Cottonwood Canyons |
Park City / Deer Valley |
SLC / Other |
Porcupine Pub |
Lakota |
Sundance Tree Room |
Molly Green's - Brighton |
Broken Thumb |
Cafe Molise |
The Keyhole - Snowbird |
Legacy Lodge Buffet |
Rivers |
The Yurt - Solitude |
||
Solitude |
How Ski News Reviews |
|
Market Street Grill |
Market Street Grill and Oyster Bar, a Downtown tradition, opened recently in the Cottonwood area, filling a terrific niche for seafood lovers, and even those less adventurous meat eaters. The dining room, softened with subdued blue lighting (Check out the fish wall sconces) and spacious tables makes for easy conversation with your guests, even with a filled room. We arrived at 6:00 pm on a Tuesday night and the dining room was already bustling.
Our server arrived with water, fresh sourdough bread and a thorough knowledge of the menu. Printed daily, the specials and fresh fish are prominently outlined. Our server pointed out her favorites, of which she recommended the Opah with a Wasabi Plum Glaze and the Orange Roughy served with a Grand Marnier Marmalade for those interested in a milder selection. Popular appetizer selections included Crab Stuffed Mushrooms, Shrimp and Crab Cocktail, Steamed Maine Mussels and Hot Spinach, Crab and Artichoke Dip. We decided on six oysters on the half shell and Market Street Crab Cakes to start. The Pearl Bay oysters, one of four west coast varieties available this evening, were presented with cocktail sauce, mignonette sauce, a classic combination of rice wine vinegar, shallots and black pepper, and a garnish of freshly grated horseradish. The Market Street Crab Cakes were coated in a light breadcrumb crust, sautéed and served on a red pepper hollandaise. The crab cakes had a light touch of spice from cayenne pepper, nicely complimented with the sauce.
All entrees include a choice of mixed greens, spinach salad or clam chowder. We sampled one of each salad. The mixed greens came with a choice of dressing and my guest chose the vinaigrette. The baby spinach salad is tossed in a Dijon vinaigrette accented with a little blue cheese. Both were lightly dressed and nicely seasoned. Fresh ground pepper offered by our server accented the flavors of both dressings.
We struggled with decisions on entrees as the choices included Shrimp
Bombay Curry, Cioppino (Fisherman's Stew), Hazelnut Crusted Halibut with Lemon
Honey Jalapeno Glaze and Halibut Oscar with Dungeness Crab, Asparagus
and Hollandaise. My guest chose the Black and Blue Ahi Tuna with an Orange Soy Sauce.
The sushi grade yellowfin tuna, lightly dusted with blackening seasoning,
sautéed medium rare was a nice choice. If you
prefer your tuna cooked through, be sure to ask for it that way, as ours was on the very
rare side. I followed our server's lead and had the Opah. The heat of the wasabi was
offset with the sweetness of the plum glaze, but held up well with the Opah. Each
night a number of seafood selections are available broiled or fried, with
combination plates a popular choice. Non-fish
options include Linguini with Clams, New York Steak, broiled Chicken Breast,
Cheeseburger and French Dip au jus.
The homemade desserts were all so tempting, with selections including pecan tart, mile high chocolate cake, apple or pumpkin pie and three different cheesecakes. We dove into the Sabayon draped over vanilla ice cream and garnished with fresh berries as well as the Sequoia Chocolate Mousse. This treat was beautifully presented with dark and white chocolate sauces laced on the plate. The mousse was surrounded with a bracelet of white chocolate, protecting its delicate mousse within, definitely worth saving room for.
Our dinner at the Cottonwood Branch of the Market Street Grill and Oyster bar was truly enjoyable. Service was friendly and professional. The room was comfortable and inviting. And our fish was fresh as promised. If you are not familiar with the Cottonwood area, I'd recommend calling for directions, and if you're dining at home, be sure to stop by the fish counter and take home today's fresh catch.
Prices are in the expensive range. Appetizers run $4.99 -12.99 and Entrees are $9.99-44.99 for King Crab Legs. Most fish entrees average $23.
The Market Street Grill
is part of the Gastronomy Restaurants
Market Street Grill, Oyster Bar & Fresh Fish
2985 East 6580 South
Salt Lake City, UT
801/942-8860
Lunch and Dinner 7 Days a Week
Park City, Utah - Whether you're a long-time resident, or in Park City for just a long weekend, at some point, most families are faced with the decision of choosing a place to eat the entire family will enjoy. The Legacy Lodge's Motherlode Buffet offers a menu, entertainment and price with a lot of variety.
