FOOTHILLS. Artfully decorated with paintings, sculpture and atmospheric lighting, Acacia is ideal when you want to put on your most stylish clothes and linger over an enticing meal. At lunch, the professional crowd noshes on upscale greens and sandwiches, such as Crab Louis, a lavish wok-charred salmon salad, or the Prime Rib dip with shaved beef, roasted poblanos and emmental on a torpedo roll with natural jus. An elegant dinner may include golden tomato gazpacho with rock shrimp and avocado, filet mignon and wood roasted quail with shallot and wild mushroom sauce, or succulent grilled king salmon with tomatillo-kiwi salsa. If you visit for the trendy jazz brunch on Sunday, opt for the apricot and cream cheese stuffed French toast or chicken and mushroom crepes with Mornay sauce ­ superb!

NORTH TUCSON. Casual elegance is the mark of the Arizona Inn restaurant. Fresh flowers, live music and attentive service combine to provide a rewarding dining experience. There is an Old World charm to the 1930s inn, and the dining room includes gracious seating on the patio. Once on the edge of town but now in midtown, this restaurant offers the best in comfort, style and flavor. Reservations recommended. Jacket and tie suggested. Three-course prix fixe dinner $45.

FOOTHILLS. Bluefin is the slightly more upscale cousin of the much favored Kingfisher. With exposed brick walls and white linen topped tables, the atmosphere is elegant but comfortable, and seats by the huge windows are in high demand. Standouts from the lunch menu are an inventive ceviche salad with marinated fish and roasted peppers on shredded romaine with a citrus vinaigrette, and a fabulous grilled salmon melt with caramelized onions, pesto and Swiss. Later in the day, try blue crab cakes with lemon-ginger aioli, or cashew-crusted mahi mahi. A selection from the oyster bar is always a wise choice as well. On weekends, live music draws crowds at the downstairs bar.

ORO VALLEY. Chef / owner Michael Veres has made a name for himself in the Tucson culinary scene, first at the celebrated Daniels and now at his own restaurant. And Veres certainly has a way with Italian cuisine. Farfalle con Uva combines farfalle pasta, grilled chicken, red seedless grapes, walnuts and spinach, all sautéed in a gorgonzola cream sauce. The traditional lasagna ­ layers of pasta, ricotta, peas, ground sausage, marinara and mozzarella ­ earns raves, as does the eggplant and sausage topped Polenta Capponata. Rustic, handmade pizzas topped with any of about 20 ingredients are also very good, and daily specials are always fantastic.

EAST TUCSON. In addition to serving fantastic Mexican/Latino cuisine, this venerable Tucson restaurant has an unusual main dining room that has become quite a coveted spot for a meal. Once a courtyard, the room was enclosed, leaving the trees and plants intact. It makes a striking setting in which to partake of fantastic tableside guacamole, seafood stuffed rellenos, and platters of all the traditional favorites. The menu also features a handful of low-carb options for Atkins followers, plus good margaritas and Mexican beers.