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    5 Points Market & Restaurant
    Welcome, friends! 5 Points Market & Restaurant serves innovative, made-from-scratch American cuisine made using fresh, locally sourced ingredients.
    5 Points Market & Restaurant supports our community by sourcing local, organic meats and vegetables for all of our dishes. Our juices are made fresh to order. In season, all of our fruit is certified organic and grown right here in Arizona! Our globally inspired menu offers fresh, healthy options for breakfast and lunch, as well as delightful sweet treats and coffee drinks.
    Check out our in-house market, featuring the same high-quality, locally-sourced products you’ll find in our restaurant. Stop by for some local eggs, fresh produce, and organic groceries. We look forward to seeing you soon!
    Agustin Kitchen
    Agustin Kitchen offers a twist on new American and classic French cuisine. At AK, cocktails are handcrafted and local ingredients are front and center. Agustin proudly serves 100% sustainable proteins and sources organic and/or local produce and other goods whenever possible. An award-winning bar staff finds the niche in the menu with carefully created craft cocktails and house infusions. The kitchen crew works magic at this Downtown Tucson hot spot that takes sustainability seriously as it sends out tasty locavore lunches and sophisticated dinners, all at prices that are reasonable for what you get; a setting that’s a perfect mix of informal and beautiful and knowledgeable, friendly service complete the picture.
    Arizona Inn
    The Arizona Inn is an historic, boutique, resort hotel with 92 rooms and suites spread over 14 acres of gardens, fountains, flowers and lawns in the heart of mid-town Tucson, Arizona. The luxury Inn has been continually owned and operated by the same family since its inception under the careful eye of its founder, Isabella Greenway, in 1930. Its casita-style rooms and suites have been robustly maintained and restored ever since, keeping their original warmth, privacy, comfort and charm while gaining all the modern day resort amenities a Tucson guest might desire.

    The Inn was originally built east of town. Tucson has grown significantly. The Inn is now centrally located, less than a mile from the University of Arizona and a short streetcar ride to downtown.

    Award Winning Dining Options
    – Main Dining Room & Catlin Room – breakfast, lunch, dinner daily
    – Audubon Bar & Patio – breakfast, lunch, dinner and late night dining until midnight daily
    – Live piano music every evening
    – Room Service – (6:30am – midnight) full menu, no extra charges
    – Poolside Dining – Cocktails and Light Fare served poolside
    Bisbee Breakfast Club
    Since 2005, the Bisbee Breakfast Club has been serving up great breakfasts, tasty lunches, homemade pies and desserts to locals and visitors alike in a fun and friendly atmosphere. Located in the historic Rexall Drug building in the neighborhood of Lowell. In 2009 the restaurant expanded into the neighboring space, a former glass shop, to accommodate increased demand. Now with sister stores in Tucson and Mesa, the original Bisbee Breakfast Club continues to live up to its reputation as a memorable destination and a home away from home for many... "just past the pit"!


    OTHER LOCATIONS
    Bisbee Breakfast Club Ina
    4131 W Ina Rd Tucson, AZ 85741
    (520) 579-7495
    6:00 AM to 2:05 PM EVERY DAY!

    Bisbee Breakfast Club Mesa
    2909 S. Dobson Rd Suite 21 Mesa, AZ 85202
    (480) 704-3464
    6:00 AM to 2:05 PM EVERY DAY!

    Bisbee Breakfast Club Sunrise
    4811 E. Sunrise Dr. Suite 165 Tucson, AZ 85718
    520-329-8769
    6AM-2:05PM Every day!

    Bisbee Breakfast Club Broadway
    2936 E. Broadway Blvd Tucson, AZ 85716
    520-579-7495
    Open 6AM-2:05PM Every day!
    Bisbee's Table
    Fresh, Local, Original, dining in the heart of Old Bisbee. New American food in an old town far from normal.

    Bisbee's Table, a new menu, a new way of looking at the way we prepare food, local, organic, light, fresh, and always changing. Gluten Free hamburgers and a menu just for Gluten Free diets. We love our job!

