San Juan River Kitchen
281 East Main (Hwy. 191)
Bluff, Utah, 84512
Phone:(435) 672-9956
Hours: Tuesday thru
Sunday, 6pm-9pm, closed Monday
This story begins with an
email to San Juan Record owner and editor, Bill Boyle: “Hi Bill, This is not a letter to
the editor. It is just a suggestion. We finally had the pleasure of going to
the San Juan River Kitchen for dinner last night, here in Bluff. It was truly
awesome. It looks like you have a food editor now. Just guessing that she would
have the most delightful time checking out Leah's amazing fare. It is Mexican
but it is with Leah's special touch. Just fabulous. The San Juan River Kitchen
is open every day, but Monday. She opens at 6:00pm for dinner. Leah's number is
672-9956. I'm sure your editor doesn't need to call ahead, but I'm providing the
number just as contact info. Thanks and
I hope you are well, Theresa Breznau”.
Bill forwarded the email to me with a message, “This may make a fun
story!” and correct he was.
In 2006, Leah Schrenk
opened up the San Juan River Kitchen in Bluff, along Highway 191; a colorful
metallic rooster being the restaurant’s mascot.
However, in 2012, the Kitchen closed with Leah moving to Springfield,
Illinois and opening up “La Calia”. The
concept was “farm to fork” with a Spanish flare; locally sourced from organic
farmers. In only two years, Leah had
created a dedicated following, but San Juan County and the river were still
deep in her heart. With a mixture of
sadness and exhilaration, Leah and the rooster were back in Bluff; reopening
San Juan River Kitchen in the winter of 2015.
 |
| Leah Schrenk (Kitchen), Kristen (foreground) |
Our purpose of being at
the Kitchen was twofold; this article, and to celebrate a friend’s birthday; it
was the perfect choice for a celebration meal!
We began with freshly baked tortilla chips and a mild salsa brimming with
flavors of cilantro, garlic, chiles, onions and tomatoes. Also, Baked Jalapeno Poppers served in their
own skillet and stuffed with three cheeses; crisply, naked peppers without tons
of breading and oil.
We each chose a different
entrée each which we happily shared for tasting pleasure. Grilled Mahi-Mahi Tacos: one inch thick
sections of fish grilled to perfect moistness and flakiness; mango salsa with
cilantro perfectly balanced to enhance, not overpower. The Spanish rice was moist, lightly seasoned;
black beans plump and tasty. 
Grilled Flank Steak, served sliced, tender as
can be; pan fried potatoes and onions lightly seasoned with a fresh salsa of
onions, tomatoes and chiles. Are you
noticing the theme of fresh yet? It’s in
all the dishes! 
My husband had the
special, 16 ounce bone-in Pork Chop, brined in juniper berries; served with a
green chile polenta and braised kale.
There was nothing left on the plate, but the bone; Leah commented, “Oh,
that’s usually the way it is with that pork chop.” We certainly believed her; considering we all
couldn’t help digging into the polenta.
For dessert (house made,
even the ice creams); a huge chocolate brownie chock full of chocolate chunks;
cinnamon almond ice cream with a strong scent of cinnamon, but so pleasing to
the palette; beet mint (yes, I said beet) which is berry delicious in flavor,
creamy and luscious. |
| Beet Mint Ice Cream - Homemade! |
Mary Cokenour
Menu
