Panoramic Dining at Different Pointe of View

Posted on: July 26th, 2011 by Amy Martin No Comments

Offering one of the best views in the Valley, Different Pointe of View at the Pointe Hilton Tapatio Cliffs Resort displays some of the city’s best cuisine created by Executive Chef Anthony DeMuro. Chef Anthony prides his dishes on their flavor and color, pulling inspiration from the Mediterranean region to compose the restaurant’s masterpieces. Chef Anthony’s extensive background in the culinary world is unmistakable in each of his dishes. Not to be regarded as only a special occasion restaurant (though the views and elegant setting of the dining room make for a perfect romantic date, proposal, and celebration with family or business dinner), Different Pointe of View is approachable enough for a regular visit with friends or the one you love. The restaurant also attracts the local community of food-enthusiasts with its Insider’s View Dinner Series.

Recently, Taryn and I visited the restaurant to experience some of Chef DeMuro’s most revered plates. Read below for our menu and individual comments:

*Please note that we opted for a Chef’s Tasting; therefore, some of our portions are smaller than those ordered off of the dinner menu.

Our evening began with the restaurant’s bread basket including Rustic Italian Focaccia and accompanied with three gorgeous dips: an Emulsion of Goat Cheese and Extra-Virgin Olive Oil, a Basil Pesto, and a Compound Butter with Roasted Garlic and Lemon Zest.

Dips for Bread Basket: Emulsion of Goat Cheese and Extra-Virgin Olive Oil, Basil Pesto, and a Compound Butter w/ Roasted Garlic & Lemon Zest

We were quickly presented an Amuse to kick off the evening: a Cranberry Orange Granite. Sweet, refreshing and delicious!

Cranberry Orange Granite

First off, we were presented the Braised Duck Ravioli with Oven-Roasted Tomato Sherry Crème, Shaved Umbria Truffles and Parmesan.

  • Amy: The culinary masterminds at DPOV make no mistake serving this dish as a first flavor, as it is truly delicious. Having tasted a few varieties of their ravioli at various food festivals, I really believe this is their fingerprint on the menu – the dish has such finesse, I could recognize this DPOV creation in a crowd of raviolis. The rich flavor of the duck meat was perfected matched with the earthiness of the shaved truffle and salty, tangy Parmesan, all rounded together by the smooth tomato crème. Spectacular!
  • Taryn: By far one of the best dishes of the evening. The duck was so succulent and full of flavor and the addition of the rich flavors from the crème and truffles put me over the moon!

Braised Duck Ravioli

Next up, Apple Marsala Roasted Pork Belly with Sweet Soft Corn Polenta, Caramelized Apples, Chanterelle Mushrooms, and Maple Marsala Reduction.

  • Amy: Another dish that immediately won our approval – the crispy-roasted pork belly was out of this world. Scooping up a bit of each component was truly a perfect bite.
  • Taryn: Pork belly is easily becoming one of my new favorites. The pairing with the apples and polenta provided a very rustic tasting dish that we talked about throughout the evening!

Apple Marsala Roasted Pork Belly

Caramelized Apples

Then, a salad: Strawberries & Baby Wild Arugula with Marcona Almonds, Arizona Goat Cheese, Shaved Organic Beets, and Roasted Strawberry Vinaigrette.

  • Amy: The salad was absolutely delightful and offered plenty Arizona Goat Cheese, enough so that we got a little bit in every bite. Delicoius!
  • Taryn: What self-respecting gal doesn’t love a good salad? And by good salad, I mean anything with that spicy bite from arugula matched up with a tangy goat cheese – this equals perfection. The Marcona almonds and beets were the perfect “icing on the cake”!

Next, Lobster Bisque with Pumpkin Crème Fraiche, & Vanilla Oil.

  • Amy: This was such a warm, comforting soup; smooth, creamy and indulgent. Each spoonful was more sinful than the one preceding it. The pumpkin crème fraiche and vanilla oil floating atop was a nice foreword of seasons to come and a wonderful treat. 

As courses got heavier, we tasted the Pan Seared Wild Day Boat Halibut with Rock Shrimp & Beech Mushroom Ragout with Asparagus and Peppadew Peppers, Peruvian Purple Potatoes, and Lemon Fennel Reduction.

  • Amy: The halibut dish was constructed in a tower with a base of baby rock shrimp, mushroom ragout with asparagus and Peppadews, and then topped with a purple potato mash with a hefty pan-seared halibut steak resting on top. Not only a gorgeous plate, its colorful components lent an array of flavors in each bite.

Pan Seared Wild Day Boat Halibut

The final entrée course was the Prosciutto Wrapped Anderson Farms Lamb Loin with Caramelized Shallot & Herb Rosti Potato, Roasted Golden Beets, and Cranberry Balsamic Gastrique.

  • Amy: First, I will say that lamb is not my favorite protein, by any means. But when Chef Anthony introduced this loin as ‘prosciutto wrapped’, I had hope! Prosciutto makes anything better, right? He must have read my mind. The potato rosti had my name all over it. Crispy and salty, with a slight sweetness from the caramelized shallots, it was a well-suited mate for the lamb loin. The roasted golden beet perched beautifully on the side was a whimsical touch and delicious all in itself. The saltiness of the dish was sweetened by the cranberry balsamic gastrique – a perfect touch!
  • Taryn: When starting out on this food journey many months ago, onions were not my friend – not in any form. I have allowed myself to be open about the masterful creation of dishes and have given everything presented to me a solid try. This dish made me so happy to be on this journey. The caramelized shallots were a thing of beauty. Sweet and savory and when you put that together with the delicate, yet flavorful lamb loin and all the other accompaniments of this dish – it was bliss, truly.

Prosciutto Wrapped Anderson Farms Lamb Loin

To close, dessert courses came around. I enjoyed the Midnight Espresso Cup (Chocolate Cake Filled with White Chocolate Mascarpone and Coffee Ice Cream).

  • Amy: I would have devoured this entire cup had I not been ridiculously full from the previous courses. The espresso cup was a chocolate/coffee lover’s dream with both hot and cold elements. Absolutely divine!

And Taryn was presented the Cuba Libre with Chocolate (Duo of Milk Chocolate and Vanilla Bean Panna Cotta, Rum and Coke Ice Cream with a Hint of Lime, and Fudge Cake Sliver).

  • Taryn: Being someone that is not that big into chocolate, this dish had just the right amount for me. The Rum and Coke ice cream was just ridiculous, so creative and delicious!

Each course was complemented by thoughtful (and genius) wine pairings by Sommelier Eric Spragett, elevating the experience. To sum it all up, we were astounded with the meal presented to us at DPOV. With no misses, we certainly left with some new favorite dishes and true “winners”. Taryn and I highly encourage a visit to Different Pointe of View whether you’ve never been or just haven’t visited recently. The crew was incredibly hospitable and welcoming – our experience here easily made tops for us in Phoenix.

To learn more about Different Pointe of View or the resort, visit tapatiocliffshilton.com.

To make reservations, call 602-866-6350.

Different Pointe of View | 11111 North 7th Street | Phoenix, Arizona | 85020 | tapatiocliffshilton.com

Recap by Amy Martin & Taryn Jeffries, PhoenixBites Staff

*This meal was provided to us complimentary as a part of a media invitation. However, this has no effect on our opinions and comments regarding our experience. View our Disclosure Policy for further explanation.

 
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About the Author - Amy Martin

Author of Her Plate, Amy's love of food, cooking and all things culinary keeps her endlessly plotting what her next meal will be. Her pastimes include creating in (i.e. demolishing) her own kitchen and baking far more sweets than her tiny family could ever eat.

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