Flanker Kitchen & Sporting Club
It’s all change again at The Parlor – the semi-secret cocktail lounge tucked away at the back of Flanker. The latest revamp follows the similarly over the top 1980s themed Tipsy Flamingo. Now known as the Hidden Boot Saloon, the latest refresh draws inspiration from Western flair. The design is a mix of modern and classic – murals of icons such as Johnny Cash and Dolly Parton sit alongside the likes of Jelly Roll.
As ever, the interior design is an impeccable, no expense spared effort – thematic apropos decoration stretches from the jail-cell entry doorway, through to the country-themed glassware. Heck, there’s even a mechanical bull should you wish to saddle up and show your skills.
Francesco Lafranconi, VP of beverage and hospitality for the larger group writes, “At Flanker we pride ourselves on curating immersive experiences that bring our locals together, and our latest pop-up, the Hidden Boot Saloon, is no exception. This experience is a true celebration of cowboy culture, filled with lively music, expertly crafted drinks, and an energetic atmosphere. From the moment you walk through the swinging doors, you’ll feel the Western spirit and know you are in for an exciting, unforgettable evening.”
Alongside the visual refresh, the food and cocktail menu has also been suitably updated. As I sipped through a few of Lafranconi’s latest cocktails, I ordered up the seemingly innocuous pinks in blankets. The pastry-wrapped hot links arrived resplendent in a grand trophy. Winner winner, err, sausage dinner. It’s these little humourous twists and turns that ensure the experience always offers something new to discover. And well, frankly, it’s just fun.
The Hidden Boot Saloon is expected to stay open throughout the summer – with a variety of western-themed events and specials planned through the lounge’s run. Be sure to follow Flanker’s socials for the latest news. Reservations to drink and dine can be made online with the bar open Wed-Thu, 5.00 – 10.00 p.m. and Fri-Sat, 5.00 p.m. – 1.00 a.m.
Scion Cider
The latest house-made cider is now on tap at this Central 9th spot. Crafted by fine fermenter (remember cider is wine folks) Rio Connelly, the latest release (named EDNA) is also available in cans to go. The bar writes that the release is, “an off-dry sour cider made from 100% WA-grown Columbia Crabapple w/ big tartness, soft tannins, hints of tropical fruit & spice, and seriously session-able at 5.5% ABV.”
You can also find a new superfood-powered concoction detailed as “semi-sweet unfiltered cider w/ papaya, açai berry & local honey, fruity, tropical & lightly tart coming in at 6.2% ABV. Also available in cans to-go tonight for your spring skiing adventures this weekend!”
Bambara
You may recall that chef JV Hernandez recently took the reigns at this restaurant in the Hotel Monaco in downtown SLC. The latest update following the kitchen retooling is the launch of an all-new brunch menu. The restaurant writes that:
. . .
To start, guests can indulge in an exciting selection of sharable bites, including Blue Cheese Potato Chips made with a tantalizing blend of rich jack cheese and creamy blue cheese, and perfectly seasoned with a bold harissa spice for a touch of heat. For those who lean into the sweeter side of the menu, guests can share the delicately fried Ricotta Donuts that are complemented by smooth champagne-infused dulce de leche drizzle.
For a more savory experience, guests can try a menu item that has a delightful twist on classic flavors. The Pastrami Salmon Toast, featuring cured salmon on top of perfectly toasted bread, is enhanced with a smooth muhammara spread and garnished with everything spice and fresh herbs for a bold and flavorful bite.
If that sounds exciting, guests who want an even bolder flavor can order the Birria Egg Benedict that highlights a fusion of savory flavors on top of a Salt City English Muffin. A drizzle of zesty chipotle lime hollandaise covers the poached eggs and tender, slow-braised birria, for a perfect bite each time.
Sugar House Station
The methodical opening of vendors at this Sugar House spot continues. Now also open inside the food and drink hall are bars by Sugar House Distillery, Casot, and Waterpocket Distillery. Additionally, Santo Tacos and Publik have also joined in on the fun, and it looks like Aristo’s Greek Tyrant is nearing full service too.
If you missed it, here’s my original preview of their recent opening.
The Salt Republic
A new seasonal menu is now available at this restaurant on the ground floor of the downtown Hyatt Regency Hotel. The PR team tells me:
. . .
The dinner menu offers delectable options for every palate, from the lighter flavors of Sweet Corn Soup, or the local foliage and fresh berries in the Mountain Berry Salad, to heartier options such as Fire Grilled Elk, Spring Bucatini, and the Wagyu Pastrami Smash Burger. For lunch, delight in midday specialties such as Burrata Toast with pickled cherry pepper relish, Fried Oyster Mushrooms with a Korean chili aioli and pickled serrano peppers, Beet Salad with whipped chevre and candied pecans and a twist on luncheon classics like the Grilled Chicken Club on focaccia with pesto aioli and bacon. And for dessert, enjoy a Seasonal Cookie Skillet a la mode or something fruit-forward like the Morello Cherry Tart with dark chocolate ganache.
Small bites
Kona Grill – A special menu through April 17th will include:
- Spicy Tuna Taco – Crispy nori, spicy motoyaki, and spring onion, $24
- Stuffed Salmon – Brie and crab filling, sesame broccoli, yellow rice, and a decadent butter cream sauce, $39
- Seafood Fettuccine Alfredo – Shrimp, bay scallops, mussels, creamy Alfredo sauce, parmesan, and scallions, $39
Mazza – Ted Scheffler in Utah Stories reported that Ali Sabbah’s award-winning Lebanese eatery will offer special lunches every Friday, 11.00 – 2.00. The menu includes three sandwiches with one side of hummus, salad or fries, and a drink of your choice. This will be pick-up only along with needing to pre-order by 9:00 am on Fridays.”
STK – A “Bounty from the Seven Seas” limited-time menu available through April 17th includes:
- Duck & Shuck, two oysters aguachile paired with a glass of Decoy by Duckhorn Sauvignon Blanc, $26
- New England Clam Chowder, $17
- Spicy Yellowtail Crispy Rice, pickled Fresno and unagi sauce, $27
- Grilled Octopus, fingerling potatoes, salsa verde, olives, and smoked paprika aioli, $34
- Surf & Turf Fried Rice, wagyu beef, crab, spicy motoyaki, and a fried egg, $41
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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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