Tito and Pep

Etienne Lescure

Amazing experience! Drinks were delish and the food was to die for. Our server Talia went above and beyond to make our experience that much more memorable. Highly recommend

blair marano

This is my favorite neighborhood spot to indulge in delicious cuisine. Chef John Martinez curates an excellent food and beverage program. Every dish I’ve had here has been stellar. Highly recommend the Octopus, Steak Bites, Calamari, but you really can’t go wrong with any of the dishes on offer. The team is friendly and knowledgeable. Their cocktail and spirits and wine lists are equally impressive. Behind the bar, Nevin is a warm, welcoming shining star! The mid century modern design and relaxed ambiance make it an easy environment to spend an evening in. We are very fortunate to have such a world class restaurant right around the corner form our home. Bravo Chef Martinez and team! 👏🏽👏🏽👏🏽

Ruthie Elizabeth

best meal i have had in tucson. the service was wonderful and the food was good! the space is beautiful and there are lots of intentional little things peppered throughout. definitely glad we stopped here // wished there were more veggie options, but overall everything was really nice.

Ralph Leftwich

The roasted artichoke was the best artichoke we have every had. Flavor was throughout the meat and all the way into the stem. Next we had the SEA BASS CRUDO (salsa negra, cucumber, radish, avocado, chicharrones, sesame) that was so delicate with wonderful seasoning. Next we had the ROASTED SQUASH SALAD (queso fresco, tomatillo, pickled onion, pepitas) that you can see being prepared on the AZ public program about Tito and Pep. Everyone says you should have the QUESO FUNDIDO (mushrooms, beef chorizo, flour tortillas) and they were spot on. Perfectly cooked with tortillas that were wonderful. Next the STEAK SKEWERS (chipotle-tomatillo salsa, cotija, cilantro) that could melt in your mouth. For dessert we had the BUTTERMILK PANNA COTTA (pineapple compote, passionfruit syrup, fresh berries, mint) at Tito's and took home the DARK CHOCOLATE GANACHE (dulce de leche, candied orange, almond, whipped cream) which were both fantastic. On our second trip in four days we repeated the QUESO FUNDIDO and SEA BASS CRUDO. The CHARRED & CHILLED BROCCOLI (pickled chilies, orange, toasted almonds, citrus emulsion) and GRILLED PEAR & RADICCHIO SALAD (apple, hazelnut, blue cheese, spiced cider vinaigrette) were wonderful new additions. The trout special was our entrée and it was so delicate and flavorful it is hard to describe. Service was perfect and the wine list was nice. One of our top restaurants.