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Haunted utah ghost stories It’s Pie & party Time hot ticket: What to see, where to go the magazine for Utah



The LaCaille Death Pact A fairytale unraveled

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BRENT GODFREY connections: painting life

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Brent Godfrey uses the painting process to translate objects, figures and landscapes Into physical metaphor. Combining varying degrees of abstraction and representation, he explores identity and memory, interpersonal relationships, societal structures and global connections. Godfrey’s focus is on the moments when meaning is revealed and understanding shaped through the triumvirate of intellectual, emotional and physical experience.

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September/October 2011





B y S a lt L a k e m aga zin e sta ff

by Mary Malouf

by Jaime Winston

Three-day Getaways Don’t fret over the end of your summer—enjoy the fall season with the six of the best threeday trips in our region.

A Fairy Tale Unravelled Three bosom buddies built the legendary LaCaille restaurant in the Wasatch foothills. Then they destroyed it.

Haunted Beehive Utah’s famous haunted spots, ghost experts and our “Who ya gonna call?” guide to the paranormal.

on the cover

Zions National Park is a classic fall getaway. As the weather cools, the parks majestic hikes like the don’t-miss Angel’s Landing, become more pleasant and easy. The other bonus: No crowds. Yes, fall is a wonderful time to explore the West and we’ve got seven other destinations (page 66) that go beyond the well-traveled spots like Zions to help you get out of town one more time before winter is upon us. s a lt l a k e m a g a z i n e . c o m




32 26



in every




High Profile

A Man of Action (and Few Words)

The Utes make their PAC-12 debut, and the notoriously tight-lipped Coach Kyle Whittingham lets us in on what it’s like. Sort of. by sc o tt m u r phy



Unconventional Wisdom

University of Utah medical researcher Dr. Erik Kubiak has a new tool for surgeons to fix tendons and bind wounds. The secret? Porcupine quills. by j e r e m y pugh



Bike Like an Antelope

After-dark biker’s paradise in the Great Salt Lakee. by j i ll adle r


Real Utah

LBJ’s Utah Play

Why Democratic president, Lyndon B. Johnson befriended our red state during his bid for reelection. by j a m es sea m an

25 Hot Ticket

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31 Shop

100 utah table

Jazz at the Capitol Theatre, Shakesperean Fest’s fall season and Beethoven. by scott murphy Find out where SLC’s top fashionistas get the goods. by heidi larsen


Murray’s date and familyfriendly, and we know the perfect home to enjoy it. by jaime winston


Fall’s prettiest polishes and DIY manicures. by jenni stokes

37 utah field guide Trunk or treating—since door to door’s just too dangerous nowadays. by jeremy pugh

Nightmare on 13th’s scariest scary guy takes you behind the scenes at favorite spook alley. It’s the height of fruit season in late-blooming Utah, so enjoy a delicious slice of pie. by mary brown malouf


Utah’s best guide to eating out and eating well. by mary brown malouf


Where were you last night? SLmag knows. by jaime winston


Looking back on life and writing a bucket list. by john shuff

volume 22 number 4 Salt Lake magazine (ISSN# 1524-7538) is published bimonthly (February, April, June, August, October and December) by Utah Partners Publishing, L.P. Editorial, advertising and administrative offices: 515 S. 700 East, Suite 3i, SLC, UT 84102. Telephone 801-485-5100; fax 801-485-5133. Subscriptions: One year ($19.95); two years ($24.95); for shipping outside the U.S. add $45. Toll-free subscription number: 877-553-5363, ext. 272. Periodicals Postage Paid at Salt Lake City, Utah, and additional mailing offices. Copyright 2009, JES Publishing Corp. No whole or part of the contents may be reproduced in any manner without prior written permission of Salt Lake magazine, excepting individually copyrighted articles and photographs. Manuscripts accompanied by SASE are accepted, but no responsibility will be assumed for unsolicited contributions. POSTMASTER: Send address corrections to Salt Lake magazine, 5455 North Federal Highway, Suite M, Boca Raton, FL 33487.


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Foodies and gourmands, get your daily fix at “On the Table”

The Gifted Music School performed at Sounds for Hope for the Salt Lake County Children’s Justice Center at Libby Gardner Hall on April 9.

Local bicyclists supported the Rape Recovery Center at the Sexual Assault Awareness Month Bike Ride Fundraiser around SLC on April 9.

About 50,000 people sprayed with brightly-colored chalk at the Sri Sri Radha Krishna Temple’s Holi Festival of Colors on March 26 and 27.

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Salt Lake magazine is published six times a year by JES Publishing. The entire contents of Salt Lake magazine are copyrighted and may not be reproduced without the expressed written consent of the publisher. Salt Lake magazine accepts no responsibility for the return of unsolicited manuscripts and/or photographs and assumes no liability for products or services advertised herein. Salt Lake magazine reserves the right to edit, rewrite or refuse material and is not responsible for products. Please refer to corporate masthead.


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scene from red carpets to races, rallies and galas for our People section (page 130). In this issue, she revved up at Walk MS team The Little Champs’ motorcycle fundraiser at Wild Bean Roasting Company on April 16. Bikers from all over came to support the fight against multiple sclerosis. Francie also works full-time with Book Cliff Photography in Salt Lake City.


s a lt l a k e m a g a z i n e . c o m

JAMES SEAMAN is a history enthu-

siast who boiled down his master’s thesis on the 1964 election in Utah for this issue’s Real Utah section (page 94). James taught history and writing in New York City and New Orleans before moving back to his native Utah, where he works in public relations and political consulting. A first-time contributor to Salt Lake magazine, James is also an official blogger for the Utah Jazz.

DAVID NEWKIRK was thrilled to shoot

Ballet West’s Couture in Motion fashion show (page 130), along with fellow photographer Eric Scott Russell. The runway show took place at the Million Air Hangar 8 in SLC, and models walked the runway between two Lear jets. Aside from sassy fashion shoots, David also does weddings and commercial photography. He lives in Sugar House and, when he’s not working, you’ll find him at Starbucks or mountain biking the Shoreline Trail.


Celebrating Twenty-five Years T ROLLEY S QUARE


801 • 575 • 5043


Dear Margaret Mary and John, I had to thank you for your lovely magazine. It was beautiful, but not as beautiful as the sincere love you were given by John. It was touching and what a gracious compliment! You two are so lucky to have each other! God loves you both! —Gloria Mecham Salt Lake City

Ed.—Gloria’s letter is partially in response to the heartfelt article John wrote in our June issue about Margaret Mary winning the Boca Raton Chamber’s Diamond Award for the outstanding businesswoman in 2011.


Salt Lake magazine’s website ( is a hotbed of conversation, cheers and jeers. This issue, we translate the more lively interchanges from the digital realm to analog reality.

Ed.—Our first-ever Tastemakers Salt Lake City event was held May 19 and 20. About 1,000 guests showed up to sample food and drinks from 15 of Utah’s best restaurants, and they had a lot to say about it on various Tastemakers blogs on and on Thank you for organizing the Tastemakers event, please make it a regular thing, it was FANTASTIC! —Valoree K. Vernon via SaltLakemag

This was a great event. Too bad the weather did not cooperate on Thursday (May 19) as it made it a bit difficult to get around to all of the restaurants. Hopefully, it will become an annual event to allow potential diners to explore the tastes of new restaurants or restaurants that they have forgotten about. And, we can always hope for better weather the next go around. —Jeff via

The Tastemakers Event was great! Thanks to Jenni, Janet and all the others at SLM for putting this together. Way to Go! —Veronica Diaz via

Ed.—We asked readers for ghost stories to go along with our “Haunted Beehive” feature (page 82). Reader response was amazing, and we’re posting the submissions online. Here’s just a sample of what we received to get you in the haunting mood. I never believed in ghosts until one day I saw a little old house for sale on Fort St. in Draper. My husband and I got out and walked around it since it looked abandoned. I immediately had a strange feeling. It seemed like someone was watching us, but there was nobody around. Then the sprinklers came on and they were just connected to hoses, not the automatic kind. I ran back to the car, but my husband looked in the windows and said nobody could possibly be living there since the few things

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inside were covered with dust and cobwebs. Scary! —Sonja Jorgensen via SaltLakemag

When I was two years old, my grandma passed away. Two years later, my sister and I shared a bedroom down in the basement of the house we were living in. Well, one night just before we were about to fall asleep, we looked in our doorway and saw our grandma. When one of us got up to turn the light on, she was gone. We told our mom the next day what my grandma was wearing, and my mom told us that was the exact outfit she was buried in. I believe my sister and I had the chance to see her spirit, because it was her way of checking up on her grandkids. —Tiffany Nielsen via


We want to know what you think: about Utah, your last meal, the last party you went to, your mother-in-law, whatever. e-mail: web site: post to: Editor 515 S. 700 East, Suite 3i Salt Lake City, UT 84102 Include your name, address, e-mail address and daytime phone number. Letters may be edited for length and clarity.

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In our August issue we ran a story (“Straightening it Out”) on infantile scoliosis. We incorrectly reported where Krista and Matt Sloan first heard about Shriners Hospital’s non-surgical option to cure infantile scoliosis in their son Jack. The Sloans discovered the life-changing procedure from the Infantile Scoliosis Outreach Program and its founder Heather R. Hyatt Montoya. For more information on the ISOP and treatment options, visit

THE BEST FASHION STARTS WITH THE BEST STORES. As Utah’s premier shopping center, Fashion Place is committed to providing the best selection of stores including local favorites, diverse department stores and delectable dining choices. Our collection is expanding to include: Crate and Barrel North Face BRIO Tuscan Grille Brighton Collectibles Apple Red Rock Place H&M … to name a few Also, join us on September 8 from 6 - 9:30 pm as we celebrate Fashion’s Night Out for an evening filled with fabulous sales and glamorous happenings.

editor’s letter

The LaCaille Suicides


ast December, the double suicide of LaCaille restaurant co-owners Steven and Lisa Runolfson, shocked our fair valley. Facing financial ruin in the face of a crushing settlement in a lawsuit with their former business partner, Mark Haug, the couple checked into the Provo Marriott and ended their lives. This final desperate act, was something we all felt in some strange way. Our hearts went out to their adult children, and we wondered why? What happened? I hope our story (“A Fairy Tale Unraveled,” page 74) about the halcyon beginnings of the restaurant and its terrible decline, will give context and help you understand the events leading up to that tragic night in December—far, far away from the dream that was LaCaille. You see, I believe the enormous public interest the incident generated was part eye-brow-raising, rubber necking and part genuine affection for LaCaille itself. The restaurant, beautifully situated at the mouth of Little Cottonwood Canyon, somehow belongs to all of us. We’ve celebrated special occasions there and enjoy the pleasure of seeing such a large open space on our way up to play at Snowbird and Alta. It was, for a time, the premiere dining locale in Utah. Its borrowed French charm made it the place for the hot date, the anniversary celebration and the backdrop for countless engagement proposals and weddings to follow. It was a very Utah place, a special place that we all feel something for. This fairy tale began long before the first meal was served in LaCaille’s dining room. The trio that built LaCaille— Steven Runalfson, Mark Haug and Lisa Runalfson’s brother David Johnson—did so with their own hands and a circle of friends. It was a magical time, and the love and attention this friendship wrought is evidenced today on the grounds of his special place. May that be what we remember about LaCaille. Jeremy Pugh, Editor


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A fantastical boutique designed for the child in all of us. Coming to The Shops at The Grand this fall.




stuff to do

By Scott Murphy

Hot Ticket

Once in a lifetime Sept 9–10, Abravanel Hall

Where there’s a symphony orchestra, there’s always Beethoven. And starting this month, the Utah Symphony will play all nine of Ludvig’s symphonies, turning the concert series into a bona fide classical event. What started as an idea to acknowledge the 10th anniversary of 9/11 grew into a celebration of enduring spirit. And, says orchestra conductor Thierry Fischer, there’s no better musical expression of that determination than Beethoven’s Ninth with its choral rendition of the “Ode To Joy.” So with the Ninth set up, Fischer and Co. decided to keep going in reverse order. Visit

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ticket hot

Time Well Spent

Singers, Songwriters, Oh My!

Experience living legendaryism. Acts from Willie Nelson to Jackie Green take the stage.

Downtown with Willie and Company

Willie Nelson

The 78-year-old living legend returns to Salt Lake for an outdoor show for the second straight year. What is there left to say about Willie? This time, he’ll be at the renovated Gallivan Center. Gallivan Center, 8 p.m., Sept. 6, for ticket info, visit Stages of grandeur

Even a fourth-grader knows Macbeth isn’t funny It would take a pretty original, highly confident— and slightly twisted—imagination to transform the masterpiece tragedy of the greatest English playwright of all time, into, well, a joke. And that’s just what Plan-B Theater Company has done. Their original comedic play, Lady Macbeth, is more proof of Salt Lake’s fertile theater scene. Coastal elites may see Utah as uncultured, fly-over country, but the truth is, Salt Lake City hosts a lively theater community. Not only do several companies mount classics, original works, musicals and parodies throughout the year, Cedar City’s Tony-winning Utah Shakespeare Festival is just four hours to the south. Rose Wagner Theater, Oct. 27, “Alright” in Davis County

Kenny Loggins Loggins has been entertaining audiences since the 1970s and, despite having penned “Danger Zone,” he is a successful songwriter. Ever had “Footloose” stuck in your head? Edward A. Kenley Centennial Amphitheater, 8 p.m. Sept. 10,


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Get your ’80s on

Colin Hay The frontman for ’80s rockers Men At Work, Colin Hay brings his Australianaccented vocals into Salt Lake for what may be the most rockin’ night of the year for those old enough to sing the lines of “Down Under.” The State Room, 8 p.m., Sept. 20,

ticket hot

Pop-country queen holds court

Taylor Swift Taylor Swift swoons and croons for thousands at EnergySolutions Arena. EnergySolutions Arena, 7 p.m., Sept. 28, for ticket info, visit



If a liberal tells jokes in the desert…

Bill Maher Left-wing jokester Bill Maher makes a somewhat surprising appearance at the Peppermill Concert Hall in Wendover. Peppermill Concert Hall, 8 p.m., Oct. 27, for ticket info, visit Bluegrass at the Garden

Alison Krauss & Union Station After recording and touring with former Led Zeppelin frontman Robert Plant, bluegrass vocalist extraordinaire Alison Krauss returns to SLC with her main project, Union Station. This promises to close the 2011 Red Butte Garden concert series with high, keening style. Red Butte Garden, 7 p.m., Sept. 4. For ticket info, visit

Surveying a lost trail

Finding Everett Ruess: The Remarkable Life and Unsolved Disappearance of a Legendary Wilderness Explorer

by David Roberts is a good introduction to a Utah legend—the cult and controversy surrounding disappeared artist Everett Ruess who was last seen alive in November 1934 in a remote area of southeast Utah. The work chronicles the singular life of a man in a grand mix of solid biography, notable detective work and fine writing. Available at Ken Sanders Rare Books, 268 S. 200 East, 801-521-3819

Rock ’n’ roll in Park City

Jackie Greene Bay area guitarist/songwriter Jackie Greene has played several terrific shows in SLC the past few years. His originals are stellar, but the crowds go nuts for his covers of Beatles classics. Now you can hear what Greene offers for free. Canyons, Park City, 5 p.m., Sept. 3.

Mary Poppins Don’t miss


at the Capitol Theatre. The show runs from Sept. 1–Sept. 25. Ticket info available at

The Utah Shakespearean Festival

in Cedar City. Plays include Winter’s Tale and Noises Off! Runs Sept. 9-Oct. 22. Visit


The Capitol Theatre hosts Dracula starting on Oct. 21. Visit for ticket information.

Forever Dead

The Off Broadway Theatre, located at 272 S. Main, hosts Forever Dead from Sept. 9-Oct. 27. Ticket info at

s a lt l a k e m a g a z i n e . c o m


ticket hot


New digs, same great gigs

Once in a while, something major happens in the Salt Lake City music scene. To wit, Jazz has left the Sheraton, but the music plays on.

In March, the beloved annual set of Jazz at the Sheraton shows were unceremoniously dropped by the management of the Sheraton Hotel, just as GAM co-founder Gordon Hanks was getting ready to set the dates for his 2011-12 concert series. Uh-oh. Fortunately, the Capitol Theatre stepped in and saved jazz for Utah. In spite of their own busy calendar, Hanks and his usual lineup of worldclass jazz musicians played the Capitol for a slightly abbreviated 18th season starting last fall. This year features only seven shows, down from the usual nine, but Hanks is hopeful the full calendar will return during the 2012-13 season. Instead of reeling from the “absolute blindside shock,” Hanks—a true jazz man—improvised. And, truth be told, the Capitol’s classy setting is more appropriate to the world-class musicians Hanks books each winter than the lunchroomturned-concert hall provided by the Sheraton. It’s not the first time Salt Lake City nearly lost these stellar jazz shows. About eight years ago, Hanks’ partner Michael McKay announced he wanted to end his involvement in the program. Only widespread public pleading—everyone from the governor to grassroots jazz fans intervened— kept Hanks involved in the program. Hanks and McKay had started booking jazz groups in the early ’90s after the city had lost virtually all of its jazz-friendly venues. “We’re thrilled to be moving over to the Capitol Theatre,” Hanks says. Us, too.


at the Capitol Theatre

The 2011-12 Season Oct. 11

The Jeff Hamilton Trio For ticket information, visit


s a lt l a k e m a g a z i n e . c o m

Oct. 24

Frank Vignola and the Virtuoso Band

Nov. 21

March 19

Feb. 1

April 9

New York Voices Terence Blanchard Quintet

Feb. 20

Jane Monheit

Kenny Barron Quartet Michel Camilo

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local finds


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s a lt l a k e m a g a z i n e . c o m


shop school time

Shiraleah Harper Satchel, $79


Hip & Humble, 1043 E. 900 South, SLC, 801-467-3130

Dakine, Poppy shoulder bag, $40 Kirkham’s, 3125 S. State St., SLC, 801-486-4161

Obey, messanger bag, $32 FRESH, 870 E. 900 South, SLC, 801-532-3458

The Children’s Hour 898 S. 900 East, SLC, 801-359-4150 This SLC fave dresses some of Utah’s most fashionable kids in brands like Oilily, Ella Moss and Joe Black. Bonus: after weaving through the racks for the little ones, check out the women’s selection of designer duds for mom.

fun finds

bagging back-to-school

Protect and serve, the mantra of the best classroom and campus backpacks and computer bags

Built, Bumper 13” laptop case, $39 Timbuk2, Classic messenger, $80 Hip & Humble, 1043 E. 900 South, SLC, 801-467-3130

Kirkham’s, 3125 S. State St., SLC, 801-486-416

Revinylized messenger bag, $35 AIGA SLC

Fjällräven, Kanken laptop bag, $145

Herschel, Heritage pack, $55

The Hundreds, Panic bag, $65

Bastille, 79 S. Rio Grande St., SLC, 801-456-0330

FRESH, 870 E. 900 South, SLC, 801-532-3458

Fice, 160 E. 200 SOUTH, SLC, 801-364-4722


s a lt l a k e m a g a z i n e . c o m

Brats 506 S Main St., Bountiful 801-397-2728 Hipster kid alert! Your rugrats will rock the surf look in Quicksilver or Roxy hoodies and Guess brand jeans. And when it’s time for special occasions, you’ll find dressy duds in sizes up to size 20 for boys and 16 for girls. Kid to Kid multiple locations Now a national franchise, this Utah-born store offers a huge selection of gently used kids’ clothes at super discounts. You’ll find namebrand items from the likes of Gap and Target mixed in with rarer boutique brand names. And once your kid has grown a size or two, sell them back the for ‘newused’ replacements.

shop in the hood

MURRAY During the 1870s, Murray was an industrial hub with the region’s largest smelters. Today, downtown workers head 15 minutes south to escape the city center noise. Families and couples also frequent the area for shopping and date-night entertainment.











ON THE MARKET 1763 E. Ann Dell Lane, Murray 3,877 square feet Listing Price $500,000

Located on a cul-de-sac off Van Winkle, this geodome-style home sits on a gated one-acre plot. Entertain on the huge patio, serve handpicked fruit or invite guests to sit by the sunken firepit or wood stove. The 4-bed/3.75-bath home has solar south-facing windows, tongue & groove and stone interior, finished basement, automatic sprinklers and a detached two-car carport and heated three-car garage. The private outbuilding is perfect as a home office or studio. —Listed by Kim Novak, RE/MAX Masters, 801-726-1443,

Walk & SHop

Nestled between thoroughfares connecting all points of the valley, these neighborhood shops serve a variety of needs for Murray’s varied population. Art Garden Boutique and Garden Espresso

The Framing Establishment

Tick off your gift-giving needs with India Handicraft serving pieces and Thymes soaps. Then head to the garden for homemade lemonade and a sandwich on local Stoneground bread.

This local shop specializes in custom frames from Larson Juhl and CMI Molding. Show off your digital pics in Kolo albums or take in that signed Jazz jersey to create a shadow box that would make Karl proud.

5664 S. 900 East , Murray, 801-265-3500

917 Vine St., Murray, 801-268-9276

Spoons ‘n Spice

4700 S. 900 East, Murray, 801-263-1898

Whether you’re a cooking pro or novice, baker or griller, this shop has every cooking tool your kitchen needs. A 30year SLC kitchenware staple, this shop stocks more than 17,000 items from KitchenAid Stand Mixers to Cuisinart ice cream makers.

Wing Tai Feng Shui Shop

5642 S. 900 East, Murray, 801-281-2888

An abundance of Buddhas and other Asian figurines greet customers. From treasures to kitsch, paper lanterns, Asian wall-hangings and requisite lucky bamboo plants all take their place among the varied price points.




Oakwood Elementary, Bonneville Junior High School, Cottonwood High School FAMILY ENTERTAINMENT

Desert Star Theatre features locally themed parodies of pop culture sensations (Legally Brunette shows Sept. 29–Nov. 12). Murray Park Amphitheater has family concerts and theatrical performances. The Karaoke Café is all-ages. Wheeler Historic Farm runs kids’ camps, tractor rides and more. GETTING ACTIVE

Salt Lake Indoor Soccer for men’s, women’s and coed leagues. Play 18 holes at Murray Parkway Golf Course. Take your dog along the Jordan River Parkway or Paws Dog Park at Murray Park. Join the Sports Mall athletic and racquet club for fitness classes and sports activities, along with tanning, massage and a pro shop for tennis, racquetball and fitness equipment. TRANSIT

UTA TRAX runs through Murray with stops at 4400 South, 5200 South and 6400 South. *Facts and figures courtesy Kim Novak, RE/MAX Masters **Facts and figures courtesy of

s a lt l a k e m a g a z i n e . c o m







The Nail File Char Gray of Out to Nail Ya! Salon has been prepping and painting nails for more than 20 years. Gray owns an operates her own Salon in Murray where she provides pedicures, manicures, Shellac, gels, acrylics and simple, straight forward polish changes. As a licensed nail technician, Gray has nursed many clients’ fingers and toes back to health following a not-so-sanitary manicure at an unclean salon. “I’ve seen everything from lost nails, nail fungus to staph infections. It’s hard to reverse the side-effects of a bad manicure.” While a manicure or pedicure

do it

yourself Manicure


s a lt l a k e m a g a z i n e . c o m



Fill a bowl with warm, soapy water

Dry hands and clip nails

Let your fingers soak for about 5 minutes, until they are soft. Dip nail brush in soapy water and scrub nails.

Follow the natural curvature of your fingers, generally a round, half moon shape. Even out the trim with a nail file.



Buff nails

Use cuticle oil

Create a smoother, even surface and reduce ridges. Doing so will help polish go on more evenly and shinier, as well as last longer.

Drop cuticle oil on the base of each nail bed, rub in and let absorb. On a budget? Extra Virgin Olive Oil and Coconut Oil work in a pinch.




Prep for polish

Rub a non-greasy lotion of your choice on hands to seal in moisture and replenish dry skin.

Use a clear base coat, followed by two coats of a color of your choice (see Fall Color Forecast for ideas). Wait until polish is dry and finish with a layer of topcoat.

body body the treatment

finger food


Feed Your Fingers


Still struggling to get long, strong and healthy fingernails? You might be missing key nutrients in your diet. Finger and toenails are made up of keratin, a strong protein, and the overall health of your nails is directly affected by your diet. If your nails are looking brittle and flimsy, it might be time to change your eating habits. Upping your protein intake will help increase the strength of nails, while increasing iron, found in leafy greens and fortified cereals, will prevent breakage. Those pesky hangnails can be attributed to a lack in

Your Feet Stiletto heels and 4-mile jogs aren’t ideal for keeping your toes in tip-top shape. Sore feet and bunions, rejoice! Pedicures are the perfect way to soak away those

e ad

in ut a h



Bubble and Bee Lotion Stick


strong and shiny

sores and take a load off. For

Shellac Nails

an even more indulgent treat, try one of these foodie-

Gone are the days of the knick, smudge and chip. The newest nail craze, Shellac, seen in the pages of Vogue, Instyle and on the fingers of countless celebrities, is an affordable, long-lasting and non-damaging treatment. Shellac fixes all your finger-and-toe woes, featuring a hybrid of traditional nail polish and gel formulas that lasts for up to three weeks. And to polish it off, it won’t ruin your nails like gels and acrylics do. The treatment involves a base coat, a color coat and a top coat, all of which are set under a UV lamp for less than two minutes. The process requires zero dry time and can be completed in less than 20 minutes. Shellac will even remain strong and shiny after rounds of dish washing, gardening and more. Removal is quick and painless, unlike the drilling involved in other treatments and does not require acetone, which often leaves nails dry, torn and damaged.

Fall Color Forecast

It’s time to transition out of those reds and oranges from the summer style and into fall’s newest colors. Think rich chocolate browns, off-beat grays, soft-sage greens and neutral nudes.

inspired services. All the indulgence and none of the guilt! And, of course, you won’t have to run another 4 miles to burn off the calories.

Chocolate Pedicure Nails LaBelle Salon Satisfy your sweet tooth with a chocolate treat. This decadent treatment enhances a traditional pedicure with chocolate-scented bath oil, a chocolate mud mask foot wrap and cocoa infused lotion. Chocolate tastings are provided for additional decadence. $50, Nails LaBelle

Salon, 3126 Quarry Village Road Ste. D, Park City, 435-658-5374,

Warm Buttermilk and Brown Sugar Pedicure The Kura Door Dip your feet into a buttermilk bath and scrub away your sores with sweet brown sugar. It may sound like a cupcake recipe, but the lactic acid from the buttermilk and the rough texture of the brown sugar offer exfoliation and foot rejuvenation Some place we need to ID

You Don’t Know Jacques

OPI Nail Polish

$9, beauty supply stores,


Essie Nail Polish

$8, drug and beauty supply stores,


Essie Nail Polish

$8, drug and beauty supply stores,


Essie Nail Polish

$8, drug and beauty supply stores,

s a lt l a k e m a g a z i n e . c o m


utah field guide

Trunk or Treat The death of the daring, scary Halloween

Jason Crosby


n Utah, during the 1970s, Halloween was the first time we went into the night on purpose. Dressed as little ghouls, goblins, ghosts and witches, we braved the dark in wild, shrieking packs, fearless behind our masks and make up, secure that this night was ours. We belonged in the chilly fall air, the breeze creaking the skeletal trees, leaves crunching under foot. On this night we were in league with the things that go bump in the night and the shadowy creatures lurking under our beds and closets. We junior demons could stride to our neighbor’s porches to demand candy with the threatening incantation: “Trick or Treat,” which meant, “Give me some candy Brother Jorgensen or I will vandalize your home.” But somewhere along the line, like so many rites of childhood that flirt innocently with danger, this Halloween this reckless, daring exciting Halloween, was tamed. Maybe it was the mythical razor blades in the apples, the poison pixie sticks that made the roaches of anxiety run in our mother’s minds that led us to era of the Trunk or Treat. “What,” you may ask, “Is a Trunk or Treat?” Here it is: Instead of running around the neighborhood banging on doors, all the ward kids gather in the church parking lot and

By Jeremy PUgh

trudge from car to car, gathering their approved weight in candy. It’s safer, you see? But the Trunk or Treat exorcises all the thrill and darkness out of one of the most riotous good times of childhood. It’s also exclusionary. Halloween was truly an ecumenical event. Every door was fair game, Mormon, Jewish, Catholic, Islamic, each knock held the promise of more candy—the great leveler. It was the one time that, yeah, you could take candy from a stranger. I suspect as the ward circles its wagons in safe solidarity, there are many gentile youngsters forlornly walking night streets, sad little pillowcases facing down darkened porches. Where are the packs of children to join common cause with? At the church house circulating from trunk to trunk, under the lights of the parking lot. And what of the adults with children all grown? Isn’t Halloween as much a time for grown ups to enjoy the laughter of children as it is cause for kids’ laughter and delight? Sigh. So go to the ward parking lot with your little princesses and pirates. Put them on the treadmill of obligatory holiday celebrations and, above all, make sure they are safe. I’ll be waiting for a knock on my door and that sing-songy threat from the daring little ghosts and ghouls out there running in the night.

s a lt l a k e m a g a z i n e . c o m


special promotional section

Sept Oct


S e p t e m b e r 2 3 -24

S e p t e m b e r 9 - O c t ob e r 10

National Ability Center

A Gallery

Fly Fishing Challenge

Connections: Painting life Exhibition Dates: September 9th - October 10th Private opening: September 9th 6-8pm Gallery hours 10am - 6pm M-S Free to the public Memory, acrylic on canvas, 3/2010, 22.25”x27.75”, 57x70cm 801-583-4800

September 30

A Starry Night

September 14 6 p.m. La Caille Restaurant Black Tie Invited

National Multiple Sclerosis Society

Dinner of Champions O c t ob e r

Heroes Luncheon The National Ability Center (NAC) will be hosting a variety of events in the upcoming months including the 3rd Annual Fly Fishing Challenge (September 23-24) on the Middle Provo River, A Starry Night dinner and auction event (September 30) at The Canyons and a brand new fundraiser that will be held in Salt Lake City this coming October, Saluting our Heroes Luncheon. For more information on these events and more, please call or visit the NAC online at 435.649.3991

Be part of an inspirational evening at the 33rd Annual Dinner of Champions presented by the McCarthey Family to benefit the National MS Society Utah-Southern Idaho Chapter. The annual awards dinner celebrates community and athletic leaders including the renowned Dr. John Foley and Dr. John Rose, Charles Chick Hislop, Phil Johnson, Dave Checketts, Chris Hill, Jimmer Fredette, among others. Get your tickets today! 800-344-4867

September 20

Salt Lake Rotary Club 24’s

Centennial Gala A Century of Service / A Future of Opportunity Reception at 6:00 and dinner at 7:00 at the Salt Palace Convention Center. Salt Lake Rotary Club 24’s Centennial Gala and dinner will present numerous features of note. Such as: • • • •

Six Utahns will be honored for reflecting the clubs dedication to “Service Above Self”. Chosen club members will be honored as “heroes” Exceptional food, drink, and entertainment will abound. Proceeds from the fund-raising gala will go toward Rotary International’s “Polio Plus” and various service projects.

