When Janos opened on Halloween of 1983, Tucson, Ariz., hadn’t seen a fine-dining restaurant whose servers weren’t intimidating men dressed in tuxedos, and Southwestern cuisine was barely a glimmer in the eyes of a few unusual chefs.

Chef-owner Janos Wilder helped to change that, giving his guests finely crafted food that nonetheless reflected Southern Arizona, in a setting that was refined but did not make them feel like they needed a degree in French literature to eat there.


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