Pricing is $85 for dinner and wine and $55 for dinner only. For the quality of the restaurant and cuisine, this is a fantastic deal in my book. Reservations are required and can be made by calling (877) 278-9389. Specials are available too for overnight stays at the resort, as part of the dinner.

March’s Dinner Club is priced at $42 per person, with wine pairing available for an additional $18. There will be seatings at 6:00 and 8:00 pm. Reservations can be made by calling 801-373-8000.

We were especially excited to see the award-winning Tree Room restaurant. The Tree Room, named for the actual native tree around which it is built, did not disappoint. The dining room, which glows with warmth, features pieces from Robert Redford’s own Native American art collection. The restaurant’s namesake tree trunk rises through the floor up into the ceiling towards one side the room. The impressive space certainly set the scene for what was to be an equally impressive array of food and drink.

On the night in question, the Sundance Chefs had come together to prepare a meal showcasing dining options from the restaurants located at the resort and Zoom. We started with an amuse-bouche, a play on vinegar and oil:

Essentially liquid olive oil was suspended in a thin hard shell. This teardrop bite was meant to be picked up by the end, rolled in the provided dried vinegar, and popped in the mouth, where it exploded with flavor. The amuse seemingly had the perfect impact, creating an audible buzz among the diners.

I talked with Sundance’s Executive Chef Mark Shoup regarding his thoughts on molecular gastronomy and new creative ways of repackaging familiar flavors. It was great to hear his opinions on food and technique, as he clearly showed his excitement and passion related to food, and in particular the food of Sundance. He assured me that great ingredients would always be the focus at the Sundance restaurants. While more modern cooking techniques are always interesting and appeal to the Chefs, Mark assured me that science will never be allowed to run amok, as Sundance, and The Tree Room in particular, are known for refined seasonal mountain cuisine.

Next up from Zoom in Park City was an offering from Chef Brian Prusse. Steamed Clams (Roma Tomatoes, Lees, Five-Herb Broth, Garlic Ciabatta Toast). This dish was paired with the Sundance Honig Sauvignon Blanc, Napa Valley, 2007:

A wonderfully aromatic dish, the smell of the incredible five-herb broth was the first thing we noticed. The broth proved a perfect flavor compliment to the clams and after the clams were gone, the accompanying ciabatta toast was quickly used for sopping up what little remained. Zoom, located on Main Street in a renovated Union Pacific railroad depot, is now definitely on our Park City “to do” list.

The Foundry Grill’s Chef Timothy Anderson then presented a very creative Arugula and Frisee Salad (Butternut Squash, Pomegranate Seeds, Spiced Pumpkin Seeds, Blue Cheese, Maple Vinaigrette). Paired with the Sundance Selby Chardonnay, Russian River Valley, 2006:

I will confess to largely skipping salads, I shouldn’t, but all too often find them yawn-inducing. Chef Anderson’s salad might just tempt me back to trying salads more often. The bite of the pomegranate and pumpkin seeds gave the salad a very enjoyable texture and the slight sweetness of the vinaigrette never becoming cloying. The surprising addition of the butternut squash added a nice “wintery” element.

Next up was the offering from Sundance’s premier restaurant, the Tree Room and Chef Jesse Moreno. Grilled Buffalo Tenderloin (Cauliflower Gratin, Glazed Carrots, Sauce Bordelaise). This dish was paired with the Sundance Altamura Cabernet Sauvignon, Napa Valley, 2005:

The buffalo was expertly cooked, thoroughly tender and absolutely lip-smacking in flavor. A little sliver of bone marrow sat atop the meat, which Chef Shoup explained as a frequently lost ingredient from the classic Bordelaise sauce recipe. Buffalo being a leaner option than beef, I thought the marrow to be a great addition, adding just that little extra touch of richness. The cauliflower gratin received raves from around the table. Wen commented several times on how much she enjoyed the richness of the side dish. Speaking of Wen, I was very surprised to see her (the near-vegetarian) finish nearly all of her buffalo. Wait, on second thought, I wasn’t that surprised. It was just that good.

