Taste of Utah Valley Fall 2018

GUIDE TO DINING | ISSUE NO 4 | FALL/WINTER 2018

RISE & The scoop on how 5 BYU treats landed on trail to fame and glory

SHOUT! Spring 2018 | 1

2 | Taste of Utah Valley

T h e B e s t o f th e A r ts i n P r o v o

T H E AT E R

DA N C E

C O N C E RT S

Spring 2018 | 3

Expect an amazing experience

By Suzie Long

Most great places start with a strong foundation. That’s exactly what the new owner and chef, Kyler Roney, saw in La Jolla Groves restaurant at The Shops at Riverwoods.

“They already have a good base here,” said Chef Roney.

“We want to expound on that.”

Roney grew up in Provo. He went from coast to coast to pursue his passion for culinary arts in Napa Valley and New York. After coming home, he opened Good Thyme Eatery on Center Street.

At La Jolla Groves, Roney’s expanding his hometown roots beneath the lemon-tree canopy to continue to exceed people’s expectations. “My focus is to bring quality,” he said.

“I believe if people leave with a meal they can’t forget, they’ll come back.”

Melding his coastal experiences with his local insights, Roney describes the food at La Jolla Groves as “somewhere between California and Italy.” He added that his business partner is not only half-Italian but has also lived in Italy. “He knows what Italian food should be and he is very passionate about it,” he commented. “Together, we create something fun and exciting.”

A fine dining destination, La Jolla Groves is known for the lamp-lit branches overhead, which are reminiscent of Italy’s Isle of Capri. Roney plans to keep up that ambience, and combine the freshest ingredients to create delicious food.

To accomplish this, Roney uses “one of his favorite” sources of ingredients, organic hydroponic grower Snuck Farms in Pleasant Grove. Using seasonal produce, he has revamped some salads and appetizers while maintaining fan-favorites, such as tenderloin medallions and macadamia-nut halibut.

“People should expect an amazing experience,” Roney added. “We train the staff to know the guests’ needs before they themselves know. We’re good people. You can trust us to take care of you.”

Whether hosting a business lunch or celebrating as bride and groom, La Jolla Groves also offers catering. Come eat for yourself at 4801 North University Avenue # 610, or go online at www.lajollagroves.com and for reservations call 801-224-5111.

4801 North University Avenue #610, Provo | 801-224-5111 | www.lajollagroves.com SPONSORED CONTENT

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Spring 2018 | 5

From the editor

T

here’s no doubt it’s fall when Utah Valley residents see BYU welcome back its students for another school year. The university has without a doubt shaped some of the area’s most favorite or notorious food trends — like our indisputable love of ice cream, absurdly long maple bars (a.k.a. Cougar Tails) and mint brownies.

BYU has perpetuated the love of a cold treat for decades, beginning nearly 70 years ago, with its own BYU Creamery ice cream, that for many generations came in the form of a scoop at the Creamery on Ninth. In this issue of Taste of Utah Valley, we delve into the traditions that have sparked devotion, for not only Cougar fans, but food fans across Utah.

Read about some of the most popular food items around the BYU campus on page 14.

If perhaps you’re looking for a different fall “foodventure,” there’s always tailgating at

the football games. For those that are truly dedicated to it, it involves showing up at 7 a.m. to claim a spot and then cooking breakfast, hooking up TVs, and barbecuing for lunch and/or dinner.

It’s a whole-day affair you can read about on page 19, full of plenty of food and equally important ingredients: friends and fun.

Should you be on a tighter schedule this fall, there’s still plenty you can enjoy around the valley. But, in our opinion, some of the best parts of fall and winter are cozying up with the ones you love, surrounded by food your stomach loves, to celebrate old and new traditions.

TEAM www.heraldextra.com

RHETT LONG Publisher + Advertising Director

EDITORIAL JORDAN CARROLL Executive Editor DOUG FOX Features Editor STACY JOHNSON Online Editor

ART

DAVID REVILLA Graphic Designer

ADVERTISING CRAIG CONOVER Retail Manager

CIRCULATION MORGAN BASSETT Circulation Manager JORDAN CARROLL

WRITERS DOUG FOX SARAH HARRIS KARI KENNER

Online

PHOTOGRAPHY If you love eating local as much as we do and are looking for a more in-depth scoop on restaurants than what Yelp’s basics have to offer, you can also search for local places to eat by city and meal type and find hundreds of detailed recommendations — down to the dish. Full reviews and stories on Utah County restaurants can be found on our website at

EVAN COBB ISAAC HALE

@dailyherald

heraldextra.com/dining. @UtahValley DailyHerald @TheTicket

On the Cover An ice cream cone from the BYU Creamery is photographed in August.

F O O D BY BYU Creamery P H O T O G R A P H E D BY Evan Cobb

6 | Taste of Utah Valley

TASTE OF UTAH VALLEY MAGAZINE 86 N. University Ave. #300 Provo, UT 84601 801-373-5050 • 800-880-8075

Fall/Winter

CONTENTS

08 14

You want it when?

