Salt Lake Magazine July August 2016

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250+ Great Restaurants



August 2016


Display until Aug. 31, 2016

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25274 76991


Elegance is an attitude Kate Winslet


Longines DolceVita




1886 S Geneva Road, Orem 9 BD | 20 BA | 21,998 SF | $19,500,000

2551 E Brentwood Drive, Holladay 4 BD | 9 BA 18,453 SF | $7,400,000

1430 Perrys Hollow Drive, Salt Lake City 5 BD | 6 BA | 6,701 SF | $2,450,000

KERRY OMAN 801.369.2507

KERRY OMAN 801.369.2507 THOMAS WRIGHT 801.652.5700

LEE WHITE 801.699.0559




3571 N Pineview Court, Eden 6 BD | 9 BA | 10,773 SF | $2,175,000

5072 S Clarenden Place, Holladay 6 BD | 6 BA | 8,658 SF | $1,825,000

1474 E Tomahawk Drive (610 N), Salt Lake City 3 BD | 3 BA | 5,021 SF | $1,600,000

LISA KARAM 801.791.8801

CAROLYN KIRKHAM 801.450.0800

LINDA WOLCOTT 801.580.3962

Only With Us


Experience our Lifestyle Search at





14032 Canyon Vista Lane, Draper 7 BD | 8 BA | 7,655 SF | $1,499,000

1855 Forest Bend Drive, Cottonwood Heights 4 BD | 6 BA | 7,555 SF | $1,350,000

2506 E Granite Pass Court, Sandy 4 BD | 4 BA | 4,960 SF | $1,195,000

DEBBIE NISSON 801.739.5179

CHRIS SIDWELL 801.815.6114 JEFF SIDWELL 801.550.1510

RYAN KIRKHAM 801.450.0900


MMXVI Sotheby’s International Realty Affiliates LLC. All Rights Reserved. Sotheby’s International Realty® is a licensed trademark to Sotheby’s International Realty Affiliates





1522 Meadow Bluff Lane, Draper 6 BD | 4.5 BA | 6,300 SF | $997,000

10134 Wasatch Boulevard, Sandy 5 BD | 5 BA | 4,478 SF | $995,000

4820 S Mile High Drive, Salt Lake City 5 BD | 5 BA | 6,000 SF | $959,000

BEN DICKAMORE 801.643.2215

DEBBIE NISSON 801.739.5179

THOMAS WRIGHT 801.652.5700 ADAM KIRKHAM 801.450.1800




358 Strongs Court, Salt Lake City 2 BD | 4 BA | 2,415 SF | $800,000

2065 Harvard Oaks, Salt Lake City 3 BD | 3 BA | 3,100 SF | $550,000

510 Fourteenth Avenue, Salt Lake City 3 BD | 2.5 BA | 3,100 SF | $777,000

MELINDA MAIN 801.651.9705 EILEEN SUGIARTO 801.350.1382



s LLC. Equal Housing Opportunity.

Each Office is Independently Owned & Operated. Information deemed reliable, but not guaranteed. Square footage is an estimate only.




12 White Pine Canyon Road, Park City 6 BD | 10 BA | 11,545 SF | $7,800,000

8101 Sunrise Loop, Promontory 5 BD | 5.5 BA | 6,247 SF | $3,950,000

2640 Cody Circle, Park City 5 BD | 8 BA | 8,481 SF | $3,499,995

MICHAEL LAPAY 435.640.5700

MICHAEL SWAN 435.659.1433

COLLEEN GILLIS 435.640.0604




8437 Sunrise Loop, Promontory 5 BD | 6 BA | 6,400 SF | $3,195,000

8752 N Bitner Ranch Road, Park City 4 BD | 5 BA | 7,499 SF | $3,150,000

8609 N Marmot Circle, Promontory 5 BD | 7 BA | 6,985 SF | $3,000,000

MICHAEL SWAN 435.659.1433


BETH MCMAHON 435.731.0074

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Experience our Lifestyle Search at





3200 Thistle Street, Park City 5 BD | 5 BA | 6,200 SF | $2,595,000

2624 E Cliffrose Court, Promontory 5 BD | 5 BA | 6,441 SF | $2,950,000

545 Main Street, Park City 5 BD | 6 BA | 3,088 SF | $2,800,000


BETH MCMAHON 435.731.0074

MARCIE DAVIS 435.602.9577


MMXVI Sotheby’s International Realty Affiliates LLC. All Rights Reserved. Sotheby’s International Realty® is a licensed trademark to Sotheby’s International Realty Affiliates





7220 Ridge Way, Park City 5 BD | 5 BA | 6,600 SF | $2,000,000

7900 Royal Street East, Park City 3 BD | 4 BA | 2,762 SF | $1,850,000

3364 Buckboard Drive, Park City 4 BD | 3.5 BA | 5,508 SF | $1,035,000

NANCY TALLMAN 435.901.0659

QUINN EICHNER 435.640.1854 DENA EYTAN 435.659.9347

THE LANGE GROUP 435.649.0070




1390 N Dutch Fields Parkway, Midway 6 BD | 6 BA | 5,888 SF | $899,000

1837 Captain Molly Drive, Park City 2 BD | 2.5 BA | 1,309 SF | $560,000

8882 N Promontory Ridge Drive Lot 6, Park City Land and Plans | $450,000

MARCIE DAVIS 435.602.9577

THE LANGE GROUP 435.649.0070

COLLEEN GILLIS 435.640.0604

s LLC. Equal Housing Opportunity.

Each Office is Independently Owned & Operated. Information deemed reliable, but not guaranteed. Square footage is an estimate only.

contents JULY/AU GU S T 2 016




Everyone knows Green River melons, Brigham City peaches and Bear Lake rasberries are rare and sublime. But why? And in a world of knockoffs, are we getting the real deal?

75 2016 BEST



Salt Lake magazine’s guide to the best in art, entertainment, goods, services, outdoor recreation, family fun and food and dining.



Survival of the Tribune is still uncertain but Utah needs an independent journalistic voice more than ever. Who will fill the gap?

on the cover

Local artist Michael Murdock created our Best of the Beehive mural. Check out the rest of his work at Photo by Adam Finkle

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57 27


The Best of the Beehive, mountain-town edition, brought to you by the staff of Park City Life. Plus, a throwback to the first day of school and Park City’s hometown heroes.


the hive




Prehistoric turtles, Tour of Utah, cool sunglasses, lion cubs, a new dining champion and craft ice cream in SLC. A young DJ, a young violinist, UMOCA at 75 and how to spend your holiday weekends.


Nitro Circus turns daredevil insanity into a spectator sport and a successful business model. BY SUSAN LACKE


S A LT L A K E M A G A Z I N E . C O M J U LY / A U G 2 0 1 6



Nothing says summer like a good book and a drink with a tiny umbrella. Now, all you need is a swingin’ hammock. BY MARY BROWN MALOUF



An annual retreat brings Buddhist monks to Boulder, Utah. BY MARY BROWN MALOUF







A family-owned community theater asks questions and pushes the envelope in Ogden. BY JAIME WINSTON



A rock artist, the new face of Alliance for a Better Utah and the small-town charms of Payson.


dining guide

Utah’s best guide to eating out and eating well


on the town

SLC’s top fundraisers, festivals and more



bar guide

Who says you can’t get a drink in Utah?


my turn

A hard lesson in responsibility. BY JOHN SHUFF


volume 27 number 4 Salt Lake magazine (ISSN# 1524-7538) is published bimonthly (February, April, June, August, October and December) by Utah Partners Publishing, Ltd. 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 ($17.95); two years ($24.95); for shipping outside the U.S. add $45. Toll-free subscription number: 877-553-5363. Periodicals Postage Paid at Salt Lake City, Utah, and additional mailing offices. Copyright 2016, JES Media 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, PO Box 820, Boca Raton, FL 33429.


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summer is grand

Book our Grand Choice Package and receive a $100 credit to enjoy during your stay. 800.304.8696 | GRANDAMERICA.COM

online extras

Extra! Extra!


Videos, photo galleries and great things we couldn’t fit in print is on


Connect with us through Twitter, Pinterest, YouTube, Facebook and Instagram.


A citizen accused the DABC of hypocrisy because labels on some wine bottles in stores are sexually suggestive, violating state law. “This guy is exactly right. I have a bottle of Moscato wine called Menage a Trois in my fridge right now... Purchased right here in Tooele.” —Kelly Chance on the Utah vs. Brewvies scandal

SUMMER CONCERT SEASON IS HERE! Check out for previews, reviews and more!

“Awesome lineup. I can’t wait. We’ll be making several special trips to SLC from Wyoming for the concerts!” —Chad Banks on Red Butte’s concert line-up.


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K1 SPEED SALT LAKE CITY - 725 E. 10600 SOUTH, SANDY, UT 84094 | (801)758-7228 | K1SPEED.COM



S A LT L A K E M A G A Z I N E . C O M J U LY / A U G 2 0 1 6

MEET F ERNANDO RIVERO m e n to r . a d v o c at e . w e s t m i n s t e r m p h .

The Master of Public Healt h at Westmins t e r is mo re th an a degre e program: it’s a divers e ne t work of learners, a lumni, and facult y. Eac h member of th at net w o rk br ings one-of-kind w is do m to the table that broade n s a nd en riches ever y stud en t’s experience. Fe rnando is a 20-year vet e ran fire captain a nd paramedic . He is a dedicated advocat e fightin g against sexu a l v io le nce and h uman traff icking, and he is a mento r to Westminst e r stud en ts.



Margaret Mary Shuff EXECUTIVE EDITOR

Mary Brown Malouf M ANAGING EDITOR

Glen Warchol






Christie Marcy


Vanessa Conabee


Tony Gill


Nicole Cowdell, Theresa Davis COPY E DITOR

Dan Nailen


Tony Gill, Jaime Winston, Charissa Che, Emily Norell, Ed Reichl, Susan Lacke, Austen Diamond 1635 WCTR REDSTONE 1635 W REDSTONE DR #125CTR DR #125 MON - SAT MON 10AM--SAT 6PM10AM - 6PM 435.575.WISH 435.575.WISH SUN 12PM - SUN 5PM 12PM - 5PM


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Ashley Miller



Melody Kester

WE’RE VOTING FOR FUN THIS SUMMER! Mountain Bike Rentals, Sales, Service and More!


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George Agoglia PUBLISHERS OF

Boca Raton Delray Beach magazine Mizner’s Dream Worth Avenue Salt Lake magazine Utah Bride & Groom Utah Style & Design Greater Boca Raton Chamber of Commerce Annual

award s 2014 SJP Utah Headliners Awards

Magazine News, “Lies in the Land of Hope” Magazine Feature Story, “Lights, Camera, Polygamy”

2011 Utah’s Entertainment & Choice Choice in Print Media

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Western Publications Association Finalist, Best Regional/State Magazine

2008 Maggie Award

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Folio: Magazine for Magazine Management Silver Award

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Western Publications Association Winner, Best City & Metropolitan Magazine Salt Lake magazine is published six times a year by Utah Partners Publishing, Ltd. 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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Deer Valley Resort

Perfect pairing. Find endless dining choices paired nicely with world-class recreation ideally situated in the mountains 45 minutes from Salt Lake City.


ED REICHEL Edward Reichel, author, writer and composer, has been covering the classical music scene in Utah since 1997. He has written for a number of publications, including The Deseret News, Chamber Music Magazine, Opera Magazine, 15 Bytes and Park City Magazine and is currently a regular contributor to He holds a Ph.D. in composition from the University of California at Santa Barbara.


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MICHAEL MURDOCK Michael Murdock says “I am always looking for new ways to create art.” The Utah artist received a Bachelor’s Degree from the University of Utah in Art and says he is inspired by “urban environments;” so he was excited to design our Best of the Beehive mural (see cover and p. 75) and paint it on a downtown wall. Murdock lives and works in Stansbury Park; he loves to go camping and exploring Utah with his wife and four children. The author and illustrator of a successful Kickstarter book, The Journal of Interplanetary Travels, he says, “I have been drawing for as long as I can remember. It was natural to make a career out of it.”

SUSAN LACKE Susan Lacke lives in Salt Lake’s Central City neighborhood with her husband Neil and three dogs. When she isn’t writing, she can be found cycling up City Creek Canyon or eating her weight in pastries from Les Madeleines. Sometimes she does both simultaneously.

including condos, town homes, custom homes including condos, town homes, custom homes and exclusive home sites in numerous price and exclusive home sites in numerous price ranges. The Tridestin Group offers 100 years ranges. The Tridestin Group offers 100 years of combined experience in selling real estate of combined experience in selling real estate along the Wasatch Front. along the Wasatch Front.


View View all all our our communities communities at at


Showcasing over 12 new home developments Showcasing over 12 new home developments


Š 2016 BHH Affiliates, LLC. An independently owned and operated subsidiary of HomeServices of America, Inc., a Berkshire Hathaway affiliate, and a franchisee of BHH Affiliates, LLC. Š 2016 BHH Berkshire Hathaway Affiliates, HomeServices LLC. An independently and the Berkshire owned and Hathaway operated HomeServices subsidiary of symbol HomeServices are registered of America, service Inc., marks a Berkshire of HomeServices Hathaway ofaffiliate, America, andInc. a franchisee Equal Housing of BHH Opportunity. Affiliates, LLC. Berkshire Hathaway HomeServices and the Berkshire Hathaway HomeServices symbol are registered service marks of HomeServices of America, Inc. Equal Housing Opportunity.

feedback Loved the entire section of On the Table! So well done / short and sweet / and beautiful! Thank you so much for including me. It really touched my soul in so many ways. —Chef Dave Jones, Log Haven Dear Editor: During the past legislative session, the Department of Alcoholic Beverage Control (DABC) received approximately $3 million in additional funds. [See “DABC Smashed,” Feb. 2016] Instead of using these funds to enhance store operations, the DABC has filled positions in the administrative office that were eliminated last fall to accommodate budget cuts. Meanwhile liquor stores continue to operate with fewer store managers under a program the Governor’s Office created to have one manager over multiple stores


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to save money. The number of store employees has remained static for years even though sales have skyrocketed. To further frustrate DABC store employees, the department is hiring another public information officer. They already have one who earns in excess of $86,000 a year and now they will have another earning around $100,000 with benefits. This new position was created at the direction of Kristen Cox, the Governor’s director of the Office of Management and Budget, and comes days after Ms. Cox heaped praise on Governor Herbert—and herself—for budget cuts made at state agencies in an Op Ed appearing in The Salt Lake Tribune. This new position appears to be a ploy by the governor to fend off well-deserved criticism of DABC operations as he enters a tight primary. Instead of trying to convince

the public that everything is OK at state liquor stores, they could actually hire directors that know how to run a retail operation and make it a functional enterprise. Sincerely, —Kerri L. Adams Adams is the former human resources specialist at DABC.


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, email address and daytime phone number. Letters may be edited for length and clarity.



PARK CITY 738 Lower Main Street Next to Atticus . 435.649.7037 SUN VALLEY Sun Valley Village . 208.622.4228


editor’s letter

Keeping an Eye on Salt Lake’s Backyard



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days. The print-to-digital transition has rolled ahead without a clear destination, as online news coverage has splintered into thousands of opinionated echo chambers, none making much money, and newspapers across the country are folding. The Salt Lake Tribune is struggling for existence when recent government shenanigans, police shootings, treatment of rape victims and craven political fundraising prove it is needed more than ever. There’s more to the news than politics, crime and sports. Local publications serve as a kind of community bulletin board. Everyone has their own blog and posts their own observations, opinions and personal news on social media, but general publications, online or in print, bring all those individuals together into a community—same Latin root as communication. One depends on the other. For nearly 150 years, The Salt Lake Tribune has served as the “independent”—i.e., non-LDS—voice of Utah. In the past few years, that voice has been threatened by the rapidly changing media landscape and greedy business decisions. When this magazine went to press, the paper’s future was still uncertain, and it probably will remain uncertain for several years. In ”Life After Trib,” Glen Warchol explores what might replace or augment a weakened Tribune as our community watchdog. And every backyard needs watchdogs. Not just to warn of danger, but to notice who and what’s new and sniff out changes in attitudes. A small but highly visible example: A decade or so ago when I was working for The Salt Lake Tribune, I wrote a story

about the emerging street art scene in Salt Lake City. Years before, what had been perceived as vandalism (and was) had moved into galleries and carried high prices in big cities. Salt Lake was slower to understand the beauty of this art genre, but appreciation has allowed it to move from freight-train tagging to complex pieces commissioned by building owners. Now Salt Lake and Park City boast world-class street art, including, in Park City, a piece by world-famous artist Banksy and in Salt Lake City, “SLC Pepper” by Jann Haworth. Salt Lake’s Downtown Alliance has a guide to the city’s major pieces— We’ve used street art and murals to illustrate this year’s Best of the Beehive— check out the addresses next to the headings and take your own alternative art tour of right in our own backyard.

Mary Brown Malouf

Mary Brown Malouf in her own backyard. Painting by Owbe and Flaunt.


The media biz is in turmoil these

Some say cars are just people movers. In this case, they couldn’t be more right. What moves you? Intelligence? Simplicity? Strength and refinement? It ’s all here. We def y you not to be moved — probably to tears of joy.

The brand-new 2017 Audi A4

Utah’s newest Audi dealership. Audi Lehi

a Ken Garff dealership

3455 N. Digital Drive, Lehi Just south of Adobe.


CITY CREEK LIVING. INTERNATIONALLY ACCLAIMED NEIGHBORHOOD. City Creek combines the best of city and mountain living—beautifully designed living spaces and Salt Lake City’s most stunning views. Experience a sparkling creek running through canyon-like walkways and doorstep access to world-class shopping, fine dining, NBA basketball and the new Eccles Theater. The magic of City Creek living can’t be matched. Sales Center | 99 West South Temple | Salt Lake City

Schedule your appointment to tour our award-winning condominiums at 801.240.8600




inside the hive

Executive Summary . . 28

Ticket . . . . . . . . . . . . . . 36

Up Close. . . . . . . . . . . . 30

Hot Dish. . . . . . . . . . . . 38

Homestead. . . . . . . . . . 32

Sport. . . . . . . . . . . . . . . 40


Style . . . . . . . . . . . . . . . 34



ach summer the Utah Symphony moves from its swank Abravanel Hall digs to the much more weather-appropriate Deer Valley clamshell for a series of outdoor concerts ranging from classical music (1812 Overture, Aug. 5) to classic rock (The Music Of David Bowie with the Utah Symphony, July 23). Special guests performing with the symphony this year include 80s rockers The B-52’s, Glee’s Matthew Morrison and bluegrass group Steep Canyon Rangers. In addition to playing at Deer Valley Amphitheater, the symphony plays more traditional symphony music on select dates at Park City’s St. Mary’s church— it’s all part of the Deer Valley Music Festival.

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aturally, the connection was made around a restaurant table. Last February, Michele Corigliano was sitting next to Tamara Gibo, co-owner of Takashi, when the server told her she could not be served her second martini until she had finished drinking her first. “I thought I was used to Utah liquor laws, but I turned to Tamara and said, ‘What am I supposed to do, chug this? This is crazy.’” Gibo replied, “You know, you’d be good for this organization I’m working with.” Now Corigliano is the executive director of SLARA, the


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Salt Lake Area Restaurant Association, succeeding Chantelle Bourdeaux, the organization’s first director. For 18 years, Corigliano owned Spa Club, a chain of day spas. She sold the business in 2014 and was pondering what to do next when she met Gibo. The purpose of SLARA, different from that of the Utah Restaurant Association, is to create an environment in Salt Lake City where independent restaurants can prosper. Corigliano has a bigger vision. “Salt Lake City is going to be the next foodie town. We will be a place people travel to just to eat. We’re unique among food towns because of our proximity to incredible outdoors recreation. We thrive on tourism, we spend a lot of money on bringing people here. People here are friendly, our downtown is safe. There’s just this one thing: We have to change the perception that our liquor laws are crazy.” Changing the perception means changing the laws, says Corigliano. The different kinds of licenses confuse visitors and the Zion Curtain, she says, just has to go. “It’s a customer-service issue. Visitors come in and the bartenders are secretly mixing the drinks behind a wall? Owners can’t see what their employees are doing and neither can the customer. There’s no sociability with the bartender.” She continues, “Members of SLARA serve over 4 million customers a year. When I meet with them, they don’t want drunk people and they don’t want to serve underage kids, they want to offer great food and service to guests.” Corigliano believes that open conversation and educating legislators to the economic hardship on restaurateurs and Salt Lake can change things. But changing legislation isn’t her only goal. She wants to establish a full-fledged restaurant week, like Savor Dallas or South Beach Food & Wine Festival, including special restaurant dinners, cooking lessons, wine and food tastings. “It will be a destination event, something people will come to Salt Lake for.”


Michele Corigliano wants SLC to be the next foodie destination.

$1,950,000 - 1762 E View Court, Fruit Heights Utah 84037 - MLS # 1367299 This incredible mountain estate nestled above the beautiful Salt Lake Valley, offers the serenity and seclusion of executive living without sacrificing the convenience, amenities, and entertainment of a thriving city. Located minutes from world-class ski resorts and sporting events, this immaculate home features 5 luxurious bedrooms, 5 bathrooms, a 2-story stone fireplace, 3-car garage, indoor racquetball court, indoor rock climbing wall, custom kids area, gourmet kitchen with double-oven, locked storage room/gun safe with 3-hour burn door, hidden rooms for concealed storage, master suite with dedicate climate control, an emergency generator in the event of power loss and breathtaking, panoramic views from nearly every window. Nestled at the end of a private, gated drive, resting on 1.45 manicured acres, this 8,400 sq ft premiere luxury estate truly is one of a kind.

For a free market evaluation of your home or to see other homes for sale in your area visit

Ben Barber Realtor


Kim Barber Realtor


- RANLife Real Estate and Barbershop Homes -






or months, Jerry Golden, a volunteer at the Utah Museum of Natural History, worked with dental picks and a tiny compressed-air-powered “jack hammer” to patiently remove stone from around a fossil found in the Grand Staircase-Escalante National Monument. What emerged was an unusual prehistoric “pig-nosed” turtle that 76 million years ago frolicked in the steamy rivers and bayous that covered southern Utah during the Cretaceous Period. What makes this turtle unique in the 250-million-year history of turtles is that it has a bony structure separating its nostrils, rather than just cartilage—giving its snozz a pig-like appearance. The fossil is also exceptional for being complete. The skull, most of the shell and even a delicate claw were recovered. The Pig-nosed Turtle’s scientific name is Arvinachelys goldeni—taken in part from arvin, Latin for bacon (seriously), combined with a shout out to the exceptionally


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loyal museum volunteer, Jerry Golden, who extracted it from its eons-old grave. “It took really fine work (about 100 hours) to remove it from the rock,” says Randy Irmis, the museum’s curator of paleontology, explaining Golden’s role. “Much of the work at the museum is done by volunteers.” “It’s a piece of a giant puzzle,” says Golden, a retired petroleum geologist who has volunteered at the natural history museum for two decades. “It helps us understand this ecosystem.” The fossil offers clues to understanding the evolution of turtles and their role in a long-forgotten and very wet Utah. Because the region’s climate has obviously changed drastically since goldeni was splashing around, such fossils could help scientists understand how ancient animals adjusted to climate change. And that could help in predicting how present-day animals will respond to any impending climate change. The fossil, which is carefully preserved at the museum, is what is known as a holotype—the pig-nosed turtle fossil that any similar fossils will be compared against. NHMU, 301 Wakara Way, 801-581-6927,


A fossil may offer a piece of the puzzle of climate change.


Presented By







Roger Whiting at work on an inhome mural.


oger Whiting doesn’t just paint murals, he transforms spaces. A work of fine art hung in the home is a window to someplace else, but a mural transports you there. When Whiting covers the walls inside someone’s home with a mural, he doesn’t go it alone. The Rhode Island School of Design graduate says that to achieve such a feeling, he collaborates with his clients. Whiting mulls over the client’s broad-stroked idea, emotion or feeling, and sketches something wholly their own. This is not a simple rendering of a painting found on Pinterest—Whiting creates unique art for every mural. And he works with the client to make something they’ll cherish, something they’ll see every day when they wake up. Whiting fell in love with murals during his senior year of college, when he interned with a muralist. The draw was instantaneous, mostly due to the process’ interactivity. “I don’t like being set inside a studio and going completely


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internal,” Whiting says. “I like getting immediate feedback on artistic decisions and I like pleasing clients.” Currently, Whiting has completed approximately 60 painted murals and a dozen mosaic murals. These range in size from two feet square to 12 feet by 250 feet. When Whiting isn’t painting murals in the home, he works for commercial clients and he helps to install public works of art with myriad community partners. He says the latter is his real passion. “I am a strong believer in the idea of access to beautiful works,” Whiting says. Most of his public art can be found on Salt Lake City’s West Side, where there are few museums or professional artworks on display. “I like to be part of that bridge that gets art in front of thousands of people,” he continues. “Cities without art don’t look like cities. It brings life to spaces.” The same can be said for murals in the home—it’s transformative.


Roger Whiting’s murals take you places.

Helping People Live the Healthiest Lives Possible






Look cool—but protect those peepers!

Finally, a shatterproof reason for buying stylish shades. “We wouldn’t wear them if they didn’t look glamorous,” says Jeff Pettey, “but they are essential for your eyes’ health.” Pettey is John Moran Eye Center’s residency program director and an assistant clinical professor at the University of Utah Department of Ophthalmology and Visual Sciences, and he’s talking about shades. As in sunglasses. And he’s a doctor. PHOTO ADAM FINKLE

Top to bottom: Striped sunglasses, Koo.De.Ker, SLC, $12,; Raen Vista sunglasses, The Stockist, SLC, $135,; metal heart sunglasses, Got Beauty, SLC, $12,; red sunglasses, Got Beauty, SLC, $12,; aviator sunglasses, H&M, City Creek, $7.99,


The Jackie

The Wayfarer

The Heart

The Audrey

The Aviator

Jackie O’s giant shades guaranteed fame and anonymity.

The epitome of cool. Who’s gonna argue with James Dean?

Taylor, America’s new romantic, is clearly labeled.

No one is as chic as Hepburn, but you can try.

Aviators made a tough guy out of Tom Cruise.


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Though we want to spend every minute possible outdoors during the all-toobrief Utah summer, Pettey warns those toasty sunbeams can damage your orbs. Sunglasses will protect your eyes against early cataract development, issues with agerelated macular degeneration, soft tissue cancer and UV-light headaches. Even inexpensive sunglasses protect against dangerous UV rays. But why scrimp when you can look terrific, too?

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A PROUD PRIDE Hogle Zoo welcomes lion cubs


Just two years after arriving at the Hogle Zoo, lioness Nobu has given birth to three adorable lion cubs—Brutus, Titus and Calliope. Born in February, and on public display since late spring, the playful triplets are the first cubs born at the Salt Lake zoo in 27 years. 2600 Sunnyside Ave.,, 801-582-1631


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Park City Food and Wine Classic July 7-10

Tickets on Sale Now!




HERE’S THE SCOOP PJK’s Creamery ust back from a trip to Portland, where the itinerary was eat, eat and eat again, where I discovered that the hipster city does indeed have one crafted food that is conspicuously—and mysteriously—missing from ​ Salt Lake City. Ice cream. In a state famous for its sweet tooth, and particularly its love of ice cream, there is a distinct dearth of artisanal (yes, that word) ice cream parlors. Whereas Portland’s Salt & Straw is exploring the cutting edge of ice cream flavors (woodland bitters with lovage Jell-O, dandelion sorbet with spring flowers) and Ruby Jewel Scoops is offering flights of ice cream, Salt Lakers are stuck in the ‘70s with Baskin-Robbins and their 31 flavors. Not that there’s ever been anything wrong with Jamocha Almond Fudge. So, it was a pleasant surprise to come back to SLC and find an invitation to a tasting of PJK’s Creamery. PJK is pastry chef Peter Korth, who made his name and fame here in Salt Lake City (remember the Platano Macho Split at Frida Bistro?), then moved to LA and has now returned with ice cream in mind. Look for a cart at the Farmers Market this summer, serving flavors made with local flavorings from Amour Spreads, Solstice Chocolate and Brigham City peaches. For more info:


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TASTE Beautiful weather. Delicious food. Family and friends. These are the ingredients for a great summer day. This year, make it even better by bringing something fresh to the table—like a taste of Thai, the flavor of the Caribbean or just a new twist on some good, old-fashioned grilling. Recipes available online at




WATCH THE RACE Jen Andrs says that, for the full Tour of Utah experience, spectators should spend more than one day at the race. “Go out on the road and cheer, go to a finish line and cheer and go to the start line and cheer,” she says.

Tour of Utah cycles through Utah’s must-see landscapes.


pringdale. Cedar City. Escalante. Torrey. Park City. Antelope Island. Snowbird. They are some of Utah’s most picturesque locales, but in August, an elite group of cyclists will whiz through without looking up. Billed as “America’s toughest stage race” (and the state’s only pro bike race), the Tour of Utah intends to live up to that reputation. The seven-stage (one stage is equal to one day) race is so tough that the powers that be—in this case, the Union Cycliste Internationale—have given the race its highest score outside of its elite World Tour ranking (think Tour De France). With that ranking come world-class athletes. “It’s like having the Olympics here every year,” says Tour of Utah executive director Jen Andrs. “That’s the caliber of rider. They travel from Europe and make six figures just riding their bikes. It’s a profession for them.” But, Andrs says, the Tour is special because it offers fans unprecedented access to


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the participants. “It’s not like a basketball team or baseball team where the athletes are closed off from the spectators,” she says. “You can go up and talk to them. They are very gracious about signing autographs and shaking hands. They really respect the fans who come out to see their sport.” Keeping up with the Tour is easy with the website ( and a mobile app (Tour Tracker). “We call the website ‘The Center of All Truth’ because we keep it so up to date,” says Andrs. Information found on both the website and the app include route maps, up-to-the-minute race information, standings and traffic and road closure details. Everything, including the app, is free, and spectators are encouraged at every stage of the race. “The energy at the start and finish lines is contagious,” Andrs says, “People are starting to see that this great sport comes right to their doorstep and that first-rate athletes come right to their town. People are catching the spirit.”

ON THE COURSE: The entire route is flanked by spectators watching the action during each stage. “The course is always fun because you’re out in the beauty of Utah. It’s always lined with fans and cowbells,” she says. And don’t worry if you don’t know exactly what you’re looking for. “There are uber-fans and casual fans,” she says, “And we love them all.” FINISH LINE: The finish line is an obvious spot for excitement. “At a number of our locations we’ll do finishing circuits, which means riders go through the finish line and then go out and continue racing, so you have the opportunity to see them go through the finish more than once,” Andrs said. “The thrill of watching the riders comes through and all of the cars, the crews, the bike riders, the motorcycles, the hoopla, everyone is holding their banners and ringing their cow bells—there’s nothing like it.”



START LINE: Riders are required to declare their intent to ride for the day an hour before start time. After they’ve made their declaration, they have 60 minutes to kill. The Tour of Utah sets up “Autograph Alley” at every start line. Andrs says this is a mustdo for race fans. “They’ll stand there for 20 or 30 minutes and sign autographs. That’s where you really have the access to touch and talk to these athletes,” she said.

arts & entertainment

SAMPLING POLITICS DJ NIX BEAT wants to bust through the stupor.

