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Tito and Pep Tucson Reviews from The Last Year
Best Dinner in a While
Recent local dining experiences hadnt been that good so it was refreshing to have a dinner that from start to finish was top notch. My wife and I had eaten there before but the other couple with us hadnt. From the drinks, to the apps, then entrees plus desert, each menu item was delicious and complimented with excellent service. Had 4 starters- Hamachi special, Queso, calamari, and the beets. All very good to excellent but the calamari probably the fave. I dont like beets but even I liked them. Besides all being tasty, nice presentation. For entrees, 2 got the shrimp, and 1 pork and 1 duck special. Everything cooked perfectly. Got the Chocolate Ganache and Olive Oil cake for desert. Im a OO cake fan and this was as good as Ive had. Very moist. Ganache excellent too. Bottle of wine, 3 cocktails,1 beer, 2 coffees = $340. Very fair
Absolutely perfect.
it was our first time here and from the ambiance, the food, the service, it exceeded my expectations and i cannot wait to take my friends here next time!!! the quest fundido was so tasty, the octopus was grilled perfect and the little gem salad had all the textures and flavors you would want. brit the bartender made me a mock tail that was so delicious. we ended with pan a cotta to share and it was the best i've ever had. i'm recommending this restaurant to everyone. good job guys!
It is a 70s theme styled place, retro with guys having a
It is a 70s theme styled place, retro with guys having a hair bun. Service was good. Nothing over the top. People still in masks. The food was good, very pricey for the amount we got. I left not fully full. I had the veggie pozole verde. My friend had the pork chops but didn't like the veggies at all. I ate all my food and didn't have any GI upset. They don't have a lot of options. Very limited menu, Mostly fish, some steak and pork chops. No chicken. I would return but not my first choice.
The Seabass Crudo has entirely too much balsamic vinegar on
The Seabass Crudo has entirely too much balsamic vinegar on it--which isn't even mentioned in the menu description--and the chips they serve with it are way too salty, both of which over power the rest of the dish's ingredients. I wouldn't order this again, nor recommend it to a first time trier. Get the Crispy Calamari instead. Quality squid that includes tentacles along with rings. Dusted with chili powder and served with fried garlic cloves and jalapeño slices for a nice Tucson spin on an Italian classic. Expectations exceeded! The Pork Chop is quite possibly the most well-seasoned, cooked to perfection pork chop you will ever have. The sauce they serve it with will electrify your taste buds! Absolutely the best entree on the menu. And the Pana Cotta is wow! Just wow! When other reviews say this place is loud, they are not exaggerating. It can get loud af, especially if there are any self-unaware, obnoxious storytelling people in the room during your dining experience. Annoying.
The posole was like eating air.
..flavorless but, I'm sure, healthy. The rest of the menu is excellent.
Tito and Pep is a true culinary gem.
The ambiance is subtly chic and inviting with meticulously curated details throughout . The entire menu is innovative and full of exquisite flavors and textures. The rotating specials are always tempting but last evening the charred baby beet salad and steak skewers were a favorite of the table. Cheers to a Tucson favorite!
The 'near 5 star' review average is no mistake.
Great food! Loved the the Sea Bass; very tasty. Calamari was perfect! Lot's of very unique menu items and drinks. It is obvious they strive to be 'different' and they accomplished that with great food. Be sure to get the Olive Oil Cake. Don't question it. Just get it. Delicious! Be open minded when you go in and just know the full dining experience is most definitely 'different'.
Loved the food and the service at the bar was friendly and
Loved the food and the service at the bar was friendly and great. Also, while the decor was simple the ambiance was warm.
For one, the service was great.
Everyone was super nice and attentive and the whole atmosphere was pretty chill and relaxed. A pretty good place for a date. The menu was pretty limited which meant the quality of the dishes left a little to be desired. The salmon was a high point, delicious crust and was a really satisfying dish. The asparagus was delicious but kind of confusing. Knowing what it is after eating it I would have it again but the first few bites were unexpected. Would be a great side though. The steak skewers were well cooked and delicious but the sauce was too much. Overall would recommend but just be prepared to be a little unsatisfied by the flavors.
Some of the most delicious food I have had in Tucson,
Some of the most delicious food I have had in Tucson, seriously great flavors, thoughtful cuisine and beautiful presentation! They get very busy so he prepared to wait and be patient for your food. The servers are attentive and friendly and the atmosphere is lively. It's small and the tables are kind of tight as they fit in a lot of people in a rather small space, but good vibes and the food makes it all worth it.
