Marc Marrone’s Italian Graffiti Coming to The Gateway

Italian Graffiti is the first full-scale restaurant by Nice Hospitality, the visionary team behind HallPass and SkinnyFATS. This new venture will offer a contemporary interpretation of classic Italian fare and hand-crafted family recipes from Chef-Partner Marc Marrone’s Italian-influenced upbringing in New York City. Building upon nearly 20 years of experience earned at world-class restaurants across the country, Chef Marc brings a wealth of knowledge and expertise to Nice Hospitality’s newest venture. Guests can expect to be immersed in the art of vibe dining with Italian Graffiti’s expansive wine menu, open format cooking, daily house made pasta, a full bakery, and dry aged meat program. The area’s first modern osteria will feature floral-inspired decor with one-of-a-kind art installations throughout the dining room, bar, and lounge areas.

“With grandparents who immigrated from Italy, my most cherished family traditions centered around sharing homemade meals together. I want our guests to experience that same gracious hospitality and convivial atmosphere,” says Marc Marrone. “The popularity of HallPass at The Gateway paved the way for this new concept as we feel it has increasingly become a coveted dining and entertainment destination in Salt Lake City.”

Italian Graffiti is slated to open this summer at the southeast corner of The Gateway.

Wildwood

Wildwood Restaurant sits nestled amongst historic homes on 3rd Avenue in the city’s Avenues neighborhood, and is located in the former Avenues Bistro location.

“American Comfort Food” is the name of the game here. Their website describes themselves as a “product driven restaurant which features an evolving and continuously changing menu with craft cocktails, beer, and wine.”

It’s no surprise the menu is approachable yet innovative, given that Wildwood is owned by Chef Michael Richey. Richey is a mainstay of the Salt Lake culinary scene, having opened Pago and working previously as the chef at Solitude as well as Grand Targhee Resort. Those familiar with Pago’s culinary approach will feel right at home at Wildwood.

The menu is innovative yet not intimidating. Diners will spot recognizable offerings such as shishitos, salmon pillows, croquettes, chicken wings, fish and chips, and fried chicken. But each of these dishes buck tradition in their own unique (and good) way.

For example, the chicken wings were cooked to a perfect crisp. That much is to be expected from any competent kitchen. But the spicy sambal sauce that the wings were doused in added a unique, spicy tangent that presented wings in an entirely different light and paired with the blue cheese dip made an irresistible combination. I couldn’t stop eating them. I will admit that I wasn’t sure at the time (and I’m still not sure now) if the bright orange oil that covered the plate was a feature or a bug of the dish. But that question certainly didn’t slow me down.

The braised pork dish had some familiar aspects, featuring crispy pork belly and tender short ribs, accompanied by shishitos, some greens, and a deliciously light and tart cara cara orange and pear gastrique. The citrus was a perfect foil for the rich and fatty pork.

The “Desert Mountain Burger” features caramelized onions, Beehive Cheese cheddar, bourbon bacon, and an aioli. The burger was really nice, and pretty much what you’d expect from a restaurant of this caliber. Although I must admit I continue to hold out hope that the fancy burger trend will shift away from these giant, gloppy, unmanageable creations, and shift back to something that I’m able to eat at my leisure without having to wolf it down before either a) the bun disintegrates and it turns into a big, sloppy mess or b) everything slides off the burger because there’s simply too much “stuff” on it. I’m of the opinion that burgers shouldn’t be taller than what I can fit in my mouth. Make Burgers Approachable Again.

Other items such as the mushroom risotto, cast iron bavette, and roasted steelhead trout left me anxious to stop by again to try them out. With their quickly-rotating menu, I hope that I’ll be able to catch them before they’re gone, although I’m sure that when they are replaced, they’ll be replaced with items that are equally delicious.

The layout of the restaurant is, shall we say, unique. Which shouldn’t come as a surprise to those familiar with the eclectic architectural designs of Avenues residences and businesses. Our reservation was at 6, and so the dinner service was just getting into full swing, with the main-level dining room completely packed.

