Italian Graffiti
Rye Sourdough – Olive Oil, Olives, Pan Drippings, Normandy Butter, Whipped Ricotta & Local Honey
Handmade Burrata – Fresh Peaches, Genovese Pesto, Duck Prosciutto, White Balsamic
Cacio e Pepe Beignets – Parmigiano, Black Pepper, Calabrian Honey
House Milled Polenta – Local Corn, Fontina, Parmigiano
Sweet Corn Scarpinocc – Utah Corn, Mascarpone, Brown Butter Sauce, Blueberry Balsamic, Basil
Rabbit Tortellini – Mascarpone, Pecorino, Pickled Pepper and Tomato Butter Sauce, Lemon Zest
Double Espresso – Ice
Salt Caramel Budino – Salted Caramel Pudding, Chocolate Ganache, Chantilly Cream, Pecan Brittle, Shortbread Cookies
At one time a California Pizza Kitchen it was late 2022 that Las Vegas Chef Marc Marrone opened Italian Graffiti inside The Gateway of Salt Lake City, Marc and co-owner Reed Slobusky of Nice Hospitality sparing no expense to create a beautiful room serving equally elegant Pastas, Antipasti and Secondi.
Fortunate enough to eat a lot of Chef Marrone’s food during the pandemic, in that case Asian-influenced Graffiti Bao, Italian Graffiti sees him tap into family recipes passed down from his grandparents and featuring locally-sourced Ingredients from Utah’s small farms.
Built around an open kitchen and bar, each member of the staff wearing a smile atop comprehensive knowledge of the menu, it is while taking in the scene unfolding beneath flowers that guests should begin with Housemade Bread including rustic Rye Sourdough served with a la carte condiments such as good Olive Oil, Olives, Pan Drippings and Normandy Butter.
Torn between Marc’s world-class Meatballs and delicate Cacio e Pepe Beignets it was the latter that won out thanks to their novelty, each of five golden-crisp with a molten center though that is certainly no reason to pass on Whipped Ricotta with Local Honey or Handmade Burrata served alongside Peaches, Pesto and Duck Prosciutto.
Placing 2-tops along the edge with banquettes in the middle, at least ninety diners seated shortly after opening, it was with music playing lightly that the first of two Pastas arrived featuring pockets of local Corn in Brown Butter Sauce with assertive Blueberry Balsamic and bits of fresh Basil.
A mix of tradition and contemporary cooking, the hand-milled Polenta served simply with Butter and two types of Cheese, Secondi got skipped in favor of Rabbit Tortellini that tastes like a more refined and delicate form of classic Sausage & Peppers.
Again challenged by the desire for multiple desserts as a solo diner the decision was made to defer, both a server and GM suggesting Marc’s Salt Caramel Budino that might have been better without Chocolate, though that is largely just a matter of personal preference and certainly didn’t stop every single spoonful from being devoured.
www.italiangraffiti.com