LOG HAVEN
THE FARM
TALISKER ON MAIN
WINE LOVERS TAKE NOTE
Built by a steel baron as a gift for his sweetheart in 1920, this canyon retreat has always been associated with winter romance. Nestled in the frosted pine forest, the welcoming lodge and its crackling fireplaces are irresist- ible. But Log Haven is also known for its cuisine as much as its scenery. The walls are covered in well-deserved and still relevant awards and accolades. Chef Dave Jones’ menu is a fusion of comfort foods, sophisticated methods and surprising blends of cuisines and ingredients, such as Utah trout with kimchi paste. The Alpine Na- chos make a killer introduction to what is to come, as well as great après-ski appetizers: house chips, smoked tomme cheese, prosciutto speck and forest mushrooms. Log Haven is special, but don’t save it for a special occasion. log-haven. com, 6451 E. Millcreek Canyon Rd. Salt Lake City, 801-272-8255.
This farm-chic restaurant at Canyons Resort focuses on sus- tainability with cuisine designed to support Utah growers and farm- ers. But the dishes are more than their roots; Chef de Cuisine Phil Grubisa uses his pantry and ingre- dients well to deliver an onslaught of flavors. This is a place to eat with gusto in a modern-mountain setting. The charcuterie selec- tion is house made and includes headcheese (creamy, fatty meat butter) and a chicken roulade. The oxtail onion soup is served in a casserole dish in a broth dark and rich as fertile soil. The farm burger is worth the $18 just for the juicy factor. It’s packed with beefy flavor and brightened with a spicy aioli. The Farm is well thought out, from the wine and cocktails down to the napkin rings. On the Ski Beach, across from Red Pine Gondola base.
canyonsresort.com. 435-615-8080.
Park City’s Main Street is full of great restaurants, but this one continues to stand well above the competition. Its interior, for start- ers, defies resort town clichés. Instead of rough-hewn wood and taxidermy on the walls, you’ll find a bright white vaulted ceiling rem- iniscent of a European wine vault and an open kitchen that is up to date with the trend of all modern chic restaurants. We want to see our food being prepared with gusto and excitement and Talisker on Main delivers. The food that comes out of the open kitchen is fresh, locally minded and clever while the wine list is global, lean- ing French, and well guided by an informed staff who can also introduce you to the colorful cock- tail offerings. The menu offers hip takes on comfort classics with a large sampling of local game and produce.
taliskeronmain.com, 515 Main St. Park City, 435-658-5479.
While many states tend to focus on wines produced in surrounding areas, Utah state wine stores offer an incredible depth and breadth of selections from around the world, going all out with New World/Old World as well as terrific boutique selections. Better yet, retail prices on many boutique vintages are often low. Taxes on wines from small producers (20,000 gallons or less a year) are reduced so their retail price goes down by a good 30 percent in Utah—and stays there—even if collectors are clamoring to pay twice as much elsewhere.
Salt Lake Wine Stores: -280 W. Harris Avenue -255 South 300 East
Park City Wine Store: -1550 Snowcreek Drive
FORAGE
When traveling, we all want to know: What is the best restau- rant? Where am I going to be dazzled with something I won’t find back home or anywhere else? We proudly give you Forage. You don’t just eat at Forage. It’s a voyage, an education. The menu is prix fixe, sometimes up to 20 courses, each a few bites that amaze you with their architecture, technique and most importantly, flavor. Chefs and owners Bowman Brown and Viet Pham are masters of creating a journey for both the palate and the eye. It’s not a place
you could visit once a week; it’s overwhelming and pricey for an every night meal. But it’s truly a zenith to a great day, for any trip, any occasion. The intimate interior (there is only one nightly seating so call ahead, way ahead) is small, quiet and austere, but beautiful, as if all the frills were saved for the kitchen. While Forage feels fresh and new, it was established in 2009, almost giving it “classic” status by now. In any category, it’s a must. foragerestau-
rant.com. 370 E. 900 South, Salt Lake City, 801-708-7834.
WINTER 2013–14 SKI UTAH 45 WINTER 2013-14 SKI UTAH 2
AADAM FINKLE
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