Discovering Top of the V: Anaheim’s Elevated Culinary Gem
From the 12th floor of the Viv Hotel, guests are treated to a breathtaking bird’s-eye view of Disney California Adventure’s vibrant Ferris wheel and other iconic Anaheim landmarks. This rooftop, the highest in the city, is home to Top of the V, a recently reopened bar and restaurant that has undergone a remarkable transformation.
A Fresh Take on Dining
After a brief closure in January, Top of the V has reemerged with a Spanish-inspired steakhouse concept. Executive Chef Jayro Martinez, who has a rich culinary background, has crafted a menu that emphasizes a new steak program featuring premium cuts. Diners can indulge in a 28-day dry-aged ribeye or the picanha steak, a Brazilian favorite known for its luscious fat cap.
“The evolution of the restaurant is going from something that was very small bites and tapas heavy, to adding a steak program that is one of the best,” Martinez explains. His vision marries Spanish influences with California’s abundant produce, creating a unique dining experience.
Culinary Expertise
Chef Martinez’s culinary journey began at a young age, and by 23, he was already head chef at Mh Zh in Silver Lake, a restaurant that garnered acclaim as one of the “13 Best New Restaurants in America” by Thrillist. His experience spans various esteemed establishments, including Mayfield in San Juan Capistrano and Westwood Coast Steakhouse in Costa Mesa.
At Top of the V, the menu retains its Spanish roots with dishes like croquetas de jamón and paella, alongside a decadent Basque cheesecake for dessert. “The special part about it is that it is not just a steakhouse; it still has that Spanish soul,” Martinez emphasizes.
A Grand Reopening Celebration
The grand reopening on February 23 was a festive affair, hosted by the Anaheim Chamber of Commerce. Guests enjoyed a selection of bites, including chorizo picante, manchego cheese, and jamón ibérico, with Martinez personally slicing the rich, marbled meat to order. The menu also features interactive service moments, such as tableside smoked cocktails and shareable dishes designed for group dining.
One highlight was the large-format paella, a saffron-spiced rice dish adorned with chorizo, clams, mussels, shrimp, and dollops of garlic aioli. Martinez is particularly excited about new additions like the roasted beet salad, which combines heirloom beets, endive, marcona almonds, strawberries, honey whipped goat cheese, and fig glaze, as well as the paella negra, cooked in squid ink broth and served with octopus and shrimp.
A Revamped Space
The nearly 5,000-square-foot space has undergone a significant revamp, featuring brightened interiors and Spanish-inspired design elements. The expanded outdoor dining area offers stunning views of the Orange County skyline, and on certain nights, guests can catch a glimpse of Disneyland’s fireworks.
The Viv Hotel, formerly the Radisson Blu Anaheim, is strategically located less than two miles from the theme park and the Anaheim Convention Center. Maria Evans, the hotel’s general manager, sees the transformation of Top of the V as a reflection of Anaheim’s evolving culinary landscape.
“Anaheim continues to evolve as a destination for standout dining experiences,” Evans states. “The reimagined Top of the V will introduce Spanish steakhouse cuisine at the city’s highest rooftop restaurant.”
A Destination for All
Chef Martinez hopes that both locals and visitors will seek out Top of the V as a premier dining destination. “There are very few true Spanish-influence restaurants in California to begin with,” he notes. “This is a great place to really dive into that world.”
Top of the V is located at 601 S Anaheim Blvd., Anaheim. For more details on the menu and to make reservations, visit topoftheviv.com.
