For more than 30 years, Quiznos has toasted its submarine sandwiches to bring out the hidden flavors found in butcher-quality meats, cheese, and artisanal breads. Its classic and signature subs take on a variety of shapes, sizes, and styles, ranging from the prime-rib mushroom and swiss to the classic italian, which dons black olives, mozzarella, red-wine vinaigrette, and plentiful sliced meats. Those closely monitoring their waistline can take unabashed bites of sandwiches that have fewer than 500 calories, such as the pork cuban, baja chicken, and veggie caprese. Quiznos' sub sliders offer petite versions of sub fare and flaunt supreme aerodynamics when shot out of T-shirt cannons and into mouths. A selection of flatbreads, soups, and salads rounds out Quiznos' varied menu.
Annie Defa learned a lot in her 10 years in the coffee-shop industry, including how to select the choicest beans from among thousands. She puts this knack into action on a weekly basis, consulting with her local roaster to supply the shop with the aromatic blends she brews into steaming mugs or transforms into specialty drinks. She and her crew also bake up croissants, cookies, and muffins fresh each morning. In the summertime, an outdoor patio supplements the café’s intimate indoor space, and free WiFi ensures that clients stay up-to-date with emails, news, and the latest styles of cappuccino-foam mustaches.
Burritos. Fajitas. Enchiladas. The chefs at Cafe Silvestre make them all, plating hearty portions of Mexican standbys that each pack a flavorful, spice-filled punch. Like a Norman Rockwell painting of kids playing video games, the menu keeps an eye on tradition while catering to modern American tastes, with Mexican feasts of huevos rancheros and chorizo tostadas served alongside jalapeño poppers and sirloin steaks with fries.
At Red Corner China Diner, proprietor and Beijing native Sam Su infuses local palates with the tastes of spicy Szechwan cuisine. Forkfuls of dan dan noodles ($7.99) pepper taste buds with bamboo shoots, ground pork, and egg noodles, and thin pancakes scoop up succulent chicken, cabbage, carrot, and egg in dishes of moo-shu chicken ($9.99). Loaded with spice, house specialties include the garlic dragon shrimp ($11.99) with wok-fried string beans and crushed chili, and the firecracker chicken breast ($9.99), a piquant blend of tender chicken, peppers, and onions served with black-bean sauce and a hazmat suit. The cantonese beef chow fun ($7.99) blends cuts of stir-fried beef with wide rice noodles and bean sprouts, and the vegetarian Three Treasures from the Earth ($7.99) lets diners excavate sautéed potato, bell pepper, and eggplant from beneath strata of rich, house-made brown sauce.
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.
We are a small pizzeria shop in Midvale, UT. Our hearts go into making each pizza. Geofrey the owner learned how to make his pizza's in Upstate New York so there is definately enough flavor and enough bread to go around. We love all of our customers!
El Inti bestows Salt Lake City residents with the radiating gift of authentic South American fare. Test traditional dishes such as aji de gallina, a nutty cream with shredded chicken made from milk, aji amarillo, walnuts, bread, and parmesan cheese ($9), or nourish vegetarianism with the arroz chaufa, made with rice, ginger, garlic, egg, and soy ($9). For dessert, open the door on mouth-cages and let the mazamorra morada—a pudding made from apples, pineapple, and dried fruit—crawl in. Complementing the zesty meals, a fresh juice bar serves fruit smoothies and specialty concoctions such as the chica morada, blended with purple corn, lime, and pineapple. To keep guests entertained as they partake in Peruvian plates, El Inti hosts live music and nightly astrophysics lectures to explain the unique Incan sun-making process.