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Inventive small plates & rotating New American entrees paired with a large wine list in warm digs.
Address and Contact Information
Address: 1026 E 2nd Ave, Salt Lake City, UT 84103
Phone: (801) 322-3055
Website: https://cucinawinebar.com/
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Cucina Wine Bar: Home
We are the award-winning Cucina Wine Bar and Cucina Deli of Salt Lake City serving seasonal menus incorporating a world of inspirational flavors.
cucina wine bar (@cucinaslc) · Salt Lake City, UT – Instagram
unpretentious new american eats. fine dining by night // deli by day 801.322.3055 · Your secret food and wine island in The Avenues. Cucina Wine Bar, · We’ …
Cucina Toscana | Salt Lake City’s Finest Italian
A signature dish, our lasagna with handmade pasta, parmesan, veal and beef bolognese is sure to please.
Reviews
Desiree Smith
We had an absolutely wonderful evening here! We were a party of 12, there for a family celebration. The atmosphere is inviting, and relaxing. Simple, but elegant. We started off with incredible appetizers. The flavor of the oysters were amazing, coming from someone that is hesitant about oysters in general. The Ahi Tartare was full of flavor, the crab cakes amazing, the falafel, the flavor surprised me, but definitely liked it! We did have 3 small children with us, the menu is absolutely geared towards adults (understandably for the vibe they are going for, no kids menu/options) BUT the chef was incredible and was able to offer a child friendly cheese pizza that my children devoured! My husband ordered the Lamb burger that was so full of flavor and was absolutely delicious!
As for myself I ordered the Flat Iron Steak, also very well cooked and the flavor was wonderful, but I would of loved some more flavor (personal opinion tho) The waitress was knowledgeable of the menu, friendly and did great with our party size. She was also great at making wine suggestions for those that were wanting it. We didn’t get dessert and I’m regretting it haha. The owner Dean was very kind and we enjoyed talking with him! The menu is limited, but there wasn’t a single thing on there that didn’t look amazing.
… moreAs for myself I ordered the Flat Iron Steak, also very well cooked and the flavor was wonderful, but I would of loved some more flavor (personal opinion tho) The waitress was knowledgeable of the menu, friendly and did great with our party size. She was also great at making wine suggestions for those that were wanting it. We didn’t get dessert and I’m regretting it haha. The owner Dean was very kind and we enjoyed talking with him! The menu is limited, but there wasn’t a single thing on there that didn’t look amazing.
C0NCH
First time trying this restaurant and we will be back! Highly recommend the steak and seared tuna, as well as a side of shot string fries. So much flavor in every bite. Service was excellent and ambiance just loud enough so you wouldn’t be cumbersome by other conversations. Excellent dinner spot!
… moreJenna Bree
One of the best meals I’ve had in Salt Lake City! Loved the baby red oak salad, crab cakes and spinach gnocchi. The weeknight $17 wine flight is a great deal. Definitely will come back to try everything!
… moreBen Brown
Had a recent trip to Cucina and once again, was delighted with creative palate stimulating experiences. Cucina is tucked into a residential area on the NorthEast side of Salt Lake City in a neighborhood called the Avenues. The restaurant has a cozy setting, warm lighting, and the wait staff were exceptional (shout out to Che).
For our dinner, we enjoyed one small plate (baby red oak) and two mains (sourdough pizza and spinach gnocchi).
The baby red oak was the winning dish of the night. It was a perfect salad. On presentation, a rich array of colors sparkled the plate. You have the shimmering green of the lettuce leaves, the brown of the candied walnuts, the red and yellow pickled beets, the ornamental pickled shallots (at least we thought they were shallots), and a deep red goat cheese drizzle sauce at the base of the plate. Each element on its own was a dance of flavor and in combination was balanced and exploratory. I’ve not had such tender and crisp lettuce before. Every bite was a delight and we cleared the plate and all remaining sauces.
Next in line was the spinach gnocchi. This dish again delights in presentation with a forest of greens and speckles of lemon hinted ricotta snowballs and hazelnuts. The flavors of this dish were so well balanced. The highlight were the maitake mushrooms which had a wood fired smoky and deep roasted flavor. A bite with each of the plate elements was warm, friendly, and took you on a gentle journey. I wanted to lick the plate clean.
Finally the sourdough pizza. We wanted to love the sourdough pizza, but it did leave us less enthusiastic compared to the other dishes. The presentation of the pizza was colorful and the flavor of the pizza was complex, spiced, and savory. Where we felt this dish lacked was the crust. We were hopeful for a light crust that was airy and soft. The crust of this pizza was a bit tough, possibly overdone in the oven, with little rise of the dough. It is unclear if this was a deviation from typical protocol or what is typical, but for us it was a miss.
