418 EAST 200 SOUTH
SALT LAKE CITY, UTAH 84102
(801) 539-9999
AMBER BILLINGSLY, PASTRY CHEF
TRENT CAMPBELL, HEAD CHEF
If one word was used to describe Vinto, it would be savvy. Their table-side ordering system moves the night along efficiently, and they offer modern pizza topping combinations, a great price point, and an award-winning pastry chef.
The man behind all this savviness is David Harries, a longtime participant in the local food scene, owning and operating some of the best restaurants in town. He’s an entrepreneur of the best sort.
At Vinto David created a system that could be enjoyed by a variety of diners—from those wanting a quick slice to those wanting to sip wine with their pizza and stay a while. With handheld ordering devices the waiters can quickly get your order to the kitchen so pizzas and pastas are out in remarkable time. As for the pizza, they create demand in Salt Lake City for old favorites done in a new way.
Those who want lighter fare, as well as those who want a little something finer than pizza, will both be satisfied. Try one of the chop salads or a hearty pasta if you’re not in the pizza mood; neither will disappoint. They have their recipes dialed in, and that’s just a peek at how their whole business runs.
David creates space—space for the chefs to be creative and have opportunities outside of the restaurant, and space for locals to dine comfortably and enjoyably. Trent Campbell, head chef at Vinto, finds his creative outlet in the seasonal specials, while he also continues to enjoy making the menu staples. The Patate Pizza (his favorite) is drizzled with truffle oil and topped with Yukon Gold potatoes and fontina cheese.
For desserts, Vinto found great talent in Amber Billingsly and won her over to the team. She’s been at Vinto longer than any other restaurant in her career; after a few years at Vinto, she was awarded best pastry chef in the city. She now provides all the desserts, including her famous Butterscotch Budino, for both the Salt Lake and Park City locations. Her tip for making the perfect budino: “Don’t multitask. The custard can scorch or curdle easily so you have to be careful.”
(SERVES 8)
4 cups heavy cream
1 cup whole milk
1¼ cups light brown sugar
½ cup water
1 whole large egg
3 large egg yolks
5 tablespoons cornstarch
4 tablespoons (½ stick) unsalted butter, cut into small pieces
2 tablespoons dark rum (bourbon is also very good!)
1½ teaspoons fine sea salt or kosher salt
Measure cream and milk into a measuring cup or bowl and set aside.
Combine brown sugar and water in a large, heavy-bottomed saucepan over medium heat and let brown sugar mixture come to a simmer. Turn to medium-high and cook until dark (about 5 minutes), with slow rolling bubbles and poofs of fragrant smoke. Do not walk away; it goes from dark to burnt quickly!
Slowly add cream mixture. Do so carefully; the mixture will bubble furiously, and caramel burns hurt. The mixture will seize, but that’s okay. Whisk occasionally until cream and sugar become one. Cook until mixture comes to a simmer. Turn off heat.
While sugar and cream are heating, whisk egg and egg yolks and cornstarch together until smooth. Pour half of the hot caramel cream into a measuring cup and very slowly add this to the egg mixture, whisking constantly. Take your time; you don’t want to scramble your eggs. Pour this mixture back into the measuring cup.
Turn heat back on under remaining caramel cream, medium-high. Pour the eggy cream mixture into the saucepan, whisking constantly. Keep whisking until thick and the first bubbles pop on the surface. Immediately remove from heat and whisk in butter, rum, and salt until smooth.
Pour mixture through a sieve and into a large measuring cup or spouted bowl, pressing with a rubber spatula to get all the warm, pudding-y goodness through. Immediately portion into your prettiest parfait glasses or bowls and chill. Serve with a thin veneer of caramel sauce, a tiny sprinkle of coarse sea salt, and a dollop of unsweetened whipped cream.
(SERVES 2–4)
1 pizza dough
Drizzle of garlic oil
Pinch of chopped fresh rosemary
1 ounce garlic paste (see recipe)
1 ounce fontina cheese, shredded
1 ounce goat cheese
3 ounces sliced Yukon Gold potatoes (see cooking directions)
Pinch of salt and black pepper
½ ounce wild arugula
Drizzle of white truffle oil
To prepare garlic paste: Remove husks from the cloves of a whole garlic bulb. Place all the cloves from the bulb in a small saucepan. Add oil until it just covers the garlic. Cook on high heat until the oil is hot. Turn down the heat to low and cook until the garlic turns a golden brown color (about 30 minutes or less). Strain the oil and set aside (this will be brushed on the pizza later!). Using a food processor, puree the garlic cloves with a tablespoon of garlic oil. Puree until smooth. If the mixture is too thick, add a bit more garlic oil.
To prepare potatoes: Slice the Yukon Gold potatoes as thin as potato chips. Place the potato slices in a bowl and drizzle some olive oil over them. Add a pinch of salt and pepper to taste. Toss the potatoes until well coated. Place in the oven on an oiled cookie sheet. Bake at 500°F for about 10–12 minutes or until the potatoes start to brown. (Don’t brown them too much. Remember you will be baking them on a pizza later.)
To prepare pizza: Preheat oven (preferably a wood-fired oven) to 500°F. Place your pizza dough on a floured smooth surface. Form a pizza by using your fingertips to stretch the dough. Transfer dough to a pizza stone or pan.
Brush garlic oil lightly over pizza dough (leaving about ¼ inch of dough—“the crust”—untouched by garlic oil around entire pizza). Sprinkle rosemary evenly over oiled part of pizza dough. Spread garlic paste evenly over oiled part of pizza.
Spread shredded fontina cheese evenly on pizza dough, leaving “the crust” untouched. Place goat cheese evenly over shredded fontina cheese. Place sliced Yukon Gold potatoes evenly, covering the fontina cheese and goat cheese.
Bake for about 15–18 minutes or until the crust is golden brown and the cheese is completely melted. Cut into eight slices. Garnish with wild arugula and a drizzle of white truffle oil. Serve and enjoy!
PIZZA
While we only include one pizza shop in this book, there are actually many favorites around town.
Maxwell’s New York–style crust entices those from the East Coast as well as the West, and their Fat Kid pizza topped with ricotta, spinach, and pepperoni will put a smile on anyone’s face.
Settebello is known for its Napoletana pizza, a traditional Italian-style pie, enjoyed best with just a few toppings.
Locals love Este Pizza, which offers takeout plus gluten-free and vegan options. The Italian Flag specialty pie is one to remember.
Vinto specializes in unique pizzas like the Patate, with Yukon Gold potatoes and truffle oil, and the Tutabella, with house-made sausage and peppers. They also offer specials and seasonal pizzas as well as gluten-free crust.
And The Pie, we can’t forget The Pie—deep-dish pizza so thick and dense you only need one piece, but so good you’ll probably have two.
Flatbread Neapolitan Pizzeria in Sugarhouse serves up the classics with a touch of local taste, such as their Capricciosa and Diavola with Creminelli meats, which are best enjoyed on their patio.
For calzones, Roasted Sun Pizzeria and Nuch’s both have great options.