Salt Lake City continues to broaden its culinary chops, offering a wide variety of cuisines from around the globe. However, we still have a ways to go. Often we only have one or two restaurants offering a particular cuisine, and to use baseball parlance, I’d love to see us have a deeper bench. In no particular order, here’s my list of cuisines I would like to see in the city.
We desperately need a solid Cuban food restaurant. And I’m not just talking about the sandwich. We need a place that offers ceviche, plantains, yucca fries, empanadas, vaca frita, and roasted pork. In the meantime, if you’re looking for a solid Cuban sandwich, head over to Beltex Meats early on Saturday mornings to pick up one of their Cubans. They only make a small amount of these sandwiches on Saturdays, and always sell out. And it’s no wonder they are so popular, since the sandwich features their in-house smoked ham, roast mojo pork loin, house-brined pickles, Weber’s mustard, Swiss cheese, fennel marmalade, and Red Bicycle bread. It’s the best Cuban I’ve tasted anywhere.
tupelo Park City, historic Main Street’s home for inspired fine dining, invites guests to an exclusive wine dinner featuring Ridge Vineyards. These single-vineyard wines hailing from California’s Sonoma and Santa Clara Counties will be paired with four handcrafted courses from tupelo’s kitchen on Wednesday, October 24, at 7:00 p.m.
“Ridge Vineyards produces some of the best wines in Northern California, and we know the palates here in Park City will thoroughly enjoy them,” said tupelo Park City Chef & Owner Matt Harris. “Our menu is focused on the season, and we look forward to pairing some of our autumn harvest with the vineyard’s exceptional varietals.”
Chef Harris and his team will prepare four courses and close with a decadent dessert course, each to complement a thoughtfully selected Ridge Vineyards wine. The full menu includes:
To learn more about the Ridge Vineyards Wine Dinner at tupelo, contact Christa Graff with Graff Public Relations, LLC, at 435.640.7921 or firstname.lastname@example.org. Additional information, hours of operations and reservations are available at tupeloparkcity.com.
WHAT: The Park City Area Restaurant Association (PCARA) welcomes foodies to its fifth annual “Dine About” this fall. The two-week restaurant event features savory two-course lunches and three-course dinners at more than two dozen area dining establishments, all at an incredible value.
PCARA partnered with Stay Park City to offer exclusive lodging packages for guests during Dine About. Thanks to their unique local perspective, Stay Park City provides hand-picked accommodations situated in the heart of historic Park City, tucked in surrounding neighborhoods, and nestled in the mountains at the guaranteed lowest prices. Dine About lodging offers can be booked here.
WHERE: Foodies can enjoy Dine About atmore than 30 participating restaurants:
The 2017 edition of the Downtown Dine O’Round kicks off September 15th and runs through October 1st. During the Dine O’Round, over 45 downtown restaurants offer various dining specials. Participating restaurants will offer either a $5 or $10 fixed price lunch, and $15, $25, and $35 three-course dinners.
The Dine O’Round is an excellent way to try out some restaurants that perhaps aren’t in your normal rotation. New additions this year include HSL, Rib and Chop House, Fat Jack’s, and White Horse. I’m particularly interested in what White Horse’s $10 lunch will include, as I’ve been meaning to try that place.
You can find more information, check out some menus from last year, and make reservations at the Dine O’Round website.
In another step toward re-establishing itself as the heart of downtown Salt Lake City, The Gateway has announced that they have reached an agreement with entertainment and dining chain, Dave & Buster’s, to open its first Utah location on the property.
In addition to its $100 million redevelopment plan, The Gateway and its parent company, Vestar, have been looking for a big name, family-friendly venue to anchor its rebranding effort.
“This is a huge win for us,” said Edie Trott, marketing director at The Gateway. “We like to offer our visitors something exclusive and unique, and Dave & Buster’s is the perfect one-of-a-kind dining and entertainment experience that we think people can get excited about.”
