Pago is a farm-to-table new american restaurant in Ninth And Ninth, Salt Lake City.
Pago on 900 East, Scott Evans' 45-seat farm-to-table flagship in 9th and 9th since 2009, codified Salt Lake's seasonal local-ingredient tier.
Signature dishes: Seasonal vegetable plates, Wine pairings
Must order: Whatever the kitchen is featuring from local farms plus a glass off the by-the-glass wine program.
Tip: Reservations on the operator's site open weeks out; the small room turns fast on weeknights.
Address: 878 S 900 E, Salt Lake City, UT 84105
Manoli's on Harvey Milk Boulevard, chef-owner Manoli Katsanevas' Greek small-plates room since 2015, reinterprets Greek mezze with seasonal local ingredients.
Signature: Halloumi with marcona almonds, Spanakopita
Order: Halloumi with black olive honey, dolmathes, spanakopita and a Greek pour off the list.
Tip: Closed Mondays. Saturday and Sunday brunch 10:00 to 14:30; dinner Tue-Sun from 17:00.
East Liberty Tap House on 900 South, Scott Evans' Pago Group neighborhood tavern since 2014, runs an updated bar menu with curated Utah craft beer.
Signature: Burger, Craft beer pours
Order: The house burger plus whichever Utah craft beer is leading the rotating tap list.
Tip: Patio in summer; Sunday and Saturday brunch starts at 11:00. Reserve via the operator's site.
The Copper Onion on East Broadway, chef-owner Ryan Lowder's New American room since 2010, anchors downtown's gastropub tier with seasonal scratch cooking.
Signature: House-made pasta, Burger
Order: The Copper Onion burger plus a house-made pasta dish from the rotating menu.
Tip: Reserve via OpenTable; weeknight dinners run quieter than weekends. Sister room Copper Common next door for cocktails.
Stoneground Italian Kitchen on East 400 South, chef Paulie O'Connor's downtown room since 2000, runs wood-fired pizza and house-made pasta with an Italian wine list.
Signature: Wood-fired pizza, House-made pasta
Order: A wood-fired pizza plus a house-made pasta for the table.
Tip: Second-floor entrance; the patio runs in summer. Lunch turns the room faster than dinner.
Manoli's on Harvey Milk Boulevard, chef-owner Manoli Katsanevas' Greek small-plates room since 2015, reinterprets Greek mezze with seasonal local ingredients.
Signature: Halloumi with marcona almonds, Spanakopita
Order: Halloumi with black olive honey, dolmathes, spanakopita and a Greek pour off the list.
Tip: Closed Mondays. Saturday and Sunday brunch 10:00 to 14:30; dinner Tue-Sun from 17:00.
Finca on 1500 East at 15th and 15th, Scott Evans' Spanish tapas room reopened in its new home, runs scratch tapas and a Spanish wine list on the ivy patio.
Signature: Tapas, Paella
Order: A spread of tapas plus the paella for the table; pair with sherry by the glass.
Tip: The ivy-covered patio is the seat to ask for in summer. Reserve well ahead; the room is small.
East Liberty Tap House on 900 South, Scott Evans' Pago Group neighborhood tavern since 2014, runs an updated bar menu with curated Utah craft beer.
Signature: Burger, Craft beer pours
Order: The house burger plus whichever Utah craft beer is leading the rotating tap list.
Tip: Patio in summer; Sunday and Saturday brunch starts at 11:00. Reserve via the operator's site.
Crown Burgers on East 200 South, the Katsanevas family's burger institution since 1978, popularized Salt Lake's pastrami burger at its Greek-American counter.
Signature: Crown burger pastrami burger, Gyros
Order: The Crown burger with pastrami plus fry sauce and a gyro on the side.
Tip: Lunch turns the counter fast; the original downtown location is the canonical seat among the seven Utah branches.