"With nightly entertainment, a menu created by executive chef Todd DePriest, and priced with a family's budget in mind, we're sure the Motherlode Buffet will become a staple in both the locals' and visitors' Park City routine," said Jon Fyhrie, director of Food & Beverage at Park City Mountain Resort.
This dinner buffet, served at the Legacy Lodge food court, features a menu including items like prime rib, roasted turkey, herb-baked chicken, Utah trout, mashed potatoes and gravy, honey-glazed carrots and a variety of homemade desserts, including apple and cherry pie, chocolate cake and made-to-order sundaes. The entertainment menu is just as appealing, including the musical talents of Kent Thompson and Paul Boueff; tableside juggling by the Jugglenutz; and the comedic magic of Harry Schudini. The Motherlode Dinner Buffet begins Wednesday, December 20 and is served daily from 6 - 9 p.m. Cost is $19.95 for adults, $10.95 for children age 6 - 12 and free to children age 5 and under.
Breakfast is also available at the Legacy Lodge with the Bonanza Breakfast Buffet, which includes unlimited portions of scrambled eggs, buttermilk and blueberry pancakes, cinnamon French toast, homemade biscuits and gravy, Irish oatmeal, sliced fruit, granola and assorted breakfast beverages. The Bonanza Breakfast Buffet is served from 8 to 10:30 a.m., seven days a week. Cost is $9.50 for adults, $7.00 for children age 6 - 12 and free to children age 5 and under.
Wine Spectator Magazine came out with a list of the best fine dining restaurants in 2000, including a list of the top restaurants in Utah. Interestingly, only one of the restaurants (the New Yorker) is located in Salt Lake City's downtown, the rest are all in Utah's mountains, on Park City's Main Street, or at the mouth of a ski canyon.
The new Thirsty Squirrel is expected to be up, running and serving by Thanksgiving at Solitude. The favorite old bar at the quiet little resort was torn down and reconstructed in the midst of the new village construction. For years, the bar has served as an apres-ski meeting place and a good spot to warm up after a day on the slopes. But, at least regulars won't lose the bar altogether… they'll just have to get used to the new digs.
Solitude is also going to focus on gourmet themes in it's new Stone Haus. That is the little stone building in the center of the new village. During the off-season, the Stone Haus featured Häagen-Dazs® ice cream for hikers and bikers and sightseers. This winter, you can get gourmet baked goodies and cappuccino at the little house.
The gourmet goodies at the Stone Haus reflect the high quality pampering that Solitude is cultivating. Since the beginning of the Creekside Restaurant, and then the addition of St. Bernard's gourmet dining, Solitude's cuisine quality has already been rivaling some of the top kitchens in Utah.
The Mouth of Big Cottonwood Canyon is the cool place to dine these days. Porcupine Pub on 7200 South and Wasatch Blvd. continues to serve up incredibly good pizzas, salads, sandwiches and vegie pastas with peanut sauce. Nearby, just south on Wasatch Blvd., the Asian Star inside the Canyon Racquet Club serves yummy Asian food with great soups, spicy sauces and a wide variety.
And now, add a new hot spot to the list. Rivers just hit the mouth of Big Cottonwood this fall. It is just off of I-215 at 6200 South, near Wasatch Blvd. The beautifully decorated new building is home to a beautiful menu. This place is trendy, trendy, trendy. Just say, "Goat cheese." If you want to eat the latest and greatest the dining industry has to offer, this is the place. The menu has all the interesting new foods all the gourmet chefs are serving in their own kitchens. Look for goat cheese, salmon, and non-boring pastas like penne, capellini and fetuccine. Pizza ingredients include smoked mozzarella, spicy shrimp, goat cheese, basil and roasted vegetables.
Assuming you like the mild, flavorful, dreamy texture of soft European cheeses, here are a few ordering suggestions. Cambozola Cheese with toasted Pizzetta, $8. (Cambozola is similar to the spicy, blue-veined, better known gorgonzola but cambozola is more mild. )
Warm Goat Cheese Salad. It is served with toasted foccacia, pears, white truffled honey and the goat cheese is baked in a pastry and served warm and gooey. $10.
