Northern Utah Taste - March 2019 Edition

TASTE Northern Utah

SPRING BEER FEST Meet your local breweries

DOWNTOWN OGDEN Historic 25th Street offerings

CHEF D'S

Authentic Philly taste

March 2019 Advertising Supplement

Table of Contents

Restaurant Reviews

3 Spring Beer Fest

Getting to know local craft breweries

6 Mad Moose Cafe

14 Chef D's Philly 16 Mountain Donuts 18 Osaka Sushi

Home of Rough Riders Coffee

7 Ogden Downtown Events

Mark your calendars

9 Tasty eats for every appetite

20 Jessie Jean's ­

22 Ligori's Pizza

24 Sitara India

26 HuHot Grill

28 Senor Pollo

30 R&R BBQ

Downtown Ogden is the place

13 Ogden Restaurant Week

The when, where and who

Ogden Publications, LLC 332 Standard Way, Ogden, Utah 84404 801-625-4425 for newsroom | 801-625-4333 for advertising

TONA SUSHI BAR AND GRILL tonarestaurant.com WINNER Best of State

2013-2018

BOSS 2016

2015-2017

210 25th Street Ogden, UT 84401

801-622-8662 MAKE YOUR RESERVATION TODAY! 2 TASTE

Spring 2019

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“Spring” into Local Craft Breweries

By Danielle Collier, Marketing & Communications Coordinator, Ogden Downtown Alliance For its second year, Ogden Downtown Alliance presents Spring Beer Fest at Ogden Union Station from 5 to 9 pm on March 23rd. What a perfect time to take you on a little tour of local craft breweries! From small batch to large scale canning factories, our craft beer community is emerging in the most unique and delicious ways.

ROOSTERS BREWING CO. 253 25th Street, Ogden, UT 84401 Roosters Brewing Co. has been a driving force for good since 1995, offering community driven service. Recently, they expanded, opening their B Street Tap Room and Manufacturing facility to offer high point beer and space to create a large-scale canning operation.

Highlight Brews: Roosters Honey Wheat Golden Ale, Irreverent Pale Ale, Patio Pilsner, Hellevation IPA, Niner Bock Dopplebock, Iron Rooster Imperial Stout, Bee’s Knees Honey Wheat, O-Town Nut Brown Ale, Junction City Chocolate Stout, Polygamy Pale Ale, Diamondback Ale Facebook: @RoostersBrewingCo www.roostersbrewingco.com “Great beer, gritty town, good people” – Roosters Brewing Co.

TALISMAN BREWING COMPANY 1258 South Gibson Avenue, Ogden, UT 84404 Founded in 2014, Talisman Brewing Company is a small batch craft brewery offering high quality beer ranging from 4% to 10% alcohol. Named after the Celtic term “Talisman”, meaning good luck charm, Talisman Brewing Company uses traditional brewing methods to create delicious consistency.

Highlight Brews: Uplifted Scottish Ale, Bel’s Fury Red Ale, The Kreation Kristallweizen, The Dagda IPA, Iron Age Oatmeal Stout, Promontory Pale Ale, Season Ale, Comin In Hop Wheat IPA, Killer Grove Blood Orange Wheat Ale, Hazards Triple IPA, Witches Brew Ale, Under Chaos Milk Stout Facebook: @TalismanBrewingCompany www.talismanbrewingco.com “Our heart and soul go into every batch” – Talisman Brewing Company

UINTA BREWING 1722 South Fremont Drive, Salt Lake City, Utah 84104 Uinta Brewing was founded in 1993, starting out with their first brew, Cutthroat Pale Ale, and a passion for adventure. Uinta Brewing was the first business in Utah to use wind power and operate solely on sustainable energy. As they grew, they added solar panels to their roof allowing the wind and solar to power together, powering their entire brewery.

Uinta Brewing has been continually growing and progressing, currently they can produce over 3,000 gallons of craft beer a day.

Highlight Brews: Hop Nosh IPA, Tangerine Hop Nosh IPA, Grapefruit Hop Nosh IPA, Cutthroat Pale Ale, Golden Spike Hefeweizen, Fest German-Style Helles, Lime Pilsner, Detour Double IPA, Rise & Pine Hoppy Dark Ale, West Coast Style IPA, Golden Ale, 801 Pilsner, Baba Black Lager, Trader Session IPA, Hoodoo Kolsch, Dubhe Imperial Black IPA, Wyld Simcoe Session Ale, Piggyback Peach Session IPA, Saddleback Brut IPA, Clear Daze Juicy IPA Facebook: @UintaBrewing “Our beer goes well with anywhere” – Uinta Brewing www.uintabrewing.com continued on next page Advertising Supplement to the Standard-Examiner

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CERVEZA ZÓLUPEZ BEER COMPANY 205 West 29th Street, Unit #2, Ogden, UT Cerveza Zólupez Beer Company, a brand-new Mexican style craft beer company, is inspired by the culture of Mexico and authentic family traditions. Handcrafted with simple home brew methods, Cerveza Zólupez Beer Company is a small brewery specializing in ingredients common with Mexican culture. After years of experimenting, they have grown into a ten-gallon all-grain system where they can create five-gallon unfiltered batches. Currently, Cerveza Zólupez Beer Company produces about 50 exclusive beers every six weeks.

Highlight Brews: Hibiscus (Jamaica) Wheat Beer, Tepache/Pineapple Pale Ale, Mango Coconut Golden Ale, Amber Ale, IPA, Stout, Mexicano Lager Facebook: @Zolupez www.zolupez.com “Craft brewed in America, corazón de México” - Cerveza Zólupez Beer Company

BONNEVILLE BREWERY 1641 North Main Street, Tooele, UT 84074 Since 2012, Bonneville Brewery, a small brewery in Tooele, has been producing craft beers that encompass the rugged and unique landscape of the Great Salt Lake. Crafting around 300 gallons at a time, Bonneville Brewery produces interpretations of classic styles and enjoy trying new concepts for seasonal brew flavors. Every batch is mashed by hand and closely tended by brewers to ensure quality that reflects this time-honored tradition.

Highlight Brews: Antelope Amber Ale, Free Roller Session IPA, Pilot Peak Pilsner, Redline Irish Style Red Ale, Vienna Lager, Black Rock Belgian White Ale, Bonneville Light Ale, Peaches & Cream Wheat Ale, Sir Malcolm’s Stout, Silver Island Hefeweizen, Up Brown Ale, Pumpkin Spice Ale, Anniversarye Rye Beer, Sun Twist Summer Ale, Cold-Rolled Black Lager Facebook: @BonnevilleBrewery “Reliably satisfying ales and lagers” – Bonneville Brewery www.bonnevillebrewery.com

EPIC BREWING COMPANY 825 South State Street, Salt Lake City, UT 84111 Epic Brewing Company came to life in 2008 when two entrepreneurs followed their dream in opening a strong beer microbrewery in Utah, serving exclusively high alcohol content beer. With six fermentation tanks, Epic Brewing Company can create a variety of brews at one time.

Currently, they brew over 39 different small batch, artisanal beers.

