Come for the View, Stay for the Dessert

The Place: A Different Pointe of View
The Dish:Seared Anderson Ranch Lamb Loin &  The Wagyu Beef Cheek
The Location: 11111 N 7th St, Phoenix, AZ 85020
By Heather Larson

At 1,800 feet in elevation you won’t find a better seat to enjoy the spectacle that is downtown Phoenix than the Different Pointe of View Restaurant. Huddled on the mountaintop within the Pointe Hilton Tapatio Cliffs Resort complex, the dining room’s floor-length windows give a clear panoramic picture of the Valley’s landscape.

The restaurant shows off its most exquisite view when you dine on the outdoor patio at sunset. Charming company, a sky streaked with red and orange and tasty small plates make for a unforgettable evening. But first, try one of the many crafted cocktails, over 350 varieties of wine or even a brew. The Seasonal Buck, a blend of vodka, lime, ginger syrup and sparkling water was slightly fruity with a hint of carbonation. The Minty Mountain Spice with spiced rum, bitters, and Prosecco woke up the taste buds for the next course.

Chef Anthony DeMuro, who has shared his cooking talents at several Hilton resorts in both California and Arizona, promises a Lobster Bisque starter, that’s been prepared slow and mindfully for 36 hours. The Wagyu Beef Cheek makes another excellent appetizer. Perfectly seasoned and served atop parmesan polenta and cauliflower, the meat barely needs any chewing.

The two favorite entrees of my dining mates were the Seared Anderson Ranch Lamb Loin, which was plated with lentil parmesan puree, olive pesto, sun chokes and roasted tomatoes. The Truffle Grilled Prime Beef Tenderloin also received rave reviews from the group. It rested on a roasted sweet potato and mozzarella au-gratin bed and was covered in a brandy scented cremini mushroom sauce.

The vegetarian offering, Roasted Butternut and Cream Cheese Porcini Ravioli, has a sweet kick to it because of the cream cheese, which was refreshing. Artichoke aficionados need a side of those to share with your companions.

Pastry Chef Lara Coleman pulls out all the stops with her Peanut Butter and Chocolate mousse. Milk chocolate, peanut butter, honey caramel, spiced peanuts and caramelized banana ice cream marry in a dessert fit for royalty. The Tahitian Vanilla Bean Crème Brulee served with a variety of fresh berries also makes a refreshing end to a top-notch meal on the mountaintop.

The menu changes seasonally, so if any of these dishes sound good, you might want to make reservations at A Different Pointe of View soon.

 

 

 

 

 

 

 

 

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Erik Merkow
Founder and CEO at Az Food & Wine
Erik: a father, writer, entrepreneur, son, photographer, corporate guy, friend, brother, and foodie wine guy



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