What a Boar, The Royal Treatment | Wine | Salt Lake City | Salt Lake City Weekly

What a Boar, The Royal Treatment 

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The Royal Treatment
Deer Valley Resort’s Royal Street Café is now open for the summer season. Located mid-mountain at Deer Valley’s Silver Lake Lodge, Royal Street is an awesome place to dine al fresco, surrounded by stunning mountain views to accompany the stunning Royal Street fare. The new summer menu features fresh-tasting treats like shrimp and lobster layered with papaya salsa and fresh guacamole, served in a margarita glass; or chilled tuna tartare with an arugula, lemon and truffle oil salad. Of course, the renowned Deer Valley turkey chili is always available at Royal Street, along with its bodacious Royal Street burger with caramelized onions, bacon, homemade barbecue sauce and guacamole.  Guests who take advantage of the $8 chairlift ride on the Silver Lake Express to Royal Street from Deer Valley’s Snow Park Lodge and dine the same day receive a “bounce-back” free lift voucher for a scenic lift ride good through Labor Day. For reservations, phone 435-645-6724, or visit DeerValley.com.

What a Boar
Chef Eric May of Midway’s Blue Boar Inn has introduced a new summer menu which includes fresh dishes such as conch ceviche with lime-marinated conch slivers, pineapple salsa and taro chips; a salad of smoked duck breast with mixed baby greens, Mandarin oranges, red onion and tangerine vinaigrette; and wild boar spare ribs with yam purée and sautéed greens. Along with Chef May’s new summertime menu, the Blue Boar has also opened its patio for breakfast, lunch and dinner. The Hinterhof (which means “patio behind” in German) offers guests garden and mountain views and is also the scene of Blue Boar’s popular Sunday brunch. For more information and reservations, phone 888-650-1400. TheBlueBoarInn.com.

Quote of the week: I have long believed that good food, good eating is all about risk. Whether we’re talking about unpasteurized Stilton, raw oysters or working for organized crime “associates,” food, for me, has always been an adventure. —Anthony Bourdain

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