My last trip to Tsunami was at an odd time (about 4:30 in the afternoon), so I enjoyed the undivided attention of an excellent Itamae named Scott. I asked him what was fresh, and what he recommended that day. His tastes, apparently, run very close to my own. He started me of with some seared maguro (tuna) sashimi that was served with some green onions, daikon radish, a shiso leaf, and a special dipping sauce. I’m not usually a fan of seared or grilled fish, but this was excellent. The maguro was very tender, almost like tuna belly, and the flavor was very bright and not at all fishy. This is definitely worth trying.

After the sashimi, I had some Scottish sake (salmon), which was excellent. It was a farm-raised salmon, but it tasted more like the wild varieties. According to Scott, this salmon is raised in deep waters in a much more sustainable manner than domestic farmed salmon. However it was produced, it was very tasty – tender and flavorful.

The most wonderful thing I enjoyed that day was some kampachi nigiri. Kampachi is a Japanese Amberjack. This was a new fish for me, and it was just delectable. Scott prepared the kampachi nigiri with a little course sea salt and a squeeze of lemon juice. He then advised me to use just a drop or so of soy sauce. This was nearly a religious experience. I have to admit that this was the best nigiri I have ever had. I am totally in love with this fish prepared in this manner. The sea salt provided a slight crunch, and brightened the texture, while the lemon juice made everything just come alive. The touch of shoyu was just the thing to tie everything together. It was perfect. After I declared my delight with this fish, Scott mentioned that he made a special roll with kampachi that is not on the menu. This roll included kampachi, jalapeño pepper and mango, and is dressed with sea salt and lemon juice. I told him that I thought it sounded amazing, and he was kind enough to make for me a small sample of the main ingredients – some jalapeño and mango, sprinkled with lemon juice and sea salt, and then rolled in a piece of kampachi. After I popped it into my mouth, I thought I would just die from delight. He truly hit the magic spot with that combination. The next time I venture to Tsunami, I’ll find Scott and ask him to make one of those rolls for me.

So, if you’re not put off by the trendy/rich crowd, try Tsunami. The food is excellent, and the service is very, very good. I always leave there happy, and I’m sure you will too.

–Jason

The Rock is is a veritable feast which can easily serve two regular humans, or one Joe. The rock is, as the name implies, a molcajete which has been baked in an oven and then filled with their grilled chicken, carne asada, chorizo, shrimp, grilled nopales, shrimp, grilled spring onions, and a delicious sauce. The Molcajete is served with tortillas to eat with the contents of the giant rock. It’s really something quite spectacular to behold.

El Gallo Giro also has a couple of family plates that looked quite wonderful. One of these days, we’ll order one and let you know how it went. They are served tableside on a grill, with rice and beans and lots of tortillas. That brings me to their beans… El Gallo Giro has, unquestionably, the best frijoles I have had in Utah. Bar none. They are fantastically smooth and savory. I’m sure they’re made with lard, so they’re probably not very healthy, but they’re wonderful!

In addition to the wondrous offerings we’ve already described, the restaurant has two appetizers that are worth mentioning. The first is a queso fundito, which is a fajita skillet full of melted cheese and a bit of carne asada. This comes to the table bubbling and steaming, and smelling wonderful. As it sits, the cheese on the bottom and sides burns and crisps up a bit. It’s fantastic to dip your chips into while it’s melted, and once you eat all of the melted cheese, you can peel off the crispy bits stuck to the skillet. It’s just perfect!

The second, and no less fantastic, mentionable appetizer is their fresh guacamole. This can be ordered with or with out a jalapeño, but either way, it’s made tableside. A few minutes after you order, a waitress will appear, bearing a tray with a molcajete, some avocados, a small bowl of pico de gallo, and a chile (assuming you ordered one). The waitress will grind up the ingredients in the molcajete and then present it to you. I suggest adding a little lime juice and salt, but this is some of the best guacamole you will ever taste. It’s wonderfully fresh, and beautiful to behold. Just wonderful.

