Have you ever imagined yourself to be Danny Meyer, an extraordinary food mogul in the making? Maybe you have the details of the next big restaurant business hidden in your brain – but not the money to turn the calculations into concrete? If so, local equity fund Savory has just what you need… a million dollars ready to invest in a promising concept. The equity fund competition aims to invest $ 1 million directly into a new restaurant, from concept to creation.
Savory’s new million dollar restaurant launch seeks to inject serious capital into the right idea, led by the right people; and on top of all that profit, Savory brings with them a wealth of experience in scaling up restaurant brands. Developed from the former Four Foods group, Savory has grown rapidly since its inception from $ 90 million in 2020. Savory’s roster now includes a number of local notables such as R&R BBQ (pictured above) , Mo Bettahs and Swig; while foreign brands swallowed up by the fund include Crack Shack (fried chicken), Pincho (burgers and kebabs) and Via 313 (Detroit-style pizza).
The deadline for applications is December 15, with in-person interviews scheduled for mid-January 2022. From there, a lucky – or should we say savvy – restaurateur will win the award on March 15, 2022.
Menu monitoring
Copper Onion Fall Menu Update
It’s the season. I say this earlier and earlier each year just to annoy people. Either way, it’s the season of belly filling, hibernation-worthy dishes. The downtown copper onion has a particularly beautiful enrichment right now. New table dishes for fall include the Niman Ranch lamb bones pictured above with barley tabbouleh, black pepper plum sauce and pistachios. Other dishes include Intermountain Gourmet Mushroom Gnocchi and Whipped Goat Cheese along with Corn Clams, Blistered Tomatoes, Fennel Cream and Toasted Sourdough.
111 E Broadway, Salt Lake City, UT 84111
(801) 355-3282
thecopperonion.com/menu
Oquirrh returns to brunch
Weekend brunch is now back on the menu at this downtown gourmet gem. The restaurant will serve the following menu from 10:01 a.m. to 2 p.m. on Saturdays and Sundays.
- Oquirrh salad, whole leaf lettuce, garden sprouts, buckwheat, grilled sunflower seed dressing, $ 12
- Homemade yogurt parfait, local fruits, granola, honey, $ 9
- Buckwheat pancakes, 3x stack, seasonal fruits, whipped cream, maple syrup, $ 13
- French toast with cashew nuts and herbs
- Sweet – seasonal fruit compote, honey, mint, maple syrup, $ 14
- Savory – red-eyed sausage sauce, mushrooms, cheese curds, $ 17
- Eggs Benedict
- Classic – ham, hollandaise, hash browns, $ 14
- Soft shell crab – fried cornmeal, tarragon, potato, $ 19
- Scramble or omelet, market vegetables, cheese, hash browns, $ 14
- Hangover pasta, homemade spaghetti, English banger sausage, poached egg, parmesan, homemade hot sauce, $ 23
- Oquirrh burger, gruyère, foie gras aioli, onion jam with yeti bacon, brioche, hash browns, $ 19
368 E 100 S, Salt Lake City, UT 84111
(801) 359-0426
oquirrhslcdotcom.wpcomstaging.com
Veneto
This snippet of an email from the restaurant, “The cooler fall temperatures call for more comfortable dishes, and our Autumn tasting menu and new à la carte dishes perfectly matches the bill. The seven-course tasting menu takes you on a journey through the woods and countryside of Verona, in search of mushrooms and harvesting Amarone wine. New à la carte dishes also allude to these treasures: savor polenta with wild mushrooms and Italian garlic salami, fresh tagliatelle with wild mushrooms and truffle burrata, risotto with fresh wild mushrooms and prosciutto ; and for dessert, a panna cotta with caramel and sea salt or a crostata made with fig and ricotta. We know you will enjoy these special seasonal ingredients and recipes typical of this time of year in the northeastern region of Veneto. Savor these fall dishes throughout November.
370 E 900 S, Salt Lake City, UT 84111
(801) 359-0708
venetoslc.com
Morty’s Cafe – The creepy themed mortician burger is new and comes with double patties, double cheese, pastrami, bacon, jalapeños, onion rings, sriracha mayonnaise. Available throughout October.
Cultivate artisanal cuisine – Offering a new risotto cake starter that includes fried risotto cake, aged Gold Creek Farm cheddar, parmesan, basil, sautéed local wild mushrooms, Caputo Grotto, Pomodoro sauce.
Epic casual dining – This tasty offer looks like it could save you a duck or two. No word on how long it will be offered – two for a Tuesday.
Thanksgiving 2021 – Don’t forget to bookmark our list of places and what to eat for Thanksgiving 2021. This is updated daily as new news arrives from restaurants around the city.
Bell’s Deli for sale
This long-standing Taylorsville café is now for sale. While writing on Facebook I found the following
Bells Deli family and friends !! Some of you may have seen FOR SALE sign on my storefront. Yes, I am selling my place, almost 3 and a half years later, I plan to retire. I put my heart and soul in this place and I’m not sure I can leave, but I’m definitely trying to find someone local and continue what I’ve been doing, so spread the word and help me find someone who has almost the same business philosophy as i am Any DM detail request only please !!
DABC looks to the future
The preliminary agenda for this month’s DABC meeting has been released, a few interesting things to note among the nominations:
- Looks like Martine Cafe is making a comeback by applying for a full-service restaurant license
- Flanker at the Gateway to Open with Private Legends Bar License Purchase
- Proper Brewing opens outpost in Moab
Full article to come at the end of the month …
Summary
Moment of inspiration for meals, followed by local press, bloggers and podcasters.
City Weekly’s Alex Springer discovers Localz Bistro (Sandy), One More Noodle House (South Salt Lake) and Garage Grill (Draper) while Ted Scheffler in Utah Stories visits Ghidotti (Park City), Copper Onion (SLC), the new Fenice (SLC) and Beyrouth Café (Cottonwood Heights). A reminder that Beirut is an absolute wonder with the best kibbeh in the state. Here is my own review.
Also take your fingers on the keyboard Jeremy Pugh of SL Mag checks El Meno’s (SLC) while his colleague Tony Gill details Chop Shop (Park City).
Finally, a fun little post from an outside blogger (Gil’s Thrilling (And Filling) Blog) on Caputo’s. while Aimee Altizer of Flourish (SLC) is featured on the I am Salt Lake podcast.
In other news
Want to stay on top of the SLC food scene, minute by minute, dish by dish? Here are some other places you should follow:
Hello, I’m Stuart, nice to meet you! I am the founder, writer and wrangler at Gastronomic SLC; I am also a former food critic for over five years, working for the Salt Lake Tribune. I have worked extensively with other local publications, from Utah Stories to Salt Lake Magazine and Visit Salt Lake. I am a multi-award winning journalist and have covered the Utah food scene for over a decade. I’m largely fueled by a critical obsession with rice, alliteration, and using too many bad words that I don’t understand. What they say about me: “Not inaccurate”, “I thought he was older”, “I don’t share his feelings”.
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