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Show Wasatch Canyon Reporter, 22 March 1995-Page 15 Review: Hee Dining - 4 April Pomodoro tried the Chicken Vegetable Pillows as well. These were unfilled pasta shells with slices of roasted zucchini, eggplant, red peppers and mushrooms in a light tomato sauce. The al dente vegetables and pasta complemented one another well, the large pasta shells a good palate for the textures and tastes of the chunks of Polenta appetizer which was strips of grilled chicken in a mildly sweet sauce served with pecans on creamy Polenta. The appetizers were attractively presented on large this suburb characterized by sunken plates and the por- strip malls and pop up subdivisions. Fast food and chain restaurants thrive in this part . of town, much to the intimidation of potential restaura- tions were generous. With the appetizers our server brought a plate of hot sliced teurs. In the realm of interesting or fine dining restaurants, it is difficult to know if there are simply few restaurants or no demand for them. It is encouraging therefore, The Pork Medallions were} sautéed with sage mushroom brandy sauce and served on Polenta. to see that some people are reconciling their Epicurean ambitions with their culturally lacking setting. Pomodoro is a new Italian Restaurant located in Hillside Plaza on East Fort Union Boulevard. On one_ hand it is located in a strip mall, on the other hand, as it states on the menu, it strives “to provide you with the finest dining experience in Salt Lake City.” The dimly lit interior could use a few more touches to provide full escape from the mall setting but the atmosphere is pleasant, the people are friendly — _ oil and Parmesan cheese. offers pizza. The menu lists seven pizzas ranging from $8.75 to $10.75. The choices include a Mediterranean pizza with Kalamata olives, roast garlic, Feta cheese and tomatoes and a grilled chicken and sautéed mushroom pizza. Entrees and pastas come food is good. The restaurant is a long room with a brass fireplace in the far corner and windows to the kitchen. On the night of our visit, the restaurant was full and servers darted back and forth between couples and large groups. At our table the setting was simple and nice although the lack of table cloths and the reupholstered with dinner salad and bread so we did not try any of the three reasonably priced sal- most importantly, booth seats were noticeable. Four appetizers are offered on the menu, ranging from $6.00 for the “Shaggy” pizza pie to $8.00 for the Sautéed Scallops. The scallops were tender and beautifully browned with oregano, garlic, tomato and olive oil. The sauté created a light, tasty sauce and all of it was served on smooth, garlic mashed potatoes. We also There are four regular entrees on the menu as well as nightly specials. These range from $11.50 for Brian and William’s Veggie Plate For either an appetizer or an entree, Pomodoro also the and vegetables. ~ bread sprinkled with olive ads on the menu ($3.50- $5.50). The one which seemed most interesting had green leaf, arugula, toasted walnuts, gorgonzola, red grapes and balsamic vinaigrette. We enjoyed the dinner salad of greens, Roma tomatoes, Kalamata olives and balsamic vinaigrette. Although Pomodoro does not make the pasta on the premises, its freshness was evident in the dishes we -to $18.50 for the Grilled | New York Steak. We selected two of the nightly specials. The Pork Medallions were sautéed with sage mushroom brandy sauce and served on Polenta. We also had the Chipotle Dusted Spicy Catfish which was prepared with a spicy caper, Cuisine satile Castello di Gabbiano olive sauce and also served Chianti Riserva for $25.00. on Polenta. The pleasantly On the night of our visit crisp catfish was well comthere were several desert plemented. by the smooth | Polenta and the thick, spicy - specials. We tried one of the two creme brulees which sauce . | was a.creamy vanilla Pomodoro provides a beneath a thin caramelized voluminous wine list which ‘top crust. There was also offers a range of bottles and apple pie, thick with green prices. within each type. As apple slices and served with well as the usual categories homemade cinnamon ice > of Chardonnay, Merlot and cream. Cabernet Sauvignon, the Pomodoro is a good menu also features a number adaptation of a fine dining of other selections which restaurant in a suburban include Italian whites, reds neighborhood. They serve and varietals, some tasty, very good quality food California “Italian” reds, a with attractive presentations; few Australian reds, as well at the same time, the restauas desert wines. The bottles rant shuns pretension with its range in price from $ 12.00 mall location and its reasonto: $78.00. There are over a able prices. We walked out dozen wines by the glass into the Sandy night sky available as well ranging happy with our meal and from $3.50 to $7.00. We wished friendly “goodchose from the Italian reds nights” from the folks inside. and varietals a bottle recommended by our server, a ver*WCR RCI TRUCK SALVAGE We're BUYING CARS & TRUCKS, running or not. Call 801-973-6234 or Rey SNOWBIRD / ALTA PROPERTIES Little Cottonwood Canyon’s only on site real estate office with over 20 years experience in the Snowbird/Alta Resort Areas Sugarplum Condominiums Powder Ridge Blackjack Hellgate The View Snowbird Village Homes Building Lots Shared Ownership HABE H SHEE H i HAG HE : 4 F HHH GER : 3 ae PEELE wll tried. There are five regular pasta dishes on the menu ranging from $10.50 for the Linguine marinara to $13.50 for the Chicken Pillows. The homemade marinara was light and tasty, tossed with a good portion of fresh linguini. We tried the Roast Snowbird Realty PO Box 920071 _—/ Snowbird UT 84092 800-453-7122 801-742-2222 ext. 4120 801-742-2807 FAX Located in the Snowbird Center - 2nd floor i) Every region has to define its style of cuisine and Sandy is no exception. It might be going too far to say that the fine dining experience is in its nascent form in Italian ry Nouveau |