Salt Lake City Restaurants GIVING BACK!

21 Friday Dec 2012

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I am so excited to be guest blogging for SLCfoodsnob! My name is Chelsea Nelson and I have a Salt Lake City food blog called, Heartbeat Nosh. As a local Salt Lake City resident and Food Blogger, it is super important to me to support local restaurants who not only use local food and resources, but do something to give back to our community. This holiday season, as I have been out and about and writing about local food, I have been more than impressed with the steps some of my favorite restaurants have taken to make our community a better place – on top of serving healthy, local food.

Frida BistroFrida Bistro and Rico Brand give back all year long. Whether it is hosting an event to benefit the Utah Food Bank, participating in United Way of Salt Lake’s Day of Caring by donating catering to volunteers, or delivering Rico burritos to the homeless–Frida Bistro shows regularly that it is invested in our community. For the holidays, Frida is donating $1 from every dessert they sell to The Road Home. Frida seems to make their way across many organizations in order to fill the needs of many different types of people in Salt Lake City. These act of generosity and community involvement make me want to support their efforts as a restaurant even more. Frida Bistro and Rico Brand are definitely making a difference in Salt Lake and those of us who enjoy meals there become a part of that as we continue to support their business. At the same time, we get to enjoy local, fresh food and support SLC growers and farmers.

Zest Kitchen & BarZest Kitchen & Bar hasn’t even been opened a year, but they are already hosting an array of events to benefit others in Salt Lake City. Zest brings in a variety of local music and partners to host benefits providing SLC organizations with funds & donations. Zest recently hosted an event to raise awareness, money, and clothing for Utah’s homeless youth. Guests were asked to bring a $5 donation as well as items that are much needed by kids in SLC who are living on the street. Zest also hosts CATALYST magazine’s First Thursday – a monthly gathering where proceeds go to benefit Slow Food Utah’s mini-grant program. Slow Food is a non-profit, eco-gastronomic, member-supported organization that servers to counteract fast food, fast life, and the disappearance of local food traditions. Zest, along with local DJs, musicians, and organizations are making a difference by supporting the needs of our community. At the same time, they are serving wonderful local, organic, vegetarian, and sustainable food.

FrischFrisch is another new to Salt Lake City restaurant that is giving back! This holiday season Frisch decorated their restaurant with a “Big Box” specifically to collect much-needed items for Ching Farm and SL County Animal Services. They have done an awesome job informing their guests via social media to come in, have some wonderful vegetarian food, and bring an item to donate as well. Patrons can also pick a wish-ornament off of their holiday tree and bring in a donation from their “wishlist,” which will also go to help the same  organizations. Frisch labels itself a “Compassionate Eatery” by serving only animal-free (vegan) food and also supports local farmers and businesses.

I am sure that there are many more local SLC restaurants who are giving back this holiday season – and for that, I sincerely feel privileged to live in this wonderful community where I can not only eat fresh, local, and organic food –but I can count on those restaurants that I support and endorse to be aware of our community needs and try to offer help and support.

For year round reviews of local restaurants, products, and other rants and
raves – check out my Salt Lake City food blog, Heartbeat Nosh.

Pallet

19 Wednesday Dec 2012

Posted by in Is this restaurant worthwhile?

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Pallet has an edge. The restaurant as a whole had a buzzing harmony that started when we first spotted the candles escorting us up the walkway and continued until we were seated at a modern but cozy table which offered pillows to sit back and relax on their bench seating. We were surrounded by wooden ceilings, tables and floors – all salvaged from the original creamery which was Pallet’s predecessor – it certainly added warmth and certain vibe to our dining experience.

Our server was delightful. We were a picky table and she rose to the occasion. She let us lead the way in what we wanted and because of that; her service was excellent, especially in accommodating my guest who is lactose intolerant. Never did I feel that we put her off with all our questions; knuckles to her for the service we received!

Pallet…life is short and you made it sweet: I appreciated having an initial taste of dessert first – how unique to be treated to sliced up apples with a salted caramel sauce. As we were munching on the apples, we decided to order a number of small plates that were all presented very nicely, including truffle fries, apples and bacon, a kale salad, and meatballs.

The truffle fries were nice and hot sprinkled with a generous helping of parmesan cheese and a side of aioli. As far as I’m concerned, these fries are in competition with Bruges Waffles and Frites (the best fries in Salt Lake City) – man were they good! Surprisingly, Pallet actually gave us a few samplings of truffle bits instead of just teasing us with truffle oil. Way to have integrity! For sure we would order these again.

