Fall into Current Fish & Oyster

photo 4When Dave and I were first dating in the mid 90’s we spent a lot of time exploring downtown Salt Lake City. Our favorite destinations were coffee shops, book stores and antique shops. We spent a lot of time wandering through the antique store at the corner of 3rd South and 279 East. Who knew that 20 years later our favorite restaurant would inhabit that space?

After a million dollar renovation, Current Fish & Oyster opened last spring. Expectations were high with both the LaSalle  and Mikel Trapp’s Trio Restaurant Group developing this new restaurant. With Chef Logan Crew behind the menu, the contemporary seafood restaurant quickly became a Salt Lake City favorite. “We extracted what we feel are the golden nuggets from each region in creating this menu,” said Chef Crew. “We are not trying to recreate the wheel here. We just want to offer our favorite classic American seafood preparations and add our contemporary spin on some new tastes with innovative dishes. Oysters are huge for us. We like to highlight regions and educate people about different profiles and pairings and watch with delight as our guests discover some new favorites.”

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The Grilled West Coast Oysters with a Grapefruit Spice oyster back

In the months since Current opened, they’ve expanded their hours, serving lunch and brunch on the weekends. Under Current, their crafty bar, opened next door. Their latest addition is an updated menu for fall and winter. “We now have a good feel for our diners’ preferences,” said Crew. “This is a great opportunity to really tailor our new fall and winter menu offerings to seasonal specialties and to what’s resonating with Salt Lake City’s tastes.”

Both Dave and I fell in love with Current Fish & Oyster while I was researching my review for SLUG Magazine. We enjoyed dinner and brunch, sampling a variety of dishes from each menu. We were recently invited to sample the new dinner menu and were beyond impressed.

photo 1(2)Of course we started our meal with drinks. Amy Eldredge has crafted an innovative and delightful cocktail menu. I opted for the Vesper, a sophisticated combination of vodka, gin and Lillet Blanc, a fancy French aperitif.

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Octopus a la Plancha

Whenever we dine at Current, it’s a fun opportunity to try something new.  Since we’d never eaten octopus, we opted for the Octopus a la Plancha ($16). Each bite was tender and juicy with a pleasantly mellow flavor. A creamy bean puree with bright, briny olives accentuated the tender octopus while a champagne sauce added a whisper of sweet and sour.

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Grilled Hawaiian Prawns

The Grilled Hawaiian Prawns ($25) served with hominy, Utah corn and a thick tomatillo sauce were earthy and satisfying. It was a good dish to share; we each had two shrimp and plenty of other good stuff.

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Oysters Casino

Since it’s ridiculous to NOT order oysters at Current, we opted for a new oyster dish. The Oysters Casino ($10) were delectable. Raw oyster goodness topped with pork-fried breadcrumbs topped with a dollop of  what tasted like good bbq sauce. Next time we’re ordering two plates.

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The special that night was unforgettable. Marlin was flown in that day and elegantly prepared with olive oil and thinly sliced shallots. The fish was barely grilled, letting the true flavor shine.

We’ve never enjoyed such a perfectly paced dinner! Splitting every dish, and only ordering one cocktail left us with room for cappuccinos and dessert.

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Two lovely cappuccinos

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Yuzu Posset

Desserts are popular at Current Fish & Oyster. Pastry chef Alexa Norlin makes crave-able and imaginative desserts. Her Yuzu Posset ($7) is the most popular dessert in town! It’s a tart, creamy custard dotted with rosemary jelly and dusted with a feather-light powdered olive oil. If you don’t like rich overtly sweet treats, this is the dessert for you!

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Vanilla Bean Cheesecake

Our other dessert was a new item. The Vanilla Bean Cheesecake ($7) was scrumptious. Served with chopped green apples, graham crumbs and caramel white chocolate gelato drizzled with warm caramel, this cheesecake was the ultimate fall dessert. Each carefully constructed bite was a caramel apple masterpiece with different flavors and textures.

Current Fish & Oyster is a comfortable, sophisticated restaurant with impressive food and drink. The service is spot-on – friendly and knowledgeable without hovering. The restaurant itself is gorgeous – both contemporary and rustic with high wooden ceilings and preserved brick walls.

Current is the perfect balance of comfy and fancy for us. The well executed menu, with interesting cocktail and dessert options is exactly what we crave.

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The first taste of fall: Autumn Cider Festival & Tasting class on October 6

photo 2(3)Last week I was lucky enough to preview a fantastic fall event, the LaSalle and Trio Restaurant Groups inaugural Autumn Cider Festival. Beverage Director and all-around charming guy, Jim Santangelo has selected some of the finest hard ciders to be paired with each chef’s special fall creations – available from September 17 through the end of October. Participating restaurants include: Current Fish & Oyster, Under Current Bar, Fresco Italian Café, Café Trio Cottonwood, Café Trio Downtown, Oasis Café, Caffé Niche and Kyoto.

photo 3(2)I tried the special cider pairing for Current Fish & Oyster and was totally impressed! The Mint Stinger (that’s right, a mint-flavored apple cider!) from local favorite, The Hive Winery paired with a fresh oyster was a fun combination of flavors.

photo 3(1)I was so smitten, I took two photos of the tasty combination.

Along with the Autumn Cider Festival, there is a proper tasting class. I learned a lot at the preview. We tasted eight different ciders and I was surprised that each one was so unique. I was especially impressed with the Stella Artois Cidre – it was refreshing and flavorful.

photo 1(3)Santangelo and Under Current Bar’s general manager Amy Eldredge will offer a “Autumn Cider Tasting and Class” on Friday, October 6, 2015 at 6:30 p.m. at Under Current Bar. It’s totally reasonably priced – just $20 for cider pairings and $15 for food from Executive Chef Logen Crew. RSVPs are required and can be made by emailing events@currentfishandoyster.com. If you love fall flavors, it’s the ultimate drinky and learny experience.

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