If operating two of the south valley's finest white tablecloth experiences wasn't enough, chef Ken Rose opened The Wild Rose at The District in South Jordan. The menu differs from his other ventures with a more eclectic mix for the adventurous palate. Start off with the diver scallops or steamed clams, then work your way into something that reads as delicious as it tastes, like, the beef tenderloin—ruby port demi-glace with a hint of dark chocolate, sliver of roaring forties blue and creamy mashed potatoes. But you can't really go wrong with anything at Rose's newest endeavor.