DJ Nix Beat is Nick Kuzmack, a 26-year-old who was born in the wrong era, making the best of it. Maybe your idea of a DJ is someone who merely plays other people’s stuff. But Kuzmack’s craft is steeped in politics, activism and a knowledge of the historical context in which his favorite music was conceived. Kuzmack is a punk rocker in a paradoxically idealistic way—he sees no merit in punk’s clichéd reckless nihilism. While he’s seen around town wearing a signature leather jacket and matching gloves, he rides a bicycle. (Plastered on it is a sticker that reads, “This machine kills fascists” – a slogan Woody Guthrie famously painted on his guitar in the ‘30s.) He’s been accused of not being a “real” punk for not using drugs. But Kuzmack rejects that a proper punk should be a druggie: “If you let romantic notions of being self-destructive rule your life, you’re gonna have a short life and not offer anything. You’re being selfish.” But if you define a

punk as flouting conventions and pushing boundaries, then Kuzmack is a consummate punk. Kuzmack has been performing for two years around SLC’s bars, ranging from gritty Irish pubs like The Republican to hipster Bar-X. “There’s great DJs here, but nobody was doing the punk or glam thing,” he says. “That’s where I came from. I’ve been to places where that kind of music was readily accessible. It was enriching; it was alternative; it was good. It wasn’t Top 40 stuff.”

He samples material from a spectrum of genres, like ‘50s black music. “It wasn’t the thing that inspired civil rights, but it was a part of it. You had a whole generation that was coming up and listening to it, and it crossed boundaries. Music needs to be able to do that.” The Adverts, Slade and 999 are on regular rotation at his gigs. “With the rise of culture in Salt Lake, I think people are becoming turned on to different things,” says Kuzmack. “We’re coming into our own.” He sees himself in it for the long haul, to rouse Salt Lake kids from their complacent stupor by getting them to boogie. “I get those one or two people during the night who come up to me— ‘I need to know what that was.’“ I hope I can keep doing that.”




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arts & entertainment Kristian Anderson and Rebecca Maksym

75 AND STILL GROWING As executive director Kristian Anderson leads Utah Museum of Contemporary Art into its 75th year, it’s a drastically evolved institution that began life as the prosaically named Salt Lake Art Center. In 1931, the Empire State Building was completed, Al Capone was sent to Alcatraz, Nevada legalized gambling, the Great Depression set in in earnest and the Salt Lake Art Center was founded in the Art Barn on the western edge of the University of Utah. The center promoted visual arts through classes in watercolor painting and photography and held amateur exhibitions. As it morphed over the decades into a place for curating and exhibiting local and international contemporary art, then-Director Adam Price renamed SLAC the Utah Museum of Contemporary Art in 2012. It had long ago moved, physically, to 20 S. West Temple.


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UMOCA sees SUCCESS in programming amid funding challenges.

arts & entertainment

YO! A LITTLE HELP? The great thing about the Utah art community is that just about anyone can move the needle. For a few bucks you can be a big-shot patron at the Utah Museum

of Contemporary Art. Imagine, you, a patron of the arts. The average UMOCA donation is $28 and that includes County Zap funding! The museum has only 50 patron members ($25 and up), so you’ll be joining an elite and intimate club. It gets better—you’ll

“Very little of old Salt Lake Art Center’s programs remain. Just a photography class,” says Anderson, who has been executive director for two years. “UMOCA doesn’t do much training anymore. We’re geared toward supporting people who are already artists.” UMOCA also provides public outreach programs, including an art truck that brings art to schools. But UMOCA did inherit one thing from SLAC: a financial struggle exacerbated by the Great Recession. Though exhibits under Anderson, Exhibitions Curator Becca Maksym and their staff have been compelling and attendance has been very good, finding long-term contributors to fund the exhibits remains Anderson’s biggest challenge. “A big part of the job is prioritizing because of a lack of funds,” he says. “I love my job—but it stresses me out,” Anderson says. “What’s the cliche? It’s the best of times and the worst of times. I have three triumphs a day and three defeats that make me want to go in the bathroom and cry.” His triumphs have been exhibits that “pull people in the door,” including Ideologue, poking fun at politicians’ claims to a corner on truth, and Andrew Moncrief’s A Strange Feeling, a provocative exhibit of male wrestlers. “I never go out of my way to shock people,” Anderson says. “But I don’t want to avoid controversial things because they are controversial, either. Contemporary art is about engaging in contemporary issues.” But overall, things have gotten much better since he arrived, Anderson says. “We’ve stabilized a lot of stuff. The rumblings of our imminent demise have stopped. But every day you’ve got to hustle. You’ve got to be constantly building bridges and mending old ones.” On exhibit now are Nicholas Courdy: Metaphornography, Jennifer Seely: Supporting Elements, Jennet Thomas: The Unspeakable Freedom Device and Jim Williams: 265 I ... Home as a Self-portrait. 20 S. West Temple, SLC, 801-328-4201,

be invited to sneak preview receptions, private parties, where you’ll rub elbows with contemporary artists, and, of course, the annual VIP gala. You in a tux with a flute of bubbly. Get more information from Michelle Sulley, development coordinator, 801-328-4201, or fill out the form at







July 22 | 7:30 PM | DEER VALLEY RESORT


with the UTAH



THE B-52s





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with the UTAH

with the UTAH


with the UTAH


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arts & entertainment


Will Hagen plays to win BY ED REICHL



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he Queen Elisabeth International Music Competition, held in Brussels, is one of the world’s most distinguished competitions. Most of its prize winners go on to major careers. Americans are seldom found among the finalists, but those who have placed in the top six of 12 final-round competitors have launched successful careers as concert artists. Among this small but notable group is Joseph Silverstein, former long-time concertmaster of the Boston Symphony and music director of the Utah Symphony from 1983 to 1998. And now Salt Lake City’s own Will Hagen can count himself among the elite alumni of this prestigious competition. Last November, Hagen took third prize, the same prize Silverstein won in 1959. Hagen was three years old when he first heard a violin, and a year later he began lessons. His first teacher was Debbie Moench, one of Utah’s premiere pedagogues. Later he began studying with the late Natalie Reed. “She was such a talent and a huge influence on me.” And it wasn’t too much later that Hagen started a weekly commute between Salt Lake City and Los Angeles to study with Robert Lipsett at the Colburn School. Lipsett is a much-sought-after teacher whose former students include the current concertmasters of the Chicago Symphony and the Saint Paul Chamber Orchestra as well as concert artists Leila Josefowicz and Jennifer Frautschi, among many others. Hagen has studied with Lipsett for the past 11 years. He also spent two years at Juilliard as a student of Itzhak Perlman’s. Making it to the Queen Elisabeth finals is a grueling process, Hagen says. “It was one of the most amazing experiences in my life.” Participants become so focused during the competition they tune out everything else. “You’re given a new piece for violin and

orchestra [written specifically for that year’s competition] that you’re required to learn in a week.” To avoid any possibility of getting help learning the new work, the competitors have to turn over their cellphones and laptops. “All you have is a metronome, the score and the key to your room.” The sense of isolation Hagen and other competitors felt was compounded by the the barbed wire atop the wall surrounding the compound where they stayed, as well as a policeman patrolling the area. “At first we joked about being in a prison, and after a while we started thinking that maybe this really was a prison.” It wasn’t until after the competition ended that they were told the policeman was there to prevent thieves from stealing the several million

dollars’ worth of violins. “Nobody plays on a bad violin,” Hagen said. “There were a lot of Strads, Guarneris and Guadagninis there.” Hagen plays a violin made by Andrea Guarneri in 1675—far superior to many others made by the famed luthier around that time. “I’ve been playing it for about four years now and I feel so lucky to be playing on it.” But Hagen says to reach the level of playing required of violinists at international competitions and on the concert circuit, you have to have an exceptional instrument. Only 23 years old, Hagen already has an impressive list of accomplishments as a concert artist. He’s played with orchestras across the United States, from the Utah Symphony to the St. Louis Symphony. He’s also performed in Japan, Bulgaria and Austria.


Friday August 12 – Sunday August 14 The 8th Annual Craft Lake City DIY Festival is expected to draw 40,000 to the Gallivan Center to celebrate the craftsmanship of 200 artisans, STEM (Science, Tech, Engineering, Math) creators, tinkers and food trucks and vendors. This is the place to appreciate what others can do, without actually having to Do it Yourself. Gallivan Center, 239 S. Main Street, Salt Lake City


July 1- July 4 Provo has set the bar for patriotic blowouts with this Independence weekend celebration that includes the Stadium of Fire performance by Tim McGraw at BYU, a Grand Parade, music, food, an art fair and a carnival. Deck the family out in red,white and blue and hit Center Street for a weekend of unabashed patriotism. Center Street, Provo,


July 8-July 9 This event kicks off Friday night with a Ceilidh (kay-lee), a traditional Scottish music and dance performance. Don your kilts for bagpiping, a Highland dance competition, Scottish crafts and a strongman competition that would make William Wallace proud. Payson Memorial Park, 250 S. Main Street, Payson,


Utahs #1 upscale designer consignment stores Name Droppers 3355 S. Highland Dr Open 7 days a week 801-486-1128 Name Droppers Outlet 2350 E. Parley’s Way (2100 S) Mon-Fri 11-7 • Sat 10-6 801-474-1644



July 30 – August 6 If you’re itching to test your cherry-spitting skills or channel your inner cowboy at the rodeo, check out this Santaquin festival. The celebration of the town’s famous cherries also offers an art and quilt show. The week goes out with a bang with a fireworks show.


All of July We Utahns all get Pioneer Day off of work, so why not keep the party up all month long? This “bigger-than-the-4th of July” festival celebrates the 1847 arrival of the Latterday Saints in Utah. Events include a rodeo, Utah’s biggest parade, a Pioneer Day MoTab concert, a commemorative hike to the first pioneer encampment in the Valley, and a marathon.


August 26-27 The Dark Ages end for Lehi during this olde faire. Knock yourself out at jousting matches, heckle grassroots Shakespeare performances, or really get into the scene with with medieval music, crafts and Dark Ages snacks from some certified peasants. Thanksgiving Point, Ashton Blvd and N. 2300 W Lehi


August 19-20 A two-day festival showcasing international cuisine to prove once and for all that the Wasatch Front isn’t all vanilla. Besides dining on the foods of a dozen cultures, attendees can shop the specialty foods market, enjoy live music and view the community mural project. Utah Cultural Celebration Center, 1355 W. 3100 South, WVC,


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Alzheimer’s is an epidemic devastating our families, our finances and our future. The disease is all around us — but the power to stop it is within us. Join us for the Alzheimer’s Association Walk to End Alzheimer’s® and be inspired by all the footsteps that fall into place behind yours. Together, we can end Alzheimer’s.

START A TEAM. August 27, 2016 | 9 a.m. – noon Wasatch Back – Park City | 800.272.3900



A troupe of homegrown daredevils go worldwide. Arriving at a row of modest, middle-class brick homes

Circus, a sports collective that bills itself as the “action sports entertainment company that delivers the biggest and best, mind-blowing cross-platform entertainment for daredevils and risk-taking wannabes in the spirit of fun, friendship and camaraderie.” The Nitro Circus’s stunt shows have won them fame, spawned two television series and drawn the sports collective accolades as an entertainment business model.


in Draper, I’m certain my GPS has led me wrong. Can this quiet suburban street be the base for the most famous family in action sports? As I check the address, a blur of movement registers in the corner of my eye. Motorcycles—lots of them—swarm down the street heading for a three-story ramp in a nearby empty lot. The GPS was right—this is definitely the home of Nitro

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orange dirt bike. Godfrey points at it with a broad smile. “That’s where it all began for me. I was four years old when I started riding.” The Draper native spent most of his youth on a bike—if he wasn’t racing motorcycles, he was speeding around Utah’s mountains, deserts and canyons with his siblings and cousins. It was an ideal childhood, Godfrey says, one that he vowed to provide for his own kids one day. “Is that how all this came to be, then?” I ask, gesturing at the ramps and obstacle courses outside the window. Godfrey nods proudly. “People spend too much time inside these days. I wanted my kids to grow up sportsminded, to get outside for some oldfashioned do something.” As it turns out, the Godfreys and their friends became quite good at old-fashioned ‘do something.’ Over the years, their creative and fearless backyard antics on bikes and motorcycles have become a polished act, with a TV series, a 3-D film and a live show that sells out arenas around the


Gregg Godfrey, Nitro Circus founder, hops out of a white pickup truck and waves me over. “Want to go for a drive around the grounds?” I reach for the passenger door of the pickup truck, but Godfrey waves my hand away. “Nah, let’s take something else.” “Something else” ends up being an ATV on which Godfrey is soon whipping me around the vast lot filled with mud, trails, ramps and obstacle courses. Lightning donuts are performed. Obstacle courses are maneuvered. We take flight off a dirt ramp. I’m not sure whether to laugh, scream or swear. I do all three. Only then does Godfrey park the ATV and show me around the huge garage. At one end of the building is a cluster of trampolines where his children, nieces, nephews and friends practice flips and turns that will eventually be performed mid-air on motorcycles, bikes, scooters, rollerblades and even a bathtub on wheels (yes, you read that correctly) as part of Nitro Circus shows. On the other end of the garage is Godfrey’s office. Outside his door is parked a small


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world (including New York’s coveted Madison Square Garden). In 2015, the action sports collective was named to Forbes magazine’s “America’s Most Promising Companies” list. When I ask Godfrey about this distinction, he just shakes his head. “For us, it’s never been about fame or fortune. We work hard

and we play hard. That we make money doing it is just icing on the cake.” And they do work hard—a typical day of work for Nitro Circus performers involves 10 to 15 hours of rehearsal, safety checks and performance time. It is also quite common for the daredevils to perform charity work in the towns they visit on their world tours. “Ever since the beginning, we’ve said ‘give back, give back, give back.,” Godfrey says. “Everywhere Nitro Circus goes, we try to find opportunities to do something really positive in the community.” This summer, Salt Lake City will host the inaugural Nitro World Games, an action sports competition featuring motocross, BMX, skateboards and more, performing awe-inspiring and gravity-defying tricks. The Games will happen on more than 15 ramps (including the “biggest ramp in the history of motocross”), pyrotechnics and an interactive fan experience. “We really wanted to make this the biggest and the best, and we wanted to put it right in the middle of Salt Lake. This is our home, and we want to put it in the spotlight. Besides,” Godfrey adds, “there’s too many Godfreys here to have it anywhere else.”

NITRO WORLD GAMES Promising to be the biggest event in the history of action sports, the Nitro World Games will take place July 16 at Rice-Eccles Stadium in Salt Lake City. NBC Sports will present three hours of live coverage of the Games, with the telecast starting at 6 p.m. All coverage shown on NBC will also be streamed on NBC’s Sports Live Extra mobile app. For more information, visit

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11282 SOUTH STATE STREET • SANDY, UTAH • PHONE: 801.958.7080



T he Right to Rela x Dare to Take it Easy BY MARY BROWN MALOUF

We’re obsessed with getting out-

doors and doing things—the weather is gorgeous, the sun is shining, so let’s go kill ourselves cycling up Millcreek Canyon. Or risk our lives rock climbing. How about trail running—who needs knees? SUP, whitewater rafting, BASE jumping—we’re big on hard-core, sweatit-out outdoor activities here in Utah. But that’s not all there is to our admittedly great outdoors: What about the time-honored but apparently forgotten pastime of relaxation? You know—kicking back and doing nothing. Putting the feet up. Taking a load off. Chilling. Let’s take that more seriously, train and really get good at it. To do that, of course, you need to be properly equipped. In other words, you need a hammock. A hammock epitomizes outdoor relaxation. How something so simple and fundamentally comfortable fell out of favor is an unsolved mystery in the sad story of American leisure, but it’s clear that hammocks have emerged from hibernation and are now the latest in chic outdoors equipment. S A LT L A K E M A G A Z I N E . C O M J U LY / A U G 2 0 1 6


Proof of the popularity? Finnish fabric designer Marimekko included a hammock in its collection for Target—that’s the epitome of class for the masses. The canvas sling in a bold black and white abstract print is backed with bright blue and comes with its own tote. ($65, if they’re not totally sold out, The industrious United States is infamous for working more than other developed nations, and for taking the least vacation time. Yet hammocks were originally a New World

TIPS PLAN where you’ll pitch a backyard hammock before you buy it. And if possible, take it for a test run: Lie down in it. CONSIDER the climate where you’ll be camping before choosing a hiking hammock. SLEEP at 10 to 20 degrees off center to allow your body to remain flat in a hammock, so you can sleep on your side. PAD your rope hammock with a sleeping bag or closed-cell foam pad.


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wonder. Supposedly, Christopher Columbus took them back to Europe from his first voyage to the West Indies. He found the Taino in the Bahamas sleeping in woven nets (“hamaka”), as many Central and South American people did. It just made sense to get up off the ground, away from the damp and its venomous denizens. Woven cotton hammocks, like the Castaways (from $60-$75.) sold at Ace Hardware are an update of the traditional sisal, hung between convenient trees. If you don’t have trees, that’s not a problem, but it’ll cost you—frames run about $129.




Europeans later introduced woven canvas to the Americans who promptly used the material to make hammocks. Denser and heavier than the original rope, cloth hammocks were used as sweaty sailors’ berths for centuries. Modern versions like the Grand Trunk Roatan Hammock from Cabela’s ($79.99) are lighter weight and more breathable and comfortable. By the late 19th century, hammocks had become popular in the U.S. as leisure equipment on the lawns of wealthy families. They were also useful as frontier beds and by 1889, hammocks were being massproduced for the first time on Pawley’s Island, South Carolina. You can still buy Pawley’s Island Hammocks (pawleysisland During the building of –PAT the Panama Canal, Army physician William Gorgas used portable hammocks enclosed in mosquito netting in his efforts to fight yellow fever—a milestone in the hammock’s history. Cocooning yourself in mesh is still a great solution for those seeking to seriously sleep in a hammock—the netting protects against flying night critters. Backyard hammocks often have spreader boards at the head and foot, to prevent claustrophobia. But according to Pat Bahr, Sport and Game manager for Scheel’s in Sandy, “Hammocks have really come into the 21st

century. New materials and technology make backpacking hammocks the top choice for hikers interested in light weight and comfort.” Hammocks are edging out ground bags as the best goodnight option for campers—most come with built-in mosquito netting, many with a rain tarp so you can forgo a tent altogether, and some in doublewide so you can snuggle. Sleeping in a hammock means you don’t have to find level ground or groom a tent site and most hammocks come with a rigging system that does not damage trees. Plus, a hammock naturally elevates your feet, a big advantage after a day on the trail. Maggie Alvarez regards her hammock as one of the joys of camping. Her husband Matthew Harris, chef and co-owner with Alvarez of Tupelo restaurant in Park City, BAHR, SCHEEL’S gave it to her a couple of years ago. “It packs up in its own little bag and I can set it up anywhere,” says Alvarez, who uses it instead of a camping chair. “ I lie in it and look at the stars—it just makes camping more wonderful.” In the woods or in the backyard, the main reason to consider a hammock is pure relaxation of the highest order. Research suggests that a gentle swinging motion synchronizes brain waves, so you doze off faster and attain a deeper state of sleep.


Grand Trunk Roatan Hammock Colorful, soft woven cotton. $80, Cabelas, 391 N. Cabela’s Dr, Farmington, 801-939-3700,

Byer Of Maine Moskito Kokoon Hammock Strong and lightweight parachute nylon. $60, Scheels, 11282 S. State St., Sandy, 801-948-7080,

Single Original Polyester Rope Hammock Texsport Lakeway Hammock Extra wide and quilted for double comfort. $70, Scheels, 11282 S. State St., Sandy, 801-948-7080,

The original rope, updated to polyester. $170, Pawleys Island Hammocks, 877-401-9017,

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Drepung Loseling monks find serenity in red rock.

The resonance seems to come from the depths of the earth itself. You sense the deep tones as vibrations, like an earthquake or a thunderclap, and it takes a minute to realize that the sound—distinctly weird to the Western ear—is coming from a small crowd grouped around the fire pit in the green meadow. Ten maroon-robed monks are gathered for morning prayer. They are throat singing, controlling the muscles of their vocal cavity and reshaping it, so each voice creates three sounds, and the human body is transformed into an overtone amplifier. Tibetan monks are one of the only cultures on earth

that cultivate this ability—they’ve been refining it for more than 500 years. The preternatural sound of their morning prayer in the middle of Utah is one of the inimitable moments of their annual visit to Boulder, home to Boulder Mountain Lodge and Hell’s Backbone Grill, on the edge of the vast wilderness of the Grand Staircase-Escalante National Monument. The Chinese Communist takeover of Tibet in 1959 resulted in the destruction of all but a dozen of Tibet’s 6,500 monasteries, and in the closure of Drepung Loseling monastery. Most of the monks were killed or imprisoned, but 250 managed to escape to become refugees in southern S A LT L A K E M A G A Z I N E . C O M J U LY / A U G 2 0 1 6


travel India, where they built a replica of their Tibetan monastery in exile. “Mystical Arts of Tibet” in Atlanta was founded by Richard Gere in cooperation with Emory University to spread the word about Tibetan arts (like throat singing and sand painting) and culture. Every six months, a small group of monks leaves the monastery in southern India to travel the world on behalf of this mission, raising money and heightening awareness of human rights abuses in Tibet. This year, the group is led by Gyalrong Khentrul Rinpoche. It’s also a vacation for them and a chance to get to know other cultures, just as it is for guests in Boulder. The monks pray, dance and sing, create a mandala sand-painting, teach and lead discussion groups and perform pujas, or blessings. They also explore slot canyons, hike Calf’s Creek, share meals with townsfolk, help out in the kitchen at the Grill and enjoy Chef Jen’s Chipotle Meat Loaf and Lemony Mashed Potatoes. The monks are guests of Boulder Mountain Lodge, and though the lodge is often booked solid during the entire summer, the other visitors that come during this particular week are there for more than the spectacular scenery of

RIght & below: The wetland behind Boulder Mountain Lodge and the nearby cliffs are natural places for meditation.

Grand Staircase-Escalante and the famous food that comes out of Hell’s Backbone’s kitchen. Many guests are at the lodge because the monks are there. In addition to hiking the gorgeous scenery, they seek solace and inner peace. –GYALRONG KHENTRUL RINPOCHE Blake Spalding, co-owner of Hell’s Backbone Grill with Jen Castle, became a Buddhist—“took refuge” is the proper term—two decades ago when she heard another reincarnate lama speak in Flagstaff. She spent part of her career cooking for Tibetan lamas. When she and Jen started their restaurant together, they were committed to running it on Buddhist principles: sustainability, environmental ethics, and social and community responsibility. It shows, and not just in the prayer flags waving around the windows of the restaurant. “The first principle of our farm is 'no harm,' says Spalding. “We work the land according to sustainable principles and Buddhist values of Right Livelihood.” That means no chemicals—the farmhands, mostly volunteers, use companion planting and relocation to get rid of pests, doing all weeding by hand with the help of the farm’s two rescue goats. During the weekend, guests stroll over to the lodge’s common room to watch the sand-painting in progress. The monk artists had drawn a medicine mandala on a wood surface and are in the process of meticulously filling in the spaces with vividly colored sand using a narrowridged metal funnel, called a chak-pur. Holding the chak-pur filled with sand in one hand, the monk runs a metal rod along its surface. The tiny vibrations shake out the sand in a tiny stream. It’s a stupefyingly tediouslooking process; the patience and focus required to complete the mandala is a kind of meditation itself.



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Onlookers stand back, terrified of sneezing. The design takes four days to complete—then it’s swept into an urn, reminding us that life and beauty are impermanent. The monks sell more tangible souvenirs of their visit at a mini-bazaar set up on a walkway—prayer flags, books and om pendants, all proceeds going to the monastery. Breakfast at Hell’s Backbone—eggs from the happy farm chickens—is a reason to wake up cheerful. This morning, the meal is interrupted by a tiny helicopter landing in the green space where the monks were singing earlier. The pilot, a Buddhist from Nevada, chats excitedly with the monks about his ride. It’s a bit jarring to see the maroonrobed monks gather to bless the gleaming white chopper before it rises upwards in a long curve back to Vegas. Several times a day, Rinpoche holds informal discussions about Tibetan Buddhism and how its tenets can help ease modern problems. One woman wants to know how to help her son, who won’t take prescribed medicines to deal with his depression. “I would not tell him or anyone to take drugs,” says Rinpoche. “I would suggest he meditate.” Rinpoche takes the very long view, advising us to remember that most causes of sadness are transitory, that personal problems are not huge in the universal scheme of things. He doesn’t have

a lot of advice for me when I say I wake up depressed because Donald Trump appears to be headed for the Oval Office. But I suspect disciplined meditation would help that, too—studies suggest that meditation can change human brain chemistry. Still, the confluence of Buddhist thinking and the peace of mind seem more attainable in this remote haven, far from national politics and the other ills of daily American life. Resources: Boulder Mountain Lodge Utah. 20 N. Highway 12, Boulder, UT, 435-7480. Hell’s Backbone Grill, 20 N. Highway 12, PO Box 1428, Boulder, UT, 435-335-7464. The monks will return to Boulder in July 2016. Check for exact dates and the monks’ schedule for pujas, teachings, blessings and performances. Blake Spalding, Rinpoche and the author.


Sand painting at the Lodge.

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Al 31St AnNu

HeArT & StRoKe BaLl






k n a thyou








JuNe 9, 2016



The Heart of a Child

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• TO T H O





In Good

COMPANY Ogden’s tiny theater offers something to remember.

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Sisters Alicia and Camille Washington


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ow-tied actor Nick Morris

shows. “Even if someone doesn’t nervously stares into the spot receive a show well, as long as it’s shining on the small stage. “I provoking questions, it’s done what suppose you’d like me to sit down?” we came to accomplish,” says Berlin he asks. Schlegel, who played Richard Loeb in The audience—a blend of races, Thrill Me. genders and ages rarely found in You enter Good Company’s Utah—portray a parole board that is 1,500-square-foot space through the passing judgment on Morris’s back of its 25th Street building, up the character, Nathan Leopold. The parole stairs from Jack-N-Jill’s novelty shop. hearing will transform into a sadistic Alicia says the small space allows the recounting of how audience to help he and his lover shape the Richard Loeb performances. “You planned to murder a have a confined child for the thrill of energy, and it’s it. Thrill Me, which shared with the Ogden’s Good actors Company Theatre immediately.” staged last Apart from February, explores what’s on stage, how love and Good Company is delusions of as good as its name. superiority can lead Alicia smiles wide people to perform as she hands horrific acts. patrons programs, Thrill Me is also a Camille cracks a perfect example of joke as she hands what the Good out a beverage and theater looks for in the actors gather –RUSS ADAMS a play. after the show to Sisters Camille chat about their and Alicia Washington co-direct the characters’ motivations. nonprofit theater, gaining buzz for Alicia typically handles artistic plays that raise the bar for arts in matters, while Camille manages the Ogden, whether it’s a thoughtbusiness side. “We joke that she’s on provoking production or something no stage and I’m behind the scenes,” other company in the area is doing. “I Camille says. Like their actors, the don’t feel like theater needs to knock sisters survive through day jobs. you over the head with a message, but Alicia is a property manager and just present questions, be engaging Camille works in medical billing. and allow you to let it simmer after the “Good Company is on my mind 24/7. show,” Alicia says. “Theater should stay I tell people my day really starts at with you longer than the final bows.” 5 p.m.,” Alicia says. Good Company’s still-simmering “They’ve got all kinds of creative plays include David Mamet’s Race, ways of using that small space,” says which tackles racial and sexual Russ Adams, Ogden City Arts politics, and Mark St. Germain’s Advisory Council member who Freud’s Last Session, which raises portrayed a cop questioning Leopold religious questions. The theater also in Thrill Me. “You’d really be missing hosts annual showings of Eve Ensler’s out on the arts scene if you didn’t know The Vagina Monologues and drag what Good Company was doing.”


NOW PLAYING In July, Good Company will premier It’s a Two-Bit Town, written by Salt Lake real estate agent Babs De Lay. The melodrama chronicles Ogden’s sordid history. “It’s nice to look back through where the city’s been and how those things relate to what’s happening now,” Camille says. In August, the theater will stage Jim Christian’s Pirated! a family-friendly production set during the introduction of talking films. In October, Jennifer Haley’s The Nether is set in the future and explores the dangers of virtual environments. Find tickets and more information at

Babs De Lay

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Shining a Light

Rachel Sanders energizes Alliance for a Better Utah. By Christie Marcy

In her first week as executive director of Alliance for a Better Utah, Rachel Sanders wrote a scathing op-ed in The Salt Lake Tribune, blasting Utah House Speaker Greg Hughes for insensitive hyperbole in referring to predominately white Utahns as “second-class citizens” in the public-lands debate. Even worse, the single mom of five says, is lawmakers doing public business behind closed doors. “What I want Greg Hughes to do is the same thing I want my children to do. I just want everyone’s hands above the table.” Sanders has joined the alliance at a time of redefinition for the publicpolicy lobby group. Most Utahns are unfamiliar with her organiza-

tion, she says: “Better Utah wants to have an honest conversation about what’s happening in Utah and what our politicians are doing. We want transparency and integrity. We’re connecting on the things we have in common, and listening when we don’t have common ground.” The nonprofit has progressive roots, but doesn’t exclude anyone, she says. “What we’re looking for is to be the ones saying the things other people aren’t saying and to be a stronger voice.” Sanders knows she has to convince busy citizens that decisions at the Capitol affect their daily lives. “If you want people to engage you have to meet them where they are.”

Postcards from the Past Photographer Jonathan Bailey hopes to protect the Southwest’s ancient art.

Three hours south of Salt Lake City lies a vast desert that is a gallery of pre-Columbian art. These red-stone canvases, some yet to be discovered, display carvings, paintings and epic tales of an ancient past. Walking among the monumental canyons transports visitors back in time. Jonathan Bailey, author of Rock Art: A Vision of a Vanishing Cultural Landscape, hopes to enlighten people to value and preserve such historical sites and “assure these sacred landscapes for future generations.” Growing up in the deserts surrounding Emery County, Bailey rambled in the vast Utah wilderness. From the back of “Ol’ Blue,” his parent’s pickup truck, he developed a relationship with the rocks around him. For him, the timeless drawings were more than just anthropological. “When I glance at these ancient images, it


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is similar to looking into the photographs of loved ones who have passed on.” Even as Bailey began taking photos of the rock art, the cultural sites were being vandalized and falling to development. To protect what is left, Bailey pulled together an anthology of photos and words. His journey to create Rock Art hasn’t been an easy one. While exploring Utah’s backcountry Bailey suffered dehydration and injuries. “I have climbed hundreds of feet above the canyon floor on ledges that were no wider than a deck of cards.” As a result, he says, “some of the images in this book, quite literally, are likely the only images in existence thus far.” For more information:


By Emily Norell

faces to SLC Provo Utah Lake

Pam Olson’s Payson Where traditions go against the current.


