THE LAST SUPPER
eats
End your vacation with the capital
city’s best bites. by Pamela M. Olson photos by Tim Roberts
F
ood is key to traveling, making each meal count and seeking out bucket list dishes. Salt Lake City isn’t on the map for any one dish akin to Philly for cheesesteaks, but it offers dining worth writing home about. After cruising Utah’s slopes, take a day to peruse a few of the city’s best restaurants before you hit the airport.
Trio Of Beets: Pago, 878 S. 900 East.
Flavor rivals the presentation. Confit baby red, gold and chiogga beets, with beet chips, Monte Enebro goat cheese mousse, balsamic reduction, micro red veined sorrel and black olive tuile.
pagoslc.com
The Brown Derby: Whiskey Street, 323 S. Main Street. Fall in love with the sweet medley of Maker’s Mark, honey syrup and grapefruit juice.
whiskeystreet.com
Chanterelle Mushroom Soup: Kimi’s Oysters & Chops, 2155 S. Highland Drive.
A legendary, velvety soup rich in earthy mushrooms, port wine, beef stock and bacon, topped with Swedish lingonberries.
kimishouse.com
The Summit Roll: Takashi, 18 W. Market Street. Art you can eat. Layers of fresh tuna, spiced crab, avocado, tobiko, enrobed in thinly sliced cucumber, topped with tataki and fresh chili pepper. (801) 519-9595
Crispy Pork Belly: Martine, 22 E. 100 South. A delightful burst of flavors with pea shoots, watermelon radish and Thai chili sauce.
martinecafe.com
Beignets: Provisions, 3364 S. 2300 East. Perfect little pate a choux donuts, fried to perfection served with an orange crème anglaise.
slcprovisions.com
The Whole Branzino: Provisions, 3364 S. 2300 East.
Masterfully fried, crispy, tender fish (in buttery, non-GMO, rice-bran oil), with dollops of ancho/Thai chili sauce and coconut cream, on a bed of herbs with fresh lime.
slcprovisions.com
18
skiutah.com | 2016–17 Read more about your dream meal at
skiutah.com/lastsupper
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