Toro Ramen Opens in Midvale
Through the years, one of Utah’s most talented (and friendly) chefs has been Sunny Tsogbadrakh. He’s been consistently committed to excellence at restaurants such as Mikado, Naked Fish, Ikigai, and more recently, Nikko Sushi & Ramen in Kaysville. Well, now Sunny has partnered with Tony Magsar to open Toro Ramen on Union Park Avenue in Midvale.
Ramen options at Toro Ramen include Tonkotsu, Miso, Chashu, Shoyu, Blend (tonkotsu and shoyu with wavy noodles), and Karai with spicy ground pork. All ramen comes with pork chashu, soft-boiled egg, bean sprouts, corn and negi. Appetizer choices range from shrimp tempura, takoyaki, seaweed salad, and steamed pork buns to karaage, gyoza, edamame, salted salmon, crispy shrimp, and Japanese-style veggie croquettes.
Optional sides and ramen add-ons at Toro Ramen include nori, bean sprouts, extra noodles, pork belly, crushed garlic, stir-fried corn, soft-boiled egg, negi and kimchi. If the ramen at Toro is anywhere close to as delicious as Sunny’s ramen was at Nikko, Midvale ramen aficionados are in for a tasty treat!
Riverhorse Launches Salt Box Eatery & Catering
Park City-based Riverhorse Hospitality Group (Riverhorse on Main, Provisions and Imperial House) is expanding its reach with the launch of Salt Box Eatery and Catering in Park City’s Prospector neighborhood. Primarily intended as home base for the Riverhorse Group’s catering services, according to the folks at Riverhorse, “Salt Box Eatery and Catering will also offer signature coffees, convenient to-go breakfast, lunch and family meal options.” Salt Box is located in the space formerly home to Good Karma restaurant and will offer coffee, espresso, fresh juices, pastries, house made breakfast burritos, sandwiches, wraps, soups and paninis seven days a week from 8 a.m. – 3 p.m. Limited indoor seating is available, as well as an outdoor patio in the summer months.
“We’re excited to open Salt Box Eatery and Catering to serve as a central hub for our wide range of casual to fine dining catering services,” says Executive Chef Seth Adams of Riverhorse Hospitality Group. “The location will also fill a need for locals, visitors and small businesses in the Prospector neighborhood by offering grab-and-go items at a comfortable price point.”
New Winter Takeout Menu @ Arlo
Chef Milo and the friendly folks at Arlo have announced a new takeout menu and market for the winter months. According to Arlo, “These new offerings are designed as comforting family dinners as well as festive holiday meals. Your selections will determine how simple or elaborate you would like it to be. We are kicking it off with new items that are perfect for cozy nights inside and appealing to even the youngest diner. And not to worry, we’re maintaining many of our current favorites (obviously the bread and butter isn’t going anywhere).”
Takeout menu items from Arlo run the gamut from empanadas, pot pie, and garganelli pasta with roasted carrot pesto, to lemongrass miso, pear salad, Moroccan cauliflower, homemade rolls with house butter, and desserts like ginger molasses cake, cranberry tart, and chocolate cheesecake.
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THIS CONTENT IS FROM UTAH BITES NEWSLETTER.
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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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