But when his lease ran out and the Tucson Museum of Art sent him packing, he settled in at the Westin La Paloma Resort in the foothills, an inauspicious place for truly fine dining. In my estimation, the move was, if anything, fortuitous. A pioneer in the development of Southwestern Cuisine, the old restaurant's aesthetic involved the use of French cooking techniques on making haute cuisine out of regional foods. While there are still traces of that method in what comes out of the kitchen at the new restaurant, there's yet another layer. Janos has gone truly international, ruling out no ingredient or cooking method in the pursuit of new flavors.
Summer specials are an excellent deal.
The wine list, of course, can still break the bank, but the young sommelier is more than willing to help you work with your budget. It would be redundant of me to rave about every dish. Suffice it to say that two recent evenings were flawless. We composed two meals from the a la carte menu and tried one each of the summer specials. The service on both occasions was professional and not remotely stiff.