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New York, New York
July 2, 2006
From journal Breathtaking Banff
December 16, 2003
From journal Ski trip with friends to Banff AB
by bwesthoven guide
April 15, 2002
According to their literature, Saltlik cooks its fine cuts of beef in "a 1200 degree infrared oven." My husband and I were very impressed with the quality of the beef, the seasoning and cooking of the meat and the array of sauces that the chef created to pair with the various cuts of meat.
Entrees are served on their own and side dishes come in portions that are large enough to satisfy two or three people. We chose the seasonal vegetable which was a lovely grilled asparagus with fresh parmesan cheese shaved over the top. My husband loved it. It's hard to convey just how remarkable this was, but he rarely eats anything green and never, never raves about vegetables.
We also had some shoe string fries which were very hot, very crisp and nicely seasoned and a terrific pairing for the steak.
The wine selection is more than adequate. Our server was knowledgeable and able to make good recommendations. There are more than a dozen choices of wine by the glass and eight beers on tap, according to the menu.
The dining room has the feel of an upscale ski lodge with vaulted ceilings, a fireplace and some nice original art work.
We chose a molten chocolate cake for dessert. It was especially wonderful drenched with the port recommended by our server. Espresso and after dinner drinks are available.
We seriously considered returning to Saltlik for a second night, but wanted to get out and have as many different dining experiences as possible in our short stay, so we didn't give in. On my next visit, however, it will be one of my first stops.
From journal Spring skiing and relaxing in Canadian Rockies