Mardi Gras Gala, CY Noodles Expands and more. | Food News | Salt Lake City | Salt Lake City Weekly

Mardi Gras Gala, CY Noodles Expands and more. 

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Mardi Gras Gala
For those looking to get a taste of Mardi Gras before it hits New Orleans later this month, the Salt Lake County Library has you covered. Its annual Mardi Gras Gala shakes, rattles and rolls Feb. 2 from 7-10 p.m. at the Viridian Event Center (8030 S. 1825 West, West Jordan). Attendees are encouraged to dress up in their finest party attire, complete with masks and shiny beads that they can chuck at each other. The free event features traditional Southern cooking and music, along with a few contests to boot. It's open to guests 18 and older, and tickets tend to run out fast—you can pre-register at

CY Noodles Expands
With the closing of Hot Dynasty in the up-and-coming Chinatown area around 3300 South and State Street, the restaurant previously known as just CY Noodles House has expanded. Now known as CY Noodle and Chinese Restaurant (3390 S. State, Ste. 18, 801-485-2777,, the larger space has some serious potential. Longtime fans of the restaurant's original menu will still be able to find their favorite Szechuan dishes and noodle bowls, but they've added a vast new armada of regional Chinese cuisine, including familiar favorites like kung pao chicken as well as pork blood and intestine served with veggies.

Bagels and Greens
After forging a small empire of dough and lox, the masterminds behind The Bagel Project quietly opened a sister location called Bagels and Greens (170 S. Main, 801-355-2400, that's definitely worth checking out. In addition to serving bagel sandwiches and a wide variety of tasty salads, the team has added bialy, which is like a hollowed-out bagel filled with caramelized onions and poppy seeds, to Utah's culinary repertoire. Just like their home base, all of the bagels and greens found here are vegan-friendly. You'll also get a side of wordplay with their punny menu full of items like Lox & Loaded and the Poblano Picasso.

Quote of the Week: "Pinch the tail and suck the head." –Crawfish eating instructions

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