Make time to wander the Tree Room, taking in Robert Redford’s celebrated collection of American Indian and Western art.

Restaurant Details

Kick off dinner with an appetizer of Hawaiian blue prawns. The two large head-on prawns are poached in olive oil, then splashed with preserved Meyer lemon vinaigrette, served atop “risotto” of Yukon potatoes with small disks of homemade shrimp “chorizo.” It’s a remarkable dish with which to begin an evening of Tree Room dining: the tender, juicy shrimp exploding with flavor—absolutely delightful. Equally successful is chef Jesse Moreno’s exquisite sautéed diver scallop, with a crisp, tangy exterior, perched on a bed of Anson Mills grits, with wild mushrooms and roasted heirloom tomato vinaigrette. A main course of Wagyu hangar steak is flawlessly executed. Seared perfectly to medium-rare as ordered, the steak is sliced into thin, juicy medallions and served with a rich, velvety Cabernet Sauvignon reduction, roasted baby potatoes, and topped with a green herb “salad.” Make time to wander the Tree Room, taking in Robert Redford’s celebrated collection of American Indian and Western art.

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Price: $$$$ - Very Expensive
Payment Type: Accept Credit Cards

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