By Christie Marcy

“I grew up a little blonde rugrat in the country,” says Pam Olson, owner of Native Flower. “My dad was a landscaper and a nurseryman. So we had a greenhouse and he sold perennials.” Flowers, it would seem, are in her blood. The 60-acre farm she grew up on was in Spring Lake, just outside of Payson, Utah—the place she still calls home, even though she hasn’t lived there since 1989 and her immediate family has since moved out of the area. What used to be a rural community in southern Utah County has become a bedroom community for Provo and Orem, resulting in what Olson calls a rebirth of its “adorable” Main Street.“If you go through Payson, be sure to drive down Main Street.” “Payson is famous for two things,” Olson says,

“The Salmon Supper and Onion Days.” Onion Days is held the first weekend in September, and celebrates the city’s agricultural history—much in the same way Brigham City has Peach Days and Torrey has Apple Days, though onions may be a questionable culinary attraction. Festivities include a Dutch oven cook-off, children, teen and adult talent shows, a skateboarding competition and a flower show. But the Salmon Supper, featuring an obviously imported delight, is the the small town’s premier event. Now in its 62nd year, the city flies in 4,000 pounds of Alaskan salmon on the first Friday in August, and the whole town, and hundreds of visitors from Salt Lake and beyond, come out for the dinner—cooked by Payson’s firefighters and served with the help of the high school sports boosters and students. For $16 a plate, diners’ plates are piled high with a pound of fish (basted in a secret buttery sauce), corn on the cob, baked potato, salad, roll and a cookie. “It’s total Americana. The cheerleaders pass out silverware, the whole town gets involved,” says Olson. “The firefighters work the grill, and,” she adds, “they’re cute.” There’s one more claim to fame for Payson: It’s the home to many of the filming locations for the ‘80’s hit film Footloose. “At the park they filmed the scene where he (Kevin Bacon’s character) got pulled over,” Olson says. “There’s a car wash scene, but I don’t know if the car wash is still there,” and the big one, the church where John Lithgow’s patriarchal dance-hating clergyman does his preaching, is in Payson, too. Don’t worry, Payson embraces dancing— there’s even a bandstand at the Salmon Supper. But you probably don’t want to play six-degrees of Kevin Bacon with a Paysonite. They’ll win.


to st. george

SALMON RUN “It started when my then husband-to-be and I had a bit of an argument because he didn’t believe that Payson could have good salmon,” Pam Olson explains. “He’s half-Norwegian and half of his family is from Seattle. He told me, ‘There’s just no way that you can have good salmon in Utah. It just doesn’t make any sense.’” Olson dragged him to the Salmon Supper, and “he was just blown away. It was the most delicious salmon he’s ever had.” Now the Olsons charter a bus, load it with friends and roll down to Payson. Olson is tour guide, pointing out Footloose filming spots and town monuments. It’s like a fun bus, she says. A fun bus to Payson. Pam Olson is the owner of Native Flower Company, 1448 E. 2700 South, 801-364-4606

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As soon as the weather gets warm, the signs go up on the street corners: “Bear Lake Raspberries!” “Brigham City Peaches!” “Green River Melons!” BY MARY BROWN MALOUF PHOTOGRAPHY BY ADAM FINKLE

Call it the holy trinity of Utah summer produce. For generations, Bear River, Brigham City and Green River have had the unquestioned reputation of growing the best of their fruit specialty. Belief in these places' superior terroir, as wine growers term it, has been a matter of faith. But now, when food is all about sourcing, and provenance is paramount, savvy buyers might ask: Are raspberries from Bear Lake really better than those grown in Oregon? Does Brigham City grow enough peaches to go into all the products that claim them? And, are the Green River melons in the store really from Green River? Why does local matter? The truth is complicated and consumers need to check the source. Local is best but labels can lie. Caveat emptor.


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on the table


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G reen River Melons

The world's first protectedvineyard designation was Chianti, established in 1716 in Italy. France expanded the idea, and the concept of appellations—called denominazione di origine controllata, or DOC, in Italy— have become standard in the wine business. Extending the system to apply to quality food products around the globe brought the 16th-century idea into the present. As much as ag schools across the country hybridize seeds in their labs to create the perfect, bestflavored, pest-resistant fruit, it still comes down to the dirt and the weather. To be called a Vidalia Onion, the onion must be grown in Vidalia, Georgia. Vidalia onions are supposedly especially sweet because of the soil of the area has low sulfur content. Green River melons don't have a DOC or trademark even though what makes the melons special is the Green River Valley micro-climate and terroir, the unique sandy loam that melons seem to love. Part of the problem is that the most widely cultivated Green River melon is a common variety: Crimson Sweet. “The melons could be pretty basic, but hot days and cool nights concentrate the sugar,” says Nancy Dunham, whose family has been cultivating sweet melons in Green River for generations. “Crimson Sweet

are the most popular and the best shippers.” Alison Einerson, director of the Downtown Farmers Market in Salt Lake City, isn't so convinced that terroir is the defining element. Part of her job is certifying that produce and goods sold at the market are truly local, not “imported” from California or other growing areas. "Every year, we hear allegations that one of our growers is importing fruit from another state," she says. "We have not found any evidence of that. " She says that just being grown close to the point of purchase ups the taste and quality of fruit. “Shippability has become such a concern in farming,” she says. “Growers concentrate more on whether fruit is tough enough to travel across the country without damage, and how long its shelf life is, instead of paying attention to its flavor.” She also thinks that the farmer's cultivation methods are as important as the soil and climate. Dunham agrees. A vegetarian herself, she says the foodie, buy-local, know-whatyou’re-eating movements have driven sales of Green River melons. “People want organic and all-natural. People want things that are grown nearby and they are more interested in things that are grown naturally.” Like many small farmers, Dunham says the process of being certified “organic” is too expensive and complicated for them. “We try to come close. A little bit of

fertilizer is about all we do.” And, she says, how fruit is harvested is as important as how it's grown. “The secret is in the picking.” Dunham's melons are picked when each one is ripe, not when the entire field is judged ripe. “We’ve had the same pickers for many years. You have to make sure melons are ripe when you pick.” Green River’s reputation for sweet melons is still strong. But the best way to be sure a melon is legitimately from Green River is to go there. “We have people who drive in 200 miles from Colorado just to have our melon for breakfast," says Dunham.

Brigham City Peaches

In the spring Thayne Tagge is apt to answer phone calls from his tractor. The king of Utah roadside stands grows peaches on 60 acres near Willard Bay and the thousands of trees take a lot of

MELON DAYS Green River celebrates its namesake melons every year at Melon Days, the third weekend in September—this year's 109th Melon Days will be Friday and Saturday, Sept. 18–19. The parade will be on Saturday morning, starting “around” 10 a.m. Other activities include a 5K run (or walk), the Melon Queen Pageant, a pancake breakfast, a gun and trap shoot and square dancing. For more, go to

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on the table getting prohibitive because in Utah, it's best to grow near a lake, and that's prime property

PEACH DAYS The Brigham City Peach Days tradition goes back to 1904. Now 50,000 people attend the free festival which always takes place the weekend following Labor Day. Events include a 10k race, a custom-car show, two parades, a Miss Peach pageant, a carnival, vendors selling arts, crafts and peachflavored everything, concerts and, this year, a hypnotist. peach-days


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personal attention. Like melons in Green River, the reputation of Brigham City peaches depends on the terroir, not the variety—many are standard Elberta. “We've got rocky soil, water from Pineview Reservoir, we're close to Willard Bay, the orchards are on a hillside so they get sun at the end of the day and hardly ever freeze out. I've picked peaches here every year since 1997,” says Tagge. “It's all about the location. I call this the 'banana belt' for peaches.” Tagge, who owns Tagge's Famous Fruit with his wife Cari, started out reselling fruit from two of the state's sweet spots, first raspberries from Bear Lake, then peaches from Brigham City. Now he's that rare thing, a full-time firstgeneration farmer, growing much of what he sells. “The cost of going into farming is

for housing,” Tagge says. He grows organic blackberries not far from the peach orchards and recently planted 8,000 raspberry plants near Huntsville on a property that, he says, matches the conditions in Bear Lake. But he agrees that part of the reason Brigham City peaches and Bear Lake raspberries are exceptional is that they are sold within 100 miles of where they're grown. “That means I can pick 'em riper,” he says. “They don't last as long but the flavor of a tree-ripened peach is better than one that ripens in the market. When I started, there were only a few farmers markets—now there's something like 44.” Tagge also has his own fruit stands and a successful CSA (communitysupported agriculture) program. “We like to sell directly to the consumer," he says. "It's better for us and for them.”

Bear Lake Raspberries

Travis Eborn, owner of, is giving up on the raspberry business. “I'm turning it back over to my dad,” says Eborn, whose father started him in the raspberry business. “A raspberry patch only lasts about 15 or 16 years and this one is worn out.” He complains that of all the products—milk shakes to muffins—claiming the origin, “less than half” actually use Bear Lake raspberries. (That's easy to believe when you think of the summertime queue

at Lebeau's, the foremost raspberry milk shake purveyor in the town of Bear Lake.) The shift came when a virus wiped out a lot of Bear Lake raspberry growers in the '80s. “Now,” says Eborn, “just as many berries are coming out of Cache and Utah Counties.” Maybe so. But Craig Floyd, owner of Chad's Raspberry Kitchen, is still a big Bear Lake raspberry believer. “My father owns the farm. I own the product line,” he says. Other growers in Bear Lake, including Thayne Tagge, focus on fresh berries; Chad's puts out raspberry syrup, jam, salsa, jelly and honey. “We started with raspberry popsicles in 1995. By the late '90s, most growers had pulled their canes.” The pollination-stopping virus halted berry production and a real estate boom caused property prices to skyrocket. But Floyd replanted with virus-resistant stock and invested in an automatic berry picker. “We called it the Bear Lake Raspberry Revitalization Project.” Raspberries, distant cousins of the rose, are not easy to grow. “You have to baby them. One out of three years, we'll have a crop failure up here,” he says. And raspberries produce on a two-year cycle—you cut the canes that produced, he says. “They won't produce two seasons in a row.” Out of four and a half acres, Floyd gets an average of 6,000 pounds of berries. The growing season is short in Bear Lake, but Floyd says, “Cold summer nights and hot days are what make Bear Lake's berries famous. The cold concentrates the sugar.”

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RASPBERRY DAYS Celebrate the harvest of the “world-famous in Utah� Bear Lake Raspberries, Aug. 4, 5 and 6. There's a Little Miss Berry Pageant, a craft fair, the Parade on the Boulevard, the rodeo and a 5K run in Laketown. Head over to Garden City Park for the pancake breakfast and dances. It all ends up with fireworks on Bear Lake's beach.This year the festival includes a concert series. It's all family friendly and free.

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Your summer party Our innovative food Salt Lake City 801.268.2332 | Park City 435.647.0010


The Buzz on the Best. Let’s be clear: Salt Lake magazine’s Best of the Beehive list is never complete. Instead, every year we look around and find fantastic things that we haven’t noticed—or mentioned—before—people, places, things and events that are uniquely Utahn. For instance, just in the past few years, Salt Lake has become famous for its street art—colorful murals by local artists that enliven our environs. We’ve used these tags, murals, grafitti, whatever you call it, to illustrate this year’s Best of the Beehive—check out the addresses next to the headings and take your own alternative-art tour of the town. We even commissioned a piece by Michael Murdock. See if you can find it. S A LT L A K E M A G A Z I N E . C O M J U LY / A U G 2 0 1 6


Artwork at The State Room, 638 S State St, SLC




As part of Provo Pride’s ongoing community outreach efforts, every Friday night is gay night at City Limits Tavern, one of the only bars in town. Every other week, gay night is a drag show hosted by Provo’s own Divine Sister Misters—a group of queens from Provo— with music by Miss DJ Bad Kitty and custom drinks inspired by the performers. 440 Center Street, Provo, 801- 374-2337,

Best Secret Public Park There’s a park you may have never known existed, just east of Trolley Square, tucked away next to homes in the middle of a block. Gilgal Garden—the brainchild of a religious zealot who worked as a stonecutter—features a dozen fascinating sculptures, including stacks of giant books, a stone archway, a self-sculpture of the artist in plaid (brick) pants, a sphinx with the head of Mormon founder Joseph Smith and 70 engraved stones. Take our word for it: It’s easier to see than explain. 749 E. 500 South, SLC,


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There was a time that video stores were king, but now Blockbuster has gone bankrupt and digital downloads and on-demand movies rule. Except, that is, at Salt Lake Film Society’s Tower Theater, which still has a robust video rental selection. Indies, foreign films and mainstream titles are all available to rent. Even better—Tower has a staff whose recommendations you can trust. 876 E. 900 South, SLC, 801-321-0310,


Utah Museum of Fine Art has closed for remodeling, but the art hasn’t stopped. Until the building re-opens next year, monthly lectures and community art projects pack the calendar, including family-friendly thirdSaturday art projects at the Sorensen Center and backpacks full of gear for kids to explore the Spiral Jetty available for checkout at the downtown City Library. Details of upcoming programs available at


The Musicians of the Utah Symphony After Dark leave their day job at Abravanel Hall to bring classical music to the masses by booking shows at local bars and restaurants, resulting in a front row symphonic experience—completely breaking down the fourth wall and making the music, and the musicians, approachable.

First a fire nearly burned the The Garage On Beck down. Then formerly benign neighbor Tesoro Refinery decided it would evict the road house out by buying the land. The bar’s landlord politely replied, “Hell no!” Annoyed, Tesoro took away much of the land the bar uses for parking. That only triggered an upswell of community support and creative parking. Worry not: Those delicious deep-fried funeral potatoes aren’t going anywhere soon. 1199 Beck St., 801-521-3904,


The Avenues Community Choir was started in 2014 by residents who wanted to bring the east bench community together. They started by recruiting in the community newsletter, at the Avenues Street Fair and other neighborhood events. Now the members perform an annual concert at Libby Gardner Hall on the campus of the U. of U., to a standing-room-only crowd. This year’s concert will be held on December 20.


Whether you watched Carl Sagan’s Cosmos, or the later Neil DeGrasse Tyson version, admit it, you’re kind of into space. The Salt Lake Astronomical Society can help you foster that interest with its Star Parties. They’ll lend you a telescope and patiently explain what you’re looking at. Some star parties are open to the public, but membership to the society has privileges, like private parties, organized trips to national parks to look to the heavens and learning how to build your own telescope.

King’s English, the Salt Lake bookstore that looks and feels like it belongs in a Nora Ephron-penned romantic comedy, has been a local favorite and alternative to big box stores for years. Their book signings, with lines that snake out the door and into the 15th and 15th neighborhood, feature authors both locally and internationally known. 1511 South 1500 E, 801-484-9100,


Everyone knows about Geeks Who Drink and their weekly trivia nights at your favorite bar, but there’s a lesserknown trivia outfit in town. On the third Thursday of each month The Leonardo plays host with trivia questions curated by City Library employees — science, pop culture, current events, art history and a mystery subject test competitors’ smarts. 209 E. 500 South, 801-531-9800,


Club Jam in Salt Lake’s Marmalade District, takes on Mormonism at the weekly Sunday church-themed karaoke and the bi-annual General Conference-themed party. Featuring missionary costumes and scantily clad men spray painted gold to look like the angel Moroni, there’s little doubt that these partiers are not of the state’s largest religion, and not just because they’re at a gay bar. 751 N. 300 West, SLC, 801-3828567,



If you’re unfamiliar with Haworth’s work, you’re probably living under a patio stone in South Jordan. Seriously, you’ve got to get out more. Besides her works in museums around the world, including the Utah Museum of Fine Arts, any local slob can see her mural “SLC Pepper” any time on the wall opposite The Rose Establishment coffee shop on 400 West. SLC Pepper is, of course, a localized riff on the The Beatles’ Sgt. Pepper’s Lonely Hearts Club Band album cover that Haworth helped create back in the olden days of rock. Unlike Paul McCartney, however, Haworth remains relevant— earlier this year, she exhibited at the renowned Art Paris: Art Fair in the Grand Palais. Not bad for a SLC tagger. Yet, Haworth commits most of her time as an educator and mentor to fellow artists and kids at The Leonardo museum. She recently received the Mayor’s Artist Achievement Award and a key to the city for her achievements, which seems way too little—especially after Haworth learned the key doesn’t fit any locks.


Billed as a passion project of popular downtown bar Alleged’s owner, and Ogden native, Jared Allen, Ogden’s Twilight Concert Series is everything Salt Lake’s Twilight used to be: Smaller crowds, up-and-coming bands and a communal feel. Your ticket includes UTA fare (even FrontRunner) and is practically begging for a Historic 25th Street bar crawl afterward. S A LT L A K E M A G A Z I N E . C O M J U LY / A U G 2 0 1 6


Artwork at Tanner Frames, 18 E. 800 South, SLC



It sounds like a lame category, but what Boston ferns were to the 70’s, succulents are to the now—what decade are we in? The twen-teens? Anyway, succulents are taking over hipster living rooms everywhere. Their mind-bending geometry, Martian shapes and gentle green—not to mention the amount of neglect they can thrive in— have made them this generation’s house plant. You can find them at old friends like Cactus & Tropicals, but Succulent SLC, a new kind of florist, creates potted designs using a variety of rubbery mini-sculptures like cacti, aloe, echevaria, seedum, agave, jade, Graptopetalum, Senecio and dropping pearls.

You know that ‘DirtyThirty’ party your work friend invited you to? The one you completely forgot about until right now and you don’t have a gift for and it starts in an hour? Never fear. Got Beauty is here—and they have it all. Inventory moves quickly, but my current personal favorite is the yoga mat that says, “After this we’re getting pizza.” They’ll even put gifts in a pretty little bag for you, so it’s OK, nay—encouraged—to stop on your way to the party. 904 E 2100 South, SLC, 801-4742090,

Best New Design Shop Kristin Rocke says her design aesthetic is “modern with a little rock ‘n’ roll,” a nice pun indicating what a departure her Glass House is from many traditionally snoozy Salt Lake home shops. 3910 S. Highland Dr., SLC, 801-666-8968.


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These giant, gorgeous coffee table tomes aren’t easily available on Amazon. Or in most bookstores. In SLC, you can find them on the reconceived third floor of Salt Lake’s own O.C. Tanner Jewelers with the new home furnishings and accessories. 15 S. State St., SLC, 801-532-3222.

Best Local Skincare The upside of Utah’s arid climate is that you don’t need to worry about frizzy hair. The downside? Your skin will look like beef jerky in short order if you don’t take care of it. The folks at Olio know this and have developed a line of skin, hair and beard oils for ladies, gents and hipsters alike.



Forsey’s had humble beginnings back in 1951 when it opened on Highland Drive. While best known for its Craftsman and Mission-style furniture looks (what bungalow doesn’t love a Tiffany lamp and cherry-wood Stickley lounge chair?), Forsey’s Furniture Gallery is keeping up with the times thanks to the next generation. Jack Forsey brings in lines like Thayer Coggin, a fun, funky, mid-century modern line to appeal to the more minimalist home decorator. 2977 S. Highland Dr., SLC, 801-487-0777.



The word “icon” is over-used these days. So we reserve it for something monumental, timeworn and without which Utah would not be Utah. Rare book seller Ken Sanders fits the bill. 1. He’s definitely time-worn. 2. His beard is monumental. 3. Zion and its rich history would never recover from the loss of Ken and his shop. Ken has tracked down rarebook thieves, monkey wrenched, given succor to local artists and poets, is an Antiques Roadshow expert and holds down a bar stool at Junior’s Bar. Molon labe! Ken’s as close as we’ve got to philosopher prince.


Full disclosure: We have not had our car detailed by Hampton’s Mobile Elite Detailing. But, we are sure they’re the best because Steve Hampton himself flew to Seattle in April as a member of the Air Force One Detailing Team and a new member of the Museum of Flight’s 2016 Detail Team. The assignment: Preserve and restore 15 Boeing aircraft, including an iconic World War 2 B-29 and the original Air Force One, for the Boeing’s 100th anniversary. So, just imagine what Hampton can do for your 2010 Subaru. Hampton’s Mobile, 801622-9274,

BEST BACKPACK Surprise! That's what you'll get when you order Cotopaxi's Luna backpack. Locally made with fiestacolored fabric scraps, each one is unique, each one is beautiful and a portion of the proceeds goes to varying charities around the world.

Twisted Silver Jewelry. Deb Mitchell in St. George thumbs her nose at conventional jewelry design by discovering ornaments in found objects and native stones and incorporating them into hip, wearable bracelets, necklaces, cuffs and earrings for men and women.


Alice Lane offers her signature sass and style at her less spendy Wonderland store in Orem. 1350 S. State St., Orem, 801-802-6266.


It’s not recycling, it’s upcycling. All the cool kids are doing it, and no one is cooler than the kids at the local ‘it’ thrift shop, Iconoclad. From the sign on the door saying the store hours are flexible to the shop cat and the fact that the owner shut the store down so that his employees could caucus all night long, it’s so good you almost forget that the store selection, a combination of new and “previously rocked” clothing and accessories, is pretty darn good, too. Iconoclad is Salt Lake City hip, in the best way possible. 414 E 300 South, SLC, 801-833-2272,


Besides a punch card—after 10 visits, you get one session free—Four Seasons Nails offers a midday happy hour when your nail service is discounted. Somehow, in just the hour you take at lunch, their nail experts not only make your fingers and/or toes look unnaturally glamorous, but leave you feeling serene and beautiful. 464 S. 600 East (by Smith’s Marketplace), SLC, 801-363-0659


One word: Mame. She’s a grown-up woman, so she knows just how much of a purple streak is cool if you’re older than 30. (Clue: Don’t overdo it.) She has her own personal styling space so you have all the security of the Cone of Silence when you’re chatting with her about all the nasty and illegal bits in your life. She’s hip but not a hipster. You won’t emerge looking ridiculous. Text Mame: 801-971-6263


We all get tense. We all need a massage. But we can’t all afford them. Rejoice! Because there’s hope for us 99 percenters at Bowen Therapeutic Bodyworks. This no-frills massage joint has affordable intro specials ($29 for a 60-minute massage) and packages ($225 for five 60-minute massages), you can book appointments online and pick up some raw honey and bulk herbs while you’re there. 619 S 600 West, SLC, 801510-7800, S A LT L A K E M A G A Z I N E . C O M J U LY / A U G 2 0 1 6


Artwork at Even Stevens Sandwiches, 200 South 414 East, SLC


Kilby Court, a music venue housed in a garage that maxes out with 200 of your closest friends, is the venue bands play in Salt Lake before they make it big. The likes of Panic! At the Disco’s bassist Dallon Weekes with his band the Brobecks, The Head & the Heart and WALK THE MOON have all played Kilby at some point. The all-ages venue probably won’t book anyone you’ve ever heard of, but your too-cool teenager will know all of the words and will love the upclose and personal feel. 741 S. Kilby Court (340 West), SLC,


Summer can be a drag in the valley. Too hot. Too crowded. Too polluted. Too many people. Leave your cares at the mouth of the canyon and head up Little Cottonwood to take advantage of Snowbird’s Stay and Play deals. There mom and dad can relax at dinner and the Cliff Spa while the kids rock climb, mine for gold and cruise down the alpine slide. 801-9332222,


Best Place to Feed the Birds After a quick primer from the staff at Loveland Living Planet on the nature of gentoo penguins (they don’t like to be touched—don’t try it) you’re given a dish of sardines and taken to a room to meet with a dozen personality-filled waddlers up-close and personal. Black tie is optional. 12033 Lone Peak Parkway, SLC, 801-355-3474 ext. 222,


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Best known for the 20,000-acre pet sanctuary in Kanab, Best Friends Animal Shelter has opened a small adoption center in Sugarhouse. You won’t find pigs or parrots there, as you will at the ranch, but you may just find the cat or dog you never knew you needed, but who needed you. 2005 S. 1100 E., 801574-2454,


Premium organic pet food, a knowledgeable staff and two valley locations make Dog’s Meow the go-to shop for your pampered pooch or pussy. SLC: 2047 E. 3300 South, 801-468-0700. Draper: 866 E. 12300 South, Draper,: 801-5010818.

Best Family Friendly High Three inversions, a 208-foot crest and speeds of 70 miles per hour make Lagoon’s newest coaster, Cannibal, is the park’s most thrilling ride to date. The lines are just long enough to eat a funnel cake while you wait. 375 N. Lagoon Drive, Farmington, 801-451-8000,


In recent years the banjo has experienced a renaissance in popular music, thanks to acts like The Avett Brothers, Mumford and Sons and even comedian (and mean picker) Steve Martin. Be on the cutting edge of the next big thing when fiddling becomes all the rage. After all, the banjo is so 2015. Utah Fiddle Academy, 2087 Scenic Circle, SLC, 801-871-5402


Remember the garage band you were in when you were in high school? Literally, in a garage? Not anymore. Music Garage provides space with top-of-the line equipment for teen angst on display. And even better? They handle bookings and tours. 801-577-BAND,



Whether you’re stuck in a lease where pets aren’t allowed or you’re into dogs but not the responsibility, Puppies For Rent has you covered. Order a foster pup online, they’ll drop it off at your doorstep—or at a local park—where you play for an hour or two and then the pups get picked back up. It’s like a fur-covered niece or nephew, except with the option to adopt.


The residents of South Salt Lake are among the lowest earning in Utah. The city is also home to one of the largest refugee and immigrant populations in the state. South Salt Lake Mayor Cherie Wood and her Promise South Salt Lake program has been improving the lives of South Salt Lake families since 2010. Through partnerships with local nonprofits and the Granite School District, Promise South Salt Lake provides after-school programming— focused on drug and gang prevention and academic success—for kids, English as a second language classes for parents, and connects families to available community resources.


Since the beginning of suburban motherhood, moms have headed to their neighborhood coffee shop while pushing strollers and toting diaper bags in desperate search of adult conversation. Storybrook Play Cafe and Boutique in Millcreek caters to moms (and dads) with a children’s play area. Think McDonald’s Play Place, with coffee, scones and conversation and a cute shop, to boot. 1538 E. 3300 South, SLC, 801-669-0628,

Best Reptile The Hogle Zoo’s lion triplets are the toast of the town, but the zoo’s conservation efforts extend beyond mammals. In April a new baby spider tortoise, a species native only to Madagascar and endangered due to heavy forest harvesting, was born at the zoo to much less fanfare. But we think he’s just as cute as the lion cubs on page 36. 2600 Sunnyside Ave., SLC, 801-584-1700, S A LT L A K E M A G A Z I N E . C O M J U LY / A U G 2 0 1 6


Artwork at Crank SLC, 749 S State St


The greatest blessing of the Wasatch—access—can also be its greatest curse when you find the trails packed with other weekend warriors. Fortunately, an equally impressive mountain range lies just to the east, the Uintas. Instead of trudging along the Pipeline Trail for your next adventure, head out on Mirror Lake Highway to the Crystal Lake Trailhead and hike towards Notch Pass. Once you’re a mile or two in, it’ll just be you and a few really ambitious fly fishermen taking in the incredible views. utah. com/uinta-mountains

Best Way to Ski Lots of Resorts Without Being an Oil Baron The Mountain Collective Pass is the traveling skier’s best friend, offering two days at Snowbird/Alta, Aspen/Snowmass, Jackson Hole, Squaw Valley/Alpine Meadows, Sun Valley, Mammoth, Whistler and more for just $399. Sure, the Epic Pass gets all the love for affordable skiing goodness, but we live in an extremely mountainrich environment with more to offer than just PCMR. Utah is the best, but there’s plenty to see in our neighboring states, too.


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MOST FINELY CRAFTED LOCAL PRODUCT Some things in life just scream “OPULENCE AND EXCESS!” Enve’s carbon fiber mountain bike parts certainly fit the bill. The price tags they carry may make your eyes water, but all of the Ogden-based company’s products are produced in-house, and they’ve been proven on the world stage under World Champion Downhillers and Elite Ironman Athletes alike., 690 W. 1100 S. Suite 4 Ogden, 877-358-2869


Bryce Canyon Lodge is a fine example of the rustic design of the West’s early national parks and a treasured piece of Americana. At the only proper lodging within the park, you’ll have unrivalled access to ancient red rock formations, the park’s famous hoodoos, and pine forests for days.The main two-story lodge was built with open log framing and showcases Arts and Crafts details and a massive stone fireplace—where you’ll warm up after a walk under the park’s brilliant canopy of stars.

Highest Concentration of People Without Fear Their slogan is “Red Bull Gives You Wings.” They’d better be right because the folks riding mountain bikes at Rampage earn their pilot certifications in the Southern Utah desert near Virgin. The spectacle is watched around the world, and it’s likely the only place where you can get up close and personal with guys jumping mountain bikes over canyons large enough to make Evel Knievel shudder.

BOSS Survival School in Boulder run by Josh Bernstein, former host of History Channel’s Digging for the Truth and Discovery Channel’s Into the Unknown with Josh Bernstein, is ideal for anyone who wants to get primitive. These skills—making fire with sticks, foraging wild edibles, crafting primitive weapons, learning pre-GPS navigation skills—might come in handy should you find yourself in a Bear-Gryllstype scenario.



No organization has been more outspoken in Utah’s endless public lands debates and lawsuits than Southern Utah Wilderness Association. And within SUWA, no one more so than Executive Director Scott Groene. Calling Congressman Rob Bishop’s so-called Grand Bargain an “utter disaster for Utah’s wild lands,” and “lipstick on a pig and a Trojan Horse,” Groene has led the charge—an all-in media and ground campaign—to raise awareness, gather signatures and lobby on behalf of wilderness. 801-486-3161,

BEST SKI BUM VACATION/STAYCATION All-inclusive ski vacations are pretty difficult to pull off without having Kardashian cash, unless you head over to the Goldminer’s Daughter at Alta. You’ve likely stopped in there for a post-ski refreshment at some point, but you may not know the slope-side building has dorm-style sleeping arrangements and all-inclusive amenities that can clock in at well under $100 a night. Not bad when it’s only 50 yards to first chair. 10160 E. Hwy 210, Alta, 801-742-2300,

The Wasatch isn’t all that big, and we already have enough ski resorts dotting the landscape. Snowbird’s planned expansion into American Fork Canyon would undoubtedly be good for business, but not so good for those who would like to keep some of Utah’s public lands just that: public. Many of you won’t agree, but it’s important to birddog unfettered development these days. Visit American Fork Canyon Alliance to get involved.


If you’re a two-wheeled speed junkie, there’s no better way to test your mettle (and your lungs) than Contender Bicycle’s group rides for cyclists of the road, mountain and triathlon varieties. Expect a fun challenge (and a little bit of good-natured smack talk). 909 E. 900 South, SLC, 801-364-0344,


How about a feel-good vacation? Sign on the Trash Tracker—a houseboat on Lake Powell—for a week and be a part of collecting the trash (50,000 pounds and counting!) left behind by Lake Powell’s 3 million annual visitors. At the end of the day, you’ll enjoy cookouts, beach time and the epic scenery found in the Glen Canyon Recreational Area.




