Noshing Around 

Olive The Pizza, Please

A quirky little—and I do mean little—artisan pizza place has opened at 931 W. Congress St. Los Olivos Artisan Pizza serves thin-crust pies and features standbys such as pepperoni, Margherita and sausage and peppers. But it also has some unusual offerings such as a trio of mushroom varieties on top of Alfredo sauce. Sandwiches, salads, appetizers and pasta are also on the menu.

Homeless Monkey

Locally owned burger joint Monkey Burger was forced to close its downtown restaurant at 47 N. Sixth Ave. after the owner of the building sold the property. Monkey Burger had occupied the spot for more than two years. But fans of the Monkey can still get their Mad Hatter and Kitchen Sink burgers at the original location at 5350 E. Broadway Blvd., in the Williams Centre. For more information, go to monkeyburgerrestaurant.com.

More Beer (Or At Least, More Room To Drink It)

Ten Fifty-Five Brewing quickly outgrew their tiny tasting room at 3810 E. 44th St., so they've leased out the adjacent space in their office complex, thankfully allowing for more than a handful of people to drink their beer at any given time. The most important news? The new space includes a shuffleboard table. To celebrate the expansion, the brewers are throwing a party on Saturday, Aug. 31 from noon to 10 p.m. Seis Curbside Kitchen and MaFooCo will be there to serve up eats to go with the delicious beer and, of course, all that magical shuffleboard.

Red Level Sage

Eric Farmilant, the bar manager at Tavolino Ristorante Italiano, 2890 E. Skyline Drive, won a contest for best aperitivo in Tucson with his signature cocktail, Red Level Sage. The competition, which was sponsored by the United States Bartenders' Guild, required that competitors use Cam­pari in creating predinner drinks designed to stimulate the appetite. Red Level Sage also contains bianco vermouth, pomegranate and grapefruit juices, sage and salt. Farmilant now enters the national competition in Portland, Ore., in October. Best of luck to you, Eric.

More by C.J. Hamm


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