Blatch's Vegan BBQ

He said:

American barbecue joints often have a relaxed atmosphere, focusing more on their foods than they do on their decor, service, and even dishware and napkins. The simple, often rustic, usually casual settings need not detract from the experience. In fact, they are sometimes essential elements in the warm and welcoming vibe.

Blatch’s embraces this great tradition. Operating out of a converted 19th century home in the historic Avenues neighborhood, Chef Blatch¹ hand-serves each meal from his own kitchen. He is able to do this due to a pandemic-era regulation that provides a way for home chefs (properly licensed, of course) to serve their creations to the public. For now, at least, Blatch’s operation is only a part-time restaurant, with a single rotating special served on Wednesdays (4:30 pm - 7:00 pm) and a full menu available on Fridays (2:00 pm - 7:00 pm).

I knew this much before we visited, but I still wasn’t sure quite what to expect. We arrived at 5:00, and already a line had formed that went out the kitchen and into the home’s foyer. Within a few minutes, the line would stretch out the front door. As Chef Blatch had to hand-serve each dish, the line did not move quickly, but nobody seemed to mind. The mouthwatering aroma helped build a cheery and anticipatory mood. Heartland and blues rock tunes contributed to the conviviality.

As we waited in line, I admired the home’s decor. It included an eclectic selection of artwork, vases, live plants, antiques, books, and furniture, all tastefully arranged. A colorful triptych photograph of one of Utah’s natural arches hung on one wall. A self-service station provided plastic utensils, paper bags, and paper towels, with plastic cups and lids accompanying a dispenser of Blatch’s own barbecue sauce.

As our place in line progressed into the kitchen, I found another station that offered tortilla chips and a variety of bottled hot sauces to sample for those interested in buying some to take home. Seeing a teenager in line, Chef Blatch announced his policy to everybody that anybody shorter than his shoulder gets a free roll! He then eyed Kathy carefully, but declared she was just a tad too tall. That's certainly not something she hears too often.

We invited a couple of friends to join us for this adventure, which let us order and share a little bit of everything. We ordered one of each protein option: Vegan Brisket, Korean BBQ Strips, Slow Smoked Jackfruit, and Tempeh Burnt Ends. We also tried each of their side dishes: Green Chili Mac and Cheeze, Smoked Poblano Potato Salad, Cuban-Inspired BBQ Black Beans, and Purple Citrus Slaw. It came with a dozen Woodfired Rolls, with which the Chef suggested we assemble our own sliders.

Taking our food to a table in the premises’ backyard, I was hopeful and optimistic, though I admit I was also a bit trepidatious. I didn’t know if I would like any of these vegan offerings. The aroma had enhanced my anticipation, but the moment of truth had arrived. To my delight, I discovered great food. Not just good for vegan fare, but good, period.

These Chef Blatch proteins take a lot of time to prepare. The Brisket, he said, takes five days. Some of the other options take three days. They are the result of a lot of experimentation and some “mad science.” I think this was the first time that I had tried (or even heard of) tempeh or seitan.

Tempeh is a traditional Javanese preparation of fermented soybeans. The natural culturing and controlled fermentation process combines the soybeans with a particular variety of fungus and leaves them in a kind of cake form. It’s very versatile and can be used in many different ways, including the Tempeh Burnt Ends that we enjoyed.

The Slow Smoked Jackfruit was a reasonable substitute for pulled pork, I imagine. This was hearty and full of flavor. I wasn’t sure I would like it, since I had previously tried a version of this from a local supermarket. While I found the supermarket version overly sweet, Blatch’s more savory rendition would fit quite well in a traditional barbecue spread.

My favorite of the proteins was the Brisket, which I believe was made from seitan. Seitan is essentially the main protein found in wheat, extracted from wheat flour after removing the starch. I don’t know what else Chef Blatch did—or what happened during its five-day preparation—but the result was incredible.

The side dishes were also excellent. I don’t know what vegan preparation substituted for cheese in the Mac and Cheeze, but it easily fooled me. I liked the Poblano addition to the potato salad, but I couldn’t quite place the spices I tasted. Chef Blatch uses a lot of spices, but always to good effect. My favorite of the side dishes was the Cuban black beans.

