Sitting in front of floor to ceiling windows, while overlooking the vast desertscape and enjoying fine dining, that’s what you get when you drive out to Top of the Rock. There was something nostalgic about the view and the experience, it makes the meal that much more special. The restaurant was packed, some people were there for special occasions but it’s a great spot to enjoy happy hour and grab a drink too.Our service was impeccable and Chef Gregory Wiener helped us navigate through the menu. We started out with cold smoked shrimp and asparagus with black aioli and radish. I loved the simple and light flavors as a start out dish, to warm your tastebuds up for the main entree but not fill you up too much. We also got the savory doughnut holes with chicken carnitas, green chili and cream cheese. A little more filling but the doughnuts are nice and pillowy and the chicken and sauces play well with each other.As we watched the sun set and the city turn on their lights our table was filled up with more food. We had the whiskey glazed pork belly topped with an Agritopia farm egg and a side of quinoa stuffing and tatsoi salad. The pork belly was glazed lightly so that when you broke open the egg yolk, it created a nice sauce to dip the tender meat into. My husband ordered the grilled beef short ribs with a blackberry demi, tomato chips and spring pea succotash. The meat fell apart at the touch of the fork and melted in your mouth with a wonderful mix of flavors.The chicken and biscuits was not what I had expected to see, which is why I glanced over the dish when ordering. I always expect a really heavy and greasy feel from chicken and biscuits but these were fluffy biscuits with chicken, baby carrots, sugar snap peas and a light amount of roasted garlic bechamel. Great for leftovers too!Not a vegetarian? I would still recommend you try out the local farmer’s veggie hot pot filled with rice noodles, chili rubbed tofu and AZ oyster mushrooms. Also a dish I might not have tried but one that was comforting and delicious. For dessert, I don’t know what happened….but we ended up with everything. The twisted chocolate P.B.&J. with grapes, chocolate cake and peanuts and the blackberry ginger cheesecake with caramel, graham cracker and blackberry were my favorite. The orange chiffon cake with local citrus, meringue kisses and goat yogurt and the salted hazelnut panna cotta with pear, raspberry and spiced roca were my husband’s favorites. Funny how that works out perfectly.
Next time you’re headed down to Tempe, drive up to the Top of the Rock and enjoy the view and the spectacular food from Chef Gregory and his crew!
2000 Westcourt Way