Pizza Ovens & Pulp Lovens | Food News | Salt Lake City | Salt Lake City Weekly

Pizza Ovens & Pulp Lovens 

The Brick Oven, Got Pulp? and the farewell of Mondavi

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Another Brick in the Wall
Provo's Brick Oven (111 E. 800 North, 801-374-8800, is celebrating its 60th year of making brick-oven pizzas and homemade root beer this year, including a recent remodel of the dining and party rooms. In addition to their famous pizzas, Brick Oven offers much more—including calzones, appetizers, soups, salads, sandwiches and an all-you-can-eat buffet and pasta bar. I recommend trying the "Heaps Sampler": rounds of Brick Oven pizzas, homemade garlic bread, cinnamon sticks and dessert pizzas all for $14.99 per person. Brick Oven also has locations in Layton, St. George and South Jordan.

Got Pulp?
In case you missed it, the owners of Pulp juice bar at The Gym in City Creek Center opened the much larger Pulp Lifestyle Kitchen (49 Gallivan Ave., 801-456-2513, adjacent to the Gallivan Center in downtown Salt Lake City. The inviting eatery specializes in a wide range of vegetarian fare, cold-pressed juices, smoothies, pressed paninis, wraps, salads, soups and açaí bowls. The Moroccan coconut-lentil soup is especially tasty, and the "Man Crush" makes for a delicious, filling breakfast: choice of brown rice, quinoa or homemade hash, cage-free eggs, zucchini, spinach, mushrooms, scallions, broccoli and kale. Or, try the sweet and tangy sano bowl, featuring honey-jalapeño glazed chicken or tofu, brown rice or quinoa, roasted sweet potato, corn, black beans, scallions, cotija cheese, avocado, cilantro, fresh lime and housemade salsa.

RIP Mr. Mondavi
Peter Mondavi Sr. passed away on Feb. 20, 2016, at his Napa home in St. Helena at the age of 101. Along with his brother Robert, the Mondavis changed the way we eat and drink, eventually guiding the California-based American wine industry from jug and fortified wines to ones that would garner international fame and respectability. Among his many accomplishments, Peter Mondavi revolutionized winemaking with his research on cold fermentation, and he was also the first winemaker in Napa to age wine in French oak barrels, purchasing 450 of them in 1963. The Charles Krug Winery he founded is still a family-run business, with sons Peter Jr. and Marc Mondavi now at the helm.

Quote of the week: Olives are Italian passion fruit.
Cathy Cardner

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