French Fries at the Boneyard

FRENCH FRIES ONLY NEED SALT STOP

THEY STAND ALONE STOP

ROSEMARY PARMESEAN GARLIC TRUFFLE OIL ETC IS A CRUTCH STOP

SERIOUSLY STOP

END TRANSMISSION

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I got these spuds at the Boneyard, which is a very popular bar/wine bar/restaurant. Or something. There are two different menus and like four different dining areas and it’s all very confusing and I like to meet people there and arrive late so they can tell me where the hell to sit.
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But it is extremely cool inside. There are a thousand and one photo ops. boneyard_fries-2

This is one of the bars. I approve of the brick, exposed ductwork, the periscope cupholder thing at the bar bar, and those studded chairs. Lovely and comfortable. Dear saloon owners: barstools need to be comfortable. If they are not, people will not linger and order more overpriced cocktails.

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And here is another bar. The wine bar maybe? It’s a little less busy than whatever other bar I was in but those turquoise chairs and black and white checkered floor just slay me. boneyard_fries-3

The menu I think we ordered off of is a bit more uppity than the gastropub concept of the twenty-aughts. Yes there is a cheese dip but it’s walnut encrusted baked brie. Yes they have a Caesar salad but it has brussels sprouts in it.

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They brew their own iced tea, which is nice. And they served me fake sugar and Sugar in the Raw, which is less nice. Sugar in the Raw is delicious and crunchy sprinkled on sugar cookies or mixed into hot coffee. But in a cold drink you may as well just throw gravel into your cup and pretend it tastes sweet. Though I stirred my iced tea five thousand times much to the dismay of my table-mates, drinking it was bitter bitter bitter bitter gritty sweet. P.S. Saloon operators: if you serve iced tea you also need to serve finer-ground sugar.boneyard_fries-7

But it is a light, fun place to have a beverage with other adults or to blow off steam after work. There are TVs with Sports! but it’s not overwhelming. Nor is the music or overall sound level. You can come have a good time, have a conversation and leave without feeling like you need to take a shower when you get home.

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The fries are perfect, but a little difficult to get. The Boneyard sells “herbed pomme frites” which are dusted with rosemary. They also sell “house-made french fries” with truffle oil and asiago. You have to ask for PLAIN DAMN FRIES. Considering the dipping sauces, I think these ended up as the Herbed Pomme Frites without the Herbed. Just be super clear, all you want are plain french fries: potatoes cut up, fried until brown, and salted.

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AND YOU WILL BE REWARDED. These are fantastic. They are exactly the same as if you cut them up at home and fried them yourself but without all the grease in the air. Delicious. Go just for a plate of these. Go for two. Two plates of plain fries and a beer please and maybe my companions are here somewhere but I can’t find them and well, they can order their own.

Whatever you’re doing, keep it simple. And do it better than everybody else.

Lola’s Street Kitchen

A fun thing I get to do is visit a lot of open houses. A LOT. Last Wednesday I clocked 47 flights of stairs on open house day. And some days the refreshments are a pile of baby carrots, and other days they are fully catered, and on special days, with a foodtruck. This is the story of such a day.

Lola's Street Kitchen 1 At the Lodges at Snake Creek open house (this is a cool project that is finishing completion in Midway, we’ll talk about this more later), they brought in Lola’s Street Kitchen to keep everybody sustained through the tour. Lola’s is a local truck out of Heber, and you can usually find them in the Dottie’s Kolaches parking lot or the Day’s Market parking lot (check their social media for updates). Despite the tendency of food trucks to cave into overly stereotypical and done-to-death recipes*, I am still a sucker for them. Continue reading “Lola’s Street Kitchen”

Restaurant Review: Waffle Love Food Truck

I have a thing for baked goods. For crispy and chewy pastries, just barely sweet enough to make black coffee amazing. I also love the whole idea of food trucks, like fancy little trailers with baller kitchens. So when the Waffle Love food truck rolled over to Metro Title Company‘s open house I really had no choice.

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Waffle Love was parked in Park City for the Sundance Film Festival two years ago and though I missed a waffle at that point I have been thinking about it ever since. And particularly since my waffle iron got packed away in a “Kitchen B-List” box and hasn’t made it to the house yet. As any test of a baked good, try it plain first. If it’s not good without whipped cream or syrup or Nutella then it will just be lovely things on a crappy pastry. This was not a crappy pastry. My guess is it’s a yeast-raised waffle batter that they stick sugar cubes in once it’s in the iron.

Continue reading “Restaurant Review: Waffle Love Food Truck”

Restaurant Review: Fairweather Foods in Park City

So while I work on my rundown of everything cool I saw yesterday on Open House tour, and because it’s lunchtime and that’s all I can think about, I thought you’d like to see one of the places the locals go for a cheap, healthy lunch: Fairweather Foods.

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It’s over in the Prospector area of Park City, over by Windy Ridge restaurant and bakery and a bit more over from the Boneyard bar.

(It’s a pretty convenient location for me I am just saying.)

Continue reading “Restaurant Review: Fairweather Foods in Park City”

Wasatch Brew Pub’s Fried Pickles

Fried Pickles

Hello, my name is Kristina, and I love pickled things.

I also love appetizers, so if I have a chance to sit on a patio munching on an appetizer, sipping a beer in the sunshine I’ll do it. Wasatch Brew Pub has a new chef and a new menu, including tater tots with truffle salt and fried pickles.

These are the fried pickles.

Fried Pickles

My recommendation? YES. So firstly, it’s a fried. pickle. A FRIED PICKLE.

The breading was full of dill and lovely. My batch was a bit soggy in places, but that will change from cook to cook, and it’s still a fried freaking pickle, so I’m just not concerned with it. The dipping sauce was a flavored ranch, which was fine and not a crutch, but the beauty of course is the pickle. Sharp, crisp garlic dill spear.

Get after it, people.