Martine's noteworthy Mediterranean tapas include dishes such as oven-roasted oyster mushrooms with fried prosciutto and baked Parmesan.
From the restaurant's website:
"Martine Café and Tapas opened in 1999. Visionary leader Scott Hale and Chef Tom Grant worked in tandem. The creation of Martine was based on the demand of fresh, local, European bistro-style cooking. The theme was to model casual Euro country flair with big city comfort."
Full bar. Serving lunch Mon–Fri, dinner Tue–Sat. Closed Sun.
"When it comes to the food, Martine's flavors are Mediterranean and you see examples of local ingredients being put to good use such as Creminelli sausage and salumi and Morgan Valley lamb. The concise menu consists of small plates on one side and entrées on the other."
— Vanessa Change,
The Salt Lake Tribune, Feb. 5, 2009