The hostess beckoned us to follow her, and indeed we did, past all of the diners, past the galley-style kitchen, being careful to avoid the dish rinsing station, kitchen racks, and other various “back of the house” objects. We made it past the kitchen, to the back of the building, and then down a narrow staircase into what can best be described as a downstairs bar/speakeasy. The speakeasy was plenty dark, and we were the only ones down there. The tables were rounded glass perched atop High West whiskey barrels, so leg-stretching was not an option. The chairs were backless mid-height barstools.

On one hand, it was a cool, unique experience. On the other had, it was somewhat uncomfortable, and lacked the typical conviviality that is usually experienced in a busy, bustling restaurant. I felt like we were sitting at the otherwise empty kids’ table at Aunt Mildred’s house.

But the awkwardness abated after a half hour or so, as other diners found themselves seated in our intimate dining dungeon. It was actually sort of fun as we laughed about the situation and found some humor in all of it.

The separation also made me wonder if the attentiveness of service would suffer as a result of our being cast into outer darkness. But those concerns were unfounded as our server was extremely attentive and did everything he could to make sure we had a special experience at Wildwood.

My advice is as follows: if you want a busy, loud dining experience with a bunch of hub-bub, ask to be seated in the main dining room. If you’re looking for something more intimate and secluded, and are fine sitting on stools and dining on whiskey barrels, then by all means ask for downstairs. It was a fun experience. My suggestion to WildWood would be that if you’re going to seat someone down there, make sure you ask them ahead of time when they make the reservation, if it’s ok. Explain the situation. Don’t put your diners in the uncomfortable situation of either requesting a seating change and disrupting the dining plans for the evening, or just dealing with the surprise of the seating situation.

Either way, no matter what you decide, I don’t think you’ll be disappointed with the food, or the experience. As an Avenues resident, I’m glad that we have these small neighborhood spots to enjoy, and hope that Wildwood will be around for many years to come.

Wildwood is currently open Wednesday through Sunday for dinner service only, from 5pm to close.

WildWood
564 E 3rd Ave
Salt Lake City
(801) 831-5409

Ellerbeck Walk-Up Café

For those familiar with the Avenues neighborhood, you’re well aware of the beautiful pioneer-era Victorian at the corner of 3rd and B Street. The mansion now holds a bed and breakfast and was purchased two years ago by Tyler and Kara, who have been making serious efforts to rejuvenate this Avenues jewel.

Recently Tyler and Kara have added their new secret weapon to their B&B—Victoriya, who is the Ellerbeck Innkeeper. Together, they’ve launched a new project at Ellerbeck—a walk-up café to serve all of your caffeinated and caloric needs.

The concept fits in perfectly with the general vibe of the Aves, which is known for its walkability and easy access to just about everything.

I stopped by to have a taste of their offerings. The hot chocolate (made with steamed milk, of course) was rich and delicious. I also tried their “Johnnycake” slathered with “Beehive Butter,” which is essentially what you would get if you crossed cornbread with cake. Lighter than cornbread, but still with the delicious, crunchy top that I love so much.

I’m excited to stop by again soon to try out their “cottage cakes,” with strawberries and cream. Cottage cakes are fluffy pancakes made with cottage cheese to give it body. Sounds pretty great to me.

The walk-up is open 8am-2pm Thursday through Sunday, and features a rotation of pioneer-inspired breakfast items.

140 B Street, Salt Lake City, Utah.

Fenice Mediterranean Bistro

Right before the pandemic began, Jeff and Lisa Ward (owners of Silverstar Café in Park City signed a lease on the small restaurant space formerly occupied by Fireside on Regent, just next to the Eccles Theater and a stone’s throw from Prettybird Salt Lake.

To be honest, I can’t even imagine what it must have been like to even think about opening a restaurant right as talk of remote work and quarantining started to infiltrate our daily conversations. But for the Wards, it gave them a bit of a breather; a chance to reset and really think things through and consider how (and what) they wanted their first venture into Salt Lake dining to be.

Ant their thoughtful approach shows in every detail at Fenice Mediterranean Bistro (126 S Regent Street). The layout and design of the space keeps things intimate and warm (no doubt helped by the piping hot pizza oven located in the corner of the open kitchen). I was invited by the restaurant to stop by and check out some dishes.

The menu reflect the Mediterranean vibes well, with various small plates such as roasted olives with burrata, polenta with balsamic-roasted potatoes (really tasty), and patatas bravos.

