Flying V Bar & Grill

It was one of the best dinners we had in Tucson. Outstanding braised lamb shank and perfectly cooked burger. The guacamole was awesome too. My smoky/fire mixed drink came with a square ice cube - loved! + It was very balanced and tasty

It was one of the best dinners we had in Tucson. Outstanding braised lamb shank and perfectly cooked burger. The guacamole was awesome too. My smoky/fire mixed drink came with a square ice cube - loved! + It was very balanced and tasty

It’s been 13 years since I last dined at the Flying V Bar & Grill at the Loews Ventana Canyon Resort in Tucson, and my recent return was both a nostalgic trip and a delightful rediscovery. The restaurant’s ambiance has only become more spectacular over time—walk through the elegant wooden doors and you’re greeted by a warm, Southwestern-inspired interior, with rustic wooden beams, earth-toned walls, and glowing pendant lights that create an inviting lodge-like feel. Just beyond lies the terraced deck, where you can sip your cocktails while gazing out over a serene lake, the well-manicured golf course, and the breathtaking Catalina Mountains and the Tucson city lights in the distance. It’s a magical setting that showcases the desert’s natural beauty in all its twilight glory. We began our evening with two signature cocktails: the PICANTE COWBOY and the CROWN JEWEL. The PICANTE COWBOY—featuring Maker’s Mark, Ancho Reyes Verde, ginger agave, lemon, and hellfire bitters—offered a bold, smoky flair underpinned by a subtle peppery kick. The ginger agave added a pleasant sweetness, balancing the tang of the lemon and spice from the bitters perfectly. Meanwhile, the CROWN JEWEL—mixed with Patron Reposado, pineapple turbinado, and orange bitters—delivered a tropical fruitiness that was neither saccharine nor overpowering. Both drinks were impeccably balanced and showcased thoughtful mixology, though at a premium price point. Sipping these alongside a basket of fresh artisan bread and a luxuriously whipped butter “concoction” felt like a quintessential Southwest indulgence. For dinner, we shared the GRILLED PRAWNS—a dish composed of leche de tigre, cucumber, serrano, coconut milk, cilantro, and confit squash. The flavors dazzled with their bright acidity, creamy coconut undertones, and fresh herbal notes. My only critique was the portion—three sizable prawns made it awkward to share, and we found ourselves playfully vying for the “odd one out.” Moving on to our main course, we opted for the CHILEAN SEABASS. Presented in a pool of walnut consommé with kabocha squash and a dusting of pistachio matcha, the fish was expertly cooked to a buttery, flaky finish, seasoned just enough to enhance without overwhelming its natural richness. Curiously, both dishes arrived with the same slice of undercooked squash. While flavorful in theory, the squash’s firm texture left parts of it inedible. It was a minor misstep but noticeable given the otherwise refined execution of the plates. Service throughout the evening was prompt, friendly, and knowledgeable—servers appeared at just the right moments, kept our glasses filled, and were eager to answer any questions. The romantic atmosphere, panoramic views, and the warm glow from the interior’s rustic décor all contributed to a memorable night. Though portion sizes were on the modest side—particularly for the price—the overall experience of dining at the Flying V Bar & Grill remains elevated by the quality of the cuisine, the captivating setting, and the attentive service. After 13 years away, I’m delighted to report that Flying V continues to shine as one of Tucson’s most distinctive and enjoyable dining venues. JS ;-)

It’s been 13 years since I last dined at the Flying V Bar & Grill at the Loews Ventana Canyon Resort in Tucson, and my recent return was both a nostalgic trip and a delightful rediscovery. The restaurant’s ambiance has only become more spectacular over time—walk through the elegant wooden doors and you’re greeted by a warm, Southwestern-inspired interior, with rustic wooden beams, earth-toned walls, and glowing pendant lights that create an inviting lodge-like feel. Just beyond lies the terraced deck, where you can sip your cocktails while gazing out over a serene lake, the well-manicured golf course, and the breathtaking Catalina Mountains and the Tucson city lights in the distance. It’s a magical setting that showcases the desert’s natural beauty in all its twilight glory. We began our evening with two signature cocktails: the PICANTE COWBOY and the CROWN JEWEL. The PICANTE COWBOY—featuring Maker’s Mark, Ancho Reyes Verde, ginger agave, lemon, and hellfire bitters—offered a bold, smoky flair underpinned by a subtle peppery kick. The ginger agave added a pleasant sweetness, balancing the tang of the lemon and spice from the bitters perfectly. Meanwhile, the CROWN JEWEL—mixed with Patron Reposado, pineapple turbinado, and orange bitters—delivered a tropical fruitiness that was neither saccharine nor overpowering. Both drinks were impeccably balanced and showcased thoughtful mixology, though at a premium price point. Sipping these alongside a basket of fresh artisan bread and a luxuriously whipped butter “concoction” felt like a quintessential Southwest indulgence. For dinner, we shared the GRILLED PRAWNS—a dish composed of leche de tigre, cucumber, serrano, coconut milk, cilantro, and confit squash. The flavors dazzled with their bright acidity, creamy coconut undertones, and fresh herbal notes. My only critique was the portion—three sizable prawns made it awkward to share, and we found ourselves playfully vying for the “odd one out.” Moving on to our main course, we opted for the CHILEAN SEABASS. Presented in a pool of walnut consommé with kabocha squash and a dusting of pistachio matcha, the fish was expertly cooked to a buttery, flaky finish, seasoned just enough to enhance without overwhelming its natural richness. Curiously, both dishes arrived with the same slice of undercooked squash. While flavorful in theory, the squash’s firm texture left parts of it inedible. It was a minor misstep but noticeable given the otherwise refined execution of the plates. Service throughout the evening was prompt, friendly, and knowledgeable—servers appeared at just the right moments, kept our glasses filled, and were eager to answer any questions. The romantic atmosphere, panoramic views, and the warm glow from the interior’s rustic décor all contributed to a memorable night. Though portion sizes were on the modest side—particularly for the price—the overall experience of dining at the Flying V Bar & Grill remains elevated by the quality of the cuisine, the captivating setting, and the attentive service. After 13 years away, I’m delighted to report that Flying V continues to shine as one of Tucson’s most distinctive and enjoyable dining venues. JS ;-)

