Service was great. Salmon was left thawing too long and had an overwhelming fishy taste. The risotto was sticky and undercooked only having stinky fish as the flavor. We also ordered the ribs and the bbq sauce and beans were one note. The alcohol wasn’t cooked off correctly or there was a heaping amount of liquid smoke. Either way it tasted like the bottom of a whisky barrel poured into an old boot. Also the ribs had no caramelization. We were polite had them box it up (for the dog) and had a good laugh about it all the way home. We went at sunset, the view was pretty great.
Jenny Chiang
Amazing service. Top quality food. Burger was not impressive but corn bread and bisque were amazing!
Atmosphere: 5
Food: 5
Service: 5
Floyd Sherman
The rib eye was thin, poor quality meat, for over 50.00 not worth it. They are not buying top grade beef.
Atmosphere: 3
Food: 2
Service: 4
Mark Branger
Great atmosphere, good service, quality of food was good but a little pricey for what one gets.
Atmosphere: 5
Food: 4
Service: 5
Robert Wright
I had the Rib eye, my wife had the ribs. We both got the loaded potatoes. The potatoes are the bomb! We had a great meal! And the man playing the guitar was outstanding! Will go again.
Atmosphere: 5
Food: 4
Service: 5
Kevin Shields
Scallops were perfectly cooked
Golf 911
We had the baby back ribs. They were excellent! The beans were OK and the coleslaw had no flavor. We had the jalapeño cornbread as a starter and it was very good. The service was excellent.
Melissa Schmit
Alwaya fantastic
Kalynn Huebner
The food was excellent! Our favorite was the special, which was the lamb shank with sweet potatoes mash and tortillas. The ribeye with crab bearnaise was very good though.
Beautiful setting and views, but food was way overpriced and nothing special. Expensive mushroom tamales come with no sides and hardly any mushrooms-mostly cornmeal. We won’t be back.
Atmosphere: 5
Food: 1
Service: 3
Mike Shubic (Mike's Road Trip)
It’s been 13 years since I last dined at the Flying V Bar & Grill at the Loews Ventana Canyon Resort in Tucson, and my recent return was both a nostalgic trip and a delightful rediscovery. The restaurant’s ambiance has only become more spectacular over time—walk through the elegant wooden doors and you’re greeted by a warm, Southwestern-inspired interior, with rustic wooden beams, earth-toned walls, and glowing pendant lights that create an inviting lodge-like feel. Just beyond lies the terraced deck, where you can sip your cocktails while gazing out over a serene lake, the well-manicured golf course, and the breathtaking Catalina Mountains and the Tucson city lights in the distance. It’s a magical setting that showcases the desert’s natural beauty in all its twilight glory.
We began our evening with two signature cocktails: the PICANTE COWBOY and the CROWN JEWEL. The PICANTE COWBOY—featuring Maker’s Mark, Ancho Reyes Verde, ginger agave, lemon, and hellfire bitters—offered a bold, smoky flair underpinned by a subtle peppery kick. The ginger agave added a pleasant sweetness, balancing the tang of the lemon and spice from the bitters perfectly. Meanwhile, the CROWN JEWEL—mixed with Patron Reposado, pineapple turbinado, and orange bitters—delivered a tropical fruitiness that was neither saccharine nor overpowering. Both drinks were impeccably balanced and showcased thoughtful mixology, though at a premium price point. Sipping these alongside a basket of fresh artisan bread and a luxuriously whipped butter “concoction” felt like a quintessential Southwest indulgence.
For dinner, we shared the GRILLED PRAWNS—a dish composed of leche de tigre, cucumber, serrano, coconut milk, cilantro, and confit squash. The flavors dazzled with their bright acidity, creamy coconut undertones, and fresh herbal notes. My only critique was the portion—three sizable prawns made it awkward to share, and we found ourselves playfully vying for the “odd one out.” Moving on to our main course, we opted for the CHILEAN SEABASS. Presented in a pool of walnut consommé with kabocha squash and a dusting of pistachio matcha, the fish was expertly cooked to a buttery, flaky finish, seasoned just enough to enhance without overwhelming its natural richness. Curiously, both dishes arrived with the same slice of undercooked squash. While flavorful in theory, the squash’s firm texture left parts of it inedible. It was a minor misstep but noticeable given the otherwise refined execution of the plates. Service throughout the evening was prompt, friendly, and knowledgeable—servers appeared at just the right moments, kept our glasses filled, and were eager to answer any questions. The romantic atmosphere, panoramic views, and the warm glow from the interior’s rustic décor all contributed to a memorable night.
