Pago

It might be a bold statement to say that I think that professional chefs are going to save the world (if they haven't already), but I really do believe it. More and more, not just in major cities, but even in smaller cities like SLC, I see executive chefs partnering with local farms and local artisans in order to get fresher, more flavorful and less processed produce and meats, which in turn helps the local economy and environment. I know a lot of ordinary people, like me, who have taken these ideas and use them in their own kitchens. I know we'll all be healthier too. If you don't understand how important this is, then read The Omnivore's Dilemma and/or In Defense of Food, both by Michael Pollan.


Which is why I was so excited to hear about a new restaurant/wine bar in my little neighborhood called Pago. The description on its website says it is a 'Farm to Table' restaurant where they use high quality, local and seasonal ingredients. I can't wait to try it. They are open for brunch on the weekends, and lunch and dinner every day. I'm definitely going to support this neighborhood restaurant with a philosophy that I fully support. Who would like to join me?