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Show October 1 995 _ large windows looking out on ground level where a por-— cupine, albeit not a giant one, was dining on bread. All in DINING RE VIEW: I NTO THE Pir ad mushrooms. The artichoke was served piping hot and properly cooked with cups of mayonnaise and drawn butter all an excellent.meal; but the the meat-eater’s dream. For ‘Steak Pit is not for vegans or for those enduring— penury. Prices for the entrees range our dinner I chose the steak because, heck, name. Entrees it’s in the come with The bread, salad and a choice of The Steak Pit Restaurant mushrooms were sauteed in is one of the hidden gems at garlic butter and were sensational. My companion and I were glad the booths were vegetables, rice or baked potato. I chose the spud. My Designated Dining Companion chose the filet with _ Snowbird located on the bot- tom floor of the. Snowbird lemon wedges. private as our behavior would - Center. | ‘We arrived on a Friday © not have made our mothers night tions armed and promptly. Our with were _ proud. | We inhaled the diush: rooms as if we had not eaten reservaseated server was in a month and then proceed- very friendly and bread and water were on the table almost bread cious immediately. ed to dip everything we could The. was warm and deli- — - we sampled two loaves to be sure - and came with real butter (we cannot. abide the fake stuff). My Designated find in the garlic butter. The artichoke Dining l ordered the much less excit- ing glass of cranberry juice with a splash of soda. There are seven wines available by — the glass as well as a full leaves, bread, finally the then the remaining butter was saved and later poured over a baked potato. . After the appetizers, the | - Companion ordered _ the Raymond Chardonnay from the “by the Glass” menu and salad arrived in an unusual fashion. We were each given an empty salad bowl, then a large mixing bowl filled with wine list and the Steak .Pit also has a full bar with beer and liquor. As my knowledge tomatoes which stay “ripe” for six hundred’ years but of wine is limited (to the “fortified” kind that is so tomatoes, curiously, almost. | always -burst with juicy flavor, and this was no excep- powerful a cork won’t hold it. - a screw cap is needed), I deferred to my companion in the wine department. She found it savory, and with lit- taste like Styrofoam. Cherry - tion. My companion baked potato. The steak _was sizzling and tender - no special knife needed here. Fine acoustic jazz by the Elizabeth Lough Quartet happens every Friday night from 7:00 p.m. to.clos- The baked potato was exactly as it should be with also had (5), tuated by excellent service and exquisite cuisine. Try our biweekly summer specials which combine the \ season's freshest organic produce from one of Utah's most innovative chefs’ own garden with his — in aluminum foil. They are | boundless imagination, for some truly creative soggy and make me won- appropriate Fj \ Enjoy a.cozy, intimate dining experience, accen- dain for potatoes shrouded der about their age. The salmon was fectly cooked and , @ ing through November 17 at the Lodge Club Bistro. a crispy outside and a tender inside. Along with spurious butter I also have dis- | entrées. Once you've discovered this intimate _. hideaway, you'll want fo return again and perwas firmness, again! Open Monday through Friday at 5:00 p.m., Saturday and Sunday at noon. For dinner reservations, call 521-6040, extension 3042, The Lodge Club Bistro © snowbird_ Pool Level, The Lodge at Snowbird, Take Snowbird Entry #2 not V7 ee _ FREE Tram fide with each dinner entrée Suncoy Tun steamed to. - mush as it so eating. “iste often is. Chicago Deep Dish & Thin Crust Pizza’ Deciding on a dessert is _an uncompliiia Ke rae: Cheesecake | a bowl of. suggest the™ mud pie. It is§ | and Golden Italian Caesar but I declined as I didn’t claw my way to the top of © the food chain only to eat mold. As my companion declined as well, I leave it-to you to try blend. I have no doubt it is splendid.I can tell will the that you < Ge & | X RS a mocha ice cream affair with ropes of PAL de Ae crisp croutons perched atop ~ throughout on a pie crust. it. Our server recommended The mud pie, mixing the Blue Cheese Dining Companion tion. we selected the steamed caddy The Phantom Gastronome & his Designated the appetizer sec- The steak arrived medi- Or inud fie. ta. : For dressings we had tle arm twisting, hada secthree choices - Thousand ond with dinner. I found the cranberry piquant and also | Island, Blue Cheese and called Golden ordered a second but stopped something Italian Caesar. The dressing _ there as I was driving. From shaa and I _ cated under- had to count them out in equal piles as we did the mushrooms. —_- um well, as ordered, with a sans dressing, was served without any sauces sO one can enjoy the naturplaced on the table. The salad contained my favorite: cherry © ~ al flavor of the fish. The | tomatoes. Modern agriculbroccoli was served at the © full-sized tions. of salmon with broccoli. 7 salad, ture has produced Children’s menu available. “Call 521 6040. for reserva- from $13.75 to $38 for the 3 YY | | as well as the bread,. 1s made... S ewhite a Dinner Specials own bakery § ‘Monday: ‘and is delec-§ *Tuesday: Sausage & Pepper ‘aoe | $6.95 ~ Ravioli $6.95 Wednesday: Fettucine Linguica $6.95 Service “Thursday: Chicken Marsala Eggplant Parmesan $6.95 $6.95 ‘that the Golden Italian Caesar was delightful. We each ate two full bowls of salad along with every but we were ? “Saturday: phere was cherry warm ~~ _with tomato, and there table. was not The speedy § rushed. atmos- ‘was plenty left. unfinished Of nineteen dinner entrees listed on the menu. wood every one is surf, turf or and earth | tonesare There Friday: Garlic Shimp Linguine Dine in or Carry out $7.95 8256 S.700 E.Sandy: UT Phone 566- 9494 Hours: Mon.-Thurs. Sat Fr. Sunday ez _ surf & turf. This restaurant i Page 11 11:30 am 9 m 0pm 41300 pmam-1 3:0 - 10 pm : | Closed . TMTTT artichole -and the Australian Lobster Tail. The Steak Pit is open seven days a week from 6-10pm. |