Taste of Utah Valley Spring 2018 by Daily Herald

GUIDE TO DINING | ISSUE NO 3 | SPRING/SUMMER 2018

VISITORS

BEST RESTAURANTS TO HIT IN THE VALLEY Pg. 4

NATIONAL TREASURE

THE MANIFEST DESTINY OF FRY SAUCE Pg. 9

Map

Quest

These 15 county cosmopolitan options border on the amazing

www.heraldextra.com

From the editor

nspired by the hopes and dreams of spring break and summer’s fun, the Daily Herald staff has been preparing to take you, and your visitors, to experience flavors from all over the world. Utah County’s dining scene is unique. While there are plenty of all-American chain restaurants, our hometown-owned restaurants thrive. Many of those hometown restaurants, however, are serving delicious dishes originating from nearly every continent in the world. To make your mealtime decisions easier, we’ve canvassed the county for restaurants that will enable you to explore the world while still in your own backyard. You can find a meal from El Salvador, Peru, Argentina, Brazil, Israel, South Korea, Japan, Germany, India or Thailand. The diversity in our local food options is a reflection of our culture here; it is something to be proud of. How lucky are we to be home to so many talented people recreating dishes that are authentic to their heritage or experiences? We think you’ll enjoy learning about their stories as much as their food. We’ve also created an easy, go-to list for you to utilize whenever friends and family come to visit and are looking for a dining experience

unique to Utah. It’s one of the things we are asked most frequently about: Where should I take my visiting friend/family/client/special date? Like us, maybe you have a hard time rattling off a stellar option on the spot even though you know the best ones by heart. Personally, I love introducing visitors to kolaches at Hruska’s, the flavors at Bombay House and the environment at any of Sundance’s restaurants. Keep this issue, or that article, handy to share for the next time you’re quizzed. Not only are local restauranteurs attracted to opening businesses serving international food, but residents are also just as equally drawn to them, according to a wonderful bit of recent news reported by Womply. Utah ranks sixth nationally for consumer spending at small, independent restaurants. To keep up with regular restaurant openings throughout the year, don’t forget to read new reviews published each Thursday in the Daily Herald’s Ticket.

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RHETT LONG Publisher + Advertising Director

EDITORIAL JORDAN CARROLL Executive Editor DOUG FOX Features Editor STACY JOHNSON Online Editor

ART

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WRITERS SARAH HARRIS KARI KENNER JORDAN CARROLL

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If you love eating local as much as we do and are looking for a more in-depth scoop on restaurants than what Yelp’s basics have to offer, you can also search for local places to eat by city and meal type and find hundreds of detailed recommendations – down to the dish. Full reviews and stories on Utah County restaurants can be found on our website at

@dailyherald

@UtahValleyDailyHerald @TheTicket

heraldextra.com/dining.

On the Cover The charcuterie board at Block Restaurant on March 15 in Provo. F O O D BY Block Restaurant P H O T O G R A P H E D BY Evan Cobb 2 | Taste of Utah Valley

TASTE OF UTAH VALLEY MAGAZINE 86 N. University Ave. #300 Provo, UT 84601 801-373-5050 • 800-880-8075

There are over 150 restaurants and stores where you can find the perfect gift, or a little something just for you. From fashion to beauty and toys to tech – It’s all at University Place.

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‘What ’s good ’ ? e r e h d n u o r a to eat

The Pea Tortellini with sorrel pesto, toasted sunflower seeds and pea tendrils at Block Restaurant on March 15 in Provo.

t 10 local restauran s recommendation for visitors

W R I T T E N BY Sarah Harris P H O T O S BY Evan Cobb, Isaac Hale

tah County plays host to a plethora of restaurants and food styles, but it can be difficult to pinpoint a few to recommend on the spot when people from out of town ask where they should go. Here are some unique spots in Utah County to consider the next time a friend or visitor asks for food recommendations.

said Dorian Kidd, chef and founding partner of the restaurant. “180 Tacos is the perfect stop if you are from out of town and want to experience a unique global approach to tacos with the chance to try various tastes.” 180 Tacos is located at 3368 N. University Ave., Provo, and menu prices range from $2.25-$9.75. More information is available at 180tacos.com.

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180 Tacos

Tacos are generally considered a Mexican dish, but not at this Provo restaurant. 180 Tacos serves up international adaptations of the traditional food, offering a diverse array of taco flavors from Korean barbecue to falafel. “Our regular menu and daily specials pull from flavors from all over the world, which makes for a fun food exploration,”

4 | Taste of Utah Valley

Black Sheep Café

Native American cuisine is this Provo restaurant’s specialty. Black Sheep Café’s story began with Navajo founder Bleu Adams and stays true to its signature Southwestern fusion menu with authentic Navajo bread and Native American flavors infused into dishes like Hog Jowl Tacos, a customer favorite. “(Visitors aren’t) going to find other

restaurants like this, but the tastes are going to be familiar to them,” said Kevin Santiago, a Black Sheep Café partner. “It’s a restaurant you’d expect to find in a much bigger city, and it makes people feel like they’re at home.” Black Sheep Café is located at 19 N. University Ave., Provo, and menu prices range from $6-$22. More information is available at blacksheepcafe.com.

Block Restaurant

This Provo fine dining restaurant might be of special interest to visitors seeking a nice location for a date, brunch or business lunch. Block Restaurant prides itself on its seasonal farm-to-table menu and local ingredients. “We try to source everything from within our community and just try to support as many small-business owners in the

area as we can,” owner Erika Orndorff said. “If our community can band together, we become a stronger community.” For those who imbibe, Block Restaurant also serves a variety of drinks, any of which can also be served without alcohol. Block Restaurant is located at 3330 N. University Ave., Provo, and menu prices range from $6-$36. More information is available at blockrestaurantgroup.com.