The apples and bacon (or rather pork shank rib) we ordered was too elementary and certainly an appetizer that neither my guest nor myself would return for, but we certainly tried to enjoy it while we were dining. The quasi citrus salad on the plate complimented the main components of the dish, however, as my guest appropriately determined: the dish was unmemorable. What this dish was missing was a little bit of sauce, which we kyped from the meatball dish. Needless to say, the flavor of the meatball sauce and pork dish didn’t mesh, but we dealt with it.

The kale salad was presented with some nice, crispy squash chips on top of a bed of blanched greens, surrounded by luscious blood oranges and apples. I can’t recall the bacon standing out in this salad, but it had to be there, right?! It said so on the menu. Hmmm. My guest loved the salad and wants the recipe, as she hadn’t tasted kale so tender in a salad before and hands down would order this again. As for me, one pet peeve I have with restaurants when it comes to salads is the fact that the greens are not cut up into manageable, bite-sized pieces. I also don’t appreciate a salad drenched in dressing. I’m pleased to announce that Pallet did this salad justice and other restaurants should take note of their execution.

Gloria’s meatballs were a bit disappointing. I have to applaud Pallet for offering a trio-combo of pork, veal, and beef; however the sauce was the saving grace, because the meatballs were not tender enough for this diner. Perhaps the percentages of the trio are off – that or this dish ought to be served with a small helping of egg noodles or something to change the texture. Not certain of that, but absolutely think this dish needs to be tweaked. My guest offers up her insight and mentioned to me that the sauce to the meatballs was excellent, but smaller meatballs would have allowed each piece to be infused with more of the flavor from the sauce, making the dish that much better.

So, we were getting full. Lots of small dishes were ordered and therefore we couldn’t stomach any entree, but that doesn’t mean I missed out on an official dessert. Our server informed us that the dessert menu has changed a few times recently, but the warm oatmeal walnut shortbread has remained throughout the changes. My decision was made. I wanted to taste the chocolate goodness that was sandwiched by the crumbly satisfying shortbread, accompanied by a scoop of ice-cream and a few raspberries. I devoured it! No doubt this item ought to stay on the menu.

In lieu of dessert, my guest had the Porch-Swing dessert-like cocktail that had a fascinating combination of sage, cucumber, mint, and possibly an orange peel – a Salt Lake City quasi Jungle Juice that my guest deemed as excellent to indulge in at the end of her meal.

All of Pallet’s small dishes were beautifully presented on a variety of white dishes in order to highlight each ingredient on the plate.  My mouth watered by just looking at them. Nothing left the table with any remaining morsels, even the dishes we were disappointed with. In short, we had no concerns about the freshness or quality of the ingredients in any of the dishes which were served: none of the ingredients seemed to be compromised in the culinary process.

The service was so smooth that I didn’t even notice the staff –finished plates magically disappeared from our table and a status check on our beverages didn’t interrupt the flow of our conversation. In conclusion, there is a possibility that another restaurant can makes these dishes; however I don’t think the execution would match that of Pallet’s standards, service, cleanliness or ambiance.

Rating: I would be willing to return and make this my go-to restaurant, because the overall quality was very impressive. Salt Lake City is lucky to have Pallet for their palate.

Edited by SELF
Pallet on Urbanspoon

Epic Casual Dining

04 Tuesday Dec 2012

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Before I entered Epic, I wondered what I was getting myself into because the parking lot was empty. Yet after being seated, I was relieved to discover a warm and inviting atmosphere which welcomed family and business gatherings, dates, and friends visiting over dinner. The space indeed reflected a casual dining aspect with its earth tone and cordial lighting, which certainly offered a more cohesive theme than I expected.

Our server handed me three different menus –a little overwhelming. Plus one of the menus was bright yellow which didn’t flow with the vibe of the restaurant: I would recommend that Epic rethinks that decision. Regardless, our server provided an adequate and smooth service starting us off with good recommendations.

My guest and I started with the grilled chicken flatbread, which had a well rounded taste featuring chicken, dried cranberry, English cheddar cheese, toasted walnuts, and a miniscule amount of aioli. However, while all these components were featured on the plate, they were not all on each piece of the flatbread, leaving us to try to grab all the bits and pieces for each bite. Even though the presentation was beautiful, it interfered with the taste and ease of consumption. In the end we were forced to build our own flatbread – tsk tsk.