Keep the motor running, if you wish, at these area diners

Roar of the Cougars With these BYU treats, you can’t hide yore lionized

19 22

Fraught with brats

When it comes to tailgating, grills just want to have fun

Under further review Get a second look at several local restaurants

Spring 2018 | 7

K C I U Q P E TITI O N COM

finding e r a ts n a r u ta s How local re fast-food world a their niche in BY WRITTEN er n en K i ar K

8 | Taste of Utah Valley

BY PHOTOS E va n C o b b e, al H c aa Is

T

hough Utah Valley is home to an impressive variety of locally rooted restaurants, it also plays host to nearly 20 different McDonald’s and Wendy’s and a whopping 40 Subways where you can “eat fresh” at least 12 hours a day or more.

Factor in 24-hour options and the instant gratification of delivery, and the area’s local hotspot eateries have got their work cut out for them when it comes to bringing in crowds and offering food that even grab-and-go diners can’t resist.

So how do they do it? Dishing up food that’s fresh, delicious, unique and affordable isn’t easy, especially with swarms of fast-food competition, so we’re spotlighting three local restaurants that have found ways to not just keep afloat, but thrive in the highly competitive battle for your business.

Kneaders Bakery and Café

A courtesy photo of the Turkey Cranberry Croissant from Kneaders Bakery and Cafe.

Kneaders Bakery and Café has been around nearly as long as Shirley’s, and has impressive roots in the community that have led to carefully selected franchises across the United States.

“Kneaders Bakery and Café began with an idea that people in Utah needed to experience authentic European hearth bread, so co-founders Gary and Colleen Worthington began building their dream,” said Kneaders CEO James Worthington.

Developing a consistent customer base isn’t easy, though. With fast, cheap options everywhere, Worthington said Kneaders’ success comes down to the quality and attention to detail.

“We focus on creating wholesome food made with simple ingredients that feels welcoming to customers,” he said. “We believe that everyday moments are special occasions at Kneaders and it’s that inviting atmosphere, along with drive-thru service that continues to attract customers to our stores for quick but quality service when they want it.”

Another focus of Kneaders is keeping things local.

“Kneaders is one of the only scratch-casual bakeries in the fast casual industry,” Worthington said. “That title means that we bake all of our hearth bread from scratch daily, in on-site working bakeries.”

The results are something to be proud of.

“As the CEO, it is incredible to look back on the progression of both the brand and the customers that helped us grow over the past 20 years,” Worthington said. “We have a multi-generational customer base and it is wonderful to walk into any one of our locations at any point during the day see grandparents, teenagers, parents and children all enjoying good company over great food. … It’s a very humbling feeling and I am grateful for their support every day.”

Spring 2018 | 9

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“You really get to know your customers on a personal level. …

I love to think that we are involved with a lot of special moments and traditions in our customers’ lives.”

Shirley’s Bakery

At 22 years old, Shirley’s Bakery in Provo has been around the longest of our picks, and was founded by Shirley Edwards as a means to support her five daughters when she became a single parent. The roots of her business all stemmed from a love of baking and sharing that love with others.

“All … recipes were created using ingredients found in anyone’s kitchen,” Edwards said.

“I believe that is the definition of scratch. Real comfort food!”

Edwards loves to keep a clean kitchen and boasts to have “the best customers in town,” a conclusion reached from the personal relationships she’s built with them over the years.

“Running a Mom and Pop has been so awesome,” said Michelle Steenblik, one of Edwards’ daughters. “You really get to know your customers on a personal level. … I love to think that we are involved with a lot of special moments and traditions in our customers’ lives.”

Aside from simply offering tasty meals, takehome ordering, drive-through convenience and a sense of home, Steenblik said the attention to detail at Shirley’s sets them apart.

“We are a made-from-scratch bakery and café,” she said. “Our mixers start the mixing process every day around 6 p.m. in order to have fresh product when we open the following day at 7 a.m.

I truly believe this is the key to making our items feel like it is coming from Grandma’s kitchen.”

All recipes are also crafted by Shirley herself.

“Creating recipes is like an art form,” Steenblik said. “It takes a lot of creativity and time to perfect one before our customers get the opportunity to enjoy the love she has created.”

Sugar bites from Shirley’s Bakery.

Dinner rolls from Shirley’s Bakery.

Spring 2018 | 11

Ricardo Mendoza, a shift manager, prepares a steak salad at Cubby’s in Provo.

“We plan to continue expanding to create opportunities and provide great food for everyone.”

12 | Taste of Utah Valley

The Dragonslayer Burger from Cubby’s in Provo.

