3364 SOUTH 2300 EAST
SALT LAKE CITY, UTAH 84109
(801) 412-9994
TYLER STOKES, EXECUTIVE CHEF/CO-OWNER
When you think of an acclaimed fine-dining Italian restaurant, with white tablecloths, perfectly folded napkins, and a fire burning in the fireplace, you probably don’t also think about indie rock and snowboarding. Tyler Stokes, music aficionado, snowboarder, and family man, is the head chef and part owner of Lugano. Tyler learned to cook Italian food in the Lugano kitchen alongside its original owner, Greg Neville. Eventually he made his way up the ranks and became part owner after a journey moving around and opening reputable places of his own.
Tyler had many stints working at other restaurants, including ownership of a restaurant in Sun valley named Dashi. All the while he stuck to ski towns where the powder could be enjoyed on days off.
As a new partner of the business, Tyler foresees great changes while still keeping with the legacy of simple Italian cuisine. He hopes to take Lugano into the future with a more modern appeal, local ingredients, and heightened presentation.
Though the menu may undergo some fresh changes, the most popular dishes remain the Spaghetti with Cauliflower, red curry clams, beef carpaccio, baby beet salad, and their homemade pastas and ravioli.
It’s an exciting time to be at Lugano and even more exciting to be in Tyler’s kitchen. The kitchen staff listens to indie rock, blues, and anything with heart and soul to inspire the team. “This helps us in the kitchen,” says Tyler.
This Salt Lake Italian food staple is experiencing a rebirth with Tyler Stokes.
(SERVES 4)
1 head cauliflower, blanched
4 ounces extra-virgin olive oil, divided
1 pound imported spaghetti
4 ounces pancetta, cut
4 cloves garlic, sliced
Red chili flakes (optional)
Salt and pepper to taste
1 cup sliced napa cabbage (or a large handful)
1 ounce Parmesan
2 ounces ricotta salata, for finishing
To blanch the cauliflower, first remove the florets from the head and chop into smaller pieces. Prepare a large pot of boiling water with a pinch of salt and a large bowl of ice. Cook the cauliflower in boiling water, covered, for 3 minutes. Drain and place cauliflower in the bowl of ice. Once cool, drain the ice and water and set cauliflower aside.
In a separate large pot, bring water for the pasta to a boil. Add salt and 1 teaspoon (¼ ounce) olive oil. Place 1 pound spaghetti in the boiling water, stirring occasionally to prevent pasta from sticking. When cooked through, drain spaghetti and set aside.
In a large sauté pan, add 2 ounces olive oil and 4 ounces pancetta. Cook over medium heat, occasionally stirring pancetta until it becomes slightly crispy. Add sliced garlic. Continue to stir until garlic is lightly browned. Add blanched cauliflower pieces, red chili flakes, salt, and pepper. Continue to cook for an additional minute. Lastly, add cabbage and toss together. Pull the pan off the heat.
Immediately add cooked pasta to the cauliflower mixture. Toss together. Add Parmesan and additional olive oil to achieve desired consistency. Divide among individual plates. Garnish with grated ricotta salata.