Log Haven’s Steak & Lobster Special
Last Friday night Kim & I splurged a little and headed for Log Haven, in Millcreek Canyon. For awhile now, I’ve wanted to check out Log Haven’s Steak & Lobster special. The canyon setting with the autumn leaves outdoors, and the cozy fireplace indoors, illustrates why Log Haven has been named “Most Romantic Restaurant” in so many different dining awards. In fact, there were two weddings taking place that night, for a total of six weddings over the weekend.
First course is a Southwestern Caesar salad, with a touch of spicy heat in the dressing and crispy tortilla straws on top. That’s followed by a pan-seared prime center cut top sirloin steak, with a Maine lobster tail.
Our steaks were cuts-like-butter tender, with a wonderful caramelized outer sear on the outside. The lobster was so plump and juicy there was no need for the accompanying drawn butter. Pretty crisp-tender green beans, with little bits of sauteed onions and bacon, would make anyone into a veggie-lover. And creamy, REAL mashed potatoes, with a few tiny lumps to prove it.
“We probably just had one of the best meals in the whole Salt Lake Valley tonight,” Kim stated, and I agreed. He was even happier when I told him that although the “surf & turf” special is priced at $39 on the menu, it was just $29 each because we ordered it before 6:30 p.m. as the “early bird special.”
“JUST $29??” you might ask. Yeah, it was a little spendy for Kim and me, as we are more conservative diners nowadays. After all, he’s retired, and I don’t have a full-time salary anymore. But, when you consider the quality ingredients and the careful preparation, not to mention the ambience and attentive service at Log Haven, it’s a pretty good value.
Log Haven’s chef Dave Jones originally trained under some of the brightest culinary stars such as Wolfgang Puck and Jean Louis Palladin, and he’s been a guest chef at the James Beard House (for a chef, that’s the equivalent of playing at Carnegie Hall). Creativity is his hallmark — Smoked Duck and Serrano Chile Pasta, anyone? But even this straightforward “surf & turf” entree feels the love.
One last splurge — we shared a luscious Drake Farms goat cheesecake ($9). It had so many different layers of flavor — pistachio crumble, the pool of lemon curd, the mellow cheesecake, and garnish of plump raspberries and blackberries.