Burger specials to buffets – menu updates around town

Now we’re back in the saddle for the year proper, let’s begin with a quick recap of what’s been happening on menus around town. Welcome back folks.

BTG revamp wine list

The finest wine bar in the state have recently rolled out a new Winter drinks menu, which as well as cocktails such as the Candy Shop Old Fashioned and Forget me Nog includes – you guessed it – a new line up of top notch wine selections. Here are the notes on what you can expect from sommelier Louis Koppel:

With wine as our centerpoint, we have added over 15 new wines, red, white, pink and the fashionable orange.  Some of the highlights include special orders exclusive to BTG Wine Bar:

Apres Rosé,  Savoie (southeast France) Gamay/ Mondeuse (only 128 cases made) bright and energetic, with talc, mineral and strawberry flavors.

Aia Vecchia,  Vermentino. From the Tuscan coast, 5% Viognier adds a hint of tropicality and depth. Fresh and vibrant, with white peach, citrus and mineral flavors adding to a rounded mouthfeel- an off-the-radar, complete wine.

Muga, White Rioja,  Composed of mostly Viura with some Malvasia & white Grenache barrel-fermented, aged briefly in oak, fresh citrus, lively and focused with a subtle vanilla note.

Domaine du Seminaire, Cote du Rhone. 4th generation, est. 1938, east of Rhone, 80 % Grenache, 10% syrah, 10% Carignan. from an organic vineyard, light to medium bodied, dried herb, thyme, rosemary bayleaf – referred to as “garrigue,” fermented in concrete, unoaked.

Domaine Phillipe Gilbert, Menetou-Salon, Loire, France (neighbors Sancerre) est 1768 -biodynamic, 5 plots planted on Kimmeridgian soil, 20% whole cluster.  A delicate, elegant, chalkiness with a steely zip, strawberry/ cranberry tones and notes of menthol and earth.

Salvatore Molettieri, Taurasi, Aglianico, Campania, Italy. (only 230 cases made)   East of Naples, harvested in early November, 3 years in large, used oak.  Aglianico is known as the Nebbiolo of the South, ripe, with dried dark fruit, powerful, cloves, nutty, with prune notes on the long finish.

Gabrielskloof, Syrah, Bot River, South Africa. From the Bot River, a subregion of Walker Bay in Western Cape, a cool site offers signature white pepper, meat, violets and baking spices.

Tenuta Sant’Antonio “Campo di Gigli” Amarone. The flagship Amarone of Tenuta Sant’Antonio, crafted from air dried grapes for 3 months, then 3 years in large new French oak delivers a rich, intense wine, dried cherry and plum, turning to smoky and spiced on a long drawn out, decadent finish.

BTG now boast more than 50 red wines, 29 whites (some rosé and bubbles) in 25 flight selections. There’s also port, sherry, madeira & late harvest wines featured in a selection of dessert wine flights.

Log Haven

One more extra-special tipple for wine lovers out there – Swan Song – the latest one off bottling over at the impeccable Log Haven. The wine is the work of California based Longoria Winery, a long time collaborator of the Millcreek canyon restaurant.

The name partly stems from the fact that the winery’s namesake Rick Longoria is retiring from the industry; handing over the keys of his Lompoc facility to new owners this year. With that in mind this will be the very last partnership between the two.

According to the restaurant the wine is also named after the White Tundra Swans at the Meadow’s Pond in Santa Barbara County; it offers a mix of 20% Cabernet Franc, 3% Petit Verdot, 77% Cabernet Sauvignon. Grab a glass for $19, or bottle for $87.

Tacos El Fino burger night

Coming outta left field, South Salt Lake’s Tacos El Fino (who replaced Taco Land before them) have started a pop up smash burger night – inspired by Central 9th Market who now see furious queues every Monday night for their own popup. Indeed the brand new popup event features buns provided by the increasingly active baker.