Though portion sizes were on the modest side—particularly for the price—the overall experience of dining at the Flying V Bar & Grill remains elevated by the quality of the cuisine, the captivating setting, and the attentive service. After 13 years away, I’m delighted to report that Flying V continues to shine as one of Tucson’s most distinctive and enjoyable dining venues.
JS ;-)
Atmosphere: 5
Food: 4
Service: 5
Andrew Waldson
Cornbread and guac were great starters for sure. Espresso martini was still a 2010 recipe...tasted like vodka and espresso only. No froth / cream. Special (poblano relleno) and burger was great. Only thing that grinded me was the menu said hand cut fries....well they must have been out because I got frozen fries right from a Sysco bag. Way undercooked the first time, fine the second time, but not hand cut by any means. Service was great and no issues there.
Atmosphere: 5
Food: 4
Service: 5
Laura Briggs
A lovely restaurant with beautiful sunset views! Great service once seated. The lamb shank was absolutely outstanding - very similar to a well-made ossobuco. The duck was wildly overcooked and - to me - inedible - plus, it was scarcely even warm when it was served. I should have sent it back - but my husband switched plates and ate it. Also, if you have a reservation, would advise you not to arrive any earlier. We were five minutes early and had to stand in the (increasingly crowded) for nearly ten minutes (even as a larger party that arrived later than us - with a reservation at the same time - was seated!). An option to be seated but understand our server would not be immediately available would have been preferable.
Atmosphere: 5
Food: 4
Service: 5
Gabriella Belferman
Delicious food, friendly atmosphere. Sit at the bar for a cozy vibe - martinis, cornbread, & the ribeye are a can’t-miss
Service was great. Salmon was left thawing too long and had an overwhelming fishy taste. The risotto was sticky and undercooked only having stinky fish as the flavor. We also ordered the ribs and the bbq sauce and beans were one note. The alcohol wasn’t cooked off correctly or there was a heaping amount of liquid smoke. Either way it tasted like the bottom of a whisky barrel poured into an old boot. Also the ribs had no caramelization. We were polite had them box it up (for the dog) and had a good laugh about it all the way home. We went at sunset, the view was pretty great.
Amazing service. Top quality food. Burger was not impressive but corn bread and bisque were amazing!
Atmosphere: 5
Food: 5
Service: 5
The rib eye was thin, poor quality meat, for over 50.00 not worth it. They are not buying top grade beef.
Atmosphere: 3
Food: 2
Service: 4
Great atmosphere, good service, quality of food was good but a little pricey for what one gets.
Atmosphere: 5
Food: 4
Service: 5
I had the Rib eye, my wife had the ribs. We both got the loaded potatoes. The potatoes are the bomb! We had a great meal! And the man playing the guitar was outstanding! Will go again.
Atmosphere: 5
Food: 4
Service: 5
Scallops were perfectly cooked
We had the baby back ribs. They were excellent! The beans were OK and the coleslaw had no flavor. We had the jalapeño cornbread as a starter and it was very good. The service was excellent.
Alwaya fantastic
The food was excellent! Our favorite was the special, which was the lamb shank with sweet potatoes mash and tortillas. The ribeye with crab bearnaise was very good though.
I loved everything about this
Restaurantji Recommends
Beautiful setting and views, but food was way overpriced and nothing special. Expensive mushroom tamales come with no sides and hardly any mushrooms-mostly cornmeal. We won’t be back.
