Somehow, High West Saloon has become one of the great Park City destinations for Salt Lake City locals. If you ask High West founder David Perkins, he’s not in the restaurant business, he’s in the whiskey business. James Dumas is in the restaurant business and rightly so. As executive chef and general manager of the saloon, James makes things happen.
(James is not pictured in the blog because, well, as mentioned above he’s the GM and executive chef. He’s always on the move and his appearances at our dinner we’re very James-Bond-drop-in-from-the-ceiling like. )
However, we had the pleasure of sitting close to David Perkins and his High West belt buckle. If you didn’t know David was the founder of High West and Whiskey Advocate’s Whiskey Pioneer of the Year you’d probably just think he was a nice guy who loves whiskey. And, you’d be right. But he’s also provided little a shot in the local economy and given more bragging content to Utahans – we’ve got the best snow and best whiskey around (I’m looking at you Colorado).
A night at the saloon would not be complete without some great bites. Enter Creminelli. Cristiano Creminelli and our favorite locavore, Vanessa Chang, brought some of Creminelli’s finest for an appetizer and joined us for the evening.
As always, Becky takes great photos of food. To wet your appetite, I’m posting a few for you to enjoy. Take a look at the whole menu and make it a point to go there the next time you’re looking for a night out. As James’ staff brought out the goods for all to taste the night got even better. As the drinks came, the laughter grew louder.
Of course, each course was paired with one of High West’s great whiskeys – Prairie Reserve, Rendezvous, Double Rye, Silver, Campfire… The locals, with good reason, are certainly proud of what High West is doing in our great state. Thanks David and James.
A few of our favorite highlights from the new winter menu include: open-faced reuben sandwiches, cowboy mac n’ cheese, and we can’t forget the High West Grillswirth, a grilled krispy creme donut served piled high with whisky-laced ice cream, a dessert you must come prepared for!
A few of our favorite highlights from the new winter menu include: open-faced reuben sandwiches, cowboy mac n’ cheese, and we can’t forget the High West Grillswirth, a grilled krispy creme donut served piled high with whisky-laced ice cream, a dessert you must come prepared for!