THE HOLEIN-THEWALL LUNCH
Spencer’s For Steaks and Chops is the place to go to impress and honor your clients and seal the deal.
One of the main problems at lunch is the time factor: in and out in under an hour is quite a trick. These places are not secret—all the secret places deserve to remain secret, I think. But these spots are a little tucked away or off the beaten track—downstairs, through a hallway, on the other side of the tracks. AREMPAS
Power lunches are backed by expense accounts and reflect that in the pricing. This is a meal that’s all about Flex, throwing down the Black Amex and sealing the deal. These days, however, the people at the table aren’t just men in suits sporting shiny wingtips. The suits are hoodies and sweats and the wingtips are pristine Jordans.
SPENCER’S FOR STEAKS AND CHOPS
Spencer’s wedge salad
TAKASHI
44 SALTLAKEMAGAZINE.COM | M AY/JU NE 2 0 2 3
The menu item Millionaire’s bacon says it all, a decadent slab of pork belly, drizzled with honey and fig compote. Plus a gorgeous filet mignon served with a side of seasonal vegetables and frites. Or, if you want to seem submissive, a salad. 255 S. West Temple, SLC, spencersslc.com
The Japanese practically invented the high-power, high-stakes lunch meeting with salarymen coolly appraising opponents at the table by how well they can handle their sake (or in your case, chopsticks). So what better place to earn (or lose) face than to boldly dine Takashi’s sushi and sashimi? Protip: Do not dip the Otoro in soy sauce. 18 W. Market Street, SLC, takashisushi.com
TOSH RAMEN On the vanguard of the Ramen trend, Chef Tosh Sekikawa, formerly of the dearly departed downtown sushi spot Naked Fish, introduced authentic ramen to the city and still packs in the lunch crowds at his original State Street location (and a second in Holladay). 1465 S. State St., SLC and 1963 E. Murray Holladay Rd., Holladay, toshramen.com Chef Tosh Sekikawa
PHOTOS: (TOSH SEKIKAWA) ADAM FINKLE; (SPENCER’S) COURTESY SPENCER’S FOR STEAKS AND CHOPS
The Power Lunch
An Arepa is a hand-sized packet of ground maize dough stuffed with a variety of fillings. Think Venezuelan Hot Pocket. It’s the centerpiece of a vegan and vegetarian-friendly menu at Arempa’s. 350 S. State St., SLC, arempas.com
