Best Fusion Restaurants in Salt Lake

Our go to for brunch and dinner. Their brunch is absolutely amazing, we ordered one of each main item and couldn’t decide what we loved the most. Everything was so delicious, I’m still craving the Gouda grits and kalua pork hash! For dinner we always over order apps and salads since you can’t go wrong with their cheese board, the various dips (go straight for the dip trio you won’t be disappointed!) ceviche, and bravas. Beet salad and Caesar are amazing, followed by the oxtail and lamb. Don’t pass on the smores either, perfect ending to a great meal.

The service was really good. If dining when they have live music, if given a choice, I recommend eating on the lanai so you can hear your own conversation more easily. All the food was excellent. Starting with the free, warm, light and airy popovers with strawberry butter…yum! Seconds are free, too; the only danger here is filling up on them before your entree arrives! The delicious truffle fries have the most truffle flavor compared to all others that I’ve tasted anywhere; they’re served perfectly seasoned with crisp edges, and a garlic aioli on the side. And the Shrimp and Crab Louie salad is so good too, with a good amount of crab on it, and 3 huge, perfectly-done shrimp, that I always end up getting it as my entree. I always want to try other things which sound good too, but don’t want to give up the chance to eat this again. I guess to try other things, I just need to come here more often, lol.

The food is superb! Entire staff is friendly and efficient. Chef Kim is passionate about her restaurant and her customers.

Pleasantly surprised on how great the food, service and atmosphere was. From the moment we walked in, everyone was very inviting. We had reservations at 5:30 pm and were seated promptly in the left back corner. Our server was very knowledgeable and helpful with the menu. We started off with some cocktails. If you like Calpico, like my boyfriend then the Sun Chong Spritz cocktail is for you!! Slight sweetness and a very refreshing taste. If you like a little sweeter cocktail with a fruity flavor, then the Chromakey dreamcoat is the cocktail for you. Then, we began our appetizer portion and that's we were blown away by the flavors!!! We had the Nairagi Crudo, Scallop Carpaccio, Prosciutto San Daniele. As each appetizer came out we were so surprised with the flavors and couldn't wait for the next dish to come out. Everything was nice and light and wasn't overpowered by the other flavors in each dish. Next came our entrees, we had the Capellini Granchio, Char Siu pork and an order of the Hokkaido bread which we used to mop up all the saucy goodness from both dishes. We really enjoyed the pasta dish, and had commented on the type of pasta that was used. We both agreed if a different pasta was used it would make the dish really heavy, but the use of angel hair pasta was perfect!!! The showstopper for us was the Char Siu pork. It was perfectly cooked and was accompanied by red wine plums. Make sure if you have this dish, eat each piece of pork with a slice of plum then take a piece of soft Hokkaido bread to mop up the sauce. Lastly, we finished our feast with the Five-spice carrot cake which was pretty tasty. But we enjoyed the ginger gelato more than the cake itself. It had a very light taste, that helped to cleanse the palate. We really enjoyed Glovedi and will definitely be back to try the other dishes!!!

For our 33rd anniversary, we decided to fly to Honolulu to attend the Opening Night of Cirque du Soleil’s Auana and then try Mugen Restaurant for Breakfast the following morning. We wanted to see if it was worth the trip to return for Dinner and the full experience at a later date. We were not disappointed. Ralph and Gerric served us - while also answering all of our questions about the dinner menu and service. The breakfast fare was amazing! It was fun to watch the morning chefs select fresh cuttings of herbs from their indoor hydroponic herb garden. The food was healthy and prepared beautifully. The mango chicken sausages were plated with fresh edible marigolds. It wasn’t just a meal, it was an experience. Mahalo Nui to Chefs Gino & Lowell and to Ralph and Gerric for providing us with seamless service. Patrick Toal & Jon Vagi