Valter’s is an interesting place. We arrived early so we went next door for a drink and when we got back I felt like Padma in restaurant wars showing up to an empty hostess stand. Someone had to get the girls after a few minutes and I wanted to tell one of them to pack their knives and go after our table still wasn’t ready. They plate most things in the dining room and we happened to be sitting next to the plating station. It gave me fixed feelings, I’m a big sauce person and I kept feeling like the servers would leave all that yummy sauce off plates but I didn’t order pasta so it really didn’t affect me anyway. The food itself was excellent. I started with the crab and avocado salad but changed up he dressing to balsamic because I’m paleo’ing and not eating cheese and it was excellent. Hubby said it was better than his Caesar. My only pet peeve is why do places leave the tails on shrimp, does anyone eat that tail or does it just get in my way, hmmm? For dinner I got another appetizer, the eggplant without cheese and hubby got some risotto chicken dish and both were very good. We were too full for dessert but the lemon gelato with honey looked pretty tasty at tables around us. Apparently they give you hot chocolate and biscotti complimentary at the end of the meal but we decided to skip due to my diet, bummer looked pretty good and a nice touch. The owner is floating around hob nobbing the entire time making sure people are happy and keeping up the quality. They’re is probably 1.3 wait staff to each diner(there are so many people working here) so the service is very attentive. Definitely worth a try in Salt Lake.
Roman M.
Classificação do local: 5 Summit, UT
Definitely the best Italian Restaurant I’ve ever had. Absolutely amazing service and the food is outrageously awesome! You gotta give it a try! It’s a classy place and people always dress and nice
Kevin E.
Classificação do local: 5 Aliso Viejo, CA
WOW! Came here with some colleagues last night, and it was one of the best meals I have ever had. Valter is old school and it was service at it’s finest. We let the server, Tim, handle the menu for our table, and it was the best decision we made. I recommend this restaurant to anyone looking to have an authentic experience, but one that all restaurants should model after. Can’t wait to go back!
Gustavo S.
Classificação do local: 5 Calgary, Canada
This is the absolute BEST Italian restaurant in North America. The setting is romantic, the food is incredible. It is moden Italian food to its finest. This is not your Nona’s restaurant, this is Valter’s restaurant. The bread and the dip are nothing short of addictive. The carpaccio was well seasoned and really tasty. The sampler of ravioli are incredible: there were certains flavours that you’ve never tasted in a ravioli like a lemon based sauce! The veal was out of this world, very tender and simply heavenly. And the little hot chocolate with biscotti is a nice compliment at the end of the meal. However, the crowning jewel of the night really was the chocolate soufflé! I cannot commit this crime and not recommend this for anyone who truly wants an superb and memorable dinner experience.
Carrie N.
Classificação do local: 5 Santa Fe, NM
So freaking delicious. I don’t even like mushrooms and I gobbled up the two dishes that contained them. Great ambience and the owner is so sweet I thought he was dessert.
Joe H.
Classificação do local: 5 Cardiff, CA
Unquestionably the best Italian restaurant in slc. High quality, authentic, delicious Italian food served by an Italian owner who is incredibly passionate about his customers and his food. As someone who has been to Italy 8 times, I can tell you this is as close as you’ll come to Italy in slc. What a wonderful overall experience. Grazie Mille Senore Walter!
James P.
Classificação do local: 5 Bountiful, UT
Came with a large group of our friends for a birthday. Valter greeted us personally(very nice guy!) Bread was great(the olive oil & garlic dipping sauce was Amazing!!) — we had a pasta sampler(good) — their non-seafood trio(Caesar. Meats and Caprese was great) — for dinner I subbed the chicken for veal and had the Limone(Artichokes, mushrooms and capers — was great!) was too full to taste, but the crème brûlée and lava cake looked amazing!
Julianne H.