Rogers said. “They continue to develop new offerings, and the According to Corporate Man- most popular items will always ager Jordan Rogers, Cubby’s, be around. We want every perfounded in 2012, also keeps the son, regardless of preferences mindset of building a brand or appetite, to be able to find that’s focused on customers. something on our menu that “Cubby and his wife spent will keep them coming back.” countless hours creating a Though Cubby’s hasn’t quite menu with healthy options hit the decade mark since where every person can find opening, a few key things have something they’ll love to eat,” led to its ability to spread to

Cubby’s

locations across the state.

“Aside from new additions to our menu, we’ve improved our operations and food quality,” Rogers said. “Cubby genuinely wants to make everyone’s lives better whether they are customers or employees, and we plan to continue expanding to create opportunities and provide great food for everyone.”

A nearly finished order of Buffalo Bleu Cheese Fries from Cubby’s in Provo.

Spring 2018 | 13

Cougar classics The origin of BYU ice cream, four other sweet-tooth specialties

W R I T T E N BY Sarah Harris

P H O T O S BY Evan Cobb

W 14 | Taste of Utah Valley

ith school back in session and football season in full swing, autumn for many in Provo wouldn’t be complete without some of Brigham Young University‘s famous foods.

Signature treats like BYU Creamery ice cream, mint

brownies, chocolate milk, Cougar Tails and Y Sparkle have been BYU staples for decades.

“Food just has this way of creating memories for people,” said Wallis Rothlisberger, BYU Dining Services department secretary. “It’s really about bringing memories back for people, and I think that’s why a lot of these things … have really continued on in BYU tradition is because of those memories.”

An ice cream cone from the BYU Creamery is pictured in Provo.

Fall/Winter 2018 | 15

BYU CREAMERY ICE CREAM

BYU’s famous ice cream dates back to 1948, when the university had a dairy agriculture program that worked with the Creamery to develop products and feed students, according to Rothlisberger.

The BYU community consumed 191,930 gallons of ice cream in the 2014-15 academic year, according to BYU Dining Service’s most updated figures. If this amount were divided into half gallon cartons and stacked end to end, it would be 26 times the height of Y Mountain.

The BYU Creamery creates about four different flavors per year, including one for each incoming freshman class, many of which are inspired by recommendations from customers and others. The top five most popular Creamery ice cream flavors in order are Vanilla, Graham Canyon, Cookies and Cream, Chocolate Chip Cookie Dough and Earnestly Chocolate.

The Creamery also has traditionally honored BYU presidents and sports coaches with their own ice cream flavors, such as Woosh Cecil, Rose’s Sneakerdoodle and Cherry Rockwood.

“Our first ice cream named after anyone was LaVell’s Vanilla,” said Dean Wright, BYU Dining Services director. “I had the opportunity to go to him and I said, ‘Coach, what’s your favorite flavor? We want to make it here at BYU,’ and he said, ‘My favorite flavor is vanilla,’ because he said you can put any topping on it that you want.”

BYU Dining Services is currently developing a new Creamery ice cream based on President Kevin J Worthen’s favorite flavors. The Creamery also has plans to start making gelato, which will be sold exclusively at BYU’s new engineering building cafe.

16 | Taste of Utah Valley

MINT BROWNIES

BYU’s signature mint brownies came about in the early 1960s, developed by Myrle Cloward, who was then the university’s dining assistant director and head of catering.

“Brownies were very popular at that time, and (she) wanted a brownie that would reflect something different, and so decided to put the layer of mint,” Wright said. “There were other brownies that were mint brownies, but they were usually a chocolate brownie with a chocolate icing with a little bit of mint swirled on top, but the layer of mint was very unique to BYU.” Though the unique mint flavoring has never changed, the brownie recipe has been altered to create a more cake-like or chewy texture as brownie tastes have changed over the years, according to Wright. He said today’s BYU Mint Brownie recipe is “a nice blend between the two.”

BYU now produces 140,800 mint brownies annually, which is enough for both the entire Provo population and BYU student body to eat one. From beginning to end, it takes 10 students to make a mint brownie, Wright said.

Y SPARKLE

BYU’s Y Sparkle soda was born in the 1950s during a time when the university made all of its own fountain drinks.

“The one that seems to continue because it’s its own real flavor profile that no one else has got has been the Y Sparkle,” Wright said. “It was to be a flavor that could go different colors.”

The drink has traditionally been served at wedding receptions, holidays and other special occasions.

“I’ve seen it around at New Year’s time. It’s like an alternative almost to Martinelli’s, that sparkling apple cider, that’s really how people use it,” Rothlisberger said.

“ FOOD JUST

HAS THIS WAY OF CREATING MEMORIES FOR PEOPLE. ”

Where in

BYU

Can I find these items Ice cream:

?

Creamery locations, Cougar Cafe, BYU Food To-Go, Deseret Book

Mint brownies:

On-campus retail operations, BYU Food To-Go

Chocolate milk:

On-campus retail operations, BYU vending machines, BYU Food To-Go, Deseret Book

Cougar Tails:

Sold exclusively at BYU athletic events

Y Sparkle: BYU Food To-Go, sometimes at the Creamery on Ninth

Mint brownies from the BYU Creamery are pictured in Provo.