Well, I am a meat eater, so I probably won’t make Vegan BBQ a regular part of my diet, but if it’s as good as Blatch’s, I certainly wouldn’t mind encountering it again. So, whether you’re a dedicated vegan or just curious, take in the whole experience and visit Blatch’s Vegan BBQ.

She said:

I’m not certain whether my lack of enthusiasm over going to a vegan restaurant resided in a deep-seated bias against veganism and vegetarianism, but I was not overly excited about going to Blatch’s. Admittedly, the concept and execution of a restaurant operating out of someone’s personal residence was rather intriguing. Because their website was a bit devoid of details, I really didn’t know what to expect, though.

Upon pulling up in the quiet, tree-lined SLC neighborhood, we easily found Blatch’s because of the large sign and blue exterior that made the house stand out from all of the other red brick homes. We found a parking spot on the side street and walked up the red pavers leading to the front door. A placard on the door stated, “Come In, We’re Open,” so we took up the invitation to enter.

The first thing I noticed in the living room that served as the foyer was the exposed brick wall, through which there was a squared archway crafted of beautiful mahogany-colored wood. There were also well-worn hardwood floors, white crown molding and trim, cream-painted walls, along with some that were yellow. There were live houseplants, pieces of antique furniture, books, artwork, and a comfy-looking sofa adorned with throw pillows. It was all cozy and welcoming.

It also became quickly apparent that this was a counter service-only kind of establishment. So, we got in line behind the other patrons standing there. As we did, I noticed loaves of homemade sourdough bread for sale that sat on a small wooden table. Above this display stood a chalkboard announcing the day’s specials. They included a Pretzel Monster crafted from mushrooms and pickles, purple citrus slaw, garlic aioli BBQ sauce, and a crispy pretzel bun. Before we reached the counter, however, the chef ran out of the mushrooms, so the chalked words were erased from the board. Too bad, because that menu item sounded appetizing to me. I love mushrooms.

Anyway, the line moved a bit slowly, so I decided to go sit outside. We’d been made aware that there was outdoor seating while waiting to approach the counter. This was a relief to me because of my aching legs and because we wouldn’t need to find a nearby park where we could drive to dive into our takeout meal, after all.

Once outside, I took stock of my surroundings: a small deck with a pergola and a covered fire pit; six Adirondak chairs surrounding another fire pit; metal mesh table with four metal chairs; and a long, rectangular wooden table with six chairs. That’s where I chose to sit so we’d have enough space for our friends and all of the food Brian ordered. The Blatch’s backyard was small and intimate, bordered by a wooden fence and flanked by large trees with lovely, extensive green leafy canopies. It was very relaxing.

Now, after all of that, let’s talk about the food. I served myself up some of the BBQ’d brisket, a roll, Poblano potato salad, the purple citrus slaw, the black Cuban-inspired beans, the Mac and Cheeze, and some slow-smoked jackfruit. Everything was tasty. The chef is obviously skilled with herbs and seasonings, because the proportions of spices were perfect—even though I was unable to identify any of them individually.

My favorite dishes were the dense BBQ’d brisket because the texture replicated that of meat; the rich, creamy Mac n’ Cheeze; and the Poblano potato salad. The citrus slaw was also delicious. The two items I passed on were the black beans and the Korean BBQ strips because they were too spicy for me.

The quality and tastiness of the food were pleasantly surprising, but I don’t think they were enough to convert me from being an omnivore/carnivore to a vegan. But it was a fun experience, made especially nice because we were dining with friends, experienced vegetarians who rhapsodized about the flavor and authenticity of the food.

P.S.: Just make sure when you go to Blatch’s that rain, thunder, and lightning are not in the forecast. Yep, we got a little bit soaked while dining outdoors—thankfully, toward the end of our meal—but we all just laughed about it while running back to our car.

Conclusion:

Blatch's Vegan BBQ offers a unique and enjoyable dining experience. The delicious vegan dishes make it a standout option for both dedicated vegans and curious omnivores. The chef's skillful use of herbs and seasonings ensures that each dish is flavorful, interesting, and satisfying.