Visually, Copper Canyon is a big improvement over its predecessors—sleek and contemporary: a long, rectangular space with glassed-in private club at one end and a private dining room at the other. Still, there must be a flavor-extraction machine in the kitchen. How else to explain the palate-numbing blandness of the vegan sauté? A bone-in airline chicken breast—described as “free-range poulet rouge”—was more interesting, served with good parsnip-and-carrot-spiked mashed potatoes and natural jus. Copper Canyon features an “After 5 slow-cooked meat & potatoes” special which is said to be “braised all day and priced to sell out.” Daylong braising didn’t prevent the bison shortribs from coming to our table lukewarm, however. Reviewed June 11.
Copper Canyon Grill House & Tavern
215 W. South Temple
801-521-7800
