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Mr. K's Barbecue No. 2

Mr. K's, the little restaurant at 1830 S. Park Ave. that's been turning out killer barbecue for more than a decade, will soon have a second location on the corner of River Road and Stone Avenue. The new restaurant is a venture by restaurant founder Charles Kendrick; his daughter, Rhonda Kendrick; Steve Sargent, formerly of May's Counter; and local restaurant designer John Foster, currently of May's Counter. The restaurant will pay homage to Charles Kendrick's life—there isn't room here to describe it, but he's truly a Tucson icon—and the barbecue he spent decades perfecting. On the menu: smoked brisket, turkey, rope sausages, ribs, Southern side dishes and desserts. The new restaurant will also serve liquor and feature live entertainment when it opens in August.


New: Three and a Half Brothers Café

A new restaurant called Three and a Half Brothers Café has opened in the old Sanchez Burrito Company building at 2530 N. First Ave. The menu is full of the breakfast plates, sandwiches and other items one is accustomed to seeing at an all-American diner, and prices top out around $7. It's also worth noting that the owners are working up more than 30 kinds of pancakes, although they aren't on the menu yet. The daily specials are also a deal, with things like pastrami burgers and chicken-and-waffles for cut-rate prices—not to mention the ample $1.99 breakfast specials.


Burgers at Boondocks

If you like burgers, you might want to check out what they serve at the Boondocks Lounge (3306 N. First Ave.). The longtime Tucson watering hole serves a whole array of burgers with toppings ranging from green chiles to peanut butter; every version we've tried has been big and tasty. The prices are reasonable as well, and if you show up on a Wednesday, you can get a half-pounder covered in cheese for $4.50. Visit www.boondockslounge.com for more information.


We Have a Winner

Ryan Clark, executive chef of Lodge on the Desert, beat Steve Schultz of Red Sky in Luna Bella at this year's Iron Chef Tucson competition. Clark will also compete in the Iron Chef competition at Tucson Meet Yourself, and the Copper Chef Challenge and Barbecue at the Tucson Culinary Festival. He is the only local chef to compete in all three events.

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