To keep you in the loop on who’s showing Canyons some love in the media, we’ll frequently highlight articles that are spreading the good word.
While it was posted back in February, this article is just as relevant as ever as Slopes by Talisker continues to reinvent itself. If you’re anything like me, you’ve read your fair share of restaurant reviews. Personally, I’ve stopped reading most, finished reading some, and on occasion have even been convinced to visit the establishment they’re touting. I find them entertaining and creative. But rarely do they provide a thorough and complete look at what the restaurant has to offer and what it is about. This one is different.
I can personally vouch for Talisker Executive Chef, John Murcko, and Slopes by Talisker Head Chef, Clement Gelas, ability to plan and develop a menu. I’ve had my palette pleased more than once by these ninjas of the kitchen. Luckily, Salt Lake City Weekly’s, Ted Scheffler, a prolific food critic, was able to capture the changes, both food and service related, perfectly. Here’s a little taste:
“The “display of winter beets” appetizer ($13) is a work of art, an absolutely gorgeous mélange of yellow and red beets with shaved baby carrots, pistachio-dill pesto, olive-oil-braised jicama, frisée and micro cilantro. It’s so gorgeous you’d like to hang it on your living-room wall. ”
Indulge on the rest of the Slopes by Talisker review below.
Tip: The Arctic Char Treatment will change your life.