My review is from the perspective of my pay-what-you-wish experience. Also as someone who's interested in nature and trying new edible plants. I enjoy some challenging textures and flavors for the sake of experiences. What I tried over 2.5 hours: -Nixtamalized Barrel cactus fruit aged in ash with chiltepin jam and chiltepin leaves preserved in vinegar. I liked it- sweet and smokey. The barrel fruit was a tad fibrous. -Refried tepary beans with wolfberry and a green powder of globe mellow salsa verde. The powder was tart and yummy. The tepary beans tasted fairly simple. The dried cactus was nice- reminded me of kale chips. The tortillas of my friend's omni menu were very soft and pliable. -Yakitori: Barrel cactus fruit with candied Tohono O'odham Ha:l Squash,mesquite tare and marinated cholla buds reduction from last year's cholla, topped with jojoba seeds. This was a fave. -Maitake with corn rib and desert botanical bonchons. I thought the name might have referred to Banchan, the small Korean side plates of kimchi etc since there was kimchi in one of the bites on the plate but it was spelled Bonchon, "my hometown" in Korean. The heirloom corn vegemite bite was umami as expected. The snail shaped amaranth leaves white kimchi bite was tart, bold and delicious. The corn rib bite was topped with pickled yucca bud pieces on top- I loved getting to try that and loved the flavor and texture of it. A sunflower head "brisket" bite was really interesting and I enjoyed the brisket flavoring that was achieved here. The texture felt fitting for it too and it seemed clever. Likely a challenging bite for some with the flower flavors and texture in the end. The amaranth dumpling bite was filled with something else made from amaranth I didn't catch. The last bite of this plate was the Maitake mushroom with palo verde- delish. -Raw Nopal with preserved amaranth pico de gallo with agave pulque -blackened agave frozen granita with pico de gallo and pressed coriander ironwood emulsion. Vinegary and refreshing- Big hit. -Kaiseki: cactus bud, three sisters stew, cowpea and ironwood blossom. We were also given a complimentary Non- Alcoholic beverage with it: a chilled palo verde Pu-erh fermented tea. It had a light fizzy feel. LOVED the drink and it balanced the saltiness of the stew. The broth that the waiter added to the stew at the table was overly salted but the stew was good and was more filling than the other dishes so far. I liked the meaty texture of the ironwood flower. This course came with a tostada topped with refried tepary beans and prickly pear tunas and with young cactus in salt bush emulsion. -Wolfberry sorbet- served beautifully. Very sweet and single note.The waiter said the wolfberries on top were pickled and I wish I tasted pickled flavor because it would have provided balance. I tried my companions roasted Huuñ Ga'i sherbet with kombucha soaked corn and preserved amaranth flowers and enjoyed it more than the wolfberry sorbet. -Wildflowers-Cactus sorbet with frosted amaranth leaves and cactus marmalade. I would have enjoyed it more if it didn't come right after the overly sweet wolfberry sorbet. It was more balanced but I really was sweetened-out. It had some medicinal notes but was interesting. I liked the cactus marmalade pieces. I like the leaves that were super crispy but some were heavily frosted with sugar. I LOVED my companion's Wildflowers dessert. It was a warm miso cake with mesquite, brittlebush curd and cactus marmalade.The mesquite really came through here wonderfully. -Pimachata: Candied squash and aerated squash. Was craving something savory now but luckily this one was less sweet and more balanced. My companion seemed to enjoy her goat cheese ice cream. With the check, came two sticks with mesquite gummies.I love mesquite but this again was a tad too sweet now. The least positive part for me was the service. I was surprised that a place with a focus of introducing people to food of the desert they might not know about would not have the servers engage when someone seems very interested, like me. No written menu/ description was given during the meal and I tried my best to write down notes as the waiter was listing the descriptions extremely quickly in a rehearsed way without engaging with us and without slowing down much when asked. I asked for an extra note card and he gave me a blank receipt. The most confusing part was that they ended up bringing us a printed menu with the dishes listed when we finished the full meal. We were so flabbergasted as to why he wouldn't mention it was coming when I was writing notes or even better provided it at the start. It felt that the servers were very focused on doing a rehearsed part instead of engaging meaningfully. I was very happy with my pay-what- you-wish experience and I experienced all of this like art viewing. So cool getting to try so many local desert plants! read more

