I'm no Ted Scheffler, but as an amateur foodie I just have to share my rave review of Tipica.
Admittedly, I was a bit skeptical about the viability of transforming Caputos deli into an upscale restaurant, but with multi-colored drapes covering all of the "hard" equipment exposed during the lunch rush and flowers all around it makes for a pretty lovely and airy layout.
We sat on the patio and drank in the cool near-summer air while sampling specialty olives and Crumb Brothers bread. Tipica is all about the little things, right down to the menu which is printed with the same items on both sides so that diners sitting across from each other can survey the items simultaneously.
We settled on a chilled leek soup with Fuji apples and paprika, fresh Utah trout salad and a standout octopus and squid risotto with clams. The inky dish looked awesome, though not for the faint of heart with spiky tentacles crawling out of the dark grains. I'm still savoring the memory of that dish. Plus, the portions are hearty enough to share - three items plus a bottle of wine made for a completely reasonable check. We polished off every bite and topped it all with three tiny truffles - hazelnut, espresso and pistachio. We'll definitely return and are looking forward to what Adam Kreisel dreams up for June's menu.