The Plate: March/April 2016

The one thing they should never take off the menu.

March 7, 2016

Issue 17: March/April 2016The Plate
Primo's Pork Saltimbocca

Primo’s Pork Saltimbocca

Niman Ranch Pork Saltimbocca

Primo

Located at the J.W. Marriott Tucson Starr Pass Resort & Spa, this is a meal with a view. The Niman Ranch pork comes with roasted garlic mashed potatoes, spinach, prosciutto, and mushroom sage jus. $33.

3800 W. Starr Pass Blvd.

La Botana Fresco Grill & Cantina's Chicharrón Verde

La Botana Fresco Grill & Cantina’s Chicharrón Verde

Chicharrón Verde

La Botana Fresco Grill & Cantina

You’ve got a lot of options when build your own burrito at La Botana, but the chicharrón verde is not to be missed. Pork cracklings with green salsa, wrapped in a nearly translucent tortilla? Sí, por favor. $7.50

3200 N. First Ave.

Reilly Craft Pizza and Drink's Brussels Sprouts

Reilly Craft Pizza and Drink’s Brussels Sprouts

Brussels Sprouts

Reilly Craft Pizza and Drink

Yes, Brussels sprouts—the team at Reilly transforms these humble vegetables into a side worthy of celebration. Cooked in sherry vinegar and house hot sauce and topped with pecan brittle crumbs. $7

101 E. Pennington St.

Downtown Kitchen + Cocktails' Vegetables Travel the Silk Road

Downtown Kitchen + Cocktails’ Vegetables Travel the Silk Road

Vegetables Travel the Silk Road

Downtown Kitchen + Cocktails

This Moroccan roasted cauliflower steak comes with eggplant, butternut squash, red peppers, tomatoes, chickpeas, and mint ragout, with Israeli couscous, goat cheese, pomegranates, and an herb tahini sauce. $19

135 S. Sixth Ave.







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