The Mr. Martinez salad was spot on! At first I was afraid that I wouldn’t be able to consume what looked to be an entire bag of greens; however, the mixed greens, pumpkin seeds, manchego cheese and strips of mango absolutely complimented a daring poblano chili vinaigrette. Well done, Epic! I would recommend this salad to anybody.

The ahi tuna was perfectly seared and had plenty of toasted black and white sesame seeds velcroed to the edges of every piece. It basked on top of fluffy basmati rice and a perfect amount of peanut sauce: another risky combination which worked. However, my dish came with a unexpected side of stir fried veggies consisting of broccoli, peppers, onions, and mushrooms smothered in a completely different flavor that threw-off the taste of the tuna. I would rather have experienced something that paralleled the sophistication of this dish, such as a cucumber and daikon salad, broccoli rabe, or no side.

My guest reflects on why she would order the grilled beef tenderloin again. “The beef tenderloin was cooked to a perfect medium rare – juicy and melt-in-your-mouth tender with all the flavors intact. The sauce was KILLER – robust, rich flavors that complemented rather than overpowered the beef. Epic serves up their delightful beef with traditional side dishes, mashed potatoes and green beans. The potatoes had a nice tang to them, and the green beans, while pleasant enough, were nothing to write home about.”

Overall, the server didn’t push any beverage, appetizer or dessert, but gave suggestions when requested. Honestly it was too bad, because I had my eye on the meyer lemon white chocolate mousse. Oh well. The space was clean. The tables were nicely spaced. Epic’s dining room was clutter free. The kitchen seemed well trained, as all the dishes had a good temperature and lovely presentation. Additionally nothing tasted as though it has been waiting around in a pantry or refrigerator – definitely no concerns about the freshness. To sum it up: Epic gave the impression that they are laid back but have standards.

The downer? The art for sale in the bathroom was a little off-putting. Who really wants to bring home restaurant bathroom germs?! Seriously, Epic – buy your own art in your bathroom and keep it there! Some restaurants are able to sell a masterpiece that one can hang above his or her mantel, but leave it to the other restaurants – please. Besides this quirk I am trying to figure out the reason why I haven’t frequented this restaurant more, as it may be one of Salt Lake’s best kept secret.

Rating: I would be willing to return to see if Epic makes a few changes to make it to “Damn, somebody needs to contact the Michelin Man.”

Edited by SELF
Epic Casual Dining on Urbanspoon

Thai Lotus

20 Tuesday Nov 2012

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It was clear that the owners of Thai Lotus had invested a lot of time when designing the space because I felt as if I was transported to Thailand by the cozy space decorated with tasteful and exotic trinkets.

After receiving a playful amuse bouche of celery and carrots in a chilled wine glass with a side of peanut sauce, our next interaction with our server left us feeling that she was sassy and did not seem concerned or interested in any questions that we had about the menu.  Instead she was quick to judge what we “white people” would order.  Regardless if Thai Lotus caters to “white people’s taste,” I thought it was a slightly amusing yet unprofessional confession.

After getting over that first bump in service, we continued looking at the menu and noticed that it offered a legend letting us know what the spice levels were and what indicated a heart healthy option. It was intriguing to note that there was only one item on the menu that lived up to the heart healthy option – I wish I remembered what it was! Why even bother having this category highlighted on the menu?

We ended up ordering the po pia sod, or as “white people” say – fresh spring rolls. These rolls were stuffed with iceberg lettuce, carrots, bean sprouts,  herbs, rice noodles, a tiny bit of shredded chicken, and shrimp.  It was served with three sauces: peanut sauce, cucumber vinegar, and a sweet soy sauce that traditionally would be accompanied with chili flakes, but, yes, you guessed it, the chili flakes were missing. All in all, the rolls lacked flavor  because they were packed mostly with iceberg lettuce. We smothered the rolls with the dipping sauces to provide some taste. My guest and I were disappointed with this selection.

Our server started to warm up to my guest and me when we requested an order of red curry (gaeng dange) and massaman curry (gaeng massaman) that came with basmati rice. The red curry was comprised of a red chili paste cooked in coconut milk, combined with bell peppers, zucchini, thai eggplant, bamboo shoots, and Thai basil. The dish did not taste up to par, but did not stand out as super fresh.  In fact, it tasted Costco fresh. My guest reflects on the red curry dish by noting, “The meal was ok.” It came out lukewarm and the chicken was overcooked. The dish was not spicy at all and lacked flavor. I used quite a bit of soy sauce to get me through this dish. It was good enough to eat, but nothing I would order again. I had enough for left overs and finished up the dish the next night. Oddly enough, it was tastier after reheating it. Maybe because it was hot this time?