The event is fairly ad hoc for the time being, once a month as I write, keep an eye on their Insta for announcements. The business reckon the special burger menu will become a weekly event in 2023. The launch menu included the following creations:

• Standard SMESH – build your own burger
• #19 – mayo, ketchup, mustard, lettuce, double smesh patties, double cheese, double bacon, fried egg, avocado & salsa macha
• KX -mayo, ketchup, lettuce, tomato, double smesh patties, double cheese, double bacon, avocado & green chili
• Western Smash – mayo, ketchup, lettuce, double smesh patties, double cheese, double bacon & Miss Essie’s BBQ sauce

BGR goes bleu

Here’s one more burger special for you, the January/February special at Sugar House’s BGR – Burgers Grilled Right. The first seasonal special of 2023, the Buffalo bacon bleu, comes with:

• House-made bleu slaw (celery, cole slaw and house made dressing)
• Applewood smoked bacon
• Frank’s buffalo sauce
• Bleu cheese

And remember, they serve local craft beer aplenty…

Saffron Valley buffet bounces back

After a two year absence (thanks Covid) the always popular lunch buffet at two Saffron Valley locations is now back in business for 2023. Posting to social media the brand confirmed the return as follows:

Our daily Indian Lunch Buffet is back due to popular demand after a two year hiatus due to the pandemic. We wanted to start the New Year with a real treat, where you will get to enjoy a variety of our most popular menu items and more. We also have a variety of foods for various dietary groups, including vegetarian, vegan and gluten-free. And did we mention it’s all you can eat? So come join us and celebrate the start of 2023 this Sunday, Jan 1st at our South Jordan and Sugar House locations.

Pictured above is the last buffet plate I snagged over at their Avenues location.

Bambara brings back the chips

Apparently the loss of Bambara’s signature house made blue cheese chips was too much for loyal patrons to stomach. After nixing the near twenty year stalwart from the menu in November, chef Patrick LeBeau has reinstated the dish; or at least a newly imagined offering that comes as a smoked blue cheese dip with harissa-spiced chips and chives.

Their press team also tell me other new menu items Chef Patrick is excited about include prosciutto beignets served with goats milk cheddar, pear compote and arugula and a pan seared snapper, served with a chorizo vinaigrette, celery root and a fennel apple slaw.

Dough Miner

It’s been a notable few weeks for this Granary District baker. You might recall I first wrote about them last time in this initial preview of the business. Since the Summer it’s been update after update. Recent weeks have seen the business begin local deliveries via DoorDash as well as start offering their pastys nationwide too. Owner Ken Rorderman reckons.

“This was never our goal but the demand to get pasties nationwide pushed us into the next phase. We will officially start shipping our pasties in six packs with the option to choose our Classic, Miner’s Breakfast, Funeral Potato, or mixed! All our nationwide shipping is sent frozen, vacuum-seeled, and guaranteed to arrive frozen with reheat instructions or your money back!”

On top of that, Dough Miner have also started offering bagel sandwiches and also installed an espresso bar to create a full-coffee experience. They’ve added cinnamon rolls, cookies, and yeasted doughnuts to their menu. Oh this week sees the company move to opening hours of seven days a week. Schwoo.

Bartolo’s new breakfast board

Finally, check out this new hunter’s board breakfast addition to the Sugar House Italian spot’s breakfast menu. The protein packed plate comes with crispy pork belly, bison sausage and wild boar sausage. On the side, house-made focaccia and two eggs your way. And I had every intention of starting 2023 with less pork and more veg. Oh well.

…and in press release news, here’s a few to recap…

St Regis changes up the team

Via press release

The St. Regis Deer Valley, located slopeside with ski-in ski-out access to Deer Valley’s pristine slopes and one of the world’s most luxurious Resorts, today announced the appointment of a new Executive Chef and new Assistant Director of Food and Beverage. 

Executive Chef Pierson B. Shields will oversee all Culinary Operations at the Resort, including the Hotel’s signature restaurant, RIME, The Vintage Room, the St. Regis Bar, Mountain Terrace, the Library, banquets and events. Shields, who will oversee a staff of more than 50 cooks and stewards, will work in concert with the Resort’s Consulting Chef Matthew Harris on La Stellina, the new high-concept Italian restaurant to open December, 2022 in the Resort’s Snow Park Building.  

Shields was most recently Executive Chef for Grand Hyatt Vail Resort and Spa where he oversaw all resort culinary operations including restaurants, banquets and founded a “Chef Series,” inviting national and local chefs to participate in a Vail dinner series. Prior to that, Shields served as Executive Sous Chef for Hyatt Regency Denver Convention Center where he oversaw an extensive Food and Beverage renovation including a sky lounge and managed the robust banquet operations.  