Leslie’s Family Tree Restaurant

Visitors who want to delve into a bit of Utah County history might consider stopping at Leslie’s Family Tree Restaurant. This 35-year-old Santaquin classic is famous for its scones, which owner Leslie Broadhead describes as being “the size of your arm, literally.” The 18-inch-by-4-inch scones are served with honey butter and come with almost everything on the menu, which offers purely homemade meals. “When you walk in, we’ve got a lot of old pictures on the wall that (go) back nine generations,” Broadhead said. “I’ve been told that the atmosphere is just really, really relaxing.” Leslie’s Family Tree Restaurant is located at 77 W. Main St., Santaquin, and menu prices range from $4.50-$23.99. More information is available at lesliesfamilytreerestaurant.com.

Good Move Café

From its menu of burgers, fish and chips, snacks, and desserts to its collection of about 700 board games, Good Move Café is likely to be a winner among food lovers and game lovers alike. This Provo restaurant, which opened last year in mid-October, welcomes guests who want to eat, play games or do both. “I was driving down the road one day

The Navajo Taco is pictured March 16 at Leslie’s Family Tree Restaurant in Santaquin.

thinking about what I wanted to say about my career when I was done with it, and I wanted to be able to say I did something good and brought people together in some way,” owner Shawn Moon said. “(I) thought about things that brought people together, and board games and food were both on that list.” Good Move Café is located at 1 E. Center St., Provo. Menu prices range from $3.99$12.99, and there is a $5 per person cover charge for games, which is waived for those who spend $15 or more on menu items. More information is available at goodmovecafe. com.

laches so much because they are part of our heritage and we grew up eating them,” said Cory Hruska, one of the shop’s owners. “After we got ahold of our great-grandmother’s kolache dough recipe, it all fell into place. … It is very cultish and something fun. There is a cool culture and atmosphere that surrounds our store that naturally draws people in.” Hruska’s Kolaches is located at 434 W. Center St., Provo, and menu prices range from $1.25-$3.75. More information is available at hruskaskolaches.com.

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Hruska’s Kolaches

For people seeking a tasty and unique breakfast option, Hruska’s Kolaches should do the trick. This Provo shop is open Monday-Saturday from 6:30 a.m. until sellout and specializes in kolaches, traditional Czech pastries, offered in a variety of sweet and savory flavors. “We are from Texas, and we missed koA pan of sweet kolaches is pictured at Hruska’s Kolaches on April 12 in Provo.

J. Dawgs

What started out as a small hot dog shack on a street corner near Brigham Young University has become a signature Utah hot dog business with stores across the Wasatch Front. J. Dawgs offers uniquely flavored polish and beef hot dogs that are cut with a trademark crisscross design and grilled over an open flame. The hot dogs are then served atop homemade buns with a special sweet sauce and your preference of condiments including onions, sauerkraut, banana peppers, jalapeños and pickles. “There’s really nothing out there like it,” owner and founder Jayson Edwards said. “It’s its own style, like a Chicago Dog would be or a dog on the streets of New York City, something from L.A.; every one has a particular style.” J. Dawgs is located at 858 N. 700 East, Provo, with other Utah County locations at 207 E. University Parkway, Orem, and 3750 N. Thanksgiving Way, Suite B, Lehi. Menu prices range from $1-$7. More information is available at jdawgs.com.

Spring/ Summer 2018 | 5

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9 8 Ginger’s Garden Café

MidiCi

Those in search of a healthy meal might be enticed by the whole foodsbased menu at Ginger’s Garden Café, which offers salads, sandwiches, wraps and soups made with organic produce, organic poultry and non-GMO whole wheat flour. This Springville restaurant is dedicated to carefully sourcing its ingredients, locally in many cases, and caters to a variety of dietary restrictions. “We love seeing the diversity of our clientele. You can be a gluten-free raw vegan and come to lunch with your carnivore buddy and both leave extremely satisfied,” owner Bobbie Henderson said. “We often hear from travelers that we are an oasis in the desert, a place to get a fresh meal to counter the travel belly.” Ginger’s Garden Café is located at 188 S. Main St., Springville, and menu prices range from $6-$11. More information is available at gingersgardencafe.com.

Visiting pizza lovers might consider getting their fix at MidiCi, which takes the traditional food back to its original Italian roots. The Orem restaurant, which opened about nine months ago, is the sixth MidiCi location in a quickly growing franchise that specializes in authentic Neapolitan pizzas. MidiCi’s pizzas cook in just 90 seconds in a 900-degree wood-fired oven imported from Naples, Italy. “What makes MidiCi unique is probably the combination of fast-casual ordering with a fine-dining atmosphere,” said Adam Wills, owner of the Orem restaurant. “There’s old, blackand-white Italian movies playing on the wall and there’s lots of unique features around the restaurant.” MidiCi is located at 541 E. University Parkway, Orem, and menu prices range from $3.95-$16.45. More information is available at mymidici.com.

The Nachos and the Turkey Avocado Club are available at Ginger’s Garden Cafe in Springville.

CELEBRATING

40 YEARS

TH E

ILY

HERA

BEST O F

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CHOICE

2017

UTAH VALLEY

La Casita Mexican Restaurant has been serving great food for 40 years. Carne asada, nachos, chile rellenos, enchiladas, tacos, kid’s meals and lunch specials.

Open Monday - Saturday Lunch & Dinner Spring/Summer 2018 | 7

The Tree Room’s King Salmon with dumpling and rice pudding at Sundance Resort on March 20.

biance and feel: the huge bay windows looking out on the pine trees, the original tree standing by the fireside,” said Tim Rock, the resort’s director of food and beverage. “We offer a chance to step away from the world and just be.” The Tree Room is located at 8841 N. Alpine Loop Road, Sundance, and menu prices range from $10-$56. More information is available at sundanceresort.com /dining/treeroom.

