Meditrina, Cena Ristorante, Bambara

endless tapas tuesdays at meditrina

Meditrina

Beginning in June, popular small plates eatery Meditrina will begin offering a fabulous ‘Endless Tapas Tuesdays’ menu. The entire menu of small plates will be at your disposal for the princely sum of $22 per person. Wait, what, yes, you did read that correctly. Twenty two dollars lets you eat as much of the Meditrina menu as you can sensibly enjoy. Or not so sensibly if you’re me.

See the above picture of the menu for a brief glance at some of the fine dishes available and some of the rules regarding the event; none of which are too onerous mind you – just just don’t try to stuff a handful patatas bravas and mussels in your pockets on the way out the door. That’s my trick and it’s patented.

If you’re new to Meditrina, see below for a couple snaps of the the cuisine and restaurant.

meditrina octopus

meditrina beets

meditrina restaurant interior

1394 SW Temple, Salt Lake City, UT 84115
(801) 485-2055
www.meditrinaslc.com

jennifer blackBambara *

Bambara has named Jennifer Black as their new director of catering. In her role as director of catering, Black will oversee all events, group meetings and private social celebrations. Black has a strong background of over 13 years of in-depth, professional catering and event management experience. She started at Tradewinds Resorts in Florida with a focus on banquets and weddings. Eventually, she transitioned into the restaurant and fine dining environment with The Melting Pot, where she fine-tuned her knowledge on food, wine and service standards, opening 19 franchises around the country. Prior to Bambara, Black put her magic to work at Caesar’s Entertainment venues including The Rio All Suite, Bally-Paris and Caesar’s Palace in Las Vegas. There, she managed convention services and high level entertaining for celebrities and high profile events.

“Jennifer is highly experienced in managing weddings, family celebrations, tradeshows, retreats, board meetings, holiday parties and a host of other events,” said General Manager Guy Wheelwright. “She prides herself on her thorough knowledge of food and wine and her ability to provide a professional, seamless experience. We’re so pleased to have found an event manager with this level of experience and talent for high-level service.”

“I just love working with and being surrounded by creative people and helping our guests make memories,” Black said. “Although Bambara is known for a wonderful dining experience at the restaurant, we also offer stylish and amazing private parties. I’m excited to bring the innovative seasonal menus from award-winning Executive Chef Nathan Powers to the plate for our guests’ celebrations.”

202 S Main St, Salt Lake City, UT 84101
(801) 363-5454
www.bambara-slc.com

chateaux deer valley logoCena Ristorante

The Chateaux Deer Valley just announced their Cena Ristorante and Lounge has received Wine Spectator Magazine‘s Award of Excellence. This marks the second consecutive year the Cena Ristorante and Lounge has earned the distinction for its extensive wine list.

The Wine Spectator Award of Excellence recognizes a wine list of 100 or more quality wine selections of top producers, along with a thematic match to the menu in both price and style. Cena Ristorante currently houses a selection of 120 bottles of wine, ranging in price from $6 to $15 per glass, $27 to several hundred dollars by the bottle. Ninety percent of the wine served are Californian and the other ten percent are Italian.

“Recognition from Wine Spectator is a proud benchmark for our restaurant and it is an accolade our guests look for when it comes to making their dining choices,” said Cara Schwindt, wine director for Cena Ristorante and Lounge. “At Cena, we continue to diversify and add new wines to ensure that guests dining with us are presented with an impressive, well-rounded selection from which to choose.”

This year, Wine Spectator selected only a small amount of restaurants in the world to receive the distinguished award. Wine Spectator will release the complete list of 2014 award winners in its August 31 issue as part of its 2014 Dining Guide issue.

7815 Royal St, Park City, UT 84098
(435) 940-2200
www.the-chateaux.com/park-city-dining-en.html

* Gastronomic SLC is a proud local partner of Bambara.

About Stuart Melling

My high school English teacher once told me I was the most arrogant young man she had ever met. Food criticism seemed like a natural leap. Stuart is largely fueled by Uinta Cuthhroat, alliteration and the use of too many big words he doesn't understand. Stuart is also a member of the Association of Food Journalists.

Comments

  1. says

    Full Meditrina menu (as requested by several users) is as follows, with prices for non endless-Tuesday’s:

    COLD

    BRUSCHETTA
    chef’s daily creation, 7.5

    ROASTED BEETS
    arugula, local chevre, pepitas, loose sherry gastrique, olive oil, 7
     
    FENNEL AND ARUGULA
    black olives, spiked cranberries, parmesan, orange vinaigrette, 7
     
    CHOPPED KALE SALAD
    golden raisins, feta, toasted pecans, maple champagne vinaigrettem, 8
     
    TOMATO TART
    puff pastry, local chevre, sundried and fresh tomatoes, carmelized onions, thyme, mint, 7

    AHI TUNA NACHOS
    fried wonton, watermelon jalapeno salsa, wasabi vinaigrette, feta, 8.5
     
    HOT
     
    SUGAR SNAP PEAS
    mint, olive oil, sea salt, 7
    *Add crispy prosciutto & shaved parmesan, 2
     
    SOUTHERN FALAFEL
    kale, Frank’s Red Hot tzatziki, 8
     
    MUSHROOMS AND BRIE
    balsamic, seasonings, crostini, 8
     
    VEGGIES AND LENTILS
    tomato/kale/crimini/cider vinegar/butter/7
     
    PATATAS BRAVAS
    grilled red potatoes, caramelized onions, spicy tomato aioli, chili oil, 5
     
    PROSCIUTTO-WRAPPED ASPARAGUS
    orange vinaigrette, almond, 8
     
    P.E.I. MUSSELS
    caramelized fennel, tomato, white wine, 9
     
    CRAB-STUFFED PIQUILLOS
    cream cheese, scallions, lemon crema, 10
     
    SHRIMP AND GRITS
    house BBQ butter, Nelson Ricks cheddar, polenta, 9.5

    GRILLED OCTOPUS
    Cajun red cabbage, blueberry mostarda, 14
     
    STUFFED DATES
    goat cheese, chorizo, red wine demiglace, 6
     
    CHICKEN SKEWERS
    bourbon sriracha glaze, 8
     
    KOREAN BBQ PORK BELLY
    house kimchi, 10
     
    SLIDERS
    natural ground beef, truffle, prosciutto, granny smith, brie, lemon aioli, 10
     
    MEATBALLS
    Morgan Valley Lamb, PORK, tomato curry, 9

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