“Vestar has a long, fortunate history of working with Dave & Buster’s throughout our portfolio,” said Jenny Cushing, Vice President of Leasing at Vestar. “They’re synonymous with the kind of entertainment we’re dedicated to bringing to The Gateway. This latest announcement is just the start of a series of new developments that we’re excited to share with all of Salt Lake City.”
With restaurants in 34 states, and internationally, Dave & Buster’s has found success with a unique combination of entertainment and dining, offering its customers the opportunity to “eat, drink, play and watch,” all in one location.
“We take a great deal of care with how we grow our business—and coming into the Salt Lake market appealed to us for a number of reasons,” said John Mulleady, Senior Vice President of Development. “The Gateway provided us with the perfect opportunity to introduce Utah families to our brand of entertainment and dining. With something to offer everyone—at any age—we think this brings something special to the community.”
High West Distillery received Distiller of the Year in Whisky Advocate’s 23rd annual awards. The award exists to recognize excellence in the world of whisky. The publication noted: “High West delivers innovative and delicious whiskeys, expands the definition of what it is to be a distiller, and pioneered a successful new paradigm for craft distilling.”
We’re speechless to receive such a great honor. It is a testament to the hard work and passion the team here at High West puts into making our endeavor successful every single day. I’d like to give a special thanks to my co-founder, Jane Perkins. We’d be nowhere without her. -High West co-founder David Perkins
You can find out more about the distiller of the year award by clicking here.
Salt Lake City’s restaurant scene has never been brighter or more vibrant. And not only are our lovely local restauranteurs taking their food seriously, but many restaurant owners understand the importance that design plays in their guests’ overall dining experience. A restaurant’s design begins to mold a guest’s experience and perceptions long before a plate of food even hits the table. Design is a visual appetizer.
Heirloom, fresh, clean, organic, simple, local. I wouldn’t blame you for thinking that these words are used to describe food. You’re not wrong. But these are the same words being used in the context of restaurant design throughout Salt Lake.
I remember the first time I walked into Bambara restaurant: striking black and white was balanced by warm browns. Contrasting tiles and stonework, textured houndstooth seats, and beautiful fixtures evoke a sense of class, and hearkens back to the “good old days” of downtown metropolitan business and banking. The restaurant’s design pays homage to the building’s heritage as the Continental Bank, before it was converted to the Hotel Monaco. Staff circulate efficiently through and around the large, open kitchen (before open kitchens were really even a thing). Bambara’s design is contemporary, classy, and all business. Just like its food. This restaurant has been around for a while, but they knocked it out of the park with the design, and it is just as fresh as day one, in my opinion.
A restaurant’s design, when done right, complements the food. Andrea Beecher of M3LD designed the striking new Table X restaurant, which used to be a cheese factory in Brickyard. Beecher and the Table X owners were able to preserve much of the original elements of the building in order to preserve character and pay homage to the building’s history. When asked about her design inspiration for this unique space, she said:
After having eaten the chef’s food and being inspired by how bright, fresh and vibrant it was, how much of a piece of art every dish was, I thought about a trip to Iceland that I took a couple years ago. I was there in summer where layered on top of what is typically a barren landscape of black, grays and browns, there are colorful wild flowers of all kind and the greens of grasses and moss. The monochromatic landscape allowed these seasonal touches to pop in a huge way. I thought of their food as that foliage and wanted the restaurant to mimic Iceland’s landscape so their food would pop just the same. So their food could be the art in the space. Be the highlight it should be.
I.e. restrained design focuses attention where it should be: on the food. Design sometimes needs to know when to get out of the way.
Photo Courtesy Table X
Photo Courtesy Table X
One common denominator amongst restaurants leading down the design path is a focus on textures, and the impact that different materials have. A reinvigorated design focus around various textures complements many chefs’ approaches to a multi-faceted dining experience.
