In its ninth year, Pago is better than ever, and still expanding the definition of fine dining in Salt Lake City. Owner and Wine Director Scott Evans has worked hard to get small-scale importers and wines into Utah for the first time.
From the Sommelier: “After having worked in variety of dining establishments over the past 15 years, I am loving the direction ‘elevated’ food is going in the US. I never felt like myself presiding over dining rooms in a full suit. I love the personal connection we make with our guests in less formal dining environments. I love how accessible great food is becoming. Dining out in great restaurants can be fun and inspiring. Although I don’t want ‘fine-dining’ to die, I am very grateful you don’t have to wear a suit to enjoy it or be forced into 30-course, 3.5-hour dining experiences to enjoy chef-driven food.” —Scott Evans, Pago
Dish We Loved: 24-oz. pork rack with beet spaetzle, fennel mostarda, braised fennel, rye crumble