Buy your tickets now online at or call 801-363-8415

special promotional section


September 23 - 24



RASA ESCALANTE CANYONS TABULA social stationers ART FESTIVAL SILVER ANNIVERSARY If you love art and southern Utah’s canyon country, Escalante is the place to be the last weekend of September. Plein Air artists spend a week in and around Grand Staircase-Escalante National Monument drawing inspiration from the dramatic beauty of place and competing for $8000 in prizes. Highlights include the Plein Air Exhibition and Silent Auction, a Paint-Out, the Speaker Series, an Arts and Crafts Show, and live entertainment - all free to the public. Visit for more information. Fall 2011

Here is a great reason to celebrate with friends and find the best in Holiday gifts amidst the refined splendor of the finest specialty shop in the city. Tabula Rasa is marking a quarter of a century of providing accessible luxury to the artistic and intellectual devotees that have sustained this iconic store by inviting everyone to a silver anniversary party inside Trolley Square. Mingle and explore the cases and shelves for the latest irresistible acquisition. Enter a drawing on that evening only for the chance to win prizes including Crane&CO. William Arthur, and Vera Wang stationery, and fine writing instruments and accessories from Montblanc, Faber-Castell, Parker, Waterman, Cross and Cartier.

The Grand America Hotel


Let your imagination take flight at JouJou, a fantastical boutique designed for the child in all of us. Featuring unusual and handcrafted toys for toddlers through teens, JouJou also offers classic games and books, experiential play centers and vintage- inspired candy. Capture a fairy, build your own robot, interact with digital monsters or get lost in a timeless story. JouJou. Coming to The Shops at The Grand in Fall 2011. 801-258-6568.

March 2012

Riehl Events

bridal bootcamp! “Learn to plan your wedding the way a wedding planner would.” This fabulous hands on seminar will teach you RE:bridal bootcamp! to effectively put together a magazine worthy wedding... yours! You’ll be taught the ins and outs we’ve gathered over 100+ years experience by our team and many speakers gathered specifically for the bride who wants a PERFECT wedding! Learn to negotiate contracts, build perfect bouquets, manage photographer/ caterer/musician/dj expectations, run your day perfectly without it running you, odd etiquette for weddings and how to handle tough situations with all your more! For Details:, click RE:bridal bootcamp!

HOLIDAY SAVINGS Save yourself the stress and order your personalized Christmas and customized Holiday cards and party invitations early and take 10% off the regular retail price at Tabula Rasa social stationers during the entire month of September. You’ll find the largest selection from the finest printers in the business. Choose from Designer’s Fine Press, Crane&Co., William Arthur, Vera Wang, Brett, Haute, Arabella, Caspari, Lallie and others. You always get the best design and etiquette advice along with whimsical wording suggestions and reliably splendid service including in-house calligraphy printing and addressing. The offerings and options available must be seen to be appreciated. Located at center court inside Trolley Square.


it’s a living

Nightmare on 13th’s Veteran Zombie Making nightmares come true all season long B y J a im e W inst o n

Casey Harrison was a kid when he first saw Nightmare

on Elm Street, and even though the movie terrified him, he was inspired. Now, as an adult, he’s Nightmare on 13th’s cast director and, like Freddy Krueger, has a history of making people wet themselves. “It was my first season, and I was in this graveyard scene, coming out of the ground and crawling toward these two couples. One of the boyfriends started freaking out, so I crawled at his feet. Then his girlfriend ran to him and grabbed onto him, and I actually saw her pee—just a wet mess.” “But, you know, scaring people is what we’re there to do. Cast members who end up proving to me they made someone pee get lunch or dinner on me.” “I’d dress up as anything from a zombie to an executioner, but my favorite was the chainsaw guy.” He still dresses up sometimes, but his main job now is keeping the cast on task and coaching them through any problems. “During the off season, we go to conventions around the country to find new products. At Transworld in Saint Louis, we found a new part for our Nightmare Theater (pre-show): You’re looking out a window at a zombie eating a body, then it comes charging at the window. A shotgun blows the zombie’s

head off, and the crowd gets sprayed with blood (actually water).” Also new this year, half of the house will be taken over by demons and goblins and the other half by zombies. Harrison hires about 70 of 300 applicants each year. He also works at Black Diamond Climbing, but the haunted house is his top priority. He looks for applicants who love scaring, but they can rarely scare him. “When somebody does, I give them props. Last year, we had this tomb area with zombies, and one wasn’t standing in his usual spot. He was actually behind me and made this little snarl that startled me.” Harrison and the rest of the crew can be seen, still in costume, at The Pie or at the table they always sit at in Dee’s after work. “By the end of the season, the whole cast are friends and we stay in touch.” “I love Halloween, and I love horror. I’m sure this is what I’ll be doing the rest of my life.”

Nightmare on 13th is at 300 W. 1300 South, SLC, and open the last two weekends in September and all month in October. Visit for more info.

s a lt l a k e m a g a z i n e . c o m


high profile

A Man of Action (and Few Words) Kyle Whittingham is well on his way to elevating Utah football to ever more dizzying heights, but good luck getting him to talk about it. B y S c o t t M u r p h y


hether he’s genuinely excited or secretly terrified about the University of Utah’s move to the Pac-12 is anyone’s guess. Don’t expect Ute football coach Kyle Whittingham to come right out and tell you what he really feels, or if he feels anything at all. He’s reluctant to call the team’s new prospects anything but a “big transition” and a “good opportunity.” Though Lord knows he won’t say it, Whittingham deserves much of the credit for the Utes’ arrival in the big time. And it’s arguable that this moment, right now, as Pac-12 football play begins for the Utes, is the absolute high-water mark for the program. Bigger than the famed Bowl Championship

T h e co n f e r e n c e , after being the Pac-8 from 1964 until 1978, and then the Pac-10 after picking up Arizona and Arizona State, recently expanded to include Utah and Colorado. Utah lucked out according to many when they were grouped in the conference’s new South division, alongside glitzy L.A. schools USC and UCLA. More exposure in the Los Angeles area is expected to translate into an enhanced ability to sign vaunted recruits from the area. The only problem is that an annual date with USC—one of the most storied and successful football programs in the country—gives the Utes a great shot at receiving a beatdown. The old frat house cliché about having a team that doesn’t rebuild but “reloads” is actually true for those guys. If Utah goes .500 during the next 10 years against USC, it will be proof the school’s football program has arrived. pac-12 primer


s a lt l a k e m a g a z i n e . c o m

Series victories over Pitt and Alabama in 2005 and 2009? Yes. Because after the glory of those big wins wore off, they were dampened by the reality of returning to the bush-league grind of the Mountain West Conference. Imagine winning a free all-expenses-paid trip to Hawaii and then having to return to your job working the deep fryer at McDonald’s the next day. Same deal. But right now, because this will be the only time the Utes have never lost a Pac-12 regular season game, and before the real world of road trips to Pasadena, Calif., and late November trips to Boulder, Colo., become annual, potentially tough routines (or worse, anti-climactic or meaningless), the Utes stand positively unsullied and unbeaten. While Whittingham says there’s “no sense in speculating on speculation,” it’s worth noting that during a springtime interview, he was acutely aware that at least one online prognosticator had picked the Utes to win the Pac-12 south.

New league, new recruits

Now, Whittingham and his assistant coaches, busily recruiting across the country but primarily in their usual three focus areas— California, Utah and Texas, which Whittingham says accounts for about 90 percent of his players—can tout their new football address, which “has opened many doors,” as Whittingham says.

The taciturn Ute coach is facing a major transition into a much tougher league with this fall’s move to the Pac-12.

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Utes strike it rich in TV land

Goodbye Versus, CBSC and The Mtn. Hello, big money.  Earlier this year, the newly formed Pac-12 inked a new deal with ESPN and FOX that will deliver the Utah Utes’ athletic department about $21 million annually for the next 12 years. Talk about your pay increases. And while it’s currently the most lucrative such deal around, coach Kyle Whittingham doubts it will stay that way. And he says it won’t change the way the Utes go about their business of trying to win football games. And although it won’t fully kick in until 2014, that’s still a hefty increase from the $1.2 million they were making as members of the Mountain West Conference. They’ll also attract a bigger audience, and you won’t have to subscribe to the top-tier satellite TV package in order to see the games.

Big questions loom about how the Utes will respond on the field to a steady stream of tougher opponents. 44

s a lt l a k e m a g a z i n e . c o m

‘There are No Shortcuts’

If Whittingham is worried about the transition devolving into a painful season-long wakeup call—which fans at rival BYU would see as deliriously wonderful—he doesn’t show it. The possibility of his players burning out under the pressure may be Whittingham’s only concern. He, along with his assistants, was already working 11 solid months out of the year, including 80-hour weeks from August through the end of football season.“There are no shortcuts,” he says of recruiting, which happens 365 days of the year. That doubtlessly applies to the team’s successes in general, as well. “The demands are rigorous.” And

“There are no shortcuts,” he says, specifically of recruiting, which happens 365 days of the year....“The demands are rigorous.”

Whittingham is making sure his team is ready to rumble. “We’re going through our preparation and process as we always do. The coaches and players are very focused,” he says. “The bar’s been raised. It’s a big opportunity for us.” As BYU begins its life outside the Mountain West Conference as an independent program, Whittingham says it’s “anyone’s guess” as to what will happen to the traditional rivalry after the two-game contract expires. And even if it’s continued—as most people expect it will be —it will no longer be the climax to an entire season. Following the 2009 game in Provo, in which his wife suffered a cut lip when BYU fans streamed onto the field and a scuffle broke out on the sideline (don’t forget Whittingham is a former BYU player and assistant coach), he laconically called the game as a “pretty intense situation.”

Photo’s Courtesy of UofU Athletics


And even though it’s going to put him, his staff and his team regularly under more pressure than they’ve previously faced, Whittingham is obviously pleased at the prospect. Ute fans have climbed aboard the bandwagon and been ecstatic the past five to 10 years as the program has scaled previously unthinkable heights. They all will be thinking about the Rose Bowl from the opening kickoff of the first game, but it’s anyone’s guess as to what comes next.

Meeting the Pac-12

Teams in the Pac-12 have varied histories and pose various levels of challenge to the Utes, ranging from traditional bad boy powerhouse USC to perennial also-ran Washington State, which would look at home in the old Mountain West Conference’s collection of lackluster teams hailing from small Western cities. USC Tradition: Beating the snot out of other teams (except for when they play inside the state of Oregon, which is like Trojan Kryptonite). UCLA Tradition: Looking ahead to basketball season, when they get to wax the football schools. Arizona A team that always thinks it’s about to turn things around and contend for the Rose Bowl, but doesn’t. Arizona State See Arizona. Colorado After years of being a Big 12 doormat, they get to change opponents, but probably not their status as cellar-dwellers.

With football season ramping up and the former linebacker settling in with new players in his 26th year of coaching, he continues with his “positive mojo” and says he’s confident in the staff he’s created, the good chemistry and their abilities.

Business as Usual

Despite describing himself as a “pretty private person” can count on shaking hands, posing for pictures and signing autographs basically every day he’s out and about in Salt Lake City, Whittingham chalks it up to being part of the job. “It comes with the territory, I might as well embrace it,” he said. Thanks to the school’s new conference affiliation and the team’s guaranteed expanded national TV presence, Whittingham can expect even more time in the spotlight. It remains a mystery as to whether or not he really relishes this new layer of pressure he’s provided for himself. He maintains that the estimated annual $20 million windfall won’t change his job at all. But he’d really rather not talk about it.

Whittingham is relying on himself and his coaching staff to ready the Utes for the bigger spotlight in the Pac-12.

Washington Tradition: Expecting to contend for the Rose Bowl, but instead getting drummed out of the race early and looking ahead to the “Apple Bowl.” Stanford Tradition: Recruiting super-smart guys. New wrinkle: Actually winning football games with super-smart guys. Washington State Tradition: Hoping they beat Washington, because sometimes it’s the only win all year. Oregon Tradition: Debuting new, bizarre space-age uniforms and scoring about 50 points each time out. They made it all the way to the national title game last season, kept things close and looked like aliens while doing so. Oregon State Tradition: Being mediocre and hoping they get to play USC at home—because that’s the only place they can beat USC, or anyone else.

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the innovators

Unconventional Wisdom Dr. Erik Kubiak draws on his unique upbringing and lifestyle to challenge

accepted surgical techniques and discover new routes to healing. b y


Jeremy Pugh

Growing up, Dr. Erik Kubiak never wanted to be a doctor. He wanted to be a fisherman. In his hometown of Kodiak, Alaska, Kubiak was practically raised on commercial fishing boats (we’re talking Deadliest Catch stuff here), and by the age of 17, he could run a boat by himself. Despite a successful career as an orthopedic surgeon, medical educator, researcher and inventor, he still insists, “I never decided not to be a fisherman. When you grow up in a town like Kodiak, all your heroes are fishermen. It’s not the town lawyer or doctor. It’s the guy who brought in the most fish that day.” But it was his years of growing up on boats, out at sea alongside his heroes, that helped make him a curious, outspoken and tenacious doctor. “Fishing taught me a lot about solving complex problems with limited resources,” he says. “When you are 60 miles offshore, there are no people coming to help. If you have a problem that might sink your boat and land you in the ocean, well, you better fix the problem.” The confident and lean 40-yearold doctor believes his experience on boats, and his pursuit of extracurricular passions like ice and rock climbing, has given him a broader perspective on the medical field than many of his colleagues who spent most of their lives preparing to become doctors. He


s a lt l a k e m a g a z i n e . c o m

prides himself on being able to look at problems from many angles with a solution-oriented attitude. His outof-the-box approach to medicine has allowed him to question and improve upon the ways doctors reconnect tendons, patch up abdominal wounds and repair damaged rotator cuffs. And it all started with an ice climbing screw and a porcupine quill.

An Ice-climbing screw?

When Kubiak was in his residency in New York, he and a few of his colleagues set out to debunk what they perceived to be myths about shoulder surgeries and rotator cuff repair. What he found in his evaluation of the conventional wisdom was startling and frustrating. Startling because the accepted methods of shoulder surgery had an astonishing rate of failure and frustrating because everyone in the orthopedic surgery business knew that but had done nothing to figure out a better method. “One guy stands up in a national meeting in 1975 and says, ‘this is the way we do [these surgeries]’ and the whole community embraces it like it’s religion for the next 30 years.” Call Kubiak a heretic then. He had seen similarities between the physics of the rotator cuff technique and, thanks to his athletic inclinations, the physics of

Sportclimbing doctor

ice climbing screws, and set out to test his observation. According to Kubiak, climbers used to screw ice screws—which are used to anchor climbing ropes into the ice—at a 45-degree angle away from the ground, until an engineer pointed out that the screws should be oriented 45-degrees toward the ground to take full advantage of the load-bearing power

When Dr. Erik Kubiak isn’t working, he’s climbing. He and his climbing partner, Joe Kinder, have put up some of the most difficult sport-climbing routes in the country within a three-hour drive of the University of Utah.

Kubiak says he chose the University of Utah (1) for its innovative strategy toward developing new technologies like his “porcupine sheath,” and (2) for the great rock climbing areas that surround the city.

that are major metropolitan areas near good climbing, there are two that come to the top,” he says. “Las Vegas and Salt Lake City. Vegas doesn’t have a medical community of Salt Lake’s caliber so the choice was clear.”

“When you look at places around the United States

Kubiak says he and Kinder are surprised

that they can continue to find new areas with great quality hard rock that sport climber’s prize in such a populated area. “You work here five days a week and then run away to the woods and put up climbing routes,” he says grinning. “Hard climbing routes.”

Top: Kubiack worked with students in the University’s design and engineering schools to help develop his prototype for the device. Bottom: When he’s not wearing a white coat, you can find him on the crags and walls of the Wasatch Front range.

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the innovators

of the threads. “Once we tested it, we found the same principle held true [for rotator cuffs],” he says. “It’s easy to fall into the trap that this is the only thing that works and we don’t need to innovate and, sometimes, in order to innovate you need to have different experience or have someone from another field look at a problem. Doctors aren’t the best crossover specialists. You spend so long in school that you really don’t have any other experience other than working to become a doctor.”

The Quill’s the Thing

Though Kubiak’s new technique proved to be successful, he came across another complicated component of the surgery for which the conventional solution left him grossly dissatisfied. Tiny strands of tissues, like the fibrous edge of a rug, must be reattached to the top end of the humerus in the shoulder, but they are

I thought, what if we could jab a porcupine quill in there,” he says, “and just pull it tight that way.” notoriously difficult to grab hold of. To solve this, doctors have traditionally lassoed all of the ends of the strands together with a loop of surgical thread and pulled them tight. But grabbing the tissue this way stops blood flow, which is key to healing. “So even though it’s wrong, and we know it’s wrong, we keep doing it,” Kubiak says. Enter porcupine quills. Built with thousands of microscopic barbs that cause them to dig into tissue (like your poor dog’s face), porcupine quills seemed like they might provide the answer. “I thought, what if we could jab 48

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The images above are examples of the complex suture pattern used to repair torn tendons. The failure rate of tendon repairs is close to 30 percent, primarily due to overloading at the repair site during rehabilitation. Kubiak’s barbed sheath, right, could eliminate the need for sewing tendons together. a porcupine quill in there,” he says, “and just pull it tight that way.” And thus the innovation began. Kubiak and his colleagues started constructing a device that could mimic the two-way action of porcupine quills. At first they simply tried to replicate a quill, but their design evolved into a flexible sheath with barbs on the inside that functions like a Chinese finger trap. Kubiak tabled the rotator-cuff dilema and turned to another medical conundrum, reattaching cut tendons in a hand. Currently 30 percent of all tendon reattachments fail and the recovery time for these surgeries is exceedingly long. But Kubiak’s device connects each end of a broken tendon inside the barbed sheath. With the tendons secured this way, patients can start moving their fingers very soon after surgery, and that movement speeds up the healing process. That’s

the theory anyway. Right now they know that their prototype works but they need to figure out how to make them on a larger scale. And of course, after that, they need FDA approval. Kubiak also sees potential for his barbed material to help close large wounds and muscle tears. Muscle can’t be sewn back together, but the material could be used as a patch (think of a bandage with teeth) to pull wounds closed. “The thing that I enjoy most about the job I do is that there aren’t a lot of good solutions to many problems,” he says. “We have things that are serviceable but not great and they get us by, but I want to look at these problems and find good solutions that will benefit the patient.”


women in Business


Special Advertising Section

They run law firms, preside over banks and speak for national organizations. They sponsor events and distribute charitable dollars. They guide, mentor and share. They're leaders not only in their industries but also in the community.


Women in Business Celebration

Each year we honor the Women in Business who help make Utah a great place for entrepreneurs to do business. This year's event will be held on Oct. 6 from 5 to 8 p.m. at the offices of Van Cott, Bagley Cornwall & McCarthy, 36 S. State Street, Suite 1900 (Key Bank Tower). The evening will feature food and drink by Roosters Brewing Company, and music by Salt Lake City Jazz singer Allison James. Space is limited so please assure your spot at this evening of networking, food and fun by RSVP to Julian Burton at 801.237.0209 or email

@TheAllisonJames on Twitter food and drink provided by Van Cott is a nationally recognized law firm with a long history of excellence and professional leadership in the Intermountain West. Since 1874, the firm has provided a wide range of legal services to local, national, and international clients. The firm represents a wide variety of clients, from publicly-traded Fortune 500 companies, to start-ups and individuals. Likewise, Van Cott attorneys are diverse, and our impressive women attorneys are key in forging the strong client relationships that have become synonymous with Van Cott. women in busin e s s | a s p e c i a l a d v e r t i s i n g s e c t i o n




Women are taking care of business


omen entrepreneurs are making great strides in Utah's business scene. From law, to unique boutiques, animal care to fine dining the women in this special section provide Utah consumers, customers and clients value, service and a special touch. Meet this year's Women and Business.

Utah is on the move. At the center of a unique time in economic history Utah Businesses are not only surviving they are flourishing. Behind this success are individuals who are driven toward excellence and service. This year's Women in Business section honors xx such individuals whose entrepreneurial spirit and talent make the Beehive state thrive.

women in busin e s s | a s p e c i a l a d v e r t i s i n g s e c t i o n


175 E. University Blvd. (400 South), SLC 801-364-3631 ·

Salt Lake Chamber Women’s Programs Team (left to right)

Mariam Paul, Training and Data Specialist Ann Marie Wallace, Business Consultant Empowering women to succeed is the purpose of the Women’s Business Center (WBC) at the Salt Lake Chamber. The motto “Learn, Grow, Balance” is a basis for services which provide clients with vital training, resources and mentoring to build a successful business. ”It is a blessing to have a non-profit center that women and men alike can come and gain the support they need to be successful business owners, that will in turn, contribute to the economy and stimulate job growth here in Utah,” says WBC Program Director Pamela Okumura. According to The American Express OPEN State of WomenOwned Businesses Report, women owned small businesses

Heidi Walker, Chief Operating Officer Pamela Okumura, Program Director, WBC

have increased 50% since 1997. With Utah at the forefront of economic recovery, the WBC has a wonderful opportunity to improve an increasing number of innovative entrepreneurs. Clients start off by attending Jump Start training, following by one-on-one consultations which provide individualized guidance, support and best practices while highlighting the importance of intuition, inspiration and imagination. To further strengthen entrepreneurs, WBC clients learn from industry professionals who present at bimonthly Business Essentials trainings on key areas of business. The Business Women’s Forum (BWF) is the networking arm of the WBC and stands as a synergetic

Jackie Sexton, VP of Events & Programs

place for women entrepreneurs to grow professionally while mingling and networking with professional women in the business community. Connecting women in various levels and places of business provides a place to celebrate accomplishments and create associations. This springboard for entrepreneurs propels them into the business community and begins the process of building relationships. Workplace flexibility is an initiative integral to the WBC’s purposes. The WBC hosts the Workforce Development Committee which facilitates the National Sloan Awards for Excellence in Workplace Flexibility program that recognizes exemplary companies providing workplace flexibility for their

women in busi n e s s | a s p e c i a l a d v e r t i s i n g s e c t i o n

employees. This committee also hosts quarterly “lunch and learn” sessions to help employers and employees understand workforce initiatives. Funded in part through a grant by the U.S. Small Business Administration and community sponsors, the WBC is always looking for ways to insure its future in order to continue services for entrepreneurs. While the WBCs focus is on women in business, entrepreneurial men are also welcome to receive services offered through the WBC. For sponsorship opportunities, contributions and speaking opportunities please contact Pamela Okumura at 801-3285066, or by email at pokumura@


Business Women’s Forum (left to right)

Carole MacLeod · Ann Marie Wallace · Mariam Paul · Diana Young · Carol Phillips · Pamela Okumura · Janet Jorgensen · Kari Stevenson The Business Women’s Forum, established by the Salt Lake Chamber through the Women’s Business Center, acknowledges the accomplishments and needs of female business leaders in the Salt Lake community. The forum provides networking and professional growth opportunities at monthly luncheons, mixers and special events for small business owners and

women holding mid- to upper-level management position in business and organizations. This forum, with participants from a broad range of industries, provides an opportunity to meet people with diverse educational and professional backgrounds, as well as timely information on business issues through luncheon programs and civic activities.

Meet the WBC’s Clients The Massage Advantage

Sage Displays

P.O. Box 1324, Riverton 801-891-3192

450 S. Simmons Way, Ste 600, Kaysville 801-721-0098

Amelia Wilcox has brought the power of massage to the office place. Early last year, Wilcox, a massage therapist who has run her own practice for eight years, launched The Massage Advantage, an onsite program catering to local businesses. “An employer [who offers] 15 minutes of stress relief shows they care and strengthens the employee’s loyalty,” says Wilcox. “For many businesses, that is an innovative idea.” Now, less than two years after opening shop, Wilcox has built a team of therapists equipped to tackle the massage needs of companies with 2,000-plus employees. And Wilcox has no intention of slowing down. Plans for the coming year include pushing incentive programs to companies wanting to reward top employees.

Tammi Iba started Sage Displays with her husband in 2007. Since day one, they’ve created quality, large-format graphics and exhibit hardware for trade shows, conventions and seminars. Now, Sage is looking for new ways to stand out, including a new line of exhibits to capture leads for clients, new 10-foot custom displays and a partnership with a branding and marketing company to offer even more services. Sage also prints small projects in house, which helps

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clients’ bottom line. “We get to know our clients individual needs and teach them how to use and take care of their investments,” Iba says.



Dr. Pam Nichols Owner

Animal Care Center, Utah Dog Park and K-9 Rehab Center Since 1999

Photo courtesy of Hazen Studios

698 W. 500 South West Bountiful 801-294-5960 ·

Dr. Pam Nichols, “Dr. Pam” to her clients, founded the Animal Care Center in 1999. Since then, her practice has expanded to include canine physical therapy (K-9 Rehab Center), and Utah’s premier dog and cat daycare and cage-less boarding facility (Utah Dog Park). Increasing from one business with one doctor and four employees, to three businesses with three doctors and thirty employees, she looks forward to continued growth. This year, she intends to expand her practice from Davis County to Salt Lake City. Nichols now shares her practice with two fantastic women; Dr. Kara Tassone

and Dr. Verona Scheurich. Together they provide services on the cutting edge of veterinary medicine. Running the gamut from minimally invasive laproscopic surgery, to acupuncture, to chemotherapy, Dr. Pam prides herself on ensuring that every four-legged family member has access to the best possible medical and surgical care. Nichols, Tassone, Scheurich and their staff are always seeking better ways to take care of pets. For example, K-9 Rehab Center provides orthopedic post-surgerical care, assists with weight loss for arthritic animals, and proves invaluable in obtaining the best

performance from canine athletes. “Quality and state-of-the-art healthcare for pets extends and enhances their lives,” says Nichols. “A laparoscopic spay is far safer, less painful and has a much shorter recovery period. Stem cell therapy can add life to an old dog’s years. Physical therapy relieves pain.” The secret to Nichols success, and the continued growth of her businesses, is that she loves her job. “Since I can remember, I have wanted to be a veterinarian,” says Nichols, “I adore what I do and I love working with people who are as passionate about this calling as I am.”

women in busi n e s s | a s p e c i a l a d v e r t i s i n g s e c t i o n



Katie Hammond Owner

Cake Boutique Since 2008

511 Main Street, Park City 435-649-1256 1635 Redstone Center Dr. STE 120, Park City 435-575-0620

Owner Katie Hammond's passion for personal style is the driving force behind Cake, one of Utah’s most exciting fashion boutiques. “I was always going online and out-of-state to find clothing that I love,” she says. So she opened Cake in 2008, as a collection of styles that satisfied her personal yen for pieces that suit the Salt Lake lifestyle—upscale but casual, with an eye on the outdoors. “Every piece at Cake, whether it retails for $30 or $300, has been carefully selected to ensure its wearability and functionality,”

says Hammond—or “Aunt Cake,” as her niece calls her. “We believe strongly in good craftsmanship and high quality materials—always combined with amazing style.” Hammond and her staff's passion for clothing has allowed Cake's staff to form close bonds with customers. “Our strong customer following goes back to our careful buying process,” she says. “We have some amazing customers; we understand their lifestyles.” “Every piece is scrutinized with great passion and care. Our customers recognize and

appreciate that we seek out the very best.” Lines like Citizens of Humanity, Free People, Rag&Bone and Cynthia Vincent keep Cake on the cutting edge, but not the far fringes of current fashion—perfect for the Park City lifestyle. And Hammond keeps the store fresh with frequent visits to boutique markets on both coasts. Through Park City seasons—a long, cold spring, a short summer and a slopes-tobistro winter, Hammond keeps customers cozy and cool-looking in an array of layering options— boots, scarves, sweaters, vests and jackets.

women in busi n e s s | a s p e c i a l a d v e r t i s i n g s e c t i o n

Customer loyalty encouraged Cake’s expansion last summer from its original Redstone Center location to a second shop at 511 Main Street. Shoppers can browse part of Cake’s selection of premium denim brands, cashmere sweaters and unique accessories from the comfort of their own homes at And customers—who quickly become friends at Cake—can connect with the latest styles and arrivals in the shop on Cake’s Facebook page and through the store’s blog.



Maxine Turner president

Cuisine Unlimited Catering and Special Events Established 1994

4641 South Cherry Street, SLC 801-268-2332

The name is appropriate. Cuisine Unlimited has catered everything from intimate dinner parties to the USA House at the Olympics. That’s a broad span to cover keeping to a standard of uncompromising quality, but company founder and president Maxine Turner settles for nothing less. “Quality of product and quality of service set us apart,” she says. A warehouse of decorations, table settings, linens and a dedicated and imaginative staff mean that Cuisine Unlimited events are always visual

showstoppers— the team might set up an Arabian nights-themed table al fresco at one event and a sleekly modern, silver and glass setting at another. Meanwhile, the company chef invents new dishes suitable for serving several hundred or dinner for a dozen. Catering is often thought of as a food-centered business, but food is just one part of event production. Beyond envisioning the complete setting, service and food, a caterer needs to be a militarily precise logistics expert. Working with the United States Olympics Committee for

several years has finely honed the organizational skills of Cuisine Unlimited’s staff. The current economic situation has not been friendly to catering, but Turner has regarded it as a time to create new opportunities for her company. “We now offer corporations in-house food service, and we sell our bakery items to high-end restaurants,” she points out. At the same time, “The demand for lower costs did not create lower expectations,” she says. “We have been diligent in meeting client requirements without compromise,” at the

women in busi n e s s | a s p e c i a l a d v e r t i s i n g s e c t i o n

same time figuring out ways to work smarter and more profitably. Turner’s background in marketing taught her that “during difficult economic periods, it is vital to have a strong marketing program” so she is persistent in keeping Cuisine Unlimited’s profile high in the community through participation in non-profit events. “We work very hard to deliver what we promise, says Turner. “Clients can count on us. Business is all about relationships and our clients are the most important part of our business.”



