|
|
USA TODAY
Fledgling restaurateur survived harrowing start
“Set in a bucolic canyon offering picture-perfect views, the
225-seat restaurant is regularly included in "best-of" lists.”
Read more . . .
|
|
SALT LAKE MAGAZINE
Art Culinaire
“Take abalone. Frank Mendoza can tell you everything about the ingredient. How it was caught or cultivated (“farmed off of California”). What its feed was (“soybean product”). Maybe even utter its proper scientific name (haliotis). And from the kitchen, he shows you what he dan do with it. The result — a red abalone crisp, one of the newest members of the Log Haven menu.” Read more . . .
|
|
SALT LAKE CITY WEEKLY
Heavenly Haven
“If you need to know about the top-notch service and wonderful ambiance of Log Haven, or the sensational wine list that co-owner and general manager Ian Campbell has put together, you can find that elsewhere. I've written about it before. But the menu continues to evolve at Log Haven and it reflects Jones' growth and culinary expertise.” written by Ted Scheffler Read more . . .
|
|
PARK CITY MAGAZINE
5 Great Romantic Restaurants
“A dreamy drive up peaceful MillCreek Canyon brings you to a log home-turned restaurant, surrounded by cliffs and waterfalls. Candlelight, a warm cozy glow and sumptuous fare warms your heart (and stomach)."
Read more . . . |
|
SKY MAGAZINE
The Plate
“The taste of his marinated-tuna and tempura-mango roll bursts in the mouth – as light as champagne bubbles. And the textures offer a delightful contrast of crispy tempura and silken cubes of the finest ahi-grade tuna."
Read more . . . |
 |
UTAH BRIDE & GROOM MAGAZINE
Photo Shoot |
|
