 "Photo: Photo by John Zsiray")
 "Photo: Photo by John Zsiray")
 "Photo: Photo by John Zsiray")
Just north of Logan lies a family-owned Italian restaraunt serving bison calzones, angel hair pasta with prawns and porcini mushroom ravioli all inside an old renovated gas station and garage.
Callaway's Bistro a local favorite and well-kept secret specializing in Italian cuisine, is located at 54 N. Main Street, Smithfield.
Owned and operated by Bob and Jackie Callaway, Callaway's has been treating Cache Valley residents to unique pizza, pasta, steak and seafood for nearly seven years.
Originally from southern California, Bob Callaway worked as a contractor and a caterer before opening Callaway's. Cooking started as a hobby for Callaway but became more of a passion when he began taking culinary classes and learning from other chefs, he said.
His contracting experience came in handy when turning the existing building into a restaurant. Callaway's has a formal dining room, a smaller more casual dining room, and an enclosed patio setting with tables.
All of the recipes at Callaway's were created by Callaway himself.
"It's pretty tough to choose just one [favorite dish]. They all kind of have a soft spot," Callaway said.
Choosing a favorite dish is not as hard for some of Callaway's staff and patrons. According Derek Gherkins, assistant chef at Callaway's and graduating senior in culinary arts at USU, the most popular dish is fettuccine alfredo.
"I like the Santa Fe alfredo," Gherkins said.
The Santa Fe alfredo has Italian sausage along with a spicy cream sauce made with butter, cream and Italian spices. According to Gherkins, "there are no secrets, just high quality ingredients."
Michel Knight, a server at Callaway's and a junior in public relations at USU, raves about his favorite dish the porcini mushroom ravioli.
"It is so delicious," Knight said.
Server Michelle Howell, a USU graduate chooses the pork tenderloin as her favorite dish and deems it "fabulous."
Soon to be married couple Maren Sanders, a senior majoring in psychology and Scott Patterson, a junior majoring in photography wanted to celebrate Patterson's birthday and decided to try Callaway's because Gia's was closed.
"I'm having the pork tenderloin because our server told me that it 'melts in your mouth' so I said, 'OK'," Patterson said.
Sisters Angie and Jessica Sahely sat at a corner table, a lone slice of black olive pizza between them, they said they come to Callaway's about once a month.
"The breadsticks are amazing. They are the reason we come," Jessica said.
The Sahely sisters are students at USU Angie is a senior majoring in psychology and Jessica is a junior with a dual major in public relations and sociology.
Callaway's also has a wine list with selections picked specifically to go with the items on the menu.
"We pick full bodied wines that pair really well with the menu," Callaway said.
Wine is sold by the bottle or the glass. Bottles range in price from $16-29.
Customers can find imported Italian ingredients such as oilve oil and specialty pasta available for purchase at Callaway's.
Callaway's is open for lunch Tuesday thru Saturday 11:30 a.m. to 2:30 p.m. and dinner Monday thru Saturday at 4:30 p.m. The dinner menu generally ranges in price from about $7-17.
Callaway's has another location specializing in take-out and delivery at 2 N. Main in Providence. Dine in is also available.
-nnaylor@cc.usu.edu
Be the first to comment on this article!