235 SOUTH 400 WEST
SALT LAKE CITY, UTAH 84101
(801) 990-6270
ERICA O’BRIEN, OWNER
When The Rose Establishment opened, there was a noticeable gasp of excitement in Salt Lake City. It was almost a stamp of legitimacy for the shop’s intention and design. With its success The Rose gave a green light for other restaurateurs and food entrepreneurs who were skeptical to invest as much money in their environment as they do in their food and beverage. Prior to this, Salt Lake had experienced relatively few eateries and shops that made the same statement (and risk) for design.
Exposed wood, weathered metals, storied found objects, and a lack of Wi-Fi invite you into a beautiful analog world of reading or talking or looking out a window. Owner Erica O’Brien made a risky decision to keep her place Wi-Fi-free at a time when coffee shop–goers might consider withholding Wi-Fi as a sin punishable by death. After all, what good is a coffee shop if not to sit anonymously and work for hours and hours after purchasing only one cup of coffee? To Erica it’s a place of community and connection uninhibited by noses buried in computer screens, endlessly browsing Facebook.
Even if the environment wasn’t near-perfect and wonderfully warm with its rustic table and clean countertops, the menu would bring you back. For one, they serve San Francisco legend Four Barrel Coffee on French press, pour over, and espresso along with a small offering of local Charming Beard Coffee Roasters for pour over. Perhaps at the foundation of The Rose, it was a coffee-forward shop. As it ages, the menu deepens with toasts, mueslis, soups, salads, sandwiches, and pastries, all that match the brand of the room perfectly—tactile and intentional.
The Rose Establishment certainly wasn’t SLC’s first coffee shop or cafe, but somehow after just a few short years, it’s hard to imagine northwest downtown without it.
(MAKES 2 DOZEN)
For the shortbread:
½ cup powdered sugar
2½ cups unbleached pastry flour
1¼ cups (2½ sticks) unsalted butter
¾ teaspoon salt
For the glaze:
½ tablespoon rose and hibiscus tea (1 tea bag)
¼ cup water
¼ teaspoon lemon juice
2¼ cups powdered sugar
Rose petals, for garnish
To prepare shortbread: Sift powdered sugar and set aside. Sift flour and set aside.
Bring the butter to just over room temperature in the microwave; it should be soft but not melted. Cream the butter and salt in a stand mixer. Scrape down the bowl and add the powdered sugar. Cream until light and fluffy, about 1 minute on medium speed.
Scrape down the bowl and add the flour. Mix on low speed until incorporated, scrape the bowl again, and mix on medium speed until well combined.
Wrap the dough in plastic and let sit at room temperature for 30 minutes.
Roll the dough to between ¼ and ½ inch depending on preference. Cut with a circle or any shape cookie cutter, then transfer to a sheet pan lined with parchment paper, placing cookies at least 1 inch apart from each other.
Let chill in refrigerator for at least 1 hour and up to 24 hours.
Preheat oven to 325˚F. Bake shortbread for 12–15 minutes depending on thickness. While cooling, prepare glaze.
To prepare glaze: Steep the tea in ¼ cup boiling water for 10 minutes. Strain the tea, then add lemon juice to the tea. Whisk in powdered sugar until desired glazing consistency.
Glaze the cookies with a pastry brush in a circular motion (you can also use the back of a spoon). Finish with three small rose petals in the middle of the cookie.
LIBERTY PARK
In 1881 Salt Lake City purchased a plot of land from Brigham Young that would eventually anchor and identify a neighborhood. The city planned to introduce and dedicate the newly purchased public land on July 4, 1881, only to postpone it out of respect for President Garfield, who was assassinated days prior on July 2.
Over the last century Liberty Park has housed a zoo, a carnival, and a handful of other uses incongruent with the original vision of the urban haven. A few decades ago a managing group of the park voted to phase out all the uses that didn’t work well with a public-use space (e.g., carnival) and turn up the volume on the open green spaces and playgrounds.
Today you’ll find the 80-acre park alive with the tenants of the almost-gentrified Liberty Wells neighborhood made strong by Liberty Park, the Park Cafe, and the nearby 9th and 9th neighborhood housing some of the establishments awakening the downtown scene—Pago, Zuriick, Apartment 202, Liberty Tap House, and more.
(SERVES 4 AS A SIDE OR 2 AS A MEAL)
For the farro:
2 teaspoons oil
1 shallot, thinly sliced
2 teaspoons salt
2 cups farro
Few sprigs of fresh thyme
1 small head cauliflower (or ½ of a large one)
2 teaspoons cumin
1 small carrot, grated
¼ cup roasted pistachios
Pepper to taste
¼ cup crumbled feta
For the garlic vinaigrette:
2 cloves garlic
¼ cup white wine vinegar (or any tasty vinegar you like)
1 tablespoon Dijon mustard
2 tablespoons roughly chopped fresh parsley
1 teaspoon salt
2 teaspoons maple syrup or honey
¾ cup extra-virgin olive oil
To prepare farro: In a medium pot heat 1 teaspoon oil on medium-high heat, then add the shallot and ½ teaspoon of the salt. Stirring occasionally, cook shallot until golden and soft, about 5 minutes. Remove shallot from the pan and reserve for later. Return the pot to medium-high heat and add farro, remaining 1½ teaspoons salt, and thyme. Toast farro for about 30 seconds, stirring constantly. Add 6 cups water and bring to a boil, then reduce heat to a simmer and let farro cook for about 20 minutes, stirring occasionally. Drain excess water and let cool.
Meanwhile, preheat oven to 350°F. Chop cauliflower into bite-sized pieces and spread on a baking sheet. Add cumin and remaining 1 teaspoon oil and mix. Roast cauliflower in the oven for about 5–7 minutes, until golden and fragrant.
In a large mixing bowl, add farro, cauliflower, shallot, carrot, pistachios, and 1 cup vinaigrette and mix well. Season to taste with salt and pepper. To serve, divide among bowls and top evenly with feta.
To prepare garlic vinaigrette: Combine all ingredients except oil in a food processor and puree. With the machine still running, slowly add the oil. Taste for seasoning. This will make a little more than what you need, but the extra will keep in the refrigerator for a week.