Cafe Niche chef Andy Morrison is offering a tempting 3-course $30 dinner menu during the month of March. The dinners begin with a choice of daily soup or Niche salad and finish with dessert options: affogato, daily gelato and housemade cookie, or homemade sorbet. The 3-course dinners are available from 4:00 PM Monday through Saturday, with menus changing weekly. Upcoming weekly entrees include: Vegan nachos (March 5), lamb burgers (March 12), lemon-saffron chicken (March 19), and chicken & sausage pot pie (March 26). Visit caffeniche.com or call 801-433-3380 for reservations.
Montage Deer Valley
The 2018 Winter Olympics may be a fading memory, but you can still enjoy the spirit of the Olympics at Montage Deer Valley. During the Olympics, Montage’s Vista Lounge and Yama Sushi restaurant added a couple of items to help get guests in to the Olympic spirit. The new Dragon Roll is named after the ski resort in Pyeong Chang: a soft-shell tempura crab roll topped with chef Eric Hill’s housemade kimchi and a truffle-soy glaze. Alongside, you can sip the new specialty cocktail called Going for the Gold, which is a martini made with Domaine de Canton ginger liqueur, bourbon, lemon juice and sparkling wine.
Per Noi Trattoria
Per Noi Trattoria, a favorite Italian eatery of many Salt Lakers, has closed up shop on Stratford Avenue and moved into the spacious spot in Sugar House that was formerly home to Michelangelo Ristorante (3305 S. Highland Drive). I got a sneak peak this week at the new digs and menu and I think Per Noi lovers, although perhaps they’ll miss the intimacy of the old place, will appreciate not having to wait in line near a drafty door for one of 28 seats; there is room to dance the tarantella in the new Per Noi! The new spot also has a nifty bar/counter with close-up views of the open kitchen for visual entertainment, plus patio seating in warm weather. The menu hasn’t changed much from the original Per Noi, so you’ll still find faves like the arancini appetizer that I adore. Buon appetito!
Culinary quote of the week:
You don’t need a silver fork to eat good food.
— Paul Prudhomme
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