Now, if you’re still not convinced, let me tell you about their beverage selection… They have the usual array of sodas (if you’re into that sort of thing), but they also have a daily array of aguas frescas, and a juice (licuado in Spanish) bar. Their aguas frescas are made daily, and the selection changes, you will almost always find horchata, but we’ve also seen mango (basically lemonade but made with mangoes instead of lemons), strawberry (made with strawberries, sugar, and milk), watermelon, mixed berry, and others. These are served from the traditional large jugs, from which you can help yourself. Definitely just the thing on a hot day, or with a hot meal.

Finally, not to be missed, are their salsas. They have the traditional salsa bar with several flavors of salsas, pickled jalapeños, limes, radishes, shredded cabage, etc. Their salsa, however are just fantastic. They range from fiery hot to somewhat mild, but their flavors are bright and clean, and they have a wonderful aroma and texture.

So, what are you waiting for? Stop reading and go to El Gallo Giro for some fantastic food! (Come back and finish reading when you’re done though!)

–Jason

Okay, so now that I’ve told you about the atmosphere, let’s move on to the cuisine, shall we? As I mentioned before, their food is fantastic. It always tastes much more fresh than almost all of the Chinese food that you can get in Utah. They have the usual assortment of traditional Chinese fair, but Gary has added a few things to the menu that you don’t usually see. He has some delicious salads, Honey-Roasted Walnut Shrimp, and a Salt and Pepper shrimp or chicken that are just fantastic.

To start your meal at Shoots, I’d recommend the Po Po Platter: a appetizer combination of egg rolls, two kinds of fried wontons, fried shrimp, barbecued pork and beef skewers that are served on a platter with a flaming brazier in the middle. You can roast the meat over the brazier before you eat it, so that it will be very hot, with a nice charred crust. If you like hot and sour soup, Shoots’ is some of the best I’ve had.

As for the entrees, take a look at the menu on their website. You really can’t go wrong. Because of the quality of ingredients that they start with, the beef at Shoots is so much more tender and delicious than you would expect to find at a Chinese restaurant, so definitely try the Mongolian Beef, Tangerine Beef or Beef with Broccoli. I have tried several of their shrimp dishes, and haven’t found one I didn’t love. The noodles there are fantastic too.

For beverages, you have the usual choices you’d find at any good restaurant, but they also serve green, oolong, and jasmine teas. Something you might want to try, however, is the boba. It is hard to find in Utah (in fact, I think that this is the only place in Utah county where you can get it), and most people here don’t even know what it is. Boba actually refers to an ingredient in the drink (largish tapioca pearls), rather than the drink itself. The drink originated in Taiwan, and was first made with tea. Nowadays, however, you can find boba served in smoothies, milkshakes, and other beverages. Shoots serves theirs in several flavors of smoothies. The drinks are served with a straw that’s about a half an inch in diameter so that the boba can be sucked up with the smoothie. The first time you try this chewy beverage, you will probably be a little surprised by its texture, but you will soon become addicted. It’s definitely something that you should try.

A final recommendation is Shoot’s shaved ice dessert. This is not your typical snow-cone — it is served in a bowl and will feed several people. Their dessert is a small hill of shaved ice in the center of a large bowl, over which is poured some strawberry syrup, heavy cream, and then your choice of up to three fresh fruits. It’s truly beautiful. The next time I go, I’ll try to take a picture of this (and our entrees) to get your mouths watering.

So, to sum up: Shoot’s is a fabulous restaurant with fresh ingredients and an exceptional staff. Try it once, and I guarantee you’ll be craving it fortnightly.

–Jason

A true Italian Pizza, these are each handmade, are never greasy, and have that wonderful wood-fired taste. The flavors of the ingredients all come through in each bite. Bright and clean, these pizzas are fantastic! Don’t expect to find a pepperoni or meat lovers pizza here. No deep dish either. You will find only real crushed tomatoes, olive oil, garlic, fresh mozzarella, and other classic ingredients like salami, prosciutto, Parmigiano-Reggiano cheese, olives, pine nuts, anchovies, or mushrooms. A more Italian pizza, you will not find anywhere. At least not in the US.

Settebello also serves cappuccino, and gelato. All in all, this is a wonderful place! The wait at dinner can be rather long, so I would recommend making a reservation. But either way, the experience is definitely worth the wait.

