Sustainable farms are hard to manage, as cows frequently forget to recycle their water bottles and pigs love to take long showers. Reap the benefits of a well-run farm with today’s Groupon for locally sourced fare at The Wild Grape Bistro. Choose between the following options:
- For $15, you get $30 worth of dinner.
- For $7, you get $14 worth of breakfast or lunch. This option is valid Tuesday–Saturday before 5 p.m.<p>
Having won Utah’s Top Chef competition in 2009 and 2010, culinary captains Phelix Gardner and Pete Hines continue filling their seasonally rotating breakfast, lunch, and dinner menus with succulent dishes cooked with sustainable, locally sourced ingredients. In the wild, early birds capture their foes with bear traps disguised as nests, but diners can capture their morning hunger with donut holes slathered in huckleberry jam ($8) or the Grape’s Benedict’s poached eggs and black-forest ham in hollandaise ($10.25). At lunch, diners can sup on a sandwich loaded with house-smoked pork, peach-barbeque sauce, fried onions, and cumin-scented slaw ($11.50). The nighttime menu offers epicurean enticements with an organic chicken breast infused with the smoke of the restaurant’s wood-burning grill and complemented by a vegetable medley of moroccan roasted vegetables, hominy fries, and smoked eggplant ($19.75). With the Wild Grape burger, an 8-ounce slab of Colorado bison doused in a house-made steak sauce stampedes into a mound of blue cheese and fried onions ($13.75).
While feasting on the chefs’ succulent dishes, diners can also imbibe mixed drinks and wines from the drink menu in the restaurant’s airy, polished confines, which feature earthy hues of green and brown set against gleaming wood tables. Saturday night, a swanky live-jazz ensemble fills the stylish restaurant with trilling horns, jive beats, and anthropomorphic saxophones hungrily stuffing their brass bells.
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 84111