Chelsa Best, who was raised in the candy industry, says she has always been a "foodie." When she discovered a few years ago that she had a variety of food allergies, including dairy and gluten, she knew she had to do something to continue enjoying the foods she loved.
"I am very passionate about food," Best said. So she set out to create new recipes for her favorite dishes that were pleasing to both the eye and taste buds.
When Moxi Wine Bistro opened in Bountiful a few years ago, Best had already gained a reputation for her skills and was asked to design the menu. After the restaurant closed, the owner of the building, Grant Ellis, asked Best to open a new restaurant, Eatery 1025, this time as the executive chef.
In April of this year, Best, along with manager Ashley Hale, opened the doors to the contemporary American dining spot specializing in gluten-free, dairy-free and vegetarian dishes.
The menu includes two dozen specialty teas, served hot or cold ($2), as well as fresh-squeezed orange and grapefruit juices ($3).
The gluten-free crowd will be pleased to try the Mac & Cheese ($7.50), made with sheep's cheese, béchamel, caramelized fennel, fresh sweet peas, caramelized red wine onions, fresh tomato slices, cornflake crumbs and gluten-free noodles.
The kids menu features a Chicken Lollipop ($5), a gluten-free entree that resembles a large chicken nugget on a stick, served with fresh fruit.
Eatery 1025 also offers healthy salads, sandwiches and homemade soups, such as the popular Chilled Cucumber Beet Soup ($3).
Favorite salads include the Sweet Pea ($7), with fresh spinach, pea sprouts, toasted pine nuts, caramelized red onions and pesto vinaigrette, and the Caesar ($9), with baby romaine, grated egg, grilled red onion, pecorino, croutons, fried capers and roasted garlic cloves.
In the fall, they plan to expand the menu and restaurant hours to include dinner. One dish that Best is especially excited about adding is the Raw Salad ($9), with separately dressed portions of beets with balsamic tarragon vinaigrette, carrots with grapefruit rosemary vinaigrette and zucchini with lemon chive vinaigrette. The dish is completely raw and vegan, but can be made nonvegan by adding goat, French feta and pecorino cheeses.
"Our food is energizing. It is satisfying without leaving you feeling heavy. Everything is done from scratch. Nothing from out of a can here. We really focus on good health. And, the food is presented so beautifully, it's like you are eating art," Best said.
For dessert, the restaurant features allergy-friendly options like gluten-free Strawberry Shortcake cupcakes ($2.50).
- Address: 1025 S. 500 West, Bountiful
- Hours: 9 a.m.-3 p.m. Monday-Saturday. Adding evening hours in the fall.
- Phone: 801-335-0394