Kristen Moss & Blaire Hayes Owners

Flight Boutique Since 2009 562 Main St. and 577 Main St., Park City 435-604-0806

Flight Boutique opened just over two years ago, but in that short amount of time, owners and Park City natives Kristen Moss and Blaire Hayes have developed a must-stop shop for fashionistas of all breeds. “We are different, innovative and offer a wide price range from that designer piece you will have forever to an affordable, fun party dress,” said Moss, who along with high school pal and fellow University of Utah business grad Hayes, spent time honing her fashion chops outside the Beehive State before returning to Flight. Hayes, who worked as a stylist in New York for Vogue and W, and Moss, who coordinated L.A. Fashion Week shows and

a showroom featuring eight designers, have brought their style acumen to build an impressive mix of dressy to casual clothing and accessories. Designer duds share equal real estate with lower-priced, but equally chic and trend-on pieces, while accessories like printed scarves, playful jewelry and casual booties bring an added boost to the assortment. Better yet? The mix covers ground from higher-priced contemporary lines peaking at $400 by the likes of Elizabeth & James and Theory to steals below the $100 mark by BB Dakota and Mink Pink. “We strive to be the best we can for our clients,” says Hayes, noting she and Moss pride themselves on being in the

shops every day and use social media like Facebook and Twitter to keep customers in the loop. “We listen to their wants and needs, [and] it has really helped finding fashion pieces at good prices.” Flight Boutique has also, well, taken flight in recent months. A second store opened its doors up the street from the flagship in April, and Moss and Hayes have big plans to take their offering to the web with an online shop slated to bow this fall. “We bring new, exclusive brands to Utah,” says Moss, who in the postrecession economic climate is looking forward to ski season. “We’re excited for the winter and have so many amazing pieces to offer our clients.”

women in busi n e s s | a s p e c i a l a d v e r t i s i n g s e c t i o n



kimi eklund Photo courtesy of Kimi

owner kimi's

mountainside bistro

Since 2009 12000 big cottonwood canyon rd at solitude mountain resort (801) 536-5787 路

ENJOY's kimi's motto and the essence of kimi's mountainside bistro!! Designing a work environment that allows freedom and creativity to flourish within my employees while still harboring discipline is a real balancing act!! Some days I feel like we are invincible, then I realize that although we are considered a "family" we each have our unique characteristics that need expression in order to continue developing our personal lives as well. Fortunately I am blessed with extremely loyal, dedicated and hard working individuals that I am honored to call my family, my friends

and my employees...! Together we create a unique bond that is showcased throughout the endless time and energy we spend shared with our devoted customers. Even when times are tough and the accumulation of hours worked are overwhelming, I am fortunate to find a relentless commitment from my awesome staff!! At kimi's my exceptional team and I work diligently every day to ensure that our guests will enjoy their dining experience. Offering an array of novel food options, Chef Matt's tasty concoctions represent a modern twist on European and American

cuisine, using seasonal ingredients to showcase the freshest of flavors!! In combination with the serene mountainside backdrop at Solitude, our patrons experience a multitude of memorable savory sensations while dining at kimi's!! Whether we are creating new menu's while savoring sangria in Marbella or sipping on margaritas in Cabo, you can rest assured that Chef Matt and I are enjoying life!! sk氓l !! kimi, chef matt, greg chef erik, chef adam, erin & cori

women in busi n e s s | a s p e c i a l a d v e r t i s i n g s e c t i o n



Tiffany Colaizzi Owner

Name Droppers Since 1995 Name Droppers Highland: 3350 S. Highland Dr. SLC 801-486-1128 Name Droppers Outlet: 2350 E. Parleys Way SLC 801-474-1644

Designer Consignment "The Green Way to Shop" Tiffany Colaizzi came to town 16 1/2 years ago with a new exciting, affordable shopping concept for all Salt Lake City men and women. Her idea was unique, Tiffany's ability to recognize what the very savvy SLC consumer wanted as their shopping experience is one of the reasons Name Droppers has been so successful. Helpful, relaxing customer service was paramount to the Name Dropper ideal. Tiffany brought to the area the very latest in fashions that allowed her clients to discover their own fashion style. Her attention to quality and detail has provided Salt Lake with the most unique clothing

and accessories, making Name Droppers #1 in the industry. One of the reasons her merchandise is so different and one of a kind, is because of the mobile society we now all live in, therefore boxes arrive daily from consignors who now live in LA, Newport Beach, San Francisco, Las Vegas, Palm Springs, Palm Beach, and as far away as Paris and Milan. The variety of Style and Design in shoes, clothing and accessories is not found anywhere else in the area. Some of the many Name Droppers clients are well travelled and they love to shop wherever they are, but everyone loves a bargain and bargains are what Name Droppers is all about. All items are priced at a fraction of

what their original price with some still having the original tag still attached. The Name Droppers concept is simple, "if you no longer wear it why not consign it and make money from your past purchases that are still in like new condition," suggests Tiffany. It's the new Green Way To Shop (only Name Droppers has been doing it for the last 16 1/2 years). Now that Name droppers has it Outlet Store on Parley's Way, there are even more ways to save. The clothing and accessories at this store are given further mark-downs from 1/2 to 70% off the already discounted prices at the new Highland Drive location. However not all merchandise makes it to the Outlet .

women in busi n e s s | a s p e c i a l a d v e r t i s i n g s e c t i o n

Women who shop Name Droppers on a regular basis know the stock changes daily and they want to have first chance at it. These same women will even tell another shopper who is maybe trying to decide whether to buy an item or not, "If you like it you better buy it now because if you come back later today it won't be here." They will go so far as to suggest the 30 Day Lay-Away policy that Name Droppers offers. These conversations tickles Tiffany. "To hear my loyal clients selling to others is just amazing, says Tiffany." Tiffany can truly be called a Fashion Visionary, she introduced her vision to Salt Lake and they embraced it and her, "Thank You Salt Lake", says Tiffany. "Thank You Tiffany," says Salt Lake City.



Delilah Gervais-Frank Owner

Splendor Beauty Emporium Since 2005 1635 W. Redstone Center Drive, Park City, 435-575-1800

While working as an esthetician for a plastic surgeon, Delilah Gervais-Frank began seeing a need for a friendly beauty boutique with high-quality products. So, in 2005, she opened Splendor Beauty Emporium. The cozy boutique stocks the best in mainstream brands and hard to find “indie” brands. Splendor offers everything from make-up to fragrances and expert skincare to gifts, including make-up bags, bubble baths, candles, luxurious soaps and customized gift baskets. “Beauty consumers are savvy and our partners are constantly

improving their products by adding the latest anti-aging ingredients,” Gervais-Frank says. “We also offer services in our Express Skin Bar, including waxing, facials, lash perming and more.” To check out what Splendor offers before making the drive to Park City, visit shopsplendor. com for complete lists all of the Express Skin Bar’s services along with all the beauty products the boutique carries. Look online for beauty events at the boutique as well. Of course, after visiting them in person, you’ll be back for the one-of-a-kind shopping experience.

Gervais-Frank says Splendor is like the “Cheers” of beauty. “We know our customers’ names, how many pink lip glosses they have in their stash, and simply put, we care.” This personalized and low-key experience, along with a knowledgeable staff, has been Splendor’s formula for success. For an even more personal experience, book a private pamper party with a customized skin care analysis, makeover and private shopping experience for you and girlfriends. Splendor recently closed its Foothill location, but is still looking toward the future. “I’m not one to sit on the sidelines

women in busi n e s s | a s p e c i a l a d v e r t i s i n g s e c t i o n

and let someone else decide my fate,” Gervais-Frank says. “I like to think my good old fashioned work ethic and high standards got me here.” The boutique is working on growing business in Park City as well as online. They’re gearing up for the revival of the economy by being on the lookout for new technology and advancements in the beauty industry and fine tuning the customer experience. “Our customers are smart and informed in regard to beauty products,” Gervais-Frank says. “It’s our job to sell products that actually deliver what they promise to the consumer.”



Van Cott, Bagley, Cornwall & McCarthy, P.C. Since 1874


Van Cott is a nationally recognized law firm with a long history of excellence and professional leadership in the Intermountain West. Since 1874, the firm has provided a wide range of legal services to local, national, and international clients. The firm represents a wide variety of clients, from publicly-traded Fortune 500 companies, to start-ups and individuals. Likewise, Van Cott attorneys are diverse, and our impressive women attorneys are key in forging the strong client relationships that have become synonymous with Van Cott. Before law school, Tacy Hartman, Chair of the firm’s Corporate/M&A Practice Group, served as Assistant State Budget Director for the Commonwealth of Massachusetts and Allison Librett, a member of the firm’s Family Law Practice Group, served as Executive Director of a local women’s shelter. Florence Vincent, co-Chair of the Labor & Employment Practice Group, was an ICU

nurse before entering the legal field, and Angela Atkin, a member of the Tax, Estate & Benefit Planning Practice Group, is a certified public accountant who worked as an auditor with Grant Thornton, LLP. Together, Mary Corporon, and Kellie Williams, both members of the Family Law Practice Group, founded the first all-womanowned law firm in Utah. Ms. Corporon—also Chair of the firm’s Criminal Defense, White Collar Criminal Defense and Family Law Practice Groups—is one of the few Utah defense attorneys qualified to handle death penalty cases, and Ms. Williams currently serves on the board of directors for the Boys and Girls Club of Greater Salt Lake. Karen O'Brien, member of the firm’s Securities Practice Group, previously acted as regular outside counsel to investment banks, media conglomerates and for the Government of Venezuela in connection with public and private issuances of debt and equity. Kelley

Marsden, a member of the Litigation Section and Appellate Practice Group, is a former Ninth Circuit clerk, and also co-chairs the networking arm of the Utah Bar’s Young Lawyers Division. Jennifer Whitlock and Mary Jane GalvinWagg are members of the firm’s Litigation Section, and experienced trial and appellate litigators. Ms. Whitlock enjoys cycling, skiing and traveling; Ms. Galvin-Wagg is a certified yoga teacher and the creator of Yoga for Lawyers, as well as secretarytreasurer of the Young Benefactors Council at the UMFA. Heidi Gordon, practices in the areas of business and real estate, and is an accomplished runner who has participated in many full and half marathons. Nicole Deforge’s practice focuses on intellectual property, including copyrights, trademarks, trade secrets, and licensing, while still making time for hobbies such as skiing with her family, gardening, and gourmet cooking.

women in busi n e s s | a s p e c i a l a d v e r t i s i n g s e c t i o n



Ashley Rothwell-Campagna owner

Apt. 202 Since 2007 850 East 900 South, SLC 801-355-0228

“The first time people come to see us, they’re a customer. The second time you're treated as a special friend.” That’s how owner Pamela March describes the dedication to customer service you'll find at Every Blooming Thing. Since 1977, her goal has been is to create enduring realtionships. Every Blooming Thing's flagship location is situated in a 100-yearold Victorian home that is unlike any floral store in Utah. Inside its walls you'll find a full-service florist for special events—weddings, birthdays, funerals— and a curated selection of gifts for the hard-tobuy-for as well as the work of local artists. You'll also meet Ebt and Pudley, the shop's resident felines. The Draper store is a Cape Cod cottage equally as charming as the downtown store and serves the south end of the valley as well as Utah County. Every Blooming

Thing's services cross the state, from Kaysville to Provo, Park City to Harriman, Ogden to Logan and sometimes even out of state. "Just coming into our stores is an experience you won't find in a strip mall flower shop," she says. "Our shops represents the personal and warm touch we give each and every customer, some of whom are second-generation clients. You can’t replace the person-to-person exchange of ideas and feelings. That may sound old fashioned, but what’s wrong with that?” Pamela's artistic background inspires her designers to create something new for each customer. The hallmark of her business style is its dedication to community and and an emphasis on personal and friendly care. “We are passionate about what we do and our work shows it," Pamela says.

Apt. 202 boutique houses a whole range of women's fashion from stunning cocktail dresses, to unique tops and great jeans. But what has kept customers coming back since the shop’s opening in 2007, says owner Ashley Rothwell-Campagna, is “exceptional customer service.” The store itself is feminine and inviting, filled with Rothwell-Campagna’s antiques; she describes Apt. 202’s look as “classic, wearable—“with an edge. ”Most importantly, the staff considers themselves as more than salespeople. “When you come into the store, you are not only getting

great clothing, but also a personal stylist to help you put it all together, ”says RothwellCampagna, whose years at a San Francisco ad agency gave her a passion for cutting edge ideas and fashion. But service is the core of her business. “Especially with fashion, since there are so many places to buy clothing (be it online or other boutiques or chains) it has become increasingly important to provide the customer with excellent service and personal attention. Our customers are our friends and are treated as such.” “We thrive on helping women feel confident and happy through our clothing.”

Floral Floral

Pamela March Owner

Every Blooming Thing Since 1977 444 South 700 East, SLC · 801-521-4773 611 West 12300 South, Draper · 801-542-7159

women in busi n e s s | a s p e c i a l a d v e r t i s i n g s e c t i o n



Sydney Weaver Owner

Volt Since 2008 6191 S. State St., Murray · 801-685-9668

When Sydney Weaver set out to open Volt in 2008, her goal was simple: create an innovative retail concept stocked with trend-setting, fashion-forward brands. “I always found myself shopping outside of the Utah market for unique clothing [and] figured I couldn’t have been the only one,” says Weaver, who launched the men’s and women’s boutique to cater to Utah’s stylesavvy clientele. The slick shop, housed in the expanding Fashion Place mall, features a mix of street friendly duds for ladies and gents from brands spanning Diesel and G-Star to Howe and MNRKY. To maintain the momentum and keep a steady stream of fresh inventory, Weaver shops the fashion runways of New York, Los Angeles and Europe.

“Volt is a high-powered and contemporary experience,” she says. “We give guests a reason to be excited.” But it’s not only about the fashion. Weaver, who has a background in marketing, public relations and sales, has turned to new and innovative ways to bolster her business. Her unconventional approach to retail, she says, includes hosting in-store parties for the arrival of new collections, holidays and other events. “We [even] host ‘just because we wanted to have a party’ parties,” says Weaver, noting such events entice customers to do additional shopping and also bring a surge of excitement to the store. “It’s all about service and appreciation.”

Weaver has also created a lounge in the center of the shop, inviting clients to relax during their visits to Volt – a move, she says, encourages “guests to slow down and enjoy their retail therapy.” The combination of store design, trendon and unique fashion and dedicated customer service has helped boost the Murray boutique into one of the valley’s must-stop shops for the customer seeking cutting-edge style. “[We] have been quickly recognized for its culture of innovation and singled out for its brand recognition, unique space concept and guest appreciation,” Weaver says. “Think creative, think voracious, think innovative. It is these three elements that drive Volt.”

women in busi n e s s | a s p e c i a l a d v e r t i s i n g s e c t i o n

Riggin family and Mike Ginsburg, Proprietor of Mystic Hot Springs, Monroe, Utah Broadcasting at KUXU 88.5 for NPR news, information & jazz music programming

in Sevier County

KUOU 89.3

in Duchesne County

KUHU 88.1

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this you

could be


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how to

Get there

o u t


o u t

The space between summer and winter offers you a few more chances to get out of town. Here we offer you seven unique road trips to places around the west that you might not have considered before. Pack up the car and get going, winter is coming.

day escapes by the

Salt Lake magazine staff

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flaming gorge

Stunning scenery, lake fun, river run all in range of the Wasatch Front how to

Get there

Riding with wranglers

Red Canyon Lodge has their own stables, and wranglers who give private lessons or take guests on very short—hour, two hour, half day or even overnight rides through the surrounding forest. But register now—the stables are open through mid-September.

Getting There Take I-80 East to Wyoming, take exit 34 toward Fort Bridger, merge onto the I-80 business loop east, turn right on North Highway 414. Once you’re in Manila, Utah make a right on Main, then a left on US 191. This takes you straight to Dutch John—home base for your Flaming Gorge adventure.

Mountain biker’s haven Surrounding the lodge is some of the best mountain biking terrain around; the lodge rents bikes and provides free trail maps. The Red Canyon Rim is a 9.6-mile out-and-back ride with amazing views of Red Canyon—bring a camera. If you’re not tired yet, add the nearby Swett Ranch trail—a 5.8-mile loop the forest.

Why Go Now Temperatures reach 90 degrees in the summer, and not as many activities are available in the winter. Once September hits, it starts to cool down and boating, horseback riding and more are still options. Where to Stay From your cabin at Red Canyon Lodge, you’ll end each day on the porch spotting wildlife across the lake. Choose a duplex Ponderosa cabin if you’re with the fam or a cozy Alpine cabin if it’s just you and your spouse. The lodge’s restaurant has indoor and outdoor dining with both traditional country and fine dining options. 2450 W. Red Canyon Lodge, Dutch John, 435-889-3759. If you have an RV, park at the nearby Flaming Gorge Resort. 1100 E. Flaming Gorge Resort, Dutch John, 435-889-3773.


Hike up above the Gorge for fantastic views, fall colors›››› and a great workout.


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Stop by Slaugh’s Chevron on Main Street, Manila for some grub to take on the boat. Yes, we know it’s a gas station, but their take-out deli has the best cheeseburgers in town. No joke!

On the water, at the table

The Cedar Springs Marina in Dutch John is the best place to rent any type of boat to explore Lake Flaming Gorge. The marina also offers lake tours and has its own campgrounds, if you’d like to rough it. After boating, hit the Snag Bar & Grill (literally floating on the lake) for a full bar and relaxed atmosphere. Call 435-8893795 for directions and rates.

Gone fishin’ The Red Canyon Lodge has private lake fishing, but if you’re a newbie, we recommend Captain Kyle at Conquest Expeditions for guided trips on Flaming Gorge Reservoir—boat and equipment provided. Just bring your fishing license—or get one at wildlife. Meet the captain at the Lucerne Valley Marina in Manila. Call 801-244-9948 for reservations and directions.

Even in the fall, summertime activities, above, abound The Red Canyon Lodge, right, features wild game on its menu daily

stay another day

Flaming Gorge Dam Head to the Flaming Gorge Dam visitors center to learn all about the dam, which is 502 feet in height and impounds the Green River’s water to make Flaming Gorge Reservoir. Not as big as Hoover, but still darn impressive! Plus, tours are free and run every 20 minutes from 9 a.m. to 3:30 p.m. Flaming Gorge Dam Highway 191, Dutch John, 435885-3135

The road back home The drive from Flaming Gorge to SLC is only three and a half hours, so if you have time, extend it. Make a right instead of a left when you get to the I-80 Business Loop for pulled pork at Goin’ South (29751 Business Loop I-80, Lyman, WY). History buffs should head west to Fort Bridger

State Museum and Historic Site

to see mountain man Jim Bridger’s reconstructed trading post and other buildings from the 1800s. Place your bets at

Wyoming Downs

(10180 Highway 89 North Evanston, Wyo.)

how to

Get there Getting There Palisade, Colo. is just about as far from SLC as Moab is. Instead of jumping off I-70 to head south for Moab, keep on going into the Mile High State. The third town past the border is quaint Palisade.

Palisade is home to award winning wineries and strollable galleries, above.


Why Go Now Wine. Palisade is the epicenter of a booming and increasingly legitimate Colorado Wine Industry. The area around Palisade is dotted with vineyards that are a pleasant bike ride apart for a full day of tastings. (Also, the area is home to Moab-rivaling mountain biking.)


Palisade, colorado

Don’t miss The Colorado Wine Fest fills the town with winos (kidding), who enjoy tastings, food demonstrations, music and more from Sept. 15 to 18.

Forget Napa, there’s some great wine country right in our own back yard

Wine and ride Sure you brought your mountain bike, but you are touring wineries not tearing up the trail. Rapid Creek Cycles rents comfy cruiser bikes (with a basket for your purchases) to take on a self-guided tour to the areas wineries. If you chose to ride up the east Mesa, you might want to opt for a bike with gears. It’s a long ride with some decent climbs. 317 Main Street, Palisade, Colo., 970-464-9266,

Twisted Brick Studios


Meet the “Twisted Sisters”–an eclectic bunch of women of a certain age runs this studio/gallery space in downtown Palisade. Meet the artists and enjoy some of the most daring and original artwork we’ve seen in a tourist town gallery. (Let’s just say the nickname “Twisted” isn’t taken lightly). 128 E. 3rd Street, Palisade, Colo., 970-4644653, twistedbrickstudios.

Our favorite tasting room: Canyon Wind Cellars. Just outside it’s doors is a lovely shady area overlooking the vineyards perfect for a mid-tour picnic.

Peach Street Distillers Wine, Wine, Wine. Sometimes only a cocktail will do. Saunter on into Palisade’s distillery. The spirits created here rely heavily on locally grown fruit and remember this is Colorado so you can get a decent pour. 144 S. Kluge Avenue, Palisade, Colo., 970-4641128, peachstreetdistillers. com

Where to Stay: COZY A Divine Thyme is a pictureperfect B&B located just on the edge of Palisade’s downtown. 406 W. 1st Street, Palisade, Colo., 970-464-9144, FULL SERVICE The Wine Country Inn is nestled into a Vineyard on the edge of town. The spot features great food, top-drawer service and one of the town’s only swimming pools (Palisade gets warm).

Inari’s Bistro

Inari’s is an elegantly appointed boite right on Main. Local and fresh ingredients from area growers make the menu, the casual but excellent service keep the evening going and you, your company and your wine purchases from the day’s touring can take care of the rest. 336 S. Main Street, 970-464-4911

stay another day

orchard delights

Float the colorado

Palisade’s reputation as wine country is still a baby compared to its bona fides as producer of fruit. Known primarily for the famed Palisade Peach, the area is laden with orchards. Nearly all the various growers offer tours through the fields. Our favorite: Z’s Orchard. 315 33 3/4 Road Palisade, Colo, 970-434-6267,

These aren’t the raucous waters of Cataract Canyon as it flows through Palisade, is placid and beautiful. Palisade River Trips (based out of Rapid Creek Cycles) offers guided half-day trips by wooden Dorry boat or you can rent your own inflatable canoe, kayak or float tube for a peaceful day. 317 Main Street, Palisade, Colo., 970-464-9266,

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Sundance makes an ideal summer retreat with its outdoor amphitheater, above, and localvore dining at the Tree Room, at left.

how to

Get there Getting There The winding road is part of the pleasure of this getaway. Driving up Provo Canyon past Bridal Veil Falls, the landscape changes dramatically so by the time you arrive you’re a world away from SLC. 8841 Alpine Loop Road, Sundance, 801-225-4107 Planning You can book lodging and everything else at Sundance by calling the main phone number,


801-225-4107, or you can call the restaurants and spa individually. Why go now? Utah has a lot of luxury resorts—giant fortresses with flatscreen TVs in the bathrooms and butlers on every floor—but none offer the simple luxury that Sundance maintains: a feeling of being part of the spectacular scenery. And the fall season—with its unexpected weather and smaller crowds— means nothing gets between you and the mountain landscape. Sundance may be the most beautifully situated

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of Utah’s northern resorts; this time of year allows you to appreciate Nature freestyle, without any equipment except your senses. Digging in Forget the miles of carpeted hallway that make most resorts feel like upscale motels. At Sundance, you have your own luxuriously appointed rustic cabin, with or without a full kitchen. You’ll walk through the woods and by the river to other activities— dining, riding, art lessons, etc. Unless the weather turns on you, in which case there’s a resort shuttle.




Robert Redford’s mountain retreat is close to home but will take your spirit miles away

Pack for fun and function Go west, stylistically speaking. Bring your best cowboy boots and western chic—you’ll look right at home in the Tree Room and Owl Bar. You can bring your mountain bike and gear but all you really need is a light waterproof jacket and some comfortable walking shoes for hiking the 10 miles of alpine trails or riding the lift up, then hiking down the mountain. 866-627-8313

Sunday Brunch

The Foundry’s Sunday spread is famous—an amazing array of roast beef, pasta custom omelettes, pastries, waffles, sausages, pretty much everything you could conceivably want to eat on a Sunday morning—so be sure to schedule your departure for after brunch. 866-932-2295

The Spa at Sundance

The Spa at Sundance is in synch with the rest of this counterintuitive resort— the emphasis is on inner rejuvenation not cosmetic stopgaps. Yes, you can get your pinkies done, but first wrap yourself in an organic cotton robe and soak your feet in a hand-thrown pottery bowl warmed by a hot rock and take a few minutes to meditate by the fireplace. Then go for the Four Winds massage, inspired by Native American ritual. Call 801-223-4270

Meet old and new west at The Owl Bar Stop in for a drink and listen to live music at the Owl Bar. The rosewood bar, originally from Ireland, was in a saloon in Thermopolis, Wyo. frequented by Butch Cassidy and his Hole-inthe-Wall Gang. To save it from demolition, it was dismantled and reconstructed at Sundance. Now it’s the venue for the Bluebird Café music series showcasing emerging artists from the famous Bluebird Café in Nashville. 801-223-4222

Taste the best of the new west

Find your inner artist at The Art Shack Nothing is more emblematic of Sundance’s commitment to an alternative resort experience than the Art Shack. Sign up for jewelry making, drawing, painting and pottery classes. Personal instruction in a small studio erases any inhibitions. Your finished work will be mailed to you. 801-225-4107 ext. 4535

Sundance takes special pride in its roster of restaurants, holding to a philosophy of local and sustainable ingredients whenever possible and engaging chefs with a true passion for food. The Tree Room is not to be missed. Be sure to order wine with dinner; the Sundance Wine As Art program partners with vintners who exemplify an aspect of the Sundance values—the commitment to environment, the celebration of independent voice and spirit. 866-627-8313

Sundance offers horseback riding, top, scenic vistas and unique boutique shopping at the Sundance Store, bottom.

retail therapy

Sundance Catalog store

tip Don’t miss Moonlit nights the lift is open from 8:30–11 p.m. for Full Moon rides on Sept. 12, 13 and 14 and Oct. 11 and 12. For information call 801-223-4121

There’s no question that Sundance offers the best shopping experience of any resort in Utah. The Sundance philosophy of artisanship presented in the Sundance Catalog is in the resort’s boutique. Embroidered blouses, handcrafted jewelry, unique fashion accessories and home furnishings elevate the usual souvenir-buying into investment shopping. 801-223-4250

s a lt l a k e m a g a z i n e . c o m



Idaho's Capi-

Boise, ID

just five hours away, the urban meets the rural

be able to drop by designated locales for in-store entertainment, special deals and all sorts of happy hour specials. Download an event map and schedule for the stroll at

how to

Get there Getting There Jump in the car for a 5-hour drive north. 340 miles of barren, rolling hills isn’t much to look at once you cross state lines, but hey, at least the speed limit is 75. Why Go Now Yeah, we get it, when you think Boise the words “cosmopolitan” and “up-and-coming” don’t exactly cross your mind. You must not have been to Boise lately. The walkable city is home to vineyards, boutique shopping, fabulous food and an outdoor playground that rivals SLC. Go for the fall harvest wine tastings, or get dirty with a few mtb runs in the foothills. Where to Stay Mod meets 2011 at Hotel 43 in the heart of Boise. The art deco inspired interior resembles something found in the ‘60s with the quaint charm of a small town. Within walking distance of fine dining and stumbling distance of local bars. 981 Grove Street, 800-243-4622,


The Red Feather Lounge for Cocktails Boise River Greenbelt Time to work up a sweat; you’re going to need to burn some calories before cocktail time. Bring the bikes and wheel over to the Boise River Greenbelt where you can brush up with nature, wildlife and a 25-mile long pedestrian and bicycle path. Adrenaline junkies can collect cuts on bruises on the Hard Guy Loop, built for mountain biking veterans and those with strong cardiac capacity. 1104 Royal Blvd, 208-384-4060

First Thursday Start your weekend early with “First Thursday.” Take a walking tour of the city, and stroll through boutiques, galleries and local hot spots in downtown Boise, affectionately referred to as “BoDo” by the locals. You’ll also

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tip Our Favorite: Don’t miss the coconut curry salmon cakes or the Kobe Beef Gyoza. at star chef John Berryhill’s eponymous boit: Berryhill and Co. 121 N. 9th St., Plaza 121, 208-387-3553,

Possibly the most eco-friendly restaurant in all of Idaho, The Red Feather Lounge not only serves up a killer cocktail in their ultra-chic wine bar, everything from menus to metal straws is compostable, reusable or biodegradable. Stop in everyday between 4–6 p.m. for Low Power Happy Hour, and keep your carbon footprint in check as you imbibe by candlelight. 246 N. 8th Street, 208-345-1813,

Idaho Wine Tours Swirl, sniff but don’t spit your way through the Snake Valley region of Boise, where you’ll find over a dozen local wineries and acres of sprawling grape vines. Get up-close-and-personal on a custom tour from Idaho Winery Tours, where you’ll shoot the breeze with the winemakers and get the local dirt from the backseat of owner George Condit’s Honda Element. Be careful though, that Huckleberry Vodka from Koenig Distillery is not as enjoyable the morning after. Custom tours start at $79.95 per person,

River rafting down the xx, above, and xx at xx, right.

stay another day Basque Market

Did you know that Boise has the largest Basque population in the U.S.? Get cultured at The Basque Block, grab an bite and brew at Bar Gernika or shop for Basque wines, products and paellas at The Basque Market. 608 W. Grove St., 208-433-1208, Berryhill & Co. for Tapas

Restaurateur and chef John Berryhill has been featured in Food & Wine magazine for his

globally-inspired cuisine. Sit at the bar, sip local wines and order a slew of bite-size tapas. 121 N. 9th St., 208-3873553, The Knitting Factory

Located in an unsuspecting alleyway, The

Knitting Factory, a local concert

house, is a magnet for big name bands and small acoustic rockers passing through. 416 South 9th St., 208-367-1212, bo.knittingfactory. com

special events

how to

Soldier Hollow Classic

Get there

Sept. 2–5

The world’s most highly trained border collies amaze the crowd in sheepdog championships.

