A change in seasons | Vinto’s Summer Menu

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Generally speaking, people tend to want to have it all. This is especially true of many of those who have asked me for restaurant reocmmendations. A list of requirements often accompanies this request.

The demands that usually top the list include that the restaurant should offer really good food at a reasonable price. People want their cake and be able to afford to eat it, too.

I’ve sent many of these requesters to Vinto over the years. And more often than not, they’ve reported back satisfied.

“One of the main ideas for this place was that we wanted to keep it affordable but still offer food that’s above and beyond expectations,” said Matt Christensen, general manager of Vinto.

While this concept has remained the same since day one, the menu has evolved with the seasons. Here’s a look at Vinto’s summer menu.

Vinto opened its doors in 2009 and has since become a staple in Salt Lake City.
Vinto opened its doors in 2009 and has since become a staple in Salt Lake City. | All photos by Billy Yang.
The success of the Salt Lake City location allowed Vinto to expand to Park City in 2012.
The success of the Salt Lake City location allowed Vinto to expand to Park City in 2012.
Besides the food menu, the drink menu has also been refreshed with summertime options.
Besides the food menu, the drink menu has also been refreshed with summertime options.
The pizzas and pastas on the menu don't exceed $13.
The pizzas and pastas on the menu don’t exceed $13.
The wood-fired oven is the centerpiece of the kitchen.
The wood-fired oven is the centerpiece of the kitchen.
The oven is kept around 600 degrees and can finish cooking a pizza in about five minutes, according to executive chef Trent Campbell.
The oven is kept around 600 degrees and can finish cooking a pizza in about five minutes, according to executive chef Trent Campbell.
The Vernazza: shrimp, mushrooms, Roma tomatoes, lemon, red onions, mozzarella, goat cheese and parmesan.
The Vernazza: shrimp, mushrooms, Roma tomatoes, lemon, red onions, mozzarella, goat cheese and parmesan.
Campanella with pancetta, peas, garlic and a parmigiano cream sauce.
Campanella with pancetta, peas, garlic and a parmigiano cream sauce.
The verdura chopped salad.
The verdura chopped salad.
Proscuitto with seasonal melon — currently served with cantaloupe.
Proscuitto with seasonal melon — currently served with cantaloupe.

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