Brunch at Frida Bistro in Salt Lake City

Verde bloody mary at Frida Bistro
The Verde Bloody Mary is strikingly green.

Frida Bistro has been enticing Salt Lake City diners to venture into the industrial side of downtown for a good dinner and a drink for a few years.  And now all those wonderfully unexpected flavor combinations that caused everyone to fall in love with Frida Bistro can be found during Saturday brunch, too.

Frida Bistro's decor is so colorful and happy.
Frida Bistro’s decor is so colorful and happy, even outside.

While lunch is served weekdays between 11:30 and 3, brunch is reserved especially for Saturdays from 11 am to 3 pm.  The menu has some lunch-based items like sea bass tacos (Tacos de Pescado, $14) and chicken enchiladas topped with mole ($12), but is mostly filled with breakfast-inspired dishes like eggs rancheros ($9) and omelets.  (The Toluqueño omelet, $12, sounded especially delicious, with chorizo, poblano peppers and menonita cheese.)

The Verde Bloody Mary is strikingly green.
The Verde Bloody Mary is strikingly green.

The cocktail list, one of Frida Bistro’s most famous attributes, is slightly modified during brunch, too.  Mimosas ($5) are available with the familiar orange juice, but also in beet, carrot juice or pineapple form (or in any combination of those).  The bloody mary was given a verde kick and quite an enhancement of flavors.  The bright green concoction included fresh tomatillo, serrano chili, cucumber, celery, cilantro, kiwi, basil, mint, lime juice and agave nectar.  Somehow the flavors blended fantastically, creating a spicy yet refreshing drink.

The theme of green continued with the Benedictos.
The theme of green continued with the Benedictos.

I ordered the Benedictos ($12), Frida’s take on eggs benedict (one of my favorite dishes).  A perfectly poached egg sat on top of cured salmon and sweet cornbread, all topped with a cilantro cream sauce and a few decorations of cilantro leaves.  The contrast between the slightly gritty cornbread and savory, salty salmon combined with the gooey egg was superb.  The cilantro sauce was much lighter than the traditional Hollandiase and not nearly as rich, more of a compliment to the bigger flavors of the dish.  The mashed potatoes had green peppers that provided a nice kick of spice.  (The Benedictos is also available with ham or seasonal vegetables in place of salmon.)

Not surprisingly, Frida Bistro does brunch just as good as they do dinner.  I will definitely be back to try the rest of the items on their brunch menu before it changes, as all their menus do seasonally.

Related :: See Frida Bistro’s Valentine’s Day wine pairing dinner here and my full restaurant review on dinner here.  

Frida Bistro on Urbanspoon

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