Fireside Dining is graciously roomy. Quaking aspen crackling aflame comforts an inborn essence we all crave. I believe that everyone has fireplace desire. From the medieval to modern, fire offers mystic in a magical way. The five great hearth fireplaces cook food while patrons’ eyes watch the playfulness of the fire’s dancing light. I can’t express enough the excellence of the flames and what they produce.

Fireside Dining is well staffed. Christina our server was very detailed filling us in on what and when and where. She was focused on giving constant attention and pleasantness throughout the evening.

Cheese plate and the word, “seventeen,” spoken by Ryan, the assistant manager at Fireside Dining, certainly caught my attention. He explained that the unofficial cheese plate record in one night is 17.  Believe me I wanted to eat several cheese plates myself, yet there are so many fine food items to enjoy that I held back. (I was happy with my choice by the end of the evening.)

 

I strongly recommend the veal and wild mushroom stew; it is heralded as a in-twelve-years-never-changed recipe. 

I couldn’t get enough of it (on the hand-grated Rosti potatoes is the way to have it).  I had veal stew on my mind for several days after dining!

So, from the extensive wine list to the leg of lamb, or the fondue dessert array to any and all of the other forms of deliciousness, start with the Swiss Raclette cheese plate to kick off a magnificent dining experience.

Ryan also mentioned that the staff enjoys the envy of prospective employees. Turnover at Fireside Dining is very low. This allows the guests to enjoy a lot of the same smiling faces year after year.

Sincerely,

David Olson