Flying V Restaurant at Loews Ventana Canyon Resort is set to welcome diners back on February 20, 2026, following a two-month renovation that reimagines the restaurant’s dining experience while honoring its legacy in Tucson’s culinary scene. The reopening introduces a refreshed interior, revamped menu, expanded outdoor patio, and a new private dining space.
Long celebrated for its inventive Southwest flavors and canyon views, Flying V now features modern furnishings in warm, neutral tones inspired by the desert landscape, accented with lush greenery. The expanded patio offers a mix of dining tables and lounge seating perfect for sunset views over the Catalina Foothills, while the new private dining space provides an intimate setting for special events.
“We’re incredibly excited to reintroduce Flying V Restaurant and welcome the community back through our doors,” Director of Food & Beverage Ken Harvey said. “This renovation is a renewed commitment to the guest experience. Our hope is that every visit feels memorable, whether guests are savoring the region’s best flavors, taking in sunsets, celebrating a special occasion, or simply enjoying the canyon and desert landscape.”
Helmed by Executive Chef Ryan Clark and Chef de Cuisine Tyler Lapotosky, the menu highlights the bounty of Southern Arizona with locally sourced ingredients, mesquite-fired flavors, and Spanish and Mexican influences. “By working closely with local farmers and purveyors, we’re proud to showcase seasonal dishes that are not only fresh and flavorful but also support the culinary community that inspires us,” Chef Clark said.
The menu balances classics with exciting new offerings, including an expanded selection of raw and small plates such as hamachi crudo, spicy tuna with crispy puffed rice, and salmon and tuna seaweed cones finished with crème fraîche and caviar.
Pasta dishes include Southwest-inspired vodka rigatoni and handmade cavatelli with dry-aged beef short rib sugo. Entrées feature premium cuts like filet mignon, New York strip, and ribeye. Elevated guacamole offerings can be customized with roasted bone marrow, mezcal-compressed pineapple, caviar, and more, while seasonal chef-driven options include vegetarian, vegan, gluten-free, and dairy-free dishes.
Desserts are indulgent and playful, from cast-iron apple crisp to eight-layer heirloom carrot cake and a toasted s’mores sundae. A dedicated bar menu offers shareable bites such as Wagyu ranch burger and tacos filled with guajillo-braised beef, al pastor pork, or honeynut squash carnitas, complemented by inventive cocktails inspired by local flavors and the Southwest.
Flying V’s refreshed identity pays homage to its namesake, Tucson’s historic Flying V Ranch, which operated as a guest ranch nearly a century ago. The updated branding and logo honor the ranch’s spirit while reflecting the restaurant’s evolution as a destination within a destination. Learn more at loewshotels.com.
