The Flying V Bar & Grill

Staying at this lovely resort we decided to have dinner here. Not a big fan of hotel restaurants but this one reminded me of a Sonoma southwest restaurant with the fire roaring. Oscar the valet of the hotel pointed us in the right direction to get there saying «you will love this restaurant «. Honestly it was one of the better meals we have ever had. Starting with the unbelievable corn bread, table side guac, & dungeness crab cake. Then we went onto the ribs with their special chili barbeque sauce. As my husband devoured the roasted corn on the cob I decided to try the shrimp & chicken chowder. Of course we could not pass up dessert, even just to taste it. The warm cinnamon bread pudding with lemon curd & raspberry purée was a perfect ending. Thankfully we were able to walk back to the hotel in the brisk cold. Restaurant is insanely wonderful !!

Located in Loews — I don’t think the Flying V is worth going out of your way for, but definitely something to consider when you’re in the area and /​or staying at the hotel.
The etoh drinks were delicious and meticulously made. The salmon with forbidden rice was cooked to perfection w just the right about of crisp on the underside. Rack of ribs — delicious. Get it with their classic sauce.
The sides they give compliments of the chef are nice, but nothing to write home about (but who can complain since it’s free).
I do think it’s a bit overpriced. Without much competition from (any) surrounding restaurants, I’m sure they feel just fine hiking up the costs a tad. The salmon + full of rack of lamb = $ 80. A little annoying since there weren’t a lot of other less expensive options, with a limited menu and all.

Everything was delicious! Service was impeccable! Rib eye was larger than I expected and delicious!

I had the Gold Canyon Tenderloin.
It was perfect.
I loved the guacamole at the table.
Very nice staff.

Lovely restaurant at the Venta Loews property. Service and food were both excellent. Views are beautiful and sitting at «the fireplace table» is nice on cold nights.
We had the tableside guacamole and it was excellent. I ordered the raviolo with pumpkin, sage and goat cheese. It was DELICIOUS. I will say that it looked a bit like a greasy frisbee because of the shape and the brown butter drizzled on top. This didn’t bother me one iota but I can see that it might be a bit off-​putting for some.
The margaritas were good although a bit sweet for my tastes. They also don’t come with salt so if you’re a salt person, make sure to ask for some.

Very nice restaurant. Great food and service. The only bad thing was they told us they would bring out the complimentary bread and we never got it. Otherwise everything was great! Beef tenderloin is very good.

I have one word. Freshoutoftheovengreenchilecornbreadwithanchochilehoneybutterholyshit!
Maybe I should start over.
I was in Tucson, and have heard great things about the Flying V — so I decided to stop in on a Saturday for a cocktail. It’s not an easy place to find — and for a woman with an otherwise stellar sense of direction, I was super happy to have GPS to find the place.
The room is well appointed and comfortable. Classy Southwest old money vibe — instead of the cheap and tacky look so many confuse with how Southwest is supposed to look. I opted for a seat at the bar, which is comfortable, oversized, and well stocked.
The bartender, Garry, was on his A game. He served up a Sazerac as good as any I’ve had at the classic places in New Orleans. The manager, Rock, stopped by and strong armed me into eating something. (Okay, by «strong armed», I mean he asked if I would be eating anything this evening, or just enjoying a cocktail.) I wasn’t super hungry, so I was looking at the appetizer menu. While most of the options looked delicious — the rabbit leg chile relleno was calling out to me — so I ordered it. Rock mentioned it was among his favorites.
As Garry was putting in the order, he asked if I’d like some fresh from the oven green chile cornbread.
I’ve heard most of my life there is no such thing as a stupid question — but trust me, THAT was a stupid question! Bring it on!
Now I really have to push my memory. I remember getting the rabbit relleno. I think it was delicious. I ate every last bite, and recall thinking of all the good things I was going to write in describing it. I recall enjoying the Sazerac. And the green chile cornbread, fresh from the oven in a personal sized cast iron pot? Yeah, I think I was impressed. It was served with ancho chile honey butter. I can’t get that butter out of my brain! I came home and made two pounds of it. (One for me, one to share with friends.) I put it on everything, it’s become an obsession. I talk about it way too much, and think about it even more. WOW!
I feel obligated to go back and try more items on the menu. Clearly, I will need to take notes on each dish, or avoid the YUMbutter completely, so I can think like a normal person. Duh — I will totally take notes!
If you’re staying at the Loewe’s resort, and you don’t have a dinner here, you’ve missed quite the experience. If you’re not staying at Loewe’s, it’s absolutely worth the drive — this place is fantastic!

