Archive for the ‘Holidays’ Category

Feb 08, 2016

Communal Valentine’s Day Dinner

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Valentine’s Menu

February 13, 2016



Roasted Beet “Tartare”, Beet Vinaigrette

1st Course

Pasta Love Letters


Beet, Carrot & Tomato Soup w/Shrimp & Mussels

2nd Course

Duo of Prime Sirloin & Butter Poached Lobster


Amano Chocolate Torte


Buttermilk Panna Cotta w/Pomegranates & Pomegranate Syrup

Reservations are required and can be made by calling 801.373.8000.

Dec 16, 2015

Bring in the New Year at Communal Restaurant

This New Year’s Eve, Communal will be serving a set menu to bring in the new year. Featuring local farms and new spins on traditional holiday dishes, it will be a great beginning to your evening celebrations. Dinner will be from 4:30-9:30pm. You will want to make a reservation, as space is limited and we will sell out. Reservations can be made on Open Table, over the phone, or in person. Each method will require we hold a credit card number to reserve your space. The cost will be $68 per person for all 5 courses, plus an optional wine pairing for an addition $25 per person.



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Blini with House Smoked Salmon Tartare & Sustainable Caviar

1st Course

Celery Root Bisque with Grilled Shrimp


Seared Scallops with Grapefruit, Fennel & Avocado

2nd Course

Truffled Mascarpone Stuffed Pasta with Parmesan Broth

3rd Course

Sous Vide New York Strip with Creamy Greens, Potato Gratin & Red Wine Butter Sauce


Caramel Nut Tart with Chocolate & Whipped Cream

Restaurant Photography by Christine Armbruster

Nov 04, 2015

Heirloom Restaurant Group Presents: Thanksgiving Sides & Salads

Making your Thanksgiving dinner less stressful, we are announcing Thanksgiving sides and salads, leaving you with just the turkey to worry about. This year, we will be offering a selection of sides, salads, and desserts to make your Thanksgiving a bit easier, allowing you more time out of the kitchen and with your family.
Thanksgiving Menu Options:

Salads: $20 – Serves 6
  • Spinach salad from the Communal menu
  • Farro & kale salad w/pomegranates
Sides: $16 – Serves 6
  • Brussels sprouts with cranberry chutney
  • Roasted sweet potatoes with sage & maple syrup
  • Mashed potatoes (you will need a little butter/milk/cream to reheat them with)
  • Stuffing with housemade sausage
  • Turkey Gravy by the half deli container (16oz)  –price to be decided
Dessert: $18 – Serves 6
  • Pear upside down cake w/whipped cream
  • Apple crumble w/whipped cream
  • Add Salted Caramel sauce to either Dessert  –$5

Orders can be placed by emailing  All orders need to be placed by Saturday, Nov. 21st and will be available for pickup at Communal on Wednesday, Nov. 25th between 3-9pm.




Photo by Alyssa Vincent

Oct 29, 2015

Halloween at Communal

At Communal, we have decided that families are the most important priority in our lives. So we can spend more time with our families and friends, we are closing for dinner service on Halloween. Instead we will be spending this festive evening with those we care about and encourage you to do the same! Additionally, Chef Newman and Colton will be holding down the line during brunch service, giving our cooks additional time off, slinging holiday treats such as a fried pumpkin waffle with apple cider syrup in addition to our regular brunch menu. Bring in the family for brunch, and have a safe and fun holiday!



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Photo by Christine Armbruster Photography, taken on the local Snuck Farm.

Dec 31, 2014

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What a year—it’s hard to believe that 2014 is coming to a close! It’s been a wonderful year with many exciting changes and challenges. Thinking back on 2014, we wanted to share some highlights.

at Pizzeria 712…

Brian Kershisnik at P712


In recent months at Pizzeria 712 we have had some building improvements along with the exciting announcement that the Midtown 360 development project is back in the works!


at Communal…

Communal-menu Communal–Newman

In 2014 we celebrated Communal‘s 5th anniversary! Chef Newman came on board and we introduced new traditions like our Farm-to-Table dinners. To celebrate 5 years, we upgraded several pieces of kitchen equipment and small wares to the delight of back of house and service staff alike.

Communal was also one of several Provo restaurants featured by Becky & Josh Rosenthal in their cookbook “Salt Lake City Chef’s Table: Extraordinary Recipes from the Crossroads of the West.” It was exciting to work with them and to see their many months of photographing, tasting, testing, and researching bound into a beautiful volume that celebrates the food and talent of our area!


at Mountain West Burrito…


At Mountain West Burrito, we painted and primed and made minor renovations to our interior of the Provo store (including a mural by local Utah artists), partied for Cinco de Mayo, introduced street tacos to our menu, and have enjoyed having Waffle Love as our new neighbors.

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at the Heirloom Cafeteria Company…

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We continued our new style of service and also celebrated two years at the Shaky Leaf Café!


at Heirloom…


Throughout the year we worked with organizations and causes in our local community or that hit close to home in other ways—Community Action Services, Share Our Strength, and Downtown Provo. During the summer we partnered with Downtown Provo to put on a second year of Fresh Wednesdays.


We are excited to celebrate the new year with you and to see what 2015 will bring!

Dec 17, 2014

New Year’s Eve at Communal

NYE @ Communal


We are accepting reservations at Communal for New Year’s Eve. That evening we will serve a fixed four-course menu for $65/person, with an optional wine pairing.


