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Show DINING THE 8 February- 21 February 1995, Wasatch Canyon Reporter Page 1 11 REVIEW: SHALLOVV SHAFT By $3.95 to $8.95. We almost It is difficult when _ dining out, to find restaurants chose the Smoked Salmon that successfully combine dif- and Black Bean Quesadilla, ferent styles. The more complicated and lengthy the — description of the restaurant, ~ lured by the knowledge that the more wary. I am when I go. The Shallow Shaft restau- meat in house. We opted chef Timothy Garling Mushroom Caps, with the plan of ordering something -smoked for an entree. The Caps were simple and succulent, the crab filling a rich contrast to the perfectly cooked mushrooms. If you are with a large | party, you may consider The entrance to the Cottonwood Canyon Road, takes you up a wooden, cov-. ered flight of stairs. The interior shows true ski bum elegance: cloth table covers and | ordering a pizza for an appe- _ napkins, walls covered with old skis and ski photos, can- with views of Alta meng) the south window. | Menus were slats to _ us quickly, followed by crusty, warm sourdough rolls. Right away we ordered an appetizer before taking our time to peruse the menu and wine list. ne - The wine list features a broad | instead for the Crab Stuffed restaurant, from Little lift seats, and private booths | mesquite smokes his fish and rant at Alta is proof however, that when styles, both in food | and atmosphere, are combined _ well, the result is striking. dles, tables for two with chair | | tizer. The back of the menu explains that the Shallow Shaft location has in the past been a steak house and a pizza joint. Although it is by no means limited to either of those descriptions now, it still carries some of its past. The | menu offers a New York Steak and the Shaft remains. the place for pizza in Alta for both consumption in the restaurant and for take out. Pizza starts at $10.95 for ‘range of both domestic and cheese only. The pizza spe- _ imported whites and reds ranging from $13.95 to cials range from $13.95 to $15.95 and include such inter- _ $108.00 a bottle. The list changes periodically as the esting combinations as “Just North of the Border” - onions, mushrooms and extra between the sanaiihe garlic. You may also create your own pizza from the list cials. of ingredients which range from the traditional (pepperoni) to the unusual (walnuts). _ Entrees come with a dinner salad of crisp, mixed greens and a choice of either blue cheese or raspberry vinaigrette dressing. Chef spe- Felicia Olivera entrees on the menu range in price from $12.95 for the Recommended by _ our Server were the Medallions of Pork Tenderloin braised in apple cider and Balsamic vinegar _ with Fresno chilies and sundried cherries. We were fasci-. nated by the Quail specialty. It Linguini al Pesto to $25.95, for the New York Steak “Neptune,” a 10 oz. steak and _ four lemon-butter broiled prawns. 3 _ There is no question that you must have dessert at the Shallow Shaft. Desserts are made in house. There are came stuffed with orzo, sundried tomatoes and pinenuts, three choices on the menu jour such as the roasted garlic, wrapped in bacon and served along with additional dessert sundried tomato and pinenut with “flaming grapes.” These were split, cooked grapes. specials. We tried a chocolate macadamia nut tart. Brownie-_ Garling also makes a soup du soup described on the evening. of our visit. The menu quotes Chef Garling to say, ‘My technique is French, but I’ ve been inspired by the robust flavors of America’s Southwest and the Pacific Northwest.” _ The dishes frequently show combinations of sweet and savory with use of fruit and dried fruit in meat prepara- tions. The descriptions alone of the nightly entree specials _ were evidence of Garling’s original style. We were too late for two of the specials. Quickly — chosen were the Utah Rainbow Trout stuffed with lemon and thyme, broiled in a - jime cilantro beurre blanc and Their warm, sweet flavor and _ like in its chocolate density, texture perfectly balanced the slightly salty, crispy bacon - the tart is served warm with that wrapped the quail. The quail was roasted and the stuffing had its own exciting combination of tastes and textures. I was impressed that inside the quail, the orzo room left by the time you finish your meal, order the remained al dente and the pinenuts crunchy. courses, fruit and nuts are often featured. You may try a | The Utah Lamb Chops are also considered a house specialty. We stuck to our plan of ordering some-- - thing smoked and chose the — Linguini with House Smoked Chicken Breast. I would defi-_ nitely recommend this entree to those with an appetite. It was a generous portion of pasta topped with chunks of chicken (surprisingly tender for being smoked) in a owners make new discoveries Mesquite smoked chicken, topped with roasted pinenuts, in their constant attention to black beans, roasted chilies, and also the Roasted Duck © wine tasting and pairing. We pine nuts, tomatoes, onions ordered a Haque Merlot for $21.95. There are four appetizer choices ranging from and mushrooms or the glaze, served with baked — ‘Deluxe Greek Pizza’ - apple slices and seasoned with tomato cream sauce. This . delicious sauce added a pleas- Artichoke hearts, Feta cheese, cinnamon and cumin. We had ing richness to the smoky Greek Peppers, Greek olives, great difficulty choosing chicken. ~ breast with honey red chili Cascabel chili, sun-dried creme fraiche. If there is any homemade ice cream. Chef Garling makes three gallons of his own inspired ice cream at a time. As in the other sundried cranberry and walnut ice cream, or perhaps a carda- mon - roasted pinenut and ous styles, but it is best to let the food speak for itself. Know that whether it is to split a pizza with friends after a day on the slopes, or to ‘Impress a valentine with a fickle palate, you will want to try Shallow Shaft. The daily Some Enchanted At Evening the Aerie. Spend a luxurious evening in The Aerie this Valentine’s Night, . February 14. We'll be decked out in reds and whites, setting the stage for an evening of splendor for you _and your significant other. Chef Chris Sheehan will be cooking The Aerie’s delicious “American ~~ Mountain Cuisine” as well as some fanciful Valentine specials. Jimmy Reed and Friends will perform perfect dining and dancing # For members of the Club at Snowbird,a Private Club _ — ' caramelized pear ice cream. It is difficult to describe the Shallow Shaft ~ concisely with its casual demeanor and exceptional | cuisine. One can label its vari- melodies on piano, bass, and drums, with vocals adding to the gaiety of the evening. Our black marble dance floor will be freshly polished and gleaming for your dancing pleasure. Add a mesmerizing mountain view, soft candlelight, and a dash of | romance, and you Il EMS one een evening. Dinner is served from 6:0010:00 p.m., and the band plays | from 6:15-9:15 p.m. in the dining _} room. Larson & Scott will entertain _{ in the lounge beginning at 9:30 p.m. For reservations, please call The Aerie at 521-6040, Ext. 5500. |