Sugarhouse welcomes Flatbread Neapolitan Pizzeria
The revamp of Sugarhouse continues, recently welcoming Idaho’s Flatbread Neapolitan Pizzeria. The January 29th opening represents Flatbread Neapolitan Pizzeria’s fifth restaurant in total, all serving up authentic wood-fired Neapolitan pizzeria certified by the Associazione Verace Pizza Napoletana of Naples, Italy.
In celebration of the Sugar House opening, a number of new Neapolitan pizzas were added to the menu. Featured new additions are Creminelli fine meats, Bufala Mozzarella, new salads and more desserts. Owner Rob Lumsden said that these additions are authentic Neapolitan cuisine, “We use local Creminelli Fine Meats, whose goal is to provide Americans with traditional Italian meat specialties, some of which were not otherwise available in the U.S. and many of which are available only on a regional basis in Italy.”.
As the company grows, Flatbread emphasizes the importance of supporting the local community and sources local ingredients from the region for the food they serve. Local art is hung on display to give each location an original look and atmosphere. The wine and beer menu is flooded with local brews from crafters such as Squatters Brewery, Unita Brewing and Epic Brewing Company. A family focus is at the core of Flatbread’s mission and they offer affordable meals in an upscale casual environment. The kid’s menu has expanded to include more items and larger portions. Kids are given the option to create their own pizzas at the table.
Flatbread Neapolitan Pizzeria
1044 E 2100 S, Salt Lake City, UT 84106
(801) 467-2180
Website: www.facebook.com/fcopizza
Seafood specials at Oasis
Seafood lovers get the best of all worlds in February at Oasis Cafe. Not only is the $25 3-course a great value, the menus change weekly and feature some of the freshest seafood in town, expertly concocted by Executive Chef Billy Sotelo. “Chef Sotelo and his culinary team take pride in hand-crafting every item using the freshest ingredients possible, wanting guests to feel full but refreshed,” said Will Keesen, general manager. “His inspired interpretations delight the senses, feeding the mind, body and spirit. and help to ward off the winter blues.”.
Feb 4th- 10th
· Soup/Mixed Greens Salad
· Pan-Roasted Halibut over Orzo Pasta with Spinach, grilled Asparagus and Mustard Cream Sauce (featured image at the top of the page)
· Poached Saffron Pear with Sabayon
Feb 11th-17th
· Pan Seared Sea Bass over Sweet Mashed Potatoes, Snow Pea Sauce, topped with Micro Greens
· Chocolate Tres Leches Cake
Feb 18th-24th
· Soup/Mixed Greens Salad
· Soy Sauce Pan Roasted Scallops over Israeli Couscous, Fennel, Carrots, Spinach and Almond Cream Sauce
· Brownie with Vanilla Ice Cream
Oasis Cafe
151 S 500 E Salt Lake City, UT 84102
(801) 322-0404
www.oasiscafeslc.com
Ichiban Izakaya Revamp
One of Utah’s oldest Sushi restaurants, has undergone some intriguing changes with the announcement of Executive Chef Thomas Ontko and General Manager Tina Tippetts. This highly experienced team will oversee the unveiling of a new “Izakaya Style” menu traditionally found in Japanese pubs.
Chef Ontko joined Ichiban after 24 years of culinary experience working alongside of notables such as Executive Chef Toshio Tomita of Nobu and Chef Daniel Boulud Daniels of New York City. Thomas has spent the last decade as the lead sushi chef of the Four Seasons Resort in Jackson Hole, in addition, he traveled the world assisting in the openings of other Four Seasons Resort sushi bars. Tina Tippetts, brings her experience as former General Manager of the Ruth’s Chris Steak House in Park City. Tippetts brings knowledgeable, efficient, and welcoming service to the Ichiban family.
The Izakaya menu features new items including a Warm Grilled Asparagus Salad with Poached Egg and Miso Vinaigrette, Korean Style Chicken Wings, and Steamed Asian Buns with Five Spice Braised Pork. The sushi menu has also been updated with highlights including the “Dreams of Spring Roll”, featuring grilled asparagus, white pepper seared Walu, and truffled ponzu.
In addition, Ichiban will incorporate a new beverage menu, offering the largest variety of authentic Japanese beers, sake, and liquor. One highlight will be Yamazaki, a single malt scotch made in Japan, and a Morimoto Imperial Pilsner, an artisan style Japanese Red Pilsner.
Ichiban
336 S 400 E Salt Lake City, UT 84111
(801) 532-7522
Website: watkinsrg.com/Ichiban_Sushi_Utah.html
Naked & Bubbly
Finally, join Naked Fish Bistro and Adami Winery on Friday, Feb 22, to enjoy a night of fine prosecco, the freshest crudo seafood, and Japanese grilling magic. Processo was meant for fresh, simple food and during the sit-down dinner progress from sashimi to nirigi to yakitori highlights (no rolls).
In Venice, it’s a pastime to wander from bar to bar, restaurant to restaurant sipping on prosecco and nibbling on fresh and cooked seafood. For Salt Lake City, the best way to translate that art locally is with Italy’s premiere prosecco producers teaming up with Naked Fish. Japanese or Italian, if the seafood is fresh and the skills shows off skilled simplicity at its best, it’s meant for Prosecco.
This unique event begins at 6pm with a reception and nibbles followed by dinner, 7-9pm. Food is $40 and prosecco pairings $25.
Check out the event’s facebook page for upto the minute details on courses, pairings and who will be in attendance here: https://www.facebook.com/events/410506532366743/?group_id=0
Naked Fish
67 W 100 S Salt Lake City, UT 84101
(801) 595-8888
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”.
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