roll that paired perfectly with their salted cultured butter. The winter green salad was refreshing, while also integrating a rich taste from the cured egg yolk and a nice dusting of bread crumbs. The beef carpaccio partnered with Xo sauce and spicy aioli complemented the soft beef greatly. The black cod draped in a jalapeño piri piri was absolutely decadent. The cod was buttery and fell apart at the touch of the fork, and is paired with soft yet crisp sunchokes and beets. Our final main course was the Vera Ranch steak perfectly cooked, matched with a charred onion soubise, potatoes, and a vibrant chimmichurri. We finished the night with the shiitake-caramel ice cream with homemade sprinkles. Bata provided an elegant but welcoming atmosphere.