BTG Not R.I.P.
BTG (63 W. 100 South, 801-359-2814), an acronym for “by the glass,” is a new downtown wine bar that was opened by Caffe Molise owner Fred Moesinger. BTG opened with a temporary DABC license that was due to expire on Halloween. However, Utah wine lovers will be thrilled to know that BTG was recently granted a full, permanent liquor/wine/beer license. So, no R.I.P. for BTG! BTG offers 50 wines by the glass, as well as an extensive by-the-bottle wine list, along with both bar bites and the full food menu from Caffe Molise. Visit BTGWineBar.com for more information.
Zy Goes Latino
Zy Food Wine & Cheese restaurant has morphed into Alamexo Mexican Kitchen (268 S. State, 801-779-4747), a new Mexican bistro. Zy chef Matthew Lake is still heading up the kitchen and his culinary background includes cooking at New York City’s Zona Mexicano, so this seems like a natural cuisine transition. Alamexo is open for lunch and dinner, featuring menu items such as flautas de pollo, mole poblano, cocinita pipil, pescado con pipian y atole, budin al hongos y calabaza and an extensive beverage list of cocktails, beers, tequilas, wine and bottled Mexican sodas. Visit Alamexo.com for more information.
Following a brief transition period, Naked Fish Japanese Bistro (67 W. 100 South, 801-595-8888) has reopened for lunch as a ramen noodle shop. During lunch (daily except Monday), Naked Fish offers a small, focused menu featuring different types of ramen—no sushi. Sushi will, however, continue to be served during dinner. According to Naked Fish’s Chef Tosh Sekikawa, they are sourcing their ramen noodles from the same company Momofuku uses. I’ve tried a couple of the ramens, and they were both superb. Read more about this wonderful ramen in next week’s Dine column. For more information, visit NakedFishBistro.com.
Quote of the week: I like rice. Rice is great if you’re hungry and want 2,000 of something. —Mitch Hedberg