We were given the brunch menu and drink list, and immediately ordered a cappuccino for myself, and mimosa for my husband.
The cappuccino was a little weak, but it is pretty hard to find a decent one is SLC. I appreciated the thick foam, and nice presentation, though. My husband’s mimosa was probably the best ratio of champagne to OJ of any other lunch spot in the valley. I did see plenty of bloody marys being served though, so that is definitely a must try for next time.
We ordered a mix of tapas and large plates. First to arrive was Mel I Mato -House ricotta, walnuts, local honey, berries.
This was a favorite. The house ricotta was lightly sweet, but incredibly rich. It paired great with the crunch of the almonds, and fresh fruit.
Next to arrive was Tosta Setas – Mushrooms, grilled bread, smoked ricotta, pine nuts. This was good, but could have benefited from sprinkle of salt to bring out the flavors. But once again, their house ricotta really stood out.
Then our large plates arrived. My choice was Hamburguesa de Finca- Local beef, piquillo cheese spread, aioli, pickles, sweet onion, potatoes. The presentation was great, and the burger was cooked perfectly. It probably could have benefited from some sort of acid to balance the richness. Overall it was a good dish though.
My husband went with the Mejillones- Mussels, chorizo, cava, grilled lemon. The kitchen ran out of mussels and asked if he would be ok with clams. He was, and seemed to enjoy what he ordered. I tried a bite, and thought the flavors were great.
Overall, we loved the atmosphere, and were fans of the food. We are already planning a trip back to try out their lunch menu.