Dining Out - The Salt Lake Tribune http://www.sltrib.com/cat/DiningOut Stories from The Salt Lake Tribune &copy; 2014 The Associated Press, The Salt Lake Tribune. All rights reserved. This material may not be published, broadcast, rewritten or redistributed. Learn more about our privacy policy: http://www.sltrib.com/pages/privacy. en-us webmaster@sltrib.com (Webmaster) Restaurateur impressing Salt Lake with good food, hard work http://www.sltrib.com/sltrib/entertainment2/58294190-223/nguyen-lake-salt-business.html.csp Like a keen sailor on the changing sea, Mai Nguyen knows the ebb and flow of the restaurant business. Over the past two decades, she and her family have owned several Utah eateries, seeking new concepts to entice diners, but unafraid to change direction if a business no longer proves profitable. “We fail many, many times,” Nguyen said of her family that now operates four Salt Lake Valley restaurants. “It’s part of success for me.” It is that fearless, internal strength that recently earned Nguye... Like a keen sailor on the changing sea, Mai Nguyen knows the ebb and flow of the restaurant business. Over the past two decades, she and her family have owned several Utah eateries, seeking new concepts to entice diners, but unafraid to change direction if a business no longer proves profitable. “We fail many, many times,” Nguyen said of her family that now operates four Salt Lake Valley restaurants. “It’s part of success for me.” It is that fearless, internal strength that recently earned Nguye... <img src="http://mngislctrib.112.2O7.net/b/ss/mngislctrib/1/H.17--NS/0?&pageName=RSS" height="1" width="1" border="0" alt=""/> 58294190@www.sltrib.com Thu, 21 Aug 2014 19:18:20 MDT Survey says Salt Lake City has worst tippers http://www.sltrib.com/sltrib/entertainment2/58321660-223/lake-salt-cities-diners.html.csp The results from Food & Wine magazine’s “America’s Favorite Food Cities” poll are in, and diners have determined that Salt Lake City has “the fewest pompous foodies” but also has “the worst tippers.” For the survey, Food & Wine invited the public to vote in 25 different categories from the city with the “best food truck scene” (Los Angeles) to the town with the “best coffee” (Seattle). The results are revealed in the magazine’s September issue, now on newsstands. New York City had the “best che... The results from Food & Wine magazine’s “America’s Favorite Food Cities” poll are in, and diners have determined that Salt Lake City has “the fewest pompous foodies” but also has “the worst tippers.” For the survey, Food & Wine invited the public to vote in 25 different categories from the city with the “best food truck scene” (Los Angeles) to the town with the “best coffee” (Seattle). The results are revealed in the magazine’s September issue, now on newsstands. New York City had the “best che... 58321660@www.sltrib.com Thu, 21 Aug 2014 11:50:56 MDT 4 Utah restaurants call it quits http://www.sltrib.com/sltrib/entertainment2/58300751-223/restaurant-com-cucina-dojo.html.csp In recent weeks, four Salt Lake Valley restaurants have closed; and the owners of Cucina Vanina, Dojo Restaurant and Sushi Bar, Gusto and Lugano all have seemingly different reasons for calling it quits. Cucina Vanina, 1844 E. Fort Union Blvd., Cottonwood Heights • After spending time with family in her native Italy, owner Vanina Pirollo said she has decided to close her Italian restaurant and change direction. She will now offer personal chef services and private cooking classes. “At this time... In recent weeks, four Salt Lake Valley restaurants have closed; and the owners of Cucina Vanina, Dojo Restaurant and Sushi Bar, Gusto and Lugano all have seemingly different reasons for calling it quits. Cucina Vanina, 1844 E. Fort Union Blvd., Cottonwood Heights • After spending time with family in her native Italy, owner Vanina Pirollo said she has decided to close her Italian restaurant and change direction. She will now offer personal chef services and private cooking classes. “At this time... 58300751@www.sltrib.com Thu, 21 Aug 2014 11:50:55 MDT Utah woman will be contestant on next season of ‘Top Chef’ http://www.sltrib.com/sltrib/entertainment2/58317295-223/chef-weinner-culinary-utah.html.csp The upcoming season of “Top Chef” will finally include a Utah contestant. Katie Weinner, a 35-year-old culinary instructor at the Art Institute of Salt Lake and the co-owner of recently closed SLC POP eatery, is one of the 16 cheftestants selected to compete on the 12th season of the award-winning culinary reality show, officials from Bravo announced Wednesday. The 12th season takes place in Boston and premieres Wednesday, Oct. 15. Weinner is believed to be the first chef with Utah ties to com... The upcoming season of “Top Chef” will finally include a Utah contestant. Katie Weinner, a 35-year-old culinary instructor at the Art Institute of Salt Lake and the co-owner of recently closed SLC POP eatery, is one of the 16 cheftestants selected to compete