Eat Tucson

Maynards Market & Kitchen

Though the restaurant opened in December 2008, and chef Addam Buzzalini came on board at the end of January, Maynards Market & Kitchen already gets supplies from Amado's Agua Linda Farm and Willcox's Sunizona Family Farms, primarily greens, herbs and tomatoes. Buzzalini credits Janos chef-owner Janos Wilder as a sustainable food pioneer. "Janos has set the trend and brought it to life in Tucson."

"Farm to table to farm is the way to go," Buzzalini says. In that spirit, the chef has plans to go as local as possible, including expanding the restaurant's small, on-site vegetable garden, where he grows tomatoes and zucchini.