Current Fish & Oyster | Food News | Salt Lake City | Salt Lake City Weekly

Current Fish & Oyster 

Also: Fratelli hosts IG Winery, Muffin Tins at the Leo

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Current Cuisine
Looking for a nice new place to nosh? Current Fish & Oyster restaurant (279 E. 300 South, 801-326-3474, CurrentFishandOyster.com) is now open in the revamped space that previously housed Salt Lake Antiques. It’s a collaboration between restaurateurs Mikel Trapp (Fresco, Trio, Luna Blanca Taqueria) and Joel LaSalle (Oasis Cafe, Carvers Steaks & Seafood, Faustina, Kyoto), who have turned the enormous space into a beautiful contemporary eatery; the high, arched ceilings made from wooden barrels are enough to bowl you over. At the helm in the Current kitchen is Chef Logen Crew, formerly of Log Haven and Fresco Italian Cafe, whose menu ranges from fresh East and West Coast oysters and steamed manila clams with chorizo, to whole branzino, Gulf prawns with white-cheddar grits, oven-roasted chicken and New York steak. I had the opportunity to taste a number of Current’s dishes during pre-opening preview dinners and was impressed. The branzino, in particular, was outstanding, and grilled lobster tail with miso-citrus sauce was to die for. Stay tuned for a full review.

Fratelli Hosts IG Winery
On Sunday, March 29, with reservations available from 5-8:30 p.m., Fratelli Ristorante (9236 Village Shop Drive, Sandy, 801-495-4550, FratelliUtah.com) will host a wine-pairing evening featuring Utah’s own IG Winery (IGWinery.com). Located in Cedar City at the Iron Gate Inn, IG Winery produces wines that run the gamut from Riesling and Chardonnay to Tempranillo and late-harvest Zinfandel. On hand at Fratelli will be IG owner/winemaker Doug McCombs and winery manager Tony Dinges to provide information and answer queries about their wines. The five-course dinner is $40 for food, plus $35 for optional wine pairings.

Muffin Tin Cookery
As part of the monthly Libations at the Leo series (The Leonardo, 209 E. 500 South, 801-531-9800, TheLeonardo.org), on Thursday, April 2, Chef Zanetta Jones will teach attendees 21 and over to cook entire meals in a muffin tin, including appetizers, entrees and desserts paired with wines selected by Jim Santangelo of the Wine Academy of Utah. The cost for the class is $55, and includes food and wine pairings.

Quote of the week: One man’s fish is another man’s poisson. —Carolyn Wells

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