The Halibut with tomato-fennel broth with clams and mussels is great. Half of the clams are manillas, which are the best clams on the planet, very small, buttery, and not-fishy. The mussels are superb and the halibut tastes like it just came off the dock. A large chunk of fennel on your plate makes for a nice look and taste. Cut it up and eat it, too! $19
Penne with Ham, Mushrooms, Peas and Goat cheese Cream sauce. This is great. Nice big chunks of ham and the goat cheese cream sauce really gives it a wonderful flavor. Very down home in appearance. However, do not order this and the warm goat cheese salad. You will be sick of goat cheese. $11
Overall price range: 1 appetizer, 3 dinners, 4 salads, 1 wonderful bottle of Meridian Merlot wine, 2 cuppaccino's and 2 desserts ran our group of four $143.66. (one person had a salad for dinner)
The problem with this restaurant: No reservations. The lines are long on weekend nights. If you like lots of people, and you are in no hurry, come and enjoy the fun and bustle here. Otherwise, we recommend you hit this place on a weeknight, or before 6:30 pm on a weekend. Lunch is really crowded too! It took us 2 hours to be seated, order, get our food and beg for the check in a hurry. This said, the food is so good, it is actually worth the wait.
It is perfectly fitting that the new Cookbook by Deer Valley's Pastry Chef Letty Flatt is titled, Chocolate Snowball. As Flatt's dreams of being a ski bum and a gourmet pastry chef have both come true. The book is also a dream come true for anyone who has ever skied at Deer Valley and fallen in love with one of the tempting and incredible pastries or breads. Now, skiers can attempt to make these decadent treats at home, year round.
Letty Flatt lights up a room. She has a big smile and a healthy glow when she talks about skiing, or baking. Surrounded in a room full of impressed reporters gently flipping through copies of her full color, glossy cookbook, she matter of factly, and happily, shared her story.
Flatt was born in Southern California and moved to Utah in 1972 at the energetic age of 20 years old. She started as a ski patroller at Solitude and then moved to the slopes of Deer Valley. After about 15 years of skiing, skiing and more skiing, Flatt let the talented team of Deer Valley know that she wanted to learn their trade. She was promptly placed in the bakery. She reflects, "I worked my way up. I became executive pastry chef in 1987. Working with the other pastry chefs was a delight. After 2 years, I spent six months at the French Culinary Institute in New York City. It was a great program. I lived and worked in New York and worked in a great bakery while consolidating my knowledge of cooking." Flatt has also studied with Madeleine Kamman in Napa, California and is a member of the Baker's Dozen, a network and idea exchange group in the San Francisco Bay area. Most recently, she was honored this summer with a two-week scholarship to the prestigious Lenotre Pastry School in Paris, France.
Aside from her years in the Deer Valley kitchen and time spent in special institutes and schools, Flatt says much of her success can be attributed to the quality of her ingredients, supported by management at Deer Valley Resort. Flatt explains, "The Sterns own Deer Valley and they come from a hotel background. They created the resort to be the finest in service and cuisine. They found a niche that wasn't available in skiing. It seemed natural to want to be here, as it is the best in food. So, thanks to the Sterns and the manager, Bob Wheaton, it is great, they are so supportive. The budget allows me to buy the best chocolates, unsalted butter, good interesting fruit, and I can make everything from scratch." And she isn't in the kitchen alone, Flatt is flanked by a team of 40 bakers during ski season. Thanks to the help, Flatt can catch first tracks on powder mornings and slide into the kitchen by 11 a.m. And, she can ski all day long two days per week, she says, "My days off are sacred. I ski two days each week."
The frosting on the cake is the fact that her cookbook is out. She is thrilled about the publication of the book she's been working on for five years, Chocolate Snowball is, finally, the response to everyone who's ever asked me for a recipe. It's great to be able to honor those requests with this beautiful book. As I wrote it, I felt as though I was giving a gift back to Deer Valley. The support management has given me and the knowledge and experience I've gained here have been, and continue to be, wonderful. And, of course, sampling all of the yummy desserts is a nice benefit, too."
Flatt is not exaggerating when she calls her cookbook beautiful, it is a colorful hard-cover including 125 recipes and a multitude of dazzling photographs from the Resort's bakery, tips on high-altitude baking and suggestions from the seasoned career of the award-winning Flatt. The book is available through Deer Valley by calling 1-800-833-2002 or ordering on-line this winter at www.deervalley.com. In the spirit of a true ski addict, the recipes are rated just like ski runs: beginner, intermediate or black diamond. She also mixes in a few ski stories, and descriptions of the Utah landscape and thoughts on seasonal cooking throughout the book.
