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Robin Fasete

I just wanted to say that I have fallen IN LOVE with your foods. I have sacrificed good wholesome food to “treat” myself and fulfill my hunger in the past, but i have found such satisfaction with awesome foods products, that i no longer need to eat the junk.

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Katrina Gouel

Thank you for dinner last night. It was amazing!! I have to say it’s the best meal I have had in quite some time. You will definitely be seeing more of me eating at your establishment. My husband was very impressed and we can’t wait for our parents to come visit so that we can share our new favorite place with them.

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Helem Fellen

I just wanted to say that I have fallen IN LOVE with your foods. I have sacrificed good wholesome food to “treat” myself and fulfill my hunger in the past, but i have found such satisfaction with awesome foods products, that i no longer need to eat the junk.

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All-Day Breakfast

But it’s not just fast food: all-day breakfast is advantageous for fancier restaurants too. “Food costs (eggs, flour, milk) are very low and satisfaction level is high,” Thorn says, though he notes that restaurants doing all-day breakfast will benefit from a liquor license. “People like mimosas and bloody Marys with breakfast.”

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Braised Leeks with Mozzarella

When it was tweeted that the dish was coming off the menu (the small, sweet leeks Badman sources were going out of season), a crowd of 40 people showed up that last night “for their eggy, gooey situation,” says GM Pavle Milic. (Good news: The gratin came back on the menu in November.)

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Grilled meat

Italian-American prix fixe dinner menu. For instance, their ducks come from Long Island, New York. “We think it’s funny to say ‘island duck’; it sounds exotic,” . The succulent bird has a pungent, sweet mulberry-and-mustard-oil glaze that’s reminiscent.

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Formal table setting

Old bungalow into a minimalist restaurant and brought refined, very modern cooking to Salt Lake City. The $49 three-course menu might include excellent anise-spiced elk, but the best dish is one of the amuse bouches: a sliver of scallop sashimi with lightly sweet Meyer lemon confit, crunchy toasted buckwheat kernels and—pushing it over the top—tiny pieces of compressed apple, vacuum-packed to concentrate the flavor.