1 menu preserved · since 2026
About
BATA occupies a converted 1930s warehouse on Toole Avenue in Tucson's Warehouse Arts District, where chef Tyler Fenton — also behind Reilly Craft Pizza & Drink — cooks nearly every dish on the menu over a custom live-fire hearth, with David Solorzano as chef de cuisine. The kitchen leans on wood-fired vegetables and produce from area farms, drawing on grilling techniques from Japan and elsewhere; the name is a truncation of robata, though Fenton has said the restaurant is not a Japanese one. The roughly 90-seat dining room keeps the building's original wood-and-metal bow truss ceiling and adds a soffit of deliberately charred wood in the shou sugi ban manner.
Latest menu
View menu →Dinner
May 10, 2026 · dinner · 45 items
Official source
Signature dishes
Dishes
22 recorded
- AZ beef tartare×1
- BATA sourdough×1
- beets×1
- buttermilk + coffee tres leches cake×1
- Desert Pearl mushrooms×1
- E + R pork + beef bite×1
- E + R pork loin×1
- grilled squash×1
- Guiness, ‘0’×1
- halibut×1
- House Sodas×1
- Lagunitas, ‘IPNA’×1
- let us pick for you×1
- malawach×1
- marinated pinto beans×1
- mushroom skewer×1
- roasted + chilled daikon×1
- squash sorbet×1
- strawberry gelato×1
- tartlet×1
- Vera Earl Ranch steak×1
- white fish carpaccio×1
Drinks
23 recorded
- Astronaut OJ×1
- Azimut, ‘Negre’×1
- Berlucchi, ‘Extra Brut ‘61’×1
- Bigelow Martini×1
- Cantine Garrone, ‘Munaloss’×1
- Château de Trinquevedel, ‘Tavel’×1
- Denthis, ‘Stamnaki’×1
- Ghia, ‘Le Spritz’×1
- Gramercy Cellars, ‘Lower East’×1
- Jean-Paul Brun, ‘Beaujolais Blanc’×1
- Kitt Peak Old Fashioned×1
- Laberinto, ‘Cenizas’×1
- Longaví, ‘Glup Naranjo’×1
- Loquat Lowball×1
- Patricia Green×1
- Placeholder Three×1
- Ritterguts, ‘Spezial,’×1
- Scala, ‘Cirò Bianco’×1
- Seville Margarita×1
- Slow Body, ‘Pal,’×1
- Slow Body, ‘Plaisir,’×1
- Slow Body, ‘Smithereens,’×1
- Strawberry Seas×1