A venerable textbook of sushi history, the engaging Chef Joe brings more than 20 years of Japanese culinary experience to the Mt. Fuji cutting boards. Each sushi-making class begins with the arts-and-crafts basics of fish-related construction using nori, rice, and rubber cement to build delicious rolls ready-made for consumption. Chef Joe will also clue you in on the best places to buy ingredients for three sushi mainstays: the classic california roll, spicy-tuna hand rolls, and salmon nigiri. The BYOB policy lets you alternate your detailed maki handiwork with sips of your favorite wine or beer (Mt. Fuji supplies the glasses, along with additional alcohol, which may be purchased on-site). Once you've finished exercising your chopsticks, show off your ability to shatter glass with a well-chosen Mariah Carey ballad at the restaurant-sponsored karaoke party after class.
Sandwich wizards at Georgio’s Subs pack tender cuts of meat and crisp veggies between twin slices of a choice of artisanal breads. Diners sling tongue lassos around the menu’s untamed chicken bacon ranch sub, a bucking bronco of seasoned Tyson chicken and bacon doused in ranch dressing like a victorious chef's head coach. The Texas spicy barbecue chicken sub slathers strips of chicken breast with pepper jack cheese and Georgio’s house-made spicy barbecue sauce. Verdant vegetarian subs sandwich sun-kissed produce between a choice of breads that includes focaccia and sourdough, and the pizza sub wears an impressive costume of pepperoni, marinara, and a mozzarella-moustache disguise.
Even before Forbes Travel Guide gave Glitretind a four-star rating, the restaurant was doing perfectly well with stars, thanks very much. Housed within the luxuriantly modern confines of the Stein Eriksen Lodge in Deer Valley, Glitretind looks up at twinkling night skies?and the towering peaks of the Wasatch Mountains. Needless to say, the scenery makes for especially romantic meals.
Glitretind's chefs embrace the spirit of their natural surroundings by cooking seasonal, upscale New American cuisine, with occasional international flair. Buffalo flank steak and brown shrimp, for example, arrive with sides of grits and sweet potato hash, whereas tender Maine sea scallops are served with romesco sauce and a saffron gel?e.
Befitting its ambitious cuisine, Glitretind also features an immense wine collection that includes more than 10,000 bottles. These wines live inside the redwood bins of a climate-controlled cellar, which maintains a consistent environment of 55 degrees Fahrenheit, 60 percent humidity, and wind speeds of 0.01 miles per hour.
At 5 years old, Agave owner Lenny Garcia was already working alongside his father in the family’s Mexican restaurant. Gathering produce from the walk-in fridge and learning cherished family recipes by heart, he developed a deep-seated love of authentic Mexican cooking traditions. But it wasn’t until he studied alongside a chef in Guadalajara that he realized he could make those same family recipes without all of the saturated fats and oils.
When he took over the family business, Garcia updated the menu to bring together the best of both worlds. The restaurant promotes healthy eating while preserving the delicious tastes of Mexican cuisine, with MSG-free chipotle burritos, enchiladas a la crema, tostadas, and tacos made with cholesterol-free vegetable oils and organic ingredients. Guests feast on hearty steak fajitas, smoky chicken mole poblano, and slow-cooked pork carnitas, or sample seafood plates, such as spicy camarones a la diabla, or vegetarian mushroom chimichangas.
On a given night, a skilled squad of chefs and sushi masters slice, roll, and plate cuts of fresh fish flown in from Hawaii and Japan. It's here at Mizumi Sushi Bar & Grill–referred to by its customers as the "Cheers of Sushi Bars"–where specialty sushi rolls, sashimi, and local, fresh ingredients have taken center stage over the past 18 years. The staff of culinary experts work with a sweeping variety of fresh fish and shellfish, from spicy tuna to exotic fish, along with sauces and vinegar made in-house, to craft inventive maki rolls and traditional Japanese entrees. In the kitchen, the team folds free-range chicken and tenderloin beef into authentic teriyaki and noodle dishes and stirs pots of sukiyaki soup while sizzling pans of shrimp tempura. To craft their Flying Chicken specialty dish, the chefs simmer tender chicken breast in spicy curry and magical pixie dust.