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!
This article appears in Nov 26 – Dec 2, 2009.