821 POSTS 227 COMMENTSHi, I'm Stuart, nice to meet you! I'm the founder, writer and wrangler at Gastronomic SLC and The Utah Review; I'm also a former restaurant critic of more than five years, working for the Salt Lake Tribune. I've worked extensively with other local publications from Utah Stories through to Salt Lake Magazine and Visit Salt Lake. I'm a multiple-award winning journalist and have covered the Utah dining scene for more than a decade. I'm largely fueled by Uinta Cutthroat, alliteration and the use of too many big words I don't understand. I ate all the pies.
Over in the City Weekly Ted Scheffler also reviews Tandoor Indian Grill. Previously reviewed a while back here on Gastronomic SLC. Seems...
A brief follow-up review covering a recent revisit to Bambara. The menu has seen a couple of new arrivals, naturally we had to give them a test drive.
Tandoor Indian Grill breathes new life into the space formerly occupied by Bombay Express. Will this newcomer be as short lived as the previous tenant? Read more to find out the experience of our first visit.
Gourmet burgers come to Salt Lake City courtesy of ACME Burger Company and the talented Adam Kreisel. A well known pedigree and an interesting concept combine. Read more and find out how well.
Reliable restaurants are not easy to find. Sugarhouse Barbeque is a stalwart of the Salt Lake dining scene, so surely something is being done right here? Read more to find out exactly what that is.
Indochine is now three months into it's tenure; things seem to be panning out for this new venture. On a recent Thursday outing, we had the standard worries about visiting a new restaurant. Read more to see if these were justified.
Utah is blessed with year long ready access to fresh tomatillos and a wide variety of chillis. With the winter season almost upon us this hearty, spicy chilli verde is a perfect dish.
Fast food. The mere mention can send shivers down the spine of many a foodie. On a lazy weekend night we try out Mad Greek; can fast food also be good food? We find out.
Pine is the most recent of Greg Neville's (owner/chef) Salt Lake City restaurants; the last being the continually popular Lugano. After reading many positive reviews of Pine, we decided to give the place a whirl this past Saturday evening. Read on to find out how the night fared.
While getting confused about my poblanos and pasillas today, I stumbled on Gourmet Sleuth. A great resource for ingredient info and more!
A cold autumn evening and in need of a quick bite. We choose Maccools as the solution to our woes. See how this Irish themed restaurant stacks up in our latest review.
Following my recent mazza review, the tribune has more on mazza today.
Four years in business, Yamasaki must be doing something right. We find out exactly what those things are on our recent visit. Check out the latest restaurant review.
Before I write about our dinner at Bambara, I should confess it is one of my personal favorite restaurants here in Salt Lake City. When it comes to Bambara, I often wax lyrical to family and friends, but will try to remain as unbiased as possible here.
One of my favourite dishes to cook at home is this spicy aromatic thai dish; I believe this is know as Pad Ga Prow...
In the coming weeks a series of guest writers should be interspersing the regular restaurant reviews. From waiters, chefs, managers through to owners....
This weekend saw our fourth visit (in as many months I'd wager) to Mazza. Each visit has been to the newer 9th and 9th location. For as long as I can recall we have attempted to visit the original 15th and 15th Mazza location and failed. Reviews were consistently excellent and we love Middle-Eastern cuisine.
I have tried as many places as possible from the chain food fare of Johnny Carino’s through to long established independant Rino’s right on to the trendy hipness of Michelangelo’s in Sugarhouse. So far none has come close to the epicurean heights of back home. Will Lugano be my Italian goto place in SLC?
I’ve tasted spuds ranging from too hard, not crispy enough, too oily all the way through to totally flavourless. After a few years of hard work (and spending too much in restaurants), I think I have perfected the art of roasting spuds. Ladies and gents, I give you perfect rosemary roasted potatoes!