Forage

Forage is the brainchild of chef/owners Viet Pham and Bowman Brown, who’d previously cooked at San Francisco’s The Fifth Floor and Gary Danko restaurants, respectively. There are two dining options available at Forage: a three-course menu for $39 and a chefs’ tasting menu for $79. It’s crystal clear at Forage that food is the emphasis. It’s the star. The small dining space itself is clean and uncluttered; there’s almost nothing, including wall art or music, to distract from the dining experience. It’s not dinner and a show; dinner is the show. A single sea scallop is slightly seared, then served sliced, sashimi-style, on a bed of roasted corn, with tiny bits of minced chorizo and jalapeño. “Lamb” at Forage might be two seared lamb loin medallions and a rectangle of lamb terrine, with chickpea gnocchi, braised eggplant and cucumber alongside, all lightly dusted with smoked Spanish paprika and sea salt. Forage is an exciting addition to the Utah dining scene. I, for one, haven’t been as giddy about a new restaurant since Metropolitan opened over a decade ago. Reviewed on Oct. 1, 2009. 370 E. 900 South, 801-708-7834, ForageRestaurant.com