For pasta, I tried the bolognese bianca, which was absolutely rich, creamy, and delicious. Exactly what you would expect from a well-executed bolognese. Other dishes that caught my eye that I didn’t get a chance to try were the mushroom risotto, the osso bucco, whole roasted branzino, and a New York steak au poivre. Inquiries to other diners who had those dishes were met with strong, favorable reviews. The pizzas also looked delicious.

Prices are reasonable considering the level of execution of the dishes as well as the downtown location, with the mains ranging from around $25-$30, pizzas $18, and pasta dishes $17-$22.

For the adult beverage side of things, I will as always graciously bow out of offering any opinions other than saying that the restaurant features a full cocktail menu and what appears to me to be a quite substantial selection of wines and beers. I will note that due to their current liquor license, you must be 21 or older to dine at Fenice.

The restaurant is currently open for dinnerTuesday through Saturday from 5pm-9:30pm, and their websites states they are closed Mondays and Tuesdays. No mention of Sundays so be sure to check with them prior to hoofing it down there. Dinner only for now, but they anticipate they will expand into brunch and lunch soon.

Patatas Bravas
Bolognese

Ginger Street

 

Let’s get a few things established right off the bat.

  1. There is a disco ball, posters of Saved by The Bell, and a DJ station at Ginger Street
  2. There is a lot of neon
  3. The servers wear fanny packs
  4. This is not a place I will take my mother in law, who thinks the Red Iguana experience is a bit “out there”
  5. The food in incredible

In the food blogger/writer world these days, unfortunately the trend is that it’s more about speed and less about quality. She or he with the first review rules the world. I tend to shy away from that approach. Not for any reason other than I don’t like opening week crowds and I like to give the front and back of the house a little time to settle in. But Melissa and I found ourselves with an extra hour or two after a wedding reception sans kids, so we decided to pop over to Ginger Street for a quick second lunch to see what all of the fuss is about. 

The first tip: the entrance is on the 3rd South side of the building. We tried entering from the porch, but the door was locked. Then we walked along State Street. No dice. Then we found the hard-to-miss pink “red carpet” that welcomes you to the large space with tall ceilings and plenty of room. You’re greeted by a host or hostess and given a menu, and you place your initial order with them. Once paid, they then will give you a number and help you choose a table. Ours happened to be made out of an old bowling alley lane. I say “initial” order, because the intent of Ginger Street is that this is “hawker style.” Hawker stalls are prevalent in Singapore, and the idea of them is sort of like a food court where you order from the various vendors and then sit down and enjoy the varying dishes. A bit of a conundrum at Ginger Street, since there’s only one purveyor, so I’m not totally convinced they really get what hawker stalls are about. But it does follow along the hawker model in that the intent is that you order numerous different plates of dishes to share (or not) throughout your stay. I wasn’t a huge fan of feeling the pressure of walking in and feeling like you had to make a quick decision since there’s a line of people behind you, and I can’t imagine I’m the only one that feels that way. I’d much rather be able to sit down and settle in before deciding on what I want to eat. Maybe their intent is to help turn tables by eliminating that initial 10 minute “settling in” period. I don’t know. I’m curious to know if they stick with that approach or not. I’m hopeful they don’t.

Even at 2 pm, the dining room was steadily busy. Michael McHenry, one of the owners of Ginger Street, mentioned that within the first day or two of them opening, they had a line of 140 people waiting for lunch. I’d say there’s a bit of hype with this one. And after our meal, I’d say the hype is very well justified.

Varying textures are prevalent throughout your experience at Ginger Street. Textures in music (yes, they have a DJ booth and a disco ball), décor (they have posters featuring Saved By The Bell and pillows with a distinct Indian flair), and tastes. I have a feeling that this spot will be a bit of a chameleon as the day and week progresses. Downtown white collar workers will find it suited well for a quick lunch, but as the night progresses and the bar crowd emerges, I have a hunch that this place will get a bit crazy. In a good way. But maybe not a 40-year-old-with-two-kids-in-diapers good way. I’ll likely stick to lunchtime or early dinner.

