Tucson, AZ became the first UNESCO City of Gastronomy in 2015, and for good reason. Paying homage to authentic flavors, innovative preparations and a genuine sense of community, Tucson offers a truly special culinary scene. Credited with helping to bring a national focus to the desert city, Chef Tyler Fenton tirelessly works towards honoring that distinction. BATA, located near Downtown Tucson, hits all the right notes: from ambience to service, libations to fare.
Inspired by seasonal ingredients, Chef Fenton prolongs ingredients with pickling and preservation methods. Also following a 400-mile rule, which allows for ingredients to be sourced as far as the coast, the vegetable-forward menu will have even the heartiest of meat-eater enjoying appetizers and entrees with gusto. With every dish touched by fire, the bounty of Tucson’s agricultural history can be tasted in every bite. Not to be missed: the malawach house-made bread (which has been on the menu since the beginning and likely will start protests in the streets if ever taken off.) Ever-changing, the menu focuses on what ingredients are best on any given day, making for a unique experience every time you dine at BATA.
Cooking their food over an oak-fueled fire, the ambience of the space mirrors the warmth. Exposed brick and wood textures accentuate the mission of the space, and downstairs the barbata bar is a chic space, perfect for enjoying a creatively crafted cocktail. Service at BATA is also exceptional, my server Roxanna not only friendly and endearing, but extremely knowledgeable about the menu, processes of the chefs, and showcased ingredients. A waltz of well-timed and finely-tuned service pirouetted through the dining room, with each detail attended to with precision.
At the helm of Fenton Family Restaurants, which include several other concepts, Chef Tyler Fenton is alongside his brother Zach Fenton (CFO) and sister Courtney Fenton (Director of Operations). A family affair that has elevated the culinary scene of Tucson, I cannot suggest BATA more greatly. It’s simply a must while visiting the city. For reservations, visit www.batatucson.com.
Chef Tyler Fenton studied under one of Arizona's most prominent and respected Chefs, Daniel Scordato of Vivace.
Fresh ingredients are meticulously sourced and utilized in dishes.
Elegant preparations for each dish.
A beef tartare with locally sourced meat.
The Malawach with labne is exceptional and a fan favorite.
Artful presentations of appetizers and entrees.
An ever-changing menu means new delights every visit to BATA.
Creative (and delicious!) cocktails pepper the menu.
The oak-fueled fire at BATA.
Duck breasts being smoked and cured.
The interior of BATA is just as warming as the food, elegant yet approachable.