    Bisbee’s Table was established originally as Bisbee Grille in February 2001 under the partnership of the Page family who also operates Santiago’s Mexican, San Ramon Hotel and Bisbee Coffee Co. The location was originally Cafe Maxi’s before 1996. Brothers Rob, Michael, Ed and Bobby accepted the vacant space in 2000 to help provide an additional anchor in the old Phelps-Dodge Mercantile, a decision that has help provide jobs for over 85 people and successfully anchored the building.

    We have employed 5 Chefs in the past 15 years, most recently Rebecca McMahon all bringing evolution and expertise to the restaurants. Originally focused on a Tex-Mex style of cooking with white table cloths and a fine-dining flare. A more “new American” casual menu was introduced in 2002 and it has evolved to emphasize big bold flavors and comfort foods in a more relaxed environment.

    A name change took effect in 2010 as we re-constructed the look and feel of the restaurant to include a more evolved menu and larger bar scene and to escape the burden of “Grille” in the future of the restaurant, Bisbee’s Table was born of an idea that “all are welcome to our Table”. He started, as usual, with the music a more hip/folk vibe could be felt evolving. Rob was also seen taking a sledge hammer to the microwaves.

    In addition to a new 25ft. marquee neon sign, a new bar was constructed by Satori Builders in place of the small service bar that included five elevated bar tables and two giant television screens and 6 beer taps along with new wines and more attention to whiskeys and craft cocktails and the addition of a new herb garden outside the kitchen.

    More recently, Tavolo Pizza was added as an expansion concept appurtenant to the kitchen in 900 square feet of the former Visitor’s Center. Pizza was the number one most requested menu item and ignoring it would have been a problem. Guests can better see the evolution of the name change through this new concept and those that follow in the next few years. “Evolution is my idea of sustainability, you are either growing or inviting death, there is no grey area in restaurant management”, says Rob. Many would agree, the restaurants are always busy.
    Boca Tacos
    Gourmet Mexican Tacos and Fresh, Original Salsas in the Heart of Tucson... Tacos with attitude! Happy hour daily 3 p.m. to 6 p.m. Come explore with us on Exotic Taco Wednesday. Dog friendly Patio. Police and Firemen, ask about the uniform special!
    Outside the restaurant, BOCA caters private events. We will prepare a unique and individualized menu for your lunch meeting, big event or just a festive family dinner. Let us help design a delicious meal to fit your event.

    Chef Maria's Story: I was born in Tucson, Arizona but raised in Sonora, Mexico. And it is through BOCA that I hope to take you there.
    There is a misconception of Mexican food as fast food – that you only get it on-the-go. At BOCA, it is not a fast food restaurant. It is about taking the time to experience what Mexican food is.
    The tortilla, made with corn or flour; no fried shell – this is real Mexican food. It is the food I grew up eating – with the cabbage, guacamole, limes, pickled onions, salsas. It is all so beautiful.
    When I say I am an artist, it is because my salsas are super unique, super eclectic. Each is like a pallet. Every color represents a flavor. Every color represents a heat. This is why I love what I do – every day I get to create something so original. And yet so authentic.
    Brushfire BBQ
    BrushFire BBQ Co. is the best place in Tucson to get fresh, high quality tender smoked Brisket, Pork, and Poultry, delicious fries, fresh bread, 6 Different BBQ Sauces and more! We are dedicated to serving “Habit Forming” BBQ! We smoke our meats daily, as well as make our 10 side dishes from scratch. With a large selection of draft and bottled beers, you're sure to find a great combination to please your palate It’s a well-known secret that good BBQ takes time. We slow cook the best cuts of Beef, Pork, and Chicken in our wood burning pit until they are tender and juicy. The second half of the secret is our spices and 6 BBQ Sauces. We generously rub all of our meats with our signature house spice blends and then smoke them with a gentle blend of Mesquite and Pecan wood. This gives us layers and layers of flavor in our tender meats. So come on in, pick a meat, pick a sauce, throw some toppings on end enjoy.
    Cafe Roka
    MODERN AMERICAN FOOD Chef/Owner Rod Kass has evolved a very personal style of cooking over the past 25 years. The dishes on our menu are inspired primarily by Italian, Californian, Mediterranean, and vegetarian cuisines.
    THE FRESHEST SEASONAL INGREDIENTS Rod seeks out the highest quality foods, focusing on local organic produce, naturally farmed, grass-fed meats, and sustainably harvested seafood.
    WINE BAR New! Featuring the best of Arizona wines. Local and regional selections offered for tasting on the weekends. A limited menu is available for a light lunch or appetizers.