Spring 2018 | 17

“WHEN YOU TASTE SOMETHING OF BYU, WHEN YOU HAVE A TASTE OF BYU, IT’S KIND OF LIKE, ‘WELCOME HOME.’“

A bottle of chocolate milk from the BYU Creamery is pictured in Provo.

CHOCOLATE MILK

When you taste chocolate milk from the BYU Creamery, you’re tasting history, Rothlisberger said. The BYU Creamery’s chocolate milk recipe has stayed the same since 1948, made with chocolate from Switzerland and fresh milk from a local dairy farm in Elberta, Utah.

“When you taste our chocolate milk, you’re tasting exactly what your grandparents would’ve had when they came to BYU,” Wright said.

Milk, including both white and chocolate, is the No. 1 seller in BYU’s vending machines, according to Wright. BYU also has developed other flavors including cookies and cream, and orange-flavored milk. The BYU community consumed 70,572 gallons of Creamery chocolate milk in the 2014-15 academic year, which is enough to fill one and a half Olympic-sized swimming pools.

“We’re the Stone-Cold Sober school for, what, 20 years now running?” Wright said. “What other school can say that milk is their No. 1 thing? But it is at BYU. We think that’s great.”

18 | Taste of Utah Valley

COUGAR TAILS

When BYU Dining Services took over concessions at LaVell Edwards Stadium in the early 2000s after outside food was prohibited for security reasons, Wright was determined to create a unique BYU-specific item that no one else could have. As he walked into the Wilkinson Student Center one day, the idea hit him.

“I just saw the tail of the cougar, and it’s nice and tan, and I thought, ‘Wonder if we could create a doughnut that was 16 to 18 inches long that would represent the cougar tail,’ ” Wright said. “Maple bars have always been my favorite doughnut.”

SATISFYING THE LOCAL SWEET TOOTH

Through their many years of history, these signature treats have become not only favorites at BYU, but among Utah County residents and BYU alumni in general as well.

“Come here on a Wednesday when missionaries are entering the MTC and see them and their families lined up to have an ice cream once before they go, I think that speaks of the county,” Wright said. “We have a lot of graduates in Utah County, and I think that just ties them back home to who we are. I love the signs that Provo has with the ‘Welcome home,’ and to a very small degree, I think when you taste something of BYU, when you have a taste of BYU, it’s kind of like, ‘Welcome home.’ ”

Jackson Unga, of Provo and father of former BYU running back Harvey Unga, grills in the tailgating area during pregame festivities before a game against the Portland State Vikings

The

4 F’s OF TAILGATING Food, football, friends and fun

W R I T T E N BY Doug Fox

P H O T O S BY Isaac Hale

M

ention the word tailgating, and the first two images that come to mind usually revolve around football and food.

But, according to a couple of heavy hitters in the BYU tailgating community, those two things are only half the equation when it comes to describing the communal nature of the tailgate experience. The remaining ingredients in the recipe are friends and fun.

“The people are the best part of tailgating and the reason I keep doing it, even when it is hard to get excited to show up like in 2017,” said Adrian Jenkins, who is marking his seventh season as a BYU tailgater. “I often say I met the best people in my life in a parking lot waiting for a game to start. People I have met at tailgates I now camp and vacation with. I have them to my house for dinner and they have me and my kids to theirs. Some of them are closer to me than family.”

David Fiso, who is known in the tailgate community as a resident cooking expert, said there are two main things that keep him coming back.

“First, it’s the people,” Fiso said. “I love the people I tailgate with. We are great friends and are all there to enjoy good food and cheer for BYU. It’s family friendly and my kids have made friends with the other kids in the lot. It’s a community that I love being a part of. Second, I love to cook and love to share my food with people. On the weeks that I am in charge, I always encourage people to stop by and grab some food. I always make extras. There is something special

Spring 2018 | 19

Jake Andrus, of Herriman, waves a BYU flag in the tailgating area during pregame festivities before a game against the Portland State Vikings.

— Check David Fiso’s recipes and grilling tips at

bigdbbq.wordpress.com

about creating food that draws people in.”

When asked to put a percentage on how much the tailgating experience is about the communal environment and how much is about the food, Jenkins, who is somewhat affectionately known as the Mayor of BYU Tailgating, split the uprights at 50/50.

“I am anti-social by nature, but those six home games a year, I am greeting people, meeting new strangers and kissing babies. Not really actually kissing babies, but pretty close,” Jenkins said. “The food drives people in at times,” he said. “I am boring to talk to, but a heck of a good cook and willing to share leftovers.”

Most college football fans tend to prefer afternoon games, but due to tailgating festivities, Jenkins and Fiso both love to see night home games on BYU’s schedule.

“I prefer night games as it maximizes the time we have to tailgate,” Fiso said. “For early games, it feels like everything gets cut short.”

