New Yorker Chef Will Pliler Honored Again by Salt Lake Magazine
Pliler joined the New Yorker staff during its first year in 1978 and has served as Executive Chef since 1984. "Will shares much of the credit for making The New Yorker ‘the place to dine' in Salt Lake City," said John Williams, President of Gastronomy, Inc.
In addition to the Salt Lake Magazine awards, The New Yorker has received many accolades. Among them are the Zagat Survey of Top Restaurants which said, "The 'grand patriarch of Downtown SLC restaurants' this 'tasteful, elegant' 'classic' is the 'always reliable, always appropriate' choice...'excellent' Traditional American fare (including 'great steaks' and 'to-die-for soufflés') delivered by a 'top-notch' staff."