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ELEVO Coffee Wine Bites

Please note that this business is currently closed. The menu is presented for historical reference only. Check out our restaurant finder for somewhere new to eat.

ELEVO is the next project from chef and restaurateur Jen Gilroy. Gilroy currently operates the Daybreak restaurant Porch and in the past the much loved Meditrina that closed in late 2019. ELEVO is planned to open at 565 E 2100 S, Salt Lake City, UT 84106.

ELEVO menu

The following ELEVO menu is dated December 2019:

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We are not affiliated with this business. Prices, ingredients, nutrition and menu options are provided only as a reference and may be outdated and incorrect. Always confirm prices directly with the listed businesses.

Elevo menu - rise and shine, soup, salads, fruit, breads, sweets
Elevo menu – rise and shine, soup, salads, fruit, breads, sweets
Elevo menu - great with wine, panini
Elevo menu – great with wine, panini
Elevo menu - wine, cider, beer
Elevo menu – wine, cider, beer
Elevo menu - coffee, tea
Elevo menu – coffee, tea

The above ELEVO menu was provided by Utah Micro loan Fund.

What are the hours for ELEVO

Monday7.00 a.m. – 10.00 p.m.
Tuesday7.00 a.m. – 10.00 p.m.
Wednesday7.00 a.m. – 10.00 p.m.
Thursday7.00 a.m. – 10.00 p.m.
Friday7.00 a.m. – 10.00 p.m.
Saturday7.00 a.m. – 10.00 p.m.
Sunday7.00 a.m. – 10.00 p.m.

What else should I know about ELEVO

Cuisine: Coffee shop
Don’t miss: Light bites
Reservations: No
Parking: Own lot
Alcohol: Wine, beer, cider
Service and atmosphere:

Where is ELEVO located?

565 East 2100 South, Salt Lake City, UT 84106, USA

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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.