Restaurants near Kennedy Lake Arizona

We enjoyed everything, the friendly service, delicious dishes, ambience, and the fact that the restrooms were clean as well. It was a very nice family chew & chat. I rated the value “fair” because we ran about $100 for the 3 of us, could have been a little less for brunch, but I get it. It was “fair”. Well done and we’ll be back.

Fish and chips were the best I have had in a long time. My wife had the pesto pasta and it was amazing. The cocktails were very good as well and priced below most places! We were glad we ate inside as the outside was unbearable with disc rap. It was only mildly annoying inside.

Our waitress was amazingly attentive and after learning we did not drink alcohol, she brought us a sparkling green tea sencha to try. It was an amazing palette cleanser between each course, while also offering a yummy non alcoholic drink. Our first appetizer was the fermented potato roll that paired perfectly with their salted cultured butter. The winter green salad was refreshing, while also integrating a rich taste from the cured egg yolk and a nice dusting of bread crumbs. The beef carpaccio partnered with Xo sauce and spicy aioli complemented the soft beef greatly. The black cod draped in a jalapeño piri piri was absolutely decadent. The cod was buttery and fell apart at the touch of the fork, and is paired with soft yet crisp sunchokes and beets. Our final main course was the Vera Ranch steak perfectly cooked, matched with a charred onion soubise, potatoes, and a vibrant chimmichurri. We finished the night with the shiitake-caramel ice cream with homemade sprinkles. Bata provided an elegant but welcoming atmosphere.

The ricotta toast is still one of our very favorite dishes in Tucson! My rigatoni was equally delicious, great dinner!

The Black tea old fashioned and chiltepin cobbler cocktails were delicious, as was the Yuzu Yellowtail crudo. The spice / heat level was perfect and not overwhelming. Salmon sashimi was fresh. We also enjoyed tuna and eel nigiri, salmon asparagus roll, seaweed salad and mochi ice cream for dessert. Highly recommend Obon!