{"id":29996,"date":"2025-10-22T13:09:53","date_gmt":"2025-10-22T20:09:53","guid":{"rendered":"https:\/\/www.arizonafoothillsmagazine.com\/taste\/?p=29996"},"modified":"2025-10-22T13:10:02","modified_gmt":"2025-10-22T20:10:02","slug":"ursa-now-open-in-tucson","status":"publish","type":"post","link":"https:\/\/www.arizonafoothillsmagazine.com\/taste\/phoenix-food-and-restaurant-news\/ursa-now-open-in-tucson","title":{"rendered":"Ursa Now Open in Tucson"},"content":{"rendered":"\n<p>Tucson\u2019s culinary landscape gained a new addition with the opening of <strong><a href=\"https:\/\/ursadesert.com\/\">Ursa<\/a><\/strong>, a fine dining restaurant from acclaimed chef <strong>Aaron Lopez<\/strong>, whose vision celebrates the enduring abundance of the Southwest desert. Ursa offers an immersive tasting menu rooted in the land, culture, and flavors of the Sonoran Desert. <\/p>\n\n\n\n<p>Ursa\u2019s debut marks a personal milestone for Lopez and his wife and partner, June, who relocated to Tucson earlier this year to pursue a dream of building something deeply connected to place.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><a href=\"https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2025\/10\/22130416\/20251004-FUJI4127.jpg\"><img  loading=\"lazy\"  decoding=\"async\"  width=\"1024\"  height=\"768\"  src=\"data:image\/png;base64,iVBORw0KGgoAAAANSUhEUgAAAAEAAAABAQMAAAAl21bKAAAAA1BMVEUAAP+KeNJXAAAAAXRSTlMAQObYZgAAAAlwSFlzAAAOxAAADsQBlSsOGwAAAApJREFUCNdjYAAAAAIAAeIhvDMAAAAASUVORK5CYII=\"  alt=\"\"  class=\"wp-image-30000 pk-lazyload\"  data-pk-sizes=\"auto\"  data-ls-sizes=\"auto, (max-width: 1024px) 100vw, 1024px\"  data-pk-src=\"https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2025\/10\/22130416\/20251004-FUJI4127-1024x768.jpg\"  data-pk-srcset=\"https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2025\/10\/22130416\/20251004-FUJI4127-1024x768.jpg 1024w, https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2025\/10\/22130416\/20251004-FUJI4127-300x225.jpg 300w, https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2025\/10\/22130416\/20251004-FUJI4127-768x576.jpg 768w, https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2025\/10\/22130416\/20251004-FUJI4127-200x150.jpg 200w, https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2025\/10\/22130416\/20251004-FUJI4127-260x195.jpg 260w, https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2025\/10\/22130416\/20251004-FUJI4127-380x285.jpg 380w, https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2025\/10\/22130416\/20251004-FUJI4127-800x600.jpg 800w, https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2025\/10\/22130416\/20251004-FUJI4127-1160x870.jpg 1160w, https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2025\/10\/22130416\/20251004-FUJI4127-80x60.jpg 80w, https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2025\/10\/22130416\/20251004-FUJI4127.jpg 1500w\" ><\/a><figcaption class=\"wp-element-caption\">Images courtesy of Ursa<\/figcaption><\/figure>\n\n\n\n<p>\u201cJune and I have been touched by how welcoming the community has been,\u201d Lopez said. \u201cBuilding relationships with foragers and learning about the region\u2019s food systems has been the fuel to bring Ursa to life. We\u2019re incredibly grateful to call Tucson home and can\u2019t wait to share Ursa with this beautiful community.\u201d<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><a href=\"https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2025\/10\/22130354\/20251004-FUJI4386.jpg\"><img  loading=\"lazy\"  decoding=\"async\"  width=\"1024\"  height=\"709\"  src=\"data:image\/png;base64,iVBORw0KGgoAAAANSUhEUgAAAAEAAAABAQMAAAAl21bKAAAAA1BMVEUAAP+KeNJXAAAAAXRSTlMAQObYZgAAAAlwSFlzAAAOxAAADsQBlSsOGwAAAApJREFUCNdjYAAAAAIAAeIhvDMAAAAASUVORK5CYII=\"  alt=\"\"  class=\"wp-image-29997 pk-lazyload\"  data-pk-sizes=\"auto\"  data-ls-sizes=\"auto, (max-width: 1024px) 100vw, 1024px\"  data-pk-src=\"https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2025\/10\/22130354\/20251004-FUJI4386-1024x709.jpg\"  data-pk-srcset=\"https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2025\/10\/22130354\/20251004-FUJI4386-1024x709.jpg 1024w, https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2025\/10\/22130354\/20251004-FUJI4386-300x208.jpg 300w, https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2025\/10\/22130354\/20251004-FUJI4386-768x532.jpg 768w, https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2025\/10\/22130354\/20251004-FUJI4386-380x263.jpg 