Bonneville Brewery formally opens
Utah’s newest locally-owned-and-operated brewery and restaurant, celebrates its grand opening today. Bonneville Brewery completely remodeled the building that formerly housed the bar Tracks and now offers great detail and unique touches created by Ric Jedrziewski, the interior designer of several well-known establishments including Stein Erickson Lodge in Park City. The restaurant boasts two large outdoor patios, a bar made entirely of recycled glass bottles, plenty of large-screen TVs and unique pieces of art showcasing the local history of the area. The facility’s two levels provide a designated family-friendly downstairs area for dining and an upstairs bar area for guests 21 and older.
The kitchen is led by Executive Chef Joe Davis, who has more than 20 years of national and international cooking experience. I recently had the chance to sample several dishes at the invite of the restaurant with several other bloggers. The menu covers many familiar pub-food staples from burgers to wings, with the odd curve ball or twist thrown in for good measure. Thai green curry chicken wings anyone? And check out their liberal play on a cheesesteak in the photos…
Pictured in order: Chicken wings, deep fried mac and cheese balls, fish and chips, chicken pot pie, ‘cheese steak’ and pavlova.
The restaurant’s brewery, led by Eric Dunlap and Dave Watson, is currently producing eight interpretations of classic beer styles and plans to have four additional craft-brewed beers by summer. The restaurant’s drink menu also includes a variety of specialty alcoholic and non-alcoholic, family-friendly beverages, including homemade root beer and cream sodas.
Don’t be surprised if you see this name cropping up more and more. In time, the operation plans to open more locations in Northern Utah plus distribute their beers outside their own locations too.
Bonneville Brewery
1641 North Main Street, Tooele, UT.
(435) 248-0652
https://www.facebook.com/BonnevilleBrewery
Taqueria 27
A few changes are afoot at Taqueria 27 – winner of ‘Best New Discovery’ in this years Salt Lake Magazine dining awards. With an eye on the warming weather, the restaurant will begin to open until 10 PM on Friday and Saturday evenings, starting the first week of May. Moreover the patio is also now open, if you’ve got an eye on those blue skies outside your window today.
The restaurant will also be offering a special Mother’s Day menu, and is now accepting reservations for the big day. The special menu will be offered 10AM to 4PM. Just some of the items that caught my eye from a mouthwatering menu include:
Mexican White Shrimp and Tuna Ceviche – $11
with avocado, meyer Lemon and jalapeño oil served with crispy tortillas
Spicy Fried Chicken and “Donuts” (breakfast) – $11
crunchy chicken breast atop fresh “donuts” with agave infused pure maple syrup and crispy camotes
Flame Grilled Chile Marinated Angus Beef Tacos – $6.30/$12.60
pickled Cactus, avocado, radish and chimichurri
Horchata Rice Pudding – $4
vanilla cheesecake scooped atop ginger cookies pineapple mango compote, agave syrup
Taqueria 27
1615 S Foothill Dr Salt Lake City, UT 84108
(385) 259-0712
www.taqueria27.com
Franck’s begins brunch service
On one special Sunday a month starting on Sunday April 28th, from 10am to 2pm, Franck Peissel and sous chef Robert Perkins will be transforming Sunday brunch into a culinary adventure, with dishes guaranteed to please the most discriminating palate. Items for this weekends first brunch sound wonderfully intriguing:
Pancake Creme Brulee
Strawberry champagne reduction, sweetened goat cheese, compressed strawberry – $15
Brioche French Toast
Celery scented maple syrup, celery-grapefruit ice cream, mixed berries – $13
Eggs Benedict
Poppy seed pate a choux, smoked crispy skin trout, carmelized shallot, toasted hazelnut hollandaise, candied hazelnuts – $17
Savory Crepe
Chicken confit, bacon roasted banana, salted banana sabayon – $15
Wagyu Steak and Egg
Potato gallette, cream biscuit, pastrami gravy, fried egg ‘sunny side up’ – $22
Sides: Croissant with apricot butter, cream biscuit with pastrami gravy, Greek yogurt, compressed strawberry, Franck’s crystallized ginger granola
Franck’s
6263 S Holladay Blvd Holladay, UT 84121
(801) 274-6264
www.francksfood.com
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.
This article may contain content provided by one of our paid partners. These are some of the best businesses in Utah. For a list of all our current and past relationships see our partnership history page.