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More Cucina
Last month, I mentioned the opening of a terrific new deli and cafe in Cottonwood Heights called Cucina Vanina (1844 E. Fort Union Blvd., 801-938-9706). At the time, business hours didn’t include dinner. Well, good news: Cucina Vanina is now open for lunch from 11 a.m.-2 p.m. and dinner from 5:30-9 p.m., Tuesday through Saturday. Specializing in Southern Italian cuisine, Cucina Vanina serves antipasti, salads, sandwiches, pastas and risotto, pizza, entrees and desserts, including gelato. CucinaVanina.com.
Saffron in the Valley
Lavanya Mahate—owner of East India Pantry, a company specializing in gourmet blended Indian spices and other food products—has opened a restaurant in South Jordan called Saffron Valley. Located at 1098 W. South Jordan Parkway, Saffron Valley features in-house dining as well as corporate and party catering. The restaurant offers Indian-style “street foods” to eat-in or takeout, including kababs, wraps and chaat dishes like debeli, dahi puri, samosas, dosas, pakoras, stuffed parathas, biryanis, curries, desserts and much more. There are even interesting Indian twists on pizzas, such as paneer and chicken tandoori. Prices at Saffron Valley are very reasonable; it’s a terrific spot for just a snack and a lassi drink or a full-blown meal. For menus and more information, call 801-438-4823 or visit SaffronValley.com.
Eggs for Easter
Market Street Grill & Oyster Bar is featuring classic Eggs Benedict ($8.99) for Easter brunch at the Cottonwood, downtown Salt Lake City and South Jordan locations. “What could be a more appropriate dish for Easter brunch than a pair of beautifully poached eggs on toasted English muffin halves, topped with Canadian bacon and house-made hollandaise sauce?” asks Market Street chef Bill McArthur. Easter brunch will be served from 9 a.m.-3 p.m., and additional menu items include Market Street omelets and French toast. For locations, addresses and reservation numbers, visit GInc.com.
Quote of the week: In England, there are 60 different religions, but only one sauce. —Voltaire
Last month, I mentioned the opening of a terrific new deli and cafe in Cottonwood Heights called Cucina Vanina (1844 E. Fort Union Blvd., 801-938-9706). At the time, business hours didn’t include dinner. Well, good news: Cucina Vanina is now open for lunch from 11 a.m.-2 p.m. and dinner from 5:30-9 p.m., Tuesday through Saturday. Specializing in Southern Italian cuisine, Cucina Vanina serves antipasti, salads, sandwiches, pastas and risotto, pizza, entrees and desserts, including gelato. CucinaVanina.com.
Saffron in the Valley
Lavanya Mahate—owner of East India Pantry, a company specializing in gourmet blended Indian spices and other food products—has opened a restaurant in South Jordan called Saffron Valley. Located at 1098 W. South Jordan Parkway, Saffron Valley features in-house dining as well as corporate and party catering. The restaurant offers Indian-style “street foods” to eat-in or takeout, including kababs, wraps and chaat dishes like debeli, dahi puri, samosas, dosas, pakoras, stuffed parathas, biryanis, curries, desserts and much more. There are even interesting Indian twists on pizzas, such as paneer and chicken tandoori. Prices at Saffron Valley are very reasonable; it’s a terrific spot for just a snack and a lassi drink or a full-blown meal. For menus and more information, call 801-438-4823 or visit SaffronValley.com.
Eggs for Easter
Market Street Grill & Oyster Bar is featuring classic Eggs Benedict ($8.99) for Easter brunch at the Cottonwood, downtown Salt Lake City and South Jordan locations. “What could be a more appropriate dish for Easter brunch than a pair of beautifully poached eggs on toasted English muffin halves, topped with Canadian bacon and house-made hollandaise sauce?” asks Market Street chef Bill McArthur. Easter brunch will be served from 9 a.m.-3 p.m., and additional menu items include Market Street omelets and French toast. For locations, addresses and reservation numbers, visit GInc.com.
Quote of the week: In England, there are 60 different religions, but only one sauce. —Voltaire
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