The crafty cooks at Pistol Pete’s infuse lives and entrees with the spice and flair of Mexico and the American Southwest. Diners prime peaked taste buds for main events with chips mingled in freshly made salsa ($2.98) before diving into an entree from the menu of Tex-Mex staples. Sizzling chicken or steak fajitas issue tableside pops and crackles reminiscent of fireside cooking or tap-dance recitals in active volcanoes ($9.99), and enchiladas ($7.48–$7.98) and tacos ($7.28–$7.58) combine toothsome meats and cheeses in styles including Nogales (traditional Mexican) and Arizona (southwestern). High-flying meals come in for a safely delicious landing on runways of homemade caramel flan ($2.87). The chefs at Pistol Pete’s prepare their own signature corn tortillas, made fresh on-site each day with the dough-clapping skills of a team of former professional applauders. Fare is complemented by the verdant offerings of a salsa bar stocked with a host of dressings all made from original recipes unique to Pistol Pete’s.
The potation crafters at Beans & Brews Coffee House whip up hot and cold beverages from perk-proffering coffee beans, relaxing tea leaves, and sweet decaf alternatives. Hot coffee drinks, such as the cappuccino ($3.60 for 12 oz.) or eye-opener brew ($2.80 for 12 oz.) gently jolt the brain awake with mountain-roasted goodness, and the dulcet notes of iced chai ($4.10 for 16 oz.) and B&B frappes ($4.05 for 16 oz.) cool off summer-scorched palates with their sweet, icy taste. Roasters get the most out of each coffee bean with Beans & Brews’ trademark high-altitude roasting, which imparts each batch of grounds with a smooth flavor that, like an angst-riddled teddy bear, maintains a high level of complexity.
After 30 years in business, Dasks Greek Grill may have changed its location, but its pledge remains intact: handcraft traditional Greek dishes with an American flair and the freshest ingredients possible. The Salt Lake Tribune honored the family-owned-and-operated eatery with an award for serving the area's best gyro, whose warm pita bread cradles morsels of lamb and beef or falafel like a mother cradling her voucher for "alone time." To pair with a charbroiled burgers or a traditional souvlaki platter, patrons can also take a peek into a Spartan's war helmet for zesty sides of hummus and cool yogurt sauce.
Traditional Indian dishes co-mingle with modern American fare inside Spice Bistro’s kitchen, where chefs dedicate themselves to preparing scratch-made cuisine from fresh ingredients to ensure that each morsel bursts with maximum flavor. Their extensive menu showcases more than 50 items, ranging from lamb or shrimp sizzled in a tandoor oven to vegetarian curries to tandoori steaks dressed with elegant glazes. Guests can pair each savory selection with more than 25 red and white wines, which are served by the bottle, the glass, or the repurposed birdbath.
Stalwart bricks contain the pizza oven's feisty flames at Boardwalk Pizza and Pasta, where chefs knead and stretch fresh pizza dough by hand. More than 25 specialty pies—such as the eponymous Boardwalk with pesto, spinach, grilled chicken, roasted tomatoes, and bacon—join customizable and Neapolitan-style pizzas on a vast menu of classic and gluten-free slices. Subs embrace meatballs or chicken parmesan, and pastas such as spaghetti, elbow macaroni, and wheat penne mingle with toppings including cheese, artichoke hearts, and steak slices, all ushered into rumbling stomachs by sips of soda, beer, or specialty cocktails. Each cozy booth glows from the light of a private inset television, which flickers with live sports between professional, college, and Montessori school teams.
No stranger to molten cheese, Back East Cheesesteaks gilds classic philly cheesesteaks with Cheez Whiz and more than 15 savory toppings. Steamed and toasted rolls cradle slices of chicken or beef that have been seared on a flattop grill. Cooks pile on provolone or processed cheese and a variety of inventive ingredients, including pizza sauce, spicy jalapeños, or mushrooms shaped like Sylvester Stallone. This rainbow of toppings echoes the multicolored pendant lights hanging from the ceiling, which cast a warm glow on the checkerboard-tiled floor.
With more than two decades of Japanese culinary experience as his guide, chef Joe Takeda crafts and serves creative sushi rolls with artful authority. City Weekly writer Ted Scheffler relished in the chef's expertise when he dined omakase-style at Mt. Fuji Sushi Bar and Japanese Cuisine, letting Joe surprise him with a parade of custom rolls and a sampling of the teriyaki, tempura sauce, and spicy mayo, all of which are made from scratch. As he dined, Scheffler unearthed stories from the chef's lengthy career, starting at his birthplace in Osaka, Japan, and moving on to the cauldrons of sushi rice he made, weighty boxes of fish he hauled, and wasabi-breathing dragons he conquered on his journey to rolling and slicing his own sushi.
A long chrome counter in front of Mt. Fuji's sushi bar seats patrons for an up-close view of the chef's expert skills as he rolls Gokudo rolls with ginger and mackerel and Nemo rolls stuffed with salmon topped in unagi and mango. The kitchen also serves Japanese cuisine from shoyu ramen with sliced pork to chicken teriyaki to wasabi steak. Chef Joe transfers his master skills to novice sushi rollers in BYOB sushi-making classes every weekend, during which they can eat their freshly wrapped creations and belt out love songs dedicated to the most beautiful salmon at karaoke parties.