Chimayo Restaurant
| Address: | 368 Main St, Park City, UT 84060, USA |
| Phone: | +1 435-649-6222 |
| Site: | chimayorestaurant.com |
| Rating: | 4.2 |
| Working: | 5–9PM 5–9PM 5–9PM 5–9PM 5–10PM 5–10PM 5–9PM |
Location
Photos 100
Reviews 5
RU
Russ Dale
A short jaunt from the parking area brought me to the door of Chimayo, a southwestern restaurant with an Arab touch. Reservations were made before hand, and, upon arrival, they tried to seat me directly adjacent to the hosting station. This would not do. I requested another table and she reluctantly re-seated me after I had joked that I could double as a host, greeting patrons as they walked in the door. From then on the magical dining experience truly began. The waiter was at the top of his game, both pleasant without being overbearing and literally attended to my needs. He cleaned up crumbs and small spills gracefully without me realizing it was being done. Fresh brewed iced tea with lemon and H2o were my beverages of choice. The cups were never empty, with staff keeping a close eye on beverage level. Complimentary bread and cilantro dipping sauce arrived. Crispy. Refreshing. Delicious. It was just enough to make one curious to the dining experience yet to come. The waiter gently insisted that I order all the courses at once and promised the chef would time it perfectly. Which he did. Appetizers were artichoke queso fundido, a house made flatbread plus roasted poblano, oaxaca and valdeón cheese. The presentation, with small cast iron skillet and tiny flame to keep the texture perfect, pleased the eyes as well as the taste buds. This was to begin a theme that would carry throughout the meal. The balance of textures, tastes and depth to each course was a creative, masterful culinary delight. Next up was a goat cheese, mozzarella chili relleno with a pumpkin seed-corn crust and tomatillo salsa verde. It was very cheesy. The delicate crust encapsulated the tendrils of cheese that stretched for days. The entree, the best of the meal, was an ahi tuna taco that demanded attention like a Kentucky Derby race day hat. Ancho chili encrusted tuna, minus the avocado, poblano pico de gallo, field greens and mango citrus vinaigrette topped with sticks and greens. Upon inspection, experiencing tactile sensations before tasting, the reality was a spear of possibly deep fried spaghetti and sprigs of Mexican oregano, which anchored the course to the plate as though it were sculpture. The first bite of quality encrusted, almost blackened tuna, smeared with a dollop of wasabi aioli, was om nom nom. The depth of different taste combinations, mixed in part by the crunchy corn tortilla taco shell residing above a layer of hummus, kept me interested throughout the entire entree. New mixtures with different tastes and textures within one meal. It was worth the $42 price tag. There was no point where I was just eating to become full. I was fascinated by the whole experience. But it wasnt over yet. A cup of coffee, standard drip, was received to rest and digest and contemplate. The reason I came in was because of the dessert; the famed fondue that is enough for two or four people. With little fanfare, the mexican chocolate fondue with homemade churros, sopapillas, fresh strawberries, pineapple and banana, was presented before my glowing eyes and full belly. It was somewhat gluttonous at this point but I was on vacation. What stands out in my mind about dessert were the flaky churros, much better than "standard" doughy, bready churros. They were light and melted in the mouth. I was taken aback by a gasp. They were shockingly good. I reached my limit. Every good thing comes to an end. I could not consume another bite. The meal left a lasting impression that will not be soon forgotten. This Park City Utah restaurant was amazing. I recommend a visit. Youll be glad you did.
CR
Craig McCarthy
My significant other and I had the opportunity to dine at Chimayo last Sunday evening. We had a terrific experience! The manager Julie greeted us warmly at the door, and seated us at an upstairs table. We started with an appetizer of the ceviche, and it was outstanding. Chimayo has figured out how to do ceviche right. The sauce is so good we had to dip our bread in it to ensure we didn’t lose a drop! We then followed this with the Buffalo Alambre, a chipotle glazed buffalo skewer. I don’t normally care for red meat, so was going out on a limb for this selection. It too was outstanding, the glaze was tasty yet not overwhelming, and the buffalo was lean yet tender. These two apps were filling enough that we didn’t need anything else before the entrée. We were both in the mood for fish, and ordered the Black Cod Al Horno. If you like fish dishes, this one is not to be missed! It was tasty, flavorful, and the passion fruit-habanero butter sauce was ridiculously good. We were getting pretty full by now, and asked our attentive server Tyler for his recommendation on something relatively light that would satisfy our sweet tooth. He arranged for a cherry almond ice cream bar, cut in to five pieces that was the perfect way to finish off a great meal. Once again, Arturo, Julie, Tyler and the Chimayo crew delivered an “over the top” dining experience – delicious and interesting dishes with every course, outstanding service and a great atmosphere. We will be back again soon!
MI
Michael Grover
Went with my wife on Sat., July 4. We made a reservation, but we didnt need to: the restaurant was not overly crowded. The restaurant decor is elegant but simple Southwestern, a comfortable reminder that youre not there for the decor. The server was excellent (forgot his name): always attentive and there when you need him and never a second longer. Very professional. For appetizer, we ordered gouda stuffed chile relleno served in a pumpkin seed pesto sauce and papaya pico de gallo. Very good. Bread was also served with a creamy tomatillo dipping sauce. I could have made a meal out of the bread and sauce alone. I ordered the elk steak with bernaise. Ill let my wife speak for her dish, which was halibut served in a citrus sauce. Mine was excellent and my mind keeps wandering back to how delicious it was. First time Ive had elk. It was tender, cooked medium rare and sliced into medallions. I was given a knife but did not need it at all. The bernaise was creamy with a very faint hint of citrus mixed in with a perfect variety of spices. The dish was served with seasoned, chopped asparagus and a potato cake sandwiched between two small tortillas. Everything was seasoned and cooked to the perfect temperature and moisture level. The meal cost $104 for appetizer and two entrees. No alcohol. Life is about experiences and this one was a standout. Highly recommended.
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lisa georgalos
Made reservations for my birthday dinner because the restaurant looked super cute and delicious... WRONG!!! The scallops were literally uneatable! They were covered in sugar, were not cooked enough and tasted like perfume... probably the worst restaurant experience Ive ever had, and on my birthday. They took my food back and offered to give me a small salad or something of the appetizer menu lol! I said NO, considering I could hear the chef and waitress talking about the situation. My husbands steak was sitting in a grossly huge pool of a disgusting sauce... calamari for an appetizer, rubbery to the point we didnt eat it, all breading. Had our 3 children with us, they hated their food. This place was such a disappointment! Never going back! Left with hungry stomachs! DO NOT GO HERE!
KE
Ken Tokusei
Fantastic. Went in there thinking well get some meat dish, but trout fajita smelled so good as the wait staff carried it to another table, sizzling on its hot cast iron plate, so we changed our mind instantly, and never regretted it! Living in California, I thought I had a fair share of Mexican dishes, but this fajita was by far the best. (Not that I claim any "mexican authenticity"...its just the flavor, taste and the way it was prepared here was so good.) Very family friendly with plenty of kids dishes. Do book in advance - its bustling with people, many of them were multi-generation families on this holiday week (Presidents Day).
