Bartolo's Ribbon Cutting at Station Park in Farmington -

*Alex and Rhia Bartolo cut the ribbon on their new Italian restaurant at Station Park in Farmington. photo by Valerie Phillips*

Bartolo’s Italian Inspired Kitchen hosted a ribbon cutting at its newest location in Station Park on Friday, Jan. 5. Lots of Chamber of Commerce folks, friends of the Bartolo family, and folks from nearby businesses were there to celebrate.

Owners are Alex and Rhia Bartolo, and the restaurant is just east of the Cinemark theaters, and overlooking the show fountain.

Last month, the restaurant opened quietly for dinner while it gained its footing. The Park City Bartolo’s opened five years ago in Kimball Junction, and there’s a second one in Sugar House.

Beginning next Tuesday (Jan. 9), the Farmington location will open daily for brunch, at 9:30 a.m.

Alex and Rhia Bartolo with Alex's father and stepmother, Alonso and Sandra Bartolo. photo by Valerie Phillips — *Alex and Rhia Bartolo with Alex’s father and stepmother, Alonso and Sandra Bartolo. photo by Valerie Phillips*

Alex Bartolo gave a shout-out to his father and step-mother, Alonso and Sandra Bartolo, for traveling from Brazil to be there for the ribbon cutting. Alex explained that his family is Italian, but immigrated to Brazil. Some of the restaurant’s recipes, including the Rigatoni Bolognese that was served at the opening, came from Alonso.

Alexa Fleming, executive chef of the three Bartolo's Italian restaurants. — *Alexa Fleming, executive chef of the three Bartolo’s Italian restaurants.*

I had a chat with Alexa Fleming, executive chef of Bartolo’s three restaurants. She said the items served at the ribbon cutting are very similar to the regular menu. So, here’s a peek at some of what you can expect when you visit:

Crisp-on-the-outside, chewy on the inside bread is served with olive oil/balsamic for dipping; or butter for spreading. photo by Valerie Phillips — *Crisp-on-the-outside, chewy on the inside focaccia came with olive oil/balsamic for dipping, or butter for spreading. photo by Valerie Phillips*

The house focaccia, served on a wooden platter, is the usual bread service, Fleming said. The menu lists the price as $5, with $2 more if you’d like a side of marinara.

Beet salad served at Bartolo's in Park City, Sugar House and Farmington. photo by Valerie Phillips — *Beet salad served at Bartolo’s ribbon cutting in Farmington. photo by Valerie Phillips*

The colorful beet tomato salad was refreshing, with a dollop of pesto on top and a drizzle of balsamic. I’m not normally a huge beet fan, but this salad had a lot of great flavors and textures. I’d definitely order it again.

Rigatoni Bolognese at Bartolo's at Station Park in Farmington. photo by Valerie Phillips — *Rigatoni Bolognese at Bartolo’s at Station Park in Farmington. photo by Valerie Phillips*

Rigatoni Bolognese ($25) features a mild-flavored meaty sauce made with Angus beef and pork. Alex Bartolo credits his bolognese recipe to his father.

In looking over the menu, the price range for pasta is $23-27, and for entrees, from $28 (chicken parmagiana) to $35 (top sirloin steak or salmon).

This will be the third Italian restaurant to open in this same building. Settobello Pizzeria opened in May of 2012; then came Sicilia Mia, which opened in 2019 and has been gone from Station Park for at least a year.

Hopefully, third time will be the charm.

Bartolo’s Ribbon Cutting at Station Park in Farmington

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