Best Can’t-Get-A-Permitto-The-Wave Go-to Just around the corner from The Wave, there’s a hidden gem that offers stunning scenery in its rock piles (known as “teepees”), arches and fins. While a permit is still required, the oft-overlooked Coyote Buttes South sees far fewer travellers. Apply now for fall. Enter at Cottonwood Cove or Paw Hole and make sure you stick around for sunset to see the delicate desert colors turn kaleidoscopic. For a permit: S A LT L A K E M A G A Z I N E . C O M J U LY / A U G 2 0 1 6


Artwork at Squatters Pub Brewery, 147 West Broadway 300 South, SLC


Those whose tastebuds have been accustomed to Canada Dry will be flabbergasted by the jump from bland to bold when they first sip Garwood’s Ginger Beer. The fireworks in your mouth come from a small-batch blending of fresh citrus and organic ginger, sweetened with organic cane sugar and crafted by Thomas Garwood right here in the city of Salt. Go to garwoodsgingerbeer. com to find retail outlets.


BEST PLACE FOR A WINGS SPREAD R&R BBQ has quickly become the premier place in Salt Lake to get southernstyle barbecue. The menu is filled with smoked staples such as ribs, briskets and pulled pork. But they also have chicken wings, which are smoked then fried. The two-part process is what makes these wings so wonderful. 307 W. 600 South, SLC, 801-364-0443,


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Put on your walking shoes, take the Frontrunner up to Union Station and spend the day noshing and sipping along Historic 25th Street. Pig & a Jelly Jar, Rooster’s Brewing Co., Rovali’s Ristorante Italiano, Shin Sei, Tona Sushi, Zucca Trattoria, Thai Curry Kitchen, Hearth and too many others to mention, plus you can take a short detour over to Sonora Grill, one of the best Mexican kitchens in the state. Waddle back to the station or give it up and book a room—that way, you can finish your food tour in the morning. Go to for more information.


Ever walk into a Vietnamese restaurant and have a hard time deciding between banh mi (pronounced buhn•mee, not bon•mee, by the way) or pho? Well, at Oh Mai, the S12 brisket banh mi is basically pho in sandwich form. To get a Vietnamese French-dip-esque experience, order the optional side of pho broth for dipping. 3425 S. State St., SLC, 801-467-6882,

Best Dessert Mashup Forget cronuts. Forget making s’mores with Peeps. Many chefs spend too much time trying to hybridize perfectly good desserts. But the crème brule pound cake Franck Peissel makes for Harbor Seafood & Steak is a freak of culinary nature that works utterly. 2302 Parley’s Way, SLC, 801-4669827,

Best-kept Sunday Dinner Secret BEST RESTAURANT UPDATE

Last year, rumors were everywhere about the “updates” coming to Shallow Shaft in Alta—new owners were planning to revamp the rustic dining room, re-do the ski boot-friendly stairs, renovate and add a little chic and shine to the old lodge feel. We’re pleased to report that nothing happened. 10199 E. Highway 210, Alta, 801-742-2177,

Naked Fish serves great ramen, but until recently, it was only available during lunchtime. Those in the know can now have the unctuous, silky soup bowl for Sunday supper. And it’s about time they made it available beyond the lunch hour. The ramen at Naked Fish is garnished with nearly 10 toppings, which certainly add up to a proper dinner. 67 W. 100 South, SLC, 801-595-8888,


It’s a new old-fashioned luxury many larger cities can’t boast of: SLC now has TWO independent artisan butchers specializing in locally raised, hand-cut natural meat. Frody Volgger’s Salt & Smoke provides several restaurant specialties (you’ve probably tasted the wurst at Beer Bar and the meatballs at Zao’s) as well as fresh cuts and charcuterie. Philip Grubisa’s Beltex Meats sells nearly every part of the animal, from the cheeks to the shank. Salt & Smoke: 155 W. Malvern Ave., SLC, 801-680-8529. Beltex: 511 E. 900 South, SLC, 801-532-2641,


HSL stands for Handle Salt Lake. It’s Briar Handly’s restaurant in the erstwhile Vinto space. Vinto is now only open in Park City. In other words, though we loved Vinto, our neighbors up the hill got the short end of that stick. Chef Briar is one of the recognized kitchen talents in this state—two-time James Beard finalist, one of the Best Chefs in America, winner of all kinds of cooking competitions and awards—and his latest venture, a spin-off of Handle in Park City, is poised to be one of the best restaurants in Salt Lake City. 418 E. 200 South, SLC, 801-539-9999,


Downtown has a buzzing bar scene these days thanks to the cocktail corridor — between 200 and 300 South where Bar X, Copper Common and Under Current are all within walking distance. But for those who would rather have a reprieve from the downtown crowd, there’s The Ruin in Sugar House. 1215 E. Wilmington Ave., SLC, 8801-869-3730,


Few foods are discussed as heatedly as chili. Beans or no beans, tomatoes or no tomatoes, pork or beef. Turkey? Maybe. Tofu? Never. There’s no arguing about the chili at East Liberty Taphouse—a thick stew of deep-flavored elk meat, seasoned and colored by brick-red chili powder so it’s aromatic, complexly flavored and just spicy enough to keep things interesting. Comes with housemade “fritos” and should be ordered with an ice-cold beer. You can make that happen. 850 E. 900 South, SLC, 801-441-2845.



Best House Wine You order a glass of house wine because it’s usually the cheapest on the list. And, you get what you pay for, right? But Fred Moessinger and Aimee Sterling, owners of BTG Wine Bar and adjoining Caffe Molise, set out to redefine house wine. With the help of Francis Fecteau of Libation Inc., they traveled to Sonoma and collaborated with celebrated winemaker and palate Morgan Twain-Peterson of Bedrock Wines (San Francisco Chronicle’s Winemaker of the Year and son of Joel Peterson, one of Sonoma’s Zinfandel pioneers) on blending their house wine. The result, Caffe Molise Rosso, is one of the best wines on the menu. Caffe Molise, 55 W. 100 South, SLC, 801364-8833, caffemolise. com. BTG Wine Bar, 63 W. 100 South, SLC, 801-359-2814,

Restaurateurs work hard and consider themselves lucky if they get one day off out of seven. On Randall Curtis’ day off, he’s still in the kitchen, but not cooking for the customers at his restaurant, Harbor Seafood & Steak. On Monday nights, Curtis delivers dinner to homeless women at The Road Home. “I try to have enough food for 200 women,” he says. “And I usually serve around 150, but some come in and eat after I leave.” After doing this for a year and finding it rewarding—“It’s changed my whole outlook,” he says—Curtis invited other restaurants to join him. Ali Sabbeh of Mazza and Matt Caputo of Caputo’s Market & Deli donated dinners, and recently Curtis filed for a 501c3 called Stone Soup, “a charity made for the restaurant industry and people who work in restaurants.”

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Arch Enemy Arches N.P.’s iconic Delicate Arch has seen better eons, thanks to knuckleheads who carved six-foot-tall words into its sandstone so deep that park officials doubt they can restore it. Rangers are sharing the images of a recent “tidal wave of graffiti” on social media in an effort to shame and punish vandals. If you see vandalism, call the rangers! 435-719-2100.


Spokeswoman Maria O’Mara acknowledged that the U of U gave an honary degree to a woman who was a leader in groups whose anti-LGBTQ campaigns around the world “does not reflect the values” of the U. How could that possibly happen? “Those organizations were removed from an online biography because they were not part of the honorary degree committee’s deliberations.”


The LDS Church casts out gay babies. Remember your Bibleschool coloring book that showed a delighted Jesus surrounded by multicultural tots? Well, kids of LGBT parents need not apply, say top Mormon leaders.


Just when we thought anything would be better than watching the Trib waste away after being sold down the river by its absentee owners in a renegotiation with the Deseret News, word comes that Paul Huntsman will buy the paper. Having devout Mormons (even more devout businessmen) run the Trib might mean survival, but at what cost?

As coal use declines in the U.S., Utah coal barons came up with a plan to divert coal-field restoration money into a port in Oakland, California, that would ship Utah coal to China. Unfortunately, even China is cutting coal use. Maybe the Legislature should follow China’s lead and invest the dough in solar- and windpower equipment manufacturing. (As if.)


In the midst of global hysteria over Zika, the Utah Legislature proclaims that “pornography addiction” is a public health emergency. Keep in mind that most Utah porn fighters consider the Cosmo at the supermarket checkout and R-rated films to be addictive porn.


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A rumor swept the foodie community that irascible artisan butcher Frody Volgger had passed over the River Jordan (the metaphorical one, not our westside ditch). But when fans showed up at Salt & Smoke with plans to convert the well-aged carcass into salumi for the wake— they met Frody himself in his apron, armed with a summer sausage, shouting “I’m not dead!” His resurrection was reluctantly accepted.


Dems young and old stood hours in a snow squall to vote in the primary caucuses (overwhelmingly for Bernie)—most for the first time. Lessons: 1. People do care about their vote. 2. The powers that be don’t care about peoples’ votes. 3. Who’da thought Utah has a boat-load of progressives?


At the Avenues caucuses, Salt Lake magazine witnessed one excited first-time Democratic voter put himself forward to lead his caucus at the county level—then voted for his opponent because he believed, somehow, it would be uncool to vote for himself. He lost.


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Gephardt Daily: From left, Justin Anderson, Patrick Benedict, Jamie Cowen, Jennifer Gardiner, Steve Milner and Daisy Blake


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onic Even with a new owner, the ic fe. daily is in a fight for its li ace it. Utah wonders what could repl


Steve Milner had just finished filming a house fire in Midvale and was back in his Jeep, “drifting” northward toward Salt Lake City, half-listening to his police scanners. He noticed the tone of the voices change almost imperceptibly. Milner, chief photographer at Gephardt Daily, formerly a veteran overnight photographer at KTVX and KSL—where he was nicknamed ‘Nighthawk’— knew instinctively that something was up. “To be a photojournalist in this market, you have to have great scanner skills,” he says. “I noticed everyone on the scanner had an elevated tenor to their voices. You can tell something serious is going on. No one in law enforcement is so professional that they can cloister the humanity from their voice.” An officer had called in a 10-33: Need

immediate assistance! Everyone listening, including Milner, knew lives were in the balance. “That started a whole chain-reaction response from all over the valley.” Milner would soon learn that a Salt Lake police officer had shot a teenager near the Rio Grande station downtown. “I know the terrain—I know the streets and I approached from the south and I was instantly at the scene,” Milner says. He parked his car near the Rio Grande Station and grabbed his camera. “Out of force of habit, I was situationally aware because I was in the middle of a crazy event. And this was an area that has crazy people walking around. I engaged the story and I started shooting like crazy.” In a few minutes, 100 police and other first responders would converge on the scene. “It was an ocean of red,

blue and white lights. It looked amazing,” Milner says. As he worked his way up 500 West, he switched between video and still photography. He came upon a woman and a small boy looking toward a body surrounded by medics. “I was rolling on them. It was family members. They were in a panic. The boy kept saying, ‘I think he’s dead.’” Milner also realized that he was the first photographer on the scene. “I was overjoyed with excitement, because I knew I was getting the story and no one else was. You can’t go the extra mile if you aren’t competitive.” Over the next 24 hours, the public would learn that police gunfire had critically wounded 17-year-old Abdi Mohamed, who would remain in a coma for days. The shooting would become the focus of controversy, an ongoing S A LT L A K E M A G A Z I N E . C O M J U LY / A U G 2 0 1 6


Steve Milner pursues his passion for breaking news.


In journalism, some things never change.

Steve Milner practices a jour nalism that many believe is unworthy of the nam e. As Gephardt Daily’s chief photographer, he chases tragedy and disaster. You may see it as the lowest form of news coverage, but it has been take n to an art form by the likes of ‘30s and ‘40s mas ter of New York crime photography Weegee. And being a night crawler, for lack of a better term, is anything but easy. Milner gets up at 7 a.m. to cruise the Wasatch Front with two police scanners babbling and squawking. He won’t get to bed until sometime between midnigh t and 3 a.m. If something breaks, he doesn’t get hom e until after sunrise. “If I’m lucky, I get one day off a week.” Few newsrooms in Salt Lak e can afford to staff their news desks overnight. But Miln er has a passion for chasing fires, accidents and shootings, and Gephardt Daily exploits “hyper-local” coverage as their trademark. “It’s the only way to get breaking local news,” Milner says. “I don’t really care about the long hours, it’s what I’ve done all my working life.” Milner also delights in the com petitive nature of the job—of beating the competi tion. “When I get to the scene and I’m looking for sho ts, I’m also looking around for who else is there. I like to know where the competition is. There’s noth ing like it when you get there and you’ve beaten the competition. “No one can touch us on the Web,” says Milner, 61. “I’m pretty excited about wha t is going to likely be my last hurrah. I want to make [Gephardt Daily] a go” As for the scorn he gets from cops and onlookers at crime scenes: “I tell them I work in the only industry named in the Constitution,” Milner says. “It’s a sacred trust. I take it serious ly.”


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investigation and one of the biggest news stories of the year. And Milner, an old-school photographer working for a new model of journalism, knew he had it first. Many news consumers might consider Milner and the rest of Gephardt Daily’s staff—which is on call 24/7 to cover spot news, including fires, shootings, truck rollovers and other misery—ghoulish. And there is, indeed, something vulture-like in lazily circling the city with a pair of crackling scanners, waiting for something bad to happen. But it also might be exactly what is necessary for a news operation to survive in a media ecosystem disrupted by the Internet.

Trib Dodges a Bullet

The difficulty of the struggle is exemplified by The Salt Lake Tribune which, like daily newspapers across the nation, has been in steep decline for several years. Last month, the Trib’s situation took a turn for the better when it was purchased by Paul Huntsman. The deal included an increased share of profit from partner the LDS Church-owned Deseret News. The Trib-killing 30 percent share was hiked to 40 percent. Still, its survival is by no means secure. Still in question is the Trib’s role as a left-of-center voice, independent of the LDS Church—the

Huntsmans are devout Mormons and possibly even more devout Republican businessmen and politicians who have clashed with the paper in the past. The Huntsmans say they’ll stay out of the newsroom—but journalists have heard that before. Trib Editor Terry Orme is optimistic. “They want to preserve the Trib’s role,” he says. “I’m sure they’ll put their stamp on the editorial page. My hunch is that it will be a more moderate change than most people fear.” Nevertheless, as Utahns watch the Trib’s circulation drop, see its news pages cut, its staff laid off—while the paper’s online product still fails to replace lost revenues—they wonder what could supplant the long-respected news source. Since the beginning of the Web, we’ve been told corporate news sources would be unnecessary because everybody would be a publisher, adding to a spectrum of information and viewpoints. And all free. It hasn’t happened. In fact, beyond a mind-numbing tsunami of information and opinion, the Internet has polarized America, with citizens flocking to news sources that provide only their viewpoint and block any dissonant voices. “Everybody’s in a self-segregated echo chamber,” says Brian Schott, managing editor at Utah Policy, a political-analysis website. “People gravitate towards media that reinforce their biases.” Matthew LaPlante

Glen Feighery, associate chair of the University of Utah’s Department of Communications and a former daily editor and reporter, says so-called legacy news sources, for all their warts, served a curating purpose. “People are having to find news on their own because this tidy top-down package isn’t delivered to your driveway at 6 a.m. anymore,” he says. “You paid a nominal price and you got a great information package every day. But that business model has failed.” The question is, what will replace the serious journalism of the Trib as it lumbers toward the tar pit?

Plans of Mice and Citizens

Matt LaPlante, an assistant professor of journalism at Utah State University and a veteran reporter, left the Trib enthusiastic about the possibilities of the Internet. He explored so-called citizen journalism, the ultimate grassroots news reporting in which everyday folks use their common sense and native intelligence to keep an eye on local government and dig out stories. In one of his first forays, LaPlante gave a presentation at a senior-citizen center, thinking retirees would have great potential as investigative reporters. They could bring life savvy and career experience to bear—and, obviously, they have time on their hands. Like so many Internet promises, it failed. “I had never developed a good understanding of what a community senior center is before walking into one to do a presentation on citizen journalism,” LaPlante recalls. “The level of challenges most of them were facing would be prohibitive of doing anything that resembled journalism.” Still, he thinks citizen journalism will have a place in the new news world. Lara Jones, manager of community content at public radio KRCL, says the station encourages citizen-journalism projects, but it isn’t the answer to public-interest coverage because most citizens are not experienced in journalism ethics and practices. “You get what you get when you do citizen journalism,” she says. “Expanding

City Weekly’s John Saltas

non-music programming is hard when you look at what it costs for forensic journalism. What costs most is [professional] journalists.” John Saltas, publisher of City Weekly, sums it up: “If you want to know how well citizen journalism works, read the comments on” Nationwide, groups have turned to non-profit models, eliminating the need to sell advertising and subscriptions. But to work effectively, a non-profit needs a large and long-term funding source [think: public radio]. The best example nationally is ProPublica, which describes itself as “an independent, non-profit newsroom that produces investigative journalism

in the public interest.” ProPublica is supported by a $10 million a year donation from two financial executives. So far, a “ProPublica—SLC” is only a fantasy. Feighery says projects by non-profits such as KUER, KUED and KCPW fill some blanks with documentaries and discussions on air pollution, alcohol control, wilderness and other issues. “But what’s in between? What are we missing?” Feighery asks. “What does it add up to?” In particular, the watchdog role daily papers traditionally provided is seldom thrilling nor does it rise to the moral crescendo of the film Spotlight. “It’s slow, thankless work,” says Feighery. “You have to knock on people’s doors and you have to sit in those awful meetings—those suburban city meetings and legislative subcommittees.” Another possible route to sustaining journalism is collaboration between news entities. So far, mostly half-hearted or underfunded models have emerged. A bright spot is Behind the Headlines, a weekly gathering of Trib reporters on KCPW radio to analyze the news; observers say it is the Trib’s only successful foray into cross media. KSL-TV and the Deseret News, of course, offered the most fully realized response to the disruption of journalism when they combined as Deseret Digital Media. Despite its managers’ business savvy and innovation, Deseret Digital’s credibility as a watchdog is undercut because it’s owned and operated by the LDS church—the state’s most powerful economic, political and social entity.

Acts of Random Journalism

One moderately successful and, by Web standards, long-lived public affairs website is Utah Policy—it offers public-affairs content provided by former journalists, Bryan Schott (news radio) and Bob Bernick (former Deseret News politics editor). Utah Policy is rich S A LT L A K E M A G A Z I N E . C O M J U LY / A U G 2 0 1 6


with opinion, analysis and polls. It has a loyal following of lawyers, lobbyists, office holders and political junkies. (Though Utah Policy was started by LaVarr Webb who also co-found Exoro Group, Schott explains Utah Policy has no connection to Exoro.) “The whole key to success on the Internet is understanding your audience,” Schott says. “We are very niche. We write for a specific group.” Still, he says, Utah Policy is anything but a cash cow. “It’s very hard to strike out on your own. It’s a survival game every day. We can pay our bills while we carry out acts of journalism.” But Schott has no pretensions that startups like Utah Policy can fill the gaps in watchdog and public-interest coverage left by the Trib. “If people expect us to fill that void—it’s not what we do. We just don’t have the manpower or the funding.”

Social Media’s Fail

From toppling Middle East governments to a Salt Lake cop shooting a dog, social media, especially Twitter and Facebook, have been key in on-the-ground reporting and generally raising a ruckus to drive news coverage. “It’s powerful in getting the word out in a situation like the controversy over the rape victims at BYU,” LaPlante says. “Social media can mobilize people at a moment’s notice.” But, he says. “It isn’t great for doing things such as being a watchdog on UTA—that’s where social media fails.”

A New Daily

Bill Gephardt is one of Utah’s best known journalists. For years, he was the hero of KUTV’s “Get Gephardt!” chasing down businesses that had taken advantage of or failed to fulfill promises to consumers. Problem with the contractor who did your kitchen or Bill Gephardt: Newsman as brand


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the mechanic who did a brake job? Get Gephardt! Gephardt had a TV presence that made him a personality—a bona-fide brand. Fighting for consumers against arrogant vendors and rip-off artists won him credibility that ran deep with a broad audience. After he retired in 2010, Gephardt soon tired of golfing, he says. A news junkie himself, he got an urge to put together a full-fledged online newsroom. First, he had to come up with serious seed money to launch his project. Though he was offered six-figure jobs as a spokesman for Utah corporations, he feared that would conflict with his journalism project. “I considered opening a Popeye’s fried chicken franchise to raise the money,” Gephardt says. “I actually did! But I don’t know anything about selling fast food.” His solution was to start Gephardt Approved, a service business anchored in his brand as a consumer watchdog. Gephardt emphasizes that businesses have higher hurdles than a monthly check to be rated Gephardt Approved. “I turn down 20 percent of the companies who apply. They must answer every complaint that comes to me,” he says. And he offers a $1,000 guarantee to any business that doesn’t deliver on a contract. At a few hundred dollars a month for the approval rating, no one company can hold him hostage, he says. “I’m not dependent on one company—they can’t influence me. Gephardt Approved supplied the seed money for Gephardt Daily—but the news

service runs on its own,” he says. His news director and reporters say that neither the business side nor Gephardt himself have ever attempted to influence a story. Gephardt does acknowledge that having his brand on both companies could give an appearance of conflict— but there isn’t much he can do about that. “We adopted the highest principles of journalism,” he says. “We’re a 24-hour independent news show. We have a chance to re-invent the wheel here. We’re trying to fuse journalism discipline into a new delivery form.” The newspaper is no longer being subsidized by Gephardt Approved, he says, but is moving toward making it on Web advertising. Gephardt says they have already surpassed their long-term goals, including 300,000 readers, which seems to surprise even him. “We were not supposed to be here for three to five years. We’re doing OK.” Even more surprising is Gephardt Daily is doing it with pro (with benefits) journalists. “You actually have to pay people,” Gephardt says. “Imagine that.” News Director Patrick Benedict, who has years of experience in television news, says he has 10 full-time workers and 15 freelancers. He has no qualms about the Gephardt branding. “Bill’s brand has been built one night at a time as the champion of the little guy.” Though Gephardt Daily is an online news service with a website and app (, Benedict has reached back to a venerable model of reporting (including a competitiveness right out of The Front Page.) “We’re having a lot of fun,” Benedict says of Gephardt and himself. “My expertise is spot news—when news happens, we break it.” “We’re a total news service,” Gephardt says. “It’s not some opinion site where we’re going off on what’s reported somewhere else. We see ourselves as replacing television and newspapers to the extent they are failing.” Benedict’s staff of “multi-media journalists” rotates being on call around the clock. “Between us all, we

catch most of the news out there,” says Content Manager Daisy Blake. “When something like the shooting [at the shelter] happens—it’s all hands on deck.” Gephardt says that as Gephardt Daily establishes itself financially, he plans to move beyond hyper-local coverage to more long-form projects and even investigative journalism. “That’s real journalism—not house fires and traffic accidents,” he says. Blake is impressed by her bosses: “They put in the manpower to make things happen.” But LaPlante has doubts whether Gehardt’s upstart will make it financially. “I would like nothing more than for it to succeed,” he says. “But let’s look at it again three years down the road.” Gephardt is serene. “We are not going away. Not even if I’m hit by a bus.”

No solution in sight

No one, including Trib managers, seems to have figured out a long-term solution to profitable Web journalism. One hope is that a continually morphing patchwork of news sources, including non-profit investigative units, media cooperatives, expanded public broadcasting, weekly journals and citizen journalists, will coalesce and fill any gaps left by the Trib. And, it is hoped, advertisers finally will begin to pay enough for online advertising to cover the cost of reporting. “Whatever happens,” says Feighery, “it’s going to be messy.” LaPlante surmises that online journalism might follow the model of volunteer fire departments. “Volunteer firefighters aren’t paid, but that doesn’t mean we’re all going to die in a fire,” he says, because they are dedicated and highly trained.
 While volunteer reporters racing to news events seems a stretch, he argues Web journalism, now a Wild West of fact, rumor and innuendo, will evolve. “We have just started to build the civic ethics needed to be a decent human being online.” Until then, LaPlante says, “It’s not going to be pretty. It’s never going to be perfect.” Glen Warchol previously worked for The Salt Lake Tribune and Deseret News.

THE TRIB MYTH Many Utahns found hope in May that The Salt Lake Tribune’s years of woe would end when Utah billionaire Paul Huntsman bought the newspaper. Huntsman negotiated a undisclosed purchase price with the paper’s New York-based owners Digital First Media and got publishing partner LDS Church-owned Deseret News to not only approve, but increase the Trib’s share of profits from a meager 30 percent to 40 percent. Under a joint-operating agreement Trib and the News share distribution and advertising functions. Huntsman also had to convince a grassroots group, Citizens for Two Voices, to drop a lawsuit against Digital First and the News. (In 2013, they cut a deal that halved the Trib’s revenues and passed operations control and printing facilities to the News. In exchange, the News paid Digital First $25 million in cash.) The U.S. Justice Department had to drop an anti-trust investigation into the deal. But a 10 percent hike in profit share may not be enough—the Trib remains in a struggle for its life. Like other dailies, it has never figured out how to make a profit from the Web as its subscriber base shrinks. The certain-death drama, moreover, led many observers to reconsider the Trib’s almost mythological status in local news. City Weekly publisher John Saltas scoffs at the Trib’s victimhood after the monopoly for decades allowed the Trib/News advertising axis to crush competition from news weeklies, suburban dailies and radio, who had to play by free-market rules. “When the Trib’s making money,” Saltas says. “They have no problem with the JOA.” Utah State University’s Matt LaPlante, a former Trib reporter, says so-called legacy media, including the Trib, didn’t do an exemplary job covering public affairs during their long tenure at the top of the food chain and recent lamentations for the beleagured Trib may be misplaced. “It suggests that we knew what we were doing and were serving the public,” says LaPlante. “Newspapers were always about the rich and powerful and making a profit. Once in a while, we lifted up the afflicted. Yes, there are absolutely things that will be lost if the Trib ceases to publish. There are also other things that the Trib never was and never will be. I’m not as fearful of a world without the Trib as a lot of people.” Despite concerns that the Trib, even with an infusion of Huntsman money, will continue to decline in the digital world, Trib readers are mostly delighted with the new deal. “Paul Huntsman’s purchase will bring a stability that hasn’t been here for a while,” says Jennifer Napier Pierce, a digital reporter who recently left the Trib for public relations at Hinckley Institute. “It’s a community resource that absolutely can’t go away.”

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BEST OF PARK CITY With the opening of the world’s biggest ski resort behind us—not to mention controversies on everything from helicopter ordinances to leash laws—it’s a relief summer is finally here. It’s time to relax. The dogs and flying machines will be kept at bay, nobody is going to build condos in the library square and the Kimball Art Center is rocking in its new home. We’ve got another great lineup of outdoor concerts and a host of delectable events like the Food and Wine Fest and Savor the Summit to enjoy. This issue is dedicated to the Best of Park City—to people and events and goodies both savory and sweet. There’s a lot of heart and soul celebrated in these pages, but it’s still the variety and relationships of so many good things in one remarkable setting that makes PC a mountain high.

Artists—including, perhaps, Banksy himself (right) -- have used Park City walls, walkways and tunnels as their canvas. PARKCITYLIFE J U LY / A U G 2 0 1 6




BEST GIFT FOR JUST ABOUT EVERYONE These eco-chic bamboo poles are great for skiing or trekking. Come in and craft the perfect pair with the Soul Poles crew—build, customize and design your own from grips and tips in a variety of colors and styles. 435-435-649-0529.

In a town where luxury day spas are de rigueur, Spa Montage stands out for the indulgent amenities offered posttreatment—redwood saunas, Vichy showers, an indoor mosaic lap pool and crackling fires put Montage’s 35,000 square-foot spa at the top of our list. 9100 Marsac Ave. 435-604-1300.

BEST PLACE TO LOSE AN AFTERNOON Atticus Coffee, Books and Teahouse offers a great selection of new and used books. Killer coffee and tea, and fast and fresh offerings for breakfast and lunch have earned this great little bookstore a cult following. Bike up from the park or ride the bus. 738 Lower Main St. 435-214-7241.

BEST WARDROBE BOOST For contemporary seasonal updates or a statement piece to rock a night out, Mary Jane’s consistently remains a great one stop shop for unique and on-trend shoes, boots, clothing and jewelry. 614 Main St., 435-645-7463.


BEST OUT OF THE BOX PARTY Sushi Rolling with Chef Rob Hale provides party goers with a low maintenance sushi tutorial, replete with ingredients, humor and techniqueremedying tips. Roll up an unforgettable evening to mark your next occasion in style. Prices start at $40 per guest plus tips. Evening includes a how-to and plenty of sushi. 801-997-9127.



A private group fitness concept hatched by local Whitney Kozlowski, wildly popular Beau Collective provides private HIIT-style group fitness classes daily in the Barn on the old Colby School property. Value-based pricing, social outings, local business showcases, goal-tending efforts and a complimentary pantry for postworkout fuel including everything from peanut butter packs to ice cold Coronas make this team experience a party. $350 for 12 weeks includes flex scheduling, benchmarks and pop-up weekend classes to boot. 435-729-9245.

BEST PLACE FOR A-LIST BABIES From contemporary party dresses to nostalgic seersucker and toys and books, Baby Nee Nee is the place to shop for posh kids and tots. 1400 Snow Creek Drive. 435-658-4688.

BEST PLACE TO STYLE YOUR MOUNTAIN GETAWAY From contemporary accents with a touch of color and imagination to the latest from Bella Notte Linens, compulsive decorators, designsavvy shoppers and spruceruppers alike flock to Root’d home décor and interior design boutique. 596 Main St., 435-214-7791.


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DELECTABLE-EST PRE-DINNER BREAD ITEM Fletcher’s Biscuits with Bacon Jam. Pre-dinner bread is essential to any over-eating at a restaurant experience, and Fletcher’s has nailed it. The homemade biscuits and baconinfused jam are some of the finest hipster fare Park City has to offer. Chow down on these and choose one of the small plates for dinner. You won’t be disappointed. 435-562 Main St., 435-649-1111,

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MOST SURPRISINGLY DELICIOUS BREAKFAST We don’t normally hunt for Sinclair signs—nor the signs of other major petroleum peddlers—when we’re after a gourmet breakfast, but the No Worries Café defies its location under the green dinosaur and serves up some of Summit County’s finest grub. The crowds waiting in the parking lot at the base of Summit Park every Saturday and Sunday don’t lie. Dante’s Inferno with sirloin tips and hot Italian sausage will knock the morning fog right out of you. 185 Aspen Dr., 435658-5007,



BEST (AND ONLY) INDIAN BREAKFAST Houman Gohary’s Good Karma restaurant has received plenty of great press, but breakfast at this cozy Prospector spot is still slightly off the radar. Wake up your senses with the Bollywood Burrito or Punjabi Eggs Masala, or go west with Huevos Rancheros or Challah French Toast. Good Karma is friendly and convenient; the lovely backyard patio is an added bonus. 1782 Prospector Ave. 435-658-0958


Everybody knows Deer Valley has the best food. It’s hard to go wrong at their restaurants, but Royal Street Café is tops in our book. Sitting outside Silver Lake Lodge on a sunny day is among the most enjoyable things in life. The legendary Deer Valley Turkey Chili is there, but it’s other items like the Bulgogi, Andouille Sausage and Shrimp Gumbo and the Crawfish Bisque that really tickle our fancy. 7600 Royal St., 435-645-6724.

