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Home / Articles / Food / Food & Drink /  More Valentine's Day Dining
Food & Drink

More Valentine's Day Dining

Also: Carnival of Venice at The New Yorker

By Ted Scheffler
Posted // February 7,2014 -

Last Call for V-Day
Info about a few additional Valentine’s Day dinners has trickled in since I wrote my roundup article in the last issue of City Weekly. At Caffe Niche (779 E. 300 South, 801-433-3380, CaffeNiche.com), Chef Ethan Lappé is offering a $50 five-course dinner with menu items such as Snake River Farms Kurobuta pork cheeks; lobster-stuffed piquillo pepper; a goat cheese and black-truffle “pillow”; scarlet diver scallops; and Jones Creek beef short ribs.

At Finca (1291 S. 1100 East, 801-487-0699, FincaSLC.com), lovers will enjoy a Valentine’s Day tasting menu; it’s $45 for food and an additional $35 for the optional wine pairings, plus tax and gratuity. The menu includes dishes like seared beef heart and caramelized shallots; poached lobster with Israeli couscous; and a spiced chocolate mousse.

The $70 Valentine’s Day menu at Pago (878 S. 900 East, 801-532-0777, PagoSLC.com)offers choices such as beef tartare; scallop crudo; country pāté; roast chicken with citrus brown butter; gnocchi with lobster; beef Bourguignon; butternut cannelloni with wild mushrooms and tofu; and chocolate cremeaux.

Over at Boulevard Bistro (1414 S. Foothill Drive, 801-953-1270, BoulevardBistroFoothill.com), you’ll
find a Valentine’s Day four-course chef’s tasting menu for two priced at $90, plus tax and gratuity. The menu includes salmon rillettes with toast points; golden beet carpaccio with goat cheese and arugula; butter-poached lobster with potato gnocchi; and red velvet soufflé with cream cheese topping.

Carnival of Venice
The annual Carnival of Venice at The New Yorker (60 W. Market St., 801-363-0166, NewYorkerSLC.com) runs through February and March with Carnival specialties like pan-seared beef filet Marsala, foie gras, porcinis and Fontina cheese sauce; and zuppa del doge: half a Maine lobster, scallops, shrimp, clams, mussels, crab and asparagus in white wine-tomato sauce. Meanwhile, The New Yorker’s sister Market Street restaurants and Oyster Bars (MarketStreetGrill.com) are offering Blue Point Oysters for 99 cents every day through the end of February.

Quote of the week: Don’t let love interfere with your appetite. It never does with mine. —Anthony Trollope

 
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