How Omni Hotels’ Appetizer Changed My Life

During our fun staycation at Omni Hotel Interloken, we were thrilled to have breakfast and dinner at Meritage, their signature resort restaurant.

We ate a lot. Jamie had the Land and Sea with lobster and buffalo tenderloin while I opted for the 16-spice Chicken with blackberry licorice reduction, green onion mashed potatoes and glazed carrots.

It was every bit as unique and tasty as it sounded.

The kid’s menu had a great variety of food, including Captain Nemo’s Fish Plate (Hadley), Little Paisan Pasta and Red Sauce (Bode) and Yosemite Sam Sliders.

Following the meal, Bode groaned he couldn’t eat another bite but I secretly ordered them a worms in dirt dessert (cookies smashed in chocolate pudding with gummy worms). When our server brought them to the table, Bode perked up and I interjected, “Oh no! But you’re too full to eat this!”

“That’s OK,” he bravely countered. “I CAN MAKE IT!”

What a trooper.

But the appetizer we ordered? I’ve been dreaming about it ever since and the best news of all: the hotel is a mere 15 minutes from my house so I envision many date nights there. The glorious appetizer was Grilled Flatbread Portobello with tomatoes, Haystack Mountain goat cheese, portobello mushrooms, onions and artichokes.

I’m not kidding when I say it was so good it almost reduced me to tears (foodies will understand that rare time when you find a dish that so perfectly matches your palate).

“Jamie, I’m not kidding when I say this is the best appetizer I’ve ever had.”
“No, I’m serious. Can you think of anything we’ve eaten that is better?”
“Yes I can. The Blooming Onion at Outback Steakhouse.”

At least one of us has taste.

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