Highlight Brews: Intermountain Wheat Beer, Spiral Jetty IPA, Pfeifferhorn Lager, Cross Fever Amber Ale, Brainless Belgian-Style Golden Ale, Copper Cone Pale Ale, Hopulent IPA, Imperial Red Ale, Imperial IPA, Brainless On Peaches Belgian-Style Ale, Smoked Porter, Smoked & Oaked Belgian-Style Ale, Triple Barrel Big Bad Baptist, Mid Mountain Mild Ale, Sour Apple Saison Belgian-Style Ale, Imperial Stout, Barley Wine Ale, Big Bad Baptist Imperial Stout, Rio’s Rompin’ Rye Beer, Double Skull Doppelbock Lager, Utah Sage Saison Belgian-Style Ale, Imperial Pumpkin Porter, Glutenator Gluten-free Beer, Brainless Raspberries Belgian Style Ale, Blue Law Porter Facebook: @EpicBrewingCo “Perfect for sharing or a long savor, solo style” – Epic Brewing Company www.epicbrewing.com 4 TASTE

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KIITOS BREWING 608 West 700 South, Salt Lake City, UT 84104 Kiitos Brewing, named after the Finnish word “Kiitos” meaning “Thank You”, is a microbrewery strongly focused on the idea of gratitude and view brewing as a privilege. They encourage beer enthusiasts to raise a glass and say “Kiitos” for all the good life brings. Kiitos Brewing focuses on conservation of resources utilizing a High Efficiency Brewing System (HEBS) to save energy and uses 40% less water and approximately 20% less grain.

Highlight Brews: Blonde Ale, Amber Ale, Pale Ale, Coffee Cream Ale, Coconut Stout, Wheat Ale, Blackberry Sour, EPA- Mosiac, Vanilla Nut Cream Ale, EPA- Lil’ Sis, Blueberry Sour, Northeast Pale Ale Facebook: @KiitosBrewing “Great tasting beers, gratefully brewed” – Kiitos Brewing www.kiitosbrewing.com

PROPER BREWING COMPANY 857 South Main Street, Salt Lake City, UT 84111 Proper Brewing Company prides itself on packing flavors into each brew without filtration to keep the taste pure and full. They insist on keeping their brews nothing more than what they are created to be, allowing for a “proper” beer with all the original flavor.

Highlight Brews: Proper Beer English-Style Golden Ale, Patersbier Belgian-Style Ale, Hopspital Session IPA, Lake Effect Leipziger Gose Ale, Beckerman’s Brew American Craft Lager, Oatmeal Red Irish Red Ale, La Belle Pêche Saison, Salted Caramel Porter, Czech Your Head Czech-Style Pilsner, Gruit Belgian-Style Dubbel, Revenge Double IPA, Lei Effect Leipziger Passionfruit Gose, Leisurebrau Hoppy Lager, Ragman Belgian-Style IPA, Grand Sláinte Imperial Stout Facebook: @ProperBrewingCo “We aim to produce beers with purpose” – Proper Brewing Company www.properbrewingco.com

RED ROCK BREWERY 254 South 200 West, Salt Lake City, UT 84101 Locally owned and operated, Red Rock Brewing has been hand crafting quality beer since 1994. Growing to become nationally known, they have won over 100 regional and national awards. Currently, they produce six high point beers available at restaurants and liquor stores throughout the country.

Highlight Brews: Red Rock Session IPA, Amber Ale, Honey Wheat, Organic Zwickel Bier German-Style Beer, Hefeweizen German Wheat Beer, Rye Pale Ale, Hibernien Ale Irish-Style Ale, India Dark Ale, Belgian Dark, Oatmeal Stout, Steamer, Golden Halo Blonde Ale, Le Quatre Saison French Belgian-Style Ale, Bobcat Nut Brown Ale, Elephino Double IPA, Anniversary Imperial Red Ale, Drioma Imperial Stout, Fröhlich German Style Pilsner Facebook: @RedRockBrewingCompany “We welcome you to our community” – Red Rock Brewery www.redrockbrewing.com

Follow @OgdenDowntown on Facebook and Instagram for more Spring Beer Fest details, including the libation lineup for 2019 and a link to purchase tickets!

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Where coffee intersects International Relations

By Colonel Michael Seguin, Owner, Mad Moose Cafe What does a former Embassy Diplomat and Army Colonel know about coffee? Plenty! Coffee, like peoples, come in many different types, colors, and blends – or, as we coffee nerds say “varietals.” Some are good, and some not so good. But all, broadly speaking, are basically the same - coffee is coffee and people are people, wherever they come from.

So, the question is how do you decide what is good? The answer is, it depends. It depends on so many variables, too many to list here. But, just like the chemistry between personalities that cultivates international relationships, the numerous varieties of coffees and how they dance with the tastes of your buds, and circumstances, determines tastefulness. One person’s awesome Turkish coffee is another person’s gutter sludge. While another person’s perfecto dark Italian roast is

another person’s speculation behind the fall of the Roman Empire.

There are no right or wrong answers, just what’s right for you. In my 38 years of tasting coffees, and blending with cultures, whether in the combat zones of Afghanistan, imminent danger zones of the Balkans, or the hotbeds of unrest in the Levant, Caucasus, and Central Asia, you learn a few things about people and coffee, what works, what doesn’t, and how coffee, as a benign social beverage that serves as a catalyst to introductions, encounters, and friendships, intersects the relations of people of the world like few beverages do.

Colonel Mike Seguin (Ret.) is the owner of The Mad Moose Café and Mad Moose Roasting Company, Home of “Rough Rider Coffee™”. You’ll find him there most mornings roasting Ogden Valley’s first and only Locally Roasted Specially Gourmet Ethiopian Coffee.

There’s a Place Where VICTORY is ASSURED:

Home of Rough Rider Coffee™ & Mad Moose Roasting Company

Provision your Sack of Awesome Today: www.RoughRiderCoffee.com

2429 North Highway 158 • Eden, UT 84310 • (801) 452-7425 6 TASTE

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Ogden Downtown, always in season

Mark your 2019 calendars for a year of fun filled events brought to you by Ogden Downtown Alliance! Follow @OgdenDowntown on Facebook and Instagram to stay up to date with downtown happenings.

Spring Beer Festival* Saturday, March 23rd, 5 - 9 pm, Ogden Union Station

Urban Adventure Festival Saturday, May 4th, 12 - 8 pm, The Junction

Heritage Festival 150th Anniversary Thursday, Friday & Saturday, May 9th - 11th, 9 am - 9 pm, Historic 25th Street

Historic 25th Street Car Show Friday, June 7th, 5 - 9 pm, Historic 25th Street

Music on the Plaza Wednesdays, June 12th - July 17th, 6:30 - 8:30 pm, The Junction

Farmers Market Ogden Saturdays, June 22nd - September 14th, 9 am - 2 pm, Historic 25th Street

Harvest Moon Celebration Saturday, September 21st, 12 - 8 pm, Historic 25th Street

Fall Market by Farmers Market Ogden Saturdays, September 28th - October 26th, 9 am - 2 pm, Ogden Amphitheater

Peculiar Pours Beer Festival* Saturday, October 12th, 3 - 8 pm, Ogden Union Station

Witchstock Festival Saturday, October 26th, 4 - 10 pm, Ogden Amphitheater

*These events are ticketed and exclusively for ages 21 and older, all other events are family friendly and open for the community to enjoy.

