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New find in SLC

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New find in SLC

Tha Groovin' Gourmet | Jan 10, 2006 10:19 AM

Very glad to report a new eatery in town that seems to be on the right track. We had a coupon for a buy one get one free entree, so off we went.

Epic Casual Dining is a lower-priced offering from one of the owners of Tiburon, a fine dining place in Sandy which we have yet to try. Located at Ft Union and about 700 East, we are very pleased to have a nice place like this so close to the house.

The room is spacious, finished in warm earthy tones. Nice view of the open kitchen from just about anywhere.

Appetizers are a broad array of flatbreads with some interesting topping combinations. We went with a couple of different ones, the black truffle paté with cornichons and stone ground mustard, and the blue brie with caramelized onions and oven roasted tomato.

Presentation was definitely different...the flatbread cut into triangles, surrounding the toppings which were in a tumble in the middle of bowl. The paté version didn't work so well...the liver in a full slab so you had to cut off some and then spread it on the flatbread, which wasn't quite crisp enough to hold up to the agitation.

My cheesy, oniony, tomatoey combo was a definite winner, made even better when the waitress insisted on bringing out some hot flatbread directly from the oven. Ours was on the lukewarm side by the time it reached our table.

Next up was a Mr. Martinez salad (alot of dishes are named for people...not sure whether they are real or not...the people that is)
which we split.

Most excellent! A nice mix of greens in a kicky roasted poblano vinaigrette, with slivers of mango and roasted pepitas strewn about.
The salad was sided by a nice slice of manchego cheese and a chilled, lightly marinated roasted Romo tomato. A bit of cheese, a bit of tomato and a forkful of salad and you have a true fiesta of taste and texture on the tongue.

Entree's were quite good as well. I went with the beef tenderloin, done in a port wine sauce with a healthy dollop of bleu cheese atop the filet.
Sides were some OK shallot mashers and some nice sauteed veggies.

The lovely Denise went with a lovely pork tenderloin, nicely seasoned, perfectly cooked and buried under a pile of caramelized Walla Wallas. Hubba hubba! Hers was sided with some superior au gratin potatoes, which will be requested instead of the mashers from now on.

We ended up shutting the place down with a nice NY cheesecake with a homemade vanilla anglaise. Very nice, as were the Syrah by the glass and the Full Sail Amber that Denise and I enjoyed respectively.

Our server was friendly, if a little over apologetic and not 100% knowledgable of the menu. That still puts her in the top 10 percent
servers in this town. All in all, a most enjoyable meal, in a restaurant that we will look forward to patronizing.

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