Anthony's In The Catalinas Restaurant
2.60/5 (8 reviews)
6440 N Campbell Ave
Tucson, AZ 85718
(520) 299-1771
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10 Reviews
REVIEW #1
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Pusch W.
Avg. Entree: $30-40
Rating: Unknown
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December 21, 2008
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Anthony's has been overrated for far too many years. Apparently,
they were the hottest act in town back in the early 90s maybe. Today,
they are way behind in the times. The entrees are way overpriced, the
portions undergenerous. Overall a very poor value for the $30-$50
per entree price tag. The waitstaff is condescending, rude, and unprofessional.
Its hard to imagine that they are unaware of the fact that we cant hear
them making rude comments about individual customers in the busser
stations. The place was noisy and not good for a romantic evening. The
wine list is vast, but really who wants to spend marked-up hundreds
on a rare vintage when the dinners are mostly run the mill continental
selections that arent even done right. Their idea of creativity is
pork medallions done like an oscar. The front waiters and sommelier
like to insult your intelligence, by schooling you on what you really
want. They also like to not acknowledge any of your requests or feedback.
Anthony's has seen its day and it needs to go away along with all
the other restaurants that have become lazy because they are too full
of themselves from all the reviews and awards they received in past
years. Janos, Hacienda del Sol, and the Ventana Room are far better
choices for about the same price.
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REVIEW #3
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Rating: Unknown
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April 13, 2004
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I just wanted to comment, I've always enjoyed the food and
service. I do not like the smoking you have to go thru at the bar
thru to get to the bar. But main reason I'm writing is you need
to answer letters from patrons. My employer who entertains their
frequently won't now because of poor service and food and
wasn't given a response from a letter that was written. PR
is extremely important and word of mouth is everything!! I'm
sure you should know this. I can't set up dinners because
of your lack of caring.
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REVIEW #5
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Avg. Entree: $20-30
Rating:
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October 19, 2001
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This was a poor excuse for a dining experience. The food was plain
and over-sauced. The menu was tired and old. The product they
used to make the dishes was of poor quality. The wine list is just
for show, as I picked four bottles that represented good values
and was told that all four were out of stock. The view is nice, but
it doesn't matter when I am crammed in like a sardine. The tableside
presentations were cute, but they were poorly performed. The
service staff was over-worked and only attentive at the beginning
and end of the meal.
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REVIEW #6
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Email for name and cred
Avg. Entree: $20-30
Rating:
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July 28, 2001
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Anthony's may at one time have been the premier spot in Tucson
to enjoy a meal, but the chef has sacrificed food quality in an
effort to save money. All of the meat tastes the same: generally
overcooked, with a pound of bernaise. Subtelty is lacking and
most of the true values on their "1600 selection" have mysteriously
recently sold out. The wine I finally decided on was cooked. I
have a suspicion that if Spectator would actually brave the Arizona
heat to check up on the list they would be gravely disapointed.
I will no longer put up with piles of food under gallons of sauce
trying to be represented as value. Anthony's has become an unfortunate
insult to the true diners in Tucson, and unless it costs him money,
Tony won't ever do a thing about it. Boycott mediocrity. Hit Martino
in the pocketbook and he'll have no choice but to improve. I'd
have to say it isn't as bad as one star seems, but the overall rating
is far too high and my one star should bring it down to a more likely
rating.
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REVIEW #7
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Avg. Entree: $20-30
Rating:
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July 23, 2001
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Well, I used to work at Anthony's and I always thought I worked
at the best house in town. Unfortunately, I was mistaken. The
food was not fresh, nor was it made very high quality ingredients.
I had the Chateau Briand as my entree, french onion soup, and Oysters
rockafeller. All I tasted all night was bernaise, butter and
brown sauce. The wine I wanted was not available, as you'll find
with many of the selections on the supposed Grand Award winning
list. The wine they suggested in its place had muted fruit and
a terrible acidity, suggesting improper storage. The chef's
hands are tied when it comes to creativity. It can be as creative
as he wants it to be as long as it doesn't cost Anthony any more than
is absolutely necessary. The view is spectacular, although
you can only enjoy what you see so much when you are crammed in like
a sardine. Long story short, I felt used when I paid my almost $200
plus tip for my wife and I to enjoy a substandard evening at a house
that used to be one of Arizona's premier restaurants.
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