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The recent opening of the Cambria Hotel brings two new dining and cocktail venues to Downtown Phoenix.

The recently-completed 7-story hotel and event center, located at 222 E. Portland St, is now home to both Poppy and From The Rooftop.

Both venues are headed by Executive Chef Nate Cayer, who previously headed I|O Godfrey, an award-winning restaurant and bar at The Godfrey Hotel in Chicago.


On the ground floor, Poppy will offer a menu focused on fresh, globally-inspired dishes featuring local ingredients. Chef Nate designed Poppy’s menu with seasonality and shareability in mind, creating dishes like grilled squash salad, coffee-rubbed lamb lollipops and beef tartare, using local ingredients, like Noble Bread, Chula Seafood and Sterling Meats.

“I’m thrilled about the opportunity to be at the helm of a new restaurant here in Phoenix,” said Chef Nate. “Being new to Phoenix, it’s been a pleasure meeting local vendors, like our friends at The Fig and The Knife and Beetanical Garden, and developing a menu that incorporates their ingredients. We can’t wait to get into the kitchen and serve up some incredible dishes for the neighborhood.”

Poppy will open daily for brunch from 6 AM to 3 PM, and then serve dinner from 5 to 10 PM, staying open until midnight on Fridays and Saturdays.

From The Rooftop

Up on the 7th floor, From The Rooftop serves up unique cocktails and beer, shareable food, and 360-degree views of Downtown Phoenix.

The bar and eatery, is located in a 2,000 square-foot deck on the rooftop of the hotel and doubles as event space for up to 500 guests
FTR plans to offer a rotating calendar of community-focused events, themed parties, live entertainment, and even rooftop yoga.

“Our goal was to create a place that complements the neighborhood,” said Shaun Baker, Cambria Downtown’s general manager. “FTR is going to be the place you stop for a handmade cocktail during First Fridays, or your new Saturday morning routine when you join us for rooftop yoga before walking over to Phoenix Public Market.”

Signature drinks at the bar include the Smoked Manhattan with stone fruit and Okinawan brick sugar, the Pink Negroni featuring gin, Lillet Rose, Luxardo Bitter and lemon, a Kombucha Mojito with coconut sugar, white rum, mint and basil, and a series of frozen craft cocktails, smoked and color-shifting drinks, and new concoctions offered weekly.
The bar will also offer a wide selection of wine, Arizona craft beers, and high-end liquors.

FTR’s food menu, which features shareable portions of fresh, seasonal fare like Cauliflower Karaage, Coffee-Rubbed Lamb Lolli-Chops, Smoked Eggplant Carnitas and a
Local Charcuterie Board.

“Our bold and bright cocktails were designed to pair beautifully with the food,” said Raymond James, FTR’s manager. “Honestly, though, it will be the great views and the upbeat atmosphere that will make locals come back again and again.”

FTR will open Monday through Thursday from 2 p.m. to midnight and Friday through Sunday from 2 p.m. to 2 a.m.

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