Noshing Around

The Onyx Room on Hiatus

The Onyx Room, at 106 W. Drachman St., has closed. A notification on the eatery's Facebook page says "we look forward to re-establishing our relationships when you visit The Onyx Room at its new location," but there's no word on where or when it will reopen. Tucson is a better place with this fine Southern cooking around, so here's hoping we won't have to wait long for more of chef John Bryant Jr.'s amazing fried chicken, corn bread and collard greens.

Coming Soon: Big Juan's

More Mexican food is on the way with the opening of two locations of a new joint called Big Juan's. Folks with the restaurant say the first location opens Saturday, April 21, at 4532 E. Speedway Blvd. A second location is planned for 4470 N. First Ave. The restaurants will serve tacos, fish, shrimp, enchiladas, salads, pozole, tortas, chips-and-dips, and Mexican juices 24 hours a day. Prices will range from $3 to $10.

New: Sawmill Run Restaurant

The Sawmill Run Restaurant opened last weekend in the village of Summerhaven on Mount Lemmon. Gabriel Greenberg, the managing partner, says it has the only full bar on the mountain, and that the menu is chock-full of interesting takes on American fare. Expect build-your-own-burger and macaroni-and-cheese specials; smoked meats galore; and various breakfast, lunch and dinner options. The eatery is also said to have a spacious feel, with a big glass door that opens to a patio.

More Local Beer!

The guys in charge of the new Dragoon Brewing Co. say the first batches of beer will be trickling into local watering holes in the coming weeks. Tristan White, who handles a variety of tasks for the brewery, at 1859 W. Grant Road, Suite 111, says the first two beers to hit the Tucson market will be Stronghold Session Ale, an easy-drinking beer with an alcohol content of 4.5 percent; and an aggressively hopped IPA with an alcohol content of 7.8 percent. White encourages those interested in keeping tabs on what the brewery is up to—including locations where the beer will be available, and news on debuts of specialty brews—to follow the brewery at

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