Exploring Five Points: A Neighborhood with History and Character!

Five Points in Huntsville, Alabama, was incorporated in 1892 as the East Huntsville Addition and became the city’s first subdivision, made possible by the expansion of the streetcar line. Today, it remains a beloved residential area where history meets modern-day charm, home to a vibrant collection of locally owned establishments, including independent bookstores, grocery stores, pharmacies, and more. One local restaurant, in particular, has embraced this legacy, bringing renewed energy to the neighborhood.

As Huntsville continues to grow, it’s the perfect time to reintroduce the Five Points district—especially to newcomers! Recently, the DHI team had the pleasure of dining at 1892 East Restaurant & Tavern, a cornerstone of this historic neighborhood. With a menu featuring Southern-inspired fare, innovative vegetarian dishes, and more, Chef Steve Bunner and his team have crafted a dining experience that beautifully reflects the character of Five Points.

—————————————————————————————————————- AN INSIDE LOOK WITH CHEF STEVE BUNNER

How would you describe the cuisine at 1892 East Restaurant and Tavern? "I would call it Southern food with world influences. That way, I can borrow flavors from my German upbringing—like apple and mustard—and also pull in elements like gochujang, curry, and other global flavors while still maintaining the classic Southeastern style. I like to add notes here and there, but I don't want to bulldoze traditional dishes into something unrecognizable.”

How would you describe your restaurant?
"We don't see ourselves as a fine dining restaurant, but we do believe that good food and casual dining don’t have to be lazy. You can go out for a laid-back meal and still experience the same techniques and quality you’d find at a high-end restaurant with white tablecloths."

What is your signature dish?
"One of our standout dishes is our take on shrimp and grits. We butterfly Gulf shrimp and stuff them with grits infused with garlic powder and chunks of cheddar cheese. Then, we bread and deep-fry them, so all the classic components of shrimp and grits are there—just in a different form.” What’s funny is that the recipe didn’t actually work until the day before we opened! I finally got it right, and I said, ‘Oh, it’s working great! Make 200 orders! Go!’”

The DHI team’s order:

  • Chicken & Apple Sandwich – Fried or grilled chicken breast, apple slaw, spicy honey mustard, kaiser bun, French fries

  • 1892 Burger – House-ground beef patty, Wright Dairy cheese, mushroom aioli, kaiser bun, French fries

  • Fried Green BLT – Fried green tomatoes, bacon, lettuce, red onion, mushroom aioli, kaiser bun, French fries


—————————————————————————————————————- ADAPTING TO CHANGE IN THE RESTAURANT INDUSTRY

As a business owner for 15 years, how have you adapted your menu over time? "We try to figure out where we’re moving, and sometimes we get lucky. Do you remember the kale revolution 7 or 8 years ago? I had just put kale on the menu in a traditional Italian braised preparation with garlic and chili. It was an inexpensive vegetable at the time—something you’d usually see as a garnish around a roast beef platter. Then suddenly, kale became the trendy superfood. Cases of kale skyrocketed in price, and everyone wanted kale salads. So, we adapted and went with it!”

How did you first become interested in food? "I remember the first time I tried to make pasta. I was watching a travel show where they featured a grandmother making fresh pasta. My five-year-old self went into the kitchen, grabbed a bag of flour, and made the biggest mess my mom had ever seen. By the end of it, I had the worst noodles I’ve ever made—but I thought they were great at the time!”

How has the restaurant industry changed over the years? "The industry is always evolving, and you have to adapt—not just for customers but for your staff as well.” When I was learning to cook, the concept of 'work-life balance' didn’t exist. If you mentioned a 'mental health day,' it was a punchline. But society has shifted—people don’t want to work 75-hour weeks anymore. I’ve done it for years, and honestly, I don’t want to do it anymore either!

Any business needs to listen—not only to what guests want but also to what the staff needs. At the end of the day, we can’t do it alone. Our waitstaff is the face of the restaurant, and behind the scenes, we joke that we’re the ‘trolls’ hiding in the kitchen. But it takes all of us to make it work."

Five Points is more than just a historic neighborhood—it’s a living, evolving part of Huntsville’s culture. Restaurants like 1892 East keep that legacy alive, offering both locals and newcomers a taste of something special. Whether you’re a longtime resident or just discovering this district, there’s always more to explore.