Gabor Brothers Main Street Grill
197 N. Main Street, Layton
Mon. & Sat. noon - 9:30 p.m.
Tues. – Fri.1:00 p.m. - 9:30 p.m.
It takes a lot to get me out of Salt Lake City. I only end up in Davis County on the rare occasion that I miss my freeway exit. Recently, though, what started off as a late season trip to a pumpkin patch near Farmington ended up with me cruising Main Street in Layton around lunch time. What I found at Gabor Brothers was nothing short of mouth-watering, and has left me trying to find other reasons to end up in Layton for lunch.
On the recommendation of our server, we ordered a pizza. Though not exclusively a pizza place, it seemed that almost everyone around us was also ordering a pie. We went with the Chicken Alfredo Garlic Pizza. Gabor’s pizzas come in three sizes and the kitchen is happy to make it with a thinner or thicker crust, depending on your preference. Our standard crust pizza came topped with freshly grilled chicken, a thick and creamy alfredo sauce, green and white onions, tomatoes and garlic. After one bite, it was pretty clear why the pizza is so popular. The crust was delicate, yet robust, and the house-made alfredo sauce was as sharp and flavorful as I’ve ever had. The bits of chicken were large enough to stay moist in the oven and small enough to blend well with the other toppings. The smallest size was more than enough to share between two adults and a kid, and I’m sure the larger sizes could feed an entire army. The pizzas range in price from $15.99 to $19.99, with a stuffed crust available for an additional $3.99. While waiting for the pizza to cook, we also ordered some homemade breadsticks. The breadsticks were baked fresh to order and smothered with garlic butter, seasonings and parmesan cheese. They came with both marinara and alfredo dipping sauces for $6.99 (or a half order for $4.99).
Later visits gave me the chance to check some of Gabor Brothers’ other offerings. On another server recommendation, and sticking with the Italian theme, we ordered the Pasta Rosa ($14.99). This dish blended the kitchen’s two scratch-made sauces, the super tangy marinara and the buttery alfredo. The two sauces are combined with grilled chicken that has been sautéed with tomatoes, mushrooms, onions and garlic. The hearty sauce is then served over penne noodles. We had the kitchen add some spinach to the mix, a request that personalized the dish a bit more and showed how willing the restaurant was to cater to its clientele. The Pasta Rosa was expertly prepared and had a deep and vigorous flavor that could only have come from painstakingly preparing sauces, finely chopping aromatic vegetables and skillfully building individual and collective flavors. It’s the kind of dish you would prepare at home if you had the extra time, a fridge full of fresh herbs and an Italian grandmother.