The Plate: September/October 2017

The one dish they should never take off the menu.

September 7, 2017

Issue 26: September/October 2017The Plate

Fat Noodle’s House Ramen.

House Ramen

Fat Noodle

House-made White Sonora Wheat ramen noodles, slaw, honey sesame park loin, shiitake mushrooms, soft boiled egg, green onions, Fat sauce, scallions, and Dashi in a 10-hour broth. $10.
Facebook.com/TucsonFatNoodle


 

Commoner and Co.’s Scallops.

Scallops

Commoner and Co.

Pan-seared scallops served over cauliflower purée with roasted cauliflower and root vegetable chips, topped with citrus calabrian gremolata. $29
6960 E. Sunrise Drive


 

Graze’s Double Grass Fed Burger.

Graze Double Grass Fed Burger

Graze Premium Burgers

Two 1/4-pound Double Check Ranch grass-fed beef patties on a brioche bun with tomatoes, lettuce, red onion, American cheese, and Graze sauce. $9.75
2721 E. Speedway Blvd.


 

Roma Imports’ Prosciutto Caprese.

The Prosciutto Caprese

Roma Imports

Slices of fresh mozzarella layered with juicy red tomatoes, topped with ribbons of fresh basil and plenty of thinly sliced prosciutto. Served with balsamic vinaigrette. $8.50
627 S. Vine Ave.







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