Housemade ricotta cheese, beet chips, chervil, truffle sea salt

First Course
choice of:
Frisée salad, fois gras torchon, pomegranate seeds, roasted hazelnut, brioche
Lobster bisque, herbed crème fraiche

Second Course
Arctic char, apple, fennel, oyster cream

Third Course
Duo of beef, N.Y. strip, short rib, butternut squash purée, roasted radish, bordelaise

Fourth Course
choice of:
Chocolate terrine, crème anglaise, roasted pistachio
Buttermilk panna cotta, spiced pears, peanut brittle


Seatings from 5-9pm. Make your reservation by contacting us at 801-373-8000 or

Pizzeria 712 is also accepting New Year’s Eve reservations (801-623-6712) and will serve several specials that evening.

We hope you will join us to ring in another new year!

Nov 22, 2014

Holiday Gift Card Sale

Heirloom Holiday Gift Card Sale

Heirloom gift cards can be purchased at Pizzeria 712, Communal, or Mountain West Burrito. For each $50 spent on gift cards, you will receive a $10 gift card!  Gift cards can also be purchased online. To receive your $10 gift card for an online gift card purchase, please forward your confirmation email to

We are also continuing to accept Thanksgiving orders through Saturday November 22! Please send your orders to

Nov 06, 2014

Thanksgiving Recipe: Wild Mushroom & Chestnut Stuffing

With Thanksgiving approaching, we wanted to share this recipe from Colton for Wild Mushroom & Chestnut Stuffing. It originally appeared in an article in the Daily Herald back in 2004, before the Heirloom Restaurant Group had even begun. It is a twist on the classic Thanksgiving stuffing if you are looking for something new to try this year!

We are also introducing Thanksgiving sides from Communal—you can order sides, salads, and desserts in advance through November 22 for pick-up on November 26, the day before Thanksgiving. See the list of sides, salads, & desserts with more information here.

Wild Mushroom & Chestnut Stuffing

  • 6 TBSP canola oil
  • 2 TBSP butter
  • 1 c. diced onion
  • 1 c. diced carrot
  • 1 TSBP chopped garlic
  • 1 TBSP chopped sage
  • 2 TBSP chopped thyme
  • 1 c. cooked chestnuts
  • 3 TBSP honey
  • 2 c. mixed mushrooms (chantrelle, black trumpet, crimini, portobello)
  • 8 c. bread cut into croutons (focaccia, sourdough or baguettes)
  • 3 c. turkey stock
  • 1 egg
  • salt and pepper

Pre-heat oven to 350 degrees. In heavy bottomed sauté pan, melt butter over medium heat. Add onion, carrot and sweat (cooking with no color) for 10 minutes. While this is cooking, cut bread into croutons and toast in oven until dried out, 5-8 min.

When vegetables are ready add garlic, sage, thyme and cook 2 minutes more. In large sauté pan add 1 TBSP canola oil and turn heat to medium. Add chestnuts and toss to coat in oil. Continue stirring chestnuts until they begin to turn light brown. Add honey and continue cooking 2 minutes, until they are nicely glazed.

Pull from heat and when cool chop roughly.

Prep mushrooms by carefully removing any dirt with a dish towel then cutting them into julienne. Place large sauté pan on high heat and warm pan for 1 minute. When pan is very hot add 2 TBSP canola oil and immediately add mushrooms.

Toss to coat in oil then let sit for 30 seconds. When the bottoms begin to caramelize give them a toss and cook for 3 more minutes, until they have released their liquid and have cooked down. Pull and set aside.

In large mixing bowl add cooked vegetables, croutons, chestnuts, and mushrooms. Mix well. Slowly begin pouring stock into mixture while using other hand to incorporate. You want the mixture to be moist but not soggy so you may not need all the stock.

Keep aside in case you need to add more while cooking. Once you have the right amount of stock in, add salt and pepper to taste. Once it is good and tasty crack the egg directly into the stuffing and mix well.

Transfer over to large casserole dish and cover with aluminum foil. Place into 350-degree oven and bake 50 minutes taking care to check during cooking to see if it is drying out and you need to add more stock.

Pull off aluminum foil for the last 10 minutes if you want a nice golden crust on top.

Nov 03, 2014

Let Communal help you make Thanksgiving great!


Thanksgiving is a time of tradition and celebration. This year we wanted to share some of our favorite Thanksgiving culinary traditions with you. Communal is offering sides, salads, and desserts for sale and pick-up the Wednesday before Thanksgiving. Many of these dishes are currently on our menu or have been menu staples in the past and each dish will come with instructions on how to serve and/or reheat it.

Sides (serves 6) : $14 each

  • Mashed Potatoes
  • Roasted Brussels Sprouts
  • Winter Squash with Brown Sugar Glaze
  • Potato Gratin

Salads (serves 6) : $18 each

  • Spinach Salad with Blue Cheese, Cranberries, Pickled Red Onion, & Red Wine Cream Vinaigrette
  • Spinach Salad with Toasted Pecans, Roasted Sweet Potatoes, Bacon, & Molasses Vinaigrette
  • Endive with Pickled Beets, Feta, & Honey Vinaigrette
  • Caesar Salad, Shaved Parmesan, Croutons

Dessert (serves 6) : $16 each

  • Allred Farms Apple Crisp
  • Butternut Squash Gingerbread with Whipped Cream

Please send orders to or contact us at 801-373-8000. We will accept orders through 10pm on Saturday November 22. All orders will be prepaid on Monday November 24. All food will be available for pick-up on Wednesday November 26 from 3pm-9pm.

Jul 03, 2014

Happy Independence Day!


Happy Independence Day! We hope you enjoy the long weekend and festivities happening around town.

The Heirloom restaurants are all CLOSED for the 4th of July. Mountain West Burrito SOC is also closed July 3. We will reopen on Saturday with our regular schedules, and SOC will reopen again on Monday.