Ginger Street is in a good location, centrally located between the Main Street bar scene, Gallivan, and Broadway theater. They are also in the late stages of opening a walk-up dessert and small bites window, where you will be able to order a quick bowl of rotating soft serve flavors, ice cream sandwiches, and on late nights during the weekend, small hot bites of pork buns and other items. The window is expected to open in the next two weeks. I find it interesting that two similar concepts (walk-up Asian-inspired food) are launching at nearly the exact same time, within a block of each other. Ginger Street’s window, and Ryan Lowder’s latest idea: a walk-up window named @hotbunsnfun on the side of Copper Common, where you can get noodle dishes as well as various steamed buns.

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Future Dessert and Hot Bites Walk-Up Window

We ordered a starter of pork dumplings, perfectly cooked and filled with napa cabbage, garlic chive, and accompanied by a very nice chili soy sauce. The Crispy Fish Cha Ca La Vong was a standout dish: pieces of white fish breaded in their version of a panko coating with a hint of citrus, laid on a bed of cold rice vermicelli, peanuts, scallion, and topped by a hearty helping of dill. The fish was accompanied by the best sauce I’ve had in a while: a pineapple nam prik, laced with bird’s eye chili for a bit of heat. This dish had sweet, sour, warm, cold, crunchy, soft. Chef Tyler Stokes understands textures and contrasts.

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Ginger Noodles

The Ginger Noodles dish was perhaps my favorite dish. It’s a simple dish, and screams “humble,” but it was so good in so many ways. Ramen noodles are accompanied with a salty scallion relish as wells as pickled cucumbers and sauteed baby spinach and topped with peanuts. The dish had great balance and the noodles were perfectly cooked. Just an all-around great dish, and a bargain at $13. 

At this point in our lunch I was spotted by Ginger Street co-owner Michael McHenry. McHenry, who has formerly worked at Blue Lemon, cofounded Even Stevens sandwiches, and recently took over Oak Wood Fire Kitchen in Draper, has a track record of establishing unique concepts backed by solid operations and excellent service. After speaking with him, you begin to understand how each of his concepts are able to execute his vision so well, and each one so uniquely. He gets it, and is passionate about bringing a new type of culinary experience to Salt Lake. McHenry sent out a few other dishes for us to try. The steamed Snake River Farms pork belly buns were pillowy soft, and the hoisin, pickled cucumbers, and scallions provided a nice counter balance to the rich pork. 

 

The crispy duck rolls were a hit. Tender duck is wrapped up and fried, then wrapped with Thai basil and finally an outer casing of rice paper to provide the perfect contrast of crunchy and soft. Wrapping the basil outside of the cooked portion of the roll allows the basil to really shine through and retain its texture and punch. 

The green curry has the right amount of spice (if you’re more brave than I with spice, get the red curry). The sauce features charred eggplant, cauliflower, red bell pepper and basil. Again, a steal at $10. Other items I can’t wait to come back and try include the fried spicy chicken sandwich and the caramelized lemongrass shrimp. 

There is an extensive drink menu, both alcoholic and non-alcoholic. We had the Naam Manao, a fresh-squeezed Thai limeade that was tart and punchy in all of the right ways. Desserts are provided by Jane Anne, formerly of Vinto, Stanza, and Normal Ice Cream. Ginger Street features a rotating menu of soft serve flavors, and we tried the curry vanilla, which was rich and delicious, and had just the right amount of curry flavor to get the point across but not make you feel weird about eating curry for dessert. An ice cream sandwich with a cocoa almond crust and passionfruit ice cream, as well as a rich “G Bar” with a gingersnap crust, were both top-notch delicious. 

I really like Ginger Street. I like that they’re trying something different that what we’re used to. They’re bringing a level of quirkiness and character that the city doesn’t have enough of. But it’s not a gimmick, either. They’re backing this innovation up with a solid menu and excellent execution from the kitchen. I look forward to seeing what they accomplish, and am optimistic that they’ll do very well.

Park City Provisions by Riverhorse

Picture of Provisions by Riverhorse restaurant, with tables and menus

Head up to the very top of Park City’s main street and you will find Park City Provisions, a project of dining mainstay Riverhorse on Main. The building is an interesting setup, with the restaurant on the bottom level, a grocery market and grab-and-go deli on the second level, and the beautiful Imperial House on the top levels. Recently Provisions unveiled their new dinner menu for the restaurant.

