Food Trucks At The Fountain – As the revamping of The Gateway starts to unfold under new owners Vestar, the shopping center has announced a new “Food Trucks at the Fountain,” event happening every Monday, Wednesday and Friday from 11 a.m. to 2 p.m. As the weather warms up a few more degrees, the event will start to run Monday through Friday every week.
In partnership with the The Food Truck League, Food Trucks at the Fountain offers a unique
lunch option featuring the best street food Utah has to offer. With local vendors such as Chow Truck,
Brugesmobile, Chop City, CupBop and others, there will be an always-changing rotation of lunch
options, with new food truck lineups arriving each week.
“We’re always looking for more ways to distill the best that Salt Lake City has to offer, and this
new lunch initiative gives us precisely that,” says Edie Trott, marketing director at The Gateway.
“We’ll continue to find new ways to bring experiences to the people who visit here, and we’re
excited that we’re becoming the kind of place where more and more people want to spend
In addition to the food truck lineup, The Gateway has also launched “The Break Room” to complement the new event. North of the Olympic Fountain, where the food trucks are hosted, The Break Room is outfitted with tables, arcade games, TV and music; giving visitors a place to hang out and enjoy their street
fare away from the cold – or as the case may soon be – blazing sun. The Break Room is completely free and open to all diners while the food trucks are operating.
“What the Food Truck League offers really complements our vision and what we want to provide
moving forward,” says Edie Trott. “And as we move into spring, you’ll see that we’re just getting
Follow Food Trucks At The Fountain on Facebook or download the Food Truck League app on your phone for the latest, daily details.
Oasis Cafe – With Spring in the air, chef Efren Benitez has created fresh seafood specials for March. Priced at just $30 and changing weekly to take opportunity of the freshest ingredients, the nightly three course dinner special includes a choice of soup or salad and changing entree and dessert options. Menus for the coming weeks include:
Sautéed tiger prawns, spinach polenta, Mediterranean tomato salsa with chive oil; and carlota de limon for dessert
Pan roasted halibut wrapped with prosciutto, soft polenta, smoked tomato sauce and grilled tomatoes; and white chocolate cake for the last course
March 27–April 2
Blackened salmon, mashed potatoes, grilled zucchini, arugula and fennel salad; with orange cheesecake for dessert
151 S 500 E, Salt Lake City, UT 84102
https://www.oasiscafeslc.com/Pi Day – March 14th combines mathematical shenanigans with, um, pizza. Because pizza. Some specials you can find around town on the 14th:
* Este Pizza Sugarhouse – Offering small cheese pizzas for $3.14.
* Hub And Spoke – offering special house made peanut butter mini pies with brownie crust, peanut butter mousse filling, chocolate whip cream, peanut butter drizzle and chopped peanuts.
* Penny Ann’s Cafe – $2 slices of pie (the sweet stuff, not the cheesy stuff).
* Proper Brewing – Tapping a firking of special Pecan Pie Oatmeal Red at 5pm prompt.
* Vertical Pizza – Every Tuesday the 100% vegan pizzeria offers all you can eat pizza for $12.75.
Let us know if you have any other great Pi Day tips.
Stanza – Flight & Bite Wine Wednesdays continue this month with two flights; one of rosés for $15, and one featuring “big reds” for $16. Both include creative paired bites from Stanza’s kitchen.
Every month, sommelier Jimmy Santangelo hand selects wines and educates diners about the nuances of each. “Now that the days are longer, it’s a better excuse to stay downtown after work and join me in the bar as we explore some new wine regions and varietals,” says Santangelo. “While we bring in most of these selections by special order and we’ll sell them in flights in the restaurant during the entire month.”
Each flight and bite includes two 2-1/2 oz. splashes of wine and two “bites” of Stanza’s Italian Bistro cuisine. Menu for March as follows:
#1 Rose Flight & Bite | $15
* Borgo Molino Millesimato Brut Prosecco Valdobbiadene, IT 2015
* Palmina Arneis, Santa Ynez Valley 2015
* Shaved spring root vegetable with dried cherry vinaigrette
* Chilled calamari endive salad with grapefruit vinaigrette
#2 Big Red Flight & Bite | $16
* N2 Winery Langhe Rosso, Piedmont 2012
* Orin Swift ‘Locations’ Italy -2
* Homemade garganelli with porcini mushroom sauce
* Homemade bolognese stuffed ravioli finished with pomodoro sauce
* Cannoli alla ricotta – two cannoli alla ricottas, $8
* Pair with either Cocchi Americano, $7
* or Meleto Vin Santo, $12
454 E 300 S, Salt Lake City, UT 84111
http://www.stanzaslc.com/Spitz – One of my favorite spots in town has now added a new doner meat to their – no pun intended – rotation. Chicken joins the roster with the usual beef and lamb option. You can enjoy the new spit roasted chicken in all the regular Spitz-tastic ways from doner kebab, salad, doner basket, or pretty much anyway you like. The guys here are so friendly I’m convinced they’d throw together just about any creation you asked.
In tangential news, Spitz Portland just opened its doors too…
Downtown | 35 Broadway, Salt Lake City, UT 84111 (801) 364-0286
Sugarhouse | 1201 Wilmington Ave #101, Salt Lake City, UT 84106 (385) 322-1140
Cottonwood | 3158 6200 S d, Holladay, UT 84121 (801) 930-5114
spitzslc.comVeneto – Finally, the latest seasonal menu update from this authentica Italian restaurant:
370 E 900 S, Salt Lake City, UT 84111
Hi, I’m Stuart, nice to meet you! I’m the founder, writer and wrangler at Gastronomic SLC and The Utah Review; I’m also a former restaurant critic of more than five years, working for the Salt Lake Tribune. I’ve worked extensively with other local publications from Utah Stories through to Salt Lake Magazine and Visit Salt Lake.
I’m a multiple-award winning journalist and have covered the Utah dining scene for more than a decade. I’m largely fueled by Uinta Cutthroat, alliteration and the use of too many big words I don’t understand. I ate all the pies.
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