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Eat & Drink » Wine

Jazz @ Vanina

Zesty Lunch, V-Day in Paris, Shallow Shaft + Epic



Jazz @ Vanina
On Sunday, Jan. 26, Cucina Vanina (1844 E. Fort Union Blvd., Cottonwood Heights) will host a special jazz dinner with singer/pianist Rick DellaRatta. DellaRatta has played with the likes of Lenny White, Dizzy Gillespie, Paquito D’Rivera, Rufus Reid, Eddie Gomez, Idris Muhammad and many others. For the occasion, chef/owner Vanina Meystre-Pirollo will create a three-course menu for $55 per person (not including tax, gratuity and beverages). The evening, which should be a special one, begins at 6:30 p.m. For reservations, phone 801-938-9706 or go to CucinaVanina.com.

Zesty Lunch
By popular demand, Zest Kitchen & Bar (275 S. 200 West, 801-433-0589, ZestSLC.com) is now open for lunch beginning at 11 a.m., Tuesday through Saturday. Zest specializes in contemporary, artful vegetarian, vegan and gluten-free cuisine produced, when possible, from fresh local ingredients. The full-service bar features a large selection of local beers and wines, plus craft cocktails. Tuesdays at Zest is Locals Night, with free corkage if you’d care to BYOB.

V-Day in Paris
The Paris Bistro & Zinc Bar
(1500 S. 1500 East, 801-486-5585, Tis.nethePar) is accepting reservations for Valentine Day’s La Vie en Rose dinner, which will feature live music from the French cafe quartet St. Bohème. Menu items include dishes such as Angus Prime rib roast Oscar, pan-seared and pancetta-wrapped Loch Duart Scottish salmon, Thai-spiced lump blue crab cakes, molten chocolate cake and more. The cost is $74.95 per person, plus a 20 percent service charge.

Shallow Shaft + Epic
The Epic Brewing dinner with brewmaster Kevin Crompton at Alta’s Shallow Shaft restaurant (10199 E. Highway 210, Little Cottonwood Canyon, ShallowShaft.com) has been moved from Jan. 22 to Jan. 29. The evening will feature a special multi-course menu created by Executive Chef Kurtis Krause paired with award-winning beers from Epic Brewing. For reservations, phone 801-742-2177.

Quote of the week: Where you eat is sacred. —Mel Brooks