Even hot dog places understand the interplay of restaurant design and the overall guest experience. For those unfamiliar, J Dawgs is a hot dog shop that started as a tiny little shack on the south end of the BYU campus. It has since grown to five locations (four in Utah County, one in downtown SLC).
Immediately upon entering the space, one recognizes the thoughtful approach that the owners took in designing the space. In fact, J Dawgs hired Rapt Studio, a design firm that has worked on projects for Adobe, Google, Apple Youtube, and HBO. Rapt worked with J Dawgs to redesign their brand, and to design their Salt Lake City location with the goal of creating a space that was reminiscent of the original hot dog shack in Provo, but with a more grown-up angle.
Communal tables are intermixed with single seats, counter seating, and a lounge-type area with a TV towards the back of the shop. A giant wall installation utilizing bottles of their signature sauce form a giant American flag. Corrugated steel is tastefully installed to hearken back to the original shack. And the centerpiece of it all is an open kitchen, where guests are afforded a 360 degree view of the entire cooking and dog-building process.
Photo courtesy Rapt Studio
Photo courtesy Rapt Studio
Photo courtesy Rapt Studio
Photo courtesy Rapt Studio
Mollie & Ollie‘s clean design, while it may be viewed as overly sterile or antiseptic by some, also reinforces their focus on “clean” foods–those that are simple, organic, and responsibly sourced. M&O owners invested a small fortune to completely renovate the very long but skinny footprint that stores on SLC Main Street are famous for. I personally enjoy the clean, simple nature of the space that allows diners to focus on what really matters: the food, and the people you are enjoying the food with. I also applaud Mollie & Ollie for realizing that it’s ok to be brave with design (and yes–white is brave). It’s refreshing to walk into a space and not be bombarded with Edison bulbs as far as the eye can see. But I wouldn’t blame you if you felt like you were in an operating room.
Photo courtesy Mollie & Ollie
Photo courtesy Mollie & Ollie
Photo courtesy Mollie & Ollie
The LaSalle Group took things down to very core (literally) with their renovation of the old Baker Motors building on 3rd South in Salt Lake in order to house the new Current Fish & Oyster. The old car dealership building was in serious need of updating, so the owners went in, gutted the place, and started with a clean slate, while preserving the exterior of the building. LaSalle did a similar gut-job renovation on the old Faustina place in order to create the deliciously clean Stanza Italian Bistro.
Current’s interior. Photo courtesy Current.
Stanza’s interior. Photo courtesy Stanza.
Rich, vibrant greens cast a striking, yet comfortable contrast with the grays and whites in the newly-opened HSL. HSL, the second restaurant venture of Chef/co-owner Briar Handly, partnered with real estate and design heavyweight cityhomeCOLLECTIVE, who were involved in designing numerous striking restaurants in the city, including Pallet and Finca. When you enter HSL, you are immediately hit with the impression of life, warmth, and vibrance.
“Melissa (HSL co-owner of HSL) and I talked for a long time about what we wanted HSL to feel like. Where would the magic be? We knew that we wanted patrons to walk into a space that felt alive and conscious…like it had a soul of its own.” -Cody Derrick, cityhomeCOLLECTIVE
So much of Handly’s expertise lies in his ability to raise vegetables to be on par (or many times, exceed) that of the protein, typically the star of the show. HSL’s design, centered around vibrant green plants, complements his approach.
“We tried to create a space that feels the way Briar’s food tastes. We wanted the design to be interesting, calming and comfortable. To evoke a sense of nature. Design is a critical component to the guest experience. We believe that for us to be successful we need to have a equal balance of food, service and ambiance. That being said, it doesn’t matter how good your design is if your service and food aren’t exceptional as well.” -Melissa Gray, co-owner
Design is a seemingly endless proposition, framed by finite resources. Budgets limit choices, restaurant layouts limit designs, and city codes can restrict design freedoms. But that challenge brings opportunities.
