I ran across this recipe several weeks ago and we really enjoyed it. it has anchovies, lemon zest and garlic and it's really great!
I have four potentials for you though I can't speak personally for any of them. I was intrigued by your initial post and have been following it hoping someone will answer, since nobody has I'll offer what I have found out.
First, my brother recommends the Bluebird restaurant in Logan, his family always orders at least one Monte Cristo for the table and they like it quite a bit.
Next Normandie's, their version appears to be served on grilled brioche and not deep fried so probably better for the heart but not necessarily for the soul.
Third, is Zinn's Bistro. Their are numerous reviews of the restaurant, and it appears the food is quite well regarded and the Monte Cristo is specifically called out as a good selection. The bad news is that they appear to be staffed with former concentration camp guards, but if you can put up with that or order to go it's probably a good choice.
Finally, the Copper Creek Pub & Grub. appears to be the most likely to be a slam dunk, at least city weekly gave them the best western valley restaurant and in the writeup specifically called out the Monte Cristo.
I am going to go check a couple of these out, hopefully you will too then we can report back what we found.
Copper Creek Pub & Grub
In the mountain west region, Utah in particular, they call that fry sauce and every restaurant serves it, though usually without the pickles. I like to make my fry sauce with ketchup, mayo, worcestershire and hot sauce. Delish
I second Callie's. My aunt took us there a few years ago and it's really impressive both in quantity and quality. It's located in the old Golden Corral building on state. Also, one man band does a pretty good job with breakfast items and its a very casual place. If you want a place that is a little more upscale try Eggs in the City. They are in south salt lake but everything is from scratch and beautifully presented.
Eggs In the City
I'm not aware of any specialty cheese shops in Provo. However there is a new Harmon's grocery store off the exit of Bangerter Highway and I-15 that has several hundred cheese varieties. Best of all they carry a large number of Utah artisan cheeses which are wonderful. Beehive cheese company makes some amazing stuff, in particular their Promontory Cheddar and Lavender & Espresso rubbed cheese. Any decent cheese shop should carry their brand and there is a page on their site that lets you see what stores they are carried in. Three are in Orem which is next to Provo. http://www.beehivecheese.com/index.ph...
If it was just about the food I'd recommend Bambara. I would also add Cafe Madrid and Tiburon to the list of best SLC restaurants.
Howver, since it is for a wedding gift you may want to look at Log Haven. They are usually in everyone's top 3 and I can't imagine a more romantic setting. Look for the website, they have photo's. It's a really spectacular drive. Log Haven, will fully satisfy the foodie while also being a more romantic and adventurous option.
Also, since it won't show up on anyone's best restaurant list I'll mention that if they are an LDS couple they may enjoy The Roof at the top of the Joseph Smith Memorial building. It's a high end buffet, about as good as the better buffets in Las Vegas, but the west wall is all glass overlooking Temple Square. It might be the right choice depending on who you are buying for.
Tiburon Fine Dining
I went to Boise this weekend for the first time and I found this thread most useful http://chowhound.chow.com/topics/399583.
If you have time for it, I'd highly recommend a trip out to Brick 29 in Nampa. I ate there last night and was awfully happy with it. I just wrote a long review at http://chowhound.chow.com/topics/560907.
I went to Boise this weekend for the first time and I found this thread most interesting http://chowhound.chow.com/topics/399583.
Since you are there for four night's I'd highly recommend a trip out to Brick 29 in Nampa. I ate there last night and was awfully happy with it. I just wrote a long review at http://chowhound.chow.com/topics/560907.
Service - 4.5 out of 5 stars
Food - 4.5 out of 5 stars
Decor - Who cares, are you a chowhound or some kind of elitist snob??
Wine/Alchol - No Idea (I'm a teetotaler, sorry)
Greatest Regret - Not ordering the pan-fried oysters, they smelled so good.
I also really like my brother and sister-in-law so I hoped to take them somewhere memorable. Anyway, after a quick search of the boards I only found one restaurant recommended in Nampa and it was tantalizingly vague. Nevertheless in the pioneering spirit of chowhounds who have gone before me, I decided to throw caution to the wind. Seriously good call on my part.