BEST BLOODY MARY With nearly all four major food groups covered, Stein Eriksen’s Bloody Mary makes a meal. Finlandia vodka, Absolut Pepper Vodka, limoncello, Stein’s housemade Bloody Mary Mix, celery, olive, peperoncini and bacon work together, delivering that signature complexity that keeps this cocktail at the top of our list. Troll Hallen Restaurant Lounge at Stein Eriksen Lodge, 7700 Stein Way, 435-649-3700.

“BEST TRAVELED” CHOCOLATE If your idea of a balanced diet is artisan chocolate in each hand, Ritual Chocolate Factory and Café is a kind of nirvana—hand-crafted chocolate sourced from beans from Madagascar, Costa Rica, Belize, Ecuador and Peru, just to name a few. Ritual’s “beans to bar” method uses only two ingredients: carefully selected cacao and cane sugar, producing intense and complex flavors guests can sample in their café on Ironhorse (formerly the Lost Sock Laundry). Watch the chocolate churn out while sipping a cup of coffee, or join a factory tour ($10 Thursdays and Fridays at 6 p.m.) or coffee cupping ($10, second Saturdays at 1 pm). 1105 Ironhorse Drive, 435-200-8475.

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THE BEST OF PARK CITY ➜ Artwwork by Trent Call


GATEWAY TO ESCAPING OUR CORPORATE OVERLORDS IN WINTER If you’ve ever wished you could get away from the hustle and bustle of our shareholder-subservient resorts, White Pine Touring is for you! With Nordic skiing, backcountry and fat bike gear, the shop can get you kitted up for winter days away from the lifts, and the guiding services and avalanche safety and education courses ensure you’ll safely find the good escape from the rat race. 1790 Bonanza Dr., 435-649-8710.

BEST PLACE TO WRANGLE NEW SUMMER STEED Need a blingin’ new bike for summer? Whether you’re of the mountain or road persuasion, Jans has rigs from our favorite manufacturers like Santa Cruz, Trek and Scott, along with a knowledgeable and helpful staff to help you find a ride that will make all the other pedalheads out there envious of your new wheels. 1600 Park Ave., 435-649-4949.

FINEST OUTDOOR APRÉS Getting your après on is arguably more important than what you did out on the slopes, trail or river bank, and the Park City Brewery is the ideal spot to recount your exploits. Located right at the foot of the stellar Bob’s Basin trail system, the Brewery has free popcorn, reasonably priced brews and a tap room full of people who just got finished doing the same thing as you. 2720 Rasmussen Rd., 435-200-8906.



Don’t even think about trying to drive up Guardsman Pass Road or getting some tacos at Chubasco when the Ragnar Relay comes through Park City. The town is inundated with costumed runners and ornately decorated support vehicles for the carefully orchestrated sufferfest. The best bet is to form a team and participate yourself. Participating will be way more fun than lamenting the circus, especially if you stash yourself a few barley pops along the way.



shop is the community epicenter for Park City’s fitness-obsessed population— free group runs are as big a part of the business as the retail space. And PCRC’s coffee shop is the perfect place to talk about how your GPS watch mustn’t be working correctly because you definitely ran way faster than that this morning. 8178 Gorgoza Pines Rd., 435-731-8246.

BEST OUTDOOR COMMUNITY HUB Park City Running Company: Running hurts a lot less when you’re doing it with a good group of people and have the promise of some refreshments waiting at the finish. Canice Harte’s

HOTTEST NEW MTB TRAIL DEVELOPMENT Deer Valley, Tidal Wave. There can only be one Highlander! It’s time to step up your game, Resort Formerly Known as Canyons. Deer Valley has swung for the fences with their new trail, Tidal Wave.Tabletops of all sizes will have experts getting ridiculously sideways, but it’s the bike-swallowing berms and high speed straights that make Tidal Wave a crowd favorite for mountain bikers of all abilities. Tidal Wave is the result of collaboration between Deer Valley and the renowned trail artists from Gravity Logic, so come see what all the fuss is about. 2250 Deer Valley Dr. South, 435-649-1000. deervalley. com/WhatToDo/Summer/ MountainBiking

THE BEST OF PARK CITY BEST WEEKEND ACTIVITY Sunday mornings at Silly Market deliver something for everyone. Group yoga classes, art yards, fencing, hula-hooping, dancing, music, fire-breathing, metalsmithing and unicycling are just a few of the festivities, not to mention delectable edibles from booths serving up lobster rolls to lemon ricotta gelato and everything in between. Bike, bus or walk from City Park. Sundays, 10 a.m.-5 p.m. June 7– Sept.20, Lower Main Street.


BEST FAMILY NIGHT Walk your family up Main Street for a walk down memory lane at the Park City Museum, where children can complete a Park City History Detectives activity that guides them through exhibits and provides the whole family with a way to dig deeper into PC’s past. Children $5, Adults $10. 528 Main Street, 435-649-7457.

BEST RAINY DAY ACTIVITY All it takes is a paint brush and a little imagination for an afternoon of fun at Color Me Mine. Pick an art piece from a variety of functional or decorative pottery, apply paint from an array of colors, and presto! Artwork is ready to pick up in a day or two. 1635 W. Redstone Center Drive, Suite 115, 435-575-6463. parkcity.


BEST TICKET FOR SUMMER FUN Fun for adrenaline junkies of all ages, the Olympic Park Gold Pass includes unlimited day use of Extreme Tubing, Extreme Zip, Freestyle Zip, Alpine Slide, Discovery Course, Canyon Course, Summit Course, Drop Tower, Scenic Chairlifts + GPS Adventure. For more information contact Guest Services 435-658-4200.




ARTS ENTERTAINMENT Sunday when you want to get a little weird. The best part is everyone is there for the same reason, so nobody will bat an eyelash as you celebrate the eccentricities of summer life in Park City.

HOT SPOT FOR LOCAL TUNES Each of the Mountain Town Music venues has its own charm, but none has a better feel

Nothing lets you feel like you’re taking Main Street back from the Gorsuch-wearing ruling class quite like an oldfashioned Main Street takeover. And nobody does it better than the Kimball Art Center with their annual Arts Festival. In addition to the incredible art from talented artists—which can be yours for fees ranging from rather affordable to shockingly expensive—there’s also a party atmosphere highlighted by music stages and beer gardens up and down PC’s primary thoroughfare.

➜ Jewelry by Wendy Newman



MOST ORIGINAL ENTERTAINMENT The Egyptian Theatre likes to think outside the box when it comes to entertaining Parkites. While many venues will schedule a bluegrass group to appease the ski bums and call it a day, the intrepid thinkers at the Egyptian program everything from aging supergroups to local theater productions to comedians ranging from the well known to the obscure. 328 Main St., 435-649-9371.

HIPPEST NEW DIGS Kimball Art Center: Just like everyone else, we loved the Kimball Art Center’s old digs on the corner of Park and Heber, so we were thrilled to see them land on their feet with the new location on Kearns Boulevard. The Kimball still shows the best art in town, and the new gallery has the whole hipsterchic warehouse vibe on lock. 1401 Kearns Blvd., 435-649-8882.

FUNKIEST WEIRDNESS Expect to see a troupe of belly dancers on one street corner and hear an interesting Celtic-ish local band down by the food stands. Watch out for those gyrating hula hoops when juggling a whiskey lemonade and a fresh bag of kettle corn. Look no further than the Park Silly Market each



for local yokels than the stage at Newpark Town Center Amphitheatre. The free midweek shows are frequented by a local crowd toting coolers, dogs, children and serious sunglasses. Mountain Town Music books the stage with home-grown jams. Come prepared because the pizza scents wafting from nearby Maxwell’s can inspire you to empty your wallet in a hurry.

BEST SUMMER CONCERT LINEUP The acts Deer Valley pulls together each year never fail to impress, even drawing in our neighbors down the hill. Where else in Utah will you see the Utah Symphony, Lyle Lovett with Emmylou Harris, and Brandi Carlile? And that’s just this year. As a bonus, concerts at the Snowpark Amphitheatre are BYOB, unlike many of the events held on the other side of town and the boxed dinners are to die for.,


ROCK OF AGES A musical Hollywood love story told through a 1980’s Glamrock soundtrack featuring hits by

July 1–24 Def Leppard Joan Jett Journey Foreigner

Bon Jovi Pat Benatar REO Speedwagon Twisted Sister







AUG 4–6

AUG 17–21

AUG 18–20

SEP 9–18

OCT 13–15

OCT 20–22



328 Main Street PARKCITYLIFE J U LY / A U G 2 0 1 6






With Smith leading the charge for Summit County Power Works, it’s no surprise that Park City is a top contender for the $5 million Georgetown Energy Prize, a national competition to reduce electricity and natural gas use over a two-year period. “This initiative has grown to the point that it has a life of its own,” says Smith, also a respected practitioner of shamanic medicine. “It’s really the biggest opportunity to unite the community— it couldn’t happen without everyone working together and doing their part.”





Deters came to Park City on a ski vacation in 1986, and stayed. A former mountain bike racer and avid skier, Deters has a passion for maintaining one of the best trail systems in the country—300 miles of continuous trails weaving in and around 8,000 acres of preserved open space. His position involves making decisions about acquiring new open space and trails as well as planning for walking and biking infrastructure. “I love working with the older ranching families trying to preserve the community's open fields and rural way of life. They provide such a rich history we must look to protect,” he says.



Best known for its Food Pantry, the popular Roommate Roundup and free Tuesday Nite dinners during the winter season, the Christian Center of Park City (CCPC) is an extended family for needy families in Summit and Wasatch Counties and seasonal workers. Over the last 16 years, the Center has built a multitude of programs including the largest food pantry in Summit and Wasatch Counties, a back-to-school shopping program for low-income children, two thrift stores, a boutique shop, a professional counseling center, a Heber Campus, outreach to Native American communities as well as distributing more than $15 million in food and household supplies. ”It’s a true honor to be part of an organization that helps improve the lives of people and communities by meeting their immediate and basic needs,” says Harter. 435-649-2260,

PARKCITYLIFE / Back In the Day




THE 4TH OF JULY was the only holiday, apart from Christmas, when Park City’s mines shut down, but big celebrations and parades didn’t become annual events until the late 1880s. In 1882, a Park Record article mentioned that some residents were disappointed the city had never hosted its own celebration. “There is one consolation, however,” the Record said, “We can go to Salt Lake or have little picnic parties in some of the wooded gulches adjacent to Park City.” But once parades became a mainstay, it became a tradition for children to receive a nickel or dime for marching—followed by picnics and afternoon baseball games.



Taste Elevated


255 S West temple spencersutah Reservations at


dining guide


Melissa Gray, Briar Handly and Meagan Nash, HSL owners

HSL Briar Handly’s done it again. We mourned the loss of our go-to place, Vinto, with its casual feel and great pizza, but didn’t cry long because of what replaced it: HSL, which stands for Handle Salt Lake. Handle, founded in Park City, means Chef Briar Handly and that means exciting food. The interior has been given a wash of soft green, and luxed up a little with cushioned chairs. Look familiar? They’re from Talisker on Main in Park City, where Handly was chef. While he was chef, it was the best restaurant on Main Street. HSL’s interior, a tug-of-war collaboration between Handle’s wife Melissa Gray and Cody Derrick of City Home Collective (Finca, Pallet) shows the hip sensibilities of the latter and the softer—more comfortable—inclinations of the former. Handle in PC is still thriving and if you’ve eaten there, don’t expect a cloned menu in Salt Lake. He’s invented a new menu and has an all-star lineup to help him invent and execute: Cocktail wizard Scott Gardner is concocting drinks, Ryan Wenger put together an interesting and


SOMI. . . . . . . . . . . . . . 110 STANZA . . . . . . . . . . . 112 PADELI’S . . . . . . . . . . 114

well-priced wine list with lots of by-the-glass selections, pastry goddess Alexa Norlin is making desserts and Craig Gerome and Tim Smith are in the kitchen with Briar—a collective superabundance of talent. It’s an old saw that travel brings perspective, but like most ancient wisdom the saying comes to life through experience. I took my jaded palate on a trip recently to Portland and returned with enthusiasm for dining out in Utah. While in Portlandia, we ate at a dozen different restaurants and began to see as a trend what has been an anomaly in Salt Lake City—a truly new style of cooking. America has always been a nation of meat-eaters— protein is the point of the main course. After years of talking about a shift away from our meat-centric cuisine, it seems that cutting-edge is here. Protein is not necessarily the star of the show anymore—chefs are showing a more ensemble approach to plates. Emphasis is on contrasting textures (instead of mouthcoating fat.) Chefs are celebrating the subtle aromatic

PARK CITY DONUTS. 118 CY NOODLE. . . . . . . . 120


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dining guide

difference between toasted grains, compressed fruit and raw leaves that is more Middle Eastern than French-inspired. And the gourmet pantry has expanded to include ingredients more exotic or more down-home than canonic Larousse. There’s more crunch and less slide on your palate with this type of cooking and each bite is likely to be different, depending on how your fork is loaded. Here’s what I mean: One HSL appetizer was inspired by the chef’s grandmother’s holiday dish—you probably remember this—a block of cream cheese smothered with jalapeno jelly. Handly makes a cream cheese mousse, light and un-gummy (the most noticeable quality of commercial cream cheese), tops it with a pepper jelly, housemade with a nice kick, provides a (housemade again) seed cracker (teff, chia, buckwheat, amaranth, sorghum and millet) and beds it on an herb salad. It has all the nostalgic cheer of the original, but it tastes totally new. Cauliflower is done “General Tso’s style,” a term that evokes a certain taste to every aficionado of Chinese-American food. (Did you read Billy Yang’s article in this magazine last year? ) Sweet, hot, crispy, savory—cauliflower?


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Olives are treated like Scotch eggs—breaded with a minced quail stuffing and fried, then served with basil aioli and a few micro-greens. Which reiterates that new attitude—meat is used more as a flavoring than as the primary focus in many of these dishes. Dishes don’t necessarily read well on the menu— chicories and broccoli with marcona almonds and dates might sound a little like hardship rations—but the deft balance of fresh and roasted, juicy and crunchy, sweet and bitter elevates the overall taste. (It reminds me of pointillist painting—all the little intense dots add up to a mesmerizing whole.) Root vegetables “from the ash” is another that sounds unprepossessing and turns out to be exciting—mixed with ancient grains, golden raisins and kale, with Moroccan harissa lending a sheen of heat, this dish was fascinatingly delicious. With a list of ingredients that could come out of a cooking contest’s surprise grab bag, Handly created a savory wonder. This kind of culinary imagination is why he’s been a James Beard semi-finalist—he has taste buds in his brain. The menu’s unconventional organization reflects new dining patterns. Instead of the usual progression from appetizers (now called small plates for some reason) to soups and salads to mains to dessert, dishes are grouped according to method or ingredients—vegetables, grains and seeds; pickled and preserved; hearth-baked; grilled; and of course, sweet. From the grill, a list of five dishes most would consider mains, we tried the diver scallops, surprisingly dressed with fava beans and the resiny aromas from pine nuts and spruce-tip oil, and the luxurious tagliatelle with melted leeks, mushrooms and sherry. And the burger—can there be a restaurant without one?—is made from ground beef cheek, topped with housemade “American” cheese ( Handly actually melts it into a thin sheet and cuts it into flat squares), and served with duck-fat fries. In other words, this is the one dish that breaks all the new rules. Welcome to SLC, HSL. 418 E. 200 South, SLC, 801-539-9999.

The Salt Lake Dining Guide is edited by

Mary Brown Malouf

All restaurants listed in the Salt Lake Dining Guide have been vetted and chosen based on quality of food, service, ambience and overall dining experience. This selective guide has no relationship to any advertising in the magazine. Review visits are anonymous, and all expenses are paid by Salt Lake magazine.



State Liquor License


Handicap Accessible


Inexpensive, under $10


Moderate, $10–25


Expensive, $26–50


� Very Expensive, $50+

Quintessential Utah

2015DINING Salt Lake magazine Dining 2014 AWARD Award Winner

Hall Fame SLM OF

Dining Award Hall Of Fame Winner


Bambara Nathan Powers makes decisions about food based on sustainability and the belief that good food should be available to everybody. Using a Burgundian imagination, he turns out dishes with a sophisticated heartiness three times a day. 202 S. Main St., SLC, 801-363-5454. EGLLL – MLL

Grand America The brunch buffet at Salt Lake’s AAA Five Diamond Award–winning Grand America Hotel is one of the stars of the city, but the kitchen makes sure other meals here are up to the same standard. The setting here may be traditionally elegant; the food, though it executes the classics well, also shows sophisticated invention. 555 S. Main St., SLC, 801-258-6708. EGMM La Caille Utah’s original glamor girl is regaining her luster. The grounds are as beautiful as ever; additions are functional, like a greenhouse, grapevines and vegetable gardens, all supplying to the kitchen. The interior has been refreshed and the menu by Chef Billy Sotelo has today’s tastes in mind. Treat yourself. 9565 Wasatch Blvd., Sandy, 801-942-1751. EGMM Log Haven Certainly Salt Lake’s

most picturesque restaurant, the old log cabin is pretty in every season. Chef Dave Jones has a sure hand with American vernacular and is not afraid of frying. He also has a way with healthy, low-calorie, highenergy food. And he’s an expert with local and foraged foods. 6451 E. Millcreek Canyon Road, SLC, 801-272-8255. EGN – O

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 St., SLC, 801-363-0166. EO Pago Tiny, dynamic and food-driven, Pago’s ingredients are locally sourced and reimagined regularly. That’s why it’s often so crowded and that’s what makes it one of the best restaurants in the state.. The list of wines by the glass is great, but the artisanal cocktails are also a treat. 878 S. 900 East, SLC, 801-532-0777. EGM – N Pallet As Portlandia as SLC gets, this

warehouse-chic bistro provides the perfect setting for lingering over cocktails or wine and seasonally inventive food, whether you’re in the mood for a nibble or a meal. 237 S. 400 West, SLC, 801-935-4431. EGM

Provisions With a bright, fresh approach to American craft cuisine (and a bright, fresh atmosphere to eat it in), Provision strives for handmade and local ideals executed with style and a little humor. 3364 S. 2300 East, SLC, 801-410-4046 EGM – N Shallow Shaft A genuine taste of Utah’s old-school ski culture—rustic and refined, cozy and classy. A classic. The excellent wine list offers thoughtful pairings. Alta, 801-742-2177. EN


Avenues Bistro on Third This tiny

Copper Onion An instant hit when it opened constant crowds attest to the continuing popularity of Ryan Lowder’s Copper Onion. Though the hearty, flavorful menu changes regularly, some favorites never leave: the mussels, the burger, the ricotta dumplings. Bank on the specials. 111 E. Broadway, SLC, 801-355-3282. EGL – N The Dodo It’s hard even to update the

review of this venerable bistro. So much stays the same. But, like I always say, it’s nice to know where to get quiche when you want it. And our raspberry crepes were great. Yes, I said crepes. From the same era as quiche. 1355 E. 2100 South, SLC, 801-486-2473. EGM

antique storefront offers an experience larger than the square feet would lead you to expect. The food is more interesting than ever, breakfast, lunch and dinner. Don’t skip a visit to the stellar bakery in the back and take home a treat for later.. 564 E. Third Ave., SLC, 801-831-5409. EGL

Em’s Restaurant Housed in an old Capitol Hill storefront with a valley view, much of Em’s appeal is its unique charm. For lunch, try the sandwiches on ciabatta. At dinner, the kitchen moves up the food chain. 271 N. Center St., SLC, 801-596-0566. EGM

Bistro 222 This local downtown bistro is

Epic American food here borrows from

Blue Lemon Blue Lemon’s sleek interior

Hub & Spoke Scott Evans’ (Pago, Finca)

sleek and urbanely stylish as well as being LEED certified. You can feel good about that. 222 S. Main, SLC, 801-456-0347. EGM – N 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. Pancakes, patty melts and chickenfried steak in sausage gravy over smashed potatoes and burgers are comfort food at its best. 2041 S. 2100 East, SLC, 801-463-1151. GL Caffe Niche Anytime is the best time to eat here. Food comes from farms all over northern Utah and the patio is a favorite in fine weather. 779 E. 300 South, SLC, 801-433-3380. EGL – N

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. 3977 S Wasatch Blvd, SLC, 801-466-1202. EGM

Copper Kitchen A welcome addition to

Holladay, Ryan Lowder’s Copper Kitchen reprises his downtown Copper Onion and Copper Common success with variations. The menu is different, but the heartiness is the same; the interior is different but the easy, hip atmosphere is the same, and the decibel levels are very similar. 4640 S. 2300 East, Holladay, 385-237-3159. EGL – N

other cuisines. Save room for pineapple sorbet with stewed fresh pineapple. 707 E. Fort Union Blvd., Midvale, 801-748-1300. EGM diner serves the traditional three a day with an untraditional inventiveness applied to traditional recipes. Like, artisanal grilled cheese with spiked milkshakes. And mac and cheese made with spaetzle. Breakfast is king here–expect a line. 1291 S. 1100 East, SLC, 801-487-0698. EGM

Kimi’s Chop & Oyster House Kimi

Eklund and Chef Matt Anderson are bringing a touch of glam to Sugar House with their high-style, multi-purpose restaurant: It’s an oyster bar, it’s a steakhouse, it’s a lounge. However you use it, Kimi’s makes for a fun change from the surrounding pizza and beer and wood and stone landscapes, with dramatic lighting, purple velvet and live music. 2155 S. Highland Dr., SLC, 801-946-2079. EGLLL

Lamb’s Grill Café They say it’s the

oldest continually operating restaurant in Utah. Breakfasts include oatmeal, trout and housemade corned beef hash. For dinner: spaghetti, barbecued lamb shank or grilled liver. 169 S. Main St., SLC, 801-364-7166. EGM

Left Fork Grill Every booth comes with its own dedicated pie shelf. Because no matter what you’re eating—liver and onions, raspberry pancakes, meatloaf or a reuben—you’ll want to save room for pie. Tip: Order your favorite pie first, in case they run out. Now serving beer and wine. 68 W. 3900 South, SLC, 801-266-4322. EGL

Try This! Whole trout with vadouvan curry and jasmine rice—on the summer menu.

Little America Coffee Shop Little America has been the favorite gathering S A LT L A K E M A G A Z I N E . C O M J U LY / A U G 2 0 1 6


dining guide place of generations of native Salt Lakers. Weekdays, you’ll find the city power players breakfasting in the coffee shop. 500 S. Main Street, SLC, 801-596-5704. EGL – M

Lucky H Bar & Grille The classic hotel

restaurant is aimed at the same clientele— generations of guests. Thus, the new menu is full of familiar dishes. Chef Bernard Gotz knows his diners and besides offering new items like housemade gravlax and escargots, includes plenty of meat and potatoes. Little America Hotel, 500 S. Main St., SLC, 801-596-5700. EGL – N

Martine One of downtown’s most charm-


Far Beyond Pho SOMI Vietnamese Bistro Fortunately, along with the chain stores and restaurants in rapidly evolving Sugar House, some locally owned businesses have popped up that make it worth the traffic. Somi Vietnamese Bistro is worth a parking-space hunt. In a city inundated with pho, there are surprisingly few restaurants with a broad selection of Vietnamese dishes and, especially on the evening menu, Somi has lots. But owner Michael Eng spent many years working for Panda Express and Somi’s cooking borrows from Chinese cuisine as well. Somi’s name is a combination of Michael and his wife Sophia’s names— she’s mostly in the kitchen and he is the host with the welcoming grin who meets you at the door. Light, color and clean-lined modern furnishing give Somi an upbeat feeling and are an indication of the food to come—bright, vivid flavors and pretty presentations. We stopped in for lunch first, and still missing the late Plum Alley’s buns, we ordered the “Somi Sliders,” although technically they’re a starter from the dinner menu. Three soft, puffy bao buns folded over thick slices of pork belly with hoisin sauce, scallions and cilantro were more than I could eat—if you order them as an app, better split them with someone. Mostly, the lunch menu featured American-friendly Chinese dishes—General Tso, moo shu, kung pao and lo mein. On our Somi outings, we’ve concentrated on the Vietnamese side of things instead. Or Vietnamese-ish—carpaccio was a plate of round, red tissue thin beef slices with typical Vietnamese accoutrements: crushed peanuts, lime, Thai basil and sliced jalapenos—all great flavors with raw beef. Summer rolls were lovely—fresh, unfussy, pure. You can order everyone’s favorite whole fish, branzino, steamed or crispy style. We ordered it crispy with black bean sauce, a traditional preparation for larger fish meant to share, and we shared this, although a branzino is a one-person fish. But we wanted to try some other unusual dishes, like the oxtail, braised long and slow so the meat fell off the sizable bone and the sauce was deep brown and served with taro root. At lunch Eng had told us that the Peking duck would be available without the usual 24-hour notice, but, disappointingly, he had none when we attempted to order it. Instead he recommended Peking pork chops—a large serving of thin boneless chops in a sweet-sour sauce. A bouquet of Vietnamese greens—cilantro, scallions, Thai basil—would have enlivened this dish and given the protein something to play with. A dinner dish ordered for lunch turned out to be one of the best things we ate at Somi—vermicelli, rice noodles topped with sliced pork, chicken breast, boneless short rib, lettuce, sprouts, cucumber and pickled daikon was everything we love about Vietnamese food in one bowl. We’d like more dishes in this direction. The kitchen here, by which I suppose I mean Sophia, is careful with its ingredients—the vivid immediacy of flavors is a hallmark of Vietnamese cuisine and it only works when meat and fish, vegetables and noodles are high quality because flaws are obvious. There were none at Somi. And there’s lots of menu left to explore. 1215 E. Wilmington, SLC, 385-322-1158


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ing spaces, the atmosphere here trumps City Creek’s new eateries. 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, 801-363-9328. EN

Meditrina Meditrina has secured its place as a great spot for wine and apps, wine and supper or wine and a late-night snack. And their Wine Socials are a habit for convivial types. Check for the schedule. Try the Oreos in red wine. 1394 S. West Temple, SLC, 801-503-0362. EGLM Moochie’s This itty-bitty eatery/take-out

joint is the place to go for authentic cheese­ steaks 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; 7725 S. State St., Midvale, 801-562-1500. GL

Oasis Cafe Oasis has a New Age vibe, but

the food’s only agenda is taste. Lots of veg options, but meat, too. The German pancakes are wonderful, but the evening menu suits the space­—imaginative and refreshing. 151 S. 500 East, SLC, 801-322-0404. EGL – M

Pig and a Jelly Jar Terrific breakfasts,

but southern-seasoned suppers are good, too. Great chicken and waffles, local eggs, and other breakfasts are served all day, with homestyle additions at lunch and supper on Thursdays through Sundays. 410 E. 900 South, SLC, 385-202-7366. 227 25th St., Ogden, 801-605-8400. GM

Porch A chef-owned restaurant in the New

Urban community of Daybreak, this sleek little cafe was conceived by Meditrina owner Jen Gilroy and focuses on locally-sourced cuisine with Southern touches. 11274 Kestrel Rise Road, Building C, SOut hJordan, 801-679-1066. EGM

Porcupine Pub and Grille With 24 beers on tap available for only $2 every Tuesday,

Mikel Trapp and The LaSalle Restaurant Group are happy to announce their combined efforts and expansion of the culinary dream team.

Main Course Management Partnering with the Best of the Best Restaurant Professionals

Current Fish & Oyster Café Trio Cottonwood

Café Trio Café Niche

Oasis Café Kyoto Under Current Bar

And our newest restaurant hit ... | | | | |

dining guide NEWCOMER

Utah Italianesque Stanza Italian Bistro I heard—from guests and restaurant staff—that Stanza opened with a bump and a whimper. In other words, the staff wasn’t quite ready. But now the bumps are gone. Yes, they know me, so service has been over-the-top gracious, undoubtedly friendlier and more solicitous than other diners received. But restaurant critics are seldom successfully anonymous these days and most of them (Jonathon Gold of the LATimes, Leslie Brenner of the Dallas Morning News, John Mariani of everywhere) no longer even try to be. That’s the result of a combination of factors: The Internet has made celebrities of ordinary people, shrinking budgets at publications prohibit paying dedicated restaurant critics and, maybe, the ultimate silliness of it all. All those wigs and hats. At any rate, after 35 years of reviewing, I’ve learned a few things: Chefs either can or cannot produce superior food. If they can, they try to do it for every customer, not just the celebs and writers. It’s surprising even to me how often I am served cold pasta or even rancid food when the restaurant knows I am a food writer. Yes, it actually happens. Stanza was built around its bar—by leaving the bar at Faustina nearly intact, the structure qualified as a remodel instead of new construction—and anyone who was familiar with that bar will feel at home here, although the menu has been utterly changed by beverage manager Jim Santangelo and cocktail designer Amy Eldredge. The wine list is friendly, with lots of by-the-glass and flight options and a broad range of prices. Naturally, Stanza focuses on Italian wines and varietals. Prosecco and negronis for all! At the table, we ate house-made burrata with a beautiful fava bean relish, mussels cooked with prosecco and calabrese sausage with grilled lemons, a round loaf of house-made bread (to be used for sandwiches when Stanza opens for lunch) and a version of Caesar salad. I’ve almost given up on the anchovy battle, but it does seem odd to me to see the pungent fish listed as “optional” on a Caesar salad—I feel they’re definitive. Then again, so are eggs, and the dressing on this putative Caesar was called a mustard vinaigrette. In other words, this wasn’t a Caesar salad at all. But it is a good salad of romaine hearts when you order it with anchovies; it’s even garnished with a few whole fish so the umami was loud and clear. Carrot torchio (torch-shaped pasta) was dressed with shaved purple carrot and rabbit braised in milk and shredded in a light sauce. Of course, there’s a tongue-in-cheek joke here about bunny rabbits and carrots (what’s up, doc?) but there’s sound culinary sense too—the gentleness of the milk braise and the sweetness of the carrot puree in the pasta dough melded to make this a soothing dish, just barely spiked with pickled fennel. If you order it, note that the stew-like rabbit is at the bottom, so be sure to stir it up. When chef Phelix Gardner was at Pago, he served a lamb and pasta dish I will never forget—mint leaves encased in pasta served with a lamb ragu. To my delight, he has revamped this dish for Stanza. Instead of whole leaves, he makes pappardelle with a mint puree and tops the broad noodles with lamb sugo—and if there’s a definitive difference between ragu and sugo, someone please enlighten me. Castelvetrano olives provided tart contrast and grated pecorino


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underscored the sheepy (sheepish?) sweetness. The sauce, unfortunately, verged on too salty. All the pastas are made in-house, and Gardner takes creative advantage of that, meaning that the pasta dishes are totally Italian in spirit but not classically Italian. (Perhaps that’s why this is called a “bistro” instead of a “trattoria.”) It’s evident there’s a real palate in the kitchen. In fact, there are two—to my surprise, David Bible, whose cooking I have always admired, is Gardner’s chef de cuisine. Gardner delivered our table one dish that’s on the menu but is still being tweaked. (This is where a food writer has an advantage over a lay diner.) Big elbows of seaweed pasta nested clams bathed in a white wine broth with tiny dice of pancetta and pickled fresno chilies. The three of us drank the broth with our spoons when the clams and pasta were gone. We saved the $80 bistecca alla fiorentina for another visit; as it happened, the night we had reserved for our big piece of beef was the last night it was served. The price, it turns out, shocked local diners. (Ruth’s Chris; porterhouse for two is priced around $80.) It’s a daunting figure to pay for dinner. In Tuscany, steak is defined by Chianina, an Italian breed; in the U.S., that translates to Angus. Chef Phelix Gardner has switched from the 28-ounce porterhouse from Niman Ranch to a 16 to 18-ounce cut from 44 Farms in Texas for $58. “They have similar raising practices to Niman Ranch,” Gardner says, “but their animals have smaller loins.” That may not mean much to the laymen like us, but great steak is a matter of fat to lean ratio and size to heat ratio—in other words, it’s a kind of chef’s algorithm. The result on my plate was a rare—no options, really—juicy, tender carnivorous extravagance. I am trusting that the smaller cut is equally stellar. Pair it with a glass of Ornellaia, because you can, thanks to wine director Jim Santangelo who installed the latest by-the-glass system. 454 E. 300 South, SLC, 801-746-4441.

