If you haven’t visited Ghidotti’s Italian restaurant (6030 Market St., Park City, 435-658-0669, Ghidottis.com) recently, you should drop in. The lounge at Ghidotti’s has been overhauled, and it’s a great place for a nosh and libations, with an excellent menu of wines by the glass, beers and cocktails as well as pizzas, meatball sliders, artisan cheese plates, mussels in Marsala and more. And on Saturday evenings, Ghidotti’s Italian Lounge now features live jazz music with the Take 5 Trio.
Top Chef Meatup
Restaurateur, cookbook author and star of Bravo’s Top Chef TV show Fabio Viviani will be in town in conjunction with the Salt Lake City Marathon on April 19. Viviani, author of the best-selling Fabio’s American Kitchen, has partnered with Columbus Foods and is touring the country to “Meatup” with fans. He’ll join the Columbus Foods Meatup food truck, inviting folks to sample Italian salumi and deli meats. “I love the fact that Columbus was founded by Italian immigrants and shares my dedication to the traditional process and simple Italian goodness found in the salumeria, or Italian delicatessen,” Viviani says. Viviani and the Meatup truck will also be visiting Wasatch Front Fresh Market and Dick’s Market locations, as well as Lee’s Market in Ogden, from April 17 to 21. For the Viviani/Meatup schedule, go online to ColumbusMeatup.com.
The Pig Returns
Following a fire that knocked the popular Pig & a Jelly Jar restaurant (401 E. 900 South, Salt Lake City, 385-202-7366, PigAndAJellyJar.com) out of commission for a few months, Amy Britt’s comfort-food eatery is back in business and revamped with new hours and new menus, as well as patio dining. You’re going to love the new look of the restaurant. Featuring wholesome, from-scratch American cuisine like hearty breakfasts and awesome chicken & waffles, Pig & a Jelly Jar is now open from 7:30 a.m. to 3:30 p.m. Monday through Wednesday, and 7:30 a.m. to 9 p.m. Thursday through Sunday.
Quote of the week: A writing cook and a cooking writer must be bold at the desk as well as the stove.—M.F.K. Fisher