Saturday, January 30, 2010

The Copper Onion

 'Overall, pretty impressive - given that they've only been open for 9 days.'

The Copper Onion is the latest of a trickling of casual, new American type restaurants to populate the Salt Lake valley. Chef Ryan Lowder, originally from SLC, comes back to his home city highly acclaimed - having trained at the CIA, doing stages under New York Chefs Jean George Vongerichten and Mario Batali, and finally achieving the position of executive chef at Mercat in NYC. Most people believe if you can run a successful restaurant in NYC you must know what you're doing. So expectations for his new restaurant located next door to the Broadway movie theatre in downtown SLC are quite high. Do the sensibilities of running a New York City restaurant apply to our own Salt Lake City culinary scence? I had dinner at the Copper Onion to find out.

The restaurant space is pretty decent and the decor gives way to a casual dining experience with a dimly lit ambiance. It's a great location, perfect for attracting off-the-street business...very smart. The menu also appeared to be very smart: a small, focused menu with a variety of choices made from local, sustainable sources. Prices for entrees range from $11 to $24...really a great value if you look at the type of dishes offered. Good location - check. Good value - check. Good food?

We started our meal off with a warm loaf of house-made rosemary bread served with honey butter. Rosemary perfumed the soft loaf, it's strong scent a perfect match for the sweetness and richness of the butter. We also tried the gran biscotto ham and d'affinois cheese to start. The ham was savory and tender, sliced thin like sheets of paper. The d'affinois, a rich cow's milk cheese, soft and silky, was reminiscent of brie - but not so stinky. It's creaminess was dreamy and rich. The plate of meat and cheese also came with a house-made buckwheat jam. I actually found the taste of the jam off-putting; the smell alone was not exactly the most inviting and spread on the cheese and meat - it made everything too cloyingly sweet. 

For our entrees, we decided to go with one standard menu item as well to try the evening's special. Carbonara is a classic pasta dish found on many menus featuring traditional Italian and more modern Italian-American items. At The Copper Onion they make their own pasta in-house and serve their carbonara with an egg yolk nested atop the hot pasta. In true Italian fashion, the hot pasta will cook the egg as you mix the yolk into the dish. The dish was good - nice and tasty, rich from the egg and cheese, and the noodles were delicate with a firm toothiness to them. As good as it was, it wasn't the best carbonara I've ever had though. I think the dish's main problem was that it was perhaps a little underseasoned. It's amazing what a little salt can do. Not bad though...

We also tried the special - piquillo peppers stuffed with braised short rib meat, served with fruit chutney, an arugula salad, and black eyed peas. I originally wanted to get the wagyu steak with fries, but I had an inkling for soft, tender, braised meat and the combination with the pepper sounded interesting. Generally I hesitate from getting the special at any restaurant since it's well known that they often come up with specials to get rid of excess or old food. But with the Copper Onion being 9 days old, I thought they just might be trying to test out new menu items. Moreover, the server did an exquisite sales job making me salivate at the drop of the description. And indeed the stuffed peppers were great. The braised short rib meat was soft and tender and the savoriness of the meat played well with the sweetness of the peppers and chutney. If anything the dish screamed for some moisture - a little sauce on each stuffed pepper would have moved this dish from great to superb...tying all of the components on the plate together. What added to the dryness were the black eyed peas which had a nice bite to them but again lacked some juiciness. The fruit compote was undecipherable to me (perhaps peach or pear?) but added a nice sweetness and density, while the peppery arugula on top offered a sharp bite, waking up the flavor with a splash of vinegar, as well as giving the dish a nice crunchy texture.

With an influx of guests just coming from a Sundance movie playing next door, the restaurant was packed. The staff was getting a little swamped and service seemed to slow down quite a bit. It took a while for us to get our check. We decided to save dessert for another day.  Overall, pretty impressive - given that they've only been open for 9 days. I'll definitely be back in a few weeks to check on their progress. It looks to me like the sensibilities and skills of this NYC chef are playing through quite nicely in SLC. Welcome home chef, welcome home.

The Copper Onion ~ Salt Lake City, Utah
Chef/co-owner: Ryan Lowder
Co-owner: Colleen Lowder
111 East 300 South

The Copper Onion on Urbanspoon


  1. I have heard great things! I will have to see for myself soon!

  2. Give it a whirl and let me know what you think. I'd like to go back as well to see how they're progressing. Thanks for dropping by!!! -CD

  3. Their menu looks similiar to a couple of other locally owned restaurants that I've been to. Would have liked to have seen them be creative rather than copy.

  4. I think once they get their feet under them, establish a regular customer base and some good menu stand-bys/must-haves, they'll be able to afford to take chances with some out of the box, really cool food on their menu. Lesson learned from Tipica which closed last month?

    Best to wait and see...

  5. I went there a few days ago and was very impressed. Chef Ryan Lowder brings his knowledge and expertise to the area. One can't be thankful enough to have this type of restaurant come to our hometown. I'll be back...soon!!!

    Rob Chessinolvi

  6. Yes - I love this food renaissance that we're experiencing around town. Lots of great new places....thanks for commenting!