Friday, August 24, 2012

Yuki Shaved Ice in Provo, Utah


Blackberry & Roza Peach

That's right, made from scratch!
Shaved ice with house-made syrups? It's a dream come true.

"Here at Yuki, we make everything from scratch. Instead of getting syrups from a box, we use real, fresh ingredients to create our own flavors that are unlike anything you’ve had before!"

Homemade Root Beer

The texture of the ice is incredibly soft and flaky. It feels like you're eating snow, and appropriately because "yuki" means "snow" in Japanese.

If you read the menu above, you'll notice that a "snow cap" is free.
That means your shaved ice can come with a drizzle of sweet cream.

Watermelon & Cantaloupe 

The owner and creator, Dan, was inspired by a shaved ice he had at a sit-down restaurant in Japan.
Dan is incredibly nice. Read more about him from this great post from the Heirloom Group.

Nectarine w/ Ice Cream

"When you try our blackberry, you’re tasting actual berries. Our melon syrups were real juicy melons just days ago. Our root beer and cola flavors are brewed fresh from our own special recipes.

In order to keep our product fresh and tasty, we use produce from local farms as much as humanly possible. For that reason, you won’t see some of the more tropical flavors like pineapple and coconut. (Don’t get us wrong - pineapple is a great flavor, but unfortunately Hawaii is not exactly “local”!) " -Yuki Facebook Page

Yuki Shaved Ice on Urbanspoon

Monday, August 20, 2012

Zubs Pizza & Subs in Springville, Utah


Let me share one of our occasional go-to pizza and sandwich shops located in Springville.

"I am proud to be an American. Because an American can eat anything on the face of this earth as long as he has two pieces of bread." -Bill Cosby
Well said Bill.

 Turkey and Avocado (cold): turkey, cream cheese, avocado, tomato, & mayo. half  $5.09

Zubs has great sandwiches that you can order hot or cold.

Steak N' Stuff (hot): roast beef, onions, green peppers, mushrooms, provolone, tomato, & mayo. half $5.09

Everything is to-go here at Zubs, or they can deliver.
On my way home from this trip, my car(van) soon filled with the aroma of freshly baked bread.
If that's not a sign of good bread and pizza crust, I dunno what is.

"The bread recipe came from owner, Rena Peacock's sister-in-law, Vickie Moss, who was part-owner of the restaurant in 1992." -Daily Herald

Do not forget to add a brownie to your order. 
It's one of our favorite things because it's not too sweet and it's the perfect combo of cakey and chewy.

Apple Pizza--nothing but sin.

Zub's Pizza & Sub's on Urbanspoon

Wednesday, August 1, 2012

Takashi in Salt Lake City, Utah


Today, on my one year blogging-anniversary, I'd like to share an old favorite.

Left: The handsome Mr. Takashi himself working his magic. Right: Easy Rider: Maguro, avocado, mint, Thai basil, and a good dab of fresh wasabi; topped w/ roasted, crushed sesame seeds. $8.95

Crunchy Ebi: Shrimp tempura, avocado, and spicy sauce inside; masago, eel sauce, and tempura crumbs on top. $9.00 :: House-made Limeade $2.00 (refreshing)

Strawberry Fields: Excolar, strawberry, spicy sauce, and fresh chili peppers inside; toasted almonds and eel sauce on the outside. $8.00

Sebastian: Spiced crab w/ avocado & sesame seeds. $7.00 :: Edamame $4.00

Sunshine: Cucumber, avocado, and spicy sauce inside fresh salmon and very thin lemon slices on top. $9.95
This one was my favorite. You lemon lovers you, you'll love this one.

Buddha: Filled w/ tempura-fried portabellas, green beans, sweet potato, and carrots; topped w/ sweet sauce & sesame seeds. $6.00

Ripe Mango Mousse: $6.95

Chocolate Rum Torte: A decadent flourless cake served with your choice of gelato. 
We chose the black sesame gelato. $6.95

I loved the Black Sesame Gelato.

"Japanese cuisine at Takashi can be as adventurous as you like, ranging from options some people have probably never tried -- and might not want to -- to the safe, but delicious, traditional favorites." -The Salt Lake Tribune 

"As we watched Takashi work his magic, the word “precision” kept popping into my head: artistic precision." -City Weekly

Takashi on Urbanspoon