Oh, the B Line. That little gem of a restaurant with the good beer, the better pie and some of the best casual dining in Tucson. I love sitting at its little counter facing Fourth Avenue while sipping a strong coffee and watching the world move by.

Of course, the B Line is currently one of the businesses dealing with the construction making Downtown look like a scene from a Mad Max movie. So if you're scared of all that chain-link fencing and construction equipment - which you shouldn't be because there's tons of parking right off the Avenue - the B Line will bring its fine bistro fare right to your door via it's new bike-powered delivery service.

Delivery is available from 11 a.m. to 4 p.m., Monday through Friday, in an area bordered by Granada Avenue, Broadway Boulevard, Campbell Avenue and Elm Street, and it is free.

Check in over here for more information.

Televised sports are best enjoyed with a belly full of meat, alcohol and large portions of things fried in grease. If the sporting action is on numerous giant screens and there are cheap hot wings to be had, all the better.

This seems to be what's going on in the new Station Pub and Grill, which opened recently in the spot at 8235 N. Silverbell Road, which was formerly home to the short-lived Jackson's Grille and Gastropub.

Co-owner Clint Bolin says the interior has been repainted, redesigned and redecorated to give it a more spacious feel, and that there are now 10 large televisions scattered throughout. He and his partner in the business, Amy Pappas, are shooting for a casual restaurant feel by day and a neighborhood pub at night.

The Station is kicking things off right, with .35 cent wings on Wednesdays, $5.99 burger specials on Mondays (you can add a domestic draft for a dollar more) and both happy hour and reverse happy hours on most weekdays. There are also daily specials and live music and other things that go well with drinking, eating and the like.

Bolin says the response from the neighborhood has been great so far, especially regarding the large portions the place dishes out. Call 789-7040, or visit the place on Facebook for more information.

As discovered by Reddit user AllenJacoby, Taco Bell is floating the idea of mixing Mountain Dew with orange juice as a breakfast drink. As someone who nearly obsessively drinks Coke Zero nearly all day, I have little room to criticize, but this does seem like a step toward a Brawndo takeover.

There is a pressed sandwich in front of me and it is stuffed with goat cheese and crisp slices of Granny Smith apple. When bitten into, the sugary tanginess of the apples and the pungency of the cheese work culinary alchemy, creating a taste, smell and feel that is crispy, gooey, sweet and sour - all at once.

This is the magic behind what comes out of local food truck Foodie Fleet, which hit the streets in February. The menu board is brief and orders come in a plain white wrapper, but if you take a big bite and close your eyes you can almost see the flavors sparking through your nervous system.

This is a result of good planning, good ingredients and good people all coming together inside one truck. It isn’t rare to find all four members of the Foodie Fleet team – a bartender, an outdoor guide, a soon-to-be environmental lawyer and a food-truck fanatic from Portland, Ore. – all working together to make sure each item is made right and delivered quickly. In fact, of all the trucks I’ve had the pleasure of dining at, Foodie Fleet’s service is some of the best, and their enthusiasm for what they do is absolutely infectious.

“When we had the idea for this, there were no other food trucks out there in Tucson. We saw a void and we tried to come up with a simple concept,” says Michael O’Connell, who owns and operates the truck with Matt McDonnell, Jeremia Mosij and Rick Thompson. “We always thought, especially for the late-night scene, which was just Sonoran hot dogs when we had this idea, that we wanted to make high-quality food with local ingredients that people could relate to.”

They source most of their ingredients from local farms – goat cheese from Chiva Risa Farms in Bisbee; sweet potatoes from Grammy’s Garden; and many others. “There are some things we can’t get locally, but about 90 percent of our food comes from local farms,” says O’Connell.

The food is mostly pressed sandwiches, but they come with fresh-cracked rainbow peppercorns, arugula, whiskey-pear spread and other items that one doesn’t commonly find between bread. They had a quinoa burger on the menu board at a recent event, as well as Belgian waffles topped with a number of clever syrups.