380w, https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2025\/10\/22130354\/20251004-FUJI4386-800x554.jpg 800w, https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2025\/10\/22130354\/20251004-FUJI4386-1160x803.jpg 1160w, https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2025\/10\/22130354\/20251004-FUJI4386-80x55.jpg 80w, https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2025\/10\/22130354\/20251004-FUJI4386.jpg 1500w\" ><\/a><\/figure>\n\n\n\n<p>The multi-course tasting menu, priced at <strong>$170 for 10 to 12 courses<\/strong>, brings together refined technique and rustic tradition centered around the desert\u2019s overlooked ingredients. A <strong>five-course prix fixe menu ($75)<\/strong> and a limited <strong>\u00e0 la carte bar menu<\/strong> are also available.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><a href=\"https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2025\/10\/22130358\/20251004-FUJI4270.jpg\"><img  loading=\"lazy\"  decoding=\"async\"  width=\"1024\"  height=\"660\"  src=\"data:image\/png;base64,iVBORw0KGgoAAAANSUhEUgAAAAEAAAABAQMAAAAl21bKAAAAA1BMVEUAAP+KeNJXAAAAAXRSTlMAQObYZgAAAAlwSFlzAAAOxAAADsQBlSsOGwAAAApJREFUCNdjYAAAAAIAAeIhvDMAAAAASUVORK5CYII=\"  alt=\"\"  class=\"wp-image-29998 pk-lazyload\"  data-pk-sizes=\"auto\"  data-ls-sizes=\"auto, (max-width: 1024px) 100vw, 1024px\"  data-pk-src=\"https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2025\/10\/22130358\/20251004-FUJI4270-1024x660.jpg\"  data-pk-srcset=\"https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2025\/10\/22130358\/20251004-FUJI4270-1024x660.jpg 1024w, https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2025\/10\/22130358\/20251004-FUJI4270-300x193.jpg 300w, https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2025\/10\/22130358\/20251004-FUJI4270-768x495.jpg 768w, https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2025\/10\/22130358\/20251004-FUJI4270-380x245.jpg 380w, https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2025\/10\/22130358\/20251004-FUJI4270-800x516.jpg 800w, https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2025\/10\/22130358\/20251004-FUJI4270-1160x748.jpg 1160w, https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2025\/10\/22130358\/20251004-FUJI4270-80x52.jpg 80w, https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2025\/10\/22130358\/20251004-FUJI4270.jpg 1500w\" ><\/a><\/figure>\n\n\n\n<p>Drawing inspiration from the Sonoran ecosystem, Lopez sources ingredients from a network of local foragers, Indigenous farms, and mission gardens. Partners include <strong>Romona Farms<\/strong>, <strong>Native Seed Search<\/strong>, <strong>Broken Arrow Ranch<\/strong>, <strong>Mission Gardens<\/strong>, and other small producers.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><a href=\"https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2025\/10\/22130509\/20251004-FUJI4193.jpg\"><img  loading=\"lazy\"  decoding=\"async\"  width=\"1024\"  height=\"869\"  src=\"data:image\/png;base64,iVBORw0KGgoAAAANSUhEUgAAAAEAAAABAQMAAAAl21bKAAAAA1BMVEUAAP+KeNJXAAAAAXRSTlMAQObYZgAAAAlwSFlzAAAOxAAADsQBlSsOGwAAAApJREFUCNdjYAAAAAIAAeIhvDMAAAAASUVORK5CYII=\"  alt=\"\"  class=\"wp-image-30001 pk-lazyload\"  data-pk-sizes=\"auto\"  data-ls-sizes=\"auto, (max-width: 1024px) 100vw, 1024px\"  data-pk-src=\"https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2025\/10\/22130509\/20251004-FUJI4193-1024x869.jpg\"  data-pk-srcset=\"https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2025\/10\/22130509\/20251004-FUJI4193-1024x869.jpg 1024w, https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2025\/10\/22130509\/20251004-FUJI4193-300x254.jpg 300w, https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2025\/10\/22130509\/20251004-FUJI4193-768x652.jpg 768w, https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2025\/10\/22130509\/20251004-FUJI4193-1536x1303.jpg 1536w, https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2025\/10\/22130509\/20251004-FUJI4193-2048x1737.jpg 2048w, https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2025\/10\/22130509\/20251004-FUJI4193-380x322.jpg 380w, https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2025\/10\/22130509\/20251004-FUJI4193-800x679.jpg 800w, https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2025\/10\/22130509\/20251004-FUJI4193-1160x984.jpg 1160w, https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2025\/10\/22130509\/20251004-FUJI4193-80x68.jpg 80w\" ><\/a><\/figure>\n\n\n\n<p>Lopez\u2019s menu rotates seasonally and may feature fermented cholla buds, mesquite-smoked quail, grilled nopal, or preserved monsoon squash. Many preparations are rooted in primitive methods like fermentation, smoking, and drying, allowing guests to experience the full spectrum of what the region\u2019s culture offers.