Fiana Bistro | Second Helping | Salt Lake City | Salt Lake City Weekly
We need your help.

Newspapers and media companies nationwide are closing or suffering mass layoffs since the coronavirus impacted all of us starting in March. City Weekly's entire existence is directly tied to people getting together in groups--in clubs, restaurants, and at concerts and events--which are the industries most affected by new coronavirus regulations.

Our industry is not healthy. Yet, City Weekly has continued publishing thanks to the generosity of readers like you. Utah needs independent journalism more than ever, and we're asking for your continued support of our editorial voice. We are fighting for you and all the people and businesses hardest hit by this pandemic.

You can help by making a one-time or recurring donation on PressBackers.com, which directs you to our Galena Fund 501(c)(3) non-profit, a resource dedicated to help fund local journalism. It is never too late. It is never too little. Thank you. DONATE

Eat & Drink » Second Helping

Fiana Bistro

Working-class gourmet, from scratch and hyper-local

by

2 comments
dine_secondhelping.jpg

College memories get better with time. The fun experiences—athletic events, social activities and spontaneous road trips—are what we remember, replacing our memories of stressful project deadlines, final exams and overall anxiety. Sadly, one memory that often remains is of raiding vending machines or trying to find a meal among bad student-union options.

Well, now, more than a decade later, I'm returning to the University of Utah—not for an advanced degree or a football game, but for Fiana Bistro.

Fiana is the brainchild of Brandon Price and Chaz Costello, two creative culinary minds who opened the bistro in the Sorenson Biotechnology Building in late 2012.

This isn't a place where you have to settle for processed options. You have your choice of freshly made pizzas, sandwiches, salads and daily specials. Get that sandwich on a baguette, brioche, French-style sourdough or whole-wheat bread studded with fennel and caraway; all breads are made in-house, even the pizza dough.

Fiana also gets 70 percent of its vegetables—radishes, sorrel, heirloom tomatoes, kale, chard and more—right on campus, from the Sustainability Resource Center. These veggies provide freshness that you might not typically associate with campus food. The Kale Caesar salad is packed with flavor—recently picked kale sprinkled with Parmesan in a creamy dressing—and paired well with the New York Doll pizza, with pepperoni, roasted red peppers, onions and fresh mozzarella.

Price and Costello have made Fiana a destination eatery on campus, not just something you rush through before your next class. It's working-class gourmet: affordable, high-quality, unprocessed, from scratch and hyper-local. Even if you've earned your degree, it's time to return to the U—for studies of the culinary variety.

FIANA BISTRO
36 S. Wasatch Drive
435-671-7158
Facebook.com/FianaBistro