March 11, 2010
Join the conversation with Dining Editor Mary Brown Malouf
02/04/10
04:43 PM
On the Table

Tuscany supports the arts in a very large way

By Mary Brown Malouf
02/04/10 - 04:43 PM

Contrary to rumors you may have been hearing, Tuscany has NOT been attacked by a giant squid.

That enormous iridescent translucent nest of luminous squiggly tendrils is a chandelier—the  most spectacular art glass chandelier in the state of Utah.

I have no idea what comes in second.

Tuscany owners Mark Eaton and Guy Wadsworth commissioned the 14-foot piece from Holdman Glass Studios to "celebrate the beauty of the grape vine and the wine-making process and honor Tuscany's award-winning wine list."

Besides the 2,000 pieces of glass attached to a steel frame, the three-piece artwork includes a mural of grape harvesting and a metal sculpted grapevine railing. The whole mass of glass weighs 4,000 pounds and the restaurant had to reinforce its roof to hold it.

Talk about supporting the arts.

And, it's controlled by 3 separate computers—5,000 LED white, red, green, blue and amber lights were wired in separately, so no one will have to change the light bulbs very often.
 
AND, there are internal speakers in the chandelier so it can function as a clock that chimes and fades on the hour.

Wow.

Still, you can't look at it without thinking of the end of Phantom of the Opera...

Just kidding, Mark.

 

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About This Blog

A lack of serious ambition, a love of cooking and a degree in Latin naturally led to a career in food writing for Mary Brown Malouf.

Her 25 years of experience has included stints as executive editor of D magazine in Dallas, Texas; executive editor at wine.com in Napa, California; and restaurant critic for The Salt Lake Tribune.

Now, she’s the dining editor for Salt Lake magazine, where she writes about the food scene in Salt Lake City and beyond. Check in regularly for the latest restaurant news, great products from local purveyors, and conversation about all things gustatory.

If you have news, tips or other information about the dining scene you'd like to share, email Mary.

 

 

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