"A hand-built adobe steakhouse on Tanque Verde Road, open since 1966 — chef Matt Kraiss serves prime cuts, bison, lamb and venison."
The Cork sits at 6320 East Tanque Verde Road in east Tucson, in a hand-built adobe-brick building that has hosted celebrations since 1966. It anchors part of our Tucson coverage and our Steakhouse guide as a long-running local steakhouse, once known as Jonathan's Cork.
Owners Glenn and Sally Murphy took it over and kept its traditions, while executive chef Matt Kraiss has reworked the menu over recent years, upgrading the meat program and adding wild-caught fish.
The kitchen runs a broad steakhouse menu: prime beef cuts alongside bison, lamb and venison, plus pork, chicken and wild-caught fish, with daily specials. The locally sourced meat program is the point of pride.
Desserts are made in house by the pastry chef. Pricing sits in the mid-to-upper steakhouse range, and the bar opens mid-afternoon with dinner from late afternoon daily.
The dining room leans on the adobe building's warmth — thick walls, low light and a Southwestern feel rather than a chain-steakhouse gloss. It is comfortable for a long, celebratory dinner.
Service is settled and local. It works for a family milestone or a small group; book ahead at weekends and over the busy winter season.
The Cork suits an anniversary, a birthday or a celebratory team dinner. For other Tucson tables, compare Fleming’s Prime, Charro Steak and The Grill at Hacienda del Sol.
Not for diners after a trendy, design-led room or a light vegetarian meal — it is a traditional adobe steakhouse built around prime cuts and game, in a long-established setting.
The Cork is a long-running Tucson steakhouse, open since 1966, set in a hand-built adobe building on East Tanque Verde Road. Executive chef Matt Kraiss serves prime steaks, bison, lamb, venison and wild-caught fish.
Yes — the restaurant was previously known as Jonathan's Cork. Under owners Glenn and Sally Murphy it kept its traditions while updating the menu and meat program.
At 6320 East Tanque Verde Road in east Tucson, Arizona.
Prime steaks are the core, but the game meats — bison, lamb and venison — set it apart, alongside wild-caught fish and house-made desserts.
The bar opens in the mid-afternoon and dinner service runs from the late afternoon daily. Booking is advised at weekends and over the winter season.
Book ahead at weekends and in winter. Find The Cork at 6320 E Tanque Verde Rd in east Tucson.
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The Cork Tucson anchors part of our Tucson guide — a hand-built adobe steakhouse open since 1966, serving prime cuts, bison, lamb and venison under chef Matt Kraiss.
See the Tucson guide →