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Ursa reminded me of what cooking the desert can be. Nopal, cactus, squash, rabbit - ingredients deeply rooted in place and culture. Their pay-what-you-can experience is unlike anything I've encountered, reflecting a genuine commitment to their community. Warm hospitality, conviction in every dish, and storytelling in its most sincere form make Ursa a restaurant well worth experiencing. Huge thanks to June, Emma, DJ, Eric, Mika, and of course Chef Aaron. read more

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We really wanted to love Ursa. Service was excellent, super warm and attentive. The space, plating, and locally sourced concept are all really strong. The issue for us was the food. Most of the dishes were either over salted or just didn't come together flavor wise. Some ideas were interesting, but the execution wasn't there, especially for a tasting menu at this price point. We were honestly rooting for this place because the foundation is there. With better seasoning and a bit more balance, it could be really good, but based on this visit we probably wouldn't come back. read more

As my second true fine dining experience, I must say I wasn't disappointed. Perhaps a bad financial decision on my part ($150 per person!), but regardless, it was a night I'll (mostly) remember, haha. I've always been a foodie, and now that I live on my own, I've recently had the opportunity to teach myself how to cook. As somebody new to cooking, and somebody who loves food, I was delighted to find a restaurant that combines food and art into cuisine inspired by the chef's home. A concept too lovely to miss out on! And so, not heeding my better judgment, I decided to book a reservation for myself and my partner for an evening. Based on pure observation, the creativity taking place in that kitchen was worth the value alone. It could be my lack of experience, but so many techniques and flavors were incorporated into each dish that made it difficult for me to trace the methods used. Each morsel was filled with unique, local flavors that I feel very few people would ever have the opportunity to taste. Of course, these were extremely elevated dishes using local ingredients (such as elk, venison, and squash), but regardless, I believe the desert's beauty is often disregarded. Ursa took these unexplored local items and turned them into delicious culinary experiences. I definitely shouldn't have added on the alcohol tasting (additional $80 per person) with the 8-course meal, buuuut when else would I be eating at Ursa, y'know? Each pairing helped to bring out the hidden flavors of the dishes presented, perfectly curated to accompany Ursa's unique menu. There is a non-alcoholic pairing option, which I am curious about, as one of the pairings was a tea made with brittlebush. I was amazed at how concentrated the flavor was! It was so deep, slightly sweet, and paired perfectly with its partner. (I kind of wish my partner didn't finish his!) Was this experience worth it? I'll admit, I do have a little bit of buyers remorse, but I also understand the work involved with creating something like this as a service for others. The food felt very intimate (although pretentious), allowing the chef to speak without saying a word. The service was lovely and attentive. Each person on the staff communicated without me even noticing, and food and drinks found themselves on our table at just the right time. I was beyond impressed with the service, and each dish, that I feel I have to say it was certainly worth the value of the *experience.* If you are looking for a nice place to eat a meal, however, there are other places for that. That said, I probably can't revisit Ursa, haha. read more

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Ursa offers a modern dining experience that focuses on the unique ingredients of the desert. Their concept is like tapas style with each dish served in bite sized portions. Their current spring menu features 8 creative and flavorful dishes and between the two of us, we ordered everything on the menu. It was just the right amount to leave us satisfied and with room for dessert. We were welcomed with 2 complimentary glasses of rosé to celebrate our anniversary, which was a very thoughtful gesture. We also had two glasses of red wine to pair with our meal. The staffs were super friendly, and the restaurant was thoughtfully decorated. If there's one thing I'd tweak, it would be the wait time between the dishes, it was a bit long at times. But overall, it's a solid spot. Definitely recommend giving this place a try if you're into unique, seasonal dining. read more

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Kudos to the Chef and kudos to hostess Monica for accommodating last-minute changes to my reservation. The staff is amazing! This new culinary experience is a unique gem near the 92231 area. Thank you for bringing this beautiful and delicious space to the Valley and its visitors. The minimalist style theme is a great backdrop for the bold flavors. Our waiter, Chris, was very knowledgeable about the menu and explained every dish and ingredient. Every dish is full of bold flavors, and I enjoyed every single one. The Quail, cactus salad, Partridge, and marshmallow was my absolute favorite, and I'm eager to return for more. Although the non-alcoholic cola beverage was too strong and sweet for my taste, the water paired perfectly with every dish. My sister loved the non-alcoholic corn drink. Overall, this restaurant is a must-visit for its unique and delicious culinary experience. read more