For night games, both Fiso and Jenkins said they like to arrive at 7 a.m. when the lot opens to reserve their spots and begin set up. A typical day would then include cooking some form of breakfast, hooking up TVs to watch other college games, then barbecuing lunch and/or dinner, as well as snacking and visiting throughout the day.

Smoked meats are, of course, a favorite among 20 | Taste of Utah Valley

the tailgate crowd with brisket, ribs and pulled pork being game day staples. People all bring their own favorite sides.

The food may flow freely, but the alcohol doesn’t.

While drinking may be a big part of most other collegiate tailgate gatherings, naturally that isn’t the case with the BYU crowd.

“Tailgating is about the people,” said Fiso, who noted that he doesn’t usually get in his seat at the stadium until 5-10 minutes before kickoff because he would rather chill with his crew at the tailgate festivities. “If you have great people around you, you will have a good time. Add great food alongside those people and you have everything you need to have a great time. Also without alcohol, you’ll actually remember the fun you had! I have never felt like my tailgating experience was diminished due to a lack of alcohol.”

And just because the game is over, that doesn’t necessarily signal the end of the tailgate.

“Post game, we typically grill brats while we wait for traffic to die down,” Fiso said. “It’s not uncommon for us to be in the lot past 1 a.m. after late games.”

So, is the overall quality of the tailgate intrinsically tied to the success of the Cougars on the field?

“Absolutely the food tastes better when winning — we

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cook better too, when winning,” Jenkins said. “When we lose, the post-tailgate atmosphere is horrible. ... A great post-game meal does nothing to make up for a lousy season. The bad season (in 2017) caused personal rifts between some tailgaters that would not have happened in even an average season. Our meals got easier — and worse — as the season went on last year.”

That being the case, BYU’s opening upset on the road against Arizona bodes well for the quality of tailgates this season.

The current BYU tailgating effort began in 2011 and has jumped around to five different locations. It is currently held in a parking lot on Bulldog Boulevard, situated between Baskin Robbins and Penguin Brothers in Provo. It is across the street from Wendy’s and the parking lot for Fat Cats.

Fiso offered some tips for those interested in sticking their toe into the pool of tailgate culture.

“Don’t be shy!” he said. “Bring a canopy, some chairs and a grill. Set up and have a good time. If you want to make friends, bring some foods to share, and be social.

Also, get on Twitter. I’ve met countless people on Twitter first, then in the tailgate in real life. Also, I was invited to tailgate at BYU because of Twitter. The Twitter culture is strong in BYU tailgating.”

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India Palace offers food combinations fit for a king definite tomato flavor, but then it gave way to a spirited spectrum of peppered seasonings.

Thin mango slices in the sauce had soaked up alk into India Palace in Provo the color of the red curry laying among large and your senses are confounded pieces of chicken. When I added a mango slice with sounds and aromas of a to my spoonful of Mango Chicken the pepfamiliarly foreign culture. per-sweet combination balanced out nicely.

Soft Indian music fills the silence in between The other mango chicken dish, Mango Chicken tables set in a dinning area divided by decoraKorma, is comprised of a mango pulp in a tive partitions. I was greeted and seated quickly yellow curry sauce that is less sweet-and-sour and mentally perused menu items based on the and far more sweet than the red-colored mango sweet, spiced smells wafting through the air. chicken dish. I would recommend the yellow When I think of Indian food, I resort to thinking curry-based version. of curry — and justifiably so, I suppose. Howev- I’ve had Indian food a number of times but was er, it’s the complex blend of specific spices that surprised not to find other treats in the curry actually trigger this knee-jerk association. One sauces. Ingredients like potatoes, carrots and othcannot taste it all in one bite, but after three or er add-ins were absent from the two curry entrees four spoonfuls you know what you’re getting I had just tried. They merely had the meat and yourself into. curry sauce with some traces of diced onion.

India Palace specializes in authentic Northern I ventured on and found my desire in a wonIndian cuisine, and I began with Chicken Shor- derful Shrimp Pineapple Curry in the seafood ba (chicken soup.) It’s served in a teacup-sized specialties menu section. dish with a tomato base and plenty of diced Large, quartered potatoes and vegetables with chunks of chicken. Green peas and minced canned pineapple chunks and plump de-tailed onions tie in a mild blend of Indian spices that shrimp stared up at me. They were all bathing went down smooth. in a sweet yellow curry touched with a hint of After turning to the entrees, I noticed two coconut milk. Like I said, wonderful. different mango chicken menu items. I ordered There are three spice levels available: mild, the Mango Chicken entree from the traditional medium and hot for most entrees. I typically go chicken specialties section and was surprised at with mild so the hotness doesn’t overwhelm the what I was served — red curry? subtle flavors of good curry. However, I went for I swallowed my presumed expectation of seeing medium this time, and it was time for a breather. orange mangoes and cautiously dipped my India Palace has a drink menu that’s full of spoon into the scarlet mixture. First I tasted a tropical fruit titles so I went with a Mango Lassi,

W

W R I T T E N BY Casey Adams

22 | Taste of Utah Valley

India Palace

98 W. Center St., Provo (801)-373-7200 indiapalaceutah.com

which consisted of mango puree mixed with a smooth homemade yogurt. It’s just what I needed to cool the taste buds and cleanse my tingling palate.