The Flying V perfects upscale southwestern fusion. The starters section of he menu looked particularly amazing and I was having a difficult time deciding with all of the amazing options, so I ordered two appetizers as a meal. I was so amazed, I can’t wait to go back!
The first mini entrée was the rabbit chile relleno. The rabbit was succulent and tender and the poblano was fresh and peppery. Instead of a traditional red enchilada sauce it was an über fresh house prepared green enchilada sauce. The spice level was medium but accented the rabbit well without overpowering the subtle flavor (ask for spicer if you want a real kick). It was topped with queso and pickled onions which balanced out the overall dish.
The seafood Posole was also a great pairing. The broth had a lot of depth of southwest flavor and the stew was not lacking in shrimp, fish and even one B-​I-​G seared scallop. Since I was particularly looking for a taste of the scallop I was glad to have gotten a taste without ordering a full entrée. The scallop was perfectly executed and had just the right texture. It was clearly fresh as well. I would order this over chicken tortilla any day!
The service was also exceptionally on point and what more can you ask of the atmosphere being an upscale resort overlooking the best the desert has to offer?

Perfect evening! Wait staff was so friendly and efficient. And the food delicious. Order the ribeye which was cooked just how we ordered it. Also ordered the salmon which was phenomenal. The tequila flight was informative and tasty, really enjoyed partaking in that!

Great «falling off the bone’ ribs, chili bbq sauce excellent! Wait staff very attentive.

Overrated:/ had the scallops. They were very overpriced for only having four on my plate:/ my husband had the burger which was pretty delish.

A relaxing and beautiful setting to have a cocktail. Outdoor seating with fire pits, and fantastic views. The cocktail menu is inventive and our drinks were excellent. The food menu looked incredible although we didn’t partake. However my family dined there and reported that it was excellent.

Go for the guac and chips and margaritas if nothing else. I seriously could have stopped there. Unfortunately I did not.
I can also vouch for the bacon wrapped dates with chorizo and blue cheese, the scallop ceviche, the mashed potatoes, the beet salad.…
Service was phenomenal.
The only bummer was my «main of sides» — Craving some veggies after all the gluttony, I asked for mushrooms, cauliflower, and the swiss chard with grapes. There weren’t any grapes with the chard, which was a bummer since the combo is what interested me; and every single veg was only lukewarm. Luckily I was stuffed to the gills by then, so no big loss, but one would expect a bit more. Seems cold is a theme of late if G L.‘s review a couple of weeks ago is any indication.

Outstanding food/​service/​drinks and price!!!
My husband found this restaurant on trip advisor after a day of shopping at the Tucson mall.
We definitely had to go away from the freeway into the mountains to a resort.
I was pretty skeptical and almost didn’t get out of the car. As golf resort restaurants are not always worth it.
But as soon as we walked in, we could tell it was going to be worth it!
Beautiful relaxing environment inside and outside by the fire.
We shared the salmon and baby back ribs.
Reasonably priced and the drinks… (Raspberry melon martini and the French blonde)… To die for. All premium liquor.
I hated that we had an 1.5 hour drive home or we would have stayed outside and continued to enjoy the view and impeccable
Service by Michael. Next time I think we’ll stay at the resort.
$ 100 for two
Highly recommend for all ages.

Busy place. Reservation needed. Great food, excellent service! Tequila selection is amazing!

