The Brothers Ench of Dakota Bar & Grill

In our inaugural broadcast from Trail Dust Town, we thought the perfect venue would be Dakota Bar & Grill! Matt’s celebrity co-host this week was Tucson Weekly editor Dan Gibson, who discussed some of the things he takes into consideration when covering the local culinary and cocktail beat. We also heard from Chef Aaron May, the man behind May’s Counter and the Lodge Sasquatch Kitchen, about some new things cooking at both restaurants (plus a tease on a third and possibly fourth addition to the Tucson restaurant landscape!). Dakota Bar and Grill’s general manager Isaac Ench got us current on the restaurant’s bar scene, and Chef August Ench walked us through his exciting menu. We’re still thinking about the grilled hangar steak, salmon cakes, seared sea scallops, coconut shrimp and bruschetta…a foodie fantasia!

Podcast: Play in new window | Download (Duration: 49:30 — 14.2MB)