Spruce’s Park City Restaurant at Waldorf Astoria Hits the Mark – Best Restaurant in Park City?
Last week, Kevin and I were invited to Spruce Restaurant at the Waldorf Astoria (formerly the Dakota Mountain Lodge). Needless to say we were beyond impressed. Spruce is exactly what Park City needed; a modern, sophisticated restaurant that is committed to excellent service and impeccable cuisine.
Our Spruce experience began at 6pm on Labor Day. As we pulled up to the Waldorf Astoria, we were promptly greeted by the valet driver who opened our car doors and welcomed us to the lodge. The Lodge is nestled along the Canyons Ski Resort and echos pure luxury. The design is beautiful, everything from the understated, yet elegant exterior, to the breathtaking details of the interior. A part of The Waldorf Astoria Collection, the lodge keeps true to it’s mountain town location, but is finely-tuned to show off it’s five star rating and famous prestige.
Upon entering, Kevin and I were greeted by the concierge who escorted us to Spruce. The hostess welcomed us to the restaurant and showed us to our table. The interior of Spruce is beautiful and remarkably classy, but also notably unpretentious. Everything from the chocolate mohair walls to the large tan leather chairs and chaise style couches were welcoming. While walking to our table, we noticed the beautiful white marble bar and romantic apres-ski appetizer style tables. We already can’t wait to go back and sit at the bar after skiing this winter!
The host sat us at a very cozy table dressed in white linen and introduced us to our server, Maggie. She handed us leather bound square dinner menus, a very extensive cocktail and wine list, and a separate appetizer menu. After giving us a few moments to look over the menu, Maggie returned to tell us about the specials for the evening and went into great detail about the ingredients and preparations of each dish. This was the beginning of our 5 course, 3 hour, tongue-tantalizing dinner.
To start thing out, I ordered a Vesper Martini that would impress even the likes of James Bond. A perfect combination of Tanqueray Gin, Stolichnaya Vodka, Lillet Blonde, Angostura Bitters, and a twist of lemon really set the mood for the evening. The martini was shaken table-side and then poured into my glass. Kevin ordered a Fever Tree Soda water. Spruce serves all their mixed drinks with Fever Tree’s premium natural mixers to ensure freshness and high quality botanical aromas.
For appetizers, Kevin and I decided to share the White Corn Ravioli and Day Boat Scallops. While we anticipated our appetizers, our fabulous food runner, Bryan, dropped off 4 Gruyere Cheese Puffs to whet our appetite. Biting into these delicate airy delights was wonderful! After finishing off the 4 little puffs, Bryan returned with another tasty surprise. Placed in front of us was a freshly prepared carrot soup sampler, served in a 4 ounce sipper. Upon tasting the soup, I immediately noticed the extraordinary almond froth floating atop the silky carrot soup. The soup sampler was remarkable, and some of the best carrot soup I’ve had to date. As if the staff were spying on us, as soon as we finished our soup, our appetizers arrived.
The first appetizer that we dove into was the White Corn Ravioli, decorated with locally purchased raw and cooked summer squash. Perfect for this time of season, the raviolis melted in my mouth and were cooked perfectly al dente. After finishing our carefully prepared ravioli appetizer, the scallops arrived. Served in large soup bowls, the Day Boat Scallops came served with a salt cod brandade, sauce vierge. Kevin, who is honestly not a fan of scallops, was blown away by the exquisite flavor of the dish and is still talking about how much he enjoyed it. Personally, I’ve had the chance to enjoy scallops from all over the country, and throughout most of Southern Europe. In all sincerity, Spruce’s Day Boat Scallops are probably some of the best I’ve ever had. A big thanks to both Maggie and Bryan for recommending this fine appetizer. Definitely a must-try!
Next, we dive into our entrees…
You Might Also Like:
Pages: 1 2