Spectacular experience
This is our second visit to Tito and Pep and again the food was outstanding and Charley is simply the greatest server yet! Service was attentive and timely. Do wish the menu would change more frequently.
Tito & Pep—Simply Wonderful!
Imaginative food, consistently wonderful! We loved Tito & Pep so much that we returned for a second dinner during our visit to Tucson in April. The appetizers shone, the entrees were fine, and the standout was the buttermilk panna cotta for dessert—one of the very best we’ve ever had!
Wow.. wow .. wow - this was seriously ONE OF THE BEST meals
Wow.. wow .. wow - this was seriously ONE OF THE BEST meals from beginning to end... there was not one thing we ate that did not meet and beat my expectations- couple things to note the flavors are definitely mesquite so - I am not the biggest fan of smoke flavors and mesquite .. so I did go with a little hesitation in the back of my mind - but boy oh boy was it delish!! The chef is so creative and unique with his mixture of seasonings and textures and sauces that accompanied every dish -... seriously marvelous. We ate tapas style so we shared everything- A We had: The pork chop 10/10 The duck 9/10 because I missed the crunchy skin on the duck The striped bass - very smoky cabbage but the fish was done perfectly- The queso was some of the best taking queso I ever had so delicious and the Hamachi carpaccio was fabulous Don't skip out on the dessert menu because that was superb delicious ... Make a reservation today!! Don't miss out on t his wonderful chef! Our server Helen was so nice and attentive- we appreciated her feed back and suggestions ... The drinks were good!
Taste treat sensation.
Loved the food we ordered. We had the special hamachi dish. Also the grilled octopus dish and a steak skewer dish. Tastes were each sensational to us. Try the conquistador mule … loved that! We finished off with the dark chocolate ganache … spot on! Service was honest. Place filled up quick… I’d recommend reservations.
Top Shelf A restaurant on a busy street? Happens all
Top Shelf A restaurant on a busy street? Happens all the time in the Big Apple. Besides, I really don't give a damn about atmosphere if the food is great. So when we ducked into Tito & Pep on Speedway in midtown Tucson, we were drawn by the buzz around town that this place was, ahem, "cookin'!" Turns out, it's classy AND unpretentious, serving up superlatives with cuisine, staff and atmosphere - a trifecta - and it's modest on the wallet. Laid-back, articulate and humorous, the chef and owner, John Martinez, plied his trade with distinction nationwide and abroad, his dishes influenced by extensive travel with a gustatory accent . . . that is, blessed with the deep history of the Southwest. Take in the subtle lighting, ornate partitions and uncluttered seating (our foursome had a booth). The dramatic view north showcases the Catalina Range like a giant mural across the floor-to-ceiling windows. Great place to catch that sunset or moon glow. Just try and throw a curve at the wait staff. We kibitzed, tossed questions and sought suggestions. She was unflappable, quick and congenial, with a memory like a steel lobster trap. The radicchio appetizer is ridiculous. Go for it. The calamari is distinct (no spoiler here), a next level above anywhere I've dined, domestic or across the pond, IMHO. "Are you done," the waitress asked. "Well, I COULD eat the parchment," I said, only half joking. We sprung for the ocean's bounty, flown in an hour earlier. The Swordfish is melt-in-your-mouth tender. The Salmon with Salsa Verde was seared perfectly for maximum flavor. And the Buttermilk Panna Cotta desert did me in. Dolce far niente! Whether formal in tux or gown, or Tucson turquoise and jeans, this place is for a dreamy evening experience of delicious dishes at better-than reasonable prices. Beyond charmed and satiated! Tito & Pep transcends and the food at this bistro is top shelf. ~ Pepper Pro (no, I am not Pep)
Top Shelf
Top Shelf A restaurant on a busy street? Happens all the time in the Big Apple. Besides, I really don’t give a damn about atmosphere if the food is great. So when we ducked into Tito & Pep on Speedway in midtown Tucson, we were drawn by the buzz around town that this place was, ahem, “cookin’!” Turns out, it’s classy AND unpretentious, serving up superlatives with cuisine, staff and atmosphere – a trifecta – and it’s modest on the wallet. Laid-back, articulate and humorous, the chef and owner, John Martinez, plied his trade with distinction nationwide and abroad, his dishes influenced by extensive travel with a gustatory accent . . . that is, blessed with the deep history of the Southwest. Take in the subtle lighting, ornate partitions and uncluttered seating (our foursome had a booth). The dramatic view north showcases the Catalina Range like a giant mural across the floor-to-ceiling