While many local restaurants are still closed for in-house dining due to COVID-19 restrictions, a few have reopened and will be welcoming guests for Father’s Day lunches, brunches and dinners this weekend. Here’s a handful of dad-worthy dining destinations.
A terrific spot to celebrate Father’s Day – and to enjoy sensational views along with exceptional food and drink – is Silver Fork Lodge & Restaurant in Big Cottonwood Canyon. On Father’s Day, Silver Fork will serve breakfast from 8 a.m. to 1 p.m. with dinner service from 1 p.m. to 8 p.m. Inside and outside seating is available at socially distanced tables, curbside takeout is also an option and reservations are not required for in-house dining. How could dads not love Silver Fork menu items like Bananas Foster French Toast or the famous Sourdough Pancakes made with sourdough starters 50+ years old!
Tucanos Brazilian Grill is making it easy to treat dad to a special meal at home with “You Cook the Meat” Father’s Day home kits. You get an array of savory Tucanos sides, cooked and ready to reheat, plus select cuts of fresh USDA meats to cook up on your own grill. There are three You Cook the Meat kits: Prime Rib Special for 4 ($94.95); New York Strip Special for 2 ($49.95); or Picanha Steaks Special for 4 ($74.95). Sides include items such as 3-cheese mashed potatoes, lobster bisque, Caesar salad, dinner rolls & butter, pineapple slices, desserts and more.
Also offering ready-to-grill Father’s Day grill kits is Log Haven restaurant. Each LogDASH curbside kit includes a 10 oz. Prime New York Steak with smoked garlic butter, a marinated vegetable kabob, garlic bread and truffle potato salad ($39 per person). For dessert, you can add-on house-made Peach Cobbler to serve 10 ($60). Pick-ups are scheduled for Sunday, June 21st from 2 to 5 p.m. In addition, Log Haven’s full menu is available to treat dad to a delicious Father’s Day dinner in-house. Reservations are required.
Looking for a Greek spin on Father’s Day? Manoli’s has you covered with a pre-order Father’s Day brunch to be picked up on Sunday between 10 a.m. and 12 p.m. The menu, which can be ordered online, includes herbed buttermilk biscuits with loukaniko sausage gravy, eggs, and breakfast potatoes ($12); loukaniko and eggs – house Greek sausage, Greek yogurt, eggs and breakfast potatoes ($10); a breakfast sandwich with red pepper feta spread, bacon, 2 eggs, arugula, garlic aioli, sourdough and breakfast potatoes ($12); or mizithra pancakes ($8).
Franck’s restaurant will serve Father’s Day dinner from 4 to 8 p.m. featuring a four-course meal priced at $75 per person (plus tax & gratuity). The first course is “Iced Coffee” – glazed heritage pork belly with fresh corn grits, warm bacon vinaigrette, pickled nectarine, coffee gastrique, pistachio and chervil. That’s followed by porcini mushroom & butterscotch emulsion, grilled onion yogurt, macerated chives, onion arare and brioche. Third course is BBQ Wagyu short rib with cashew & farfalle pasta salad, house BBQ potato chips, albacore tuna “slaw,” avocado chimichurri and sorrel. Dessert is tres leches milk cake.
Hearth on 25th in Ogden is now open from 5 to 9 p.m., Tuesday through Sunday, with both dine-in and curbside to-go options. You might want to consider making a dinner reservation and treating dad to something from the new summer menu such as Steak Tartare made with Prime Angus Beef tenderloin, aioli, citrus and pepper condiment, flying fish roe, creme fraiche, and flaxseed cracker. Or maybe try the Elk Burger with ramp butter, sea beans, leafy greens, citrus vinaigrette, sweet potato fries and spicy sambal aioli. Personally, I’d choose the rad Rabbit Ravioli with braised rabbit, beetroot pasta, housemade cheese, Italian herbs, peanuts and brown butter sauce.
Happy Father’s Day to all you Dads!
Culinary quote of the week:
“It requires a certain kind of mind to see beauty in a hamburger bun.” — Ray Kroc
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Originally trained as an anthropologist, Ted Scheffler is a seasoned food, wine & travel writer based in Utah. He loves cooking, skiing, and spends an inordinate amount of time tending to his ever-growing herd of guitars and amplifiers.
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