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New: El Guero Canelo

This southside fixture with a following has opened a second location at 2480 N. Oracle Road (just north of Grant Road); 882-8977. Open daily from 6:30 a.m. to midnight; now is the time to try feed your Sonoran hot dog fix.


OpenTable

Everything is going high-tech these days, including dinner reservations. Currently, there are 23 Tucson restaurants that offer OpenTable, and the list continues to grow. Every time you make an online reservation and honor it, 100 points are added to your account. After eating at 20 participating restaurants, you will have accumulated 2,000 points and a $20 OpenTable dining certificate to be redeemed at any OpenTable restaurant in the world. Visit opentable.com to register, view restaurants and reserve.


Mona Lisa

Thanks to the many readers who pointed me in the direction of Mona Lisa. I spoke to owner Enza Puccia, who said Mona Lisa Corleone would open between March 30 and April 15 in the former Corleone space at 6632 E. Tanque Verde Road. The new landlord (the previous owner of Corleone) will be connected with the new restaurant that seats 185 and is much bigger and nicer; 751-7447; monalisasicilianrestaurant.com.


Eat Green

At Rockin' Baja Lobster, St. Patrick's Day lasts all day, starting at 11:30 a.m. Start with piles of green chips served with freshly made guacamole. Wash it down with green beer plus buckets of seasoned seafood like lobster, Alaskan king crab legs and jumbo shrimp at 7131 E. Broadway Blvd.; 721-BAJA.


Closed

Another Noshing tipster reported that Ferranti's Fine Foods at 6616 E. Grant Road was closing. A quick drive by confirmed this fact, with a big sign in the window. Open for less than a year, Ferranti's recently received a rave review from the Weekly's Renée Downing. Phil Ferranti spent more than a year readying the space and getting permits. Calls to Ferranti were not returned. I think a concept of part restaurant, part gourmet shop needs a better location with lots of foot traffic and/or a complementary anchor store or two nearby.

More by Karyn Zoldan

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