WWhen the idea for Redbird Scratch Kitchen + Bar was born, those involved had several goals in mind. It's all about cooking food with love and providing a warm welcome, all in a modern, vibrant environment.
“We have been running the restaurant for the past 12-plus years,” said Sergio Pinon, general manager and bar program director.
“We were running a fine-dining restaurant, a steakhouse, but we wanted to offer something a little more relaxed, something that we could execute and that everyone would love.”
Initially considering a sports bar, the partners pivoted to a “realistic concept.” Red Bird aims to bridge the gap between sports bars, upscale casual restaurants, and family restaurants, all with a focus on quality and service.
Located at 6444 N. Oracle Road in Tucson (northeast corner of Oracle and Orange Grove roads), Redbird prides itself on using quality, locally sourced ingredients. Regal Crest Farms uses ethically raised, free-range chicken in dishes like pollo asado (grilled chicken marinated in mojo, cilantro-lime crema, pico de gallo, cotija cheese, cilantro, $5 per taco) It offers. or Crispy Nashville Arizona Chicken (Nashville hot sauce, garlic guajillo mayo, cabbage slaw, dill pickles, $14).
Frites Street serves waffle fries made with Wilcox-grown Kennebec potatoes. Mendez Bakery & Tortillas supplies the ingredients for “Pan Virginia” buns and corn tortillas. Those who prefer handcrafted hot and cold teas and fresh premium roasted coffee beans will enjoy drinks courtesy of Maya Tea Company and Presta His Coffee Roasters. Linda Tortillas offers fresh, handmade flour tortillas.
(Tom Reid/Contributor)
Sergio Pinon with nachos stuffed with eloto.
“The waffle fries are the attention-grabbing side,” he said. “We create cool and unique dishes using chicken wings.”
The elot wings, for example, are piled high with roasted street corn, roasted chiles, candied peppers, cilantro-lime crema, Tagine sprinkles, and whole roasted Fresno peppers ($21).
“There's something different,” Pinon said.
Classic buffalo wings served with traditional sauce, blue cheese crumble, sautéed celery and carrots, ranch drizzle, and crispy ranch breadcrumbs ($17).
“They take the typical buffalo wings to the next level,” he said. “We mix everything with homemade buffalo sauce. It's unique, still classic, but creative.”
The most popular dish is the “Die in Your Sleep” 3×3 burger, which includes three burger patties, two thick-sliced bacon strips, roasted green chiles, soft butter onions, American cheese, redbird sauce, and triple cheese sauce. .
“It's food for your soul,” Pinon said with a laugh. “After eating a hamburger, you definitely want to take a nap. They're all juicy.”
Redbird takes the same approach with its bar program, which features a variety of craft cocktails, eight beers on tap, and a wine list.
Pinon was quick to add that Redbird, which opened Dec. 11, is 100% locally owned and run by all first-time business owners and restaurateurs.
“It's a different feeling to do our own thing,” Pinon said. “We can do what we want, but at the same time it was a learning experience. That's what you're working on, but to be honest, it feels cool.”
Originally from Mexico City, Pinon has been working in restaurants since he was 14, when he worked at a drive-thru window as a “small part-time job.” Flowing He landed his first management job within five years, right after graduating from Wells High School.
He worked at a series of national chains before moving to Redbird.
(Tom Reid/Contributor)
“Die in Your Sleep” 3×3 Burger
Tucson native Rory Martin is executive chef. His first restaurant job was at Mr. An's on Oracle when he was 12 years old. He quickly fell in love with the industry's fast-paced, high-energy environment.
A year later, he began a 17-year career at a national high-end steakhouse, where he fell in love with the kitchen. After struggling through the Arizona Culinary Institute in Scottsdale, he became head chef at the Tucson location and eventually a regional chef, traveling the country to help open new restaurants and train kitchen staff. did.
Having struck up a friendship with Pinon, the managing partner of the Tucson store, they discussed the Red Bird concept.
Chicago-born managing partner John Prude is Redbird's sous chef and manager. He met Martin and Pinon at an upscale national steakhouse.
(Tom Reid/Contributor)
steam smoked manhattan
Redbird Scratch Kitchen + Bar, originally Swensen's and then Sullivan's Eatery & Creamery, closed in June 2022. The partners thought it needed a makeover. They hired local architect Vince Catalano and worked with interior designers Megan Niblett, Thomas McCarthy, and Alba Reyes.
The completely renovated Redbird Scratch Kitchen + Bar features new windows and doors (including two garage doors that open during pleasant weather), a patio, an arched bar, a cocktail lounge, and a Thomas McCarthy-designed It features a mural painted by artist Brady Fellows.
“We're trying to provide a fun, modern environment,” Pinon said. “We wanted the interior to be modern, inviting, fun and inviting.”