The first of two desserts came from the Sundance Resort’s Pastry Chef Meghan Rule. Apple Polenta Upside-Down Cake (Marscarpone Ice Cream, Almond Crumble, Apple Cider Reduction). Paired with the Sundance Mer Soleil Late Harvest Viognier, Santa Lucia Highlands, Monterey, 2001:

Crunchy, soft, sweet, moist and damned good are just five of many more adjectives I could use to describe this dish. It’s rare that a dessert can be described as complex, but this truly was. Especially worthy of note was the skillful use of a salt in the almond crumble, just enough to compliment the sweetness. Marscapone ice cream really isn’t my cup of tea, but it garnered considerable praise from the rest of the table.

Finally (and with little to no room left) a second dessert arrived. Zoom Pastry Chef Marcie Sierra presented a Warm Chocolate Cake (Raspberry-Port Gelato). Paired with Sundance Viader Meritage, “Reford Reserve”, Napa Valley, 2006:

Chef Sierra presented the dish with a charming story about how each of her desserts is an homage to someone she knows. This cake was deliciously rich and decadent. I’d like to meet the friend who inspired it. The raspberry port gelato added a refreshing dimension to the dense chocolate.

It would be remiss to speak about Sundance and not comment on a certain Mr. Redford. The resort is clearly the result of one man’s own distinct vision, and that comes through in the vibe radiating from decor to restaurant menus to employees. Occurrences such as tales of wait staff in their 15th year at the resort and Chefs detailing very specific goals in regards to their food and menus reflect the commitment to excellence apparent at the Sundance restaurants.

This commitment was perfectly exemplified when speaking to Beverage Manager Lindy Overton, who spoke enthusiastically about the Sundance Wine As Art program. In essence Sundance seeks out boutique wineries whose values and ambitions, such as environmentalism and artistic creation, match those of Sundance. These partners in turn produce specific wines, unique to Sundance.

On the evening of our visit we enjoyed fantastic food, wine, and service. From start to finish, the meal was simply excellent, one of the best I have enjoyed in Utah. Although we were in attendance as guests of the resort, I was keen to survey the other diners in the room as we ate; it was clear everyone was receiving the same exceptional level of service.

Indeed, dining at The Tree Room is something you might choose to experience quite soon. On March 16th, The Tree Room will be hosting a wine pairing dinner celebrating their collaboration with the Viader Vinyards and Winery. Pricing is $85 for dinner and wine; and $55 for dinner only. For food and service of this quality, that’s a great value in my book. The evening’s menu includes the following highlights:

Seared Diver Scallop (Maine Lobster, Anson Mill Grits, House Made Andouille)
Paired with 2008 Viader Rose

Roast Suckling Pig (Potato Gnochi, Crispy Brussels, Granny Smith Apples, Pork, Apple Jus)
Paired with 2005 Viader Estate Cabernet Sauvignon

Roast Loin of Utah Elk (Goat Cheese and Potato Soufflé, Braised Swiss Chard, Neuske’s Bacon, Huckleberry Gastrique)
Paired with the 2006 Viader Redford Reserve Cabernet Franc

Chocolate Strawberry Ravioli (Cocoa and Strawberry Sorbet, Strawberry)
Paired with the 2005 Viader Estate Syrah

Reservations are required and can be made by calling (877) 278-9389. I also noted on the resort’s website, there is a Viader Wine Pairing Dinner Package available for those wishing to spend the night. The package also includes breakfast at the Foundry Grill the following morning. What more could one ask for? Hope to see you there!

The Tree Room
8841 Alpine Loop Rd, Sundance, UT 84604-5538
(801) 223-4200
Website: www.sundanceresort.com

The Foundry Grill
8841 Alpine Loop Rd, Sundance, UT 84604-5538
(801) 223-4220
Website: www.sundanceresort.com

Zoom
660 Main Street, Park City, UT 84060
(435) 649-9108
Website: www.zoomparkcity.com

Chef de Cuisine Chano Mendez and General Manager/Wine Steward Stephanie Bailey-Hatfield will present the first evening of small plates and wine pairings on March 2nd at Frida Bistro. Price is $17 for food & $18 for wine. RSVP to Frida Bistro @info@fridabistro.com or call 801-983-6692.

