DIN­ING OUT on

Weekend Argus (Saturday Edition) - - 10 TRAVELLING TASTEBUDS -

stuffed Dan­ish. mar­i­nated sal­mon, strips of rib­eye steak and the five-star grilled oc­to­pus with sautéed onions and gar­lic. Equally im­pres­sive are Ma­zon’s home-made sal­sas, which she ro­tates based on avail­able fresh in­gre­di­ents – from rasp­ber­ries and chick­peas to herbs and ex­otic chill­ies. Don’t be dis­suaded by the line in­side the door (it moves fast), and def­i­nitely be per­suaded by the 100 brands of te­quila be­hind the retro-hip­pie bar.

Where to eat break­fast, lunch and din­ner in Tuc­son,

sug­gests John Bri­ley

laid-back vibe. Owner Travis

Reese opened 47 Scott in 2010 in a space that once housed a peepshow par­lour. Now, the sight­lines ex­tend through the nar­row din­ing room and out into a shady brick pa­tio and, from the right van­tage, into the ad­join­ing speakeasy Scott & Co, which is renowned for its daz­zling cock­tail menu. Start with a mar­garita, then ease into ba­con­wrapped dates or buf­falo chick­en­style fried cau­li­flower (one way to get kids to eat their veg­eta­bles), an heir­loom to­mato salad fea­tur­ing house ri­cotta toast, and, fi­nally, 47’s sig­na­ture en­trée, phyllo-wrapped chicken, with spinach, goat cheese, Yukon Gold pota­toes and chicken jus. – The Wash­ing­ton Post

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