About Ogden Downtown Alliance Recently Awarded Best of State in Community Development for 2018, the Ogden Downtown Alliance is a 501(c)(3) committed to increasing economic vitality and community vibrancy throughout Ogden’s Central Business District. We support local commerce through placemaking, destination marketing, focused community programming and events.

We create and promote a dynamic epicenter for arts, entertainment, and cultural experiences in Ogden’s downtown.

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SPRINGTIME IN OGDEN

WITH THE UTAH SYMPHONY! April 16 - Story Pirates: Nationally-recognized education and media organization Story Pirates believes that kids have the best ideas. This Symphony Extravaganza presents classic symphonic music you know and love filtered through the wild imaginations of kids and performed by Story Pirates’ cast of professional actors and improvisers. Household cats take flight when they hear On the Beautiful Blue Danube, four ninja sisters battle a monster to the tune of Night On Bald Mountain, kids in the audience decide what sort of character would sound like a tuba, and so much more. By combining timeless music with kids’ creativity, anything can happen in this wacky musical adventure!

April 18 - Troupe Vertigo: Fusing together elements of cirque acrobatics and classical dance, Troupe Vertigo will take you on a jaw-dropping journey through the world of artistic movement—all choreographed to thrilling live music. Brace yourself for a surprising and delightful night of entertainment as the Utah Symphony performs orchestral favorites including Ravel’s Boléro, Bernstein’s “Symphonic Dances” from West Side Story, and Gershwin’s Cuban Overture.

April 25 - Villegas plays Concierto de Aranjuez: Praised as “the soul of the Spanish guitar,” Pablo Sáinz Villegas has become a worldwide sensation. With his “virtuosic playing characterized by irresistible exuberance” (The New York Times), Villegas will be in his element as he conjures up the passion and drama of his homeland’s rich musical heritage in the famous Concierto de Aranjuez by Joaquín Rodrigo. Conductor Richard Egarr makes a welcome return, framing the Concierto with Classical and early Romantic symphonic masterpieces. Definitely a night not to be missed!

You can get more information and purchase tickets at symphonyballet.org, or by calling 801-399-9214.

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Photos courtesy of Visit Ogden

Chicken Parmesan from Rovali's Ristorante Italiano.

What are you craving? Downtown Ogden has tasty eats for every appetite

By Angie Erickson, Taste Content Specialist Trying to decide where you’re going to dine out is often a challenging decision. Whether it’s with the family, friends or your significant other, Downtown Ogden has food for every taste bud. If you find yourself going to the same spot every single weekend, venture out and try somewhere new from this list. Almost all of the restaurants on and around Historic 25th Street are one-of-kind and locally owned.

Thai, Japanese, Mongolian and Vietnamese Bangkok Gardens 2426 Grant Ave., Ogden Family recipes make up the menu at Bangkok Gardens.

Thai curries, soups, stir-fry and noodles make up most of the menu, but they also serve Chinese and Vietnamese cuisine.

Wanting to try Pho or have no idea what Pho even is? Let

Bangkok Gardens introduce you to this popular Vietnamese noodle soup.

Tona Sushi Bar and Grill 210 25th St., Ogden If you ask around town where to get the best sushi, most will have Tona at the top of the their list. Guests have the option of dining at the sushi bar where they watch the chef’s creations, dining in the main area or in a semi-private guest room where shoes are optional. The Bento Box and Udon are also popular menu items. If you’re planning on dining at Tona on the weekends, either make a reservation or get there early. It’s definitely a popular spot around town.

Tokyo Station 2259 Washington Blvd., Ogden At this teppanyaki-Japanese restaurant, guests get a din-

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ner and a show. The food is prepared right in front of Tokyo Station guests by a skilled teppanyaki chef. Meats, noodles, rice and vegetables line the tabletop grill and the chef will cook several dishes in front of diners with stunning flair and speed. Tokyo Station is also known for their sushi.

Lee’s Mongolian BBQ 2866 Washington Blvd., Ogden It’s a different, but fun dining experience at Lee’s Mongolian BBQ. Guests grab a bowl and fill it with all the uncooked veggies, meats, noodles and rice that their appetite desires. Then they get creative by adding different sauce options for what their taste buds crave. Everything is poured onto a hot round grill, and cooked by an experienced chef. There’s a one-timethrough or an all-you-can-eat option, depending on how hungry you are.

New Sun Restaurant 2327 Washington Blvd., Ogden Located on Washington Blvd., east of The Junction, New Sun Restaurant is classic Asian fare with flavors of China, Japan and Thailand. It’s a feel good cozy atmosphere with patio dining in warmer weather.

Pizza Lucky Slice 200 25th St., Ogden Located on the corner of Historic 25th Street and Lincoln Avenue, is a pizza shop that makes you feel like you’re in the Big Apple. Their New York-style thin crust pizza is available by the slice or by the entire pie. Build your own pizza or order one of their “almost famous” menu items.

Slackwater Pub & Pizzeria 1895 Washington Blvd., Ogden Relax by the Ogden River, listen to live music and enjoy a artisan pizza with a carefully curated beer. Appetizers, soup, salad and sandwiches are also on this popular pizzeria’s menu. If

The pozole soup at Sonora Grill. you’re feeling a little adventurous, try the fish taco pizza. That’s not at typo.

At Slackwater, you can get a taco and pizza in one. This pizza is topped with fresh coleslaw, pico de gallo, cilantro, chimichurri sauce and a lime wedge.

ian restaurant has become a favorite to many. Menu items include cannelone, which is a large pasta shell filled with ingredients of your choice, calzones and salads.

Italian

Sonora Grill 2310 Kiesel Ave., Ogden You’ll love the chips, salsa and homemade guacamole at Sonora Grill. The chips are seriously the size of a taco tortilla and come with a zesty red and green salsa. They have a long list of house specialties and if you’ve never tried pineapple with your Mexican food now is your chance. Their popular baja fish tacos come topped with pineapple, cucumber slaw, pico de gallo and an avocado cream sauce.

Zucca 225 25th St., Ogden Enjoy authentic Italian regional cuisine with a modern twist at Zucca with an eclectic menu with wood-fired pizzas, house-made pastas and delectable desserts. The menu at Zucca changes with the seasons, so there is always something new to try. One thing that sets Zucca apart is the option to dine in the Underground Speakeasy.

Rovali’s Ristorante Italiano 174 25th St., Ogden At Rovali’s Ristorante Italiano you’ll feel like part of the family. This familyfriendly venue Rovali’s is known for its fine Italian cuisine, pizza, salads, sandwiches and decadent homemade desserts.

La Ferrovia Italian Ristorante 234 25th St., Ogden For over 25 years, this southern Ital-

Mexican

Costa Vida 334 23rd St., Ogden Costa Vida Mexican Grill is a great place to dine if you have a movie to catch or just want to have a casual dinner and conversation with friends. It’s quick, easy and the food is made fresh daily. You choose if you want a burrito, taco, salad, baja bowl, enchilada or quesadillas then add your meat and finish off with desired toppings.

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A freshly made burger from Angry Goat Pub & Kitchen.

Southern comfort food Pig & A Jelly Jar 227 25th St., Ogden Fried dill pickles, fried green tomatoes and fries and gravy are a few of the items on the counter bites portion of the menu at Pig & A Jelly Jar. Chicken and Waffles and Creole Breakfast are just two of The Pig Specialties.

