Chef-table dinners, menu updates, and specials across town

Rouser

The signature restaurant in the Asher Adams hotel has launched a new chef table series. Curated by Chef de Cuisine Emilio Camara, the special meal will be offered every Friday and Saturday from 7.00 p.m. According to the restaurant, “each course reflects Chef Emilio’s heritage and professional journey, brought to life through the signature techniques that define Rouser—most notably, live-fire and charcoal grilling. With ongoing engagement and narrative directly from the chef, guests are immersed in a thoughtful exploration of flavor, culture, and craft.”

The launch menu reads as follows:

• Arrival plates of
  • Parker House Rolls, ash butter, honey
  • Corn Esquites, king crab, goat gouda, lime
• Cured Scallop Ceviche, charcoal tequila aguachile, jicama, avocado puree, pickled fresno, chilled cucumber pearls, hibiscus salt
  • Henriot Brut Rosé Champagne, Millésime 2012, Champagne, France
• Duck Enmolada, mole negro, creme fraiche
  • Nicolas Jay Pinot Noir 2015, Willamette, Oregon
• Melon, fermented cantaloupe water, pickled melon, pepita salsa matcha mezcal lime foam, tepache gel, smoked oil
• Pork Carnitas, mole, salsa verde, salsa macha, blue corn beef fat tortillas, pickled vegetables, lime
  • Lopez De Heredia Vina Bosconia Rioja Reserva 2013, Rioja Alta, Spain
• Charred Corn Meringue Milk Shake,
  • Ancho Reyes ancho chile liqueur infusion

The price for the chef’s table meal is $100 per person with an optional $62 wine pairing; reservations are available on Resy.

. . .

Also popping up at the property this Summer – Riposo. All Summer long, noon through 10.00 p.m. Asher Adams is partnering with Aperol to bring a taste of Italy to Salt Lake City. The hotel “invites guests to slow down and savor golden hour with vibrant Aperol cocktails and a curated menu of Italian small bites.”

Proper Burger

A new Summer menu refresh has landed at the popular burger spot. New selections include:

• The Cluck Norris – crispy fried chicken, iceberg, tomato, pickled cucumbers, bacon, avocado spread & ranch. Make it spicy with Proper spice + roundhouse ranch
• Pineapple Express – vegan patty topped with grilled pineapple, jalapeño slaw, chipotle vegan aioli, pickled red onions & cilantro
• Balkan Royale – ajvar (red pepper & eggplant), soft cheese, red onion, tomato, and a blend of Mediterranean spices
• Balkart Fries – fries with feta, red onion, tomato, Kalamata olives, pepperoncini, red pepper hummus, zesty Tzatziki, blend of Mediterranean spices

Sugar House Station

With five months under their belts, the Sugar House food hall has now launched a new brunch menu for weekends. Drawing on a variety of the hall’s vendors, new options include:

• Publik, Mushroom Panini, portobello mushroom, havarti & jalapeno chimichurri, breakfast potatoes, $14
• Publik, Cubano Panini, roast pork loin, ham, pickles, Swiss cheese, yellow mustard, breakfast potatoes, $14
• Publik | Bacon & Cheese Panini | Applewood bacon, Havarti, Fontina, tomato jam, breakfast potatoes, $14
• Birdhouse, chicken & waffle, chicken tenders, cheddar/scallion waffle, hot honey, $16
• Proper, Benedict Burger, Proper burger patty, shaved ham, tomato, hollandaise, sunny up egg, breakfast potatoes, $17
• Pizza Bar, Cannoli French Toast, sweetened ricotta, blueberry compote, powdered sugar, syrup, $15
• Greek Tyrant, Gyro Hash, lamb & beef gyro, breakfast potatoes, onions, peppers, tzatziki, feta, sunny up egg, $16
• Santo Taco, Breakfast Burrito, scrambled eggs, breakfast potatoes, pickled onions, pico de gallo, jack cheese, $14, add chorizo or bacon $3

If you missed our first preview of the new space from Scott Evans and co, here’s the preview piece from back in March.