The massaman curry, a commonly ordered dish, was made with curry, coconut milk, and potato chunks sprinkled with roasted peanuts. It was a disappointment because it was basically coconut milk diluted with water. Where was the flavor? The spice? For me, the “mild” actually ought to have been described as “no spice”. “Medium” should be considered “almost mild” and who knows about “very hot”, because we unfortunately didn’t order anything with this option. I regret not asking the server to calibrate the spice level to my liking. Beyond my issue with the spice, there was an issue with the chicken,  which was a bit on the dry side. Yet it was surprising how Thai Lotus offered up chunks of chicken – not tiny strips as typically prepared in Thai restaurants. I haven’t experienced servings of chicken like this at any Thai establishment since I was in Thailand.  Kudos for Thai Lotus for making that aspect authentic. Too bad they didn’t stick to their guns and make the entire dish as their family would have enjoyed it. I also appreciated how the potatoes were prepared with a decorative cutting.

Our meal ended on a sweet note with a small taste of tapioca pudding made with coconut milk and corn kernels. It was a nice little offering that came by surprise! The sweet yellow corn added to the texture of the dessert and was the best part of our meal.

The only downers about the setting itself were a cart in front of the women’s bathroom that had to be pushed out of the way when navigating the path to the bathroom and a bathroom note that read, “hold down handle until toilet flushes completely.” Restaurants kill me when they post instructional signage like that. It makes me think, “It might be time to get some plumbing done.” Take care of your guests!

By the end of our meal our server change her tone completely after she found out we were there to write about our experience. She did a 180 in her service and became overly friendly – to the point that she engaged in a lengthy conversation about Thai people and showered us with gifts of coasters, incense holders and ceramic jars claiming it was customary for all customers. I got the strong impression that it was not customary and that she was trying to backpedal on her service.

Rating – I would be willing to return to give Thai Lotus the benefit of the doubt and try another entree option, such as a salad, tom yum kai soup, pad se ew, or pad thai before making a final judgment.

Edited by SELF

Thai Lotus on Urbanspoon

Moochie’s

07 Wednesday Nov 2012

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Clearly we all have our own taste buds, and it’s not surprising when friends or family members occasionally disagree about a seasoning, spice, dish or even food establishment. This is what happened when I ventured out to Moochie’s: my guest and I crashed about what we thought of the place: he liked some of it and I disliked all of it.

You might be getting ahead of me and thinking, “This is a dive, not a very snobbish place to dine,” but the truth of the matter is that I have been to numerous holes in the wall, and just because they lack sophisticated decorations or service doesn’t mean they can’t execute amazing food.I wanted to try out Moochie’s because of its reputation. I’m now wishing that I had realized that they haven’t won any awards from any outfit in the last eight years for good reason.

We entered Moochie’s and quickly took note that it’s indeed a complete hole in the wall, with six or so booths in the main building and about six free-standing old 50′s- looking cafe tables that surrounded the raised open kitchen. The place isn’t the most pristine, but for what it is, they kept it decent. I was amused by the artwork on the wall, like the Mona Lisa with meatballs.

There weren’t any servers, but it seemed like I was a bother to the cashier when I asked a number of questions about the most popular dishes and how big and filling the portion sizes were. There was a feeling that the staff’s job was to get the order, make the food, call you when it’s done and do a sweep through the dining room every once in awhile: that’s it. All the employees had a lack of pride, except for maybe the dude cleaning the tables who was friendly and asked us and the other customers how the food was.

It was go-time. My guest and I ordered the large meatball sandwich, but we made different side and dessert choices, which included zappy potato salad, bread-pudding and a brownie.

The meatball sandwich came wrapped in foil and wrapped again in paper. It was really unnecessary that we were asked if we were going to dine in or take out, because either way the sandwich came double wrapped – attempting to keep all the marinara sauce from the sandwich from dripping out. The sandwich was about a foot long and had about five meatballs inside. There was plenty of marinara sauce, which made my guest happy. It made me cringe at how soggy the bread became. We used a lot of napkins. Along with the marinara we found a disappointing layer of provolone cheese. The sandwich could have benefited more cheese!

