By: Mary Malouf | Photo by: Adam Finkle

Restaurants shell out a variety of nut-infused dishes guaranteed to satisfy your autumn-inspired appetite.

Zest Kitchen & Bar, 275 S. 200 West, SLC, 801-433-0589

The Dish: Brussels sprouts with slivered almonds and spicy masala almond sauce.

The Details: Zest’s vegetarian-vegan philosophy means there are a number of dishes including nuts to give the fat and umami you’d normally get from meat.

Log Haven, 6451 Millcreek Canyon Rd., SLC, 801-272-8255

The Dish: Smoked goose pappardelle with hazelnuts, dried currants, savoy cabbage, sage brown butter, blackberry shrub and parmesan.

The Details: Chef Dave Jones’ mountain menu at Log Haven focuses on local and foraged foods, often including nuts.


Stone Ground Italian Kitchen, 249 E. 400 South, SLC, 801-364-1368

The Dish: Pork tenderloin with fried polenta, cranberry reduction, portobello reduction and dried fruit and pine nut salsa.

The Details: Pine nuts are a traditional Italian ingredient—mainly pesto—seen in sweet and savory dishes.


Riverhorse on Main, 540 Main St., Park City, 435-649-3536

The Dish: Macadamia nut-crusted Alaskan halibut

The Details: This was one of the breakthrough dishes of the ‘80s, a play on the classic combination on trout amandine, and it still works.


Tulie Bakery, 863 E. 700 South, SLC, 801-883-9741

The Dish: Almond croissant

The Details: This almond croissant is a giant cornucopia of delicious nuts and almond paste under a cloak of powdered sugar that will shower your clothes unless you’ve protected yourself sufficiently with a napkin.


Finca, 327 W. 200 South, SLC,

The Dish: Ensalada de remolacha combines beets, fried chevre, maple-candied nuts and honey-lavender vinaigrette.

The Details: The crunchy candied nuts add texture to this tender salad.


Featured Image: Brussels Sprouts from Zest Kitchen & Bar

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