You’ll find friendly hospitality at the cozy — but quite noisy — Pallet restaurant in Salt Lake City. We 
began our time their with a specialty cocktail developed for an upcoming competition. Their 237 Beeknick Farm ($10) was made from beet juice, serrano, chile pepper, lime juice and bitters and had a nice after-kick.
Their menu is quite unusual with only one of the entrees that interested us. We went heavy on the apps. Their Caputo’s burrata ($11) with fresh tomatoes was drizzled with basil pistou. The mozzarella was more firm with little of the desired creaminess oozing out. Their three large meatballs were made of pork, veal and beef and served in a tomato sauce ($11). We found them way too dense for our liking.
The appetizer that I’d recommend it the pork belly served as a sla
b along with a similar sized rectangle of fried polenta ($12) sitting in a cork jus topped with a 
simple fresh cilantro and flower petal salad.
My favorite dish is their vegetarian entree called Squash Conserva made with yellow squash conserved in olive oil, then pureed to a silky sauce used to line the plate, all topped with charred seasonal veggies. Those included zucchini, beets, leeks and radishes, all garnished with pea shoots, edible flowers and “dirt” made from dehydrated vegetable skins. The flavor was the best but pricey at $17 for the small portion.
– bonnie
Pallet
237 South 400 West
Salt Lake City, UT 84101
801-935-4431
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