One of Tucson's premier chefs, Albert Hall, relocated his fine-dining restaurant to high in the Catalina Foothills, so now patrons can enjoy stunning city views from both the restaurant and the expansive, more casual bar. Roasted plum tomato and basil soup, a recipe from Hall's mom, is a favorite starter. Creative dishes like wild salmon with a pecan honey-mustard glaze and wood-roasted quail filled with pancetta, mozzarella, roasted tomatoes, and Oaxacan risotto are among
the many tempting, organically grown (or raised) entrées. Vegetarians have choices here, too, including a sweet corn and green chile custard with roasted vegetables, fettuccini, and wild mushrooms, and an Asian noodle salad.