Ruth's Chris, New Bambara Chef & Fantastic Falafel | Wine | Salt Lake City Weekly

Ruth's Chris, New Bambara Chef & Fantastic Falafel 

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Ruth’s Chris R.I.P. The downtown Salt Lake City (Pierpont Street) Ruth’s Chris Steak House will close on Jan. 10. Apparently, big expense-account dining isn’t faring so well in this recession, or Salt Lake City just can’t support a high-end franchise like Ruth’s Chris. (Hate to say, “I told you so.”) Before the restaurant closes, however, you can still get a good deal on surf & turf. Saying that “tough times call for tender steaks (and lobster),” Ruth’s Chris Steak House is offering steak and stuffed lobster for $39.95. Ruth’s Chris Steak House is located at 134 Pierpont Ave. in Salt Lake City, phone 366-4000; and in Park City at 2001 Park Ave. in the Hotel Park City, phone 435-940-5070. ( n

New chef: Nathan Powers has replaced outgoing executive chef Dave Jones at Bambara Restaurant. His culinary background includes training at the Culinary Institute of America and working at prestigious eateries such as Jeremiah Tower’s famous Stars restaurant; Hawthorne Lane, The Grand Café and Farallon in San Francisco; Boston’s Bambara, and more recently Park City’s Purple Sage. The dapper-dressing Powers admits to a “lifelong devotion to all things Burgundian” as well as a “lifelong love of skiing, Ferraris and a fetish for Italian bicycles.” Bambara is located in the Hotel Monaco at 202 S. Main. Reservations can be made by phoning 363-5454 or by visiting


Falafel find: I happened upon a new (to me, anyway) Middle Eastern/Mediterranean café the other day with the odd name of O’Falafel, Etc. I was served an excellent falafel sandwich by a friendly fellow from Jerusalem who assured me that the falafel was made exactly like that back home. O’Falafel, Etc. serves a wide array of menu items and is located in the spot that was formerly Saltimbocca, at 790 E. 2100 South, and its phone is 487-7747.


Quote of the week: Never argue at the dinner table, for the one who is not hungry always gets the best of the argument. —Richard Whately


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