Chef Doug Levy

$$$, Full Bar, Gastropub, Palo Verde

"Bacon-wrapped shrimp over green curry with peppers, cucumbers and cilantro. #feasttucson"

baby back ribs with apricot-ancho sauce, pickled stone fruit, mascarpone-thyme risotto and sautéed rapini.

"#stilllifewithbartenders"

$$$, Full Bar, Gastropub, Palo Verde

Pork tenderloin roulade, stuffed with smoked boar, sun-dried tomato and cilantro, served over green chili risotto with garlic-apple cream, with fresh arugula and basil.

$$$, Full Bar, Gastropub, Palo Verde

"Pork tenderloin roulade, stuffed with smoked boar, sun-dried tomato and cilantro, served over green chili risotto with garlic-apple cream, with fresh arugula and basil. #radiallysymmetrical"

Fried squash blossoms

$$$, Full Bar, Gastropub, Palo Verde

"Filled with house made ricotta and served with garlic-infused honey and toasted hazelnuts. It's an appetizer AND a dessert."

$$$, Full Bar, Gastropub, Palo Verde

"Sí, per favore. Today only, a handful of Italians specials and no corkage on Italian wines. Carbonaralicious. #ferragosto"

pan-seated Arctic char

$$$, Full Bar, Gastropub, Palo Verde

"A view from above: pan-seated Arctic char on oregano grits with heirloom tomato beurre blanc, mustard butter and sautéed Brussels sprouts and mushrooms. Tonight at #yummm"