Gourmandise's New Look | Wine | Salt Lake City | Salt Lake City Weekly

Gourmandise's New Look 

Also: Food From Scratch, Prime Mondays.

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Gourmandise Facelift
Too often, I take terrific, independent, long-standing businesses like Gourmandise The Bakery (250 S. 300 East, 801-328-3330) for granted. Well, if you haven’t visited Gourmandise in a while, you should. The bakery/cafe has undergone a renovation, and the re-designed interior looks terrific. There’s also a new wine list, small-plate specials in the evenings and entrees such as butternut squash risotto, boeuf bourguignon, chicken Marbella and saumon en croûte. In addition, Gourmandise Chef Sam Lubing says, some “choice Belgium, German and local beers” will be added to the beverage list in February. And, Gourmandise is open Friday and Saturday nights until 11 p.m., if you’re looking for a late night nosh. GourmandiseTheBakery.com

Food From Scratch
A cool, inviting new restaurant called From Scratch has opened just behind the Wells Fargo Building at 62 E. Gallivan Ave. Open until 10 p.m. on weekends, From Scratch offers pizzas, pastas, burgers and more, all created, not surprisingly, from scratch. Enter the comfy restaurant and you’ll see a large communal table, a wood-fired oven and an Austrian flour mill. From Scratch uses it to mill grains for pizzas, pastas and other dishes. The pumpkin-sage ravioli in brown butter sauce with toasted pumpkin seeds is amazing. Other offerings include soups, salads and a charcuterie plates featuring Creminelli salumi selections. For more information, phone 801-538-5090 or visit FromScratchSLC.com

Prime Mondays
In addition to its regular Sunday Prime rib special, Fleming’s Prime Steakhouse & Wine Bar (20 S. 400 West, The Gateway, 801-355-3704, FlemingsSteakHouse.com) is now also offering its three-course Prime rib dinner on Mondays through Feb. 3. The dinner is $29.95 per person, plus tax and gratuity, and includes a choice of Fleming’s salad, New Wedge salad or Modern Caesar. The main course is prime rib with au jus, creamy horseradish and Dijon sauces, plus a choice of side dish. For the third course, customers can choose a dessert. 

Quote of the week: To eat is a necessity, but to eat intelligently is an art. —François de La Rochefoucauld

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