Online Reservations

Friday, October 30, 2009

Top 5 pizzas in Utah!

We were chosen by Ted Scheffler and Studio 5 as one of the top 5 pizzas in the state. Click here to watch the clip.

Tuesday, October 27, 2009

Dinner Club 10.27.09

1st course.. Beef carpaccio, arugula, truffle vinaigrette, persimmon puree, manchego.

2nd course.. Pan roasted duck, parsnip potato puree, Brussels sprouts, mustard sauce.

Cheese course.. Gorgonzola dolce, pine nut rosemary tart, balsamic.

3rd course.. Carrot cake, pecan caramel sauce, Maestro's roasted almond gelato.

Friday, October 23, 2009

Closed for Halloween

We will be closed for dinner on Halloween this year so we can dress up and get some candy..with our kids of course. We will be open for lunch though..

Thursday, October 15, 2009

CSA (community supported agriculture)

Our good friend and farmer Dale Allred from Jacob's Cove is getting ready to do a CSA. If you are not familiar with what this is, it is essentially a partnership between a given farmer and their customers. The customers pay a fixed amount upfront for a "share". Then, depending on the agreed upon length those customers get a box of whatever is growing each week. It provides the farmers with a stable income and provides the customers with beautiful produce every week and usually turns out to be less expensive than what is available at a grocery store. And obviously much better quality and taste. If you are interested in more information or to sign up please visit this link..

Dining Guide 2009 Top 100

Looks like we made the list..

Tuesday, October 13, 2009

Avocado, Grapefruit and Curly Endive Salad with Citrus Dressing

Recipe by Chef Alice Waters of Chez Panisse in Berkeley, CA

Yield: 6 Servings


* 6 small heads curly endive
* 1 large shallot
* 2 Tablespoons white wine or champagne vinegar
* 1 lemon
* 1 orange
* Pinch of salt
* 2 grapefruit
* 3/4 cup extra-virgin olive oil
* 3 avocados


Wash and spin dry the curly endive. For this salad, use only the blanched hearts and save the green leaves for cooking greens.

Peel the shallot and dice it fine. Macerate it with the vinegar, 1 tablespoon each of lemon juice and orange juice, and a pinch of salt.

Cut away the grapefruit peel, all the pith below, and the membrane around the grapefruit flesh. Then cut the sections free, carefully slicing along the membranes. Peel a little lemon and orange zest and finely chop enough to make about 1/4 teaspoon of each.

When you are ready to assemble the salad, whisk the olive oil into the shallot mixture. Add the orange and lemon zest and taste. Add more olive oil or lemon juice if necessary. Cut the avocados in half lengthwise. Remove the pits. Using a sharp knife, cut the avocados into lengthwise slices about the same size as the grapefruit sections, keeping the skin on. Scoop out the slices with a large spoon. Toss the curly endive and grapefruit sections in a bowl with about two thirds of the dressing. Taste the salad and add more salt if necessary. Arrange on a platter or individual dishes. Distribute the avocado alongside the endive and grapefruit, season them with a pinch of salt, and drizzle the rest of the dressing over them

Wednesday, October 7, 2009