New Yorker Club

Best food in Salt Lake City for over 30 Years!. The New Yorker restaurant is an institution in Salt Lake City and for good reason! The menu changes seasonally, using the best ingredients available.Chef Pliler travels the country looking for inspiration for his menu, and the resultsare amazing! I don't know in what restaurant the previous reviewer dined, (back in 2009) but my guess s that they have no concept of what fine dining really is.

I've been told that Chef Pliler checks every plate that leaves his kitchen (and by the way, Chef Pliler has never cooked in any of Gastronomy'sother locations). As for the lamps in the dining room, I am told they came from the old Hotel Utah, and I believe add a wonderful ambiance to the meal. The restaruant is not a "dark, dank basement" but it most defintely IS an elegant, upscale, long time favorite of Salt Laker's, providing consistgently delicious food in a relaxing atmosphere with professional service. Perhaps the previous reviewer should stick to the Spaghetti Factory, where the meals are cheap and all-inclusive, the menu is voluminously long, and servers spout their greetings by rote.…

Overpriced Garbage. I am a firm believer that a restaurant gets two chances. The New Yorker had its second chance last night and failed with flying colors. 1. The menu is small and has remained the same for 20 years little development and creativity.

2. They require servers to TELL you the specials and expect you to memorize all 3-4 dishes.

3. You are required to ask about the $28 inclusive menu; once again memorizing 3 choices.

4. Salad and soup and not included. The cheapest salad is $12 (Mixed greens with Blue Cheese, caramelized pecans with Balsamic Vinaigrette…sound like every other salad available in the valley: Creativity Zilch) Soup $6.

5. Entrees on the menu: Cheapest a grilled Chicken breast with Pasta $20; Most expensive Surf and Turf $45.

6. Lighting: Apparently the owners invest in some hideous Italian Crystal lamps for over the table $1500 each. Issue with lamps they hang so low over the table you cannot see the server so the server to compensate for the “road block” shimmies from side to side to make contact with customer. Before you know it you have boat rock.

7. This “acclaimed” Chef Will Pliler doesn’t even over see the dinners. We were told that he mainly spends time at the Market Street Restaurants in the South of the valley (Which according to our waiter once again are the restaurants generating revenue; perhaps staying around the NY would yield in quality control and more revenue). This means no oversight in the kitchen. And you can tell that cheap laborers are putting the dishes together, as indicated by soggy pasta and over cooked fish. (I even called this fact out to the waiter…who confirmed my suspicions.) The sous chef doesn’t take pride in details or oversight either; Why would he when the cheap laborers appear to have everything under control?

8. There is not ADA entrance. Sharp steep steps leading into a dark dank basement with remnant smell of fish from the Broiler above.

9. A meal for two people after purchasing salad/soup and an entrée is approximately $40 desert sold separately.

If you would like to eat truly fine cuisine, with a Chef who puts pride into every meal personally, try Francks Restaurant (Soup and Salad included with entrée). If steak is your fancy, try Little America Steak House (Soup and Salad are purchased separately but at a nominal fee and with superb selection and creativity).…

Very average experience - not so average price!. January 7th, 2007. Having enjoyed dining at The New Yorker over the years, it is disappointing to see a noticeable decline in ambiance, service and food during the past year. My most recent visit, anniversary celebration, was "very average" in all regards.

The ambiance was lacking which, I would attribute somewhat to the table location in the Big Apple (unbearable dish/utensil noise and off-key serenade by the dish washer?) and excessive foot traffic due to the private party in the Wine Cellar. I had specifically requested a romantic table.

The service was efficient, but cold, at first but steadily declined as the dinner progressed with the accumulation of empty plates, including the bread, longer gaps between stops, and for some reason, completed disinterest in refilling the water or wine glasses. The food, well, I must admit, I have never seen oysters as small as the ones presented for an appetizer. Also, I have never have had a fillet presented already sliced - so much for retaining the juices and heat and the horseradish potatoes, very sour and completely lacking any semblance of horseradish flavor. I guess the potatoes absorbed the juices from the steak.

The wine, the selection is excellent but I have noticed on several occasions? considerable variability from bottle to bottle of the same vintage of very expensive wines. Buyers beware!

Overall, the menu, service and friendliness of the staff are becoming tired and need refreshing! A very average experience at a not so average price is offered at this establishment.…

Big Disappointment on NYE. I've dined at Gastronomy Restaurants for almost 20 years and was looking forward to spending New Year's Eve at the New Yorker with a few friends. Upon arriving 10 minutes early for our reservation we were told that a table wouldn't be available for another 30 minutes because the folks on our table had just started dessert. Then when we were finally seated we were told that there was a reservation on our table at 10pm - an indication that they expected us to be finished and out the door by then. Service was marginal at best. On a big night you'd expect slower service but we were all missing pieces to our place settings and had to wait for replacements, extra bread, and even tea bags when we ordered tea after dinner. The clincher came when a hostess arrived at our table with our coats in hand (!) as the witching hour approached and they wanted us off the table. I was aghast. I couldn't believe the nerve. The food was great but nothing that I'd write home about. The wine list was exceptional.…