10th Anniversary redo for Bambara
Bambara celebrates its 10th anniversary this year and guests can expect updates to this favorite downtown restaurant, located inside the Hotel Monaco.One of the changes happened last night. New chef, Nathan Powers, unveiled his first menu, a mix of old favorites and new trends. The most notable change is the "middles" section of the menu. With these dishes, Powers hopes to encourage adventurous diners to try a third dinner course. But it also could be a lighter, less expensive alternative to an entree.
Sometime after Labor Day, other changes will come. The Kimpton Group (which owns the property) will turn back the clock to the days when the building was the Continental Bank. Teller stations and old vaults will be brought upstairs and incorporated into the restaurant design along with new "organic" tables and colors.
Until then, here are my "must haves" from Power's new menu:
Starters: The tangy/refreshing Hawaiian tuna tartar with tangerine zest, basil and creme fraiche. $13.
Salad: Creamy goat cheese, from Utah's Shepherd's Dairy, topped with roasted baby beets mixed blood oranges and greens and a mellow vinaigrette. $9
Middles: Tender homemade potato gnocchi, with seared mushrooms and Parmesan-porcini butter that you'll want to lick off the plate. $12 small/$19 large.
Entree: (Pictured above) Cabernet- braised Angus beef short ribs that fall off the bone and are served on top of a to-die-for truffled macaroni and cheese. $26.
Labels: dining, Salt Lake City
posted by Kathy Stephenson @ 8:05 AM |
2 Comments:
A bold move encouraging people to add an extra course to a meal, when times are tough.
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Stuart
http://www.gastronomicslc.com
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Joannah
http://myscones.com/
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