Back in 2020, Postino brought its mission to “Make People Feel Good” to the city when it opened its doors on the corner of Grant and Tucson Boulevard. Many have enjoyed its menu of bruschetta, shareables, and hand-picked wine and beer selections.
Now, and much like what so many local restaurants are doing around this time of year, Postino has introduced an all-new fall menu for folks who frequent the restaurant at 2500 E. Grant Rd. It’s a great time to feast in Tucson!
Postino debuted a Caprese Panini, made with pesto, sliced tomatoes, mozzarella, arugula, and balsamic oil, and a new Greek Hummus Board “Make It A Trio” plate dressed with Greek hummus, yogurt, whipped feta drip, crushed tomatoes, red onions, and diced cucumber — a nice one for snacking and sharing.
The fall menu lineup also includes new “plate” dishes like the first-ever Chicken Paillard plate that’s made with spicy marcona almonds and fried capers accompanied with romaine, arugula, mixed greens and roasted mini peppers, lemon champagne, and sweety drop peppers. Another “plate” dish is the P.R.E.A.M Bowl includes heritage grains, broccolini, chicken skewers, avocado, romesco, and Parmigiano.
Plus, Postino fans nationwide voted for their pick during the second annual “Battle of The Bruschetta,” crowning the French Onion bruschetta winner. This particular bruschetta is now permanently on the menu this fall.
Attention all folks with a sweet tooth — or multiple sweet teeth like me.
Postino has a new line-up of elevated desserts. Take a bite out of the Crunchy Hazelnut Bar, which is made out of chocolate feuilletine, and peanut butter mousse, or the Fudgy Brownie — a Cartel coffee brownie with cookie butter, and topped with vanilla bean ice cream.
If neither one of those strike your fancy, perhaps the Olive Oil Cake dressed with house yogurt whip and amarena cherries will do the trick.
New Fall Dishes
- P.R.E.A.M. – Choice of grilled chicken or steak skewers, broccolini, avocado, Parmigiano reggiano, warm heritage grains, romesco
- Chicken Paillard – Almonds, lemon caper butter, petite salad
- Greek Hummus Board (Make it a Trio) – Hummus topped with chopped cucumber, pickled onion, crushed tomato, crumbled feta, fresh herbs, olive oil drizzle served with grilled ciabatta and pita
- Caprese Panini – Basil pesto, fresh mozzarella, Roma tomato, arugula, balsamic, olive oil
- French Onion Bruschetta
- Crunchy Hazelnut Bar – Chocolate feuilletine, peanut butter mousse
- Olive Oil Cake – House yogurt whip and Amarena cherries
- Fudgy Brownie – Cartel Coffee brownie, cookie butter, vanilla bean ice cream
Also hitting the menu is a lineup of fall wines such as the crisp and vibrant Alpina Vin De Savoie Savorie Blanc with notes of apple, pear and citrus. Also, there’s the Cristia Ventous that’s rich and aromatic with floral notes, Lost Mountain Red Blend with dark chocolate and leather undertones, and the Vicenza Bianco Frizzante Sparkling Wine — a bright and fresh beverage with tree fruit notes balanced with a creamy texture.
Plus, don’t forget that Postino has a Happy Hour from 11 a.m. – 5 p.m. featuring $6 glasses of wine and $6 pitchers of beer.
Postino is located at 2500 E. Grant Rd. For more information, visit postinowinecafe.com.
Tucson Foodie Insiders
Postino is also a Restaurant Partner, meaning that Tucson Foodie Insiders can score $10 off their bill every 90 days.
The very first Postino opened inside a historic 1940s-era Arizona post office in 2001, and has since been focusing on giving customers a “hyper-localized dining experience” within the community.
For $20 a month, Insiders get a stack of cash vouchers to local restaurants worth over $5,000, free tasting events at local restaurants every month, access to members-only monthly dinner series with local chefs, discounts on events, and monthly mixers with other members. Learn more and join!
Article written by:
Matt Sterner
More about MattAt a very young age, Matt Sterner was gifted with the artistic ability to masterfully roll a burrito to the highest of standards, but the wrapped medley of delicious innards wasn’t his first love. Matt’s first true love was a combination of reading, writing, and creating. He grew up reading comics, the ingredients list of his shampoo and conditioner bottles, choose-your-own-adventure books, and the Scrabble dictionary — something he found useful when challenging his grandmother to a game.
He attended college at New Mexico State University and graduated with a degree in Digital Filmmaking. One of his favorite classes was screenwriting because he became responsible for the story’s birth before it came to life on-screen. After school, Matt took on numerous positions at a local television station in Tucson. From dealing out stories about heartbreak to producing “fluffier” content for a lifestyle broadcast, he learned what it takes to adapt to the many emotions the world of media can stir. Since 2017, Matt has dabbled in the culinary world of Tucson as well as San Diego, California from time to time.
If you’re in the mood for strange stories, head over to his pride and joy, wonkytimes.com. And in case you’re curious — yes, after all of this time, he still manages to roll a killer burrito.
