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Reds Restaurant Restaurant Review: Tucson native Ron Moler offers gourmet twists on American comfort classics at Reds. The menu changes seasonally but always complements the handsome, comfortably designed atmosphere with a wood-burning brick oven that serves as a focal point for the exhibition kitchen. At breakfast, enjoy traditional fare like eggs Benedict along with Southwest favorites such as huevos rancheros. Lunch features sandwiches: a deluxe ham and Gruyère, and grilled tri tip steak with jalapeño Jack cheese, thyme jus and creamed horseradish. At dinner, the menu boasts scallop tacos and grilled rib-eye with rosemary jus and fresh vegetables. Other treats include the mac ‘n’ cheese skillet appetizer with Vermont aged cheddar, ham and roasted jalapeño; fried chicken rubbed with herbs and spices, served with mashed potatoes and gravy; and moist braised short ribs slow-cooked in a red wine jus accompanied by creamy polenta. Live entertainment complements the flavors of your feast Tuesday through Saturday.