Pin + Flour: New hotel restaurant riffs on owner’s background

Pin + Flour prides itself on serving regional delicacies. (Pin + Flour/Submitted)

By Valerie Vinyard

Pin + Flour is a hip new restaurant in The Eddy Hotel, just north of River Road on Campbell Avenue.

As guests enter Pin + Flour, they see an open lobby and dining room. Diners are free to seat themselves at the bar, on the patio near the pool or at any of the tables or comfortable sofas throughout the room. The open seating plan means that the restaurant doesn’t accept reservations.

Lead server Ashley Wickstrom, 24, was at the working behind the bar for the March 16 grand opening. She has been on the team since December.

“It was really social,” she says. “We were happy with the turnout.”

Wickstrom explains the casual layout of the restaurant.

“They wanted to go very open concept with it,” she says, noting that it’s full service no matter where you sit.

She describes what makes Pin + Flour different from other restaurants.

“I think it stands out because it has a really fun atmosphere,” she says. “The team is really enthusiastic about being here, and they are always looking to improve the menu. 

“It’s really bright and inviting,” she adds. “You can expect really welcoming people who are trying to make it fun.”

Pin + Flour offers American comfort food in The Eddy, a hotel that is part of Hilton’s Tapestry Collection. (Pin + Flour/Submitted)

Tucson resident Gerald Gay, 43, attended the grand opening, which featured food and drink samples from Pin + Flour as well as other vendors. 

“The restaurant’s design is so modern and open,” Gay says. “It’s a comfortable place to dine when the weather is perfect. Lots of sunlight and cool breezes flowing in.”

Another Tucsonan, 61-year-old Shanlee Miller, stopped by to check out the hotel and restaurant.

“I like this,” says Miller, looking around the expansive room. “The menu has some really cool-looking things on it.”

Some of those “cool” items include eight shareables ($14-$18). Choices include queso fundido ($14); spanish chorizo and mussels ($18); and chips and guacamole ($14).

Wickstrom said that a shareables favorite among diners has been the sauteed shrimp ($17). The marinade shrimp come swimming in butter, garlic, white wine, parsley and chile flakes for a kick. A side of Barrio bread is served with the dish to sop up the juices.

Another popular item is the Wagyu meatballs ($15) with roasted green chiles, herbs and mornay sauce on smoked cheddar grits. It’s a substantial, flavorful appetizer that’s meant to be shared.

A fun selection is the goat cheese board ($15). A wooden board arrives slathered with whipped goat cheese and comes with red pepper jam, mesquite honey, walnuts and micro arugula. The dish is accompanied by Barrio bread to soak up the ingredients.

Salad lovers will want to order the farm salad ($15 full, $8 half). Spring mix is tossed with heirloom tomatoes, pistachios, goat cheese, avocado and a tangy Dijon vinaigrette. Homemade cornbread croutons top the hearty salad. 

The Eddy is part of the Hilton’s Tapestry Collection. To qualify for the Tapestry designation, the property must have a unique story. 

Wickstrom says The Eddy is an homage to owner Jim O’Connell’s grandfather who was a baker in Montana.

“That’s where we get the ‘pin’ and the ‘flour’ and the other bakery touches throughout the hotel,” Wickstrom says.

The Eddy has 106 rooms, and Pin + Flour seats about 60 inside and over 100 outside.

“It’s got a very comfy at home atmosphere,” Wickstrom says. “The owners wanted to feel like Montana meets the Southwest, a steakhouse meets the Southwest.” 

One apt menu item is the popular hanger steak sandwich ($18), which comes with pickled red onion, arugula and dark ale aioli on a torta roll sandwich. The menu also features a filet mignon ($38), which is served with crispy smashed potatoes, asparagus and chimichurri.

The bar features a “really fun” cocktail list, Wickstrom says, including a Jim Tini ($15), a blue-cheese-infused vodka that’s a riff on the owner’s name. Four local beers ($8-$9) are on tap — two Dragoon, one Moto Sonora and one Crooked Tooth — and Del Bac is available.

Miller tried the Jim Tini, noting the drink’s unusual snow-white hue.

“This has a strong bleu cheese flavor,” says Miller as she took a sip. “Luckily, I like bleu cheese.”

Pin + Flour

4626 N. Campbell Avenue, Tucson

6 to 10 a.m. breakfast; 11 a.m. to 10 p.m. lunch and dinner; 6 to 11 p.m. bar