on the 12th season of the award-winning culinary reality show, officials from Bravo announced Wednesday. The 12th season takes place in Boston and premieres Wednesday, Oct. 15. Weinner is believed to be the first chef with Utah ties to com... 58317295@www.sltrib.com Thu, 21 Aug 2014 11:50:55 MDT Review: Even Stevens Sandwiches makes altruism delicious http://www.sltrib.com/sltrib/entertainment2/58294198-223/sandwich-sandwiches-stevens-restaurant.html.csp Who among us doesn’t enjoy the warm glow of turning a good deed for another? I know I do. I mean, is there a job more vital to humanity than the restaurant critic? Note: That was rhetorical. I like to imagine that the wasted calories, time and money I’ve saved countless diners have, at least in some small part, made our world a better place. I tell myself every overcooked egg I self-importantly shovel down is valuable work — I’m giving back to the local community, on matters of obviously grave i... Who among us doesn’t enjoy the warm glow of turning a good deed for another? I know I do. I mean, is there a job more vital to humanity than the restaurant critic? Note: That was rhetorical. I like to imagine that the wasted calories, time and money I’ve saved countless diners have, at least in some small part, made our world a better place. I tell myself every overcooked egg I self-importantly shovel down is valuable work — I’m giving back to the local community, on matters of obviously grave i... 58294198@www.sltrib.com Thu, 21 Aug 2014 09:46:52 MDT Park City chef to appear on ‘Today’ show http://www.sltrib.com/sltrib/entertainment2/58297365-223/adams-chef-riverhorse-appear.html.csp Seth Adams, the executive chef at the Riverhorse on Main in Park City, is scheduled to appear on NBC’s “Today” show on Monday. Adams will cook crab cakes with Utah sweet corn and avocado. “This is such an exciting opportunity for me and for Riverhorse,” Adams said. “ ‘Today’ is watched by millions of people every morning — it’s going to be a great way to get our name out there.” Riverhorse On Main was one of 152 restaurants in the world to be named a Four-Star destination by Forbes, and it is on... Seth Adams, the executive chef at the Riverhorse on Main in Park City, is scheduled to appear on NBC’s “Today” show on Monday. Adams will cook crab cakes with Utah sweet corn and avocado. “This is such an exciting opportunity for me and for Riverhorse,” Adams said. “ ‘Today’ is watched by millions of people every morning — it’s going to be a great way to get our name out there.” Riverhorse On Main was one of 152 restaurants in the world to be named a Four-Star destination by Forbes, and it is on... 58297365@www.sltrib.com Mon, 18 Aug 2014 09:54:15 MDT Dish of the Week: Pan-fried stuffed buns from Mom’s Kitchen http://www.sltrib.com/sltrib/entertainment2/58259531-223/buns-kitchen-mom-fried.html.csp $6.99 • Place your order for Mom’s pan-fried stuffed buns or bao as soon as your server greets you at the table. As you peruse the vast menu, your four buns are being prepared fresh in the kitchen — so give them some time. You’ll be rewarded for your wait with juicy, spiced pork wrapped inside a pillowy dough ball. It will captivate your senses. Mom’s Kitchen • 2233 S. State St., South Salt Lake; 801-486-0092. Open Monday-Saturday, noon-11 p.m.; Sunday, 1- 8 p.m. For more information, visit gi... $6.99 • Place your order for Mom’s pan-fried stuffed buns or bao as soon as your server greets you at the table. As you peruse the vast menu, your four buns are being prepared fresh in the kitchen — so give them some time. You’ll be rewarded for your wait with juicy, spiced pork wrapped inside a pillowy dough ball. It will captivate your senses. Mom’s Kitchen • 2233 S. State St., South Salt Lake; 801-486-0092. Open Monday-Saturday, noon-11 p.m.; Sunday, 1- 8 p.m. For more information, visit gi... 58259531@www.sltrib.com Fri, 08 Aug 2014 15:30:31 MDT Restaurant review: Dishing up authentic Taiwanese food in South Salt Lake http://www.sltrib.com/sltrib/entertainment2/58242788-223/mom-kitchen-lake-salt.html.csp I don’t speak Chinese, which put me at a decided disadvantage when I visited Taiwan. Fortunately, my gracious hosts and I were able to bond and share experiences through the universal language of food as we passed around plates of noodles and stir-fry dishes. I hadn’t thought about my trip to Taiwan in years until I visited Mom’s Kitchen recently. Although I sat in the dining room I had formerly frequented when it was The Bagelry, everything seemed foreign again — from the Chinese television pro... I don’t speak Chinese, which put me at a decided disadvantage when I visited Taiwan. Fortunately, my gracious hosts and I were able to bond and share experiences through the universal language of food as we passed around plates of noodles and stir-fry dishes. I hadn’t thought about my trip to Taiwan in years until I visited Mom’s Kitchen recently. Although I sat in the dining room I had formerly frequented