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Show Thursday, December 6, 1979 Page 6 5 Forty Ways To Please The Palate Of the many businesses dependent on the visiting b ier, the most emphasized in Park City appears to be restaurants. With the mid-December mid-December opening of five new Main Street restaurants and he re-opening of a host of i rs closed for the su nil r, tourists and Park-it Park-it soon will have a choice of no iess than 4ii eating estah'ishments at which to satisfy their hunger. The motif of the new restaurants restau-rants and those re-opening establishments leans decidedly de-cidedly to the old fashioned. Turn-of-the-century decor items like slow-turning ceiling ceil-ing fans, stained or beveled glass windows, and natural wood furniture and bars seem to be the current rage. Though there are similarities similari-ties in Park City's new restaurants, the differences are also evident one can sit down to a simple meal of grits and eggs or enjoy a marathon dining experience that features rack of lamb. Following is a brief description descrip-tion of Park City's new restaurants: Bagel Nosh (592 Main Street) This restaurant, affiliated with the Bagel Nosh of New York, has been announcing its 'opening soon' since May. Manager Scott Mower says the real grand opening will be in about two weeks. The 'hole idea,' so to speak, behind this deli-style establishment is to put everything and anything on a bagel, a ring-shaped roll with a chewy texture. That can mean standard sandwich sand-wich ideas such as corned beef on rye bagels, exotic combinations like sturgeon with cream cheese on a pumpernickel bagel, and the kinky, such as chopped liver on a cinnamon raisin bagel. . Rockin' Khonda mixing "The place is sort of like a sophisticated fast food restaurant," res-taurant," says Mower. "Food can be eaten here or taken out. Our bagels are cooked on the premises throughout the day so they are always very fresh; day-old bagels are thrown out." Fillings for the dozen variety varie-ty of bagels include a wide selection of cheeses, fish and authentic New York deli meats, the latter being flown in from the Big Apple about every week. Salads, quiches, deserts and other sundry foods round out the menu. The Bagel Nosh hours start at 7 a.m. for breakfasters seeking a fast omelette'or a sort of Egg McBagel, and closes late at night. Carbide Lamp (596 Main Street) This is a must visit for aficionados of Park City mining memorabilia the walls are papered with blueprints of Park City's various mining excavations, ore cars serve as the salad bar. and the menu is rendered in mining terms. Chef Sue Haygood assures the Carbide Lamp will also be the choice for those -seeking home-style food. "Our menu has prime rib, steaks, oysters Rockefeller, seafood,- homemade breads and pastries, and great salad bar," says Haygood, who has been cooking professionally profes-sionally for 25 years. "Some of our special attractions will : 1 ft T II p"W JL ' c Michael McComb 0 It , V, lV V 649-9981 I ; 'r'- M. . be Indian Broiled Shrimp, which are about as big as a lobster tail and a huge help-yourself-vat of homemade home-made soup. We'll also have low-prices luncheon specials to supplement our mid-day offerings of specialty sandwiches sand-wiches like deep-fried cheese and turkey." The two-story Carbide Lamp will seat about 225 people and includes an upstairs bar, coctail lounge and dance floor. An opening party for the restaurant will be held December 16 and the following week will be the public opening. The 6:00 a.m. 11:00 p.m. operating hours provide patrons with everything from an early breakfast to a late dinner. The Carbide Lamp partnership partner-ship includes Rich Martinez, Dr. Jack Dozier, and Hershel and Sue Haygood. Irish Camel Pub and ( rub (324 Main Street) -Probably the most uniquely titled restaurant in town, the Irish Camel suggests the name given to the Sopwith bi plane of some World War I Dublin flying ace. Actually, the restaurant's managers, Mike Caranahan and Janine McKenty, derived the name from their own Irish last names and the title of a restaurant they once owned in the Upper Penninsula of Michigan, called the Camel's Oasis. Careful attention to the Camel's design has been maintained inside and out to evoke a true pub atmosphere. atmos-phere. The motif is old-fashioned, decorated in black metal, warm woods and lots of stained and beveled glass. Suspended from the black-tinned black-tinned ceiling are slow-turning fans. An antique studded brick wall (including an old 4 I t -J , A t ..X. it at the Hard ltock Cafe merry-go-round camel), oak booths and a canopied oak and walnut 18-foot bar, and recorded jazz tunes add to the intimate atmosphere. Menu selections include gourmet burgers, vegetarian platters, tempura vegetables and a wide variety of Mexican food. Bar offerings include mini bottles, an assortment of bottled beer and Miller and Dark Lowen-brau Lowen-brau on tap. Opening date for the restaurant is sometime in mid-December. Operating hours start at 4:00 p.m., except on weekends, when earlier hours will allow for lunches. Janeaux's (306 Main Street) The old Mother Lode bar and restaurant has been metamorphosed from a caterpillar to a butterfly through the efforts of the Russell Stagg Const. Co. Manager Terry Janeaux notes the original facing of the building and the old 1899 bar proved to be very attractive