Tortilla Union Southwest Grill: August’s Chew and Chat Lunch
Get ready for some Southwest flair this month, when Chew and Chat hosts lunch at Tortilla Union Southwest Grill at Station Park in Farmington, 11:30 a.m. on Wednesday, Aug. 14.
General manager Katie Rae Curtis is giving a prize drawing for a $25 gift card, so the lucky winner can come back in the future.
We will be lunching in the restaurant’s glass-enclosed private dining room that seats up to 32. As part of my Chew and Chat blog, I organize one lunch each month at a different Davis County restaurant. Everyone orders off the menu and pay their own tab and tip. It’s an opportunity to try out a new restaurant, meet new people and network. (Bring your business cards to pass around!) Everyone is invited — working professionals, food writers, influencers, retirees, stay-at-home parents, college students, empty nesters — whatever. Please reserve your spot by emailing me at Val@chewandchat.com, or on my FB invitation. Deadline is Monday, August 12.
About Tortilla Southwest Union Grill — Opened in March 2018, it’s a sister restaurant to Twigs Bistro and Martini Bar next door. Owners are Jeff Blackwell and his son and daughter-in-law Trevor and Jayne Blackwell of Spokane, Wash. There is a second TSUG in Spokane.
It’s interesting that a small town like Farmington has SIX Southwestern/Mexican eateries. Count ‘em —Francisco’s Mexican Grill, a well-run mom-and-pop establishment next to the Davis School District offices. Then there’s Javier’s on Shepard Lane, near Burt Brothers. At Station Park, there’s Costa Vida, Café Rio, and a Barbacoa kiosk. (Chipotle, also at Station Park, has closed.)
Of the six, Tortilla Southwest Union Grill has more of an upmarket ambiance, with floor-to ceiling windows and a patio for views of the fountain plaza. Orders are taken at tableside, not at a fast-casual counter. Dishes are artfully plated with an eye to presentation. And, the prices reflect this, with tacos, salads and main dishes starting at $9.99 and going up to $21.99 for a full rack of ribs.
Budget-watchers will want to come during “Social Hour,” from 2-6 p.m. and 9 p.m.-close, when appetizers are $2 off.
The signature barbacoa — braised beef brisket — is served across the menu in enchiladas, burritos, tacos and quesadillas. The Barbacoa Enchiladas are one of the most popular dishes, according to general manager Katie Rae Curtis.
Another signature item is the smoked watermelon salad, with arugula, shaved jicama, chayote squash, pumpkin seeds and citrus vinaigrette. “You don’t find that in many other places, “ said Curtis.
She’s also proud of the nachos, which in many restaurants are simply a pile of chips with a little drizzle of sauce on top. “But we layer our nachos with ingredients, including a manchego cheese sauce, so they are super flavorful,” she said.
In addition, the restaurant offers limited time chef creations, known as “Fresh Sheets,” that aren’t on the regular menu.
“The chef comes up with different ideas, based on customer feedback,” explained Curtis. “Right now we’ve got a white chicken enchilada and people are raving about it.”
Because about 80 percent of the menu items are made fresh, from scratch, they can be switched up to customer specifications.
“A woman came in and requested vegan nachos, which is a challenge considering that nachos are made with cheese,” Curtis said. “But we were able to come up with something that she enjoyed.”
The Crispy Chicken Club is a “best kept secret” that people might overlook.
“It sounds like a basic chicken sandwich, but there’s a lot of Southwestern flair, with candied bacon, pico, avocado and chipotle aioli. It’s anything but basic,” Curtis said.
James Bradford is executive chef of the Farmington Twigs and Tortilla Union Grill, with corporate chef David Lee overseeing all the company restaurants throughout Utah, Washington, Texas and Idaho. Being family- owned is the greatest thing about working there, said Curtis, who has been the restaurant’s general manager for about 8 months. “Our owner and regional manager are two of the greatest humans. The nice thing about our restaurant is we are all one team, it’s not just about the front or the back of the house, we are all working together.”
Curtis has spent 12 years in the restaurant industry, most as a server, giving her a keen awareness of customer service.
“We want to create an environment with good service and where people care, so that you want to go back because you feel like you were taken care of,” she said. “We have a lot of frequent guests and that’s something we want to continue to build on.”
When she was offered an assistant manager position, Curtis already had a full-time job in the health care industry, and was only waiting tables a couple nights a week. Her brother advised her to go for it, and she’s glad she did..
“I love it; it’s what I have been looking for, but didn’t know it,” she said.