Getting There Take I-80 East to Exit 146 and merge onto US-189. Even if you drive slowly through Parley’s Canyon, marveling at the beautiful fall colors, you’ll still be in Heber City in an hour. So, don’t rush. Why go now The Heber Valley Railroad is of Utah’s best family Halloween stops, four annual events are in full swing, and brightly-colored trees cover the Wasatch Back. You’ll also beat the ski season crowds—but will want to come back in winter for snowshoeing and cross-country skiing. Where to stay Heber City for easy access to Kamas, Midway and outdoor adventure. Stay in luxury at Daniels Summit Lodge (Highway 40 Daniels Summit Pass), where you’ll have a fireplace, full-service kitchen and patio. If it’s warm, have a barbeque! Ask about cabin/massage combo packages. Getting there: Take I-80 East to Exit 146 and merge onto US-189. Even if you go slowly through Parley’s, marveling at the beautiful fall colors, you’ll still be in Heber City in an hour. So, don’t rush.

Take a soak, snorkel or learn to SCUBA in the Homestead Crater.

Midway Swiss Days, Midway Sept. 2–3

Midway celebrates its Swiss heritage with a parade, 10K race, crafts, Swiss performers, concerts and more. Dirty Dash, Soldier Hollow Sept. 17 and 24

A bucket-list event for many Utahns, the Dirty Dash is a 10K run through mud with obstacle courses along the way.

Fly fishing on the Provo River


wasatch back

heber valley

On the other side of the Wasatch and past the hubub of Park City lies the quiet side of life in Northern Utah

Heber Valley Railroad

The vintage locomotive Soldier Hollow Express rides through beautiful foliage past Deer Creek Reservoir and Decker Bay. Take a special train to the pumpkin patch, where you can get lost in a small hay maze and pick a pumpkin to bring home with you—pumpkin decorating, cookies and hot cocoa on the way back to the depot. If you’re with the kids, catch The Comedy Murder Mystery train at 6:30 p.m. on Sept. 10 or 24. The mystery train returns at 9 p.m., so enjoy some

Heber City’s Cowboy Poetry Gathering and Buckaroo Fair Nov. 2–6

Five days of cowboy merchandise and performances by the best cowboy poets and musicians in the West, plus Cowboy Film Festival.

upscale, modern Western cuisine at the Snake Creek Grill (650 W. 100 South) beforehand. It’s three minutes away. Heber Valley Depot, 450 S. 600 West

The great outdoors

The Blue Ribbon Provo River, between Heber and Midway on Midway Lane, is our favorite fly-fishing spot, with brown, rainbow and cutthroat trout. Cascade Springs trail is 22 minutes from Heber City— southeast on Highway 189 and then a right on Highway 92. This hike takes you over paved and dirt trails in the shadow of Mount Timpanogos and only takes 15 minutes to a half hour. If you’d like more of a challenge, try Duchesne Ridge— Highway 248 to Kamas, State Route 32 to Francis. State Route 25 east. Go 15 miles until you see the signs for Mill Hollow. Rocky Mountain Outfitters (call 435-654-1655) is your hook up for guided fly-fishing and horseback rides.

One Day in Midway Swim or scuba dive at the Homestead Resort’s crater, filled with 90-degree mineral water and located in a natural dome with a hole at the top to let in fresh air (700 N. Homestead Drive). Lunch at the Cuckoo Café (195 E. Main Street) for paninis (less than $8), and dinner at the award-winning Blue Boar Inn (1235 Warm Springs Road).

Wasatch Back Links The golf course at Wasatch Mountain State Park has beautiful vistas all year long at 6,000 feet. Now, add the red, orange and yellow-hued trees.

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Picturesque Payette Lake is at the center of McCall, Idaho.


how to

Central Idaho

McCall, ID

Where the handle connects the pan, high up in the mountains lies this lovely fall retreat. Bring a sweater.

The Pancake House

Payette National Forest

Carbo-load before an activityfilled day at The Pancake House. Flapjacks the size of your head will keep your energy up and your stomach full all-day. Dig into sourdough pancakes filled with fresh huckleberries and dripping with homemade maple syrup. Oh, and if you are already humming “Jingle Bells,” stop into the connecting specialty boutique, The Christmas House, where you can stock up on all things St. Nick year round. Scenic Hwy. 55, 208-634-5849,

Spend a day exploring nature’s playground in Payette National Forest–2.3 million acres of sprawling trails, hiking, white water rafting, climbing and mountain biking. Don’t miss the Hell’s Canyon National Recreation Area where you can stand on the canyon rim and gaze 8,000 feet down into the Snake River. Acrophobes need not apply. 800 W. Lakeside Ave., 208634-0700


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Bistro 45 It’s 5 o’clock somewhere. Settle in on the patio of Bistro 45, the neighborhood wine bar and café, for a light bite and chose from one of the wines lining the walls of the bistro. Sample a glass or two.... or three. Order the mixed cheese plate and finish with a perfectly pressed open-faced panini to satiate your stomach. 1101 N. 3rd Street, McCall, Idaho, 208-6344515,

Get there Getting There A little over 7 hours from Salt Lake, McCall is an easy drive on I-15 N, and I-84 West toward Boise. Take exit 46 and soak in the aspens as they change from green to gold and red as you travel ID-55. We recommend leaving early, and stopping in Boise for lunch. Why Go Now Located just two hours from Boise, McCall offers up a classic lake-town getaway situated on the pristine Payette Lake. History and tradition reign supreme, but modern renovations have helped make McCall a go-to getaway locale. Where to Stay Embrace that smalltown, everybodyknows-your-name feel at Hotel McCall, the city’s focal point in the heart of McCall. You’ll be treated like family when you step inside the historic 19room hotel. Splurge on a lake front suite where you’ll wake up to sweeping views of the pristine Payette Lake.1101 N. Third St., 208-634-8105,

stay another day Salmon River Brewery

What trip is complete without a local brew? Beers are brewed in house with water straight from the Salmon River and you can tour the distillery. 300 E. Colorado St., 208634-4772, Gold Fork Hot Springs

Hiking, brings sore muscles. Soothe your aches at the

Gold Fork Hot

Springs by soaking in one of the six mineral pools. 1026 Gold Fork Road, Donnelly, Idaho, 208-8908730 Lardos Grill and Saloon

Before you head out of town, saddle up to the bar at

Lardos Grill and Saloon for a great

burger in a cool old saloon. Yeehaw! 600 W. Lake Street, 208-6348191,


how to

Get there Getting There Lava Hot Springs, Idaho the home of the state’s famed “nonsmelly” hot springs, is just 2.5 hours away from SLC. Take I-15 North to Exit 47 and head on into town. Why Go Now The warm waters compliment the cool nights of fall. Plus the town, most popular in summer time with the family reunion set, slows down in the fall season. Where to Stay Lava Hot Springs Inn. While not the most luxurious digs in town (most rooms are bathroom-down-thehall), the inn boasts the best private hot springs and is run by a friendly pair who encourage a communal, convivial atmosphere. Plus the free breakfast is really good. 94 E. Portneuf, Lava, Idaho, 208-776-5830,


lava hot springs, ID

Just over the Idaho border lies and inexpensive getaway that will revive and rejuvinate

The Best Hot Water There are many privately owned springs and pools in Lava, but the pools at the Lava Hot Springs State Park are by far the best: closest to the source and wellmaintained by the Lava Hot Springs Foundation. 430 E. Main, Lava, 800-423-8597,

Bingo! It’s sort of counter to the whole “healing waters” thing but the local Lava Lions Club hosts bingo night on Wednesday, Friday and Saturday nights. The popular event raises money for the local club and let’s you exercise your small-time gambling muscles. Bonus: The final round gives up a purse of $1,000 to one lucky player. Held at the White Wolf Restaurant, onehalf mile west of town on U.S.

30, Lava, Idaho, 208-776-5109,

Tubing the Portneuf If the weather is still warm this fall, rent tubes to careen down the Portneuf River from the top of the town to the take out behind the Lava Hot Springs Inn. TPD Tube Rental, 356 E. Main Street, Lava, Idaho, 801-510-0190,

Best Burger

Bingo , above, is one of Lava Hot Springs, quirky evening activities. In the daytime soak up the healing hot water.

The Blue Moon Bar & Grill is a divey little joint just off Main Street. Don’t expect any fancy cocktails, just the standard Jack and Coke and tip yellow-beer. But you’ll find a The lounge in the RiverSide Hot Springs inn is a pleasent post-soak, pre-dinner wind-down spot. fantastic bar burger and just 255 E. Portneuf, Lava Hot Springs, 208-776-5504, the right amount of grease to offset all the woo-woo, healthy hot springs stuff that permeates the rest of town. 100 S. 1st stay another day Ave. East, Lava, Idaho, PeaceFul Retreat

Aura Soma Spa

features massage and lodging if you want to stay the night. Book the cottage for a cozy couples retreat and you’ll enjoy your own private hotsprings water tub on a secluded deck. 196 E. Main St., Lava Hot Springs, 208-7765800, aurasomalava. com Far Out

Have your aura photographed and sort through all manner of windchimey, crystal, howling wolf, dream catcher stuff

at Purple Moon a quirkly stop on your Main Street promenade. 50 E. Main Street, Lava Hot Springs, 208-7765475,

Tom Ka Wha??

Lava Hot Springs, for all its charm isn’t what you would call a “dining destination. That’s what makes Riverwalk Thai. The friendly familly who runs this place, serves hot decent Thai faves. 695 E. Main Street, Lava Hot Springs, 208-7765872

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A e l a T y r i Fa d e l e v a r n U

l l of a f d n a e s the r i

la caille

alouf brow n m by mary

Tragic ending: Steve and Lisa Runolfson in happier times.

Three friends, so close they regarded each other as fam with their bare hands and devoted their lives to it. Then they d


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mily, built this legendary fantasy restaurant estroyed it with greed and deception. s a lt l a k e m a g a z i n e . c o m



he dog wo uldn't sto p barking.

Provo Marriott’s “At Your Service” agent Lisa Jackson knew the couple in Room 718 had been scheduled to leave the day before. But they had not reactivated their key card, and she could hear their dog barking inside their room. At 9:30 on Christmas night, Jackson took restaurant manager Jenny Wright with her to find out what was going on. Wright and Jackson knocked three times, but no one answered, so they opened the door. They saw luggage. They saw a couple of Coke cans, a bottle of Kendall Jackson chardonnay and two half-full wineglasses. Then they saw two lifeless bodies on the bed and walls spattered with blood. When the police arrived, the dog, a King Charles spaniel, jumped onto the bed, lay down next to the woman’s body, and wouldn’t leave. Steven and Lisa Runolfson, co-owners of La Caille restaurant, had checked into the hotel on Dec. 23 and told the desk clerk they planned to stay one night, perhaps another. In their luggage, they carried several pieces of Lisa’s jewelry and $5,600 cash. They ordered room service—chicken parmesan and a burger. They called their daughter, Mary, and left a message, saying they “wouldn’t be coming home and not to have a service.” After Mary picked up the

To everyone who knew Steven and Lisa Runolfson, their family and their restaurant, La Caille, it was the climax of a family tragedy of Greek dimensions. 76

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message, she called the police to report that her parents were missing and were possibly a danger to themselves. “They’d had the atlas out before they left,” she remembers. “They were thinking of going to New Zealand. I told them to go, live a little, get away from the lawyers calling every day.” It was Christmas when she learned they were dead, leaving behind a note, an empty bottle of clonazepam—a drug prescribed for panic disorder—and a $356 tip for the hotel maid. Six months later, the Provo police officially closed the case, calling it a murder-suicide pact: Runolfson had shot his wife in the chest two times with a Ruger Super Blackhawk revolver, then turned the gun on himself. It misfired once, and then Steven Runolfson blew his head off. To everyone who knew Steven and Lisa Runolfson, their family and their restaurant, La Caille, it was the climax of a family tragedy of Greek dimensions. Fate, it seemed, had dashed all their dreams, toppled their ideals. You could even say pure hubris—the prideful overestimation of oneself that ancient Greeks said brought about the downfall of heroes—was the cause of it all. Modern-day Greek tragedies, of course, involve court battles and financial lawsuits along with the familial and sexual drama. Maybe Fate has been replaced by lawyers. Newspaper accounts invariably insinuated that the Runolfsons’ self-destruction was rooted in despair over a drawn-out contract dispute that had led to a jury awarding their onetime business partner Mark Haug $4.7 million—far more than the plaintiff had even asked for. The day before he and his wife checked into the Marriott, Steven Runolfson had met with bankruptcy lawyers. Mary Runolfson said, “He thought everything he loved and had built was ruined.” It wasn’t, of course, until he pulled the trigger. Quail Run's original owner, Lester Johnson, pictured in 1970 at far left. His daughter Lisa (second from right) and son David (far right) would eventually buy the property from their father with Lisa's future husband, Steven Runolfson, and turn it into La Caille.

Once upon a time…

Lester Johnson, Lisa Runolfson's father, loved the 20 acres in Cottonwood Heights he called Quail Run. He kept horses and sheep on the property and built a house and gazebo so he and his family could enjoy the mountain views. He founded a restaurant, open only on weekends, to augment cash flow, and he raised his kids, David and Lisa, on the pastoral patch near the mouth of Little Cottonwood Canyon. As an adult, David left Utah to work in Tucson, Ariz., and the San Francisco Bay Area, only to return to Quail Run for good several years later. His younger sister Lisa’s future husband, Steven Runolfson—who had started working in Quail Run’s kitchen at the age of 14—was helping Lester manage the place. In 1972, Lester and Runolfson had hired a hardworking teen-aged dishwasher named Mark Haug after he rode his bike up the road looking for a job. David Johnson, his brother-in-law Runolfson and Haug were the nuclear family of what would become La Caille. David Johnson purchased his father’s business and land with big dreams in mind and, with Runolfson as a partner, set out to make those dreams a reality. In 1975, they opened their French restaurant, La Caille—French for "the quail"—at Quail Run. You can see it now, the dream come true: past the arched gateway festooned with flowers, the winding brick lane runs through the avenue of trees, past vineyards and orchards and swans floating on ponds, to the

splashing fountain in front of the stone chateau at the end of the drive. Along the way, you'll pass the driveways into two private homes, a rustic cabin, greenhouses and peacocks strutting the lush lawns. Inside, the restaurant is nearly 14,000 square feet including private dining rooms, a wine cellar and a main dining area that seats 300 people. It’s furnished with French antiques, and there’s the huge Grand Salon, nearly 6,000 square feet. You can throw a party for 1,400 of your closest friends comfortably at La Caille, and many, many people have. Virtually all of this was built with the bare hands of Johnson, Runolfson, Haug and the host of friends, relatives, and employees who made up the La Caille

Steven Runolfson, far left, with the "family," working to complete the brick path to the restaurant. The entrance to the path, above, is the stunning first impression of La Caille.

Virtually all of this was built with the bare hands of David Johnson, Steven Runolfson, Mark Haug and the host of friends, relatives, employees—and friends and relatives of employees— who made up the La Caille “family.” “family.” Eschewing architects and contractors for the most part, they built their business and buildings from scratch, learning as they went. The stone chateau is a dramatic remodel of David and Lisa’s childhood home; the offices were the site of their father's Quail Run restaurant. Together, Johnson, Runolfson and Haug placed the now-mature trees across the property, planted a vineyard, built the houses, and even laid the brick in the winding lane. The spread is grand to the extreme—in 1990, an article in Nation’s Restaurant News described La Caille’s “Disney touch,” and even those who justly criticized its kitchen acknowledged its French fantasy charm. Servers wear “costumes”—never referred to as uniforms: men in

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the fantasy of puffy-sleeved shirts and knee breeches, women in lowcut peasant blouses and full skirts. Lisa Runolfson, who was in charge of the dining room in the early years, had a special costume made for her to wear when she was pregnant with Mary, her first child. Steven Runolfson ran the day-to-day business and the catering business, which grew massive over the years. Haug was in charge of the kitchen, where he had worked his way up from dishwasher to prep cook, line cook and, finally, to head cook, disliking the formal “chef.” Johnson, the visionary, humbly referred to himself as “the gardener,” because—besides the usual headaches of running a large restaurant and catering business—the physical setting of La Caille needed constant attention. "We try to make the place gorgeous every spring," Johnson said in the NRN article, "and it gets torn to shreds every winter." Mary Runolfson remembers her father's love of those turbulent springs. “His favorite time of year was snowmelt, when boulders would come flying down Little Cottonwood Creek," she says. "He’d be out there sandbagging the banks." The image is clear: Johnson, Runolfson and Haug were mavericks, long on sweat equity and teamwork, short on professionalism, as they carved a fantasy oasis out of the Wasatch foothills with their bare hands. In a 1981 snapshot, there they are with their shirts off, planting grapes. The back of the photo reads, “the beginning stages of a long-term, unpredictable investment.” The grounds of La Caille were lovingly landscape by the trio of close friends.

'A close-knit family'

In the transcripts of the $4.7 million court case that may have helped drive Steven and Lisa Runolfson to their

La caille


An original building sits on Quail Run's 20 acres nestled at the mouth of Little Cottonwood Canyon.


The Quail Run restaurant where Lisa, at age 14, started working and where Mark Haug was hired in 1972.


Eschewing the expertise of architects and contractors for the most part, they built their business and their buildings from scratch.


Dining room servers wore Disney-esque French fantasy costumes.


The famed winding brick road entrance is completed thanks to the hard work of the "family."


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end, nearly all the current and former employees of La Caille referred to their employers and co-workers as “family.” Plaintiff Mark Haug said, “The relationship I had with Steven and David was far closer than family.” Employees recommended friends and family for open jobs, and many were hired; both Johnson and Runolfson’s wives worked there. "They are a close-knit family," La Caille’s former lawyer Jesse Trentadue said later of the owners and staff. "For many years, Mr. Haug was part of that family." Although each of the partners was in charge of a specific area, they all worked together on the property. They planted trees and worked in the greenhouse. They celebrated together and all helped each other build houses on the land—Johnson’s in the early ’80s, Runolfson’s in 1995. Haug lived in the restaurant office until they remodeled his cabin in 1992. “They were the three amigos,” said Mary Runolfson, in an interview last summer. Mary—who looks startlingly like her late mother—grew up at La Caille and has worked there the last six years. Mark Haug, who answered questions for this article via his attorney, James Magelby, recalls, “I was at the hospital when every Runolfson and Johnson child was born. Mary and Eric called me 'Uncle Mark' for a very long time.”

'Business as usual'

By the ’80s, La Caille’s reputation was made. It was the showplace of Utah restaurants. Its event and wedding business, started by Lisa Runolfson, and later headed by

“bail Johnson and others out of jail.” The partnership was formalized Jan. 1, 1989, with Johnson owning 70 percent, Runolfson, 26 percent, and Haug, 4 percent. La Caille was on top of the world, making lots of money, and it all went back into property. Business practices were slow to keep up with the business growth—La Caille didn’t use a computer until 2001. When the business needed money, Johnson would quit claim (a simple signature deal, used mostly between family members) his property over to borrow against, then it would be quit claimed back to him. The peculiar accounting system was an honor-and-argue system—and a CPA’s nightmare. At the end of each year, the three partners would get together and reconcile their “personals,” that is, pay back personal expenses they had charged to the company over the preceding year. These weren’t tiny amounts, and often ran $20,000, $40,000 and more. Paybacks were not necessarily in cash or checks. Haug, for example, said he paid some of what he owed in work. When he couldn’t pay the lump sum, he started paying back in monthly installments. It was a system typical of the free-wheeling, handshake-based style at La Caille, a system suitable for a family, not a million-dollar business. But there, the boundaries between business and family were thoroughly blurred. It was a system that left a big margin for error, misuse and deceit, especially as La Caille became more and more successful.

Mark Haug, above left, and Steve Runolfson, above right, in the days before the discord that would ruin their friendship.

At La Caille, the boundaries between business and family were thoroughly blurred. It was a system that left a big margin for error, misuse and deceit. Mary, was phenomenal. It was—is—the first choice for charity galas and society events. The Children’s Center has held their gala there for 30 years, and dozens of charities depend on its charm to pull in the big donors. And the owners continued to add extravagances—an exotic menagerie was also on the grounds and housed llamas, reindeer, turkeys, emus and, at one point, a camel called “Little Stinker” who attacked one visitor and sat on Steven twice. On Nov.5, 1988, Haug’s birthday, Runolfson and Johnson presented him with a stake in Quail Run Enterprises, which included La Caille restaurant and the surrounding property. In typical joking style, the contract listed among Haug’s duties “kiss butt at the DABC” and

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Mary and Steven, above, celebrate a special occasion in 2008; La Caille plays host, top right, to society events; Mary and Alex Runolfson, right, during a restaurant event.

Independent restaurants are an emotional business. It takes passion beyond reasonable hope of return to keep up the daily work and a combination of creative high drama and numbingly repetitious menial tasks. It’s hard to divide up such a business in what everyone considers a fair way, because how do you measure blood, sweat and tears? La Caille took a full measure of all three, plus money and time, from everyone involved, in order to generate the millions of dollars it did. But Haug, Johnson and Runolfson still plowed most of the cash back into the business. It was their life, their creation, and they never wanted to let it go—the 1989 contract restricted the transfer of shares in the case of a shareholder’s death and set an artificially low value to ensure the legatees could afford the remaining shares. “We wanted to keep it in our family,” said Haug in the March court case. “Us three.” In a later written statement, he said, “Our vision was predicated on complete dedication, passion and love for that piece of property.’ In discussions about the future, it was assumed that Haug’s share in the business would grow, as Johnson 80

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and Runolfson aged and stepped back from the day-today work. The problem: from where would Haug’s increased share come? As he said, “you don’t give up your interest in a multi-milliondollar company very easily.” But in 1993, the trio finally did sign a new partnership agreement intended to provide for their future and that of La Caille. In a special clause based on the same ownership percentages, if Johnson died first, half his share would go to his children, and the other half would be split between Runolfson and Haug. When Runolfson died, his 13 percent would go to Haug. The result was a complicated equation of possibilities and probabilities— a poorly written and highly problematic contract, as most lawyers who came to be involved would agree.

Boiling point

Stories of alcoholism, drug use, infidelity, suicide and embezzlement are common in the restaurant business. La Caille was no exception: Over the years, there was plenty of drama—Haug got married, Johnson’s marriage fell apart, Runolfson entered treatment for alcoholism, and a sexual harassment suit had to be settled when La Caille worked on food operations for the Triad development. According to Haug, all three men were guilty at different times of behaving badly. At the same time, La Caille was succeeding beyond anyone’s wildest dreams. Everyone loved the story of the 18th-century French restaurant in the Wasatch wilderness, and La Caille was written up locally, nationally, even internationally. “Whatever happened behind the scenes,” Mary Runolfson says, “Floods, employee problems, lawsuits, money problems, Dad always said the same thing: In the restaurant, it’s business as usual.” By 2000, Johnson had two kids, Eric and Sam. Runolfson’s kids were younger: Mary, Lacey and Alex. From

2000 to 2004, the restaurant made nearly $4 million a year. By 2011, it had earned AAA Travel's "Four Diamond" top rating for the past 15 years, despite a decline in critical ratings. One day, Runolfson summoned Haug to a business meeting in the pavilion often used for weddings. To Haug’s surprise, the company lawyer was there with an amended partnership agreement. Wary of a document that had been created without his knowledge, he took it home to look over before signing and was shocked, hurt and angered to realize his special interest clause had been eliminated. Instead, new stipulations in the event of a partner’s demise provided cash for the Johnson and Runolfson families and bequeathed the residences—owned by the corporation—to their families. These provisions were not made for Haug. He rejected the agreement. He rejected the next four or five contracts presented to him, all similar. Finally, when Johnson and Runolfson presented a document claiming Haug owed $1 million in taxes, the longtime friendship—what they had regarded as a family—blew up. In August 2004, high times came home to roost. Haug’s wife, Francie, marched into the La Caille kitchen in the middle of the afternoon and hit her husband so hard in the face that it drew blood. Francie had found out that Haug and a La Caille server had been having an affair. She found the server and hit her, too. Haug followed his wife out to the parking lot, and they went home. The next day, he called Runolfson and said he needed a month or two off. That’s fine, he was told. Whatever we can do to help. Later, Runolfson would claim that he was about to accuse Haug of misusing business funds right about the time Francie came in. Haug owed lots of money for personals—more than he could possibly pay back without taking out a loan to do so. Still, he was taking a month off to work on his marriage. Eventually, Francie, Runolfson and Haug met. Haug told Runolfson he needed more time off. Steven offered to pay Haug’s debts and mortgages on the cabin in return for his stake in the partnership. Haug refused. Partnership is like a marriage, Runolfson told Haug. We need to keep in touch. But Francie insisted on the unimaginable: she refused to allow Haug to return to work at La Caille and the environment she said had fueled his infidelity. Haug stopped receiving partnership payments from La Caille. Then he got notice of a partnership meeting on Dec. 21, the day before he was leaving on a longplanned trip. The purpose was to discuss “various items

relating to the departure of Mark Haug from La Caille.” The three former friends met again in March, their discussions veering from angry to amiable and back. They seemed still to regard one another as family rather than business partners. Meaning, the situation got uglier and uglier. “My dad thought he could do anything,” says Mary. And perhaps experience had led Runolfson and Johnson to believe they really could do it all themselves. The same kind of bravado and can-do attitude that fueled the building of a French chateau in the Wasatch foothills without an architect or contractor, the operation of a four-star restaurant without a professionally trained chef and a mindset that they could finagle their way out of their financial difficulties. In 2007, Haug was shocked to receive letters from lawyers soliciting his business. They wanted to represent him against a criminal charge—a second-degree felony carrying a sentence of one to 15 years in a state penitentiary. Haug didn’t know anything about it. He was charged, booked, fingerprinted.

“My dad thought he could do anything,” says Mary. And perhaps experience had led Runolfson and Johnson to believe they really could do it all themselves. He learned that, in May, Runolfson and Johnson had gone to the police and accused Haug of obtaining loans against La Caille for personal use, underperforming as a manager and defaulting on loans in the restaurant's name. They expelled him from the partnership and offered him $66,000 for his 4 percent share, ignoring the special clause and figuring the company’s worth by the artificially low price set so that buying out the deceased partner’s share would not be onerous on the remaining partners. Johnson and Runolfson told police that Haug had been stealing from La Caille by writing company checks to a personal American Express account. Haug’s records of those transactions, which he says would have strengthened his denial of the charges, and his claim that these were just the usual “personals,” disappeared. A week before the scheduled trial— and after more than a year of legal wrangling and turned down plea bargains—the prosecutor dismissed the criminal charges against Haug. continued on p. 135

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Park City Ghost Tours guide Erik Hutchins tries to communicate with Lizzy, the ghost known to haunt the Imperial Hotel on Park City's Main Street.


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This story is the definitive primer for a Utah ghost aficionado—dozens of haunted hot spots, stories from paranormal experts, our “Who you gonna call?” directory to the supernatural and ghostly encounters from readers like you. Believer or not, by the end of this story, you’ll be ready to do a little paranormal digging of your own into Utah's ghostly legends. If you dare. By Jaime Winston

Ghost ExpertS

Park City Ghost TourS tour guide s

Park City Ghost Tours takes guests on strolls around Park City’s historic Main Street and Park Avenue, telling the stories of the dead and the places they haunt. It starts across the street from Bistro 412. How it started Erik Hutchins and Rob Newey originally set out to write a book or film a documentary about Park City’s ghosts, but eventually decided on a tour instead. They researched old issues of the Park Record and relied heavily on Gary Kimball’s book, Death and Dying in Old Park City, a tome about people who died in Park City with no official death records or locations of their graves. The costume The duo leads tours in period dress from the early 20th century. “It adds to the experience,” says Hutchins. “You want it to be entertaining and dramatic. Equipment A satchel full of supernatural gadgets,

including a gaussmeter to measure magnetic fields; a plumb-bob, which ghosts can supposedly move to communicate; and, of course, a magical, portable credit card machine. Ghost you might meet Lizzy was a prostitute, but her husband didn’t know it. When he found Lizzy at the Imperial Hotel with another man, he shot them both. She is said to still flirt with men, especially those sporting beards. So, make sure your man is clean shaven—or away from room eight, where Lizzy was reportedly slain. Our favorite ghost on the tour Black Jack Murphy killed a miner who stumbled on his property back in the late 1800s. The miner's neighbors and friends formed a mob, broke Murphy out of his Coalville jail cell and hanged him—right about where the Kimball Art Center's kilm pipe is today. Hutchins says guests might see Murphy still, well, hanging around. Tours are held around Halloween and during ski season. Call 435-615-7673 or visit info.

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Ghost ExpertS

The Paranormal Investigations Team Ghost hunters

The Paranormal Investigations Team of Utah is a non-profit that documents and identifies the causes of what may be or may not be paranormal activity at clients' homes and businesses. TAPS family members The Atlantic Paranormal Society (TAPS) is best known for its show Ghost Hunters on the Syfy channel, but the TV show’s hosts can’t go on every call they get. So, Utah cases are referred to the P.I. Team. Equipment Hand-held video cameras with night vision, a four-camera DVR set up, digital recorders to pick up unexplained voices, EMF and K2 meters to measure electromagnetic fields, infrared thermometers to find cold spots and a laser grid that can detect any motion in one room. Types of hauntings Investigator Robert Shadbolt says there are two types of hauntings—residual and intelligent. Ghosts in residual hauntings act out the same scenario over and over, like a video set on repeat, and don’t seem to know you’re there. Ghosts in intelligent hauntings are aware of your presence and may perform actions on command, manifest themselves or leave vocal messages through an EVP (electronic voice phenomena), a digital recording of what many believe to be a ghost’s voice. Schedule an investigation, listen to the team's EVPs or check out photos and video from investigations at


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Ghosts of Theatre

The Empress Theatre

They say it’s good luck to have a ghost in your theater. If so, it’s no wonder Utah’s home to such great companies— almost every theater we talked to has a ghost.

Head Usher Tami Wilcox says she’s seen a little ghost girl running around the theater, and psychic Travis Michael Hill says he connected with two ghost children and a deceased dancer named Jenny on a recent investigation. What to see with Jenny: The Music Man, Sept. 14–Oct. 8. Call 801-347-7373 or go to for tickets.

