Metropolitan After Dark & Tuscany BBQ | Wine | Salt Lake City | Salt Lake City Weekly

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Metropolitan After Dark & Tuscany BBQ

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In addition to the always-superb food and service, Metropolitan is kicking it up a notch this summer with some special attractions. First, the restaurant is staying open until midnight Thursdays through Saturdays for the summer. During “Metro After Dark,” it’ll have food and drink specials, including $2 tacos and $4 margaritas, as well as other small plates, from 10 p.m. to midnight. It should be especially fun on Thursdays after the Twilight Concert Series shows at Pioneer Park, just a block away. And speaking of Twilight, Metropolitan will be doing a food tent at the concerts this year for the first time. The chefs will be serving up Metro bison burgers, Wagyu hot dogs on house-made pretzel buns, fresh fruit kabobs, sweet potato chips and fresh-squeezed watermelon juice. Finally, the third annual Metro Food & Wine Festival is just around the corner. It will be held at the restaurant Saturday, July 31 from 6-9 p.m. featuring wines and winemakers from Caymus, Honig, Jeriko, Selby, Waterbrook, Magnificent Wine Company and others. Food will be paired with each wine; the cost is $30 per person for food and $45 for wine, plus tax and tip. TheMetropolitan.com, phone 801-364-3472.

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Tuscan BBQ
Every Wednesday throughout the summer, Tuscany chef Adam Vickers will be hosting an Italian barbecue on the restaurant’s garden patio. Sitting out on the patio in summer is a great “in-town” escape from the city. The Italian barbecue menu will feature grilled entrees such as cedar-plank salmon with arugula and cherry tomatoes; herb-roasted chicken with fingerling potatoes; Wagyu burger with Tuscan garlic fries and Creminelli Italian sausage with roasted summer vegetables. Each entrée comes with a choice of side dish: pasta salad, roasted fingerling potatoes, Caesar salad or grilled zucchini. Call 801-277-9919, TuscanySLC.com.

Quote of the week: An idealist is one who, on noticing that a rose smells better than a cabbage, concludes that it will also make better soup. —H.L. Mencken

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