We had to try a dessert, and after great deliberation, we chose the orange semifreddo. This was a world tour of flavor. You start in Italy with a delightful creamy ice cream with a hardened shell. A shell you have to crack to enter the dessert. As you bring in the side elements – crisped rice, miso carmel, and fermented honey – your experience leaves Italy and transitions to Eastern Asia. You find yourself is a swirl of umami, sweet, salty, and creamy and all the while you are getting notes of citrus rising through it all. It was a great way to end what we considered an exceptional night of food at Cucina!
… moreFor our dinner, we enjoyed one small plate (baby red oak) and two mains (sourdough pizza and spinach gnocchi).
The baby red oak was the winning dish of the night. It was a perfect salad. On presentation, a rich array of colors sparkled the plate. You have the shimmering green of the lettuce leaves, the brown of the candied walnuts, the red and yellow pickled beets, the ornamental pickled shallots (at least we thought they were shallots), and a deep red goat cheese drizzle sauce at the base of the plate. Each element on its own was a dance of flavor and in combination was balanced and exploratory. I’ve not had such tender and crisp lettuce before. Every bite was a delight and we cleared the plate and all remaining sauces.
Next in line was the spinach gnocchi. This dish again delights in presentation with a forest of greens and speckles of lemon hinted ricotta snowballs and hazelnuts. The flavors of this dish were so well balanced. The highlight were the maitake mushrooms which had a wood fired smoky and deep roasted flavor. A bite with each of the plate elements was warm, friendly, and took you on a gentle journey. I wanted to lick the plate clean.
Finally the sourdough pizza. We wanted to love the sourdough pizza, but it did leave us less enthusiastic compared to the other dishes. The presentation of the pizza was colorful and the flavor of the pizza was complex, spiced, and savory. Where we felt this dish lacked was the crust. We were hopeful for a light crust that was airy and soft. The crust of this pizza was a bit tough, possibly overdone in the oven, with little rise of the dough. It is unclear if this was a deviation from typical protocol or what is typical, but for us it was a miss.
We had to try a dessert, and after great deliberation, we chose the orange semifreddo. This was a world tour of flavor. You start in Italy with a delightful creamy ice cream with a hardened shell. A shell you have to crack to enter the dessert. As you bring in the side elements – crisped rice, miso carmel, and fermented honey – your experience leaves Italy and transitions to Eastern Asia. You find yourself is a swirl of umami, sweet, salty, and creamy and all the while you are getting notes of citrus rising through it all. It was a great way to end what we considered an exceptional night of food at Cucina!
Emma
I’ve only ever been in for breakfast and lunch so I can’t speak for dinners but the sandwiches during lunchtime are amazing. The Tuscan Grilled Chicken sandwich is my favorite. Everything tastes so fresh and you can tell they use high quality ingredients.
The staff is also really friendly and always makes coming in a fun treat.
… moreThe staff is also really friendly and always makes coming in a fun treat.
Robert S
Cucina is a phenomenal restaurant. I have been going there for years, and each time I make a reservation there I look forward to a great meal. Fresh ingredients, perfect preparation and presentation, and interesting flavors and combinations. I always wonder about which enticing entree to order but I’m always delighted with my choice. Great service, real tablecloths and napkins, and a wine menu that showcases a breadth of great flavors. Highly recommended!
… moreChelsey Sleight
We went to Cucina for date night on the recommendation of a good friend. Little did I know, my partner planned to propose later that night! Our experience was delightful with excellent food and service. We will 100% be back to relive the perfect prelude to our engagement season.
… moreAkhil Pothana
Food and wine were excellent. There wasn’t a single dish that we didn’t love! (Chicken and Bruschetta were standouts). Staff were very friendly and helpful. Food came out quick. But could’ve done a better job clearing wine buckets/bottles and empty dishes as space was somewhat tight. But I’ll add that we were a large group of 14 and had a very good time. Thanks Sterling!
… moreChelsea Vanoverbeck
Dean is the best! We had the Utah Women and Wine event at Cucina last night. The wine and food were beyond delicious. The atmosphere was beautiful. I love when the owner interacts with their guests. Makes you feel like you are more than just a customer.
… morePaul Nelson
Me and my wife went here for Valentines dinner. The food, the service and the atmosphere were great. We will definitely come back again! They even gave my wife a red rose at the end of our dinner. We ordered the Flatiron and Ahi steak.
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