The Annex Reboots | Food News | Salt Lake City | Salt Lake City Weekly

The Annex Reboots 

Also: Riverhorse brunch is back

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The Annex by Epic Brewing
  • The Annex by Epic Brewing

Annex Reboot
There have been changes afoot over at The Annex by Epic Brewing (1048 E. 2100 South, 801-742-5490, TheAnnexByEpicBrewing.com) in Sugar House. They include the hiring of a new chef, developing a new menu and a bar renovation. Chef Craig Gerome's previous experience includes working at a couple of my favorite restaurants—Philadelphia's Le Bec Fin, and Spruce in San Francisco. The bar renovation at The Annex includes doubling the number of draft-beer lines to eight and acquiring a club license that allows patrons to select from more than 40 beers, along with wine and cocktails, without having to order food. In addition, The Annex now offers brunch on Saturday and Sunday with beer service beginning at 10 a.m. Beer-based cocktails like the Beermosa are featured, along with popular pairings such as French toast with Big Bad Baptist Imperial Stout.

Riverhorse Brunch is Back
After a long hiatus, the ever-popular Sunday brunch has returned to Park City's Riverhorse on Main (540 Main, 435-649-3536, RiverhorseParkCity.com). Every Sunday from 11 a.m. to 2 p.m., the Riverhorse hosts Sunday brunch with live music and dishes such as Nutella-stuffed French toast, a Utah red-trout BLT, huevos rancheros, duck confit eggs Benedict with hollandaise, buttermilk pancakes and much more, including cocktails, wine, beer and mimosas.

Xmas Eve @ Franck's
The folks at Franck's restaurant (6363 S. Holladay Blvd., 801-274-6264, FrancksFood.com) promise to make this Christmas Eve an affair to remember with a special four-course dinner created expressly for the occasion. Priced at $65 per person (plus tax and gratuity), the Xmas Eve menu at Franck's includes highlights like beer-battered sweet potato with togarashi peanuts, bacon, creme fraiche, red onion, cilantro and housemade hot sauce; heritage white-bean, roasted chestnut and lychee bisque; beef tenderloin and Wagyu beef cheek with Pinot Noir bone-marrow emulsion; and dessert of white-chocolate tart, vanilla cake "soil," candy-cane gelato, peppermint caramel corn, dark-chocolate tuile and pulverized candy cane.

Quote of the week: To me, an airplane is a great place to diet. —Wolfgang Puck

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