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Home / Articles / Food / Food & Drink /  Bambara Dine O’ Round, Get Your Halibut Here, Red Hot
Food & Drink

Bambara Dine O’ Round, Get Your Halibut Here, Red Hot

By Ted Scheffler
Posted // May 13,2009 - Bambara Dine O’ Round
I popped into Bambara the other evening and I must say, chef Nathan Powers’ Downtown Dine O’ Round menu looks more tempting than most. $30 gets you a starter of organic greens with sourdough croutons, shaved Sonoma Dry Jack cheese and red wine-mustard vinaigrette. For entrees, there’s a choice of chicken scallopini with roasted asparagus, prosciutto, Fontina, leek mashed potatoes and black truffle jus or shellfish bouillabaisse with fennel-pepper saffron broth, roasted tomatoes, bruschetta and rouille. For dessert, there is lemon cheesecake with mixed-berry compote and shortbread cookie or house-made sorbets and ice creams. Bambara is located in the Hotel Monaco, 202 S. Main. Its phone is 801-363-5454 or visit Bambara-SLC.com; Dine O’ Round continues through May 30.

Get Your Halibut Here!
It’s halibut season at Market Street restaurants (GINC.com), where fresh wild Alaskan halibut is being featured in every shape and form. Included in Market Street’s special Alaskan halibut entrees are halibut fish & chips, halibut Louie (broiled or blackened), halibut and shrimp with avocado and Hollandaise (my favorite), halibut Caesar salad, seafood Florentine (halibut, scallops, shrimp and spinach with cream and Parmesan cheese), and an especially decadent halibut Oscar with Dungeness crab and asparagus drizzled with Béarnaise sauce.

Red Hot!
There are plenty of good reasons to visit Caffe Niche (CaffeNiche.com), the friendly service and great food being foremost among them. But don’t forget the live tunes every Friday and Saturday evening, too. The Niche is especially vibrant when The Red Rock Hot Club show up to deliver their Django jazz, which they’ll be doing on Friday, May 15.

Quote of the week:
I’ve always relished wordplay and have a consuming interest in culinary puns. Sometimes I’ll loaf around all day, devising bone mots just for the halibut. —Mark Morton

Send Food Matters tips & info to tscheffler@cityweekly.net

 
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