The Spread

Emigration Brewing

Just a few miles up the mouth of Emigration Canyon sits a new restaurant, coffee shop, quaint market and soon-to-be brewery and event space. Emigration Brewing is the embodiment of hygge—from the cozy cream, marble and wood interiors and sculptural tumbleweeds hanging from the ceiling, to the creek running alongside the deck and warmth exuding from two copper wood-fired ovens.

In the dimly lit dining room, chef Evan Francois serves thoughtfully prepared small plates, salads, pizzas and a burger prepared in sight of the diners from his small open kitchen. But you won’t see a stovetop or traditional oven—all of the dishes are prepared in the wood-fired ovens.

The plant-forward starters—dressed-up Brussels sprouts, cauliflower and herb potatoes, to name a few—get the high-heat treatment in the ovens, too. “All of the smoke is going directly up and out of the oven, so you’re not really getting flavor from smoke,” Francois says. “It’s all about the high heat and getting all those really nice caramelized flavors in there.”

The carrot small plate, for instance, is roasted in the oven until al dente, then topped with a bright acidic chimichurri, charred peanut sauce (inspired by Francois’ year in Mexico) and puffed sorghum—a cereal grain that, when popped, resembles tiny popcorn—for texture.

Even the lone burger on the menu finds its way into the fiery oven, which can reach temperatures of 800 degrees.

Fresh pretzels and pretzel buns are made in-house daily and are the ideal vehicle for the medium-rare patty of brisket and chuck. Dressed with melted aged cheddar from Heber Valley Artisan Cheese, arugula, pickled onions, housemade pickles and an aioli-meets-Utah-fry-sauce, it’s a blissful combination of flavors.

To truly have the Emigration Brewing experience, you can’t pass up the pizza, especially the restaurant’s namesake pie topped with a mix of cremini and portobello mushrooms, fontina, tarragon and a drizzle of extra virgin olive oil.

While the restaurant is still working to get its brewing operation in place, RoHa Brewing Project crafted a crisp, citrusy Emigration Pale Ale for the eatery. The drinks menu also features a selection of beers from local breweries like 2Row and Level Crossing, as well as wines from ParkCity’s Old Town Cellars and craft cocktails such as the Pioneer Gulch Apple Cider Gin.

Emigration also has a coffee shop that, in addition to serving up coffee and tea, offers a selection of housemade pastries. Just down the hall at Henry’s Market, patrons can purchase growlers of Salt Lake-made Han’s Kombucha, a selection of local beer and other artisanal products.

Emigration Brewing
4170 Emigration Canyon Road, SLC
385-800-1098
EmigrationBrewing.com

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