Don’t be fooled by the plain exterior; inside, Tiburon is an entirely different and refined world. Start out with a unique and decadent appetizer of St. Andre triple crème brie and five-hour “dry” braised Kurobuta pork belly. Then move on to the house specialty: New Zealand elk tenderloin, charbroiled to order and served with a creamy duxelle green peppercorn demiglace. The Snake River Farms American Kobe Eye with sauteed oyster mushrooms is also a winner. For wine drinkers, the eclectic wine list is one of the best in the south valley, and, there’s even a good selection of blended and single malt Scotch for post-dinner sipping. This fine dining is located in Salt Lake City

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