Posted by: Amy
December 17, 2012
The Phoenix Tempe Marriott at The Buttes restaurants, Market Café and Top of the Rock, are always delicious, and now I have even more reasons to go! Both restaurants are now featuring new menus that will run through April 2013. So, you have time to go back again and again to try all these new amazing dishes! Both menus were co-developed and overseen by executive chef Gregory Wiener.
The new menu at Market Café includes scrumptious burgers, the kale salad and the chayote & butternut squash salad.
According to executive chef Gregory Wiener, “Inspiration at the Market was to focus on healthy, local regionally inspired cuisine when possible, and speed of service. We wanted outside guests to be able to get in and out quickly and offer really great choices.
The local businesses or farms we are using are the Mediterra Bakery for the turkey club press bread, Black Mesa Ranch goat cheese, Hickman Farms eggs in the chopped salad, squash from Crooked Sky Farm, chorizo sausage in the quesadilla from Shreiner’s Meat Company and tortillas from Mama Lola’s.”
Here’s a closer look at the Chayote & Butternut Squash Salad:
The word chayote is a Spanish derivative of the Nahuatl word chayohtli. One of the many foods introduced to Europe by early explorers who brought back a wide assortment of botanical samples, Market Café reaches to our local native roots and adds kafir lime and other hints of citrus to the salad. Chayote is a great source of amino acids and vitamin C and the stunning salad is sure to please just about any palette!
Regionally Inspired dishes include:
- Market Café Salad - fresh jicama, citrus and pepitas
- Bistro Steak Salad – The ranch is with cilantro instead of the normal seasoning blend
- Chopped salad – Fresh pomegranates and roasted corn
- Quesadillas – loaded with adobo marinated chicken and local sausage on a locally made tortilla with avocado cream
Top of the Rock
The Top of the Rock menu highlights include the Signature Steak, Duck Sopes, Sweet Gem & Duck Pastrami Salad.
According to executive chef Gregory Wiener, “The inspiration for the menu was to create something that you could come in and be comfortable with. Approachable, well executed, delicious, and beautiful to look at. Again, regional cuisine is mixed with modern American food to create a balance of dishes someone may never have had – the sopes — to something everyone has had — pot roast or fried chicken. We’re using many local farms and businesses, along with the herb garden to supplement the house salad. Schreiner’s chorizo, Hatch chiles from New Mexico, cholla buds for Native Seed Search along with Anasazi beans. Coming soon we will be featuring six Arizona wines to go along with our Arizona Beer Selection already on tap and in bottles.
Here’s a closer look at some of these exciting new dishes:
Signature Steak with Cholla Buds: The new Signature Steak is a delectable cut called the “teres major”. The teres major is a seldom used muscle in the shoulder that is second only to the tenderloin filet in tenderness. This muscle requires skilled craftsman to extract, but yields a wonderful dining experience and is a new leader in trendy, white table cloth restaurants. Cholla buds are the tiny flower buds of cholla cactus taste like asparagus and are extremely nutritious. They are slowly cooked for several hours with aromatics.
Duck & Sweet Corn Sopes: Sopes is a traditional Mexican dish originating in the city of Culiacán, where it was first known as gordita or pelliscadas. The base is made from a circle of fried masa of ground maize soaked in lime with pinched sides. The duck is braised in duck fat and stock with aromatics and then shredded. It is served with pickled red cabbage and a horseradish crema.
Market Café and Top of the Rock are located at the Phoenix Tempe Marriott at The Buttes in Tempe. To make a reservation at Top of the Rock please call 602-431-2370. To make a reservation at Market Café please call 602-225-9000.