Popular wellness-focused restaurant is coming to Tucson

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Popular wellness-focused restaurant is coming to Tucson
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ICYMI: A wellness-focused restaurant inspired by Dr. Andrew Weil's anti-inflammatory food pyramid is expanding to Tucson.

Cathalena E. Burch Fifteen years after the first True Food Kitchen opened in Phoenix, Tucson is getting an outpost of the wellness-focused restaurant inspired by Dr. Andrew Weil‘s anti-inflammatory food pyramid.Owners Centerbridge Partners is building out the nearly 3,700-square-foot space with an additional 1,500 square feet of patio dining, said True Food Kitchen Marketing Director Christine Ferris.

“The appeal is that guests can essentially order anything they want to order at a traditional American restaurant but just make it really healthy. It tastes great and the flavor isn’t lost, but what you are getting is something that’s really good for you,” Ferris said. “We are very excited to be going down to Tucson not only because people support Dr. Weil, but also because they are aligned with our brand and taking care of their bodies,” Ferris said.

This new restaurant combines Sonoran food with Texas-style barbecue Ren Bakery and Espresso Bar 4320 N. Campbell Ave., #4310 a.m. to 8 p.m. Mondays through Fridays and from 9 a.m. to 8 p.m. Saturdays and Sundays. Oysters and ceviche micheladas: New restaurant Cruda just opened downtown Fullylove's 994 E. University Blvd.This lunch to late-night munchies spot has classic and vegan burgers and sandwiches and sides and a considerable dessert menu.This Mexican restaurant at 5955 W. Arizona Pavilions Drive is the third location for chef-owner Seth Holzman, which include Guadalajara Grill Mexican, 4901 E. Broadway, and Guadalajara Grill Fiesta, 750 N. Kolb Road.

'Rock star meets Southern belle': Long-awaited restaurant The Delta is now open downtown Bata 35 E. Toole Ave.Bata is owned by Tyler Fenton, who, with two siblings, also owns Reilly Craft Pizza and Drink. The menu will consist of foods touched by fire, whether being grilled, charred, flame dried or burned .

Syracuse is Carolyn’s hometown. It’s where she was pregnant, scrolling Pinterest, when the algorithm realized she needed more brightly-colored images of cha chaan teng — American-style diners in Hong Kong, where you can get condensed-milk French toast and macaroni soup. Those hues inspire the setting of Noodies today, if not the menu.

“My mom, she’s a really good cook, and she loves having a real dinner. She sets the table, puts out napkins, does all this stuff, makes a whole beautiful meal and a pie, tea and coffee, so she creates this whole experience for people, and it makes people feel so loved and appreciated. It’s also a legacy in my own family, taking care of people through food,” she said.

“There’s two staff at Ceres who have been there since the day we opened,” she said. “They now know how to do everything. They’re more or less managing Ceres for the shifts, every day … I really wouldn’t have been able to take on the new project without them.” Tucson's new food truck park is tucked into a former gas station parking lot — and the food is incredible Amber Donahue and Chris Frisch were running a thriving sports therapy business, traveling across the United States with elite athletes, when the pandemic hit.

The station itself is used as a central bar to complement the sizable outdoor space they cleared of debris and turned into seating. They also built a stage for live music on weekends and have plans in the works to install misters and build more shade for the summer. Many of their materials were sourced from community donations, from families and local businesses.

The result is a tight community of vendors, each with outstanding customer service and even more special food.

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