9104 W. 2700 South, Magna

Who You Gonna Call? Directory to the supernatural

Ghost Hunters use high-

tech equipment to determine whether something paranormal has taken up residence in your home or business. Most will work on confidential cases and travel across the state.

Asylum 49 Paranormal Investigators Base: Tooele Contact: 435-882-8856,

Cache Paranormal Research Society

Base: Logan Contact: 435-932-0220,

Cedar City Paranormal Investigation Team Base: Southern Utah Contact: 435-201-4357,

Untitled Paranormal Investigators

The PI Team at Ogden Union Station with their new canine recruit, the Captain.

Base: SLC Contact: 435-840-0715, Note: UPI conducts bigfoot investigations, too.

Utah Researchers of Paranormal Activity Base: Brigham City Contact: 435-225-5912, 801-458-3904,

Utah Researchers of Paranormal Activity

Base: Brigham City Contact: 435-225-5912,

Psychic Mediums might

be your best bet when you’re trying to get in touch with someone on “the other side.”

New Light Readings, Adam J. Doporto

Location: West Jordan Contact: 877-409-4004,

Readings by Christy, Christy Patton Location: SLC Contact: 801-577-6949,

White Light Therapy, Tamara Nicholas Location: Grantsville Contact: 801-597-2350,

Capital Theatre

Egyptian Theatre,

Auditorium Theatre,

50 W. 200 South, SLC

328 Main St., Park City

351 W. Center Street, Cedar City

Usher Richard Duffin smelled smoke in the theater, so he rushed everyone out of the building. The hitch? He died from smoke inhalation—back in the 1940s. Now, actors say they hear his whispers before shows, and today, he’s better known as “George.” What to see with George: Dracula—The Musical, Oct. 21–Nov. 1. Call 801-355-2787 or go to for tickets.

Born in the 1880s, Blanche was one of PC’s best musicians and played piano for weddings, silent films and more at the Egyptian for about 40 years. She still does, according to Park City Ghost Tours. But most know her as “Edwina.” What to see with Edwina: New stand-up comedy shows monthly. Call 435-6499371 or go to for tickets.

Utah Shakespearean Festival staff report hearing construction ghosts working on the auditorium’s stage. A female spirit has also been reported, along with a ghostly man in a top hat. Fittingly, Dial M For Murder shows at the Festival’s nearby Randall L. Jones Theatre, Sept. 23–Oct. 22. Call 800-7529849 or go to for tickets.

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Ghost Experts

Story Tours tour guide s

Story Tours is made up of professional storytellers, who give heavily researched bus tours of Ogden and SLC’s haunted locations. The stories Legends about real people (and their ghosts) who lived and worked in historic places around town. Of course, some background details are a bit embellished. Ghost you might meet Charles Valentine, a Mason whose wife sent his ashes to the Salt Lake Masonic Temple and now rests at the

Mount Olivet Cemetery. Still, he’s said to turn lights on and off at the Temple and was once accused of knocking over tables and chairs at a Sunday meeting. Tour guests often claim to see him from the bus, standing by the doorway— while the lights inside flicker. Great for dates, and it’s not too scary for kids. Going on tour Pick up the Ogden bus at the Union Station or the SLC bus in the back of the Rio Grande Depot. Ogden also has a walking tour option, starting in the courtyard south of the Egyptian Theatre. Visit for times, dates and prices.

The Story Tours guides at the Salt Lake City Cemetery, where several gravesites are reportedly haunted , and just one of the stops on their city ghost tour city.

RECOMMENDED READING Just knowing ghost stories, won’t cut it. To be a Utah ghost aficionado, you’ll have to know local history, too. These books from This is the Place Heritage Park’s gift shop will get you started. Ghost Stories of the Rocky Mountains by Barbara Smith Some ghost books tend to lag.. But Smith writes about ghosts all over the Rocky Mountain range and actually makes you want to turn the page. The Historical Guide to Utah Ghost Towns by Stephen L. Carr It’s hard to separate fact from


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fiction when you read about a ghost town in a ghost book. Carr gives the honest truth about towns like Mercur and Latuda, sans speculation. Mysteries and Legends of Utah by Michael O’Reilly Local ghosts and mysteries, along with info on Bigfoot and even UFOs (in the ghost biz,

you’ll definitely run into people who believe in that sort of stuff…pff). Myths and Mysteries of the Old West by Michael Rutter Read about Brigham Young’s possible involvement in the Mountain Meadows Massacre, where 120 people were killed— and may still be lingering.

Friendly Neighborhood Ghosts

Find the ghost nearest to you on our handy Haunted Beehive map!

Kay’s Cross, Kaysville

Antelope Island, Great Salt Lake

Story Tours tells about one Utah’s first gravediggers— and graverobber—John Baptiste, who dug up and undressed about 200 bodies. He was exiled to Antelope Island and then Fremont Island before vanishing. His ghost is said to haunt the shores of Antelope.

Kids at Samuel Morgan Elementary, which is back to back with Kay’s Hollow, have made up many stories about the now destroyed giant cross like witches are buried underneath, Satanists perform sacrifices at its base, it’s where you’ll find a murdered woman’s ghost or an old man with a shotgun will shoot when you go near it. We say all of the above...just kidding.

Cyprus High School,

8623 W. 3300 South, Magna

Cyprus Pirates built the legend of Edgar the ghost over many years. He’s blamed when things go missing and he tends to hang out in the auditorium.

Old Tooele Hospital, Tooele

Psychic medium Travis Michael Hill says this is the most spiritually-intense place he’s investigated. He says he saw shadows and had an encounter with a ghostly nurse with apple-scented perfume. Recently, "Ghost Adventures" on the Travel Channel filmed an episode at the hospital.

Kearns Junior High,

Daly Canyon, Park City

Park City Ghost Tours covers the Man in the Yellow Slicker, one of the city’s most famous ghosts and warner ofdeath. You see him, you die. Recently, the story took on a Medusa-like twist when a police officer saw the reflection of the ghost in his car window—and lived to tell.

5305 S. 4040 West, Kearns

Generations of students have told the story about parents who killed their kids after a disappointing parent-teacher conference and their ghostly imprint which appeared on a brick wall at the school. Really, it’s a stain. But others claim to hear sounds of weeping and vanishing human forms.

Old Utah County Jail, Lehi

Ghosts of inmates are reportedly heard from inside jail cells, but the P.I. Team of Utah didn’t find any evidence of that. Still, case manager Jenny Wright says it’s one of the creepiest places she’s ever been.

Mercur, Tooele County

Mercur was destroyed in a fire in 1896, rebuilt, destroyed by another fire, rebuilt. When gold extraction fell below profit margin, the town died for good. Word is screams can be heard at the cemetery— maybe an echo from a town twice-burned.


for a useful Google map with detailed directions and additional haunts, ghost stories from our readers and our Ghost of the Week blogs!

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Top Three Ogden Haunts

Local psychic Hill once appeared on TV show "Psychic Kids: Children of the Paranormal" on A&E.

Ogden is one haunted hotspot worthy

of its own section. But we managed to narrow it down to a few favorite haunts.

Ben Lomond Hotel 2510 Washington Blvd.

Marriner Eccles acquired the building soon after its construction in 1927, but Story Tours says most ghost sightings are of his ex-wife, Macie, who stayed in the hotel until her death.

Peery’s Egyptian Theatre 2415 Washington Blvd.

Story Tours talks about Allison, a girl who died at the Egyptian, and is said to still be seen roaming the theater. See The Spiral Staircase with her on Oct. 1.

The Union Station 2501 Wall Avenue

Many believe the Union Station houses portals to “the other side,” which means lots of ghosts. Around Halloween, the station puts on its own ghost tours. 88

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ghost expert

Travis Michael Hill p s y c h i c me d i u m

Psychic medium, Travis Michael Hill says he uses his gift of seeing the future and picking up on people's feelings to help clients with love, careers and getting in touch with loved ones who have passed. He also believes he can cleanse negative spirits from locations. Call him for rates at 801-413-7859 or visit His ability to see glimpses of the future came naturally, he says. But Hill claims he started seeing spirits when he was 12 years old, after he fell seven feet from a tree and hit his head. He says sometimes they appear to him as shadowy figures, orbs or a white light, but he usually just gets a mental image of the ghost, which he likens to images readers see while reading a good novel. How he communicates with the dead “I’ll ask spirits questions in my head, and then I’ll hear the answer. I always work based on the first answer or image they give me.” He investigated Trinity at the Cottage Salon and Day Spa, 4704 Holladay Blvd., SLC. During the investigation, the name Margaret kept coming to his mind. Later, he interviewed the owner, and she told him a prior owner of the property was named Margaret, and she had died of cancer.

Ghost Case Studies Confirming your suspicions! Three of SLC's supposedly haunted places you might have already suspected

The Purple Lady, The Rio Grande, 270 S. Rio Grande Street, SLC

Walter P. Read. Trolley Square, 600 S. 700 East, SLC

Walter P. Read, the brain behind SLC’s electric streetcar system, died in 1918, but Story Tours guide Kristen Clay says he’s still at Trolley Square. She says Read has memories there and really took pride in his work, which is why he sticks around. Find his photo in a display case on the first floor on the south end of Trolley Square, or just look for the friendly, mustached man in early 20 th century clothes milling around the hallways. He’s known to hum his favorite song—“Danny Boy.”

Story Tours guide Nannette Watts says a woman named Gloria—now known as the Purple Lady—haunts the Rio Grande Depot, where she got into a fight with her fiancé. She became so furious, she threw her ring onto the railroad tracks. But a change of heart wasn't a good thing in her case. Gloria was killed by a train as she attempted to retrieve it. Now, Rio Grande Café customers have spotted her—always clad in purple—where girls tend to run when they’re upset—the bathroom.

Smelling Smoke, The Alta Club 100 E. South Temple, SLC

The Alta Club used to be a bit more exclusive. Decades ago, it was a club with hotel-style rooms on the top floor and solely for non-Mormon men. According to Story Tours, a member in the 1950s fell asleep in his room while burning a cigar, which fell and caused a fire—ever notice slight traces of soot at the top of the building? The man with the cigar allegedly haunts the club and can be seen walking the halls. Of course, Alta Club management says the haunting is just hype.

Ghosts in the Graveyard Cemeteries give our dead loved ones a place to rest in peace for eternity—one can only hope. Here are our favorite allegedly-haunted Utah gravesites. wasn’t allowed to ride in the ambulance with her to the hospital. He was so mad about it, he ordered the epitaph to express his anger toward the city.

Emo’s Grave

Salt Lake City Cemetery

Lilly Gray, Victim of the Beast 666 ,

Salt Lake City Cemetery

No, the anti-Christ didn’t get Mrs. Gray, Story Tours guides say. She died of illness, but her husband

Light a candle at night and circle the crypt chanting “Emo, Emo,” then look in to find Emo staring back. We don’t know Emo, but the mausoleum originally housed the ashes of Jacob Moritz, a politician who founded Salt Lake Brewing Company in 1881. His ashes are now in a confidential location, away from the snot-nosed teens who regularly perform the ritual.

Flo’s Grave

Ogden City Cemetery

When it’s dark, drive through the cemetery to 7 th Avenue, just past Martin Street, and shine your headlights on Flo’s grave. Her ghost appears as a green mist. But drive away quickly, because she might come after you. Or don’t. It’s an optical illusion, and Florence Grange was really just a very sick girl who died at 15.

your eyes closed, and you’ll hear her weep. At least that's the rumor. We tried both, neither worked. This beautiful sculpture was really placed by Laura Ferreday’s grieving husband to express his sorrow at her death.

The Weeping Lady

Spanish Fork Cemetery

Walk backwards around this grave three times and ask the sculpture why she’s crying, and maybe she’ll tell you. Or walk around the cemetery with

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President Lyndon Johnson, seen here shaking hands with LDS President David O. McKay, made special overtures to Utah during the 1964 presidential campaign.

LBJ’s Utah Play

Utah hasn’t always gone fiercely Republican. During the Lyndon B. Johnson Administration, things got a little blue in the Beehive State. B y J A M E S S E A M A N


n Cal Rampton’s fourth day as governor of Utah, he received a phone call from the White House. Rampton figured his old friend and fellow Democrat Lyndon Johnson had called to congratulate him on taking office. But on this January morning in 1965, LBJ didn’t feel like small talk. “I


s a lt l a k e m a g a z i n e . c o m

understand [Defense Secretary] Bob McNamara is snowbound at a place called Alta, Utah,” Johnson barked into the phone. Rampton confirmed he’d read about McNamara’s marooned ski trip in the paper that morning. LBJ exploded, “Goddamn it, get him out of there!” Then, the president hung up.

Photos Courtesy Special Collections, J. Willard Marriott Library, University of Utah

real utah

A Different Time

Rampton was one of Utah’s only six Democrat governors, and he owed some of his success to his relationship with and connection to LBJ. The president campaigned on behalf of Rampton and cleverly worked to win over the largely Mormon population for his own campaign on the national stage. By giving Utah special attention, Johnson managed to win here as a national Democrat—the only one to do so in more than 60 years. Rampton, who died in 2007, was outspoken in his final days about today’s unbalanced political realm and often reminisced about the old days and a more balanced political landscape. Today, conservatives dominate the state while liberals fortify their Salt Lake City enclave. But in 1964, Democrats won multiple statewide contests. Back then, as today, colorful characters enlivened Utah’s vibrant two-party system as personality trumped political affiliation.

Mormon Recognition

It’s not surprising that the famously ruthless Lyndon Johnson would yell at a kind soul like Cal Rampton. Johnson, after all, was known for dragging his aides into the bathroom and making them take notes as he sat on the toilet. Yet LBJ understood the nature of personal politics better than anyone. Offensively lewd at times, Johnson could also employ the golden touch as he did in reaching out to Utahns—particularly Mormons—in his 1964 presidential campaign against Arizona’s Barry Goldwater. LBJ invited the Mormon Tabernacle Choir to perform at the White House in July and compared his own work as president to that of LDS missionaries. Utahns opened their newspapers during that election to read Johnson saying things like, “Many of you have devoted years working abroad as missionaries… we work in this house for that same purpose—the purpose of honorable and permanent peace for all mankind.”

Presidential Election Results in Utah since 1960 2008




















































37% 45%





55% 55%

*Ross Perot got 27% of the vote in Utah in 1992 and 10% in 1996

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real utah

LBJ and David O. McKay

LBJ blew off a $500-a-plate fundraising breakfast with Utah Democrats to see McKay—and, of course, a photographer. The day before their meeting, McKay couldn’t sleep. His diary on that day reads, “Arose 4 a.m.” (We’re talking about a 91-year-old man who typically began his days between 8 and 9 a.m.)

While some saw pandering, others felt Johnson gave Utahns and Mormons the respect and national recognition they longed for.

LBJ also cultivated a friendship with then-LDS Church President David O. McKay. On a September flight from Sacramento to Washington, D.C., Johnson ordered the plane to make an unscheduled landing in Salt Lake City so he could spend time with McKay. LBJ’s visit lasted just an hour but accomplished its mission: nextday newspapers with photos of McKay appearing alongside Johnson and key Utah Democrats. Still a month and a half before Election Day, the president invited McKay to the White House for the inauguration. McKay responded, “That is a date. I wish you well.” While wishing LBJ well, the religious leader told The Salt Lake Tribune that same month, “You can put me down as favoring the success of the Republican Party.” Still, despite his GOP endorsement, McKay anticipated the president’s next visit like a kid awaiting Christmas. On October 29th,

And LBJ couldn’t have hoped for a more positive newspaper story if he’d written it himself. The Deseret News described Johnson and McKay as “old friends.” While maneuvering shrewdly to ensure his connection to McKay—and therefore predominantly LDS Utah— Johnson also made gestures of true friendship. On inauguration day 1965, three American flags flew over the U.S. Capitol. Johnson kept one, gave the second to Vice President Hubert Humphrey and sent the third to McKay as a personal gift. These weren’t just any banners—only three inauguration flags existed. For health reasons, McKay couldn’t attend the ceremony, but Johnson called soon after his inaugural address to tell the LDS Church president he’d been thinking about him during the speech.

OLD Friends

LDS leader David O. McKay developed a friendship with LBJ.


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LBJ with Utah Gov. Cal Rampton during the 1964 campaign.

Blue Rule

During the late ’60s, Utahns looked beyond party affiliation. Democrats Johnson, Rampton and U.S. Senator Frank Moss all carried Utah decisively in 1964 even though the majority of the state’s voters selfidentified as Republican. The power of personality outweighed party loyalty, as we still occasionally see with Democrats winning elections that seem like anomalies. Since 1976, Scott Matheson, Bill Orton, Jan Graham and Jim Matheson have won multiple races despite Republican landslides across Utah. They did it by emphasizing the person, not the party—and perhaps taking a page out of LBJ’s playbook.

McKay’s Loyalty to Johnson

In 1964, Lyndon Johnson asked LDS Church President David O. McKay to serve on a committee promoting the Civil Rights Act. McKay wrote in his diary that he didn’t agree with the federal legislation. Yet he felt compelled by friendship and duty to answer the president’s call. McKay, who had visited the White House in January of that year, wrote to Johnson in June, “While walking by your side in the White House, I decided when national difficulties crossed your path that I would attempt to lighten your load whenever possible.” Thus, McKay went to bat for Johnson on Civil Rights.

Photos Courtesy Special Collections, J. Willard Marriott Library, University of Utah: © By Intellectual Reserve, Inc.

Johnson spoke directly to Utah Mormons, many of whom had not voted Democrat since World War II. He visited the state twice in the campaign’s final six weeks. While some saw pandering, others felt Johnson gave Utahns and Mormons respect and national recognition.


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of HGTV’s hit shows Curb Appeal: The Block and Designed to Sell. From interior design to landscape architecture, you will learn valuable tips and trends from John during his presentations on October 8 & 9. Plus learn from hundreds of experts in remodeling, home decor and more at the Deseret News Fall Home Show at South Towne Expo Center.

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utahtable By Mary Brown Malouf

It’s pie time


uiche is back, and pie is eternal. The ’70s brunch staple has been embraced once again by real men and women. In late-blooming Utah, September is the height of tree fruit season. The biggest feasts of the American year are just a month or so away. In other words, it’s pie time.

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Meet the Pie Man

Chef Jeff Masten’s Left Fork Grill is Salt Lake City’s e-pie-center.


hef Jeff Masten never meant to be king of pies. When he opened Left Fork Grill, he planned to serve cheesecake, pudding and layer cake along with pie as part of his comfort food menu. But word of his pie prowess spread, and he now serves 12 to 14 different pies every day. Savvy regulars know to get in orders for their favorite slice even before they’ve decided between corned beef hash or meatloaf for the main meal. A chalkboard behind the cash register lists the day’s pie offerings, and every so often you’ll hear a server call out, “No more raspberry cream!” That pie gets crossed off the list until another emerges from the oven. “It’s hard to find good pie,” says Masten, who stops at every roadside café advertising homemade pie. “They are always made with frozen crusts and canned filling.” But Masten’s mama taught him differently, and he still uses her lard-based recipe. He’s never afraid to share his crust recipe. “If I gave the same recipe to 10 different people, you’d end up with 10 very different pies. You can only do it with practice. In the summer, when the swamp cooler is on, the flour absorbs a lot of that moisture, so you need to add less water. In winter, the moisture evaporates quickly, so you have to add a little more. It’s a matter of feel.” 68 W. 3900 South, SLC, 801-266-4322 102

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from the

pie man Always use a glass pie plate, not metal. If available, try to use Macintosh apples. After you lay the bottom crust in the pie plate, rap the pan sharply on the cutting board to make sure the dough is fitted to the plate. Use unsweetened frozen fruit.

Use scissors to cut off the excess bottom crust and don’t cut off too much. Brush the edge of the bottom crust with water before laying on the top crust to create a strong seal between the two. Brush the top crust with an egg beaten with a few tablespoons of milk for a shiny, brown finish.

utahtable Jeff Masten’s Pie Crust Makes one 9-inch pie crust. For a 2-crust pie, double the recipe. 1 cup flour (Masten only uses Gold Medal flour, unbleached. His mother told him to.) 1/3 cup lard 1/2 tsp. salt 2 to 4 Tbsp. water

Chill the lard at least 4 hours. Sift flour and salt together. Cut the lard in pieces. Add half the lard to the flour and cut in with a pastry blender until it looks like corn meal. Then add the other half of lard and cut it in, leaving the pieces bigger. (“The first blending stirs up enough gluten to make the crust hold together; the second ensures flakiness.”) Masten spins the stainless steel bowl as he cuts the fat and flour together. Using a fork, stir in water, dribble by dribble, until the dough clumps. Knead lightly and briefly on a floured board. Shape into a flat round and let rest while making the filling. Roll out the dough.

Chef Masten sifts in the flour and salt, then cuts in the lard before adding ice water

just until the dough forms a ball easily. He rolls it out on a floured board, places it in

a glass pan. Apple slices are mixed with a tablespoon or so of flour, plus sugar and spices, then spooned into the crust so they mound up. He

brushes the edge of the bottom crust with water, unfolds the top crust it, pressing it to seal. Then he places the pie on a can so he can turn it as

he trims and crimps the crust. Finally, he vents the crust and brushes the top with a mixture of milk and beaten egg for a shiny finish. s a lt l a k e m a g a z i n e . c o m


utahtable CRUST

options Freeform The French call it a galette, and you can, too. Instead of fitting your dough to a pie plate, make a freeform tart. Roll out the dough and place it on a baking sheet. Heap the filling in the middle, leaving several inches of crust bare around the perimeter. Fold those edges up, pleating as you go and leaving a center portion of the filling uncovered. Dot that filling with butter and bake.

Handpies Particularly popular in the South, where they are often fried. Roll out smaller disks of dough, put a few tablespoons of filling just off-center, then fold the circle of dough in half. Be sure to brush with water and seal well. Brush with egg wash and bake.

Purchased If even the thought of making your own crust makes you want to lie down and cry, never mind. Frozen dough is fine. The dough you put in the pan yourself is better than the stuff that is sold in the pan. But anything is better than a no-pie existence.

My Pie

by ma ry brow n ma lou f

 ut 1 stick of butter into teaspoon-sized chunks. C Put it in the freezer. Be sure you have some ice water. Put the clean, dry bowl and blade of your food processor in the fridge. Heck, if your kitchen is really hot, put your 1 cup of flour in the fridge, because cold is the first key. Pulse 1 3/4 cups flour and 1 tsp. salt in the processor. Add the butter and pulse on and off for a few seconds at a time, until the mixture is crumbly. With the processor running, dribble in drops of ice water. The second the dough starts to clump, stop the water and turn off the processor. Form dough into a flat ball, wrap it in plastic and let it rest in the refrigerator at least half an hour. That’s the second key. Roll it out, using as little flour as possible, to ¼ inch thick. Fold in quarters, drape over a pan, and cut the edges. Slice 5–6 cups of peaches. Mix in 3/4 cup sugar and 3/4 cup raspberries. Follow Masten’s instructions for filling and top ping the pie, then bake it for 10 minutes at 450, lower oven to 350 and bake for 30–35 minutes. Serve warm.

Upside Down Pie The classic version is, of course, French. Tarte tatin is an upside-down apple pie. Les Madeleines’ Romina Rasmussen makes hers with caramelized apples flambéed in brandy in puff pastry. It’s easy to make your own rustic version: Line a 9-inch pie plate with foil. Smear 2-3 Tbsps. softened butter over foil. Press 2/3 cup toasted sliced almonds and 1/3 cup light brown sugar into butter. Cover with bottom crust. Fill and cover with top crust. Seal, flute and prick. Bake at 450 for 10 minutes; lower heat to 375 and bake 35-40 minutes. Let pie cool completely before turning out and removing foil. 216 E. 500 South, SLC, 801-355-2294 104

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utahtable utah



Ruth’s Chris Steakhouse

Caffe Niche

Pies and Quiche in Restaurants The Bakery at Windy Ridge Baker Stephanie Krizman turns out classic quiche Lorraine (caramelized onion, Swiss cheese and bacon) and neoclassics like tomato, goat cheese and spinach quiche. One 8-inch quiche serves 8 to 10 and costs $25. 1750 Iron Horse Drive, Park City, 435-647-2906. Caffe Niche This three-a-day café serves two different quiches every day as part of their breakfast menu. 779 E. Broadway, SLC, 801-433-3380 Foundry Grill To follow its hearty mountain meat and potatoes menu, pastry chef Meghan Rule comes up with some exotics like banana panna cotta, but nothing is more popular than the caramel apple pie: apple pie with caramel sauce and rum raisin or mascarpone ice cream, Sundance Resort, 8841 Alpine Loop Road, Sundance, 866-932-2295

Two of the most famous Utah pies are served at the Sunglow Café and Motel in Bicknell, just outside Torrey. Pickle pie and pinto bean pie. If nothing else, this proves the desperate necessity of pie to man’s survival, but once you mix sweet pickles with 2 cups of sugar and a cup of cream, you can see that the overall flavor here is going to be sweet. Less startling is the pinto bean pie—think sweet potato, only denser. There are lots of recipes for pinto bean pie. 91 E. Main Street, Bicknell, 435-425-3701


I t ’ s not j ust a ’ 70s dish

It’s traditionally made in a French pan with removable bottom, and Leslie Seggar at Tulie Bakery makes individual square ones, but it’s fine to make a quiche in a pie plate. That’s how Masten does it. “Quiche is a great meal, with fresh fruit or a salad and some good bread,” he says. 863 E. 700 South,

SLC, 801-883-9741

Spencer’s Temples of beef like Spencer’s tend to offer desserts as hefty as their entrees. I guess the philosophy is start big, finish big. Here the star is all-American apple pie—BIG allAmerican apple pie. 255 S. West Temple, SLC, 801-238-4748 Ruth’s Chris Steakhouse Ruth’s Chris follows through from its New Orleans roots with a super-deluxe banana cream pie, covered with a thick cushion of whipped cream and gilded with bruleed banana slices. 275 S.West Temple, SLC, 801-363-2000 Maddox Ranch House The in-season fresh peach pie served at Maddox makes ex-pat Utahns get all misty-eyed. They are allegedly made with Brigham City peaches, which all Beehive residents know are the best, and Maddox has been serving the same recipe for generations. 1900 S. Highway 89, Brigham City, 800-544-5474

Rule to Remember Realize that

pastry takes practice. If you don’t think it’s perfect the first time, try s a lt l a k e m a g a z i n e . c o m



Casey Metzer’s Bloody Mary Bar on the street, above, at Park Silly Market. Easy Street’s Bloody Mary Bar, right. Check out the selection of mixes, left, at Chili & Max at the Gateway, 104 S. Rio Grande, SLC, 801-456-2619, Jamaican Bloody Mary Batch 114 made in Snowville; Whiskey Willy’s All Natural Bloody Mary Mix, made in Alabama; F’n Hot Original Bloody Mary Mix made in Park City.

Bloody mary mornings Early fall weekends call for the classic, spicy beverage and the sturdy brunch that follows.


ctor George Jessel—known as “America’s Toastmaster”—invented the Bloody Mary in 1939. Originally, what has been called the “world’s most complex” cocktail was not. Jessel’s drink was half vodka, half tomato juice. It took Fernand Petiot, bartender at New York City’s St. Regis hotel, to perfect it by adding salt, black pepper, cayenne, Worcestershire sauce and lemon juice. There was a brief, unsuccessful attempt to give the drink a less vulgar name—Red Snapper—but it never stuck. And since then, the St. Regis has taken credit for the Bloody Mary. Every new property has to develop its own signature version, just as every St. Regis bar has to have its own mural, because the one in New York has the famous one by Maxfield Parrish. Food and beverage director, sommelier and mixologist Mark Eberwein is proud of Deer Valley St. Regis’ Bloody Mary, called the 7,452, because that’s the exact altitude of the bar. “I wish I’d invented it,” he says. “But it was already perfect when I got here.” 106

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Bloody Mary bar at Park Silly Market

Secr et I ngr edi en t: Bott l e of U n dergrou n d

Ogden’s own original herbal spirit, Ogden Underground, gives some deep dimension to the usual Bloody Mary mix. Try the ominous-sounding Under Mary 1 oz. Underground 6 oz. spicy Bloody Mary Mix Splash of Worcestershire

utahtable salt

of the glass There are so many specialty salts on the market now that seasoned glass rims add a whole new dimension to your bloody Mary. Think: porcini salt-rimmed drink with a wild mushroom omelette. Or a Bloody Mary smoked alderwood salt with grilled breakfast porkchops.

The Ultimate DIY Bloody Mary

Top of the heap: The 7,452

An ounce and a half of vodka, a personal shrimp cocktail and a buffet of mix-ins: pickled asparagus, stuffed olives, peperoncini, hot sauces... plus celery. To go with, Chef Scott Boborek recommends “Huevos rancheros. Two eggs, any style, with pico de gallo, guacamole and braised short rib meat.” $8, Sky Lodge, 201 Heber Ave., PC, 435-658-2500

The tomato-juice is spiked with lemon and cornichon juices, Worcestershire, horseradish, Sriracha and celery salt. The glass is rimmed in black Hawaiian salt, topped with wasabi-apple foam and garnished with a soy, Tabasco and Worcestershirefilled medical pipette. $14. J&G Grill, 2300 Deer Valley Drive East, 435-940-5760.