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Ursa was an interesting experience. It's nice to see a restaurant really cater and be proud of what the Southwest has in store. The food was delicious at times but definitely leaves you hungry even after spending almost $200+ per person for the 8-course plus drinks. I think the dessert was really good as well as the yakitori trio with the quail and cholla I particularly liked. The elk course was very tasty and maybe just meant to be an amuse bouche but very nicely presented. The venison steak portion was super tiny and the marmite served with was not very palatable. The concept is great, it's just pricey. The service was great and the ambiance takes me back to my previous city (SF). Someone once said if food/dining experience makes you nostalgic, it must be good, right? Anyways, this place is definitely a splurge...if you're just wanting to "taste the desert" and get a feel for maybe Native American food, La Indita and the fry bread by San Xavier is better but if you're looking to spend so much for a modernized conceptual SW tasting experience then this is the right place to be... read more

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Before going, set your expectations appropriately. This is not a chain where you will leave overstuffed with to-go containers. It is an 8-course tasting menu fashioned as an experience. To that end I found it to be excellent, particularly the elk tartare. Our party found the service to be attentive and friendly. Nothing over the top, but I appreciate when they drop off the plate, explain it, and let us enjoy it. The ambiance was fairly spartan, as they aren't trying to dazzle anyone with the decor. This keeps the attention on the food. We will go again, most likely in the late summer or fall when the menu will be different. read more

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My wife and I recently dined at Ursa to celebrate our anniversary. We were drawn to the concept of a Sonoran desert inspired tasting menu and the opportunity for a unique dining experience. The food was excellent; undeniably creative and flavorful. Lots of wild game, locally sourced vegetables and "foraged" items native to southern Arizona. Since it was a special occasion, we opted for the beverage paring which consisted of 4 wine parings, 3 non-alcoholic parings and a liqueur with desert. We were also served a very tasty (and complimentary) sparkling wine for our anniversary, which was a nice touch. The service was pretty good outside of a few inattentive moments. Timing of the courses was a little off-pace at times. There is a certain level of pretense involved with an 8 course tasting menu, but everyone at Ursa was accessible and eager to please. To say the interior design aesthetic is "minimalist" would be too charitable. Ursa has the ambiance of a pop-up restaurant. The dining room feels cavernous and non-descript, as if they barely had time to set up a few tables before opening. Pretty much everything in the dining room seems unchanged from whoever the previous tenants were. The lighting does not compliment the room, very bright in some places and shadowy in others. The walls are completely naked; there is not a single piece of art hanging anywhere in the restaurant. During our visit, the dining room music had a punk / new wave vibe going. Not hating on the music choice, but it left me wondering who curated the playlist and what their intentions were in terms of ambiance. The total bill for two diners (with tax and tip) was over $600. That is pretty expensive by Tucson standards. I'm not complaining about the cost, we knew what we were getting into. That said, we left Ursa feeling like we overpaid based on the overall experience. Are we glad we dined at Ursa? Yes. Will we dine there again? Maybe, but not anytime soon and will not go for the beverage pairing next time. read more

Came to Ursa opening week for the ten course tasting menu. Expectations were admittedly high considering Ursa has arrived with a lot of hype and plenty of praise from guests at the El Centro location. Sadly, Ursa didn't seem willing or able to live up to the hype. Any possibility of cozy, rustic, warm desert dwelling interior was defeated with the onslaught of overhead light that made me feel like I was being questioned in a holding room. The space felt too big for itself and the temperature as well as the vibe from the majority of the staff was cold. Service was awkward. Everything felt rehearsed and was delivered nervously. I believe there may be a genuine sweetness or care in the hearts of the staff but damn, I felt like they really didn't care about me and my date or what this place says it's about. Not asking for anyone to over perform but we mostly just felt ignored. Food - what happened here? My body and digestive system are still trying to figure out what to do with the salt overload I received from the wild boar machaca and the tepache broth which accompanied the tepary beans. I love desert ingredients and was super excited to see them put to such creative use but the subtleties were often drowned by an overuse of salt. Pacing was also strange with the first few courses spaced mad far apart and the last courses arriving rapidly. So sorry we tried to enjoy your ten course offering and support this new to Tucson spot and we were there sorta late. Obviously y'all couldn't be bothered to make it at all comfortable or even pleasant! Except the host/person who recommended us an orange wine from Portugal - you are awesome. read more

