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Show r j ! r liK j ,nAM-SMXX ' ! j F: -I I I ' ' ' I j""""""Mr " ' m'mwmm' lM"" 1 " I i li r. i i7 i ' ; I ? I . ; ' t ; ill 3 e j & I i t - ; ! ! : 1 I J I ' ' "2 ' ; X 1 I "- j f 1 1 f.t ' 'ZZJ t : I' . ' j L-jjj ' j ; j ,f :i.Z.-,i; mmrsf-mt ir-' ' ...... V'."-T-,' '.. s L . , ....' ........ 'li PHOTO BY CHERIE HUBER A'la Mode a new restaurant in Gateway Mall in Bountiful will open Feb. 2nd. A'la Mode will feature pies, 'mix-in' ice cream, designer sandwiches and soups. A la Mode unique and 6a cut above9 By CHERIE HUBER A new restaurant will open Feb. 2 in Gateway Mall in Bountiful. The three partners behind ATa Mode, Doug Harris, Steven E. Smoot and W. Scott Kjar, consider A'la Mode to be unique and "a cut above." The restaurant will serve primarily desserts but will also have soup and sandwiches. It will serve the top of the line 14 percent butter fat ice cream, yogurt, custard cus-tard products and a variety of other desserts, with an international flair. Some of the tantalizing menu items will be real New York cheese cake, marble cheese cake and an apple spice cheesecake. Also served is real chocolate mousse made with fresh egg whites and Belgium chocolate. Nanimo, a Canadian specialty with dark chocolate, cho-colate, coconut, and nuts with vanilla fudge in the center and melted chocolate on top and that western favorite mud pie are also on the menu. Australian Pavlova will be available avail-able by the slice or by the pie in such varieties as pina colado. creme de menthe and double chocolate. cho-colate. A'la Mode hasn't left out ice cream pies and cakes, malts, shakes and freezes and special fruit drinks either. "Think of everything good and you'll find it at this restaurant," Doug Harris says with enthusiasm. Pies will be made with a true pastry pas-try crust so they will be flaky and light. Pies will be deep-dish style, 30 percent deeper than the standard stan-dard pie. Then too there will be a full pastry pas-try line including croissants, both plain and filled which will be made right at the restaurant. Another feature of ATa Mode will be "mix in" ice cream with a huge variety of fruits to add by using us-ing a special machine. The mix-ins include berries and tropical fruits. Waffles for their waffle cones are made fresh there too. Doug promises there will be uncompromising un-compromising quality in the presentation pre-sentation of the food too. Food will be served on Black Norwegian Bone China. When pie is served a pool of zambalgone with a pattern of fruit syrup will be placed on the plate first to complement the flavor of the pie. Drinks will be served in frosted glass mugs. "We want you to leave thinking this is the best of the best," Doug says. "This is the kind of place you will feel comfortable coming to. in sweat pants after a game or in coat and tie after the symphony." A la Mode will serve a continental continen-tal style breakfast with hot chocolate, choco-late, pastry and even fresh squeezed orange juice. At lunch there will be a variety of deli sandwiches sand-wiches served on croissants; sandwiches sand-wiches like a ham stack, crab meat, turkey avocado or sirloin stack. "Designer sandwiches" Doug calls them. Each day there will also be a choice of one cream and one bouillon bouil-lon based soup. The soups can be served in a bowl or in a sourdough bun. Manager of the new restaurant, Daryl Cook, will have his serving staff dressed in black slacks, white shirts with a black bow tie and red aprons with the ATa Mode insignia. insig-nia. "There will be no tipping because be-cause you order at a counter, but we bus the tables," Doug says. The restaurant will open daily at 6 a.m. and stay open until 10:30 on weekdays and 11:30 on weekends. Whether it's ice cream, pie, or soup and sandwich, A'la Mode will be offering Bountiful the very best at prices that Doug says will also be very comfortable. |