Diners can also take a break by choosing from a small variety of ice cream and rice pudding dessert items ranging from $2.95-$3.95.

I had ordered some garlic naan, unleavened bread cooked in a clay oven, to go with my entrees, and I still had a good portion left. There is a whole menu section devoted to lamb specialties and I just had to try something from there to finish off my Indian bread before heading out.

I targeted Lamb Madras and hoped for the best.

It didn’t disappoint. This too, was a yellow curry with only onions and a main meat. The lamb pieces were generous, savory and seemed to hint of mint a little bit.

Each entree is served with rice that’s speckled with a tasteless but brightly colored orange sort of rice confetti. It was a nice touch and added a little character to what otherwise would be ordinary white rice.

On my way out, the host motioned to a small clay dish at the counter filled with raw seeds and tiny, colored candies. Apparently, you take about a half tablespoon of these seeds and candies and palm them into your mouth as a breath mint. I did so, and was delighted with a crunchy sort of licorice flavor.

A nice little touch, I thought.

This review originally appeared in the Daily Herald on July 30, 2015.

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Spring 2018 | 23

Owner Jose Delgadillo dishes up some of the great Mexican plates offered at Don Chuy's Taco Shop.

Don Chuy’s Taco Shop

D

on Chuy’s Taco Shop is located in Provo at 520 North 900 East, and after taking the tour, they do authentic Mexican food. From the refried beans to carne asada, everything is made fresh daily.

According to owner Jose Delgadillo, he stresses the fact their food is fresh, using recipes he has developed over the past 10 years working in different Mexican establishments. He hails from Zacatecas, Mexico, growing up and learning to cook from his mother.

They feature many different kinds of salsa daily that are available to put on tacos or any other order one desires. This provides a great way to experience many different varieties and tastes from different regions of Mexico. Weather one wants it mild or really hot, they will have a salsa to please the taste buds.

Even though the name indicates Taco Shop they feature a full-on menu with many different types of specialties from south of the border. Be it enchiladas, tacos, sopes or quesadillas, they will make it fresh while you wait.

There are even 8 different types of street tacos to choose from, making even the simple taco decision very difficult as they are all very unique in their own special way. Then combine that with the different types of salsa and it becomes a culinary explosion.

They have now been at the current location in Provo for about 10 months. Take a minute and go to lunch or dinner at the new Don Chuy’s Taco Shop in Provo, you will be back for more with so many choices on their menu and the excellent authentic Mexican cuisine.

520 900 E, Provo | (801) 607-1519 | www.facebook.com/donchuysprovo SPONSORED CONTENT

24| Taste of Utah Valley

520 North 900 East, Provo, Utah 801-607-1519

Spring 2018 | 25

New name for local pizzeria, same great taste PROVO -- In with the new does not always have to mean out with old. Such is the case with a local pizzeria -- Nico’s Slices and Pies.

For more than a decade, Utah Valley has come to know the taste of East Coast-style pizza. With the traditions of family and food from Italy and built on a foundation of more than three decades of pizzeria experience in Boston, the recipes and authentic pizza-crafting techniques were established in Provo at Nicolitalia Pizzeria.

Founded by Nick DellaCioppa, Nicolitalia quickly became a new and rare find for locals. The family recipes, complete with secret spice blends and closely-guarded pizza-making methods, became the signature of a charming and delicious pizzeria.

Despite an unexpected move a few years ago, the taste and the tradition live on at the newer location at 255 West Bulldog Boulevard. The loyal followers from the early years migrated to the new location and are now joined by new customers that also crave the authentic flavor of thin crust, East Coast-style pizza.

The Bertasso family took ownership of the pizzeria in the fall of 2017. Committed to keep the original recipes and time-honored, pizza-making techniques, they continue making pizza that entices pizza lovers to return time and again.

The new owners sought out the best suppliers to ensure that only the highest-quality ingredients make it to the table.

Over the course of the last year, the owners made changes and improvements to the space. Every change was thoughtful, making sure the new location and feel of the restaurant was true to the past, while looking to the future.

Among those thoughtful changes was giving the same great pizza a newer, shorter, easier-to-pronounce name.

“The new name made sense,” said owner Michael Bertasso. “We quickly learned that many people struggle to pronounce the original name. We heard loyal and new customers affectionately refer to the shop as Nico’s and the name stuck.”

The name marks a new era for the shop. Adding pizza by the slice, Nico’s offers a quick-bite alternative to a fresh pie without sacrificing the handcrafted taste and texture of artisan pizza.

