The Rest Downstairs in the Bodega bar in downtown Utah. I think they called this meatloaf! It was terrine with chutney and brioche toast. Terrine could have done with more seasoning and the chutney was too sweet for me. But I liked the presentation.

The Rest Downstairs in the Bodega bar in downtown Utah. This photo was before I realised flash was essential. All the dishes on the menu are very simple sounding homely dishes. They are presented in a cool and interesting way. This was really tasty. Mayonnaisy mustard eggs and the bacon looked like sundried chillis and was crispy and bursting was fatty flavour. Frisée lettuce always has a slightly bitter aftertaste. Weirdly I quite like that taste especial...

The Rest Downstairs in the Bodega bar in downtown Utah. Tuna melt appetiser. I didn't try these but sinead said they were extremely light and morish. I suspect they were based on a Spanish croquette recipe.

The Rest Downstairs in the Bodega bar in downtown Utah. This was called The 36. How appropriate ! It was a Rubin sandwich where each of the traditional elements in a Rubin we delivered excellently. The pastrami pork was home cured, the fennel bun homemade. The meat was like a smoked peppery version of boiled and roasted honeyed bacon that I would cook at Christmas. Gherkins are always a nice treat. Juicy and crunchy. I did enjoy it but the portion was h...

The Rest Downstairs in the Bodega bar in downtown Utah. Only open two weeks and has a really great vibe. Shared a dessert which was berry filled donuts with what was described as a coffee cream shot. Pasty was light and crispy and served warm. Delicious.