Meet the Owner: B-Line’s Peter Wilke
by Leila Abu-Saada on Sep. 17, 2008, under Local, Taste
Peter Wilke opened The B-Line with his brother David in 2002.
Address and phone: 621 N. Fourth Ave., 882-7575
Owner of the nearby Time Market since 1995, Peter Wilke opened The B-Line with his brother David in 2002. About 18 months ago, Peter bought out David’s part of The B-Line when David moved to Manhattan in New York City to attend the Natural Gourmet Institute.
A Denver native, 39-year-old Peter Wilke moved to Tucson 14 years ago. Wilke says he is completely self-taught and grew up cooking with his family. He says his brothers, sisters and especially his mom influenced him. He doesn’t usually cook at the restaurant, though he creates the dishes and menu.
The concept for The B-line came from Peter and David’s desire for food combinations that they couldn’t find in Tucson.
“We would constantly find ourselves wanting to get a perfect burrito or beer on tap . . . and we couldn’t find it so we decided to make it.”
What’s your favorite restaurant?
Vivace. Daniel Scordato has a great palate for food.
What’s your favorite dish to prepare and why?
Penne All’ Arrabbiata. It’s a penne with spicy red sauce and I like to eat it with arugula and crushed red peppers, a little indigenous flavor on top.
What’s your favorite dish to eat and why?
I like to eat a philosophy not a dish.
What’s unique about the Tucson restaurant scene compared to other cities?
I think there is a wide range of eager customers that are seeking out locally owned restaurants with organic ingredients and craft beverages.
What’s your favorite or most used kitchen utensil?
My beer bottle opener.
What do you always have in your refrigerator at home?
India pale ale beer, sharp, aged Canadian cheddar, hot salsa and all the other organic produce I can fit around those other three items.
Why are you a chef?
Great food gives me so much joy and I wanted to share it with other people.
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Be the Chef
The B-Line’s recipe for Four Berry Pie: www.tucsoncitizen.com/ss/taste/96881
