There really are a lot of steakhouses in Utah. We very much enjoy our red meat and a good steak is tough to beat for a hearty, satisfying meal.
So over the mountain and through the Jordanelle Reservoir fire I went, venturing to Zermatt Resort in Midway to dine at the newest of Utah’s steakhouses.
Opened in June, Z Chop Haus brings together an interesting mix of European and American traditions (read about the pretzel bread plate here) in a setting that could only be Zermatt Resort.
As you walk into the dining room of Z Chop Haus, dark woods, sparkling wine glasses and live piano music greet you from all sides.
The weather was perfect the evening we dined so we chose to sit on the patio with a view of the life-size chess/checkers board and shuffleboard court as well as Zermatt’s front entrance.
We started our meal with a generous serving of calamari fritti provencal ($10)—lightly breaded rings served over a bed of saucy olive tapenade. We paired this with Sonoma’s Cline Cellars zinfandel from Z Chop Haus’ list of domestic and international wines. A full bar is available as well.
The Z Chop Haus salad ($7) was a lovely display of garden vegetables perfectly accented with housemade lemon-poppyseed dressing. While I was expecting cloying sweetness, we were surprised with the light and refreshing flavors delivered and went so far as to ask Executive Chef Joey Pesner for the recipe.
Sadly, the lobster bisque featured a delicious tomato-cream base but not even a solitary chunk of lobster could be found.
As Z Chop Haus is a steakhouse, we tried two beef offerings: the 14 oz. 21-day dry aged ribeye ($44) and the beef tenderloin medallions wrapped in bacon ($24 for two 4 oz. cuts). Top-quality meat is the name of the game and we were not disappointed in the prime cuts. Gratefully, meat temperature was slightly under that requested instead of the far-more common overdone. Seasoning is simple Redmond Sea Salt and cracked pepper.
In addition to beef, the entrée menu includes Utah-raised Ballard Ranch pork, fowl and a surprising number of seafood options.
Typical of the steakhouse dining model, sides are a la carte ($7 each) at Z Chop Haus. Vegetables are not-to-miss and the medley of seasonal veggies were still crisp-fresh and seasoned to bring out the best of the in-season produce. Perhaps our single favorite of the entire meal weas the sautéed mushrooms that are first baked and then sauteed with red wine and beef stock.
A European-flavored dessert menu with a chocolate-covered pretzel ($8), marscapone cheesecake, warm apple streusel or the Z Chop Haus praline parfait ($8) was a delightful end to dinner.
On Sundays, brunch is served from 11 a.m. to 2 p.m.
For reservations at Z Chop Haus, call 435-657-0180.
- Wednesday and Thursday 5- 9 p.m.
- Friday and Saturday 5 – 10 p.m.
- Sunday Brunch 11 a.m. – 2 p.m.