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Show "! U - U -C O c Z o I a Bob Johnston, Buddy Marion, Allen and George Sybrant plan to make Tokyo Joe's the hub for fresh seafood in Park City. ' "Lv's- 0! You can concoct your own seafood creation at Tokyo Joe's T byNanChalat The mood is straight out of a Humphrey Bogart movie, the taste is troastal and the location is right here in Prk City. The seafood-and-chowder bar at Tokyo Joe's is now open on the lower level at the Park Hotel on Main Street. The sushi bar and the main dining room will open soon,' said " owner George Sybrant. In the meantime seafood connoisseurs connois-seurs already have been consuming vast quantities of crab, clams, mussels, shrimp and oysters in the well-appointed bar below Park Hotel's main lobby. "We demand the freshest seafood on the market," said Sybrant, who. draws on sources from the Pacific to the Atlantic and from Vancouver to the Gulf of Mexico for his supplies. "I am from the Puget Sound area in the Pacific Northwest, and I was raised on fresh seafood," he said. In addition to his appreciation for these gifts from the sea, Sybrant has . 30 years of experience in the restaurant business. He has a degree in restaurant management and has worked with several major hotels. "But when I found out this space . was available in Park City, I fell in love with it," he said. '"'He decided Park City needed a - sushi bar which could showcase the Japanese art of preparing raw fish. Around that theme he decided to add a restaurant and seafood bar. Sybrant was joined in the venture by the owner of the Park Hotel, Bob Johnston. He hand-picked an experienced exper-ienced staff that is "enthusiastic and strong believers in the concept of . fresh cuisine." At the helm of the staff Sybrant , placed his son Allen, who is the head chef at Tokyo Joe's. Allen has a long list of credentials, including a three-year apprenticeship at the Arizona Biltmore, under his belt. In the first mate's role as saucier is Buddy Marion, who gained his experience at the Red Onion restaurant in Aspen, Colorado. "It is great to be working with a class operation again," he said. In addition to traditional oyster shooters (served in shot glasses with a dash of cocktail sauce), King and Dungeness crab, green-lipped mussels, mus-sels, clams and shrimp all served either hot or cold the seafood bar features a concoct-your-own chowder menu. There are three soup bases to choose from Italian bouillabaisse, New England cream or beer and cheese. But don't stop there. A list of 'optional ingredients includes corn, , jalapenos, broccoli, mushrooms, clams, crab, shrimp, scallops and oysters choose any or all. After reading off your list of additions a chef will steam a serving of your chosen soup base in a special copper chowder pot, whisk in your choice of ingredients and then ladle it into a hollowed sourdough roll. The oversized roll becomes an edible tureen,1 an idea Sybrant stumbled on in Scottsdale, Arizona. When the sushi bar opens Allen Sybrant said it will offer a variety of seafood delicacies from salmon roe to octopus and all the traditional condiments such as fresh ginger, green horseradish and soy sauce. The restaurant will concentrate on what the Sybrants call California cuisine a fresh, light and healthy menu. "There will be no fryers or grills in the kitchen. Everything will ( be steamed, sauteed or baked," said George Sybrant. Prime rib, teriyaki ribs, steamed 'salmon, fresh tuna, oyster ole, and scallops provencal will among the entrees. But for now Sybrant and his staff are busy serving icy cold oysters and steaming bowls of chowder at Tokyo Joe's seafood bar from 11 a.m. to 11 p.m. seven days a week. |