Where was that pictures taken? I want to eat there! Stoneground?
You can use it to replace an ice crusher, coffee grinder, milkshake maker, blender, smoothie maker http://goo.gl/S6QebE
Savvy article - Speaking of which , if your business is searching for a SF 6.14 Form and Notice , my kids saw a sample form here http://pdf.ac/8eRbsZ
It's too bad they can't seem to decorate their desert plates. Some creme anglaise and raspberry coulis piped decoratively, a tuille, sugar or marzipan decorations would make a huge difference.
Caffe Molise. 55 w. 100 s. Best patio downtown.
You're a pretentious jack wagon. And it's people like you that are strangling the life out of Park City's charm. Let's just have cookie cutter typical recipe over priced snobby restaurants.
I say, good day, to you sir.
Mary, I wasn't blaming the neighborhood. I love Rose Park. I was blaming the strip mall location, which didn't hold much "curb appeal."
As a west-sider, I have to say, don't blame the neighborhood. The Red Iquana is almost next door (in both directions!).
I can't help but wonder why you read my columns, KB, since they seem to agitate you so. Although, I notice that your missives come in the middle of the night, so maybe you're just sleep-deprived. You're holding a 19 year grudge about a Park City restaurant I reviewed two decades ago (get over it) and now you point out that "All Bordeaux wines are grossly overpriced...." and "I'd never buy any French wine...." There are plenty of other fine food and wine writers out there. I can't understand why you're so obsessed with this one. I feel sad (for you) that you waste so much energy hating me, without even knowing me. There must be better ways to use your time and intellect.
Gee, thanks KB for setting me straight, and for your world-wise wisdom on how to find a good meal in France. I could have never done so on my own. I can only hope someday to reach your level of culinary insight and expertise. Until then, I'll just keep sending readers to "California Yuppie Food" emporiums. So creative, that phrase!!!
I must assert that Ted is full of it. All Bordeaux wines are grossly overpriced because wine snobs like Ted persit in the fiction that these are "great" wines. Not so. For the most part, they are second rate, overpriced wines easily beaten by almost anything from California and by much of the production of S America, Australia, South Africa, and New Zealand.
Adjusted to toady's prices, we once spent $350 on diner for two at a two star Michelin Restaurant on fresh killed wild boar accompanied by a Premier Grand Cru St Emmilon (a top rated Bordeaux whose major grape is the Merlot). Years later we discovered that an $8 California Merlot was a better wine.
The last French Bordeaux we bought was a case of 1975 Lafite which was selling for $168 a bottle when we drank our last bottle. Again, for less that $10, we could have enjoyed a superior California Bordeaux.
I am not a Francophone when it comes to wine. Our favorite wine ever was a 1976 Burgundy that cost $8 in 1978 ($35 today). Our wine merchant had 26 cases of this wine. I bought all of them. That was a bargain, a real steal, but today, I'd never buy any French wine because none of them are worth the money, especially Bordeaux.
Glad to see Ted finally gets it-- the absurd corruption of so-called fine dinning over the last 20-25 years, but it didn't require a trip to Paris to figure it out. We knew it the first time we ate at a Park City restaurant highly recommended by Ted when we moved to Utah 19 years ago-- pretentious in the extreme, only differentiated from the Paris rip-offs Ted describes by larger serving sizes. So pretentious was, and is, Park City dining that we quickly coined a term for this novelle cuisine-- California Yuppie Food. That's an insult. And it took a trip to France for Ted to finally decipher California Yuppie Cuisine. Good on Ted. Its about time, but if Ted really gets it, he will never again recommend any Park City restaurant and will retract about half his SLC recommendations.
Ted goes on to say, " I realized during this trip to France that the food I love in France is much like the food I love here in American. It's regional." Nope. Wrong again, Ted. It might have been regional food, but that was not the key to a good meal in France. The key was that these were places where the French Joe Six-pack eats. Take the $125 lunch Ted reported on. Do that every day of the year, and its cost exceeds the average annual income of a Frenchman. Can't be done. THE FRENCH DON'T EAT LIKE THIS. To appreciate French cuisine, you must eat like the French eat, and that means forget the Michelin stars. That’s not French food. That’s Michelin food– California Yuppie cuisine in spades.
How to find a real French restaurant:
1] Find a hotel that looks like it caters to traveling salesmen and eat at its restaurant.
2] As a local where he/she eats most often when eating out.
3] Walk down the street reading the menus posted in front of the restaurants. Pick one in your price range or pick one where something on menu appeals to you. This works because there are no bad restaurants in France
4] Use the Michelin Guide but ignore the famous stars and use the secondary rating system which look like x-xxxxx.
I agree with you, Michael!
Stopped off there Sunday night ordered a veggie burger and it came out frozen in the middle take it back the bartender Spence make sure they made me a fresh one with french fries and the chef himself brought it to me apologize and checked on me twice first time wasn't the best go around but the second time they did a good job and correcting it and the meal was good and of course there is no charge Spence took care of me , atmosphere was awesome and yes I'll go again
Glad to hear Forage will find a new home! I too only ate there a couple of times, but both were special occasions and extremely memorable! I look forward to foraging in a new location!
judiciously procured food and their patrons respected and catered to: Oasis has been doing this for years! All in rooms that remind me of Marin County or certain restaurants in urban Puget Sound.
Lousy food and super slow service combined to make this a never again destination! Salad bar was acceptable although fewer selections offered than advertised. When the servers did finally make it around to our table, they sliced for us mere scraps of cold, horrifically overcooked meats. We often waited ten or more minutes between servings. We requested a seafood choice which came out 20 minutes later ice cold, shrunken and inedible. Exceptionally disappointing experience and we will not be back, ever.
Ohhh. GR Kitchen was not on my radar. I see falafel and kale salad in my near future!
The new Metropolitan Opera House opened on October 22, 1883, and was an immediate success, both socially and artistically. http://www.allticketonline.com/Metropolitan-Opera
I have been a huge fan of S Africa's Mulderbosch Rose for 2 years now - great straight & it also makes a kick ass sangria!
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