Peggi Ince-Whiting at Kyoto 

Also: Beef & wine at Powder, Current now open for lunch

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Kyoto
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Peggi Returns
Just last week, I was wondering what had become of Peggi Ince-Whiting, the founder/chef of the original Ichiban Sushi in Park City who, a few years ago, opened the drive-thru sushi eatery Hayai Zushi. Well, I'm happy to report that Peggi is back behind the sushi knife, having joined the LaSalle Restaurant Group. She will be showing her skills with a new sushi menu at the Kyoto (1080 E. 1300 South, 801-487-3525, KyotoSLC.com) sushi bar, while the original menu created by Sam and Yoshiko Tada will remain largely unchanged. New specialty rolls include Tuna Tataki, Funky Charley, Pink Power, Green Eggs & Ham and Deadly Spider. Personally, I'm hoping that Peggi will revive the popular annual "Sushi Burn Off" she hosted in Park City, where contestants tested the limits of their ability to eat incendiary sushi. I've barely recovered from the last one. Welcome back, Peggi.

Wagyu & Wine
Thursdays are special for lovers of beef and wine at Powder restaurant in Park City's Waldorf Astoria (2100 Frostwood Drive, 435-647-5566, ParkCityWaldorfAstoria.com). Each Thursday, starting at 5 p.m., Powder hosts "Wagyu & Wine," featuring Snake River Farms Wagyu beef and a glass of wine for $19.50. In addition, Powder is launching a new spring/summer menu featuring dishes such as wild mushroom pasta with black truffles, Wagyu bavette steak, crisp porkbelly with honey-coriander glaze; ocean trout with lemon-caper butter and eggs Calabrese and chilaquiles for breakfast.

Keeping Current
In the May 7 City Weekly "Dine" column I reviewed the dinner menu at Current Fish & Oyster (279 E. 300 South, 801-326-3474, CurrentFishAndOyster.com). Well, to stay current, you should know that Current is now open for lunch Monday through Friday, and for brunch on Saturdays and Sundays. Chowder, crab cakes and an albacore BLT highlight the lunch menu, while brunch items include farm-fresh egg dishes, crab Benedict, fried chicken and waffles, spring vegetable hash, cornmeal biscuits and gravy, shrimp and white cheddar grits and the "3rd & 3rd omelet."

Quote of the week: I'm not making art, I'm making sushi. —Chef Masaharu Morimoto

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