windows. Great place to catch that sunset or moon glow. Just try and throw a curve at the wait staff. We kibitzed, tossed questions and sought suggestions. She was unflappable, quick and congenial, with a memory like a steel lobster trap. The radicchio appetizer is ridiculous. Go for it. The calamari is distinct (no spoiler here), a next level above anywhere I’ve dined, domestic or across the pond, IMHO. “Are you done,” the waitress asked. “Well, I COULD eat the parchment,” I said, only half joking. We sprung for the ocean’s bounty, flown in an hour earlier. The Swordfish is melt-in-your-mouth tender. The Salmon with Salsa Verde was seared perfectly for maximum flavor. And the Buttermilk Panna Cotta desert did me in. Dolce far niente! Whether formal in tux or gown, or Tucson turquoise and jeans, this place is for a dreamy evening experience of delicious dishes at better-than reasonable prices. Beyond charmed and satiated! Tito & Pep transcends and the food at this bistro is top shelf. ~ Pepper Pro (no, I am not Pep)
T&P's success is the fabulous combination of flavors that
T&P's success is the fabulous combination of flavors that are consistently delivered time and time again! I've been there a few times over the years since they opened, and one thing is 100% true: consistency! Menu changes and innovations happen but what stays is as good and exactly the same as it was the first time! Service is always on point- knowledgeable and kind! My faves: Sea bass crudo: simple, light, and clean, all flavors are there with purpose. I get the salsa negra on the side as I prefer to control how much to add - not much needed. Queso fundido - I am pescatarian so no chorizo in mine, the tortillas are the Best! Perfect consistency and queso has a bit of nutty and sour bite to it, like good cheese should! Octopus with Salsa Macha - never overcooked, salsa macha is a balance of spicy and spices in oil, the avocado and a touch of creaminess and tomatoes a hint of sweetness. For Main the Sea of Cortez Shrimp, shrimps are large and never overcooked, seafood broth is more of a semi bisque, reminds me of a Chupe de Camarón, tasty and velvety. The best for me though are the masa dumplings or masitas as I know them. They have a little hoja santa in the masa and take in the broth beautifully! Dessert chocolate ganache - perfect soft but structured ganache, candied orange to cut the indulgent chocolate. As good as the first time I had it.
The food is incredible.
We had the carrots and octopus as appetizers both were very good. The carrots are my all time favorite appetizer anywhere. All entres were cooked well and flavorful. Our server spoke both English and Spanish (which was very nice for our Spanish speaking guest) and was extremely attentive and patient. The restaurant itself is on the smaller side, and reservations are recommended. Parking is also slightly limited.
The food was terrific, in fact one of the best in Tucson.
The service was prompt and professional and the ambiance was okay. It is hard to go a reservation so plan a few weeks ahead.
While driving through Tucson 3/30/24 I scoured Yelp for a
While driving through Tucson 3/30/24 I scoured Yelp for a recommendation for dinner, I craved a salad after the road trip junk food. I ordered the Little Gem and Radicchio salad and the grilled octopus... neither disappointed. I was ecstatic that the octopus was amazingly fresh. The salad was exactly what I love, simple and clean. I had the Panna Cotta for dessert which was divine, my only disappointment was I wasn't given a spoon for dessert, only a fork. Service is wonderful but slow, so relax and enjoy.
Good food! Great ambience! The guava drink was
Good food! Great ambience! The guava drink was amazing The ceviche and the pork was good- pork was slightly overdone but not a big deal. Pannacotta was to die for! Plenty parking available The young women servers was pretty rude- didn't expect it from a higher end establishment
Highly Recommend for Great Food and Service
Our first time to Tito & Pep and we thought the meal and the service were amazing! We started with the Charred and Chilled Asparagus, and it was simply delicious. For entrees, my husband had the "special" trout and raved about it! I had the "Sea of Cortez Shrimp" based on our wonderful server Helen's recommendation and it was incredible! It was described as shrimp and masa dumplings in a "seafood broth" but the broth was more like a thin sauce and it had such depth of flavor, I couldn't get enough of it! In addition, my reservation said that we were celebrating my birthday (which they acknowledged when we arrived) and they gave us one of the best tables in the house! We finished with the olive oil cake, which was moist and very very tasty. When back in Tucson, we wouldn't miss a chance to eat at Tito & Pep again. It was one of the best meals we enjoyed during our visit. Highly recommend!
