Year of the Snake
As it does every year, Bountiful’s Mandarin Restaurant (348 E. 900 North, 801-298-2406, MandarinUtah.com) will celebrate Chinese New Year. The two-week celebration takes place Monday, Feb. 11, through Saturday, Feb. 23, and features the always-popular traditional Lion Dance, performed by an eight-person troupe at 6 p.m. on Feb. 12 and 20. The Mandarin Chinese menu for 2013—the Year of the Snake—includes items such as honey-walnut chicken, Hunan beef, satay pork noodle, crab cream-cheese wontons, coconut Thai shrimp and traditional Beijing-style Peking duck (with 48-hour advance notice for the duck). In addition to Mandarin’s extensive wine and beer list, specialty drinks like the Gingerita and Tropicaltini will be available.
Q Is Back 4 U
I was bummed when I heard about the closing of Q4U, one of my favorite barbecue joints. However, Q4U owner Tommy “T” Brown is back and bad as ever with his Q4U BBQ Truck (801-896-7482), which takes award-winning barbecue on the road. The menu isn’t as extensive as the Q4U restaurant was, but you’ll still find killer barbecue, including pulled pork, hot links and side dishes like slaw and beans. The Q4U Truck’s location changes daily, but you can sign up to keep abreast of T and his truck’s whereabouts at Q4UBBQTruck.com.
Choucroute @ The Paris
If you saw my Jan. 14 Food & Drink “Monday Meal” blog at CityWeekly.net, you know that choucroute garnie is one of my favorite French dishes—a big mélange of sauerkraut, sausages, smoked pork chops and other hearty foods braised in Alsatian wine. It’s a perfect meal on a cold winter evening. Well, I was thrilled this week to find choucroute for the first time (to my knowledge) on a Utah restaurant menu, featured at The Paris Bistro & Zinc Bar (1500 S. 1500 East). The classic French dish will be offered for only a few weeks, so call The Paris at 801-486-5585 for a reservation and get yourself some choucroute to chow on! Visit TheParis.net for more information.
Quote of the week: You’ve buttered your bread, now sleep in it. —Gracie Allen