Tushar Brazilian Express Grand Opening
Locally owned Tushar Brazilian Express is set to celebrate in style with their grand opening on October 19th, starting at 7pm. This “different view of Brazil,” as Tushar managing owner Wagner Ribeiro describes it, features modern cuisine with fresh, natural ingredients and traditional Brazilian food and dessert. “Tushar is unlike any other dining establishment in the region,” says Alacy Monteiro, Wagner’s partner. “We are offering an express approach that emphasizes Brazilian cuisine,” he adds, referencing Tushar’s commitment to offering traditional food without the traditional ‘carnival’ atmosphere at other Brazilian eateries.
The menu focuses on single serving meals with plates ranging from $7-13 and Brazilian appetizers in the $3 range. There are many gluten free and vegetarian options to choose from as well. Family meals for 4 start at $25 and feature multiple choices of pork and chicken skewers plus a host of different sides like veggies, rice, beans, and mashed potatoes.
To celebrate their grand opening, Tushar has prepared multiple free activities and free samples for the general public starting at 7pm. See their Facebook page for complete information.
Tasty treats on offer include: grilled cheese skewers, cheese bread, fried bananas and Caju juice (a traditional sweet Brazilian drink). Random gift cards to Bohme Boutique and Tushar will be given out every hour, along with 3 grand prize Vacation packages worth $150 each. Later in the evening vocal artists Ikaika and Ashley Hess will perform while more prizes and samples are given away.
Tushar Brazilian Express
1078 W 10400 S, South Jordan, UT 84095
Final Champagne Brunch At Franck’s
If you haven’t experienced Franck’s decadent weekend brunches, this coming weekend will be the last, at least for the time being. Chef Franck Peissel and Sous Chef Robert Perkins menu will be offered ala carte – or – sample the whole menu for $45.
Tartiflette with bacon, shallots, yukon gold potato and sunny side up egg & croutons $16
Sous vide Waygu steak & egg, cream biscuit, sausage-maple gravy, potato gallette & red wine reduction $28
Oregon flounder with orange beurre blanc, pine nut & caper couscous, braised shallots with tempura onions $22
Brioche french toast, sage-maple syrup, candied bacon with salted maple bacon ice cream $17
Cream biscuits & sausage & maple gravy $8
Croissants with artisanal butter $5
Miso-butterscotch pot de crème – feuillantine granola $9
Brunch is served from 10:30 am until 2:00 pm.
6263 S Holladay Blvd Holladay, UT 84121
STOMP out hunger with Bambara
STOMP, the international percussion sensation, returns to Salt Lake City at Kingsbury Hall Friday, Oct. 4 through Sunday, Oct. 6. Bambara is partnering to STOMP Out Hunger and will donate $1 from every Power’s Lunch Special to the Utah Food Bank, Oct. 4. through Oct. 11. To save $5 on STOMP tickets*, patrons can use code “HUNGER” and STOMP will donate $5 for each ticket sold to the Utah Food Bank.
The daily three-course lunch special, priced at $13, includes a choice of organic greens or cup of the daily soup selection, one of three entrée selections and one of Chef Nathan Powers’ special house-made warm, gooey chocolate chip cookies. Entrée selections include: a house-ground nine oz. burger with slowly grilled onions, horseradish crème frâiche and white cheddar cheese; a smoked turkey wrap with smoky bacon, dill havarti cheese, sundried cranberry jam, herbed potato chips; or the chef’s special of the day.
“We’re happy to find this significant way to partner with STOMP at Kingsbury Hall,” said Bambara’s General Manager Guy Wheelwright. “It’s easy to take TRAX to the restaurant and enjoy dinner and a show. Plus, we’re passionate about helping those in need.”
202 S Main St Salt Lake City, UT 84101
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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