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Eat & Drink » Wine

Jasoh!, Left Fork Grill & Musumeci's

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More Ogden! Before we depart Ogden, I should mention that Jasoh has moved and morphed … into Jasoh! Prime Dining & Brew Pub, now located on Historic 25th Street. Jasoh 2.0 features wood-oven pizzas (including a good one with andouille and buffalo sausages), oven-roasted lamb and steaks, burgers, pasta, and of course, beer and wine. You’ll find Jasoh at 195 25th St., Suite 6 in downtown Ogden, 801-399-0088, Jasoh.com n n

Dinner is served. Jeff Masten’s Left Fork Grill is now open for dinner until 8 p.m. Thursday-Saturday, serving pasta, prime rib, pork tenderloin and other dinner entrees in addition to its lunch menu. Left Fork Grill is at 3900 S. 68 West, 557-4860, LeftForkGrill.com

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Downtown deli. For old-school, stick-to-the-ribs American-Italian deli fare it’s hard to beat Musumeci’s Italian Deli. I’d all but forgotten about this long-lived, little-known lunch spot until I began putting in time downtown recently at the City Weekly world headquarters. Musumeci’s is located down a dark corridor in a building on South State Street, not exactly a prime restaurant location. Still, Musumeci’s has managed to survive over the years serving hot and cold deli sandwiches and specialty plates like veal parmigiana, tortellini Alfredo, lasagna, ravioli, sausage & peppers and more. The deli is even open Saturdays, when the lunch special is eggplant parmigiana. The prices here are bargain basement; I paid a mere $6.05 for a big plate of veal parmigiana with bread and a large helping of spaghetti with tomato sauce last week. The place isn’t much to look at—it reminds me of classic, well-worn Italian delis in places like Boston, New York City and Philly—but the food is tasty, plentiful and cheap. There’s even what would in a nicer setting be called “atrium seating.” Check it out at 251 S. State (rear entrance) or 250 S. Floral (front entrance). Phone 596-2562, or you can fax orders to 596-2919.

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Quote of the week: Avoid fruits and nuts. You are what you eat. —Jim Davis

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Send Food Matters tips & info to tscheffler@slweekly.com.