Dish of the Week » Grand Marnier soufflé

Published December 3, 2009 5:55 pm
This is an archived article that was published on sltrib.com in 2009, and information in the article may be outdated. It is provided only for personal research purposes and may not be reprinted.

For a mere $7, you get one of the most regal desserts ever created, in my opinion.

The browned cylinder that has inched its way above its soufflé crock during its time in the oven just begs to be eaten. Just break a small hole in the center and fill it with warm Grand Marnier crème anglaise that comes in an accompanying tureen.

The New Yorker is at 60 W. Market St. (350 South), Salt Lake City; 801-363-0166. Call restaurant for dining room and café hours.

-- Lesli J. Neilson

(To read complete updates of The New Yorker and Log Haven, visit http://www.sltrib.com/taste/ci_13900265" Target="_BLANK">http://www.sltrib.com/taste/ci_13900265.)



Reader comments on sltrib.com are the opinions of the writer, not The Salt Lake Tribune. We will delete comments containing obscenities, personal attacks and inappropriate or offensive remarks. Flagrant or repeat violators will be banned. If you see an objectionable comment, please alert us by clicking the arrow on the upper right side of the comment and selecting "Flag comment as inappropriate". If you've recently registered with Disqus or aren't seeing your comments immediately, you may need to verify your email address. To do so, visit disqus.com/account.
See more about comments here.
comments powered by Disqus