Since the opening of Pago restaurant in May, the Salt Lake City foodie community has been awash in adoration and affection for this interesting new 9th & 9th eatery. Scott Evans’ mission is for Pago to be a “farm-to-table” restaurant. He is committed to seeking out quality products from local growers, farms and artisans. That’s sometimes easier said than done. For example, Morgan Valley Lamb is having a tough time keeping Pago supplied with enough lamb for its popular Moroccan-spiced lamb. A great way to begin a meal at Pago is with four caviar “pillows,” bite-size, puffy potato pillows topped with cr?me fraíche, chives and American caviar. All wines at Pago are available in three- and five-ounce pours or by the bottle, thanks to a cruvinet wine-storage system that keeps open bottles fresh. Reviewed July 9.
878 S. 900 East