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Ogden Restaurants Offer Deals During Second Annual Restaurant Week

OGDEN, Utah (ABC4 Utah ) - Ogden Restaurant Week returns, running April 11 to 20 with two-course lunch and three-course prix fixe dining at 16 of the city's finest independently owned restaurants.
OGDEN, Utah - Ogden Restaurant Week returns, running April 11 to 20 with two-course lunch and three-course prix fixe dining at 16 of the city's finest independently owned restaurants.

This annual event showcases the city's diverse cuisine while encouraging the community to dine local. Dine at Ogden's top restaurants have designed special menus allowing diners to choose from the best they have to offer. The promotion offers a fixed two-course menu at $8 for lunch and three-course at $15 for dinner.

"Ogden Restaurant Week is the time for everyone try that new restaurant you have been eyeing in addition to visit a few of your favorites," said Steve Ballard, chair of Ogden Restaurant Week.

Participating restaurants include:
Sonora Grill, Tona Sushi Bar and Grill, Roosters Brewing Company, MacCool's Public House, Union Grill, Bistro 258, Rovali's Ristorante Italiano, Slackwater Pizzeria and Pub, Prairie Schooner, Bangkok Garden, Brixton's, The Garden Grill and Lounge, Lucky Slice, Movie Grille, Hearth on 25th and Two-Bit Street Café.

Established last year, Ogden Restaurant Week was successfully organized by a group of passionate downtown restaurant owners. The Ogden Restaurant Week committee is committed to provide residents with the opportunity to experience Ogden's diverse and excellent dining experience. Regular menu items are available during the promotion.

On Midday, Angelica Sweet and Devin Cash from Bistro 258 made their Focaccia French Toast - with homemade buttermilk syrup, fresh strawberries and vanilla Haagan Daz ice cream.

Listed below is the recipe for the buttermilk dressing.

2 C. Buttermilk
1 Lb. Butter
4 C. Sugar
2 Tsp. Baking Soda
2 Tsp. Pure Vanilla Extract*
Combine first three ingredients and bring to a boil over medium heat, stirring occasionally. Boil 5 minutes and remove from heat. Stir in extract and baking soda. The baking soda will make the syrup FOAM LIKE CRAZY! Stir vigorously until the foaming calms down. Wait a few minutes and stir the remainder of the foam into the syrup. Eat with pancakes, waffles, french toast or your fingers!
*Substitute different extracts for different flavor including coconut or maple.


For more information, please visit: Ogden Restaurant Week or Facebook.

###Press Release from Ogden Restaurant Week
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