Intellectual Food
Bowman Brown and Viet Pham were fired from the Provo restaurant Spark on a Monday. On Friday they saw a craigslist.com ad for a little house on 900 South and six and a half months later, the duo had opened Forage, a revolutionary restaurant that challenged local assumptions about restaurants and thinking about food. “We grew into the name,” says Pham. They liked the word “forage” but didn’t think about it literally at first. “What we wanted was a creativity-based restaurant.” The prix-fixe menu featured dishes most diners had never heard of. (A dessert of Siberian elm seeds. Charred cheese. Beet leather.) And probably never would again. Utah’s first foray into food that makes you think about food was a success and opened the doors of culinary perception for many in this literal state. Once opened, they can’t be closed.
See more inside the 2017 May/June Issue.