Tony Caputo’s Market and Deli has long been a favorite for lunching diners. The deli side of the operation serves an average of 500 lunches per day. Due to customer demand for a more casual evening dining experience Caputo’s Deli hours are now expanded for dinner service. Dinner service will be available Tuesday through Saturday from 5:00 – 9:00 p.m., however, the deli operations are available daily Sunday, 10:00 a.m. – 5:00 p.m., Monday 9:00 a.m. – 7:00 p.m. and Tuesday through Saturday from 9:00 a.m. to closing.

Tony Caputo’s brother Mikey (Uncle Mikey) is the new chef. He has run kitchens from fine dining operations to diners and everything in between. Mikey specializes in cooking simple Italian food quickly and consistently. His vast line cook experience will ensure the kitchen excels no matter how busy evenings get. Mikey insists all meats and poultry are fresh and cooked to order every time. For fish, Caputo’s just happens to have the state’s best fish market right next door. Whole fresh fish are bought and butchered in house daily.

The popular sandwiches and salads will still be served at night but ‘Caputo’s By Night’ will also serve many rustic Italian hot dishes using provincial Italian ingredients from the award-winning market. Dinner service will still include white table cloths, servers, and wine and beer, just in a more casual atmosphere.

Matt Caputo commented: “We’re very excited about our new venture. Our goal is to give people Italian deli comfort classics in an upscale yet relaxed environment. And with our reasonably priced wine and beer list, which includes wines by the glass starting at $4 and beers (including three Squatters on tap) starting at $3, customers can get a hearty and comforting meal and a drink for under $15 and rarely over $20″.

To stand a chance of winning the $50 gift card, all you need to do is complete the following sentence:

“My favorite thing to do ‘by night’ is…”

Post your answer as a comment on this story, at the bottom of the page. We will pick a random winner in a weeks time. Good luck to everyone!

Caputo’s By Night
314 W 300 S., Salt Lake City, UT 84101
(801) 531-8669

I’ve found there are two competing schools of thought on how one should approach the task of reviewing any new restaurant. Camp A suggests that an arbitrary amount of leeway be given for any beginning restaurant to hone it’s service and food. Camp B counters that if a restaurant is open, accepting guests, and charging full price, the food and service should be up to scratch from the get go. Me? I don’t think the issue is that clear cut, there are many shades of grey. The very recently opened The Kathmandu Indian and Nepali restaurant in Sugarhouse is a great example.

During our first two visits, both of which occurred during the restaurant’s second week of being open, there still seemed to be some service kinks. Some eagerly awaited appetizers seemingly took forever only to arrive cold and along with the entrees, the ordering process was slow and general confusion seemed to reign among the staff. Yet, with all of this in mind, the overall quality and excellence of the food left us feeling quite forgiving. Simply put, the good just outweighed the bad. Before getting into the details of our meals, here’s a little more information on the restaurant and food.

After watching the signage going up and seeing the “opening soon” notices throughout December and January, our excitement over The Kathmandu built. We are huge fans of Indian food. A reader of the site subsequently informed me that the owners of The Kathmandu are the original owners behind downtown’s massively popular Himalayan Kitchen. We literally started driving past two to three times a week to see if the interior had been completed and to check the sign on the front door for an opening date.

The Kathmandu occupies the location formerly housing Bangkok Thai Talay on Highland Drive. The interior space has been remodeled. Although it now seems bigger, it also somehow feels warmer. The decor is somewhat simple, booths line two walls, a buffet station lines another and a table along the fourth wall displays a very interesting variety of items from Nepal and ornate Hindu statuary. During our second visit, our server and host eagerly told us about Nepal and shared some fascinating stories as we browsed the display. There are also two television sets above the dining area, which were showing programs about Nepalese culture during both of our visits. The staff at The Kathmandu are obviously very proud of their heritage and seem only too happy to answer questions and engage in discussion.

During our first visit, we weren’t initially offered a liquor menu, but on request a simple printed sheet listing a few beers and wines, and thankfully my favourite Taj Mahal ($7), was delivered to the table. The food menu is expansive and contains a great selection of both Indian and Nepali dishes. There is a good variety of vegetarian options on offer. Also worthy of note is that each entree comes with a side of rice and naan bread as standard, no need to pick between the two at The Kathmandu; of course, if you do want something more complex then the menu features additional rice and bread options.

