Made the drive from Salt Lake City in good time and were able to check into our hotel and relax a bit before the drive out west.
As I was dressed very casually we opted to sit at the bar as opposed to in the restaurant. We were very glad we did as we learned that Laura, the most excellent bartendress, is leaving at the end of the month...we enjoyed chatting with her throughout our visit and look forward to staying in touch.
Opened the dinner and small plates menus and were instantly dumbfounded...so many delicious sounding dishes, plenty of new additions, I wanted it all!
We passed on our usual order of Hugo's BBQ Shrimp while perusing the menu as the current sweetbread offering looked lovely (dusted with porcini, served with mushrooms and spinach). I also noticed the return of the incredible prosciutto-wrapped, goat cheese-stuffed figs with basil pesto and balsamic, so we shared those as well. The figs were as stellar as I remember, I preferred the previous incarnation of sweetbreads with sherry mustard sauce but the missus totally enjoyed
last night's version.
After first pronouncing that I wasn't hungry enough to do the tasting menu, I ended up going "large"...soup, another appetizer and entree.
My better half went with 3 small plates. Her choices were all excellent...possibly the best salmon tartare we have ever tasted, served with a couple of crispy wontons, an order of cheesy grits with dijonnaise sauce sans the usual mushrooms (they ran out) and the veal kabobs with garlic roasted fingerlings.
My Sweet Corn Soup with Chives and Chive Compound Butter was extraordinary. Velvety texture with a strong essence of flavor straight from the cob.
My entree choice was the nightly special of Beef Short Ribs over Cheesy Grits with Blackened Sweet Onions. Awesome! The meat was rich and succulent and almost melted in the mouth. The hearty sauce clung nicely to the forkfuls of grits that accompanied each bite of meat, and the tumble of blackened onions on top made for a nice contrast. Looking forward to digging into my takeout box a little later today.
What was most remarkable about this meal was my appetizer, the Shrimp Remoulade...the first dish we've experienced in many, many visits to Rosemary's that did not totally knock our socks off. The shrimp were fine, if ever-so-slightly overdone. The remoulade sauce was fine too, and made a nice dressing for the mix of greens on which the dish was presented. But the sundried tomatoes and goat cheese were very cold in contrast to the warm shrimp and sauce, and the dish just didn't work for us. With several dozen dishes from which to choose I guess you can't win them all.
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