SLCeats: Highlighting the best restaurants in Salt Lake City and Park City
A food blog about restaurants in Park City and Salt Lake City, Utah. Ryan Kendrick's words and photos.
Twin brothers Rod and Roger Livingston have competed in numerous national BBQ championships such as Jack Daniels and Sam’s Club, and they have done very well. They’ve decided to open up a new BBQ shop in Salt Lake City at 600 S 300 W. I’ve been a fan of their BBQ for years now, and I highly encourage you to give them a try. They open tomorrow!
We have milk, white, and dark chocolate. And now, according to Valrhona, we have a new category of chocolate: blond. The genesis of Valrhona’s latest creation, Dulcey, began about eight years ago when Valrhona’s chef, Frederic Bau, accidentally left some white couveture chocolate in a bain marie overnight. Ten hours later, he discovered his error, but before throwing the caramelized, browned chocolate out, decided to give it a try. What he tasted was a chocolate with hints of caramel and shortbread unlike anything he’s tasted before. He knew he was on to something.
It took Valrhona eight long years of recipe development to be able to produce this chocolate on a large enough scale to offer it worldwide to confectioners as well as the public. But now the time has come. And Valrhona, together with Caputo’s, is hosting a fantastic event to introduce this chocolate to Utah.
Representatives will be at Caputo’s the evening of April 8th, and they are putting on a friendly competition to showcase the Dulcey chocolate. Three of Salt Lake’s top pastry chefs, Amber Billingsley (Vinto), Alexa Norlin (The Rose Est.), and Courtney McDowell (Pago, Finca) will go up against each other to see who can make the most over-the-top decadent dessert. Viet Pham (Forage), Ryan Lowder (The Copper Onion, Plum Alley), and Takashi Gibo (Takashi) will be the judges.
Caputo’s Butcher shop will be dishing out free bites of charcuterie, new kids on the block Charming Beard Coffee will be satiating your caffeine needs, and Uinta Brewing will be sampling their Spring and Summer session style beers, along with a chocolate pairing.
And to top it all off, Valrhona USA corporate pastry chef Alex Espiritu from will be on hand to sample the newest chocolate.
The event is Monday, April 8th at 7pm at Caputo’s Downtown. Admission is $20 and an additional $10 for the beverage pairing. Tickets must be purchased in advance by calling (801) 531-8669 or going to http://www.caputosdeli.com/products/special-event-battle-blond.html I wouldn’t wait too long–these Caputo’s events typically sell out quickly.
Z’Tejas Southwestern Grill, located in the Gateway mall, will be celebrating National Margarita Day in style. Since it falls on 2/22, Z’Tejas has special pricing on food and drinks that day.
-The “Little Larry” margarita will be on sale for $2.22. Normally this is a $6 drink.
-Tequila chicken tacos are also $2.22
-$2.22 of every top-shelf margarita purchase will be donated to the Children’s Miracle Network.
So get out there and enjoy some cheap eats and drinks while benefitting a great charity.
It appears that CO2 Cafe, at 323 S Main St, has closed for good. A message on their website says that they are temporarily closed for renovations, but a “for lease” sign on the cafe’s door indicates otherwise.
Every now and then a place pops up that is so different, so exciting, so….unique to Salt Lake that I can’t help but get excited about it. When I first spotted its bright blue and yellow facade, I knew that Eva Boulangerie was that kind of place.
Located at 155 S Main St, between Braza Express and the (now closed) Bayleaf Bar and Grub, Eva Boulangerie stands out from the crowd as something special. The front of the building screams Paris, which accurately reflects the European bakery ethos located within.
As you might guess by the name, Eva Boulangerie is owned and operated by the same folks behind Eva Restaurant. Charlie Perry is the chef/owner behind Eva, and he’s had a strong desire to open a cafe/bakery in SLC that helps transport people to another part of the world, through both food and atmosphere.
It took Charlie over nine months to renovate the bakery space into something reminiscent of a Parisian bakery. Immediately upon entry you’ll notice gorgeous blue, yellow and white floor tiles sporting a fun design. Like most main street stores, this one is fairly skinny and deep–I was surprised how far back the seating extended in this space.
The walls are lined with clean, bright white subway tiles and bright lights. Shelves holding a multitude of breads line the walls, with dangerously inviting sweet and savory pastries fill the glass case in front. The service staff is dressed in crisp white shirts and aprons. Head to the back of the space and you’ll find a wonderfully bright skylight which brings light into what would otherwise be a dark little section of the bakery. One of the co-owners of the space mentioned that they call the skylight their “$100,000 skylight” because it wasn’t until they started tearing down the ceiling that they even knew the skylight was there, which prompted them to change their architectural plans to bring in as much light as possible. It was worth it.
