Evening restaurant review follow-up
This is the first of a number of follow-up reviews. Follow-ups are instances where we revisit restaurants close to our previous visit. These reviews will only be brief overviews of new dishes sampled. Should there be any significant changes in the restaurant since our previous visit, a more complete blow-by-blow review will be forthcoming.
Eager to see how Bambara has fared since Chef Dave Jones joined, we took a friend to dinner. Initial impressions seem to suggest Bambara is continuing with the already great standards set under Chef Barker.
Since our last visit the menu has seen a couple of new additions (both of which we tried). I will forego mention of the appetizers, suffice to say they were the same as our previous review, and just as well executed.
For their entree our guest tried the evening special. The Bone-in 16oz Ribeye Special (Fried Zucchini, House Parmesan Fries, $40):
Cooked expertly as ordered (to medium) he concurred this was one of the tastiest dishes he had eaten in a long time.
Wendi tried the Sesame Crusted Yellow Fin Tuna (Bamboo Rice Cake, Shiitake Mushroom Salad, Blonde Miso, $29):
A beautiful looking dish, the flavours did not disappoint. Wendi concluded she had ordered the best of the three orders, but I had to disagree after sampling mine.
With the Halibut no longer on the menu I tried the Pan Seared New Zealand Sea Bass (Winter Harvest Chowder, Crisp Smoked Prosciutto, $28):
I loved this dish. An expertly cooked piece of sea bass atop a potato croquette/cake, all swimming in a rich creamy soup. Although I was sad to see the loss of the Halibut, this new dish is a wonderful replacement.
We finished with some port and the deliciously light Panna Cotta ($7)
A great end to another great meal at Bambara. I for one am eager to welcome in Spring 2008 and see Chef Jones continue to make his mark on the Bambara menu.
Hi, I’m Stuart, nice to meet you! I’m the founder, writer and wrangler at Gastronomic SLC and The Utah Review; I’m also a former restaurant critic of more than five years, working for the Salt Lake Tribune. I’ve worked extensively with other local publications from Utah Stories through to Salt Lake Magazine and Visit Salt Lake.
I’m a multiple-award winning journalist and have covered the Utah dining scene for more than a decade. I’m largely fueled by Uinta Cutthroat, alliteration and the use of too many big words I don’t understand. I ate all the pies.