"We've always found inspiration from the region, and this is a return to many of our favorite dishes, some which were hallmarks of our sister restaurant, Baci Trattoria," said executive chef Will Pliler.
The Festival di Siena menu prevails at lunch at dinner. Entrees include Taggliata di Manzo (strips of grilled New York steak with forest mushroom, demi-glace potatoes and Chianti reduction) and Petto di Pollo Ripiena (breast of chicken filled with prosciutto, fresh sage and Fontina cheese with mushroom Marsala sauce) and Rigatoni with Lamb Ragu.
The New Yorker • 56 W. Market Street (340 South); 801-363-0166. Open for lunch Monday-Friday from 11:30 a.m. to 2 p.m.; and dinner Monday-Saturday, from 5:30 p.m. to 11 p.m. The Café at The New Yorker is open Monday-Thursday from 4:30 - 9:30 p.m.; Friday from 4:30-11 p.m. and Saturday from 5:30 to 11 p.m.