First up this week, Lesli J. Neilson heads out to Sandy and takes a second look at Tiburon for the Salt Lake Tribune. The review is three years on from the Tribune’s previous visit. Lesli points out the price rises during that time: “When The Tribune last visited in 2004, halibut was $26; now it is $33. The house-speciality elk was $34; now it is $39.” and notes that Tiburon is now firmly playing in the fine dining league at this price point.
Lesli goes on to chastise Tiburon for its limited decor, dinnerware, glassware and plating technique. I have to say I concur with Lesli, my one and only visit to Tiburon years back left me with the same feeling. The food and service were on the whole great. But the whole package just didn’t come together for me.
Tiburon: 8256 S 700 E, Sandy, UT 84070
Ted Scheffler of the City Weekly investigates one of my favourite restaurants of late, Ganesh Indian Cuisine. I am surprised it took Ted so long to get out to Midvale, to run the rule over Ganesh. I am glad he did though as they deserve the exposure. Bar one dish Ted was very impressed by Ganesh Indian Cuisine.
In our own review a few months back, I touched on that the drive out to Midvale was perhaps a stretch for me. Well I have to take that back now, I have been back several times since the Gastronomic SLC review. After visits to other restaurants closer to home, Ganesh has grown considerably on me. It’s up there as one of the best in SLC for me. If you happen to stop by I recommend you check out the incendiary ‘Chicken 65’ appetizer.
Ganesh Indian Cuisine: 777 E. Ft. Union Blvd, Midvale, UT
Amanda Chamberlain of In Utah this Week checks out the Tapas-style fare of Martine. I’m a little confused by the review to say the least. Whilst Amanda praises the restaurant in her review, the synopsis to the right states: “Dishes look amazing but can taste mediocre”. As pretty a picture Amanda paints of the restaurant itself, the review left me with more questions than answers.
Martine: 22 E 100 S, Salt Lake City, UT 84111
Over in the Deseret Morning News Stacey Kratz dines at Baxter’s American. Stacey thoroughly enjoys her experience. She finds the food, service and atmosphere all spot on. I hope the word is now out about Baxter’s, the place is like night and day compared to the previous occupants (Butterfly) and they deserve to do well. I’m looking forward to our own second trip (and followup review) later this month.
Baxter’s American: 400 W South Temple, Salt Lake City, UT 84180
Finally Your Heart Out praise emigration canyon’s Ruth’s Diner. There isn’t much more that can be said about this locals favourite, that hasn’t been said already. Its renown amongst locals is unrivalled. Indeed Ruth’s was visited this month by Food Network’s Guy Fieri for the popular “Diners, Drive-Ins and Dives” show.
Personally, I don’t get the fuss over Ruth’s Diner. Virtually every time I have been to Ruth’s (and I’ve been cajoled there a good few times) I have had to suffer some frustrating wait times. Service is pleasant enough but to be frank the food for me is average at best. I just don’t get it. I will confess I have never visited the oft-lauded patio dining area, maybe that’s more enjoyable in the summer? I still imagine its packed to rafters with crazy wait times though.
Ruth’s Diner: 2100 Emigration Canyon Rd, Salt Lake City, UT 84108
Hi, I’m Stuart, nice to meet you! I’m the founder, writer and wrangler at Gastronomic SLC. I’m a multiple-award winning journalist and have written in myopic detail about the Salt Lake City dining scene for the better part of seventeen years.
I’ve worked extensively with multiple local publications from Visit Salt Lake to Salt Lake Magazine, not least helped to consult on national TV. Pause those credits, yep, that’s me! I’m also a former restaurant critic of more than five years, working for the Salt Lake Tribune. I’m largely fueled by a critical obsession with rice, alliteration and the use of big words I don’t understand. What they’re saying about me: “Not inaccurate”, “I thought he was older”, “I don’t share his feelings”.
Want to know more? This is why I am the way I am.
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