Red Iguana 2, Z’Tejas, Huntington Bistro | Wine | Salt Lake City | Salt Lake City Weekly
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Eat & Drink » Wine

Red Iguana 2, Z’Tejas, Huntington Bistro

Second Salt Lake City location of popular Mexican restaurant.

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Iguana X 2
In case you haven’t heard, there is now twice the Iguana—Red Iguana, that is. Red Iguana 2 just opened at 866 W. South Temple, which may help to defray the sometimes lengthy waits at the original Red Iguana on North Temple. According to owner Lucy Cardenas, the tiny kitchen at the original Red Iguana serves 900 meals a day. So it was time to think about expanding. Congrats to Bill Coker and Lucy Cardenas on the opening of their second Red Iguana outpost. You can phone Red Iguana 2 at 801-214-6050.

Budget New Year
To help get you through the end of 2009 and into 2010 on a budget, Z’Tejas is celebrating the New Year with a three-course meal for $25.99. The meal includes an appetizer, entrée and dessert. Selections from the special three-course meal include gumbo, a Z’Tejas mixed green salad, fresh Chilean sea bass en papillote, slow-roasted Prime rib with southwest seasonings and the chef’s dessert. Z’Tejas is located in The Gateway Mall at 191 S. Rio Grande. Phone 801-456-0450 for reservations. ZTejas.com

International lunch
With the opening of the new Huntington Bistro, located in Earl’s Lodge, Snowbasin Resort will add full-service dining for lunch this ski season. According to Christian Peyrin, Snowbasin’s food and beverage manager, “Huntington Bistro combines the talents of our chefs with the service Snowbasin is known for: to provide guests with culinary savoir-faire.” And, I might add, the Parisian-born Peyrin knows a thing or two about savoir-faire! Peyrin says that Huntington Bistro specials “will reflect different parts of the world with classic bistro offerings, from moules frites to tapas.” To help complete the international dining experience, the Bistro is stocked with a well-selected international wine collection. Snowbasin.com

Quote of the week: If I could have my dream, I would open a new restaurant every month. —Jean-Georges Vongerichten

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