UPDATE June 2014: It has been about two and a half years since I first reviewed Hub (see original review below). Since then I have dined there several times with friends. Once they got established, the food and service became consistently very good. I prefer going when it’s not crowded because it’s hard to carry on a conversation over the noise. That’s really my only complaint. Recommendation: DO at least sample their ice cream. Excellent! 
October, 2011 – American comfort food pretty much sums it up. Hamburgers, sandwiches, salads, pot pies, fries, mac & cheese, ice cream. Sound like a diner to you?
Hub was highly recommended to me by Regina, my dental hygienist. It’s a fairly new downtown restaurant located on Congress between 5th and 6th Avenues. Parking is in the rear. I’m a big fan of the developing downtown area. I see real potential. I frequent Maynard’s at the train depot and Cup Café at Hotel Congress. Was Hub as good? No, not yet.
Reviewing the reviews on Yelp, it appears to be a work in progress, with progress being made. It got dinged for not too flavorful or over-cooked main courses, sometimes very poor service, and a lady’s and men’s restroom, both of which are one-hole-ers. In other words, when it’s crowded, there’s usually a line of people outside the restrooms desperately waiting to get in.
Favorites seem to be (1) prime fries, consisting of slivers of prime rib, onions, and cheese on top; (2) mac & cheese; (3) ice cream.
I arrived around 1:30 PM, so the lunch crowd had mostly disappeared. I was seated right away and my waiter, Jared, took my drink order. I noticed that Hub has a fairly good selection of beers, but the only time I drink beer is when I’ve been working outside on a hot day and the beer is really, really cold. I think Corona and Dos Equis tastes like beer ought to and everything else is novelty.
Waiting a very short time for Jared to bring my ice tea, I had a chance to take in the scenery. One might describe the decor as “early warehouse”; exposed brick walls, wood floor, and high, open-beam ceiling. Reminded me of the early days of Portland’s or Cleveland’s downtown revitalization back in the late ‘80’s, early ‘90’s. Personally, it is to my taste and I give the owner full marks for not over-doing the interior decorating. Simple is good.
My drink arrived and I asked Jared if I could meet the owner. I wanted to get the back-story, but was told that he had just left for next door where he is renovating yet another old building for a similar purpose. Perhaps another time. I like talking to other entrepreneurs. While a few are unbelievably self-centered, mostly they’re an interesting bunch. People with the guts (or is it foolishness) to invest in their own vision.
I ordered the porchetta rotisserie sandwich and Jared scurried off to the kitchen. I took notice of the bar, again very high ceilings, exposed brick, etc. They had blown through a wall to the adjacent space, put in shelving to hold the bottles of booze that rose perhaps 20 feet above the bar. I should have asked (a) how do they get the bottles up that high; (b) how do they dust way up there; and (c) how do they get the booze down? If I ever meet the owner, I’m going to ask him.
Not important. What you really want to know is how was my pork sandwich? Well, it was OK. Probably could have used a little BBQ sauce or something. But the fries … just plain, salted fries … excellent. Among the best I have ever had … anywhere. Even better than McDonald’s. I don’t actually know why most restaurants can’t make decent fries. Do you?
I was seated at a table that had a commanding view of the ice cream freezer and the big menu board on the wall behind it. All kinds of flavors: apple pie, salty caramel, cookie dough, and on and on. I summoned Jared.
“Do you guys make your ice cream here,” I asked.
“Indeed we do,” came the reply.
“Give me a minute to decide,” I said. Jared wondered off to take care of another patron. This gave me time to use my mobile device to check for “Hub” > “Ice Cream”. Full disclosure. I seldom eat dessert, let alone ice cream. Why? I am seriously over-weight. Do NOT need the extra calories. (Yes, I know. I didn’t need the fries either.) But there was one on the menu board that intrigued me: Bourbon Almond Brittle.
Ah ha! Found it. A Yelp reviewer reported: “The bourbon almond brittle was disappointing. My scoop has almost no almonds or brittle to speak of, and the bourbon flavor was completely overpowering and medicinal tasting- maybe the brittle/almonds balance it out or something, but without it tasted so so strong.”
I ordered the Bourbon Almond Brittle ice cream anyway. Why? You just don’t understand. For more than 40 years, Jack Daniels has been my drug of choice. But Jared said that this ice cream was made from Maker’s Mark. There are only three bourbon’s better than regular Jack: Gentleman Jack; Wild Turkey; and Maker’s Mark … all of them expensive and twice the alcohol content as regular Jack.
To my credit, I ordered the smallest possible portion, a little cup of heaven. If anything, my serving was just a little light on the bourbon, but VERY GOOD!
Summary. I have the sense that Hub will shortly be a very good restaurant. They’re not quite there yet, but making good progress. I will be back in a couple of months to give you an update.
The Hub Restaurant & Creamery
266 East Congress Street
Tucson, AZ 85701
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