Main Street Quality Meats is the delicious product of a merger between two cherished, time-honored butcheries—Quality Meats, which opened in 1956, and Main Street Poultry, which opened in 1958. Now in its fourth generation of family ownership, this landmark carves up the best of both shops, stocking residential and commercial kitchens across the Intermountain West with fresh beef, pork, and all-natural chicken. Eight journeyman meat cutters deftly slice up Korean–style ribs, boneless pork-loin roasts, and boneless chicken-breast tenders to give discouraged freezers a reason to be happy.
Reliving the experience of talking dry-rub and brisket with Food Network's Guy Fieri on Diners, Drive-Ins, and Dives, the owner of Pat's Barbecue marveled to the Salt Lake Tribune, "For hell's sake, for a barbecue place on a dead end street in an old warehouse, to be on national TV . . ." Pat Barber's secret dry-rub lives up to the hype, adding distinctive flavors to chicken, ribs, and pulled pork, which are ably supplemented by traditional side dishes such as cornbread, mashed potatoes, and more meat. Local musicians fill the air with tuneful sounds on Friday and Saturday evening, and a rotating menu of daily specials provide variety, including Friday's offering of Burnt Ends, a house specialty made from tender brisket tips.
Penny Ann’s Cafe dishes out plates of classic café fare whose “big, robust flavors” earned Penny’s a shout-out in City Weekly’s list of 2011’s Best New Restaurants. Chefs fold cheeses, veggies, and meats inside the fluffy walls of omelets and smother homemade buttermilk biscuits in sausage gravy and unconditional love. Lunch fare includes philly cheesesteaks, hand-pressed double cheeseburgers, and pasta noodles smothered in a choice of sauce. For dessert, multitudinous pies cradle fillings such as key lime, chocolate peanut butter, and banana cream inside crisp homemade crusts.
Live trees grow inside Café Solstice, stretching their branches toward the sunlight that streams in through the high ceiling's skylights. The trees aren't the only things that are leafy and fresh, though; so is the spot's menu of vegetarian and vegan cuisine. Kitchen wizards fashion organic produce into dishes such as corn tacos with miso, sunflower seeds, and cheddar cheese beneath greens and cilantro dressing, or veggie burgers made from walnuts, mushrooms, and pumpkins seeds topped with tomato chutney and provolone. Visitors can also snack on fresh-baked goods that range from Kashi krispie bars to double-chocolate butterscotch cookies, and sip organic loose-leaf tea or drip coffee made with locally roasted beans.
When the team members at Sampan aren't searing pieces of chicken and shrimp for pairing with snow peas, peppers, and spicy sauces, they're engaging with the community and making charitable donations to organizations such as the United Way. The menu samples the cuisines of countries across Asia with portions of chicken pad thai ($8.95) and vietnamese vermicelli with egg rolls ($7.95), with more classic Chinese plates including cashew chicken ($7.25), pork chow mein ($8.95), and a shrimp combo meal with lobster sauce and choice of rice and soup ($9.95).
The SugarHouse Barbeque Company's owner, Bill Smithers, recommends the cherry-smoked chicken wings or the carolina pulled pork. Regardless of what diners choose, they'll enjoy the truly southern environment Bill has cultivated at his barbecue restaurant—a warm family-friendly atmosphere permeated by a sense of respect for the food, diners, and servers. Skilled barbecue chefs send out dishes from a menu of dry-rubbed Memphis-style specialties that let the meat shine through the seasoning, whether it's turkey breast, chicken and ribs, or beef brisket. The platters all come respectfully dressed in a choice of four sauces: the signature sauce is sweet and mild, whereas the hot sauce gets its fire from a healthy dose of cayenne, the mustard sauce's unusual bouquet adds depth to smoked meats, and finally, the carolina pig sauce is made from a traditional recipe that uses cider vinegar and a special blend of spices. To cap meals off, diners can choose from a menu of southern specialty desserts that include classics such as pecan pie, bread pudding, and lightly battered wraparound porches.
Philly's Cheesesteaks and More outfits diners' digits with elaborate handheld creations including sandwiches, quesadillas, and personal pizzas. White, wheat, or parmesan bread cradles each harmonic blend of fixings in specialties sandwiches, such as the tandoori chicken with olives, onions, and provolone cheese ($5.95+) or the grilled eggplant zucchini sub ($5.95+). Sesame-glazed chicken or beef sandwiches unite green onions and tomatoes in a blanket of teriyaki sauce ($5.95+), and the philly steak attacks ravenous appetites with a swiss-cheese-laden smorgasbord of onions, peppers, mushrooms, and homestyle steak ($5.95). Unique and eclectic toppings frolic atop personal pizzas, such as the barbecue chicken pizza ($4.95), or cower behind the tortilla arms of the shrimp-pesto quesadilla ($4.95) bubbling over with mozzarella for a taste more surprising than digging up a time capsule filled with pictures of your future self burying a time capsule.