Woodbine Food Hall

More food hall news, with Woodbine confirming additional hours beginning this August. Here’s the full presser on the recent changes:

. . .

Woodbine Food Hall is excited to share that starting August 3, the Salt Lake City hot spot will open its doors every Sunday. Woodbine Food Hall will now be open daily from 11 a.m. to 9 p.m., ready to satisfy your cravings any day of the week.

In addition to updated hours, early risers can also stop by one of the hall’s vendors, Old Cuss Cafe, starting at 8 a.m. for their morning coffee fix.

Found in the heart of the Granary District, Woodbine Food Hall is known for its selection of local food vendors and Drift Lounge next door. Since its launch in 2022, Woodbine Food Hall continues to grow in popularity as a beloved spot to try food from SLC’s rich local scene and enjoy live entertainment. The move to Sunday hours reflects the food hall’s ongoing commitment to accessibility, community, and the growing demand for weekend gathering and eats in Salt Lake City.

“We’re grateful for the continued support from our community and vendors as we expand to seven days a week. Woodbine is dedicated to creating a space where community connection is a top priority. We’re thrilled to now offer that same ethos on Sundays,” said Emmily Jones, General Manager of Woodbine Food Hall and Drift Lounge.

Where many places close on Sundays in Salt Lake City, Woodbine stands out as a go-to weekend destination. Whether you’re craving artisan pizza, classic barbeque, or sushi Woodbine Food Hall is ready to welcome you every single day. Come join Sundays at Woodbine, where community and great food come together!

Market Street Grill & Oyster Bar

All locations of the venerable Oyster Bar have deployed a brand new menu that representatives tell me “focuses on fresh ingredients, modern plating, and an approachable price point.” The update includes a revamped raw bar menu of oysters, shrimp platters, seafood charcuterie, crudo, ceviche, and ahi tartare.

Newly remade mains include:

• Salmon, parsnip purée, apple-fennel slaw, chive oil, $28
• Linguine, head-on prawn, sun-dried tomato pesto, garlic cream sauce, $26
• Scallops, cauliflower purée, maple pork belly jam, chive oil, $38
• Barramundi, blackened, pineapple salsa, coconut rice, $29
• Black Kingfish, herb crust, roasted parsnip, haricot vert, buerre blanc, $32
• Short Ribs Polenta, asparagus, bordelaise sauce, $34
• Risotto, airline chicken, Tuscan cream sauce, $27

Small Bites

Dos Olas – A new Sunday brunch option (11.30 a.m. – 4 p.m.) at this Pendry resort spot. Signature dishes include Chilaquiles, Huevos Divorciados, Tostada de Caprirotada, Mollete (aka The Breakfast Sandwich), and more. Toast the occasion with refreshing mimosas, a build-your-own Bloody Mary bar, Mexican Espressotini Trees, and Margarita Towers. $37 per person

Jinya Ramen – Currently offering a collab with Gianluca Conte. The “Ciao” Ramen features a tomato purée soup base infused with garlic, herbs, and olive oil blended into creamy chicken broth. It’s topped with sous-vide chicken, sautéed spinach, cherry tomatoes, chili oil, basil oil — and finished tableside with freshly grated Parmesan

Manoli’s – A new Summer menu has now rolled out at the chef-driven Greek restaurant.

Oquirrh – Also sporting a new Summer-inspired menu. A roasted & fresh Heirloom tomato dish with Parmigiano Reggiano, sherry vinegar, and bread crumbs looks to be a highlight.

Other useful links

• Free newsletter – signup and receive our weekly newsletter for free
• Food talk group – chew the fat with other like-minded Utah foodies over on Facebook.
• Best of SLC 2024 – what you can’t miss in the Beehive right now.

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.