Restaurants near Santa Rita Park

Dined here for a special occasion, which was acknowledged by our server! She was knowledgeable and attentive, and made some nice recommendations on the menu. We enjoyed our cocktail, wine, the grilled squash salad, pork chop and shrimp-in-broth entrees, and fabulous dark chocolate ganache dessert—if you are a chocolate lover, don’t miss that! Delicious and flavorful meal, quieter atmosphere than expected based on reataurant photos, and great service. And open on Sunday night, which quite a few Tucson restaurants are not.

We enjoyed everything, the friendly service, delicious dishes, ambience, and the fact that the restrooms were clean as well. It was a very nice family chew & chat. I rated the value “fair” because we ran about $100 for the 3 of us, could have been a little less for brunch, but I get it. It was “fair”. Well done and we’ll be back.

Fish and chips were the best I have had in a long time. My wife had the pesto pasta and it was amazing. The cocktails were very good as well and priced below most places! We were glad we ate inside as the outside was unbearable with disc rap. It was only mildly annoying inside.

Everything came out in a timely manner, my mom and I got our drinks at the same time and it was really nice. They didn’t have the original dish that I had ordered but I was suggested a few different options and I went with the fired chicken which I had before and the manager took care of the mixup. I love coming here with my family just know when you go in the evening hours there may be some live music which definitely adds to the noise. But everything is always so good!

Our waitress was amazingly attentive and after learning we did not drink alcohol, she brought us a sparkling green tea sencha to try. It was an amazing palette cleanser between each course, while also offering a yummy non alcoholic drink. Our first appetizer was the fermented potato roll that paired perfectly with their salted cultured butter. The winter green salad was refreshing, while also integrating a rich taste from the cured egg yolk and a nice dusting of bread crumbs. The beef carpaccio partnered with Xo sauce and spicy aioli complemented the soft beef greatly. The black cod draped in a jalapeño piri piri was absolutely decadent. The cod was buttery and fell apart at the touch of the fork, and is paired with soft yet crisp sunchokes and beets. Our final main course was the Vera Ranch steak perfectly cooked, matched with a charred onion soubise, potatoes, and a vibrant chimmichurri. We finished the night with the shiitake-caramel ice cream with homemade sprinkles. Bata provided an elegant but welcoming atmosphere.