Nico’s returned to the charming and somewhat quirky ambiance of the old location, adding brick walls and photos representing the streets and scenery of Boston. The nostalgic pizzeria feeling is the perfect setting for families, groups of friends, and work colleagues. With sports programming and classic movies on the TV, free-WiFi and outlets by the table, Nico’s welcomes those that want to sit and stay a

while. A friendly, customer-first staff delivers a satisfying, welcoming experience that works to make everyone feel like family.

The pizza sauce and marinara sauce are made in house – with exactness to original Nicolitalia recipes. The same original recipes are used for the house dressing, a taste that is like no other and is the perfect companion to salads and breadsticks alike. The dough is original in recipe and process. Made days in advance, giving it time to slowly rise, the dough is stretched by hand at the time of order and cooked to crispy perfection, right on the brick.

Nico’s is home to diversity in taste and diet. Understanding that the signature pizza does not meet every customer’s dietary needs, Nico’s developed it’s own recipes and offers gluten-free, vegan-friendly, and keto-friendly options. A Coca-Cola Freestyle machine was added to offer not only a wide variety of flavors (over 100 combinations) but to increase offerings for people seeking no-sugar-added and non-carbonated beverages.

Beyond pizza, Nico’s offers fresh salads, calzones, strombolis, wings, and pasta. For lunch, dinner and all the bites in between, Nico’s is the place to enjoy a great meal and to feel like family. Open Monday to Thursday, 11 AM to 9 PM, and Fridays and Saturdays, 11 AM to 10 PM. Ordering available online at nicosprovo.com, or by phone at 801-3567900.

255 W Bulldog Blvd, Provo (801) 356-7900 www.nicolitalia.com

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26| Taste of Utah Valley

SLICES

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Spring 2018 | 27

Ike’s Creamery

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Robin Marambio hands over a delicious ice cream cone in one of the fresh made daily waffle cones at Ike’s Creamery.

4801 N University Ave #210, Provo | 801.224.5001 www.facebook.com/ikescreamery 28| Taste of Utah Valley

alking into Ike’s Creamery - that sits just inside the southwest entrance to Provo Beach - is like taking a step back in time to the 1950’s when ice cream parlors were a basic part of Americana. Everything from the checkered floor to the employees being decked out in white with an original white ‘Ice Cream’ hat just makes you feel right at home.

General Manager of Provo Beach, Christian Brinton, is quick to point out that the design of the entire experience is to take you back in time and enjoy a day at the beach. Having Ike’s Creamery serve as the entrance to that experience is just the cherry on top of the sundae.

For those that can remember, they even feature a Soda Bottle Float, wherein the ice cream of your choice is placed in a frosted mug with the soda of your choice being served alongside in a true soda bottle. This is different from everywhere else where the soda is added from a machine, adding to the ambiance of Ike’s Creamery.

If you visit Ike’s Creamery during the day you are bound to meet manager, Robin Marambio, who plays the part of a ‘soda jerk’ perfectly. She indicated that every day they have 16 flavors of ice cream ready to serve and will rotate up to nine of those each day from 16 additional flavors. This should make each and every visit to Ike’s Creamery a different experience.

Every item on the menu that includes ice cream can also be made from any of the flavors, so if you want a chocolate peanut butter shake, it is not a problem at Ike’s Creamery.

They also make and roll their own waffle cones on a daily basis, ensuring that they are fresh and crispy each morning.

To fit with the beach theme and to add a touch of Hawaii they even have a Dole Whip on the menu which Robin says is a very popular Utah County item.

Take the family and enjoy a night at Provo Beach in The Shops at Riverwoods, Provo, and top that off with a creamy dessert at Ike’s Creamery! Hours are Mon-Thurs 11 AM to 10 PM, Fri 11 AM to 11 PM and Sat 10 AM to 11 PM, closed Sunday.

Seven Brothers Burgers

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Charlton Bassett, one of the cooks at The Seven Brothers restaurant get some bacon going on the grill in preparation for the lunch crowd, almost all of the burgers come with bacon on them.

4801 N. University Ave. #220, Provo 385.477.4220 http://www.sevenbrothersburgers.com SPONSORED CONTENT

30| Taste of Utah Valley

hat happens when you have a family with seven boys and a father that is a consultant in Hawaii and is looking for a way to teach those seven brothers how to serve others by having high-quality food and service? The answer to that question lies in the creation of Seven Brothers Burgers, explained owner/operator Seek Hannemann.

The original restaurant, if that is what it could be called, was in Kahuku, Hawaii in what Seek described as a hole in the wall with minimal seating that has turned into such a popular place on the islands that the family had to open a second location in Laie, Hawaii. With the first store being just off of the BYU Hawaii campus and close to the Polynesian Cultural Center, much of their cliental came from Utah, either to study or just on vacation.

With this in mind it seemed only natural for the third and fourth locations to be in Utah where they already had an audience of some who had already experienced the taste of the islands through their restaurant. We caught up with Seek at the recently-opened location in The Shops at Riverwoods just east of Provo Beach Resort.

