Lodge on the Desert Reopens Restaurant with New Chef Ryan Clark

Featuring Fresh Farm-to-Fork Cuisine

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. November 19, 2009

TUCSON, AZ, November 18, 2009 - Jacque Cruce, General Manger, has announced the reopening of the restaurant at the newly expanded Lodge on the Desert beginning with dinner on Friday, November 20. The restaurant, which has been serving breakfast to hotel guests for the past several weeks, will introduce lunch service on Monday, November 30.

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 Clark's 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. Sixty-eight spacious, comfortably appointed guest rooms and suites bring the total to 104. Plus increased function space, both indoors and out, combined with a central and near to The University of Arizona location allow Lodge on the Desert to compete now in the small meetings and social events market.” Coastal Hotels has managed the historic Tucson lodging property since December, 2006.

Tempting offerings from Chef Clark's first menu include Cornmeal Dusted Calamari and Roasted Jalapenos, Spinach Salad with Wilcox Apples and Roasted Garlic Caesar Salad, Grilled Beefed Filet, Charred Organic Salmon, All Natural Chicken Breast and Penne Rigatti Pasta. “Our approach to cooking is simple,” says Clark. “We start with the freshest products and ingredients, most locally grown and locally sourced. And we believe our guests have a right to know the source of the food they are enjoying as well as the methods used to prepare it. Our role is to facilitate the food's journey from farm to fork.”

Lodge on the Desert's new restaurant hours are Breakfast: 7:00 a.m. to 11:00 a.m.; Lunch (beginning November 30): 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.

For Thanksgiving, a specially prepared ala carte menu featuring Herb Brine Roasted Turkey will be served from 11:00 a.m. to 1:00 p.m.

Originally a family residence, Lodge on the Desert first opened for business in 1936. Following a $15M renovation and expansion, this 104-room boutique hotel situated on five acres in mid-town Tucson, AZ, appeals to leisure and business travelers alike. Plus with event spaces for up to 80 guests, Lodge on the Desert is popular for small meetings and intimate social gatherings. Lodge on the Desert is located at 306 North Alvernon Road, just north of Broadway Boulevard, near to The University of Arizona, University Medical Center, Reid Park and Tucson International Airport. For reservations, call toll-free (877) 498-6776. Contact Lodge on the Desert directly at (520) 320-2000 or visit http://www.LodgeontheDesert.com.

Coastal Hotel Group is a privately held, Seattle-based hotel hospitality management company specializing in distinctive luxury hotels, resorts, inns, and lodges. Established in 1987, Coastal Hotel Group has earned a reputation for providing remarkable lodging choices for the discerning traveler. For more information, visit http://www.CoastalHotels.com.