Vessel Kitchen celebrates six years by saying sixth location

Vessel Kitchen homeowners, from left, Brian Reeder, Nick Gradinger and Roe’e Levy rejoice their fast-casual eatery’s sixth anniversary this 12 months. The three additionally introduced the development of Vessel Kitchen’s sixth location in Farmington. | David Jackson/Park Document
David Jackson/Park Document

The quantity six is a magic digit for Vessel Kitchen.

Along with celebrating its sixth anniversary this 12 months, the Park Metropolis-based, fast-casual restaurant that serves up farm-to-table delicacies at an inexpensive value, has introduced its sixth location — Farmington.

Nicholas Gradinger, who co-founded the Vessel Kitchen idea with Brian Reeder and Govt Chef Roe’e Levy, needs to convey his gratitude for the long-running assist.



“To be on this retailer immediately is particular as a result of each restaurant enterprise is a scary one, and we took a giant leap that was a giant departure service-stylewise and methodology clever within the Utah space,” he stated. “We didn’t know the way the neighborhood would reply, however this neighborhood, Park Metropolis, rallied to assist us from the get-go. They tell us they’ve had a vested curiosity, and have felt like a part of the restaurant.”

We needed to attempt to be mad scientists all year long, the place the perfect thought would win…” Nick Gradinger, Vessel Kitchen co-owner

Vessel Kitchen, which opened its doorways at 1784 Uinta Manner at Kimball Junction in 2016, is the results of considered one of Gradinger’s epiphanies.



“I simply moved to Utah and had an workplace within the again at Kimball Junction,” he stated. “Every single day I had the chance to spend $40 on the previous Entire Meals, or go to Wendy’s, Taco Bell and 5 Guys. And my thought was we are able to do higher than this by doing high quality meals at inexpensive costs in a phenomenal atmosphere.”

Gradinger, Reeder and Levy, who grew to become enterprise companions in 2016, put their heads collectively and cooked up a brand new sort of restaurant mannequin.

“We didn’t wish to put governors on what we do, and the interior phrase we got here up with is ‘delicacies agnostic,’ as a result of we’re not going to pigeonhole or put restrictions on some artistic issues that may go on,” Gradinger stated.

That creativity added a contemporary tackle how they might construct Vessel Kitchen’s menu.

“We determined that we might, on a seasonal foundation, going to attempt to get our palms on the perfect elements we might,” he stated. “We needed to attempt to be mad scientists all year long, the place the perfect thought would win. That’s why we’ve got Asian flavors, Mediterranean flavors, consolation meals and conventional American flavors, as a result of on the finish of the day the massive bins we wish to test off are making and serving the meals we wish to eat.”

That idea proved profitable, backed by patrons’ suggestions.

“The message we heard from folks is that they felt snug consuming right here a number of occasions every week,” Gradinger stated. “That’s not solely due to the seasonal adjustments, however the quantity of selection that we’ve got.” 

One of many methods Vessel Kitchen has elevated selection is thru seasonal menus, in response to Gradinger.

“We’re within the midst of making a fall menu that we’ll begin in September,” he stated.

Gradinger, Reeder, Levy and their workers have labored exhausting all through the years to concentrate on the mannequin and preserve the standard of the menu. And that received type of tough after the onset of the coronavirus pandemic. By then Vessel Kitchen had areas in Park Metropolis, Midvale and Sandy.

“That was terrifying,” he stated. “We had simply opened up our third location in Sandy six weeks earlier than COVID hit, and we had been beneath development of the (900 East and 900 South) location in Salt Lake Metropolis. I’ll always remember our assembly the place we principally determined that we had been going to cease development with out actually understanding what was occurring.”

The answer was to pivot to curbside pickup whereas ensuring nobody was laid off or furloughed, in response to Gradinger.

“We met early on, established a basis and made a promise to do the whole lot we might to not lay off any single particular person,” he stated. “We additionally determined we wanted to be tremendous fluid and ahead considering with our COVID protocols.”

Gradinger, his companions and their workers weathered the pandemic with the assist of the neighborhood, who stepped up and elevated take-out orders.

“Watching our restaurant brethren shut their doorways regionally and across the nation was an eye-opening expertise and a reminder of how valuable this complete factor is,” he stated. “It additionally reminded us how grateful we should be. And I feel our groups work more durable now.”

One more reason why Vessel Kitchen groups work more durable is due to the restaurant’s philosophical basis, Gradinger stated. 

“The purpose was to create an infrastructure the place we might standardize our recipes and add extra consistency as we scale up,” he stated. “Some eating places lose who they’re culturally and the product turns into inconsistent as they develop. So we needed to get forward of that.”

An enormous piece of that idea is honest wages, Gradinger stated.

“Within the quick-service realm, it’s robust to have folks really feel like they will make a dwelling and have a house right here, and we’ve at all times aspired to offer that,” he stated. “A number of us got here from effective eating, the place servers could make a dwelling. So we’re inching in the direction of that.”

Previously two weeks, Vessel Kitchen wages have elevated considerably, Gradinger stated.

“Up till now, we’ve had a minimal assured wage of $17 up right here in Park Metropolis, and $15 down within the Salt Lake Valley,” he stated. “Within the final month, these have gone up $2.”

Vessel Kitchen homeowners, from left, Roe’e Levy, Nick Gradinger and Brian Reeder, proven right here in 2017, a couple of months after opening their restaurant in 2016.
Bubba Brown/Park Document

Extra so, the manager crew consists of staff who’ve risen by way of the restaurant’s ranks.

“They’ve all grown up inside us,” Gradinger stated. “Having folks come up by way of our system and promote them to administration and government ranges is the whole lot we wish to be about. Our purpose is to not have exterior hires on the crew if we are able to keep away from it.” 

At this time, Vessel Kitchen’s branches have expanded to incorporate an progressive central kitchen in Alta Vista, which doubles as a culinary lab and counter-style storefront that provides take-out and supply. 

“We took a giant leap by opening up a manufacturing check kitchen the place we now have a house base to check recipes,” Gradinger stated. “We now have a farming partnership with New Roots within the valley, and considered one of their head folks introduced over stunning eggplants, potatoes and serrano peppers. So Roe’e is creating an eggplant dish that we’re entertaining for the autumn. We are going to put it out on the road in our take-out location and see how folks reply to it.”

The power to check new menu gadgets in actual time is a present, Gradinger stated.

“We now have an government kitchen the place our whole government crew can collaborate on dishes,” he stated. “It’s cool to have a facility the place we are able to take issues to the next degree.”

There are another areas Gradinger has been scoping out for the longer term. These areas embrace Heber, Riverton and someplace in Utah County.

“We’d like to develop our footprint, as a result of we consider we are able to add worth to communities everywhere in the state,” he stated.

Nonetheless, probably the most humbling issues to occur with Vessel Kitchen within the final three years is that it has been chosen to begin constructing on a location on the Salt Lake Metropolis Worldwide Airport in November, Gradinger stated.

“The power to provide folks on the go an possibility of wholesome meals on the airport is likely one of the coolest issues,” he stated. “Whereas we don’t pat ourselves on the again, I’m actually happy with our collective crew for what we had been capable of accomplish whereas sustaining our core ethos of being as artistic as potential.

“We’re cognizant of the age-old story of manufacturers that develop too rapidly or lose themselves in progress from the leap, so our important purpose is to remain true to ourselves and discover the funky aspect of what received us right here. We’re mad scientists. We glance to make inexpensive and wholesome meals that’s tasty and constituted of the perfect elements that we are able to put our palms on.”