Shields’ experience also includes serving as Banquet Chef / Chef Tournant at Hyatt Regency, Lake Tahoe, Nevada where he was integral to all venues throughout the hotel, culinary operations including menu development for catering and the monitoring of budgets and payroll. Shields, who graduated with a B.A. in Culinary Arts from Kendall College, Chicago, makes his home with his wife and three dogs in Heber City, Utah. An avid outdoorsman, Shields can often be found making tracks in fresh powder. 

“It is a privilege to lead the renowned culinary team with its high standards for innovative yet approachable cuisine for which the Resort is known” said Chef Shields. “Menus will utilize the best quality and freshest seafood, meats and game from around the country as well as sourcing from local farmers and businesses. The awe-inspiring beauty of the Wasatch Range and views from the Resort inspire culinary creativity.”  

The St. Regis Deer Valley also announced the appointment of Parker Teske as Assistant Director of Food and Beverage. Teske comes to the Resort from the Goldener Hirsch Inn in Park City, where he served as Director of Outlets, responsible for all food service sales, costs and budget administration. He also interfaced with front of house personnel and was responsible for implementing all company policies including maximizing productivity and customer service.  

“To serve as Assistant Director of Food and Beverage at The St. Regis Deer Valley is an extraordinary opportunity to grow in the luxury hospitality field. I have had the good fortune to live in Park City for nine years, and the town offers everything about which I am passionate including skiing, mountain biking, great food and libations,” said Parker Teske.  

General Manager of The St. Regis Deer Valley Tyler Mugford said, “We are pleased to welcome Chef Pierson Shields with his extensive experience which encompasses all aspects of fine cuisine, dining, operations and management. Chef Shields will provide the extraordinary service and innovative menus for which The St. Regis Deer Valley is known.” Mugford continued, “Parker Teske and his comprehensive knowledge of local hotels and hospitality adds a dynamic dimension to the Resort’s food and beverage operation. The collective backgrounds of Mr. Shields and Mr. Teske will ensure the highest level of service and performance.” 

The Lodge @ Blue Sky revamp team

Via press release

The Lodge at Blue Sky, Auberge Resorts Collection, the award-winning, nature-immersed retreat outside of Park City,  announces that Jason Franey joins the luxury resort as Executive Chef. Chef Franey, who has more than 30 years of exceptional fine dining restaurant experience and three James Beard Award nominations, will usher in a new era at the property’s beloved signature restaurant, Yuta, as well as create new inventive, immersive culinary experiences to be had across its 3,500 private acres. Inspired by Blue Sky’s deep reverence for the land, Chef Franey will seamlessly fuse his passion for cooking with the seasons and cultivating relationships with local farmers and purveyors to create of-the-moment menus that vary day to day and season to season.

Raised in both Austin, Texas and West Palm Beach, Fla., Chef Franey’s interest in food started at an early age. As a teenager he worked in every kitchen that would hire him, in order to gain experience washing dishes, bussing tables, doing pantry work, or tossing pizza dough. His passion and strong work ethic served him well when at age 25, under the mentorship of Daniel Humm, he became Executive Sous Chef at Eleven Madison Park. After several years in the country’s best restaurant, he headed West to helm Canlis in Seattle, Wash., as Executive Chef. At Canlis, he was named Best New Chef by Food and Wine Magazine in 2011. Eventually, Franey went on to Restaurant 1833 in Monterey, Calif., where Michael Bauer gave 1833 three and a half stars after a year at the helm and titled it the best restaurant in Monterey.

Chef Franey was most recently working for Aspen Hospitality Group as the Culinary Director. An avid snowboarder, he finds great inspiration and expansion in the vastness of the mountain landscape—a passion that he will bring to Park City, Utah and The Lodge at Blue Sky, Auberge Resorts Collection.

In other news

• Urban Hill opens in Post district (SLC Eats)
• University Broiler serves up Greek favorites (Chew And Chat)
• Urban Hill opens in SLC (Chew And Chat)
• Best selling booze in Utah (Fox 13)
• House Of Corn considers closing doors (KSL)
• Why are default tips on machines set so high (ABC4)
• Inside the gourmet cookie war that’s roiling Utah (Robb Report)
• 2022 Fabby Awards (Q Salt Lake)
• CupBop preps for national growth (QSR)
• OpenTable’s most booked SLC restaurants of the year (OT)
• Larry H Miller new majority owner in Swig (RB Online)
• The bars of Edison Street (SL Mag)

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Stuart Melling

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.