Eat Like a Local: SLC’s 9th & 9th District → Alta

By Pam's Plate \ January 8 2015

Even in our world of snow and chairlifts it's impressive how often the conversation turns back to food. So. . . here's the first series suggesting how you can get your local nosh on, and oh yeah, a little skiing too. This first installment bookends food in the up and coming 9th & 9th District around a day of skiing (and food) at Alta.

7:15 a.m

The Bagel Project, 779 S. 500 East, SLC

Even in the pale dawn light of a cold January morn, there’s a (short) line for these fresh, hot authentic New York-style bagels. Transplants from New Jersey, the owners blew through 200 pounds of flour trying to make the perfect bagel—from scratch without preservatives, sugar, eggs or honey—observing old-world fermentation practices. The menu is small; there are about 6 varieties of bagels, bialys (a lighter bagel-like roll with caramelized onions and poppy seeds), and coffee by DOMA. The lox is house cured and was my choice for breakfast. Delicious!

 

10:15 a.m.

Alta Java, Base of Albion Lift

This ski-in café dishes out crispy, toasty Brugges waffles with various toppings and serves piping hot coffee, perfect when you need a break from the cold. If it’s too frigid to hang on the ski beach, take your goods upstairs to Albion Grill.

 

1:00 p.m.

Alf’s, Access from Sugarloaf Lift

At this stage of the day, I nosh on something more substantial, but I still want to save room for a relaxing après-ski spread. Chili-cheese fries and a beer always does the trick. INSIDER TIP: Fries and chili are on the menu, but not blended together. Just ask for it.

 

5:00 p.m.

East Liberty Tap House, 850 E. 900 South, SLC

Locals are giddy about this new neighborhood spot for a couple reasons. First, the owner’s two restaurants, Pago and Finca, are beloved, award-winning and consistently great. Second, the Tap House has the first “tavern” license in the neighborhood which, in Utah-speak, means you can stroll in and have a beer without ordering food. The small, fresh interior is divided into the bar—where you can order said beer but no other alcohol, and enjoy food—and the restaurant, where you can order everything including wine. No hard liquor. It’s strange but no big deal. I went for the house potato chips and smoked onion dip, a twist on a classic snack that is irresistible to me. It’s so good. The menu is a mix of small plates and sandwiches, from caramel popcorn with bacon and peanuts to cheddarwurst corn dog nuggets (awesome!) to a chopped salad (lovely!) to a sloppy joe made with lamb. There’s a small but carefully chosen selection of beer and wine.  Open 12-midnight, every day.

 

 

 

 

 

 

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