When it’s time for all-American food and fun, it’s time for Moby’s. Our classic beach-themed diner serves up great food that harkens back to a simpler time and place. Let your appetite take a nostalgic stroll through our massive menu of classic burgers, breakfasts, sandwiches, salads, desserts and much, much more. Blue plate specials and frosty shakes, too.  Always open, Moby’s is the place to bring your appetite for the classics!

Hours & Location

Monday          8am – 12am
Tuesday         8am – 12am
Wednesday    8am – 12am
Thursday        8am – 12am
Friday             8am – 12am
Saturday        8am – 12am
Sunday          8am – 12am

*limited menus during special events and concert nights

Make a Reservation

To book a table, please call 520.838.6549.

Moby's Specials
Mobys Burger of the Month
Mobys Burger of the Month
All Week
Oct 1, 2021 - Oct 31, 2021

Come try the new Moby's Burger of the Month Special - Grilled Cheese Bacon Burger

Mobys Special
Mobys Seasonal Selection
All Week
Oct 1, 2021 - Oct 31, 2021

Chef’s Seasonal Selections Featured Dish - Rotisserie 1/2 Chicken

Chef Luis Aguilar - Moby's
Chef Luis Aguilar - Moby's

Chef Luis Aguilar was born in Mexico but has lived most of life here in Tucson, AZ.  His taste for cooking began at a young age since cooking is a family tradition.  He loves the taste of fresh ingredients, different cultural flavors, and the experience of new cooking techniques.  Cooking has always been a way of personal expression.  Chef Aguilar has over 15 years of cooking experience throughout many of Southern Arizona’s top restaurants. 

Chef Ryan Clark - Casino Del Sol

Tucson native and Casino Del Sol Executive Chef, Ryan Clark has a wealth of experience in the food and beverage industry. He graduated top of his class at the Culinary Institute of America in Hyde Park, New York, and was named one of the Top Sixteen Junior Chefs in the U.S. by the American Culinary Foundation. Clark has been nominated for Tucson Weekly’s Best Chef and holds the rare distinction of being named Iron Chef Tucson for three consecutive years. Chef Clark has also been nominated by Food and Wine Magazine as one of the Best New Chefs in the Southwest. He’s a Certified Executive Chef and member of the American Culinary Federation. Chef Clark is the author of Modern Southwest Cooking, a cookbook that showcases his passion for regional cooking and local ingredients.