Onion & Sage Confit, Eva 

From City Weekly staffers:

Stephen dark: I prepared an onion and sage confit for a saturday night dinner and then forgot to serve it. the confit is a simple recipe of browned sliced onions and ribbons of sage leaves, sprinkled with a little vinegar and some raisins. I took it to a sunday afternoon barbecue and was pleasantly surprised how well it went with cuts of meat and chicken cooked over the grill. It’s a perfect side dish, whether served hot or cold.

Ted Scheffler: on a snowing, blustery day a couple weeks ago I took refuge for lunch at the new downtown restaurant Eva (317 s. main, 801-359-8447). and I’m still salivating with fond memories over the outstanding sandwich I enjoyed there. Eva is a simply designed but very appealing, cozy little spot serving mostly tapas/small-plate items. I ordered the steak sandwich from the Eva lunch menu, thinking it would be grilled steak sandwiched between two slices of bread. Nope. In fact, it was tender, juicy tri-tip strips grilled and served open-faced on homemade flatbread, then topped with arugula and shaved parmesan. It’s a sandwich to savor … and to eat with a knife and fork. the orzo and shrimp salad my wife ordered was equally delectable. little Eva looks promising indeed.

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