Empire of Fire

Pretty Decent Concepts ignites Tempe with immersive wood-fired Italian dining destination, Roman God of Fire

By Alison Bailin Batz / Photos courtesy of White Lily Films

Valley-based hospitality group Pretty Decent Concepts creates fully immersive worlds where boundary-pushing design, theatrical storytelling and ambitious culinary programs converge. From Filthy Animal and Cleaverman to the all-beef omakase experience Uppercut, every concept has challenged epicurean expectations. The hospitality group’s newest venture, Roman God of Fire, may be its boldest expression yet.

Spanning 8,200 square feet, the restaurant transports guests to an over-the-top vision of ancient Rome, interpreted through a contemporary lens. Balancing the grandeur of the Roman Empire with modern sophistication, the archways soar and towering statues abound, complemented by rich walnut, marble and custom millwork. Beyond the classical busts, sculptural vessels and antique-inspired artwork, there is a dramatic wood-fired oven and open kitchen where flames remain in constant view.

The culinary vision is as ambitious as the design. Under the direction of celebrity chef and Chopped judge Scott Conant, executive chef Jared Porter works alongside culinary director Ivan Gonzalez to bring a fresh perspective to modern Italian cuisine rooted in the traditions of Rome. A Phoenix native, Porter’s name is recognizable thanks to his acclaimed stretches at Vincent on Camelback, Fox Restaurant Concepts and Buck & Rider, among others. At Roman God of Fire, the trio embraces the elemental role fire has played in Italian cooking for centuries, allowing wood flames to impart depth, smokiness and character while celebrating handmade techniques and exceptional ingredients.

The dining experience begins with housemade focaccia accompanied by rotating specialty butter service or a crisp Roman-style flatbread. From there, the menu boasts copious starters including Roman street-style risotto croquettes with rotating fillings; tempura-fried zucchini blossoms; wood-grilled shrimp finished with salsa verde and Calabrian chile; and prime beef tartare accented with truffle puree.

The handmade pasta menu comes next, featuring rigatoni alla carbonara; ronnarelli all’Amatriciana, a square-cut pasta tossed with tomato passata, cured pork and pecorino; bucatini alla vongole, featuring thick, hollow pasta with fresh clams, garlic and parsley; and gnudi alla gricia, delicate ricotta dumplings with cheese. Entrees continue the celebration with wood-grilled branzino; hunter-style chicken cacciatore; smoked lamb leg; prosciutto-wrapped veal saltimbocca skewers; and an impressive selection of steaks prepared over open flame, including a porterhouse designed for sharing.

The beverage program mirrors the menu’s Italian inspiration. A collection of spritzes and three distinctive Negronis headline the cocktail list alongside more than a dozen signature offerings. An extensive Italian-focused wine list complements the cocktails, as does housemade limoncello and a host of Italian herbal liqueurs.

Roman God of Fire is open Monday through Thursday from 11 a.m. to 9 p.m., Friday from 11 a.m. to 11 p.m., Saturday from 10 a.m. to 11 p.m., and Sunday from 10 a.m. to 9 p.m.

Roman God of Fire, 52 E. Rio Salado Parkway, Tempe; www.romangodoffire.com; 480.520.4242.