The Carriage House

Attended a corporate dinner event. Chef Janos was very knowledgeable about local/native foods and the history of them. The servers were excellent and very attentive to our large group. They were not aware that I would require a vegetarian meal, and even though I told them I would be fine with what was already out, they assured me they would serve me. They delivered on that promise. Had the most amazing meal! It tasted like it was planned well in advance, my mother even enjoyed it! The dark chocolate jalapeño ice cream was border line addictive!

This place is amazing! I was one of the employees that received a meal at TMC from this very generous establishment and it was delicious. I had the curried mixed vegetables and I will be sure to come back to order it again. Thank you from the bottom of my heart and I highly recommend this place.

Went there a month or so ago for their cooking class for Valentine's Day. It was really cool watching them prepare everything. It was Janos, his sous chef, and the pastry chef. They were really receptive to questioning all throughout the prep, even if it had nothing to do with the ingredients they prepped.The four stars come from the fact that I wasn't a huge fan of the final meal we got served. But I would definitely go to a cooking class again.One warning - if you're used to eating dinner between 5:30 and 6 like me eat a snack before going! We didn't get served until about 8 and I was so hungry!

We came here a couple of months ago for the "dim sum and then some". We liked it enough to come back yesterday with other friends. Although the dishes all sounded great, none were memorable and the dim sum wasn't at all tasty or memorable. The special drinks were watery and the service was hurried even though the restaurant was only a little more than half full for the hour that we were there. I think Janos had a great idea, but it is not working. We will not be back.

Touché to you all! Perfect service, perfect food and an even more perfect atmosphere. The food was flavorful and your team new every detail! If you havent been here yet get yourself down to brunch!

I attended the first cooking class on 2/27 with Chef Janos himself. The focus was on a locally sourced menu, noting Tucson's new City of Gastronomy designation. The first item prepared was corn off the cob in a fried tortilla and samples were passed after. Then, he demonstrated chorizo chiliquilles, a tepary bean and cholla bud salad (currently on the menu at DC&K) and a chile relleno. After the demonstration, we were seated and served a sample of each of the items with a pour of wine.The space is beautiful, and available for private events as well. I am very excited attend the Sunday Dim Sum and then some brunches!!

I love dim sum and I love how restaurants are trying to take a modern spin on traditional foods. With that said, despite my desire to want to love this place, I was very disappointed. I love the concept of the dim sum and the description on the website described it as having dishes from everywhere. However, the execution was poor...Traditionally, dim sum is comprised of smaller dishes that are about $2 to $4 each. It makes it really awesome to be able try a bunch of things. As a result, I was disappointed to find that Carriage House's non-traditional approach wasn't just different styles of food, but a drastic increase in price. The cheapest dish was $5, then increasingly went to $7, $9, $12, and $16. As you can imagine, it was incredibly easy to rack up a huge bill without realizing it. This is in part because they present the dishes without telling you anything about the price. I personally have a problem with this only because the prices are so high...It just seems misleading to me. We didn't even get that much and racked up $60 without alcohol, dessert, or tip.In addition, the types of foods presented were not representative of the description their website posted. All of the dishes were mostly Asian inspired. I think the only thing that I saw that wasn't was a Jamaican banana dessert. Also, there were only 4 carts going around with different things, but they didn't come around very often. We often had to ask yo see the carts. They were also only replenishing the carts all at the same time...So, it wasn't uncommon for all the carts, except the alcohol one, to be off the floor at the same time. It's hard for me to judge this because logistically, I understand the shortcomings from a business perspective. You don't want to make a lot of a $12 or $16 dish only to not sell it. But some of these foods were not good for sitting around until someone wants it. It made the food, hot or lukewarm, not taste or look worth the price you Overall, the cooking was good. The flavors are good. The food choices are just not optimal for a dim sum style food. I would go back to eat, but not for dim sum. A regular sit down meal with a menu would be good here, so you can get good, hot food and know what you're paying.

Terrible accessibility . No accessible parking. Stairs to get in, and their accessible side entrance stays locked. They had no keys so we had to wait outside in the heat, with the temp being over 100, for 15 minutes until someone could come unlock it. Didn't offer water or anything while we waited (myself and my 3 young daughters that use wheelchairs) outside. The staff was uncaring.

I've been there twice, both for dinner, once in 2018 (there are no other 2018 reviews) and once in 2019. The first was a charity dinner with many people paying over $100, some of which went to charity. The second was a corporate function with each head costing $75 or so.You should know that Carriage House has a banquet kitchen that can keep things cold, hot, or reheat them. It is not a full restaurant kitchen! The food is prepared next door at chef Wilder's real restaurant.At the first event the air-conditioning was undersized or some units were not on. The staff kept lowering the thermostat setting, unaware that when the unit can't 'satisfy' the requested temperature, lowering it more does nothing other than annoy those of us who see you doing nothing useful.At the second event the room was still a bit warm but the staff did not turn the air-conditioning units on at all. The tables had been arranged in a pattern I can't really describe... it's like they threw out frisbees into this large room (and it IS a large room) and there they landed they put out an eight-top. The dishes were brought out by banquet servers, not professional restaurant servers. ONE dish per hand, usually on both hands. That's right, no stacking of dishes, only serving two customers per trip back to the banquet (think "keeping warm and reheating") kitchen. The service order was random. At one point the ladies were served first -- this is correct. At another point the dishes were brought out and one side of the table was served first, ladies and gentlemen, and at another all but one of us were served and then the server went off to other tables.Neither the plates (nor the table) had any form of sauce, dressing, or condiment. The meat was free from sauce, etc. There were two different fish dishes but not more than a dab of sauce underneath. There was no bread nor was there butter. We can all avoid the carbs, but that should be our choice.The food, being reheated was lukewarm, prepared all to the same temperature ("medium+"), and of no significant quality that stood out. The fish appeared to have come from a frozen batch, evident since all the orders were the same size, shape, and consistency. Unless you're running your own fish processing plant you'd never get this uniformity... unless... you bought frozen. Now with all that over two dinners you might ask well why did we come back a second time, and why not leave. The servers. Their attitude was remarkably cool, calm, and professional. While they only carried two plates at a time, they didn't drop them. They delivered the right food to the right people. They kept waters filled (chef Wilder doesn't provide bussers at these events) and plates cleared and were as prompt as they could be given the two-plate at a time constraint. They smiled, they engaged in conversation, and when one of our guests said she couldn't eat the [I forget what] they found her a substitute asap.My recommendations:1. Don't go in the heat of summer. The cooling system is inadequate and cannot keep up. 2. When you preorder your food or order your food remember it's not "made on site" so use the same criteria as if you'd order something delivered from a restaurant with a 40 minute delivery time. Fried foods will be soggy. Saucy foods may have the sauce separate or get sopped up by other foods.3. Expect to wait a long time. Be patient. If that's not what you're thinking that night, don't go.E

Go on line and try the new takeaway dinner menu. We've had meals 2 weekends in a row. We love the nontraditional salads (no lettuce). Last week the catfish and the pork sugo were great. This week the Persian eggplant and jerked pork were great. The Persian eggplant was an awesome mix of spices and even a touch of heat from the cinnamon. Great balance! The dark chocolate and jalapeno ice cream last week was a real hit too. We're not ready to dine at restaurants yet, so this is a fantastic option for superb dining at home.