When it’s time for all-American food and fun, it’s time for Moby’s. 24 hours a day, seven days a week, 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!
Moby's is currently under construction but has been relocated to the Tequila Factory. Moby's will re-open in July in its' original location. (The Tequila Factory menu will not be available at this time.)
Monday Open 24 hours
Tuesday Open 24 hours
Wednesday Open 24 hours
Thursday Open 24 hours
Friday Open 24 hours
Saturday Open 24 hours
Sunday Open 24 hours
Moby’s is located at the north entrance of the casino.
A Pascua Yaqui Tribal member, Chef Salazar has 15 years of experience in the kitchen. He worked his way up from a dishwasher to running his own kitchen as Chef de Cuisine. He credits his development to the Food and Beverage Tribal Development Program at Casino Del Sol. Chef Salazar is also a proud member of the American Culinary Federation.
Chef Salazar says, “I have worked under many great chefs that have groomed me for my current position. My vision is to not be afraid to make a mistake; the mistake is not attempting.”
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.