Communal - At long last we come together!

     I have been waiting a while for the opportunity to experience communal. 100% of people that I have talked to who have visited communal have given it raving reviews. I would have to agree with all of the people, it was nothing short of fantastic. The only problem with eating at Communal is that your expectation for other restaurants are places way to high =)

     This little restaurant sits on the corner of 100 N and University Avenue. Upon entering you are immediately drawn to the sight of a long communal table. You might make the mistake of thinking that communal always caters to large groups. In fact any group can sit at the table, its ment to be a table where people can commun in a mixture of cultures, and flavors to enhance the dining experience. The other wonderful thing you experience when you enter Communal, are the smells. The main food prep area is right there in the same room as the dining room. You see the chefs prepping and plating the food, and the smell of it is heavenly.When we sat down, we were greeted quickly and given some helpful advice. One of my favorite aspects of Communal is the fact that they use only locally grown fruits and vegetables. That means the menu is changing constantly. I have been to Communal twice now, and each time I have been pleasantly surprised. Communal recruits its Chefs from the UVU culinary institute, or great Chefs from restaurants such as The Chefs Table. Now Communal has a different ordering style than most places. Dishes are designed to be shared, so you are encouraged to order an appetizer, an entree and a side. This provides a great opportunity for you to experience a wide range of what Communal has to offer.
 

   We started out the meal with what was called an Anson's Farrow Salad. It was so unique and fresh, it combined farrow and cranberries, with some caramelized greens. After the Farro salad we went into an array of wonderful entrees. We had the Pan Seared Salmon and Soubise, Brazen Pork Belly, Caramelized Fennel and Mushroom Tart, and a Sweet Potato Gratin Style. Which except for the salmon, was all new to me.  Every dish brought such new flavors and experiences. The Pork Belly was nothing short of a revelation! The Sweet Potato was layered with an aromatic blue cheese which blew me away (no pun intended.) One word to describe the Caramelized Fennel and Mushroom Tart was different. It was flakey and yet had a bitter edge to it. I loved how it contrasted so well the other flavors presented. The only complaint I had was about the Salmon. The sauce used with the Salmon was anticlimactic, and the Salmon was a bit dry. I do understand that it is very difficult get good salmon, especially in Utah. All in all the meal was great, I left content and already planning my return visit.
     I would give Communal a 9.8/10 for its wonderful food, great service, and unique experience.  Thank you Communal for blazing the trail for a wonderful new way of dining here in Utah. I hope to see more restaurants can follow suit, and I hope to visit you again really soon.
 
 

Terra Mia

    One thing I really don't like is when critics write bad reviews of a restaurant. So you will see my problem in writing this post about Orem's Terra Mia. I really didn't like the place. So I will start with the positive, I like the lay out of the restaurant. It had a nice feeling inside, the decorum and the art made me feel like I was in an Italian place but still maintained the modern feel. My only complaint on the layout was where I had to order, it was confusing.
     Something I have noticed about some Italian business owners (having worked for one myself.) They try to be everything for everyone. The menu was very long, they had so many options. That didn't quiet faze me seeing as I know what I like when it comes to italian food. But to other inexperienced customers, it would be very hard for them.  The other problem with having a large menu means you have to be buying lots of different ingredients. Which by default means the quality of ingredients goes down. You will see what I mean later on.
    I ordered a margarita pizza, which I had to say with an american accent because the girl behind the counter did not understand my italian pronunciation of margarita. After the pizza arrived I found it to be devoid of basil, except for one leaf in the middle. One leaf?...one leaf of basil is laughable. Anybody who knows good traditional italian pizza will tell you that basil is essential to the margarita experience. The cheese, tasted store bought and out of a bag of shredded mozzarella. That was nothing short of blasphemy for me but I think I'll cool my jets for now. I expected fresh mozzarella with an abundance or at least more basil. I will give them some points on the crust and the tomato sauce was ok. Although without the mozzarella and the basil the whole experience was lacking. The center of the pizza was soupy at best and really put me off.
     Terra Mia needs to cut back on their over head, limit their menu options, and save money so they can invest in real ingredients for their stable dish. Not to mention everything else. At the end of the meal I ordered a canoli that took its time getting to my table. The servers at Terra Mia seemed tired and disorganized. A lot of the tables had dirty dishes on them from lack of bussing. The canoli was anticlimactic, which would have been ok had my pizza been great. Since the Pizza was lacking, it really ruined my canoli experience as well.
     I would give Terra Mia a 5/10, if you want good authentic pizza, head over to Pizzeria 712 or Vinto in Salt Lake. All they need to do is focus on making a few things great, rather than a great many thing semi good.

