BATA Tucson

BATA Tucson Bata is a restaurant designed to celebrate the best our region has to offer. Our ever changing menu

Humble ingredients farmed in ArizonaKissed by fire and smokeCome in and join us for dinner
05/28/2026

Humble ingredients farmed in Arizona
Kissed by fire and smoke
Come in and join us for dinner

Join us for the return of our summer supper club!Every Thursday, starting May 28th, we’ll be serving a prix fixe menu sh...
05/22/2026

Join us for the return of our summer supper club!
Every Thursday, starting May 28th, we’ll be serving a prix fixe menu showcasing our incredible farmers and produce. You’ll get a starter, an entree and dessert, plus some snacks to start.
All seating is at communal tables, so come meet some new friends, try some new food and break bread together! Snacks and drinks at 6, first course at 6:45. Get here early for an aperitif and meet your neighbors, or come at 6:30 for dinner.
We’ll have some cool bottles of wine at a special supper club price, and maybe some special guests from our local farms and ranches!

Reservations will be available one week in advance, and are limited to 26 seats. They book up fast, so dont miss out!
book thru the link in our bio

*Due to the nature of this menu, we will have a vegetarian alternative available but cannot accomidate any other dietary preferences or allergies. Sorry! Our dining room will be open for regular menu service

*Price excludes tax and gratuity

Two new dishes hitting the menu today A tranquil little seared albacore, lightly smoked kale, some fermented daikon, and...
05/22/2026

Two new dishes hitting the menu today

A tranquil little seared albacore, lightly smoked kale, some fermented daikon, and this light aguachile seasoned with chiltepin and kale juice

Also a nice tartlet using some wheat bran, on an unctuous bed of lardo and ricotta, a little sliver of guanciale, and a dollop of fermented peaches to finish it all off.
Come check it out
Ciao!

Couple of new desserts coming inA little sorrel and Vermentino sorbet, with some lovely Meyer Lemon granita(courtesy of ...
05/17/2026

Couple of new desserts coming in
A little sorrel and Vermentino sorbet, with some lovely Meyer Lemon granita(courtesy of .fenton lemon trees)

Also a funky smoked squash gelato, with some sumac meringue, and mulberries. With a little pop of some smoked squash katsuobushi to finish it off

Rich, punchy, and robust with young garlic. Olive oil poached halibut, lightly smoked over the fire, draped with a decad...
05/07/2026

Rich, punchy, and robust with young garlic. Olive oil poached halibut, lightly smoked over the fire, draped with a decadent fumet, mounted with butter and a medley of spring herbs. Accompanied by radicchio caramelized with a bit of preserved citrus and an amino made from our whey.

Grilled Lion’s mane mushrooms from , glazed with red wine, piloncillo, and miso. Little pops of mushroom conserva, atop a lovely bed of a spicy satay sauce with a touch of toasted fig leaves for a lovely finish.

See you in for dinner this week! Reservations in bio, or walk-ins available as well.

✨Available this weekend upstairs or in “Seville Margarita - Don Fulano Blanco Tequila, lacto-fermented Seville orange t...
04/09/2026

✨Available this weekend upstairs or in

“Seville Margarita - Don Fulano Blanco Tequila, lacto-fermented Seville orange triple sec, lime, chiltepin, house “tajin”

In collaboration with and Don Fulano Tequila, we have a special cocktail for you this weekend! This is a blend of exquisite tequila from one of the last family owned tequila producers, and a fermented Seville orange triple sec from citrus grown at . Salty, sweet, a little spicy, and oh so refreshing. Come try one!

Located in the kitchen is our “idea wall” where the team collaborates to brainstorm new dishes, projects, and ways to co...
02/19/2026

Located in the kitchen is our “idea wall” where the team collaborates to brainstorm new dishes, projects, and ways to constantly evolve and do better.

With an ever changing variety of local produce and protein, our kitchen team is constantly thinking of new ways to prepare and honor these ingredients

Hope to see you soon!

The colors of winter here at Bata!Grilled whey braised cabbage tossed in a whey caramel covered in a bright green curry ...
01/16/2026

The colors of winter here at Bata!

Grilled whey braised cabbage tossed in a whey caramel covered in a bright green curry sauce and lots of herbs.

E+R pork belly with parsnips and polenta topped with pickled onions and carrots.

The colors of winter here at Bata. Pictured above are some delicious additions to our menu.E+R pork belly with parsnips ...
01/16/2026

The colors of winter here at Bata. Pictured above are some delicious additions to our menu.

E+R pork belly with parsnips and polenta topped with pickled onions and carrots.

Grilled whey braised cabbage tossed in a whey caramel covered in a bright green curry sauce and lots of herbs.

If you’ve joined us for dinner in the past weeks you might have seen our lovely hanging quince. While they are a festive...
01/02/2026

If you’ve joined us for dinner in the past weeks you might have seen our lovely hanging quince. While they are a festive decoration, they’re also being prepared for the menu!

Hoshigaki is a centuries-old traditional Japanese preparation of sun dried persimmons. This method was developed to help preserve the fruit so they can be enjoyed through the winter season. We got some lovely quince from and wanted to see if this method could be applied to local produce.

The second video is of our sous chef, Mauricio, meticulously massaging each quince, as he does every night, to prepare them. This keeps the fruit from hardening, softens the interior and helps concentrate and bring the sugars to the surface. We are excited for you to try them soon!

Address

35 E. Toole Avenue
Tucson, AZ
85701

Opening Hours

Wednesday 5pm - 9pm
Thursday 5pm - 9pm
Friday 5pm - 10pm
Saturday 5pm - 10pm
Sunday 5pm - 9pm

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