Basin Bistro | Buzz Blog
We need your help.

Newspapers and media companies nationwide are closing or suffering mass layoffs since the coronavirus impacted all of us starting in March. City Weekly's entire existence is directly tied to people getting together in groups--in clubs, restaurants, and at concerts and events--which are the industries most affected by new coronavirus regulations.

Our industry is not healthy. Yet, City Weekly has continued publishing thanks to the generosity of readers like you. Utah needs independent journalism more than ever, and we're asking for your continued support of our editorial voice. We are fighting for you and all the people and businesses hardest hit by this pandemic.

You can help by making a one-time or recurring donation on, which directs you to our Galena Fund 501(c)(3) non-profit, a resource dedicated to help fund local journalism. It is never too late. It is never too little. Thank you. DONATE

Basin Bistro



Skiing up at Snowbasin Resort yesterday, I enjoyed a lengthy lunch at the all-new Huntington Bistro, located in Snowbasin's Earl's Lodge. It's open for lunch, offering an eclectic array of interesting dishes. --- A natural starter is the killer bleu cheese fondue, which comes with thick, homemade potato chips. Then, an appetizer of duck confit-stuffed warm chive crepe with micro greens and lime creme fresh is large enough (and delicious enough) to serve as an entree.

The all-natural 1/2 pound bison burger at Hungtington Bistro comes with Fontina cheese, sauteed wild mushrooms and French fries. And, an outstanding and greatly satisfying cold-weather dish is the "tartiflette." It's chunks of Yukon gold potatoes bathed in thin-sliced caramelized onions, thick-cut bacon lardons, and a crunchy Reblochon cheese crust. It was terrific with a glass of Louis Latour red Burgundy.

According to Snowbasin's Food & Beverage Manager, Christian Peyrin, "Huntington Bistro combines the talents of our Chefs with the service Snowbasin is known for: to provide guests with culinary savoir-faire." Can't argue with that!