The venerable New Yorker restaurant, 30-year-old flagship of Gastronomy, Inc., is one of the few fine dining establishments left in SLC. You can find fine food lots of places, but not many restaurants offer you the full white-tablecloth treatment anymore. Descending into the cultured depths of the New Yorker in the middle of the day for what you know will be a leisurely mid-day meal–as I did yesterday–is like a culinary spa treatment. You emerge well-fed and relaxed, nerves soothed and quieted by the good service (thank you, Eric) and quiet ambience.

I was the guest of the house, so yes, I received personal attention. But the New Yorker is picky about service details for all its guests. In fact, lots of Utah's better restaurants are staffed by people trained at the New Yorker.

And Chef Will Pliler stays up with current trends without challenging the adventure intolerant, as you can see by yesterday's lunch

and tonight's dinner specials:

Pate de Campagne

With Watercress, Cornichons, Radishes and Dijon Mustard

Kusshi Oysters on the half Shell

with Champagne Mignonette

Fresh Local Baby Beets, Heirloom Tomatoes, House Made Herbed Ricotta and Spring Greens with Balsamic Reduction and Olive Oil

Certified Angus Boneless Beef Short Rib Braised in Cabernet with Broccolini and Horseradish Whipped Potatoes

  • Certified Angus Beef 18 oz. Bone in Rib Eye, blackened Cajun Style with Twice Cooked Potatoes and Asparagus

Peach-Huckleberry Crisp with Huckleberry Ice Cream


Profiteroles filled with Salted Caramel Ice Cream topped with Liquid Fudge Sauce and Caramel Sauce