Dining in Phoenix is a weird, beautiful mix of high-end vanity and genuine, dusty ranch roots. You’ve probably spent hours scrolling through Instagrammable spots in Scottsdale, only to realize the food is basically overpriced garnish. But then there’s the Pointe Hilton Tapatio Cliffs Resort. Nestled in that rugged North Mountain landscape, you’ll find Pointe In Tyme, which is often what people are actually looking for when they search for the Pointe of View restaurant Phoenix menu.
Let’s get one thing straight right out of the gate: Names change, resorts evolve, and if you’re looking for the old "Different Pointe of View" fine-dining experience, that’s the mountaintop spot with the suits and the $100 bottles of wine. But if you want the soul of the resort—the place where you actually want to eat after a long day in the Arizona sun—you’re looking at Pointe In Tyme. It’s got that dark wood, traditional "gentleman’s club" vibe, but without the stuffiness. It feels like Arizona.
What’s Actually on the Pointe In Tyme Menu?
Honestly, the menu is a love letter to the American Southwest, but it doesn't try too hard. You aren't going to find foams or "spheres" of cactus juice here. Instead, you get real food. The Pointe In Tyme breakfast is a local legend for a reason. They do this Blue Corn Pancake stack that’s dense, earthy, and sweet in a way regular flour pancakes just can’t touch. It’s served with prickly pear syrup—a staple of the Sonoran Desert that tastes like a cross between a watermelon and a bubblegum-flavored dream.
Dinner is where the kitchen really leans into the "Steakhouse lite" identity. We’re talking about Seared Sea Scallops that actually have a crust on them, served over a bed of creamy risotto that hasn't been sitting under a heat lamp for twenty minutes.
People come here for the Pork Osso Buco.
It’s massive. The meat literally slides off the bone the moment your fork gets near it. It’s braised in a way that respects the fat content of the pork, leaving you with this rich, silken sauce that begs to be soaked up with the side of mashed potatoes. It's comfort food for people who are tired of tiny portions.
The Seasonal Shift
The menu isn't static. Because Phoenix temperatures swing from "mildly pleasant" to "surface of the sun," the kitchen staff at Tapatio Cliffs swaps things out. In the winter months, you’ll see heavier, root-vegetable-based sides. Come July, they pivot. You’ll find more citrus-infused vinaigrettes and lighter proteins like the Pan-Seared Salmon.
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One thing that stays? The Signature French Onion Soup.
It’s classic. Crouton. Melty Gruyère. Broth that’s been reduced until it’s almost syrupy. It’s the kind of dish that makes you forget it’s 110 degrees outside.
Why the Atmosphere Matters as Much as the Food
You can’t talk about the menu without talking about the room. Pointe In Tyme has this massive, central fireplace. It’s circular. In the winter, it’s the heart of the resort. You’ll see hikers who just finished the North Mountain trails sitting next to guys in business suits. That’s the Phoenix "uniform"—there isn't one.
The bar menu is a different beast entirely. While the main dining room is for the Osso Buco and the Ribeye, the bar is where the Arizonan Burger lives. It’s topped with roasted poblano peppers and pepper jack cheese. It’s spicy, but not "ruin your night" spicy. Just enough of a kick to remind you that you’re in the desert.
A Note on the "Other" Restaurant
Now, some of you might be looking for the Different Pointe of View menu. It’s easy to confuse the two because they’re on the same property. Different Pointe of View is the "special occasion" spot. It’s perched on the edge of the cliff with floor-to-ceiling windows.
If you’re there, you’re looking at:
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- Duck Confit with a blackberry gastrique.
- Achiote Grilled Antelope (yes, antelope).
- A wine list that has won the Wine Spectator Award of Excellence more times than most people have had hot dinners.
It’s a different vibe. Pointe In Tyme is where you go for a great steak and a Bourbon; Different Pointe of View is where you go to get engaged or celebrate a 50th anniversary. Both are great, but knowing the difference saves you from showing up in cargo shorts to a place where the butter is shaped like a shell.
The Local Favorites: What to Order First
If it’s your first time and you’re staring at the Pointe of View restaurant Phoenix menu (or rather, the Pointe In Tyme one), start with the Short Rib Tacos. They use a corn tortilla that actually tastes like corn, not cardboard. The short rib is braised until it’s basically a jam, topped with pickled red onions that cut through all that richness.