Breakfast and lunch are served all day, so if you’re craving Green Eggs & Ham for dinner then Pig & A Jelly Jar is your spot.

Smokey’s BBQ & Grill 207 25th St. Ogden Tender brisket, fall-off-the-bone baby back ribs, pulled pork, BBQ chicken and fried catfish are just a few of the menu items for you to sink your teeth into at Smokey’s BBQ

& Grill. Their sweet and sassy or spicy signature sauce is made from scratch every other day.

21 and Older Harp & Hound 2550 Washington Blvd., Ogden This upscale pub offers dinner and a night of entertainment with something almost every night of the week.

Whether it’s live music, a game of bingo or the big game on the big screen, you’re bound to have a great time.

City Club 264 25th St., Ogden Known for their delicious wings and fun atmosphere, the City Club is the place to turn off your mind, relax and

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A plate of BBQ from Smokey’s BBQ.

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either listen to some music, socialize or watch a ball game. Beatles memorabilia is displayed throughout and you can even choose one of their popular Beatle burgers - The Ringo or PB & John, yes it is a burger with peanut butter and grape jelly on it.

Angry Goat Pub & Kitchen 2570 Washington Blvd., Ogden The Angry Goat Pub & Kitchen is a classy spot to meet your friends for drinks and appetizers, lunch with business colleagues or to finish off the day with a cozy and delicious dinner. They feature around 250 beers on the list and 50-60 liquors. They have American food made from scratch offer their guests fine dining in a relaxed atmosphere.

Brewskis 224 25th St., Ogden Glowing neon signs, a fifteen foot sports theater screen and live music on the weekend, Brewskis is a bar and grill that’s been around since the 90’s.

Onion soup, salads, sandwiches and pizza are on the menu as well as an assortment of draft beer, bottled beer, cocktails and shooters.

A taste of Philadelphia Pepito’s Philly Cheese Steak 252 25th St., Ogden Pepito’s menu focuses primarily on cheesesteaks, with a mix of classic tastes and new takes on the sandwich.

The restaurant is family friendly with a sports-bar atmosphere.

American Roosters 225 25th St., Ogden When Roosters open in the mid 1990’s it quickly became the place to go and community gathering spot.

Over the years that hasn’t changed.

Warrens Craft Burger 258 Historic 25th St., Ogden If you’re craving a delicious, homemade burger then Warrens Craft Burger is the place to go. This family friendly restaurant , but still features a full bar.

They have a full menu with pizza, tacos, burgers, sandwiches and more as well as a great selection of beer.

Union Grill 315 24th St., Ogden For classic American dining, stop by Union Grill. Start your meal with their beer battered onion rings with a side of ranch and barbecue sauce. End your meal with their famous caramel bread pudding.

Hearth on 25th 195 25th St., Ogden Located on the corner of 25th and Lincoln, Hearth on 25th is a restaurant, lounge and pantry. Most menu items are, or can be made gluten free, vegetarian or vegan.

Cooper's Grill 2309 Washington Blvd., Ogden If you’re wanting to watch the game and enjoy a great meal, stop by Cooper's Grill. Their menu consists of award winning burgers, sandwiches, seafood, center court entrees and more.

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Get ready for Ogden Restaurant Week

By Angie Erickson, Taste Content Specialist Mark your calendars for the seventh annual Ogden Restaurant Week happening April 4-13, 2019. Every year, locals and visitors participate in this 10-day event to indulge and celebrate the locally-owned and operated restaurants in Ogden.

“Ogden Restaurant Week is a great time to get out and revisit your favorite restaurants or try something new,” said Sydnie Furton, Marketing & PR Manager for Visit Ogden. “Ogden Restaurant Week provides a great opportunity to try new things on the menu and to indulge a little more with an appetizer and dessert without breaking the bank.”

During the week, participating restaurants will offer a special fixed 2-course lunch or a 3-course dinner menu, designed to showcase their unique offerings. The 2-course lunch is $10 and the 3-course dinner is $17.

The full list of 2019 participants and menus will be posted in March at ogdenrestaurantweek.com.

Participating Restaurants ANGRY GOAT PUB & KITCHEN BANGKOK GARDEN HARLEY & BUCK'S HARP & HOUND HEARTH ON 25TH LIGHTHOUSE LOUNGE LUCKY SLICE NEW SUN PEPITO'S PHILLY CHEESE STEAK THE PRAIRIE SCHOONER STEAK HOUSE ROOSTERS BREWING CO. ROVALI'S RISTORANTE SLACKWATER PUB & PIZZERIA SMOKEY'S BBQ & GRILL SONORA GRILL THAI CURRY KITCHEN TOKYO STATION TEPPANYAKI & SUSHI TONA SUSHI BAR AND GRILL UNION GRILL WARRENS CRAFT BURGER ZUCCA TRATTORIA

How to get the most out of Restaurant Week Step 1 – Look at menus. With so many restaurants to choose from, start exploring your options once the menus are posted online.

Step 2 – Choose the restaurants you want to visit. With so many restaurants participating, this is the hardest step of all.

Maybe try selecting places you’ve never been, in order to try something new.

Step 3 – Make reservations. They definitely aren’t required, but it’s always nice to know your table is waiting for you.

Step 4 – Make a night of it. There are plenty of things to do around Downtown Ogden, so why not make a night of it?

See a movie at the Megaplex Theaters, catch some waves at the Flowrider or paint a picture at Liquid Canvas.

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Restaurant Review

BEN DORGER, Standard-Examiner

The Italian Philly with marinara, provolone and a side of onion rings at Chef D’s Philly’s on Washington Boulevard on Aug. 21, 2018.

Authentic Philly taste, attitude can be found at Chef D's Philly's in Ogden

By JACOB SCHOLL, Standard-Examiner OGDEN — The next time you’re longing for an authentic taste of Philadelphia, look no further than right here in Northern Utah.

And if you’re looking for some Philly attitude, you’ll get your fill of both at Chef D’s Philly’s in Ogden.

Owner and operator Troy Detwiler opened his first cheesesteak restaurant in North Ogden in 2012 and later opened another store in Layton.

For now, Detwiler’s main shop is located at 749 Washington Blvd. in Ogden, but he plans on opening a shop in Logan later this year.

Detwiler works alongside his daughter, Alyssa, whom he calls “the next Chef D.”

If you ask Detwiler, he’ll happily tell you about the history of the Philly cheesesteak and its inception in the 1930s at the legendary Pat’s King of Steaks. You could also read about it on the wall right next to the menu.

Detwiler — a classically trained chef — prides himself and his business on using the same ingredients used at the iconic Philly joints. He imports Amoroso rolls from the East Coast and uses ribeye for his sandwiches. Chef D’s Philly’s also feature something rarely seen this far West — Cheese Whiz.

Sweet, sweet Cheese Whiz.

Many sub shops across the country use white American cheese for their cheesesteaks, but Detwiler says the only two kinds of cheese that should be used are either Whiz or aged Provolone.

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“A Philly should be messy, gooey and full of meat,” Detwiler said. “And that’s what you’ll find here.”