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. 258 S. 1300 East, 801-582-5555. EGLM

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 Restaurants at Temple Square There are four restaurants here: Little Nauvoo Café (801-539-3346) serves breakfast, lunch and dinner; Lion House Pantry (801539-3257) 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, which is open for dinner with a mammoth dessert buffet. 15 E. South Temple, SLC. GLM Roots Café A charming little daytime cafe in Millcreek with a wholesome granola vibe. 3474 S. 2300 East, East Millcreek, 801-277-6499. EGLL

Ruth’s Diner The original funky trolley car is almost buried by the beer garden in fine weather, but Ruth’s still serves up diner food in a low-key setting, and the patio is one of the best. Collegiate fare like burgers, BLTs and enchiladas in big portions rule here. The giant biscuits come with every meal, and the chocolate pudding should. 2100 Emigration Canyon, SLC, 801-582-5807. ELM

ing comes with moderate prices. Great for lunch. 4291 S. 900 East, SLC, 801-288-0051. EGL – M

Rye The food rocks at this hip new version of a diner connected to Urban Lounge. At breakfast (which lasts until 2 p.m.), the soft scrambles or the waffles with whiskey syrup are called for. At lunch try the shoyu fried chicken, the street dumplings and the lettuce wraps, which can make a meal or a nosh. 239 S. 500 East, SLC, 801-364-4655 .EGLL

Tin Angel From boho bistro, Tin

Silver Fork Lodge Silver Fork’s kitchen

handles three daily meals beautifully. Try pancakes made with a 50-year-old 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 cook-

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 pork belly. In summer, tomatoes come from the garden. 8256 S. 700 East, Sandy, 801-255-1200. EGLLL Angel has grown into one of Salt Lake’s premier dining destinations. Chef J ­ erry Liedtke can make magic with anything from a snack to a full meal, vegetarian or omnivore. 365 W. 400 South, SLC, 801-328-4155. EGLL

Zest Kitchen & Bar How 21st century can you get? Zest’s focus is on vegan, vegetarian and gluten-free food (as locally sourced as possible) combined with a creative cocktail list. Forget the notion that hard liquor calls for heavy food—Zest’s portobello dinner with lemon risotto has as much heft as a flank steak. Try it with one of their fruit and vegbased cocktails, like the Zest Sugar Snap. And Zest’s late hours menu is a boon in a town that goes dark early. 275 S. 200 West, SLC, 801-433-0589. EGLL

Start the Day Right Breakfast from 7-2 pm. and no one is judging.

Explore Logan, Utah Family fun for every generation.

1-800-882-4433 | S A LT L A K E M A G A Z I N E . C O M J U LY / A U G 2 0 1 6



Bake 360 This family-owned Swedish bakery cafe specializes in scrumptious breakfasts, but the star of the show is the bakery. Cases are packed with pastries you may not have heard of. Yet. 725 E. 123000 S, Draper, 801-571-1500. GL Bagel Project “Real” bagels are the whole story here, made by a homesick East Coaster. Of course, there’s no New York water to make them with, but other than that, these are authentic. 779 S. 500 East, SLC, 801-906-0698 GL Caffe d’Bolla John Piquet is a coffee wizard and a cup of one of his specially roasted siphon brews is like no other cup of coffee in the state. And his wife, Yiching, is an excellent baker. 249 E. 400 South, SLC, 801-355-1398. GL Carlucci’s Bakery Pastries and a few hot

dishes make this a fave morning stop, but desserts are showstoppers. For lunch, try the herbed goat cheese on a chewy baguette. 314 W. 300 South, SLC, 801-366-4484. GL

Elizabeth’s English Bakery Serving ohso-British pasties, scones, sausage rolls and tea, along with a selection of imported shelf goods for those in exile from the Isles. 439 E. 900 South, SLC, 801-422-1170. GL


Souvlaki in its natural habitat Padeli’s Street Greek Years later, too many to name, one of my strongest memories of Athens is the aroma of grilling lamb mixing with traffic fumes. Greek street food is memorable, and one of the most developed aspects of that ancient and extraordinary cuisine. It’s also the most exported. Padeli’s, an extension of SLC’s original Greek Souvlaki which brought gyros to Utah (say it three times, fast), feels right at home in its downtown location, across from Spitz, by Rich’s burgers, down the block from Salt Lake City’s restaurant row. These few blocks of Salt Lake City have a lot of midday pedestrians, even if they’re just hiking from their parking place to their lunch spot. They’re happy if that spot is Padeli’s, because Padeli’s has everything one requires for a working-day or shopping Saturday lunch: 1. It’s quick. The usual line-’em-up, build-it-yourself format familiar from other home-grown fast food places like Zao’s, Tonyburgers and Pizzeria Limone is used at Padeli’s. 2. It’s inexpensive. Prices for buildyour-owns range from $6.50 for a gyro to $8.00 for a wrap (surcharges for pork and chicken) and nothing on the menu is more than $8.50. 3. It’s convenient. At least it is for those who work within the range of downtown and preferably have the parking app on their cell phones. Finally, the hardest to come by, 4. It’s local. Not a national chain, but another outlet from the Paulos family, which has been feeding souvlaki to Utahns for generations. Obviously, none of this would even matter if the food wasn’t really good. 30 E. Broadway, SLC, 801-322-1111.


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Eva’s Boulangerie A smart French-style cafe and bakery in the heart of downtown. Different bakers are behind the patisserie and the boulangerie, meaning sweet and daily breads get the attention they deserve. Go for classics like onion soup and croque monsieur, but don’t ignore other specials and always leave with at least one loaf of bread. 155 S. Main St., SLC, 801-359-8447. GL Gourmandise 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 Barba Owned by local coffee roaster La Barba coffee—a favorite with many local restaurants, this little cafe off of Finca serves coffee, tea, chocolate, churros and other pastries. 327 W. 200 South, SLC, 801-457-0699. GL La Bonne Vie Cuter than a cupcake, Grand America’s pastry shop has all the charm of Paris. The pretty windows alone are worth a visit. 555 S. Main St., SLC, 800-621-4505. GL

Les Madeleines The kouing aman still

reigns supreme among Salt Lake City pastries, but with a hot breakfast menu and lunch options, Les Mad is more than a great bakery. 216 E. 500 South, SLC, 801-355-2294. GL

Mini’s Leslie Fiet has added 7-inch pies to

her bakery’s repertoire of cupcakes. (“Break-

fast at Tiffany’s” has Tiffany-blue icing.) Don’t forget the box lunches. 14 E. 800 South, SLC, 801-363-0608 GL

Publik A super cool cutting-edge coffeehouse serving the latest in great coffee; an old-school java joint made for long conversations; a neo-cafe where you can park with your laptop and get some solo work done. Publik serves a multitude of coffee-fueled purposes. Plus, they have a great toast menu and cold-brewed iced coffee. 975 S. Temple, SLC, 801-355-3161; 638 Park Ave., Park City, 435-200-8693. 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. 863 E. 700 South, SLC, 801-883-9741. GL

been. The food is paired with and stands up to the considerable heft of the beers. 1048 E. 2100 South, SLC, 801-742-5490. EGM

Pat’s Barbecue One of Salt Lake City’s best, Pat’s brisket, pork and ribs deserve the spotlight. Don’t miss “Burnt End Fridays.” 155 E. Commonwealth, SLC, 801-484-5963. EGL

Avenues Proper Publick House It’s a restaurant and brewpub, with the emphasis on small plates and late hours. The food is inventive, the beer is good and—big plus— they serve cocktails as well as brew at this neighborhood hot spot. 376 8th Ave., SLC, 385-227-8628. EGM

R and R Fresh from a winning turn on the

Bohemian Brewery & Grill Bohemian

The SugarHouse Barbecue Company

Fats Grill & Pool Keep Fats Grill in your

mix and match cakes and icings, or try a house creation, like Hanky Panky Red Velvet. 3939 S. Highland Dr., SLC, 801-274-8300. GL

This place is a winner for pulled pork, Texas brisket or Memphis ribs. Plus killer sides, like Greek potatoes. 880 E. 2100 South, SLC, 801463-4800. GM

The Rose Establishment The Rose is a


MacCool’s Public House An American

Salt Lake Roasting Company At SLC’s original coffee shop, owner John Bolton buys and roasts the better-than-fair-trade beans. Baker Dave Wheeler turns out terrific baked goods, and lunch here is your secret weapon. 320 E. 400 South, SLC, 801-748-4887. GL So Cupcake Choose a mini or a full cake,

place for conversation as much as coffee–especially on Sunday mornings. Coffee is from Four Barrel Coffee Roasters. 235 S. 400 West, SLC, 801-990-6270. GL


competitive barbecue circuit, twin brothers Rod and Roger Livingston have settled down into a brick-and-mortar restaurant with great success. Ribs and brisket are the stars here, but the handbreaded fried okra almost steals the spotlight. 307 W. 600 South, SLC, 801-364-0043. GL –M

Annex by Epic This is Epic Brewing Company’s brewpub, though the main brewery is on 300 West. The menu has been rejiggered several times and is now the best it’s ever

keeps a firm connection to its cultural history—so to go with the wonderful Czech beer, you can nosh on potato pancakes, pork chops and goulash. There’s also plenty of American beer fare. 94 E. Fort Union Blvd., Midvale, 801-566-5474. EGM


AUGUST 12-14, 2016

#15 on AFSB’s “Elite 20” Fine Art Fairs For 2016! —

Eastern European food is the next big thing, but Bohemian’s pierogi have been ahead of the curve

brain’s Rolodex. It’s a family-friendly pool hall where you can take a break for a brew and also get a homestyle meal of grilled chicken. 2182 S. Highland Dr., SLC, 801-484-9467. EGM

gastropub, MacCool’s emphasizes its kitchen, but Guinness is still front and center. 1400 S. Foothill Dr., Suite 166, SLC, 801-582-3111; 855 W. Heritage Park Blvd., Layton, 801-728-9111. EGL



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For more information, please call 435-649-8882 or visit S A LT L A K E M A G A Z I N E . C O M J U LY / A U G 2 0 1 6


dining guide The Pub’s Desert Edge Brewery Good pub fare and freshly brewed beer make this a hot spot for shoppers, the business crowd and ski bums. Beer classes are run by brewmaster Chris Haas. 273 Trolley Square, SLC, 801-521-8917. EGM The Red Rock Brewing Company

Red Rock proves the pleasure of beer as a complement to pizzas, rotisserie chicken and chile polenta. Not to mention brunch. Also 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 award-winning beers and pairs them with everything from wings to ahi tacos. 147 W. Broadway, SLC, 801-363-2739. EGLM


Eggs in the City On the weekends, this place is packed with hipsters whose large dogs wait pantingly outside. It’s a good place to go solo, and the menu runs from healthy wraps to eggs florentine. 1675 E. 1300 South, SLC, 801-581-0809. 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 2:30 p.m. 1624 S. 1100 East, SLC, 801-467-4000. GM

Millcreek Café & Egg Works This

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


RedHot Hot dogs so huge you have to eat

them with a fork. Made by Idaho’s Snake River Farms from 100 percent Kobe beef, they are smoked over hardwood and come in out-there variations, like the banh mi dog. 165 S. Main St., SLC, 801-532-2499. GL

Siegfried’s The only German deli in town

is packed with customers ordering bratwurst, wiener schnitzel, sauerkraut and spaetzle. 20 W. 200 South, SLC, 801-355-3891. EGL

Cucina Deli Cucina is a café, bakery and deli—good for dinner after a long day, whether it’s lasagna, meatloaf or a chicken pesto salad. The menu has recently expanded to include small plates and surprisingly substantial beer and wine lists. 1026 E. Second Ave., SLC, 801-322-3055. EGM

Tonyburgers This home-grown burger house serves 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. GL

Feldman’s Deli Finally, SLC has a Jewish

the order of the day at this Brazilian-style churrascaria buffet. On the lighter side are plated fish entrees and a salad bar. 5927 S. State St., Murray, 801-506-7788. GM

deli worthy of the name. Stop by for your hot pastrami fix or to satisfy your latke craving or your yen for knishes. 2005 E. 2700 South, SLC, 801-906-0369. GL

Proper Burger and Proper Brewing

Sibling to Avenues Proper, the new place has expanded brewing and burger capacity, two big shared patios. And ski-ball. 865 Main St., 801-906-8607. EGM


Braza Grill Meat, meat and more meat is

Del Mar Al Lago A gem from

Peru—the best selection of cebicha in town, plus other probably unexplored culinary territory deliciously mapped out by Frederick Perez and his team. 310 Bugatti Drive, SLC, 801-467-2890. EGM

7:30am - 8pm | 7 days a week


Gourmet noshery, market, and café at the historic Imperial Lodge. Meet, eat, and treat yourself to a high-quality selection of gourmet food, espresso, and more.

R I V E R H O R S E M A R K E T. C O M | A N E W C O N C E P T B Y R I V E R H O R S E H O S P I TA L I T Y


S A LT L A K E M A G A Z I N E . C O M J U LY / A U G 2 0 1 6

Restaurant Guide Utah’s culinary landscape is as diverse and exciting as the state’s terrain, ranging from lofty culinary landmarks to down-home cafés. Check out some of our favorites.

Celebrating 20 Years! At 350 main guests enjoy contemporary American cuisine in an upscale mountain dining atmosphere. This simple, classic comfortable cuisine is created by using traditional preparation techniques combined with fresh ingredients. Chef Matt Safranek strives to use local and sustainable food sourced right here in the Wasatch Mountains.

350 Main Street, Park City • (435) 649-3140 •


Alamexo provides authentic Mexican cuisine in a spirited atmosphere with top shelf tequilas and warm hospitality all found in downtown Salt Lake City. We feature Niman ranch meats, responsible seafood, and buy from local farmers in season.

Best New Restaurant and Best Mexican – 2014, Salt Lake magazine



268 South State Street Suite #110, SLC • (801) 779-4747 •

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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 and more—plus vegetables and pineapple, brought to your table until you cry “uncle.” 600 S. 700 East, SLC, 801-220-0500. EGM

Texas de Brazil The Brazilian-style

churrascaria offers all-you-can-eat grilled meat, carved tableside and complemented by a mammoth salad bar. City Creek Center, 50 S. Main St., SLC, 801-232-8070, EGN


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 Ave., Midvale, 801-566-8838. ELL


Hole In One Park City scores two new doughnut joints BY RENÉE HUANG It might come as a surprise in the uber-athletic mecca that is Park City that not one, but two, doughnut stores threw open doors within six months of each other. But Parkites like to eat as well as they work and play—hard and without cutting any corners. It was exactly Park City’s idyllic lifestyle that drew Pittsburgh natives Lange and Rebecca Palmer in November 2015. They wanted to raise their daughter, Calli, “in this little rural paradise,” says Lange, who had been bringing his family to Park City for more than seven years to ski and snowboard. “The school systems, picturesque landscape and friendly people seemed like the perfect place.” When the Palmers hatched their plan to relocate to Park City, there were no boutique doughnut stores. They didn’t relish the idea of buying doughnuts at a grocery store. “This quickly became the second reason for moving here; we found a void that needed to be filled in the Park City landscape.” The family was actually back home at a Pittsburgh Steelers game when they came across a shop called Peace, Love and Little Donuts. After buying a batch of what Lange calls “these little bundles of joy,” they struck up a conversation with the owner about licensing out the concept that had a dozen shops already in the Rust Belt region but none in Utah. Thus, Park City’s newest gourmet fried dough shop was opened on Main Street in February 2016. Lange says one of the shop’s strong suits is the fact they churn out the doughnuts continuously throughout the day. “Our doughnuts are little and the flavor combinations pack a great taste in such a small amount. The doughnut itself is light, fluffy and can be topped with over 30 different combinations of toppings”. It turns out a doughnut-store dream was also on the mind of Shannon Buist, who opened Twice the Dough in December 2015. Buist and husband, Patrick, were relatively new to Park City, having moved with their two young girls from Southern California when he accepted a job at Skullcandy in 2013. As self-professed “doughnut foodies,” they quickly realized Summit County was a void for doughnut connoisseurs, especially for gourmet, all-natural sweet treats they felt good about giving to their daughters. Buist comes from 16 years as an airline pilot and had no formal culinary experience. She partnered with local pastry chef Kayley Cassity to execute her vision for creating doughnuts in a dozen or so varieties, including an all-vegan, gluten-free chocolate flavor called “Death by Chocolate” that is a hit among all customers, not just those on a restrictive diet. By 4 a.m., the kitchen is buzzing as the staff churns out 500 of the fluffy fried creations—no artificial preservatives, coloring or ingredients added. They often sell out by noon. Peace, Love and Little Donuts, 738 Main Suite 2-100B, Park City,435-649-6698. Twice the Dough, 1400 Snow Creek Drive Suite L, Park City, 435-731-8383.


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Boba World Worth seeking out in the

suburbs of Bountiful, this mom and pop place is short on chic, but the food on the plate provides all the ambiance you need. Try the scallion pancakes, try the Shanghai Fat Noodles, heck, try the kung pao chicken. It’s all good. 512 W. 750 South, Woods Cross, 801-298-3626. GL – M

Chef Gao The little storefront serves Chi-

nese food with big flavor and a lot more sizzle than restaurants twice its size. Eat in the little dining room or get it to go: All your favorites are on the lengthy menu, plus a number of lamb dishes and hotpots. 488 E. 100 South, SLC, 801-363-8833. EGM

Hong Kong Tea House & Restaurant

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 explore. 565 W. 200 South, SLC, 801-531-7010. GM

J. Wong’s Asian Bistro Drawing

from their Thai and Chinese heritage, J. Wong’s menu allows you to choose either. Lunch—Chinese or Thai—isn’t a good deal. It’s a great deal. Don’t miss the ginger whole fish or the Gunpowder cocktail. Call ahead for authentic Peking duck. 163 W. 200 South, SLC, 801-350-0888. EGM


Bruges Waffle and Frites The original

tiny shop on Broadway turns out waffles made with pearl sugar, topped with fruit, whipped cream or chocolate. Plus frites, Belgian beef stew and a gargantuan sandwich called a mitraillette (or submachine gun). The slightly larger Sugar House cafe has a bigger menu. 336 W. Broadway, SLC, 801-363-4444; 2314 S. Highland Dr., 801-486-9999. GL

Café Madrid Authentic dishes like garlic soup share the menu with port-sauced lamb

AvenueS ProPer reStAurAnt & PubLiCk HouSe “The Proper” derives its name from our location in the heart of one of Salt Lake City’s oldest neighborhoods. Our from-scratch pub fare emphasizes the use of local and regional ingredients, with a focus on dishes that either incorporate beer into the cooking process or pair well with our selection of house brews. In utilizing quality ingredients and classic techniques, we take traditional pub fare influences and elevate them to create our handcrafted meals. The Proper houses Utah’s smallest craft brewery, producing small-batch artisan beers with a focus on quality and creativity. We are open Tuesday-Sunday for lunch and dinner, and are now serving Sunday brunch. Lunch | Dinner | Brunch | Late Night 376 8th Ave, Suite C, SLC • (385) 227-8628 •

Cucina Toscana has been Salt Lake’s favorite Italian restaurant for more than 10 years. Known for our impeccable service and homemade pastas. Our authentic Northern Italian menu includes homemade pastas, decadent sauces, and a wide selection of entrees that are paired perfectly with wines from the region. Cucina Toscana features three beautiful, private rooms which can be reserved for parties, meetings, or special events. Open Mon-Sat, 5:30 pm - 10:00 pm.

282 South 300 West, SLC • (801) 328-3463 •

Voted Best New Restaurant and Atmosphere Now Open for Lunch and Weekend Brunch Critics, media and diners alike are praising Executive Chef Logen Crew and his classic regional American seafood dishes with a contemporary spin, choice east and west coast oysters, and innovative beverage program by James Santangelo—all served in an atmosphere that’s at once hip and contemporary, but simple and historic. The understated design, the history and incredible seafood cuisine take center stage for a memorable dining experience that simply breathes Seattle or San Francisco. “This restaurant is an artful, culinary collaboration that simply has all of Salt Lake City buzzing.”



279 East 300 South, SLC • (801) 326-FISH (3474) •

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dining guide shank. Service is courteous and friendly at this family-owned spot. 5244 S. Highland Dr., Holladay, 801-273-0837. EGM

Finca The spirit of Spain is alive and well

on the plate at this modern tapateria. Scott Evans, owner of Pago, and Chef Phelix Gardner translate their love of Spain into food that ranges from authentically to impressionistically Spanish, using as many local ingredients as possible. The new location brings a hip, downtown vibe to the whole enterprise, larger now and with a cool lounge area. 327 W. 200 South, SLC, 801-487-0699. EGM – N

Franck’s Founding chef Franck Peissel’s influence can still be tasted—personal interpretations of continental classics. Some, like the meatloaf, are perennials, but mostly the menu changes according to season and the current chef’s whim. 6263 S. Holladay Blvd., 801-274-6264. EGN


A Real Happy Meal CY Noodle House is all about choice BY CHRISTIE MARCY It was a source of great pride for me that once upon a time my kids would eat just about anything. In fact, in order to feel like a superior parent, while grocery shopping with my toddlers I would often ask very loudly, “Would you prefer to have chocolate or broccoli with dinner tonight?” and I’d watch the other mothers marvel when my perfect angels shouted, “Broccoli!” That was then. Now my kids are older (12 and 15). One is a vegetarian. The other just wants to annoy his sister at every opportunity. Finding food compromises is a tricky business, so when I heard about CY Noodle I thought it might be just the solution I’ve been looking for, because the CY stands for “Choose Your”—in other words, maybe, for once, everyone can leave happy. Located in South Salt Lake’s China Town, CY’s décor is minimalist. Aside from a literal marquee announcing “Choose Your Noodle” on the wall, the only other interior feature of note is the open kitchen, flanked by a wrap-around bar with seating, allowing diners to see their food being prepped, a feature the kids enjoy. You make your own combination of ingredients—pick one of eight noodles, pick the preparation (Noodles Soup, Seasoned Dry Noodle, Dan Dan Noodle, Chow Mein), add a protein source (spicy beef, regular beef, fried chicken leg quarter, grilled chicken, orange chicken, spicy ground pork, braised spareribs, firm tofu, fried shrimp) and optional veggies (broccoli, bok choy, cabbage, bean sprouts, lettuce) and pick a broth if you’ve opted for soup. If you, like me, are easily overwhelmed by too many choices, worry not: There are recommended combinations for the indecisive. CY Noodle’s appetizers—traditional pot stickers, egg rolls and wontons—share space on the menu with the less-common seasoned corn, sesame balls and seasoned cucumber. And there’s a full page of the menu dedicated to more traditional Asian cuisine—boiled fish, twice-cooked pork, orange chicken and spicy shredded potato all make appearances. CY Noodle doesn’t have a liquor license, but, to numb the pain of that discovery, order a popping boba smoothie. Asian flavors like green tea, honey citron and taro are available, but more traditional options like mango with blueberry boba were more to my kids’ liking. An attentive and welcoming staff is what really set CY Noodle apart as a family dining location. The servers were eager to explain the menu and patient as the kids weighed their many options. The service didn’t stop when the meal did—one worker insisted my daughter take home a doggy-bag with her leftovers, and she replenished it with tofu because my daughter had picked all of hers out of her dishes, an action that ensured my prediction came true. For once, everyone in my family left happy. 3370 S. State St, SLC, 801-485-2777,


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Paris Bistro Rejoice in true

French cuisine via escargots, confit, duck, daube and baked oysters, steak and moules frites and a beautifully Gallic wine list. The Zinc Bar remains the prime place to dine. 1500 S. 1500 East, SLC, 801-486-5585. EGN


Bombay House This biryani mainstay

is sublimely satisfying, from the wisecracking Sikh host to the friendly server, from the vegetarian entrees to the tandoor’s ­carnivore’s delights. No wonder it’s been Salt Lake’s favorite subcontinental restaurant for 20 years. 2731 E. Parley’s Way, SLC, 801-5810222; 463 N. University Ave., Provo, 801-3736677; 7726 Campus View Dr., West Jordan, 801-282-0777. EGM – N

Copper Bowl Another excellent Indian restaurant, Copper Bowl is chic, upscale and classy, with a full bar and an adventurous menu compared with most local Indian eateries. The buffet is the prettiest in town. 214. W. 600 South, SLC, 801-532-2232. EGM 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 St., SLC, 801-467-4137. GL Himalayan Kitchen SLC’s premier

Indian-Nepalese restaurant features original art, imported copper serving utensils and an ever-expanding menu. Start the meal with momos, fat little dumplings like pot stickers. 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

ESCAPE AT DEL MAR AL LAGO. Our Peruvian cebicheria serves classic Peruvian cuisine, hand-crafted cocktails–try our Pisco Sour–and amazing homemade desserts. Reservations highly recommended.



310 West Bugatti Dr., SLC • (801) 467-2890 •

Fresh, flavorful, festive, and sexy. Frida Bistro has been Salt Lake City’s home for Modern Mexican Gastronomy for more than five years. Jorge Fierro’s vision to create a funky feast for the senses comes together in the most unlikely of places: an industrial space in Salt Lake City’s Warehouse District. At Frida, each dish is a memorable experience to be savored. Frida Bistro. Where local art meets regional Mexican flavors. Celebrate life deliciously!



545 West 700 South, SLC • (801) 983-6692 •

RATED TOP RESTAURANT IN PARK CITY Executive Chef Ryan Burnham expertly melds an old world charm with a farm-to-table ethos to craft a refreshing take on modern alpine cuisine. Drop in for our world-renowned cheese fondue and stay for our award-winning seasonal fresh menus. Open for the season starting June 29, 2016. Please come and enjoy our European atmosphere for dinner Wednesday – Sunday 5:30pm – 9pm. We are also available for private events, including holiday corporate and family events.



7570 Royal Street East. Park City • (800) 252-3373, (435) 649-7770

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dining guide Kathmandu Try the Nepalese specialties,

Mamma Mia Now we all know how varied Italian food can be, but sometimes we just want red sauce.

including spicy pickles to set off the tandoorroasted meats. Both goat and sami, a kibbehlike mixture of ground lamb and lentils, are available in several styles. 3142 S. Highland Dr., SLC, 801-466-3504. EGM

the food comes from Caffe Molise’s kitchen, we’re listing it here. The draw, though, is the selection of more than 50 wines by the glass (hence the name). Beer, cocktails and specialty spirits also available. 67 W. 100 South, SLC, 801-359-2814. EGM

Royal India Northern Indian tikka masalas

Cannella’s Downtown’s essential Italian-

and Southern Indian dosas allow diners to enjoy the full range of Indian cuisine. 10263 S. 1300 East, Sandy, 801-572-6123; 55 N. Main St., Bountiful, 801-292-1835. EGL – M

Saffron Valley East India Cafe Lavanya

Mahate has imported her style of Indian cooking from South Jordan to SLC. Besides terrific lunch and dinner menus, East Indian Cafe offers regular celebrations of specialties like Indian street food or kebabs. Stay tuned. 26 East St., SLC, 801-203-3325. EGM – N

Saffron Valley Highlighting South Indian street food, one of the glories of subcontinental cuisine, Lavanya Mahate’s restaurant is a cultural as well as culinary center, offering cooking classes, specialty groceries and celebration as well as great food. 1098 W. South Jordan Parkway, South Jordan, 801-438-4823. GL – M Spice Bistro India meets the Rat Pack in

Caputo’s Market and Deli A great selection of olive oils, imported pastas, salamis and house-aged cheeses, including one of the largest selections of fine chocolate in the country. The deli menu doesn’t reflect the market, but is a reliable source for meatball sandwiches and such. 314 W. 300 South, SLC, 801-531-8669; 1516 S. 1500 East, SLC, 801-486-6615. EGL Cucina Toscana This longtime favorite has changed hands but the kitchene still turns out sophisticated Italian classics like veal scaloppine, carbonara and a risotto of the day. A tiny cup of complementary hot chocolate ends the meal. 282 S. 300 West., SLC, 801-328-3463

this restaurant, but the food is all subcontintental soul: spicy curries, Nepalese momos, chicken chili, goat and lots of vegetarian options. A number of American dishes are on the menu, too. 6121 S. Highland Dr., 801-930-9855. EGM – N

Este Pizza Try the “pink” pizza, topped

Tandoor Indian Grill Delicious salmon

tandoori, sizzling on a plate with onions and peppers like fajitas, is mysteriously not overcooked. Friendly service. 733 E. 3300 South, SLC, 801-833-0994. EGL – M

at lunch for sandwiches, bread, pasta and sauces. 1391 S. 300 West, SLC, 801-486-5643; 4040 S. 2700 East, SLC, 801-277-7700; 1632 S. Redwood Rd., SLC, 801-433-0940; 4044 S. 2700 East, Holladay, 801-277-7700. GL


Nuch’s Pizzeria A New York–sized eatery

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 jalapeño. 535 W. 400 North, Bountiful, 801-294-8800. EGL

Café Trio Pizzas from the wood-fired brick

oven are wonderful. One of the city’s premier and perennial lunch spots; in Cottonwood, the brunch is especially popular. Be sure to check out the new big flavor small plates menu. 680 S. 900 East, SLC, 801-533-TRIO; 6405 S. 3000 East, Cottonwood, 801-944-8476. EGM

Caffé Molise The menu is limited, but ex-

cellent. Our penne al caprino tasted as if it had been tossed on the way to our table. The spacious patio is a warm weather delight and the wine list rocks. Order the custom house wine. 55 W. 100 South, SLC, 801-364-8833. EGM

Caffé Molise BTG A sibling of Caffe Molise, BTG is really a wine bar. Because


American comfort food spot, with takeout pizza shop Amore, next door. 204 E. 500 South, SLC, 801-355-8518 EGL – M

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with ricotta and marinara. Vegan cheese is available, and there’s microbrew on tap. 2148 S. 900 East, SLC, 801-485-3699; 156 E. 200 South, SLC, 801-363-2366. EGL

Granato’s Professionals pack the store

(meaning tiny) offers big flavor via specialty pastas and wonderful bubbly crusted pizzas. Ricotta is made in house. 2819 S. 2300 East, SLC, 801-484-0448. EGL

Per Noi A little chef-owned, red sauce Ital-

ian spot catering to its neighborhood. Expect casual, your-hands-on service, hope they have enough glasses to accommodate the wine you bring, and order the spinach ravioli. 1588 E. Stratford Ave., SLC, 801-486-3333. GL

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.) 1320 E. 200 South, SLC, 801-582-0193. EL Pizzeria Limone The signature pie at

this new local chain features thinly sliced lemons, which are a terrific addition. Service is cafeteria-style, meaning fast, and the pizza,

salads and gelato are remarkably good. 613 E. 400 South; 1380 E. Fort Union Blvd., SLC, 801-733-9305. EGL

Roma Ristorante Don’t be deterred by the strip mall exterior. Inside, you’ll find dishes like prosciutto-wrapped pork tenderloin and chocolate cake with pomegranate syrup.5468 S. 900 East, SLC, 801-268-1017. EGM Salt Lake Pizza & Pasta And sandwiches and burgers and steak and fish… The menu here has expanded far beyond its name. 1061 E. 2100 South, SLC, 801-484-1804. EGL – M Sea Salt The food ranges from

ethereally (baby cucumbers with chili flakes and lemon) to earthily (the special ricotta dumplings) scrumptious. Pappardelle with duck ragu and spaghetti with bottarga (Sardinian mullet roe) show pure Italian soul, and while we have lots of good pizza in Utah, Sea Salt’s ranks with the best. 1700 E. 1300 South, 801-340-1480. EGN

Settebello Pizzeria Every Neapolitan-

style pie here is hand-shaped by a pizza artisan and baked in a wood-fired oven. And they make great gelato right next door. 260 S. 200 West, SLC, 801-322-3556. GEL – M

Siragusa Another strip mall mom-and-pop find, the two dishes to look out for are sweet potato gnocchi and osso buco made with pork. 4115 Redwood Rd., SLC, 801-268-1520. GEL – M Stoneground Italian Kitchen

The longtime pizza joint has blowwomed into a full-scale midpriced Italian restaurant with chef Justin Shifflet in the kitchen making authentic sauces and fresh pasta. An appealing upstairs deck and a full craft bar complete the successful transformation. Oh yeah, they still serve pizza. 249 E. 400 South, SLC, 801-364-1368. EGL – M

Tuscany This restaurant’s faux-Tuscan kitsch

is mellowing into retro charm, though the glass chandelier is a bit nerve-wracking. The doublecut pork chop is classic, and so is the chocolate cake. 2832 E. 6200 South, 801-274-0448. EGN

Valter’s Osteria Valter Nassi is back and his new restaurant overflows with his effervescent personality just like Cucina Toscana did. The dining room is set up so Valter can be everywhere at once. New delights and old favorites include a number of tableside dishes. 173 W. Broadway, SLC, 801-521-4563. EGN


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

Salt Lake’s first and only “Gastropub” specializing in food a step above the more basic “pub-grub”. Serving lunch and dinner daily and an amazing brunch every Saturday and Sunday. At Gracie’s our bar is fully stocked with an extensive collection of beer, top shelve liquors, and a comprehensive wine selection. Come settle in and enjoy our award winning patio.

