Word of Mouth: Aug. 6, 2009 

City Weekly reader and food informant Scott Jinks of West Valley City writes: I went out for breakfast today, to the Left Fork Grill 68 W. 3900 South, 801-266-4322, LeftForkGrill.ipower.com). I was going to have their vegetarian omelet, which is always excellent, but I happened to notice on the menu that they had a corned beef Reuben, and I thought “what the hell,” and ordered it. I would call it excellent, better than I had hoped for. It’s served on perfectly grilled marble rye bread, big slices, with big portions of the corned beef and sauerkraut, and a generous side of excellent fries. I spoke to the chef, who had stopped by to see how I liked the sandwich and gave him my compliments. He proceeded to tell me that they prepare their corned beef on the premises, and that they make their own sauerkraut from scratch, which is eventually baked before ending up on the Reuben. It really was an excellent sandwich. I finished up with a piece of homestyle lemon cream pie, which was also excellent.

From City Weekly staffers: Nick Clark: While I was already familiar with Cafe by Rico’s food via my Harmon’s grocer and the Downtown Farmer’s Market, I had never stepped into the Rico Café (700 S. 545 West, 801-433-9923) until recently. I was promptly greeted by a very friendly girl behind the counter, who gave me the rundown of how the system worked. I ordered the chicken mole special with a tamale and had myself one super lunch!

Manda Bull: We made cinnabacon rolls. So delish! Check out Manda’s rolls here http://www.flickr.com/photos/mandamade/3605396789/

Feature writer and closet gourmand Steven Dark has a grilled dessert suggestion: Grills are wonderful, but desserts for the summer can tend to drag into the unimaginative. I found one solution last week though. I grabbed a variety of overripe fruit, including strawberries, kiwis, peaches, nectarines and grapes. Chopped them all into large pieces, dumped them in some silver foil, and then doused them liberally with some cherry liqueur, brown sugar and a few dabs of butter. Next, I folded up the foil into a nice, tight package and placed them on the grill. Half an hour later after sitting on the edge of the coals, I served the warm fruit with ice cream and the fruit was melt-in-the-mouth delicious.

Movie critic Scott Renshaw has a Sandy solution: I found some good, reasonably priced fare at the Tin Roof Grill in Sandy (9284 S. 700 East, 801-569-2053, TinRoofGrill.net). A significant part of the menu consists of “small plates,” so, while it doesn’t have an official “kids’ menu,” there are good selections and portion sizes for anyone with a smaller appetite. That includes very good flatbread pizza with a fresh, flavorful tomato sauce, and a great grilledchicken-and-pesto sandwich. There are limited dessert options, but that just makes it easier to keep the bill to a reasonable level. Also noteworthy: Tin Roof is open for Sunday brunch, with mimosas served starting at noon.

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