Until recently, a mention of the Tempe skyline would have most likely provoked a reaction of "What skyline?" For nearly a century, the historic Hayden Flour Mill was the tallest structure in Tempe. Then, in the 1960s, Arizona State University started building taller dormitories, including 15-story Manzanita Hall. Since around 2010, Tempe has added 20 and even 30-story towers, giving the city a noticable skyline. One of those buildings is a Westin Hotel, and its restaurant, Terra Tempe, plays a part in downtown dining at ground level while the hotel rises above it.
Mexican prawns
Terra Tempe and the 18-story hotel it supports are located about four blocks south of the Mill Avenue / Third Street light rail station and even closer to the Tempe Streetcar's route along Mill. The hotel provides two generous arrays of bike racks on both sides of its entrance facing Seventh Street. The restaurant is entered from within the Westin. Terra Tempe is situated just to the left of the hotel lobby, behind a sort of curtain of metallic mesh in rose gold. In fact, there is as much of that color in the restaurant's design as in a typical Apple product announcement.
Cowboy chicken flatbread
It's found in the pillowy light fixtures overhead and the metallic artwork on the restaurant's high walls, creating a warm hue that permeates the space. An additional dining area towards the rear introduces a slight departure from the dominant theme with a wall of greenery and an enormous screen for showing special events. The airy dining room has standard tables throughout, but the prime seating is at cozy two-tops with high-backed chairs along the windows facing the street. A bar counter occupies one of the walls, and the restaurant's open kitchen is visible along another.
baby kale and romaine Caesar
The menu for the all-day restaurant begins with a fairly standard array of breakfast fare and then migrates towards lunch and dinner service with both Southwestern and Mediterranean influences. As expected, the approach generally stays within the safe zone of hotel food but shows some moments of creativity and adventure against a backdrop of consistency and quality. That alone is a boon for downtown Tempe, an area that has seen a downtown in full-service dining since the recent closure of longtime favorite House of Tricks across the street.
fall pappardelle
One of the standout starters is the Mexican prawns, a simple preparation of plump crustaceans that may motivate a request for some bread to soak up every last bit of the rich sauce in the bowl. A Southwest chicken chili is heartier than it might seem, especially when the accompanying jalapeño biscuit is crumbled into the cup. The heat is mild but palpable while some cheese and avocado add cooling touches. Technically an appetizer, it can be a meal if paired with a salad, and one might wonder why a larger serving in a bowl is not offered.
Southwest chicken chili
A baby kale and romaine Caesar salad might appear at first to be a trendy bowl of greens, but the dish is emboldened by the presence of whole anchovies and cured tomatoes, which add some welcome salty, tangy, and umami notes to the mix of flavors. Flatbreads, oblong with a thin and chewy crust, are a good accompaniment to any salad. The Cowboy Chicken version is topped with grilled poultry, pepper jack cheese, cilantro, and a cherry barbecue sauce. A meatless flatbread is fashioned with fig and ricotta, while another one features carne asada.
cilantro crusted sea bass
Seafood entrees play a prominent role further down the menu. While most of what is available changes seasonally, the Chilean sea bass has been offered consistently since the restaurant's opening in 2021. The cilantro crusted preparation has become rather common lately, but Terra Tempe's version, accompanied by a mix of squashes, is exceedingly well-prepared. A more recent addition of Veracruz salmon is topped with an appealing slaw, but the "Mexican" rice served with the fish was actually forbidden rice in keeping with its heart healthy designation.
salmon Veracruz
Desserts also feature a mixture of enduring sweets and seasonal offerings. An orange creamsicle cheesecake is an unexpected delight, taking the form of frozen cheesecake paleta on a stick, placed horizontally on a plate, and surrounded by segments of mandarin orange and crisp puffs or meringue that are the color and shape of yet more bits of citrus. A Mexican chocolate atole custard is a creamy pudding augmented with miniature churros, whipped cream, and strawberries. Strawberries are also the dominant flavor in a smooth panna cotta.
orange creamsicle cheesecake
The restaurant's bar stocks spirits on tall shelves that tower like the hotel itself and serves beer, wine, and original cocktails. Revelry in Türkiye, despite its name suggesting the junction of Europe and Asia, lands nearly halfway between margarita and pina colada. Using reposado instead of rum, the beverage is an interesting amalgam with toasted coconut and black pepper on the rim of the glass. In keeping with recent trends and health guidance, Terra Tempe has joined the welcome trend of mocktails that offer some creativity and complexity without alcohol.
Revelry in Türkiye
In addition to its standard menu, Terre Tempe also hosts special events like a recent New Years Days brunch buffet complete with a carving station. The restaurant's kitchen also prepares a separate menu for a rooftop bar on the top of the hotel. That's part of a growing trend associated with the proliferation of new towers in downtown Tempe and Phoenix. Nevertheless, there is still an unfulfilled need for full-service dining at ground level. As Tempe continues to grow taller, having more places like Terra Tempe downstairs can help accomplish that objective.
11 E. 7th St., Tempe AZ 85281
https://terratempe.com
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