Utah’s first flower child makes its debut this Tuesday – gastronomic Salt Lake City

A big name I’ve been keeping an eye on this year – Flower Child – is now coming into focus. The brand will soon make its mark on the Salt Lake City dining scene and make its long-awaited debut in Utah. On October 15, the restaurant will open its doors to anyone who wants to take a look inside Foothill Village’s new location (1414 Foothill Dr.). You will find the restaurant at the upper eastern edge of the complex, in the former Red Butte Cafe area, surrounded by ample parking.

For those who don’t know the name, the restaurant was founded by Sam Fox. After launching a culinary career at the age of 21, the chef-turned-restaurant impresario has been nominated by the prestigious James Beard Foundation an impressive 11 times over the years. No small beans.

Coming to today, Fox created Flower Child to reinvent what a fast-casual experience can offer. Beyond the boring landscape of burgers, fries, and mountains of calories that are all too common, Flower Child wants to be your destination to solve this age-old dilemma: Where can I eat so quickly? And healthy?

In addition, the restaurant’s menu is designed taking into account modern dietary needs. Vegetarian? Dairy-free? Vegan? Gluten free? Flower Child attaches particular importance to ensuring that guests with special requirements are served comfortably. The menu defaults to a natural gluten-light basis (for example, tamari is used instead of soy), with separation of preparation when necessary; In fact, the entire kitchen enjoys a reboot and refresh every thirty minutes.

Speaking of the kitchen, there is no microwave, deep fryer, or freezer on site. Daily deliveries and fresh cuisine ensure the menu is as fresh and vibrant as possible. And before you think that this wholesome, forward-thinking vibe might come at the expense of flavor, there’s a dizzying, globe-trotting chef’s thumb on a spinning globe.

Menu stops include chicken enchiladas with earthy guajillo chile, smoked gouda and poblano cream; the signature Mother Earth Bowl, a healthy mix of texture and temperature using ancient grains, vegetables, broccoli pesto and more; and the grilled chicken leg yakisoba with wok vegetables, sesame garlic sauce and roasted cashews. Check out the menu image I snapped (below) to get a fuller look. Keep in mind, though, that there’s likely to be a seasonally appropriate change every day—packed with autumnal additions like roasted beets, pumpkin, and Brussels sprouts, spiked with yuzu and golden miso.

Although Flower Child is a national brand, it takes the local community seriously and uses local vendors to enrich the menu. Mamachari Kombucha from Utah can literally be found on tap at the SLC location, but is also used as a spicy option in the Carolina BBQ Wrap.

While the store officially opens on Tuesday the 15th, you might be interested in an invitation-only preview this Saturday – to grab a bite before the crowds collapse. Flower Child made me the following special offer for Gastronomic SLC readers: Fill out the form before the game ends on Friday the 11th – and you’ll receive a code for $20 off in your inbox Saturday morning. The code is only valid for pickup orders placed through the company’s website.

When the store officially opens the following Tuesday, October 15, it will be open seven days a week for take-out, to-go, delivery and catering orders of all sizes. Ten percent of all grand opening sales will go directly to The Autism Community in Action – with every app purchase during opening week (15th-22nd) you’ll have a chance to snag a $1,000 flower child gift card . If you download the iOS or Android app, you can also take advantage of the brand’s loyalty program, which offers various rewards and makes takeout and delivery orders a breeze.

One final point to note, and one that’s particularly unusual in Utah’s fast-casual space: Flower Child will launch with a liquor license—beer, wine, kombucha, and seasonal sangria, all on offer—again, with several local names on the roster . Ultimately, all we can do is a few Enjoyment. Right?

Hello, I’m Stuart, nice to meet you! I am the founder, author and wrangler at Gastronomic SLC. I’m a multi-award-winning journalist who has been writing shortsightedly and in-depth about Salt Lake City’s dining scene for nearly seventeen years.

I have worked extensively with several local publications, from Visit Salt Lake to Salt Lake Magazine, not to mention consulting on national television. Pause the credits, yes, that’s me! I’ve also been a restaurant critic for the Salt Lake Tribune for more than five years. I’m largely driven by a critical obsession with rice, alliteration, and using big words I don’t understand. What they say about me: “Not inaccurate”, “I thought he was older”, “I don’t share his feelings”.

Would you like to know more? That’s why I am the way I am.