March 10, 2010
Join the conversation with Dining Editor Mary Brown Malouf
06/30/09
03:17 PM
On the Table

A wider welcome at Salt Lake's New Yorker

By Mary Brown Malouf
06/30/09 - 03:17 PM
A wider welcome at Salt Lake's New Yorker

Just back from lunch at the New Yorker where I was treated to one of Salt Lake magazine Dining Award-winning chef Will Pliler’s new prix-fixe meals. My choices were green salad with avocado cream dressing and salmon with chive whipped potatoes—way more than I normally eat for lunch, but only $14. (I could have had soup, Caesar salad, chicken marsala, steak sandwich or chop salad.)

If you dare, you can add a dessert for a few extra dollars, or choose to have one instead of soup or salad. That means you could have steak frites and crème brulee for lunch for under $15.

On the eve of liberation (tomorrow, along with many other Utah restaurants, New Yorker gives up its private club status), the Salt Lake stalwart of fine dining is widening its welcome even more. Besides the ever-evolving a la carte menu, there is now a prix-fixe option at night, too. Choose a starter (crab-stuffed Portobello mushroom, Caesar salad or roasted tomato, fresh mozzarella and avocado salad), an entrée (filet mignon topped with crab with asparagus, Pliler’s own version of cioppino or pork chop Milanese) and a dessert (Tahitian vanilla bean crème brulee or black turtle sundae), all for $28.
 

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About This Blog

A lack of serious ambition, a love of cooking and a degree in Latin naturally led to a career in food writing for Mary Brown Malouf.

Her 25 years of experience has included stints as executive editor of D magazine in Dallas, Texas; executive editor at wine.com in Napa, California; and restaurant critic for The Salt Lake Tribune.

Now, she’s the dining editor for Salt Lake magazine, where she writes about the food scene in Salt Lake City and beyond. Check in regularly for the latest restaurant news, great products from local purveyors, and conversation about all things gustatory.

If you have news, tips or other information about the dining scene you'd like to share, email Mary.

 

 

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