Ever fancied yourself a would be Danny Meyer, a food tycoon extraordinaire in the making? Maybe you’ve got the details to the next big thing stashed away in your brain – just not the cash to covert calculations to concrete? If so, local equity fund Savory have exactly what you need… a cool million bucks ready to bestow on one promising concept. The equity fund’s contest seeks to invest $1 million directly into a new restaurant, from concept to creation.
Savory’s new million dollar restaurant launch seeks to pour a serious capital infusion into the right idea, led by the right people. The cash will be used on everything from build out to owner salary – to make sure the winning business idea has firm foundations at launch. As well as all that lucre, Savory bring with them a wealth of experience in terms of scaling restaurant brands.
Developed from the former Four Foods Group, Savory has grown rapidly since their $90 million inception in 2020. Savory’s roster now include a number of local notables such as R&R BBQ (pictured above), Mo Bettahs and Swig; while out of state brands gobbled up by the fund include Crack Shack (fried chicken), Pincho (burgers and kebabs), and Via 313 (Detroit style pizza).
Deadline for applications are December 15th, with in person interviews slated for mid January 2022. From there one lucky – or should we say savvy – restaurateur will bag the prize on March 15th 2022.
Fall menu update at Copper Onion
Tis’ the season. I say this earlier and earlier every year just to annoy people. Anyway, tis’ the season for belly filling, hibernation worthy dishes. Downtown’s Copper Onion has a particularly lovely looking enrichment right now. New dishes hitting the table for the Fall include the above pictured Niman Ranch lamb T-bones with barley tabbouleh, black pepper plum sauce, and pistachios. Other dishes include gnocchi with Intermountain Gourmet mushrooms & whipped goat cheese as well as clams with corn, blistered tomatoes, fennel cream and toasted sourdough.
111 E Broadway, Salt Lake City, UT 84111
Oquirrh gets back to brunch
Weekend brunch is now back on the menu at this downtown fine dining gem. The restaurant will be serving the following menu 10.01 a.m. through 2 p.m. Saturdays and Sundays.
- Oquirrh salad, whole leaf lettuce, garden sprouts, buckwheat, toasted sunflower seed vinaigrette, $12
- House made yogurt parfait, local fruit, granola, honey, $9
- Buckwheat pancakes, 3x stack, seasonal fruit, whipped cream, maple syrup, $13
- Bread pudding French-toast with cashews and herbs
- Sweet – seasonal fruit compote, honey, mint, maple syrup, $14
- Savory – red eye sausage gravy, mushrooms, cheese curds, $17
- Eggs benedict
- Classic – ham, hollandaise, hashbrown, $14
- Soft shell crab – cornmeal fried, tarragon, hashbrown, $19
- Scramble or omelette, market vegetables, cheese, hashbrown, $14
- Add meat, $3
- Sub tofu, $2
- Hangover pasta, house made spaghetti, English banger sausage, poached egg, parmesan, house hot sauce, $23
- Oquirrh burger, gruyere, foie gras aioli, yeti’s bacon onion jam, brioche, hashbrown, $19
368 E 100 S, Salt Lake City, UT 84111
This tidbit from an email from the restaurant, “Fall’s cooler temperatures call for cozier dishes, and our Fall tasting menu and new à la carte dishes perfectly fit the bill. The seven-course tasting menu takes you on a journey through the woods and countryside of Verona, foraging for mushrooms and harvesting Amarone wine. New à la carte dishes hint at these treasures too — enjoy polenta with wild mushrooms and Italian garlic salami, fresh tagliatelle pasta with wild mushrooms and truffle burrata, risotto with fresh wild mushrooms and prosciutto; and for dessert, caramel and sea salt panna cotta or a crostata made with fig and ricotta. We know you will enjoy these special seasonal ingredients and recipes typical of this time of year in the northeast region of Veneto. Enjoy these Fall dishes through the month of November.”
370 E 900 S, Salt Lake City, UT 84111
Morty’s Cafe – The spookily themed mortician burger is new and comes with double patties, double cheese, pastrami, bacon, jalapeños, onion rings, sriracha mayo. Available all October.
Cultivate Craft Kitchen – Offering a new risotto cake entree that comes with fried risotto cake, Gold Creek Farm’s aged cheddar, parmesan, basil, sautéed local wild mushrooms, Grotte Caputo, Pomodoro sauce.
Epic Casual Dining – This tasty deal looks like it could save you a duck or two. No word on how long it will be offered for – two for one Tuesday.
Thanksgiving 2021 – Don’t forget to bookmark our list of where and what to eat for Thanksgiving 2021. This one is getting a daily update as more news rolls in from restaurants around town.
Bell’s Deli up for sale
This long standing Taylorsville cafe is now up for sale. Writing on Facebook, I found the following
Bells Deli family & friends!! Some of you may have seen FOR SALE sign my store front.Yes, I am selling my place, almost 3 &1/2 decades later am planning to retire. I have put my heart & soul to this place & not sure I can be able to leave but certainly try to find someone local & carry on what I’ve been doing so spread the word and help me to find someone have almost same business philosophy as I amAny detail inquiries DM only please!!
DABC look ahead
The preliminary agenda for this months DABC meeting is out, some interesting items to note from the applications:
- It looks like Martine Cafe are making a comeback, applying for a full service restaurant license
- Flanker at the Gateway is on course to open with a private purchase of Legends bar license
- Proper Brewing are opening a Moab outpost
Full story coming at the end of the month…
Dining inspiration time, the following from local press, bloggers and podcasters.
City Weekly’s Alex Springer checks out Localz Bistro (Sandy), One More Noodle House (South Salt Lake) and Garage Grill (Draper) while Ted Scheffler in Utah Stories heads to Ghidotti’s (Park City), Copper Onion (SLC), the new Fenice (SLC) and Beirut Cafe (Cottonwood Heights). A reminder that Beirut is an absolute stunner with the best kibbeh in the state. Here’s my own review.
In other news
- SLC airport looking for restaurants
- Yummy’s offers Squid Game food challenge
- Osteria Amore celebrates 2 years in business
- How Gastronomy changed the face of Utah dining
- Lakehouse’s Tamara Stanger
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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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