THE

BEST OF

TH E

C HOI C E

2016 S’

SPRINGVILLE LOCATION 520 North Main Street (801) 489-9484

HERA

BEST O F

UTAH VALLEY 2017

AW S’ C HOICE

ILY

2014

HE R A

UTAH VALLEY AD

I LY

S’

CHOICE

BEST OF

HERA

8 | Taste of Utah Valley

ILY

UTAH VALLEY AD

PROVO LOCATION 684 North Freedom Blvd (801) 377-3994

TH E RE

UTAH COUNTY’S BEST SUBS

Visitors seeking to experience a more scenic view of Utah County might enjoy an escape to The Tree Room, a fine-dining restaurant at Sundance Mountain Resort, which is about a 20-minute drive from central Provo. The Tree Room serves a seasonal menu that focuses on fresh mountain cuisine. “I believe the one thing that sets The Tree Room apart from any other dining experiences is the room itself, its am-

The Tree Room

WHY OTHER STATES NEED TO ADOPT FRY SAUCE W R I T T E N BY Jordan Carroll

o outsiders beyond Utah, fry sauce is probably as foreign and unusual as funeral potatoes — though from recent national reactions to funeral potatoes, I’d venture to say fry sauce could 100 percent be more easily adopted nationally. In fact, Heinz is polling people for its latest product “Mayochup” to see if there is interest for distribution; the name itself is an abomination, though, because we all know it’s fry sauce. For nearly 70 years fry sauce has graced plates in Utah as an alternative condiment to plain, old ketchup. I must make a confession. As a non-native Utahn, I was deeply opposed to fry sauce during the first few years I was a resident. I abhorred the thought of submitting my French fries to the unusual creation; I grew up dipping fries in honey mustard, which I do still enjoy to this day. Years later though, I now look back at all the full containers of fry sauce I discarded into my trash cans ... with regret. Nowadays, I cannot even fully enjoy fries without fry sauce. It’s ruined me, in the most wonderful way.

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Last summer when I found myself unexpectedly traveling through Oklahoma for my mother’s funeral, I was hardly hungry. The rapid onset of grief left little energy for the tedious task of consuming and digesting food — despite how much my life is usually centered around good meals. At one point we found ourselves grabbing lunch inside a fast food joint unique to the region, and I actually wanted some crinkle-cut fries. As I approached the condiment station, it occurred to me that, of course I’m outside of Utah, there was no fry sauce to be had. When in Rome, you improvise. So, in the middle of an Oklahoman fast food joint, I walked up to the counter and asked an employee for a few condiment packets of mayonnaise. She said they had none. I asked if they had any mayonnaise at all. She wasn’t sure. I asked, “None at all???” She repeated my request to me, which I emphatically confirmed to satisfy her confusion. Then, miraculously she was able to secure me a boat, yes a paper boat, containing scoops of mayonnaise. Feeling victorious, I took it to my table and started to mix it with my paper cups of ketchup looking for a ratio that somewhat resembled fry sauce (though we all know fry sauce is much more than just mixing those two). In my moment of grief, it sufficed. During those times, you learn what truly matters: family, friends, and for some: French fries ... and fry sauce. I’m a fry sauce convert. Like so many other non-native Utahns, it was foreign to me, but at some point it became the sauce I couldn’t live without. And I think it could be the same for other non-frysauce-lovers out there, too. Here’s why:

ADD SPICE TO YOUR FRY LIFE

Bottled tomato ketchup as Americans know it today was really first put out in the mid-1800s. In various forms, ketchup has been around for centuries across the world. I believe there’s value in elevating a classic and turning it into a new tradition. Enter, fry sauce.

THERE IS CREATIVITY IN IT

It seems to be universally accepted that fry sauce’s origins are connected with the fast food restaurant Arctic Circle. But, one of the things I’ve loved seeing in recent years is restaurants putting their own stamp on a house-made fry sauce. One of my personal favorites happens to be the chipotle fry sauce at Cubby’s. The sauce’s slightly smoky and spicy flavor begs to be used beyond dipping fries.

UTAH’S CONTRIBUTED OTHER AMAZING CREATIONS

People born in Utah have a track record of making some pretty awesome contributions to the world like the television, Atari, traffic lights and the odometer (probably because drivers here are horrid) . These all impact our daily lives at some point or another for good. So, why not add fry sauce to that list? Spring/Summer 2018 | 9

A photograph of the Pho Soup Bowl from Oh Mai Vietnamese Sandwich Kitchen on March 27 in Orem.

10 | Taste of Utah Valley

Te world h

is our

restaurant

Experience international flavor with local flair

ince the dawn of social media, and restaurants featuring authentic cuisine from Instagram in particular, one trend across the globe. has become astonishingly popular: Tapping into the history of global dining in Utah the food shot. Be it a juicy burger, County is La Dolce Vita in Provo. The restaurant green smoothie or international was opened in 1984 by Gianni and Susi Della Corte delight, the #foodgram has of Naples, Italy, who came to the area after taken the digital realm by joining The Church of Jesus Christ of storm and become one Latter-day Saints. W R I T T E N BY Kari Kenner of the most solid ways to docu“When they opened the restaurant, ment travel experiences. it was the only Italian restaurant in P H O T O S BY However, you don’t have to the city,” said Mario Garcia, a family Evan Cobb, Isaac Hale, have an unlimited fortune set member of the owners who now runs Dominic Valente, aside for globe-trotting to make the restaurant. Sammy Jo Hester, Grant Hindsley your friends salivate at your very “It’s Naples style,” Garcia said of the own #foodie posts. You just have to food. “The cuisine is southern Italian and take a moment to appreciate all that’s they brought their own recipes, so they’re available right here in Utah County. authentic recipes and it has a homemade Though at first glance, Utah, and Utah touch.” County in particular, may not seem to be the But according to Garcia, La Dolce Vita is just one most culturally or ethnically diverse of the 50 piece of a diverse tapestry of international dining in United States, one quick trip around the cuUtah County. linary scene will set the record straight, and “I think we live in an era where everything is in we’re here to help with that process. the grasp of our hands, so that is very convenient,” Though our list is anything but all-inclusive, he said. “Having the ability to try food from everywe’ve talked to business owners and scoured where is absolutely amazing, and I think the [LDS] the valley for some of the best and most unique Church has a big role there.”