In my experience, chef/owner restaurants can be a little snooty when it comes to things like children but we never felt out of place. In fact, one thing I liked a lot was the local feel to the whole place. While the decor was more upscale, the clientele ranged from families to teenagers (some kind of high school formal appeared to be happening) to couples. Nobody looked out of place and the staff made me at least feel very welcome.
I didn't know much about my in-laws tastes but when I asked how they felt about the pan-fried oysters the reaction made me decide to play it safe and go for the Idaho Jo-Jos and the Artichoke dip.
The Jo-Jos are long potato wedges lightly fried and seasoned and served with a pink sauce (my preference) which had horseradish, mayonnaisse and ketchup/tomato sauce and probably more but that's what I could identify. The white dip which my wife preferred was a light bleu cheese sauce served hot. The potatoes were well prepared and cooked just right.
The Artichoke dip was deeeelightful, one of the best I've had. Creamy and sharp with a subtle undertone of white wine and garlic and served with thin slices of toasted bread. I wish I'd paid more attention to the details but you won't regret ordering this.
Meanwhile most of the table was struggling to decide what to order. The menu is simple, only one page, but everything looks good. Kevin helped by routing servers to other tables past us so we could see the dishes. We finally settled on Mac & Cheese for the little one (they do have a children's menu but the mac & cheese is on the grown-ups menu also), Bistro Chicken, the catch of the day (snapper), a Black Angus flat-iron steak and I ordered one of the specials a 2lb. Cowboy Ribeye with bleu cheese.
Dinner arrived shortly after the appetizer plates were cleared and everything was nicely presented. All of the dishes came out together and were hot and perfectly prepared.
I ordered the cowboy ribeye and unsurprisingly I had trouble finishing it. Surprisingly though I almost did, despite the fact that the largest steak I've ever eaten was only a bit more than half that size.
I have to take a moment to describe what an ideal steak looks like to me so you can understand why I was so pleased with this particular steak. The ideal steak is a perfect blend of taste and texture and appearance. Graduating from a buttery-warm softness at the center to a seared-to-the-point-of-crisp exterior. The sear shouldn't look 'burnt' too much black here is a turn-off. Finally, the beef is the star of the show. A steak should taste like beef and every other ingredient should only accentuate the beefiness not overpower or jockey for flavor center stage.
I was very happy with my steak, nothing unique here if you've been to some of the nicer steak places (Mortons, Ruth's Chris) but very nice.
My brother-in-law ordered the flat-iron steak but I didn't try it (he prefers well done). He did seem very pleased with it however.
The mac & cheese tasted healthy, please don't perceive that as a pejorative. I really liked the nutty earthy flavor that the whole wheat pasta brought to the dish. The cheeses were well balanced and it was cooked just right to give those oh-so yummy crispy edges.
Finally, the star dish and the universally agreed upon winner of the night was the Bistro Chicken. Wild mushrooms, and a bourbon cream sauce made this dish go down nicely. The appeal ranged all the way from the 4 year old to me from the adventurous to the less adventurous.
The cheesecake was a simple preparation, and the sauces were on the plate, more of an accent really. The strawberries on top were very fresh and sweet. No disappointment here.
I could live on the bread pudding alone. One thing I hate is when bread pudding is too sweet or polluted with raisins. No issues here, very creamy, and sweet but balanced nicely.
I don't remember the details of the Brick well enough to describe it all, but generally it had a shortbread base with a layer of nut and caramel topped by I think chocolate mousse? then banana's foster and finally whipped cream. this is cut in a rectangle which is then bolstered by four thin walls of frozen ganache. A very rich dessert, and very popular at our table.
As we were finishing our meals we ended up chatting for a few minutes. Dustin was young and unassuming, very likable. He was very interested to hear what we thought of our dinner experience and gracious with his time.
This will absolutely not be our last visit to Brick 29. In fact as we were leaving my sister-in-law asked if we could make this a tradition whenever we come to visit. I'm afraid they may get tired of us, but I know we won't get tired of Brick 29.