This article is excerpted from the Utah Eats newsletter, compiled by Kolbie Peterson, The Salt Lake Tribune’s food and drink reporter. To get the full newsletter in your inbox every Wednesday, become a subscriber by going to sltrib.com/newsletters.
Hello, Eaters!
Craving some Italian food, I visited Midvale last week to check out the new location of Napoli’s Italian Restaurant, at 7640 Union Park Avenue.
Now, I haven’t visited the Napoli’s in South Ogden, at 4015 Riverdale Road, so I can’t compare the two locations. But I thought the Midvale eatery had come together really well in the one month it’s been open.
The interior was beautiful without being “too much,” with curved leather booths, horizontal paddle fans on the ceiling, lovely lighting shaped almost like clusters of grapes, and photography and art on the walls.
To begin our meal, my dining companion and I ordered the burrata caprese (more on that below).
For my main course, I ordered the pesto Genovese ($25, pictured above), which is made with casarecce pasta, grilled chicken, diced tomatoes, sun-dried tomatoes and pesto cream sauce, and topped with feta cheese.
This pasta dish was out of this world, with perfectly bite-sized pieces of tender chicken, light acidity from the tomatoes, and bursts of flavor from the pesto and feta. Loved it! It was so creamy and rich, I ate half and took the rest home for a tasty lunch.
This is a part of the valley I don’t visit very often, and Napoli’s was well worth the trip.
Live deliciously,
Kolbie
Dish of the Week
For this Dish of the Week, I couldn’t not pick the burrata caprese from Napoli’s Italian Restaurant. This little appetizer packed a wallop, flavor-wise, and I enjoyed tasting how all the different ingredients worked together. Drizzled with balsamic, the burrata alone was so fresh, and so tender and beautiful in its texture, that my dining companion said it was like a savory dessert, and I had to agree with him.
Plus, getting to take bites of the burrata with a bit of cherry tomato and pesto, then going back for more bites of burrata with a bit of kalamata olive, was just sensory heaven. We might as well have been eating dessert.
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