The Silver Fork Lodge sits on a beautiful little spot about half way up Big Cottonwood Canyon.
The small, old, wood building is dwarfed by the massive peaks surrounding it. Inside you find a comfortable, old-fashioned café. In the winter, a cozy fireplace keeps the place warm and inviting. During the off season, you can sit on the large deck with incredible views of the mountains and one nearby Solitude run. Year round, the place just has a very comfortable, casual, mountain feel to it and gets an A for atmosphere.
The food has been good at this restaurant for years, and it remains good. Breakfast is a real treat here. Buttermilk and buckwheat pancakes with fruit are always great, healthy fruit and grilled veggie hash browns are popular items. But what this restaurant is probably most known for over the years are those good old-fashioned breakfasts of bacon and eggs. The trout and egg breakfast is a Silver Fork country specialty. Omelettes are incredibly good, especially the chili verde omelette with Pete's special chili verde recipe topped with fresh pico de gallo.
There is nothing like taking a long hike in the morning and then rewarding yourself with a nice lunch at the Silver Fork. The salads have nice touches, like kalamata olives, cucumbers and pepperoncinis in the Greek Salad and the large Caesar Salad is prepared classically.
It is hard to say whether breakfast or lunch should be praised the most at this canyon restaurant. The sandwiches just taste extra fresh. The veggie sandwich has fresh avocado for a nice flavor, the herb-marinated chicken makes the Greek chicken deluxe a nice pick. But even the simple BLT is great here too.
There are some frequent diners who order the Vegetarian Lasagna every time they eat here. The chef calls it "Delizioso" and it is.
The Silver Fork Lodge always carries fresh trout. There is a trout appetizer, a trout and eggs special, and a trout entrée, so no matter what the time of day, you can always catch a trout here.
Allow us to introduce you to Granato.
Granato is a specialty food shop that imports its mouthwatering goods from Europe, particularly Italy, Greece and the Mediterranean. This store transcends you. You name it, if it is a really choice ingredient from the Mediterranean, Granato will have it. Can't find DeCecco pasta at the Smith's? Granato has it. Wish you could find those flavorful, pitted, black Nicoise olives you had in France? Granato has them. Need a little advice choosing between a dozen brands of olive oil? Granato offers advice too.
We could write an entire column on the bread. If you have been to Europe and long for that perfect, fresh, crunchy crusted bread, your longing is over. Granato has it.
If you want to take a little bit of Europe in your backpack lunch for a day in the mountains, you can choose the freshest European cheeses, meats, peppers, pickled veggies, spices, and the softest little rolls.
"You should write about Granato in Ski News," said Paul and Joni Borghesani
of Michigan. "All of the people who come here to ski would love to find some European
food here." The Borghesanis come to Utah every winter to ski. Joni said, "I can
find my favorite Italian items there, like fresh mozzarella cheese, a wonderful assortment
of pastas, and great fresh Italian bread. It's very hard to find these things in
Utah." When she discovered Granato she told her friends about it, "I was
ecstatic, I felt like I was back in Boston for the first time in many years. That is the
only place with real Italian bread. Other places just don't have those authentic
baguettes."
One of the great things about the store is the deli. Toppings for sandwiches include sweet peppers, soft cheeses and the best olive oils. Get there early in the lunch hour because there can be quite a line for one of the best sandwiches around.
The worst thing about Granato (for skiers) is the location. Sorry, but there is no store at the bottom of a chair lift, or at least the bottom of your favorite canyon. You actually have to drive just a few minutes to get to one of the locations.
They call themselves Utah's favorite deli for over 40 years, and we won't argue that.
***
This time of year, if you are on your way around Park City for a pre season shopping spree and you work up an appetite, try The Broken Thumb.
We've always heard good things about the place… even smelled the homey, yummy smells emanating from the place while shopping next door at Utah Ski & Golf. Finally, we gave it the old taste test.
The Broken Thumb gets a thumbs up. The burgers are really great. Even sandwiches like the BLT are just a little better than at most places. The Thumb's Kickin Chicken wings come with 10 different sauce choices including bar-b-que, garlic, hot, suicide and sweet & sour. Customers were devouring them everywhere we looked.