Detwiler draws much of his experience in Phillys from his father, who worked at Pat’s. In his younger days, Detwiler went back and forth between Utah and Philadelphia. The two places couldn’t be more different in geography or attitude, but at Chef D’s, the two coexist in the best way.

Detwiler says his two most popular sandwiches are his original Philly with Whiz and his Italian Philly, which is chock full of ribeye, marinara sauce and Provolone.

If veggies are your thing, locally produced onions, peppers and mushrooms are always fresh and on the menu. All produce used in the store comes from Carlo’s Produce just down the street.

Looking to add some spice to your sandwich?

Head over on Wednesdays and Saturdays to snag a Mexi Philly before they’re gone. Detwiler uses cheese curds imported from Mexico to make his own special cheese sauce for the sandwiches.

Chef D’s is open Monday through Saturday from 11 a.m. to 3 p.m. and 5 p.m. to 9 p.m.

BEN DORGER, Standard-Examiner

This review originally appeared in GO! on Aug. 23, 2018.

Chef D's Philly's on Washington Boulevard on Aug. 21, 2018.

6 oz. steak on sandwiches Original Philly...Whiz italian philly... marinara, provolone blue cheese bacon philly mexi philly french dip hot ham & cheese provolone philly santa maria chicken sandwich

chicken philly pizza steak meat ball swiss steak pepper jack steak philly cheese steak fries fries tots onion rings combo meals kids menu

749 Washington Blvd. • Ogden, Utah

801-317-4595

Open 11:00 am - 8:00 pm

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Restaurant Review

BENJAMIN ZACK, Standard-Examiner

Oakley, left, and Enzo Downs watch as their donuts are decorated at Mountain Donuts in South Ogden on Sept. 4, 2018. The custom donut shop opened along Washington Blvd. in June, 2018.

Mountain Donuts decorating crew gets creative with custom sweet creations

By JESSICA KOKESH, Standard-Examiner SOUTH OGDEN — Craving a cinnamon sugar doughnut with chocolate chips, sprinkles, and hot fudge on top? No problem.

How about a doughnut covered in peanut butter and Oreo cookie crumbles? Fruity Pebbles and lemon icing? The Mountain Donuts decorating crew will get right on it.

“We make doughnuts fresh throughout the day that you get to decorate,” shop owner Paul Ellington said. “If you like doughnuts, it doesn’t get much better.”

Paul and Kris Ellington opened Mountain Donuts at 3836 Washington Blvd. in South Ogden earlier this summer — on June 1, National Doughnut Day. The couple is originally from

Ohio and intended to retire to the small condo they owned in Eden in a few years.

Their retirement plan got sped up, and soon the two were tossing around ideas for a business. Kris had experience in the food industry and Paul has worked previously as independent businessman, so they ended up settling on opening a gourmet doughnut shop.

“We love doughnuts. It literally is as simple as that,” Paul said.

The first three months of business have gone by in “a blink,” Paul said, with little sleep in between as the couple focused on providing good, consistent service for their customers.

Mountain Donuts is a custom doughnut shop, special-

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izing in vanilla cake doughnuts with a variety of toppings.

Customers grab a menu when they walk in and pick from the numerous coatings, toppings and drizzles offered to create the doughnut of their dreams.

Or, if coming up with your own sugary combos is too daunting, Mountain Donuts has several staff favorites to choose from as well. The shop’s best seller is the Maple Bacon featuring — you guessed it — bacon on top of maple icing, closely followed by the Buckeye, which has chocolate icing, peanut butter chips, and chocolate drizzle.

Customers can watch the decorating process from behind a glass window — a favorite part of the Mountain Donuts’ youngest customers, Kris said.

The staff is always experimenting with flavors and combos, Kris said, and they aim to tailor their flavors to the season. Pumpkin spice and apple crisp flavored doughnuts are on the way for fall, she said.

“We’ve got a phenomenal staff. They’re very creative and always thinking of great ideas,” she said. “Our customers have taught us a lot too. They’re coming up with ideas and we’ll be like, ‘That’s an awesome idea.’”

It took the Ellingtons about a year of market research

(“Basically, we drove around the country eating doughnuts,” Paul said) to settle on the types of doughnuts they wanted to make and how they wanted their shop to work.

“We gathered all the pieces that we liked from individual shops and saw some needs that other shops weren’t doing,” Kris said.

For instance, the Ellingtons made sure they had grab and go boxes in the half-dozen and dozen size for customers who might not have time to go the fully customized route.

They also take larger orders online or over the phone for special events or companies.

Mountain Donuts is open Monday through Saturday from 6:30 a.m. to 6 p.m. Originally, the Ellingtons thought they’d close up shop for the day by mid-afternoon. But they found that the demand for doughnuts went well past breakfast.

“It comes in waves. At 8:30 this morning, we’d sold, like, one dozen doughnuts and you’re going, ‘Wow, is anybody going to come and buy doughnuts today?’ Thirty minutes later, it’s full of people,” Paul said, glancing over to the bustling decorating counter. “This is the nice problem to have.”

This review originally appeared in GO! on Sept. 6, 2018.

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Restaurant Review PHOTOS BY BEN DORGER, Standard-Examiner

A sashimi dish with yellowtail, tuna and salmon at Osaka Sushi on Feb. 4, 2019.

Osaka Sushi is Layton's hidden gem

By MEGAN OLSEN, Standard-Examiner When you enter Osaka, the first thing you might notice is the sea of white spherical lanterns hanging from the ceiling. The crisp white of the lanterns contrasts with the dark wood of the tables and chairs, making for a warm but sophisticated feel.

On the far end of the restaurant, a dark-wood platform lines the wall and supports several tatami tables, where you can sit on the floor while your legs fit into an area under the table that is cut out of the platform. Everyone eating at the tatami tables removes their shoes for an authentic Japanese dining experience.

There is also a bar where you can watch sushi chefs deftly wield their knives as they prepare your meal.

In addition to an inviting atmosphere, Osaka offers a broader variety of options than I've ever encountered at a sushi restaurant. The menu features more than 50 different sushi rolls, as well as ramen, bento boxes, a teriyaki plate, poke bowls (Hawaiian salads with marinated sashimi — thinly sliced raw fish — tossed and served over white rice) and yakitori, which can be best described as Japanese shish kabobs, usually made of chicken. Yakitori is a good cooked option for those averse to raw fish.

For those new to sushi and Japanese food, the owner of the restaurant, Yong Suk Cho, recommended starting with a bento box, which offers a sampler of different things to try. The teriyaki plate is also a safe bet for newcomers.

Some of Osaka's most popular sushi rolls are the Golden Treasure, Mexican Crunch, Sunset Boulevard, Vegas and Hot Summer. On an average weekday, the restaurant sells 350 rolls. On weekend days, they sell about 500. On Tuesdays, when many rolls are half price all day, they sell 1,000.

While I generally like raw fish in sushi rolls where it's combined with many other flavors, I haven't liked raw fish on its own (called sashimi and nigiri) at other sushi restaurants I've visited. This time I decided to give it another go, and tested a piece of salmon nigiri, which was a slice of salmon over a ball of white rice. To my surprise, the fish did not taste "fishy," and I enjoyed the creamy texture laced with lemon.

The thoughtful aesthetic of the restaurant is also reflected in the food's presentation. The sushi was especially colorful, and the avocado bomb, one of the restaurant's tapas options, was covered in a pattern of thinly sliced avocados that looked like a woven basket.

