In October, 5 Points Market & Restaurant announced that a second location is set to open in Maine by the end of the year, named The Alna Store. Now, with 2022 coming to an end, the team has made another exciting announcement that’s much closer to home: a brand-new dinner menu.
The restaurant, which has been a popular breakfast and lunch spot since its grand opening in 2014, gave us the opportunity to snag an exclusive sneak peek at the new dishes — a menu they’ve been wanting to do for a long time.
“We wanted to create a menu that was totally different from the daytime menu we all know and love,” said Brian Haskins of 5 Points Market & Restaurant. “Also, something that coincides with our natural wine program.”
To create a unique experience, Haskins and the crew brought in chef Miles Bartlett solely for the dinner menu. This isn’t Bartlett’s first rodeo at 5 Points either. During the restaurant’s first year, they were a line cook before moving to New York for a few years.
“Our friend and talented chef, Miles Bartlett, has put together a comforting and elevated menu to accommodate the masses, sticking to our ethos and complimenting the 5 Points vision,” said Haskins. “Natural wines, beautiful cocktails, and lovely dishes.”
A couple of these new dishes include salted focaccia with whipped ricotta and smoked Sonoran honey agrodolce and then braised beef cheek with hominy grits. Additionally, you’ll be delighted to see a few new cocktails once the sun starts to creep behind the mountains, like the 5 Points Negroni and New York Sour.
Heck, they’ve even got dessert — an Italian cake. It’s a flourless hazelnut cake with whipped cream.
So, beginning this week, the dinner menu will be available from 5 – 9 p.m. on Thursday – Saturday, they’ll only be seating folks indoors during this time, and it’s possible the restaurant will close earlier on these nights if they happen to run out of food. Take a gander at the full menu below in all of its detail.
Dinner Menu
- Bread & Cheese – salted focaccia and whipped ricotta, delicata squash, rosemary oil, smoked Sonoran honey agrodolce, toasted hazelnut
- Dinner Salad – local butter lettuce, crisp apples, radish and jicama, lemon tarragon vinaigrette, toasted walnuts (option: add grilled chicken breast)
- Cachete Ahogado – braised beef cheek, hominy grits, brown butter jicama, parmesan
- Autumnal Nian Gao – local butternut sticky rice cakes with fall herbs, braised lamb or local mushrooms, pistachio, and parmesan (vegan upon request)
- Aligot – Yukon, yuca root, Oaxacan cheese, sautéed local mushroom, corn chips
Cocktail Menu
- 5 Points Negroni – Future Gin, Old World Italian Amaro, Vermouth
- “Our very own Negroni, herbaceous, and well-balanced.”
- New York Sour – Bourbon, Fresh Lemon, and Simple with a Red Granache Float
- “Notes of berries and herbs elevate this classic whiskey drink.”
- Joliet Cooler or Dry Heart – Leopold Bros Aperitivo, Lemon, Simple, Cava
- “Beautifully bitter liqueur balanced by citrus and sparkling champagne.”
DESSERT MENU
- Italian Cake – Flourless hazelnut cake with elegant whipped cream
As mentioned earlier, dinner is served from 5 – 9 p.m. on Thursday – Saturday, and breakfast and lunch will still be served daily from 8 a.m. – 2 p.m.
Points Market & Restaurant is located at 756 S. Stone Ave. For more information, visit 5pointstucson.com and follow 5 Points Market & Restaurant on Instagram.
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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.