The Broken Thumb is just a breath of fresh air in Park City. It is extremely casual (but clean!). The antique skis and snowshoes on the walls and ceiling are entertaining to stare at. In an upscale resort town full of gourmet, European cuisine this could be the only place where you can order a bunch of french fries and enjoy every last one of them. It's probably also the only place where you can just get something to eat… like a baked potato with butter and sour cream for $2.50.
Prices: Sandwiches, hot or cold range from $4-$6. Burgers are less than $5 and munchies like jalapeno poppers run from $2-$6. Regular fries are $1 and they are some of the best in Utah.
Food & Wine scoured the nation for the best new chefs of 1998 and one Utah resort chef made the high profile list! Back in July, Trey Foshee of the Tree Room Restaurant at Sundance made the top ten in the popular glossy magazine. We'll have to go meet him and introduce him to our Ski News readers soon.
Four entrepreneurs are building their dream: A restaurant and pub off of Wasatch Boulevard and 7000 South. Remember the old Fong Ling restaurant above the Lift House Ski Shop? It has been completely gutted. Not just paint and tables. These guys have ripped out walls, replaced floors, built windows, raised the roof... it’s not the same place any more.
Now, beautiful hard wood and tile grace the new floors. An A-frame ceiling opens up a new wall of windows overlooking the northwest flank of big Cottonwood Canyon. It’s an incredible view. You can watch the deer graze under the trees on the slope and catch the sunsets reflecting off of the Great Salt Lake.
Last summer, Ski News found a few sketchy details on the new developments at this great ski location. We reported a group of entrepreneurs was building the Porcupine Pub. Now, we can tell you who they are: Byron Loveall, Matt Bourgeois, Bryan O’Meara and Jim Wilking. Matt says, "We started swinging hammers in July. It's been a long struggle, but well worth it." The owners say their goal is to build a restaurant with great food and service. So everyone who goes there has a fun experience. Byron Loveall added, "We think there is a lack of service in the industry right now. And we’d like to take it to a new level with service, cleanliness and great food." Matt jumped in and said, "You’ll be appreciated as a customer. We want to make people happy."
The Pub will feature 24 microbrews including Wasatch, Uintah, and Squatters. The menu looks great, prices are very reasonable around $5-$15. They will serve sandwiches, quesadillas, calamari, hot and cold pasta dishes and when I talked to them, they were pouring over a high quality catalog of filet mignon and other meats. Keep your eyes peeled for an open sign in April and sample the food. Maybe we’ll see you there!
The Porcupine Grill is finally open. Located right at the mouth of Big Cottonwood Canyon, above the Lift House Ski Shop, the Porcupine is in the same building that used to house the Chinese restaurant Fong Ling.
For those who remember Fong Ling, you won't recognize the place. The new owners have done an extensive remodel, and the results were worth the wait. The Porcupine has an open, airy feel about it, accentuated by lots of natural wood. Televisions are located throughout the bar and restaurant area, so you won't miss a bit of the game. The great views are taken advantage of, particularly by the patio, which provides a spectacular view across the valley, and the Great Salt Lake beyond.
The first thing you see as you enter the front door is the bar, with over twenty different beers on tap. The selections are mostly microbrewery products from within Utah. The beers range from the refreshing Wasatch Summer Brau, to the classic Guinness Stout, and a whole selection in between. Beers are served by the pint, while pitchers are also available.
The menu consists of all the traditional pub food you'd expect, with some very innovative dishes as well. Appetizer choices include nachos with a killer fresh guacamole sauce, and a portion that would suffice for a meal. The Buffalo wings are also a good choice, with several sauce options available. Be forewarned the Hellfire Sauce with habanero peppers is as hot as it sounds.
The entree menu features pub food such as fish and chips, pub burgers, pizzas, and several sandwich choices. The burgers are thick and juicy, with lots of different toppings to choose from. The mesquite chicken pizza is very tasty, and just the right size for a meal for one. The Sante Fe chicken sandwich is also a good choice, with a very interesting sauce.
The kitchen gets a bit more daring when it comes to the pasta selections. The Pad Thai pasta is a spicy, but not overpowering dish with great subtle flavors. Daily pasta specials feature interesting sauces combined with seafood, chicken or even andoullie sausage over angel hair pasta pillows.
