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!

Hours & Location

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


 

Make a Reservation

To book a table, please call 520.838.6549.

Moby's Specials
Moby's Father's Day Special
Father's Day Special at Moby's
Father's Day Weekend
Jun 18, 2021 - Jun 20, 2021

Visit Moby's Father's Day weekend for Beef Tenderloin Medallions - 6oz Filet Medallions, Mashed Potatoes, Fresh Seasonal Vegetables, Gravy, $19. 

Mobys Burger of the Month
Mobys Burger of the Month
All Week
Jun 1, 2021 - Jun 30, 2021

Come try the new Moby's Burger of the Month Special - Steak Burger!

Mobys Special
Mobys Seasonal Selection
All Week
Jun 1, 2021 - Jun 30, 2021

Chef’s Seasonal Selections Featured Dish - Fried Summer Squash! 

Chefs
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.