Getaway

Getaway Westin Tempe The

AN OASIS OF RELAXATION AWAITS ATTHE WESTIN TEMPE

Inspired by its location at the edge of the painted desert, The Westin Tempe provides an oasis in the heart of downtown for guests to unwind and enhance their well-being. Steps from some of the area’s best shopping, dining, nightlife, and entertainment destinations, plus local landmarks like Tempe Town Lake, A Mountain (Hayden Butte), Mill Avenue District, and Tempe Beach Park, it’s a refreshing spot to enjoy all the area has to off er.

The contemporary hotel blends Tempe’s vibrant atmosphere and unique local culture with the brand’s Wellness at Westin pillars of well-being and features numerous biophilic elements throughout its 18 stories, 290 spacious guest rooms and suites, and approximately 21,000 square feet of indoor and outdoor event space.

Retreat to a luxury room after a day of shopping on Mill Ave. and rejuvenate in spa-centric bathrooms complete with rain showers. Rooms feature Westin’s signature Heavenly Beds and tranquil décor in soft, relaxing hues. Well-appointed rooms and suites perfectly balance natural elements and modern minimalism, while off ering sophisticated spaces complete with fl oor to ceiling windows providing breathtaking views of A Mountain.

The hotel also features signature restaurant Terra Tempe Kitchen & Spirits, off ering cuisine that evokes a fresh spirit of the Southwest using local, seasonal ingredients and fl avors. The area’s newest go-to elevated dining destination, the restaurant recently launched a new brunch, lunch, and dinner menu curated by newly appointed Executive Chef Mario Ventura, the fi rst expansion for the restaurant since its debut last fall.

Located on the ground fl oor of The Westin Tempe at the corner of 7th Street and Mill Avenue, Terra Tempe brings a sophisticated, yet approachable dining experience to the neighborhood with a menu of modernAmerican cuisine that cleverly combines bold, rustic fl avors with locally sourced ingredients to off er an authentic refl ection of the Southwest’s history.

Weekend brunch is off ered from 6 a.m. to 2 p.m. on both Saturday and Sunday. A few standouts from the menu include the Lemon Ricotta Griddle Cake with freshly whipped vanilla Chantilly cream, macerated berries and dusted with snow sugar; Chilaquiles Rojos with the choice of two eggs any style, topped with ranchero sauce, cotij a cheese, avocado, pico de gallo, cilantro, and fi nished with a side of breakfast potatoes; and Sun-Dried Tomato Tortilla Espanola with house made chili tomato sauce, spinach, feta cheese, and sliced potato.

A selection of new libations that range from sweet and spicy to shareable compliment the brunch menu, including the Senorita Picante, Terra Tempe’s fi ery spin on a build-your-own Bloody Mary with Hanson’s Habanero Vodka and the option to add bacon, shrimp, or a cream cheese stuff ed jalapeno; Gotta Have It with Roku Gin, Luxardo Liqueur, St. Germain, and lime; and The Rum Brunch, a shareable cocktail for two to four guests crafted with Rum Haven Rum, pineapple, coconut milk, hibiscus, and black rum.

“Is brunch truly brunch without a bevy of handcrafted beverages alongside a slew of classic dishes with a unique twist?” asks Chef Ventura. “Our fi rst brunch menu is true to the Southwest essence of Terra Tempe, while also checking all the boxes of what weekend warriors are looking for in the ultimate brunch experience in the heart of the city.”

On the new dinner menu, guests can expect to see an array of dishes that utilize seasonal vegetables, seafood, and put Terra Tempe’s signature pizza-ovens front and center for an interactive dining experience. Favorites includes the New Zealand Mussels, green tipped mussels served with aji amarillo broth, Schreiner’s chorizo, pickled onions, cilantro, and a freshly-toasted rustic loaf; Gambas a La Plancha, spicy marinated prawns with spiced white bean puree, cucumber, and garnished with pickled onions; Bacon Wrapped Bison Meatloaf served with whipped herb potato, grilled asparagus and cherry BBQ sauce; and Vegetable Wellington with roasted peppers, summer squash, caramelized onions, forage mushrooms, asparagus, Boursin cheese, roasted tomato, and drizzled with a vegetable demi.

Additionally, Chef Ventura has debuted a new lunch menu featuring 10 new dishes that include a variety of handhelds and light options.

The Westin Tempe is off ering local residents seeking a unique retreat with special discounts through September. The promotion is in tandem with the launch of the property’s brand-new weekly programing at the hotel’s 18th-fl oor Skysill Rooftop Lounge. A sophisticated nighttime spot, it off ers breathtaking panoramic views of downtown Tempe and serves hand-crafted cocktails and an impressive selection of wines.

The Arizona Staycation package includes 15% off the best available room rates plus a daily $50 food and beverage credit to be used at any of the hotel’s three distinct dining concepts, including Terra Tempe Kitchen & Spirits, Skysill Rooftop Lounge, and Cup of Joe Market Café, and is available to book now through Mon., Sept. 30.

For more information about The Westin Tempe, or to book your stay, visit marriott.com/en-us/hotels/phxwt-thewestin-tempe.

King guestroom Terra Tempe

Vegetable Wellington

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