Flying V Bar & Grill — Restaurant in Oro Valley

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...

We were staying in the canyon suite at the resort for a few nights and observed many high reviews for this restaurant. Staff is very cordial and friendly. We had an 8:15 reservation for dinner and when we arrived a few minutes early, our table was not ready. We stood at the bar and waited. Only one bartender who was extremely busy, so our wait to be noticed was considerably long, but once noticed he was very attentive and quick. We got a decent bottle of Decoy cab for $88, which can be purchased for $22 at a nearby store, so we were aware of the up-pricing. They could use another bartender to help as other customers were waiting while he tended to our needs. We were seated at 8:30 and noted that they had been seating walk-ins, which could account for our wait. Our table was a small table for two, which was fine for us, however, it was along a screen that separated the dining room and service area. Thus, it was a little distracting for our dinner conversation. Our server was pleasant, sweet, and attentive. Ordered the scallops special and duck leg. Scallops were very good and full of flavor. Duck, however, was very dry and lack-luster, with little taste, which is difficult for duck. Definitely have had more divine duck at other establishments. Creme brulee for dessert was very good. The scenic views from the restaurant are supposedly spectacular, but it was night so we didn't have that experience to balance out some of the disappointments. We do see the views from the resort and our room so we can safely assume the views are outstanding. For fine dining and value, our meal and experience was average to below-average. Definitely had much higher expectations, especially since we had...

Came to Loews for an impromptu staycation and ended up having the most memorable foodie experience at Flying V. We ordered the Green Chile Cornbread to start. It came with a beautiful chunk of honeycomb, a delectable jalapeño jam, and a yummy garlic butter pat. A smear of each was a different journey on your tastebuds. We really enjoyed both the honey and jam on it together. For our entrees we ordered the Scallops and Chile Relleno. Each dip of scallop or marbled potato in the buttermilk vinaigrette was perfect, the pistachio gremolata brought such a nice added texture. A perfect portion size as well. The Chile Relleno was unlike anything we’ve had before. Just looking at all it entails awakens curiosity . Crab, goat cheese, Meyer lemon atole, grapefruit fennel salad, and fate cognac essence. It was unbelievable how well everything worked to create such a delicious bite. The bitter sweetness of the grapefruit with the licorice flavor fennel was a combo I didn’t know I needed. Just an all around impressive creation. For dessert we ordered the Mexican Chocolate Mousse. This whole meal will stay as a core memory, but this dessert will live in my dreams eternally. The texture of the mousse was so smooth and had just the right amount of sweetness. The cinnamon masa crumble was delicious as well. The blood orange tamarind sauce should be bottled up so that I can have it at home. It definitely gave me a nostalgic memory of drinking a cup of Abuelita hot chocolate at my Nana’s house. Everyone on the crew there seemed genuinely happy. Everyone was so welcoming and helpful. We’ll definitely be back....