Pago

Pago remains closely tied to seasonal sourcing, with a compact menu that changes as produce and proteins shift. The kitchen can move from a carefully built vegetable plate to pasta, fish, or its well known burger without losing focus. The small 9th and 9th room and thoughtful wine list reward a slower reservation.

Picks from Salt Lake Magazine

Pago treats its burger with the same seasonal, ingredient conscious approach used across the rest of the menu. The exact composition can shift, but the kitchen keeps attention on the beef, cheese, house condiments, and a carefully chosen bun. It is the burger for a table that also wants wine, vegetables, and composed small plates.

Picks from Salt Lake Magazine and Salt Lake City Weekly