Artisan. Local. Farm Fresh.
WINTER HOURS:
DINNER - MON-SUN 5-9pm
WEEKEND BRUNCH - SAT & SUN 10:30am-2:30pm
TAKEOUT/CURBSIDE - DINNER NIGHTLY 4-8pm, SAT & SUN BRUNCH 10:30am-2:30pm (Order Online)
878 South 900 East in Salt Lake City, UT 84102
CLOSED: New Year's Day, Thanksgiving Day, Christmas Eve, Christmas Day
Artisan. Local. Farm Fresh.
WINTER HOURS:
DINNER - MON-SUN 5-9pm
WEEKEND BRUNCH - SAT & SUN 10:30am-2:30pm
TAKEOUT/CURBSIDE - DINNER NIGHTLY 4-8pm, SAT & SUN BRUNCH 10:30am-2:30pm (Order Online)
878 South 900 East in Salt Lake City, UT 84102
CLOSED: New Year's Day, Thanksgiving Day, Christmas Eve, Christmas Day
A Destination
Pago is an intimate, Contemporary American restaurant in Salt Lake City’s 9th & 9th neighborhood. We offer seasonal, ingredient driven cuisine, with an ever-changing menu that reflects the seasons. Hand crafted food is matched with a curated beverage program centered on a award winning natural wine list.
The word "Pago" is derived from the Castilian Spanish word for a single vineyard or small farm.
With less than a dozen tables tucked into the small dining area, and a extra half-dozen tables on the patio during warmer months, dining at Pago feels both urban and intimate. Located in the Woodman Building (built in 1910), in the charming 9th and 9th neighborhood, Pago is just minutes away from downtown Salt Lake City.
Farm to Table
We believe the closer we are to the farm, the fresher the food, so we serve quality and organic products from local farms and local artisans. This means menus and specials that change with the seasons, featuring the best items we can find at any time of the year.
"Farm to Table" is a trendy concept these days, with many restaurants claiming to use farm to table and local ingredients. We try to uphold this concept fully -- meaning we do not simply source a handful of items from a local (or semi-local) producer when it's convenient, we aim for every item on our menu to be locally sourced, and often when the item is no longer available or in-season, we simply change our menu to offer something else that is.
We purchase great local products from local farms and producers, like Beehive Cheese, Clifford Family Farms, Fog River Seafood, Keep it Real Farms, Sweet Valley Organics, and Wasatch Meats. See our full list of partners here.
Modern + rustic design
Nestled into a small space in the 9th and 9th mixed residential and retail neighborhood, Pago’s rustic + modern design reflects old world history with an updated touch. Pago used green-building techniques and recycled or original materials during the construction process, including original distressed brickwork throughout, a reclaimed wood (from Lehi Hospital) feature wall and tables with reclaimed industrial steel and eco-resin accents, "paper stone" (made from recycled office paper) counter tops on the bar, counter, and restrooms, and water wise toilets. The custom booths, shelving and metal work were crafted by the talented Clint Knecht of Blackridge Metal, who also managed the construction process from beginning to end.
Part of our vision when we created Pago, was to create a business that proactively reduces waste and minimizes the impact on the environment, while staying connected to our community. Our ongoing paper products and glass recycling efforts, use of eco-friendly take away containers, and many community involvement activities are small ways that we practice this philosophy, and we look for ways to continue to expand in this area.
Food and Wine Philosophy
Updated classics that vary with the seasons.
Distinctive, hand-selected wine and beverage list.
Food and Wine Philosophy
Updated classics that vary with the seasons.
Distinctive, hand-selected wine and beverage list.
FOOD
Our menu offers Contemporary American fare hand crafted from the freshest possible ingredients. The menu changes with the seasons to provide the very best produce at any given time. Chef/Partner Phelix Gardner leads the culinary team with over 20 years experience of leading kitchens in Utah and Florida including over 7 years with Pago Restaurant Group.
WINE
Our wine list is an ever-rotating selection of about 90 options with both classics and off-the-beaten-path selections, from all corners of the globe. We focus on small production, natural and sustainable wines.
We are honored to be recognized for our beverage program including several “Best Wine List” awards from local and national publications.
Our Team
Our Team
OUR TEAM
We're a small, local, family-owned business focused on bringing great and unique food to our fine Salt Lake City, Utah. No outside investors or corporate ownership here. We buy high-quality, sustainable ingredients largely from other local farms and businesses and have a fantastic front and back of house team that makes us shine.
A few of the people that keep us running include:
Phelix Gardner, Executive Chef & Partner
Scott Evans, Owner & Operator
Katreena Newman, General Manager
PHELIX GARDNER
EXECUTIVE CHEF, partner
Born in Spain, Chef Phelix has been cooking for more than 20 years, after starting in the summer as a teenager. He worked his way up through many chain restaurants, and then landed a job with local Florida restaurant, Food Glorious Food, where he was mentored by the chef and learned to prepare creative, seasonal, American fine-dining cuisine. Along the way, he studied finance at Florida State University and attended culinary school at Keiser College.
After moving to Salt Lake City, Chef Phelix held positions as the Chef de Cuisine at the Grand America Hotel, Executive Chef at the Wild Grape, Executive Chef for Pago Restaurant Group, and Chef for Stanza Italian Bistro and Current Fish and Oyster Bar, before moving back to Pago as Executive Chef/ Partner.
Phelix’s approach to food includes using fresh, locally-sourced ingredients to create innovative interpretations of classic dishes or childhood food memories. Once you taste his food, I’m sure you’ll agree, he has a pretty good memory.
Scott Evans
Founder, President
After 16 years of working in restaurants across the Wasatch Front, Scott Evans is the Founder and President of Pago Restaurant Group, which includes Pago, Finca, East Liberty Tap House, Hub & Spoke Diner, and Trestle Tavern. He spent the past ten years in restaurant management, at establishments ranging from neighborhood cafes to five diamond hotel restaurants. But his love of food started much earlier, and deepened during his time travelling during college -- backpacking, snowboarding, eating, and drinking his way around the world. He also developed a passion and commitment to finding the freshest, locally sourced ingredients possible and adapting the menu to highlight the best of each season.
Before launching Pago in 2009, he spent 2.5 years as General Manager and Beverage Director for Squatters Pub Brewery. Prior to that time, he was the General Manager of The Depot, Food and Beverage Manager of the Glitretind and Troll Hallen Lounge at Stein Eriksen Lodge, Food and Beverage Manager of The Garden Cafe and Gibson Girl Lounge at the Grand America Hotel, and manager at both Sage's Cafe and Park Ivy.
Scott has a Bachelor of Arts in Sociology and Master of Business Administration degrees from Westminster College.
Artisans
Artisans
Artisans and Partners
We are grateful for the local artisans that have supported us through this journey that we embarked on several years ago. From a dream to reality, we have learned much in this first year. It is always a challenge to create a menu centered on local and seasonal ingredients. Often the moment we print a menu, the availability changes. So, we are still learning to write menus with flexibility and do our best to communicate to our guests the daily changes to our menu. Without the amazing products from year-round artisans, we would not make it through the winter season each year. During peak season, the deliveries from four to five farms fill the chef's counter early every morning. We cannot image a year without all the farmers and artisans that allow us to share what they do with our guests.
We sincerely thank you all – farmers, artisans and the community – for your support.
