{"id":43556,"date":"2007-09-10T17:06:16","date_gmt":"2007-09-10T23:06:16","guid":{"rendered":"http:\/\/artistsofutah.org\/15Bytes\/?p=43556"},"modified":"2025-11-15T11:32:49","modified_gmt":"2025-11-15T18:32:49","slug":"the-tin-angel","status":"publish","type":"post","link":"https:\/\/artistsofutah.org\/15Bytes\/the-tin-angel\/","title":{"rendered":"The Tin Angel"},"content":{"rendered":"

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What’s your idea of eating out? Do you hit the drive-thru window while you’re out running errands? Do you wait in long lines, grab your food, find a seat and then shovel it in before you need to hit your next destination? Or maybe you try to enjoy a leisurely sit-down meal but feel like the establishment is trying to hurry you out so they can accommodate more customers.
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\n<\/em>If this isn’t your style, perhaps you should hit The Tin Angel. “Slow food. Slow service. That’s our motto,” jokes Robin Fairchild, co-owner of the charming new caf\u00e9 located off 400 South at 365 West.<\/p>\n

Their service isn’t actually slow, but they encourage their customers to stay as long as they like so they can thoroughly enjoy the food, music and the art that graces the walls.<\/p>\n

“It’s a unique thing to Salt Lake that artists want to hang their work in a restaurant,” says Fairchild. “But everyone here wants to promote each other and help each other out.”<\/p>\n

Robin has worked in food for the past 12 years. She and her friend Kestrel Liedke run the restaurant. Head chef Jerry Liedke, Kestrel’s husband, helped open Brewvies and Eggs in the City, and came to Tin Angel after working as the chef at Martine. When the building on 400 South (formerly Wild Mushroom Pizza) fell into the trio’s lap, they decided their restaurant was going to offer a healthy, organic alternative where they could promote local businesses and produce. Carlucci’s does their bread and Tony Caputo’s provides their meat and cookies.<\/p>\n

“We’re gourmet food, but we want people to feel relaxed and comfortable,” explains Robin. “If they don’t know what something is on the menu, we have a food lover’s companion. We’re just passionate about our food.”<\/p>\n