When the idea of Redbird Scratch Kitchen + Bar was conceived, the stakeholders had a few goals in mind: Create food with love and provide warm hospitality — all in a modern and vibrant environment.
“We were managing restaurants for the past 12-plus years,” said Sergio Pinon, general manager/bar program director.
“We were doing upscale dining, steakhouses, and we wanted to provide something a little more relaxed — something we could execute, and everyone would love.”
Originally considering a sports bar, the partners pivoted to a “down-to-Earth concept.” Redbird aims to bridge the gap between sports bar, upscale-casual and family restaurants — all with a refined focus on quality and service.
Located at 6444 N. Oracle Road (northeast corner of Oracle and Orange Grove roads), Tucson, Redbird prides itself on using high-quality ingredients, many of which are sourced locally. Regal Crest Farms provides ethically raised, free-range chicken for dishes like pollo asado (grilled mojo-marinated chicken, cilantro-lime crema, pico de gallo, cotija cheese and cilantro, $5 per taco); or crispy Nashville-Arizona chicken (Nashville hot sauce, garlic-guajillo mayo, cabbage slaw and dill pickles, $14).
Frites Street provides waffle fries made from Willcox-grown Kennebec potatoes. Mendez Bakery & Tortillas provides the ingredients for “Pan Virginia” buns and corn tortillas. Those into hand-crafted hot and cold teas, as well as fresh premium roasted coffee beans, will enjoy drinks courtesy of Maya Tea Company and Presta Coffee Roasters. Linda Tortillas supplies fresh, hand-cooked flour tortillas.
“The waffle fries are the side that steals the show,” he said. “We’re creating cool, unique dishes when it comes to loaded wings.”
For example, the elote wings see roasted street corn, roasted chiles, candied peppers, cilantro-lime crema, tajin sprinkle and whole roasted Fresno pepper piled high ($21).
“It’s something different,” Pinon said.
Classic buffalo wings are served with traditional sauce, bleu cheese crumbles, sautéed celery and carrots, ranch drizzle and crispy ranch breadcrumbs ($17).
“They take the typical buffalo wings to the next level,” he said. “We mix everything with our housemade buffalo sauce. It’s unique — still classic, but creative.”
The most popular dish is the “Die in Your Sleep” 3x3 Burger, with three burger patties, double thick-cut bacon, roasted green chiles, soft butter onions, American cheese, Redbird sauce and triple cheese sauce.
“It is food for your soul,” Pinon said with a laugh. “You definitely want to take a nap after eating that burger. Everything is juicy.”
Redbird takes the same approach with its bar program, which features an array of craft cocktails, eight draft beers and a wine list.
Pinon is quick to add that Redbird, which opened Dec. 11, is 100% locally owned and operated by all first-time business owners and restaurateurs.
“It’s a different feeling doing our own thing,” Pinon said. “We can do what we want, but at the same time it’s been a learning experience. It’s something you work at, but it’s a cool feeling, to be honest.”
A Mexico City native, Pinon has been working in restaurants since he was 14, when he manned a drive-thru window for a “little part-time job.” Within five years, he landed his first management job, just after graduating from Flowing Wells High School.
He worked for a series of national chains before moving on to Redbird.
Born in Tucson, Rory Martin is the executive chef. His first restaurant job was at Mr. An’s on Oracle at age 12. He quickly became enamored with the fast-paced, high-energy environment of the industry.
A year later, he started a 17-year career for a national, high-end steakhouse where he fell in love with the kitchen. After working his way through and graduating from Arizona Culinary Institute in Scottsdale, he became head chef of the Tucson location and eventually regional chef — traveling the country to help open new restaurants and train kitchen staff.
Having built a friendship with the managing partner of the Tucson location, Pinon, they discussed the Redbird concept.
Chicago-bred managing partner Jon Plude is Redbird’s sous chef and manager. He met Martin and Pinon at a high-end, national steakhouse.
Redbird Scratch Kitchen + Bar was originally Swensen’s followed by Sullivan’s Eatery & Creamery, which closed in June 2022. The partners thought it needed a facelift. They hired local architect Vince Catalano, who worked with interior designers Megan Niblett, Thomas McCarthy and Alba Reyes.
Fully remodeled, Redbird Scratch Kitchen + Bar features new windows and doors — including two garage doors to open in pleasant weather — a patio, arched bar, cocktail lounge and murals designed by Thomas McCarthy and painted by artist Brady Fellows.
“We’re trying to provide a fun, modern environment,” Pinon said. “We wanted the interior to be modern, inviting, fun and welcoming.”
Redbird Scratch Kitchen + Bar
6444 N. Oracle Road, Tucson
520-495-5353
www.redbirdrestaurants.com
11 a.m. to 10 p.m. Sunday-Thursday
11 a.m. to 11 p.m. Friday-Saturday
