From City Weekly staffers:
Lia Pretorius: Searching for the best “bacon of the sea?” Try the unagi (freshwater eel) by sushi chef Eric at the Circle Lounge (328 S. State, 801-531-5400). My favorite sushi joints in Salt Lake City and Park City don’t happen to be located in a bar, but I haven’t found better unagi anywhere—and I’ve been diligent.?What more could you ask for? Miso, unagi, a dry gin martini and some live music!
Stephen Dark: I discovered the joy of mixing oranges and rosemary the other day. It’s a simple recipe, but the combination of the two flavors is just extraordinary. The recipe came from Francis Mallmann’s new book, Seven Fires: Grilling the Argentine Way. It requires nothing more than to peel one orange per guest, right down to the flesh, slice the orange in half, then push some fresh rosemary leaves into the cut side and sprinkle with a little sugar. Heat up a griddle or a pan until a drop of water hisses on it, then cook the oranges cut side down for a few minutes. Served with plain yoghurt it’s an exquisitely subtle mix of flavors, and disappeared from the table as soon as I delivered it from the grill.
Ben Rosch: I recently had an opportunity to sample the various high alcohol-content beers brewed by Squatters and Wasatch. Of the four tasted—Hop Rising, Devastator, Hell’s Keep and Summerbrau—I have to say that the Devastator was my hands down favorite. All of them are very flavorful, but the Devastator made the best overall impression, especially the aftertaste. And, it got me hammered pretty quick with its 8 percent alcohol-by-volume.
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