Wasatch Brew Pub, Piastra, Budget Pork Chops | Wine | Salt Lake City | Salt Lake City Weekly
We need your help.

Newspapers and media companies nationwide are closing or suffering mass layoffs since the coronavirus impacted all of us starting in March. City Weekly's entire existence is directly tied to people getting together in groups--in clubs, restaurants, and at concerts and events--which are the industries most affected by new coronavirus regulations.

Our industry is not healthy. Yet, City Weekly has continued publishing thanks to the generosity of readers like you. Utah needs independent journalism more than ever, and we're asking for your continued support of our editorial voice. We are fighting for you and all the people and businesses hardest hit by this pandemic.

You can help by making a one-time or recurring donation on PressBackers.com, which directs you to our Galena Fund 501(c)(3) non-profit, a resource dedicated to help fund local journalism. It is never too late. It is never too little. Thank you. DONATE

Eat & Drink » Wine

Wasatch Brew Pub, Piastra, Budget Pork Chops

by

comment

City Weekly reader Sheena Bathelt found a good bowl of brewpub soup. She says, “I had a bowl of the chick pea and Feta soup at Wasatch Brew Pub (250 Main, 435-649-0900) up in Park City recently, and it was so much more than I expected. It was a chick pea puree, of sorts, with whole chick peas as well. It was perfectly spiced with a swirl of Feta and pesto. It was truly amazing. Mmmmmm … On a day like today, I could use that bowl of soup again. In fact, the Wasatch Brew Pub host was telling us they recently hired a new chef, and are trying some new dishes, while improving customer favorites like the Reuben."

Maria Arce-Larreta, a City Weekly reader, found an Italian restaurant to recommend. She writes: "I ate recently at Piastra (220 S. State, 801-961-8700), a somewhat pricey Italian restaurant located in the City Center Marriott Hotel. I had a great shrimp appetizer, filet mignon and out-of-this world crepes for dessert! Great service as well. I’ve lived in this neighborhood for four years, why didn’t I hear about this place sooner?"

Last year, we shared City Weekly reporter Eric Peterson’s budget pork chop recipe with readers. It was so popular we decided to trot it out one more time! Why, he even suggests beverage pairings. Eric writes: "Here’s a fun recipe for anybody on a tight budget. Buy a package of good Kroger-brand pork chops and fry them in a pan. Then, fry an egg on top of each pork chop as best you can (I sometimes find that the eggs slide off so it may help to build a kind of pork chop structure, like a corral or crib if you will, to keep the eggs from slipping off of the chops). When the whole mess has finished cooking, place on a plate and smother in barbecue sauce. The bargain dish pairs well with cheap Scotch and flat club soda"