This past week, I had the pleasure of visiting Rouser, a unique dining destination located within the luxurious Asher Adams hotel.
Renowned for its impeccable execution and a strong focus on local ingredients, Rouser has finally answered the call for a distinctly Utah trout dish by utilizing freshly sourced trout from Samak’s Whistling Springs Farm.
Once cooked, the trout becomes a star attraction, prepared whole in the charcoal-powered Josper oven, resulting in a flavorful dish that visitors are raving about.
More importantly, Rouser has introduced the Josper Experience, a chef’s counter dining event available three times a week.
This special four-course meal allows guests to sit directly in front of the Josper oven, watching chefs employ this dynamic cooking method in various innovative ways.
The current menu is quite exciting and includes:
– Hamachi with yuzu oil, pickled mushroom, avocado, charred cucumber aguachile, and puffed rice.
– Karaage Fried Chicken, featuring buttermilk-marinated chicken accompanied by Japanese pickles and nuoc cham.
– Josper Ramen, with porcelet pork belly, an onion broth, shiitake mushrooms, leeks, soft egg, chili crunch, and baby bok choy.
– Marcha Pots Du Creme, incorporating strawberries, cream, and black sesame.
Each course thoughtfully showcases how the Josper oven can impart flavor to various ingredients, from the torched hamachi and avocado to the infused broth for the ramen course – highlighting the versatility and creativity at work.
When I visited, the warm summer ambiance complemented the exceptional dishes, further enhancing the dining experience.
Diners can enjoy this menu for about a month, with Rouser planning to refresh the Josper menu approximately six times a year, ensuring a variety of seasonal offerings.
Reservations are recommended for the Josper Experience, which is offered on Tuesdays, Wednesdays, and Thursdays, with seatings at 5:45 PM and 7:45 PM.
The experience is priced at $100 per person, with an optional wine and cocktail pairing for an additional $50.
Across town, Felt Bar & Eatery is also making waves with a spring menu refresh.
Chef Travis Herbert is known for his culinary innovations, and he continues to surprise with specials and updates that keep the offerings fresh and engaging.
One standout dish from the new menu is the Hatch Green Chile Ravioli, which is paired with poached lobster and accompanied by a Thai green curry sauce, coconut crème, pickled Fresno chilies, and fried basil, making for a bold and delightful fusion of flavors.
In total, Chef Herbert has revamped about 40% of the menu, introducing dishes such as:
– Tuna Sashimi paired with bigeye tuna, serrano, coconut cucumber, grapefruit, pear, and pickled Fresno for $22.
– Shrimp Ceviche, with leche de tigre, mango chili, cabbage slaw, and blue corn tortillas priced at $20.
– Summer Greek Salad featuring sesame pepperoncini dressing, crispy chickpeas, goat cheese, olives, cucumber, smoked cherry tomatoes, and pickled red onion for $16.
– Curried Cauliflower Steak served with mint-garlic tahini, Greek tapenade, and toasted pine nuts priced at $15.
– Fried Chicken Congee, a savory rice porridge with fried chicken thigh, ginger-serrano chimichurri, and local mushrooms costs $24.
Log Haven has also rolled out an exciting new menu as covered by Ted Scheffler in Utah Stories.
This Millcreek Canyon classic has added some impressive dishes to its roster, such as an Imperial Milk Stout Brined Duroc Pork Chop featuring andouille gravy and Carolina Gold rice grits, along with pickled okra.
Another standout is the Wagyu Bavette served with jalapeño mac and cheese and corn salsa, finished off with an Oaxacan chili-port demi-glace.
A seafood option includes Grilled Wild Gulf Prawns with ricotta gnocchi, kale, pomodoro sauce, and seasoned bread crumbs.
For seafood lovers, there is also the Mustard-Tarragon Crusted Salmon which is served with shiitake mushroom-leek black lentils, pickled onions, Dijon smitane sauce, and Yukon potato straws.
Meanwhile, Franklin Ave continues to thrive as one of downtown Salt Lake City’s top dining spots.
After nearly three years since I last previewed this establishment, the restaurant remains a favorite for occasions ranging from late-night bites to weekend brunch.
The spring menu shines with bright flavors, featuring items such as pea agnolotti accompanied by asparagus, spring pea pesto, heirloom tomatoes, and Grana Padano.
Dessert lovers can look forward to the new lemon pound cake, which is served with blueberry sorbet, house-made granola, blackberries, crème fraîche, and basil.
Moreover, Millcreek’s newcomer, Beast From The East, is generating buzz with an exciting collaboration.
They are integrating several products from Gerome’s Market into their East Coast classic sandwiches, showcasing the market’s artisanal sausages.
As we dive deeper into the Salt Lake City dining scene, don’t miss Mar | Muntanya, a downtown Spanish spot that has recently refreshed its menu for spring.
The latest offerings include an array of pintxos featuring Elk Tartare Tosta and King Crab Skewers, expanding into an impressive lineup of embutidos, or sausages.
This collection includes locally sourced and imported varieties such as Pamplona Chorizo, Bilbao Chorizo, White Sausage, and Morcilla, a rich blood sausage that’s sure to pique interest.
It’s worth noting that culinary traditions around the world often feature similar items, like France’s boudin noir and England’s black pudding, so for those willing to try, Morcilla might just surprise you.
Alongside these notable establishments, there are smaller bites in the food community to enjoy.
Baby’s Bagels is now serving pizza, expanding their popular bagelry offerings.
Bambara has recently unveiled a new brunch menu that includes a Pastrami Salmon Toast topped with cured salmon and muhammara, along with a Birria Egg Benedict on a Salt City English Muffin with poached egg and chipotle lime hollandaise.
Copper Canyon Grill House & Tavern has introduced a new burger to celebrate National Hamburger Day, featuring a classic Copper Canyon Burger priced at $19.
The burger comprises a beef patty, American cheese, shaved iceberg, tomatoes, and pickles, with optional bacon and a fried egg for an upgraded experience.
Through May, Hearth and Hill is offering a honey-inspired menu highlighting local Utah honey.
Among the specialties is the signature Beekeeper cocktail that combines barrel-aged gin, Slide Ridge honey, lemon, sparkling wine, and Slide Ridge honeycomb.
Additionally, guests will enjoy Cheddar Biscuits with Slide Ridge honey butter and Nashville Hot-Honey Fried Chicken with garlic mashed potatoes and roasted heirloom carrots.
STK is gearing up for Father’s Day with a special three-day event from June 13th-15th, featuring an enticing lineup of meats.
The highlight is a wagyu sampler consisting of a Masami Ranch bone marrow, A5 prime dip, Stone Axe top sirloin, and Margaret River bottom skirt, priced at $119 per person.
Finally, The Salt Republic has unveiled another seasonal menu refresh, bringing exciting new dishes like Sweet Corn Soup, Mountain Berry Salad, Fire Grilled Elk, Spring Bucatini, and a Wagyu Pastrami Smash Burger on the dinner menu.
The lunch menu has also seen updates with Burrata Toast, Fried Oyster Mushrooms, and Beet Salad rounding out the fresh offerings.
Check out these new dining experiences and menu refreshes across the Salt Lake City dining scene for a true taste of local flavors.
image source from：https://gastronomicslc.com/2025/05/22/downtown-slc-restaurant-offering-a-unique-charcoal-fuelled-menu/
