Also from Bluefin’s kitchen is a new autumn/winter menu featuring vegetable lentil soup, sautéed shrimp rigatoni, grilled Scottish salmon and braised lamb shank dishes.
And Bluefin appears to be one of the first local restaurants publicizing a fall gift card promotion. Through Dec. 15, you’ll receive a bonus $10 card with the purchase of a $50 gift card.
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Veterans and slow food
On Veterans Day Nov. 11, which is a Wednesday this year, Maynards Market has teamed up with Slow Food Tucson and the Santa Cruz Heritage Alliance for a multi-course fall farmers dinner. The dinner is $75 per person (plus tax but includes wine and a gratuity). Seating is being limited to 30 guests. The evening starts with salsa tasting from 5 p.m. to 6 p.m. followed by dinner.
In honor of Veterans Day, the dinner will feature American classics re-created by Maynards Executive Chef Addam Buzzaline. Each course will feature a dish representative of a region that houses some of our country’s largest military bases.
• Maynards Market, 400 N. Toole Ave. in the Historic Depot — www.maynardsmarkettucson.com/ — (520) 545-0577
Sign up for deals
As much as I try to keep tabs on the dining deals that can be had, some restaurateurs are offering deals that require an immediate call to action. Without enough advance warning I can’t include them in this column. That’s why I suggest you sign up for your favorite restaurant’s e-mail blasts.
Two prime examples from just last week came from Zivaz Mexican Bistro and McMahon’s Prime Steakhouse.
Zivaz, 4590 E. Broadway, was offering a $50 bonus with the purchase of a $100 gift card. And McMahon’s, 2959 N. Swan Road, was celebrating its 11th anniversary over the weekend offering a choice of either filet mignon or prime rib for just $11. The offer was sent out late Monday and was good for just three days, Friday through Sunday.
Restaurants are offering some incredible specials. It’s worth getting out for them.
Contact Michael Luria at mjluria@gmail.com. Meals & Entertainment appears weekly in Inside Tucson Business.








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