Hotel Congress / Facebook
Cheers to the Cup!
You might go there for the award winning cast iron baked eggs, the bloody mary bar, a Cuban sandwich or a piece of pie, but no matter which way you slice it, Hotel Congress' Cup Cafe (311 E. Congress St.) has become a Tucson institution over the past 25 years. Now it's time to celebrate.
On Saturday, August 1, the Cup Cafe will be throwing a free party in honor of its 25th birthday which will include live music, raffles, glass blowing demos and food and drink specials. Best of all, a massive 25 layer cake will be served at the event, which you won't want to miss. Drink specials include red and white sangria and the award-winning El Santo's punch and will run throughout the evening from 6 until 8 p.m.
Three dishes will be revived from Cup menus past for the event, but the good times don't stop on Saturday. During the entire month of August, Cup Cafe will be serving the following throwback menu specials because everyone knows a birthday month is better than just one day:
August 1 - August 9:
Breakfast: The Bennies Burrito (flour tortilla, scrambled eggs, spicy black beans, sprouts, jack cheese, green chiles, black olives, sour cream and salsa)
Lunch: Curried Chicken Salad Sandwich (curried chicken salad on a croissant with lettuce, tomatoes and sprouts)
Dinner: Borracho Pork Tenderloin (tequila and chipotle marinated pork tenderloin with a sweet potato gratin, country green beans and red onion marmalade)
August 10 - August 16:
Breakfast: R/R Crossing Croissant (a Rachael Ray favorite with two eggs, ham and swiss cheese on a croissant served with roasted red potatoes)
Lunch: Maximlian (roasted turkey melt with asadero cheese, avocado, chipotle lime crema and New Mexico green chiles on a croissant)
Appetizer: Goat Cheese With Artichoke Crostini (broiled French baguette with goat cheese, roma tomatoes, artichoke hearts, fresh thyme, garlic and parmesan cheese)
Dinner: The Herb Shroom (portabella mushroom stuffed with herbed goat cheese and pine nuts, roasted garlic white bean puree, sautéed spinach and red bell pepper coulis)
August 17 - August 23:
Breakfast: Mole In The Hole (one egg fried in your choice of bread, topped with roasted red potatoes and mild jack or sharp cheddar cheese)
Lunch: Tuscan Salad (grilled chicken breast, white beans, Kalamata olives, figs, sun-dried tomatoes, capers, fresh thyme, artichoke hearts, roasted red peppers and greens)
Appetizer: Two Thompson Automatics (shredded chicken marinated in Frank’s original hot sauce egg roll with gorgonzola and asian slaw)
Dinner: Potato Wrapped Salmon (wild mushroom risotto, mustard greens and caramelized onion jus)
August 24 - August 30:
Breakfast: Boom Boom (two scrambled eggs, your choice of cheese, roasted red potatoes and toasted baguette)
Lunch: Jack In The Rye (grilled rye, jack cheese, sliced red onion, roma tomatoes and fresh basil)
Appetizer: Chicken Satay (four skewers of grilled chicken marinated in coconut banana curry with hot and spicy peanut sauce and asian slaw)
Dinner: Katmandu (stir fried vegetables in a coconut banana curry, coconut quinoa, banana chips and black sesame seeds)