The zappy potato salad came in a small plastic cup. It looked kind of like a sludge, more liquified than chunky. But it was tangy and almost a little spicy, which crazy as it seems, my guest liked.

The brownie came wrapped in plastic wrap. All in all, it was dry and my guest wasn’t impressed. The bread pudding had almost the same consistency as the zappy potato salad and a bunch of canned whipped cream topped by the plastic lid – it was strange. Dang, we should have tried their baklava instead. On second thought – why was there baklava there? Nope, we should have gone for one of those hard to find Philly original, Tastykakes, that look like something from Little Debbies or Hostess all wrapped up in cellophane. They probably have a longer shelf life than a Twinkie; certainly a longer life than the brownie.

After finishing my sandwich, I wanted to go wash my hands and was informed that the bathrooms were in the next building. I didn’t realize that there was an “overflow” building, but upon approaching it I nervously walked into the space, which felt eerie because nobody else was in there occupying any seats. I entered the bathroom cautiously and there it was – a bathtub full of dirt and various plants. I thought to myself, “well isn’t this magical?” I had a chuckle and then decided it was time to go.

Anyone can make these dishes. But the thing is that Moochie’s might be riding on the coat tails of their previous award exposure, because no way are people going there for the quality of food, but perhaps for the reputation, fame and convenience. The food was bland and boring with a side order of mushiness or sogginess in everything we ordered, minus the dry brownie. I wouldn’t go back even for hangover food. I just don’t get the impression that Moochie’s invests in itself. Where’s the passion? The only reason why I would be willing to go back would be to see if Jimmy Hoffa is buried in the bathtub*. However, if disposable forks, cups, containers, soggy or mush food is your thing – then this may be your go to place.

Rating — They should be the next contestant on Kitchen Nightmares

Edited by SELF
* Contribution made by Southside
Moochie's Meatballs & More on Urbanspoon

Garage

30 Tuesday Oct 2012

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I’m sure you have noticed the roadhouse/neighborhood bar at the edge of town, because there’s a row of trucks, motorcycles, and cars lined up on Beck Street that belong to businessmen, bikers and buddies who head down to their local “Cheers” to chill out. Once you set foot inside, you will notice that this isn’t your typical roadhouse: the interior is decorated with wooden walls, wooden tables, and metal décor that gives the Garage a contemporary feeling without making it feel cold. Somehow the industrial refinery that looms over the Garage, viewed from a spacious outdoor patio that over looks the giant oil refinery/holding tanks, all seems to work in the overall demeanor and aesthetic. No doubt one can avoid looking at the view and put all their attention into their comrades or whichever band is performing on stage.

All in all, the quality of the ingredients wasn’t particularly fresh, but is equivalent to every other bar that orders their goods from a vendor like Sysco, which is common when an establishment is offering up pub and comfort food. The items ordered were presented neatly. The actual dishes themselves were unique and tin like. I felt like I could have been camping, but this added to the uniqueness of the atmosphere: casual and clean in order to appeal to patrons from various socioeconomic strata of both Salt Lake City and Bountiful.

We were scoping out the appetizers and whaaaat?! They offer fried Mormon funeral potatoes?! What other restaurant has this on their menu?! And if another restaurant offers this item up, as a special or otherwise, who fries this Utah-go-to into balls?! How unique. No doubt the Garage ought to keep this on the menu, because this was the highlight to our meal. I am sure this could be a signature dish that people would go out of their way for, because it was such an interesting take: instead of mashing the potatoes, they created a kind of chopped hash that fried up nicely without any mushiness. The balls were very crunchy, tasty and I didn’t feel disgusting afterwards like I do with most fried food. Bravo! There were two different sauces served with these balls: Utah Ranch (fry sauce) and Ranch. Overall, we were split on which sauce was a better counterpart to the balls – way to go Garage for giving us this headache.

Once our dishes were cleared away, our polite and accommodating server brought the rest of our food out. I ordered the Garage burger, which was satisfying for a bar burger. It was cooked to a medium-rare, juicy enough, stacked with goodies, and offered a soft bun that matched the size of the burger with a side of my choice: french fries.. Yup … how could I turn down french fries?! What made the burger? A jalapeno dijion spread…and I am not a big fan of mustard.

