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Show Gilt Edge Offers European Favorites . H i I ' I I - - i , i I; f J. ... -y n 1 5 if '' ' -saw : - " ' -- : f " " ' ' K-- ''. i : . J if you're in the mood for crepes, blintzes or quiches, one of Park City's newest restaurants, The Gilt Edge, is for you. Located at the resort in the newly-opened Village, the European-flavored restaurant offers a variety of breakfast, lunch and afternoon goodies for snacks or for full meals. For breakfast, there are special breakfast crepes, or blintzes, french toast served a number of ways, omelettes, omelet-tes, homemade fruit, nut and vegetable breads, any number num-ber of exotic fruit drinks called breakfast in a glass, and coffees, hot ciders, chocolates and nogs. For lunch there are special lunch crepes, (different every day), quiches, (on the weekends, you can get Real Man's Quiche) and most of the breakfast items. There are also special dishes just for the afternoons, after-noons, leaning more toward cheeses, fruits and sweets. Most of the dishes have a decidedly European flavor, which is understandable since the owners, Bill and Emmy Phelps spent the last 15 years in Europe. Although ' i . theywere thereas teachers, and Bill as a guidance counselor, they appear to have picked up a great deal along the way. They also use and sell European cookware-and cookware-and coffee machines. Peaches and Cream, listed under French Toast, by the way, made a great lunch when I visited the new venture. It starts out as French bread, which is then soaked in heavy cream overnight. The bread is then browned and served with fresh peaches, sliced almonds, powdered sugar and peach butter. C'est Magnifique! Owner Amy Phelps at right. |