I had the opportunity to meet Lynn Perry, President of Central Milling and bakery partner. This guy knows wheat. You know your uncle or buddy who knows cars or sports like the back of his hand? That’s this guy, but with wheat. Central Milling is Utah’s oldest business, and the premier bakery supplier. I didn’t know so many types of flour existing until Lynn educated us. He takes great pride in his product, and Chef Charlie Perry understands that it takes good ingredients to make good products.
We were fortunate to have a tasting of many of their products. I’ll mention of few of my favorites here. Let’s start with the savory. The bakery offers $3 slices of pizza. The slices are very generous and the dough is crispy and flaky, with just the right amount of chew–in other words, exactly what you’d expect from a bakery. My favorite was the “Pig and Fig,” and if you’ve ever had a similar dish from Eva Restaurant, you know how delicious this is. Sweet figs and Creminelli ham top the pizza, providing a lovely sweet/savory contrast. At $3 per slice this is a wonderful little lunch on its own.
Eva’s Savory Bread Pudding was my favorite savory item that I was able to try. Bread pudding containing leeks, caramelized onions, potatoes, and spinach, all topped with deliciously rich and salty gruyere cheese. I’m sure this will be my go-to dish in the future.
The bakery offers French Onion Soup daily. I’m also looking forward to trying out their steak sandwich, featuring slow roasted tri-tip, parmesan, arugula and olive oil.
Breads. So. Many. Breads. Baker Ryan Moore uses no commercial yeast, relying instead on a twenty year old mother sourdough starter. I was very impressed with the leavening he is able to achieve without using yeast to “cheat.” Wheat bread, which can be too dense, is light and airy, a feat attributed to both the quality of the flour used as well as the baker’s expertise. Baguettes are browned, with a crispy crust and wonderfully soft, light insides–in other words, exactly how they should be. The kalamata loaf and the “One” baguette with seeds are not to be missed. The kalamata loaf takes 36 hours to produce from start to finish.
Now, on to the sweets. Pastry Chef Alisa Watson, a Portland transport, has really knocked it out of the park. Goat cheese cheesecake. Rich and creamy. Caneles, which are dubbed “portable creme brûlée” were unlike anything I’ve tasted before. Don’t let the fact that the molds they are cooked in are coated with beeswax scare you off. Croissants are light, crispy, with just the right amount of toothiness. Stuffed French Toast is filled with lemon cream and topped with blueberry compote. We tried molten chocolate, gingersnap, and hazelnut cookies, all divine.
The beleaguered Main Street has had a rough ten years or so. But, slowly and surely, life is returning to the thoroughfare which at one time exuded so much life and character. I hope that the uniqueness and character of Eva Boulangerie portends of good things to come to Salt Lake.
Eva Boulangerie
155 S Main St
Monday through Saturday
7am – 6pm
See more photos of Eva Bakery on Flickr
Disclosure: I was treated to a press tasting event by Eva Bakery
Hyatt Escala Lodge, which I recently had the pleasure of visiting, is hosting a New Year’s Eve buffet. Check out their press release below.
New Year’s Eve Festivities
When: Monday, Dec. 31, 6:00 p.m. – Midnight
What: Ring in 2013 with a sumptuous evening buffet featuring a lavish raw bar with fresh seafood, flavorful roasted meats carved to order, and a kids buffet perfect for the little ones. Award-winning artist Rich Wyman provides live original rock piano and powerful vocals to mark the occasion. A champagne toast is included in the pricing of the event. Menu highlights include:
Jumbo Lump Crab Salad with Smoked Jalapeno Aioli
Shrimp Martinis with Roasted Tomato & Horseradish
Coconut and Lime Ceviche
Seafood Cioppino with Herb Garlic Ciabatta
Grilled Halibut with Lemongrass Broth, Roasted Asparagus & Garlic Whipped Potatoes
Herb Roasted Tenderloin of Beef with Natural Jus & Ragout of Wild Mushrooms
Garlic Crusted Leg of Lamb with Mint Glace & Rosemary Jus
Kid’s Buffet: Chicken Tenders, Mini Sliders, House Made Macaroni and Cheese, Broccoli, Tater Tots, and Decorate-Your-Own Cookies
Pricing: $109 Adults; $39 Children under 12 years of age
Escala Provisions Company is located at 3551 N. Escala Ct. in Park City. For reservations, contact Escala Provisions Company at (435) 940-1234 or visit www.OpenTable.com. For more information, visit the Hyatt Escala Lodge website at www.escalalodge.hyatt.com.