One of my guests ordered the Southwestern Cobb salad. She omitted the bacon and ham, and instead ordered grilled chicken on top of it. The salad consisted of a spring leaf mix, canned corn, canned black beans, canned olives, and grilled chicken, with ranch on the side. She reported that in all honestly the salad tasted a bit, well, canned. The corn and beans had no spice or flavor, and who really is a big fan of canned olives or corn anyway?! The saving grace to the dish was the grilled chicken, which was wonderfully tender. 

Another guest ordered the fried chicken with a side of cole slaw. The fried chicken was a bit toasty and 2 out of 3 pieces were a bit dry…this ain’t no Southern fried chicken I have ever had. Too bad the kitchen sent this out since the batter was too crispy! No way would we ever order this again. The redeeming quality to the dish? The cole slaw which was light and crunchy – not drowned out in dressing like most cole slaws are. Two thumbs up for the slaw, because my guest dug it.

We attempted to get a side of the mac and cheese… I mean, it’s a fall night and this comfort food just teased us on the menu. Since we couldn’t order it as a side, we just decided to order the entree. I have to admit that I think as an entree it just wouldn’t do it for me. The flavors of the mac were off, maybe because they tried to add a healthy twist and added green chilies (jalepenos?), tomatoes and zucchini. Ya know, some things zucchini just shouldn’t be apart of. Yeeeeeah – in fact, I wish they would forget all the other kitchen leftovers and stick to the penne noodles and cheese with a little addition of salt to it. However, if the Garage was trying to go for a Southwestern flavor, then I would suggest that they stick with the green chilies, because it added heat, and mix it up by adding appropriate veggies to it.

To accompany the mac and cheese we got an order of baked beans, which were a mixture of black and pinto beans. The beans had a hint of smokey flavor to them and could be perfect for any roadhouse entree.  Although they looked house-made, they were not so awesome to order again.

To sum up, the niche of the Garage isn’t the food; although the Mormon fried funeral potatoes are fascinating to see on a menu, the food seemed to be an after thought at this joint. Yet, the service was nice. Our server gave us space and came around enough that we could ask for a few extra items. But, the overall impression that we all got is that the focus at the Garage is having various bands perform there: the band schedule is listed on their walls, their menu, and the first thing you see on their website. Unfortunately we left right before the band got there and missed out on the music. If you decide to go to the Garage you most likely are deciding that you are going for the atmosphere, to listen to some local music, or to have a drink.

Rating – I would be willing to return the next time I wanted to grab a drink with a group of friends.

Edited by SELF
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Himalayan Kitchen

21 Sunday Oct 2012

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Have you ever gone to a restaurant that you found so incredibly dark that you wished you had brought a flashlight with you to read the menu? This is what I experienced upon entering Himalayan Kitchen, because with the sun shining into the windows, everything appeared to be in shadows: this was the only major dissatisfaction I experienced.

When I was able to glance around, I noticed that Himalayan Kitchen renders a modern but warm setting with comfortable seating and tasteful décor, refreshingly enough it doesn’t have any TV or music in the dining room; as I have experienced in other ethnic restaurants in SLC. It was nice to hear the chatter of patrons while being surrounded by a helpful and enthusiastic staff.

We placed our trust in the server and asked him to weigh in on our entree decisions. After he counseled us on what we were after – a dish made with chicken and something traditional that he and his family would eat – the protein choice and dish selections were made and voila! We were consuming our dinner within minutes.

My guest and I started with the paneer pakora appetizer, homemade cheese that is battered and fried, served with two dipping sauces: cilantro-mint and tamarind. The sauces were excellent, but I agree with my guest – the dish was overall bland and boring. Next time I would go for a samosa appetizer instead to try something that would provide more flavors.

Our two curries arrived. One was a very traditional boneless lamb curry that highlighted garlic, ginger and tomato flavors. The second curry was chicken tikka masala, which had a more barbecued flavor. The server told us that the chicken was cooked in the traditional tandoor oven. After getting our curries, my guest and I could certainly tell which dish was the more “Americanized” – the chicken tikka masala, because it was made with cream. Nepali cuisine doesn’t use cream and typically when one eats meat and dairy it isn’t combined at the same meal or even during the same day. Therefore, if you are looking for a more traditional curry of Nepal, I would suggest that you go for the lamb curry.

The level of spiciness that we ordered was just right. Temperature wise – perfect. I could handle more heat, but I wanted to taste the food that I ordered, therefore I would say Himalayan Kitchen’s “scale” of spiciness was spot on. The downer? The rice was too hard and half of the naan was a bit burnt. The naan that was warm and fresh put a big smile on my guest’s face, because this is what she looks forward to at every Indian meal.

