This social experiment in trust and doing business outside the box has been a startling success, and not in small part because the food served at One World Cafe is so tasty and wholesome. Customers choose from a buffet assortment of freshly made breads, salads, soups, main dishes and desserts-as little or as much as they please-and then pay what they think the meal was worth, or however much they can afford. Patrons of Denise Cerreta’s One World Cafe dine on the honor system. For that matter, there’s no menu, either. Put a glass of Squatters’ Full Suspension Pale Ale in your hand, matched with a tasty brewpub entrée from chef Eric Bell’s healthful menu selection, and you’d be a glutton to ask for more. A Salt Lake City institution from the year it opened its doors in 1989, few places slake your thirst and satisfy your appetite with such consummate flair. Then there’s Squatters, a food and drink establishment so trusted and amiable, it renders most arguments obsolete. There are lots of places you could take a group of friends, a business lunch or a first date. And if you ever wondered why God found swine fit for this earth, just try the carnitas. Trading on the family’s stockpile of distinctive mole recipes, Red Iguana would have to start serving Chalupas to fall from its lofty perch. With the passing of her mother and brother, Lucy Cardenas came to Utah two years ago to carry on a four-decade run of second-to-none Mexican food. And Tadason does the landscaping around the restaurant, intricately shaping every plant and bush. The Tadas bring in sushi chefs from Japan, assisting with their visas and living arrangements. Special touches abound: Traditional flower arrangements greet diners at the entrance and servers wear kimonos. Husband and wife continue to direct the show, with Tadasan in the kitchen preparing heaping plates of tempura and teriyaki while Yoshiko Tado ensures everyone is delighted with their meals. The couple returned to open Kyoto in 1984. He and his wife moved to California to run their own restaurant, but Tadasan found he missed the snow of Utah. Tadasan began cooking at Mikado, working there 18 years. Osamu “Tadasan” and Yoshiko Tada’s Kyoto is an institution in Salt Lake City. But leave those mullets, sweatpants and Polo shirts at home. Go ahead, order some tasty chops or crepes, sit here, converse and make the scene. Wooden floors and modern art on the walls radiate an eclectic, urban feel. The hair, the attire, the eyeglasses, the shoes all scream “We’re in Salt Lake, but we’re not of it!” Diners linger and let food come when it will. Take a stroll by the big picture windows of the renovated brick storefront and glance inside. With food like this, who needs party mix?įrumpiness is not encouraged at this little Capitol Hill bistro. Favorite meal starters include the multicolored sweet potato fries, Southwest artichoke cheese dip, chipotle hummus, crispy ravioli and alligator cheesecake-sausage baked in a cracker, pecan crust served with roasted red pepper coulis. Which is why The Bayou offers a selection of appetizers as varied as its expansive beer selection. While nachos and onion rings pair well with a bottle of Bud, they’re dull complements to a nice pint of oatmeal stout or golden ale. The outstanding cuisine is fresh, flavorful and served at prices the truly humble can afford. This funky, no-thrills diner features both familiar dishes and more daring chef specialties with “strange” and “unfamiliar” ingredients. ![]() ![]() Little World on State Street is a place like that. Nowadays, it is still possible to find tiny snippets of authentic Chinatown cuisine. The alley was torn down to make way for … a parking garage, naturally. Around 1,800 Chinese lived there, operating laundries, restaurants and specialty shops. Once upon a time, until the 1950s, Salt Lake City had a Chinatown in Plumb Alley, located near 200 South and Regent Street. While you’re at it, order a round of ridiculously fresh sushi including the Alta roll filled with real crab! For the brave of heart, head chef/owner Takashi Gibo will slice up a live scallop and deliver immediate gratification to your palate. Served in a martini glass, the imaginative dish packs bits of fresh salmon, flounder, octopus, tai, avocado and cilantro topped with a mixture of Thai chiles, lemon juice and garlic. Need a pick-me-up? Try Takashi’s ceviche cocktail.
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