Maynards Kitchen Reopens in Downtown Tucson

After undergoing a summer refresh, Maynards Kitchen has reopened at 400 N. Toole Ave. next to the historic train depot in Downtown Tucson. The restaurant and recently reopened market are now under the expert guidance of Chef Nick Creamer, a native Tucsonan, and his talented culinary team.

Moving away from the traditional head chef model, Creamer will work with a “culinary collective” group of top chefs and the unique talents and perspective they each bring to the table. His extensive background includes specialties in classic French, Sonoran, and American cuisine, as well a variety of regional styles. Alongside him in the collective are Chef Wyatt Carizzosa, a gastronomic science expert who works with the chemistry of each dish to enhance its subtle flavors; Chef Efrain Vasquez, a no-nonsense East Coaster who puts his heart and soul into every plate with results that must be tasted to be believed, and Chef Emily Stengel, a pastry chef with a passion and joy for sweets that you can literally taste in her dessert creations.

Maynards menu will feature upscale comfort food made with the highest quality ingredients like the Forbes Meat Company Ribeye, with Potatoes gratin, Grilled Green beans, Chimichurri Compound Butter; the Mezcal, Lime and Chili Marinated Sea Bass with Fingerling Potatoes, Sautéed Garlic Kale and a Tepache Glaze and dessert creations like Thai Tea Strawberry Shortcake. 

Guests can expect a special experience as they dine in Maynards’ stylish and comfortable dining room with views of the herb garden, the patio, and the trains passing by. Dining is also available on the patio. “Good food is an important part of life’ says Rebecca Hanley, Hotel Congress proprietor. “We look forward to sharing this wonderful new menu and kitchen concept with Tucson.”

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