Executive Chef Billy Sotelo has created special weekly three-course meals for January “resolution dining.” Priced at just $25 and changing weekly to take opportunity of the freshest ingredients, the nightly dinner special includes a nourishing choice of soup or salad and changing entree and dessert options. Sotelo likes offering fresh fish and low-fat locally ranched, organic chicken this time of year, when most people are cutting back on calories and fat after the holiday excess. Reservations are highly suggested and can be made by calling (801) 322-0404 or by visiting OpenTable.com.
“We are trying to help our diners eat more responsibly in 2013,” said Will Keesen, general manager. “Chef Sotelo and his culinary team take pride in hand-crafting every item using the freshest ingredients possible, wanting guests to feel full, but also refreshed.”
Menus for the month are as follow:
January 7th- January 13th
* Soup or Salad
* Seafood Paella with Clams, Mussels, Salmon Chorizo and Shrimp
* Carrot Cake
January 14th- 20th
* Soup or Salad
* Blackened Chicken Breast over Sweet Corn Risotto with Fresh Avocado Salsa
* Italian Pear Cake
January 21st-27th
* Soup or Salad
* White Wine Poached Salmon over Grilled Yukon Potatoes and Asparagus with Dill Hollandaise and Balsamic Reduction
* Strawberry Cream Pie
Hi, I’m Stuart, nice to meet you! I’m the founder, writer and wrangler at Gastronomic SLC. I’m a multiple-award winning journalist and have written in myopic detail about the Salt Lake City dining scene for the better part of seventeen years.
I’ve worked extensively with multiple local publications from Visit Salt Lake to Salt Lake Magazine, not least helped to consult on national TV. Pause those credits, yep, that’s me! I’m also a former restaurant critic of more than five years, working for the Salt Lake Tribune. I’m largely fueled by a critical obsession with rice, alliteration and the use of big words I don’t understand. What they’re saying about me: “Not inaccurate”, “I thought he was older”, “I don’t share his feelings”.
Want to know more? This is why I am the way I am.
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