Spring/Summer 2018 | 11

“WE’RE PROUD. PROVO’S BECOMING THIS LITTLE FOODIE TOWN WITH GOOD OPTIONS FROM ALL AROUND THE WORLD.”

A Falafel is available at Galilee Grill and Bakery in Lindon on Nov. 18, 2015.

— Omai Crichton, Sweet’s Hawaiian Grill Owner

Menu offerings are pictured at E-Ga Korean BBQ restaurant on July 18, 2017, in Springville.

Light Orange Coconut Curry, Chili Chicken, and Chicken Tikka Masala placed alongside a Tandoori Mixed Kabab on July 30, 2015, at India Palace in Provo.

12 | Taste of Utah Valley

It definitely laid the foundation for Hannah Harrison, who recently opened a franchise of Oh Mai Vietnamese Sandwich at the University Mall in Orem. Harrison, who originally hails from Vietnam, said she was among the first convert members of the LDS Church in Cambodia, and it was after meeting her husband that she first came to Utah. The pair later spent nearly 16 years working in Asia before returning to Utah with their children almost six years ago. “It’s good to be back,” Harrison said. “Utah has changed a lot. A while ago it was a slower pace, now it’s seen a lot of growth, in Utah County especially.” That growth, according to Harrison, has made room for more authentic foreign and family-owned businesses such as Oh Mai, which has been open in Orem for about eight months. “Now I see more restaurants than ever,” she said. “We have had a really positive response. We have our regular customers that come in four or five times a week.” As a plus, Oh Mai’s authentic pho soup and bahn mi sandwiches are quick to serve and lower in cost than a lot of international eats. As the business grows, Harrison said she hopes to be able to turn profits around to reach out and help others. “I’m from Vietnam — I’ve seen a lot of poverty,” Harrison said. “My desire is to have a sustainable business so that I can help kids in need.”

Se Llama Peru’s Lomo Saltado, a strip steak, pepper, onion and French fry dish, is photographed at the restaurant in Provo on Nov. 10, 2015.

Se Llama Peru owner Luis Suhein Benson also came to Utah because of the LDS Church. Originally from Lima, Peru, he worked in a variety of local restaurants before going to Utah Valley University for culinary school and taking over ownership of Se Llama Peru. “I wanted to work in my own cuisine,” he said. “Mostly everything I have on my menu is Peruvian food. I wanted to share with everybody the food we cook here.” According to Omai Crichton of Sweet’s Hawaiian Grill, the taste of home is what brought their restaurant to life in Provo as well. “The shop was opened up in 1994 by our parents, Al and Sweet Crichton,” Omai Crichton said. “Sweets is now run

by a second generation … trying to live the American dream and share our culture through our food.” The family came to the mainland so Al could continue his education, but it didn’t take long for them to get homesick. “There were no really good Polynesian eateries around town, so they opened a little mom and pop shop and it’s still running today 24 years later.” The restaurant is named after the family’s former home in Hawaii, but it features a wide variety of Polynesian food, and fits in well with the wide variety of other cultural restaurants in the area. “We love it,” Crichton said. “We’re proud. Provo’s becoming this little foodie

town with good options from all around the world.” Filling a particularly unique niche is Galilee Grill and Bakery in Lindon. Opened by Ehab Abunuwara, whose family ran a bakery in Israel, the restaurant focuses on totally authentic and family-friendly cultural dining. “The pitas are the same style you’d get in Nazareth — the same texture and same flavor,” Abunuwara said. It’s been two and a half years since the restaurant opened with a successful franchise in Heber, and a less successful attempt at a mall location. “It’s been hard but good,” Abunuwara said. “I love to cook and I always used to cook at home and have friends over. …

Ana’s Spinach Ravioli is pictured on March 17 at La Dolce Vita Ristorante Italiano in Provo.

Spring/Summer 2018 | 13

RIMMELS

575 E. University Parkway in the mall food court, Orem, eatrimmels.com COUNTRY: GERMANY The Rimmel family consists of three brothers, Mathias, Thomas and Andreas, all from Leverkusen, Germany. With the help of friends and family, they opened Rimmels in the University Mall, bringing their own, unique take on German street food to Utah County. Menu items include the Döner (created in 1970s Berlin), the Bratwurst and the Currywurst (currently the most famous fast food in Germany).

The Picanha top sirloin and black beans at Lucy’s Brazilian Kitchen in Provo.