    Cafe Roka serves modern American food. The ‘signature’ of Chef/Owner Rod Kass’ cooking is a style rather than a particular dish or dishes (although you won’t find his Portobello Mushroom and Artichoke lasagna anywhere else). He offers many different tastes, textures, colors, and looks throughout a four course dinner. We are one of the few remaining restaurants in the United States to offer four courses (soup, salad, sorbet, and entrée), without a prix fixe menu.

    Rod often uses nuts, polenta, pasta, and citrus, to create opposite palate combinations of crunchiness/softness, tangy/sweet, spicy/muted, or subtle/rousing. Plates are artfully presented, because the eye plays a large part in anticipation of taste and appreciation of food, often with bright accent sauces complementing the natural color of the food.

    Soups, which vary nightly, are vegetarian based and might be, for example, black bean/smoked white corn, mushroom/potato, or tomato/green chile/cilantro.

    Salads are generally a mix of organic greens. Dressings might be a roasted pine nut/white truffle oil vinaigrette, an apple/sherry vinaigrette, or a creamy basil dressing.

    Sorbet, lime or lemon, is a palate cleanser and prepares the way for the entrée.

    Many people are on restricted food diets. Fortunately we are able to provide interesting and good food for those who are vegan, have problems with gluten, or are on special diets. We also offer innovative and tasty vegetarian food with two or three vegetarian options on every menu.

    Generally, we change our menu twice weekly. About 35 different dishes are rotated through the menu depending on the season and product availability.

    Rod Kass is the chef and owner of Cafe Roka. From 1986-1989, Rod apprenticed at the Phoenix Biltmore, worked at the La Champagne Room at the former Registry Resort, and was chef at the Market Room of the 8700 Club in Scottsdale. He moved to Bisbee in 1990 and after working in a variety of food settings, opened Cafe Roka in 1992.

    Cafe Desta
    Offering authentic Ethiopian cuisine, great food and great coffee in a relaxing environment. Feel free to bring your own beer or wine. There is no corking fee, but because the space is small we ask that large parties not linger for too long on busy nights.

    Caruso’s Italian Restaurant
    Offering fine homemade Italian food located in the Historic 4th Avenue district. Pasta, pizza and Italian specialties, continuously served by four generations of the Zagona family since 1938.

    Reservations only accepted for parties of six or more, call to place your reservation.

    Caruso's was started in the 1930s by Nicasio (Caruso) Zagona, and the restaurant has remained in the family since then. Tucson's original Caruso's was located about one block south of its present site. An August rain storm and flood literally washed the place away, so we moved to higher ground, where we've remained for the past seventy-five years or so. The restaurant interior layout, its patio, and most of its food preparation methods were developed by the senior Zagona, although inevitably some changes have been made throughout the years. We now have more efficient equipment, of course, but the techniques for making our pasta (for ravioli, lasagna, manicotti, and cannelloni) and our homemade sauces are basically the same. The heart of the place is the "big copper pot," visible from the main dining room. This pot has contained all the Caruso sauce served since our first days in Tucson. We trust that you will find the sauce from this pot and everything else at Caruso's as good as it was when served by the master chef, "Caruso" himself.
    The Coronet
    Brasserie-style restaurant, Old World rustic cuisine, cute bar, quiet music, big patio with good shade, outstanding coffee.

