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There is something big happening in the valley…Tamarack Resort launched an abundance of brand new dining options that have our mouths watering.
At The Reserve, guests are treated to an upscale yet approachable atmosphere where they can enjoy a hearty fusion of Mediterranean, Italian and American flavors. The menu features fresh, seasonally sourced ingredients as well as craft beer, wine and handcrafted cocktails prepared with homemade syrups and shrubs. The restaurant and bar’s modern interior is highlighted by floor-to-ceiling windows, creating a stylish and relaxing environment accented by rustic wood tables and plush seating. On warmer days, don’t miss the al fresco seating available on the expansive balcony, where you can enjoy a stunning view of the mountain.
Across the Village plaza walkway, you will find The Rendezvous Food Hall—an indoor venue with open seating offering the following options: Triple B Diner (classic 60’s-style diner: breakfast, burgers and more); Crusty’s Pizza (hand-tossed, thin-crust sourdough pies and slices); Summit Bowls (fresh, healthy grain-based bowls with vegetables and other toppings); and El Pueblo Taqueria (fast-casual Mexican fare: burritos, tacos and more).
For menus, hours of operations and contact information, visit tamarackidaho.com/dining. You can also stay up-to-date on Tamarack’s COVID-19 protocols online at tamarackidaho.com.
Want to get a taste of Tamarack’s signature “dining with altitude” flavors at home?
Fire up the grill with this cocktail-and-dinner pairing from The Reserve:
1 1/2 ounces Beefeater Gin
1 ounce Carpano Bianco
1/2 ounce Bitter Bianco
1 dash Angostura Bitters
Combine all ingredients in a mixing glass with ice and stir until well mixed.
Strain into a stemmed cocktail glass (martini or coupe) and garnish with a cherry tomato on a cocktail pick.
1 14-ounce, dry-aged ribeye
4 fingerling potatoes
2 bunches Broccolini
1/2 ounce extra-virgin olive oil
1 ounce herbed garlic butter (recipe below)
Preheat grill to hot.
While grill is heating, cook potatoes in salted boiling water until soft and set aside to cool.
Blanch Broccolini in salted boiling water for one minute. Drop into ice bath to cool. Once cooled, remove from ice bath and drain well. Dry and season with olive oil, salt and pepper and set aside.
Once potatoes are cooled, cut in half, lengthwise. Season with olive oil, salt, pepper and paprika. Place on a roasting pan and cook at 375 F for 15 minutes or until crispy.
While potatoes are roasting, season ribeye with olive oil, salt and pepper and transfer to grill. Cook ribeye to desired temperature and then transfer to a resting rack.
While steak is resting, grill Broccolini until crispy on both sides.
Garnish steak with a slice of herbed garlic butter and serve with potatoes and Broccolini.
1/4-pound Plugra® Butter, softened
1 garlic clove, minced
2 teaspoons parsley, chopped
2 teaspoons chives, minced
1 teaspoon shallots, minced
Combine all ingredients and mix well.
Roll butter mix in plastic wrap and chill.
Slice and serve.