Classificação do local: 5 University, Salt Lake City, UT
I adore this place. It was so impressive. I’m coming back. The food is excellent, the staff is friendly and attentive. Valter himself makes your visit unforgettable. He will come out and greet everyone and it’s hard to leave without a kiss on the cheek from him. Great Italian food. Recommend this place for a nice occasion.
Vida A.
Classificação do local: 2 Salt Lake City, UT
I had high expectations walking in but noticed the place was smaller then i had thought. Our server was a nice guy, missing a tooth and kept saying please and thank you in the same sentence, weird. Valter was nice not as intrusive as i was expecting. The pesto gnocchi first came out in a red sauce and when i questioned the server, he said he would bring out another version. The gnocchi itself was too thick and lacked in the sauce to cover a bite. Disappointed. The servers recommendation i ordered the ciopinno and out came seafood in red sauce but no noodles or anything, strange. The scallops were delicious but everything else lacked flavor. At this point nothing had wowed me like i was expecting. We ordered the tiramisu and it wasn’t sweet and bland again. Maybe an off day? I hope so but i wasn’t blown away like i was expecting or for what they are charging for bland dishes. Sad.
Natalie C.
Classificação do local: 5 Salt Lake City, UT
Dining at Valer’s Osteria is my definition of fine dining in downtown Salt Lake City. But be warned, this type of dining is not for everyone. Some things to keep in mind: make reservations at least 1-week in advance, 2 weeks if it’s a special occasion or you would like the private dining room in the rear. The dining room gets LOUD. If you’re looking for a dimly-lit, quiet dining experience in the same price-point, that will also knock your date’s socks-off, may I suggest Forage or Tiburon. The food here is home style. None of that frou-frou Italian in measly portions. You’re going to get a good serving of food, with a dollop of sauce and a generous shaving of cheese and/or truffle(if you’d like). What can I say about Valter’s that you don’t already know? That they have a plate of fresh summer truffles, that can be shaved onto your entrée at your whimsy. Or that Valter, the charismatic man that he is, comes around and greets you at your table or at the front desk each and every time you visit, making you feel like a VIP every time. How about the the number of salads, pastas and even desserts that are prepared table-side. Once you’ve dined with Valter a couple of times, he begins to know you by name. You’ll feel like you’re coming to eat with an old friend and he’ll start sending you delectable amuse-bouches(on the house). He will not let you leave his restaurant hungry. If you do, it’s your own fault! Some of our favorites include the Carbonara and Lemon Gelato with Honey for dessert.
Maile K.
Classificação do local: 4 Salt Lake City, UT
I’ve eaten at Valter’s Osteria many times and I am a fan. One of the best things to do is let Valter decide what to feed you and sit back and enjoy what comes out. I’ve done this several times with out of town customers who have always raved about the experience. The food is delicious and I haven’t had a bad meal there. The pasta dishes are perfection with complex favors. My favorite is with the lemon sauce. Try the hot sipping chocolate to finish the meal. Not enough can be said about the service and personality of Valter. He is a pleasure and makes the entire experience special. I have many out of town guests who always ask to go there when they visit. All in all a terrific and special place for an exceptional meal.
Yuting D.
Classificação do local: 3 Elmhurst, NY
I have been really looking forward to tonight’s revisit, but the food turned out not as good as one and half year ago. I was a little bit disappointed! I had angel hair pasta with seafood. The portion was good and there are decent amount of shrimp and clams, because I didn’t ask for mussels. However, I only saw one piece of scallops and it tasted not very fresh. Neither the tomato sauce nor the pasta itself stood out either. In addition, they forgot that I requested spinach in my dish. Even though they made up later, it had been halfway through of my dinner. Bread was as good as before and so are the complementary desserts(hot chocolate and lemon biscotti). I gave it three stars because I was still very happy with their service! The waiter knows the menu very well. He was able to answer my dessert questions in a very technical way, which sounds like he used to work as a pastry chef! So maybe it’s time to remove this place from my revisit list. I should have left the best in my memory:(
Dino P.
