Welcome to Bent Fork!

Centrally located in St. George, Utah on Bluff Street - minutes from Snow Canyon, Downtown St. George and Dixie State College.

At Bent Fork, every dish is created using only the freshest, finest ingredients. We serve only the choicest meats and seafood, freshest vegetables, and all our sauces & soups are made from scratch, daily.

Our unique menu, attention to detail and comfortable dining room create a truly enjoyable dining experience.

Come join us for Dinner
Monday - Thursday, 4pm - 9pm
Friday & Saturday, 4pm - 10pm
Sunday is available for private parties.

Weekly Specials ~ Fresh Seafood, Pasta Dishes, Brick Oven Pizzas, Steaks & More!

Become a fan on Facebook for Current Specials & Discounts

With the unique combination of Italian and Southwest flavors and the attractive, contemporary urban atmosphere at the restaurant, Bent Fork is an exciting new addition to the St. George culinary scene

-Brian Passey, St. George Magazine

Bent Fork: buon appetito

Tuesday, February 8, 2011

Bryan Uhri with Dixie Sun Newspaper

The Italian creme torte makes the perfect finish to a great meal. The Bent Fork, 757 North Bluff Street, is home to authentic Italian Cuisine.

If you're looking for Italian cuisine that bursts with hearty flavors then Bent Fork, 757 North Bluff Street, holds the answer.

The restaurant may not look like something spectacular from the street, but the doors open to reveal a quiet place that is perfect for this Valentine's Day with fresh aromas, clean tables and an inviting staff.

As I took my table and glanced over the menu I could see the house chef Jayson Bonino welcoming customers before scampering off to the kitchen. The menu proved Italian as one would expect, but it included unique dishes such as a roasted garlic plate appetizer and green chile lasagna.

The wall houses the days specials written in chalk. Lobster ravioli seemed to jump off the board, and I didn't think twice before ordering.

Our appetizer of chips and salsa sounded generic, but the home made tomatillo salsa was not. The flavors in the salsa were brilliant with the warm corn chips.

To start off the entrée I ordered the seafood chowder. I love a good chowder (especially in the cold weather we have been having), and this was no exception. The beautiful combination of shrimp and clams with a creamy base made this one of the best chowders I had ever tasted. It was rich and creamy and full of southwest flavors.

For a salad the heart of romaine takes no prisoners as it captures the palette with a combination of warm bacon (everything is awesome with bacon) and a mustard vinaigrette.

For the main course my guest and I shared the lobster ravioli and a spinach and goat cheese combination pizza.

The pizza was fresh and bursting with unique flavor. For around $15 you get a 12 inch pizza that could easily serve two.

The star of the evening was the ravioli. After introducing itself last Valentine's day, the dish has been the request of patrons year round. The combination of butterfly shrimp and a signature vanilla wine sauce in the dish speaks for itself through the silence of full mouths. The ravioli were perfectly cooked and stuffed with a delicious portion of lobster meat.

The help was wonderful as well. Our server was full of laughs and brought a continuous smile to the atmosphere while taking care of everything from refills to packing up the leftovers.

Chef Jayson Bonino has plenty of gourmet experience, and it makes this restaurant shine.

"I have been cooking since I was child" he said. "It is something I grew up doing…My mom said I started helping her when I was six or seven."

He worked in numerous clubs and resorts before opening the Bent Fork grill in September of 2009.

"I love southwest food, the spices and flavors," he said.

The restaurant is bringing the ravioli dish back for this Valentine's Day, but reservations are filling up fast. Call 435-673-2755 to make a reservation.

I'm already looking forward to my next visit.

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thespectrum.com

September 25, 2009

Bent Fork has great food, classy atmosphere

BY RACHEL GLIDDEN
Bent Fork: 3.5 out of 4 stars

The first time I saw a sign advertising Bent Fork, I knew I would be eating there in the near future. The name alone was intriguing enough to get me in the door.

The menu has a variety of items fitting the Italian Southwest theme. Starters include things like Chile Calamari, Brick Oven Roasted Spadini or Chips & Salsa.

Entrees include a variety of salads, soups, gourmet pizza, sandwiches and signature entrees and pastas. You can choose anything from Smoked Turkey Enchiladas to the Green Chile Cheese Burger or Garlic Shrimp Pasta.

Chef and owner Jayson Bonino and his wife Shelly moved from Phoenix to Southern Utah in November 2008. According to the Bent Fork Web site, Bonino has been "dreaming up dishes for 23 years."

He must have some tasty dreams.

Everything I ate was delicious - from the crisp mixed green salad with garlic ranch dressing that was not overwhelmingly garlic but absolutely delicious, to the Three Cheese Ravioli entree that was not only stuffed with cheese but had fresh mozzarella on top. I would have liked the entree to be a little warmer - it was a little on the cool side - but it was delicious.

The bread accompanying the salad was perfectly toasted and crispy without falling to pieces in your hand. The fresh lemonade was cool and refreshing, and our waitress refilled the glass frequently to make sure we didn't run out.

In fact, the beverages were so ice cold that condensation collected on the table. The drinks were nice on a hot day, but the water on the table was bothersome, though it was a minor annoyance.

My friend ordered the Bacon Chile Stuffed Meatloaf, which came with herb mashed potatoes, fresh vegetables and ancho demi gravy. He said the meatloaf had great flavor and was moist. The vegetables (including asparagus) were also good, and he said the potatoes were "something to go back for."

The host was friendly and welcoming from the moment we walked in, seating us promptly. Our waitress was also friendly. As she deposited our straws she noticed that the second one was bent and joked that it was the "Bent Straw" not the "Bent Fork," and later teased that we were "making the dishwasher's job easy" by clearing our plates of the delicious food.

The restaurant itself is located at what may initially seem like an awkward spot on Bluff Street (it was formerly where A Slice of Tuscany was located), however inside it has a warm and elegant feel, with a tan and black color scheme combining for a classy look.

Though the tables are close, lights that hang near the table give it an intimate feel, and cloth napkins and china, with real flowers on the tables are a nice touch.

Because the food is made from scratch, it does take a little longer to arrive at your table. This is not a place for a quick meal, but the cozy feeling makes it the sort of place where you could catch up with family or friends or take get to know a date.

It's definitely a place I'll be revisiting.

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Bent Fork: buon appetito