We had the opportunity to dine at Zy during the preview this week and I have to say that I was quite impressed with decor, service and meal. All was exceptional and it I look forward to heading back again and again for lunch and dinner.
We started our dinner at the small bar at the front while waiting for the rest of our party to join us. This is the cheese counter and you can select from a plate of 3 or 5 types of cheese. According to Chef Matt the selection of cheeses will change, but this day we had a fine selection of local cheeses and a great assortment from Italy, Spain and France. Every cheese we tasted were well selected and delicious. If I had one complaint, it was that the Tartufo was a little too Truffly. A bit like the artificial taste of most Truffle oils. That said, I enjoyed it all.
When we moved to our table we selected 4 appetizers to share at our table. The Chorizo Meatballs were a savory hit and the Scallops with Almond Curry and Red Wine reduction were perfectly prepared and an ingenious combination.
Our entrees arrived and we tried the Lamb, Hangar Steak and Halibut. Again, all were expertly prepared, properly seasoned and never over salted like you so often see. Again, I enjoyed every dish.
Since we had four in our party, we sampled all four of the deserts available that evening and the Tres Leches Cake was the hit of table. Properly moist and authentic, it was topped with a spread of dark chocolate and strawberries. Delicious. The Cobbler wasn’t a huge hit, but was good and the Creme Brulee and Mango Pudding with Strawberries were light and delicious.
The great thing about Zy is that it is joining a group of amazing restaurants to recently open in Salt Lake and there is plenty of room for this place. It stands on it’s own and is not a copy of anything else. It is an excellent option that will satisfy a particular craving. I welcome Chef Mathew Lake to the Salt Lake City scene!
Reservations are taken and recommended here. They will be busy, so book them now!