Current Fish And Oyster – Dungeness crab – the jewel of the Pacific Northwest – is finally in season. Executive chef Alan Brines is offering nightly specials with fresh-off-the-boat Dungeness crab from the coastal waters of Oregon from February 10th until the 28th (except Valentine’s Day).
The kitchen’s offerings will change slightly each evening taking full advantage of what complementary ingredients are fresh and local. Pricing will vary by market price but will be around $37 for each entrée selection. Current’s knowledgeable staff is on hand with just the perfect pairing, be it craft cocktails from Josh Stevens and his crew, fine sherry options or an endless option of bubbles, whites or roses by the glass or bottle. GM Andrew Cliburn writes:
This beautiful crab inhabits the eelgrass beds and waters of the west coast of North America, from Alaska’s Aleutian Islands to Port Conception, near Santa Barbara. We enjoy a close relationship with our supplier who brings these beauties directly to us from Oregon.
279 E 300 S, Salt Lake City, UT 84111
Pie Pizzeria – According to Facebook, a new all vegan menu is rolling out to all Pie Pizzeria locations. By the time you read this, 6 new vegan specialty pies, vegan Buffalo wings, vegan calzones and The Pie’s new house-made vegan ranch dressing should be available. New pies are as follows:
Vegan chicken ranch pie
Hand tossed dough with vegan garlic ranch sauce, shredded seitan chicken, tomatoes, onions, soy bacon, cheddar & mozzarella.
Vegan figaro pie
Hand tossed dough with marinara sauce, vegan fennel sausage, onions, green peppers, Sicilian spiced tomatoes, mozzarella.
Vegan Buffalo pie
Hand tossed dough with vegan garlic ranch sauce, seitan chicken tossed in a spicy Buffalo sauce, red onions and mozzarella on a spiced crust.
Vegan bbq beef pie
Hand tossed dough with bbq sauce, (new improved) vegan ground beef, juicy pineapple, red onions, cheddar & mozzarella – topped with fresh cut cilantro.
Vegan extreme veggie pie
Hand tossed dough with marinara sauce, fresh spinach, artichoke hearts, Sicilian spiced tomatoes, red onions, cheddar & mozzarella.
Vegan classic veggie pie
Hand tossed dough with marinara sauce, fresh mushrooms, green peppers, onions, black olives, cheddar & mozzarella – topped with fresh sliced tomatoes.
The Baked Bear – Fancy a free scoop of ice cream? Mark February 24th in your diary then. That’s the date the various Utah locations of this chain celebrate their customer appreciation day; from opening to 6 p.m. the business is offering one free scoop per customer.
Valentine’s Day Park City – We’ve been rounding up Valentine’s Day menus over here – but if you’re still searching for a last minute option, check out these ideas from Park City Restaurant Association:
The Brass Tag
This upscale après-ski and dinner destination is serving a pair of delicious specials for Valentine’s Day, in addition to its regular raved-about menu: shrimp sautéed in lemon, garlic and olive oil served with house-made linguini; and baby spinach and arugula salad served with fresh berries, Shepherds Dairy goat cheese and blackberry champagne vinaigrette.
Butcher’s Chop House
Three-course prix fixe; $29/person
This locals’-favorite steakhouse is serving delicious classics this Valentine’s Day. Start with a selection of soup or beet salad with roasted red and yellow beets, mixed field greens, red onions, goat cheese, pine nuts and tarragon vinaigrette. Then enjoy a choice of filet mignon, elk filet or Mahi Mahi, followed by a shareable dessert of tiramisu. A wine pairing is also available.
Deer Valley Grocery-Cafe
Breakfast and lunch special
Whether you’re planning a special dinner or looking to keep things casual, Deer Valley Grocery~Café has a delectable Valentine’s Day special that’s sure to please. Enjoy a warm, homemade biscuit sandwich with a soft-poached egg, cotija cheese, avocado, fresh cilantro and Oaxacan chocolate mole sauce. It’s served with fresh berries and cinnamon cream for breakfast, or a side salad of arugula, shaved radish, heirloom cherry tomato and cilantro vinaigrette for lunch.
Flanagan’s On Main
Three-course prix fixe, $99 for two
The beloved Irish pub is serving a shareable surf-and-turf. Start with butternut squash soup or house salad, followed by a 20-ounce Porter House steak with grilled jumbo shrimp, mashed potatoes and fresh veggies. Dessert is red velvet cake with a scoop of vanilla bean ice cream.
Mariposa @ Deer Valley
Six-course tasting menu; $90/person, with $80/person optional wine pairing
Deer Valley Resort’s premier dinner destination is serving an unforgettable gourmet tasting menu. After an amuse bouche, enjoy shigoku oysters, followed by diver scallops with lobster crumble, salted caramel and popcorn; foie gras and waffles; and lamb saddle for two served with chorizo-turnip hash, charred tomato aioli and black garlic. Try the evening’s intermezzo, then enjoy a finale of cherry chocolate mousse for dessert.
Royal Street Cafe @ Deer Valley
Four-course prix fixe, $50/person with $23/person optional wine pairing.
This food and wine celebration opens with cognac mussels served with pancetta and cognac cream sauce, followed by wild spring mushroom ravioli, then Utah lamb T-bone with herbed new potatoes, roasted jumbo asparagus and pomegranate gastrique. Dessert is a Barolo Chinato cherry chocolate mousse, served with chocolate sponge cake, almond dacquoise and mousseline cream.
Four-course prix fixe, $35/person
This Italian destination is serving its raved-about menu at a special price, with guests choosing an appetizer, their choice of soup or salad, choice of entrée and dessert. Champagne specials will also be on offer.
Red Rock – As part of their current Winter menu, these three new special items are on the menu right now. Patatas bravas and pimento cheese toast can be found on the appetizers menu while a new entree of sliced pork tenderloin glazed with roasted bourbon and served with peach jalapeno chutney is available too.
Also, if you’re quick right now, the downtown location has a rather wonderful English style bitter pouring on nitro. As a Brit myself I have to confess it’s more than decent, and easily worthy of two or three pints… The specials are available through to March when the menu updates again for Spring.
SLC | 254 S 200 W, Salt Lake City, UT 84101 | (801) 521-7446
Murray | 227 State St, Murray, UT 84107 | (801) 262-2337
Park City | 1640 W Redstone Center Dr, Park City, UT 84098 | (435) 575-0295
Saffron Valley Sugar House – Head down to Saffron Valley in Sugar house for this super sized dish. The 3 foot long dosa special – a rice and lentil crepe – comes stuffed with lightly spiced mashed potations and served with dipping sauces. Priced $15 its plenty for two to share for a meal or a group to share as an appetizer.
479 E 2100 S, Salt Lake City, UT 84115
Cannellas – A new menu is now available at this downtown stalwart that’s been serving classic Italian dishes since 1978. More details on their site – items include selections like the above seafood scampi with sautéed shrimp, mussels, clams in a lime butter, wine sauce with spinach, tomatoes, capellini and parmesan.
204 500 S, Salt Lake City, UT 84111
Blind Dog – Now the crowds of Sundance have gone, 1/2 price sushi and app happy hour is back at this Park City restaurant. Offered 5-6pm every night in the bar area.
1251 Kearns Blvd, Park City, UT 84060
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”.
Want to know more? This is why I am the way I am.
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