While staying at the Loews Ventana Canyon Resort we had dinner at the Flying V.
In the positive category:
The Flying V was convenient… mostly because we were staying at the hotel.
The table side guacamole was terrific. The young lady captaining the guacamole cart was delightful.
The complimentary corn bread was good.
Luckily the corn bread and the guacamole were served in generous amounts as they were my dinner.
And that’s it for the positive. My short rib tacos were cold, served in oil sodden tortillas. Upon rrquest they were exchanged for a beet salad. The beets were tasteless, even after a crude attempt to pump up the flavor with an overwhelming dose of sea salt and a waxy slice of bleu cheese.
My husband had a serviceable serving of baby back ribs. Solid, but not remarkable.
After enduring a very disappointing dinner, our famously inattentive waiter left us to look at a table full of our half eaten fare for what seemed an eternity. Clearing the table would have been the merciful thing to do.
We will not return to the Flying V. Unless the have guacamole to go.

This was not an inexpensive dinner for ‘casual’ dining, but well-​worth it for the quality of the ingredients, environment/​ambiance and service level. Therefore, I am giving FIVE stars because I think it is a standout in its category/​price range.
We dined here last eve as we are staying at the Ventana Canyon resort, and it was a very pleasant surprise to see that as a golf course restaurant, it was (a) busy in a nice way, (b) has a wonderful, warm ambiance, AND © the views, food and service are fabulous!
The manager checked in on us a couple times, chatted us up a bit, and our server was filled with genuine interest in our itinerary and whether we were having a perfect experience at the resort.
The dining highlights are the sea bass ceviche — PERFECTLY ‘cooked’ in citrus — with prickly pear, mango… very nice innovation using a local ingredient. The arugula salad — again with local cotijo cheese — was so exceptional that my dining mate did not volunteer to share any extra bites.
TIP: Although we did not order it, you could see from all of the tables around us that the table side guacamole is fun! …with the cart and mortar pestle/​apothecary bowls to mix the ingredients to your heat and specifications. I was thinking super yum with house made chips. There were smiles at every table, and the margs looked incredible.
Our entrees were terrific! Seared ahi with forbidden rice, and the grilled lamb with jalapeño mint chimichurri. Both were prepared to perfection.
We did not stick around for dessert but will next time! We opted to walk right across the lane back to the main guest area and played a game of chess in the lounge area.

The Guacamole is an absolute must. Seriously. They make it fresh right in front of you. We tried one regular and one flavor of the day — which is exactly what I would recommend.
Also, ask for Abraham. Very knowledgeable about the menu and really enhanced our experience.

My mom and I went here last night. We were staying at Ventana Canyon and after reading the rave reviews and it being conveniently located within walking distance from the resort, we decided to try it out.
We sat outside, as it was a beautiful night, and had a great view overlooking the water. The service was exceptional and the food did not disappoint either. I had the V Burger, which was perfectly juicy and flavorful. My mom had a half rack of ribs and broccolini, which she also enjoyed. This is definitely more of a special occasion place, as the prices are pretty steep. But if you’re looking for a place to celebrate, this is the one!

The Flying V is casual fine dining and done properly. There are so many little things that need to happen to say that and they occur at this restaurant. The setting is beautiful so you almost feel feel you are seated outside with the marvelous view. The settings are done properly. They are changed accordingly with the number of people in your party without having to think it had been done.
The warm cornbread placed before you in small cast iron skillets tempts you with it’s aroma soon after you are seated. We had quite a varied group in our party. I don’t know of anyone who didn’t try it which is saying something.
I had ta full rack of the ribs. I always do at the Flying V. They are tender enough they almost fall off the bone. The sauce is spicy but not overly so. While everyone else was biting discretely from theirs, I just dug in. I only regret one thing. They had a bowl with a warm napkin to clean my finders and face off when I finished. I think finder bowls are a nice touch if one really wants to do it right. Oh well.
Looking at other people’s dinners, they certainly are a sight you would enjoy having placed before you. The chef sends out creations to be enjoyed looking at as one eats.
I tried several different deserts from the group and all are done to a «T».To say the least, it was a night to indulge. The mud pie, especially, worth every calorie! a little more ice cream could served with it would be my only suggestion.
As I said before, it’s what you don’t notice that really makes this restaurant unique. I was sitting next to a person who wasn’t use to dining in a establishment quite as nice as this. Several times, I told her this was the Flying V and just ask when she wasn’t sure that something could be done. It’s when you don’t have to think, that is fine dining.