863 East 700 South, Salt Lake City, 84102
A short while ago we had the great luck to be invited to taste a few of Tulie Bakery’s new range of layer cakes. Moreover the bakery was also celebrating their first year in business, and quite the successful one at that too. Tulie was always on my list to visit after I read several rave reviews over the last 12 months, but I’ve still not managed to get down there for a coffee and sugary treat. A number of reviewers have waxed lyrical on their baked goodies like croissants.
Anyway, the new range of cakes also had one eye on the fall season; including some really quite delicious options such as Pumpkin and Gingerbread. I’m not a sweet-toothed guy by nature, but these were really some fantastic cakes. Owner and baker Lesley Seggar took plains to explain how she only uses the best ingredients. It really shows too. Prices start from $30 for a 6″ and $42 for a 9″. I’m fairly sure one of their Coconut Cream cakes is already headed for our table this holiday season…
Website: SL Tribune: 15 essential Wasatch Front restaurants
Website: City Weekly: Ted’s Incredible Edible top 100
It’s that time of the year, and both the City Weekly and Tribune have big dining editions. The Tribune link in particular is worth the time browsing for the irate comments alone. It really goes to show that one man’s great dining experience is another person’s plate of slop! The whole thing reminds me of this comic here.
Salt Lake City’s Main street revival continues apace with the opening of Vasuvio’s Organic Gourmet Cafe and Braza Grill. The main street location is Braza Grill’s third outlet in SLC. Vasuvio’s is open now and is a completely new restaurant offering a range of salads, soups, sandwiches and paninis.
Hi, I’m Stuart, nice to meet you! I’m the founder, writer and wrangler at Gastronomic SLC; I’m also a former restaurant critic of more than five years, working for the Salt Lake Tribune. I’ve worked extensively with multiple local publications from Visit Salt Lake to Salt Lake Magazine, not least helped to consult on national TV shows.
I’m a multiple-award winning journalist and have covered the Utah dining scene for the better part of fifteen years. 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”.
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