Pretty Decent Concepts never simply hires and opens a new concept; they build immersive culinary worlds.
In Tempe, the Valley-based hospitality group first made that clear with Filthy Animal, its theatrical steakhouse where taxidermy, rich woods, vintage-inspired details and a rebellious attitude come together under one roof. Then came another surprise: Drop Dead Gorgeous, a seductive speakeasy hidden inside.
Now, just a short distance away, the larger-than-life venue is getting an equally jaw-dropping sibling.
Roman God of Fire (52 E. Rio Salado Parkway, Tempe), the group’s newest restaurant, spans 8,200 square feet and represents one of its most ambitious projects yet. The team has brought considerable culinary star power along for the ride, partnering with James Beard Award-winning chef, restaurateur and longtime Food Network personality Scott Conant.
The concept is built around an extravagant reimagining of ancient Rome, though there is nothing museum-like about it. Instead, Pretty Decent Concepts takes the scale, excess and spectacle of the Roman Empire and turns every dial up. Soaring archways and towering statues create a sense of grandeur, while classical busts ramp up the visual appeal. At its center, an open kitchen and massive wood-fired oven put flames directly into view, giving guests dinner and a show.
And just as Filthy Animal has a second world hidden inside, so does Roman God of Fire thanks to Mea Culpa, its intimate speakeasy that plays with vice, virtue and temptation. Even entering is part of the experience, beginning with an interactive, confessional-inspired sequence before opening into a moody space where cathedral-like architecture and dramatic lighting meet custom organ pipe details.
And then there is the food.
Conant leads the culinary vision alongside executive chef Jared Porter and culinary director Ivan Gonzalez, with the trio looking to Rome and the role of fire in Italian cooking for inspiration. House-made focaccia with rotating specialty butter service starts the experience before the menu moves into Roman street-style supplì, tempura-fried zucchini blossoms, wood-grilled shrimp with salsa verde and Calabrian chile, and prime beef tartare with truffle purée.
Handmade pastas follow, including Rigatoni alla Carbonara with egg yolk, pecorino and guanciale; Tonnarelli all'Amatriciana with tomato passata, cured pork and pecorino; Bucatini alla Vongole with fresh clams, garlic and parsley; and ricotta-based Gnudi alla Gricia.
Fire takes an even bigger role when it comes to the the main courses. Wood-grilled branzino, smoked lamb leg, chicken cacciatore and prosciutto-wrapped veal saltimbocca skewers share the menu with steaks cooked over open flame, including a substantial porterhouse meant for the table.
The bar stays firmly in Italy with spritzes, three takes on the Negroni and more than a dozen signature cocktails, complemented by Italian-focused wines, house-made limoncello and herbal liqueurs.
Together with Filthy Animal and Drop Dead Gorgeous, Roman God of Fire and Mea Culpa are helping turn this pocket of Tempe into a playground for the group's approach to hospitality, where one address can hold multiple experiences and dinner is only one part of the night.
For more information, visit www.romangodoffire.com.