This article is excerpted from the Utah Eats newsletter. To get the full newsletter every Wednesday, subscribe at sltrib.com/newsletters.
Hello, Eaters! New Italian spots seem to be popping up all over downtown Salt Lake City lately, and one of the newest is Strada, at 30 E. 300 South.
Founded by Matteo Sogne, whose namesake restaurant Matteo is a short walk away on 200 South, Strada opened quietly in the old Toasters space in June.
(Rick Egan | The Salt Lake Tribune) Strada by Matteo, on Thursday, August 21, 2025.
Whereas Matteo is more of a fine-dining experience designed to be “the quickest round trip to Italy,” as Sogne says, Strada is a casual sandwich and pasta shop. The experience at Strada is focused around good food (made at Matteo, then brought to Strada), but there’s only counter service, and the atmosphere is a lot more upbeat and energetic compared to Matteo.
Both are family businesses. Sogne is quick to point out that his mother, Manuela Sogne, is the actual boss of the operation. She makes all of the ciabatta used in Strada’s sandwiches, and she also makes all the focaccia and bread that’s served with dinner at Matteo, along with the desserts for both restaurants.
The price point is a lot more budget-friendly at Strada. You can get any half panini for less than $10, and a bowl of housemade pasta will only cost you about $15-$16.
(Rick Egan | The Salt Lake Tribune) Matteo Sogne, Damiano Carlotto and Manuela Sogne, at Strada by Matteo, onThursday, August 21, 2025.
Sogne sums it up like this: “Sometimes you’re like, ‘I don’t want to freaking break the bank. I have nothing to celebrate. I just want to sit down, have a good, solid plate of pasta for cheap, and go home. That’s it.’”
The Strada space is on the small side for now, and Sogne said it can fill up quickly during peak hours. But he shared the news that Strada is taking over the space next door, where Ascoli Espresso recently closed. He said he plans to turn the space into more seating, and create an area with a window where people can watch his mom make bread.
The menu at Strada is straight-forward: There’s a variety of mix-and-match pastas and sauces (you can add protein for an extra charge), a couple salads, two bowls and several paninis. There are gluten-free pasta and sandwich options, if you need them. There’s also beer and wine available.
I tried Sogne’s pasta recommendation for lunch; to read more about my order, scroll down to the “Dish of the Week” section of this newsletter.
(Rick Egan | The Salt Lake Tribune) Chicken parm sandwich at a Strada by Matteo, onThursday, August 21, 2025.
Sogne plans to expand the Strada concept, so you might see this casual spot pop up in a city near you. Stop by if you’re in need of a quick, affordable lunch.
Strada is open Monday through Saturday, from 10:30 a.m. to 9 p.m.
Live deliciously,
Kolbie
Food NewsOpenings:
• Crazy Croffles opened Friday at 158 S. Rio Grande St., Salt Lake City, in The Gateway shopping center, according to a news release. This cafe’s focus is, of course, croffles, which are waffles made with croissant dough, in a variety of trendy flavors like ube and Dubai chocolate. Also on the menu are smoothies and coffee.
• Candy Barrel is also now open in The Gateway at 152 S. Rio Grande St., Salt Lake City, according to a news release. The candy store, which moved from Valley Fair Mall in West Valley City, features classic and old-fashioned candy, the release said.
• The soda shop Thirst has opened a new location in Draper at 191 W. 12300 South, according to an Instagram post. In addition to “dirty soda,” Thirst also specializes in beignets, pretzel bites, cookies and other treats.
Booze (and Drink!) News
(Kerri Thomas) The Melt cocktail, created by AJ Anderson of Handle, who won the 2025 Mountain Mixer Park City cocktail contest with his creation.
• AJ Anderson of Handle — a seasonal American restaurant in Park City — has been crowned the winner of the Mountain Mixer Park City cocktail contest for his concoction called Melt, according to a news release. Inspired by Park City’s status as a winter wonderland and a summer mountain escape, Melt has “two vibes in one”: The beverage “starts like an old fashioned before melting into a tropical, fruity, tiki style cocktail,” the release said.
Here is the recipe:
1½ ounces High West Double Rye
½ ounce Pussers British Navy Rum
½ ounce Domaine de Canton Ginger
¼ ounce demerara sugar syrup
2 dashes Angostura bitters
2 dashes Burnt Honey Hops Bitters by Bitters Lab
Pour all ingredients into a mixing glass. Add ice and stir for 20 seconds (not full dilution). Select a double rocks glass and cover ⅓ rim with cinnamon. Strain the drink over the pineapple juice and coconut water ice cube. Flame an orange coin over the cocktail and drop on an ice cube. The drink will continue to dilute and coconut/pineapple will melt and change the flavor.
To make the pineapple juice and coconut water ice cube: Mix 1 part coconut water, 1 part pineapple juice and 1 part filtered water and pour into standard 2 x 2 ice molds. Place a cherry on a pick in each mold. Freeze 24+ hours.
• My editor is making me let you all know that Starbucks has started serving pumpkin spice lattes for the fall season, according to a news release. Or you could always get a seasonal beverage at a local coffee place, like Loki Coffee, Culture Coffee, Picnic Cafe and many others.
Dish of the Week
(Rick Egan | The Salt Lake Tribune) Fusilli with vodka sauce Strada by Matteo, on Thursday, August 21, 2025.
When I stopped in for lunch at Strada, I kept it simple and went off of owner Matteo Sogne’s recommendation that I get the fusilli with vodka sauce ($16).
This was just really good pasta. I took my first bite, and then felt the world slow down a little as I happily took another, and another, and another.
It was nothing too fancy, just pink vodka sauce with onions and pancetta over pasta, with parmesan cheese grated on top, but all the components just harmonized with one another.
You can add a chicken breast for $6, if you wish, but there was something lovely this time about keeping things just about pasta and sauce.
Dining and Cooking