once stripped of decades of old paint, and redone to show off the natural wood grain. Beveled and stained glass, solid ash furniture upholstered in blue velvet, and a 'hunter's room' walled with American and African big game animal heads contribute to the transformation. Located downstairs is the Poison Creek Club, which will feature nightly entertainment. . T ' ' Janeaux's five-chef cooking staff offers patrons a wide selection of entree items, including crab, lobster, salmon, sal-mon, chicken cordon bleu, prime rib, roast duck and pepper steaks. State of the art kitchen equipment, and computer inventorying should make the chefs' work easier, says Janeaux. Janeaux's will open to the public December 16 and operate seven nights a week from 5:30 to 10:30. Reservations Reserva-tions are not available. Rockin' Rhonda's Hard Rock Cafe (028 Main Street i Rhonda Cannard will be opening her cafe with a distinct advantage she already has established a faithful clientele, won through her Red Banjo lunches this summer. "One reason I started my lunch business was because there was no place in town for me to eat the type of food I enjoy," says Rhonda. "I'm going to continue the same style meals at the cafe . . . I'll have the best home cooked meals in the state of Utah." Rhonda's menu features such homey concoctions as chicken pot pie, grits, ribs, mashed potatoes, pan-fried local trout and an array of Mexican dishes, many of which will be meatless in deference to Vegetarian patrons. pat-rons. Salads, pies, and speciality spe-ciality items, like a hot carob drink, till out the menu. An addition of the former restaurant building at the bottom of Main Street provides pro-vides space for a piano lounge. Beer and mini bottles bot-tles will be available. The Hard Rock in Rhonda's restaurant title refers not to the brand of entertainment, but to the establishment's mining theme interior design. de-sign. Rhonda's cale will open December 17. Breakfast hours are 6:30 a.m. to 11:00 a.m. and dinners from 6:00 p.m. toll:00p.m.No lunches will be served, though Rhonda Rhon-da says a mid-day happy NOW Datsun Toyota Volvo Saab Honda Mercedes Benz BMW Volkswagen Porsche Kimball Junction AMOCO NOW ' ' Michael McComb , 649-9981 cor repair hour with appetizers may be in the offing later in the season. In addition to the new restaurants, many established estab-lished restaurants are emerging emer-ging in mid-December following fol-lowing summer hibernation or completion of structural changes. At the resort, early skiers can now catch a Yacht Club breakfast or grab a quick lunch of The Corner Store's Italian deep-dish "Slice of Pizza' coinciding with re-openings re-openings following expansion expan-sion work. Two of Park City's better-known steak and seafood dinner houses, the Cattle Co. on Park Ave. and Prospector Sirloin on upper Main Street, re-open this week following the summer hiatus. Extensive remodeling has given the ever-popular Claimjumper restaurant and hotel a new look inside of turn-of-the-century, including the increasingly in-creasingly popular ceiling fans. Claimjumper menu changes include the addition of trout, and putting the Down Under's prime rib on the upstairs menu. Keeping pace with the renovation of the other restaurants The Club, at 449 Main, will again open its doors, this time with the private club upstairs finished in wood and rose, beige and mauve upholstery and carpeting. The look is rich, but Club Manager Joe Buehler says the menu will be completely revised to simpler offerings, with such 'fun foods' as New York deli hot dogs, and hors d'oeuvres predominating. And finally, there is a French restaurant in town, for those willing to pay for it, with formal service and an exquisite meal. Called Shannon's, and located below be-low the Car 19 restaurant, it will feature Veal Oscar, Beef Wellington, Rack of Lamb Parisienne and Chateaubriand Chateau-briand Baugetrerre. Supervising Super-vising the cooking at Shannon's Shan-non's will be Peter O' Grady, a student of the French Chef Shannon of Aspen. OPEN OPEN 7 mv 0M k ' 1 lif v in M ' mm at i Nni Mi T f a J, Joe Buehler (left) and Doug Ryan re-open completed upstairs priv ate lounge. in s ; Goose liver pate rw$ Hit Cheese & Rye Platter Relish Platter Vegetable fondue DINNER MENU SALADS Spinach salad with cocktail shrimp Fresh fruit salad in Grand Manier Fresh tossed salad Fresh vegetable salad in sour cream VEGETABLES Fresh asparagus in lemon butter Fresh cauliflower in cheddar cheese sauce STARCHES Au gratin potatoes Wild long grain rice pilaf with pistachio and pignolia nuts FOUL Duck a'la orange Roast duck with grape sauce Roast goose in mushroom and sour cream sauce Roast pheasant with soubise sauce GAME Roast venison with poiugade sauce Elk steak and mushroom pie Venison strogonoff with noodles DESSERT Chocolate mousse RAFFLES, AUCTIONS, DOOR PRIZES. TICKETS AVAILABLE FROM THE FOLLOWING COMMITTEE MEMBERS. Jody Bernolfo Scott Beal : .. . V -If . .JR. 111 f ,H DUCKS UNLIMITED BANQUET Tuesday, December 13 at the KIMBALL ART CENTER MENU Hors d'oeuvres Deep fried tortilla chips with dips Jan Peterson Huck Hogle TICKET PRICE & DONATIONS ARE DEDUCTIBLE. DRAKES ONLY A GOOD TIME IS ALWAYS HAD BY ALL. 7 V 1177' The Club this week with Hal Taylor Dick Wilde M 11 .17 Will 1 I ti'"ai i IT- 1 mi t. 1 "A jtP5 the addition of the just Joe Ringholtz David KrajesM IP1 OOCKS UNUM1 1 EO I! |