Among some of the great dining options in the 9th and 9th neighborhood of Salt Lake City is Pago, which is derived from a Spanish word for a single vineyard. Pago is an upscale American restaurant focused on locally sources and farm fresh offerings. Even as I checked in on Facebook, I had a good buddy respond to my post that we would be eating some vegetables that came from his garden. We received great service and amazing food at Pago. Here are a few pictures from the meal.
For an appetizer we ordered a few plates of the artichoke which was new to the menu. It was a beautiful visually and extremely pleasing to the palette.
Our waiter began to tell us about the soup of the day, and when he started with the words “strawberry” and “watermelon” I knew I had heard enough and had to try it. I can’t say that I’ve ever tried a watermelon and strawberry soup so I was really curious to try it. This soup was served chilled, but had a nice smooth taste to it. Later on in the night some of the dessert options also featured strawberries which reinforced the idea, that Pago received a delivery of locally sources ingredients, and builds daily creations based on what the receive.
I went with a Ginger Ale to drink, but Pago also has an impressive wine list to choose from.
My wife ordered the gnocchi, which normally I love ordering when I see it on any menu. The gnocchi is a potato pasta made with parmesan, spring vegetables, house made Marcona pesto, kalamata olives and cured egg yolk. Wow, this plate was out-of-bounds tasty. I had a few bites, and it was packed with so much fresh delicious flavor, if it were not for the brilliance of my own plate, I would have been tempted to trade.
My steak dish was pure magic. There is quite a bit to describe here, but you have locally sourced asparagus, mushrooms, potato fingerlings, a house made ricotta, and those fried balls you see in the picture was fried bone marrow. This dish has everything a steak lover could hope for, and was bathed in a balsamic sauce. Pago did a brilliant job combining delicious earthy flavors to accent to steak.
My colleague ordered the Sable Fish served on a bed of fried polenta over some cherry vinaigrette. I normally only have the sable fish when visiting sushi restaurants, but again, Pago creates a fresh delicious tasting dish here.
By the time it came time to order dessert, we were all pretty full, but the food was so good, there was no reason to believe the dessert wasn’t going to be delicious as well. We all sat there as our waiter described meticulously each of the 3 dessert plates. I really wanted to try each one, which is why I was pretty excited when my co-worked told our waiter to bring us 1 of each. You can imagine how thrilled I was however, when his wife told the waiter to make that 2 of each of the desserts. We all had a pretty good laugh about it.
The first dessert was some strawberry creme, that they made in the shape of a popsicle, and it was garnished with pistachio crumbles and creme.
Here you have some velvet cake that was naturally sweetened and colored by fresh beets. In fact, Sugarhouse, Utah got its name from a beet factory. It had some ice cream in the middle and graham crumbles.
I don’t remember the word they used for this chocolate dish, but it was like a custard type consistently, topped with berries and merengue chips. It was the favorite of the table.
Pago was great food. Our service was fantastic, and the atmosphere was great. We made reservations for a Friday night at 6:45 and didn’t have any problems getting a table. I would definitely recommend Pago.