A giant owl sculpture guards the front entrance of Roll Up Crepes, a brick façade painted with woodland scenery. Inside, another tree takes up residence in the middle of the dining room, its branches extending across the ceiling. Though containing no twigs or leaves, the menu is as eclectic as the decor, with crepes stuffed with savory and sweet ingredients that include pulled pork in barbecue sauce and berry cheesecake. After a brief stay in a panini press, the rolled-up treats are served with sides of potato chips or ice cream. The staff also carts bite-size crepes to weddings, corporate events, and chain-gang reunions. Roll Up Crepes keeps late hours, staying open until 1 a.m. and hosting open-mic nights and monthly concerts from local artists.
From the fresh trout caught in local waters to the piles of splintered logs, the chefs at The Wild Grape Bistro keep their kitchen fully stocked to craft New Western dishes that earned a Zagat-rating of good to very good and the title of Best Salt Lake City Restaurant from Salt Lake Magazine readers in 2010. The eatery?s talented chefs try to use locally made and sustainable ingredients as much as possible when slathering homemade steak sauce on Colorado bison burgers and tossing linguine noodles with grilled shrimp and heirloom tomatoes. Pork chops and elk patties take on rustic flavors while cooking atop the wood-burning grill or inside the authentic smoker.
The d?cor straddles a similar line between modern and rustic. Rough brick surfaces hold pieces of art and long green banquettes rest beside polished wooden tables. Post meal, diners can move to the copper-hued, V-shaped bar to sip some of their carefully chosen wines or imitate migrating geese.
Mike and Erica had always wanted to open their own restaurant. The husband and wife team?both of whom had experience opening restaurants for others?would frequently discuss their dream of making something for their family during fishing trips, but it wasn't until a vacant space caught their eye in February 2004 that the duo bought a two-person chef's hat, and brought Citris Grill to life.
Today, the couple's efforts are written across the pages of their sprawling menus, with many items available in petite or hearty portions, which span from breakfast to dinner and bring together culinary influences from across the globe. Their chefs turn ingredients, many of which come from local suppliers and food conjurers, into wood-fired pizzas, house-made soups, Asian cuisine, and a grilled cheese of the day. The scents of this eclectic mix of eats waft through the casual dining space, where visitors sip local beers.
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Peek into the kitchens of Old Bridge Cafe, and you'll find a family portrait in motion: a father, a mother, two daughters, and in-laws work side-by-side to craft Bosnian pastries, sandwiches, chicken soup, and shish kebab by hand. However, it wasn't always this way. Before Ibro Sameric built his Salt Lake City business from the ground up⎯Ibro performed most of the restaurant's construction himself⎯the Sameric family endured unspeakable hardships as their homeland was ravaged by violence in the 1990s. At its worst, Ibro was hauling bags of flour across 60 miles of warzone under the cover of night to keep his family and neighbors fed. Today, Ibro and his family celebrate a culture that was nearly lost by feeding their American community with Bosnian dishes such as dolma stuffed peppers, kajmak cream cheese, and cevapi⎯succulent beef sausages served in a house made pita.
The "Old Bridge" from which the restaurant takes its name refers to the Ottoman-era Old Bridge in Ibro's hometown of Mostar. Though the bridge⎯a symbol of Bosnian peace and unity⎯was destroyed during the conflicts of the 1990s, it comes to life on the café walls in the form of a hand painted mural. Ibro is quick to expound on the history of the Old Bridge and offer dining suggestions to new visitors, demonstrating the hallmarks of Bosnian hospitality.
As Utah's first LEED-certified restaurant, Bistro 222 is every bit as innovative as the building that surrounds it. This innovation starts with the contemporary American menu, which puts a fresh spin on the iconic cuisine of California's Wine County. Signature dishes include chophouse steaks, house-made pastas, and freshly caught halibut, trout, and salmon.
Paired with a glass from the restaurant's well-curated wine list, the food makes for an impressive meal. But the dining room is just as impressive as the food. Its floor-to-ceiling glass windows look out onto historic Main Street, and its high-backed booths make meals more comfortable for members of the Utah Jazz. In addition to the main dining room, guests can also seek seating on the sun-dappled patio, or in the seclusion of the restaurant's private dining areas.
A symphony of clinking glasses and joyful laughter reverberates off the green mountain slopes, where ski lifts dangle listlessly in a state of suspended hesitation. Awash in the perfume of fresh herbs and flowers from surrounding pots, the alpine air envelops guests partaking in upscale European and American fare on the patio of Kimi's Mountainside Bistro. Nestled in Big Cottonwood Canyon, Kimi's entertains the eyes as well as the stomach, serving up views of the surrounding ski slopes and mountainous terrain reminiscent of the natural habitat of a wild salad fork.
Within the bistro’s bustling kitchen, chef Matt Anderson silences yodeling appetites with an eclectic array of breakfast, lunch, dinner, and brunch fare. His selections are inspired by travels throughout the Mediterranean, Scandinavia, and the American West. His kitchen staff chops, grills, and bakes flavorful ingredients such as Himalayan pink salt, hickory-smoked bacon, and fresh mozzarella into refined dishes whisked out of the kitchen by seasoned servers. As alfresco eaters bask in the smoky redolence wafting from the patio’s fire pits and outdoor grill, indoor visitors break bread amid exposed wood beams and soft lighting that offer a cozy but elegant retreat from the elements and dessert-stealing mountain bunnies.