Central Tucson’s low-key Lodge on the Desert is easy to drive by and overlook — the pink walls grab attention, but hides the culinary destination within.
Just a few weeks ago, David Solorzano joined the team as executive chef and completely revamped the menu. It still includes a combination of bar food and fine dining, but reflects Solorzano’s style with his background at Hacienda Del Sol Guest Ranch Resort and his food truck Animal Farm.
Here’s a sneak peek at some of their new menu items.
Foie Gras “alla plancha” ($21)
Beautifully-seared foie gras is balanced with chewy honeycomb, sweet honey, smoked almonds, charred peaches, and tangy sorrel.
Grilled Octopus ($15)
Tender octopus is braised for one-and-a-half hours, then finished on a grill. It’s served on a bed of navy beans dressed with cured lemon and an herb purée.
Garden Salad ($9)
Pickled shallots, orange supremes, watermelon radish, and herb sherry vinaigrette dress the light bed of greens.
Beef Tartare Nicoise ($16)
A hybrid of two French classic dishes, the tartare at Lodge features chopped raw hanger steak, quail egg, olive, confit potato, tomato, and anchovy for savory depth.
Mornay Frites ($13)
Crispy house fries are topped with parmesan cream sauce, a fried farm egg, and chives. Add pancetta for $3.
Banh Mi ($13)
This is the banh mi that earned Solorzano a death threat when he took it off the Animal Farm menu. It features pork belly, Vietnamese nuoc cham, sriracha, hoisin, pickled cucumber, jalapeño, cilantro, and garlic aioli on a light and crispy baguette from La Baguette Parisienne.
Veal Saltimbocca ($36)
Veal loin is wrapped with sage farce and prosciutto di Parma, heirloom carrot puree, asparagus, charred cippolini, Marsala jus. You can taste a hint of bourbon.
Duck Breast ($30)
Rich duck breast contrasts with pickled grapes, heirloom beets, heirloom carrots, purple cauliflower puree, and a sweet balsamic honey reduction.
Lodge on the Desert is located at 306 N. Alvernon Way. For more information, call (520) 320-2000 or visit lodgeonthedesert.com.
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Article written by:
Jackie Tran
More about JackieJackie Tran is a Tucson-based food writer, photographer, culinary educator, and owner-chef of the now-closed food truck Tran’s Fats. Although he is best known locally for his work for Tucson Foodie, his work has also appeared in publications such as Bon Appétit, National Geographic, and the New York Times.
An adventurous foodie, he enjoys culinary experiences ranging from seasonal omakase to sloppily devouring green chili patty melts in his car afterhours. His favorite foods include aguachile, garlic noodles, and leftover fried chicken illuminated by the fridge light. His favorite drinks include morning micheladas, fireside imperial stouts, candle-lit negroni, and grassy mezcales.
Outside of food, he also loves playing musical instruments, karaoke, Tetris, Super Smash Bros. Melee, and petting Addie’s dog Spaghetti.
If you’d like to stalk him, visit his Instagram @jackie_tran_ or jackietran.com.
