Located in the heart of the West side, Agustín Kitchen is a reflection of its warm and friendly neighborhood.More Info
SNACKS BRULEE LOCAL GOAT CHEESE swiss chard stem agrodolce, garlic... more
Join Slow Food Southern Arizona and a handful of local restaurants June 7, from... more
Join us on June 10 for a special Dinner With Chefs featuring Top Knot Farms' Luke and... more
Join us July 14 for an extra special Dinner With Chefs featuring America's "Spirited"... more
Chef Ryan Clark is a Tucson native, committed to using local, sustainably-produced ingredients. Always staying true to those sensibilities, Agustin Kitchen’s chef and partner produces fresh, unique dishes.
At 29-years-old, Ryan holds the rare distinction of being a three-time Tucson Iron Chef. He was educated at the Culinary Institute of America in New York and cut his teeth on the east coast, before coming home to Arizona. He is the Vice Chair of the Southern Arizona chapter of Slow Food and has released his first cookbook “Modern Southwest Cooking.”Staff