Prices range from $4 to $7, and a bottle of Mexican Coca Cola will run you $2. Visit the truck’s website here, or visit them on Facebook here.

Local food truck Isabella's Ice Cream, which is a pretty sweet mix of green technology, vintage automobile and gourmet ice cream, has started packaging its ice cream for sale at several local grocery stores.

Food Conspiracy Co-op is the first to carry it, but word is it will soon be available at Maynards Market and Time Market at 444 E. University Blvd. as well. It's supremely good stuff - you can read the piece the Weekly published on the truck here - and we suggest giving it a shot if you get the chance.

In other news, Isabella's has also announced that it will be establishing a semi-permanent home for one of its trucks. The location hasn't been announced yet, but it's a great idea and further evidence of both the viability and flexibility of the food-truck business model.

Homemade Horchata

Makes about 7 cups

1 cup raw or blanched almonds)

2/3 cup white rice, uncooked (medium or long-grain preferred)

2 1/2 cups water + 3 cups water

one 3-inch cinnamon stick

2/3 cup sugar, or to taste*

1/2 teaspoon vanilla extract (increase to 1 teaspoon, or to taste, if you love vanilla)

in a bowl combine the almonds, uncooked rice, 2 1/2 cups warm tap water, cinnamon stick, cover and place in the refrigerator for 8 to 12 hours. Remove from the refrigerator, remove the cinnamon stick, and blend the mixture for 2 to 3 minutes on high speed, or until blended as smoothly as possible. Then add sugar (to taste), vanilla extract, 3 cups more water and blend again for 2 more minutes, or until mixture is as smooth as possible. If you're not into grit, strain horchata. Refrigerate and serve (shake it a bit before pouring). You have up to five days to drink it up.

The newest restaurant to call the Fourth Avenue area home is Buddha's Dog House at 425 N. Fourth Ave., and it was open for business this weekend. I was in a hurry and didn't get the business hours, but here's a look at the interior and the menu board.

The La Salsa Fresh Mexican Grill located at 825 E. University Blvd., Suite 181, has closed. A company representative verified the closure this morning, saying that it pulled out of Main Gate Square about five days ago.

We're also hearing murmurs that some other restaurants may be readying to pull out of Main Gate Square, although we haven't been able to verify it just yet. Then again, there's a new tea shop moving into the spot formerly occupied by Red Velvet Cupcakery, so this could all be part of the ebb and flow that's a steady theme in the restaurant biz.

The company representative said the other three locations La Salsa has in Tucson aren't going anywhere. There's more on the company here.

You don't have to spell correctly to make awesome food, as proved by this delicious Facebook post sent out this afternoon by local food truck Mexico City Kitchen:

Thank you everyone for you support. We are located at main n 6th street. Tomorrow friaday we cocking hot dogs topped with choriso and avacado.

The spelling sucks, the food does not. Follow them on Facebook here.

Dragoon Brewing Co. holds its official grand opening tomorrow, Friday, May 18, and food truck Animal Farm will be in the parking lot. Then, as if that isn't awesome enough, on Saturday, May 19, more tasting room hours and this time food truck Planet of the Crepes will be there. From the brewery's website:

Next up, Friday the 18th, we’re [Grand] Opening our doors for our normal Friday taproom hours, 3-8pm. Come in, have a pint, get a growler filled, and eat some delicious food from Animal Farm (the foodtruck). And finally, this Saturday, the 19th, we’re going to be open for our normal taproom hours (normal = from now on), 2-8pm. Planet of the Crepes will be parked out front, serving up some, you guessed it, crepes.

When I die I want to be wrapped in a man-sized Planets of the Crepes crepe, placed on a Viking-style raft, lit on fire and floated out to sea with a pint of Dragoon Brewing Co. beer in one hand and an Animal Farm burger in the other. That is all.