Diane Can Cook

Date: October 9, 2008
Guests: Diane, Laura, and Rebecca Cañate
Place: au naturale
Order: Roasted Yam & Black Bean Burrito, Grilled Veggie & Goat Cheese Sandwich, Grilled Ahi Tuna Sandwich. 

 Part of the modernity of au naturale is an anti-fast food persona. When we first walked in we ran into the menus. The menu is placed on four large boards. As modern and hip as this seems, it's not a totally great idea because I almost ran into a woman while trying to check out sides and extras. You also have to probably do some squats to check out what is at the bottom of the menu. It's seems cool. but I wonder if it will work out. Luckily, there are mini-menus when you get to the register, but this might just slow the ordering process. 

I will praise au naturale for their service. Everyone was very helpful, especially when they explained how we would have to alter our orders because they were out of ingredients. This did not necessarily bother me since it was the Grand Opening of au naturale, however I don't think we got a fair introduction. Nonetheless, I will be happy to review it. 

Roasted Yam & Black Bean Burrito: brown rice, grilled peppers, onions and jucama with pasilla chili sauce and mexican cheese blend rolled in a warm whole wheat lavash flatbread wrap. each bite is a epicurean journey. trust us on this one. 

We took major issue with this burrito. It was made in a spinach tortilla wrap, however, the amount of roasted yams were so minute such that they should rename it. Laura described it as an expensive Taco Bell burrito. That is not a great reaction. She never started her epicurean journey...it was more like a modest saunter. 

Grilled Veggie & Goat Cheese: grilled portabella mushroom, zucchini, yellow squash, sweet peppers, onions, tomatoes, fresh basil, mixed baby greens and sun dried tomato aioli. nirvana for the vegetably-inclined. 

I really liked this entree. It was supposed to be on ciabatta, but due to shortages was in a spinach wrap. I really liked the flavors of the roasted vegetables, however, I could not taste the sun dried tomato aioli or the goat cheese. In fact, I would wager there may not have been any goat cheese in the wrap at all, which is what i was really looking forward to. Despite these shortcomings, I think that nirvana was missed for a vegetable lover like me. 

Grilled Ahi Tuna: let the gastronomic journey. begin with grilled ahi, vine-ripened tomato, cucumber, marinated sweet onion, mixed baby greens and lime-caper aioli. 



Rebecca knew she wanted the ahi tuna immediately, because if it's on the menu, she will eat it. I hate to launch an attack on au naturale, but Rebecca was really unhappy with her wrap. The lime-caper aioli was much too strong. It overpowered the tuna and flavors all melded such that the fresh ingredients did not matter anymore. 

However, I would have to say we will go back again. The grand opening of a new eatery is not always the best time to go since it takes a bit to order inventory accurately and master recipes all day. au naturale is trying to make good food fast and fast food good. Right now, they are making mediocre food kinda fast and kinda fast food a bit healthier. I know they aren't providing the type of service or food they are wanting to, however, in a few weeks, I'm sure they will be able to meet at least a few of their gastronomical dreams. 

So, try it out...maybe not for a few weeks to give them a chance to shake out some of the new restaurant jitters, so to speak.

It's located in Sugarhouse at:

880 East 2100 South

Salt Lake City, Utah 84106

Hours: 

M-Th: 11AM -10PM

F & Sat: 11AM-11PM

Sun: 11AM-9PM