    The Coronet restaurant is driven by an old world inspiration where we serve our take on rustic european country cooking. We care deeply about all of our ingredients and all of our products. We absolutely love food! The Coronet is owned by Sally Kane and Gregor Kretschmann. Erika Bostick-Esham is The Coronet’s wonderful chef. Jesse van Rijn Schaefer is our amazing head bartender. The food menus are all created by Erika and Sally.
    The harmony of their collaboration is evident on the plate and on the palate.

    The meats are all sustainable and considerately sourced and the steelhead always on the Monterey Bay Aquarium’s list of great fish to consume. The menu is seasonally inspired and the fruits and vegetables are organic when possible. We have our own hive of bees! We all have omnivores gusto, nevertheless our dishes are easily accessible to vegetarians, vegans and gluten dissidents. There is always a bounty of fruits and vegetables on every menu.

    Frequently has live music, brunch specials and other events. We have late night happy hour! Check website for changing menu details.
    We accept reservations for parties of 10 or more, except on most major holidays, when a reservation is required for any party size.
    Cushing Street Bar & Restaurant
    Cushing Street Bar & Restaurant opened in October 1972 and is still operated by the original family owners. Portions of the main dining room and private dining rooms date back to the 1860s when Arizona was still a Territory.

    The oldest parts of the building feature original two foot thick walls made of adobe (mud and straw) which was a popular building material of the 1800s. An antique cut glass chandelier in the bar is from an old French mansion in Mexico City, as is the Art Nouveau statue of Cleopatra, which is our trademark. A tall display cabinet was used in 1880 as a legal bookcase in Hermosillo, Sonora. The beautiful Steinway piano is a centennial piano, made in 1876.
    Featuring weekly Jazz nights, Cushing Street is a great place to unwind and enjoy a good meal. Cushing Street Bar & Restaurant features comfortable garden patio dining in a very charming courtyard setting reminiscent of old Mexico.
    Dante's Fire
    Live Music Saturday Nights from 9-11 pm

    Dante's Fire, Cocktails & Cuisine has a simple philosophy - Food made from food. Executive Chef & Owner Ken Foy's vision of a scratch kitchen creating Fine Food For Everyone, even until 2 in the morning. On the other side GM & Owner Jon Tuck believes that to be a great cocktail you must have fresh ingredients, proper technique, and above all it's got to be so good you'll want another.

    We've created a fine food, casual atmosphere that caters to well, everyone. Start with our daily Happy Hour, enjoy live, local music on the weekends, and feel welcome to hang out all night long.
    International selections in a casual atmosphere. Breakfast, lunch, dinner & late night menus. Dog-friendly patio dining. Live music every Friday & Saturday. Full bar, excellent wine list, and homemade desserts. Vegan & gluten-free menus. Catering.
    Downtown Kitchen & Cocktails
    We serve delicious American food as an optimistic and affectionate statement of who we are as a people today. We look to culinary traditions that Americans have brought here from their former homes in Indo-China, Asia, the Middle East, Africa, Europe and Latin America as well our take on traditional American classics to create menus with flavors as diverse, varied and wonderful as America itself. Exuberant, delectable and nurturing, our dishes will excite your palate.

    Innovative farm-to-table cooking with global influences & killer cocktails from James Beard Award winner Janos Wilder in an art-filled, urban setting with roomy outdoor patio. Dinner, happy hour, bar menu seven nights a week and late night Friday & Saturday.
    Elvira's Restaurant
    Established in 1927 Elvira's Restaurant of Nogales, Mexico is now in Tubac, Arizona bringing you the best Mexican cuisine and award winning dishes! Come and enjoy our restaurant with its vibrant design.

    Chef Ruben Monroy, who has degrees in graphic arts and interior design, selected and purchased all the furnishings and wide-ranging blend of traditional and contemporary Mexican arts and crafts that adorn the bright and lively location during many trips throughout his native country.

