Spencer’s For Steaks And ChopsA new menu has rolled out at the classic American steak house in downtown SLC. Both lunch and dinner menus at Spencer’s have a range of refreshed items, not least the millionaire’s bacon which prompted Mary Brown Malouf to proclaim it the best bacon she’s ever tasted. No small praise:
One strip of bacon was presented as an appetizer. BUT the bacon was from Daily’s. It was cut a third of an inch thick. Chef Sebastian Lowery braised it until a significant amount of the fat had been rendered, then broiled with blue cheese and figs. You had to eat it with a steakknife and fork. It was—is—the best bacon strip I’ve ever had and I’ve had a few.The new menus are as follows: Lunch menu Dinner menu 1910, 255 S W Temple, Salt Lake City, UT 84101 (801) 238-4748 www3.hilton.com/en/hotels/utah/hilton-salt-lake-city-center-SLCCCHH/dining/spencers.html
BTG Wine BarYou’ll have to wait just a little longer for Caffe Molise and BTG’s planned move to the refurbished Eagle Building; I’m told late June, earlier July should see the formal opening. What you won’t have to wait for is a thorough refresh of the wine offerings at BTG Wine Bar. Sommelier Louis Koppel was keen to share the recent updates hitting the menu now:
Long story short, 6 new white wines, 3 roses from three countries, 6 new red wines. 11 wines were special ordered and not available in local stores. Over 75 wines from 13 countries. 27 flights. not new, but notable-12 dessert wines, 4 dessert wine flights: Sweet Dreams (Ice Wine, Sauternes and Tokaj), Broadbent’s Find (Madeira flight including a rare Terrantez from the 1930’s), Tiny Islands (3 styles of Madeira) Port Styles (including a Colheita, 20 year tawny and a Late Bottle Vintage)Whee…that should keep us going until the big move I think. Here are the full details: New flights * Blushing beauties: rose from Italy, France, Sonoma * When pigs fly – Assyrtiko, Etna Bianco, a natural wine by Zillinger “Revolution” Austria * Pinot evil – delicate & aromatic Aussie Pinot Noir, classic earth-driven Oregon Pinot Noir and a hefty Pinot Noir from Santa Maria CA: Belle Glos * The full monty (4 wines): Champagne, NZ Chardonnay, WA Red Blend, Caymus Special Selection * Spectrum – French Rose, French Colombard from Mendocino, Zweigelt from Austria, New cocktails * The green thumb: gin, aquivit, luxardo, fresh sorrel syrup * Roberto’s cutlass: El Dorado 3 year rum, coconut milk pineapple, lime and peach bitters * Kingfisher: Leblon cachaca, guava, aperol, fresh lemon juice and orange bitters * Wahaka’n this way: wahaka mezcal, salted watermelon, fresh lime juice, bitters * Summer sangria: vodka, peach, apricot, fresh muddled raspberries, topped with Prosecco New wines The following wines are also now pouring as well. Tasting and cheat sheet notes courtesy of BTG and Koppel. Prices listed are for small glasses / large glass / full bottle: Chateau Gonet-Medeville $8.5 / $17 / $85 Grower’s Champagne (total control from vineyard through vinification) vineyards located on chalky soils on premier cru vineyards – near Clos de Mesnil, 70% Chardonnay, 27% Pinot Noir, 3 % Pinot Meunier, clean, fresh, lemon, apple, candied ginger, mineral Flama d”OR, Cava, Penedes, Spain $3.5 / $7 / $35 Co-op (group of growers), later harvested, 9-months fermented in bottle, larger portion of Macebeo – brings brightness, Paralleda, Xarel-lo – all indigenous varietals fresh ripe pear, citrus, faint floral, very clean and lively Vosca, Sauvignon, Collio, Italy $5/ $10 / $50 Northern-Eastern-most Italy, adjacent to Slovenia, located on Collio Hills and Isonzo plains, family run operation with direct ties to Slovenian winemaker who visits BTG often, manual harvested, stainless steel fermentation very pretty floral aromatics of chamomile, elderflower, tomato and mint leaves, pineapple, fresh cut grass Alta Mora, Etna Bianco, Sicily $6 / $12 / $60 Translates into “tall black” represents 11,00 foot peak of Mt. Etna, vineyards are planted at approx. 1,800 to 4,00 feet above sea level, indigenous grape Carricante, bright yellow, full-bodied, lemon, citrus, green apple, richly textured, mineral Sigalas, Assyrtiko, Santorini, Greece, 2016 $7 / $14 / $70 Part of Southern Islands in Aegean Sea, indigenous grape organically farmed on poor soils of volcanic ash and rock hot summer days and nighttime fog, benchmark for varietal, unoaked, citrus, saline, crushed sea shells, powerful, lingering, intense finish Zillinger “Revolution” Chardonnay Scheurebe Riesling, Neiderosterreich, Austria $7 / $14 / $70 Only 216 cases made. Chardonnay brings weight, Scheurebe brings floral, Riesling brings acidity and rocky mouthfeel, certified organic, and Demeter bio-dynamic treatments. 