–Jason

I have been to Sam Hawk several times now, and I have never been disappointed with the food. The have great appetizers, like the traditional Korean seafood or green onion and kimchi pancakes, and maki-sushi like rolls containing korean ingredients. Their Bulgogi and Daeji (pork) Bulgogi are excellent. Their Kimchi Jigae (a very spicy, very hot (it’s served while still boiling) soup or stew made from kimchi, red pepper, pork and some vegetables) is also fantastic. They also serve japchae (Korean chop suey), Duk Mandu Guk (another Korean soup), and many other soups, noodle dishes, and various meats and seafood.

All of their entrees are served with traditional banchan or small side-dishes. You will find in your assortment of banchan such items as kimchi, sesame flavored bean sprouts, boiled peanuts, sweet potato, pickled cucumber with a spicy sauce, and others.

I am a fan of Sam Hawk, and look forward to returning. This is definitely a place worth trying.

–Jason

The service at The Happy Sumo is usually fairly ambivalent towards the customers, but there are a few waitresses that are very friendly and helpful. In particular, my waitress this evening, Jessica, was very nice. She has waited on me before, and I always appreciate her friendly smile and careful attention.

So, why do I say that the food is often mediocre? Well, let’s take tonight’s meal as an example. I ordered some tuna and salmon nigiri and a “Marz Roll” for my entree. The tuna was very stringy. This isn’t something that you want in sushi. The salmon was good though. All of the rice I ate this evening was pretty mushy. Sometimes, the Marz roll has a very bright flavor, and a nice variety of textures. Tonight, it didn’t really have either. It was fairly bland, with all of the textures (mushy rice, un-crispy tempura shrimp, crab salad, tuna sashimi) blending toghether. The last time I was here though, my roll was terrific. I also ordered some Hokkigai (surf clams), which were beautifully presented, but they were tough and dry around the edges and seemed to be freezer burnt.

Tonight, I also ordered a dessert — the “Mount Fuji”. This was a “chocolate lava cake” served with ice cream and whipped cream. When my dessert came, it was served on a heavily chipped and cracked plate (the NSF and health departments have rules against serving foods on cracked or chipped porcelain, as they can harbor microorganisms, even through washing). The cake had good flavor, but the texture was rather course. The ice cream that came with it was freezer burned and grainy. All in all, it was a disappointing dessert, although it had great potential.

So, what’s my overall take on The Happy Sumo? Although I am often disappointed when comparing it to the likes of Tsunami or Yapona, it is a fairly decent place to grab a bite to eat.

–Jason

The first time I went, I had the Bún bò Huế — a mildly spicy soup noodle soup originating in the town of Huế, in central Vietnam. This soup, although a Vietnamese noodle soup, is very different from phở. For starters, the broth much more substantial, red, and flavored with lemongrass and shrimp paste, rather than star anise, cloves and ginger. The noodles are different too — thicker and closer to spaghetti or soba noodles. Finally, the meats served in this soup are much different than what you would typically find in a bowl of phở. Typical ingredients include marinated brisket and slices of various Vietnamese sausages and meatloaves. Phở Green Papaya does it right though. To the usual assortment, they add a pig’s knuckle (ham hock to the Southerners) some cakes of coagulated pig’s blood, and a couple of other meats. I’m not much for the blood cakes, but the rest of it is truly fantastic. This is real comfort food.

The second time I went, I had the phở. I ordered their house special version, which included rare steak (it’s put into the bowl raw, and it cooks by the time you eat it), both lean and fatty flank, brisket, beef meatballs (bò viên), tendon and tripe. This was far and away the best phở I’ve ever eaten in a restaurant. The broth was clear and clean, with a heady aroma of star anise and other spices. The meats were perfectly prepared, with the tripe being cut into thin, lacy shreds and the tendon cut into nice, thin, manageable strips. Words (at least my words) just can’t express how good this soup was.

