The Savory Palate at the Art Institute

Ok, today, I think I had the best lunch value in the state! And for one time, and one time only, well, correction . . . . I have agreed with him on several occasions, but not many. I have to whole heartedly agree with the esteemed restaurant critic of the Salt Lake Valley's premier weekly paper.

The Savory Palate, at the Art Institute, is the working restaurant for the culinary program at the institue. Open only for lunch Tuesdays and Wednesdays 11:00-1:00. and for $12.95 per meal, you get a three course lunch. I have been wanting to try lunch there since I read the esteemed critic's review, in said weekly. Having eaten at the Culinary Institute of America restaruant in San Francisco, (and loved it) I was eager. And not disappointed.

My dinning guest was Terrell. Walking up the stairs to the restaurant, you look in the glass wall, and it could be a bistro or high end restaurant, black tables and chairs with red seats, tables set with white chargers, black tableclothes, red napkin.

Once seated, our server, also one of the chef students at the school, was Heather, and perfectly charming. Presented the menus, we had the choice of starters - Cream of Garlic Soup, Scallop and Tomato Salad (over Watercress) with lime-mint dressing, or Chevre and Pistachio in Filo Packets. Terrell had the scallop salad and I had the soup. The soup was a potato and garlic soup. Salad spectacular, I was told the dressing with the tomatos was an incredible match. The soup was very good, but not anything special. Don't take this as a negative, it was, very good, but not 'spectatular', potato and garlic soup is plain, it's just in it's nature, but it was . . . . yummy!

Entree selections were Raspberry Chicken, it looked great, or Duck Breast, with Monterrey Jack and Green Chile Polenta. We both chose the duck, which had a port/red wine reduction sauce, that had the slightest hint of cherry. This was probably the best duck I have had in . . . . I can't say how long. We had questioned the paring of the duck with the polents, but it really worked well. The duck was served with finely sliced fennel, deep fried crisp, and on top of everything. What a great and unexpected flavor, very delicate.

Dessert was a selection of . . . . well . . . I can' remember all of the selections, they were not printed on the menu, but recited by the server, multiple selections, but Terrell chose the Lemon Curd with a small meringue on top, toasted with a torch, served with a shortbread cookie. Very good, very tart, real lemon. I chose the chocolate strawberry mousse cake, which had no cake. Dense, rich, and excellent, but again, like the soup, not anything special, but excellent. These are things that are common dishes in restaurants, but executed to the peak of perfection.

When the bill was presented, we were also brought a small bite of lemon chocolate ganache. Lemon and chocolat are a different combination, I think it worked, but not quite sure.

The Savory Palate is something to make the time for, we were in and out in 45 minutes, and not rushed at all.

So to my esteemed critic . . . Thank you for this one!!!

Call for reservations: 801.601.4769

121 Election Road
Draper, Utah

“In our opinon, food should be sniffed lustily at table, both as a matter of precaution and as a matter of enjoyment, the sniffing of it to be regarded in the same light as the tasting of it.”E.B. White (1899-1985) American essayist