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Lodge on the Desert Restaurant Review: Lodge on the Desert’s kitchen utilizes local ingredients, which are the key to the popularity of this tiny dining room. Start your meal with roasted beets dressed with goat cheese and pecans from nearby Green Valley. Or perhaps you’d like to sample the chef’s cutting board with mini-baked Brie, cured meats, pickled mushrooms and Tohono O’odham cactus syrup. Gnocchi are made from Yukon Gold potatoes and served with pork belly and a snappy slaw. Entrées include herb-roasted chicken with Arizona olives, cherry tomatoes, artichokes and pasta. There’s steak and fish, of course, but the prosciutto-wrapped pork tenderloin with native tepary beans and Brussels sprouts painted with a mustard sauce won’t disappoint. And for something truly different, consider the blue corn tamales with tomatoes, black beans and corn salsa from Marcus van Winden, who replaced former chef Ryan Clark. Cocktails are king --- don’t be afraid to try something unique.