February 24, 2001
This room features a central bar finished in dark wood tones surrounded by theater-style booths on raised floors which step up toward the corners. Black table tops, black leather booths and dim lighting set the mood. Pleasant jazz is piped into the room at a level that permits conversation, but the crowd noise rises above the music. Inspired by Chagal, the columns are painted in colorful schemes by local artists. The selection of raw oysters includes half a dozen options from blue point to Kumamoto to the Alaska Sterling which is exclusive to this bar (in the western US). We enjoyed the blue points for their briney freshness on the slopes of Alta, so we ordered them again here. Our other selections included the spinach crab artichoke dip from the specials board, a scallop stew and crab stuffed flounder. Our eyes proved larger than our appetites. The general portions of seafood in each dish helped justify the steep prices, and their preparation lived up to our expectations. The scallops were in a tomato/cream base with potatoes and onions. Despite our inability to finish our entrees, we shared a mixed berry saboyan, a signature desert at the Grill.
You can visit their web site at www.gastonomyinc.com. Prices for appetizers range from $9 to $12 while mains run from $13-$53. A dozen oysters will set you back $16 to $18 depending on variety.
From journal Salt Lake City – Headquarters for a Ski Weekend