Now, to share that same food, it’s been fun, and I really enjoy it.” According to Abunuwara, a restaurant like Galilee has provided him with a great way to share his culture and the tastes of home. “In the Arabic culture, hospitality is very big,” he said. “That’s how you have fun with people — you share food. I wanted to do that, and share my experiences.” Abunuwara said that’s something that couldn’t happen for him or any other local, family-owned business without support from the community, though. “Utah Valley has a lot of different foods, but I think most of the support goes to chains, which is unfortunate,” he said. “I would love to see more support of unique, authentic, individual restaurants and family restaurants.” People tend to veer toward familiar, inexpensive and fast, which leaves authentic and unique locally-owned restaurants without the support they need to survive and thrive. “That’s a struggle for the family restaurants — how to deal with the chains, and not just fast food,” he said. “If people would give more support to the local and family-owned restaurants, that would be wonderful.” One thing’s for certain — if you’re hoping for a unique, authentic and affordable international culinary experience that’s worthy of some social media props, the incredible selection of global eats in Utah County is an amazing place to start, and it’s definitely more affordable than attempting a trek across the globe for the same flavors.

14 | Taste of Utah Valley

SWEET’S HAWAIIAN GRILL

711 Columbia Lane, Provo, sweetsinprovo.blogspot.com COUNTRY: HAWAII AND PACIFIC ISLAND WITH FOOD FROM FIJI, NEW ZEALAND, SAMOA, TONGA AND MORE It’s been 25 years since Hawaii natives Al and Sweet Crichton opened their island-style eatery in Provo, after they came to the area for grad school. Now the business is run by their children, and, according to daughter Omai Crichton, Sweet’s does its best to cater to all the different islands with its unique offerings. Menu favorites include the weekly Polynesian Plate, Kalua Pork, Katsu Chicken, Teriyaki BBQ Chicken and more.

THAI VILLAGE

410 N. University Ave., Provo, thaivillageprovo.com (another Thai Village is located in American Fork) COUNTRY: THAILAND If options are your thing, Thai Village in Provo has an ample menu available to make sure you have access to anything and everything Thai that you might be craving. From an impressive variety of curries to fried rice, noodles, soups and Pad Thai, the options are plentiful and they don’t end with the main dish. You can finish off your meal with a choice of sweet rice and mango, fried banana or even a Thai pancake.

Keep on Truckin’

You’re not done yet! To read about the 12 other global-themed restaurants we talked to in Utah County, travel on over to heraldextra.com/Dining

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Spring 2018 | 15

Block is Utah County’s newest finer dining restaurant W R I T T E N BY Jordan Carroll

hile restaurants come and go in Provo about as frequently as the university students, few fine dining operations come and fewer even stay. For those looking for a Salt Lake City-esque food experience, with creative dishes, incredible ingredient quality (and for those that imbibe, an actual drink menu) there are limited options in Utah County. We are the land of fast casual. And though that suffices 75 percent of the time, it leaves a tired merry-go-round of options for situations like courting new clients, important business lunches, impressing visiting in-laws or earning brownie points with your partner. But a new restaurant called Block opened up in north Provo off of University Avenue on the east side. The basis of the restaurant is farm to table cuisine — our waiter told us that supposedly all of the ingredients are sourced from within 200 16 | Taste of Utah Valley

miles of Provo. Obviously, this is not a new concept for our area, or the dining universe, though Block truly does inject a freshness not only in its food but also its passion for joining the race chasing local consumers’ taste buds. Block does not save the best for last. It starts with it. We ordered the Pan Seared Pork Belly from the list of appetizers to start because we always have to get it when it’s offered on a menu. No matter the restaurant, it’s nearly always delicious and always served with a different sauce showcasing the restaurant’s personal flair. It was our favorite dish ordered at Block, though I came away impressed with every dish we tried. Block plates its pork belly with shaved Brussels sprouts, bacon — in case you didn’t get enough juicy pork flavors, and pomegranate molasses and pomegranate seeds. Brussels sprouts have an undeserved reputation by picky eaters everywhere. Block’s preparation of the sprouts were as good as I’ve had anywhere, and soaked up the delicious pork flavors in every coveted bite. The entire dish had a variety of balanced textures and flavors from soft to crunchy and tangy to sweet.

Block Restaurant

3330 N. University Ave, Provo (801) 885-7558 blockrestaurantgroup.com

Next time, I’m ordering two so as not to be forced to share. We also tried the Bone-In Braised Short Rib and Honey Garlic Chicken Breast. The chicken was perfect. It was incredibly moist and juicy, and yet the skin was crispy and golden. The side of barley pilaf and carrots with walnuts was unique and a tasty alternative to what many might have typically paired with rice. The short rib was incredibly tender. It was served on top of a fairly standard polenta cake and fresh horseradish cream. For us, the horseradish was quite strong in overpowering some of the other flavors, though it didn’t deter us from eating every bite. It was clear after tasting three different kinds of meat at Block, that were all cooked impeccably, this is where this restaurant shines. Utah County residents should be aware however, that prices at Block do not correlate with quantity. At $30, the short rib was a delicious portion for one individual, but I highly doubt you’ll be taking home a doggie bag for leftovers. This review originally appeared in the Daily Herald on Feb. 1.

Monday-Friday Lunch 11:30am-2:30pm Dinner 5:00pm-10:00pm Saturday Brunch 10:30am-2:00pm Dinner 5:00pm-10:00pm Sunday Brunch 10:30am-2:00pm

3330 N University Ave, Provo 801.318.4847 blockrestaurantgroup.com Spring 2018 | 17

Utah County’s first Korean BBQ restaurant drives diners to Springville

W R I T T E N BY Jordan Carroll

wo of my favorite Utah County restaurants are now located in Springville. Who would have thought? While I am always desirous for delicious new places, I was surprised to hear from a foodie friend that she and another friend from Salt Lake City traveled down to Springville to eat at E-Ga Korean BBQ. As Utahns, can we all admit there is a cultural distaste here for traveling beyond five to 20 minutes? We get lazy, and when we do, we miss out on wonderful food (or sights) like E-Ga. But E-Ga seems to be inspiring people to drive lengths and fill tables in a space tucked away by Springville’s Walmart. Why? The service is one of the best experiences I’ve encountered in Utah County. The food is plentiful and delicious. The restaurant creates an experience, much like other Korean BBQ joints, that goes beyond scarfing down food next to friends, family or business associates. It is an experience many Americans are just not acquainted with anymore — taking time over a meal and engaging with the person across from you. So, on a busy Friday night, my friend and I sat down without much wait at a red table with a small, square grill at E-Ga, surrounded by more