Cubby's- Chicago Style

     Im going to be honest, I was not really excited to go and review Cubby's. I'm really not a huge beef fan, but I will tell you I was pleasantly surprised. The lay out of the restaurant was very backstreets Chicago with almost a ranch feel. I liked how simple the menu was, there were just sandwiches, soups, and salads. Everything felt very authentic and down to earth. After ordering, it took a little under five minutes to get my food. I had a little trouble finding napkins and stuff, but that was due to the fact that I wasn't paying very close attention. The restaurant felt very much like I would expect a downtown Chicago style beef joint. The wood work inside was great and I like the big screen T.Vs Normally I don't love T.V in restaurants, but at Cubby's, it seemed to go with the whole ambiance.
     So I took my first bite in to what was known as the "original Mr. Beef." I'll say it again I was really surprised  It was such a balanced sandwich. Filled with just the right amount of meet and smothered in an italian giardiniera, and their secret famous sauce. I'm not really a beef kinda guy and I really enjoyed the sandwich. It had a smokey flavor that carried nicely through each bite and it surprisingly was still hot by the time I finished it.
     I would give Cubby's a 7.8/10, it was a good meal and a nice place to eat, but I'm really not feeling any great need to go back soon. I would recommend it to any of my friends who are looking for a low key, filling beefy meal.

Tips to improve the dining experience

   

 It has been said that the enemy of great is good. This applies very well to the dining experience in any restaurant. In this post, I wanted to give you, the reader, some ideas on how to improve the eating out experience. 

1. Make a reservation

- Making a reservation ensures obviously that you get a table. But also I have found that it makes your dining experience feel exclusive. It also helps the servers to prepare for you, this ensures that you have better service. Often restaurants will ensure that only their more experienced servers take on the reservations.
2. Talk to your server

- Do your best to get to know your servers. By getting to know them you will not only make a new friend, but also help facilitate the service you will receive. Having been a server I have been guilty of favoring my nicer clients with favors and faster service.  On top of that your server will have access to tons of information to allow you to make the best decision for your meal.

3. Step outside of your comfort zone

- Nothing makes a meal more enjoyable in my opinion than a surprise. Whenever you go out to eat, make sure to choose something that you have not tried. Now I'm not suggesting that you eat things that you do not enjoy, simply try to get free of the same old when it comes to your order. 

4. Make time for your meal

- Take your time with your meal and really enjoy every bite. Take in the sight, and the sounds, but make sure that you do not over eat. Enjoy the company you have, meals are filled with many subtle pleasures that transcend the food. Imagine if every time you went out to eat you had just the best experience. Also eating more slowly and enjoying food helps your metabolism and digestion. 

5. Save room for dessert

Try your best to get a dessert that you can enjoy at the end of your meal. Most desserts in restaurants are hand made, and therefor unique to the establishment. Eating a dessert can really finish the meal, also your body will feel more satisfied and full due to the sugar found in the desserts. 

Eating out is an experience rarely treasured by a majority of restaurant goers. I hope these tips can not only help you enjoy your next night out, but also every meal in between.