326 South West Temple, SLC • (801) 819-7565 •

NOW OPEN! Located in Downtown Salt Lake City We are driven by the seasons and strive to source local and regional ingredients at the height of freshness. Our aim is to transform ones notion of familiarity through food and drink in a lively atmosphere. Our menu is simply crafted and balanced. We are inspired by new techniques, our community and resources.

418 E 200 S • 801.539.9999 •

From the dock to your table, we bring the harbor to you. We wanted to create a neighborhood restaurant that gives our guests a sense of home. We give our guests not only the freshest seafood and prime steaks but also serve an affordable wine selection and craft cocktails. Open for dinner Tuesday through Sunday. Book us now for your next holiday party or cater. Harbor Seafood & Steak Co. is now offering private catering for all functions! From office holiday parties to home dinners, our Executive Chef Justin Jacobsen will design a menu that will set your party off. 2302 Parley’s Way, SLC • (801) 466-9827 •

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dining guide Ichiban Sushi Sushi with a twist—like the spicy Funky Charlie Roll, tuna and wasabi filled, then fried. 336 S. 400 East, SLC, 801-532-7522. EM Kyoto The service is friendly, the sushi is

fresh, the tempura is amazingly light, and the prices are reasonable. Servings are occidentally large, and service is impeccable. 1080 E. 1300 South, SLC, 801-487-3525. EM

Koko Kitchen This small, family-run restaurant is a genuine, low-key noodle shop. The ramen is outstanding. 702 S. 300 East, SLC, 801-364-4888. GL Naked Fish Fresh, sustainably

Morning Greek Manolis is open for breakfast too.

sourced fish is the basis of the menu, but the superlatives don’t stop there. The richest Kobe beef is a highlight, and so is the yakitori grill and the sake collection and the exquisite cocktails. 67 W. 100 South, SLC, 801-595-8888. GEL – M

Shogun Relax in your own private room

while you enjoy finely presented teriyaki, tempura, sukiyaki or something grilled by a chef before your eyes. 321 S. Main St., SLC, 801-364-7142. GM

Simply Sushi Bargain sushi. All-you-caneat sushi, if you agree to a few simple rules: Eat all your rice. No take-home. Eat it all or pay the price. 180 W. 400 South, SLC, 801-746-4445. GEL – M Takashi Takashi Gibo earned his

acclaim by buying the freshest fish and serving it in politely eyepopping style. Check the chalkboard for specials like Thai mackerel, fatty tuna or spot prawns, and expect the best sushi in the city. 18 W. Market St., SLC, 801-519-9595. EGN

Tosh’s Ramen Chef Tosh Seki-

kawa, formerly of Naked Fish, is our own ramen ranger. His long-simmered noodle-laden broths have a deservedly devoted following—meaning, go early for lunch. 1465 State St., SLC, 801-466-7000. GL

Tsunami 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 Ave., Sandy, 801-676-6466. EGM


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, but the grilled Greek octopus is what keeps us coming back for more. 224 S. 1300 East, SLC, 801-581-0888. EGM – N


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Café Med Get the mezzes platter for some of the best falafel in town. Entrees range from pita sandwiches to gargantuan dinner platters of braised shortribs, roast chicken and pasta. 420 E. 3300 South, SLC, 801-493-0100. EGM Layla Layla relies on family recipes. The

resulting standards, like hummus and kebabs, are great, but explore some of the more unusual dishes, too. 4751 S. Holladay Blvd., Holladay, 801-272-9111. EGM – N

Mazza Excellent. With the

bright flavor that is the hallmark of Middle Eastern food and a great range of dishes, Mazza has been a go-to for fine food in SLC before there was much fine food at all. 912 E. 900 South, SLC, 801-521-4572; 1515 S. 1500 East, SLC, 801-484-9259. EGM – N

Manoli’s Manoli and Katrina

Katsanevas have created a fresh modern approach to Greek food. Stylish small plates full of Greek flavors include Butternut-squash-filled tyropita, smoked feta in piquillo peppers and a stellar roast chicken. 402 E. 900 South, SLC, 801-532-3760. EGML

Olive Bistro This downtown cafe offers light salads and panini, some tapas, a list of wines and beers. 57 W. Main St., SLC, 801-364-1401. EGM Spitz Doner Kebab This California

transplant specializes in what Utahns mostly know by their Greek name “gyros.” But that’s not the only attraction. Besides the food, Spitz has an energetic hipster vibe and a liquor license that make it an after-dark destination. 35 E. Broadway, SLC, 801-364-0286 EGM


Alamexo A fresh take on Mexican

food from award-winning chef Matthew Lake whose New York Rosa Mexicano was “the gold standard.” More upscale than a taco joint, but nowhere near white tablecloth, this bright, inviting cafe offers tableside guacamole. The rest of the menu, from margaritas to mole, is just as fresh and immediate. 268 State St., SLC, 801-779-4747. EGM

Blue Poblano An import from Provo, this

great little spot serves hugely great tacos. And burritos. Recently remodeled and expanded; now with a liquor license. 473 E. 300 South, SLC, 801-883-9078 GL

Chunga’s These tacos al pastor are the real

deal. Carved from a big pineapple-marinated hunk, the meat is folded in delicate masa tortillas with chopped pineapple, onion and cilantro. 180 S. 900 West, SLC, 801-328-4421. GL

Frida Bistro Frida is one of the

finest things to happen to Salt Lake dining, ever. This is not your typical tacos/tamales menu—it represents the apex of still too little-known Mexican cuisine, elegant and sophisticated and as complex as French food. Plus, there’s a nice margarita menu. 545 W. 700 South, SLC, 801-983-6692. EGM

Lone Star Taqueria Lone Star serves a burrito that’s a meal in itself, whether you choose basic bean and cheese or a special. 2265 E. Fort Union Blvd., SLC, 801-944-2300. GL 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 pre-Jazz favorite and great for kids, too. Dishes overflow the plate and fill the belly. 270 S. Rio Grande St., SLC, 801-364-3302. EGL Taco Taco A tiny, charming little taqueria, perfect for pick-up and sunny days. Owned by neighboring Cannella’s. 208 E. 500 South, SLC, 801-355-8518. EGL Taqueria 27 Salt Lake needs more Mexican food, and Todd Gardiner is here to provide it. Artisan tacos (try the duck confit), inventive guacamole and lots of tequila in a spare urban setting. 1615. S. Foothill Dr., SLC, 385-259-0712; 4670 Holladay Village Plaza (2300 E.), 801-676-9706; 149 E. 200 South, SLC, (801-259-0940). EGM


Current Fish & Oyster House

An all-star team drawn from the resources of owners Mikel Trapp (Fresco, Trio) and Joel LaSalle (Faustina, Oasis) made this cool downtown restaurant an instant hit. Excellent and inventive seafood dishes from Chef Logen Crew and cocktails by Jimmy Santangelo and Amy Eldredge in a rehabbed downtown space—it all adds up to success. 279 E. 300 South, SLC, 801-326-3474. EGM

Harbor Seafood & Steak Co. A muchneeded breath of sea air refreshes this young restaurant, which is renewing the classic surf & turf concept with the addition of a mix and match option. A snappy interior, a creative cocktail menu and a vine-covered patio make for a hospitable atmosphere. 301 Parleys Way, SLC, 801-466-9827. EGM - N Market Street Grill SLC’s fave fish

restaurants: Fish is flown in daily and the breakfast is an 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

RESTAURANT – Offering scratch seasonal dishes, with focus on live fire cooking, our HEARTH is the ‘heart’ of our kitchen. We support local farms and ranches by incorporating their most beautiful products into our menu to offer a dining experience that is unrivaled in the area. LOUNGE – Our Title 32B Lounge, named after Utah’s post-prohibition liquor law, features handcrafted cocktails based on classic templates from a scratch bar, with hand cut ice and premium spirits. PANTRY – Our pantry retails the finest ingredients from our scratch kitchen and abroad, such as our fresh and dried house made pasta, and over forty flavors of the freshest extra virgin olive oils and aged balsamic vinegar, complete with a tasting bar! Utah’s Winner - Top 50 Restaurants in the U.S. Worth Traveling For – Trip Advisor




195 Historic 25th Street, 2nd Floor, Ogden • (801) 399-0088 •

Fresh, sophisticated Thai & Chinese cuisine in a stylish, contemporary setting. Full service bar with specialty cocktails. Private dining & banquet room. Take-out orders welcome/delivery available. Free valet parking on Friday and Saturday nights. Open Monday-Saturday for lunch; Monday -Sunday for dinner. Patio Dining.



200 S. 163 West (south of Salt Palace), SLC • (801) 350-0888 •

J&G Grill offers a tantalizing selection of chef Jean-Georges Vongerichten’s greatest recipes including refreshing salads, fine locally-raised meats, and the freshest seafood flown in from both coasts. Come enjoy Seasonal Tasting Menus and favorites like Maine Lobster, RR Ranch Beef Tenderloin, Black Truffle Pizza and our famous Mussels Mariniere. Outdoor dining slope-side, intriguing house-made cocktails and the largest wine collection in Utah. Easy access via the St. Regis Funicular! Breakfast, lunch, dinner, apres ski and private events. Rated the number one restaurant in Park City – Trip Advisor



4 The St. Regis Deer Valley 2300 Deer Valley Dr. East, Park City • (435) 940-5760 •

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dining guide The Oyster Bar This is the best selection of fresh oysters in town: Belon, Olympia, Malpeque and Snow Creek, plus Bluepoints. Crab and shrimp are conscientiously procured. 54 W. Market St., SLC, 801-531-6044; 2985 E. Cottonwood Parkway (6590 South), SLC, 801-942-8870. EGN


Chanon Thai Café A meal here is like a

casual dinner at your best Thai friend’s place. Try 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 and the “Look Luck” beef (in a caramel sauce) are popular. 1400 S. Foothill Dr., Ste. 270, SLC, 801-581-1128. EGM Ekamai Thai The tiniest Thai restaurant

in town is owned by Woot Pangsawan, who provides great curries to go, eat in, or have delivered, plus friendly personal service. 336 W. Broadway, SLC, 801-363-2717; 1405 E. 2100 South, SLC, 801-906-0908. GL

Indochine Vietnamese cuisine is under-­ represented 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. 230 S. 1300 East, 801-582-0896. EGM Mi La-cai Noodle House Mi La-cai’s


Sawadee Thai The menu goes far outside

the usual pad thai and curry. Thai food’s appeal lies in the subtleties of difference achieved with a limited list of ingredients. 754 E. South Temple, SLC, 801-328-8424. EGM

Skewered Thai A serene setting for some of the best Thai in town—perfectly balanced curries, pristine spring rolls, intoxicating drunk noodles and a well-curated wine list. 575 S. 700 East, SLC, 801-364-1144. EGL – M

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 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 St., SLC, 801-474-3322. GL

My Thai My Thai is an unpretentious

Zao Asian Cafe It’s hard to categorize this

Oh Mai Fast, friendly and hugely flavorful—

Yes, Fleming’s is a steakhouse but don’t overlook its humble and excellent hamburger.

Vietnamese stilt houses surround the courtyard. Sapa’s menu ranges from Thai curries to fusion and hot pots, but the sushi is the best bet. 722 S. State St., SLC, 801-363-7272. EGM

noodles rise above the rest, and their pho is fantastic—each bowl a work of art. The beautiful setting is a pleasure. It’s even a pleasure to get the bill. 961 S. State St., SLC, 801-322-3590. GL mom-and-pop operation—she’s mainly in the kitchen, and he mainly waits tables, but in a lull, she darts out from her stove to ask diners if they like the food. Yes, we do. 1425 S. 300 West, SLC, 801-505-4999. GL

Hamburger Steak

Sapa Sushi Bar & Asian Grill Charming

pan-Asian semi-fast food concept. It draws from Thai, Vietnamese, Chinese and Japanese traditions, all combined with the American need for speed. Just file it under fast, fresh, flavorful food. 639 E. 400 South, SLC, 801-595-1234. GL

Tasty Thai Tasty is a family-run spot,

that sums up this little banh mi shop that’s taken SLC by storm. Pho is also good and so are full plates, but the banh mi are heaven. 3425 State St., SLC, 801-467-6882. EL

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

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 art. 1968 E. MurrayHolladay Rd., SLC, 801-277-3658. ELL


Pleiku This stylish downtown spot serves

Fleming’s Prime Steakhouse This local

a selection of Vietnamese dishes made from family recipes and served tapas-style. Note the pho, which is brewed for 36 hours and served in a full-bowl meal or a preprandial cup. 264 Main St., SLC, 801-359-4544. EGM

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Christopher’s The menu is straightfor-

ward 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

branch of a national chain has a famously impressive wine list. With more than 100 available by the glass, it has selections that pair well with anything you order. 20 S. 400 West, The Gateway, SLC, 801-355-3704. EGO

Ruth’s Chris Steakhouse This Ugly

Betty building has inner beauty. Stick with classics like crab cocktail, order the wedge, and ask for your butter-sizzled steak no more than medium, please. Eat dessert, then linger in the cool bar. 275 S. West Temple, SLC, 801-363-2000. EGN

Spencer’s 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


Omar’s Rawtopia All-organic, vegan

cuisine pulled off with great flair and served with kindness. Owner Omar Abou-Ismail’s Rawtopia has become a destination for those seeking clean, healthy food in Salt Lake—but almost more impressively, for those who aren’t following a vegetarian, raw or vegan regime but simply want good, fresh food. Faves include the Nutburger (named as one of SLmag’s 75 best), the falafel bowl and the amazingly indulgent desserts—like chocolate caramel pie and berry cheesecake. 2148 Highland Dr., SLC, 801-486-0332. 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. 900 S. 234 West, SLC, 801-322-3790. EL – M

Vertical Diner Chef Ian Brandt, of Sage’s

Café and Cali’s Grocery, owns Vertical Diner’s animal-free menu of burgers, sandwiches and breakfasts. Plus organic wines and coffees. 2290 S. West Temple, SLC, 801-484-8378. EGL


Apex Enjoy fine dining at the top of the

world. Apex at Montage exudes luxury in the most understated and comfortable way. No need to tux up to experience pampered service; the assumption is you’re here to relax and that means not having to worry about a thing. The classy lack of pretension extends to the menu—no unpronounceables, nothing scary or even too daring—just top-of-the-line everything. Quality speaks for itself. 9100 Marsac Ave., Park City, 435-604-1300. EGN

350 Main Now being run by Cortney Jo-

hanson who has worked at the restaurant for 20 years, this mainstay cafe on Main Street is seeing another high point. With Chef Matthew Safranek in the kitchen, the menu is a balanced mix of old favorites and soon-to-be favorites like Five Spice Venision Loin in Pho. Amazing. 350 Main St., Park City, 435-649-3140. EGN

Welcome to Kimi’s Chop & Oyster House, European influenced fine dining and elegant social atmosphere, now in Commons at Sugarhouse. We promise an intimate and relaxed dining experience that offers something different to local and foreign patrons and ensures you enjoy a memorable food experience every time. Now with outdoor patio seating with fire pits and cozy blankets! Lunch: Monday - Friday 11:30 am - 3 pm Après Work: Monday - Friday 3 pm - 5 pm Dinner: Monday - Saturday 5 pm - 9:30 pm CLOSED SUNDAY 2155 S Highland Dr, SLC • (801) 946-2079 •

CELEBRATING 40 YEARS OF EXCELLENCE Located at the base of Little Cottonwood Canyon on 20 acres, La Caille offers an unmatched experience & atmosphere. Explore the grounds, host an unforgettable event, or enjoy dining at it’s finest. Fine Dining Seven Days a Week Monday - Saturday 5:00 PM - 9:00 PM Sunday 4:00 PM - 8:00 PM Saturday Brunch 10:00 AM - 2:00 PM Sunday Brunch 10:00 AM - 3:00 PM

Elegant Dining & Special Occasions 9565 South Wasatch Boulevard, Sandy • 801-942-1751 •

Classically trained Pastry Chef Romina Rasmussen has been capturing the attention of food lovers near and far since 2003 with her innovative take on the classics, from her beloved Kouing Aman (Utah’s original) French macarons (buttons), and a wide variety of desserts that change monthly. We’re excited to announce housemade gelato and gelato pops in time for summer -- we can’t think of a better way to beat the heat.



216 East 500 South • (801) 355-2294 •

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dining guide The Farm Restaurant Food is at the forefront of the newly named Park City Mountain Resort, and the Farm is the flagship featuring sustainably raised and produced food. Resort Village, Sundial Building, North of the Cabriolet. 435-615-4828. EGO Glitretind The service is polished, and the

menu is as fun or as refined or as inventive as Chef Zane Holmquist’s mood. The appeal resonates with the jet set and local diners. The wine list is exceptional. But so is the burger. 7700 Stein Way, Deer Valley, 435-645-6455. EGO

Try the Duck Hash

Did you know Silver Star is open for brunch?

Ch-chchanges Did you know this old fave is now part of the Bar X group?

Goldener Hirsch A jazzed up Alpine

theme—elk carpaccio with pickled shallots, foie gras with cherry-prune compote and wiener schnitzel with caraway-spiked carrot strings. 7570 Royal St. East, Park City, 435-649-7770. EGO

J&G Grill Jean-Georges Vongerichten

lends his name to this restaurant at the St. Regis. The food is terrific, the wine cellar’s inventory is deep, and it’s not as expensive as the view from the patio leads you to expect. 2300 Deer Valley Drive East, Park City, 435-940-5760. EGO

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 Mustang A duck chile relleno arrives in

a maelstrom of queso and ranchero sauce. Braised lamb shank and lobster with cheese enchiladas share the menu with seasonal entrees. 890 Main St., Park City, 435-658-3975. 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 is an all-American blend of regional cooking styles. Corn bisque with grilled shrimp is 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

Tupelo Chef Matt Harris brings a

touch of the South and lot of excitement to Main Street. This is a far cry from greens and grits but the dishes that come out of his kitchen show a passion for full flavor and a rootsy approach to fine dining that signifies Southern style. A much


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needed shot of excitement for Main Street. 508 Main St., Park City, 435-615-7700. EG N

Viking Yurt (Open seasonally) Arrive by

sleigh and settle in for a luxurious five-course meal. Reservations and punctuality a must. Park City Mountain Resort, 435-615-9878. EGO


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, but serves fine American cuisine. Don’t miss the award-winning brunch. 1235 Warm Springs Rd., Midway, 435-654-1400. 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. 317 Main St., Park City, 435-649-8284. M

Fletcher’s on Main Street A fresh

idea on Main Street, Fletcher’s has a casual approach designed to suit any appetite, almost any time. Talented Chef Scott Boborek’s carefully sourced dishes range from burgers to Beef Wellington—with lobster mac and Utah trout. 562 Main St., Park City, 435-649-1111. EGN

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 is set off by a port and apple sauce. 215 S. Main St., Kamas, 435-783-2867. EGL – M

Handle Chef-owner Briar Handly

made his name at Talisker on Main. In his own place he offers a pared back menu, mostly of small plates, with the emphasis on excellenct sourcing—trout sausage and Beltex Meats prosciutto, for example. There are also full-meal plates, including the chef’s famous fried chicken. 136 Heber Ave., Park City, 435-602-1155. EGN

High West Distillery Order a flight of whiskey and taste the difference aging makes, but be sure to order plenty of food to see how magically the whiskey matches the fare. The chef takes the amber current theme throughout the food. 703 Park Ave., Park City, 435-649-8300. EGML Jupiter Bowl Upscale for a bowling alley, but still with something for everyone in the family to love. Besides pins, there are video games and The Lift Grill & Lounge. In Newpark. 1090 Center Dr., Park City, 435- 658-2695. EGM

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 Rd., 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 Dr., Park City, 435-214-7570. EGL – M

Silver Star Cafe Comfort food with an

upscale sensibility and original touches, like shrimp and grits with chipotle or Niman Ranch pork cutlets with spaetzle. Morning meals are also tops, and the location is spectacular. 1825 Three Kings Dr., Park City, 435-655-3456. EGM

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 Dr., Midway, 888-327-7220. EGN

Spin Café Housemade 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 St., Heber City, 435-654-0251. EGL – M

The Brass Tag In the Lodges at Deer Val-

ley, the focal point here is a wood oven which turns out everything from pizza to fish and chops, all of the superior quality one expects from Deer Valley. 2900 Deer Valley Drive East, Park City, 435-615-2410. EGM

Zermatt Resort The charming, Swiss-

themed resort is big on buffets—seafood, Italian and brunch. 784 W. Resort Dr., Midway, 866-643-2015. EGM – N


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 Blvd., Park City, 435-647-9097. GL

Wasatch Bagel Café Not just bagels, but bagels as buns, enfolding a sustaining layering of sandwich fillings like egg and bacon. 1300 Snow Creek Dr., Park City, 435-645-7778. GL Windy Ridge Bakery & Café One of

Park City’s most popular noshing spots— especially on Taco Tuesdays. The bakery behind turns out desserts and pastries for Bill White’s restaurants as well as take-home entrees. 1250 Iron Horse Dr., Park City, 435-647-0880. EGL – M


Burgers & Bourbon Housed in the luxurious Montage, this casual restaurant pres-

Mazza Middle Eastern Cuisine has been an institution in Salt Lake City for more than a decade. Mazza is excited to introduce a completely new menu for Spring/Summer 2016. The new menu has many of your old favorites, with new dishes and seasonal specialties to delight diners. Mazza always focuses on authentic dishes made from scratch, with the highest quality ingredients, locally sourced whenever possible. Enjoy lunch and dinner, Monday through Saturday, at either of our neighborhood locations, 9th and 9th or 15th and 15th. We can’t wait to share our new creations with you!


912 E. 900 S. • (801) 521-4572 • 1515 S. 1500 E. • (801) 484-9259

At Provisions we believe in carefully executed, regional, ingredient driven delicious cooking, produced in partnership with responsible farming and animal husbandry. We love to cook, it’s our passion and we respect the ingredient’s by keeping it simple, preparing it the best way we know how and plating in a fun and creative way to showcase and honor what we have here in Utah. We cook and eat with the seasons, the way it was meant to be. We change our menu often to maintain the highest quality experience for our guests. We have created an elegant, casual environment for our food and libations to be enjoyed. We have a very eclectic, thoughtful wine, beer and cocktail list meant to compliment the seasonal menus. We are currently open for dinner Tuesday thru Sunday from 5 -10pm. Lunch and brunch coming soon.



3364 South 2300 East, SLC • (801) 410-4046 •

With its trendy, urban vibe, live music and historic setting in Park City’s renovated Masonic Hall, Riverhorse On Main treats its guests to an inventive array of upscale, eclectic American cuisine and uncomplicated, seasonal dishes, all crafted by award-winning executive chef Seth Adams.

540 Main Street • (435) 649-3536 •

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dining guide ents the most deluxe versions of America’s favorite food. The burgers are stupendous, there’s a great list of bourbons to back them, and if you’re not a bourbon imbiber, have one of the majorly good milkshakes. 9100 Marsac Avenue, Park City, 435-604-1300. EGN

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 Dr., Ste. 105, Park City, 435-575-0295. EGM

Squatters Roadhouse Everyone loves

Asian-American flavors in Bill White’s sushi, excellent Korean tacos, crab sliders and other Amer-Asian food fusions, including the best hot dog in the state, topped with bacon and house-made kimchi. 1571 W. Redstone Center Dr. Ste. 140, Park City, 435-575-4272. EGM – N

Wasatch Brewpub This was the first


brewpub in Utah, and it serves handcrafted beer and family-friendly fare without a hefty price tag. Everyone loves Polygamy Porter, and the weekend brunch is great, too. 240 Main St., Park City, 435-649-0900. EGL – M

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 Ave., Park City, 435-649-2252. EGM


Billy Blanco’s Motor City Mexican. The subtitle is “burger and taco garage,” but garage is the notable word. This is a theme restaurant that hearkens back to the seventies heyday of such places—lots of cars and motorcycles on display, oil cans to hold the flatware, and a 50-seat bar made out of toolboxes. If you’ve ever dreamed of eating in a garage, you’ll be thrilled. 8208 Gorgoza Pines Rd., Park City, 435-575-0846. EGM - N

Bistro 412 The coziness and the low wine markups make you want to sit and sip. Mainstays here are classic French favorites like beef bourguignon. 412 Main St., Park City, 435-649-8211. EGM

Chimayo Bill White’s prettiest place, this

spot for a leisurely meal. Chicken and bacon tossed with mixed greens and grilled veggies on focaccia are café-goers’ favorites. 424 Main St., Park City, 435-645-9555. EGM

restaurant is reminiscent of Santa Fe, but the food is pure Park City. Margaritas are good, and the avocado-shrimp appetizer combines guacamole and ceviche flavors in a genius dish. 368 Main St., Park City, 435-649-6222. EGO


El Chubasco Regulars storm this restau-

Café Terigo This charming café is the

Cisero’s High altitude exercise calls for calories to match. 306 Main St., Park City, 435-649-5044. EGM Fuego Off the beaten Main Street track,

this pizzeria is a family-friendly solution to a ski-hungry evening. Pastas, paninis and woodfired pizzas are edgy, but they’re good. 2001 Sidewinder Dr., Park City, 435- 645-8646. EGM


Sushi Blue Find the yin and yang of

Wahso Restaurateur Bill White is known for his eye-popping eateries. Wahso is his crown jewel, done up with lanterns and silks like a 1930s noir set. Don’t miss the jasmine teasmoked duck. 577 Main St., Park City, 435-615-0300. EGO

sandwich is the best in town. You’ll also find classics like wiener schnitzel, rack of lamb and Steak Diane. 1500 Kearns Blvd., Park City, 435-649-7177. EGO

Stop in for a ginormous sundae before summer is over.


the bourbon burger, and Utah Brewers Coop brews are available by the bottle and on the state-of-the-art tap system. Open for breakfast daily. 1900 Park Ave., Park City, 435-649-9868. EGM

Adolph’s Park City locals believe the steak

You Scream

the wine list features hard-to-find Italian wines as well as flights, including sparkling. 151 Main St., Park City, 435-645-0636. EO

Ghidotti’s Ghidotti’s evokes Little Italy more than Italy, and the food follows suit—think spaghetti and meatballs, lasagna and rigatoni Bolognese. Try the chicken soup. 6030 N. Market St., Park City, 435-658-0669. EGM – N Grappa Dishes like osso buco and grape

salad with gorgonzola, roasted walnuts and Champagne vinaigrette are sensational, and

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rant for south-of-the-border eats. Burritos fly through the kitchen like chiles too hot to handle—proving consistency matters. 1890 Bonanza Dr., Park City, 435-645-9114. EGL – M


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 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 than the first but offers max flavor from quality ingredients. 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. 580 Main St., Park City, 435-647-0688. EM


Butcher’s Chop House & Bar The draws are prime rib, New York strip and pork chops—and the ladies’ night specials in the popular bar downstairs. 751 Main St., 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 Dr., Prospector Square, Park City, 435-649-8060. EGN Edge Steakhouse This beautifully fills the beef bill at the huge resort, and the tasting menus take you through salad, steak and dessert for $45 to $60, depending on options. 3000 Canyon Resort Drive, Park City, 435-655-2260. EGO Prime Steak House Prime’s recipe for success is simple: Buy quality ingredients and insist on impeccable service. Enjoy the piano bar, and save room for molten chocolate cake. 804 Main St., Park City, 435-655-9739. EGN


The Huntington Room at Earl’s Lodge

Tarahumara Some of the best Mexican

Ski-day sustenance and fireside dinner for the après-ski set. In summer, dine at the top of the mountain. 3925 E. Snowbasin Rd., Huntsville, 888-437-547. EGLL


Hearth Much of the menu is inspired by the wood-fired oven—the pizzas, the flatbreads and the hearth breads, all made with the same basic dough. There were several elk dishes on the menu and some yak. Try it. 195 Historic 25th St. Ste. 6 (2nd Floor), Ogden, 801-399-0088. EGN

food in the state can be found in this family­owned cafe in Midway. Don’t be fooled by the bland exterior; inside you’ll find a full-fledged cantina and an adjoining family restaurant with a soulful salsa bar. 380 E. Main St., Midway, 435-654-34654. EGM – N

Reef’s Lamb chops are tender, falafel is

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


The Bluebird The ornate soda fountain, tile floors and mahogany tables are the setting for daily specials and

Ruth had a certain way of doing things. How to run a restaurant. How to treat people. How to prepare the best steak of your life. When people would ask her how she made her food so good, she’d simply say “Just follow the recipe.” Come in tonight and experience how Ruth’s timeless recipe is alive and well to this day.

