Plum Alley's Stout & Pistachio
•Note, this blog post is written by guest blogger, Kelly Fisher, who is a finalist for the Ski Utah Foodie blogger position. Comment, engage and share this post. The Ski Utah Foodie Blogger will be announced here, this upcoming Monday at noon.
While more snow accumulated along the Wasatch, I enjoyed a lively conversation today over communal lunch with Ski Utah folks and potential bloggers. It can’t be emphasized often enough that a meal brings people together, but add passionate dialogue about both food and skiing? Now we’re talking! Plum Alley is named after Salt Lake’s Chinatown District in the early 1900’s; I love a bit of Utah history thrown in the mix. A meal at Plum Alley is a lot like going to the original Momofuku in the East Village where David Chang’s empire began, or one of Charles Phan’s Out the Door (OTD) outposts in San Francisco. They were the trailblazers in amazing Asian food with hipster flair and reasonable prices, and we now can embrace the trend at Plum Alley.
The flavors at Plum Alley are bold, fresh and inspired, and the presentation is thoughtful. Our table was awash in color and texture. My favorite flavor stand-outs today were the cauliflower with sesame aioli and mustard greens, and the roasted butternut squash with brussels sprouts. The pork buns, larb salad and ramen also consistently
deliver. Plum Alley’s housemade ice creams are definitely worth tasting; the most original award goes to Stout & Pistachio. Aside from the food & the vibe, I would simplify the font on the menu; it’s a little too edgy for my eyes.
The buzz about the upcoming ski season? LET IT SNOW! We are all hungry for a day on the mountain: whether it’s hiking, opening day, soft groomers or sublime powder. I am hungry for more details. I want to know what you carry in your ski coat aside from the mobile phone and money (ME: Zotz, a hankie, powder cords and lip stuff). I hope to share more of my Utah soon.