The time has come. The bustling west end of downtown Tucson is about to get an exciting new addition to the culinary community this weekend. Maynards Market, which closed its doors prior to the pandemic, is taking on a new life under the direction of chef Nick Creamer on Saturday, April 1.
Creamer is a native Tucsonan who brings a wealth of culinary and customer service experience from more than 15 years he’s been in the industry. Drawing from an eclectic cooking background that includes Classic French, Sonoran, American, Japanese, and traditional Irish cuisine, the new Maynard’s Market concept brings together the best of his talents and expertise.
“My dream for Maynard’s all comes down to the space,” said Creamer. “I envisioned the Market as a home away from home; a melting pot of all types coming together for a dram or some snacks. The food is as heavy or as light as you want, comforting, accessible, and a lovely touch on classics meant for everyone.”
The dining room of Maynards reopened back in August of 2021, but now with the broad range of offerings at Maynards Market, there’s even more for everyone to enjoy. For those on their way to work or home, those looking for an energized space to hang out, enjoy a snack before a night on the town, or simply have a leisurely catch-up with friends, Maynards Market is destined to deliver a welcoming experience.
Each day at Maynards Market starts off with a nifty morning menu featuring breakfast sandwiches like the Baconeggandchez and Greenchorizoeggandchez, as well as freshly baked pastries, artisan coffee drinks, overnight oats, bagels, salads, sandwiches, charcuterie snack packs, and more.
The highlight of the Market are its custom Charcuterie Boards which are available throughout the day. Everyone’s encouraged to select their own board and create a mix of tastes from more than 30 options of meats (Prosciutto, Calabrese, Tuscano, Spanish Chorizo, Saucisson) cheeses (Manchego, Mozzarella, Smoked Cheddar, Wine Aged Goat Cheese, Herbed Cream Cheese, Aged Pecorino), specialty jams and butter, assorted nuts, bread and toasts, vegan options, and much more.
“So much of our food touches on a lot of influences. Our charcuterie offerings play with that not only in flavors but where we sourced products from,” said Creamer. “We reached out to as many small/local purveyors as we could to bring together a wide range of craft cheese, meats, and veggies for our guests.”
The experienced servers at the Market are happy to suggest beverage pairings from the outstanding offerings of premium whiskies, beer and wine, curated cocktails, and non-alcoholic beverages.
“Nothing beats drinks with food,” said Sasky, the bar manager at Maynards. “Chef Creamer really set up a great menu. I had to match that energy with the cocktails. My bar staff and I have created a warm welcoming bar featuring fresh fruit cocktails, infusions, and a beer selection that’s to die for.”
A daily selection of artisan toasted sandwiches, salads and soups, take-home frozen meals, retail gifts, and culinary sundries round out the offerings.
Maynard’s wine shop features local wines as well as select varieties from around the world. Details on a member wine club will be announced soon, too, and expect some monthly wine and whiskey tastings in the future as well.
Maynards Market is located at 400 N. Toole Ave. and will be open from 8 a.m. – 9 p.m. on Sunday – Thursday, 8 a.m. – 10 p.m. on Friday – Saturday. For more information, call (520) 545-0577 or visit hotelcongress.com.
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.