Easy Street

Deer valley St. Regis

Hair of the Dog bloody mary

The Lucky 13

Not many bars can help you get over what they sold you the night before, but Lucky 13’s Bloody Mary combined with a formidable burger does just that on Sunday mornings. It starts with bartender Rob Dutton’s tomato juice mix in a celery salt-rimmed glass and is garnished to the point that it counts as a salad. $3, 135 W. 1300 South, SLC, 801-487-4418

Smoked Alderwood Salt Harmons, most groceries, SLC

Hawaiian Pink Salt Caputo’s Market, SLC

Real Salt

Harmons, most groceries, SLC

Fennel Salt

Caputo’s Market, SLC

The “Kick-Ass Bloody Mary”

Sunday Bloody Mary

A serious drink from a serious bar, the X-Wife’s Place’s Bloody Mary earns its kick-ass title from an added slug of tequila. They’ve been serving this drink for more than 50 years. $5.25 for the straight Bloody Mary, add $1 for the tequila. 465 S. 700 East, SLC, 801-532-1954

Choose from four different tomato bases; add peppers, hot sauces, horseradish, olives and vegetables. Obviously, you’re going to have biscuits, but the drink goes great with Ruth’s Pulled Pork Benedict or the Sunrise Spuds— hash browns with mushrooms, cheese, pico and guacamole. $6 for well vodka; $7 for Absolut or Ketel. 2100 Emigration Canyon, SLC, 801-582-5807

X-Wife’s Place

Ruth’s Diner

The Classic bloody mary

Market Street Oyster Bar

Brunch at Market Street/Oyster Bar downtown is a Salt Lake City tradition. Pair their shrimp-garnished Bloody Mary with one of the seafood-based eggs benedict dishes. $7.25 for this meal in a glass. 48 Market Street, SLC, 801322-4668

Saffron Salt

Caputo’s Market, SLC

Porcini Salt

Caputo’s Market, SLC

s a lt l a k e m a g a z i n e . c o m


diningguide diningguide

Riverside in Logan


Elements serves haute to homey he Logan river running by the patio lends inimitable ambience, the interior is chic, the servers are friendly, and the menu is ambitious. Elements offers a kind of city style rare in this college town—check out the kamikaze salmon—but the kitchen keeps the home tastes in mind with buttermilk fried chicken tenders and a killer burger. 640 S. 35 East at the Riverwoods, Logan, 435-750-5171

s a lt l a k e m a g a z i n e . c o m


diningguide Salt lake city & the wasatch front Edited by Food Editor

Mary Brown Malouf

Salt Lake’s dining guide is a service to our readers.

This selective guide has no relationship to any advertising.

Review visits are anonymous, and all expenses are paid by Salt Lake magazine. Restaurants are chosen based on quality of food, service, ambience and overall dining experience.


State Liquor License


Handicap Accessible


Inexpensive, Under $10


Moderate, $10–25


Expensive, $26–50


Very Expensive, $50+

Quintessential Utah 2010


2010 Salt Lake magazine Dining Award Winner

American Fine Dining Aerie Thanks to floor-to-ceiling windows, diners can marvel at nature’s magnificent handiwork while feasting from the sushi bar. Though the Silk Roadthemed decor could cue an Asian menu, the menu is global, and the scene is lively—with live music some nights. Cliff Lodge, Snowbird Resort, 801-933-2160. EGO


Nathan Powers makes decisions about food based on sustainability and the belief that good food should be available to everybody. Using local sources and a Burgundian imagination, he turns out dishes with a uniquely sophisticated heartiness. 202 S. Main Street, SLC, 801-363-5454. EGLLL—MLL


Young star chef/owners Viet Pham and Bowman Brown are serving up some of the most exciting food in the state, with every dish presented like a small, scrupulously composed sculpture. Dining here is a commitment— you choose a three- or eight-course dinner—and an event. Prepare for surprise. And delight. 370 E. 900 South, SLC, 801-708-7834. EGO

Grand America

The brunch buffet at Salt Lake’s AAA Five Diamond Award-winning Grand America Hotel is classy, grand and one of the stars of the city, but Chef Phillip Yates makes sure other meals here are up to the same standard. Check out Saturday’s Land and Sea dinners. 555 S. Main Street, SLC, 801-258-6708. EGMM

Log Haven

At Salt Lake’s most picturesque restaurant, chef Dave Jones is never afraid to gild the lily. He has a sure hand with American vernacular and is not afraid of frying but keeps an eye out for less robust stomachs with three-courses for $33 featuring healthy, low-calorie, high-energy food. 6451 E. Millcreek Canyon Road, SLC, 801-2728255. EGN—O


Metropolitan’s new cocktail and bar bites menu includes a plate of pork delights including bacon jam and pork rinds. If you want to keep it light, consider some sliders as supper. Move straight from pre- to apres; you can order a full meal from the lounge. Don’t forget— Metropolitan is open for lunch. 173 W. Broadway, SLC, 801-364-3472.

EGN� 110

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New Yorker Will Pliler has been in the New Yorker’s kitchen since the get-go. His cooking is a mix of traditional flavors and modern twists—a good example is the BLT salad which had us scraping the plate most inelegantly. Café at the New Yorker offers smaller plates—perfect for pre-theater dining. 60 W. Market Street, SLC, 801-363-0166. EO Pago

Tiny, dynamic and food-driven, Pago’s ingredients are locally sourced and re-imagined regularly That’s why it’s often so crowded. The list of wines by the glass is great because of the Cruvinet system, but the artisanal cocktails are also a treat. 878 S. 900 East, SLC, 801-532-0777. EGM—N

Shallow Shaft

Sauces are supreme: Try a kiwi-tomato salsa on marinated chicken breast or ancho-chili sauce on Utah rack of lamb. Desserts include tarte tatin, and the excellent wine list offers thoughtful pairings. Alta, 801-742-2177. EN

American Casual Bay Leaf Home-cooking smack dab in the middle of Main Street. From morning waffles and chicken to late-night burgers and sandies, this little café is right there with what you need when you need it—24/7. Praise the lord. 159 S. Main St., 801-359-8490. GL

Blue Lemon

Downtown in City Creek, Blue Lemon’s sleek interior and high-concept food have city style. Informal but chic, many-flavored but healthy, Blue Lemon’s unique take on food and service is a happy change from downtown’s food-as-usual. 55 W. South Temple, SLC, 801-328-2583. GL - M

Blue Plate Diner Formica tables, linoleum floors, Elvis kitsch and tunes on the jukebox make this an all-American fave. Reasonably priced pancakes, patty melts and chicken-fried steak in sausage gravy over smashed potatoes and burgers are comfort food at its best. 2041 S. 2100 East, SLC, 801-463-1151. GL Citris Grill Most dishes come in either “hearty” or “petite” portion sizes. This means you can enjoy a smoked salmon pizzetta or fried rock shrimp appetizer and then a petite order of fire-roasted pork chops with adobo rub and black bean-corn salsa. Expect crowds. 2991 E. 3300 South, SLC, 801-466-1202. EGM Caffe Niche Ethan Lappe and Adrian Alvarado have expanded Niche’s appeal beyond the neighborhood. Original touches like the warm quinoa instead of mashed potatoes make roast chicken a standout. Brunch features

diningguide Left Fork Grill Three meals a day,

creations like bread pudding french toast; grapefruit brulee rocks my world. 779 E. 300 South, SLC, 801-433-3380. EGL - N

just like you wished Mama used to make. (No matter what meal you’re eating, save room for pie.) Breakfast is amazing (raspberry pancakes! ), lunch and dinner are sustaining (country fried steak! ) and did we mention the pie? Now serving beer and wine. 68 W. 3900 South, SLC, 801-266-4322. EGL

Copper Onion

Salt Lake City couldn’t be happier that native son Ryan Lowder, and wife Colleen, decided to return to his roots. In a congenial atmosphere, Lowder serves food to sate anytime hunger pangs whether you crave charcuterie, Canadian poutine, pasta carbonara or a burger. 111 E. Broadway, SLC, 801-355-3282 EGL - N

Little America

Little America has been the favorite gathering place of native Salt Lakers for several generations. Weekdays, you’ll find the city power players breakfasting here. Other meals are served in the hotel’s fancier restaurant, which caters largely to guests. 500 S. Main Street, SLC, 801-596-5704. EGL—M

The Dodo The venerable bistro features many of the same list of ’70s/’80s standards that it always has. Some of it seems retro, but it’s nice to know where to get quiche when you want it. 1355 E. 2100 South, SLC, 801-486-2473. EGM Em’s Restaurant

The informal service can seem charming or lax, but Em’s is committed to the highest quality ingredients and preparation. For lunch, try the sandwiches on ciabatta. At dinner, the kitchen moves up the food chain. 271 N. Center Street, SLC, 801-596-0566. EGM

Epic Chef/owner Ken Rose’s American food borrows from other cuisines. The portions are generous, but save room for pineapple sorbet with stewed fresh pineapple. 707 E. Fort Union Blvd., Midvale, 801-748-1300. EGM nnnUPDATE Faustina Chef Billy Sotelo is tweaking the menu here according to his award-winning sensibilities. Lobster pot pie still makes an appearance as an appetizer, and blueberry souffle is still the grandest finale, but a recent tasting dinner showcased Sotelo’s talent for bringing lightness and excitement to the plate. A summer watermelon salad with berries, cashews and goat cheese was brilliant; asiago-crusted scallops came in a flavorful tomato-saffron broth with a tangle of cappellini and sweet peas. Lovely. 454 E. 300 South, SLC, 801-746-4441. EGN

Kimi’s Mountainside Bistro Too much sun? Hoist the umbrellas. Too chilly? Light the fires. Traditional fondue is fantastic, but one of chef Matt Anderson’s best tricks is matching meat with a nut and berry-rich salad or greens instead of starch. This totally allows you to justify ordering dessert. 12000 Big Cottonwood Canyon, Solitude, 801-536-5787. EGM

Viva Vanina I love Tuscany, but I’ve had it with Tuscan. When McD’s starts serving “Tuscan salad,” you know the term has jumped the shark. Cucina Vanina is a marinaratinged taste of relief. The sleek, blond wood café is all about native Neapolitan Vanina Pirollo. It’s in her neighborhood, its deli is stocked with foods she loves, the chef and his son play guitars on weekend nights, her family and friends frequently fill the tables. And the menu consists of Southern Italian foods Vanina likes—pasta alla matriciana, pasta e polpette, chicken cacciatore. Dishes that have been assimilated into inedible oblivion by American brands like Boyardee. Vanina reminds you what a perfect delight long-simmered marinara and correctly cooked pasta can be. 1844 Fort Union Boulevard, Midvale, 801-938-9706.

Lamb’s Grill Café They say it’s the oldest continually operating restaurant in Utah. Breakfasts include oatmeal, trout and nearly extinct dishes like finnan haddie. For dinner: spaghetti, barbecued lamb shank or grilled liver. 169 S. Main Street, SLC, 801-364-7166. EGM

Martine One of downtown’s most charming spaces with a true Old World feel. Eat at your own pace, the full meal deal or the tapas—Moroccan shredded beef on gingered couscous, smoked Utah trout with caperberry sauce. For dessert, the caramel-sauced gingerbread, or the dessert wine tasting. 22 E. 100 South, SLC, 801-3639328. EN Moochie’s This itty-bitty eatery/take-out joint is the place to go for authentic cheesesteaks made with thinly sliced steak and griddled onions glued together with good ol’ American cheese and wrapped in a big, soft so-called French roll. 232 E. 800 South, SLC, 801-596-1350 or 364-0232. GL Piñon Market and Café

With so many choices—iced sugar cookies, peanut butter bars, cakes and tarts—it’s hard to pass on dessert, but lunches are also good. Saturday brunch features baked goods to accompany entrées made to order. 2095 E. 1300 South, SLC, 801-582-4539. GM

Porcupine Pub and Grille With 24 beers on tap available for only $2 every Tuesday, Porcupine has practically created its own holiday. Chicken noodle soup has homemade noodles and lots of chicken, burgers and chile verde burritos are good, too. 3698 E. Fort Union Blvd., SLC, 801-942-5555. EGL—M Red Butte Café

This neighborhood place emphasizes Southwestern flavors and premium beers. Try the portobello with mozzarella and caramelized onions or beef with ancho jus. 1414 S. Foothill Blvd., SLC, 801-581-9498. EGL

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diningguide Restaurants at Temple Square

dinner, Sunday supper and late-night noshing— and it has an interesting and well-priced wine list and food that’s wine-and wallet-friendly. 481 E. South Temple, SLC, 801-746-5565. EG—M

There are four restaurants here: Little Nauvoo Café (801-539-3346) serves breakfast, lunch and dinner; Lion House Pantry (801-539-3257) serves lunch and dinner buffet-style (it’s famous for the hot rolls, a Thanksgiving tradition in many Salt Lake households); The Garden (801-539-3170) serves lunch and dinner (don’t miss the fried dill pickles); and The Roof (801-539-1911), a finer dining option eye-to-eye with Moroni on top of the Temple, is open only for dinner, with a dessert buffet that would make Willy Wonka jealous. 15 E. South Temple, SLC. GL—M

Bakeries, coffee houses & Cafés Carlucci’s Bakery Scones, sticky buns and a few hot dishes make this a perfect early morning stop, but desserts and cookies are showstoppers. Stop by for lunch, too—try the herbed goat cheese on a chewy baguette. 314 W. 300 South, SLC, 801-366-4484. GL

Diva’s Cupcakes Diva’s fills a lot of niches with a lot of different ambiences. You can eat in a greenhouse or a bakery or a library. Besides cupcakes, Diva’s makes croissants, sticky buns and banana bread, and at lunch, there’s real food. 3300 S. 1560 East, SLC, 801-485-0619. GL

Ruth’s Diner

The dining room was enlarged for its 75th anniversary, and the old trolley car is almost lost, but old favorites are not neglected: Chocolate malt pudding is divine, and mmm, those sky-high puffy breakfast biscuits. 2100 Emigration Canyon, SLC, 801-582-5807 EL—M

Silver Fork Lodge

Refuel on the edge of town

Sostanza A chef-driven restaurant in smalltown Utah. The menu bridges the familiar (fried everything) with the innovative (fennel oil). There’s a dance floor in the adjoining bar, and everyone, including chef Steven Berzansky, is having fun. 29 N. Main St., Tooele, 435-882-4922. EGLL—ML

The place looks at home between a refinery and a junkyard on Beck Street—you could drive by and think it’s a functioning garage. But The Garage is a bar and restaurant, morphed out of the old Club Jimax by the same folks who own Stoneground Pizza and Jam in the Marmalade. I don’t love it just because it’s in my hood. The whole place has an authentic, Austinstyle vibe about it—plank floors, a big patio out the garage doors, room for a band and fried chicken coming out of the kitchen, along with fried funeral-potato balls (you read right) and hot-as-hell jalapeno burgers. It’s not just the beer goggles that make the refinery lights look beautiful at night.

An authentic old log cabin with a gorgeous view from the deck, Silver Fork’s kitchen handles three daily meals beautifully. Try pancakes made with a 50-yearold sourdough starter. Don’t miss the smoked trout and brie appetizer. No more corkage fees, so bring your own. 11332 E. Big Cottonwood Canyon, Brighton, 888-649-9551. EGL—M

Stella Grill A cool little Arts and Craftsstyle café, Stella is balanced between trendy and tried-and-true. The careful cooking comes with moderate prices. Great for lunch. 4291 S. 900 East, SLC, 801-288-0051. EGL—M Tiburon

Servings at Tiburon are large and rich: Elk tenderloin was enriched with mushrooms and demi-glace; a big, creamy wedge of St. Andre came with a cube of pork belly—fat plus fat equals bliss. In summer, tomatoes come from the garden. 8256 S. 700 East, Sandy, 801-255-1200. EGLLL

Tin Angel The Angel continues to grow, keeping its cheeky boho attitude. The result is a restaurant like no other in Utah. Order 112

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1199 N. Beck Street, SLC, 801-521-3904

anything from a snack to a full meal, wine by the glass or bottle, vegetarian or omnivore dishes. Bread pudding in psychedelic variations is a specialty. 365 W. 400 South, SLC, 801-328-4155. EGLL

The Wild Grape Troy and Jessica Greenhawt base their business on super-convenient flexibility—it’s open for weekend brunch, lunch,


This downtown mainstay has cheesecakes, cannoli, napoleons, pies, cookies, muffins and flaky croissants. And don’t forget breads and rolls to take home. 250 S. 300 East, SLC, 801-328-3330. GL

La Bonne Vie Sweeter than a cupcake, Grand America's new pastry shop has all the charm of Paris and all the talent of Jeffrey de Leon, lately of Bouchon. The pretty windows alone are worth a visit. 555 S. Main Street, SLC, 800-621-4505. GL

Les Madeleines

The kouing aman, a rare, caramel-armored pastry of butter-rich fleur de sel dough, is one of the culinary gems of Salt Lake City—really, of the whole state. Remember, the bakery serves breakfast and lunch, too. 216 E. 500 South, SLC, 801-355-2294. GL


Cupcakes include “Breakfast at Tiffany’s,” vanilla with Tiffany-blue icing, and “PB Fix,” chocolate with organic peanut butter icing. Or order a box lunch: your choice of sandwich comes with a salad, fruit and— natch—a cupcake. 14 E. 800 South, SLC, 801363-0608. GL

Salt Lake Roasting Company

At SLC’s original coffee shop, owner John Bolton personally buys and roasts the better-than-fairtrade beans. Baker Dave Wheeler turns out terrific baked goods—try the French-style fruit flan. Lunch here can be your secret weapon. 320 E. 400 South, SLC, 801-748-4887. GL

diningguide So Cupcake Choose a mini or a full cake, mix and match cakes and icings, or try a house creation, like Hanky Panky Red Velvet. 3939 S. Highland Drive, SLC, 801-274-8300. GL The Rose Establishment

Part of the Starbucks backlash, The Rose is a place for conversation as much as coffee. It's more about play than work; instead of Wi-Fi, there's Scrabble. Coffee is from Four Barrel Coffee Roasters, and the cinnamon toast is killer. 235 S. 400 West, SLC, 801-990-6270. GL

23rd Street Cafe

Meticulously made coffee in a space that’s more about music and poetry than laptops and cellphones. 2300 E. MurrayHolladay Blvd., Holladay, 801-273-TART. GL

Tulie Bakery You can get a little spiritual about pastries this good on a Sunday morning, but at Tulie you can be just as uplifted by a Wednesday lunch. And a cake from Tulie makes a celebration. 863 E. 700 South, SLC, 801-883-9741. GL

Beerhive A great downtown beer bar with great food as well. Don’t forget about it. 128 S. Main Street, SLC, 801-364-4268. EGL

Bohemian Brewery & Grill

Bohemian keeps a firm connection to its cultural history—recognizing that beer’s long history with humans means there are best practices. So along with wings and nachos, you can nosh on German potato pancakes and goulash. 94 E. Fort Union Blvd., Midvale, 801-566-5474. EGM

Busy Bee

The buzz is back: Garlic burgers and sandwiches are still great, there’s sports on TV and a dartboard, but after a brief and unhappy hiatus, beer is again being served and all is right with the world. 2115 S. State Street, South Salt Lake, 801-466-0950. EGL

Cotton Bottom Inn

MacCool’s Public House

An American gastro-pub, MacCool’s emphasizes its kitchen, sourcing from places like organic Niman Ranch meat and locally made Beehive Cheese. This doesn’t mean Guinness isn’t still front and center. 1400 S. Foothill Drive, Suite 166, SLC, 801-582-3111; 855 W. Heritage Park Blvd., #3, Layton, 801-728-9111. EGL


Meditrina has secured its place as a great spot for wine and apps, wine and a light supper or wine and a late-night snack. It is what you want it to be whether you order a series of small plates to make a meal, or noshes after a night out. Try the Oreos in red wine. 1394 S. West Temple, SLC, 801-485-2055. EGLM

The Pub’s Desert Edge Brewery Good

Barbecue & southern food Pat’s Barbecue Recognized nationally as

A remnant from the days when this was a ski bum’s town, the Cotton Bottom is most fun if you’re a regular. The famous garlic burger and a beer is what you order at this proud dive. (No one under 21 admitted.) 2820 E. 6200 South, SLC, 801-273-9830. EGL

pub fare and freshly brewed beer make this Trolley Square restaurant a hot spot for shoppers, the downtown business crowd and ski bums alike. Take note of the beer education classes run by brewmaster Chris Haas. 273 Trolley Square, SLC, 801-521-8917. EGM

Eva This wine bar is the hottest thing in

The Red Rock Brewing Company

one of Salt Lake’s best, Pat’s brisket, pork and ribs deserve the spotlight. Don’t miss “Burnt End Fridays,” when you can order what the Cajuns call “debris.” 155 E. Commonwealth, SLC, 801-484-5963. EGL

downtown. The Brussels sprouts with hazelnuts are a marvel, and the menu is original—artichoke ravioli, carbonara mac and cheese, sweet pea and potato gnocchi. 317 S. Main Street, SLC, 888-314-8536. EGL

Q4U The owner’s known as “T,” and his award-winning ‘cue is why you come here. Try the baby back ribs with hot barbecue sauce or deep-fried catfish with beans and coleslaw. Don’t skip the sweet potato pie. 3951 W. 5400 South, Kearns, 801-955-8858. GL—M

Fats Grill & Pool

The Sugarhouse Barbecue Company This place is a winner for pulled pork, Texas brisket or Memphis ribs. Add killer sides, like potato salad or barbecued beans, and you’ve got authentic Southern taste with upscale touches. 2207 S. 700 East, SLC, 801-463-4800. GM

Bar Grub & Brewpubs The Bayou The Bayou’s subtitle says it all: This is Beervana, with 260 beers available and 32 on draft. The kitchen is an overachiever for a beer bar, turning out artichoke heart pizza and Cornish game hens deep-fried whole. 645 S. State St., SLC, 801-961-8400. EGM

Everyone shops Sugar House, and shopping is thirsty work. So, keep Fats Grill in your brain’s Rolodex. It’s a familyfriendly pool hall where you can take a break for a brew and also get a home-style meal of grilled chicken and a hearty soup. 2182 S. Highland Drive, SLC, 801-484-9467. EGM

Gracie’s Play pool, throw darts, listen to live music and kill beers and time on the patio and upstairs deck. But the menu wants Gracie’s to be something more, a gastropub. And, face it, you don’t see truffled ravioli in a vodka-pesto sauce on most bar menus. 326 S. West Temple, SLC, 801-819-7563. EGM Green Pig Green Pig is a pub of a different color. The owners try to be green, using ecofriendly materials and sustainable kitchen practices. The menu star is the chili verde nachos, with big pork chunks and cheese. 31 E. 400 South, SLC, 801-532-7441. EGL

Red Rock proves the pleasure of beer as a complement to pizzas, rotisserie chicken and chile polenta. Not to mention brunch. Soon to open in Fashion Place Mall. 254 S. 200 West, SLC, 801-521-7446. EGM

Squatters Pub Brewery One of the “greenest” restaurants in town, Squatters brews awardwinning beers and pairs them with everything from wings to ahi tacos. 147 W. Broadway, SLC, 801-363-2739. EGLM

Breakfast/LUNCH ONLY Eggs In the City On the weekends, this place is packed with hipsters whose large dogs wait pantingly outside. The bar seating makes it a good place to go solo, and the menu runs from healthy wraps to eggs florentine. 1675 E. 1300 South, SLC, 801-5810809. GM

Finn’s The Scandinavian vibe comes from the heritage of owner Finn Gurholt. At lunch, try the Nordic sandwiches, but Finn’s is most famous for breakfast, served until the doors close at 2 p.m. 1624 S. 1100 East, SLC, 801-467-4000. GM s a lt l a k e m a g a z i n e . c o m


diningguide Millcreek Café & Egg Works

This spiffy neighborhood place is open for lunch, but breakfast is the game. Items like a chile verdesmothered breakfast wrap and the pancakes offer serious sustenance. 3084 E. 3300 South, SLC, 801-485-1134. GL

Burgers, Sandwiches, Delis Cucina Cucina is a café, bakery and deli— good for dinner after a long day, whether it’s lasagna, meatloaf or a chicken pesto salad. 1026 E. Second Avenue, SLC, 801-322-3055. GM

Pazzo! Deli & Market

Italian panini are a specialty. The market offers an assortment: fresh bread, Italian meats, cheeses, sauces and pastas. 4546 S. 815 West, SLC, 801-268-0664. GL

Siegfried’s The only German deli in town is packed with customers ordering bratwurst, wiener schnitzel, sauerkraut and spaetzle. Shelves are crowded with Bahlsen cookies, marzipan and other delicacies. 20 W. 200 South, SLC, 801-355-3891. EGL

Tonyburgers This home-grown—and growing—burger house is good news for Utah. Fresh-ground beef, toasted buns, twice-fried potatoes and milkshakes made with real scoops of ice cream. No pastrami in sight. 613 E. 400 South, SLC, 801-410-0531; 331 Parrish Lane, Centerville, 801-298-3644. GL Central & South American Braza Grill Meat, meat and more meat is the order of the day at this Brazilian-style churrascaria buffet. On the lighter side are plated fish entrées, and salad bar. 5927 S. State Street, Murray, 801-506-7788. GM

Rodizio Grill

The salad bar offers plenty to eat, but the best bang for the buck is the Full Rodizio, a selection of meats—turkey, chicken, beef, pork, seafood, vegetables and pineapple— brought to your table until you cry “uncle.” 600 S. 700 East, SLC, 801-220-0500. EGL—M

Chinese Asian Isle

This place probably does as much

takeout as full-service business—traffic is heavy, but the dining room is tiny. The diner gets to mix and match proteins and sauces for the stirfries; there is also a list of pan-Asian noodle dishes. 488 E. 100 South, SLC, 801-363-8833. GL

Asian Star The menu is not frighteningly authentic or disturbingly Americanized. Dishes are chef-driven, and Chef James seems most comfortable in the melting pot. 7588 S. Union Park Avenue, Midvale, 801-566-8838. ELL Hong Kong Tea House & Restaurant Jade-green walls and high ceilings create a visual quiet. Authentic, pristine and slightly weird is what we look for in Chinese food—Tea House does honorable renditions of favorites, but it is a rewarding place to go exploring. 565 W. 200 South, SLC, 801-531-7010. GM

J. Wong’s Asian Bistro You’ll have a graciously served, serene and delicious meal, whether you opt for the Thai or Chinese selections—the owners

e 33 rd Annual presented by the McCarthey Family

to benefit the National MS Society Celebrating community and athletic leaders including the renowned Dr. John Rose & Dr. John Foley, as well as, Charles “Chick” Hislop, Phil Johnson, Dave Checketts, Dr. Chris Hill and Jimmer Fredette, among others. September 14, 2011 La Caille Restaurant More information is available at or by calling 801-424-0112, Ext.31102


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diningguide understand both cuisines. This is one of the only elegant Chinese restaurants in town. Try the specials—our glisteningly moist sea bass was as good as we’ve eaten it anywhere—and order ahead for authentic Peking duck. 163 W. 200 South, SLC, 801-350-0888. EGM

Little World It’s a definite dive, but its followers are faithful. So try the spareribs, tangy hot pot with eggplant and shredded pork and jumbo shrimp in a black bean sauce. If you don’t like the ambiance, drive through. 1356 S. State Street, SLC, 801-467-5213. GL—M FRENCH/European Bruges Waffle and Frites

The tiny shop turns out light Brussels waffles and dense Liege waffles topped with fruit, whipped cream or chocolate. Frites, beef stew and a gargantuan sandwich called a mitraillette (or submachine gun) round out the small—but-powerful menu. 336 W. Broadway, SLC, 801-363-4444. GL

Café Madrid Authentic dishes like garlic soup share the menu with favorites like portsauced lamb shank, tortilla espanola and sea bass with caramelized onions. Service is dependably courteous and friendly at this family-owned spot. Call ahead for paella. 2080 E. 3900 South, SLC, 801-273-0837. EGM Franck’s

Chef Franck Peissel struts his own stuff here—personal interpretations of continental classics. Some—like the meatloaf— are perennials, but mostly the menu changes according to season and the chef’s whim. The dining room is lovely; the patio even lovelier. 6263 S. Holladay Blvd., 801-274-6264. EGN

Paris Bistro

Welcome the return of true French cuisine via escargots, confit, duck, daube and baked oysters, steak and moules frites. And indulge yourself in the FrancoAmerican burger, with foie gras. The zinc bar remains the prime place to dine, we think, unless the streetside patio is open. 1500 S. 1500 East, SLC, 801-486-5585. EGN

Indian Bombay House

This biryani mainstay is sublimely satisfying, from the wise-cracking Sikh host to the friendly server, from the vegetarian entrées to the tandoor’s ­c arnivore’s delights. 2731 E. Parley’s Way, SLC, 801-581-0222; 463 N. University Ave., Provo, 801-373-6677. EGM—N

Curry In a Hurry

The Nisar family’s restaurant is tiny, but fast service and fair prices make this a great take-out spot, but if you opt to dine in, there’s always a Bollywood film on the telly. 2020 S. State Street, SLC, 801-467-4137. GL

Himalayan Kitchen Start the meal with momos, fat little dumplings like Chinese potstickers. All the tandoor dishes are good, but Himalayan food is rare, so go for the quanty masala, a stew made of nine different beans. 360 S. State St., SLC, 801-328-2077. EGM Kathmandu

Try the Nepalese specialties, including spicy pickles to set off the tandoor-roasted meats. Both goat and sami, a kibbeh-like mixture of ground lamb and lentils, are available in several styles. 3142 S. Highland Drive, SLC, 801-466-3504. EGM

Royal India

Northern Indian tikka masalas and Southern Indian dosas allow diners to enjoy the full range of Indian cuisine. 10263 S. 1300 East, Sandy, 801-5726123; 55 N. Main Street, Bountiful, 801-2921835. EGL—M

Tandoor Indian Grill A quiet room with riotous flavors. Delicious salmon tandoori, sizzling on a plate with onions and peppers like fajitas, is mysteriously not overcooked. And you won’t find friendlier service. 733 E. 3300 South, SLC, 801-8330994. EGL—M Italian & Pizza Arella’s Chic pizza in Bountiful. Arella’s pies appeal to pizza purists, traditionalists and adventurers, with wood-fired crusts and toppings that range from pear to jalapeno. 535 W. 400 North, Bountiful, 801-294-8800. EGL

Café Trio

Pizzas from the wood-fired brick oven are wonderful, as are the clams in a white wine, basil, tomato and butter broth. The stylish downtown restaurant is one of the city’s premier and perennial lunch spots; in Cottonwood, the brunch is especially popular. 680 S. 900 East, SLC, 801-533-TRIO; 6405 S. 3000 East, Cottonwood, 801-9448476. EGM

Caffé Molise Our penne al caprino tasted as if it had been tossed on the way to our table. The menu is limited; instead of dozens of pasta dishes, there are less than 10, but it’s all excellent. Check out the specials, but don’t neglect the regular offerings. 55 W. 100 South, SLC, 801-364-8833. EGM

Roadside assistance. Meaning pie. From the road, Mollie’s Café looks like heaven—exactly the kind of place you hope to find after miles on a west desert highway. The old-fashioned, red-trimmed building has a comforting Pleasantville appeal—inside, tables are filled with regulars, and the servers might just call you “hon.” But you’ve doubtlessly been misled by apparent retro hospitality before, only to find that when it comes to the plate, the place is as modern as can be, serving pre-made pies from Sysco and frozen hamburger patties dense as hockey pucks. So the juicy, fresh burger here comes as a surprise. 15 Main St., Snowville, 435-872-8295

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diningguide Caputo’s Market and Deli

Rino’s The sedate pink walls and knickknacks remind you of decors gone by, and the Italian fare is from the same era. The kitchen makes a mean Bolognese, and the pasta is NOT overcooked. 2302 E. Parley’s Way, SLC, 801-484-0901. EGLM

One of Salt Lake’s culinary treasures, with a great selection of olive oils, imported pastas, salamis and houseaged cheeses, including one of the largest selections of fine chocolate in the country. Now with a second location. 314 W. 300 South, SLC, 801-531-8669. 1516 S. 1500 East, SLC, 801486-6615. EGL

Salt Lake Pizza & Pasta And sandwiches and burgers and steak and fish… the menu here has expanded far beyond its name. Plus it’s a good bet for Saturday lunch. 1061 E. 2100 South, SLC, 801-484-1804.

