1516 SOUTH 1500 EAST
SALT LAKE CITY, UTAH 84105
(801) 486-6615
JAMEY CHELIUS, CHEF
Caputo’s location in the popular 15th and 15th neighborhood offers a little culture of its own in a cross section of town already full of it. Stop in for fine cheese and chocolate, imported oil, or a gourmet Italian sandwich, just as you would at their other much larger flagship shop downtown. But at this location you can also have some hors d’oeuvres and a glass of wine as you sit out on the umbrella-covered patio and watch the neighborhood dogs walk by with their owners.
The smaller shop has its benefits. Get to know the cheesemonger, and make it a habit to visit and sample cheeses regularly. The employees will happily give you recommendations for the best chocolate on their chocolate wall or a new specialty food item worth trying. Caputo’s offers many specialty foods that are impossible to find at your average corporate sandwich shop or grocery store—products that the employees are passionate about. Of course they get paid for their work, but the real compensation is working with products and ingredients they believe in. Caputo’s on 15th proves that having fewer square feet doesn’t detract from the experience. Walk into Jamey’s shop, and you’ll walk endlessly in circles asking questions about products. Stand in front of the deli case and enjoy conversation and samples for hours. Sip, smell, and taste to a newfound knowledge that could very likely change the way you see food in general.
Stop in for an evening class to learn more about cheese, chocolate, or whiskey. The guys at Caputo’s have become something of an authority on these ingredients in recent years.
Those in the 15th and 15th neighborhood know a little secret. Caputo’s on 15th serves incredible breakfast sandwiches. Try their Gran Parma Breakfast Sandwich or a feta and tomato panini with mixed greens served on ciabatta. They also serve Charming Beard Coffee, adding to the stack of reasons to come for a relaxed weekend brunch.
(SERVES 1)
1 (4-inch) crusty baguette
1 tablespoon unsalted butter, plus extra for baguette
1 thick-cut slice Gran Biscotto ham
1 Clifford Farms egg, cooked over medium
Salt and pepper to taste
1 tablespoon ajvar (roasted red pepper spread found at Middle Eastern markets)
Small handful of arugula
2 slices tomato
1 slice open-eye swiss cheese
Split baguette lengthwise, smear with butter, then place face down in a medium-hot 10-inch sauté pan to toast. Add the tablespoon of butter to a separate pan and fry the egg on medium heat until cooked; salt and pepper to taste. Remove toasted baguette after a minute or two, smear bottom side of bread with ajvar, then layer with arugula, tomato, and egg, and cheese. Top with remaining bread and enjoy.