​Ursa is my favorite restaurant in all of El Centro for its attention to the culinary arts and their dedication to staying true to their locality. The moment I stepped inside Ursa, I knew I had to learn more from the executive team. The restaurant's name was born on a hiking trip when the head chef Aaron Lopez and his partner laid their eyes on the first constellation, Ursa. In their planning stage of their passion project, "Ursa" symbolized as the north star guiding them to bring to El Centro the first of its caliber in fine dining​. After nearly two decades of culinary experience in Los Angeles and Hawaii, Aaron Lopez and his partner decided to move back to their hometowns, Calexico and Yuma, respectively. As the couple regained understanding of their homeland on their hike through the Mojave deserts of Joshua Tree National Park and surrounding lands, they researched local ingredients to be implemented into their cuisine--cactuses, wild boar, squashes, beans, wild game and etc. The unassuming and peaceful dining hall is no short of a one-to-one resemblance of the desert. I love the cactus, dangling twigs, clay plastered walls, and rustic tumbleweed lighting. ​I visited El Centro on a month-long work trip, and had anticipated trying out Ursa the whole time. My only regret is not having tried Ursa earlier, as I would surely have paid them a couple more visits to try the whole menu. All the dishes far exceeded my humble expectations. The simple one-bite squash appetizer is pure gold. Don't dismiss the size of this popper! Its flavor profile blew my mind for how exquisite how such a morsel candied squash could so well balanced with a complex panel of sugar and mesquite chili spice! We also ordered the Wild Boar Machaca to share as our main. The dish is served with four compartments: (1) the wild boar Machaca, (2) tepary bean paste, (3) two large warm home-made pieces of rotis and (4) a citrus sauce to balance out the savory counterparts. These separation of ingredients allow for one to customize and balance their own levels of sour, savory and spice. Wow, the well seasoned tepary beans blew me away with its elevated flavor profile compared to a standard refried baked beans side. We finished the evening with a tres leches cake ladened with a rich smokey honey syrup and ribbons of dark chocolate. Finding an elevated fine dining restaurant was unexpected, but definitely a welcomed breath of fresh air. Ursa easily sits on top of my list of El Centro's best restaurants for a myriad of reasons. From the stellar customer service of Monica, Nick, and Aaron Lopez, to their attention to the details of the desert interior design, rustic plate presentation, and beautiful food team in creating an unforgettable dining experience. You have to give them a try when in El Centro! read more

Sorry but the value isn't there and the food is just mediocre if not good. I was hoping to have a spot in Tucson that could offer a nice chefs tasting options outside of Bata and Omakase at Ginza but this isn't it. It's in a large room with few tables and just seemed odd. The plating was very cool but food and drinks not so much. read more

We were bold and tried their entire menu. Every dish took us on a culinary adventure through brambles and beauty you didn't know the desert could offer. The concepts here are wild but the execution is nothing short of magical. The service. Subtle touches make the experience... things like crumb service, napkin folding while I'm in the ladies room, having sommelier-like conversations about every beverage on the menu and how they pair with each dish. I had a mocktail tasting menu designed around what we ordered. This is service I have come to expect at Michelin rated restaurants but completely caught me off guard in El Centro??!! The squash aged in ash was a perfect amuse bouche-like starter. Acorn bread raised my eyebrow when I saw it on the menu but my curiosity often wins over suspicion. Absolutely worth it! Every dish stand proudly on their own ... but the star of the show was hands down the wild boar machaca. read more

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On May 7th I went to the 2nd installment of the dinner series telling the story of food migration in the Sonoran Desert. The food was the best food I've eaten in Tucson and maybe in all of the places in the world I've ever eaten! It was perfectly cooked with creative, unusual, imaginative, locally grown and foraged ingrediencies. The setting was beautiful, the service was seamless and excellent. We we sat at a long communal dinner table and was served a 4 course family style meal. The chef/owner spoke to us about each course explaining the history of the food, where the ingrediencies came from and how the food was cooked. There was a lot of food all of which was excellent! I've told everyone I know about this restaurant and this event. I hope they will continue events like this. I can't wait to return! read more

Had a delightful meal last night at Ursa. I understand it wasn't their usual tasting menu, but instead explored the food from the chef's youth which included all native ingredients. I will definitely return for their tasting menu because the food was excellent and the service was outstanding. I look forward to returning for the normal tasting menu. For this special evening, we reset at a communal table. Wasn't sure that was what I was in the mood for but the other dinner guests were delightful. The chef came out and discussed each of the courses. It was definitely a memorable evening. read more

Amazing food, menu, drink selection, service, and concept. Hidden gem in Imperial Valley. Seasonal menu showcases important desert ingredients, flavors and techniques. read more

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A terrific and innovative dining experience. Loved the creative food and great service. We are looking forward to coming back to try the next menu. read more

WAY over priced for the everyday person. Can't justify that. One price no choices never know what your getting.

