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Breakfast with a history at The Lion House

Published March 20, 2012 10:04 am
This is an archived article that was published on sltrib.com in 2012, and information in the article may be outdated. It is provided only for personal research purposes and may not be reprinted.

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

 

 


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