The diners in the restaurant also appeared to be regulars. Several members of a group who looked like

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they were from Hill Air Force base called out "Ooooh" when a member of their party deviated from his regular order. He told the waiter he was just keeping her on her toes. A toddler across the room devoured his food while exclaiming "Sushay!

Sushay!"

Cho, the restaurant's owner, has lived in Utah for 15 years and owned Osaka for 14 years.

He moved to Utah from California and is originally from South Korea. He's also dedicated to his craft. Before reliable fish delivery was available in Utah, for 10 years Cho drove to the airport to pick it up. Now Osaka receives two deliveries a week.

The quality of the fish is the main selling point of the restaurant, from Cho's perspective.

"Although it's been 15 years with Osaka Sushi being here, there are still a lot of people who don't know about us," Cho said, through interpretation by the restaurant's manager, Jasmine Ray. "For those sushi lovers, they know that one of the most important parts of sushi is the fish, and the fish needs to be fresh for it to be tasty. We get two shipments in a week, so our fish is one of the freshest around here."

Cho also values his staff, according to Elizabeth Anderton, a server at the restaurant. The waiters pool their tips, and the restaurant serves a "family dinner" each day at the end of the shift.

"It's nice working in a place where you genuinely think the food is delicious," Anderton said.

"They should be recognized not only for their food but for the family atmosphere they give their servers."

A 7 piece nigiri dish with California roll .

The Mafia Roll with soft shell crab, spicy crab, spicy tuna, salmon, yellowtail, unagi topped with Tobik.

The Golden Treasure Roll with salmon, spicy crab topped with Furikake seasoning.

This review originally appeared in GO! on Feb 7, 2019.

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Restaurant Review

BEN DORGER, Standard-Examiner

The Crafty Pig sandwich with pulled pork and homemade macaroni and cheese at Jessie Jean's Homestyle Cafe on 25th Street in Ogden on Jan. 18, 2019.

All-around 'A good time' at Jessie Jean's

BY AMANDA JOHNSON Standard-Examiner OGDEN — Fill your cup, your plate and your heart with “A Good Time” at Jessie Jean’s on Historic 25th Street.

No, really, “A Good Time” is one of the stellar coffee blends that you’ll find brewed up each day at this local diner.

But it’s also what your taste buds will be having and your heart will be feeling.

Jessie Jean’s started out in Roy back in 2000, when coffee shops were hard to come by. It built up a devoted clientele and business was brisk, but Anna and Ron Davidson, coowners, needed space to grow.

When a spot opened up on Historic 25th Street in 2018, the Davidson’s plotting and scheming came to fruition and the beloved diner moved to a new location.

It’s taken time, but Anna says the new location has “transitioned into home” for them.

“I love the space and it’s finally getting personality into

it,” she said. “People know it’s the same Jessie Jean’s as in Roy.” The same personality-wise. The menu has changed a bit, and some new ways were tried.

After a stint with table service, where a server comes to your table to take your order, Anna opted to return to counter service. She wasn’t seeing the teamwork happening with table service, and it didn’t feel quite right.

This transition was hard for Eva Snousnou who was hired as a server. At a meeting to talk about her struggles, Snousnou said she couldn’t multitask. Anna’s response was, “I’m going to teach you to bake.”

Baking the Anna way means being creative. She sees baking as an art form and taps into her creative side instead of simply following a recipe.

“I cook from a box,” Snousnou confided. But she learned the basics of baking and adds flavor combinations that Anna comes up with.

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Now Anna has a baker helping in the kitchen, and Snousnou has kept her job — albeit not the job she was expecting.

She even brought in her own recipe, for Texas sheet cake, that she got from her sister.

These sisters in the kitchen make different cheesecakes and other tasty pastries every day. No cheesecake is ever the same because of Anna’s artistic style of baking — which means you should try every cheesecake, even if you’ve tried that combination before.

In addition to dessert creations, you’ll find traditional diner dishes on the menu, along with some different takes and some modern favorites. What is consistently “diner” about all the dishes is the portion sizes.

Stopping in for breakfast? You can fortify yourself with oatmeal, sandwiches, bagels, eggs and more. The Old Timers is good old eggs and toast.

If you want some potatoes and meat to start your day, try Mike’s O’Briens — a huge plate full of diced red potatoes cooked just right with peppers and onions, topped with cheese and ranch with your choice of ham, bacon or sausage, plus an egg and toast. Be prepared to take at least half of this home. It’s as good re-heated as it is fresh.

For those who like their breakfast sweet, there are classics like pancakes, waffles and french toast; along with scones and muffins that are sometimes traditional flavors like blueberry and sometimes uniquely fashioned with trendier flavors like lavender — all made fresh in-house.

Don’t forget the coffee. Unlike a traditional diner, you have a bevy of choices, all roasted by Ron under the name Black Lotus — yes, it’s the same as the one on Kiesel Avenue. You can get traditional blends like Mexican and Italian, ranging from dark to light, or the flavor of the day.

Head over to the mug exchange if you’re dining in.

Choose a mug that calls to you, fill it and fix it and stay for a while. If you like the mug, take it home and bring one to add to the exchange next time you stop in.

For something a bit stronger, try a latte. All lattes were created in Roy by Anna, customers and employees. Anna said the lattes range from “candy-like to not as sweet.” You can even make up your own.

Not the breakfast-any-time-of-day type? Jessie Jean’s has you covered with sandwiches, burgers, wraps, soup and more. Again, you’ll find traditional diner styles and delicious creations.

All soups are made from scratch. They range from fun takes on classics like spicy tomato soup, to new tasty concoctions like crack chicken.

Meats — including pork, brisket and bacon — are smoked in-house. The sirloin for the burgers and meatloaf is ground in the kitchen. Ron even makes the sausage.

Even the french fries are freshly cut and fried when you order them.

BEN DORGER, Standard-Examiner

Cheesecake and Black Lotus Coffee at Jessie Jean's Homestyle Cafe on 25th Street in Ogden on Jan. 18, 2019.

The ultimate comfort food meal is the Crafty Pig — it’s also Anna’s favorite. It’s a porker of a sandwich that includes melty mac and cheese, homemade bacon and pulled pork smoked in-house, topped with barbecue sauce.

On weekends, the creativity flows with out-of-the-box specials. These are posted on social media and served until they’re gone.

But the best thing about Jessie Jean’s is the love — the good time for your heart. It’s baked, smoked, cooked and roasted into the food and drinks. And it’s the driving force behind the business. Food and coffee are how the Davidson’s bring people together.

And they’re serving the community too.

Anna said business at the new location had been great ... up until the government shutdown.

“Business is progressively getting worse the longer the shutdown goes,” Anna explained. “We’re not seeing the faces from the IRS office.”

Last week, Anna posted a special for government workers. Later that day, Amir Jackson from Nurture the Creative Mind stopped in and handed her some cash “to help cover the cost” of the special.

Anna posted about the donation on Facebook and money has been pouring in since. With tears in her eyes, Anna gushed about how amazing people have been.

She’s using the funds to create meals for the people working without pay. They made spaghetti, pork and meatloaf dinners, then Anna posted videos asking employees to come in and get the meals.

