Different Pointe of View Celebrates Summer with a 3-Course Prix-Fixe
While summer months bring steamy temps, one thing doesn't change - the panoramic Sonoran Desert views at our acclaimed restaurants. Different Pointe of View at the Pointe Hilton Tapatio Cliffs takes advantage of the season by featuring some of the best dining specials in the Valley, and this year, it coincides with the introduction of a new drink list.
As I've mentioned previously (such as here, here, and here), DPOV with Executive Chef Anthony DeMuro is a personal favorite. Last month, nine new specialty cocktails debuted and these colorful libations are the perfect way to begin your evening. You might try the Last Haboob, a refreshing blend of Bombay Gin, Green Chartreuse, Luxardo Cherry Liqueur, and lime juice, or linger over The Good, The Bad, & The Old Fashioned, a union of Makers 46, smoked maple syrup, orange, Luxardo cherry liqueur, a splash of soda and two types of bitters - chocolate and Angostura.
Order The Mirage, and you'll enjoy a summer sipper made with Belvedere Vodka, Cointreau, pomegranate liqueur, Cardamaro, lemon juice, and an effervescent splash of Banfi Rosa Regale sparkling wine.
More clever monikers representing our Southwestern surroundings arrive with a Desert Oasis mixing Bulleit Bourbon, Aperol, lemon juice, and Amaro Nonino (an Italian grappa-based spirit), and the Sandstorm, a lovely libation combining Casamigos Añejo tequila, agave syrup, Shrub & Co. Yucatán Honey Shrub, and a hint of heat with chipotle simple syrup.
Prickly pear syrup adds a hint of sweetness and a beautiful hue to the Cactus Kicker, which also includes Patron Silver tequila, Luxardo, and a touch of smoky mezcal. Be sure to spend some time exploring these signature sippers while you peruse the menu.
Through Labor Day, take advantage of a delicious three-course summer menu for $44 at this AAA Four-Diamond restaurant. Offering you a choice from select appetizers, entrees, and any of the desserts, it's just another reason to visit this special restaurant perched on North Mountain.
Chef DeMuro's rich and velvety Lobster Bisque is my favorite rendition in Phoenix (I first wrote about it in this AZ Wine Lifestyle magazine 2011 feature), so I was VERY happy to see it's one of the highlighted choices, garnished with a dollop of piquillo pepper cream.
There are two other options, however, that are just as delightful. For a lighter starter, try the fresh and bright Bibb and Heirloom Cucumber Salad embellished with fennel, juicy tomatoes, crumbles of sheep’s milk feta cheese, basil-fennel purée, and a zesty lemon-basil vinaigrette. Want something heartier? Order the Merguez with Israeli Couscous, a mouth-watering pasta dish of plump pearl couscous soaking up a saffron-accented broth studded with juicy disks of North African spiced lamb sausage, tomatoes, and feta cheese.
Four entree choices will tempt you, including the Chef's Daily Feature, which one day may be rosy slices of Muscovy Duck with boursin cheese polenta, carrot puree, and dried blueberry compote, or the next, short rib ravioli topped with basil-garlic shrimp, spinach pesto, and a tomato beurre blanc. Tip: Follow DPOV on Facebook, where Chef DeMuro posts pictures of his dish of the day.
I lean towards seafood, so naturally I loved the Seared Mediterranean Meagre. This delivered a crispy-skinned, perfectly cooked fillet of fish similar to a European seabass balanced on a crispy leek-parmesan risotto cake, topped with a tangle of leek pesto, and surrounded by florets of Romanesco cauliflower, rock shrimp, and puddles of buttery shrimp and chervil herb sauce (edited: since my visit, meagre has been replaced with California white seabass).
Meat lovers will opt for Grilled Marinated Bistro Steak, which is given the Southwestern treatment with partners of smoky black beans with manchego cheese, pico de gallo, baby pattypan squash, and a guajillo chile-spiked demi-glace.
Tender, juicy Achiote Grilled Pork Tenderloin likewise receives an Arizona flair, rubbed with a Mexican spiced annatto paste before being grilled to perfection and paired with a green chile and cheddar polenta cake, pickled pepper and cilantro tapenade, baby zucchini, and finished with prickly pear syrup and lemon zest reduction.
Be sure to save room for dessert, because at Different Pointe of View, you have your pick from five indulgences for your dinner finale.
Whiskey Pecan Praline with chocolate sponge cake and brown sugar blond chocolate cream
Peanut Butter, Chocolate & Banana with chocolate-peanut butter mousse and caramelized banana ice cream
Margarita Gelato with key lime curd, rice brittle and vanilla sugar strawberries
Caramel Brownie with milk chocolate and honey, white chocolate square and a scoop of Caramelia chocolate ice cream
Tahitian Vanilla Bean Crème Brûlée with fresh raspberries and blueberries
Can't choose? Well, maybe these pictures can help you decide.
Of course, you're welcome to stray from the summer prix-fixe and order a la carte. If that's your plan, file away these two new additions to the menu we tried on our recent visit (thank you to Ian Cahill for his expert menu guidance and wine pairings!)
Lobster Rice Paper Rolls stuffed with chunks of lobster, pickled enoki mushrooms, cucumbers, and sprouts, accompanied by Napa Cabbage, soy foam and a swath of spicy mango sauce.
A splurge-worthy (and gluten-free) entree of Lobster and Scallops starring sweet poached Maine lobster, seared diver scallops, honey griddle cakes, asparagus, and an aromatic lemongrass beurre blanc.
Different Pointe of View is an award-winning mountaintop restaurant located inside the Pointe Hilton Tapatio Cliffs Resort at 11111 N 7th St, Phoenix, AZ 85020. Take advantage of the special 3-course $44 prix-fixe through September 1. It is open for dinner Tuesday through Saturday, and reservations can be made by calling (602) 866-6350.
I received a complimentary media invitation.