This is the long-anticipated restaurant project launched by Tony Caputo and his son, Matt, along with wunderchef Adam Kreisel. By day, Tony Caputo’s Market & Deli is an informal, cafeteria-style spot to fill up on meatball subs, eggplant Parmesan and savory salads. At night—Wednesdays through Saturdays—Caputo’s deli space morphs into a fine-dining restaurant. Billed as a “nose-to-tail” restaurant, the idea is that if you see, for example, lamb chops on the menu, chef Adam Kreisel hasn’t merely purchased chops from his meat supplier; he has acquired the entire lamb from Lau Family Farms, which he will use, from nose to tail, eventually. Farm-fresh and local ingredients abound in Tipica dishes, from the local baby arugula salad and the English peas accompanying the smoked pork shank to the sunchokes in the roasted shallot and sunchoke soup and porcinis used in the beef ragout. Even the prices are relatively low, which is far from typical. Reviewed Aug.6.
314 W. 300 South, 801-328-0222, TipicaCaputo.com