Cucina Toscana

Cucina Toscana provides all the convivial pleasure dining can bring. An energetic, not an elegant, environment, it’s white-tablecloth in its intentions and handkissing service. Risottos and perfect pastas go well with the Stucchio wine that restaurant host Valter Nassi brings from Tuscany. 307 W. Pierpont Avenue, SLC, 801328-3463. EGN �

Este Pizza Try the “pink” pizza, topped with ricotta and marinara. Vegan cheese is available, and there’s microbrew on tap. 2021 S. Windsor Street, SLC, 801-485-3699. 156 E. 200 South, SLC 801-363-2366. EGL Fresco Fresco’s kitchen continues the trend of excellence greater than size. Bucatini was tossed with romanesco sprigs, cherry tomatoes, kalamata olives, grana padano and olive oil. Desserts are extraordinary. 1513 S. 1500 East, SLC, 801-486-1300. EN

Granato’s Professionals pack the store at lunch for some of the best sandwiches in the West. Also to pick up bread, pasta and sauces. 1391 S. 300 West, SLC, 801-486-5643; 4040 S. 2700 East, SLC, 801-277-7700; 1632 S. Redwood Road, SLC, 801-433-0940; 4044 S. 2700 East, Holladay, 801-277-7700. GL Lugäno Chef Greg Neville travels and tastes his way to ever better food. Like all great Italian cooks, he is scrupulous about his ingredients. Braised dishes, like the famous killer shortribs, are stars, but pastas are at the same superlative level. 3364 S. 2300 East, SLC, 801-412-9994. EGN Nuch’s Pizzeria A New York-sized eatery, meaning tiny, offers big flavor via specialty pastas and wonderful bubbly crusted pizzas. Ricotta is made in-house. 2819 S. 2300 East, SLC, 801-484-0488. EGL 116

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Sea Salt Eric Debonis’ Italian

Refreshing the Oasis Let’s get one thing clear: Oasis is NOT a vegetarian restaurant. There are lots of veg entrees on the menu, and its roots are in healthy hippie cuisine, but remember that Billy Sotelo is in charge of the kitchen now, and his repertoire embraces animal protein. Like: Gorgonzola and mushroom-stuffed filet; herb-roasted chicken with preserved lemon butter; chicken phyllo tart. And you can choose beef, chicken, pork, fish or tempeh for your fajitas in “mole Americana.” We pretty much tried one of each on our last visit, and our leisurely patio dinner lasted until the stars came out. My fave: king crab poached in butter with an asparagus risotto and a pea emulsion butter. That is, unless you count the tres leches cake. 151 S. 500 East, SLC, 801-322-0404

The Pie Pizzeria College students can live, think and even thrive on a diet of pizza, beer and soft drinks, and the Pie is the quintessential college pizzeria. (There are other locations.) Toppings are piled higher than a middle-aged person can safely imagine. 1320 E. 200 South, SLC, 801-582-0193. EL

eatery shows vibrant flavors and easy chic—in other words, pure Italian soul. Order the bufala mozzarella, like a scoop of savory ice cream slicked with olive oil, and grilled Treviso salad, radicchio cooked to caramelization. The wine list is all-Italian. 1700 E. 1300 South, 801-340-1480. EGN

Settebello Pizzeria Every pie here is hand-shaped by a pizza artisan and baked in a wood-fired oven. And each is a work of art, topped with artisanal salumi, roasted peppers or anchovies. Build your own, or look to Settebello’s house creations. 260 S. 200 West, SLC, 801-322-3556. GEL—M Tuscany This restaurant’s faux-Tuscan kitsch is mellowing into retro charm. The mammoth glass chandelier is a slightly nervewracking wonder. The double-cut pork chop is a favorite, and so is the chocolate cake. 2832 E. 6200 South, 801-274-0448. EGN

Toscano Italian Bistro The specialty is wood-fired pizza, but there are salads, soups and sandwiches, too. Check out the “Ubriaco” pie—three cheeses, pancetta and an egg on top. 17 E. 11400 South, Sandy, 801-572-5507. EGL

Vinto This easy-to-use trattoria features American-style wood oven-fired pizza, great special pastas and salads. Desserts, made by Amber Billingsley—apple croustade, molten chocolate and gelato—are perfect. 418 E. 200 South, SLC, 801-539-9999. EGM

Japanese Ahh Sushi!/O’shucks The menu features classic sushi, plus trendy combos. Try the Asian “tapas.” Then there’s the beer bar side of

things, which accounts for the peanuts. 22 E. 100 South, SLC, 801-596-8600. EM



Food, beer, music, fun.


In our sushi-saturated city, this freshly chic, lounge-like restaurant offers a refreshing range of Japanese cuisine—ribs, tempura, wagyu, sashimi and rolls—in a chic, club-like atmosphere. But the ramen is the go-to. 423 W. 300 South, SLC, 801-328-3333 EGN

Ginza Friendly sushi chefs serve favorites, such as the Mars Twist and soft-shell crab rolls. 209 W. 200 South, SLC, 801-322-2224. EGM Ichiban Sushi

Sushi with a twist—like the spicy Funky Charlie Roll, tuna and wasabifilled, then fried tempura-style, and the Mikey’s Mega Roll with soft shell crab and shrimp. 336 S. 400 East, SLC, 801-532-7522. EM


The service is friendly, the sushi is fresh, the tempura is amazingly light, and the prices are reasonable. Servings are occidentally large. Outdoor seating in summer months. 1080 E. 1300 South, SLC, 801-487-3525. EM

Mountain Escape Packages From



Oompah till you drop. Free, Noon - 6 p.m., starting Aug. 20 Saturdays, Sundays, Labor Day until Oct. 9 Lodging 1-800-453-3000

*Rate is per person, double occupancy and will vary with date, lodge and accommodations selected. Rate is exclusive of taxes and resort fee. Kids 12 and under dine, stay and play free.

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7/26/11 2:24 PM

Naked Fish Gorgeous, artful, fresh fish is the basis of the menu, but the superlatives don’t stop there. The richest Kobe beef around, so fat you have to treat it like foie gras, is another highlight, and so is the terrific sake menu. 67 W. 100 South, SLC, 801-5958889. GEL—M

Pipa Asian Tapas & Sake Bar Another Pan-Asian fusion menu—this time, in a westside strip mall, with the list of small plates fortified by a list of sake cocktails. 118 N. 900 West, SLC, 801-326-3639. GEL—M

Shogun Kick off your shoes and relax on the floor of your own private room, while you enjoy finely presented teriyaki, tempura, sukiyaki or something grilled by a chef before your eyes. 321 S. Main Street, SLC, 801-364-7142. GM Takashi Takashi Gibo earned his acclaim by purchasing the freshest fish and serving it in eye-popping presentations. Check the chalkboard for daily specials like Thai mackerel, fatty tuna or spot prawns. 18 W. Market Street, SLC, 801-5199595. EGN s a lt l a k e m a g a z i n e . c o m


diningguide Tsunami Union Heights Besides sushi, the menu offers crispy-light tempura and numerous house cocktails and sake. 2223 S. Highland Drive, SLC, 801-467-5545; 7628 S. Union Park Avenue, Sandy, 801-676-6466.

Red Iguana

Both locations are a blessing in this city of Salt, which still has mysteriously few good Mexican restaurants. Mole is what you want. 736 W. North Temple, SLC, 801-322-1489. 866 W. South Temple, SLC, 801-214-6050. EGL—M



Rio Grande Café As bustling now as it was when it was still a train station, this is a favorite place for pre-Jazz and family outings— great for kids, too. 270 S. Rio Grande St., SLC, 801-364-3302. EGL

Try the bento box ($12) or a plate of grilled salmon in miso sauce with rice and tempura carrot slivers and onion rings for about $6. 6055 S. 900 East, SLC, 801-293-7115. EGM

mediterranean Aristo’s

The best of local Greek eateries is also one of the city’s best restaurants, period. Fare ranges from Greek greatest hits like gyros and skordalia to Cretan dishes like the chicken braised with okra. 224 S. 1300 East, SLC, 801581-0888. EGM—N

Café Med

Get the mezzes platter—some of the best falafel in town, and good hummus and baba ghanoush, too. Entrées range from pita sandwiches to gargantuan dinner platters of braised shortribs, roast chicken and pasta. 420 E. 3300 South, SLC, 801-4930100. EGM

City Greek Express Try City Greek chicken or steak; both are served with red sauce or tzatziki, tomatoes and onions. Sit at the counter or pick up a family pack—dinners to go for four, or six, or eight people. 660 S. State Street, SLC, 801-364-3140. EGL Mazza The mezzes are vibrant and fresh, with the bright flavor that is the hallmark of Middle Eastern food. Tabouleh is mostly parsley, one of the most underrated herbs on the planet, gentled with oil bulked with bulgur wheat. 912 E. 900 South, SLC, 801-521-4572; 1515 S. 1500 East, SLC, 801-484-9259. EGM—N

Olive Bistro

This downtown cafe offers light salads and panini, some tapas, a list of wines and beers. Nothing fancy, but a gently sophisticated place to drop in for a nosh and a glass. 57 W. Main St., SLC, 801-364-1401. EGM



Frida Bistro Frida is one of the finest things to happen to Salt Lake

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nnnUPDATE Z’Tejas A linkthat has loosened itschain and

The real pastor deal Chunga’s tacos al pastor are the real deal. Carved from a big pineapple-marinated hunk of pork, the tender meat is folded in delicate double-layered masa tortillas with chopped ripe pineapple, white onion and cilantro and topped with hot sauce—they are perfect. I’m not saying there aren’t lots of other good things on Chunga’s menu, but you know how it is when you’re in love: you only have eyes—and taste buds— for the beloved. 180 S. 900 West, SLC, 801-328-4421

Mexican food since Red Iguana. This is not your typical tacos/tamales menu—it represents the apex of still too little-known Mexican cuisine, complex and sophisticated. 545 W. 700 South, SLC, 801-983-6692. EGM

Lone Star Taqueria Lone Star serves a burrito that’s a meal in itself. The basic is bean and cheese, but you can select additional fillings or choose from the specialty burritos. But do not leave without trying a fish taco. 2265 E. Fort Union Blvd., SLC, 801-944-2300. GL

developed its own personality, Z’Tejas serves faithful versions of Tex-Mex, probably as good as you can get it outside the Lone Star state. Forget that it’s in a soulless mall; the enchiladas have plenty of soul. 191 S. Rio Grande, SLC, 801456-

SEAFOOD Market Street Grill Salt Lake’s favorite seafood restaurants with good reason: Fish is flown in daily. The clam chowder is famous citywide, and the exceptional and reasonably priced breakfasts are a city institution. 48 W. Market Street, SLC, 801-322-4668; 2985 E. 6580 South, SLC, 801-942-8860; 10702 River Front Pkwy., South Jordan, 801-302-2262. EGM

The Oyster Bar

This is the largest selection of fresh oysters in the state: Belon, Olympia, Malpeque and Snow Creek plus Bluepoints. Crab and shrimp are conscientiously procured. 54 W. Market Street, SLC, 801-531-6044; 2985 E. Cottonwood Parkway (6590 South), SLC, 801-9428870. EGN

Southeast Asian Chanon Thai Café

A meal at Chanon Thai Café is like a casual, comfortable dinner at a friend’s place. Loyalists love the tender calamari, curried fish cakes and red-curry prawns with coconut milk and pineapple. 278 E. 900 South, SLC, 801-532-1177. L

East-West Connection Pork and shrimp rolls, curry shrimp, five-spice chicken and the “Look Luck” beef (beef stir-fried in a caramel sauce) are popular. Count on gracious service and reasonable prices. 1400 S. Foothill Drive, #270, SLC, 801-581-1128. EGM

diningguide Ekamai Thai The tiniest Thai restaurant in town is owned by Woot Pangsawan, who used to work at Thai Siam. In his own place, he not only provides great curries, to go, eat there or have delivered, but friendly personal service. 336 W. Broadway, SLC, 801-363-2717. GL

Indochine Vietnamese cuisine is underrepresented in Salt Lake’s Thai-ed up dining scene, so a restaurant that offers more than noodles is welcome. Try broken rice dishes, clay pots and pho. The prices encourage exploring. 230 S. 1300 East, 801-582-0896. EGM

Mi La-cai Noodle House

Mi La-cai’s noodles rise above the rest, and their pho is fantastic—every bowl a work of art. It’s a pleasure to linger in their beautiful redecorated setting, and it’s even a pleasure to get the bill here. So much for so little. 961 S. State St., SLC, 801-322-3590. GL

My Thai My Thai is a mom-and-pop operation—she’s in the kitchen, and he waits tables, but in a lull, she darts out from her stove to ask diners if they like the food. Yes, we do. It’s fresh, portions are generous, and ya gotta love the earnestness. 1425 S. 300 West, SLC, 801-505-4999. GL Pawit’s Royale Thai Cuisine

Curries are fragrant with coconut milk, and ginger duck is lip-smacking good. The dining room conveys warmth via tasteful décor using Thai silks and traditional arts. 1968 E. MurrayHolladay Road, SLC, 801-277-3658. ELL

Sapa Sushi Bar & Asian Grill The owners of Green Papaya, built charming Vietnamese stilt houses around the courtyard. Sapa’s menu ranges from sushi to Thai curries to fusion and hot pots, but the artistically presented sushi is the best bet. 722 S. State St., SLC, 801-363-7272. EGM Sawadee Thai The menu lists 50-odd dishes, going far outside the usual pad thai and curry. Thai food’s appeal lies in the subtleties of difference achieved with a fairly limited palette of ingredients, a quality easily lost or blurred. At Sawadee, the distinctions shine. 754 E. South Temple, SLC, 801-328-8424. EGM

Thai Garden Paprika-infused pad Thai, deep-fried duck and fragrant gang gra ree are all excellent choices—but there are 50-plus items on the menu. Be tempted by batter-fried bananas with coconut ice cream. 4410 S. 900 East, SLC, 801-266-7899. EGM Thai Lotus

Curries and noodle dishes hit a precise procession on the palate—sweet, then sour, savory and hot—plus there are dishes you’ve never tried before and should: bacon and collard greens, red curry with duck, salmon with chili and coconut sauce. 212 E. 500 South, SLC, 801-328-4401. EGL—M �

Thai Orchid

The fresh, expertly prepared Thai food here backs up the stellar service. Lunch specials are a steal at just under seven bucks and include two entrées (the vegetarian and tofu dishes are noteworthy), rice and house salad. 6219 S. Highland Drive, SLC, 801-274-3000. EGL

Thai Siam

This restaurant is diminutive, but the flavors are fresh, big and bold. Never expensive, this place is even more of a bargain during lunchtime, when adventurous customers enjoy the $6.95 combination plates, a triple Thai tasting that’s one of the best deals in town. 1435 S. State Street, SLC, 801-474-3322. GL

Tasty Thai Tasty is a family-run spot, absolutely plain, in and out, but spotless and friendly, and the food is fresh and plentiful. And it’s so close to a walk in the park. 1302 S. 500 East, SLC, 801-467-4070. GL Thaifoon The soothing ambience is enhanced by the white noise of a water wall—a respite from bustling Gateway pedestrians. Don’t miss the filet of lemon grass-crusted halibut or the heavenly cloud dessert. 7 N. 400 West, The Gateway, SLC, 801-456-8424. EGL—M Steak Christopher’s

The menu is straightforward Sinatra-era chilled shellfish and rare steaks, with a few seafood and poultry entrees thrown in for the non-beefeaters . 134 W. Pierpont Ave., SLC, 801-519 - 8515. EGN

Fleming’s Prime Steakhouse

This local branch of a national chain has a famously impressive wine list, with more than 100 available by the glass, has selections that pair well with

anything you order. 20 S. 400 West, The Gateway, SLC, 801-355-3704. EGO

Madeline’s Steakhouse

Although this is a steakhouse, it’s the cheese-smothered chicken with tomatoes and onions that inspires everyone else at the table to exclaim, “I wish I’d ordered that.” 1133 W. 10600 South, South Jordan, 801-446-6639. M

Ruth’s Chris Steakhouse This Ugly Betty building has inner beauty. Stick with classics like crab cocktail, order the wedge instead of the wimpy Caesar, and your butter-sizzled steak no more than medium, please. 275 S. West Temple, SLC, 801-363-2000. EGN


The quality of the meat and the accuracy of the cooking are what make it great. Beef is aged on the bone and many cuts are served on the bone—a luxurious change from the usual cuts. 255 S. West Temple, SLC, 801-238-4748. EGN

Vegetarian Living Cuisine Living food (never heated over 116 degrees) is an increasingly popular cuisine. The culinary imaginations here pull it off with great flair and serve it with kindness. The raw tacos and pizza are particularly good. 2144 Highland Drive, SLC, 801-486-0332. L

One World Café

Surely this is the oddest business plan in Utah—no prices and no menu. Choose from a buffet of salads, soups, entrées and desserts, decide what the meal is worth, and pay just that. 41 S. 300 East, SLC, no telephone. L

Sage’s Café

Totally vegan and mostly organic food, emphasizing fresh vegetables, herbs and soy. Macadamia-creamed carrot butter crostini is a tempting starter; follow with a wok dish with cashew-coconut curry. 473 E. 300 South, SLC, 801-322-3790. EL—M

Vertical Diner Chef Ian Brandt, of Sage’s Café and Cali’s Grocery fame, cooked up Vertical Diner’s animal-free menu of burgers, sandwiches and breakfasts, as well as organic wines and coffees. 2290 S. West Temple, SLC, 801-484-8378. EGL s a lt l a k e m a g a z i n e . c o m


diningguide park city & the wasatch Back

Mariposa at Deer Valley (Open seasonally) Try the tasting menu for an overview of the kitchen’s talent. It’s white tablecloth, but nothing is formal. 7600 Royal St., Park City, 435-645-6715. EGO

American Fine Dining 350 Main Chef Michael LeClerc infuses originality into classic French cuisine ­at this ideal people-watching site.. The Menu de Santé features vitamin and antioxidant-rich entrées alongside more traditional grilled steak with pommes frites and venison medallions with cranberry conserve. 350 Main Street, Park City, 435-649-3140. EGN

Mustang A duck chile relleno arrives in a maelstrom of queso and ranchero sauce. Crispy on the outside, the interior falls away in a landslide of rich confit. Braised lamb shank and lobster with cheese enchiladas share the menu with seasonal entrées. 890 Main Street, Park City, 435-658-3975. EGO

Chez Betty

The Chef’s Tasting Menu gives you an overview of the kitchen’s genius, relieves you of the agony of choosing and, if you add the wine option, assures you of the best pairing possible. Copperbottom Inn, 1637 Shortline Road, Park City, 435-649-8181. EGO �

Easy Street

The rooms are cozy and gracious, the service is good, and the outdoor patio is one of the best in Park City. Easy Street specializes in substantial, American dishes like mac-and-cheese spiffed up with lobster meat. Brunch is a relaxed and classy meal, with a Bloody Mary bar. In the Sky Lodge, 201 Heber Ave., PC, 435-658-9425. EGM—N

The Farm at Canyons

In the re-imagined Canyons, food is at the forefront and the Farm is the flagship. Chef John Murcko is showcasing locally sustainably raised and produced, handmade food to an extent we haven’t tasted before at the resorts. The place and the menu combine modernity with heritage in the most delicious way possible. EGO


The service is polished, and the menu is as fun or as refined as inventive chef Zane Holmquist’s mood. Ranging from a Colorado filet to a play on a barbecue, the appeal resonates with the jet set and local diners. The wine list is exceptional. 7700 Stein Way, Deer Valley, 435-645-6455. EGO

Goldener Hirsch Chef Michael Showers has jazzed up the Alpine theme— spicing up elk carpaccio with pickled shallots, siding foie gras with cherry-prune compote and wiener schnitzel with caraway-spiked carrot strings. 7570 Royal St. East, Park City, 435-649-7770. EGO 120

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Riverhorse Café The menu trumpets “surf and turf” and most of the entrées are meaty with sides like stuffed potatoes, mac and cheese and asparagus. The room above Main Street is swell. 540 Main Street, Park City, 435-649-3536. EO

Sipping in the top of Utah Brigham Young himself promoted winemaking in Utah, looking forward to the day when the sacrament wine would be made in Utah. Flash forward: what wine? The Hive, which produces wines made from fruit—not grapes—and honey, is a return to roots. In Layton, engineers Jay and Lori Yahne turned their hobby into a business using seasonal fruit and honey from local farmers (like Cox Honeyland, Week’s Berries of Paradise and Payson Fruit Growers Coop) as much as possible. That doesn’t mean these are all sweet wines; they range from dry to sweet. Due to seasonality, not all wines are available all the time. Go to to find out what’s available and sign up to receive email updates. 1220 W. Jack D Drive,

Unit 2, Layton, 801-546-1997

J&G Grill

Jean-Georges Vongerichten lends his name to this top-of-the-mountain and top-ofthe-heap restaurant at the St. Regis. The food is terrific, the wine cellar’s inventory is deep, and it’s not as expensive as you might expect. If possible, sit on the terrace. 2300 Deer Valley Drive East, Park City, 435-940-5760. EGO

Silver Main Street gets its glitter back at Silver, a showy, chic bar and restaurant. Blue mohair walls, silvered floors and food to match the style—steaks, cocktails, and fantasy desserts. Shed the hiking boots and break out your Blahniks—this is one Utah place that calls for extravagance. 508 Main St., Park City, 435940-1000. EGO

Royal Street Café (Open seasonally) Don’t miss the lobster chowder, but note the novelties, too: In a new take on the classic lettuce wedge salad, Royal Street’s version adds baby beets, glazed walnuts and pear tomatoes. 7600 Royal Street, Silver Lake Village, Deer Valley Resort, Park City, 435-645-6724. EGM

Snake Creek Grill The setting is straight outta Dodge City; the menu an American blend of cooking styles. Corn bisque with grilled shrimp was a creamy golden wonder. Yes: Black-bottom banana cream pie is still on the menu. 650 W. 100 South, Heber, 435-654-2133. EGM—N Spruce The plush, cocoon-like setting in Spruce is served by a kitchen with finesse. Many dishes use local ingredients, and the wine cellar is stellar. Order charcuterie or try the burger in the bar. Waldorf Astoria at The Canyons, 2100 Frostwood Drive, Park City, 435647-5566. EGO Talisker On Main Chef John Murcko, a Park City pioneer, is in charge and he cooks to your taste; the

food is locally sourced and classically wonderful, with only a little moderno foam spritz to prove we’re in the 21st century. 900 Main St., Park City, 435-658-5479. EGO

Viking Yurt (Open seasonally) Arrive by sleigh and settle in for a luxurious five-course meal. Reservations and timeliness a must. Park City Mountain Resort, 435-615-9878. EGO

American Casual Blind Dog Grill The kitchen offers imaginative selections even though the dark wood and cozy ambience look like an old gentlemen’s club. Don’t miss the Dreamloaf, served with Yukon gold mashed potatoes. 1251 Kearns Blvd, Park City, 435-655-0800. EGM—N

The Blue Boar Inn The restaurant is reminiscent of the Alps. For dinner, try the mushroom tart in puff pastry with red wine sauce, and the lobster and corn ravioli in smoky tomato sauce. Don’t miss the award-winning brunch. 1235 Warm Springs Road, Midway, 435654-1400. EGN Eating Establishment

Claiming to be the oldest, this restaurant is one of Park City’s most versatile. On weekend mornings locals line up for breakfasts. Lunches and dinners include barbecue and burgers. 317 Main Street, Park City, 435-649-8284. M

Gateway Grille Folks love the breakfasts, but you’re missing out if you don’t try the pork chop, roasted until pale pink, its rich pigginess set off by a port and apple sauce. And the chicken here comes close to home-fried. 215 S. Main Street, Kamas, 435-783-2867. EGL—M High West Distillery

Road Island Diner An authentic 1930s diner refitted to serve 21st-century customers. The menu features old-fashioned favorites for breakfast, lunch and dinner. 981 W. Weber Canyon Road, Oakley, 435-783-3466. GL Sammy’s Bistro Down-to-earth food in a comfortable setting—sounds simple, but if so, why aren’t there more Sammy’s in our world? Try the bacon-grilled shrimp or a chicken bowl with your brew. 1890 Bonanza Drive, Park City, 435-214-7570. EGL—M

Simon’s Grill at the Homestead

The décor is formal, the fare is hearty but refined— salmon in a morel cream, or pearl onion fritters dusted with coarse salt. 700 N. Homestead Drive, Midway, 888-327-7220. EGN

Spin Café

House-made gelato is the big star at this family-owned café, but the food is worth your time. Try the pulled pork, the salmon BLT or the sirloin. 220 N. Main Street, Heber City, 435-6540251 EGL—M

Zermatt Resort

The charming, Swissthemed resort is big on buffets—seafood, Italian and brunch. 784 W. Resort Drive, Midway, 866643-2015. EGM—N

bakeries & cafés Morning Ray Café

The breakfast burrito is stuffed with eggs or tofu with black beans, tomatoes, peppers and guacamole; the heaping pile of home fries with mushrooms, peppers and cheese is smothered in guacamole. 255 Main Street, Park City, 435-615-6951. GL

Park City Coffee Roasters The town’s fave house-roasted coffee and housemade pastries make this one of the best energy stops in town. 1680 W. Ute Boulevard, Park City, 435-647-9097. GL

This gastro-distillery carries the amber current throughout their dining Wasatch Bagel Café Not just bagels, but menu. Order a flight of whiskey and taste the bagels as buns, enfolding a sustaining layering of difference aging makes. The dining rooms sandwich fillings like egg and bacon. 1300 Snow made from the historic livery stable/garage Creek Drive, Park City, 435-645-7778. GL shop are some of the coolest spaces in Park City. 703 Park Ave., Park City, 435-649-8300. EGML Windy Ridge Bakery & Café One of Park City’s most popular dining spots—especially on Jupiter Bowl Upscale for a bowling alley, taco Tuesdays. The bakery turns out desserts and dud but still with something for everyone in the pastries for each of Bill White’s restaurants— family to love. Besides pins, there are video Mexican, Asian and Italian—as well as napoleons, games and The Lift Grill & Lounge. In Newpark. muffins and quiches and a selection of take-home 1090 Center Drive, PC, 435- 658-2695. EGM entrees. 1250 Iron Horse Drive, Park City, 435-

647-0880. EGL—M

Bar Grub & Brewpubs Red Rock Junction The house-brewed beers—honey wheat, amber ale or oatmeal stout, to name a few—complement a menu of burgers, brick-oven pizzas and rotisserie chicken. 1640 W. Redstone Center Drive, Suite 105, Park City, 435-575-0295. EGM

Squatters Roadhouse

Everyone loves the bourbon burger, and a selection of Salt Lake Brewers Co-op brews is available by the bottle and on the state-of-the-art tap system. It’s also open for breakfast daily. 1900 Park Avenue, Park City, 435-649-9868. EGM

Wasatch Brewpub

The brewpub/sports bar at the top of Main Street was the genesis for brewpubs in Utah, but it serves racks of lamb, seafood and burgers without a hefty price tag. Everyone loves Polygamy Porter, and the pool tables upstairs are equally popular. 250 Main Street, Park City, 435-649-0900. EGL—M

Continental & European Adolph’s Park City locals believe the steak sandwich is the best in town. You’ll also find classic continental dishes like wiener schnitzel, rack of lamb and steak Diane flambéed right at your table. More modern palates will enjoy the Ahi tuna sashimi. 1500 Kearns Blvd., Park City, 435-649-7177. EGO

Bistro 412 The coziness and the low markups on wine make you want to linger and sip. The menu features a lot of Thai-influenced flavors, but mainstays here are classic French favorites like beef bourguignon and steak au poivre. 412 Main Street, Park City, 435-649-8211. EGM

Café Terigo

This charming café on Main is the spot for a leisurely lunch or dinner. Chicken and bacon tossed with mixed greens and grilled veggies on focaccia are café-goers’ favorites. 424 Main Street, Park City, 435-645-9555. EGM

Jean-Louis The lively bar is a favorite gathering spot and the gilded-walled restaurant features eclectic comfort food, Park City-style— for example, the signature dessert is souffle, chocolate or Grand Marnier. 136 Heber Avenue, #107, Park City, 435-200-0260. EGN

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diningguide Italian & Pizza Cisero’s The ever-popular eggplant parmesan features thin slices of eggplant, topped with marinara and mozzarella. The private club features live music and DJs. 306 Main Street, Park City, 435-649-5044. EGM


It’s big, from the 20-foot ceilings to the oversized chairs and cutlery. The food is simple—think spaghetti and meatballs, lasagna and rigatoni Bolognese—the setting is palatial. 6030 N. Market St., Park City, 435-658-0669.


