It’s not just Pretty Bird’s new Sugar House location (see this story from earlier in the week) switching things up on the menu. Here are a few specials, deals and menu updates that’ve caught the eye over the last week or so.
It’s worth noting that this independent fine-dining destination in downtown SLC recently turned two years old; no mean feat considering half of that existence has been spent trying to survive amidst a global pandemic.
It shouldn’t come as any surprise though when they keep turning out special after special like the pictured market fish (their picture above) that comes with scallops, romesco, trumpet mushrooms, onions, fennel and prawns.
Make sure to pencil these guys in for when you’re ready to venture back out…
BTG Wine Bar
Easily Utah’s biggest and best wine bar – and now with several new selections hitting glasses as I write. The following are all new to the downtown wine bars extensive wine lists. Prices listed are for 2oz pours / 5oz pours / full bottle. Tasting notes from BTG’s ludicrously knowledgeable sommelier Louis Koppel:
La Segreta, “Freghino” Rosso, Umbria, Italy
$5 / $10 / $100
Mostly Sangiovese with some Malvasia Nera & Colorino-“Freghino” translates to teenager in Umbrian dialect, made from younger vines-very fresh, sour cherry, baked earth, dried orange peel, pronounced juiciness.
Vietti. “Perbacco” Nebbiolo, Langhe, Piedmont 2018
$8 / $16 / $80
100% Nebbiolo, sourced from 15 Grand Cru Barolo vineyards and a small portion from Barbaresco region-two years in French oak and large casks-red fruit driven, fresh, floral, menthol, tobacco.
Sexto Elemento, “Sixth Element” Bobal, Utiel Requena, Spain 2016
$10 / $20 / $100
1,000 cases crafted from 75+ year old, dry-farmed, head pruned Bobal vines-Utiel Requena is west of Valencia, 1,900 ft. elevation-unfiltered, unfined, organically farmed, full-bodied, rustic, dark, incense spices aged in French and American oak 12-18 months.
Analemma, Oak Ridge Vineyard Pinot Noir, Columbia Gorge, OR 2016
$7 / $14 / $70
Dry-farmed, organically farmed vineyard at base of Mount Adams. Bright ruby, light with notes of cranberry, button mushrooms and hints of brown spice, 325 cases made.
Chateau de Ribebon, Bordeaux Superieur, 2016
$6 / $12 / $60
70% Merlot, 20% Cab Franc, 10% Cabernet, average age of vines 60 years old, house is 40 years old, 130 acres. Fine tannin, red plum, black currant, cedar, dried herbs.
The popular sushi spot with locations in Orem, Midvale and downtown SLC are still running their happy hour deal. Rolls range from $3.25 to $7.50 and the business writes you can snag these deals for take out (Monday-Saturday, 5pm-close) and dine in (Tuesday & Wednesday, 5pm-close). See their happy hour menus here and here.
Itto also have some fantastic Groupons on offer for savings of more than 52% off (presumably that doesn’t apply to happy hour). Check out their deals here. We get a small (tiny in fact (actually make that infinitesimally microscopic)) referral fee if you make a purchase.
Speaking of deals. This Friday (March 19h) it’s Buy One Get One Free time at the new Murray location (11 a.m. – 2 p.m). The deal includes all sandwiches, pizza, slices, salads, and meals. See more on the offer here.
Manoli’s pop up lunches
This one’s been happening for the last few weeks and is back again this Thursday. Grab ‘a hand stacked pork gyro’ this Thursday from the downtown Greek restaurant. You’ll need to pre-order before you head on down on the 18th – you can do that online starting at 9.00 a.m. You can order here (after 9 only) – manolison9th.mobilebytes.com
This one absolutely stopped me in my tracks. New to the menu at South Jordan’s Angry Korean (some of the best modern-Korean in town) is this bulgogi dog: an all beef hot dog topped off with their house made bulgogi, grilled minced kimchi, melted cheese and Angry Sauce.
In other news
- Home cooking for sale has detractors
- Former restaurant owner talks pivoting during C19
- Dry county considers wineries
- …but there’s pushback
- Red sauce’s comeback
Hi, I’m Stuart, nice to meet you! I’m the founder, writer and wrangler at Gastronomic SLC; 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 a critical obsession with rice, alliteration and the use of too many 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”.
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