Needless to say, I will return again and again. If you are looking for some good Vietnamese cuisine, Phở Green Papaya is the place! Even if you are a little timid, you should try this place. Order the phở tái bò viên — phở with steak and meat balls. This is an exceptional soup, with no ingredients that would be intimidating to an American palate (such as the tripe or tendon in my soup). This is my four-year-old daughter’s absolute favorite food.

–Jason

Where do I start with Four Seasons? This place is one of my very favorite restaurants in all of Utah. Run by one of the cutest couples I have ever met, this is a family business in every sense of the word. The restaurant, for the most part, serves two things: hotpots and dumplings (did you expect something else?). The hotpots are cooked in the traditional way, at the table by the customer, and the dumplings are made fresh to order by the owners. I love watching the couple that run the place make their dumplings. They so obviously enjoy each other, it is a joy to watch them work together.

They serve several different kinds of dumplings: boiled and steamed Jiaozi, tasty Xiao Long Bao, and my favorite, fist-sized Baozi; all served with their special dipping sauce. You can choose from a variety of ingredients for the dumpling fillings. You can choose vegetarian dumplings, or you can choose from pork, chicken or beef. Once you’ve chosen a base, you can choose several from any number of vegetables to add to the fillings. The dumplings will then be prepared for you by the proprietors as you wait. These are seriously delicious dumplings. The Jiaozi are not unlike what are commonly called “potstickers”, however they are steamed or boiled, rather than being steamed and fried. These are very light and tasty. The Xiao Long Bao are like small purses (about the size of a walnut). These are then steamed to perfection. These are also very light and fairly healthy. The Baozi are much larger, about the size of a fist, and are a different animal entirely. Made from a raised dough, and filled with a larger quantity of fillings, these are not as light as the other dumplings that you can find here. They are, however, very good, and I highly recommend ordering one per person to eat with your hotpot.

Now, for the hotpots! If you are having a hotpot for your meal, you first choose a broth. You can choose from a chicken broth, a Chinese miso broth (great with seafood), or my favorite, the hot and spicy broth. If you can’t make up your mind, they have a special pot with a divider down the middle that will allow you to have two broths in the same pot. Once you choose a broth, they make it in the kitchen and then bring it, boiling, to your table. The pot of broth is then put onto either an electric or gas burner at your table to keep it boiling. Once you have your broth, you can go to the ingredients buffet and choose from a wide assortment of ingredients to put into your hotpot. Included in the array are the standard pork, chicken, and beef (all raw), as well as some other, more exotic ingredients. You can choose Chinese meat or fish balls, tofu skins, shrimp, eggs, a wide assortment of vegetables, noodles, and much more. Dinnertime has an even wider assortment of seafood, including mussels, fish, whole jumbo prawns, and squid.

Once you have your plate full of raw ingredients, you bring it back to the table and begin to cook them in the broth. Everybody puts a few ingredients from their raw plate into the broth, and as they cook, you remove them. You will have a second plate on which to place the cooked food. There you can dip it into the house special dipping sauce, or as Joe calls it: Awesome Sauce, and then eat it. It’s a really fun meal, and as you cook as you go, it’s great for socializing with those at your table.

Once you have eaten what you like from the ingredients bar, your broth will have become fantastically seasoned. Now for the best part: take some noodles and put them into a bowl. If you like, add some vegetables or other ingredients (choose ones that cook fast), and ladle in some of your broth. Now, eat one of the best soups you’ve ever had!

After your meal, the host or hostess will invite you to help yourself to the ‘dessert freezer’. Inside the freezer is an assortment of ice cream sandwiches, popsicles, and other frozen treats. It makes for a pretty good bargain as meals go, especially since a drink is also included.

I just can’t say enough good things about The Four Seasons. The proprietors are so warm and inviting and the food is just excellent. Also, while not the most kid-friendly of meals, the restaurant itself is very kid friendly. Joe and I brought our families once, and our kids were treated to plastic cups and plates which had fun Asian cartoon characters on them. The kids loved them, and it was obvious by their kind words and doting attitudes that the couple that run the place were very happy to see them.

I’ve gone back here many times, and will continue to do so. I feel it is important to support small businesses like these, especially when they are so fantastic. Please give this restaurant a try, I’m sure it will become one of your favorites as well!

–Jason