It seems to be the perfect fit for that location, making the beach experience even more authentic by providing the same food one can get in the Islands. Seek terms Seven Brothers Burgers as Polynesian Rustic and after seeing the inside we now know what the term means.

Each of their four locations has a different feel that is meant to make their customers feel welcome and invited to dine with them. Food is ordered up front as in most fast casual settings but instead of a number the waiting customer is given an inspiring word to take and display at the table while their food is prepared to order. Seek says this is a great conversation piece for those that are waiting and keeps spirts high while the food is brought out.

Food at Seven Brothers consists of Burgers, Sandwiches, Salads, Desserts and even a Keiki or Kids menu. The names of the items are definitely from the Hannemann playbook with things like Paniolo Burger, Bruce Irons Burger, Basa Fish Sandwich and of course Mom’s Banana Bread for desert, what else would you expect for a true touch of Hawaii here in Utah?

While we were there Seek insisted that he whip up some of their famous coconut shrimp, a recipe that they have perfected in the years since opening the restaurant with just the right amount of coconut breading. This is actually served as a salad on a bed of greens and red cabbage that comes with macadamia nuts, crasins, and a very nice papaya vinaigrette dressing and four huge shrimp fried and set atop the creation.

There is also a Tai chili pepper sauce to dip the shrimp in, the combination was exquisite and worth the trip to Seven Brothers.

With two locations now in Utah County it is easier to travel to the islands and partake of a flavorful menu that should keep everyone coming back for more and different offerings.

Check out their website at sevenbrotheresburgers.com.

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4801 N. University #220 Provo 385-477-4220

Spring 2018 | 31

The Crêpery The new crêpe restaurant and cafe in The Shops at Riverwoods started out as a spark in the imagination of creator, Gabriel Anderson. Having spent a summer studying interior design and architecture in Paris, Anderson fell in love with the Parisian street vendor style food. It was something that was different than what he had experienced in America, and felt that it was something that he would love to share with the people of Utah.

While finishing his graduate studies in interior design in 2009, Gabriel and his wife, Brooke, discovered that they would not be able to have children on their own, and set out to make money to adopt children in order to create a beautiful family of their own. Brooke had heard all about Gabriel's experience in Paris and suggested opening his very own crepe restaurant, and so, The Crêpery was born. They have since brought three beautiful children in their lives.

The Andersons wanted to create a space that was comfortable and inviting to all, and a place that customers would feel relaxed and enjoy the ambiance while experiencing a new style of cuisine or a cafe style beverage.

They provide free wi-fi in order to create a space where customers can do homework, work, and share funny videos from the internet with their friends. We noticed the design immediately upon entering the building, and it was very clear the Gabriel had a knack for creating a unique style. It felt almost European, while being very modern and somewhat different.

While The Crêpery started in Logan, it amazed the MCKenzie Ezola and Jacob Peterson make crepes at The Andersons with how quickly it grew in popularity. After Crepery. a few years in business, they realized that they might be able to expand to more cities across Utah. They partnered served. He pointed out that foods like tomato, avocado, with Jacob Peterson, a recent graduate and then general strawberry, and bananas must be sliced to order to retain a manager of their location in Logan, to open another location in St. George. The citizens of the Dixie area promptly full, fresh flavor.

They prepare batter fresh every morning, and make fell in love with the Paris style crepes, and after their suceach crepe as it is ordered. Ingredients are sourced as cess there, they thought that it could be time to bring The locally as possible as the seasons permit in order to keep Crêpery to the citizens of Utah County. food as delicious and fresh as possible.

Staying true to how crepes are made on the streets of Though this process may take slightly longer, after Paris, the crepes are served in a was paper wrap, and are seeing the pleasure on the faces of those that ordered, we intended to be eaten as a finger food, just like they are decided that this was a very important process. served from street vendors. The owners have made it a The Crêpery's menu also features three salads, as well goal to continue to be as authentic as possible with their as all sorts of cafe style drinks, ranging from a Nutella hot product. chocolate, Italian sodas, a full espresso menu, and two In Paris, the crepe is a staple, and can be wrapped very unique methods of brewed coffee for both hot and around just about anything. The Crêpery offers a variety cold brewed coffee. of both sweet and savory crepes. These range from the classic Nutella and strawberry to more decadent sweet options like a cheesecake, strawberry, and chocolate crepe.

The savory options have popular options like a chicken, bacon, fresh avocado, mozzarella cheese, and their house cream cheese dill sauce, to lighter options like a mozzarella, basil pesto, and fresh roma tomato crepe.

Fresh food is something that Jacob was very passion4801 North University Ave, Provo ate about. He was quick to emphasize that everything is 385.236.5850 | www.the-crepery.com prepared to order, so it is as fresh as possible when being SPONSORED CONTENT

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Spring 2018 | 33

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