<\/p>\n\n\n\n<p>\u201cWe felt a tasting menu was the best way to share the story Ursa is trying to convey through these precious ingredients,\u201d Lopez said. \u201cI think this format encourages guests to step outside of their comfort zones and challenge their understanding of desert ingredients.\u201d<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><a href=\"https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2025\/10\/22130401\/night1.jpg\"><img  loading=\"lazy\"  decoding=\"async\"  width=\"1024\"  height=\"768\"  src=\"data:image\/png;base64,iVBORw0KGgoAAAANSUhEUgAAAAEAAAABAQMAAAAl21bKAAAAA1BMVEUAAP+KeNJXAAAAAXRSTlMAQObYZgAAAAlwSFlzAAAOxAAADsQBlSsOGwAAAApJREFUCNdjYAAAAAIAAeIhvDMAAAAASUVORK5CYII=\"  alt=\"\"  class=\"wp-image-29999 pk-lazyload\"  data-pk-sizes=\"auto\"  data-ls-sizes=\"auto, (max-width: 1024px) 100vw, 1024px\"  data-pk-src=\"https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2025\/10\/22130401\/night1-1024x768.jpg\"  data-pk-srcset=\"https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2025\/10\/22130401\/night1-1024x768.jpg 1024w, https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2025\/10\/22130401\/night1-300x225.jpg 300w, https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2025\/10\/22130401\/night1-768x576.jpg 768w, https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2025\/10\/22130401\/night1-200x150.jpg 200w, https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2025\/10\/22130401\/night1-260x195.jpg 260w, https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2025\/10\/22130401\/night1-380x285.jpg 380w, https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2025\/10\/22130401\/night1-800x600.jpg 800w, https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2025\/10\/22130401\/night1-1160x870.jpg 1160w, https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2025\/10\/22130401\/night1-80x60.jpg 80w, https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2025\/10\/22130401\/night1.jpg 1500w\" ><\/a><\/figure>\n\n\n\n<p>The beverage program at Ursa follows the same ethos of place and craft. Guests can opt for curated pairings that include regional wines, small-batch spirits, locally brewed beers, and a thoughtful selection of non-alcoholic options featuring native herbs and seasonal produce.<\/p>\n\n\n\n<p>Ursa is located in Tucson\u2019s <strong>historic Central Block Building<\/strong>, anchoring a key piece of the downtown district. Inside the <strong>3,300-square-foot<\/strong> restaurant, the Lopezes have created a quiet, elegant space that draws on traditional desert architecture. Warm earth tones, woven textiles, reclaimed wood, and natural objects (many foraged from nearby landscapes) define the interiors. For more information, visit <strong><a href=\"https:\/\/ursadesert.com\/\">ursadesert.com<\/a><\/strong>.<\/p>\n","protected":false},"excerpt":{"rendered":"Chef Aaron Lopez\u2019s new restaurant, Ursa, celebrating the bounty of the American Southwest Desert, opened its doors in October.\n","protected":false},"author":23,"featured_media":30002,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[2],"tags":[17472,4971,15131,17371],"class_list":{"0":"post-29996","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-phoenix-food-and-restaurant-news","8":"tag-cher-aaron-lopez","9":"tag-featured","10":"tag-tucson-dining","11":"tag-ursa","12":"cs-entry","13":"cs-video-wrap"},"yoast_head":"<!-- This site is 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content=\"https:\/\/www.arizonafoothillsmagazine.com\/taste\/phoenix-food-and-restaurant-news\/ursa-now-open-in-tucson\" \/>\n<meta property=\"og:site_name\" content=\"Taste\" \/>\n<meta property=\"article:published_time\" content=\"2025-10-22T20:09:53+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2025-10-22T20:10:02+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2025\/10\/22130632\/night1-1.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1500\" \/>\n\t<meta property=\"og:image:height\" content=\"1125\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Mallory Gleich\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<script type=\"application\/ld+json\" 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