Christopher's chefs draw upon an array of fresh seafood flown in daily from locations across the world, organic local produce, and USDA Prime cuts of beef. Epicureans carve heaping plates from corn-fed beef aged for 21 days, but may also choose Snake River Farms American Wagyu beef at the Salt Lake City restaurant or USDA Choice Certified angus beef in Draper. The Salt Lake City menu draws back curtains from mushrooms stuffed with crab and andouille ($12), which wrestle for fork affections before a main act of filet mignon medallions waltz with shrimp scampi ($32). On the Draper menu, chefs pave stomachscapes with beginning bites of spicy plum-glazed tempura chicken and asian cucumber salad ($8), and lure out potato-crusted Alaska halibut using pancetta-scallion butter, wild rice, and spinach ($28). Diners may scale the seasoned peaks of 8-ounce portabella bleu-cheese filet mignon ($41-$44) at either locale before going on to pen meat-inspired folk songs.
Jars of Korean kimchi and delicate spheres of salmon roe dot Dahn Sushi’s kitchen, adding artful flourishes to a menu of classic Japanese cuisine. Sushi, the restaurant’s specialty, ranges from dainty duos of eel nigiri to hand rolls packed with tuna, octopus, or red snapper. Diners can belly up to the sushi bar and take notes as they watch the chefs chop, slice, and roll their creations into vibrant spreads, some of which look like friendly caterpillars. In addition to serving small groups within the scarlet dining room, Dahn's staff delivers giant platters of sushi to parties, meetings, and mermaids’ swim meets.
"A lot of our recipes come from family," explains owner Adam Wheaton. "Alicia's cheesecake is my wife's sister's, our italian stuffed mushrooms come from an aunt, my wife's mom…has probably put her hands or ideas into everything we serve." Working from these recipes and others, the chefs grill up steaks, broil lobster tails, and make tortilla chips, crab cakes, and barbecue sauces in-house. Additionally, they help to accommodate restricted diets by forging a number of dishes devoid of gluten and chicken thighs that show too much skin.
This commitment to family is a recurring theme for the steak house. When the Wheaton family's daughter, Madeline, was diagnosed with severe epilepsy at age 3, doctors said the condition would steadily worsen over time and would likely claim her life in her teens. To say she proved medical professionals wrong is an understatement—she has only demonstrated improvement since then and continues to exceed expectations. The Wheatons, of course, wholeheartedly rallied behind their daughter, naming the family's restaurant after her and partnering with local charities to help raise awareness of and fight against epilepsy.
Carvers Steaks and Seafood flavors its eponymous catches and chops with sauces spiced with whiskey and peppercorn, or butters churned with garlic, Pernod, or Cajun spices. These and other seasonings top generously portioned Carvers Cuts of filet mignon, prime rib, and other meats, as well as halibut fillets and lobster tails caught off the coast of Maine. The dinner menu also includes vegetarian dishes, such as a pear and feta garden salad, as well as raspberry-vanilla bread pudding for dessert.
Kulnapa Siripong learned to cook Thai cuisine at a young age alongside her mother in the kitchen. Now she shares those recipes at Bangkok Terrace, an eatery she opened in the Gallivan Center in 2012. Marinated duck served with her special honey sauce, fresh papaya salad, and Thai-style barbecue are a few of her specialties. She also simmers seven types of curry, infusing it with the piquancy of curry pastes imported from Thailand. After the main course, diners can sweeten palates with housemade coconut or coffee ice cream.
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