The food is always unique, fantastic and the service is
The food is always unique, fantastic and the service is great! This place is extremely popular and anyone with 1/2 a brain knows you should have a reservation. ( And well in advance.) You dont just show up and expect to get a table. The pricing reflects the quality. Not inexpensive, but worth the price. If you want to walk in, order , be served instantantly and spend $25 on dinner, take your date to Burger King. If you want a quality meal, amazing drinks and a great experience , take your date to T&P (and you most likely will have second date!)
I ate dinner here last night with a party of eight.
Service was slow. I ordered a Hamachi Aguachile appetizer special ($18). It was a delicious but small raw fish dish. This place is noisy and can get crowded. The food is good but expensive.
Great dinner spot.
Fabulous food. Great service. They did a great job squeezing us in on a busy weeknight. Good cocktails and a great variety of dishes.
Unique and Wonderful Dining Experience
This was a special "date night" and it was our first time to Tito and Pep. I had the amazing carrot plate. It is seasonal and I am glad it was in season for us. It was fantastic. I had Vegetable Posole and it was scrumptious. My husband had the specials of the evening - a raw tuna dish for a starter that he raved about. He had another fish dish for a main course and enjoyed it very much. Our server, Alex, was professional and very pleasant. We ordered dessert, the dark chocolate ganache. It was delicious but too big - we couldn't finish it. We will recommend Tito and Pep.
Everyone’s food was delicious!
Casual looking environment, but the food was top notch. Party of 6 and everyone left raving! The duck special was great, the salmon and bass were all delicious. The biggest winners were the carrot and broccoli tapas.
Healthy and gluten free
Fantastic restaurant serving tasty, gluten-free, vegan and healthy dishes! After a trip to New Mexico seasoned with very heavy food, I feel like I'm in heaven! They also have a large assortment of wines and spirits! I attach photos of the gluten free dishes I ate!
Spectacular experience
As advertised, the food was spectacular and our server Charley was wonderful. Noise level was not as expected, though we did have a table against the wall. The decor is very mid-century modern, loved the plants. Will go again very soon.
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Where do the Reservations on AppointmentTrader come from?
By 🥷🏻 @ColorfulRod45, 07/13/2021 6:55 pm
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Are you affiliated with restaurants / or any of the other venues which are listed?
12 Answers
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Answer from 🦩 @FluffyStar64 (07/13/2021 9:05 pm)
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Mostly from people who don't need their reservations or appointments any longer. AT has no relationship with places listed and acts as a platform connecting buyers and sellers making sure that listed reservations are real and that privacy is not compromised when transacting.
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Answer from 👻 @DemureKettle15 (05/04/2022 10:51 am)
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Can come from a lot of places, people who don't want to get charged their cancellation fee or people who just have them and cant go.
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Answer from 👻 @AffectionateRegret15 (11/15/2022 12:56 am)
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I mean.... it is web scrapers. Is this a serious question?
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Answer from 👻 @ColloquialPosition80 (06/03/2022 2:39 pm)
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alot are work dinners that are cancelled
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Answer from 🤠 @DeliberateScale19 (11/20/2022 8:59 am)
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Users who have reservations they can no longer use
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Answer from 👹 @GuiltlessNose33 (12/06/2022 7:05 pm)
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Some people have connections, some can't make their own reservations and are giving it up, others...
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Answer from 👻 @ConnectedExistence32 (01/14/2023 12:18 pm)
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Ppl waiting in line at the DMV…
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Answer from 👻 @NaughtyBread30 (05/12/2023 7:14 pm)
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almost all restaurants aren't affiliated with AT and I'm guessing it's mostly people wanting to not pay cancellation fees.
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Answer from 👻 @GoldenAmusement60 (05/21/2023 11:33 am)
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Reservation Storks
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Answer from 🐧 @AwakeDecision53 (12/11/2022 10:40 am)
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They are from people who made the reservation and can/do not want to attend.
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Answer from 🥩 @DecadentRoof69 (01/30/2023 4:45 pm)
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Unusable reservations, bots, users sourcing their own, etc.
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