Several dessert selections are offered. The chocolate brownie with a rich chocolate sauce and ice cream is perfect for the chocolate lover.
Prices range from about six or seven dollars for sandwiches, to twenty-one dollars for the fillet mignon, the most expensive thing on the menu. The porcupine Grill is open for lunch and dinner seven days a week.
The Porcupine Grill is in the perfect location to take advantage of the ski traffic, but do yourself a favor, don't wait for next winter. Go try out the Porcupine now, you'll be glad you did.
Brighton's slopeside restaurant, Molly Green's, has an all new menu worth checking out. The prices are extremely affordable and there are several new selections to choose from.
The pastas are carbo loaded, tasty and cheap! Canyon Chicken Pasta stuffed with goat cheese, ham and pesto and it is only $8.95 and it comes with a garden salad and bread stick. The Sunshine Primavera is only $6.95 and is a bed of fettuccini garnished with a medley of fresh veggies sautéed in garlic olive oil and sprinkled with Parmesan cheese.
Sandwiches include broiled chicken breast, a club, burger with cheddar or Swiss and the Mt. Millicent Wrap. The trendy wrap is $5.95 and you can have your choice of ham, turkey, or veggies in the tortilla.
Potato skins, artichoke dip & crustini, and whole mushrooms sautéed
in fresh garlic are yummy appetizers, all for about $5.00.
Need your greens? The Wrangle Grilled Chicken Salad or Molly's onion soup & salad will
satisfy some of your antioxidant needs for the day.
You can always pig out on the pizza. You can choose from the veggie, cheese, or the combo. The My Oh My, Pizza Pie is covered with provolone, mozzarella , fresh grated parmesan , Italian sausage, pepperoni, Canadian bacon, mushroom, onion, green pepper, olives, sliced tomato, pineapple & roasted garlic.
This major menu makeover really only left one item the same… Green's Wings! Those are the hot and spicy buffalo wings served with the special sauce, celery & dressing.
The Keyhole at Snowbird has a new menu! This restaurant has been through some ugly changes! It used to be a decent Mexican restaurant. Then, management transformed the menu into trendy southwestern cuisine with prices that made your eyeballs pop out of their sockets… can you imagine paying almost $20 for a burrito??? Now, low and behold, you have a simple, affordable restaurant to hit for lunch or dinner while you are enjoying the spectacular scenery at Snowbird. When you head up for hiking, biking, concerts or a tram ride, and you want a casual place to get a good meal, you can hit the Keyhole in the Cliff Lodge.
The last time the Ski News team went to the Keyhole, we saw all of the $20 entrees and walked out without eating! Hey, we thought we were just going out for a Mexican meal and hadn't brought along our credit cards! This time, what a different story. We even had appetizers and dessert! The three of us pigged out big time and lunch came to about $50. That's about $16 each - not bad considering we had apps, entrees, dessert and beverages! Did I mention we pigged out?
If you start with chips and salsa, as we did of course, make sure you try the green salsa! You are presented with 3 different salsas; hot red, a mild red and a green chili. The green chili is not spicy, yet it is so flavorful! Great for people who can't handle spicy foods, and often miss out on good flavor because they always have to dip into the boring mild stuff.
Soup is less than $3! Salads range from $2.50 to a grande with chicken breast for $10.50. You could walk in with a measly $10 bill and still get soup and salad! Appetizers range from $3.95 to $8.95. The Roasted Corn and Poblano Crab Cakes are $8.95. Considering this is Utah and the crab has to travel from the coast, and up Little Cottonwood Canyon, the crab cakes are surprisingly good. The keyhole Quesadilla is huge, and it is full of flavor and spice, it is only $6.95. Can you imagine, go for a tram ride, listen to some symphony or jazz, and stop in at the Keyhole for a Quesadilla and it's only $6.95! Now that's the way it should be!
The entrees run from $7.95 to $14.95. Several items are $8.95 and $12.95. The fajitas are great, served with tri-tip Black Angus, breast of chicken, portobello (yeah! For vegetarians!) or shrimp. They are served piping hot with lots of yummy, healthy red peppers, lettuce, tomatoes, onions, sour cream and warm tortillas and you get to build your own at the table.
