Food and Wine's Best New Chefs awardees last year. Despite the accolade, there's been a relative dearth of information (aside from a post by the ulterior epicure that caught my attention) about their shoebox restaurant - a converted house in a quite Salt Lake City residential neighbourhood.
With only one night in town, we knew we would spend it here. The space is sparse but comfortable, seating ~30 covers. A $74 prix fixe menu is served to everyone, with options being limited to beverage choices. We opted for the non-alcoholic pairing of juices and infusions, which turned out to excellent.
|Snap peas, almond butter, blossoms|
|Soft-scrambled egg, maple syrup, sherry cream|
|Crab, asparagus, toasted buckwheat|
|Forest herbs and leaves|
|Young beets and carrots|
Crustacean sauce, whitefish roe, toasted wild rice
|Roasted scallop, fresh peas|
Bonito-mint butter, garlic ash
|Slow-cooked pork, hazelnut yogurt|
Greens with their stems and flowers
|Sweet peas, yogurt, sorrel|
|Poached rhubarb, milk ice cream, milk skin|
Toasted buckwheat, rose petals, rose geranium mousse
|Mignardises 1 - "Pez" strawberries|
|Mignardises 2 - "Stones"|
If the Scandinavian vanguard were Utahns, would this be the type of food they served? I asked myself this as we ate through the menu, but really, Forage is a completely different animal. Limited resources tend to force creativity, but also repetition - is reusing flavour themes boring, or does it provide a thread to tie a menu together? I enjoyed my meal greatly, and since I know we won't be passing this way often, this is a restaurant I'll have to continue following from afar.
370 E. 900 S
Salt Lake City, UT 84111
Phone: (801) 708-7834