First up in this months menu watch, a whole new brunch menu to get giddy over. You probably recall I waxed lyrical after checking out this new chef-driven restaurant at the start of the year. I’m pretty excited to see that their newly launched brunch service is every bit as innovative and exciting as their dinner menu.
Seriously, there’s no other brunch menu in town like this one. Here’s the initial brunch menu in full:
- Banana bread French toast, maple syrup, cultured butter, pecan, 10
- Avocado gordita griddled masa bread, jalapeno jam, tomato, queso fresco, radish 10 add chorizo $3, ham $3, bacon $2, egg $2, chicken $4
- Marbled eggs ‘bahn mi’, carrot-radish salad, house sausage, green onion, ginger relish, shaved baguette, 11
- Gem lettuce salad dates, croutons, bacon, white cheddar ranch, 8 add chicken $4, avocado $2, egg $2
- Utah scone sweet powdered sugar, cultured butter, jam, 6 or savory smoked cheddar rillete, 6
- 44 farms burger, iceberg, smoked cheddar, mustard, pickle, hassleback fries, SLC fry sauce, 15 add egg $2, bacon $2, avocado $2
- Caramelized kimchi bowl, bulgogi short rib, rice, snap peas, green onion relish, lime aioli, poached egg, 13
- Eatery breakfast, 2 eggs, frijoles, sausage, ham, mushroom, roasted tomato, griddled masa bread, avocado, 14
- Breakfast sandwich, griddled masa bread, eggs, queso fresco, jalapeno jam, Eatery potatoes, 9 add chorizo $3, ham $3, bacon $2, avocado $2
- Asparagus omelette, lagrein cheese, roasted onion, choice of green salad or Eatery potatoes, 11
- Smoked salmon toast, radish, cucumber, apple, cream cheese, masa or sunflower wheat bread, 13
- Okonomiyaki benedict, poached eggs, miso cured ham, sweet soy glaze, spicy hollandaise, tomato, napa cabbage, Eatery potatoes, 12
- Soup, chefs daily creation, 6
- Sides – egg 2, Eatery potatoes 4, bacon 2, ham 3, chorizo 3, toast 2, avocado 2
Supporting all that is a full bar, freshly squeezed fruit juice and mimosas from seven bucks. The new brunch menu is served Saturday and Sunday, 10.00 a.m. through 3 p.m.
1017 Main St, Salt Lake City, UT 84111
Speaking of morning meals, this popular downtown SLC spot for breakfast has launched a new Summer menu. Indeed the Aussie import offers much more than just breakfast. You can stop by for breakfast, lunch and dinner too. Amanda Huse, exec chef writes,
“Following the long, harsh winter we had this year, we are all especially excited for spring as everything is blooming and coming to life. I wanted our summer menus to focus on light, fresh ingredients with floral and herbaceous notes. We feel these offerings perfectly complement our airy, modern, and welcoming atmosphere.”
The restaurant pays homage to its Australian roots throughout the menu but also use plenty of local product where it can too: you’ll find Beehive Cheese, Gold Creek farms and Pomona Farms to name a few. Highlights from the new Summer menu include:
- Breakfast – super food granola bowl with Greek yogurt, acaí, fresh banana, coconut, blueberry and turmeric crunch
- Lunch – lamb sandwich served with curry aioli, pickled carrots, and greens
- Dinner – small plates such as strawberry salad with tahini vinaigrette and seared tuna toast with roasted mushrooms, kale and cauda
- Dinner – meat pie with vegemite braised short rib and tomato sauce on the large plate menu
Campos is also putting the finishing touches to a rooftop patio which should be open any day soon now; and sounds like a great way to enjoy the warmer months. More info to come on that soon.
