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New: Harvest Restaurant

Harvest recently opened, thanks to the MaRKeT Group: Tom Firth and his son Matt; Rick Fink and his son Kevin; and Chef Ramiro Scavo. The Firths and Finks also own Zona 78 and are part-owners of Hacienda del Sol. The concept is back-to-basics, using local, seasonal and fresh ingredients. Food vendors come from Pima, Cochise and Pinal counties and local farmers' markets. Seafood comes from sustainable waters elsewhere. Even the wait staff's shirts are made of sustainable fabrics. Check it out at 10355 N. La Canada Drive (formerly Torino's) in Oro Valley; 731-1100. Harvest opened Nov. 24 and is open seven days a week for dinner, and lunch on weekends.


Coming Soon

Cold Snap Frozen Yogurt is coming to 4210 N. First Ave. Dickey's Barbecue Pit is next door, but has not yet opened, either.


Diamonds in the Tucson Sky

AAA Arizona announced its 2009 list, which remains the same as last year's list. The Ventana Room retained its Five Diamond excellence. Four Diamond restaurants include Arizona Inn's main dining room, Janos, the Gold Room (at Westward Look Resort), Acacia at St. Philip's, Primo (at the Marriott Starr Pass Resort) and Anthony's in the Catalinas. For hotels and resorts, Four Diamonds go to the Marriott Starr Pass Resort, the Arizona Inn, the Westin La Paloma, the Lodge at Ventana Canyon and Loews Ventana Canyon Resort. If you want Five Diamond lodging, you'll have to go to Scottsdale.


The Iceman Cometh

Got crystal-clear ice? Ice sculptures have come a long way from yesteryear's brunch swans. Tucson's Tom Gerlak wields a chainsaw to create mighty ice sculptures and decorative pieces. If you can think it, he can do it. Call 579-5322; iceticeart.com.


Christmas Day and New Year's

Noshing is looking for restaurants that are open on Christmas Day for business as usual--no special dinners, places where the rest of us can eat. This gets published on Dec. 18, so the deadline is Dec. 12. For New Year's Eve, there will be an expanded article to be published in our New Year's Guide on Dec. 25; send your food events by Dec. 13.

More by Karyn Zoldan

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