![]() This time around, we’re visiting Provo and Salt Lake City. Piroshky Piroshky is heading back to Utah by popular demand. ![]() More info from their press release below. PP just announced they are returning to Salt Lake on March 3rd, and they are accepting pre-orders right now. $20 was still cheaper than the wines on the menu, so we opted to drink a bottle we'd brought.If you didn’t get a chance to check out Seattle’s famous Piroshky Piroshky pop-up the last time they were in town, you get a chance at redemption. ![]() To note: some reviews mention that this place is BYOB, but they must have changed things recently! A footnote on the menu mentioned a $20 corkage fee per bottle, with a $40 fee starting at the third bottle. The consensus was that everything was pretty darn amazing! And the fondue dessert - with dark chocolate, white chocolate, AND caramel for dipping - was straight up dreamy. My personal favorites were the raclette, duck, and mashed potatoes, but everyone at my table had different opinions! Others loved the hunters stew, chickpea soup, and roasted lamb. You go around to the different stations organized by course and choose what you'd like. But this ended up being our favorite meal of the entire trip! "Buffet-style" doesn't do this place justice, but in essence, that's what it is. And this place is only open Wednesday through Saturday, so plan ahead! We managed to snag an 8:45 reservation for our party of eight, and not everyone was sold on the late time. Wow, Fireside Dining is unlike anything I've ever experienced before - and in the best way possible! First off: reservations are hard to come by. The view outside is pretty and includes horse drawn sleighs and pine trees with thousands of sparkling lights, not to mention the natural mountainous beauty of the area. At one, a chef made tequila blueberries flambe and poured them over a frozen lemon tart, while the other offered three fondues (Grand Marnier vanilla, dark chocolate and caramel) and a giant table of sweet and fruits to dip into the rich fondues. One had a selection of stews along with trout and some potato pancake-like potatoes while the other had a lamb leg roasting at a fireplace, while both leg of lamb and prime rib were served with all of the proper accouterments. The entrees are really divided into sections. The salad table was anything but ordinary. This tasty plate of cheese is further enhanced by any number of delicious items including various mustard, onions and cured meats. ![]() Raclette is melted on both sides of a giant fireplace in the center of the main room. The "four courses" are really an all-you-can-eat, buffet-style proposition, but with lots of great twists. The servers' focuses are giving directions about the experience, taking drink orders and clearing plates frequently, And Woody, our server, was a pro and knocked it out of the park on all counts. It's rustic and classy, but neither of those elements is remotely overdone. The atmosphere in the lodge is pleasantly understated. I've been to Park City and Deer Valley many times and have always passed on Fireside Dining, casting it aside as a mere high-end, over-priced buffet, but on my last visit, upon seeing a video of the raclette melting onto plates, my group of friends decided that we needed to try it, and we're very glad we did.
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