Bistros are remarkable in that they somehow manage to be both fancy and casual at the same time, much like a necktie with Taz on it. Feel gussied up without too much fuss with today's Groupon at The Wild Grape Bistro. Choose between the following options:
For $14, you get $30 worth of fresh, locally sourced fare during dinner hours (after 3 p.m.).
For $9, you get $20 worth of fare during brunch (Saturday and Sunday, 9 a.m.–3 p.m.), or lunch (Tuesday–Friday before 3 p.m.).
Winners of Utah's 2009 and 2010 Top Chef competition, culinary craftsmen Phelix Gardner and Pete Hines use locally sourced ingredients to forge The Wild Grape's succulent and sustainable offerings during brunch, lunch, and dinner. Start your day with the garden omelette, a portmanteau specialty filled with tomatoes, mushrooms, peppers, and chevre that is served with potatoes and cornbread ($8). Or quell ravenous hunger bleats with a decadent Morgan Valley lamb burger, served on an artisan roll with equally artsy grilled zucchini tzatziki and glazed onions ($12). Breakfast-eschewers can begin a leisurely lunch with warm artisanal bread served with herbed butter than has been whipped to crust-clinging submission ($2.75), before mellowing the mouth with a healthful helping of spinach and frisée salad served with lardoons, poached egg, bacon vinaigrette, and croutons ($10).
The dinner menu expands on lunchtime favorites, enticing epicureans with Madeira glazed short ribs served beside parsnip purée, diced root vegetables, radishes, and still-beating celery hearts ($22.50), and the saffron acorn stew warms vegan tummies with chickpeas, apricot, and fried fennel ($16.75). Cozy up in The Wild Grape's chic, airy interior, and wash down your meal with decadent roasted banana-bread pudding made with rum and crème anglaise and topped with vanilla ice cream ($7). A sip of cold water washes down dessert superbly, and a quick sponge bath in the restroom will leave patrons cleansed and refreshed for the journey home.
The Examiner raved about the bistro in its review:
- Local meats, cheeses, and produce make a unique array of tastes that you do not find at every other restaurant. I have had a hard time choosing what to eat each time I have been there, because every dish looks so good. – Nick Johnson, Examiner
The Wild Grape Bistro
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 décor 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.
481 E South Temple
Salt Lake City, Utah 84111Get Directions