Dining in again is something that I have been looking forward to for a while. After supporting restaurants by getting food to go for a couple months, it was a nice change to be able to actually sit down at a full-service restaurant.
Magleby’s is the epitome of fine dining. The front of the restaurant looked like a scene from a Hallmark video with the café tables covered with white tablecloths and a vase with flowers. As I walked in, I saw a man playing classical pieces on the grand piano. We were greeted at the front desk by a friendly hostess who offered to assist us. In light of COVID19, all the staff were wearing masks and there was even a hand sanitizer station by the door. All of the tables were spaced out more than usual to allow for social distancing.
We were seated downstairs by the waterfall. The setting was elegant while still feeling friendly and inviting. The natural light from the windows and quiet sound of the water cascading down the waterfall made for a calming setting. Our waitress was friendly and extremely knowledgeable. She answered all of our questions and gave recommendations based on our preferences. The progression of the meal followed a relaxed pace that allowed us to enjoy each course.
My favorite appetizer was the simple, classic bruschetta. The rich flavor of the vine-ripened tomatoes was amplified by the savory freshness of the basil, it was combined with the cheese and balsamic to make a perfect bite of late summer. The sourdough baguette provided the canvas for the flavors. I could have eaten the bruschetta for my dinner and been perfectly satisfied especially when it was paired with the fresh raspberry lemonade. The sweetness of the fresh raspberries combined with the tart fresh lemon made for the ultimate in refreshment on a hot summer day.
Soup or salad? A simple question that most of the time doesn’t matter too much but at Magleby’s it is a difficult decision between two exquisitely crafted dishes. The soup was clam chowder, which can be questionable sometimes. As soon as it arrived at the table though, I regretted not choosing it. It was beautiful with all the bits of clam and fresh veggies. The sauce was the ultimate in creamy and blended all the flavors together. The fact that I wanted to eat the whole bowl and it was a blistering hot summer day shows how good this soup really is. It is available on Fridays and Saturdays so plan ahead.
I chose the fresh salad and it was honestly just beautiful. Sometimes you go to a restaurant and get a bowl of huge chunks of iceburg lettuce with some slivers of carrots and maybe a tomato. This salad had perfectly chopped pieces of deep green lettuce, fresh cucumbers, large chunks of carrots, sliced cheese, mushrooms and a red onion. I got the balsamic vinaigrette and it was delicious with just the right amount of zing. It was the perfect, refreshing, light dish.
The standout of the entrees was the prime rib. The 8 oz. center cut was expertly cooked and flavorful. The flavors were enhanced with the accompanying au jus and horseradish sauce. The garlic mashed potatoes were creamy and delicious and the accompanying vegetables were perfectly cooked, providing a nice contract to the savory mushroom jus. It was the perfect combination of flavors and textures.
With so many favorites, it is difficult to pick just one. The Chicken Marsala was the definition of indulgence with the lightly breaded chicken covered with the creamy marsala sauce served over the garlic mashed potatoes. Mashed potatoes are a weakness of mine and these were perfectly creamy and flavorful. It paired so nicely with the tender chicken. The garden-fresh vegetables complimented the creamy dish.
The Chicken Francese provided a more robust flavor with the butter sauce melding with the artichoke, sun-dried tomato, mushrooms and lemon sauce. The light citrus flavor really highlighted the taste of the sun-dried tomatoes. It was all served over a bed of linguine and the citrus made it a light, delicious dish. It is a perfect dish for pasta lovers wanting to explore outside the traditional marinara and alfredo.
The final dish was the Seafood Ala Vodka Rosa which was a seafood sampler. Perfectly cooked salmon was paired with light and flaky halibut and accompanied with shrimp. It was all served in a creamy tomato vodka sauce which complimented the gentle seafood flavor. The fettuccine was al dente and provided a foundation for the whole dish. It was a great combination of Magleby’s famous seafood with an assortment of flavors that would please any seafood lover.
Remember when I said the appetizer would have been enough for me? Well, I hadn’t seen the desserts yet. When you think of desserts and Magelby’s, the first thing you think of is the chocolate cake. It is epic. The things dreams are made of. The perfect fudgy masterpiece with its decadent frosting covered with that tart, sweet raspberry sauce just cannot be beat. Any other chocolate cake is like an imposter.
The banana cream pie is a classic and was covered in slices of fresh banana. It even had coconut. The highlight of the deserts though was Lenora’s very berry pie. On weekend’s Lenora bakes a pie and it is placed on top of the bakery case. If you are lucky and order early enough, you can get a slice. I don’t think you can beat a fresh homemade pie made with love. The special for the day was the peach panna cotta desert which paired a light pudding with sweet slices of fresh peaches and whipped cream.
Magelby’s is located in the historic Reynolds Building at 198 S. Main Street in Springville. They are open Monday to Saturday from 11 am to 7 pm.
