Walking through the doors of BATA in Tucson is entering a culinary sanctuary where modern minimalism meets rustic tradition, all while honoring the art of pioneering, foraging, and sourcing local ingredients. Here, design and culinary craftsmanship sing in perfect harmony.
But first, cocktails. Before dinner, head downstairs to Barbata for culinary delights in a glass. The bar is set to launch an exciting new menu, and there are two standout cocktails you won’t want to miss: Broken Column and Wild Danimal. Inspired by the hauntingly beautiful 1944 painting by Frida Kahlo, Barbata’s new libation, the Broken Column, is a delicate balance of flavors that come together with grace and strength. Then there’s the Wild Danimal, which is all fun and lightheartedness, offering a playful twist on a yogurt smoothie for the 21-plus crowd. Smooth and refreshing, it’s a drink that evokes the nostalgia of childhood, but with a grown-up, spirited edge that’s impossible not to love.
Once you’ve enjoyed these liquid delights, it’s time to step into the next chapter of your evening. Head upstairs for the main event. At the heart of BATA Tucson’s culinary experience is the oak-fueled fire. It isn’t just a method of cooking; it’s a central character in the story that BATA tells. Every dish that comes out of the kitchen has been touched by the flames, from the smoky char on vegetables to the perfectly seared pork and fish.
At BATA Tucson, part of the allure is the ever-changing nature of the menu, which is largely focused on vegetables and rotating proteins. The dishes you encounter on one visit may not be available the next, and that’s all part of the adventure. The menu evolves daily, reflecting the rhythms of the seasons and the bounty of local farms. SouthWinds Farm and Pivot Produce provide fresh, organic ingredients that serve as the foundation of each dish, while the proteins, sourced from E & R Pork and Top Knot Farms, are treated with reverence.
To complement the savory bites at BATA Tucson, indulge in the expertly crafted cocktails from their upstairs bar. One standout is the Bigelow Martini, a concoction of gin, dry vermouth, fino sherry, and seasonal bitters. The true star of this martini is the labneh-stuffed olive. Unlike the typical steakhouse martini with its rough-handled blue cheese-stuffed olives, BATA pipes rich creamy labneh into the olive resulting in a briny cloud of sheer delish bliss.
BATA is an experience for the best of what Tucson has to offer, in both flavor and atmosphere. From the vegetables that speak to the local landscape to the proteins that reflect the region’s agricultural practices, every plate is a reflection of Tucson’s rich culinary heritage. The atmosphere is relaxed yet vibrant, creating the perfect setting for discovering new flavors, exchanging stories, and savoring each dish together. It’s a place where every bite sparkes curiosity and a deeper appreciation for the culinary journey.
For more information, visit www.batatucson.com.
35 E Toole Ave.
Tucson, AZ 85701