Habit Burger Grill will be opening their first store in Utah in early 2013 to satisfy the seemingly never-ending need in Utah for burgers, to Utahns just begging for more California chains. Don’t mind me–I’m just a grumpy guy tired of paying $10 for a combo meal at some of these fast-casual burger chains.
To be fair, though, one thing that Habit Burgers differentiates themselves on is their prices. A straight up “charburger” (seriously?) only runs $2.95 and a charburger combo comes in around $6. I’ve never eaten at Habit Burgers, but judging by the prices it sounds like they’re gunning for In-N-Out’s market. Let’s all say a prayer for better fries than In-N-Out’s cardboard sticks.
Habit is a sister-company to Cafe Rio, so if that’s any indication, they’ll do quite well here. I’m glad to see them opening near the old Granite Furniture building. With the recent addition of Bruges, the eventual–maybe–opening of Caterina nearby, and the future trolley stop, it sounds like that area’s going to see its fair share of development pretty soon.
Full press release below:
THE HABIT BURGER GRILL OPENS FIRST UTAH LOCATION IN 2013
Popular California-based burger company opens The Habit Burger Grill in Sugarhouse on
January 10th, 2013
Salt Lake City, Utah – The Habit Burger Grill is opening its first Utah location on Thursday, January 10th in the Sugarhouse/2100 South neighborhood development within the Granite Furniture block.
The Habit is best known for made-to-order “Charburgers” grilled over an open flame and consistent, friendly service. The Habit’s commitment to fresh, quality ingredients along with reasonable prices has made the fast-casual restaurant hugely successful with families in the Western United States of California and Arizona where there are currently 68 Habit Burger Grill locations.
“The Habit is a truly unique brand that offers customers an overall eating experience not found anywhere else,” says Russ Bendel, President and CEO of Habit Restaurants, LLC. “We are extremely excited about bringing our famous Charburgers and friendly service to the people of Utah, and specifically to this new development in Sugarhouse,” he adds.
The Habit is a sister company to Café Rio, another well-known, successful, family oriented, fast casual restaurant in Utah. Following the opening of the Sugarhouse location, The Habit has plans to open two additional Utah locations within the year.
In addition to burgers starting at just $2.95, The Habit’s menu includes sandwiches made from grilled, marinated chicken and tri-tip along with fresh, line-caught Albacore tuna. Diners can also choose from freshly prepared specialty salads tossed to order, onion rings, sweet potato fries and a variety of hand-blended shakes and malts made from real ice cream. Customers at The Habit Burger Grill will also notice the reasonable prices that are less expensive than casual dining or other “gourmet burger” establishments.
I was invited to try out the “new” restaurant at the Hyatt Escala at The Canyons resort, Escala Provisions Company, or EPC. I put new in quotes because technically the restaurant’s been around for a year, but went through a major overhaul and rebranding a few months ago. The interior was completely redone, and the AAA Four Diamond Hyatt brought in one of their chefs from Atlanta to reinvigorate the menu and start a new, exciting chapter at the hotel.
The design of the restaurant seems to be classy and refined, yet down to earth. Granite tables, fancy fireplace, and heavy silverware are complemented with servers in casual jeans and shirts, and a friendly, welcoming attitude. I felt really comfortable dining here.
Chef Jesse McDannell grew up in New York, and has spent time cooking at various restaurants inside and outside the Hyatt brand. As we talked throughout the evening, he mentioned that up until a year or so ago, Hyatt corporate had fairly tight control on the menu offerings at all of their restaurants, but then decided to allow the chefs to run their own restaurants and choose what goes on the menu. This shift has allowed Chef McDannell the opportunity to focus on what is important to him: high-quality ingredients sourced as locally as possible. Provo River trout, Cox honey, Pierre Country Bread and local vegetables are some of the local ingredients used throughout the menu.
Please click the photos to see the accompanying captions to get an idea of our meal. But let me just say: I was so impressed with everything that came out of the kitchen. My favorites from the evening: jumbo lump crab cakes, chicken and pancetta mac and cheese, pan seared scallops, short rib ravioli, and the Willis Farm braised lamb shank were incredible. For dessert, if you’re looking to hit your sweet tooth (or really terrify your doctor at your next blood sugar test) go with the s’more cake or the cranberry brioche bread pudding.
Portions are very generous. My wife and I could have easily shared a couple appetizers and left feeling satisfied.
You can check out my full set of photos on my Flickr page.
EPC is open for breakfast and dinner. Don’t forget the crab cakes.
Breakfast: Wednesday – Sunday 7am-11am
Dinner: Tuesday – Saturday 5pm – 10pm
3551 Escala Court, Park City, Utah
(435) 940-1234
Disclosure: I was treated to this meal by the restaurant
One of my favorite events of the year is the Downtown Alliance’s annual Dine O’Round. There are so many incredible restaurants in Salt Lake, and this event gives me an excuse to get out and try some places I haven’t tried yet as well as revisit some of my favorites. And at a really good price.