If you went hiking or mountain biking or learned to rock climb on the training wall, and you feel you are deserving of a dessert we encourage you to go for it. You have a choice of flan or chocolate Kalhua mousse. But if you are lucky, and you ask your server for the mud pie, and they happen to have it, are you in for a great treat! It isn't on the menu, but sometimes it's back in the kitchen! Hello ice cream, chocolatey piecrust and stashes of chocolate. I think we're going to have fond memories of this Keyhole lunch for some time.
The bar offers 13 different kinds of tequila complete with a guide that describes the flavors of each. So, you can make informed decisions in your tequila selections, and you can learn a little about the drink, assuming you remember it all the next day!
Food choices play a major role in your mountain sport performance. The right foods provide sustained energy, improved circulation, and fewer aches and pains.
Eating high fat foods, such as French fries and hamburgers, diverts blood supply away from your working muscles to your digestive tract. Further, eating bad fats makes your blood sluggish and causes your arteries to spasm--limiting your performance.
Start your day right with a solid breakfast that includes juice, a whole-grain cereal, non-fat milk or yogurt, and fruit. For example, oatmeal with berries, almond slivers, and non-fat milk with a glass of orange juice magnifies your fun all day.
Pick carbohydrates that provide sustained energy. For lunch, pasta salad dishes prepared with garlic, veggies, and tomato/herb sauces give you the boost to ski all day. Bean burritos with salsa and peppers or vegetarian chile also provide a long-lasting lift.
For snacks, have a piece of fruit, or try dried fruit, which offers a sustaining treat--far better than candies that give you a quick burst of energy, followed by a long energy drop. Cashews, almonds, and hazelnuts provide wonderful sustained energy for endurance activities, such as cross-country skiing and hiking.
Aim for more colorful vegetables and fruits and whole grain products; they are packed with nutrients and vitamins. They also are full of antioxidants--chemical compounds that help you burn energy while remaining full of vitality. A diet high in antioxidants improves your circulation, and decreases the aches and pains you notice after over-exercising.
Always choose healthy, antioxidant-rich fat sources, such as foods made with olive oil, canola oil, nuts, avocados, or seafood. Avoid butter, fatty meats, and cream sauces that slow you down.
Perhaps most important, drink hydrating fluids like water, juices, or herbal teas. Best bets are citrus juices, carrot or low-sodium vegetable/tomato juices, ginger tea, and green tea. Mountain sports at high altitude deplete fluid sources quickly. Drink at least 1-2 quarts (liters) of fluid daily when skiing or mountain exercising.
Notice how your vitality climbs through the day with the right food choices. Eat well and have a great day on the mountain!
Dr. Masley is the author of "The 28-Day Antioxidant Diet Program." His program not only improves your exercise performance, but also improves your health and vitality. To order his book--Call (801) 942-4ski. (Price is $17.00 with shipping and sales tax)
Remember Rome? Tucked away on 100 South and 55 West, there is a little reminder of Italy. Caffe Molise is a breath of fresh air downtown. The menu starts off with antipasti like bruschetta, slices of Italian bread toasted and rubbed with fresh garlic, drizzled with olive oil and served with herbed white bean puree. Just to give you an idea. They even have Pomodori E Mozzarella, you know, fresh mozzarella, tomato slices and fresh basil with balsamic vinaigrette dressing. One of the salads is chevre, warmed goat cheese on bruschetta with sun-dried tomatoes and oil-cured olives, red onions and mixed greens.
Our group had 3 different entrees. Two pastas, The Orecchiette Salsiccia, and Penne Di Caprino. Both were excellent. The Orecchiette has unique shaped, almost shell like, pasta. It is served with spicy Italian sausage, roma tomatoes, onions and wild mushrooms. The mushrooms were wonderful, served in nice big chunks. The plate was sprinkled with fresh, flavorful asiago cheese. The presentation was unique, the pasta and the rim of the bowls, were decorated with fresh chopped parsley. Try this at home! The Penne Di Caprino had a smooth and creamy goat cheese sauce that is hard to find. The artichoke hearts were so good, they disappeared fast.
The special, fresh trout, had an outgoing array of herbs. The flavors included basil, pepper, fennel and more. Fennel is a staple in European fish plates and, if you like fennel, it really gives fish a nice burst of excitement. I was extremely impressed with the freshness of the fish. It was baked to absolute perfection, completely done, yet very moist with fresh-caught flavor. I believe many restaurants undercook fish, not the case here, Caffe Molise knows how to do it just right.
