Tucson, AZ---The historic area near Scott and Broadway in Downtown Tucson is abuzz with activity these days.  It has come alive over the past few months, as people feel more comfortable getting out and re-discovering their community. Three businesses located within one block of each other are sure to be favorite destinations.
Pearly Baker Fermentables, Tucson’s newest wine shop, is located on the southwest corner of Scott and Broadway and has in the few months since opening, become a destination for Tucson’s best selection of natural, classic and honest wines from around the world. “Our wines are free of the manipulation of hypermodern processes – they express the soil they were grown and they are made in traditional ways handed down through generations of winemakers”, said co-owner Bryan Eichorst.  The store takes its name from notable prohibitionist Pearly Baker who was the head of the Anti-Saloon League in the late 1800s.  A wine club and tasting events are planned to launch over the summer.   Eichorst is a certified Sommelier, and award-winning mixologist who also oversees the bar menu at the Owls Club, located on Scott to the south of the wine shop in Armory Park and Penca Restaurante, next door on Broadway.
The Owls Club, Tucson’s premier cocktail bar, recently reopened with a new patio, full table service  as well as a snack menu that includes olives and nuts and a selection of wood fired pizzas is coming soon.  The bar menu features an extensive whiskey selection, old world wine list, well-curated spirits collection and a modest beer program.
Penca Restaurante opened this week and for now will serve dinner only from Wednesday to Sunday from 4:30pm, taking last reservations at 9:00pm.  The bar will be open until 10pm on Fridays and Saturdays.  Penca is one of Tucson’s favorite culinary destinations. Owner Patricia Schwabe introduced Tucson to the brilliant flavors and unique ingredients of Mexico City in 2013 to great success.  The new menu is a perfect blend of Penca classics and local ingredients of the Sonoran Desert.   Penca, and the Owls Club feature wines and suggested pairings from Pearly Baker Fermentables.  For additional information visit pencarestaurante.com.
 
PENCA DINNER MENU FOR SPRING/SUMMER 2021
Ligeras
POZOLE CON GUAJOLOTE
Rich soup of braised turkey, hominy, radish, scallion, lime, served with salsa de chipotle, flour tortilla upon request
9
ROMANA A LA PARILLA
Grilled romaine lettuce, chicharron, lemon roasted garlic vin
12
GUACAMOLE CON SALSAS CASERAS
Guacamole, salsa roja, salsa verde, pico de gallo, totopos
14
ESQUITES
Sweet corn kernels tossed with lime, serrano, queso fresco, cilantro, scallion, chipotle aioli
9
TOMATE MARINADO
Heirloom cherry tomato, tomatillo, queso fresco, cucumber, crouton, serrano citrus vin
11
CEVICHE
Lime-marinated red snapper, red onion, cucumber, serrano, roasted corn, cilantro, hoja santo oil, mojo de ajoMade daily; limited quantity available
14
QUESO FUNDIDO
Cast iron skillet of melted cheese, onion, chorizo verde, serrano pepper
12
TUETANO
Roasted bone marrow, epasote chimichurri, fresh greens, flour tortillas, serrano pepper, chicharron
15
Tacos
RAJAS
Grilled poblano chile, caramelized onion, garlic, avocado epazote crema
4
PESCADO AL PASTOR
Adobe marinated snapper, roasted pineapple, cilantro, white onion
6
LENGUA
Beer-braised beef tongue, salsa verde, onion, cilantro
5
GUAJOLOTE
Shredded herb braised turkey, chipotle crema, red cabbage, avocado
5
CARNITAS
Slow-roasted pork, avocado tomatillo salsa, white onion, cilantro
5
Entradas
CHILE RELLENO
Roasted poblano chile filled with mushroom, pepitas, seasonal vegetables, with braised tomato epazote sauce
18
CHULETA DE CERDO
Grilled pork chop, charred cebollitas puree, grilled peaches, ensalada de repollo, smoked arbol butter
24
LUBINA *
Hoja santa marinted branzino, coconut mole blanco, lime roasted pepitas, couliflor rice
24
PORK RELLENO
Roasted poblano chile filled with pulled pork, Mexican grey squash, tomato, onion, corn, mushroom
19
COSTILLAS DE RES
Braised short rib, ancho-chile glaze, pickled red cabbage, hominy, rich cream and goat cheese sauce
25
Guarniciones
NOPALES
Grilled prickly pear cactus
5
RAJAS
Roasted chile poblano, caramelized onion, garlic
5
CALABACITAS
Mexican grey squash steamed with tomato, cilantro, onion, garlic
4
FRIJOLES NEGROS
Slow cooked with avocado leaf
4
ARROZ POBLANO Y ELOTE
White rice, roasted poblano pepper, corn
 
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