“There is something I’ve learned to be true in all aspects of design: convenience kills creativity. When you’re given the world–too many choices, an endless budget, no timeline–some key part of the process inevitably gets lost. Perhaps it’s our innate desire to be problem solvers, or our constant inability to be satisfied, but designers and artists in most any capacity seem to thrive in an environment laden with obstacles.” -Lauren Bald, cityhomeCOLLECTIVE, regarding the challenging FINCA design project
Cody Derrick continues:
“We’ve gotten to create a space where we’re inspired to be. It’s something that’s never been done before; something that’s inspired by the space itself. It’s inspired by the food and the chef, the owner, the locals. It’s inspired by all of that, but it’s still here. It’s in Utah. Which is why we have mountains on the walls, and locals in the photos. It’s not trying to be anything other than what it is. Finca is a Spanish restaurant in Salt Lake City, so let’s just celebrate that.”
Indeed, that’s what proper design should be about. It should be inspired by (and should celebrate) the surroundings. Reflect the nuances, talents, and quirks of the chef as well as the food itself. A properly designed restaurant should not distract guests from the meal, and should in fact be the platform upon which the food is allowed to truly shine. Design should be a quiet element of the dining experience, shaping, but not intruding on a guest’s experience. Design should celebrate the personalities of the staff and guests, and make all feel welcome and free to enjoy themselves.
Let me just get this out of the way: the new George S. and Dolores Dore Eccles Theater in downtown Salt Lake is going to be something special for downtown SLC. Gathering place. Community center. Banquet rooms for rental by the public. Terraces with incredible views. More bars than I could count on every level of the venue. Encore Bistro and catering throughout, ran by Cuisine Unlimited. A small 200 seat black box theater for smaller community events. And of course, the theater itself, the Delta Performance Hall, with a star-filled ceiling and red/orange colors that immediately remind the guest of the striated red rock formations of southern Utah. The theater seats 2,500, yet feels closer in size to the Capitol Theater than Abravanel Hall. Right next door (and partially hanging over the theater thanks to unique cantilevered engineering) sits downtown’s latest high rise, 111 Main St. And behind the theater is Regent Street, which itself is in the middle of a multi-million dollar renovation, and designed to be the new connecting pedestrian corridor between City Creek mall and the Gallivan Center. New restaurant spaces and shops are being built as you read this, and soon enough (October 21st), thousands of theater goers will be traveling to downtown to enjoy performances ranging from the Utah Symphony, The Book of Mormon musical, and Ballet to Elvis Lives and Neil deGrasse Tyson.
The building itself is a stunning piece of architecture. Clothed in gorgeous white stone on the outside, the theater is located in the heart of downtown, and was designed by world-renowned architect Cesar Pelli in conjunction with local firm HKS. The theater features a sky-high six story lobby, with retractable glass walls that will open the lobby completely to the outside. Several stories up, a large terrace opens up to the outside for visitors to soak in the sights and sounds of downtown.
Encore Bistro, located at ground level, is ran by Cuisine Unlimited, who is the exclusive provider of food and beverages for the theater as well as all events that happen there. The bistro will be open for breakfast and lunch Monday through Friday, and will be open before and during performances with menu items tailored for specific performances. The Bistro menu features unique offerings, such as vegetarian breakfast wraps ($5), daily quiche ($5), and fruit ($4) for breakfast, among other items. Lunch features items such as the Off Broadway Salad (romaine roasted tomatoes, bacon and Roquefort – $7.50), beef sliders ($10.50 for three), and a Thai chicken wrap ($10), among others. The Bistro also offers products from local purveyors C. Kay Cummings (chocolates) and Ruby Snap (cookies), to name a couple. I work downtown, and am always looking for great new spots to freshen up the lunch routine. I think that the Encore Bistro will find a place in the rotation on a regular basis.
