Popular SLC brewpub undergoes menu refresh keeping an eye on local

With Summer in full flow, there’s plenty happening on menu across restaurants. Here’s some picks that might inspire you next meal!

Following the recent return of Jason Stock as brewmaster, Salt Lake Brewing Co are continuing to evolve the business. Now that the core brewpubs are back in local hands the latest update for the iconic brewpub sees a raft of refreshed dishes hitting the menu.

Speaking of local, Salt Lake Brewing has operated a ‘socially responsible suppliers’ policy for nearly twenty years; many dishes name checking a range of suppliers including Beehive Cheese, Daily’s Premium Meats, Lehi Mills, Rocky Mountain Eggs, Stoneground Bakery and more.

The recent menu update retains a number of the pub’s most popular favorites (like the fried pickles and Thai yellow curry) while hopefully adding a few more. Highlights of the update include:

Love this East-side’s fabulous reuben? Love fried things? You’re in luck, with the recent return of Feldman’s reuben fritters. Back on the menu after an extended hiatus these fried balls of corned beef and pastrami come coated with the restaurant’s rye bread crumbs, and are served over kraut with Russian dressing.

Also back on the menu – and perfect to offset the deep fried guilt – chilled borscht. The cool soup of beets and cucumbers is a perfect ward against the Summertime triple digits too.

Up at this Avenues brew pub spot, a Summer menu refresh recently rolled out. Some of the new dishes include:

News hot off the grill from our friends over at Salt Plate City, who recently enjoyed the all new brunch menu at Cottonwood Height’s Franck’s. In addition to a new four course brunch tasting menu ($60) top tips from the SPC team are that the wagyu coulotte and the Croque monsieur “hot pocket” should enter your brunch rotation ASAP. The full menu which is barely three or four weeks old is as follows:

As the renovation work at downtown’s Hotel Monaco comes to a close (August should see the majority of the hotel refreshed), the latest menu iteration at on site Bambara has rolled out. There’s a more concise focus on French and Italian cuisine, as well as an Instagram stopping bison based Wellington for two. Here’s the full press release from the business following the remodel.

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Following an extensive renovation, Bambara announces its official reopening, complete with an interior overhaul and menu redesign. Located within the Kimpton Hotel Monaco Salt Lake City and led by Executive Chef Patrick LeBeau, the updated and modern bistro, Bambara, will bring a diverse experience to the bustling downtown restaurant scene. Guests can expect local flavors that are enhanced by new technique, allowing a unique dining experience that surprises and satisfies.

The reopening marks a new era in the evolution of the restaurant, which originally debuted in July 1999. Nearly three decades later, Bambara continues to serve as the go-to downtown restaurant for those seeking a genuine, heartfelt, and delicious night out.

“We are absolutely thrilled to unveil the new era of Bambara under the skilled leadership of Executive Chef Patrick LeBeau,” said Nathan Sporbert, General Manager. “We understand that a lot of memories and special occasions took place behind these walls, and we cherish that, but we’re eager to breathe some new life into the space and inspire the memories to come.”

Executive Chef Patrick LeBeau’s philosophy when it comes to creating menus and recipes is to, “let the ingredients speak for themselves and to not overcomplicate the food.” He strives to provide the best products using what’s in season and local to the region, including local game, served in an approachable yet interesting way.

“We are lucky enough to work with some of the best local purveyors and farms in the area. They will help us craft a seasonal menu that speaks directly to this region,” said Chef LeBeau. “Those ingredients – bison, elk, trout – will be enhanced using a few ‘old-school’ techniques that you don’t really see anywhere else.”

Small plated dishes range from Grilled Watermelon Salad with heirloom tomatoes, basil marinated feta and pine nuts, a Celery Root Carpaccio, with black garlic bagna cauda, puffed quinoa, radicchio, and smoked sea salt, and Prosciutto Beignets with pear compote, arugula, and snow white cheddar. Entrees include Scallops a la Plancha served with a sweet corn puree, tomato salad and chorizo vinaigrette, Thyme Roasted Chicken served with gigante beans, summer squash escabeche, swiss chard and chicken jus, Whole Roasted Branzino served with fregola sarda, smoked tomato jam, and garlic green beans, and the showpiece item, a Bison Wellington, served with mushroom duxelles, prosciutto, and puff pastry. Bambara will also feature a robust wine list and cellar, with an additional variety of craft beers, and seasonal cocktails/mocktails to boot.

Launching in tandem with the reopening are two Chefs Table tables, which will provide guests the opportunity to experience a one-of-a-kind culinary performance. Located right next to the kitchen and bookable by OpenTable or by calling the restaurant directly, these up-close-and-personal seats will bring a new perspective into the centrally located exhibition kitchen and bring guests into personal contact with the Chef throughout their dining experience.

Additionally, a brand new concept, The Vault, is set to debut later this year. The venue, which is located next to Bambara, will feature a separate entrance and an extensive cocktail and sharable bites menu. Inspired by the moody colors of dark liquors and serving as a hub for friends, colleagues and locals, the intimate lounge will incorporate tufted leather couches, low marble coffee tables, rich velvet textiles and high-backed regal lounge chairs to set the mood. A large dark leather-railed bar will sit against a bold dark blue wall, finished with metal details and bronze light fixtures.

Beat the heat up in Midway and enjoy their new Summer dishes. Highlights recommended from the restaurant include:

Meanwhile, over in the City Creek, lunch is now being served at this surf and turf spot. Highlights on the new menu provided by the restaurant include:

In tandem with the launch of lunch service, AQUA TERRA also intends to open its Main Street patios, welcoming guests to enjoy the best of steak and sushi amid the bustling city and in the summer sun.

The menu news this month has lots of hotel based businesses seeing refreshes, and here’s one more. Adelaide in the Le Meridien has undergone a series of updates since their recent opening. Here’s some info on what’s new via press release.

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With the warm weather on everyone’s minds, the Grand America have launched a new ice cream menu featuring a variety of classic and specialty flavors. Here’s some info courtesy of press release:

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The new menu features both classic flavors and unique specialty flavors, including the following:

Each flavor is available mixed fresh as a shake, single or double scoops, or served atop a house-made waffle cone served Classic, Chocolate Dipped, or Chocolate and Sprinkle. Additionally, there are specialty ice cream sandwiches now available including a decadent, luxurious Vanilla Ice Cream Sandwich made with the iconic Grand America Macrons as well as a Chocolate Chip Cookie + Chocolate Ice Cream Sandwich.

The sweet frozen treats are available inside Bonne Vie. Those who are lounging at the Grand America pool can also enjoy each of these offerings with a dedicated poolside stand. Furthermore, now at Sunday Brunch, there will be a special ice cream booth live station on the terrace for guests.

Want to stay on top of the SLC food scene, minute by minute, dish by dish? Here are a few other places you should follow along:

Hi, I’m Stuart, nice to meet you! I’m the founder, writer and wrangler at Gastronomic SLC; I’m also a former restaurant critic of more than five years, working for the Salt Lake Tribune. I’ve worked extensively with multiple local publications from Visit Salt Lake to Salt Lake Magazine, not least helped to consult on national TV shows.

I’m a multiple-award winning journalist and have covered the Utah dining scene for the better part of fifteen years. I’m largely fueled by a critical obsession with rice, alliteration and the use of big words I don’t understand. What they’re saying about me: “Not inaccurate”, “I thought he was older”, “I don’t share his feelings”. Want to know more? This is why I am the way I am.