Fans of ZY might want to note the restaurant is no more. Well, sort of. Today the sign on the restaurant changes, signalling the revamp of the business as “Alamexo”. Wait, don’t run off sobbing over the loss of ZY and chef Matt Lake just yet. In an interview with the SL Tribune Lake mentioned, “it’s just a change, not a closure, we’ll offer the same level of service with a new menu”.
For an idea of the cuisine at Alamexo, some brief detective work around the web highlights an Alamexo catering event in the not too distant future – with some quite refined dishes on display – those looking for smothered burritos better keep looking:
Pescado Con Pipian Y Atole
Blue corn-crab crusted rock cod filet, roasted chayote squash, pipian rojo & white corn atole
Costillias Al Piquin
Braised beef short ribs, rajas, crema & salsa chile piquin
Daily fresh fish selection cooked in salsa Veracuzana made with roasted tomatoes, sweet peppers, olives & capers, topped with crispy plaintains
Exciting stuff, and no doubt more news to follow. The changes are far from shocking, Chef Lake previously having worked at Rosa Mexicano in NYC and also serving delicious brunch items like the Chilaquiles pictured below during ZY’s brunch service:
Alamexo signage photo via @ChefMattLakeSLC on Twitter
268 S State St, Salt Lake City, UT 84111
Celebrating the bounty of the harvest, Oasis Cafe’s Chef de Cuisine Efren Benitez will offer a three-course nightly dinner menu for just $25 throughout October. Changing weekly to take opportunity of the freshest produce, the nightly dinner special includes his top picks from local farms — bell peppers, broccoli, butternut squash, Swiss chard, and the sweetest berries of the season.
“We are taking full advantage of this year’s seasonal bounty,” said Will Keesen, general manager. “We have some new hand-picked wines by the glass to complement these selections for a perfect fall dinner under the stars on our gorgeous patio.”
October 7 – 13
Pan-roasted airline chicken stuffed with spinach, ricotta and bell peppers over red mashed potato puree and smoked tomato sauce; for dessert, a white wine poached pear with chocolate espresso biscotti, vanilla ice cream and caramel sauce.
October 14 – 20
Poached halibut with red bell pepper, soft polenta, broccoli, dill hollandaise sauce and balsamic reduction; and a pineapple coconut cake to end the meal.
Pan-roasted scallops over butternut squash risotto, Swiss chard and chive oil; finishing with an orange pudding cake with mixed berries
151 S 500 E Salt Lake City, UT 84102
Fatalone Winemaker Dinner @ Pago
When the opportunity to host a winemaker from Puglia – who Pago love – just happens to pass through town, they had to throw a party! For the celebration of these organic, estate grown wines Pago will feature 4 wines from Pasquale Petrera’s estate, only one of which is available at the state ABC stores. All others have been brought in especially for this dinner.
Thursday October 17th 2013
Cost: Food – $40, Wine $32 + tax + 20% gratuity
Availability: 20 seats
Reservations: Only taken via email by Scott Evans – Scott@pagoslc.com and credit card number is needed to confirm the reservation.
Eggplant + eggplant fritters, basil, mint, ricotta, breadcrumbs
Az. Ag. Pasquale Petrera Fatalone, Teres Rosé 2011 + Primitivo, Puglia, Gioia del Colle
Monterey Squid + apricot jam, pickled peppers, frisée, rye crouton
Az. Ag. Pasquale Petrera Fatalone, Bianco Spinomarino 2011 + Greco, Puglia
Fegatelli di maiale + local pork sausage, smoked onion, fingerlings, cherry mostarda
Az. Ag. Pasquale Petrera Fatalone, Primitivo 2008 + Primitivo, Puglia, Gioia del Colle
Beef Shortrib + potato gnocchi, mushroom, preserved tomatoes, pecorino
Az. Ag. Pasquale Petrera Fatalone, Reserva 2005 + Primitivo, Puglia, Gioia del Colle
Bread Pudding + roasted Pago pears, caramelized white chocolate, brown butter gelato
878 S 900 E Salt Lake City, UT 84102
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 Uinta Cutthroat, alliteration and the use of too many big words I don’t understand. I ate all the pies.