    He painted the restaurant himself, with a series of electric blue walls, decorated with colorful dots. “I decided to change the whole design of the restaurant with a blend of traditional to fun and funky items. I want people to come and get a taste of the new and old Mexico, and experience not just the food, but the culture, the colors and the spirit,” he said.

    After he completed his studies in interior design and graphic arts, Monroy headed off for cooking school in Mexico City to become a chef. He creates all the recipes and does much of the cooking at the new location, his preference being for “more inventive cuisine.”
    Elvira's Restaurant
    Established in 1927 Elvira's Restaurant of Nogales, Mexico is now in Tubac, Arizona bringing you the best Mexican cuisine and award winning dishes! Come and enjoy our new restaurant with its vibrant design.

    Chef Ruben Monroy, who has degrees in graphic arts and interior design, selected and purchased all the furnishings and wide-ranging blend of traditional and contemporary Mexican arts and crafts that adorn the bright and lively new location during many trips throughout his native country.
    He painted the restaurant himself, with a series of electric blue walls, decorated with colorful dots. “I decided to change the whole design of the restaurant with a blend of traditional to fun and funky items. I want people to come and get a taste of the new and old Mexico, and experience not just the food, but the culture, the colors and the spirit,” he said.
    After he completed his studies in interior design and graphic arts, Monroy headed off for cooking school in Mexico City to become a chef. He creates all the recipes and does much of the cooking at the new location, his preference being for “more inventive cuisine.”

    Falora
    Located in the historic Joesler-built Broadway Village, Falora builds pizzas & salads anchored in tradition with a sharply creative angle. Ingredients are simple, fresh; imported from Italy or sourced from local farms. Lunch & dinner. Charming patio or cozy interior. BRING A RECORD TO SPIN ON OUR VINTAGE STEREO.

    Our pizza dough is made daily using Caputo 00 flour, and slow-fermented for 18-24 hrs.
    That beautiful oven was hand crafted & built by Stefano Ferrara, a third generation Naples wood-firedoven builder. It was shipped over from Italy and fork-lifted through the arched west facing window, the only way in our small space. We burn pecan wood only, no gas, coal or electricity, and keep thetemperature around 700 degrees, cooking pizzas in about 2-3 minutes. This yields a flavor and intentional char to the crust that is complex and delicious.

    Bring your own vinyl?!
    You are welcome to bring your own albums, we'll gladly play during your meal on our vintage stereo. It's our only source of music...
    Feast
    Feast’s menu changes on the first Tuesday of each month, and remains the same for both lunch and dinner, as well as in between. This keeps our menu seasonally appropriate and offers up the freshest ingredients possible at the height of their season. We also feature a full service wine shop.

    Tucson Weekly’s Best of Tucson, September 2009 Best Modern Cuisine
    Feast
    “At Feast, Doug Levy continues to dazzle with his new creations on a menu that changes every month to take advantage of the freshest ingredients available. Whether it’s a salad, a classic like beef Wellington or an inventive twist like corn pudding over grilled artichokes, red onion, kale and peppers from a local garden, Levy combines flavors like an alchemist to create a meal you’ll savor. Eat in the inviting dining room, or get well-packaged take-out for a fancy dinner at home; either way, you are indeed in for a feast.”
    Fini's Landing
    Carribbean tacos, salads, beer, and sports bar.

    Tucson natives Scott and Fini met as summer lifeguards in 1987. While proving to be opposites in demeanor, they found common ground on their tastes regarding straw hats, music, bottle openers and flipflops.

    Fini’s Landing is their escape to the waterfront menus and lifestyles of the Keys and Caribbean, Mexico and California, brought back to their landlocked hometown with an authenticity and spirit of the places that inspired it. The fish tacos are named and created in tribute to real coastal towns in Mexico that offer a unique style of taco. The Key West ceviche is in fact, a Key West recipe. The black beans came from the home-cooked notes of a woman who fled the Castro regime in Cuba, and now lives in Marathon, Florida.

