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New Ski-in Dining at Solitude is Elevated Comfort Food

by Pam's Plate December 13 2012 2 Comments

As soon as I heard the name Honeycomb Grill, my mouth began to water—not for food, not quite yet—but for the tasty chutes and tree-shrouded fall-lines in Honeycomb Canyon, Solitude Mountain Resort’s exhilarating, northeast-facing jumble of runs that is tauntingly off limits until a little later in the season. On this early December day, I thought I would have to “settle” for just eats at the resort’s new restaurant but after one look at the menu and a few first bites, I realized we had a new gem in Big Cottonwood Canyon.

Filling the spacious dining room and cozy bar recently vacated by Kimi’s Bistro, the Honeycomb is a resort-operated restaurant serving breakfast, lunch and dinner. Located at the base village, it’s perfect for cruising in for a ski-in lunch or après-ski beverage and bite, which I have done many times in years past (I am excited for something new, yet I will miss Kimi’s hearty mushroom soup with lingonberries. It’s the Swede in me! Here’s the recipe so you can make it at home).

The menu at the Honeycomb is nothing less than a delight.  I only sampled lunch, yet I believe it was a thorough glimpse into the overall fare, a blend of elevated American street food, noshy classics and playful surprises. It’s a menu—and an environment—that is great for adults, kids and kids at heart. For appetizers, the house-battered mini corn dogs with a spicy mustard are super inviting, as are the Honeycomb Fries--basically waffle fries but they are SO good. Utah State Fair goers will appreciate the Honeycomb’s version of the Navajo taco, on a chewy, crispy fry bread, topped with the house chorizo and pulled chicken chili. Its smoky spice is balanced with cool chopped lettuce and Beehive cheese.

Every dish at Honeycomb is pleasingly upgraded. The Reuben is truly one of the best I’ve ever had, thanks to some magic dressing. The club sandwich’s wood oven-roasted turkey is delicious. The ultimate comfort food, mac n’ cheese, is somehow both light and hearty, with a creamy sauce of local Beehive Cheddar. It’s grown up, but any kid would chow down. The salmon Caesar was also great, an artful presentation with a perfectly cooked, nice proportion of fish. The most gorgeous number was the Black Angus burger on a pretzel roll. I love the whole idea and can’t wait for another.

After our long and pleasant lunch, my mouth is now watering for breakfast at the grill, this time followed by Honeycomb Canyon powder!

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About the Author

Pam's Plate

Pamela Olson

Pamela Olson is the Ski Utah Food Blogger. Pamela Martinson Olson is a freelance writer and former executive editor of Utah Homes & Garden magazine. A native Utahn, she grew up drawn to the natural world, camping in and hiking the state’s deserts and high mountain peaks. A birdwatcher and fly fisher, she’s become a passionate skier over the last few years, seeing mountains and snowstorms in an entirely different light. Pam will be writing about food, restaurants, and aprés.

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