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.
For more than 30 years, Green Street has been dishing out a full menu of beer-hall staples while invigorating ears with live entertainment five nights a week. During warm months, customers can lounge on Green Street's palatial garden patio while noshing on palate-pleasing appetizers such as sweet potato fries ($4.99), artichoke dip ($7.29), or the Combo Mombo—a platter of chicken wings, potato skins, southwestern egg rolls, and battered fried mushrooms ($9.99) easily shared among friends or devoured by one huge toddler. An onslaught of entrees includes the blackened-salmon caesar salad, which parades across the palate led by an 8-ounce filet ($9.49), or the chili verde burrito ($7.99) served as a special on Tuesdays, sating beginning of the week tortilla-entrapped cravings. An Angus bacon cheeseburger ($7.99) and a half-rack of grilled, barbecued baby-back ribs ($12.99) round out meat-centric menu options.
Fats Grill fills its space with all the ingredients of a good time, including a menu populated with burgers, pizza, and sandwiches, a fully stocked bar, 12 flat-screen TVs, and seven pool tables, a setup that has won the hangout City Weekly's Best Pool Joint 13 years in a row. Twelve is the number of its burgers, all served on toasted sheepherder rolls with toppings such as bacon, jalapeños, and pastrami. Toasted sourdough builds the foundation for the grill's sandwiches, and pizza crust keeps italian sausage, red onion, and pineapple chunks from gracing the floor with their presence. Fats Grill also houses a newly renovated basement concert venue, a place where local musicians take the stage every Friday and Saturday night to belt out the name game using every audience member's name.
"Once upon a time a bearded man had a dream, a dream to make the best chicken wings on the planet," begins the Wing Nutz story. That man spent years experimenting with sauces and techniques, and many would agree that he achieved that dream with his wings?which are crispy on the outside, moist on the inside, and coated in sauces such as apricot teriyaki and southern honey barbecue.
At various Wing Nutz franchises, chefs follow his same wing recipe, using cage- and hormone-free meat that is never frozen, and then baking, never frying, the wings. They also whip up fall-off-the-bone hog wings (better known as pork ribs, eaten wing-style) and lighter options, such as smoked salmon wraps and salads. The restaurant's own line of brews, Nut Job Beers, stands ready cool mouths set aflame by one of the spicier sauces.