subhead1The cuisine at Provisions—“an American craft kitchen” —is nothing if not eclectic. Chef/owner Tyler Stokes’ cooking is thrilling, and ranges from wood-roasted cauliflower and Berkshire pig’s head torchon, to whole fried branzino with chili jam and coconut cream.
For his hamachi crudo, Stokes sources the freshest sushi-grade hamachi (aka yellowtail belly) and serves it thinly sliced, sashimi-style, with cucumber rounds, Thai chilies, avocado, cilantro, fried rice cracker and a heavenly vinaigrette made with passion fruit juice, olive oil, rice vinegar, fresh ginger and Dijon mustard.

Hamachi Crudo
3364 S. 2300 East, SLC

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