Bambara will be ringing in the holidays this year with special hours, offerings and live jazz music. Executive Chef Nathan Powers’ new winter menu will be the star, along with seasonal special offerings that will change each evening. Guests are encouraged to make reservations in advance, as each of these special nights will fill up very quickly.
Chef Power’s new menu items include: an appetizer of cast iron roasted mussels with local chorizo, melted leeks, white wine, roasted garlic crème fraîche and grilled bread; a warm pistachio crusted goat cheese salad with red oak leaf, radicchio, Utah honey and lavender vinaigrette; and mouth watering new winter entrees of seared venison; prosciutto wrapped Utah red trout; seared diver scallops; and new filet of beef selection with duck fat roasted fingerlings, leek purée, mushrooms, Madeira gastrique and truffled aioli.
On Christmas Eve, Monday, Dec. 24, Bambara will be open for breakfast from 8 a.m. to 11 a.m. and dinner from 5:30 p.m. to 9 p.m. On Christmas day, only brunch will be served from 8 a.m. to 12 p.m.
On New Year’s Eve, Bambara will be open for breakfast at 8 a.m. and will ring in the New Year with Chef Powers’ dinner menu with seasonal specials starting at 5:30 p.m. Back by popular demand, the Daniel Day Trio will provide cool jazz for the evening. On New Year’s Day, Bambara will be open for brunch only from 8 a.m. to 12 p.m.
“I love to delight our guests with some of my favorite holiday dishes, like my prosciutto wrapped Utah red trout with bacon roasted Brussels sprouts,” said Chef Powers. “Tradition plays a big part of the season for my family and I am happy to share these limited time specials with our guests this time of year.”
202 South Main Street Salt Lake City, UT 84101
Hi, I’m Stuart, nice to meet you! I’m the founder, writer and wrangler at Gastronomic SLC; I’m also a former restaurant critic of more than five years, working for the Salt Lake Tribune. I’ve worked extensively with multiple local publications from Visit Salt Lake to Salt Lake Magazine, not least helped to consult on national TV shows.
I’m a multiple-award winning journalist and have covered the Utah dining scene for the better part of fifteen years. I’m largely fueled by a critical obsession with rice, alliteration and the use of big words I don’t understand. What they’re saying about me: “Not inaccurate”, “I thought he was older”, “I don’t share his feelings”. Want to know more? This is why I am the way I am.
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