Chefs Table - Le Piece De Resistance

I have been waiting ever since I began this blog to go to, in my opinion, the best restaurant in Utah Valley. The Chefs Table. Located on what us locals call the landing strip, the south end of state street where Orem becomes Provo. This elegant restaurant, if not for its sign out front, could be mistaken for a very wealthy home. When you arrive at the Chefs Table, it is very apparent, even from the cars in the parking lot, that you are at an upscale eatery.
Upon entering we were impressed by the ambiance. The decorum was elegant, and the layout of restaurant was nothing short of classy. Once we were seated our waiter promptly took care of any questions. The service at The Chefs Table is nothing short of amazing, the atitude and timing of each server was very well sharpened. All of the food was brought to us right on time.
I ordered the filet mignon steak cooked perfectly (medium) along with a potato lemon oil bisque soup (the soup of the day,) and to start a butternut squash risotto. I should have brought some luggage, because I was taken on a trip. A wonderful journey of flavor and self discovery. The food was exquisite, absolutely amazing. Each bite seemed to improve on the last. The risotto was so smooth and cooked to perfection. The portion only prepared me perfectly for the bisque. The bisque transported me to a magical place, it was utterly astounding how powerful the flavor, and yet at the same time the subtlety of the lemon oil blew me away. It was over much too soon, and then came most likely the greatest thing my taste buds have yet experienced. The filet mignon was elegant, and perfectly cooked through. It was so tender, I would equate it to finally falling in love with a life long friend. The feeling was just great, and the flavor could not be matched. The steak had been smothered in a sweet chutney sauce that took the whole meal to another level.


I was utterly blown away by the whole experience, after the meal was done they cleared the plates and gave us a moment to rest and just talk.



I would highly recommend The Chefs Table to anyone looking for just the best of Utah Valley. I would give it a 10/10 and even more if my scale allowed. It was hands down the best meal this blogger has experienced and I look forward to returning soon, hungry for more.

Baaah Baaah Black Sheep...Cafe

Situated almost on the corner of center street and University Ave, you will find the Black Sheep Cafe. You might have heard other raving reviews of this new little place. The fact of the matter is, when you first walk in you don't know whether to say "cool!" or to say "this is weird." The immediate confusion that one experiences upon entering the restaurant is due to its very alternative decorum, and native american art work. It almost feels as though the restaurant is trying to combined the native american culture with the more popular modern feel.

The Food, was in a word, unique. Every dish at the restaurant is made to order (it took a little while), and is grown locally. Never had I experienced the styling or the flavors presented at the Black Sheep Cafe. I ordered the Blue burger, with a side of true sweet potato french fries. The burger, was exquisite, it came topped with blue cheese, mixed greens, and bacon. All smothered in a beautiful almost smoky burboun sauce. The burger was wrapped in pitta bread, that held together everything surprisingly well. The sweet potato fries were very authentic, in the sense that they were white sweet potatoes and not yams. To top it all off, we enjoyed a pare and cactus lemonade, it was like drinking jelly bellies, it was amazing. Every aspect of the experience felt fresh and authentic, which to this critic is one of the most important aspects of any up and coming restaurant.




Everything from the decorum (that ended up growing on me) to the food, to the service. I would give the black sheep cafe a 9.4/10 and would highly recommend it.

Station 22

Imagine you were traveling along in the middle of no were, you had run out of water, desperate to find a place where your alternative music and fashion trends were accepted. A place where you could wear the tightest jeans, and drink water out of jars. Then you see it, the nirvana of all hipster hangouts, the neon sign above says "Station 22." 

When you walk in to Station 22, the only word to describe the decorum is, bohemian.  Everything is folkie, even down to the staff, with their very fashionable uniforms. I couldn't tell if they were uniforms or if you just have to be a hipster to work there. Our servers name was dandy... ok I'm not sure what her name was, but she said she was dandy. Anyway Dandy helped us out to find some great options, she also let us know that everything was locally grown, and in season. 

I ordered the sweet potato wedges with fry sauce, and then the Jack Barowak burger. The wedges were very well done, I liked the presentation, it was served in a small tin pale. I drank my water out of a jar, which at first was weird, but then I really liked it, it held a tone of water so that I didn't run out. 

The Jack Barowak burger was superb. It combined bacon, slow grilled beef, and a wonderful burbon sauce. The powerful flavors and huge portion really left me satisfied. 

All in all, I would give Station 22 a 9/10, the food was great, but the feel, well lets just say I wasn't feeling it. It felt so Portland, I felt that I couldn't fit in with the demographic. If you go, please go for the food, and the service. I really did enjoy my experience.