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Show Baja Cantina, Mexican restaurant, to open on Ski Area plaza After skiing here for many years, a couple of California guys have decided to bring their Mexican restaurant, Baja Cantina, to the resort plaza at the Park City Ski Area. Pat Phinny, who owns the Baja Cantina restaurants in, Marina Del Rae and Malibu, California, and Steve Mc-Comb, Mc-Comb, who just sold his Mexican restaurant in Car-mel, Car-mel, California to come to Park City, are partners in the new resort restaurant that is scheduled to open about Dec. 1 where the Park City Yacht Club once operated. Phinny and McComb have a combined 15 years of experience in Mexican menus. Their restaurant will feature traditional Mexican meals, as well as seafood and other gringo dishes like steak and chicken. Phinny and McComb say the Baja Cantina will feature daily homemade salsas and tortillas. tor-tillas. The two restauranteurs met at McComb's Carmel restaurant and hatched the idea to come to Park City. Phinny said that after skiing here for so many years, it's going to be nice to contribute to the community. McComb says that working right next to Park City's ski slopes is going to be great. The Californians were drawn to Park City for its friendly atmosphere and its snow, they said. The Baja Cantina will serve breakfast beginning at 8 a.m. McComb said he has had a lot of positive response on the breakfast idea. He said the restaurant will offer traditional breakfasts along with some more exotic brunch dishes. In addition to lunch and dinner, the new restaurant will offer a full menu of appetizers for hungry skiers who aren't quite ready for their evening meal. The restaurant is being completely overhauled and refurbished, said Phinny and McComb. Other than the greenhouse windows, you won't recognize the old place. Phinny and McComb say they hope to combine the best aspects of both their restaurants. "We think we'll be a good complement to the other restaurants in the community." Although Baja Cantina is shooting for a Dec. 1 opening, McComb said, "We won't open until everything is ready so that we can do it right. We want to ensure the quality that people can come to expect from us." |
