Comments on: Bambara restaurant (the Dave Jones) follow-up

By: Rod Schiffman

Rod Schiffman — Mon, 15 Dec 2008 18:08:58 +0000

It is interesting that the praises for Bambara have been nearly universal AFTER David Jones left and a new chef was brought in. Hmmm….
I have travelled extensively for my job. I eat out over 200 days a year. I have eaten at nearly even fine dining restaurant in the State many times. I’ve spend months travelling and eating throughout the World. I’ve eaten in 3 star restaurants to street stalls everywhere.
As to picking on the Chef? Who do you pick on when your only issue is the food? The restaurant is great. The food hasn’t lived up to potential for a long time. Whose responsible for that? I suppose the person who hired the chef, but in the end it is the chef that gets the good to the table.
Complicated food was big in the 70′s and 80′s. At starred restaurants changes have been taking place world wide. It’s about pure ingredients and dishes that are not so many competing flavors. I was in Michelin restaurants in Amsterdam and Bruges in the last month. They both highlighted simple and seasonal. My preferences may not be the preferences of others, but they do line up with the best restaurants.

By: Kantol Weizca

Kantol Weizca — Fri, 27 Jun 2008 00:24:05 +0000

I have fortunately had the opportunity to dine at a great many places throughout the world and I have always looked forward to returning to Salt Lake to enjoy Chef David Jones’ creations. I have heard the comments about the complexity of his dishes and have had a good chuckle. I guess to some delicate palates and less adventurous souls Jones’ handiwork might seem a little overwhelming, but I have found them to be on a par with the greats of international cuisine.
My most recent trip to Bambara was no exception. Jones’ new menu is everything I had hoped for and while every restaurant has some inconsistencies, I found it to be quite nice and most definitely in my top five.

By: Maynard

Maynard — Thu, 26 Jun 2008 16:55:02 +0000

As I read Rod Schiffman’s response to this review, I am sorley dissapointed that he feels the need to be so negative not twards the restaurant, but directly twards the Chef. In Mr. Schiffman’s response he states that Chef Jones’s food is “…overly complex…” and “…muddled…” I feel that that reaction may have been created through lack of education, experience, and palette. It comes off as a personal attack more than an educated opinion. I am curious to know Mr. Schiffman’s culinary background, especially after no results came up (that are relevant to the culinary world) when I typed his name in to vaious search engines.

I feel that the new menu, and direction of Bambara is a refreshing change. Take the time to dine there, I know from my travel experiences staying at Kimpton properties the chefs welcome the opportunity to come to your table and discuss the menu and food in general.

Bon Appetit!

By: Stu

Stu — Wed, 25 Jun 2008 22:59:12 +0000

I guess I am a ‘glass is half full’ kinda guy…but I could see the argument that some items might be a touch overpriced. That said, you could say it is to be expected being a hotel restaurant in a down town area. I wonder how many meals at Bambara go on company expense accounts.

You know what your going to get when you go there, and that’s invariably a competent meal and a consistent service experience. For me I’ve had as good time at Bambara as any other higher end SLC place.

I like club Bambara as well Danny, although it’s been a while since we have drank there. Always seem to end up over at Murphys across the road.

By: Danny

Danny — Wed, 25 Jun 2008 22:43:50 +0000

I do agree that the restaurant is definitely serviceable given the makeup of higher end Salt Lake Valley restaurants, though maybe a bit too pricey? I mean 26.50 for Salmon that by all accounts didn’t sound too spectacular sounds overpriced to me. But I will say I’ve never walked away disappointed nor overly ecstatic having eaten there. It reminds me of a lot of resturants you might eat at while on vacation in some other metropolitan areas where you are enjoying yourself but don’t really remember the name of it once you get back home. However, I will say that I love the restaurant’s bar and continue to be a regular patron if the wife and I are having a night in the city. I LOVE those blue cheese chips with a nice bloody mary or dirty martini. And the bar’s lack of a youth crowd and blaring music gives it a conversation-friendly vibe. Thanks for the review Stu!

By: Stu

Stu — Sun, 22 Jun 2008 18:02:03 +0000

Compared against restaurants worldwide I would concur with you on the ‘nice hotel restaurant’ comment Rod. Bambara would not achieve a Michelin star in a European city for example.

In the much smaller ocean that is SLC though, I think it does very well. I certainly always enjoy my meals there at any rate. The food and service is always at a consistent level, which means a lot to me.

What’s your favourite pick of the finer end of SLC restaurants Rod?

By: Rod Schiffman

Rod Schiffman — Sun, 22 Jun 2008 01:24:20 +0000

It would be nice to see Bambara really starting to reach its potential. My previous trips showed it as a nice “hotel” restaurant, but nothing more. The food has been nothing better than competent.

I was never impressed with David Jones food at Log Haven. The dishes were always overly complex and ended up a little muddled because of it. I really like the more modern idea of highlighting the main ingredients in interesting ways. I know Ted Scheffler said David had changed his style to that direction at Bambara, but unfortunately I don’t know how much we can trust his thoughts on David. As he has said in the past his “personal relationship with a log haven employee” may have changed his view of David to a point he couldn’t not like David. I know there’s restaurants where I can’t give an unbiased review because the restaurant treats me differently, and better, than a normal patron.