They say that timing is everything. Well, just in advance of opening a new Taqueria 27 location in Holladay (4670 Holladay Village Plaza, Taqueria27.com), Todd Gardiner’s pear & beet taco was selected by Food Network Magazine as its favorite Utah taco in the May 2014 issue’s 50 States of Tacos roundup. It’s a vegetarian taco stuffed with grilled pears, roasted beets and Gorgonzola cheese. Try it at the new Holladay location soon, or at the original: 1615 S. Foothill Drive, Salt Lake City, 385-259-0712.
Fish & Pho
Restaurateur Mai Nguyen’s restaurants include Sapa Sushi Bar & Asian Grill (722 S. State, 801-363-7272, SapaSushiBarAsianGrill.com) and the recently opened Noodle & Chopstick (2000 W. 3500 South, West Valley City, 801-886-1543, NoodleandChopstick.com). Now, she’s opened Fat Fish (1980 W. 3500 South, 801-887-7272) in the space adjacent to Noodle & Chopstick and Bucket O’ Crawfish. Still following me? At Fat Fish, the draws are pho ($7.25 for all varieties) and relatively cheap sushi rolls, which run from $4 to $8 each. Even a large 12-piece sashimi plate is a mere $14. The fish variety is limited, however, if you’re looking for sushi in WVC, this could be the place.
Sage’s Settles In
In case you missed it, Sage’s Cafe—one of Utah’s longest-lasting and most beloved vegetarian restaurants—has relocated to the iconic Jade Cafe location (234 W. 900 South, 801-322-3790, SagesCafe.com), and is now known as Sage’s Cafe and the Jade Room. Sage’s offers the regular menu of veggie-based cuisine it’s well known for, as well as Saturday and Sunday brunch, daily specials, seasonal small plates and more. Meanwhile, the Jade Room serves up craft cocktails, local brews, daily wine pours and small plates in what’s touted as “a comfortable and hip mid-century vibe.” The Jade Room can also be reserved for special events, receptions, meetings, film screenings and so on. It’s great to see Sage’s back on board after 15 years of vegetarian-friendly food and service.
Quote of the week: Sex is good, but not as good as fresh sweet corn. —Garrison Keillor