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Show 'Down Under' Hopping - m m mW'mixtme:-. -- -'. ---- K;::- t - ' ---4 Park City's new "Down Under the Claimjumper" restaurant-private restaurant-private club would probably fit anyone's romantic fantasy of a typical night spot in ski resort heaven, USA. The new club is relatively small and extremely cozy. Low ceilings enhance the intimate atmosphere which is complemented by an abundance of natural wood and stone. Club members may sip stimulating refreshments in front of a huge granite fireplace which encompasses an entire wall in the bar area, or watch excellent caliber live entertainment performing per-forming nightly in the restaurant area immediately adjacent. But a Lloyd Stevens and friend at "Down Under the Claimjumper." surprising number of people are finding the food so superb that the establishment has developed a large group of regulars in no time at all. Of course it stands to reason that the food has to be good as the club w hich is in the basement of the Claimjumper Hotel on Main Street operated by the creator of the baseball steak concept, Lloyd Stevens. Stevens' Claimjumper restaurant upstairs is known throughout the country for its opulent cuts of meat, good service and the bearded face of Lloyd Stevens who "always treats you right." You might call the menu at the D.U.T.C. (Down Under the Claimjumper) exclusive since it offers only one entree, prime rib. The meat is the finest available, flown in from California from Steve's special supplier, and the inch thick portions are almost enough for two. In addition to the prime rib, the D.U.T.C. menu offers specially prepared artichokes for an appetizer, ap-petizer, an unusual house salad and naturally baked potatoes. Steve doesn't feel he is in competition com-petition with himself owning two restaurants in the same building because the menus are different and there are just as many people who like a good thick slice of prime rib as like his famous baseball steak. "In fact," commented com-mented Mr. Stevens, "we plan to promote prime rib down here just like the baseball steak upstairs." Stevens says he had four basic reasons for opening the new place; to provide an overflow facility for the upstairs restaurant; res-taurant; to fill the demand for a prime rib restaurant in Park City; to provide his customers immunity immun-ity from Sunday liquor hassles; and to give a lot of people what they hgave been asking for, a restaurant in the basement again where the Claimjumper first started out several years ago. |