Get Wired
Sugar House is brimming with shiny new bars and eateries, and here's one more. Wired Walrus Euro Cafe (801-946-2079, Wired.JustBecause.info) opened recently in Sugar House Commons at 2155 S. Highland Drive, serving breakfast and lunch. Breakfast at the Wired Walrus features an omelet bar and waffle bar, along with housemade gourmet donuts, pastries, sticky buns, fresh-baked quiche, yogurt and more. Lunch runs the gamut from soft pretzels, bruschetta, paninis and salads to soup with roasted tomato, baby peppers and artichokes, creme fraiche and herb-EVOO drizzle. And, as the name might suggest, the Wired Walrus provides free Wi-Fi.
October Spin
Heber's Spin Cafe (220 N. Main, 435-654-0251, SpinCafe.net) is celebrating pumpkin season and Oktoberfest all month long. Through the end of October, the folks at Spin Cafe are serving up grilled bratwurst with sauerkraut, braised red cabbage and German potato salad. You can wash it all down with a Sam Adams or Ayinger Oktoberfest beer, hot chocolate or Spin's delicious pumpkin spice Hottie drink. For dessert, there's even pumpkin gelato.
Get Happy Later
Fleming's Prime Steakhouse & Wine Bar (20 S. 400 West, Salt Lake City, 801-355-3704, FlemingsSteakhouse.com) has launched its new late-night happy hour: 8 for $9 till 10 p.m. From 8-10 p.m. nightly in Fleming's lounge, customers can choose from a selection of à la carte bar menu items for $8 each. Options include housemade burrata with toasted garlic crostini; lobster lettuce wraps with tarragon dressing; filet mignon flatbread with blue and Monterey jack cheeses and red onion confit; ahi tuna tacos; short rib empanadas with fire-roasted poblano sauce; the awesome Prime burger with fries; warm cinnamon-dusted donuts; or a "deconstructed" Balvenie s'more: molten Callebaut chocolate laced with Balvenie Doublewood Scotch Whisky, artisanal marshmallows and housemade graham crackers.
Quote of the week: I know for an absolute fact that if I ate a meal at one of Gordon Ramsay's restaurants, I would be able to taste his anger. —John Cheese
