Off The Strip Awards

Off The Strip Restaurant Review:

This 11,000-square-foot restaurant's warm ambience is accomplished with dark woods, red brick and an open feel with three dining areas and two bars. The cuisine is best described as elevated comfort food with artful presentation, exemplified by truffle mac ‘n’ cheese packed with shallots and garlic and baked with a blend of Parmesan, mozzarella, provolone, cheddar and Monterey Jack. Main course standouts are the lamb gyro cheesesteak with roasted peppers, grilled onions, peppadews and melted provolone; the rolled NY strip with asparagus --- thinly sliced Black Angus beef spread with sun-dried tomato and basil pesto, provolone and asparagus, then rolled and served over a Marsala mushroom sauce; and beef stroganoff with a richness derived from its mushroom-bordelaise cream sauce. Libations range from a dozen craft beers like Wasatch Ghostrider, a white IPA spiced with coriander, to signature cocktails such as The Orchard, a refreshing concoction made with bourbon, cider, muddled apples and cinnamon. Any meal might be finished with the house-made New York-style cheesecake served with strawberries and chocolate sauce, or an old-time root beer float.