Founder and Wine Director Scott Evans has played an important role in the quickly growing SLC wine scene, bringing in small-production wines previously unseen in Utah. He does minimal markup on the high end, encouraging diners to drink the very best wines with Chef Phelix Gardner’s locally-sourced cuisine.
From The Sommelier: “The first wine list I worked on when I was 21 was at a punk-rock vegan restaurant and featured 100% organic wines. Now 19 years later, I am overwhelmed by the quality and breadth of wines made from sustainable, organic or biodynamic vineyards. Winemaking is more transparent and the varietal diversity is head spinning. I love stumbling on compelling varietals that I had not previously heard off or tasted, like Pallegrello Bianco from Campania. Although there are perhaps more undrinkable wines than ever masquerading as ‘natural’ to sell them to overly eager buyers, there are even more delicious, responsibly made, expertly farmed, and expertly cellared unique expressions of terroir and its glorious diversity than ever.” —Scott Evans, Pago
Dish We Loved: Pork chop with beet spaetzle, dijon crème, braised fennel, rye crumble
