Word of Mouth: March 12th 

Eaten anything especially tasty lately? Memorable? Weird? Bodacious? E-mail tscheffler@cityweekly.net

City Weekly reader Jeremy henshaw has a burger tip for you. He writes, “I wanted to make sure you knew about Bell’s Deli (1207 W. 4800 South). In my opinion (and many friends’ and co-workers’) Bell’s has the best hamburgers in the state. The owner is a Korean immigrant who survived as a single mother by learning to make burgers and cookies for American tastes. She’s running a one-woman, small-town show in the middle of the city.

Anyway, her “signature” burger is the best, and she’s incredibly nice, yet it seems Bell’s Deli is still a secret.

Make sure to ask for your burger on her traditional roll, and not a hamburger bun.”

City Weekly staffers recommend:
Eric Peterson:
Here’s a fun recipe for anybody on a tight budget. Buy a package of pork chops and fry them in a pan. Fry an egg on top of each pork chop as best you can (I sometimes find that the eggs slide off so it may help to build a kind of pork-chop structure, like a corral or crib if you will, to keep the eggs from slipping off the chops.) When the whole mess has finished cooking, place on a plate and smother with BBQ sauce. Pairs well with cheap Scotch and flat club soda.

Jerre Wroble: Pawit’s royale Thai cuisine (1968 E. Murray-Holladay Road, 801-277-3658) recently rocked my world. This rather unassuming little bistro is located near the dirt fields that were once the Cottonwood Mall. But the secret is out and people now flock to it, so plan ahead on weekends. Pawit’s décor has a warm autumn motif going for it, with deep orange walls and colorful leaves under the glass at your table as well as piles of leaves forming a path to the restroom, which is also a work of art. As warm and inviting as Pawit’s is, it is the cuisine that will announce to your taste buds that a new day is dawning. For insanely complementary taste combinations, try these out: First, a bowl of chicken tom kha coconut soup (sweet and spicy in oh-so-many ways), followed by entrées num tok (thinly sliced beef with red onions, scallions, cilantro, mint and milled rice served on lettuce) and Pawit’s spicy tofu (which is deep-fried tofu, onion, mushrooms, peppers, zucchini, Thai basil and Pawit’s “special sauce”). Salt Lake City is blessed with many great Thai restaurants, but after the sensational ride these dishes took us on, I would have to say that Pawit’s rises to the top.

Pin It

More by City Weekly Readers

  • Keep the Prison Central

    Amid all the hullabaloo over location of a new prison, aren't we forgetting something really important? How successful can our prison be in rehabilitating offenders if we make it more difficult and costly for their families to visit?
    • Dec 10, 2014
  • A High Price for Trust

    A hallmark of civilization is that we turn to courts to settle disputes. When a people, or a discrete minority, distrust the law, including officers, government and court officials, we pay a high price.
    • Dec 3, 2014
  • More »

Latest in Wine


Subscribe to this thread:

Add a comment

© 2014 Salt Lake City Weekly

Website powered by Foundation