There’s a large salad selection as well as paninis and pizzas, plus pastas like baked ziti with Italian sausage and lasagna al forno. According to Executive Chef Elio Scanu, the food at Vivace Cucina Toscana is “very fresh and from scratch.” The menu includes bruschetta appetizers like crostini topped with sauteed mushrooms and Asiago cheese, an antipasto plate and tomato-basil bisque. Over at Concourse D, there’s the new airport outpost of downtown SLC’s Vivace and Cucina Toscana, called, aptly enough, Vivace Cucina Toscana (Terminal 2, ).
Now, when your travels take you through the SLC Airport, you can actually find restaurant food. There was a time that when travel involved the airport, the best you could expect was airport food-just a notch or two above hospital food in its appeal. Even better is that a number of the restaurants join trailblazers like Squatters and Granato’s as being locallyīased operations. Nearly 70 new shops and restaurants recently opened you can find everything from Greek and Mexican food to wine and whiskey bars, high-end dining and gourmet coffee. Now, the Salt Lake City International Airport is in a league, food-wise, with the best airport dining destinations in the country, including JFK, Atlanta, Philadelphia, San Francisco and Los Angeles. There, at least, you could finally find a meal that wasn’t fast food. The last time I wrote about our airport’s eating options, the best I could say is that Dick Clark’s American Bandstand Grill had opened. If you’ll be utilizing the airport anytime soon, I recommend building extra time into your travel schedule to drink, dine and shop. If the Salt Lake City International Airport has factored into your travel plans this holiday season, you’ve no doubt noticed some major changes there.
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