Really unique ingredients. The flavors were much more interesting and complex than I'd expected. I thought the caldo de queso would be a straightforward cream-based, potato cheese soup. I was way off. It was so much more than that. And the mushroom tamales were something else. They're almost fried. Total game changer.

Really unique ingredients. The flavors were much more interesting and complex than I'd expected. I thought the caldo de queso would be a straightforward cream-based, potato cheese soup. I was way off. It was so much more than that. And the mushroom tamales were something else. They're almost fried. Total game changer.

Wow! This place for dinner was amazing! My sister order scallops, I ordered duck, and my husband got steak. The price was worth it! The flavor for it's price was great! We also got the pork and fruit appetizer. But I would come back here just to get a tray of scallops they were so good, they were soft and buttery and flavorful and then crispy on the outside. The duck I got with the pico was not spicy at all which was nice and it was actually more of a sweet/savory, delicious! And my husband's steak flavor I don't know how to describe, maybe smokey? Very mystic type flavor and the fries he got with I believe their house made ketchup was also very good. We did decide to try dessert! My husband got butterfly lemon cake of some sort and I ordered the mousse, it was very rich! We all probably could've shared it if we wanted because I ate only a little then took the rest to go. The wait staff was very attentive to us and made sure our waters were full and checked on us to see if we needed anything else, ect.

Wow! This place for dinner was amazing! My sister order scallops, I ordered duck, and my husband got steak. The price was worth it! The flavor for it's price was great! We also got the pork and fruit appetizer. But I would come back here just to get a tray of scallops they were so good, they were soft and buttery and flavorful and then crispy on the outside. The duck I got with the pico was not spicy at all which was nice and it was actually more of a sweet/savory, delicious! And my husband's steak flavor I don't know how to describe, maybe smokey? Very mystic type flavor and the fries he got with I believe their house made ketchup was also very good. We did decide to try dessert! My husband got butterfly lemon cake of some sort and I ordered the mousse, it was very rich! We all probably could've shared it if we wanted because I ate only a little then took the rest to go. The wait staff was very attentive to us and made sure our waters were full and checked on us to see if we needed anything else, ect.

Cornbread and guac were great starters for sure. Espresso martini was still a 2010 recipe...tasted like vodka and espresso only. No froth / cream. Special (poblano relleno) and burger was great. Only thing that grinded me was the menu said hand cut fries....well they must have been out because I got frozen fries right from a Sysco bag. Way undercooked the first time, fine the second time, but not hand cut by any means. Service was great and no issues there.

Cornbread and guac were great starters for sure. Espresso martini was still a 2010 recipe...tasted like vodka and espresso only. No froth / cream. Special (poblano relleno) and burger was great. Only thing that grinded me was the menu said hand cut fries....well they must have been out because I got frozen fries right from a Sysco bag. Way undercooked the first time, fine the second time, but not hand cut by any means. Service was great and no issues there.

Very nice place located at Loews Ventana Canyon Resort with great view of the water and part of the golf course. Very nice location, staff were very nice, welcoming & attentive. Connor my bartender had some great recommendations on both drinks & food. I tried a PICANTE COWBOY cocktail made with makers mark, ancho reyes verde, ginger agave, lemon, hellfire bitters The table side guacamole very fresh with multiple offerings of mixtures. I started with sweet corn bisque which was very very flavorful. For main course Connor recommended LAMB SHANK BIRRIA, which did not disappoint. this dish was delightful and large portion served with tortillas. I finished with a chocolate martini, which was tasty and great way to finish the meal.

Very nice place located at Loews Ventana Canyon Resort with great view of the water and part of the golf course. Very nice location, staff were very nice, welcoming & attentive. Connor my bartender had some great recommendations on both drinks & food. I tried a PICANTE COWBOY cocktail made with makers mark, ancho reyes verde, ginger agave, lemon, hellfire bitters The table side guacamole very fresh with multiple offerings of mixtures. I started with sweet corn bisque which was very very flavorful. For main course Connor recommended LAMB SHANK BIRRIA, which did not disappoint. this dish was delightful and large portion served with tortillas. I finished with a chocolate martini, which was tasty and great way to finish the meal.

We started at the resort and came here for dinner. The atmosphere was really nice especially when there was a live performance of guitar. The service was also great. The food was pretty good slightly short to the great level— the paella was a bit too sour and on the watery side, personally thinking; some of the asparagus was bit crunchy.

We started at the resort and came here for dinner. The atmosphere was really nice especially when there was a live performance of guitar. The service was also great. The food was pretty good slightly short to the great level— the paella was a bit too sour and on the watery side, personally thinking; some of the asparagus was bit crunchy.