The newest of Park City restaurateur Bill White’s restaurants is, in some ways, his most impressive. It’s certainly the largest, with soaring ceilings, gigantic chandeliers and a lively ambience. Named for his Italian grandmother, Ghidotti’s was originally conceived as a simple, checkered-tablecloth kind of place. Well, not so much. It’s gorgeous. And so is the food. Kick things off with clams Casino or Tuscan “bistecca” rosemary skewers, then launch into White’s signature shrimp scampi Florentine, and my personal favorite, the melt-in-the-mouth braised beef braciola in thick, rich, tomato sauce and served in the copper pan it was cooked in. The pork osso buco with winter squash is a favorite cold-weather entrée and, for down-home comfort food, try Mamma Ghidotti’s traditional spaghetti with meatballs. Wine manager Mike Brown’s well-selected list simply adds to the superb dining experience at Ghidotti’s.
