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Mar 26, 2008 06:45 PM

Tin Angel review...SLC

I'm slow on the draw, but finally made it to Tin Angel for lunch today. The occasion was my partner Di's 50th. We couldnt have picked a better place.
The atmosphere is fun, cool. The place was jammed at two in the afternoon, and they deserve the crowd.
We started with the bresaola carpaccio; not your mama's carpaccio, and more of a salad with smoked meat and not much dressing. I asked for some bread with it, got some pretty inferior soft bread. Some toasted slices would have been a good addition.
We had the soup of the day, roasted red pepper. Spectacular.
Di wanted the beet salad, which was good but redundant because we had already had a generous portion of the same greens with the carpaccio. The presentation was excellent, flavor great.
Finally, the gnocchi in gorgonzola sauce. Pasta was a bit heavy, but eaten in small bites it really was quite good. The sauce was great.
The server (who is the wife of the chef) was terrific, fun, perfect. She overheard the birthday talk, and brought us a complimentary dessert of blueberry bread pudding. As soon as I finish this post I'm going to eat the rest of it. Don't tell Di.
Bottom line is that I regret the fact that I will have to fight others to get a table at this terrific addition to the SLC dining scene. Perhaps I shouldnt post this review?

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  1. Been to Tin Angel once, want to return. Thought all was fabulous as did the 3 I was with. Don't know when I'll be back. Hope it's soon.

    3 Replies
    1. re: blueheron

      Anyone been there for dinner? I've only read reports of their lunch services, which are always glowing.


      1. re: gringo_stu

        I've been in post-dinner for some dessert and to listen to one of my buddies playing there. Definitely thumbs up. Groovy, unpretentious vibe. Nice variety to the menu and the desserts were pretty good.

        1. re: GroovinGourmet

          I found their dinner menu online via their myspace page ( One dish had my mouth watering just reading it:

          "Duxelles crusted beef tenderloin:
          100% Natural black angus beef tenderloin topped with diced mushrooms duxelles and a burgundy demi-glace served atop a purple sage potato cake and season baby vegetbales"

          I'm looking forward to see if the food tastes as good as it reads :