All in all, there are other restaurants in SLC that make similar dishes, but the truth of the matter remains that Himalayan Kitchen has an attentive waitstaff who pay attention to details, are personable, and the service alone knocks the competing restaurants in this category out of the ballpark. We’d rather enjoy the conversation that the servers and other staff members had with us than go to any of those other restaurants. In fact, as far as I am concerned, Himalayan Kitchen should get an award for the best service. For example, what other restaurant have you experienced where the waitstaff could guess what industry you work in and then have something pleasant to relate back to his own life about what you do for a living? Even though we definitely felt catered to and watched out for, my guest was not sure about their recommendations and I was overwhelmed by their menu size. Yet, I did appreciate their input and the information about the dishes’ authenticity.

Rating – I would be willing to return, when I wanted to be waited on hand and foot.

Edited by SELF
Himalayan Kitchen on Urbanspoon

Dining Around the World in SLC

18 Thursday Oct 2012

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If you need a reason to hit the town and enjoy the culinary scene in Salt Lake City between now and the 21st – don’t waste your time trying to decide where to go, because I have the best advise for you yet!

I caught wind of a fundraiser and headed down to Squatters Pub Brewery and consumed the best lunch that Salt Lake City has to offer. It was a Sierra Leonean peanutbutter curry that had the most savory pieces of sirloin beef engulfed with peppers and other veggies with a toned down spice that gave the dish enough flavor to make me daydream about it throughout the afternoon. I wish I had taken another order home for dinner.

So, take my word and don’t miss out on the limited chance to explore cuisines from all over the world this week. Make sure that you dine at the following participating restaurants, who have partnered up with refugee communities to show case their mouthwatering, finger-licking, and flavorful culinary skills, because (1) you won’t regret it and (2) portions of the featured menu item will benefit the Utah Refugee Coalition.

Enjoy!

Sage’s Cafe

08 Monday Oct 2012

Posted by in Is this restaurant worthwhile?

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It’s not common to find vegetarian or vegan restaurants around Salt Lake City; however…if you feel like you need to spice up your menu or get your veg on – Sage’s Cafe has some potential to please your palate, even if you aren’t a veggie fan.

At first the establishment itself didn’t seemed extraordinarily special, but that is what is terrific about this place – it made me feel right at home. It had a quasi rustic Italian restaurant feel to it: some walls bared the original brownstone structure, wooden tables were strategically placed in the small dining rooms, and attention went into choosing the pendant light fixtures that brought a dim and calming effect to our table. The atmosphere was indeed complementary to the service and food. Do you have a vision of how Sage’s Cafe is? Yes? Then please allow me to invite you to a casual and quiet, yet charming dining experience.

We started with the Asian lettuce wraps, which showcased a mixture of veggies with a flavor perfectly balanced between spiciness and sweetness. The lettuce leaves were a bit awkward to munch on…so I kicked the lettuce leaves to the side and enjoyed the tamari soaked taste of the veggies and tofu. Being very picky… it would have helped if the vegetable assortment came in a bigger dish to be able to scoop the goods out with ease. My guests and I would order these again in a heartbeat.

I ordered the pasta special that highlighted some local eggplant and a cornucopia of other veggies and portabella mushrooms. The fresh pasta stuck together a bit, but in the end that was expected because their specialty isn’t pasta, thus I figured they didn’t have the top-notch skills to ensure this wouldn’t happen. The dish offered enough food that I could have it for two meals, so score for me! Plus, I am a sucker for some great tasting bread, and the parmesan cheese bread that came along with this entree was tasty.

One of my guests ordered the pesto pasta dish. It was presented very nicely; however, there wasn’t the pizzaz that typically comes along with pesto, and even though the pasta was made in-house, the dish was lacking.

My other guest ordered a cubano dish of rice, beans, corn, spices, tofu, and onion on a bed of lettuce with mixed greens,  otherwise known as picadillo vegetariano at Sage’s. My guest reported that this dish had a good flavor and nothing (rice or veggies) was under or overcooked, which offered a perfect balance of texture to the dish. The only downer about this dish was that it could have used a touch more spice and even some avocados to it. Yet, the spunky and friendly staff came to the rescue when my guest inquired after some hot sauce -he was hooked up with some red dragon sauce which was HOT and zingtastic. Problem solved!

