The Plate: September 2014

That one thing they should never take off the menu.

September 1, 2014

Issue 8: September/October 2014The Plate
Seared Fig Tartine

Seared Fig Tartine at The Coronet

Seared Fig Tartine

The Coronet

There’s something about cheese on toast that comforts. Comfort gets classy when it comes with seared figs, aged goat cheese, bacon, and house-made red onion jam. $10.50.
402 E. Ninth St.

Moqueca de Peixe at Contigo Comida Latina

Moqueca de Peixe at Contigo Comida Latina

Moqueca de Peixe

Contigo Comida Latina

This traditional seafood stew from Brazil’s Bahia region comes with a blend of Old and New World flavors. Tomatoes, sweet potatoes, cilantro, coconut milk, peppers, seafood, and rice come stewed and simmered into the perfect union. $18.
1745 E. River Road

Chicken Tacos at The B Line

Chicken Tacos at The B Line

Chicken Tacos

The B Line

We’re in a taco town, and everyone has their favorite joint. Consider a ride on the B Line for your next fix. Grilled chicken, chopped tomato, and jack cheese on soft flour tortillas topped with chimichurri sauce. Served with rice and beans. $9.95.
621 N. Fourth Ave.

Chicken Tacos

Charcuterie Plate at Proper

Charcuterie Plate

Proper Tucson

The proper plate for nibbles—changes seasonally. Brandy poached apricots, black mission figs, smoked loin and coppa from the University of Arizona, Saucisson Sec sausage, Black Mesa Ranch “dutchess” aged goat cheese, black pepper, and parmesan lavosh. $15.
300 E. Congress St.


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