Cucina

Cucina 2/18/2023

I had the pleasure of visiting Cucina with my girlfriend this weekend. It was my first visit and I’d like to visit again.

AMBIANCE: The restaurant is situated in a lovely neighborhood on the North side of Salt Lake City. Parking is limited however, there is free street parking in the immediate area. The restaurant has a modern feel that is lit with low intensity overhead lights and individual table lights. The main dining hall appears crowded at first glance, however when seated, you feel ample amounts of privacy. Music volume is low and it is easy to carry on a conversation with your table mates.

We ordered the chicken confit and oregano fettuccine.

PRESENTATION: Both dishes were immediately pleasing to the eye. The oregano fettuccine pasta was colored a brilliant green topped on a creamy green sauce. The dish was accented by orange kabocha squash, deeper green arugula, and sprinkled bread crumb. The chicken confit was a mono-chromatic dish with the baby broccoli standing out as the main color differentiator. The Frenched chicken leg was a delightful surprise showing evidence of the refined techniques used by the chefs. I liked the crème fraiche dotted within the beurre rouge sauce as well.

THE TASTE: The fettuccini was well cooked, slightly al dente. The sauce was not overpowering and had a subtle bitter flavor. The squash and bread crumbs added to the texture of the dish making each bite interesting. The dish has a very pleasant smoky undertone from the smoked cheddar cheese which wasn’t visibly on the plate.

The chicken confit fell off the bone as expected. The flavor of the chicken was rich. A strong umami came from the porcini risotto and beurre rouge while the crème fraiche offered a palate lift. The dish took on a hint of Thanksgiving with a small side of pear and cherry mostarda. The heaviness of this dish was elevated by this hit of citrus, I probably could have used more mostarda. The star of this dish was in fact its side of baby broccoli. The broccoli looked ordinary as it lay on the plate, but as soon as it hit my mouth I was filled with a burst of lively flavors. Salty, spicy, and umami. As I contemplated, I realized this was the best broccoli I’d ever eaten. I’m afraid to say, it took over as the best item on any of the dishes tonight!

OVERALL We had an excelling dining experience at Cucina. Our dishes felt very French and Italian but were highlighted with flares of American creativity. The ambiance was warm, welcoming, and intimate. The food presentation and flavor make me excited to return to try other menu items. Will be dining here again.