Atmosphere: 5
Food: 1
Service: 3
It’s been 13 years since I last dined at the Flying V Bar & Grill at the Loews Ventana Canyon Resort in Tucson, and my recent return was both a nostalgic trip and a delightful rediscovery. The restaurant’s ambiance has only become more spectacular over time—walk through the elegant wooden doors and you’re greeted by a warm, Southwestern-inspired interior, with rustic wooden beams, earth-toned walls, and glowing pendant lights that create an inviting lodge-like feel. Just beyond lies the terraced deck, where you can sip your cocktails while gazing out over a serene lake, the well-manicured golf course, and the breathtaking Catalina Mountains and the Tucson city lights in the distance. It’s a magical setting that showcases the desert’s natural beauty in all its twilight glory.
We began our evening with two signature cocktails: the PICANTE COWBOY and the CROWN JEWEL. The PICANTE COWBOY—featuring Maker’s Mark, Ancho Reyes Verde, ginger agave, lemon, and hellfire bitters—offered a bold, smoky flair underpinned by a subtle peppery kick. The ginger agave added a pleasant sweetness, balancing the tang of the lemon and spice from the bitters perfectly. Meanwhile, the CROWN JEWEL—mixed with Patron Reposado, pineapple turbinado, and orange bitters—delivered a tropical fruitiness that was neither saccharine nor overpowering. Both drinks were impeccably balanced and showcased thoughtful mixology, though at a premium price point. Sipping these alongside a basket of fresh artisan bread and a luxuriously whipped butter “concoction” felt like a quintessential Southwest indulgence.
For dinner, we shared the GRILLED PRAWNS—a dish composed of leche de tigre, cucumber, serrano, coconut milk, cilantro, and confit squash. The flavors dazzled with their bright acidity, creamy coconut undertones, and fresh herbal notes. My only critique was the portion—three sizable prawns made it awkward to share, and we found ourselves playfully vying for the “odd one out.” Moving on to our main course, we opted for the CHILEAN SEABASS. Presented in a pool of walnut consommé with kabocha squash and a dusting of pistachio matcha, the fish was expertly cooked to a buttery, flaky finish, seasoned just enough to enhance without overwhelming its natural richness. Curiously, both dishes arrived with the same slice of undercooked squash. While flavorful in theory, the squash’s firm texture left parts of it inedible. It was a minor misstep but noticeable given the otherwise refined execution of the plates.
Service throughout the evening was prompt, friendly, and knowledgeable—servers appeared at just the right moments, kept our glasses filled, and were eager to answer any questions. The romantic atmosphere, panoramic views, and the warm glow from the interior’s rustic décor all contributed to a memorable night.
Though portion sizes were on the modest side—particularly for the price—the overall experience of dining at the Flying V Bar & Grill remains elevated by the quality of the cuisine, the captivating setting, and the attentive service. After 13 years away, I’m delighted to report that Flying V continues to shine as one of Tucson’s most distinctive and enjoyable dining venues.
JS ;-)
Atmosphere: 5
Food: 4
Service: 5
Cornbread and guac were great starters for sure. Espresso martini was still a 2010 recipe...tasted like vodka and espresso only. No froth / cream. Special (poblano relleno) and burger was great. Only thing that grinded me was the menu said hand cut fries....well they must have been out because I got frozen fries right from a Sysco bag. Way undercooked the first time, fine the second time, but not hand cut by any means. Service was great and no issues there.
Atmosphere: 5
Food: 4
Service: 5
A lovely restaurant with beautiful sunset views! Great service once seated. The lamb shank was absolutely outstanding - very similar to a well-made ossobuco. The duck was wildly overcooked and - to me - inedible - plus, it was scarcely even warm when it was served. I should have sent it back - but my husband switched plates and ate it. Also, if you have a reservation, would advise you not to arrive any earlier. We were five minutes early and had to stand in the (increasingly crowded) for nearly ten minutes (even as a larger party that arrived later than us - with a reservation at the same time - was seated!). An option to be seated but understand our server would not be immediately available would have been preferable.
Atmosphere: 5
Food: 4
Service: 5
Delicious food, friendly atmosphere. Sit at the bar for a cozy vibe - martinis, cornbread, & the ribeye are a can’t-miss
Atmosphere: 5
Food: 5
Service: 5
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