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Spring pairing menus – with one local name celebrates 15 years

Urban Hill - interior seating (Gastronomic SLC)

Urban Hill

Post District | May 8th | 6.00 p.m.

Wednesday, May 8th is the next date to circle on the calendar for fans of chef Nick Zocco’s cooking. Argentinian winemaker Wapisa will be the paired focus of a five-course menu. The price is $140 per person ($90 food, $50 wine) and the menu is as follows:

  • Welcome of griddled provolone & tomato, smoked beets, basil, fermented honey, grilled bread
    • Wapisa Sauvignon Blanc 2021
  • Lardo wrapped asparagus, grilled avocado, cured egg yolk, Calabrian chili aioli, chicken chicharron
    • Wapisa Pinot Noir 2021
  • Riverence trout, charred spring onion, white beans, English peas, olive and almond relish
    • Wapisa Malbec 2020
  • Creekstone Farms picanha steak, fire roasted mushrooms, turnip, chimichurri
    • Wapisa Cabernet Sauvignon 2019
  • Flourless chocolate torte, dulce de leche crema, candied pistachios


9th and 9th | May 22nd and May 23rd

Owner Scott Evans writes about a huge milestone for his restaurant – fifteen years in the business. The restaurant will be plating an extra special six-course menu for two nights only in May to mark the occasion. Evans writes:

“I haven’t cried yet, but I am sure I will. Looking at the picture of our daughters at Pago (below) when we first received the keys in 2009, definitely draws out so many nuanced emotions and memories. Our girls are now 17 and 19 and Pago is turning 15 on May 22nd. It really is hard to believe. When we first opened in 2009 we had two events prior to opening the doors to the public – a friends and family night on May 22nd and media (and more friends) night on May 23rd. The idea was we would get some practice night one and impress the media night two. The bank account was dangerously low and we spent about 8,000 on the two nights that we didn’t have…and raised money for a couple charities at the same time. Our friends, family and the media gave us the push we needed to have a great start as well as keep us open for the last 15 years, I sincerely thank you with all my feels for that. With a new lease in hand, we look forward to another 15 years on 9th & 9th.

To celebrate the past 15 years and kick off the next 15, we spent the past 6 months planning an epic celebration of food and vino. I selected some of my favorite wines in the world and some wines that were my first ‘life changing wines’. I realize the price is a commitment, but I wanted to feature the quality and diversity of wine (and food) options that are worthy of the price tag. Each dinner will have about 30 guests and some family members mixed in as well. I hope you choose to join us for this once in 15 year celebration. I promise it won’t be boring.”

The tasting menu – which looks anything but boring – is priced $125, and reserve wine pairings at $195. The full menu is as follows:

  • Welcome of lobster gougeres, mushroom pate, oysters with finger lime, lamb loin tartare
    • Nicolas Feuillatte ‘Reserve Exclusive’ Brut ‘NV | Cote de Blanc, Champagne, France
  • Caputo’s burrata, toasted sourdough, rhubarb mostarda, pink peppercorn, artichoke
    • Joly ‘Coulee de Serrant’ ‘21 | CHENIN BLANC | Loire Valley, France (May 22)
    • Nikolaihof ‘Vinothek’ ‘02 | RIESLING | Wachau, Austria (May 23)
  • King salmon, maitake & morel mushrooms, white asparagus, caviar, dill beurre blanc
    • Lopez de Heredia ‘Vina Tondonia Blanco Reserva’ ‘09 | VIURA/MALVASIA | Rioja, Spain
  • Ricotta gnudi, duck leg & breast, smoked onion soubise, fresh peas, tarragon
    • Solar de Randez ‘Reserva’ ‘10 | TEMPRANILLO | Rioja Alavesa, Spain
  • Nettle stuffed lamb saddle, fava & Lima beans, spring vegetables, ramp persillade, lamb jus. Large format , carved in the dining room
    • Principiano Barolo ‘14 | NEBBIOLO | Serralunga, Piedmont, Italy (May 22)
    • Paolo Bea ‘Pagliaro’ ‘17 | SAGRANTINO | Umbria, Italy (May 23)
  • Raspberry cremeaux, dark chocolate shell, quick frozen raspberry, raspberry sorbet
    • Vieira de Sousa ‘Very Old White Port’ 40 yr+ | Douro, Porto D.O.P

Stanza bar area
Stanza bar area


Downtown SLC | May 22nd | 6.30 p.m.

Executive chef Paul Cafaro will be plating a five-course meal ably supported by Javier Zuniga who will be showcasing the wines of Santo Tomás. Price is $140 per person ($95 food, $45 wine), with the menu as follows:

  • Ahi tuna shrimp ceviche, crisp plantain, avocado, sesame, citrus, cilantro, coconut cream, Calabrian chili aioli
    • Bodegas de Santo Tomás, Misión Tinto, 2021
  • Smoked pork shank tamales, charrea cipollini onion, elote, mole
    • Bodegas de Santo Tomás, Cabernet Sauvignon, 2022
  • Paloma sorbet
  • Seared scallops, lime & pink peppercorn long grain rice with grilled poblano & tomatillo, Spring pea & green onion puree. pickled chayote & radish slaw
    • Bodegas de Santo Tomás, Misión Blanco, 2021
  • Garlic and cilantro marinated flank steak, serrano papas bravas, grilled asparagus tips, chimichurri, crème fraiche
    • Bodegas de Santo Tomás, Tempranillo-Cabernet Sauvignon, 2020
  • Suspiro limeno chocotorta, Manjar Blanco caramel, Italian meringue, raspberry cinnamon port reduction
    • Carajillo
Franck's in Cottonwood Heights
Franck’s in Cottonwood Heights


Cottonwood Heights | May 26th | 6.00 p.m.

Lastly, towards the end of the month, the team here are prepping a “drinko de mayo” evening – also tapping Santo Tomas for several pairings. Priced $115 per person (or $95 for just food), the menu is as follows:

  • Chilled half sashimi baja shrimp, lime cured melon, watermelon hot sauce, house “corn nuts”, adobo, jicama
    • Corona margaritas
  • Duck rillette tostada, mayocoba beans, coriander cabbage, tecate beef- avocado dressing, crab & walnut pico, cotija cheese, walnut oil
    • Santo Tomas Mission 20 White Blend
  • Peanut braised beef rib, homini “grits”, pb & j mole, butter fried peanut, fermented blackberry, cilantro coulis, loads of herb
    • Santo Tomas 2020 Tempranillo/Cabernet Sauvignon
  • Tres leches corn cake, rum caramel, dole caramel cream, crystalized mint, mojito sugar,
    • Shoot out cocktail, wahaka mezcal, Aperol, pineapple juice, lime
  • Final taste of churro wedding cookies

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