Janos Wilder has been a Tucson institution for more than 30 years, but his restaurant in downtown Tucson does not have any hints of being stale or hewing to tradition. The James Beard award-winning chef was French-trained. But the cuisine here runs the gamut. There’s red curry catfish, an Italian-American cioppino and Moroccan-spiced chicken. Sit at the bar and get an up-close look at bartenders crafting your cocktail, most made with homemade syrups and infused liquors. That’s also the spot to enjoy the interesting bar menu, which features a massive roasted marrow bone, a tender taco made from lamb’s tongue and perhaps the only happy-hour burger in the state that contains foie gras.

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