18 | Taste of Utah Valley

E-Ga Korean BBQ

and refreshing. Don’t be afraid to try it and subsequently eat multiple plates of it. I also really 1851 W. 500 South. C-5, Springville enjoyed the Korean Pancake, with bits of carrot, (801) 491-2198 zucchini and green onion in it. To echo the words of our server, “Am I conegakoreanbbq.com verting you enough?” than 19 bowls and plates of meat, vegetables, If you’re not yet vigorously nodding your sides and sauces. head “yes” as I did, then I think the meat will We emerged nearly 2 hours later. interest you. For those that have never experienced Korean You cannot go wrong with the Beef Short BBQ, diners are allowed the fun experience of Ribs. They are the most tender of the meats we grilling their own meats right at the table. E-Ga’s ordered and the flavor alone (or dipped in the all-you-can-eat menu includes selections of sesame oil and sea salt) is insatiable. beef, pork, seafood and chicken. We sampled I also really enjoyed the two spicy cuts of pork. heavily of the Beef Short Ribs, Beef Flank Steak, The spice level was not overwhelming, and the Spicy Pork Belly, Spicy Pork Bulgogi and Squid marinade, when grilled, actually left a sweet char. Bulgogi. While the cuts of meat are not as consistent As we grilled and consumed one plate of in size as one might find at other Korean BBQ meat after another, our cheerful and eager restaurants in larger cities like Los Angeles, it is server would ask us what he could bring next. all still very delicious. Our waiter was acquiI am quite sure I have never been asked in all escent about replacing our grill top a couple my life (and during thousands of meals eaten times, as repeated plates of meat and vegetables out) by a restaurant’s staff “What can we do to dirtied it up. make you happy?” Until last Friday. The meal does include sodas, which we chose And, I loved it. to forgo for water, and vanilla or chocolate ice With the courteous experience, and table sur- cream at the end. rounded by plates and plates of Korean Pancake If you have room for chocolate ice cream, ( Jun), Pickled Radish, Kimchi, fried potstickers, then you surely did not order enough plates of Zucchini Salad, Potato Dish, hot rice, Noodle the Beef Short Ribs. Salad and Pineapple Slices, I felt encapsulated in a new kind of Thanksgiving. This review originally appeared in the Daily Herald on July 20, 2017. The Pickled Radish, white in color, is light

LUNCH

11:00 AM to 3:00 PM Mon-Sat

$16.95 Take out available during lunch Mon-Fri (no dine in)

Half price for children age 7-11 years old for both lunch and dinner. 6 and under are free

$8.95Â

1851 West 500 South, Springville

DINNER

801-491-2198

$23.95

No reservations

5:00 -9:00 PM Mon-Sat

Deal yourself in for family fun at Good Move Cafe

W R I T T E N BY Doug Fox

s a parent of two younger boys (10 and 8 years old), I must admit that more often than not, a nice, quiet restaurant meal is just not in the cards.

In addition to the cards, after a late Saturday afternoon visit to Good Move Cafe in Provo, we also learned it’s not in the boards, the dice, the jacks, the chess and checkers kits, the discs, the tiles, the myriad game tokens or, for that matter, the Rock ’Em Sock ’Em Robots ring. But then again, that’s kind of the whole point of this goodtime restaurant in the first place. How much did we love our visit? Well, for starters, the kids keep asking when we can go again. On most occasions, it’s the kids who start working on an exit strategy halfway through a typical restaurant visit — but not at Good Move Cafe. Would you believe a good portion of our group kept the party going at our table for more than three hours? That’s because Good Move Cafe has rolled the dice with an ingenious strategy — combining great food with the flat-out fun of playing games. We passed go and rolled into the cafe around 20 | Taste of Utah Valley

4 p.m. We were immediately impressed with the roomy, casual atmosphere and layout. Plenty of tables in various sizes as well as some sofas and more comfortable seating. The server at the front desk explained the basics to us, then led us to our table. As for those basics, the one thing you need to know up front is that there is a $5 per person cover charge to play games. (You don’t have to play games, mind you, but where’s the fun in that?) However, for each $15 of food you order, one $5 cover charge comes off the books. Good Move Cafe boasts a collection of over 600 games, which are lined up along the back walls of the restaurant and separated into a bevy of different categories. By the time we had navigated the menu and placed our orders, the boys already had a stack of games on the floor by our table. We figured we could get a good jump on something before our food arrived. In this we were surprised, as the food showed up within about five minutes. I opted for the Go Fish! and Chips, which proved to be a nice catch. Three fresh cod fillets, battered and fried, were light and fluffy, and tasted great dipped in the house tartar sauce. All agreed that the French fries were a hit — and there were several unsolicited comments about how good the house fry sauce was.

