DINING OUT on

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