As the leaf blowers roar, so do local menus get a spritz of rib sticking flair; all Brussels sprouts, big meats and calorie-built sauces. This last week or so has seen a small slew of eager PR folks fill my inbox with updates from their client’s kitchen. If you’re looking for something new, from somewhere familiar, check these Fall menu updates. I’ve included just the entree details – the appetizers can be a surprise if swing on by.
Pago On 9th
New Pago chef Jon Dubois (pictured top, credit Pago) has been at the helm of the 9th and 9th restaurant for a little under a year. The restaurant writes that his, “10-years of experience in Chicago alongside some world class chefs and restaurateurs, left him with an enormous ‘chef bag of tricks'”‘. The menu keeps evolving while new dishes roll out each month. Chef/partner Phelix and I couldn’t be happier with the result. His approach is ingredient driven, with vegetables making star appearances, and fresh pasta making an increased comeback.” New menu as follows:
- Utah beef and pork bolognese, rigatoni pasta, pancetta, parmesan
- Argentinian red shrimp, heirloom cauliflower, tempura eggplant, crimson lentil dahl
- Short rib, stroganoff, casarecce pasta, mushrooms, crème fraiche, dill
- Faroe island salmon, Brussels sprouts, BBQ sweet potato, garlic soubise
- Pork tenderloin, fresh kimchi, maitake mushrooms, egg yolk jam
- Potato gnocchi, roasted butternut squash, Dutch cabbage, sauteed apple, caraway
- Pago burger, bacon, cheddar, pickled onion, arugula, black garlic aioli, truffle frites
New Bambara chef Patrick LeBeau has made his mark on the hotel Monaco’s signature restaurant, the first chef I can recall in two decades to have 86’ed the house made blue cheese chips app. I’m told you can still find then on the menu served with the beef tartare mind you. LeBeau’s new big plates are as follows:
- Pan seared salmon, couscous, pickled radicchio, charred leek puree
- Scallops ala plancia, quinoa, pomegranate, mint yogurt
- Grilled venison loin, coriander fennel crust, sunchoke, crispy mushrooms
- Filet mignon, mustard potato puree, slow roasted kale, truffle, bordelaise
- Snake River Farms wagyu striploin, mustard potato puree, slow roasted kale, truffle bordelaise
- Roasted half chicken, hatch chili cheddar polenta, mushroom conserva
- Braised lamb shank, herb spaetzle, pastrami rub, braised red cabbage
The SLC upscale Greek restaurant has celebrated the season in style with “six new menu items reinvented or introduced” as follows:
- Kolokithopita, roasted butternut squash, myzithra, feta, crispy phyllo, brown butter walnuts, sage
- Kounoupidi, grilled caulilini, miso ladolemono, vin cotto, preserved lemon, seeded spice blend
- Kavoura, tarragon butter poached red crab, butternut squash purée, pomegranate, toasted sesame, roti
- Lahanakia, shaved Brussels sprouts, shredded carrots, spiced einkorn berries, pepitas, hemp hearts, creamy roasted shallot dressing
- Papia, seared duck breast, charred shallot glaze, olive oil sweet potatoes, hazelnut apple relish
- Rizi, butternut squash risotto, roasted mushrooms, sage pepita pesto, parmesan
Laurel Brasserie And Bar
Another hotel mainstay, this one in the Grand America. The Euro-inflected menu approach continues with a quartet of new entrees:
- Pan seared Scottish salmon, fennel gratin, horseradish crème fraiche
- Porcini braised chicken, slow roasted carrots, marble potatoes, natural jus
- Pan seared branzino, grilled lemon, herb pilaf, herb sauce
- Braised bone-in pork chop, candied sweet potato yam, pomegranate salad
Friendsgiving at SLC Eatery
Join the team at SLC Eatery for a Friendsgiving celebration on November 22nd. The promo promises “an evening filled with friends, good eats and even better treats – winemaker Jared Brandt of Donkey + Goat Winery.” Sure sounds like a better few hours than the big day itself with uncle Dave spouting his latest conspiracy while frenziedly waving the carving knife.
The four course family style dinner is priced $40 per person with optional D&G wine pairings priced $35. Dinner starts at 6.30 p.m. Tickets can be purchased online here.
Pintxos and vino at Casot
Domaine Ansen from the Alsace region of France are the focus of this intimate bites and pairing event at Scott Evan’s 15th and 15th wine bar. The event will held on Wednesday, November 16th and starts at 6.00 p.m. Cost is $37 for food and $35 for wine.
Winemaker Daniel Ansen will be in attendance, tickets can be purchased online here, menu as follows:
- Gildas, olives, Spanish anchovies, pickled peppers, olive oil
- Domaine Ansen “Struch” Cremant d’Alsace Brut Blanc de Noir, pinot noir
- coles de bruselas, Brussels sprouts, bacon, sherry cream
- Domaine Ansen “Edelzwicker”, sylvaner/muscat
- potaje, chickpea and butternut squash stew, roasted fennel, bread crumbs
- Domaine Ansen “Geierstein” ‘19, riesling
- trucha a la plancha, seared Utah trout fillet, carrots, asparagus, salsa verde
- *Domaine Ansen ’19, pinot noir
Heber Valley restaurant week
Via press release
Heber City, Utah— The Heber Valley Chamber and Tourism team is happy to announce the return of Restaurant Week to Heber Valley, Utah. Happening Monday, November 7th through Sunday, November 13th, several local eateries will be highlighting their best menu items, specialty drinks, unique dining offers, and a variety of additional tasty special promotions. Savvy diners will have an opportunity to try multiple dining outlets throughout the valley and experience seasonal offerings and new menu items – many at special or discounted price points.
With well over 40 non-chain and locally owned and operated restaurants in Heber Valley, an eager participant can easily dine local for seven straight days and visit a new locale for every meal. From such refined restaurants as The Lakehouse at Deer Creek to fresh cuisine at Spin Café or Mexican dining at Don Pedro’s, or even more laid-back burgers and shakes at either Dairy Keen or Granny’s Drive In – the abundance and variety of local dining options are sure to please any palate.
“The burgeoning dining scene in Heber Valley is really something. Local business owners pour their heart and soul into creating restaurants for locals and visitors to sit, visit, connect, and share a great meal. The sense of community is really felt at each of our local restaurants– and their involvement in the community is a huge part of our success as a thriving valley,” Dallin Koecher, Executive Director at Heber Valley Chamber & Tourism.
Diners interested in participating in Heber Valley Restaurant Week need only visit a participating Heber Valley restaurant and ask for their Restaurant Week special. No tickets or coupons are required to participate. More information about Restaurant Week is available at www.gohebervalley.com/Restaurant-week. See all area restaurants and dining outlets at www.gohebervalley.com/dining.
In other news
- Bambara review (City Weekly)
- Breaking cocktail convention at Curiosity (SLUG Mag)
- What will happen to the popular State Street taco cart during Sears building redevelopment? (Deseret News)
- Ask the experts, Spencer’s chef Tony Coppernoll (SL Mag)
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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 multiple local publications from Visit Salt Lake to Salt Lake Magazine, not least helped to consult on national TV shows.
I’m a multiple-award winning journalist and have covered the Utah dining scene for the better part of fifteen years. 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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