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Local chef crafts a delightful new experience at this new neighborhood gem

Roux - interior (Aimee Cook)

In the bustle of a food-lovers cityscape, a new restaurant blooms courtesy of a well-seasoned chef whose passion for an eclectic, locally sourced menu promises to invigorate the community’s taste buds. Roux is that neighborhood gem (515 E 300 S, Salt Lake City). This latest culinary venture by chef Adam Cold, formally of From Scratch and Communal restaurants, offers more than just a dining experience—it’s a place where gastronomy and community intertwine.

“I couldn’t find a lease I loved down in Utah County. I was looking for a small independent building with an independent landlord, and I found that in ‘Roux’. The landlord had been working on this property for a couple of years; he wanted it to be a restaurant,” Cold said. “With me coming from Communal, I knew I could do some good work out of a small space.”

What sets this new establishment apart is its fiercely eclectic menu, weaving together local flavors and personal inspirations. Sourcing from nearby farms and purveyors, such as Spring Lake Trout Farms and Intermountain Gourmet Mushroom, the eatery pays homage to the rich produce and products available. A bite of the locally sourced trout or a taste of the farm-raised pork and eggs from Clifford Family Farms lends insight into the chef’s philosophy—sustainability and locality are not just trends but tenets.

“During the last five years, I have developed good relationships with local farmers and vendors, and I always want to support the people I have worked with,” Cold said. “My father-in-law, who has been a long-time land farmer (he is also an investor in the restaurant), will be supplying us with lamb and mutton from his farm, Lund Land and Livestock, for the new Spring menu.”

A deep dive into the menu will reveal dishes that echo the chef’s storied career. House-made pasta, bread, and desserts are favorite items on the limited menu. “I just wanted to make food that I thought the people in the area would really enjoy,” Adam said. “We simplified and focused in on the flavors; we did pastrami because we know people in Utah love it, and when we did the trout, we decided to keep it whole so people could get a part of the story. We gather as much product as we can from the community and then try to make a fun and relatable menu.”

Roux - smoked pastrami with charred cabbage (Aimee Cook)
Roux – smoked pastrami with charred cabbage (Aimee Cook)
Roux - funeral potato pave (Aimee Cook)
Roux – funeral potato pave (Aimee Cook)
Roux - fennel crusted pork loin (Aimee Cook)
Roux – fennel crusted pork loin (Aimee Cook)
Roux - lamb shank birria (Aimee Cook)
Roux – lamb shank birria (Aimee Cook)
Roux - exterior (Aimee Cook)
Roux – exterior (Aimee Cook)

Wine, beer, and cocktail offerings are also simplistic. Mixologist and head bartender Ryan Welch is behind the bar crafting seasonal cocktails using local spirits from Clear Water Distilling Co. in Pleasant Grove. Their vodka, which is made from top-quality New World grain and extensively filtered, is refreshingly clean with a slightly sweet, velvety feel and crisp finish is now available in local liquor stores around Utah.

“I like a cocktail that feels new to me; there is something novel about it,” Ryan explains. “Clear Water vodka is a great example of a neutral spirit; the flavor is not going to throw things off. We are making a dirty martini with it, using blue cheese olives and a bit of pastrami` on a skewer; it works.”

Roux is a neighborhood haunt with undeniably cool vibes, the venue is a tapestry of warm lighting, rich green walls, local art, and warmth that extends beyond the kitchen. Adam believes this atmosphere, curated by him and his wife, Kristen will be as inviting as the unique culinary creations gracing patrons’ plates. “I want Roux to be here a long time; I want it to be loved by the neighborhood,” Adam added.

In an era when eating local isn’t just a preference but a movement, this restaurant checks all the boxes for diners who seek to know the story behind their meal. It’s a story that unfolds with each visit, a narrative guided by a chef who has honed his craft and is ready to share it with the community.

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