<body><div><figure><img src="https://img.particlenews.com/image.php?type=thumbnail_580x000&amp;url=3ReE1G_0wDvjRY100" alt="https://img.particlenews.com/image.php?url=3ReE1G_0wDvjRY100" width="1200" height="800" ></figure><p>After months of anticipation from a legion of fans, this week saw Manoli Katsanevas turn the lights on at his latest effort, Parea. The new restaurant can be found (320 E 900 S) just a few minutes walk Westward from award-winning sister eatery Manoli’s.</p><p>In contrast to the established fine-dining destination, Parea is a more casual cafe, grab-and-go. The menu’s center of gravity is gyros – the same compositions that you might’ve encountered at the aforementioned via regular pop-ups at Manoli’s.</p><p>The key differentiator – compared to the handsome roster of Greek options in town – there’s no “meat cone” to speak of. Instead of the commonly spied amalgam of lamb and beef, Katsanevas taps a more traditional Grecian approach – rotisserie spit-roasted pork, brined for several days prior. Guests can also choose from chicken and falafel preps (see the full menu below).</p><figure><img src="https://img.particlenews.com/image.php?type=thumbnail_580x000&amp;url=0vE4eu_0wDvjRY100" alt="https://img.particlenews.com/image.php?url=0vE4eu_0wDvjRY100" width="1440" height="1080" ><figcaption>Parea – pork gyro spit (Gastronomic SLC)</figcaption></figure><p>The wraps arrive on substantial house-made pita, wonderful stuff. Hands up from anyone else out there whose day deflates when their gyro arrives on store-bought bread? Carrot and dill spiked tzatziki, onion, and tomato feature, while hearty potato wedges bring carby bulk. They’re all fluff and steam lurking inside a terrifically technical, crisp exterior. Beyond the dine-in menu, a trio of chillers to the rear of the restaurant are packed with pre-made meals to go. Spanakopita, tyropites, pastitsio – all available in family-sized containers, replete with reheating instructions. Sides such as that fab pita, hummus, htipiti, myzithra, and more, all line the shelves of the cabinets.</p><p>Parea, apparently refers to a “group of friends who regularly gather to share their life experiences, philosophies, values, and ideas.” Expect this to be yet another spot on the burgeoning strip that is 9th South that draws reliable crowds doing just that.</p><figure><img src="https://img.particlenews.com/image.php?type=thumbnail_580x000&amp;url=2Djops_0wDvjRY100" alt="https://img.particlenews.com/image.php?url=2Djops_0wDvjRY100" width="1440" height="1080" ><figcaption>Parea – gyros, potato, salad (Gastronomic SLC)</figcaption></figure><figure><img src="https://img.particlenews.com/image.php?type=thumbnail_580x000&amp;url=3dbxe2_0wDvjRY100" alt="https://img.particlenews.com/image.php?url=3dbxe2_0wDvjRY100" width="1024" height="267" ><figcaption>Parea – menu (Gastronomic SLC)</figcaption></figure><figure><img src="https://img.particlenews.com/image.php?type=thumbnail_580x000&amp;url=1Mrui2_0wDvjRY100" alt="https://img.particlenews.com/image.php?url=1Mrui2_0wDvjRY100" width="1440" height="1080" ><figcaption>Parea – interior (Gastronomic SLC)</figcaption></figure><figure><img src="https://img.particlenews.com/image.php?type=thumbnail_580x000&amp;url=1YQ8TS_0wDvjRY100" alt="https://img.particlenews.com/image.php?url=1YQ8TS_0wDvjRY100" width="1440" height="1080" ><figcaption>Parea – decor (Gastronomic SLC)</figcaption></figure><figure><img src="https://img.particlenews.com/image.php?type=thumbnail_580x000&amp;url=02GdsN_0wDvjRY100" alt="https://img.particlenews.com/image.php?url=02GdsN_0wDvjRY100" width="1440" height="1080" ><figcaption>Parea (Gastronomic SLC)</figcaption></figure><h2>Purchase a subscription</h2><p>Subscribe to our paid newsletter for $5 and help keep our stories free of automated advertising</p><h2>Other useful links</h2><ul><li>Free newsletter – signup and receive our weekly newsletter for free</li><li>Food talk group – chew the fat with other like-minded Utah foodies over on Facebook.</li><li>Best of SLC 2024 – what you can’t miss in the Beehive right now.</li></ul><img src="https://img.particlenews.com/image.php?type=thumbnail_580x000&amp;url=4R7Y6W_0wDvjRY100" alt="https://img.particlenews.com/image.php?url=4R7Y6W_0wDvjRY100" width="512" height="511" ><p>Stuart Melling</p><p>Hi, I’m Stuart, nice to meet you! I’m the founder, writer and wrangler at Gastronomic SLC. I’m a multiple-award winning journalist and have written in myopic detail about the Salt Lake City dining scene for the better part of seventeen years.</p><p>I’ve worked extensively with multiple local publications from Visit Salt Lake to Salt Lake Magazine, not least helped to consult on national TV. Pause those credits, yep, that’s me! I’m also a former restaurant critic of more than five years, working for the Salt Lake Tribune. I’m largely fueled by a critical obsession with rice, alliteration and the use of big words I don’t understand. What they’re saying about me: “Not inaccurate”, “I thought he was older”, “I don’t share his feelings”.</p><p>Want to know more? This is why I am the way I am.</p></div></body>

Mountain View, CA

NewsBreak

Chef Manoli Katsanevas unveils his latest outing – Parea

After months of anticipation from a legion of fans, this week saw Manoli Katsanevas turn the lights on at his latest effort, Parea. The new restaurant can be found (320 E 900 S) just a few minutes walk Westward from award-winning sister eatery Manoli’s. In contrast to the established...