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Menu watch – November 2017

Log Haven - anatto brined Duroc loin chop
Thanksgiving Wines for 2017

Thanksgiving Wines for 2017

A relatively short menu watch this month, after all, everyone is gearing up for Turkey day. Speaking of which, if you’re not dining out on the big day, here are a free picks from Vine Lore for your menu at home. Tasting notes courtesy of Vine Lore:

Gruet Brut – With bright acidity, and hints of apple and citrus, this 90 point sparkler from Gruet is the perfect apertif, $16.99.

True Myth Chardonnay – Smooth and creamy with tropical fruit notes, True Myth can carry you from apps to pie, $16.99.

Heron Pinot Noir – Elegant, with bright cherry and spice, Heron Pinot Noir is a red to warm the table, $13.99.

Laurent-Perrier Brut – This champagne has become an icon of elegance. With cirtus notes, minerality, and fine bubbles, this brut is the perfect welcome drink, $48.99.

Mira Chardonnay – Honeysuckle, peach, and minerality dance with a creaminess from lees aging. New to Utah, Mira Chardonnay has quickly become a favorite, $28.99.

Adelsheim “Elizabeth” Pinot Noir – Raspberries, strawberries, and cedar are layered with spice in this Reserve Pinot Noir. Delicacy and sophistication is Adelsheim’s style, $47.99.

You can check availability at stores through Vine Lore’s site here:

If you really want to impress your guests though, maybe start the dinner with a cocktail or three. If so, check out this winter warmer – the Tamarindo Tequila cocktail – provided to us by Vida Tequila. Directions as follows (not including obligatory side pours of Via by itself…):

To make agua de tamarindo:

* Take about 10 Tamarindo seed pods and soak them in water for a handful of hours to soften up pods. If possible, soak overnight
* Peel seeds and pulp from pods and separate the paste into a bowl
* Fill up the blender with water, and pulp, and blend
* Pour tamarindo puree through a fine mesh strainer, lightly pressing on the seeds with a spoon to loosen as much pulp as possible. Repeat this process over and over until you get your pitcher filled with juice
* Add ice and sugar to your liking, fresh agua de tamarindo should taste sweet and sour

To make a single serving of Tamarindo Tequila:

* Slice a lemon in half and add into a cocktail shaker along with ice, raw honey, 1-2 ounces of Vida Tequila Blanco, and fresh tamarindo juice.
* Shake, shake, shake
* Serve and garnish with lemon or fresh rosemary

oasis cafe prawns and pasta special

Oasis Cafe – previous dinner special

Oasis Cafe – Take a break from the turkey talk at this downtown SLC restaurant who’s monthly dinner specials continue with nary a choice of white or dark meat in sight. Celebrating the harvest season, chef de cuisine Efren Benitez’s menu offers a set three-course dinner for just $30. Upcoming menus are as follows:

November 20 – 26
* choice of soup or salad
* pan roasted halibut, roasted beet puree, sweet herb goat cheese risotto
* chocolate cheese cake for dessert

November 27 – December 3
* choice of soup or salad
* sliced beef tenderloin, cauliflower puree, sautéed spinach with crispy quinoa, port reduction
* lemon cake with kiwi sauce to end the meal

151 S 500 E, Salt Lake City, UT 84102
(801) 322-0404

Closures – Both Vertical Pizza and Avenues Bistro on Third announced closures over the past month. Vertical Pizza, the 100% vegan pizza joint ran by Ian Brandt (also Vertical Diner, Sage’s and Cali’s). Writing to the local vegan community on Facebook, Brandt wrote:

We regret to inform you that Vertical Pizza located at 2280 South West Temple is now closed. We started this pizza business to share delicious pizza, with high quality, plant based ingredients . We want to continue to serve the offerings at Vertical pizza and are determining where to offer that in the future. This could be a great addition on the menu at one of our sister locations, Sage’s Cafe or Vertical Diner.

The location at 2280 South West Temple has been out of the way for our customer base, and while we think Vertical Pizza would THRIVE in a downtown location, we would like to focus on growing and feeding our visions of Vertical Diner, Sage’s Cafe and Cali’s Natural Foods. We have countless cherished memories in this location. Thank you all so much for sticking with us and believing in us! Please know that we VALUE your continued support and feedback.

Likewise, Avenues Bistro on Third also announced their closure on Facebook, albeit more enigmatically and with little explanation. I’m not aware of any formal announcement from owner Kathie Chadbourne but rumor on the grapevine suggests the location will live on as a restaurant under a new owner. Unless an adjoining neighbor purchased the business, one wonders if any new owner might not just face the same assault from locals. Those wine snobs and cheese plate lovers are a rough bunch don’t you know.

Log Haven - anatto brined Duroc loin chop

Log Haven – beautiful rustic cuisine

New menus – Something something about goodbyes, something about hellos. Two restaurants announced new menus for the Fall season include this delicious looking new menu at Log Haven replete with hearty dishes the restaurant is know for such as grilled elk striploin and smoked goose pappardelle.

6451 Millcreek Canyon Rd, Salt Lake City, UT 84109
(801) 272-8255

Likewise, Ogdenites might want to get themselves familiar with the Fall friendly new menu at Hearth On 25th. Highlights include pork shoulder, duck pasta, rabbit and elk.

195 25th St #6, Ogden, UT 84401
(801) 399-0088

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