On the Road: Phoenix - Different Pointe of View

Work brought me to the Pointe Hilton resorts in Phoenix. One wonderful part of the visit was dinner at the Different Pointe of View restaurant at the Tapatio Cliffs Resort. Our server mentioned that Executive Chef Anthony DeMuro recently joined and revamped the menu recently. My pals and I were happy to sample the fare and enjoy the panoramic views from North Mountain were especially pretty beneath a setting sun and full moon.

We opened with drinks and appetizers from the patio. I only had a dying digital camera and my Diana, so I was unable to capture pictures of the entrees in their full glory (note to self: upgrade cell phone asap). The Saba Marinated Mission Figs, Mozzarella di Bufala, & Heirloom Tomatoes appetizer was served with Gorgonzola Creme Fraiche, EVOO and Baby Basil. The mozzarella was stunningly creamy and the tomatoes were perfectly hearty. I was happy to share the plate while sipping on my glass of Lagar de Cevara Albarino.

The rest of the night featured the following entrees. Each was carefully prepared and (thankfully) not over seasoned. The waitstaff was s. friendly and easily offered recommendations or sought answers when we had questions. One wonderful surprise was the loup de mer - while some might be scared to order something they could scarce pronounce, our waiter gladly explained the "wolf of the sea" first as "an ugly fish" and second as "French Sea Bass." The flesh was hearty and the smoked applewood flavor permeated the entire fillet.

Pan Seared Muscovy Duck Breast - Pecorino & Alba Truffle-Scented Soft Polenta with Braised Duck, Sauteed Spinach, Clementine Olive Oil Emulsion, Balsamic Drizzle


Pan Seared Coriander Crusted Organic Oregon Lamb Loin - Sweet Golden Corn Parmesan Risotto with Marcona Almonds, Swiss Chard, Dried Zante Currant Lamb Demi Glace

Applewood-smoked Loup de Mer - Piquant Fingerling Potato, Crisp Pancetta, Roasted Tomato & Crimini Mushroom Saute, Butter Braised Leeks, Cabrales Butter, Cabernet Fig Reduction

Chocolate Fire - Sweet Chile Spice Cocoa Cream

The Chocolate Fire was completely amazing - perhaps not on its own at first. We were told that the cold set dessert was prepared with five types of chocolate. That sounded southwestern to us. We each ate a small scoop, allowing the full amount to melt as the heat from our mouths allowed the chili oils to burst on our tongues. To our surprise the waiter brought us a glass of port to heighten our flavor experience. Taking a sip of the port after the chocolate allowed new spicy chili flavors to come through - exposing us all to the real depth of each chile.

Overall, the food, wine, service, and atmosphere of Different Pointe of View was spot on. My only bit of hesitation came to the printing of the menu - I am a grammarphobe, but even I had to look twice at the use of capitalization and hyphens. Perhaps it'd all be easier to do if the languages didn't straddle the French-Italian realm.

I'd be happy to return here someday. Preferably, I'd be back NOT during the s. hot off-season. But if you find yourself in the Valley of the Sun, treat yourself and maybe a friendly Phoenician to a darling view and tasty eats.