Salt Lake City • (801) 363-2000 • 275 S West Temple • Park City • (435) 940-5070 • 2001 Park Ave •

BREWING LEGENDARY BEERS FOR OVER 26 YEARS Salt Lake’s original brewpub since 1989 features award-winning fresh brewed beers, eclectic daily specials and traditional pub favorites for lunch, dinner and weekend brunch. With an urban garden patio and private event space with spectacular city views, Squatters is the perfect choice for large group reservations, parties and events. Look for us in Park City and at the airport too! Squatters. Good For What Ales You.



Salt Lake City • 147 W. Broadway • (801) 363-2739 Park City • 1900 Park Avenue • (435) 649-9868 Salt Lake International Airport • (801) 575-2002 •


“Stoneground has become a favorite of mine— I love the space and I love the food” -Mary Brown Malouf Our Philosophy has always been to take the finest ingredients and do as little to them as possible. Classic Italian techniques used to make artisan pasta, homemade cheeses and hand tossed Pizza.



249 East 400 South, SLC • (801) 364-1368 •

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dining guide soups, milkshakes and sundaes. 19 N. Main St., Logan, 435-752-3155. M

Prairie Schooner Tables are cov-

ered wagons around a diorama featuring coyotes, cougars and cowboys—corny, but fun. The menu is standard, but kids love it. 445 Park Blvd., Ogden, 801-621-5511. EGM

Union Grill The cross-over cooking offers

sandwiches, seafood and pastas with American, Greek, Italian or Mexican spices. Union Station, 2501 Wall Ave., Ogden, 801-621-2830. EGM


Beehive Grill An indirect offshoot of

Moab Brewery, the Grill focuses as much on house-brewed root beer as alcoholic suds, but the generally hefty food suits either. 255 S. Main St., Logan, 435-753-2600. EGL

Roosters Choose from specialty pizzas, baked sea scallops and herb-crusted lamb at this fixture on the historic block. 253 25th St., Ogden, 801-627-6171. EGM


Caffe Ibis Exchange news, enjoy sand-

wiches and salads, and linger over a cuppa conscientiously grown coffee. 52 Federal Ave., Logan, 435-753-4777. GL


Mandarin The rooms are filled with red

and gold dragons. Chefs recruited from San Francisco crank out a huge menu. Desserts are noteworthy. Call ahead. 348 E. 900 North, Bountiful, 801-298-2406. EGM


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 Marcello’s Eat spaghetti and meatballs without wine—this is truly Utah-style Italian food. 375 N. Main St., Bountiful. 801-298-7801. GL – M

Drink Up in Provo Taste birch beer, root beer, cream soda, sarsaparilla, obscure colas and other odd soft drinks.

Slackwater Pizza The pies here are as good as any food in Ogden. Selection ranges from traditional to Thai (try it), and there’s a good selection of wine and beer. 1895 Washington Blvd., Ogden, 801-399-0637. EGM Rovali’s Ristorante This friendly familyowned place on Ogden’s main drag serves hearty Italian fare and housemade pastry, plus a creative bar menu and live music. 174 E. 2500 S., Ogden, 801-394-1070. EGM

Zucca Trattoria Chef-Gerladine Sepulveda’s menu features regional Italian dishes—check out the specials. But that’s


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only part of Zucca. There is also a great Italian market and deli, selling salumi and cheese and sandwiches, a regular schedule of cooking classes and a special menu of healthful dishes. 225 25th Street, Ogden, 801-475-7077. EGM – N


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


Communal Food is focused on the familiar with chef’s flair—like braised pork shoulder crusted in panko. Attention to detail makes this one of Utah’s best. 100 N. University Ave., Provo, 801-373-8000. EGM – N The Tree Room Sundance Resort’s flag-

ship is known for its seasonal, straightforward menu and memorable decor, including Robert Redford’s kachina collection. Try the wild game—spice-rubbed quail and buffalo tenderloin. Highway 92, Sundance Resort, Provo Canyon, 801-223-4200. EGN – O


The Black Sheep The cuisine here is based on the Native American dishes Chef Mark Mason enjoyed in his youth. But the fundamentals—like Navajo fry bread and the “three sisters” combo of squash, corn and beans—have been given a beautiful urban polish by this experienced chef. Don’t miss the cactus pear margarita. 19 N. University Ave, Provo, 801-607-2485. EGM – N The Foundry Grill The café in Sundance

Resort serves comfort food with western style—sandwiches, spit-roasted chickens and ­steaks. Sunday brunch is a mammoth buffet. Sundance Resort, Provo, 801-223-4220. EGM


Pizzeria 712 The pizza menu

reaches heights of quality that fancier restaurants only fantasize about. Not only are the blister-crusted pizzas the epitome of their genre, but braised short ribs, local mushrooms and arugula on ciabatta are equally stellar. 320 S. State St., Orem, 801-623-6712. EGM


Mountain West Burrito A humble burrito place with high-flown belief in sustainably raised meats, locally sourced vegetables and community support. Result: everything you’d ever want in a burrito joint, except a beer. 1796 N. 950 West, Provo, 801-805-1870. GL


Ginger’s Garden Cafe Tucked inside Dr. Christopher’s Herb Shop, Ginger’s serves truly garden-fresh, bright-flavored, mostly vegetarian dishes. 188. S. Main St., Springville, 801-489-4500. GL


Café Diablo (Open seasonally) This café of-

fers buzz-worthy dishes like rattlesnake cakes and fancy tamales. Save room for dessert. 599 W. Main St., Torrey, 435-425-3070. EGN

Hell’s Backbone Grill Owners

Blake Spalding and Jen Castle set the bar for local, 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, 435-335-7464. EGM – N

Capitol Reef Inn & Café 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 great rock collection and the stone kiva. 360 W. Main St., Torrey, 435-425-3271. EGL – M

Station 22 Ever-hipper Provo is home to some cutting-edge food now that the cutting edge has a folksy, musical saw kind of style. Station 22 is a perfect example of the Utah roots trend—a charming, funky interior, a great soundtrack and a menu with a slight Southern twang. Try the fried chicken sandwich with red cabbage on ciabatta. 22 W. Center St., Provo, 801-607-1803. 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 St., Moab, 435-259-6896. GL



Bombay House Salt Lake’s biryani main-

stay has several sister restaurants worthy to call family. 463 N. University Ave., Provo, 801-373-6677; 7726 Campus View Dr., West Jordan, 801-282-0777; 2731 E. Parley’s Way, SLC, 801-581-0222. EGM – N

Sunglow Family Restaurant This pit stop is famous for its pinto bean and pickle pies. Yes, we said pickle. 91 E. Main St., Bicknell, 435-425-3701. GL – M Moab Brewery A beloved watering hole for river-runners, slick-rock bikers, red-rock hikers and everyone who needs a bite and a beer, which is nearly everyone in Moab. All beer is brewed on site. 686 Main St., Moab, 435-259-6333. EGM

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


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

Contemporary Japanese Dining

Fancy tacos and fine tequilas served seven days a week in a warm, modern atmosphere. Private dining space available at Holladay and Foothill locations. COME TRY OUR BRUNCH FROM 11-3 ON SATURDAY’S AND SUNDAY’S! PATIOS OPEN IN ALL LOCATIONS. Visit us at, twitter @taqueria27 or Facebook Taqueria27 for more information.




149 East 200 South, SLC • (385) 259-0940 1615 South Foothill Drive Suite G, SLC • (385) 259-0712 4670 Holladay Village Plaza Suite 108, Holladay • (801) 676-9706

Texas de Brazil, the nation’s premier Brazilian steakhouse, features extensive meat selections of beef, lamb, pork, chicken and sausage all deliciously seasoned and carved table side by the restaurant’s authentically costumed “gauchos.” The restaurant also features a fresh gourmet salad area containing more than 50 items.

50 South main Street , SLC • (385) 232-8070 •

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dishes like smoked trout salad with prickly pear vinaigrette. And you can’t beat the red rock ambience. Zion National Park, 435-772-7700. EGL –M

Painted Pony The kitchen blends culinary trends with standards like sage-smoked quail on mushroom risotto. Even “surf and turf” has a twist—tenderloin tataki with chiledusted scallops. 2 W. St. George Blvd., Ste. 22, St. George, 435-634-1700. EGN

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 and the chocolatechile creme brulee. 445 Zion Park Blvd., Springdale, 435-772-0283. EGL – M

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, 435-772-0700. EGN

Xetava Gardens Café Blue corn pancakes for breakfast and lunch are good bets. But to truly experience Xetava, dine under the stars in eco-conscious Kayenta. 815 Coyote Gulch Court, Ivins, 435-656-0165. EGM



eggs, crisp potatoes and thick bacon. We love breakfast, though Oscar’s serves equally satisfying meals at other times of day. 948 Zion Park Blvd., Springdale, 435-772-3232. GL

graphic design, ever-so-cool servers and a loyal cupcake following, this simple sandwich spot could be at home in Soho, but it’s in St. George. 25 N. Main St., St. George, 435-628-7110. GL

Oscar’s Café Blueberry pancakes, fresh

Mom’s Café Mom’s has fed travelers

on blue plate standards since 1928. This is the place to try a Utah “scone” with “honey butter.” 10 E. Main St., Salina, 435-529-3921. GL

Red Rock Grill at Zion Lodge Try eating here on the terrace. Enjoy melting-pot American


Read Mary Brown Malouf’s Utah food blog ON THE TABLE

Log on and join the conversation. Follow Mary on Twitter.

25 Main Café and Cake Parlor With its hip


The Bit and Spur The menu stars South-

western cuisine—ribs, beef and chicken—as well as chili verde. A longtime Zion favorite, there’s almost always a wait here, but it’s almost always a pleasant one with a view and a brew in hand. 1212 Zion Park Blvd., Springdale, 435-772-3498. EGM


For the longest time I had this fantasy that a fairy godmother would come and turn me into a girl and make everything better. - Eri Hayward 134

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INSPIRED MAIN STREET DINING Located on historic Main Street in downtown Park City, tupelo’s handcrafted menu celebrates globally inspired food, artisanally sourced and stunningly prepared. Chef/Owner Matthew Harris carefully selects every ingredient to offer a tasty and enlightening experience for diners.



508 Main St., Park City • (435) 615-7700 •


A legend in Park City since 1986, now you can enjoy the same award winning beer and pub fare in our Sugar House location. Pouring both Wasatch and Squatters hand-crafted brews, as well as dishing up delicious pub favorites, Wasatch Sugar House is sure to satisfy every appetite. Serving lunch, dinner and weekend brunch. Private event space available for large groups. Dog-friendly summer patio. Validated garage parking and on-site beer package agency.

Celebrating our 30th anniversary in 2016 First and still the best - we drink our share and sell the rest! 2110 South Highland Drive • (801) 783 -1127 •

The Wild Rose is a fine dining restaurant located at The District in South Jordan. Serving Contemporary American cuisine such as Chipotle Dusted Scallops, New Zealand Rack of Lamb and our signature, mouthwatering Tenderloin of Beef. As well as beer, wine and cocktails to compliment any meal. We also have a private dining room to accommodate your next business function or special event. Open nightly for dinner at 5pm and for brunch on Sunday from 10-2. Reservations recommended but not required.

11516 District Main Dr, South Jordan • (801) 790-7673 •

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Hard-pressed Cider, an ancient brew, is new again. BY RENÉE HUANG

All bars listed in the Salt Lake Bar Guide have been vetted and chosen based on quality of beverage, food, atmosphere and service. This selective guide has no relationship to any advertising in the magazine.


Review visits are anonymous, and all expenses are paid by Salt Lake magazine.

Back in 2014, Jeff and Jennifer Carleton, owners of

Mountain West Hard Cider, were looking to sink their teeth into a juicy start up. Jeff’s job in the financial services industry had relocated them to Utah from Philadelphia six years prior. But they were hungry to take a bite out of something bigger. And they felt that the entrepreneurial climate in Utah was ripe for innovation. Enter the humble apple. The Carletons had fond memories of countless trips to California’s wine country. But they also recalled a sojourn in Ireland several years ago when Jenn had fallen in love with hard cider. With a higher alcohol content than many beers (Ruby is 6.8 percent), and the fact that it’s gluten-free, the Carletons suspected they might have stumbled upon an untapped niche product for Utah. And Santaquin apples were some of the best in the region. The couple knew Utah fiercely supports local artisans under the Utah’s Own umbrella. Jeff learned that hard cider sales were doubling year over year— gaining momentum in the world of alcoholic beverages. In 2009, hard cider accounted for $35 million in U.S. sales, but by the end of 2014, it had reached $390 million. Convinced they were riding the wave of the next craftbeverage trend, they hired veteran Pacific Northwest wine and cider maker Joel Goodwillie. And in December 2015, they launched Utah’s first hard cidery with the inaugural Ruby label


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named after a canyon in the state’s south. In early spring, just in time for Utah’s summer outdoor recreation season, Mountain West Cider launched its second line, 7-Mile hard cider, a lighter, crisper brew containing just 5 percent alcohol and named after a popular canyon in Southern Utah that’s a destination for climbing, hiking and exploring, known for its historic petroglyphs and Mesoamerican influence. Each successive label will be a nod to Utah—Labyrinth will be a warm mulled hard cider only available in the winter months. Next on the production line is Desolation, a higher-alcohol, year-round label. Despite an association many people have with apples and fall harvest, hard cider is not just an autumnal drink. The Carletons have big plans for Mountain West Hard Cider with an onsite distillery, and dream of eventually four to five ciders on tap in the tasting room. “We want customers to have a full tasting experience with different offerings throughout the year,” said Jennifer. Eventually, they want to expand to become a regional producer distributing to Texas, Arizona, Idaho and Wyoming. “Being here with the local beer industry reminds me of the early days in Portland when the scene was starting out,” says Goodwillie, noting a great collaborative spirit. “There’s a need for unique products here.” 425 N. 400 West, SLC, 801-935-4147.

bar guide


Forget about navigating the state’s labyrinth of liquor laws—the more than 20 bars and pubs listed here prioritize putting a drink in your hand, although most of them serve good food, too. Restricted to 21 and over. (Be prepared to show your I.D., whatever your age. This is Utah, after all.)

Aerie Thanks to floor-to-ceiling windows,

diners can marvel at nature’s magnificent handiwork while feasting from the sushi bar. The menu is global, and the scene is energetic—with live music some nights. Cliff Lodge, Snowbird Resort, 801-933-2160 EG O

Bar X This drinker’s bar is devoted to cocktails, and the shakers prefer the term “bartenders.” A survivor of the ups and downs of Utah liquor laws, this was the vanguard of Salt Lake’s new cocktail movement, serving classic drinks and creative inventions behind the best electric sign in the city. 155 E. 200 South, SLC, 801-355-2287 E

Beer Bar Food & Wine darling, Food Network regular and owner of award-winning Forage restaurant, Viet Pham conceived (though he doesn’t cook) the menu. And Ty Burrell, star of ABC’s small-screen hit Modern Family, is a co-owner. Together, they lent their flat screen luster to pre-opening coverage in Food & Wine magazine and then all over the Twitterverse and blogosphere. Beer Bar is right next to Burrell’s other SLC hipster success story, Bar X. And make no mistake, this is a hipster beer joint. It’s noisy and there’s no table service—you wait in line at the bar for your next beer and sit at picnic tables. But there are over 140 to choose from, not to mention 13 kinds of bratwurst. 161 E. 200 South, SLC, 801-355-2287 E The Bayou This is Beervana, with 260

bottled beers and 32 on draft. The kitchen is an overachiever for a beer bar, turning out artichoke pizza and deep-fried Cornish game hens. 645 S. State St., SLC, 801-961-8400. EGM

Beerhive Pub An impressive list of over 200 beers­­—domestic, imported and local—and a long ice rail on the bar to keep the brew cold, the way Americans like ’em, are the outstanding features of this cozy downtown pub. Booths and tables augment the bar seating and downstairs there are pool tables. You can order food from Michelangelo’s next door, but this place is basically all about the beer. 128 S. Main St., SLC, 801-364-4268 EGL BTG Wine Bar BTG stands for “By the Glass,” and the tenacity with which Fred Moesinger (owner of next-door Caffé Molise) pursued the audacious (in Utah) idea of a true wine bar deserves kudos. BTG serves craft cocktails and specialty beer,

and you can order food from Caffé Molise, but the pièces de résistance are the more than 50 wines by the glass. You can order a tasting portion or a full glass, allowing you to sample vintages you might not be inclined to buy by the bottle. 63 W. 100 South, SLC, 801-359-2814 E

Campfire Lounge Well, don’t go expecting a real campfire, although patio firepits have been “in the works” for awhile now. But the laid-back feeling of sitting around a campfire, sipping and talking with friends, is what the owners were aiming for, with or without flames. And that’s what Campfire is—a relaxed neighborhood joint with affordable drinks. And s’mores. 837 E. 2100 South, 801-467-3325 E

coct two full and completely different cocktail menus, one each for summer and winter, and briefer ones for the shoulder seasons. The focus is on whiskey-based drinks featuring High West’s award-winning spirits, although the bar stocks other alcohol. The food is whiskey-themed, too, and the space—a former livery stable—is pure Park City. 703 Park Ave., Park City, 435-649-8300 E

Cocktail Explosion The LaBounty Bourbon Ice Bomb

Club Jam The city’s premier gay bar has all that’s necessary: DJs, drag queens and drinks. It rocks out Wednesday through Sunday, with karaoke on Wednesday and Sunday nights at 9. 751 N. 300 West, SLC, 801-382-8567 E Copper Common Sibling to hugely popular restaurant The Copper Onion, Copper Common is a real bar—that means there’s no Zion curtain and you don’t actually have to order food if you don’t want to. But on the other hand, why wouldn’t you want to? Copper Common’s kitchen caters to every taste, whether you’re drinking cocktails, beer or wine (on tap, yet). And it’s real, chefimagined food—a long way from pretzels and peanuts. Reservations are recommended, and thankfully there are no TVs. 111 E. Broadway, SLC, 801-355-9453 E Cotton Bottom Inn Remember when this was a ski bum’s town? The garlic burger and a beer is what you order. 2820 E. 6200 South, SLC, 801-273-9830 EGL East Liberty Tap House Another bright spot in a brilliant neighborhood, the Tap House is the creation of Scott Evans, who also owns nearby restaurant Pago. Half a dozen beers on draft and 20 or more by the bottle, and the rotation changes constantly—meaning, stop by often. The menu, by Chef Phelix Gardner, does clever takes on bar food classics, like housemade onion dip and potato chips. Note: It’s open noon to midnight, 7 days a week. 850 E. 900 South, SLC, 801-441-2845 E High West Distillery The bartenders at Utah’s award-winning gastro-distillery con-

Jeff LaBounty, general manager of Silver Star Cafe, has created a new craft cocktail that will knock you off your feet (in a manner of speaking, of course). He’s been working on this handcrafted cocktail for months, conducting trial after trial to perfect the unique drink. Hard work, as they say, but somebody’s got to...yeah. LaBounty carefully makes a hollow ice sphere, then injects it with Sugarhouse Bourbon, Bianco Vermouth, Warre’s 10-year port, house-made balsamic syrup and black walnut bitters, a sweet-around-the-edges blend of flavors. The garnish is a fresh peach slice. Your server presents the drink with a flourish, then taps the ice sphere and boom!—a flavor explosion of cool fire. 1825 Three Kings Dr., Park City. 435-655-3456

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bar guide


Forget about navigating the state’s labyrinth of liquor laws—the more than 20 bars and pubs listed here prioritize putting a drink in your hand, although most of them serve good food, too. Restricted to 21 and over. (Be prepared to show your I.D., whatever your age. This is Utah, after all.)

Garage Everyone compares it to an Austin bar. Live music, good food and the rockingest patio in town. Try the Chihuahua, a chile-heated riff on a margarita.1199 N. Beck St., SLC, 801-521-3904 EGL Gracie’s Play pool, throw darts, listen to live music, kill beer and time on the patio and upstairs deck. Plus, Gracie’s is a gastropub—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

The Rest and Bodega The neon sign

says “Bodega,” and you can drink a beer in the phone booth–sized corner bar. But it’s better to head downstairs to the speakeasystyled The Rest. Welcome to the underground. Order a cocktail, settle into the apparently bomb-proof book-lined library, or take a booth and sit at the bar where you can examine local artist Jake Buntjer’s tiny sculptures in the niches on the wall—sort of a Tim Burton meets Dr. Who aesthetic. The food is good, should you decide to blow off the dinner plans and stay here instead. 331 S. Main St., SLC, 801‑532‑4042 E

The Shooting Star More than a century old, this is gen-you-wine Old West. The walls are adorned with moose heads and a stuffed St. Bernard. Good luck with finishing your Star Burger. 7300 E. 200 South, Huntsville, 801-745-2002 EGL Market Street Oyster Bar The livelier

nightlife side of Market Street seafood restaurant, the Oyster Bar has an extensive beverage menu including seasonal drink specials. To begin or end an evening, have one of the award-winning martinis or a classic daiquiri, up, with a dozen oysters—half price on Mondays—or settle in for the night and order from the full seafood menu. 54 W. Market St., SLC, 801-531-6044. E

Spencer’s The cozy, wood-panelled

bar adjoining the steakhouse is a handy downtown watering hole with a classic city bar. The pro bartender can mix what you


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want; but visitors should want drinks based on local spirits like Beehive Gin and Sugar House Vodka. Hilton Salt Lake City Center, 255 W. Temple, SLC, 801-238-4748 E

The Vault In the boutique Kimpton hotel

The Monaco, The Vault is themed after the building’s original purpose as a bank. A quintessential hotel bar, with big windows looking out on pedestrian traffic and longaproned servers, this is a favorite place for locals and visitors. There is a list of original concoctions, but look for the special cocktails themed to what’s onstage across the street at Capitol Theatre. You can also order from the wine list of Bambara, the hotel restaurant. 202 S. Main St., SLC, 801-363-5454 E

Undercurrent Bar Right behind and

sister to seafood restaurant Current Fish & Seafood, Undercurrent went to the top of the class the minute it opened ,thanks to the expertise behind it: Amy Eldredge is one of Salt Lake’s best bartenders and Jim Santangelo one of its foremost wine educators. Add in barsnacks by Chef Logen Crews and the availability of Sofie sparkling wine in a can and you’ve got a hit. 270 S. 300 East St., SLC, 801-574-2556 EGL

Whiskey Street Before it was named

Main Street, this stretch of road was dubbed “Whiskey Street” because it was lined with so many pubs and bars. Hence the name of this drinking (and eating) establishment. Anchored by a 42-footlong cherry wood bar and centered with a narrow stand-up table, booths, and cushy seats at the back, Whiskey Street serves food, but it’s primarily a place to bend the elbow. There’s a selection of neo-cocktails, a list of beer and whiskey pairings and a jaw-dropping list of spirits, some rare for SLC. Wine on tap and an extensive beer list round out the choices. 323 S. Main St., SLC, 801-433-1371 E

Zest Kitchen & Bar Besides the healthy

dining, Zest offers hand-crfted Fresh juice cocktails with the same emphasis on local and organic ingredients as the food—try an original concoction like the Straw-bubbly Lavender Martini, a Jalapeno Margarita or Summer Beet Sangria. There’s a special latenight menu of bar bites too. 275 S. 200 West, SLC, 801-433-0589 E

Good Grammar How hipsters spell speakeasy BY CHRISTIE MARCY

Good Grammar Speak E-Z and Bar’s name is clearly contradictory. Poor spelling and possibly ironic grammatical error aside, this is not your greatgrandmother’s dimly lit and password-protected speakeasy. This is a bar with a sign announcing its presence on Gallivan Avenue, with huge windows through which passers-by can clearly see drinking in the bright interior, not to mention the imbibers on the patio. Good Grammar is a speakloudly. It appears that, much like the word speakeasy, millennials are taking over Salt Lake’s bar scene, resulting in a bit of an identity crisis for watering holes. Good Grammar’s target audience seems to be clear, judging by the six-foot-tall Jenga games on the patio and the house DJ blasting out tunes on Friday and Saturday nights. The bar also seems to engender a nostalgia its audience never experienced first hand. From pop art-inspired walls with huge photos of everyone from Bowie to Brando and Stockton to Ali to a soundtrack full of Stevie Wonder and Ike and Tina Turner, Good Grammar is decorated with a who’s who of American pop culture. But perhaps the establishment’s best tip o’ the hat to a bygone era is a menu full of craft cocktails with names inspired by late greats. Take the Hendrix—Bulleit bourbon, orange juice, bitters and ginger beer. Or the Ginger Grant—vodka, St. Germaine, grapefruit juice and ginger beer. And if those are a little too on the nose for your tastes, try the cleverly named Dolly’s Parts—gin, crème de casis, Pimms, egg white and mint. Thankfully, the oh-so-clever names don’t extend to Good Grammar’s food menu. A charcuterie plate of local meats and cheeses, a grilled cheese with apple chutney and a confit chicken salad take the cuisine a step above standard bar fare, making Good Grammar a worthwhile downtown lunch spot. If live DJs and Prohibition nostalgia don’t seem to go together, here’s two things that do: summer sunshine and bar patios. Good Grammar has one of the best patios in Salt Lake’s downtown. It’s worth checking out, and maybe you might be moved to wax nostalgic about the good old days while you’re there. 69 E. Gallivan Ave., SLC, 385-415-5002

/ / / / / / / / / / / / / / / / / / / / / / / / / / / / / / / / / / / / LOCAL SHOPS AND SERVICES


   

// FELDMAN’S DELI // 2005 E 2700 South, SLC 801. 906. 0369

Deli Done Right Utah’s Authentic Traditional Jewish Deli

 

// TOUCHÉ // 116 S Main St, Bountiful 801. 299. 8372

Unique clothing & gift items. We carry Vera Bradley and Alex & Ani.

 


85 East 12300 South, Draper 801. 816. 3955 |

Relax, enjoy yourself, and transform the way you look.

// SILVER KING COFFEE // 1409 Kearns Boulevard Park City

Serving gourmet espresso, smoothies, cold pressed juice, pastries, breakfast burritos and more.

// HIGHLO //

   Park City | 435.901.8224

Crafting brands and designs where art meets function.


  

770 S 300 W, SLC 801. 834. 6111 |

Meet Memphis a fresh raspberry cookie by RubySnap Bakery.


A collection of photos from the many local events covered in greater detail on 2 1



O.C. Tanner Jewelers Spring Soiree May 4, 2015, O.C. Tanner Jewelers, photos by Natalie Simpson

1 Kim and Caden Welsh 2 Shannon Tuddenham and Cathy Buss 3 Cody Derrick and Tally Stevens 4 Celine Browning 5 Brandon Oyler, Sara Knight and Mara Marian


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April 30, 2016, near Lucin, Utah—Box Elder County, photos provided by UMFA

The Utah Museum of Fine Arts hosted a community meet-up at Sun Tunnels, an iconic work of Land art by Nancy Holt in Utah’s remote west desert. Mindy Wilson, of UMFA, says, “intermittent rain showers turned it into a mud-up by afternoon’s end! Still, some 75 all-weather art lovers made the trek (and found out why it’s called the “Great Basin).”

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on the town




Chef Wars 2016 Cooks Up Some Fun April 24th, Riverhorse on Main, Park City, photos by Reed Rowe

The 2nd Annual Chef Wars put the fun back in fundraising with a crowd pleasing cook-off benefitting Nuzzles & Co., a non-profit supporting rescued cats and dogs. Briar Handly of Handle battled it out with Matt Harris of tupelo and Executive Chef Jordan Harvey of Zoom to win the favor of a panel of celebrity judges represented by actress and animal advocate Katherine Heigl, Executive Producer Nancy Heigl, and cityhomeCOLLECTIVE founder Cody Derrick.


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my turn

Facing the music Accountability is an early lesson in character building. BY JOHN SHUFF

I vividly remember one edict my dad laid down to me as a teenager. “If you ever drink and drive the family car, you will not enjoy that privilege for a year.” Simple, straightforward, no strings attached. That was Dad. He always left you with an uncomplicated message—in this case six words: “drink and drive” and “enjoy that privilege.” I’ve never forgotten them. I took my dad up on his declaration shortly after my eighteenth birthday. When I sneaked in the kitchen door at 1 a.m. on a steamy, Cincinnati summer evening in my sweaty, dirty baseball uniform, my worst nightmare confronted me. It was my father, ruffled hair and in his pajamas, who immediately spoke up.. “How did you do tonight?” he asked evenly. “We won the championship,” I told him. The next question was less engaging. “Have you been drinking?” he asked, his face hard. John Shuff My knees buckled. I knew Senior my fate before I answered, like a drowning man watching his life flash in front of him. We were face to face, boxed into our small kitchen. It was impossible for him not to smell my breath, like the policeman who sticks his head inside your car window after you’ve been stopped for a broken taillight. I was trapped. My numbed brain suddenly came alive at the thought of those six words, “drink and drive” and “enjoy that privilege” and I knew my world was crashing. There wasn’t one thing I could do. “Yes,” I said, “with the guys after the big win.” Of course my father already knew; in fact, he


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probably had known for hours as he waited for me to come home. Back then, there was no such thing as the Binaca Blast, nor was there such a thing as lying to your dad, especially when the words were coming out with a distinctive slur that was not the effect of early-onset stroke. More importantly, both of us knew the consequences. I quickly figured out that he was testing me. Would I tell the truth or conjure up some cockamamie story to save my butt? I realized that by not telling the truth, trying to BS him would not only anger him but increase the pain awaiting me. My father was not a lecturer. His directives were simple. He used a stiletto, not a hammer. His expectations were not unreasonable. So at breakfast the next morning I was not surprised by his clinical approach to our early morning encounter some six hours earlier. “No use of the family car for one year” was the verdict. This meant taking the bus and streetcars. It meant hitchhiking to my home in a rural suburb about two miles from any public transportation. It represented a significant loss of personal freedom. But it was ultimately about more than hardship and paying the piper; it became a valuable lesson, what they call nowadays a “teachable moment.” It was for me an early lesson in accountability, in owning up to mistakes— and the importance of honoring the trust held in you by others. And yes, in not drinking and driving. No celebration is worth what that may cost.






THE YACHT-MASTER The emblematic nautical watch embodies a yachting heritage that stretches back to the 1950s. It doesn’t just tell time. It tells history.



oyster perpetual and yacht-master are