Mark of the Beastro Opens
Adding another entry in Salt Lake's already impressive roster of vegan restaurants, Mark of the Beastro (666 S. State, 385-202-7386, facebook.com/markofthebeastro) has officially opened its doors. Owned and operated by Andrew Earley, Mark of the Beastro is geared toward serving plant-based comfort food like chick'n and waffles and tofu Benedicts with a strong side of tongue-in-cheek branding. The restaurant is currently open for three-hour chunks Monday through Sunday with plans to expand their hours and host a plant-based pandemonium of a grand opening later this year. May the diabolic dark lord of dairy-free demons watch over and protect this new establishment.
SaltFire Beer Tasting Dinner
Epic Casual Dining (707 E. Fort Union Blvd., Midvale, 801-748-1300, epiccasualdining.com) hosts SaltFire Brewing Co. (saltfirebrewing.com) for a tasting dinner on Thursday, April 11, at 6:30 p.m. The partnership aims to introduce diners to some of SaltFire's newest brews by pairing them with dishes like baked potato flatbread, sautéed Pacific shrimp and bacon-wrapped tenderloin. For those interested in learning more about SaltFire, the brewery operates a tavern and bottle shop at 2199 S. West Temple. The event also boasts a modestly-priced tasting menu, with $55 securing a four-course meal with the beer pairing or $40 per person without. Reservations can be made on Epic's website.
Curry Up Now Comes to Utah
In 2009, husband and wife Akash and Rana Kapoor teamed up with co-founder Amir Hosseini to create Curry Up Now as a food truck in the San Francisco Bay Area. Over the past decade, their operation grew into several different locations in Northern California, and the restaurant recently unveiled plans to come to Utah. Local entrepreneur John Netto and his family clinched the deal that will bring one location to the shops at Fort Union this fall with plans to expand to downtown Salt Lake and Provo within a year. With a menu that includes items like naughty naan and sexy fries, you can color me intrigued.
Quote of the Week: "I think it's important to encourage gluttony in all its formats."
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