Seasonality, seasonality, seasonality. That's the mantra at restaurants these days. Five-month-old Pago, located in Sugar House's 9th and 9th neighborhood, takes it one step farther and describes itself as a "farm-to-table" restaurant. Rather than simply purchase ingredients from local farmers, Pago invests in them in what is known as Restaurant Supported Agriculture (RSA).
The 47-seat restaurant has been bustling since day one and with good reason: Chefs Adam Findlay and Michael Richey are turning out some great food -- and in a tiny slip of a kitchen. Beets are accented with cinnamon, truffle honey, Greek yogurt and candied almonds. Beef cheeks are braised until meltingly tender and served with greens, polenta, and fresh RSA vegetables. Fall menu items include, among others, lamb brandade, heirloom tomato caprese salad and pork tenderloin roulade.
Brunch and lunch dishes are equally innovative, as are wines that come in three- and five-ounce pours by the glass as well as in bottles. A state-of-the-art Cruvinet wine preservation system ensures wines don't oxidize.
The service is professional and accommodating. The surroundings are modern with touches of the building's former self, including distressed brick and reclaimed wood. In a way, owner Scott Evans is reclaiming the way food used to be prepared and served -- from farm to table and according to the seasons.
Great local and seasonal food is transformed into delicious fare at this farm-to-table restaurant.
Location » 878 S. 900 East, Salt Lake City; 801-532-0777
Hours » Tuesday to Sunday, 11 a.m. to 3 p.m.; Sunday, Tuesday to Thursday, 5 to 9 p.m.; Friday and Saturday, 5 to 10 p.m.
Children's menu » No
Prices » $$
Liquor » Full service
Corkage » $10
Reservations » Recommended
Takeout » Yes
Wheelchair access » Yes
Outdoor dining » Yes
On-site parking » Yes
Credit cards » All major