Grappa Dishes like the osso buco and the grape salad with gorgonzola, roasted walnuts and Champagne vinaigrette are sensational, and the wine list features several hard-to-find Italian wines as well as wine flights, including sparkling ones. 151 Main Street, Park City, 435-645-0636. EO

Japanese/pan-asian Hapa Grill Japanese, Thai, Korean and

Hawaiian all work together in this streamlined cafe. Try the Maui Wowi, Royal Hawaiian and the Haole sushi. 1571 W. Redstone Center Drive, Redstone Plaza, Park City, 435-575-4272. EM—N

good, and the avocado and shrimp appetizer combines guacamole and ceviche flavors in a genius dish. 368 Main Street, Park City, 435-6496222. EGO


El Chubasco

Restaurateur Bill White is known for his eye-popping eateries. Wahso is his crown jewel, done up with lanterns and silks like a noir set from the 1930s. Try the “New Style” sashimi, but don’t miss the jasmine tea-smoked duck. This is what “fusion” was promising. 577 Main Street, Park City, 435-615-0300. EGO

Mexican & Southwestern Baja Cantina The T.J. Taxi is a flour tortilla stuffed with chicken, sour cream, tomatoes, onions, cheddar-jack cheese and guacamole. Park City Resort Center, 1284 Lowell Avenue, Park City, 435649-2252. EGM


This charming restaurant, one of Bill White’s collection, is reminiscent of Santa Fe, but the food is pure Park City-style Mexican— sometimes gratuitously upscale. Margaritas are

Regulars storm this restaurant daily for south-of-the-border eats. Burritos fly through the kitchen window like chiles too hot to handle—proving consistently good food is what matters. 1890 Bonanza Drive, Park City, 435-6459114. EGL—M

Pasillas Restaurant

The cooks here are proud of their Pecos-style spicy ahi tacos. Desserts include roasted bananas and chocolate cake. Stop in for a very low-key Sunday brunch. 185 S. Main Street, Suite A, Kamas, 435-783-6982. EGL—M

Tarahumara There’s no curb appeal, but go for the food: rich tortilla soup, guacamole, tacos al pastor with tender chunks of brick-red pork adobo. Do try a slice of tres leches cake—and outside, the ambience is great. 380 E. Main Street, Midway, 435-654-3465. EGM

KRCL isn’t just a radio station. It’s a community. One that gives voice to local artists, non-profits and businesses, and features the best independent music available today. Discover why so many of your peers are becoming part of the KRCL community.


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224 S. 1300 East, SLC (801) 581-0888 Serving lunch Mon - Sat Dinner nightly. Aristo’s is simple but elegant, offering a taste of authentic southern Greek Cuisine. Live Bouzouki Music every Thursday night. Patron parking available at Wells Fargo after 6 pm. For reservations and information:






202 S. Main, SLC (801) 363-5454 Introducing

Introducing Executive Chef Introducing Executive Chef

Bambara is hip urban chic, casual and comfortable upscale



American bistro dining; bringing a sophisticated, yet approachable element to Salt Lake City’s dining scene. Enjoy Bambara’s seasonally inspired menu for special occasions or Business...before and after the arts...or just because.


B E F O R E T H E S H O W . . . A N D A POWERS FTER B E F O R E T H E S H O W. . . A N D A F T E R

Enjoy Bambara’s “3 for $33” Chefs Special Enjoy Bambara’s Bambara’s “3 .for $33” Chefs Special B Enjoy EFullFDinner OPowers R Salad E TLunch H E for S O W. . . A N D A F T E R Choice of H Entrées $13

Full Dinner Saladof. Choice of Entrées Choice Dessert Start with soupofor salad, choice of Choice DessertSpecial Enjoy Bambara’s for $33” Chefs special“3 entrée, burger or turkey wrap



$33 nightly


America's Top Restaurants

.$33 finish with aoffreshly-baked nightly Full Dinner and Salad Choice Entrées chocolate chip cookie 2ndofSouth and Mainfor dessert. Choice Dessert 2nd South and Main

363.5454 Reservations Welcomed Reservations Welcomed • Valet Parking Available 363.5454 Reservations Welcomed Valet Parking Available . $33 nightly Monday through Friday 11 am until 2 pm

Valet Parking Available .

2nd South and Main 363.5454 Reservations Welcomed Valet Parking Available .

The Bayou

645 S. State Street, SLC (801) 961-8400


“The beer connoisseur’s paradise” – GQ Magazine Sept. 2009 A 2009 “Best Bars in America” Winner – A “100 best places to drink beer in America” Winner – Imbibe Magazine Enjoy our award winning Cajun and creole influenced food, paired with a 200 + beer list


S SH HO OW W .. .. .. A AN ND D


diningguide Middle eastern & greek Reef’s Lamb chops are tender, falafel is

California Ahi Stack, a tall cylinder of tuna, crab meat, avocado, rice and mango salsa. 258 25th Street, Ogden, 801-394-1595. EGLL

crunchy, and the prices fall between fast food and fine dining. It’s a den of heady fragrance and home cooking, if your home is east of the Mediterranean. 710 Main Street, Park City, 435-658-0323. EGM

The Huntington Room at Earl’s Lodge Breakfast and lunch offer ski-day sustenance, while an elegant fireside dinner is the main event for the après-ski set. In summer, dine at the top of the mountain. 3925 E. Snowbasin Road, Huntsville, 888-437-547. EGLL

Southeast asian Shabu Cool new digs, friendly service and fun food make Shabu one of PC’s most popular spots: make reservations. A stylish bar with prize-winning mixologists (try the season’s Signature Park City cocktail) adds to the freestyle feel. 442 Main St., Park City, 435-645-7253. EGM—N

Shabu Shabu House The second shabustyle eatery in PC is less grand, but offers maximum flavor from high-quality ingredients in its cozily unassuming setting. 1612 W. Ute Blvd., Park City, 658-435-5829. EGLL

Taste of Saigon Flavor is the focus here, with the degree of heat in your control. Try the specials such as lemongrass beef and rice noodle soup. Plan to share if this is a first course; the portion is huge. 580 Main Street, Park City, 435-647-0688. EM Steak Butcher’s Chop House & Bar

The dining room is bustling, and there’s a popular bar downstairs. The draws are top-drawer prime rib, New York strip and pork chops— and the ladies’ night specials. 751 Main Street, Park City, 435-647-0040. EGN

Grub Steak Live country music, fresh salmon, lamb and chicken, and a mammoth salad bar. Order bread pudding whether you think you want it or not. You will. 2200 Sidewinder Drive, Prospector Square, Park City. 435-649-8060. EGN

American Casual The Bluebird

The ornate soda fountain, tile floors and mahogany tables are the setting for daily specials and soups, traditional milkshakes and sundaes. 19 N. Main Street, Logan, 435-752-3155. M

All-American melting pot As a totally expected reaction to futuristic molecular gastronomy in South Jordan, the trend now is kitchen retro—some chefs digging into centuries-old cookbooks, but most landing somewhere in the 1960s. The 1969 Betty Crocker Cookbook is in huge demand in secondhand stores. Maybe that was the departure point for Fin & Norah’s, a gigantic restaurant whose tag is “Fresh American Food”—three squares a day, plus Sunday brunch, plus express take-out. The trouble is, it’s hard to cook pan-American food under one roof. Think about it. For good pizza, you need a wood-fired oven. For good burgers, you need a grill. For pulled pork, you need long, slow cooking. Fin & Norah’s is trying to do it all. 651 W. Jordan Parkway, South Jordan, 801-253-7389

EGN 124

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The space is hip and tranquil, and the food stands apart, too. We liked the Certified Angus beef with thick spears of asparagus. 748 W. Heritage Park Blvd., Suite 100, Layton, 801-825-2502. EGM—N

Jasoh! Part pub, part fine dining, pure Ogden. The dining rooms look down on 25th Street, and the kitchen cooks with style. Lamb two ways was a standout—braised shank risotto and rosy-rare loin. White bean succotash with vanilla reduction was brilliant. 195 25th Street, Ogden, 801-399-0088. EGM—N Prairie Schooner Tables are covered wagons around a diorama featuring coyotes, cougars and sleeping cowboys—corny, but fun. The menu is standard—go for the prime rib and the baked yam. Your kids will love it. 445 Park Blvd., Ogden, 801-621-5511. EGM Union Grill The cross-over cooking offers soups, sandwiches, seafood and pastas with American, Greek, Italian or Mexican spices. Union Station, 2501 Wall Avenue, Ogden, 801621-2830. EGM Bar Grub & Brewpubs Roosters Specialty pizzas, baked sea

Prime Steak House Prime is probably Park City’s recipe for success is simple: Buy quality ingredients, hire a superb cook and insist on impeccable service. Enjoy the piano bar and save room for terrific molten chocolate cake. 804 Main Street, Park City, 435-655-9739.

Corbin’s Grille

Ogden & northern Utah American Fine Dining Bistro 258 Something for everyone, from burgers served on ciabatta bread to bargainpriced rice bowls at lunch, to the evening’s

scallops and herb-crusted lamb are among the choices here, along with the daily specials. This is a fixture on the historic block. 253 25th Street, Ogden, 801-627-6171. EGM

The Shooting Star More than a century old, with walls adorned with moose trophies, as


REGIONAL AMERICAN CUISINE 111 E. Broadway (3rd South), Suite 170, SLC (801) 355-3282 LOCATED IN THE HEART OF DOWNTOWN SALT LAKE CITY NEXT TO THE BROADWAY THEATRE. Our menu showcases products from Utah’s outstanding local farmers and purveyors. Flavors inspired by Chef Ryan Lowder’s experience — cooking his way through Barcelona and NYC. Best New Restaurant 2011 – Salt Lake Magazine’s Dining Awards Serving lunch & dinner seven days a week. Full liquor & wine list.



307 W. Pierpont Avenue, SLC (801) 328-DINE (3463) 2010 Lifetime Achievement Valter Nassi – Salt Lake magazine 2010 Zagat – Extraordinary for Food, #1 Italian Restaurant, Most Popular 2009 Hall of Fame – Salt Lake magazine 2008 Best Restaurant & Best Italian – Salt Lake magazine 2006 Utah Governor’s Mansion Award – Culinary Artisan Award - Valter Nassi Valter Nassi, an Italian gentleman in the most time-honored tradition, has created a restaurant worthy of his decades as a restaurateur and his international reputation. Cucina Toscana takes pride in its proven ability to serve its authentic Tuscan fare at honest levels of service and quality. Our menu, while diverse, remains true to its Tuscan heritage in its freshness, simplicity and presentation.




America's Top Restaurants

360 S State St., SLC (801) 328-2077 Ever fancy a trip to the exotic Himalayas without the long plane ride? Then step into Himalayan Kitchen Restaurant and enjoy the mouth-watering cuisine of Nepal, India and Tibet. Spicy curries, savory grilled meats, vegetarian specialties, and our famous award winning naan bread will please your palate, accompanied by a thoughtful beer and wine list designed to complement our entreés. Service with Namasté and a smile await you! Banquet room available for private events





diningguide well as a stuffed St. Bernard. The Starburger is two beef patties with knackwurst. You must be 21 to eat here—it’s really a bar. 7300 E. 200 South, Huntsville, 801-745-2002. EGL

be happy with the lasagna, too—perfectly proportioned, with a complex Bolognese. 1479 E. 5600 South, Ogden, 801-475-7077. EGM—N

tenderloin. Highway 92, Sundance Resort, Provo Canyon, 801-223-4200. EGN—O

BURGERS, SANDWICHES, DELIs Caffe Ibis A spot to exchange news, enjoy

Japanese Tona Sushi Bar and Grill

sandwiches and salads and linger over a cuppa conscientiously grown and brewed coffee. 52 Federal Avenue, Logan, 435-753-4777. GL

The sleek digs set off the food’s aesthetic. There’s novice fare like the California rolls, but there are also whimsical creations like the Sunburn roll. 210 Historic 25th Street, Ogden, 801-622-8662. EGM—N

The low-key café in Sundance Resort serves comfort food with fine western style—pizzas and sandwiches, spitroasted chickens, ­steaks and salmon. The Sunday brunch offers a mammoth buffet. Sundance Resort, Provo, 801-223-4220. EGM—N

chinese Mandarin

steak Hamilton’s Steak and Seafood

Italian/pizza Pizzeria 712

italian and pizza The Italian Place

A great sandwich is about proportion, not quantity, and these balance filling and bread, toasted until the meld is complete. 48 Federal Ave., Logan, 435-753-2584. GL

Maddox Ranch House Angus beef steaks, bison chicken fried steak, fried chicken and burgers have made this a Utah institution for more than 50 years. Eat in, drive up or take home. 1900 S. Highway 89, Perry, 435-723-8545. GL—M

Jack’s Wood-fired Oven

Provo & Central Utah

The rooms are filled with red and gold dragons. Chefs recruited from San Francisco crank out a huge menu; desserts here are noteworthy. Call ahead to get on the list. 348 E. 900 North, Bountiful, 801-298-2406. EGM

Wood-fired ovens are taking over the world, and it’s about time. This low-key little place looks like any mom & pop’s pizzeria, except for the oven dominating one end of the room. 256 N.Main, Logan, 435-754-7523. GL


The mural and accordion music is delightful in today’s over-Tuscanized restaurant scene. Eat spaghetti and meatballs without wine— this is truly Utah-style Italian food. 375 N. Main Street, Bountiful. 801-298-7801. GL—M

Zucca Trattoria Chef-owner Elio Scanu’s features regional Italian dishes—check out the specials. You’ll

This classic has touches like potato spring rolls and candied apple salad. Beef is aged, the wine list is notable. 2427 N. Main Street, Logan, 435-7878450. GN

American Fine Dining Communal

Seasonal food is served family-style and is focused on familiar dishes with chef's flair—like braised pork shoulder crusted in Panko. Close attention to detail makes this one of Utah's best and most engaging restaurants. 100 N. University Ave., Provo, 801-373-8000. EGM—N

The Tree Room

Sundance resort’s flagship restaurant is known for its seasonally rooted, straightforward menu and memorable decor. Meat-minded diners should indulge in the wild game—spice-rubbed quail and buffalo

American Casual The Foundry Grill

The pizza menu reaches heights of quality that fancier restaurants fantasize about. Not only are the blister-crusted pizzas the epitome of their genre, but braised shortribs, local mushrooms and arugula on ciabatta and soups and salads the menu. 320 S. State St., Orem, 801-623-6712. EGM

vegetarian Ginger’s Garden Cafe

Tucked inside Dr. Christopher’s Herb Shop, Ginger’s serves truly garden-fresh, bright-flavored dishes. Mostly conceived with vegans in mind, there are a few chicken dishes. 188. S. Main St., Springville, 801-489-4500. GL

Moab & Southeast Utah American Fine Dining Café Diablo (Open seasonally) This café offers buzz-worthy dishes like rattlesnake cakes and fancy tamales. Save room for dessert made by the chef’s wife. 599 W. Main Street, Torrey, 435-4253070. EGN

Hell’s Backbone Grill Owners Blake Spalding and Jen Castle set the original bar for local, sustainable and

Top-notch noodles All pasta is not created equal. Most pasta—domestic or imported—is made from durum wheat semolina, cut using plastic dies and heatdried. The result is a slick-surfaced and flavorless noodle. Nu Nooz pasta is made in Utah, entirely with local ingredients including Utah Hard Red Wheat, locally milled durum semolina, Redmond Real Salt, produce from local farmers and eggs from free-range heritage chickens. It’s cut with bronze dies and air-dried. The result: flavorful pasta with a rough texture that holds the sauce. Available at local markets and stores; go to for details.


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kimi's mountainside bistro at solitude mountain resort


12000 big cottonwood canyon road at solitude mountain resort (801) 536-5787 ·

Nestled in the heart of big cottonwood canyon, kimi’s mountainside bistro will tickle your taste buds with fresh & tasty treats prepared by chef matt anderson! Imagine an outdoor patio, with a mountainside backdrop, fresh herbs, flowers, lounge chairs and fire pits, forest berry bbq baby back ribs paired with a lush glass of wine....well, wait no more! Drive up the canyon for a spectacular evening at kimi’s! Join us for our award winning $18 brunch buffet with outdoor omelette station served on our cozy patio every saturday and sunday between 10 am and 2 pm! We would love to cater your special event and we even feature mountainside weddings!! Call kimi for details! Summer & Fall hours of operation: Dinner: Wednesday - Saturday 5 pm - 9 pm – Sunday 5 pm - 8 pm Brunch: Saturday & Sunday 10 am - 2 pm



4 miles up Millcreek Canyon (3800 South), SLC (801) 272-8255 · Serving dinner every night beginning at 5:30 LAST CHANCE FOR DOG DAYS OF SUMMER Wagging tails welcome at our hillside amphitheater. AUTUMN LEAVES AND HARVEST BOUNTY Innovative cuisine, featuring local produce and game. THREE COURSE FALL POWER MENU High in fresh “clean ingredients” and low on calories. HAUNTED HAVEN Celebrate Halloween with ghoulish gourmet specials, and complimentary tarot card readings. Costumes encouraged. To make reservations or to view our full menu, visit us online at



NAKED FISH JAPANESE BISTRO 67 W. 100 South, SLC (801) 595-8888

BEST JAPANESE RESTAURANT 2010 — Salt Lake magazine We are proud to be Utah’s first sustainable sushi restaurant. It is our goal is to provide both inspired and environmentally responsible meals. We are dedicated to using sustainable seafood and high quality ingredients that emphasize peak freshness and natural flavors.



diningguide organic food in Utah. Now the cafe has gained national fame. They garden, forage, raise chickens and bees, and offer breakfasts, dinners and even picnic lunches. 20 N. Highway 12, Boulder, 435335-7464. EGM—N

American Casual Capitol Reef Inn & Café

The roadside fossils beat a neon at getting you to stop. This family spot strives for a natural and tasty menu— and dishes like fresh trout and cornmeal pancakes achieve it. Be sure to look at the stone kiva. 360 W. Main Street, Torrey, 435-425-3271. EGL—M

Eklectic Café

This is what you hope Moab will be like—vestigially idealistic, eccentric and unique. Linger on the patio with your banana pancakes, then shop the bric-a-brac inside. 352 N. Main Street, Moab, 435-259-6896. GL

Rim Rock Restaurant

The locally smoked trout is a fine start, then move on to the mixed grill of local meats. Bring your own wine—corkage is $5. 2523 E. Highway 24, Torrey, 435-425-3388.


Sunglow Family Restaurant

This pit stop on the way to Capitol Reef is famous for its pinto bean and pickle pies. Yes, we said pickle. 91 E. Main Street, Bicknell, 435-425-3701. GL—M

Bar Grub & Brewpubs
 Moab Brewery A watering hole for riverrunners, slick-rock bikers, red-rock hikers and everyone who needs a bite and a beer. Some is brewed on-site. 686 S. Main Street, Moab, 435259-6333. EGM

St. George & Southwest Utah

Red Rock Grill at Zion Lodge National

American Fine Dining Painted Pony The kitchen blends cutting-edge

park restaurants tend to be iffy propositions at best, but lunch here offers melting-pot American dishes like smoked trout salad with prickly pear vinaigrette and chicken salad with wasabi aioli. Zion National Park, 435-772-7700. EGL—M

Parallel Eighty-Eight

Whiptail Grill Tucked into an erstwhile gas station, the kitchen is little but the flavors are big. A goat cheese-stuffed chile relleno crusted in Panko, chipotle chicken enchiladas and the chocolate-chile creme brulee make the red rocks even more beautiful. 445 Zion Park Blvd., Springdale, 435-772-0283. EGL—M

trends with culinary standards—like sage-smoked quail on mushroom risotto. Even “surf and turf” has a twist—the tenderloin tataki came with chiledusted scallops. 2 W. St. George Blvd., #22, Ancestor Square, St. George, 435-634-1700. EGN Chef Jeff Crosland heads the kitchen—try red pepper soup with shrimp and crisp vegetables, and the plate of scallops with a genius goat cheese-yam mousse. All the coziness of comfort food with the panache of haute cuisine and one of the most gorgeous views of the Watchman. 1515 Zion Park Blvd., Springdale, 435772-3588. EGN

Spotted Dog Café

Relax, have some vino and enjoy your achiote-braised lamb shank with mint mashed potatoes on top of rosemary spaghetti squash. 428 Zion Park Blvd., Springdale, 435-7720700. EGN

American Casual Café Oscar Blueberry pancakes are made with fresh blueberries, eggs are fresh and Oscar’s potatoes are crisp and brown, bacon is thick and. Obviously, we love breakfast here. 948 Zion Park Blvd. Springdale, 435-772-3232. GL

Mom’s Café Mom’s has fed travelers on blue plate roadside standards since 1928. It’s mostly middle-of-the-road food, but this is the place to try a Utah “scone” with “honey butter.” 10 E. Main Street, Salina, 435-529-3921. GL

Xetava Café

The kiva-like dining room is a magical place to feast on an organic blue corn waffle for breakfast or a steak gyro for lunch, but to truly experience Xetava, wine and dine under the stars with a view of the red cliffs over ecoconscious Kayenta. 815 Coyote Gulch Court, Ivins, 435-656-0165. EGM

Bakeries & Cafés 25 Main Café and Cake Parlor

With funky artwork, hip design and a cupcake following, this coffee/lunch place could be right at home in Silver Lake or Soho, but it’s in the middle of St. George. We’re so glad! 25 N. Main Street, St. George, 435-628-7110. GL

Mexican The Bit and Spur

A longtime favorite, the menu stars Southwestern cuisine—baby-back ribs, beef and chicken—as well as Mexican favorites like chili verde and enchiladas. 1212 Zion Park Blvd., Springdale, 435-772-3498. EGM

Happy, happy, taco, taco In the kind of presto change-o that the restaurant biz fosters, it only took a few weeks and some orange paint to transform Acme Burger into Hapa Taqueria. (If the name sounds familiar, it’s because it’s related to Hapa Grill in Kimball Junction.) Think of it as your favorite indoor taco stand. With a bar. Margaritas are made with real lime juice and agave. Guacamole is made with charred onions and serranos. And orejas frita—fried pig ear strips—with poblano crema for dipping gave me a new way to love pork. Burritos are as big as your head and twice as tasty—one filled with crunchy shrimp, beans, rice and pickled cabbage, and another with guacamole, chunks of pork adobado, cotija, crunchy lettuce strips and roasted apple crema. And it’s open until 11 p.m. and on Sundays. 275 S. 200 West, SLC. 801-355-9890.


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PRIME STEAK HOUSE 804 Main Street, Park City (435) 655-9739

Superb food and service highlight your Prime dining experience. Voted Best Steak House in Utah 2008, 2010 & 2011 – Salt Lake magazine Simple yet succulent, Prime’s à la carte menu includes fresh seafood and custom-cut steaks prepared to perfection. Our extensive wine cellar boasts over 200 fine selections from around the world. The veteran staff ensure that your dining experience is one to remember, and repeat. Enjoy full-menu dining and an after-dinner cocktail in the Piano Bar Lounge with live music nightly.





America's Top Restaurants



18 W. Market Street, SLC (801) 519-9595

Best Restaurant, Best Japanese, and Best Sushi — Salt Lake magazine Dining Awards Pushing the envelope of contemporary Japanese cuisine, Takashi presents unrivaled sushi, sashimi, hot entrees and small plates in a memorable downtown setting. Premium sake, wine, imported beer and signature cocktails. Lunch Monday through Friday Dinner Monday through Saturday



Toscano ITalIan BIsTro 17 E 11400 South, Sandy 801-572-5507

AUTHENTIC ITALIAN DINING IN A PIAZZA ENVIRONMENT. Suburban cultural chic without having to drive to or park downtown. Dine in a casual and comfortable atmosphere piazza setting offering the artistry of centuries-old clay oven cooking from Utah’s largest wood-fired oven. Menu offerings are all house made including pasta and entrée offerings from the Tuscany region of Italy, a wide variety of hand made Italian pizzas, a variety of fresh daily gelato and famous Teresa’s Mediterranean crackers. Al Fresco dining in season - Full service bar all seasons. Opening in Foothill Village (1414 Foothill Blvd.) in Spring 2011

A Fairy Tale Unraveled continued from p. 81

Finally, in March of 2010—after five years of tug-ofwar, claims, counter-claims and rejected settlement offers—the civil case Haug vs. La Caille came before a jury with James Magelby representing Mark Haug and Jesse Trentadue representing La Caille and the Johnson-Runolfson interests. There were eight days of agonizing and morbid testimony about how long Runolfson and Johnson might live, depending on their health, to try to fix a value for Haug’s share after their demise. Lisa was so upset she had to leave the courtroom while they discussed her husband’s probable life span. Even though he’d been a recovering alcoholic since 1998, liver difficulties prevented him taking out life insurance at one point. In the end, if calculated a certain way, Haug could

to me with the exception, of course, of my wife and my church and my God. They took everything, yes.” As it turns out, they lost it all by trying so hard to keep it all.

La Caille ever after

Mark Haug lives in a Sandy suburb. He works as a property manager in Deer Valley, taking care of condos, landscaping, construction—mostly outdoors work. He must repay his former partners $190,000 for loans on which he had defaulted. He and his wife dream of someday opening a French bistro in the Northwest. At the time of this writing, La Caille was in the final stages of a sale for half the amount initially asked. The parcels of real estate— with homes, restaurant, swans and peacocks—was sold for a mere $10.5 million. Considering the $8 million judgment, “there’s nothing left,” as Mary Runolfson says. Although the new owner has told her, she says, that he intends to make no changes, she is unsure whether she will stay on at La Caille as events coordinator. She, her sister and brother were allowed to remove $15,000 apiece of personal items from their parents’ home. Then, on June 11, a public auction was held at the Runolfson residence. A hundred people wandered through the house during the preview, looking at dozens of trophy animal heads mounted on the walls, the gleaming professional kitchen and French antiques. In Steven Runolfson’s dressing room, the bookshelves over the old desk held more than 45 editions of the Alcoholics Anonymous handbook. Seven pairs of cowboy boots were lined up on the floor. Exotic keepsakes from world travels, African masks and beaded chairs went under the gavel, along with a diamond-encrusted Faberge Easter egg. Mary Runolfson joined the staff at La Caille not long after college to run the booming wedding business, and worked there for six years at a desk next to her father’s. She vacillates between anger and sorrow at her parents’ “unfortunate decision.” Sympathizing with her father’s despair and depression, knowing that La Caille was his life’s work, she still wonders, “Why did he have to take her, too?” Mary and her siblings scattered their parents’ ashes in Grand Teton National Park. Edward, the King Charles spaniel, has a new home with her brother.

In a Salt Lake Tribune article shortly after the Runolfson’s death, Johnson’s son Eric Johnson speculated the verdict and the fear of losing La Caille had driven the Runolfsons to the death pact. end up with 43.5 percent of the corporation. Some in the “family” say it was a jury of idiots. Some say Magelby was a shark. Some say Trentadue was incompetent and the judge was biased. The defendants issued a statement, “We believe there were serious constitutional, procedural and other legal errors in the trial,” and filed an appeal with a new lawyer. The 3rd District Court jury found Runolfson and Johnson breached the 1993 partnership agreement and illegally took control of Haug’s share. The jury awarded Haug not only the amount asked for but additional punitive damages for the malicious suit brought against him, bringing the total award to $4.7 million. With interest added to that, the cost to Johnson and Runolfson would be close to $8 million. La Caille was put on the market with Sotheby’s International Realty for $19.9 million. In a Salt Lake Tribune article shortly after the Runolfsons' deaths, Johnson’s son Eric Johnson speculated that the verdict and the fear of losing La Caille had driven the Runolfsons to the death pact. He said of his own father, “[The lawsuit] has ruined and stolen his life. [La Caille] was his whole life. It was his purpose. He created it from nothing.” Sadly, Haug said much the same in court: “They took my life. They took everything that was important 134

s a lt l a k e m a g a z i n e . c o m




my turn

The Bucket List At age 71, it’s time for me to reassess priorities By John Shuff


he time comes when you’re obligated to take an inventory of your life, something I’ve been thinking a lot about lately. During this process I have discovered how insignificant I really am. When I look at the globe in my office I realize that I’m a mere speck of matter, sharing a planet with billions of people. And if that weren’t daunting in and of itself, there’s that little mortality thing, the fact that time is running out, that truly good friends are few in number, that there are many things I want to do that I haven’t done yet. And I haven’t even brought up the what-does-it-all-mean part. Truth is, the measure of your days on this earth will be defined by those whose lives you have touched, the people who have experienced your ups and downs, who have traversed life’s sometimes lonely and bumpy road with you. Simply stated, when it’s all over your report card will be a measure of the life that preceded it. Nothing more, nothing less. When my dad celebrated his 75th birthday my two brothers and I, accompanied by their families, flew into Cincinnati for this momentous occasion. During the evening I remember quietly sitting with him, catching up on things and lobbing in the question, “Are you afraid to die”? His response was a simple, “No, not at all. I’ve had a full life. Your mother and I have raised three fine young men. What more could I have asked for”? And that was the end of the conversation. No long diatribe on his life’s accomplishments, no outpouring of emotion about his life’s ups and downs (and there were many), just a clinical assessment of the thing that mattered the most to him: his family. When I recall that conversation some 36 years later I ask myself how I will answer this question on my 75th birthday only four years away. The answer is obvious as I have much to be thankful for. My wife and children have always been there for me over my rocky 38 years with Multiple Sclerosis. So have our friends and family but, still, there is some unfinished business I’d like to take care of, my own bucket list, the things I want to accomplish before I cash in my chips. It’s a list, not in any priority, of the experiences I’d still like to rack up. I’d l ike to return to “The Narrows” in Zion’s Park and

Author John Shuff with his bride Margaret Mary, publisher of Salt Lake magazine.

wheel myself back the 3 miles while taking in the dramatic beauty of the sheer red cliffs, the cold Virgin River, the dark grottos and hanging gardens. I want to go to the Mormon Church’s Family History Library in downtown Salt Lake City and learn about my dad’s family. I want to read The United States Constitution that is by my bedside and try to understand it once and for all. I want to tell an elected federal official (senator or congressman) in person what I think politics has done to this country. It will make me feel better. I want to go to a Heavyweight championship fight. Onthe fantasy side of the bucket list is that I want to play the piano and sing in a cabaret. In my second life I will do just that. I’d like to spend a night under the stars with Margaret Mary. I want to write a letter of thanks to certain people who have made a difference in my life. I want to fly fish at Henry’s Fork Lodge in Island Park, Idaho and ride a horse thru the crisp morning wilderness at Triple Creek Ranch in Darby, Montana. I want to resurrect my sense of humor. I want have more fun.

s a lt l a k e m a g a z i n e . c o m


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September October Issue 2011  

Online issue Salt Lake magazine

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