Going Local: The New Yorker

Tucked downtown amidst a collection of fine dining is The New Yorker. Photo credit: theletsgoeatshow.com
Tucked downtown amidst a collection of fine dining is The New Yorker. Photo credit: theletsgoeatshow.com

Restaurants which are not on the ground floor have different sets of challenges, including visibility and exposure, whether they are upstairs or in a basement. However, downtown Salt Lake City is home to several excellent restaurants which are in downstairs locations, and on their reputations alone they often thrive. One of these is a VIP Limousine favorite: The New Yorker, a beautiful establishment along Market Street. Easily accessible from I-15 coming into downtown SLC, it’s also within walking distance of two UTA TRAX stations near the heart of the city center.

Even though it’s in a basement, the artwork and sign on the building are difficult to miss. It’s like descending into a secret world of haute cuisine in Salt Lake, and it gets even better inside. The New Yorker is pure class in the dining room, with an airy atmosphere that’s not overly bright but is welcoming and brings guests back upstairs, figuratively. The centerpiece of the dining room is the faux chandelier of stained glass that is concave into the ceiling, making it feel bigger and inviting. In connection with this feature, the entire place slowly spirals down staggered by levels and stairs. This would, even just on the surface, be at home in the world’s culinary capitals.

The beautiful central stained glass ceiling inside The New Yorker. Photo credit: sltrib.com
The beautiful central stained glass ceiling inside The New Yorker. Photo credit: sltrib.com

However, to compete with those giants, an establishment has to be more than just skin-deep in terms of execution, and The New Yorker delivers like it belongs. The service is warm, friendly, and attentive without being overbearing, enabling clients to focus on their company and the great food. Our server, Ali, checked in on us, answered all of our questions, and was courteous from start to finish. Everything which our team and our own clients have tried on their menu was delicious and prepared to high standards, from the appetizers all the way up to the entrees. One of the specialties in The New Yorker is the fresh seafood. It is not easy this far inland from the ocean to obtain the best of the best, but if the salmon dishes are any indication, this place knows not only what to do with it, but also how to compete with establishments on the coasts and big cities in terms of presentation, preparation, and the accompanying food on the plate.

We started with the crab cakes for appetizers, which were delicious. Accompanied by the bread, we thought that alone was fairly satisfying, but then the main courses arrived and stomachs reopened for business. The salmon filets with the potatoes tasted as if they had just been caught off the Pacific coast, and the Angus Steaks were cooked beautifully. Accompanying vegetables shone on their own as well. There were not only no complaints, but everybody here will become a member of the Clean Plate Club.

Even when we thought we were full, there was dessert still left over. The creme brulee and chocolate cake were both to die for. Once again, nothing was left on the plate to clear away. All around, it was an excellent meal and dining experience.

Most restaurants make their mark by doing one thing well and sticking to it. The New Yorker is one of the special few, at least in Utah, that can take on a variety of cuisine and execute such high standards; it makes for a balanced experience. Whether it’s just for two or with a larger group, we at VIP Limousine definitely recommend The New Yorker for a nice night out.

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