If you're looking for high-brow, high-price-tag dining, then you won't be eating at Yanni's The Little Greek.
A traditional dinner platter at Yanni's The Little Greek: gyro, chicken souvlaki, Greek salad, rice pilaf and pita bread ($12.95). Bring cash or a checkbook - Yanni's doesn't accept credit cards.
Yanni Kranis brings out an order during dinner rush at Yanni's The Little Greek. Kranis and son Ryan have run the eastside restaurant for about a year.
The intimate interior is comfy, bathed in white and blue with framed photos of Greece and mini capiz shell chandeliers.
Lamb shanks are seared and braised with tomatoes, onions and spices at J&J It's Greek to Me restaurant.
New owner and chef Jimmy Pastore serves up several Greek dishes at J&J It's Greek to Me restaurant in Catalina. Traditional dishes are about $15, while appetizers start at $4.50.
Photos of 1930s-era New York streets decorate Dominick's Real Italian restaurant, 8330 N. Thornydale Road. The owners sought menu advice from relatives in New York and Italy.
Today the much-anticipated Saint House Rum Bar opens downtown, one of several new ethnic restaurants that Tucson welcomed over the summer.
Pancakes are the quintessential weekend breakfast food.
Virginia "Ginny" Wooters, executive chef at both The Abbey and Jax Kitchen.
"I'm so thrilled with it," says Joe Hess, owner of Ausperitea, of his experiments with fruit infusions for tea. Here he demonstrates how he mixes up his peach-apricot herbal tea with cantaloupe infusion.
Hess' daughter, Angelika, 2, especially enjoys any infused tea that's "really pretty," i.e., red or blue.
Mikewati Hess watches her daughter Angelika, 2, play with a hat at Acacia Real Food & Cocktails, 3001 E. Skyline Drive, as Joe Hess experimented with fruit infusions.
Most people associate comfort food with hearty, stick-to-your-ribs dishes.
Sbarro pizzeria plans 2nd spot at Tucson Mall
The tuna tartare, a plate of ahi tuna, mixed with toasted sesame seeds and shallots and topped with sliced avocado, stands out at Dante's Fire, 2526 E. Grant Road.
Server Simon Allen tends to customers. Dante's Fire opened up the space, extending the bar into the dining area.
The Parpadella Diablo is a plate of thick pasta noodles with large chunks of chorizo and crab. In the background, owner and owner-general manager Jon Tuck serves drinks.