Oquirrh, a new fine dining restaurant in Salt Lake City, opened in February — but it was at least 10 years in the making.
Chef and co-owner Andrew Fuller once worked in the kitchen at Copper Onion, where he met and proposed to his future wife, Angelena.
Later he became the sous chef at Pago, and eventually worked his way up to chef de cuisine. He also spent time in the kitchen at Coi in San Francisco, studying under the restaurant’s well-known chef and owner, Daniel Patterson.
In opening Oquirrh, 368 E. 100 South, and serving New American cuisine, the Fullers say they are living their dream. “American food has a lot of different influences,” as opposed to cuisines such as Japanese and French, Fuller said. “It gives us freedom to play with the menu.”
One example is the confit chicken pot pie — a twist on classic confit with leg and thigh, winter mushrooms and sautéed vegetables ($18). There’s also the curry-fried lamb shank ($38).
While Angelena works the front of the restaurant, Andrew handles the cooking, something he has done since he was young.
“I grew up in a family who had a large garden,” he said. “Cooking brought us together.”
Oquirrh Restaurant • 368 E. 100 South, Salt Lake City; 801-359-0426. Open Wednesday through Sunday, 5 to 10 p.m.