Add to our two in-restaurant dining experiences one recent take-out order, and it’s safe to say we have tried a fair number of dishes from The Kathmandu so far. On the whole, they have been largely excellent. I’ll round up the dishes we have tried during our multiple visits in no particular order. A Chicken Sekua appetizer ($8.95) was reminiscent of Indian Tandoori:

Our server explained that this Nepali dish was quite different to Indian Tandoori, although he didn’t elaborate much and we didn’t really pursue the point. Once it arrived, I wouldn’t say it was too different from Indian Tandoori, but I will say it was plenty tasty. It was a good serving for the price too.

Chicken Momo ($10.95) simply had to be ordered as we further explored the Nepalese items on the menu:

These dumplings encapsulating ground chicken and spices were a great gustatory example of how Nepalese food can contain both Indian and Chinese influences. The serving of steamed dumplings was very generous and served with a unique sesame seed sauce. They were a hit at our table.

Back over on the Indian side of the menu, the ubiquitous Lamb Tikka Masala ($13.95) also was a must:

This dish was certainly not as creamy as I’ve often found it to be in Indian restaurants. It was still a very flavoursome sauce, just not what we had expected. The lamb was a little hit and miss sadly, some pieces were excellent, some were fatty and a little tough.

We also tried the Kathmandu Samosa Chat ($5.95) and Aloo Tikki ($3.95):

Samosa chat can be best described as a deconstructed vegetable samosa topped with chickpeas and yogurt. We’ve only seen this dish at one other restaurant in town, so we jumped at the chance to try The Kathmandu’s version. The extra sauces make the normally dry (at least to my palate) samosa a more lively affair. For any fan of the traditional samosa, I would suggest they try this unique dish.

The Aloo Tikki was fairly pedestrian, but completely expected in fairness. Mashed potato is coated in chickpea flour and deep fried. Maybe a little bit of spice would kick things up a notch. The Kathmandu offers a good selection of accompaniments and sauces. If I order the Aloo Tikki again, perhaps I’ll ask if any of these compliment the dish.

Moving back to the Nepalese items, I tried a Chicken Chilli ($13.95) and I think perhaps I inadvertently order it “Nepali hot”:

It was utterly delicious, but also Wen pointing-and-giggling-at-my-sweating-profusely-beetroot-red-face hot. I love spicy food. And you know, I would probably order it this hot again given the great flavours. I also appreciate that The Kathmandu isn’t afraid to serve something “hot” when the patron orders it that way. They have no fear of spice, unfortunately fear of spice is something I’ve encountered with Indian restaurants in Utah before. Another plus is the inclusion of both rice and naan bread to cut some of the heat of the dishes.

A Navaratna Korma ($10.95) was also ordered hot, it was very spicy, but not as thoroughly mind-blowingly hot as the Chicken Chilli:

This dish was far more creamy and rich than the Masala, indeed it reminded us both more of the creamier Masala sauces we had eaten at other restaurants in town.

Of course there were service glitches mentioned before (our more recent take out order was completely glitch-free by the way), and things didn’t move along at the fastest of paces, but the quality of the food has been consistently great, the prices are fair, and it’s obvious the restaurant and it’s staff are trying hard. They were also very kind and apologetic for any lapses in services which they noticed. On both of our dine-in visits it was clear everyone was hard at work trying to get the job done, albeit with a degree of confusion at times. They are clearly very proud of the food, as they should be, it would be great to be guided a little more through the Nepali dishes with which we are less familiar. During our next visit, I definitely plan on asking more questions and ordering heavily from the Nepali side of the menu.

During one of our conversations, the owner urged us to spread the word about The Kathmandu (he didn’t know about this site), and I’m happy to do just that. I, for one, can’t wait to work my way through the extensive menu, even if it does mean the odd service quirk while the restaurant perfects is pacing.