This year, over 40 restaurants are participating in the event. Some offer lunches for $5 or $10. Many others are offering dinner for either $15 or $30.
Some new restaurants I’d like to try this year are: CO2, Pallet, and Nordstrom’s Sixth & Pine. I’m sure I won’t get to all of these, but I’m going to make a valiant effort. Other tried-and-true restaurants that I would encourage you to check out are Stoneground, Copper Onion, Plum Alley, Bambara, Dojo, Fleming’s, Martine, Takashi and the Naked Fish. Phew.
One that I definitely won’t miss is ZY. While many of these restaurants trim down their menu or offer a special Dine o’Round menu, Chef Matt Lake opens up his entire menu for the event. His approach is that he wants people to have the full ZY experience, and if it costs him a bit more, it’s worth it because it’ll give customers a memorable introduction to his restaurant. Last year I had the scallops appetizer (one of my favorite dishes in the city), flatiron steak, and dessert for $30. The fact that I still remember what I had a year ago should be a positive sign.
If you are planning to visit one restaurant during the event, I’d highly suggest ZY. Chef Lake is doing some great things in the SLC culinary scene, and you should check out his innovative approach to American cuisine.
You don’t need to buy passes or pre-register to participate in the event. Merely show up at a participating restaurant between September 14th and September 30th, and tell them you’re there for the Dine o’Round. They’ll take good care of you.
You can find the full list of participating restaurants here. Also, like the Downtown Alliance Facebook page and enter in their contest to win dinner for a year.
Finca has been garnering a lot of attention lately, and with good reason. It is the second venture of Scott Evans, the creator of the wildly successful restaurant, Pago.
Scott decided to open a Spanish tapas restaurant, and recruited the help of executive chef Phelix Gardner, who spent his childhood in Spain and went on to work at The Grand America and Wild Grape.
Tapas are gaining popularity in SLC, helped along by tapas pioneers Cafe Madrid, Pipa, Meditrina, and Eva (oh, and I forgot about Martine! Thanks for the reminder, Zach). These little three-bite dishes are perfectly tailored for a group of adventurous individuals to try a bunch of different flavors.
Finca is located in a brand-new building located on the corner of 1300 S 1100 E, directly to the east of Liberty Heights Fresh. The space is bright and cheery, with huge southwest-facing windows that bring in tons of natural light. Initially Finca got a bad rap for being extremely loud. They’ve managed to solve some of that issue by adding acoustic panels throughout the cieling. But during our visit we still found it to be a bit too loud to carry on a comfortable conversation. Decoration is minimal, and it’s a shame that they had to hide the bar behind a Zion curtain. Although well-designed, the Zion curtain still looks odd.
We had a large group (9 of us), and one of our more daring dining companions decided to order the entire tapas menu. There were some definite hits.
My favorites
Boquerones-crostada topped with chevre and anchovy
Tortilla Espanola-wonderfully eggy with a lovely romesco sauce
Croquettas-creamy and fried to perfection
Albondigas-really nice, unique flavor to these meatballs
Mejillones-perfectly tender mussels in a deliciously salty broth
Pork Belly-this was our last plate, and it was the perfect way to finish off. Tender, rich, and topped with a nice BBQ-like sauce
Papas y Aioli-perfectly cooked and crispy, these aoili-topped morsels hit the spot for a hearty dish
The shishito peppers dish was simply prepared and presented, and had just the slightest amount of kick
There was also a flatbread/pizza-style dish that I really liked
The olive plate was a hit as well, providing us with a selection of three different olives
We had a cheese plate, which gave us a small, but varied selection of local cheeses (Snowy Mountain), blue cheese that I can’t remember the name of, champagne grapes, and membrillo. Do yourself a favor and put a slice of the membrillo on a crostada and top it will some blue cheese. It was amazing. But for the $13 or $15 that we paid for it, I would probably suggest passing this one up.
There were a number of salads–none of them too memorable except the strawberry and beet salad that everyone seemed to enjoy.
I apologize for the lack of photos. It was dark in there, and I dislike posting blurry, grainy photos of food as much as you dislike looking at them. I guess that means I have a good excuse to go back during the day.
Finca is delicious. I’m glad I finally had a chance to check it out. While it will definitely fall into my “special occasion” restaurant category (with water to drink, plus tip I paid $30 for myself), I can’t wait to find an occasion to celebrate.
Friday night counts as an occasion, right?
SLCeats: Highlighting the best restaurants in Salt Lake City and Park City 