Specializing in good, simple comfort food, the folks at Jerry Bob's Family Restaurant offer breakfast all day and a host of lunch specials. Customize your omelet with pretty much any combination of meat, veggies, and sides you'd like. Or, go for a "square meal"—a big plate of ham, hash browns, toast, and square eggs. Afternoons, stop in for a chicken salad sandwich or one of Jerry Bob's specials, such as better-than-mom's meatloaf.
Matt’s Organics eliminates shopping-cart rage by delivering boxes of freshly harvested organic produce directly to customers' doors. Receive the $36 produce box of farmed bounty designed to fulfill nutrition needs for a single person, a small family, or a coterie of prairie dogs. The box bestows equal attention on fruits, vegetables, and salad fixings, giving each the deed to one-third of its square footage. Though undiscriminating grazers will relish the surprise of discovering previously unknown provisions, particular eaters can use the preference form to indicate five foods denied admission to the mouth and five foods on the preferred guest list.
Opened in 1985, Yokohama Asian Express offers a menu of Chinese, Japanese, and Asian cuisine. Made entirely without MSG, entrees include bowls that pair steamed white or brown rice with chicken, beef, pork, and vegetables, aided by sips of green tea. The restaurant also offers catering for large groups, with party platters or individual meals.
The cooks at Mr. Antojo prepare burritos, chimichangas, and tacos alongside nachos and house specialties. Signature offerings include the Sonoran hot dog—wrapped in bacon and topped with chorizo, guacamole, chili sauce, and cheese—and bacon-wrapped peppers stuffed with cheese.
The scents of baked desserts and warm brews waft through the interior of Something Sweet, emanating from the kitchen's oven, which churns out everything from brownies to cheesecakes to the aptly named "Oh My God, You've Got to be Kidding" éclair. These confections pair with a cast of specialty beverages including 20 hot teas and sodas imported direct from the carbonated mountain springs of Italy. The shop also whips up light café fare including soups, salads, sandwiches, and melts.
But Something Sweet isn't just a place to eat and invent geometry theorems. The staff invites patrons to stick around and play board games, read, or participate in events such as book exchanges. They also foster good-spirited competition with the Sugar OD Challenge, which invites participants to devour a mountain of brownies, cheesecake, and ice cream in hopes of winning immortality on the eatery's wall of fame.
In the aromatic kitchen at Lodge on the Desert, cider-brined pork chops baste in black-pepper-caramel sauce, and mussels and prickly pear cactus simmer in a tomato-cilantro broth. Such complex pairings helped Chef Ryan Clark earn the title of Iron Chef Tucson for two years running. In addition to forging southwestern-inspired sauces and brines, he bolsters his dishes with locally sourced, organic ingredients.
In keeping with the cuisine’s regional theme, Lodge on the Desert’s dining room showcases desert-inspired decor. Sunlight pours through floor-to-ceiling windows, casting a golden glow on hand-painted wood beams and Mexican tin chandeliers. Outside on the saltillo-tiled patio, a four-sided fireplace allows guests to eat alfresco and accidentally destroy incriminating tax records year-round.