ON THE TABLE
Finn’s Cafe –1624 S. 1100 East, SLC, 801467-4000. finnscafe.net. The Scandinavian vibe comes from the heritage of owner Finn Gurholt. At lunch, try the Nordic sandwiches, but Finn’s is most famous for breakfast (best pancakes in town), served until the doors close at 2:30 p.m. Millcreek Café & EggWorks –3084
E. 3300 South, SLC, 801-485-1134. millcreekcafeandeggworks.com. This spiffy neighborhood place is open for lunch, but breakfast is the game. Items like a chile verde-smothered breakfast wrap and the pancakes offer serious sustenance.
Burgers, Sandwiches & Delis Diversion –535 N. 300 West, SLC, 801-6577326. diversioneatery.com. Much-needed neighborhood eatery serving burgers, dogs, chili and fries. Try the “burger bowl”—just what it sounds like and twice as messy.
Feldman’s Deli –2005 E. 2700 South, SLC, 801-906-0369. feldmansdeli. com. Finally, SLC has a Jewish deli worthy of the name. Stop by for your hot pastrami fix or to satisfy your latke craving or your yen for knishes.
Expert Tips from Chef Zach Wojdula from Current Fish and Oyster CHEF ZACH IS THE NEW CHEF de Cuisine at Current Fish and Oyster in Downtown Salt Lake City. He is passionate about grilling fish and shellfish.
WHOLE FISH: • Pick a fish that isn’t too big—sea bass, branzino and whole trout are the perfect size. If they are too big, the skin will burn before the fish cooks on the inside. •O il, salt and pepper are all you need on the exterior of the fish. Be sure to oil both sides of the fish, or it will stick when you flip it. • Add slices of lemon, fresh herbs or a compound butter into the cleaned cavity. It will flavor the fish from the inside out. •G et your grill lines on the skin, and then finish the whole fish on indirect heat to keep the skin from burning and the fish from falling apart.
FILLETS OF FISH: • Pick firm fish—like salmon, tuna or swordfish for direct heat. They won’t just
fall apart on the grill. Most white, flaky fish won’t hold their structure. • For more delicate fish, grill it on a cedar plank or indirect heat on a cooler part of the grill. You can also put it in a tinfoil packet.
SHELLFISH • A ll shellfish cooks fast—don’t walk away or get distracted, or they will be rubbery and overdone. • Oysters on the half shell are delicious grilled. Shuck them, but leave them in the shell; add a garlic-y herby compound butter to the shell and put them on a medium grill. Close the lid, leave it for a minute or two, and serve them hot. • For smaller shellfish, like shrimp or scallops, it can be helpful to skewer them so they don’t fall between the grates. • Lobster can be sliced in half, cleaned and grilled whole. Just use lots and lots of butter. Current Fish & Oyster, 279 E. 300 South, SLC, 801-326-3474, currentfishandoyster.com
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Pretty Bird Chicken –146 S. Regent St., SLC; 675 E. 2100 South, SLC. prettybirdchicken.com. Chances are you’ll still have to wait in line for Chef Viet Pham’s Nashville hot chicken. There is really only one thing on the menu—spicy fried chicken on a bun or on a plate. Go early—Pretty Bird closes when the kitchen runs out of chicken. Proper Burger and Proper Brewing–865 S. Main St., SLC, 801-906-
8604. properburgerslc.com. Sibling to Avenues Proper, the new place has expanded brewing and burger capacity, two big shared patios. And ski-ball.
Shake Shack–11020 State St., Ste. B, Sandy, 385-276-3910; 6123 S. State St., Murray, 801-448-9707; shakeshack.com. The national favorite has landed in Utah and surely there will be more to come. Danny Meyer’s all-American favorite serves burgers, mediocre fries and milkshakes, along with other fast food faves. Play board games and try one of their super cool shake flavors. Siegfried’s Delicatessen –20 W. 200 South, SLC, 801-355-3891. siegfriedsdelicatessen. com. The only German deli in town is packed with customers ordering bratwurst, wiener schnitzel, sauerkraut and spaetzle. Tonyburgers –613 E. 400 South, SLC,
801-419-0531; Other Utah locations. tonyburgers. com. This home-grown burger house serves freshground beef, toasted buns, twice-fried potatoes and milkshakes made with real scoops of ice cream.
PHOTO ADAM FINKLE
HOOKED ON GRILLED FISH:
