Breakfast with a history at The Lion House
Published: March 20, 2012 10:04AM
Updated: March 20, 2012 10:05AM
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Scott Sommerdorf | The Salt Lake Tribune On March 19, The Lion House Pantry started serving breakfast weekdays from 7 a.m. to 10:30 a.m. Sourdough pancakes are a specialty. The starter for the sourdough came to Utah with the pioneers, via the great-great-grandmother of chef David Bench. Here, Bench poses with the sourdough pancakes, left, and a full breakfast of scrambled eggs, bacon, French toast and hash browns.


For the first time in its history, The Lion House Pantry is serving breakfast. Specialties include sourdough pancakes made from a starter that dates back to early pioneers and creme brulee French toast made from the popular Lion House dinner rolls.

Breakfast is available weekdays from 7 a.m. to 10:30 a.m. Regular lunch and dinner service continues as usual from 11 a.m. to 8 p.m.

“The pancakes are the same recipe that my family has used,” said Executive Chef David Bench, whose great-great-great-great grandmother, Martha Robinson Blackam, came across the plains with the Martin Handcart Co.

The Pantry also is offering a unique creme brulee French toast using its famous Lion House rolls baked with eggs and a gooey caramel sauce.

All breakfast items on the a la carte menu cost $1.59 each. Other menu items include sausage, bacon, scrambled eggs, potatoes and oatmeal.

The Lion House Pantry • 63 E. South Temple, Salt Lake City; 801-539-3257