
For many, BATA restaurant in Tucson, Arizona is synonymous with charred food — but BATA offers so much more than just charring.
“"I’ve been working on BATA since 2014,” chef Tyler Fenton told Salon Food. “It took so long to open, but I’m so glad that it did because we learned so much along the way. After opening our Italian-American concepts in Tucson, we wanted to plant our flag and establish a higher-level of standard for kitchen culture and sourcing in Tucson. BATA is our chance to do things the right, and responsible way."