Top of the Rock Gets a Makeover

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When was the last time you ate at Top of the Rock, the fine dining spot at The Buttes in Tempe? The place never seems to come up in conversation, but maybe that will change, now that the resort has overhauled the restaurant, hired a new chef, and as of last week, unveiled a new menu.

Executive chef Jeremy Peterson, formerly of Paradise Valley Country Club and The Range Steakhouse at Harrah's Ak-Chin Casino, came on board last summer. After closing in August for some remodeling, Top of the Rock is finally showing off its new offerings, including Manchego gnocchi with seasonal mushrooms, Spanish chorizo, and sage-butter sauce; Colorado lamb rack with parsnip puree, smoked shallot confit and pomegranate demi glace; and seared duck breast with sweet potato ravioli, pistachios, oyster mushrooms and roasted grape reduction. Get a look at this: Top of the Rock has started offering $5 glasses of wine for its weekday happy hour (5 to 6:30 p.m.), and will be hosting a special champagne brunch from 10 a.m. to 3:30 p.m. on Easter Sunday. Call 602-225-9000 for reservations or more information. 


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Join the New Times community and help support independent local journalism in Phoenix.


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