Flank is an excellent cut of beef that takes well to marinades, making it oh-so-tender. This is a very easy recipe for a blender-made marinade featuring cumin seed, garlic, olive oil, and jalapeños. Be sure to thinly slice the cooked steak against the grain for the tenderest, tastiest meat. I like to serve the steak topped with sliced avocado or a favorite … [Read more...]
Scheff’s Table—easy curry ramen recipe
When I was young, our family lived in Japan for a few years. Much later—when I was in graduate school in NYC—I rediscovered my love of ramen. I’m NOT talking about the dried, prepackaged ramen noodles with a powdered broth packet inside. I’m talking about real ramen made with fresh noodles. While some ramen restaurants cook their broth for 24 hours or longer, this … [Read more...]
Sip O’ the Week – Conquilla Brut Cava
If you’re a frequent reader of this column, you know that I love bubbly. But as much as I adore Champagne, the French sparkling wine isn’t typically within my budget. So, I often turn to Spanish cava to get my sparkling wine fix. Cava is a Spanish sparkling wine from Catalonia, which can be white or rosé. Only sparkling wines made in the French-style … [Read more...]
Sip O’ the Week—MidiCi Lemonade
Normally, I write about alcoholic beverages in my SIP column. But this week we’re going alcohol-free. And you know that if I’m writing about booze-free libations, they’d better be good. Well, I’d call the house-made lemonades at MidiCi Neapolitan Pizza Company not just good, but great. I’ve written about MidiCi here in Utah Bites in the past. It’s one of my … [Read more...]
Scheff’s Table – Bistro-worthy French Fries
In France, any bistro worthy of the name serves excellent French fries or frites, as they’re known in that country. Restaurants there wouldn’t dream of serving customers previously frozen fries from a bag as so many do here. It makes me a little crazy that so few eateries here make their fries from scratch because it’s so easy to do. The key to making … [Read more...]
Deli Lovers, Search No More!
On the hunt for authentic deli in SLC? Head over to Main Street! As the dry air rises above 100 degrees in the valley and the smoke floats over the Wasatch Mountain range, the minds of those strolling down State Street in Salt Lake City may not be occupied with finding an authentic cut of corned beef. Utahns perhaps tend to prefer a juicy crown burger to a roast beef … [Read more...]
FIRST LOOK: HEARTH & HILL—A Stunning New Park City Restaurant
As I’ve mentioned numerous times, I don’t think it’s fair - either to Utah Bites readers or to restaurateurs - to write complete “reviews” based on media events, “soft” restaurant openings, or “friends & family” dinners where guests are comped their meals and treated to especially attentive service. Those dining situations are rarely comparable to what the … [Read more...]
Immigrants Among Us—A Thai Couple is Living the American Dream
Third South in downtown Salt Lake City between 300 West and 400 West is a treasure trove for food enthusiasts. The block across from Pioneer Park is home to the original Caputo’s Market & Deli, as well as Bruges Waffles & Frites, Carlucci’s Bakery, Aquarius Fish Market, A Priori Specialty Foods, and Cucina Toscana restaurant. Sandwiched in amongst all that great grub is … [Read more...]
Eat Here Now: Five Outstanding Restaurants to Visit before They Explode
My stepsons and their friends recently waited an hour on a Saturday evening to be seated at the Red Iguana. Don’t get me wrong, like everybody else, I love Red Iguana. But I’ll be damned if I’ll wait an hour for a table anywhere. Not gonna happen. If, like me, you have a lot of hunger but very little patience, here are five outstanding restaurants that could explode any day. … [Read more...]
Light Pasta with Shrimp and Arugula Recipe
At the original Michelangelo restaurant in SLC, they used to serve a pasta dish that was similar to this one and that I tried to recreate at home. This is a really nice, light pasta dish that’s perfect for a spring meal. And it’s a great way to use up some of the arugula from the garden. Ingredients: 1 lb. dried penne pasta (or your favorite pasta - … [Read more...]