Looking to kick off 2012 with an auspicious beginning? If so, perhaps look no further than the upcoming ‘Mist Project’ which rolls into SLC on January 19th.
Mist:SaltLake is a popup restaurant with lofty ambitions. During the travelling restaurants month long stint in Salt Lake City, it aims to serve up Michelin quality cuisine on a nightly basis. After that, the show moves on to San Francisco before other cities both nationally and internationally.
I’m normally a tad skeptical of these guerrilla operation, but with chef Gavin Baker at the helm, these folks are surely in with a shout of creating something special. Chef Baker you see just happened to be junior sous chef at the massively lauded Fat Duck (Bray, UK) for two years. It would also be amiss to not mention the fact that the Fat Duck was happily placing in the worlds top three restaurants routinely at that very time. I’d wager Chef Baker picked up more than a few tricks from molecular gastronomy stalwart Heston Blumenthal along the way. Indeed, as part of a PR pack I received, some of Chef Baker’s nightlights were items such as: “small amuses like the Crispy Pork Lollipop with Nitro ‘Dipping Dots’ and edible landscapes such as the ‘Sunrise From My Plane Window'”. Your typical meal this likely won’t be.
If that sounds fun to you, a few facts about Mist:SaltLake:
15 courses for $150 (vegetarian option available), January 19-February 19, 2012
36 seats a night
Bring your own wine – no corkage fee
Tickets available for purchase online: www.themistproject.com
The first Mist restaurant opened in Park City in 2008 for eight days
Mist:SaltLake @ Paradise Palm
307 East 300 South, Salt Lake City, Utah
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”. Want to know more? This is why I am the way I am.
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1 thought on “Mist Project”
To quote Fry from Futurama “Shut up and take my money.”