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Home » Articles »   By Ted Scheffler
 

Food & Drink

Ghidotti's Remodel

Also: Top Chef Meatup, The Pig Returns

By Ted Scheffler
POSTED // Apr 15,2014 - If you haven’t visited Ghidotti’s Italian restaurant (6030 Market St., Park City, 435-658-0669, Ghidottis.com) recently, you should drop in. The lounge at Ghidotti’s has been overhauled, and it’s a great place for a nosh and libations, with an excellent menu of wines by the glass, beers and cocktails as well as pizzas, meatball sliders, artisan cheese plates, mussels in Marsala and more.

Restaurant Reviews

Copper Common

At Copper Common, "bar food" is great food

By Ted Scheffler
POSTED // Apr 14,2014 - I don’t normally write about bar food because, well ... it’s bar food. Sure, there are bars with great food—the bars at places like Bambara, Ruth’s Chris, Wild Grape Bistro, Tuscany and a few others come to mind. But, those are all attached to restaurants; they are not bars first and foremost.

Food & Drink

Dutton-Goldfield Wines

World-class Chardonnay and Pinot at Lodge Bistro

By Ted Scheffler
POSTED // Apr 14,2014 - Mention Alta and Snowbird to Dan Goldfield—owner/founder of Sonoma’s Dutton-Goldfield Winery—and his eyes light up. Had he not gone into the wine biz, he’d have made a helluva ski bum. He and his family relish skiing in Utah, and make time nearly every year for a stay at Alta’s Goldminer’s Daughter Lodge. The accommodations for his most recent visit were a bit more upscale, however, as he was in town to host a wine dinner at the Bistro in The Lodge at Snowbird.

Food & Drink

Pizza Mind

On the prowl for the perfect local pizza

By Ted Scheffler
POSTED // Apr 8,2014 - For pizza lovers—and who doesn’t love pizza?—the pursuit of the perfect pie is an ongoing quest, one without end. There is always another pizza pie to try, another nice slice.

Food & Drink

A Wee Dram of Glenfiddich

Getting to know the world’s most awarded single-malt Scotch.

By Ted Scheffler
POSTED // Apr 7,2014 - To be honest, I’m not much of a Scotch whisky drinker. But that may change. I’m beginning to appreciate the craftsmanship and care that goes into making single-malt Scotch, in part due to what amounted to a master’s seminar on the stuff during a recent lunch.

Food & Drink

Market Street Broiler Closes

Also: Sweet Revenge, Brews & Tutus, Ogden Eats.

By Ted Scheffler
POSTED // Apr 7,2014 - After more than 30 years—it opened in March 1983—the Market Street Broiler on 1300 East (MarketStreetGrill.com) has closed and the property is for sale.

Food & Drink

Vote for Best New Chef Southwest

Also: Let's Get Saucy

By Ted Scheffler
POSTED // Mar 31,2014 - When Food & Wine magazine asked for my input in nominating a chef in our area for the annual People’s Best New Chef competition, it was a no-brainer. I quickly tossed Frederick Perez’s chef toque into the ring.

Food & Drink

No Experience Necessary

Great new books for home cooks

By Ted Scheffler
POSTED // Mar 31,2014 - With winter seeming to have made an early exit this year, I’ve gotten an early start on my spring and summer beach reading—mostly on my patio. For the past couple of weeks, I’ve been picking through the piles of foodie-friendly books that have come my way, and I’ve whittled them down to a handful that I think are worthy of your (and my) time. They range from African-themed vegan cooking to snout-to-tail meat preparation.

Food & Drink

Pucker Up

Sour beer is the next big thing in American brewing

By Ted Scheffler
POSTED // Mar 31,2014 - The first time I heard about sour beer, I thought the same thing you’re probably thinking right now: “Yuck! Why in the world would anyone want to drink sour beer?” I chatted with Uinta Brewing Company’s Steve Kuftinec,

Restaurant Reviews

Pho Thin Famous Vietnamese Noodle House

Upscale Vietnamese pho is a smash hit in Sugar House

By Ted Scheffler
POSTED // Mar 18,2014 - Downtown Sugar House is bustling these days, in part due to the opening of a gaggle of new eateries all within a few steps of each other, including The Annex By Epic Brewing, Flatbread Neapolitan Pizzeria, Beyond Glaze
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