Pricing is very reasonable, of course, the food is so good, who cares what they charge! Antipasti run $4 to $8. Salads are $8 and those incredible pasta dishes are $8-$16. Lunch offers the same menu with smaller prices. What a great place!
The Yurt. Ask anyone who’s been there. They smile and laugh as they recount their adventure.
You go to the Solitude Nordic Center, and get fitted into your cross country rentals, then your guide (and waiter) takes you and your fellow diners along a groomed trail through the woods to a little yurt. The small hut is nestled in snow inside the Aspen trees between Brighton and Solitude. The one kilometer trip is easy enough, even for non-skiers. The route is pretty flat, only a very small hill here and there for entertainment.
When you arrive at the Yurt, you see a round, twenty feet in diameter restaurant made of wood and canvas. The six foot diameter wood ring on the peak of the roof and quarter inch steel cable along the top of the walls provide enough structural support to endure “the greatest snow on Earth.” Your friendly and knowledgeable guide gives you a brief history of traditional Yurts and nomadic travel.
Then you are inside. Here, you have five courses of delectable food, all prepared in front of you. The Chef is Andy Agardy. Unlike the nomadic Yurts, here, you sit at tables with linen table cloths, crystal , china and silver. The chef’s cuisine is fresh and flavorful. The menu offers fresh fish, boneless lamb loin, or chateaubriand and four other courses. And the chef can offer wine pairing suggestions. Nice touch. After this excellent meal, you get back on your skis and glide through the trees bringing your adventure full circle.
It’s called “The toughest reservation in Utah.”
Weekends through this winter season are already booked solid.
There are a few weeknights with available seating.
Otherwise, make your reservations for 1998/99 winter season!
Even if you haven't been to Lakota, you have probably already heard about it. Ski News heard some of Utah's biggest V.I.P.'s talking about how good the food is. We prepared to spend a fortune and made a reservation. We were impressed with the atmosphere, the service, the menu, the food and the prices!
The Atmosphere: Tables, booths and iron work. It is a nice place. It has a very subtle Native American feel. The name Lakota is the name of the Indian tribe that was in the movie "Dances With Wolves." The Service: Our hostess and waiter were wonderful. Big smiles, cheerful attitudes. They get an A. That A stands for attentive as well.
The Menu: It is fun just to hold and read! The menu is served on a wooden board, tied down with strips of rawhide leather. Nice touch. Lakota wins the Ski News Best Menu Award!
The Food & Prices: The food is first class, or Lakota would not have made it into our restaurant review section. The flavors are full. The colors are bright. The food presentation is attractive and inviting. Everything was good. We had a party of four. We had several appetizers, they were all excellent. Try the calamari ($7)! It is huge so share it with a friend, or two. The salads are beautiful and zesty, especially the Greek salad ($7). The Fusilli Chinois is pasta with vegetables in an oriental black bean garlic sauce and the flavor is excellent ($10). The four cheese pizza has a nice variety of tomato sauce, mozzarella, asiago, parmesan and goat cheese, topped with fresh arugula ($8). Grilled Filet Mignon is excellent topped with goat cheese in a roasted shallot sauce with horseradish mashed potatoes, look around and you'll see these steaks going for $22+, here the price is $19. Bottom line, everything is very good and very filling. Bring an appetite!
Information: Lakota is a private club located at 751 Main Street at 7th Street. The restaurant is open for lunch and dinner from 11:00 a.m. until 2:00 a.m. Reservations are recommended but not required: (435) 658-3400
The Ski News team simply keeps its eyes and ears open for new restaurants, drastic menu changes, and great meals in or near Utah's mountains. If you have a favorite restaurant or specific dish you'd like us to try, let us know. We like to focus on places that are exceptionally good for people who recreate in the mountains.
You will only see positive reviews in this newspaper. If we have a bad meal, we won't waste any of our precious newspaper space on that restaurant! We want to give our readers information on great places to go. This follows the Ski News theme you will see throughout this paper. We think there is enough bad news out there, we like to publish good news you can use!
No. Ski News won't accept any offers of money for our review section! We simply go out to eat, if the food, service & atmosphere are all wonderful, we write about the experience. If we don't have a pleasant experience, we don't write a review! Great restaurants deserve reviews, and sometimes, great restaurants also buy ads in our paper. The bottom line here is that you can trust our reviews.
Copyright © 1996-2004 Ski News.com - All Rights Reserved.