350 Main Brasserie — Restaurant in Park City

This was our third time to dine at this establishment. In the past we've looked forward to coming here when we wanted an upscale dinner experience during our ski vacations in Deer Valley. This time unfortunately will be our last visit. The food was overall "not as good as we remembered it" from our previous visits. Interestingly enough we ordered a couple of the same dishes we've had before. The Airline chicken was bland. Nothing special happening with the flavors in that dish at all (this was a previous favorite) The pork ribs appetizer with brussel sprouts... pork was tasty but the Brussel sprouts which you get maybe 10-12 quartered pieces totaling 3-4 whole sprouts were charred to the point they were almost completely black and not edible. Who eats completely burnt food like that? We also ordered some asian noodle dish and prime rib and didn't feel like they were anything special. The atmosphere was good, same as before but the biggest disappointment of our visit was the horrible service we received from the employees. The hosts (2 or 3 people who were more interested in standing at the podium and conversing amongst themselves were "bothered" to have to take us to our table when we arrived. Our waiter was extremely rude throughout our interactions from the moment we arrived and only slightly better when we left. He was not interested in helping us with the wine menu. He did not make any small talk beyond is this your first time visiting with us. And I still can't figure out for the life of me why this guy had such a condescending attitude about everything?! Was he having a bad night, is he just a total snob who felt that serving others was beneath him... No clue what was going on with him, I just know it was a huge turn off and we won't be going back in to spend $400.00 for that...

At the end of an invigorating day of skiing, one is typically satisfied with a simple full and hearty meal, but one rarely expects to be treated to the extraordinary array of culinary arts such as 350 Main.

Leading off the meal was a McAllen 18 served neat and was the perfect conversational opener for what was yet to come.

Whether it was the salads, the shrimp or the Tower of Ahi, each was perfectly executed. No additional description necessary.

Main courses for our table consisted of the Black Pepper Crusted Venison Medallions Served with a blackberry-shiitake a jus, roasted beets, and cranberry-orange marmalade. I opted for the dish to be delivered medium rare, which unquestionably brought the big game texture to butter like consistency. The dish was to die for.

Two others in our party ordered chefs special of the loin of veal topped with Prawns that was balanced to perfection; a quintessential land and sea combination.

Despite the ample portions, the quality of the entrees left us yearning for more of chef' Michael Le Clerc's creations whereby we all trumped the meal with the additional dessert confections of chocolate mousse infused with local wild berries and a caramelized apple tarte. Even a restaurant standard such as Creme' Brulee was passed about for a shared tasting with the highest of marks.

350 Main is a 5 star standout in ski country and can stand side by side globally with any Michelin 3 star restaurant. Our only forward recommendation is that Chef Michael gets a spot on Iron Chef to dazzle us with even more with his...

HORRIBLE EXPIRIENCE, be aware they will try to kick you out as soon as they can. Good food, terrible service. We are a family of 4. We made an early reservation for dinner on a Saturday night. When you spend almost $400 (no alcohol, we don’t drink) you expect the whole package. The food was average to good, but the waitress and her team of 3 very aggressive helpers made the whole night impossible to enjoy. I was a bit surprise on how fast the meals showed up but we were very please until our appetizers plates and half eaten salads were taken away by 2 very aggressive people. Same thing happen with the main courses but now we kept sending them away. Their game? Keep rotating the crew. A new face will show up asking us if we were done? Plates were half full. By the time we order dessert I felt like a just finish a food marathon. I cannot remember how many times the waitress came to ask if we needed the bill?! And the final drop was when one guy just grab my teaspoon and my very full tea cup without asking. Yes by this point they didn’t ask. They just took everything they could. When I told him that I was still working on my tea he return the spoon and cup back as if. HORRIBLE experience. I don’t care how busy and overbooked you are. We were paying costumer who drop $400 for an good to average meal. The least you can offer is good service. I will suggest to stay away unless you want to eat and get out of this restaurant in less than 30- 40 mins. We surely...