Chicken and rice (The Daily)
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The Daily menu

The following information was recently updated on May 11, 2019

The Daily is the latest project from the team behind Copper Onion, Copper Kitchen etc. Opening in the Fall of 2018 the restaurant moves into the space vacated by Bistro 222. The restaurant seeks to offer downtown workers and visitors a quick and delicious way to enjoy breakfast and lunch. The kitchen is headed by former Copper Onion alum Jameson Frank.

The Daily menu

The following The Daily menu is dated October 2018:

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The Daily menu - breakfast, sandwiches, soups
The Daily menu – breakfast, sandwiches, soups
The Daily menu - bowls, plates, salads
The Daily menu – bowls, plates, salads
The Daily menu - coffee, tea
The Daily menu – coffee, tea
The Daily menu - specialty drinks, bottles, cans
The Daily menu – specialty drinks, bottles, cans

The above The Daily menu was sent to us by a reader of the site.

Monday 7.00 a.m. – 6.00 p.m.
Tuesday 7.00 a.m. – 6.00 p.m.
Wednesday 7.00 a.m. – 6.00 p.m.
Thursday 7.00 a.m. – 6.00 p.m.
Friday 7.00 a.m. – 6.00 p.m.
Saturday closed
Sunday closed

What else should I know about The Daily

Cuisine: American / Asian-inspired
Don’t miss: Downtown breakfast spot
Reservations: No
Parking: No, parking structure in rear
Alcohol: No
Service and atmosphere:
Seating: Banquette

Where is The Daily located

222 S Main St, Salt Lake City, UT 84101, USA
https://www.facebook.com/pg/The-Daily-SLC-246010779352813

What’s the food like at The Daily

Chicken and rice (The Daily)
Chicken and rice (The Daily)

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Hi, I’m Stuart, nice to meet you!  I’m the founder, writer and wrangler at Gastronomic SLC - Utah's biggest and oldest online food magazine; I’m also a former restaurant critic of more than five years, working for the Salt Lake Tribune.  I’ve worked extensively with multiple local publications from Visit Salt Lake to Salt Lake Magazine, not least helped to consult on national TV shows.

I’m a multiple-award winning journalist and have covered the Utah dining scene for the better part of fifteen years.   I’m largely fueled by a critical obsession with rice, alliteration and the use of big words I don’t understand.   I started SLC Menu more than a decade ago, as somewhere to house all those hard to find menus I picked up during my food writing travels.