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Pretty in pink at Insta-worthy Plated Dreams in Woods Cross

By Valerie Phillips - Special to the Standard-Examiner | Aug 23, 2023
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Angie Amundsen, owner of Plated Dreams in Woods Cross, with the Money Talks Smash Burger.
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Plated Dreams has a feminine ambiance, with chandeliers and pink silk roses.
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The Mediterranean flatbread is topped with basil pesto, fried chicken chunks, asparagus, tomatoes and arugula.
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French macarons in the dessert case at Plated Dreams in Woods Cross.
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The Money Talks Smash Burger is topped with an edible dollar bill at Plated Dreams in Woods Cross.

If Barbie had a restaurant, it might look a lot like Plated Dreams in Woods Cross.

Indeed, when the “Barbie” movie opened last month, dozens of pink-clad theatergoers picked the perfect place to brunch and lunch beforehand.

“We had a lot of people in here for the ‘Barbie’ movie, taking photos of themselves,” said Angie Amundsen, who owns the restaurant with her husband, Chris Amundsen.

Plated Dreams has feminine sophistication — chandeliers, a complete wall stuffed with silk flowers, dusty-pink booths and velvety chairs surrounding gleaming white tables, with vases of hot pink fresh roses.

There’s a flower-stuffed phone booth for Instagram photo-ops. A pink marble countertop separates the kitchen from the dining area and hosts a display of pretty desserts.

Neon signs say things like, “Sweet dreams are made of this” and “Feed me cake and tell me I’m pretty.”

There are even pink “red velvet” pancakes on the menu.

“I wanted to create an environment that was really beautiful and fun, and brings people together, to celebrate or even to commiserate,” Angie Amundsen said. “Food brings people together.”

While soaking up the ambiance, diners can enjoy specialty drinks, from flavored lemonades to lavender lattes, to mimosas and margaritas.

Breakfast favorites such as eggs Benedict, French toast with berries, omelets and pancakes share the menu with pastas, sandwiches, salads and entrees.

For hearty appetites, there’s a Money Talks Smash Burger, whimsically topped with an edible dollar bill (it’s made of rice paper).

The flatbreads are modeled after European thin-sliced pizzas, said Chris Amundsen. The Mediterranean flatbread is topped with basil pesto, fried chicken, asparagus, tomatoes, arugula, feta mousse and crispy kale. The Rise Up flatbread is breakfast-oriented, topped with bacon, sausage, egg, tomatoes, pickled jalapenos, cilantro, mozzarella, queso fresco, and caramelized onion and shallots.

There are “small bites” for sharing, such as goat cheese balls, deviled egg BLT sliders and asparagus-and-spinach hummus.

Come September, about 30% of the dishes will be switched out.

“Our menu is seasonally based, and we like to change it to match the seasons,” Chris Amundsen said.

Plated Dreams opened a year ago in August 2022. The decor was inspired by some of the European cafes the Amundsens have visited over the years.

They developed the Woods Cross property that once had a Wells Fargo Bank and a McDonald’s. The site now houses a Cafe Rio and several other shops, with Plated Dreams in the last unit on the south end.

“A lot of the businesses that wanted that space were restaurants,” Chris Amundsen said. “Angie said she’d rather do a restaurant herself. We wanted to create an experience where people could come in and get lost in thought and taste.”

Although the atmosphere is feminine, the clientele is now about 70% female and 30% male, said Chris Amundsen, crediting the Money Talks Smash Burger for bringing in more men.

“On Father’s Day, we had more men in here than we anticipated,” he added.

Diners should relax and take their time, as the food is from scratch and cooked to order.

“It’s been difficult because customers are so used to everything being quick,” Chris Amundsen said. “We prefer to make pancakes fresh when ordered, rather than making six, serving two and letting the other four dry out under a heat lamp.”

Angie Amundsen’s favorite dish on the menu is the Jalapeno Smash Burger, with a turkey patty instead of beef.

Chris Amundsen’s favorite is the seared salmon entree, with a honey dill vinaigrette, couscous, and cherry tomato cucumber salad.

Many of the desserts come from Fillings & Emulsions bakery in Salt Lake City, where owner Adalberto Diaz has made a name for himself on Food Network baking competitions.

At this point, the Amundsens aren’t planning to open other locations. “We’re still in the process of perfecting this one,” said Chris Amundsen.

But they may expand to offer a dinner menu. Currently, they close at 2:30 p.m. on weekdays and 3:30 p.m. on weekends.


Plated Dreams

Location: 2468 U.S. 89, Suite B2, Woods Cross

Contact: 385-777-5726 or https://www.plateddreams.com

Hours: 8:30 a.m. to 2:30 p.m. Tuesday-Friday; 8:30 a.m. to 3:30 p.m. Saturday-Sunday. Last service is 30 minutes before closing.

Prices: $10-$20


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