(TUCSON, Ariz.) February 05, 2026 – Following a two-month renovation, Flying V Restaurant is set to reopen at Loews Ventana Canyon Resort on February 20, 2026. The much-anticipated reopening will introduce a thoughtfully reimagined dining experience that stands out among Tucson’s dining destinations, complemented by a refreshed interior, revamped menu, expanded outdoor patio, and a new private dining space, marking a new chapter for the beloved restaurant.
Long celebrated for its inventive Southwest flavors and canyon views, Flying V has been a fixture in Tucson’s culinary scene for decades. The renovated space will feature modern furnishings in warm, neutral tones inspired by the surrounding desert landscape and accented with lush greenery, creating a naturally immersive setting. Set against views of a cascading waterfall and sunsets over the Catalina Foothills, the refreshed Flying V will also boast an expanded patio with a mix of dining tables and lounge seating ideal for taking in the sweeping views of the surrounding mountains as well as a private dining space designed for intimate dinners and special events.
“We’re incredibly excited to reintroduce Flying V Restaurant and welcome the community back through our doors,” said Ken Harvey, Director of Food & Beverage at the resort. “This renovation is more than a modernized space; it’s a renewed commitment to the full guest experience. Our hope is that every visit feels immersive and memorable, whether guests are savoring the region’s best flavors, taking in sunsets from the enhanced patio, celebrating a special occasion, or simply enjoying the canyon and desert landscape over dinner.”
Helmed by the resort’s Executive Chef Ryan Clark and Flying V Chef de Cuisine Tyler Lapotosky, the revamped menu will highlight the bounty of Southern Arizona with locally sourced ingredients, mesquite-fired flavors, and Spanish and Mexican influences, reflecting the resort’s Flavor by Loews Hotels philosophy of celebrating regional culinary specialties.
“When crafting the new Flying V menu, we were inspired by the richness of Southern Arizona’s ingredients,” said Chef Clark. “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. Each dish on the menu is thoughtfully crafted to tell the story of our region’s culinary heritage.”
While honoring some beloved classics, the revamped menu introduces new dishes, designed for sharing and savoring, beginning with an expanded selection of raw and small plates. Highlights include hamachi crudo, spicy tuna with crispy puffed rice, and salmon and tuna seaweed cones finished with crème fraîche and caviar. New pasta offerings add depth and comfort to the menu, from a Southwest-inspired vodka rigatoni to handmade cavatelli with dry-aged beef short rib sugo.
The entrée selection features an expanded lineup of premium cuts, including filet mignon, New York strip, and ribeye, alongside thoughtfully composed dishes that showcase bold regional flavors. Guests can also enjoy an elevated guacamole experience, customizable with enhancements such as roasted bone marrow, mezcal-compressed pineapple, caviar, and more. The menu will include seasonal chef-driven options, including gluten-free, dairy-free, vegetarian, and vegan dishes.
Desserts round out the experience with indulgent favorites including a cast-iron apple crisp, eight-layer heirloom carrot cake, and a toasted s’mores sundae.
In addition to the main dining menu, a dedicated bar menu offers shareable bites for a more relaxed experience, featuring select menu favorites and exclusive offerings such as a Wagyu ranch burger and tacos filled with guajillo-braised beef, al pastor pork, and honeynut squash carnitas. Complementing the menus, Flying V’s cocktail program showcases inventive creations inspired by local flavors and the Southwest, from smoky mezcal and ranch vodka cocktails to thoughtfully handcrafted Free Spirited by Loews Hotels options.
This commitment to celebrating the region is carried through every element of Flying V, from the menu to the restaurant’s redesigned visual identity.
Updated branding for Flying V Restaurant pays homage to its namesake, Tucson’s historic Flying V Ranch, which operated as a guest ranch on the site nearly a century ago. The new branding and modernized logo reference the spirit of the original ranch while reflecting the restaurant’s evolution, positioning Flying V as a destination within a destination once again.
Flying V Restaurant will be open daily for dinner from 5 p.m. to 9 p.m. Sunday through Thursday, with extended hours from 5 p.m. to 10 p.m. on Friday and Saturday. Reservations will be available via Resy beginning February 6 for dining starting February 20, 2026.
For private events in the private dining area, please call the resort at (520) 615-5497.
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