Toscano Restaurant in Sandy & Draper Utah

The South Valley's Finest Dining Experience

Sandy, Draper and South Jordan's Utah's Favorite Italian American Restaurant

The Experience
Toscano represents the South Valley’s pre-eminent dining environment with its inviting, sleek exterior highlighted with its floor–to-ceiling window walls permitting vast natural lighting and vistas of the Oquirrh sunsets. It's 20’ live trees provide a year round summer environment regardless of the calendar.  Toscano’s Garden is a multi-purpose area that serves as a protected outdoor dining area with a closeable roof, fountains, music, plants and full herb garden used for daily harvest for the kitchen.  The Garden's versatile roof can accommodate outdoor dining in any season.

The Food
Toscano's menu, under the direction of Chef Jonathan LeBlanc, offers a wide range of highest quality steaks, chops and seafood emphasizing locally sourced ingredients while retaining some of the original location’s favorites such as its signature Naples-style pizzas and its house made gelatos.  The lunch menu is designed for both the business meeting luncheon, the casual dining needs and the housewife get togethers and dinner provides weekly specials.

Your Event
Toscano can accommodate private parties and events within portions of the restaurant or the entire restaurant for your company party, rehearsal dinner or business event.  The Sports Bar provides multiple television screens always tuned to the eventful sports of the moment. 

Sandy & Draper Utah!

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May 22nd 2018
Call for Reservations 801-572-5507

Head Chef:  Jason Hammet
Brewmaster: Scott Parker
General Manager: Amanda Wybrow

Join us Tuesday- May 22nd 2018 for our First Ever Beer Dinner. Five Courses prepared by our chefs and paired with Beers from Salt Flats Brewery's Brewmaster


1st- Oyster on the half shell- cocktail sauce, sliced serrano chili, fresh herbs, lemon caviar

2nd- Candy cane beet, arugula and goat cheese invotini-roasted beet and raspberry dresses arugula rolled in rice paper topped with goat cheese crumbles and raspberry dressing

3rd- Egg stuffed ravioli-house made pasta filled with ricotta cheese blend and egg yolk tossed in brown butter

Entree- Confit duck leg savory bread pudding, cherry gastrique-cured slow cooked duck leg with bread pudding made with house-made beer bread, bacon and jalapeno

Dessert- Smores tart- gram cracker tart shell topped with chocolate ganache, filled with marshmallow cream, bruleed sugar, whipped cream topping