Bonneville Brewery, Franck’s, Taqueria 27

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Bonneville Brewery formally opens Utah’s newest locally-owned-and-operated brewery and restaurant, celebrates its grand opening today. Bonneville Brewery completely remodeled the building that formerly housed the bar Tracks and now offers great detail and unique touches created by Ric Jedrziewski, the interior designer of several well-known establishments including Stein Erickson Lodge in Park City. The restaurant boasts two large outdoor patios, a bar made entirely of recycled glass bottles, plenty of large-screen TVs and unique pieces of art showcasing the local history of the area. The facility’s two levels provide a designated family-friendly downstairs area for dining and an upstairs bar area for guests 21 and older. The kitchen is led by Executive Chef Joe Davis, who has more than 20 years of national and international cooking experience. I recently had the chance to sample several dishes at the invite of the restaurant with several other bloggers. The menu covers many familiar pub-food staples from burgers to wings, with the odd curve ball or twist thrown in for good measure. Thai green curry chicken wings anyone? And check out their liberal play on a cheesesteak in the photos… Pictured in order: Chicken wings, deep fried mac and cheese balls, fish and chips, chicken pot pie, ‘cheese steak’ and pavlova. bonneville brewery chicken wings bonneville brewery deep fried mac and cheese bonneville brewery fish and chips bonneville brewery chicken pot pie bonneville brewery cheese steak bonneville brewery pavlova The restaurant’s brewery, led by Eric Dunlap and Dave Watson, is currently producing eight interpretations of classic beer styles and plans to have four additional craft-brewed beers by summer. The restaurant’s drink menu also includes a variety of specialty alcoholic and non-alcoholic, family-friendly beverages, including homemade root beer and cream sodas. Don’t be surprised if you see this name cropping up more and more. In time, the operation plans to open more locations in Northern Utah plus distribute their beers outside their own locations too. Bonneville Brewery 1641 North Main Street, Tooele, UT. (435) 248-0652 https://www.facebook.com/BonnevilleBrewery t27 logoTaqueria 27 A few changes are afoot at Taqueria 27 – winner of ‘Best New Discovery’ in this years Salt Lake Magazine dining awards. With an eye on the warming weather, the restaurant will begin to open until 10 PM on Friday and Saturday evenings, starting the first week of May. Moreover the patio is also now open, if you’ve got an eye on those blue skies outside your window today. The restaurant will also be offering a special Mother’s Day menu, and is now accepting reservations for the big day. The special menu will be offered 10AM to 4PM. Just some of the items that caught my eye from a mouthwatering menu include: Mexican White Shrimp and Tuna Ceviche – $11 with avocado, meyer Lemon and jalapeño oil served with crispy tortillas Spicy Fried Chicken and “Donuts” (breakfast) – $11 crunchy chicken breast atop fresh “donuts” with agave infused pure maple syrup and crispy camotes Flame Grilled Chile Marinated Angus Beef Tacos – $6.30/$12.60 pickled Cactus, avocado, radish and chimichurri Horchata Rice Pudding – $4 vanilla cheesecake scooped atop ginger cookies pineapple mango compote, agave syrup Taqueria 27 1615 S Foothill Dr Salt Lake City, UT 84108 (385) 259-0712 www.taqueria27.com Franck’s begins brunch service On one special Sunday a month starting on Sunday April 28th, from 10am to 2pm, Franck Peissel and sous chef Robert Perkins will be transforming Sunday brunch into a culinary adventure, with dishes guaranteed to please the most discriminating palate. Items for this weekends first brunch sound wonderfully intriguing: Pancake Creme Brulee Strawberry champagne reduction, sweetened goat cheese, compressed strawberry – $15 Brioche French Toast Celery scented maple syrup, celery-grapefruit ice cream, mixed berries – $13 Eggs Benedict Poppy seed pate a choux, smoked crispy skin trout, carmelized shallot, toasted hazelnut hollandaise, candied hazelnuts – $17 Savory Crepe Chicken confit, bacon roasted banana, salted banana sabayon – $15 Wagyu Steak and Egg Potato gallette, cream biscuit, pastrami gravy, fried egg ‘sunny side up’ – $22 Sides: Croissant with apricot butter, cream biscuit with pastrami gravy, Greek yogurt, compressed strawberry, Franck’s crystallized ginger granola Franck’s 6263 S Holladay Blvd Holladay, UT 84121 (801) 274-6264 www.francksfood.com
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