when it was The Bagelry, everything seemed foreign again — from the Chinese television pro... 58242788@www.sltrib.com Thu, 07 Aug 2014 09:27:28 MDT Restaurant review: Flavor and style — for a Park City price — at Burgers and Bourbon http://www.sltrib.com/sltrib/entertainment2/58216628-223/bourbon-burgers-fries-burger.html.csp Park City • I’ve spoken on the notion of value before. It’s a concept as slippery as a greased eel and as divisive as a debate over health care. And we’re going to talk about it again; feel free to prep your polemic and head over to the comment boards. Or maybe not. Surely something we can all agree on is that a $32 burger is an expensive purchase. Still on the fence? What if I told you that fries, a drink, tax and a tip were extra? As soon as the hyperventilating rage subsides, let’s move on. T... Park City • I’ve spoken on the notion of value before. It’s a concept as slippery as a greased eel and as divisive as a debate over health care. And we’re going to talk about it again; feel free to prep your polemic and head over to the comment boards. Or maybe not. Surely something we can all agree on is that a $32 burger is an expensive purchase. Still on the fence? What if I told you that fries, a drink, tax and a tip were extra? As soon as the hyperventilating rage subsides, let’s move on. T... 58216628@www.sltrib.com Thu, 31 Jul 2014 09:20:40 MDT New Brass Tag restaurant opens at Deer Valley http://www.sltrib.com/sltrib/entertainment2/58233241-223/tag-brass-chef-oven.html.csp Brass Tag, a restaurant that specializes in brick oven cuisine, recently opened at the Lodges at Deer Valley. The menu, created by Executive Chef Jodie Rogers and Sous Chef Ryan Swarts, includes house-cured duck and parma prosciutto flatbread, cheddar truffle chive spätzle, tandoori rubbed quail, a chop of the day, oven fired chimichurri chips and wood oven shrimp skillets. Entrees cost $10-$16, appetizers, salads and sides, $4-$9. Swarts started his career at the resort in 2009. He most recen... Brass Tag, a restaurant that specializes in brick oven cuisine, recently opened at the Lodges at Deer Valley. The menu, created by Executive Chef Jodie Rogers and Sous Chef Ryan Swarts, includes house-cured duck and parma prosciutto flatbread, cheddar truffle chive spätzle, tandoori rubbed quail, a chop of the day, oven fired chimichurri chips and wood oven shrimp skillets. Entrees cost $10-$16, appetizers, salads and sides, $4-$9. Swarts started his career at the resort in 2009. He most recen... 58233241@www.sltrib.com Tue, 29 Jul 2014 20:59:06 MDT Dish of the Week: Shiitake mushroom croque at Eva’s Bakery http://www.sltrib.com/sltrib/entertainment2/58206766-223/bakery-eva-croque-dish.html.csp $9.50 • Whenever béchamel cream sauce is advertised, I tend to go a little weak in the knees. Add mushrooms, sundried tomatoes, Gruyère and Utah’s best fresh-baked bread and it’s a recipe for dining pleasure. The shiitake mushroom croque at Eva’s Bakery delivers on all fronts. This open-faced sandwich comes with a side of pickled vegetables that balance the richness of the dish. Eva’s Bakery • 155 S. Main St., Salt Lake City; 801-355-3942. Open Monday-Wednesday, 7 a.m.-6 p.m.; Thursday-Saturday... $9.50 • Whenever béchamel cream sauce is advertised, I tend to go a little weak in the knees. Add mushrooms, sundried tomatoes, Gruyère and Utah’s best fresh-baked bread and it’s a recipe for dining pleasure. The shiitake mushroom croque at Eva’s Bakery delivers on all fronts. This open-faced sandwich comes with a side of pickled vegetables that balance the richness of the dish. Eva’s Bakery • 155 S. Main St., Salt Lake City; 801-355-3942. Open Monday-Wednesday, 7 a.m.-6 p.m.; Thursday-Saturday... 58206766@www.sltrib.com Wed, 23 Jul 2014 14:28:02 MDT Dining review: Eva’s Bakery offerings a bit of Paris on Main Street http://www.sltrib.com/sltrib/entertainment2/58187307-223/bakery-eva-bread-dining.html.csp I once heard Eva’s Bakery owner/chef Charlie Perry explain that his vision for the boulangerie — a French term for a bakery that specializes in breads — was to bring Paris back to Utah. It was a lifelong dream of Perry’s to open the cafe in honor of his great-grandmother Eva Coombs, who trained him to respect the ingredients he worked with and instilled a passion for French cooking. Just two blocks from Eva, his original restaurant, Perry opened Eva’s Bakery, which has won followers up and down... I once heard Eva’s Bakery owner/chef Charlie Perry explain that his vision for the boulangerie — a French term for a bakery that specializes in breads — was to bring Paris back to Utah. It was a lifelong dream of Perry’s to open the cafe in honor of his great-grandmother Eva Coombs, who trained him to respect the ingredients he worked with and instilled a passion for French cooking. Just two blocks from Eva, his original restaurant, Perry opened Eva’s Bakery, which has won followers up and down... 58187307@www.sltrib.com Wed, 23 Jul 2014 13:12:40 MDT