Proving that a pandemic can’t keep a good man down, restaurateur Scott Evans – on the heels of launching Pago on Main a couple months ago – has now opened Casot in the 15th & 15th neighborhood with partner James Roberts. Casot is a workspace by day, with 3-4 local businesses occupying the shared workspaces by day and a wine bar by night. The tagline Evans and Roberts created to describe the collaboration is Wine + Work.
Here is the story behind Casot, from Scott Evans. “While traveling through Piedmont in northern Italy over the past five years, I kept noticing structures in the center of vineyards that I hadn’t come across in visits to other regions. The structures were charming and picturesque stone buildings called a Ciabot or Casot. When I asked one of the winemakers we visited about the story of the stone buildings, they casually mentioned that these hundred plus year old structures are places where vineyard workers could rest, eat and drink, and take respite from the elements. The name and the intent of the structures stuck with me and I am excited to share our new respite with you.”
Evans continues, “Inside the doors, expect to find a 100-year-old bar that Mark Eaton sourced from Italy and 110-year-old Grenache Gris Vines from Gibson Range (complements of Evan Lewandoski/Ruth Lewandowski Wines) proudly mounted at the entrance. The wine list features a rotating selection of 50 or so wines I hand selected for Casot. Over 50% of the wines are special orders and many have never been served in the state before. We celebrate small artisan producers, organic and biodynamic wines, natural wines, and indigenous grape varietals from around the world. With 11 rotating wines by the glass, there is always something new to offer and taste including – orange wines, pet-nats, and chilled reds (which happens to be the first wine program in Utah to feature all of these categories by glass).”
Casot features a remarkable selection of wines by the glass and by the bottle, most of which appear to me to be special orders not available elsewhere in Utah. In addition, beer, cider and spirits are available, plus small bar bites like house-cured olives, Spanish cheeses, Creminelli Mini’s, Torres chips and more. Casot is open nightly beginning at 5:00 p.m.
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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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