Good Move Cafe

1 E. Center St., Suite 100, Provo (801) 850-9113 goodmovecafe.com

My wife opted for the Cobb Salad — which was a tasty combination of mixed greens, bacon, tomato, onions, bleu cheese crumbles, chicken, hard-boiled egg and a ranch dressing. Sinking my teeth into a portion of my son’s Battleship Burger was also a welcome discovery. It features a half-pound steak patty, with cheddar cheese, lettuce, tomato and red onion on a brioche bun. It definitely passed the eye test when it arrived, making it a see-worthy selection. As business in the restaurant began to pick up, it took us a while to flag down our server to order dessert. But the Sweet Fry Bread and Apples to Apples Cobbler were well worth the wait. Both came with a scoop of ice cream. We loved both, but the Sweet Fry Bread was especially fantastic. We highly recommend it. Looking back at our visit, we had a complete blast and were able to play several games during the course of dinner, and beyond. I must say that my favorite was Rock ’Em Sock ’Em Robots — which I had not played since I was a kid. Basically, every night is Family Night at Good Move Cafe. We realized it would also be great for double dates and group events. Well played, Good Move Cafe. Well played. This review appeared in the Daily Herald on March 1, 2018.

ve cafe´

Group or Single Dates Family and Friends Work Lunches Team Outings Game Enthusiasts

Brand Identity Guidelines Lunch Special:

horizontal usage (secondary logo)

Free Games from 12-2! Monday - Friday with purchase of salad, sandwich or entrée

Good Move cafe´

call for reservations

1 E. Center St. Suite 100 • 801.850.9113 goodmovecafe.com Spring 2018 | 21

PDQ’s exceedingly flavorful menu is a consonant revelation in Lehi W R I T T E N BY Jordan Carroll

here are plenty of new places popping up in Lehi, and fortunately for the people who work and live there, some of the new construction is also for restaurants.

PDQ opened its first Utah location near Traverse Mountain during the last year. While its name is surely unusual (it stands for People Dedicated to Quality), its food is very familiar. Think, Chick-fil-A meets Five Guys. The menu is all chicken, and it’s full of pizzazz. If I’m going to eat fast food, it’s almost always Chick-fil-A, so I was intrigued by this vaguely named new place to grab good chicken -- with apparently some good sauces. After ordering far too many things off its menu, I can say that if it was closer to Orem/Provo it’d probably overtake Chick-fil-A for fast food go-to. Diners will first notice the abundance of options on PDQ’s menu. Not only has the restaurant dedicated itself to quality, but that doesn’t mean it skips out on the quantity of options it offers. While there is the standard chicken tenders/nuggets, there are also sandwiches, salads, bowls and shakes. So, what sets PDQ apart from other fast

22 | Taste of Utah Valley

PDQ

Pimento and potato chips? Genius. It has both flavor and texture, and it’s not something 3610 N. Digital Drive, Lehi you can get anywhere else. (801) 753-0921 There are seven other sandwiches, some of which offer complex flavor combinations. We eatpdq.com opted to try a more simplistic, grilled option: food or fast casual places? the Cali Club. It was topped with the homeIn my opinion, the homemade sauces set it apart and the flavors are something you’d expect made ranch, bacon, lots of avocado, lettuce and tomato. While the Pimento Crunch was more and get in a nicer, family-owned sit-down flavorful than the Cali Club, to say there was restaurant. Among the eight offered, we really lots of avocado on that sandwich is an undergobbled up the Creamy Garlic and Honey Mustard. I also really liked the Buffalo Bleu and statement. It’s nice to see a fast food joint that Sweet Sriracha. But, they also have Ranch, Chi- doesn’t skimp on ingredients and that real-life orders actually look like food in pictures. (Yes, potle BBQ, Honey BBQ and Thai Peanut. The sauces aren’t just good with the chicken, we’re looking at you McDonald’s and other fast food empires of the world.) which was tasty and as good as you can get I did get overly excited about the fact they at any fast food joint, but there’s no need for offered corn and broccoli as sides. Actual ketchup with the yummy, thin-cut fries when vegetables. It’s definitely not something you’d you’ve got eight far superior dipping sauces. see on a PDQ competitor’s menu. The “roasted” They shame cult followings of sauces at other broccoli was standard as far as flavor goes, but fast food places. Perhaps PDQ should have been named, PDF the corn was spiced up with chile and lime. Beyond the food, I was impressed with the — People Dedicated to Flavor, which would still be a weird name -- but with each new thing courteousness of those who helped me with my large order. After going through the entire menu we tried, its dedication to flavor was apparent. Take the Pimento Crunch sandwich. While I the nice gentleman’s patience never waned -was slightly skeptical, I quickly learned why it’s and he got it all right. a menu favorite. This crispy chicken sandwich This review originally appeared in the Daily Herald was topped with homemade pimento cheese, a thick layer of bacon, potato chips and lettuce. on March 8.

A DAY WITHOUT

DOUBLE DIPPING IS A DAY WASTED.

VISIT US IN LEHI! 3610 NORTH DIGITAL DRIVE Spring 2018 | 23

Smokin’ Star BBQ sets up meat mecca in mall W R I T T E N BY Kari Kenner

or the last couple years, one of my weekly responsibilities as part of the Daily Herald’s Features team is to go from food truck Facebook page to food truck Instagram page and beyond, carefully pulling weekly schedules for a vast collection of local trucks.

As weeks, months and even years have passed, I’ve seen some trucks move away, some shutter their windows permanently, and others grow and expand to a fleet of trucks or even storefronts. Those success stories are the ones I love to follow most, watching some of my favorite trucks put down roots, making it even easier to catch a bite of their signature offerings. A couple trucks I’ve been watching with interest especially over the past few months are Smokin’ Star BBQ and Spuds: two of my favorites that were both moving into storefronts at the Provo Towne Centre Mall’s food court. I’ve always been impressed with the quality of food offered by Utah County’s food trucks, and the fun culture they bring to the culinary scene. Watching them put down roots somewhere communal, like a mall, seems like the only fitting way for them to continue their foray into the brickand-mortar business — maintaining, in a way, the unique style of eating that food trucks offer. I was beyond impressed by the ample offerings 24 | Taste of Utah Valley