Classificação do local: 5 Atlanta, GA
Top 2 Italian restaurants I’ve ever dined at… Absolutely exquisite, each and every course was delicious. And just when I thought I couldn’t eat another bite, the previous mouthful reminded me of what I’d be missing. Come hungry and be ready to be wowed. Buon appetito! Dino Perone
Brittney N.
Classificação do local: 5 Sandy, UT
After a gig, the production team and cast decided to grab a late dinner. The producer suggested Valter’s and since I had never been, I was excited to try it out. It was a week night, and around 9 when we arrived, so the place wasn’t very busy. It is a smallish place, that you might pass right by if you weren’t paying attention, but once you get inside, you’ll never forget your experience. I have never been to Paris, or any part of Europe for that matter, but I imagine that Valter’s must be what it is like to dine in a family owned joint on some Italian Villa. Let’s start with who I assume is Valter himself. A true living character if ever I saw one. I don’t think I even need describe him, because when you see him, you will know exactly what I am talking about. I instantly fell in love with him. He was waiting by the door for us, and when we walked in, he treated us like we were old friends whom he hadn’t seen in years. We were quickly taken to our table and seated. Now, as I mentioned, our party had come with our producer who was a regular there, so it’s hard to know if we were given the Red Carpet treatment, or if they treat everyone that well. My guess, everyone gets treated that well. If you are thinking of heading there for dinner, plan to make an entire evening of it. This not a meal to be rushed, nor is the experience. Fair warning, their house made bread is like crack, and the dipping sauce they bring out with it… Ermahgerd. I can’t even… I don’t even EAT bread because it gives me a rash, but I am pretty sure that I put down and entire loaf, completely drowned in that amazing oil and awesome sauce. For our meal Blue and I decided to split an entrée(since we might or might not have filled up on bread). I don’t recall the name of the dish, but it was one of their signature dishes and it involved beef and veggies and sauce and numminess. The beef was the star. SUPER tender, perfectly cooked, with an almost melt in your mouth texture. For me, the dish needed just a little bit more salt, but better too little than too much for sure. Even though we spilt, it was as if we got one full portion each, and I ended up with a to-go box. Just when we thought we couldn’t indulge anymore, out comes these tiny little cups of pure evil a.k.a homemade hot chocolate and some sort of lemon raisin cookie. Now I know what you are thinking, but you are wrong. You are going to look at that little cup of coco and think…“This isn’t nearly enough hot chocolate for my liking!”…again, you are mistaken. This is probably one of the most dense, rich, and thick cups of literally hot melted chocolate that you will ever drink. I defy you to get through the entire cup without getting a call from Wilford Brimmly. On the way out, the owner made sure to kiss every lady on the cheek and thank us for coming in. What an amazing dinning experience! If I ever wanted to plan a swanky date, or a special night on the town, I wouldn’t hesitate to return to this hidden gem.
Monica V.
Classificação do local: 3 Salt Lake City, UT
I had high expectations of this place after reading over many reviews, but I was pretty unimpressed. The waiting area was crowded, and it was cool seeing Valter himself say hello to everyone, but kind of awkward to see him pass by us without any acknowledgement. The service we received from the waitstaff was great though. To start, we had the pâté appetizer and the waiter was kind enough to plate it separately for us since we were sharing. This dish was the highlight of the meal. Next we had the pasta sampler which consisted of gnocchi, a spinach filled ravioli and a butternut squash ravioli. These items were all good, but nothing outstanding. For my entrée, I went with the seafood risotto that was a special for the evening. I had expected something creamy and delicious, but instead I received more of a tomato, rice soup concoction. I didn’t really know what to say when the waiter asked how everything was. I replied with«it’s fine.» And fine is what it was, but it had also lacked salt and any flavor other than from citrusy tomatoes. It’s a nice touch that complimentary bread, bruschetta, and a type of drinking chocolate and pastry are provided during dinner, but the price tag is hefty for everything else. It was definitely an experience to be had… Although not one I’m planning to have again.
