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Noshing Around

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Monkey Burger

Monkey Burger has opened in the old Intermezzo location at 5350 E. Broadway Blvd., Suite 128. It was going to be a second Burger City, but the owners instead nixed their affiliation with that eatery's parent company, ArtFare. Monkey Burger will, however, donate a portion of its profits to local art programs. Hours are 11 a.m. to 9 p.m., Monday through Thursday; 11 a.m. to 10 p.m., Friday and Saturday; and 11 a.m. to 5 p.m., Sunday. Visit www.monkeyburgerrestaurant.com for more information.


Lodge on the Desert

The restaurant at Lodge on the Desert (306 N. Alvernon Way) reopened last week with a new chef and a new menu. Chef Ryan Clark, the former sous chef at The Dish, is heading up operations with a "farm-to-fork" philosophy that leans heavily on local ingredients. Open for dinner now, they'll start serving lunch on Monday, Nov. 30. 320-2000; www.lodgeonthedesert.com.


Kitchen Confidential

Odyssey Storytelling holds a show titled "Kitchen Confidential" at 7 p.m., Thursday, Dec. 3, at Club Congress (311 E. Congress St.). People from various walks of life will share stories about cooking, eating and food in general. $7; visit www.odysseystorytelling.com for more info.


Chicken Coop Tour

Learn about home egg production at the Food Conspiracy Co-op's self-guided tour of backyard chicken coops from 10 a.m. to 3 p.m., Saturday, Dec. 5. Last year's tour sold out, so stop flocking around, and reserve your space now! $5; call 624-4821, or e-mail outreach@foodconspiracy.org for reservations.


White Hots

Chuck Stopani of Daglio's Cheesesteaks and Hoagies (250 N. Pantano Road; 722-5503) says his restaurant is the only one in the state serving Zweigle's white hots. What is a white hot? It's a hot dog native to Rochester, N.Y., that owes its paleness to the fact that it's made with uncured, unsmoked meats. Originally a poor man's hot dog, according to Wikipedia, the modern-day version is considered to be an upscale wiener.


New Year's Eve Guide

Hey, restaurant managers and owners! We're putting together a list of New Year's meals and festivities, so send your information to noshing@tucsonweekly.com, and we'll include it. Don't forget to send all the important information—price, time, if reservations are needed, etc.—and we'd REALLY appreciate getting the information ASAP. Thank you!

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