Baby’s Bagels now available on Thursdays
If you’re already a fan of Baby’s Bagels, which were previously available only on the weekends, you now have an extra day to get your hands on them.
Now available on Thursdays as well, Baby’s Bagels are each hand-rolled and proofed overnight, and then boiled and baked, said co-owner Koby Elias.
Pick them up at the Baby’s Bagels popup shop in the old Canella’s restaurant space at 204 E. 500 South, Salt Lake City, on Thursdays, Fridays and Saturdays from 8 a.m. to noon. The bagels are also available at Liberty Heights Fresh on the same days, at the Murray Farm Bureau Market on Fridays, and at the Downtown Farmers Market on Saturdays.
You can also reserve your bagels ahead of time and then pick them up later by subscribing to email alerts at BabysBagels.square.site.
Crispy on the outside and chewy on the inside, bagels are available in plain, everything, sesame, poppy seed and salt, with spread options including plain, scallion and some seasonal specials. All of the bagels are made with organic wheat milled in Utah.
Follow Baby’s Bagels on Instagram at @babys.bagels.
Uncle Hot Pot opens
This hot pot restaurant is a new addition to the Marmalade neighborhood in Salt Lake City, located at 569 N. 300 West.
If you’ve never had hot pot, all you do is select your ingredients and then simmer them in broth in a pot at your table. Marketing coordinator Jun Liang said he believes Uncle Hot Pot is the first in Utah “to supply high-end seafood hot pot.”
At Uncle Hot Pot, adults can eat all they want for $58.99, children 4-7 can eat for $15.99, and children 8-12 can eat for $28.99. Pick from Dungeness crab, lobster, beef and pork, as well as such specialties as mantis shrimp, geoduck clams and spot shrimp. Seafood options can change every day.
For more information, visit UncleHotPot.com.
Finca Pintxos Bar opens on Regent Street
Bringing Finca’s focus on Spanish food to Regent Street in downtown Salt Lake City, Finca Pintxos Bar is now open for dinner behind the Eccles Theater.
The bar is the third business to open at 126 Regent St. in the past few years, and is a spinoff of the main Finca restaurant in the 15th & 15th neighborhood.
Chef Pete Hines’ menu features “pintxos,” or small tapas, with cold offerings such as house-cured olives, anchovy skewers, and thinly shaved Spanish ham with olive oil and crostini, as well as such hot dishes as bacon-wrapped dates with blue cheese, almonds and spiced honey; piquillo peppers stuffed with pulled pork; and a ham-and-cheese croqueta. There also are sharing-size tapas, such as crispy patatas bravas and wood-oven-baked flatbread with roasted mushrooms, truffle white beans and manchego cheese.
As for drinks, patrons can expect to find a selection of Spanish wine as well as gin and tonics, Spain’s “favorite cocktail,” as it says on the bar’s Instagram account.