New Lamb's Grill Menu | Wine | Salt Lake City Weekly

New Lamb's Grill Menu 

Also: Mojo's Opens, Pallet Summer Menu

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Fresh Lamb’s
With all the hubbub downtown surrounding City Creek Center, it’s all too easy to forget about the local, independent businesses that struggled during years of “Salt Lake Rising” construction. Lamb’s Grill (169 Main, 801-364-7166) is one of those. Utah’s longest-lived restaurant (founded in 1919) recently got a facelift from new owner Francis Liong, along with some tempting new menu additions. Breakfast upgrades include items like flat-iron steak and crabcakes Benedict, and the dinner menu now offers duck confit with pork-belly lentils, Snake River Farms Kurobuta pork loin, miso cod, Wagyu beef zabuton with chimichurri, and Moroccan lamb kebabs. Not to worry, though; faves such as corned-beef hash and the Greek omelet are still available, too. In a nutshell, it’s classic Lamb’s Grill with even better food options, not to mention a much-improved wine, beer and cocktail selection. For more information, visit

Park City Mojo
A new, informal, family-style restaurant has opened at the base of Park City Mountain Resort, within walking distance of the ski hills, bikes trails, zip line, alpine slide and more. Mojo’s is brought to you by Rich Anderson, the owner of Park City’s oldest full-service restaurant, The Eating Establishment. The restaurant features a large outdoor patio with terrific mountain views and a menu ranging from chipotle-barbecue ribs, fish tacos, enchiladas, burgers and beer, to deli sandwiches and ice cream. For additional information, phone 435-649-7289.

Summer @ Pallet
Pallet restaurant has introduced a new summer menu, along with an expanded wine and cocktail list. Chef Buzz Willey will feature a “game of the week”—dishes of rabbit, quail, elk and other fresh game. New summer Pallet menu items include bison tartare with arugula and black garlic balsamic; Mediterranean tofu with mushrooms, olives, tomatoes and artichokes; hamachi (yellowtail) with lemon confit; and seared scallops with braised black rice, veal demi-glace, stone fruit and salted caramel. New libation temptations include a chilled Southern toddy and citrus cipro-stura fizz. Visit for more information.

Quote of the week: When those waiters ask me if I want some fresh ground pepper, I ask if they have any aged pepper. —Andy Rooney

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