In our 2013 Best of Tucson issue, one of the staff picks called Proper’s Prop Prop Wings the “Best Future Addition to Tucson’s 100 Essential Dishes.” Proper’s sweet, spicy and fish-sauce funky take on Portland, Oregon’s famous Thai restaurant Pok Pok’s appetizer is among a bunch of their menu items that could have made this list, but since we called it back in October, we should probably stick to them.
Proper Tucson, one of downtown’s most recent eateries, added a new element to their already unique dining experience this past Friday, giving patrons one more reason to stop in and try some of their delectable ...
Happy Hour is a wonderful concept. What’s better than discounted food and drinks BEFORE you get your meal… umm nothing. It should really be called Happy Hour(s) though, because, really, why limit happy to an ...
But we found plenty of other reasons to revisit Proper: You’ll want to lap up every drop of creamy butternut squash soup that’s spiked with Pernod absinthe, an anise-flavored liqueur, with a touch cayenne and ...
Proper’s menu features the “Mother’s Demise” as its standout shrub cocktail, made with gin, house-made ginger syrup, lime juice, Aperol and a raspberry shrub. “This is a super bright, super refreshing cocktail, where the element ...
Proper is part of SLO Restaurant Concepts, serving brunch and dinner. Their focus is on local, fresh, and organic food, which shows through their business strategy as well. Reclaimed materials, like beetle-kill pine and wood ...
The early 21st century finds us putting more thought than ever before into what comes across our plates. Not simply a matter of eating healthfully, but in terms of people questioning where the food came from, and by what processes was the food raised or grown. Horror stories of lessened USDA oversight, fast food misadventures in bacteria, and rising concerns over genetically-modified seed crops have placed new premiums on information pertaining to an easily traceable, local point of origin for what we’re eating.
Tucson eatery, Proper, 300 E. Congress St., has partnered with locally based Farm Education Resource Network or FERN, to solidify the “farm to table” culture. Proper Tucson will be donating 1 percent of cash sales for 2014 to fund an apprenticeship program providing opportunities for the future farmers of Arizona. Proper is known for its reliance on ingredients sourced from Arizona’s farming and ranching communities and has taken it one step further in its efforts to give back to the local industries that feed us Tucsonans.
We’ve known that Proper Tucson is committed to “farm to table” eating. Now the downtown Tucson eatery is proving as much through a new partnership with the locally based Farm Education Resource Network (FERN). The budding idea from Walking J Farm and Sleeping Frog Farms was developed by Tina Bartsch and Debbie Weingarten who are planting the seeds for development opportunities for the future farmers of Arizona.
Oh, what a fabulous night. Edie Jarolim knew the chef at Proper Restaurant so us food writers, myself and Rita Connelly, were invited to the friends and family opening. Let’s hear it for elegantly-inspired industrial chic. Think high ceilings, exposed pipes, polished wood, scored concrete floors, plush colorful banquettes. Let the noise level ring.
Downtown Tucson is experiencing a renaissance with a parade of new restaurants, including Proper, the most recent vision by Flagstaff-based Paul Moir. Taking up the entire corner of Congress St. and 5th Ave. where the Rialto Exhibition Center used to be, this upscale eatery will be opening its doors Monday, May 6th. The restaurant arrives just in time for residents moving in to several new apartment buildings Downtown.
You’ve heard of Flagstaff’s restaurant renaissance in just the past few years? Well, two of the culinary poster children in Lumberjack country are bringing their great eats to the eastern edge of Downtown Tucson.
When Flagstaff restaurateur Paul Moir of Brix Restaurant and Wine Bar and Criollo Latin Kitchen and his good friend and fellow eat-local enthusiast Derrick Widmark of Diablo Burger left me a voice mail saying they had some good news to share, I was delirious. I figured they were expanding their operations to Phoenix, both of them, just as they’d spoken of doing for over a year. It even crossed my mind they were doing something together.