The Kathmandu
3142 South Highland Dr. Salt Lake City, UT 84106
(801) 466-3504
www.thekathmandu.net

Let me make one thing abundantly clear, I am anything but a morning person. Until I have consumed my own body weight in tea each morning, it is best to steer well clear of me. I’m also not a breakfast foods person, give me a gyro over eggs, cereal, or toast any day of the week. Given these circumstances, the idea of brunch is akin to some kind of terrible torture as far as I’m concerned. I visualize sunny restaurants teeming with bright, perky, pre-caffeinated people all happily engaged in pleasantries, while I sit in my dark English cloud, struggling even to read the the menu.

As they say though, opposites attract, and thus Wendi loves brunch. For the sake of a happy marriage, every now and then I cave in and agree to join her for the meal that’s not really breakfast and not really lunch. Our most recent such adventure occurred at Oasis Cafe. Oasis is a restaurant we had last visited many moons ago for lunch. I vaguely remember it being a good meal, so I grudgingly agreed to give the place a spin for brunch.

I should explain the concept of the Oasis Cafe at this stage for the uninitiated. Attached to the Golden Braid bookshop, its a restaurant with an ethical and moral bent. Profits from both operations go to the “Reach The Children” campaign in Africa. Vegan and Vegetarians are well catered for, but meat eaters aren’t left in the cold either. It’s obvious everything is made fresh on site, with an eye on healthy eating. Thankfully, in our past experience Oasis Cafe had managed to pull all of this off.

Our recent Brunch started around noon on a Sunday morning. Your curmudgeonly writer was in a predictably poor frame of mind. Much to my surprise though, without a reservation, we were seated at a table within minutes. Things looked promising. Maybe I could do this after all. Our waiter was quick to the table, as was our coffee ($1.80) which we instantly tasked him with delivering (I should probably apologize if I scowled at any point while ordering). Oasis Cafe has an extensive range of teas (green, black, herbal, organic) and various coffee brews to chose from too. We just went with their standard French roast, and mighty fine (strong!) it was too. Service proved to be very attentive and quick throughout the meal. Our coffee mugs were kept full and warm and we weren’t chastised when our dining companions failed to show (we has asked for a table for four and it ended up being just the two of us).

As the coffee kicked in, I started eying the menu, which was broken into two distinct sections, one for breakfast foods and one for more lunch-like fare. Wendi opted for the breakfast side of things and chose the Benedict Florentine ($9.75) with Crab Cakes ($3.50)

Wendi found the eggs to be very nicely poached if perhaps just a tad underdone (a little running of the whites, but nearly perfect). The traditional Hollandaise sauce was satisfyingly rich and creamy. Wendi suspected the crab cakes, at only an additional $1.75 each, may have been made with tinned crab meat, but didn’t find that to be an issue considering the great price. Overall, she really enjoyed the dish, which came served with a side of breakfast potatoes. I stole a bite of the potatoes and was impressed. All too often they can be greasy or under cooked. These were just right, and as such, I was politely asked to stop stealing bites.

Eschewing the array of breakfast items (surprise!), I went with the lunch side of the menu and chose the Grilled Albacore Tuna Steak Sandwich ($10.25):

I will be honest, my expectations weren’t super high. With my morning brain not working I just picked randomly and the menu description sounded slightly odd to me. The sandwich was a revelatory experience though, it turned my morning completely around. The meaty shiitake mushrooms were fantastic with the tuna, which was cooked exactly as ordered (medium rare). A creamy and salty miso aioli topped the whole affair. It was a really enjoyable and unexpected delight. The only slight issue was that the kaiser roll started to disintegrate under the heft of meat and sauce towards the end. The Asian slaw salad on the side was nothing particularly astounding, but was dressed with a decent acidic bite.

As I chomped eagerly through my sandwich, in the relaxed surroundings of Oasis Cafe, I contemplated the possibility of brunching more often. Oasis Cafe certainly put some pep and verve into my morning. I left feeling energized and particularly positive as we headed off for our dreaded Sunday grocery shop. I’m far from converted, but with great food and all the great karmic vibes on offer from Oasis Cafe, maybe I could just “do brunch” a little more often.

Oasis Cafe
151 South 500 East, Salt Lake City, UT 84102-1906
(801) 322-0404
Website: www.oasiscafeslc.com