Grille chef mixes artistry with taste

Grille chef mixes artistry with taste

Story by Amy Nicholson , Standard-Examiner correspondent - Oct 1 2012 - 12:57am
(NICHOLAS DRANEY/Standard-Examiner)
The Surf and Overturf, named after executive chef Josh Overturf, at the Garden Grille in Ogden.
(NICHOLAS DRANEY/Standard-Examiner)
The Garden Grille inside the new Hilton Garden Inn in Ogden.
NICHOLAS DRANEY/Standard-Examiner
Executive chef Josh Overturf (left) poses for a portrait with a collection of his molecular gastronomy appetizers at the Garden Grille.

Hilton Garden Inn general manager Matt Seamons said he is excited to introduce The Garden Grille & Lounge, a brand-new concept, to Ogden.

In an effort to "improve and refine dining options," Seamons and executive chef Josh Overturf have created a menu that puts a new twist on fine dining.

"It is our hidden gem, but once people try it -- we have a lot of regulars already. The food is phenomenal," director of sales Anissa Brown said of the restaurant, which opened its doors last month.

Overturf worked as a chef in Las Vegas before coming to Utah and being recruited for his current position. The Surf and Overturf ($50) has become a popular dish, with the rib-eye served on a bed of creamed corn prepared with bacon, cream and chives. "It is a really nice contrast in color and flavor," Seamons said of the dish, which varies from the traditional side of garlic mashed potatoes.

Presentation is one of the restaurant's most important principles.

Simple dishes become masterpieces -- like the Caesar Salad ($7), which involves Overturf creating a cup out of Parmesan cheese and lining it with dramatic shoots of romaine lettuce to create a bowl.

The Tomato Mozzarella ($9) is served with a balsamic reduction that has the appearance of caviar. Overturf uses a new technology to create the tiny beads of dressing.

"There aren't a lot of restaurants in Ogden that offer fine dining at a reasonable price," Seamons said. That is the goal of the menu, which incorporates unusual twists to familiar favorites.

Entrees include Basil Crusted Grouper ($25), Lamb ($30), Maple Glazed Quail ($10) and Dynamite Salmon ($20) -- the latter a fillet of Atlantic salmon topped with a sauce that is torched for the same finish as crîme brulee. The Duck Confit Risotto ($16) is another favorite.

Seamons recommends the Jumbo Lump Crab Cakes ($12) in a citrus beurre blanc as a starter and the Chocolate Lava Cake ($8) or Chef's Brulee ($6) for dessert.

He complimented Overturf's artistic skill with the dishes, which he said are as delicious as they are fun to look at.

"He does a really great job with the textures and colors," Seamons said.

The Garden Grille & Lounge

  • Address: 2271 S. Washington Blvd., Ogden
  • Hours: Breakfast, 6-9 a.m. Monday-Friday, 7-10 a.m. Saturdays and Sundays; dinner, 5-10 p.m. daily
  • Phone: 801-399-2000

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