    While blurry recollections of college-era border crossings gave way to real life and the two have begrudgingly been forced to “grow up” a little bit in recent years, their commitment to fun and pleasure is also the reason that the restaurant holds high standards of sustainability. Scott’s years spent on top and underneath the water were enough to see the impact of irresponsible commercial and sportfishing fishing practices, and for that reason Fini’s only sells fish from recognized sustainable fisheries. In addition, the restaurant also recycles most of its cardboard, plastic, and glass, and uses only compostable packaging for its to-go meals.

    All of this background, of course, doesn’t put great food on the plates, that came with the chance meeting of chef Tim Stevens in a past bar from a past life. “Tiki Tim” came to us via a shared passion for Polynesian pop culture with renowned tiki aficionado Fini. Holding degrees in culinary arts and culinary nutrition from Johnson & Wales Culinary School in Providence RI, the addition of Tiki Tim and his uniquely original menu to the Landing crew turned out to be the glue that holds the ship together.
    The Goods
    Green smoothies, hearty & healthful bites for breakfast & lunch in the heart of Tubac. Soups, salads, sandwiches, baked goods, organic coffee, & teas + freshly tempered chocolates using healthful and often organic ingredients. Stop in for a cozy respite and a “good” meal.
    Gringo Grill + Cantina
    A place to relax and enjoy fresh, simple flavors. More than 100 tequilas, hand-crafted cocktails, and seriously delicious food...you’ll always come back for more! Be careful, not many can handle the Desert Ghost Diablo!

    Named one of USA Today’s Top Ten Southwestern Restaurants in Tucson, GRINGO grill + cantina takes the best of locally sourced ingredients to create Southwestern comfort food. Come try our GRINGO burger – Sonoran flavors accent an American classic with mesquite smoked bacon and jalapeno jam. Enjoy over 100 different tequilas and gorgeous views of the Santa Catalina Mountains. Don't miss the daily Happy Hour specials!
    Harvest
    The same great tastes you've come to love in Oro Valley is now accessible to all of Tucson, dedicated to local purveyors of fresh product that we feel privileged to work with. We personally create every dish from scratch with a “back to basics” approach to our seasonally inspired cooking
    Harvest
    Harvest Restaurant in Oro Valley changed ownership on Monday October 17, 2011 with ownership being transferred local Tucsonan’s Reza Shapouri and Lisa Shapouri.

    Mr. Shapouri’s previous restaurant experience provides the right type of leadership necessary for the restaurants continued success”, said Kevin Fink, Director of Operations for Zona 78 Restaurants. “While it is a little bittersweet, we feel confident about the continued success of Harvest and wish them all the best.

    “Local and Seasonal” continues to remain the mantra and philosophy of the restaurant and Mr. Shapouri looks at the purchase as an opportunity to better serve the population of Oro Valley diners!

    Lisa and Reza Shapouri, have an extensive background in the restaurant industry. Reza has spent the majority of his career as an operator or consultant to numerous local restaurants. Lisa has extensive experience as a pastry chef and caterer. She is now using her talents as a pastry chef to prepare all the desserts and ice cream offered at Harvest Restaurant.

    High Desert Market and Cafe
    Visit our market for gourmet groceries, beers and wines, and unique gifts. We offer wonderful imported cheeses, olives, patés, chocolates and gourmet groceries. Enjoy our fresh organic and locally grown produce, as well as imported and locally produced beers and wines. We also offer table linens and pottery imported from Provence, France, Indonesia, Spain and Mexico (Talavera). Treat yourself with our natural, local, and French soaps and lotions. African baskets from Ghana are part of our full line of baskets and shopping bags from around the world. We also feature local Bisbee-made crafts, San Diego Hats, and more.

    Open for Breakfast, Lunch and Dinner, with indoor and outdoor seating.

    We do all our baking on premises, serve generous gourmet salads and sandwiches, quiches, pizzas, desserts and more.

    Fresh and refreshing! We offer Smoothies, Fresh Juices and Coffee and Espresso Drinks made from the finest ingredients! Sip while you shop!

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