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.

Restaurant Details

There are two dining options available at Forage: a 3-course menu and an extensive chefs’ tasting menu. 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. The “poulet rouge” is wonderful: It’s a two-way chicken dish of Niman Ranch chicken in a bacon emulsion and as a thigh terrine, with five or six dainty Napa cabbage leaves strewn about the plate. But then, each and every dish at Forage is special, including a dessert of local peaches presented with homemade peach ice cream, pistachio cake, elder flower and oatmeal cream. Forage isn’t for everyone. But if you’re a food enthusiast, you’ll definitely want to foray to Forage.

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Price: $$$ - Expensive
Payment Type: Accept Credit Cards

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