Joe B.
Classificação do local: 5 Denver, CO
Through all my travels this is one of my favorite restaurants. I’m typically not the biggest fan of Italian good but I am a big fan of good food. I had a veal dish that was recommended by our waitress. Delicious! Although delicious next time I will be getting the lasagna. The table next to me got it and it looked life changing. The oil serviced with the bread is unique in the fact that it is one of the most memorable things from my dinner… in a good way. If I could have poured it on a shot glass I would have. I wanted to lick the container clean. It doesn’t hurt that with every meal you get a free cup of chocolate(not hot chocolate but a lot thicker). This is a SLC staple and I highly recommend you go.
John C.
Classificação do local: 5 Sandy, UT
Another wonderful meal, I am going to quit dressing up as they said business casual when making a reservation as I see so many people in shorts. That is how I like to go eat. Service impeccable as usual, food couldn’t be made any more perfect. Item after item comes out beautifully and presentation is just right. Can’t wait to go back and try their other specials.
Dan H.
Classificação do local: 5 Mount Prospect, IL
Having lived in Italy for almost a decade I have never been able to be satisfied by a so-called Italian restaurants in the United States. Almost to a chef I find them to have been Americanized with supersized portions, heavy creams and sauces, and rush served in order to get their table turns so they can make their meal count projections. Not so in Italy. Eating out is an event that lasts the evening with a reservation reserving the table for the night so the diners can catch up with each other, share their life experiences, laugh, and enjoy some of the most amazing food as they’ve ever eaten. Such is Valter’s. Dining here is like dining in Italy. Don’t try to make it conform to your idea of a night out because it will not work. Open yourself to the wonder of experiencing and appreciating the combination of incredible food served in the presence of your lives opening up to each of the companions that accompany you. I would not advise dinner here with somebody you do not care for. It is a white tablecloth restaurant impeccably served by a wait staff that snaps to every beckon and anticipates your needs uberattentively. Relax and wait for the menu, which in our case did not arrive because we left our choices to the will of the chef, Valter. I highly recommend this because he will put dishes in front of you that you would otherwise not be prone to choose and nothing we were served was even a molecule short of orgasmically delicious. He asks for your preferences and whether you can eat meats of shellfish, and then the show begins, and please believe me that he is as entertaining as any chef I have ever seen in my life. His shock of white hair is accentuated by his hands which fly in all directions as he runs from table to table to make sure that every single patron is absolutely delighted with their service and food. He is like a magnetically handsome Italian Einstein running around to check on the well-being of all his beloved culinary creations. As in Italy, the food comes in plates, or «piatti», which come in a slow succession of small portions served one after the other. First is the antipasto, which is made from a somewhat secretive recipe of capers, his own cold pressed extra virgin olive oil, and crushed olives, and is made to drizzle onto a small saucer so that his crusty fresh baked bread can be dipped in it. Beware that this is incredibly easy to overindulge in because the warm bread basket is kept full and it is way too delicious to stop without a measure of firm discipline. Included in this is antipasto category, for us anyway, was an oblong plate of three appetizers. We had a deliciously prepared pear slice covered in baby arugula, an eggplant with mozzarella, and an unbelievable heirloom tomato slice with an identically sized watermelon piece on top of it and drizzled with a reduced vinaigrette. This last tiny dish has remained tattooed into my brain since I devoured it. It is the type of creative genius that I would find every once in awhile in Italy, but never here in the United States. It was delicious beyond description! Next come the pimi piatti(first plate) of pasta. Ours was a mixture of angelhair pasta with limoncello, two kinds of ravioli, and gnocci«arrabiato»(angry = slightly spicy) and all of these in small enough portions to not challenge our stomach’s dimensions. Then the secondi(second plate) which, in our case, was five types of fish including seared tuna, delectable salmon with a light cream sauce that instantly dissolved in our mouths almost without chewing, mahi mahi, and two others that I am unable to remember(see photos). Needless to say it was the best fish meal I can remember having in my life. Il dolce(dessert) was again served on an oblong dish and was three types of gelato. This gelato was not the American version that I find everywhere, but the kind that is made in the kitchen Italian-style and has an air content that causes it to dissolve on contact with your tongue. It is not as filling as its USA counterpart so three flavors is not overwhelming. We had vanilla, chocolate, and pistachio. Finally, coffee(Lavazza, of course) was served and we were able to linger and enjoys watching Valter make us laugh and reflect on an evening well spent together. Please treat yourself to a truly Italian experience and visit this establishment!
