Archive for 2015

Aug 24, 2015

Dale Allred’s Heirloom Tomatoes

If there is anybody who can grow the most delicious tomatoes, it is Dale Allred. Delivering over 30 varieties of heirloom tomatoes weekly to Heirloom Restaurant Group, it is incredible to be able to taste the difference between each variety and see how different a simple tomato can be. They are so good, that we have a hard time using any other tomatoes when they aren’t in season, so we don’t even try. Currently on the Pizzeria 712 and Communal menus, we are offering two very different and very delicious tomato salads, both for a very limited time only while these tomatoes are in season.

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Left (Communal): Dave Allred’s heirloom tomatoes with Sugar Sweet Farms watermelon, served with fresh burrata and basil puree.

Right (Pizzeria 712): Dave Allred’s heirloom tomatoes with fresh handpulled mozzarella, balsamic vinaigrette, olive oil, and finished with basil from La Nay Ferme.


Photographs by Christine Armbruster Photography


Jul 21, 2015

Menu Changes over at Pizzeria 712

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Summer is in full swing here at Pizzeria 712, dishing up local fare of beets, tomatoes, and asparagus. One of our fastest changing times of the year, when we get so excited about all the fresh goodness coming in from local farms, you will just have to come in on a weekly basis to keep up with our menu. Recent editions of our menu have included new pizzas, revamped little bites, and even some new desserts to save room for.

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Marinated purple and golden beets with house made ricotta, truffle oil, and served with a side of crostini.

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Soft burrata with sun dried tomato romesco on crostini.

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As an appetizer or side, try our roasted asparagus with avocado aioli and breadcrumbs.

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The Mushroom Pizza, made with roasted mushrooms, house made ricotta, olive oil, and thyme.

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The Asparagus Pizza, topped with red onions, pistachios, roasted asparagus, parmesan, and olive oil.

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Two new pizzas: Three Little Pigs with biscotto ham, sausage, and bacon over tomato sauce and mozzarella, and The Jalapeño with speck, thinly sliced pineapple, jalapeños, with tomato sauce and mozzarella.

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Buttermilk panna cotta with a sweet blackberry compote.

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Blueberry crisp with vanilla ice cream.

Jul 13, 2015

Remodeling at Communal by Handcraft Concrete Design



We recently got a new sink over at Communal, thanks to Brian Thompson of Handcraft Concrete Design. It’s a locally made beautiful handmade bathroom sink made from concrete, Come in to Communal and check it out, as well as his recent work on his Instagram. His home designs range from sinks to tables, so if you are looking to remodel or some beautiful pieces for your home, he would be a great option for beautiful and unique concrete pieces.


Photos by Christine Armbruster Photography

May 30, 2015

May Menu Changes at Communal

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Spring has always been my favorite. It starts off with the first signs of life in the form of asparagus, then shows itself off in the form of fennel and leeks, only to blossom into summer’s bounty too full to possibly be able to consume. Pizzeria 712 is already jumping into asparagus heaven, serving a roasted asparagus appetizer and putting those delicious green spears on a pizza paired with pistachios, red onions, and parmesan cheese. In the meantime, at Communal, spring is manifesting itself through pork cuts and skirt steaks. Radishes placed in salads, leeks paired and served alone, Communal has made a few noteworthy menu changes to keep up with the fresh spring selects coming in.

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Marinated leeks with a truffled beet vinaigrette.

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Onion and leek flatbread, topped with housemade ricotta, olive tapenade, and arugula.

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Recently modified roasted and raw beet salad, with housemade ricotta, radish, greens, and pickled red onion and a truffled beet vinaigrette.



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Christiansen’s Farm pork cut of the day, topped with a garlic puree, fennel, and olive.

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Grilled Snake River Farms Wagyu skirt steak, chimichurri, and pickled vegetables.

Photos by Christine Armbruster Photography

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