BEST OF UTAH
ENRIQUE LIMÓN
2016: STAFF CHOICE
Best Downtown Sausage Fest JDawgs
Stick to what you know, the old adage goes. For a little over a decade, former BYU student Jayson Edwards’ path has been paved with wieners—Polish and beef to be specific—turning him into the state’s top hot dog connoisseur. Starting humbly as an off-campus shack that offered a break from the college pizza cycle norm, JDawgs recently opened a fifth locale smack in the heart of downtown SLC. For the full experience, start with a fresh-offthe-grill dog ($4), served with all the toppings (onion, sauerkraut, jalapeños and pickles), squeeze a goopy amount of secret sauce on that beefy bad boy, and get ready to kiss those boiled mystery meat imposters you grew up with goodbye. Judging by the line during a recent visit, Edwards, our own budding Ray Kroc, is onto something big. Something big and juicy. (EL) Multiple locations, JDawgs.com
Best Band of Brothers Kevin and Bob Valaika
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Best Southern Hospitality Tupelo
deli • bakery • coffee shop
Mon-Sat 7am-9pm & Sunday 9:30am-4pm • 1560 E 3300 S
NOVEMBER 17, 2016 | 83
Named for the tupelo trees that are native to the American Southeast, and given that owner/chef Matt Harris is a Southern boy himself, it should come as no surprise that Southern hospitality and a casual, comforting vibe should be the modus operandi at Park City’s Tupelo restaurant. Along with business partner/wife/"tiger mom" Maggie Alvarez and a strong staff, Harris redefines comfort food with dishes like maple whiskey-glazed pork cheeks, deviled eggs with fried country ham and creme fraiche, and mind-blowing buttermilk biscuits with tupelo honey butter. Pastry Chef Shirley Butler’s sticky toffee pudding with Earl Grey bitters ice cream will leave a wide grin on your gob. (TS) 508 Main, Park City, 435-615-7700, TupeloParkCity.com
CITYWEEKLY.NET
In some ways, Shabu owners Kevin and Bob Valaika couldn’t be more different; in others, they seem to be clones. Together, they help make Park City’s Shabu restaurant one of the most exciting and innovative in town. Executive Chef Bob Valaika—who trained at with chefs such as Nobu Matsuhisa and Emeril Lagasse—spends most of his time in the Shabu kitchen, out of the spotlight. Kevin, on the other hand, is the affable “face” of Shabu, usually working the front of the house meeting and greeting customers old and new and treating them like family. The brotherly combination of exquisite Asian-inspired “free style” cuisine and first-rate customer service makes Shabu a bucket-list item when dining in Park City. (TS) 442 Main, Park City, 435-645-7253, ShabuParkCity.com