“We’ll keep doing this until the shutdown ends,” she said.

And Jessie Jean’s will keep being a supportive and loving community center for Ogden — feeding your body and soul while providing a space for you to be your authentic self.

This review originally appeared in GO! on Jan. 24, 2019.

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Restaurant Review The Meatball Sandwich at Ligori's Pizza in Ogden on Jan. 3, 2019.

PHOTOS BY BEN DORGER, Standard-Examiner

Ligori's known for chef's salads, meatball sandwiches, and of course — the pizza

BY MARK SHENEFELT, Standard-Examiner OGDEN — How about the Italian chef’s salad, or the meatball sandwich?

“And, of course, the pizza,” Ted Ligori added, listing some of his restaurant’s headline menu items.

Ligori, 73, said he has been making pizzas for 57 years.

That included 28 years at Tony’s Pizza in South Ogden.

He then opened Ligori’s Pizza and Pasta in Ogden in 1991.

Ligori’s current location is at 4780 Old Post Road.

Fresh sauces are one key to the restaurant’s long-term success, Ligori said. “Nothing is made from the cans,” he said.

Ligori’s array of pizzas has a back-to-basics feel, with traditional offerings such as New York-style, meatball and Philly steak pies.

Pasta dishes include spaghetti, rigatoni, ravioli, tortellini, lasagna and fettuccine alfredo. Ligori’s offers sandwiches

such as the Italian meatball and sausage favorites.

Stuffed green peppers, Italian meatballs — plus cheese and garlic breads — spice the selection of appetizers.

The hometown feel Ligori’s cultivates starts with a comfortable dining room and stays strong with a large base of repeat customers, who are helped along by the reasonably priced menu.

“I’ve been honest with the people, with fair prices and the food is good,” Ligori said. “People say the food is always the same when they come back.”

Ligori also is proud to have many long-time employees.

“He’s a good boss,” said Dianne East, the assistant manager, who started at Ligori’s the year after it opened.

“He kind of takes the kids under his arm and helps them along,” she said. “He encourages them to get an education and better themselves. A lot of those kids have been here 20 years.”

East said many of the recipes were Ligori’s mother’s,

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The Ligori's Combination pizza..

and some of his aunts from Italy helped him find the spices they required.

“You probably couldn’t find a better place to work,” East said, adding that Ligori has fostered a customer-friendly environment.

“Especially people with younger children, they’re our future customers,” she said.

Ligori, who was born in McGill, Nevada, said he plans to work a few more years.

“I love my job and I love the people and all the employees,” he said.

East said Ligori’s two daughters also work at the restaurant. A partner in the business, Jonathan Pace, and his family help out too, East said.

She said Ligori still works long hours, but he breaks away often to go visit his wife, Claudia, who is in long-term care.

The Rigatoni dish at Ligori's Pizza.

This review originally appeared in GO! on Jan. 10, 2019.

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Restaurant Review

PHOTOS BY BEN DORGER, Standard-Examiner

Chicken Tikka Masala with Aloo Matar Pulao and Garlic Naan dishes at Sitara India restaurant on Harrison Boulevard in Ogden.

For Indian food in Ogden, Sitara is a sure bet

By MITCH SHAW, Standard-Examiner OGDEN — Located in a 30-year-old strip mall, sharing space with a Little Caesars, an Army recruitment center and a Metro PCS, Sitara India might not look like much from the outside.

But don’t let the restaurant’s modest facade fool you — the high-quality cuisine on the inside is exceptional.

Serving up fresh Indian food at a reasonable price, Sitara has been a beacon for the economical gourmet on south Harrison Boulevard for most of the past decade.

Owned by Mahesh and Indera Kumar and Rajan Safri, the establishment opened at 3585 Harrison Blvd. in 2009.

In late 2013, the restaurant closed in Ogden for just over a year, opening for business in Layton. When the original Ogden building became available again in 2015, the ownership group re-opened there for a time — running restau-

rants in both cities.

Today the Ogden location is all that remains. Steven Whitley, an employee at the restaurant for more than five years, said despite the changes, Sitara’s customer base has stayed devout.

“When we closed our Ogden location, our regular customers there came to Layton,” Whitley said. “Now the customers we gained in Layton come up here. We have some pretty loyal customers.”

Sitara features traditional north Indian cuisine (which includes dishes known for their curries and spices) and food from south India (rice dishes and appetizers).

Whitley said the restaurant’s most popular dish is probably the chicken tikka masala, which features marinated boneless cubes of Tandoori chicken in a creamy mild sauce.

The paneer tikka masala (homemade cottage cheese in creamy mild sauce and cashew tomato gravy), the butter

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Aloo Matar Pulao, Garlic Naan and a Strawberry Lassi at Sitara India restaurant on Harrison Boulevard in Ogden. chicken (boneless chicken cooked in butter sauce and a combination of Indian spices and herbs) and lamb saag (boneless lamb pieces cooked with spinach and chopped onions in tomato gravy) are also favorites.

The sweet and rich mango lassi drink is also popular.

“We butcher all of our meats in-house, we make all of our naan bread in-house and all of our deserts are homemade,” Whitley said. “We take a lot of pride in that.”

Whitely says reasonable prices are also a point of emphasis for Sitara.

Appetizers on the menu run from $1.50 to $7.25. The

most expensive salad is $6.25 and the priciest item on the entire menu, the fusion biryani, runs at just $12.75. Most dinner items hover near the $10 range.

“It sounds corny to say it, but you really can’t beat our prices,” Whitely said.

The restaurant also serves an $8.99 lunch buffet from 11 a.m. to 2:30 p.m. Tuesday through Saturday. The buffet includes three vegetarian dishes, three non-vegetarian dishes, dessert, naan and a drink. Dishes change daily.

This review originally appeared in GO! on July 27, 2018.

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Restaurant Review PHOTOS BY BEN DORGER, Standard-Examiner

Stir fry at HutHot Mongolian Grill.

HuHot grill's first location in Davis, Weber counties warms up bellies with Mongolian buffet

By Jordan Carroll Standard-Examiner After a morning on the slopes in Eden, and having worked up an appetite, we found Sunday to be a perfect blizzardy afternoon to stop by one of Layton’s newest restaurants: HuHot Mongolian Grill.

The chain operates several locations elsewhere in Utah, though this is the first in Davis or Weber counties. The restaurant opened in the month leading up to the holidays.

Never having visited one before myself, it was a new experience for me and I gleaned a bit from watching my fellow diners.

For those also not familiar, the grill features an all-youcan-eat stir-fry menu. Think teppanyaki, with less acrobat-

ics, buffet style.

On a cold day, the hot-off-the-grill food was definitely welcome. The dining requires a certain amount of creativity from visitors, as you choose your own proteins, vegetables and sauces. If you’re not keen on flavor combinations, I’d definitely recommend relying on those in your party who are, or perhaps ask for suggestions at the restaurant.

Prior to making our way to the buffet, we ordered an appetizer, though we surely didn’t need it as the buffet ended up being more than enough, selecting “A Taste of the Bounty” which featured egg rolls, pot stickers and krab Rangoon served with dipping sauce. It was your standard, heavily-fried fare.

