New Yurt Chef
One of my favorite Utah dining destinations throughout the years has been The Yurt at Solitude Mountain Resort. Well, now there is even more motivation to ski or snowshoe to The Yurt. Solitude has hired French-born Franck Peissel, formerly of Franck’s restaurant, as the new chef at The Yurt. Peissel prepares a tableside five-course dinner for 22 diners (ages 13 and up), Tuesday through Sunday in The Yurt’s intimate, rustic, mountain setting. And I love that guests are allowed to bring their own wine. Or, Solitude can pair wines for you for an additional fee. The price for dining at The Yurt is $125 per person, which includes snowshoeing. Call 801-536-5709 or visit SkiSolitude.com for reservations.
There’s nothing that says “winter holidays” like sparkling wine. Of course, bubbly is de rigueur for New Year’s Eve. But why limit your sparkles to that one night? At The Copper Onion (111 E. 300 South, 801-355-3282, TheCopperOnion.com), the restaurant’s beverage director, Jimmy Santangelo, and his crew are pouring sparkling wines from around the world by the glass, quartino or bottle through the new year. According to Santangelo, “We’re featuring sparkling wines ranging in styles from the lighter, more floral Proseccos of Italy to the classic styles of Champagne.” Available sparklers include Miguel Pons Cava from Spain, Adami “Garbel 13l” Prosecco from Italy, France’s Simonnet-Febvre Cremant de Bourgogne and domestic Domaine Chandon Blanc de Noirs (Carneros).
Niche + LaSalle
Chef Ethan Lappé and his Caffe Niche (779 E. 300 South, 801-433-3380) will partner with the LaSalle Group (which includes Oasis Cafe, Kyoto and Faustina) in early 2014. The good news for Caffe Niche lovers is that there will be little change. LaSalle says he’s “committed to having each entity stand alone as a strong independent concept” and that Caffe Niche will “carry on the tradition of a relaxed, friendly atmosphere” with the menus under the continuing direction of Lappé. CaffeNiche.com
Quote of the week: You’ve buttered your bread, now sleep in it. —Gracie Allen