Found the original 'Spark' chef

[OhioBlue]

The original chef at spark, Viet Pham, was excellent. I had heard he left Spark to open up a new place in SLC, but hadn't yet looked up where.

Looks like he teamed up with another chef and they've opened a place in a remodeled home.

http://www.forageslc.com/2009/07/31/...ng-experience/

[OhioBlue]

another link to a review, this one with several pictures of the menu items and a description of the 3-hour tasting experience you can have at Forage for a mere $79/person. Looks like I've made anniversary plans.

http://gourmandsyndrome.blogspot.com...09/forage.html

[OhioBlue]

I know nobody cares but me, but I have dug around a little more and learned a bit more about the migration from Spark to Forage by Viet Pham (co-owner of Forage with Chef Bowman Brown).

These guys are for real, folks. I hope SLC embraces and appreciates what they're offering. These are not just guys who used to cook at Los Hermanos and wanted to open their own place--the pedigrees are impressive by Utah standards certainly (eg ties to/worked with chefs currently at French Laundry, The Fifth Floor) and most reviews I've read (and the one I heard today from a chef at Communal) are glowing. They do everything sous vide in immersion circulators, which while not cutting edge anymore certainly is practical and delivers a good result.

I think I'm going to try to convince my wife to do the 3-hour menu tasting they offer. Anniversary coming up....
If anyone from around here has occasion to check it out, please post a review here.

[LiveCoug]

I know nobody cares but me, but I have dug around a little more and learned a bit more about the migration from Spark to Forage by Viet Pham (co-owner of Forage with Chef Bowman Brown).

These guys are for real, folks. I hope SLC embraces and appreciates what they're offering. These are not just guys who used to cook at Los Hermanos and wanted to open their own place--the pedigrees are impressive by Utah standards certainly (eg ties to/worked with chefs currently at French Laundry, The Fifth Floor) and most reviews I've read (and the one I heard today from a chef at Communal) are glowing. They do everything sous vide in immersion circulators, which while not cutting edge anymore certainly is practical and delivers a good result.

I think I'm going to try to convince my wife to do the 3-hour menu tasting they offer. Anniversary coming up....
If anyone from around here has occasion to check it out, please post a review here.

That 3 hour menu looks tasty. Sounds like they are struggling to get customers a little bit. I hope the locals will start to eat at places like this... Let us know how it is when you go!

[TripletDaddy]

I know nobody cares but me, but I have dug around a little more and learned a bit more about the migration from Spark to Forage by Viet Pham (co-owner of Forage with Chef Bowman Brown).

These guys are for real, folks. I hope SLC embraces and appreciates what they're offering. These are not just guys who used to cook at Los Hermanos and wanted to open their own place--the pedigrees are impressive by Utah standards certainly (eg ties to/worked with chefs currently at French Laundry, The Fifth Floor) and most reviews I've read (and the one I heard today from a chef at Communal) are glowing. They do everything sous vide in immersion circulators, which while not cutting edge anymore certainly is practical and delivers a good result.

I think I'm going to try to convince my wife to do the 3-hour menu tasting they offer. Anniversary coming up....
If anyone from around here has occasion to check it out, please post a review here.

OhioBlue, we are thinking of going next week when we are there. Looks cool and would definitely be a new experience for our Utah visits.

[OhioBlue]

That 3 hour menu looks tasty. Sounds like they are struggling to get customers a little bit. I hope the locals will start to eat at places like this... Let us know how it is when you go!

I've heard that they are starting to benefit from word of mouth, I hope that's true. I've also read comments on various blogs that seem to reflect what one would expect from a young establishment--sometimes less than perfect service, timing, and ability to accomodate.

[OhioBlue]

OhioBlue, we are thinking of going next week when we are there. Looks cool and would definitely be a new experience for our Utah visits.

Cool! Let us know what you think and if you get a chance, talk to Chef Pham and let him know how devastated a certain UT county resident is that he left Spark.

You might want to check out Communal, Pizzeria 712, and Spark as well. All are good for lunch as well as dinner, whereas Forage is dinner-only as far as I have read.

If you happen by Communal for lunch, I HIGHLY recommend the house sausage. Heaven. In. My. Mouth.

[TripletDaddy]

Cool! Let us know what you think and if you get a chance, talk to Chef Pham and let him know how devastated a certain UT county resident is that he left Spark.

You might want to check out Communal, Pizzeria 712, and Spark as well. All are good for lunch as well as dinner, whereas Forage is dinner-only as far as I have read.

If you happen by Communal for lunch, I HIGHLY recommend the house sausage. Heaven. In. My. Mouth.

Communal sausage is heaven in your mouth. Check.

I already ate at Spark, so we will probably try something new. Pizzeria 712 sounds like something for everyone. Maybe we will try that.

[I.J. Reilly]

Communal sausage is heaven in your mouth. Check.

I already ate at Spark, so we will probably try something new. Pizzeria 712 sounds like something for everyone. Maybe we will try that.

Honestly, if you want a good pizza, I would got to Terra Mia over Pizzeria 712. I've had both and prefer Terra Mia. The appetizers at 712 are better, though. So there is that trade off. Then again, Terra Mia does have really good gelato.

[MarkGrace]

SLC has a serious dearth of places like this. Good to see.

The menu looks great and I love the picture of the chefs that makes them look like mad culinary scientists.

Maybe I'll get a chance to try this place someday.

[MartyFunkhouser]

Communal sausage is heaven in your mouth. Check.

I already ate at Spark, so we will probably try something new. Pizzeria 712 sounds like something for everyone. Maybe we will try that.

DDD my advice is take the trip up to SLC and go to Settebello. Same style of pizza done much better. I don't dislike Pizzeria 712 at all, but I see no reason for it with Settebello as an option.

[MartyFunkhouser]

Honestly, if you want a good pizza, I would got to Terra Mia over Pizzeria 712. I've had both and prefer Terra Mia. The appetizers at 712 are better, though. So there is that trade off. Then again, Terra Mia does have really good gelato.

In general, I also prefer Terra Mia to 712. However, the last time I went to Terra Mia they put too many toppings on the pizza and it got really soggy. The way to really make that style of pizza good is to use a light hand on the toppings and use the best ingredients. Settebello does this right. The best pizza I have ever had is the simple margherita pizza at Settebello.

[Mrs. Funk]

I'm excited to see what becomes of this new joint. My interest in Spark has significantly waned, so I wish him well in his new endeavor.

I have been really happy with everything I've had at Communal. We've only been there for dinner, and I was impressed. (The one notable exception was the sea scallops. They were overcooked and generally lackluster.) Communal's approach and ambiance is almost diametrically opposed to Spark (either as it was or currently is) and I think it works. They serve a sort of upscale comfort food that isn't overworked and tastes great.

I heartily second going to Settebello.