Dal­ton’s: More than a steak­house

Serve Daily - - EMPOWERING LIBERTY - By Amy Baird

rice pi­laf. The side was sweet rib, smoked salmon, rib eye potato fries with steak and Saint Louis style ribs. If creamy fry sauce. your mouth isn’t wa­ter­ing right now, The sweet potato I’m guess­ing you are a veg­e­tar­ian. Dal­ton’s fries were nicely is a steak house that is es­teemed for crisped on the its high-qual­ity steaks and salmon. I may out­side and were have jumped up and down when I found to die for with the out that I was re­view­ing Dal­ton’s. Ok, let’s fry sauce. The Fish be hon­est. I did. and Chips were

For ap­pe­tiz­ers, we or­dered the co­conut per­fectly cooked shrimp and fried pick­les. To be hon­est, I with a thin, crispy don’t like shrimp. I de­cided to give it a crust of that divine try though. The co­conut shrimp has a light beer bat­ter. I want crispy bread­ing that had toasted co­conut ev­ery­thing I eat in it. The co­conut and shrimp fla­vors from now on to melded beau­ti­fully with the sweet pep­per be dipped in that cot sauce (apri­cot pre­serves mixed with bat­ter and fried. It red pep­per flakes). It was one of my fa­vorite was de­li­cious. The items of the evening. This is shrimp fries were light and crispy. The cole slaw that even peo­ple who don’t like shrimp fresh and de­li­cious with bits of ba­con. will adore. It is that good. The surprise fa­vorite for me was the

When I saw fried pick­les on the menu, Chicken Marsala. Look­ing at the menu, it I just had to try them. I wasn’t dis­ap­pointed. didn’t sound like any­thing too im­pres­sive. I was ex­pect­ing pickle chips that How­ever, af­ter I took a bite, all I wanted creamy layer topped with lemon top­ping. were fried, but these were juicy dill pickle to do was just sit and dip the bread in Wow. It was tart and de­li­cious. It was es­pe­cially spears. The beer bat­ter set off the pickle the sauce and call it good. The chicken re­fresh­ing on a hot sum­mer day. fla­vor and it was a great com­bi­na­tion. was very ten­der and topped with sautéed The co­conut cream pie had a sweet gra­ham Plus, the mag­i­cal thing was that the crispy mush­rooms. The mashed pota­toes were cracker crust with the fill­ing, which bread­ing did not get soggy from the pickle a com­bi­na­tion of rus­set and red pota­toes was creamy de­li­cious­ness with toasted juice. It came with some cool ranch. and oh so creamy. When you put the sauce co­conut right in the fill­ing. Then it was

The en­trees came and took my breath on them, wow. It was just creamy par­adise. topped with more toasted co­conut and away. Each one was de­li­cious in its own The sauce is un­real. Marsala sauce whipped cream. Mmmm. Yummy. unique way. I got the prime rib, which with added cream and ba­con. Yes, ba­con. We were treated like roy­alty while we was a hearty piece of meat served with au Mm­mmm. I could have put the sauce on were there. I re­ally be­lieve that their motto jus and fresh horse­rad­ish. The meat was any­thing. I nor­mally just take one bite of is true: “Come a cus­tomer, leave a friend.” ten­der and just melted in my mouth and some­one else’s meal, but I had to keep I would highly rec­om­mend stop­ping by paired well with the sea­soned au jus. I had eating it. In to­tal, I prob­a­bly took ten bites Dal­ton’s for some made-from-scratch de­li­cious­ness. the mashed sweet pota­toes (think dessert of it. It was that good. Dal­ton’s Steak­house is lo­cated dis­guised as a side dish) which had brown At this point, we were pretty much full, at 20 S. 100 West in Payson. Their lunch sugar and cin­na­mon. The dark, warm fla­vors but af­ter see­ing the dessert menu I knew hours are Mon­day through Fri­day from 11 of the mashed sweet pota­toes paired I couldn’t leave with­out a sam­pling. The a.m. to 2 p.m. and Satur­days from noon nicely with the rich prime rib. I was quite Lemon Lush and Co­conut Cream Pie were to 2 p.m. Their din­ner hours are Mon­day happy with my se­lec­tion. down­right ad­dic­tive. The Lemon Lush through Thurs­day, 4 p.m. to 8:30 p.m.;

The salmon was per­fectly smoked and had a crust made out of crushed nuts and Fri­days and Satur­days, 4 p.m. to 9:30 p.m. very fla­vor­ful. It came on a bed of wild gra­ham crack­ers. Then there was a rich, They are closed Sun­days.


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