Thursday, March 4, 2010

Pago


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.

9 comments:

  1. I've really wanted to go there. What was the price range?

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  2. It is pretty pricey. About $20-$30 per plate.

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  3. Hey- this is our next door neighbor's restaurant I was telling you we wanted to take you guys to!! Isn't it so awesome! and yes, everything is made of reclaimed steel and wood, and all their ingredients come from local, organic farmers- and the food is sooo good!

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  4. hi.. just dropping by here... have a nice day! http://kantahanan.blogspot.com/

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  5. Hiya,

    That great that you had such a good experience at PAGO. I've heard similar things about them. Since you are into reviewing restaurants, I have a special event for you to consider attending next week at Rubio's. Here’s the scoop:

    Co-founder and Chairman of Rubio’s Fresh Mexican Grill, Ralph Rubio, would like to invite you to a one-time roundtable event specifically for bloggers like you. On Thursday, May 13, from 2-4 p.m., please join us at the West Jordan Rubio’s in Jordan Landing, to sample a free 5-course meal while Ralph shares insider-techniques of how Rubio’s creates its complex flavors. You’ll experience dishes ranging from newly designed salads to signature Grilled Gourmet Tacos and learn how Rubio’s specifically pairs each of their freshly made salsas with different specialty items.

    This exclusive event for local food writers will provide a unique opportunity for you to ask questions to the main-man himself, sample the fare, and learn about Rubio’s Beach Mex recipes. From this, we hope to provide you with intriguing insight you can share with your readers.

    We know your time is valuable, so if you can come, not only will we appease your hunger, we’ll happily give you a $25 gift card to Rubio’s so you can return after the event to try other dishes on the menu.

    Are you available to attend? Please save the date and RSVP by email before the end of the day on Tuesday, May 11 so we can plan accordingly.

    We would love to have you!

    Marshall Hartley
    mhartley at crowelladv dot com (Spam sucks doesn't it?)

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  7. Come checkout the Park Silly Sunday Markets featured Chef happening every Sunday from 3-4 or our St. Regis Chef Challenge happening September 26th at 1pm!

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  8. I just looked at Pago's website and OH MY. It sounds delicious! I'm definitely going to remember that one for a special occasion. Thanks for sharing!

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