Lodge on the Desert

The intimate restaurant at Lodge on the Desert is framed with floor-to-ceiling windows and overlooks a spacious secluded Saltillo-tiled outdoor private patio featuring a four-sided fireplace for optimal year 'round al fresco dining. It reflects, as does the bar, a genuine, richly authentic Southern Arizona historic charm and ambience including rough-hewn artist-design hand-painted wood beams and Mexican tin chandeliers. This is the ideal venue to showcase Lodge on the Desert's 'new American' upscale and contemporary cuisine, blending flavors from America's melting pot with cooking techniques both traditional and unconventional. Executive Chef Ryan Clark's focus includes incorporating fresh ingredients from local growers and organic producers. Trained in classic french cooking from the Culinary Institute in Hyde Park, New York, Clark's food is well balanced and flavorful.