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Downtown’s Bambara Reopens After Renovation

Downtown's Bambara Reopens After Renovation

Following an extensive renovation, Bambara announces its official reopening, complete with an interior overhaul and menu redesign. Located within the Kimpton Hotel Monaco Salt Lake City and led by Executive Chef Patrick LeBeau, the updated and modern bistro, Bambara, will bring a diverse experience to the bustling downtown restaurant scene. Guests can expect local flavors that are enhanced by new technique, allowing a unique dining experience that surprises and satisfies. 

The reopening marks a new era in the evolution of the restaurant, which originally debuted in July 1999. Nearly three decades later, Bambara continues to serve as the go-to downtown restaurant for those seeking a genuine, heartfelt, and delicious night out. 

“We are absolutely thrilled to unveil the new era of Bambara under the skilled leadership of Executive Chef Patrick LeBeau,” said Nathan Sporbert, General Manager. “We understand that a lot of memories and special occasions took place behind these walls, and we cherish that, but we’re eager to breathe some new life into the space and inspire the memories to come.”

Executive Chef Patrick LeBeau’s philosophy when it comes to creating menus and recipes is to, “let the ingredients speak for themselves and to not overcomplicate the food.” He strives to provide the best products using what’s in season and local to the region, including local game, served in an approachable yet interesting way.

“We are lucky enough to work with some of the best local purveyors and farms in the area. They will help us craft a seasonal menu that speaks directly to this region,” said Chef LeBeau. “Those ingredients – bison, elk, trout – will be enhanced using a few ‘old-school’ techniques that you don’t really see anywhere else.”

Small plated dishes range from Grilled Watermelon Salad with heirloom tomatoes, basil marinated feta and pine nuts, a Celery Root Carpaccio, with black garlic bagna cauda, puffed quinoa, radicchio, and smoked sea salt, and Prosciutto Beignets with pear compote, arugula, and snow white cheddar. Entrees include Scallops a la Plancha served with a sweet corn puree, tomato salad and chorizo vinaigrette, Thyme Roasted Chicken served with gigante beans, summer squash escabeche, swiss chard and chicken jus, Whole Roasted Branzinoserved with fregola sarda, smoked tomato jam, and garlic green beans, and the showpiece item, a Bison Wellingtonserved with mushroom duxelles, prosciutto, and puff pastry. Bambara will also feature a robust wine list and cellar, with an additional variety of craft beers, and seasonal cocktails/mocktails to boot. Select highlight imagery can be found here.

Launching in tandem with the reopening are two Chefs Table tables, which will provide guests the opportunity to experience a one-of-a-kind culinary performance. Located right next to the kitchen and bookable by OpenTable or by calling the restaurant directly, these up-close-and-personal seats will bring a new perspective into the centrally located exhibition kitchen and bring guests into personal contact with the Chef throughout their dining experience. 

Additionally, a brand new concept, The Vault, is set to debut later this year. The venue, which is located next to Bambara, will feature a separate entrance and an extensive cocktail and sharable bites menu. Inspired by the moody colors of dark liquors and serving as a hub for friends, colleagues and locals, the intimate lounge will incorporate tufted leather couches, low marble coffee tables, rich velvet textiles and high-backed regal lounge chairs to set the mood. A large dark leather-railed bar will sit against a bold dark blue wall, finished with metal details and bronze light fixtures.