When tackling the buffet, we found it useful — and

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Vegetables in the buffet at HuHot Mongolian Grill.

picked up this tip from other diners in line — by grabbing two bowls while going through the line as they are on the smaller side. This will allow you to fill up on ample meat, vegetables and finishing sauces without overflowing.

Meat options include frozen slices of chicken, beef, pork, sausage, meatballs, krab and mussels. Then follows several noodle choices: Chinese noodles, yakisoba noodles, Pad Thai noodles — or you can have your server bring rice to your table. (Our server that day happened to be incredibly helpful and attentive.)

Vegetables are abundant, which is great, since they do cook down as they’re grilled. The difficult decision becomes what to choose and combine. Veggies range from sliced carrots and cabbage to black beans and red potatoes.

There are plenty of greens with spinach, cilantro, broccoli, and chopped peppers.

The sauces are where it gets tricky if you haven’t dined at HuHot previously. There are easily a dozen different ones, with varying degrees of heat. Instructions recommend you add anywhere from five to seven ladles of sauce to your bowl for cooking on the grill.

From there you proceed to the grill, where we witnessed up to 11 different bowls being cooked at once. It can take a few minutes each, which means if it’s busy — like it was

Cooks operate the grill at HuHot Mongolian Grill in Layton on Dec. 30, 2018. when we visited Sunday afternoon — you might wait a hot minute. To ease the passage of time, visit the buffet with those you’re eating with so you have company in line.

After a few minutes on the grill, a cook will scrape off your concoction to a plate, and off you go. Then, eat. Repeat.

This review originally appeared in GO! on Jan 3, 2019.

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Restaurant Review Señor Pollo whole chicken signature dish.

PHOTOS BY BEN DORGER, Standard-Examiner

Señor Pollo brings fresh take to Ogden's Mexican food scene

By MITCH SHAW,

Standard-Examiner OGDEN — When it comes to Mexican food in Ogden, Señor Pollo is a welcome divergence in a sea of sameness.

Jesus Ruiz opened the Mexican grill on the corner of 12th Street and Washington Boulevard in February 2018.

After a rough patch in late 2018 where Ruiz says he lost 40 to 50 percent of his business due to the Utah Department of Transportation’s $3 million reconstruction of the 12th and Washington intersection, the restaurant seems to have found solid footing in Ogden’s thriving Mexican culinary scene.

The restaurant features Mexican cuisine standards like tacos (beef and pork), burritos, quesadillas, nachos, tama-

les, churros and rice and beans — but also has specialty items like asada fries, roasted jalapenos, grilled corn, pasta and even omelettes.

The establishment is perhaps best known for its whole, grilled chickens.

Luis Mendoza, part of the Señor Pollo management team, said the whole chicken combo meal — which costs $15 and includes rice, beans, macaroni salad and tortillas — is the most popular item on the menu.

Mendoza said readying the chickens is a laborious, timeconsuming process and one that occurs every day.

“It takes a lot of preparation, which we have to do every single day,” he said. “You have to leave it to marinate for pretty much a whole day.”

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Jesus Ruiz, owner at Señor Pollo on Washington Boulevard, stands next to the grill with whole chickens on Jan. 29, 2019.

The fire-grilled bird is cooked Sinaloa-style, which includes seasonings like rice vinegar, canola oil, lime juice, orange juice, ancho, paprika, cinnamon, allspice, chile de arbol peppers and ground cloves of garlic.

Mendoza said the restaurant has quickly amassed a loyal customer base, with lunchtime and daily specials bringing in repeat business.

“Even during the construction, we had the (regular customers) coming in and starting to build up,” he said.

“I think people know they can come in and get something really good, but also something different.”

The restaurant offers both to-go and dining-in options, though seating is limited and can be hard to come by during the lunch-hour rush.

Grilled burrito at Señor Pollo.

This review originally appeared in GO! on Jan. 31, 2019.

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Restaurant Review Smoked brisket at R&R BBQ in Farmington on Feb. 20, 2019.

R&R BBQ drawing lines of hungry people in Farmington

By Jordan Carroll Standard-Examiner Wednesdays mark the halfway point through the work week, and sometimes you just need a little extra R&R to get you through the weekend.

Fortunately, this rest and recreation took the form of visiting R&R BBQ’s restaurant location in Davis County for lunch (the company has eight across the state).

After all, it’s not often you can find fried okra in Utah.

When a restaurant has this not-so-well-known veggie side dish on its menu out west, I typically find I have to give it a fair chance based on this fact alone. You see, growing up in Texas, fried okra was in no short supply in our hometown barbecue joints, and as a kid I loved it.

Expect the restaurant to be busy. It’s definitely popular

among the lunch crowds — we did encounter a line but it moved quickly to the register to order. Among our group we decided to try the Brisket Tacos, a 1 Meat Plate with both chopped and sliced beef brisket and a 1 Meat Plate with smoked sausage, along with a handful of sides. They also offer pulled pork, boneless chicken thighs, smoked chicken and spare ribs, as well as a couple sandwiches.

For those not familiar with the intricacies of brisket, you should know that there is a difference between chopped and sliced — and it’s not simply how it’s cut. Chopped will come with more flavorful and fatty meat, whereas sliced will be a leaner selection of the meat.

After we ordered and paid, we proceeded down the line to pick up some of our items that were ready; the rest was brought to our table.

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PHOTOS BY BEN DORGER, Standard-Examiner

Smoked sausage, fried okra, hush puppies and signature sauce at R&R BBQ in Farmington on Feb. 20, 2019.

Each of our three plates came with ample meat and portions of sides — from the dozen or so regular and premium sides offered we settled on fried okra, garlic smashers with brown gravy, macaroni and cheese, and hush puppies.

The Brisket Tacos were nothing short of fantastic. After taking a single bite, I caught myself saying “Yum, yum, yum” out loud. They were full of meat, with creamy flavor topped with coleslaw and cilantro and a side of verde salsa that has a little kick. It’s a pair of loaded tacos worth ordering.

The brisket by itself is just as tasty. We had plenty of plate-sharing at our table, eagerly sampling each other’s cuts and types of meat. Tables offer multiple versions of barbecue sauce in the bottle; our favorite was the Less Sweet with More Heat. The 1 Meat Plate that came with sausage had heaps of sliced sausage — I love a good barbecue sausage and couldn’t finish my plate even though I tried. R&R doesn’t skimp on portions.

The hush puppies were crisp; multiple people in our party enjoyed biting into them. They had small pieces of jalapeños inside, though they weren’t spicy, and I’d order them again.

The mac and cheese is typically popular with diners, although we found the noodles to be slightly overcooked the afternoon we dined. The garlic smashers were standard fare for mashed potatoes, you won’t go wrong with them.

The okra passed my own taste test, crispy and not too heavily breaded. I’ve never been offered ranch or blue cheese to dip it in, but to each their own. I’ll take it plain, just fine.

While chowing down, we had multiple employees making rounds throughout the restaurant checking up on tables and if they needed anything extra. They were extremely friendly and helpful.

The bonus to our substantial meal was the Peach Cobbler (the restaurant also has Chocolate Bread Pudding).

I completely underestimated how excited we should have been about this dessert. It’s an affordable dessert with flavorful peaches and a perfect ratio of baked batter, and is as necessary as ordering a side dish. You’re welcome for that tip.

This review originally appeared in GO! on Feb. 28, 2019.

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