Alta Wine Dinner, Layla Mediterranean Grill & Mezze & The Wild Rose | Food News | Salt Lake City Weekly
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Alta Wine Dinner, Layla Mediterranean Grill & Mezze & The Wild Rose


Alta Wine Dinner
On Wednesday, Dec. 1, the Shallow Shaft restaurant in Alta will host a wine dinner featuring Saracina and Atrea wines with special guest John Fetzer. The evening kicks off at 6:30 p.m. to meet the winemaker, followed by dinner at 7 p.m. Featured courses and pairing choices during the wine dinner will include pumpkin bisque with 2009 Atrea the Choir; Thai-spiced prawn with sweet green curry and grilled naan paired with Saracina Sauvignon Blanc 2008; roasted King salmon with funghi fritti, melted leek and buerre rouge and Atrea Old Soul Red 2006; and seared Colorado Elk with blueberry sage butter and Saracina Petite Syrah 2005. For dessert, there’s a Mavrodaphne-poached pear with Kourtaki Mavrodaphne. The cost per person for the dinner is $40 with optional wine pairings priced at $25. Additional glasses are $8. Make reservations at or call 801-742-2177.


I know, you’re thinking Eric Clapton. Actually, Layla Mediterranean Grill & Mezze is a new Middle Eastern restaurant opened by Raouf and Layla Tadros at 4751 Holladay Blvd. (formerly Confetti’s). Featuring mezze-style dining (similar to Spanish tapas), Layla offers dishes based on family recipes such as chicken and beef shawarma, warak malfouf, traditional hummus and much more in a bistro-like atmosphere. “Because my dad is from Egypt and my mom from Lebanon, the most important aspect was to preserve our family recipes … basically, our family heritage” said Tony Tadros, a son and a chef at the restaurant.

Wild Rose

Fans of Ken Rose’s Tiburon Fine Dining and Epic Casual Dining will be happy to learn of his third restaurant—The Wild Rose—now open at The District in South Jordan. The menu features an eclectic mix of dishes ranging from Kurabuta pork belly with jalapeño grits and Hawaiian mahi mahi with Meyer lemon buerre blanc, to Australian rack of lamb with blueberry-mint chutney and mushroom risotto with fresh herbs, Mascarpone, Asiago and roasted red bell pepper.

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