For the main, get the Filet Mignon. It’s an 8-ounce cut. No frills. Just high-quality beef, seasoned with salt and pepper, and charred over high heat. It’s consistent. In a world of "fusion" food that often misses the mark, there is a deep, primal satisfaction in a steak that’s cooked exactly to the temperature you asked for.
Side note: Get the truffle fries. Just do it. Don’t think about the calories. They’re tossed with parmesan and herbs, and they’re addictive.
The Drink Situation
The cocktail program here doesn't get enough credit. They do a Prickly Pear Margarita that isn't neon pink and doesn't taste like sugar water. It’s tart. It’s refreshing. It’s basically the official drink of Phoenix. They also have a solid selection of local Arizona craft beers. If you see anything from Four Peaks or Huss Brewing on the tap list, grab it. The Joybus IPA is a personal favorite for cutting through the richness of the pork dishes.
Is it Worth the Drive to North Phoenix?
A lot of people stay in Downtown or Old Town and wonder if trekking up to the 7th Street and Thunderbird area is worth it.
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Yes.
The Phoenix mountain preserves are stunning, and eating at the base of them is a different experience than eating in a strip mall in Scottsdale. There’s a sense of history at the Pointe Hilton. It’s been a staple since the late 70s and early 80s. While some parts of the resort feel "vintage," the kitchen has kept pace with modern expectations.
The service is also worth mentioning. It’s "old school" service. The servers have been there for years. They know the menu. They know which wine pairs with the sea bass, and they aren't trying to rush you out the door to flip the table. That kind of hospitality is becoming rare.
Practical Tips for Diners
- Reservations: On weekends, you need them. Even in the "slow" summer season, locals flock here because the AC is cold and the food is consistent.
- Parking: It’s a resort. You can valet, but there’s plenty of self-parking if you don’t mind a short walk through the grounds.
- Dress Code: Casual for Pointe In Tyme. "Resort Casual" for Different Pointe of View. If you’re wearing a Hawaiian shirt at Pointe In Tyme, you’re fine. If you’re wearing a tank top at Different Pointe of View, they might give you a jacket to wear.
- Happy Hour: Check the bar hours. They usually have some solid deals on appetizers (the sliders are a steal) between 4:00 PM and 6:00 PM.
The Verdict on the Menu
The Pointe of View restaurant Phoenix menu—specifically the offerings at Pointe In Tyme—succeeds because it doesn't try to be something it’s not. It’s not trying to be a Michelin-starred laboratory. It’s a high-end resort restaurant that understands people want flavor, portions that justify the price, and a seat that’s comfortable.
From the Southwest Caesar Salad (with those spicy polenta croutons that are honestly genius) to the Iron Skillet Cookie for dessert, the execution is tight. It’s the kind of place where you take your parents when they’re in town, or where you go for a solo dinner at the bar when you just want a really good burger and a quiet place to think.
Actionable Steps for Your Visit
- Verify the Location: If you want the sunset view, book Different Pointe of View. If you want the cozy fireplace and the pork osso buco, book Pointe In Tyme. Both are at the Tapatio Cliffs Resort, but they are in different buildings.
- Check the Seasonal Specials: Always ask the server if there’s a "Chef’s Cut" or a seasonal fish not on the printed menu. The kitchen often gets small batches of local produce that don't make the main list.
- Arrive Early: If you're dining at sunset, get there 30 minutes early. Even if you aren't at the "view" restaurant, the grounds of the resort are beautiful for a quick walk.
- Join the Hilton Honors: Even if you aren't staying at the hotel, sometimes they have dining discounts or points for members eating at the on-site restaurants. It’s worth a quick ask.
- Try the Prickly Pear: Even if you think you don't like "fruity" drinks, the way they use the desert fruit here is authentic and far less sweet than the tourist traps downtown.
Phoenix has a lot of "flash in the pan" restaurants. Pointe In Tyme has survived because it delivers exactly what it promises: solid, Arizona-inspired comfort food in a room that feels like home. Whether you're there for the blue corn pancakes or a 14-ounce ribeye, you're getting a slice of real Phoenix history.