Restaurant review round-up 04/03/11

Featured review: Who knew Pizza was such a hot topic? The featured post in this edition of the round-up goes to the City Weekly’s overview of all things Pizza.

Ted Scheffler does a great job covering more than 15 different options to satiate your pizza cravings; from authentic Neapolitan-style through to the New York and Chicago styles. Ted’s review sparks quite the heated debate among the Weekly readers, as the comments section goes wild with debate and personal recommendations on the topic of all things Pizza.

Other reviews:

The Wild Rose (SL Tribune)

Tucano’s Brazilian Grill (Eating SLC)

Grove Market (In Utah)

Smash Burger (SLC Examiner)

Elements (City Weekly)

9th South Delicatessen (SLC Eats)

Elizabeth’s Bakery and Tea Shop (My Salt Lake)

Z’Tejas (In Utah)

Beyond Glaze (SamAntics)

Cena Ristorante (CW Blog)

I Love Sushi (SLC Examiner)

Silver (Vintage Mixer)

The Pie Pizzeria (Eating SLC)

Canyons Resort (City Weekly)

Sushi Groove (In Utah)

Rich’s Mighty Fine Burgers (My Salt Lake)

Tonyburgers (CW Blog)

Crown Burgers (Eating SLC)

Original Pancake House (In Utah)

Cafe Trang (My Salt Lake)

Kyoto (In Utah)

Sammy’s Cafe (Eating SLC)

Hi Sushi (SL Tribune)

Omar’s Rawtopia (Catalyst Magazine)

Pipa: Asian Tapas + Sake Bar (In Utah)

The Lift Grill & Lounge at Jupiter Bowl (SL Tribune)

La Costa (Deseret Morning News)

Everest Nuage Tibetan (City Weekly)

AJ’s Taza Grill (Eating SLC)

Golden Pearl (In Utah)

Montage @ Deer Valley (City Weekly)

Lumpy’s Downtown (In Utah)

Five Guys (Eating SLC)

Alchemy Coffee (In Utah)

Philadelphia Sub Shop (Eating SLC)

Atlantic Cafe & Market (Eating SLC)

Bruges Waffles And Frites (My Salt Lake)

Milagros (Utah Valley)

Cotton Bottom Inn (SLC Examiner)

Shabu (Vintage Mixer)

DoJo Asian Inspired Cuisine and Lounge (SLC Examiner)

Dojo Asian Inspired Cuisine & Lounge (City Weekly)

Cucina Toscana (Eating SLC)

Visconti House (SL Tribune)

About Stuart Melling

My high school English teacher once told me I was the most arrogant young man she had ever met. Food criticism seemed like a natural leap. Stuart is largely fueled by Uinta Cuthhroat, alliteration and the use of too many big words he doesn't understand. Stuart is also a member of the Association of Food Journalists.

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