Noshing Around 

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!

More by Adam Borowitz


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