50% Chardonnay (intercellular fermentation- whole berried ferment in 500 liter amphoras to 5.5-6% alcohol, then co-fermented with 25% Scheurebe, short must fermentation, Finished with 25% Riesling from the multivintage, Solera system of vintages 2013,2014,2015 unfined, unfiltered with zero sulfur additions, full bodied, dried peach, apricot, floral, ethereal, very textured (white wine in red clothes) Terradorra, Rose of Aglianico, Campania, Italy 2016 $4 / $8 / $40 Campania is located in Southern part of Italy, facing the Tyrrhenian sea, could be called the shin of Italy’s boot. The region is home to one of Italy’s oldest and most prized grapes – Aglianico. Following primary fermentation the lightly pigmented grapes are cold macerated for 24 hours and then aged in temperature controlled stainless steel tanks. Onion-skin colored, from the lightly pigmented Aglianico with aromas of dried roses and red berries on a medium-bodied frame, with mineral and spice in this juicy wine. Bucklin, Rose of Old Hill, Sonoma, 2016 $6 / $12 / $60 Limited production of 262 cases. Early harvested Grenache, Zinfandel, Syrah, Mourvedre and Carignan are lightly whole cluster pressed with minimal skin contact pale in color, very aromatic, crisp and long finish Urlari, Pervale, Super Tuscan, Tuscany Italy, 2013 $6 / $12 / $60 Italian for to yell – vineyard is in field surrounded by trees where WW2 troop would communicate by yelling from wooded areas. Blend of Sangiovese, CS, CF Merlot, Alicante Bouchet, 50% new French oak for 12 months. Brightness of Sangiovese, boldness of Cabernet grapes, and color of Alicante, black currant, vanilla, leather, tobacco, licorice, sweet tannins Zolo, Malbec, Mendoza, Argentina $4 / $8 / $40 Estate grown and family owned sourced from three different sites with 3 altitudes within mendoza, aged for 6 months in French oak, former winemaker for Chateau Petrus, black fruits, plum, sweet vanilla Jonata, “Le Sangre” Syrah, Ballard Canyon, Santa Ynez, CA 2013, $22 / $44 / $220 542 cases made, “tall oak” name pays homage to Spanish land grant of 1845, project started by Screaming Eagle owners. 586 acres purchased- 84 acres planted to vines, planted on sandy soils, 75% of fruit/potential fruit, dropped for concentration and to assist vines through drought, co-fermented with 2% Viognier, 30% new french oak full-bodied, rich fruit, florals of violets and black pepper, meaty like Cote Rotie Duckhorn, Merlot, Napa Valley, 2014 $10 / $20 / $100 Named after co-founders owner Dan & Margaret Duckhorn, not the WS, 2017 Wine of the Year “Three Palms” but similar blend, fruit from a combination of estate vineyards and sites throughout Napa. 88% Merlot 7% CS. 3% PV, 2% CF 16 months in 40% new French oak, aromas and flavors of ripe cherry, plum, cedar, velvety and plush Zillinger, Zweigelt, Neiderosterreich, Austria, $5 / $10 / $50 Certified organic and Demeter biodynamic, stainless steel fermented, no oak, cool climate red with low tannins and high acidity, fresh cherry and red berries, juicy, spicy, “summer in a glass” Enrico Serafino, Barolo, Piedmont, 2013 $8 / $16 / $80 From famous communes, La Morra (lighter in style), Serralunga & Monforte (bolder in style), 100% Nebbiolo aged for two years in large oak and small barriques, full bodied, ripe red fruit, tobacco, leather, cinnamon, dried rose Eesh, now I’m thirty… 63 W 100 S, Salt Lake City, UT 84101 (801) 359-2814 btgwinebar.com
Pat’s BBQCelebrating BBQ month, there are still a few more Q specials at Pat’s through the end of the month. Mentioned on Facebook the special $15 plates also celebrate 15 years in business for Pat Barber’s award winning restaurant. 155 W Commonwealth Ave, South Salt Lake, UT 84115 (801) 590-3090 patsbbq.com
Fireside On RegentExpect some imminent changes to the menu at this Regent Street restaurant. Restaurant co-owner Whitney Ritchey confirmed both upcoming seasonal changes plus new hours for the warmer months ahead via email:
We are so happy that spring is here! Spring means amazing produce from our local farmers and later hours. We are open for dinner every day until 10pm, and we open for lunch at 11:30 Tuesday – Friday. We have exciting menu changes coming and cannot wait to share them with you.126 S Regent Street, Salt Lake City, UT 84111 (801) 359-4011 firesideonregent.com
Blind DogLobster Thursdays are back at the Park City sushi restaurant. Every Thursday night enjoy a range of lobster dishes for just $24 including their whole 1 1/4lb fresh Maine lobster with garlic butter and lemon! 1251 Kearns Blvd, Park City, UT 84060 (435) 655-0800 blinddogpc.com
Other itemsChile Amor – Memorial Day enchilada specials Piper Down – The much vaunted Impossible Burger is now on the menu seven days a week at this pub with extensive vegan menu. Source: me! I bumped into owner Dave Morrison on a recent visit who was excited to confirm US Foods are now carrying this high profile burger full time. Check out the Herbivorous Butcher pastrami that comes on top too! Meditrina – Dont’ miss Utah happy hour at the small plate hotspot. Tues-Fri 3-5, 3 snacks are just $10. Bill White restaurants – $5 value nights are returning to Grappa, Ghidotti’s and Windy Ridge Cafe! Mondays @ Grappa mean $12-$14 entrees and $6 glasses of wine; Tuesday @ Windy Ridge is $2 tacos and $5 margaritas; Thursdays @ Ghidotti’s means $5 pasta specials and $5 glasses of wine.
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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.