The eagerly awaited Forage is now open and taking reservations. Forage is the latest in a trio of restaurants (Tipica and Pago being the other two) recently opening focused on local produce. It appears Forage is aiming at the gourmet/fine dining crowd. Expect options as grand as a 14 course tasting menu’s from chefs Viet Pham and Bowman Brown. (menu picture courtesy of foodie forum user shuynh):
1158 South State Street, Salt Lake City, Utah 84111
A few weekends back saw the grand opening of Rice on State Street, just a little ways away from the recently opened Sapa. Like Sapa the menu is pan-asian and considerable in it’s breadth. Heck I counted as many appetizers as some restaurants have entire menus.
Tay Ho Terrace Café now Pho Tay Ho
1750 Main St. Salt Lake City, UT
Source: Salt Lake Tribune
The Salt Lake tribune’s Kathy Stephenson reports on the movement of one of SLC’s popular Pho eateies: The Tay Ho Terrace Café. The restaurant is moving to 1750 Main St. and changing its name to Pho Tay Ho also.
As of August 16th, Left Fork Grill has started to open Sundays from 7 a.m. to 3 p.m. Breakfast and lunch will be served on the sabbath, meaning you can get hold of Jeff Masten’s much coveted pies and American comfort food 7 days a week. Don’t forget Left Fork Grill also recently started offering dinner too, Wednesday–Saturday 7 a.m. to 9 p.m.
A second location of this all you can eat sushi operation has debuted in downtown SLC. $14.95 for lunch and $19.95 for dinner. Keep an eye on the caveats of the deal though: no more than one hour dining and you *must* eat all your rice…
348 East 900 North, Bountiful
The popular Mandarin Chinese restaurant in Bountiful is presently running a “farm to chopsticks” menu. Perhaps inspired by the aforemention likes of Pago and Tipica. Nonetheless local produce is always great and worth of mention. The release reads as follows:
The Mandarin Restaurant in Bountiful, Utah is proud to serve their customers locally grown Utah produce. For over 20 years, the Mandarin has been buying fresh summer produce from Bountiful’s own Bangeter and Son’s farm, located 2 blocks from the Mandarin. From August 13th thru August 31st, the Mandarin will feature their FARM TO CHOPSTICK menu highlighting garden fresh green beans, corn, tomatoes, zucchini, yellow squash, eggplant and green bell peppers.
In addition to the savory wok tossed menu, the Mandarin dessert menu will feature fresh berries from local Utah farmers and will include: purple raspberries, blackberries, currants and towards the end of the month, peaches. The Farm to Chopstick menu will include:
Green beans with tofu in a black bean sauce
Eggplant in a garlic sauce
Satay chicken noodles
Black bean salmon
Tangy spicy lamb
Mongolian pork with Chinese sausage
Whipped lemon cloud with a berry compote of blueberries, blackberries and raspberries
Housemade ice cream: purple raspberry, tart cherry-chocolate
If you have a story regarding noteworthy SLC restaurant happenings, please email me at firstname.lastname@example.org.
Hi, I’m Stuart, nice to meet you! I’m the founder, writer and wrangler at Gastronomic SLC and The Utah Review; I’m also a former restaurant critic of more than five years, working for the Salt Lake Tribune. I’ve worked extensively with other local publications from Utah Stories through to Salt Lake Magazine and Visit Salt Lake. I’m a multiple-award winning journalist and have covered the Utah dining scene for more than a decade. I’m largely fueled by a critical obsession with rice, alliteration and the use of too many 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”.
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