Katherine S.
Classificação do local: 5 Hamden, CT
This place is AMAZING, even if it is very expensive. It is worth it for special occasions/celebrations, etc. The tables are cramped, but that kind of just added to the authentic italian charm :) The food was excellent – best chopped salad I’ve ever had. My chicken main course was sadly not quite as good as my salad, but was still tasty. The meal ended with free tiny cups of home made hot chocolate that tasted like drinking hot fudge :) :) It was decadent and wonderful, and was accompanied by some biscotti-like thing. Everything was amazing, and if I visit Salt Lake again and want to celebrate I will be back! Thanks for a great meal!
Latisha P.
Classificação do local: 3 Los Angeles, CA
I really wanted to love this place. Let me just say I’m from Los Angeles and we have amazing Italian restaurants there, so I’m very picky about my Italian food. The pastas are good, everything else not so much. Complimentary bread(5 stars): Soft on the inside and crunchy on the outside. They keep on refilling it too :) The sauce they give with it is good. Complimentary Bruschetta(3 stars): normal bruschetta. Pasta sampler with truffle gnocchi substituted: Spinach ravioli(4 stars): Sauce on this was really good. Butternut squash(4 stars): Filling was really good. Lemon spaghetti(2 stars): Was not a fan of this at all. Cooked well though. Truffle gnocchi(4 stars): They shave a good amount of black truffles on it, but be prepared to pay for it. This one is A LOT better than the regular gnocchi it’s usually served with. The gnocchi melts in your mouth, cooked very well and you can tell its homemade. Pomodoro gnocchi(I think pomodoro or some kind of red sauce): Tried the regular gnocchi from my friend since she didn’t substitute and I did not think it went well with the sauce at all. Wouldn’t recommend getting it. Seafood risotto(2 stars): I have never had such fishy mussels! I felt like I bit into the ocean with salt water bursting in my mouth. Clams were better but still fishy. Also this was not risotto. The rice was separated so it felt more like seafood soup over rice. Just not a good dish. With the price it is, $ 40, the seafood shouldn’t be fishy. I wouldn’t recommend this. DESSERT Molten chocolate cake with gelato(2 stars): The chocolate cake is VERY rich. The gelato melts pretty fast. Just not a well thought out dessert. Looks messy and tastes regular. Lemon sorbet with honey and salt(4 stars): This I would recommend. The salt and honey take the lemon sorbet to the next level. Not too heavy either. Complimentary Biscotti and chocolate drink(4 stars): Biscotti was really soft. SERVICE(4 stars) Lee at the bar was great. So lively and sweet, and girl can make some good drinks! Our waiter Kyle was nice too. We sat at the bar and our food came out at different times. Not sure if it’s because we were at the bar but it would have been nice to have all entrees out at the same time. ATMOSPHERE: Valter greeted us at the door, he is a character. Dressed well and really nice. Seems like they have a lot of regulars here since he was saying hi to a lot of people as the came in. Diners seem to love him. Spacious restaurant, cute décor. The tables and chairs aren’t very fancy so the price of food seems off with the décor and furnishings… but again, I’m used to dining in Los Angeles. PARKING Valet $ 5. Street parking if you find it.