We didn’t order dessert, even though there was some contemplation over the offerings…nothing really stood out. Yet, we ought to have questioned a staff member about their vegan ice-cream. I’m now curious to know if such a dessert would even taste good. Perhaps this is a reason to go back to Sage’s.

All in all, for Salt Lake City…this restaurant is one of a kind. Unfortunately some of the dishes were hit and miss, because of the execution of the flavors. But if you are looking for a healthy option – I would suggest that Sage’s Cafe is worth at least a visit to see if it would work for your taste buds.

Rating – I would be willing to return.

Edited by SELF
Sage's Cafe on Urbanspoon

Faustina

06 Thursday Sep 2012

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I have passed by Faustina hundreds of time, always looking over my shoulder when I continue along 300 South, and I decided – enough is enough…I’m going in!

At first I noticed the clean, crisp, vibrant interior decorations. Faustina has a polished feel to it. Then I noticed that the space was a bit empty and even overheard the staff nonchalantly jest about this. The restaurant was so empty it was somewhat eerie…but as the tables began to fill up the feeling dissipated. My guest and I were given the tough option of where to be seated: inside or outside. Outside offered a private patio which is protected from Broadway vs inside which extended an air-conditioned sharply decorated dining room. We decided to sit in the dining room next to a few big windows that certainly made the place seem larger.

We studied the one page menu and quizzed the server on a few items. Beyond the special the server gave the impression that everything is fresh and made in-house. I was ready to roll up my sleeves and see what Faustina has to offer!

We simultaneously got an in-house made amuse bouche of focaccia bread and an order of the polenta & short rib appetizer. The focaccia was outstanding. The polenta in itself was extraordinarily fluffy. No doubt it would be the best cake to have in replacement of an English muffin in an egg’s benedict. The short rib was pulled, juicy, tender and full of flavor. Yet, the sauce … what was it about the sauce? Did it have too much of a mushroom flavor to it that kinda marred the final product?

The linguini with clams highlighted the hand-made tender noodles that bathed in a delicate tomato-based sauce. There was certainly a good amount of clams in shell, but unfortunately the taste of clams waslost in the flavor of the sauce. What could be done about this? Perhaps they could have added a bit of garlic to the clams before adding them to the noodles.

The three cheese gourmet macaroni was too much for me to consume due to its significant richness. Kudos to Faustina for putting enough salt in the dish and for having an appropriate temperature, yet, this dish would be ideal as an appetizer. As an entrée I acknowledge that it was prepared with more cheese than a cheese platter. There was nothing offered to cut such a richness. What a bummer.

Even though I didn’t finish my entrée I couldn’t pass up dessert! We ordered our own individual vanilla bean panna cotta, which was perfectly creamy, but the presentation wasn’t on par with the rest of the dishes we received. It wasn’t that perfect looking dish that shouted out, “Look at my fashionable, edible cuisine!” Instead it looked like it was chilling in a ramekin for awhile. Also the tiny mint garnish was a bit annoying. If you are going to place a garnish on such a dish, please make it at least visible. However, Faustina gets points for offering the right amount, and for hooking us up with a pistachio shortbread cookie and some citrus fruit to make us feel somewhat healthy while eating dessert. Finally, a big high-five for adding avanilla bean pod, as opposed to vanilla extract…that let’s be honest – just wouldn’t cut it.

The service was good, but a bit unenthusiastic – nobody offered a smile. There was no vibe. Is this the everyday culture of this establishment? Clean, polished with no warm and fuzzy feeling? No doubt our server was doing his job, but there was no connection and there seemed like there should have been with the amount of communication we had. I also wish some plates wouldn’t have lingered on our table as long as they did.

The final verdict: the menu was safe, too safe. Nothing on the menu really made our mouths water. The chef presented the ingredients on a well polished clean plate, which made me wonder if he is using a template on every dish. The presentation matched that of the interior of the restaurant – fashionably clean. Yet, this restaurant is not so unique. They offer an American bistro cuisine that you can find anywhere in the USA. Faustina – you are not offering anything that I would go out of my way to go back to, I’m sorry to say. What’s your edge? Should I have ordered the lasagna and blueberry souffle instead? Would that change my mind? Ultimately, I would maybe look at other similar restaurants to try before I would rush back.

Rating — I would be willing to return.

Edited by SELF
Faustina on Urbanspoon

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