OCR Text |
Show f f f1P f If Service with a royal flair Striving for excellence is the goal of Heidelberg employees. Above left, Charles Gross, one of the Heidelberg owners, reflects on the restaurant's success. Above, valet service is offered at Heidelberg X TT f landmarks stand the Some ', of time by merely while a few stand the test by serving. Heidelberg Restau- rant, a Farmington land- mark for many years, is sen ing the public once again. Its the oldest building in use in Utah, said Charles T. Gross, and chef of the Heidelberg. And just how old is the Rock Mill,' where the restaurant is located at 600 N. Main in Farmington? The Heidelbergs roots date back as far er as 1849. Dr. Willard Richards, an early Mormon pioneer, was a "key element in the construction of the old grist mill, now a legendary dining facility. When they were building the grist mill, they must have thought they were building a castle, said Garth Naylor, of the Heidelberg Restaurant. And everyone wants to feel like a king once in a while, Naylor said. Naylor and Gross bought the property to the restaurant in 1960. er S' ? They then owned and operated the Heidelberg until 1978, when it was sold. But six years later, Naylor and Gross, the original owners, bought the restaurant back. Once ownership had been obtained by the men that had made the Heidelberg Restaurant possible, a year of restoration to the interior of the restaurant was necessary. The Heidelberg opened back up to the public in Detembei Its even better than it was the first Naylor said Its more than a restaurant. said Jim DeSanti.who is training to be manager of the Heidelberg I feel our restaurant is very upcoming, and Fm looking forward to the public who will be coming to us "DeSanti time. said. European food is what we serve, Naylor said. And everything we serve we make from scratch. We even grow are own herbs out of our greenhouse Were a special occasion restaurant. Naylor said. One of the specialty items listed on the Heidelberg menu is whole roasted suckling pig To prepare the meal the restaurant needs four days advance notice We have no customers only guests." Naylor said We're geared to leisurely dining, he said. W e do not rush our guests in and out. We are striving for the pursuit of excellence, Naylor said The reward comes from hearing people say, that's fantastic" when referring to the service and quality of food they received at tne Heidelberg, he said The Heidelberg Restaurant has four e employees, and eight part-tim- e employees We refer to our emplovees as part of the Rock Mill' family," Naylor said Jack Kcller.Casey Cook, and DeSanti are a few of the names Naylor mentioned when discussing the close group that help maintain the reputation the Heidelberg Restaurant can claim full-tim- The Heidelberg Restaurant is seven nights a week One gourmet delight featured at Heidelberg is whole roasted suckling pig. ' x s t photos by Rodney Wright j W J Story by Bryon Saxton , Page design by Mary Childs open |