Tuscon Serves up Diners, Pizzerias and Fine Dining
PHOTO CREDIT: Paul Sableman
Whether you're craving diner food or a fine dining experience, you'll find it in Tucson.
Tucked away in a hole-in-the-wall diner is one of Tucson's local treasures. Bobo's Restaurant has become a city staple, and continues to bring big crowds to its doors for a taste of some of the best breakfast Tucson has to offer. Huge portions and small prices have come to characterize Bobo's, and locals rave about good food and great service. Pancakes so big they don't fit on the plate is Bobo's specialty, but everything from the eggs to biscuits and gravy or chicken fried steak are worth a try. Zachary's Pizza is another local find that keeps customers coming back for more. Students at the University of Arizona regularly fill the restaurant, known for its Chicago-style deep dish pizza and generous portions. Nearby Caruso's Italian Restaurant also serves up its share of pizza along with other Italian favorites. The locally owned Vivace Restaurant is widely regarded as one of the city's finer dining establishments, and was rated number one for food in Tucson by Zagat Survey. Owner David Scordato has compiled a menu that features some Italian staples with a signature Vivace spin. While it isn't the largest menu, it makes up for in flavor what it lacks in numbers. Dishes such as Seafood Sasagnette and Artichoke-Goat Cheese Cannelloni make up the pasta portion of the menu, while the featured main dishes include Osso Bucco, Veal Picatta and Roasted Shrimp and Seafood Stuffing. Anyone looking for eclectic food and fine dining will find themselves at Feast. The restaurant's monthly menu features creations by head chef Doug Levy, whose efforts have earned Feast positive mentions in The New York Times, Food & Wine Magazine and the Chicago Tribune, among others. Feast started out as a strictly carry-out business, but as its popularity grew the restaurant expanded to include sit-down service, and currently has plans to move into an even bigger space. Photo courtesy of Paul Salbman