“We’re excited to unveil our refreshed focus on Provisions by Riverhorse’s full-service restaurant experience,” says Executive Chef Seth Adams. “The addition of our dinner service gives our guests a chance to enjoy our casual take on a sit-down dinner menu without sacrificing the exceptional service our guests come to expect at any of our Riverhorse establishments.”

The menu offers a nice selection of options, with dishes like fries with parmesan, garlic, herbs, and fry sauce, and other selections like nachos, wild game chili, and crispy Buffalo chicken bites.

 

For the main entrées, diners have the choice of halibut tacos, smoked BBQ baby back ribs with a delicious apple fennel slaw, Provisions burger on a brioche bun with a truffle mustard aioli, goat cheese stuffed chicken breast, and my favorite dish: the super-rich buffalo short rib stroganoff, with cognac cream and wild mushrooms.

Provisions could be a place where locals go to get away from the crowds and enjoy a nice low-key dinner without paying Main Street prices.

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Park City Provisions by Riverhorse is open 7:30 am – 9:00 pm daily. The “Provisions after
Dark” dinner menu is available nightly to guests from 4:00 pm – 9:00 pm.

 

 

 

SLC Eatery

DSC02955

There’s something really cool happening in an old stucco’d building at 10th South and Main Street. The building that houses newly-opened SLC Eatery was formerly a rock shop. Apparently you could go in and buy rocks of all shapes and sizes, in varying colors, and from pretty basic to very fancy. Who knew.

The building is situated right between a motel and a used car dealership, in a (what should I call it) unique part of town for a restaurant. The area is slowly filling in with dining and drinking options, such as Proper Burger, Tinwell, and Fisher Brewery, but there is a way to go before this area is thought of as a culinary stronghold in SLC. At the restaurant there isn’t much in the way of parking (just plan to park on the street) and the restaurant’s website isn’t even done yet. Yet this quirky little spot has managed to generate more buzz in the few short weeks it’s been open that just about any other restaurant in my recent memory. And for good reason, because co-chefs and business partners Paul Chamberlain and Logan Crew are putting out some of the most unique, boundary-pushing food that we’ve seen in the city since the going-away of Forage. And did I mention they have a dim sum cart?

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Santo Tacos

Santo Tacos sits in a nondescript building with strip-mall vibes. It’s in an odd part of town: north of the fair park, and right off the 1000 North exit of I-15. If you’re not looking for it, you’d likely miss it, camouflaged in with the barber shop, smoke shop, and quick stop convenience store.

The interior is light and bright, and is set up quick-service style. Signs point diners to the various locations along the line to order (“tacos order here,” “nachos order here,” etc.). The staff is busy, grilling various meats and building orders. Their menu states “tortillas recien hechas” (fresh-made tortillas), and that isn’t just lip-service: one employee stays busy full-time making the masa, putting it into the tortilla press, and bagging up for service.

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Seabird Bar Now Open In Draper

Bartender mixing a cocktail at a bar with vinyl records on the shelf
Image courtesy Seabird

“Bar” and “Draper” aren’t two words you’ll usually hear in the same sentence. But Josh Rosenthal, founder of La Barba Coffee, has made it a bit more common now.

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Hearth and Hill Restaurant

hearth and hill park city

Tucked away towards the back of a Kimball Junction shopping area, between the Best Buy and Jupiter Lanes bowling alley, you will find the newly-opened Hearth and Hill restaurant. This smartly-designed restaurant seeks to be a local-centric, community-focused restaurant. A place where you would be comfortable hanging with your friends, go on a first date, or hang out with your grandparents. A lot of time, attention, and money was spent on the interior of the restaurant, which I would call industrial-chic. Large-pane windows showcase the bright white kitchen—kind of a different take on the open kitchen concept—and I like it. Make sure you spend some time at the gorgeous bar, and enjoy a cocktail or mocktail as you pre-game dinner. During the warmer months, live music will be featured on their large patio. 

The bar at Hearth and Hill restaurant in Park City, Utah

Brooks Kirchheimer, proprietor of Hearth and Hill, has restaurants in his blood. As a child his very first Christmas present he recalls asking Santa for was a cash register, and he would routinely drive his sisters crazy asking them to “play restaurant” with him (his restaurant’s name was Sharky’s). 

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