plate with the Brisket, Pulled Pork and Chicken Quarter. Usually I’m not a fan of meat on the bone, but when it’s so moist and tender that it practically falls off by itself, that’s a different story. The helpful people dishing up our delicious meal let us know that the trio of meats was by far the most popular, and that the chicken was especially great for little kids, which we had two of in our company. They Smokin’ Star BBQ really did dig right in to every morsel we offered 1200 Towne Centre Blvd., Provo them, and everyone appreciated the perfectly ex(801) 995-5403 ecuted flavors that allowed the quality of the meat smokinstarbbq.com to speak for itself. listed on Smokin’ Star BBQ’s food court menu, Despite the perfection of the chicken, our favorand not even just in the BBQ department, though ite meat of the night was definitely the brisket in all that one’s probably most important. its forms. When Smokin’ Star BBQ advertises that Aside from BBQ, the storefront also sells an im- it “has perfected the art of slow-cooked meats” it’s pressive variety of flavored sodas with base drinks not lying. Other descriptors used on the compapriced at $1.60 for 16 ounces and $1.80 for 32 ny’s site are equally apt: “crispy, perfectly seaounces. Add 28 cents per flavor shot and 58 cents soned,” “meaty, juicy, perfectly textured, bite clean for cream, whipped cream, fruit puree and fresh off the bone,” “attention to detail,” “most flavorful, fruit, and you still have a ridiculously affordable aromatic” … and the list goes on. flavored drink, especially considering it’s only 20 Mac ‘N Cheese is a classic BBQ side, and cents more for double the beverage and syrup by Smokin’ Star’s did not fail to satisfy even the most upgrading to 32 ounces. picky of eaters in our group. It was thick, creamy But on to the reason you go to a BBQ joint: and ridiculously cheesy, and tasted even better the meats. Every day, Smokin’ Star BBQ features when mixed with the brisket. The Loaded Baked Pulled Pork, Chopped or Sliced Brisket, Sliced Beans were also excellent and packed with some Turkey, Smoked Sausage — including Jalapegreat flavors. no and Cheddar Sausage, and Cracked Pepper Overall, it was great to spend an evening basking Sausage — and Chicken Quarter. Meats can be in a meat mecca, right in the middle of a mall food purchased by the pound, in sandwiches, on sliders, court. I can’t say enough good things about the as part of meat plates or in bowls stacked with quality of meats, and loved the concept of meshing some of the restaurant’s signature sides. The restau- sides with the main dish in the barbecue bowls rant also offers Ribs, a Smoked Chicken Salad and — I know it’s not novel, but it’s certainly not a Tri-Tip, though only on Friday and Saturday each concept I’ve seen applied to barbecue as frequently week. as, say, Asian cuisine. Our order included a Pulled Pork Sandwich, the Texas Brisket Bowl (chopped brisket over Jasmine This review appeared in the Daily Herald on Dec. Rice with Loaded Baked Beans), and a three-meat 28, 2017.

Located in Provo Towne Center Mall Food Court

1200 Towne Centre Blvd

801-995-5403

myevent@smokinstarbbq.com

www.smokinstarbbq.com

Smokinâ&#x20AC;&#x2122; Star BBQ coupon

Show this coupon at our store or food truck for a FREE DESSERT Valid through 6/30/2018

Spring 2018 | 25

icoliatilia is a name that is familiar to the Provo area as this restaurant has been around for many years and formerly resided in shopping center by the new Neighborhood Walmart on University Parkway, until it was purchased by current owners Michael and Kathy Bertasso. We sat down with the new owners to learn more as to the reasons they had decided during retirement to purchase a small pizza business in Provo, Utah. Michael formerly worked for the Heinz Company overseeing all of their Asian Pacific operations. He retired at 55 with he and his wife becoming the LDS mission president for the Sal Paulo Brazil mission. After that 3-year stint he did some teaching at Brigham Young University and they opted to serve another 2-year mission for the LDS Church, but after all of that they still really wanted to do something for their family that could become a legacy and teach them the workings of a small business. They felt that Provo really didnâ&#x20AC;&#x2122;t have a great pizzeria so they set out to figure out what that would be. They sampled different pizzerias from around the country traveling and really getting to know different kinds and varieties of this great pie. When the Nicoliatilia Pizzeria became available they jumped in with both feet, having never run a restaurant business before. Like most in this situation, they made some mistakes along the way and learned the many intricacies that it takes to not only make a product that people like, but one that is consistent and will ultimately David Bertasso serves up a stromboli at keep their customers coming back for more. Nicolitalia. Michael found that running a small business is They also have taken a different look at adding much like a corporation except for the fact that he toppings to a pizza, where many other pizza restauand his wife had to do everything in the beginning to rants will charge the same amount for each topping get things started. From getting a business license added, they are different. Charging a price for one to opening a simple business checking account, the topping, then another for two to three toppings road is not as simple as it may seem from the outand finally a four plus toppings price. They decided side. it was not fair to their customers to charge for each After moving the restaurant to its current location topping as more were added finding that it took less on Bulldog Boulevard in Provo they have continued of each topping to fill the pie when more were addto find the perfect combination for their menu. This ed. has meant changing the dough recipe to make sure They have learned so much about starting and it hearty enough yet not to wimpy to support the growing a small business that they will help othtoppings. ers thinking of doing the same thing. In fact they Many of the changes might go unnoticed to most of their customers but they have found a new cheese have also taken on two Daylight Doughnut shops in Springville and Payson just to keep their lives interthat only they use that is better and more expensive form of mozzarella that melts and makes a better piz- esting. Nicoliatilia Pizzeria makes one of the most auza. All crusts are now hand tossed to keep the dough thentic Boston pizzas you could ever want check out intact to make the best pizza possible. This process their website at nicolitalia.com. does take longer but the proof is in the pie.