Desert Bistro truly is a “delicacy” in the
desert, through the tasteful creations of owners Karl
and Michelle Kelley. This past March the Desert Bistro
opened in the historic Old Ranch House located just north
of Moab on Highway 191. The historic ranch house itself
draws in customers because of its beauty and idyllic
surroundings. The building was completed in 1896 by Moab
pioneers Arthur and Sena Taylor, and is on the National
Register of Historic Places. Karl explained that the
response has been very positive since moving from downtown
Moab. The Bistro offers both outdoor and indoor seating
creating a very relaxing ambiance after a day of adventure
in the red rocks.
The Desert Bistro entrées are a cut above other fine dining
restaurants with Chef Karl’s unique and flavorful creations.
All of the food is made from scratch in the Bistro’s kitchen
including the pastas. Karl has spent nearly his whole life cooking,
and it has been a life long dream of Karl and Michelle to own their
own restaurant. Before opening the Desert Bistro in Moab four years
ago, Karl was a chef at the Alta Peruvian and Michelle ran the lodge’s
bar and catering services.
OF THE MONTH
with Lemon Chipotle Beurre Blanc
Soak 5 Peppercorn Blend for
48 hours, drain and dry.
Coarse grind peppercorns in a coffee grinder.
Put crust in pie pan, dip
the top of the scallops
on one side.
a hot sauté pan
with canola oil, sear crust side first and then
Next, throw in a few chopped
and brown them.
w/ ½ cup
Add 2 teaspoons whole butter
Add 1 tablespoon fresh squeezed lemon juice
Add 1 chipotle pepper
Reduce the volume by ¼
Add a pinch of fresh cut cilantro
Garnish with fresh chives
a la carte menu is well rounded: beef, lamb, pork, elk,
chicken, fish and pasta are supplemented by daily specials.
Karl specializes in sauces, and some may take several
days to make - in order to arrive at the desired taste
and aroma. He is also a master at preparing wild game
meats, such as elk and duck. One of the specials, the
Chilean sea bass encrusted in pinon nuts and Japanese
breadcrumbs, served in a blend of wild rice accented
with a slice of mango, is an excellent entrée.
The menu also offers four or five appetizers. Several salads and a
variety of homemade desserts round out the offerings. There is also
a fine selection of wine and imported beers.
Karl and Michelle readily admit that much of their success has come
from having great, loyal employees. The staff is very courteous and
knowledgeable. Karl also likes to visit each table, time permitting,
allowing the visitor to ask the chef questions directly!
The wonderful personality of the owners and staff help bistro stand
out among fine dining restaurants. Customers can always expect appealing
entrées, tasteful décor, and great service in a historic
building. Both Karl and Michelle love the outdoors and enjoy hearing
customer’s adventurous stories while enjoying the delicacies
of the Desert Bistro.