History and tradition are closely intertwined with eating. Most celebrations and holidays either center around or have ceremonial food which most people consider integral to the observation of these events. People who have lived or visited Salt Lake City since 1999, might have had one or more of those types of celebrations at Bambara.
Bambara is a Modern Dining Experience attached to the statuesque Hotel Monaco in the heart of downtown Salt Lake City. The structure that Bambara inhabits was actually once a historically significant bank lobby. The unique architecture has always drawn the eye of locals and visitors alike with its stunning 10ft arched windows and preserved marble. Unsurprisingly, it has been a staple of fine dining on Main Street since 1999, and each of its 24 years of service has been marked with stunning food and ambiance. Though beloved for years, every business and tradition has to occasionally evolve to keep up with the times and the community. Over the past year, Bambara has gone through careful renovations to update the dining area and menu to bring you local tastes with an elevated element.
(Bambara, sponsored) Thyme Roasted Chicken.
The goal behind the renovation was to remember and respect the cherished memories made in the building, while also providing new room for growth and continued excellence. The new floor design is lively and welcoming with the original windows providing light and airiness to an open floor plan and exhibition kitchen. You can now better feel the energy flow through the new dining room, bringing a cohesive ambiance to your meals. In addition to the open kitchen design, Bambara has also introduced a Chef’s Table feature. These special tables will allow unique access to Chef and his team during the service. Interaction with Chef will provide insight into menu design, upcoming dishes in progress, Chef’s favorites, and other unique experience items not available at other tables.
Speaking of Chef, Chef Patrick LeBeau has been with Bambara for 1 year and has undertaken the task of redesigning the menu. His approach to cooking is propelled by a sense of purpose and calm within the kitchen that allows the food to speak for itself. In order to achieve the taste and experience he was envisioning, he completely re-imagined to take advantage of the seasons as well as the restaurant’s partnerships with local farms and purveyors. His familiarity with game and local favorites and the ability to elevate them into an upscale culinary experience are a huge part of what makes this reopening so exciting and successful. If you’re worried about finding a familiar favorite from Bambara’s original menu, have no fear. While the individual items may be new, servers can guide diners toward familiar flavor profiles that they have enjoyed since our opening in 1999.
(Bambara, sponsored) Craft Cocktails.
If you’re curious about what new dishes you might be able to order at the new Bambara, here is a sneak peek. If you’re an early riser and visit the restaurant for breakfast you’ll have your choice of classic options like pancakes and french toast, along with some more elevated options like smoked salmon tartine and croque madame.
The restaurant’s dinner menu has a stunning array of options from both land and sea. Start your meal with delectably unique appetizers like Celery Root Carpaccio or Wagyu Fat Roasted New Potatoes. Move onto the main portion of your dinner with your choice of locally inspired land dishes like Coffee Crusted Rocky Mountain Elk or a classic Filet Mignon. Or choose from the sea options which include Pan Seared Idaho Trout and Scallops al la Plancha.
(Bambara, sponsored) Scallops al la Plancha.
Each of these meals is exquisitely crafted and will pair excellently with a wine or beverage from Bambara’s extensive beverage list. The restaurant’s Director of Food and Beverage, Brandon Buschart, is a sommelier and he curated the current wine list to go hand in hand with Chef Patrick’s menu. Each of their servers can also recommend pairings based on preference and desired dining experience, so no matter your meal or preference, you’re guaranteed an excellent pairing.
Of course, who can forget about dessert? Round off your evening with a classic Baked Alaska, or please your sweet tooth with one of the more unique options like Blueberry Limoncello ‘Tiramisu’ or Black Forest Pana Cotta. You can also opt for an after-dinner coffee, or ask for a recommended pairing of port or sherry to finish your meal in the same vein as your main course.
No matter what flavors you’re craving there’s sure to be something tantalizing on the menu for you. Not to mention the beautiful setting, attentive staff, and curated pairings that make Bambara a one-of-a-kind culinary experience that consistently have it at the top of everyone’s recommendation list. Come see (and taste) everything new and nostalgic Bambara has to offer from 7:00 to 11:00 a.m. every day for breakfast, 5:00 to 10:00 p.m. for dinner, and Saturday and Sunday from 7 a.m. – 2 p.m. for brunch. The chef and the staff look forward to serving you.