WHAT I HAD: Chef's special bruschetta, Gnocci with sundried tomatoes, cauliflower, and corn, Chocolate souffle
Address: 878 S. 900 E. SLC
I'm just going to say it, Pago was hands down, the best restaurant experience I've ever had.
There's no lead in necessary, no opening statement or introductory paragraph here. All you need to know is these guys do it right. We had a great waiter, WONDERFUL food, and the atmosphere was superb. Yes, superb.
I really liked the rustic look they had going on in this vintage building (is there such thing as a vintage building?). They had exposed brick, tables that appeared to be made of reclaimed wood, modern abstract art, and all the waiters wore black. But not "we're goth black" more like "we're not here, but let me take care of all your needs" black.
We started out with the bruschetta. But the bruschetta you will order won't be the same as what I ordered because this chef experiments and uses what ever is fresh at the time and what ever he feels is inspiring him at the time. I'm sure yours will be just as flavorful and satisfying as ours was. Only the appetizers on this menu are single serving so don't think "Oh they always say that we can just get one". That is what we did and we were fighting over the last few bites.
ES ordered the Kobe steak with some kind of fois gras on it. Which I thought was butter, and being a psychologically picky eater I never would have tried it. Thankfully I was ignorant to the fact and ate one of the best things I've ever tasted. Who would have thought this fish and meat feared girl would be devouring duck liver paste?
I ordered the safer meal of course and it was delicious. Gnocchi, sun dried tomatoes, corn, and fried cauliflower. Unusual, but so very good.
Then we had a chocolate souffle with cardamum cream that was of course delicious. It was a little cakier than I expected, but the cream seriously made it. I decided that I'm going to add that to cream whenever I do a chocolate dish. It really added a sophisticated touch to the souffle. Yum.
