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Jacque Cruce, General Manger, has announced the reopening of the restaurant at the newly expanded Lodge on the Desert. This announcement coincides with the hiring of Ryan Clark as Chef. Most recently Clark was Sous Chef at The Dish Bistro. Earlier this year Clark was a finalist in the Tucson Meet Yourself Iron Chef competition. Additionally, Clark has worked at Canyon Ranch and Fuego in Tucson as well as Sanctuary Resort in Paradise Valley, AZ. Clark is a graduate of The Culinary Institute of America. According to Cruce, Chef Clarks farm to table concept and slow food motive is a perfect complement to the casual elegance of Lodge on the Desert. Adds Yogi Hutsen, President of Coastal Hotel Group, Reopening the restaurant is the final component of a nearly two-year build-out of the lodge.
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(This listing was last updated on Dec 31, 2009)
Location
306 N Alvernon Way
Tucson, AZ 85711
[ get directions ]
Hours/Cuisine/Other Details:
Lodge on the Deserts new restaurant hours are Breakfast: 7:00 a.m. to 11:00 a.m.; Lunch: 11:00 a.m. to 2:00 p.m.; and Dinner: 5:00 p.m. to 9:00 p.m. Sunday through Thursday and 5:00 p.m. to 10:00 p.m. Friday and Saturday. The adjoining bar has a daily Happy Hour (times vary) featuring seasonal draft beer and drink specials.
Contact Information
Ryan Clark
lodgeonthedesert.com
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We use Local Farms:
Mclendon's Select
Willcox Farms
Eurofresh
Sleeping Frog Farms Locally Sourced, House Made, and House Grown:
Honey
Tortillas
Sausages
Bacon
Breads
Citrus We use all natural free range meats and sustainable seafood sources.
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