Am I perhaps being a bit too ebullient with my praise of the theater? Perhaps. This place wasn’t free, and it wasn’t cheap ($119 million, most of it taxpayer money). But despite my misgivings, this beautiful building is easily on par with other large downtown projects which have played key roles in the continued rejuvenation of Salt Lake City (Gateway, Gallivan, City Creek Mall, downtown Harmon’s, to name a few). My first impression of the new theater is that it was designed to be a centerpiece and a celebration of the city. And I think they nailed it.
In another SLC Farmers Market success story, Sweet Lake Biscuits and Limeade has opened their very own shop at 54 W 1700 S. Sweet Lake began as a limeade stand at the Farmers Market a few years ago, and they have seen big demand for their deliciously tart drinks. The popularity has driven the owners to open a new restaurant on 17th South, with biscuits and limeade as the stars of the show.
The restaurant opened this week, and I want to caveat this review with the full knowledge that any new restaurant will invariably have some kinks to work out. So, feel free to grade this on a curve if you would like. As for me, a customer paying full price, I expect full service and great quality food, regardless of how long you’ve been open. The time to work out kinks is during your soft opening and test dinners, before you open to the public. Paying customers should not be your guinea pigs.
The actual space is well designed, with a hip, clean exterior. I was actually surprised upon entering to find that this is a full service sit-down restaurant; for some reason, I was expecting an “order and pay at the counter” arrangement. The interior is bright, simple, and cheery.
Kink #1: the servers are still figuring things out, and must not have assigned tables. This caused us to be welcomed multiple times, asked what we would like to drink multiple times, and attempted to take our order multiple times. Upon completion of our meal we were asked twice how things were and whether we would like our check. The second time, the check was already on the table. Not a big deal, but having your meal interrupted numerous times by varying servers was a bit of a distraction.
Kink #2: they were out of numerous menu items (such as the popular spoon cakes, as well as their pancakes). No problem. They were busy this morning and probably still trying to figure out what menu items are popular and which ones are not.
Kink #3: the food took a while to come out. We were told that they either 1) had a cook quit already or 2) had a cook call in sick (depending on who you talked to), and so the kitchen was in the weeds and trying desperately to dig out. No big deal, as we had nowhere to be this lazy Friday morning.
When the food arrived, there were some good and some bad. The good: the biscuits are really delicious. My wife ordered the Biscuit Bar ($6), which came with three biscuits (two biscuits and gravy, and the third with jam, honey, and butter). With a little added help of some salt and pepper the biscuits and gravy were delicious, with just the right amount of kick. This is an excellent value for the money.
My order of Spoon Bread Benedict were unfortunately less than great. They were out of the southern corn cakes spoon bread, which they substituted with biscuits (with my ok). A room-temperature biscuit topped with cold ham and a cold, tasteless tomato contributed to a dish that was room temperature at best (kink #4). I think their version of hollandaise was trickled on the plate, but was more decoration than anything helpful to the dish. A hollandaise-less Benedict. Hmmmm. Hollandaise should be the Roots to the egg’s Jimmy Fallon. But in this case, it ended up being the Mike Pence to Donald Trump (#topical #hottake #heyooooo). This dish has a ton of potential, and I think it will be amazing once they work the temperature issues out.
Upon paying, I was asked by the owner to give some honest feedback, which I did. I let her know about the cold Benedict and the multiple interruptions during our meal, which I think she took to heart, but didn’t make any effort to make it right with me via a credit on my bill or even an apology. But I was glad to hear she was asking customers for feedback.
Our mint limeade was tasty, and I look forward to trying out their lunch menu, in particular the San Anton, which is a biscuit, fried chicken breast, honey, hot sauce, cheddar, and slaw (what’s not to love about that combo?). And if there’s one thing they’ve nailed, it’s the biscuits. Except I think I’ll give them a few weeks to iron things out before I stop by again.
Sweet Lake Biscuits & Limeade
54 W 1700 S, Salt Lake City