Dinner at Ursa was a true experience. The setting is stark yet welcoming. The service was superb. Our table of four included three first time guests, so our experienced friend ordered for the table with perfect guidance by the server. The dishes arrived in unique dishes accented by rustic and natural materials and descriptive explanations of each one by the servers. We enjoy sharing small plates to sample many different dishes and I think we sampled nearly the entire menu. Interesting foods, perfect preparation and enticing presentations, each one; our favorite was the quail! Almost too pretty to eat. Glad we experienced Ursa and recommend for all bold foodies! read more

Tucson- Did you ever go to a restaurant spend $300 and say honey I'm going to stop for a burger on the way home...Ursa's is that restaurant.

Every bite of food was pleasing to the tongue. Excellent service and each course was a new expression of the Southwest. Will definitely be back read more

Ursa has an amazing atmosphere and an unforgettable menu. An experience like no other, especially in the valley. read more

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We recently dined at Ursa for the 10-course tasting menu, at their new spot in Tucson. We were excited about the desert food concept, but unfortunately it was much more about artistic presentation and adhering to the desert concept than it was about the taste. There were only 2 of the 10 dishes that were really flavorful, and some of the spices were downright harsh and overly salty. The beverage pairings were equally weird and did not complement the food. And there is a real arrogance to the staff here that will not serve them well. Our waiter would drop off a dish with only a cursory comment about what we were eating. When we asked for more of an explanation, he went in depth, so he had the information but couldn't be bothered relaying it. When I expressed this to him I saw him return to the chef, give him my comments, and they laughed about it together. We also made the suggestion to provide guests with a printed menu, as is customary with many restaurants with tasting menus, but they said items changed too often, making that difficult. For $165 per person you'd think they could go to the effort. At the end of the meal the head chef came to the table and it was clear from our brief conversation that he doesn't want feedback from guests. He described himself to us as an artist, which is fine, but flavor can't be sacrificed to art at any restaurant, especially at that price. Overall, a very disappointing experience I would not recommend to anyone. read more

On Congress, right next to Cobra Arcade bar which MIGHT have a better atmosphere, you can find the new Ursa. $300 for 10 badly timed courses that were all either over salted or lacking much at all, and mostly cold. The service was also cold and inattentive, with a palpable lack of experience (apart from the lovely host, who clearly was invested and thoughtful) It's just interesting - a restaurant meant to reflect the terroir of the Southwest so missing the point of what makes it true; warmth, liveliness. The Southwest is built ecologically on uniqueness and grit, neither of which were present at Ursa. The only dish I could say was truly good was a dessert, and I couldn't tell you what was in it because the server didn't know either. The first week is a tough time for a new restaurant, but after so much hype, it blows to leave disappointed and confused with nothing exciting to share. Conceptually enticing and falling flat on its face. I'm not sure that Ursa has a place here, especially with lacking service. If I wanted a taste of the Sonoran desert, I'd rather visit a hot dog stand on the side of Broadway, where I know I'd be leaving satisfied, smile on my face, appreciated, and with a full heart and stomach. read more

Went in for the experience! Tart was a bit too smoky kinda took over the overall flavor. The elk was a great balance of salty and sweet, partridge was delicious with a great flavor of salty and sour, venison was cooked perfectly tad bit salty but still tender, cactus salad was delicious and has to be eaten all together, the quail was the highlight of the night with the brown butter quail egg hollandaise, quail was cooked perfectly and presented beautifully. Desserts we ordered all four, the tres leches was delicious, sour notes but finished nicely with the brown butter cracker. The ice cream sandwich was everyone's favorite, sorbet was overall very sour but you expect that with cactus and prickly pear sorbet, it was a texture ride for that dish. Finished strong with the marshmallows. Everyone did an amazing job bringing out the food and explaining the dishes nicely. Dishes are small but experience is what you come for. Place looked very nice, clean and dark. read more

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Our family enjoyed a phenomenal food experience here. The eating theme was "small bites enormous flavor ". Sharing only expanded our eating journey as each person commented on the complex often new flavors encountered. Chefs and wait staff, Thanks for serving the Community at this elevated level. read more