Another new Summery menu, this time from Matt Crandall, head honcho of the kitchen over at downtown’s bustling White Horse. Crandall recently updated the White Horse menu with a range of bright and vibrant additions:
- Oysters ½ dozen (your choice, 18
- Shuckers dozen (your choice), 32
- Fried oysters, cornmeal breading, remoulade, cocktail, 14
- Watermelon, compressed watermelon, arugala, chevre, truffle, 10
- Piquillo peppers, braised short rib, chevre, marsala, 12
- Hamachi crudo, cucumber, pickled pepper, radish, yuzu, olive oil, micro greens, furikake, 14
- Farmers cheese, grilled Heber Valley Cheese, heirloom carrot, pickled peppers, pea shoots, blistered tomato, carrot vinaigrette, 14
- Burrata caprese, heirloom tomato, burrata, arugula, basil, olive oil, Maldon Sea salt, basil, 14
- Oyster po’boy, fried oysters, spicy remoulade, pickles, pickled peppers, shredded lettuce, 14
- Braised short rib, crimini mushrooms, cipolini onions, cabernet demi, whipped potatoes, 22
- Clams carbonara, house Fettuccini, Manilla clams, house bacon, peas, pecorino, egg yolk, 18
- Coconut key lime pie, Graham crust, key lime, toasted coconut, lime dust, 8
These new items join plenty of customer favorites on the existing menu, which you can read here.
325 Main St, Salt Lake City, UT 84111
You might recall I was pretty excited by this new fusion Korean restaurant when I first stopped by in January. Thankfully the two guys at the helm don’t seem to be resting on their
laurels kimchi. Recent menu additions includ
- Chicken katsu sandwich
- Rice bowl featuring Atlantic salmon
- Braised pork belly on steamed bao buns (month long special)
These new additions come alongside a recently acquired beer and wine license, which means you can enjoy a cold brew at this South Jordan destination.
Brewery Tour Pass
Finally – this month sees the launch of a fun new pass from Visit Salt Lake, that will let you get to grips with twelve different menus at a discount. Timed with the current “beer festival season” and highlighting Utah’s ever-growing craft brewing scene, Visit Salt Lake launched an all-new Visit Salt Lake Brewery Tour Pass.
The self-guided Salt Lake Brewery Tour introduces beer lovers to the area’s award-winning craft ales, lagers, porters and ciders to 12 of Salt Lake’s top breweries and brewpubs. Ranging in price from just $15-$30 the pass grants cardholders a $5 value at the each of the 12 breweries ($60 value). The pass is available in one, three and ninety day increments. Participants must be 21 years+
VSL’s Scott Beck writes, “The Salt Lake Brewery Tour Pass is the perfect choice for out-of-town visitors and residents alike, or those who may have family or friends in town or simply want to explore Salt Lake’s award-winning craft brewing options. The Salt Lake Brewery Tour Mobile Pass is a fun way to explore them all at your own pace.”
- 1 day pass is $15 and is valid for 24 hours after first use
- 3 day pass is $20 and is valid for 72 hours after first use
- 90 day pass is $30 and is value for 90 days after the first use
For all passes, you must start using within 180 days of purchase.
Participating Visit Salt Lake Brewery Tour stops:
- Desert Edge Brewery
- Fisher Brewing Company
- Kiitos Brewing
- Mountain West Cider
- Proper Brewing Co.
- Red Rock Brewing Co.
- RoHa Brewing Project
- SaltFire Brewing Co.
- Shades of Pale Brewing
- Squatters Pub
- Toasted Barrel Brewery
- West Side Tavern (Squatters & Wasatch Beers)
How to Buy Passes:
You can purchase as many passes as you like at
but passholders must be 21 years old to consume alcoholic beverages. From the online sale confirmation, users can download their pass to their mobile phone and have the option to save the Brewery Pass icon to their home screen. VSL will also email pass purchase confirmations to buyers immediately after purchase.
Visit Salt Lake is a private, non-profit corporation responsible for the promotion of Salt Lake as a vibrant, modern destination brimming with unexpected dining, lodging, nightlife and entertainment options, a destination well suited for convention and leisure travel alike. In partnership with Salt Lake County, Visit Salt Lake’s mission is to improve the area economy by attracting and providing support to conventions, leisure travelers and visitors while being a leader in environmental responsibility. For more information on all that Salt Lake has to offer, go to www.VisitSaltLake.com.
BGR Sugar House – a new blueberry shake promises to relieve the coming Summer heat
Blind Dog – Buck-A-Shuck Wednesday’s continue at this Park City sushi jointing the bar area from 5 p.m.
Ghiddoti’s – $5 Thursdays with wine and app specials.
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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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