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Democracy Returns

The Magazine for Utah

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Salt Lake Magazineâ€™s 2015 Dining Awards

PLUS: Winners of the 2015 Readersâ€™ Survey

Pastry from Avenues Bistro on Third

The Look Aquatic

Gleaming Colors

Breaking

for Spring

the Code

Women Crash the Tech Party

April 2015

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Summit SummitSotheby’s Sotheby’sInternational InternationalRealty® Realty® 2014 2014BEST BESTOF OFSTATE STATEWINNER WINNER for forReal RealEstate EstateServices Services

Old Old WOrld WOrld Charm Charm inin hOlladay hOlladay 5987 5987 Brentwood Brentwood drive, drive, holladay holladay 4Bd 4Bd | 9Ba | 9Ba | 25,731 | 25,731 SFSF | #1256131 | #1256131 | $11,500,000 | $11,500,000 david david lawson lawson 435.901.0904 435.901.0904

FineSt FineSt Park Park City City hOme hOme On On .56.56 aCreS aCreS 4 thaynes 4 thaynes Canyon Canyon Way, Way, Park Park City City 5Bd 5Bd | 5Ba | 5Ba | 5,000 | 5,000 SFSF | #1247135 | #1247135 | $2,999,000 | $2,999,000 Page Page Juliano Juliano801.671.9761 801.671.9761

Fully FurniShed Park City COndO Fully FurniShed Park City COndO 2470 e deer Valley drive #B-11, Park City 2470 e deer Valley drive #B-11, Park City 2Bd | 3Ba | 1,500 | #1263362 | $995,000 2Bd | 3Ba | 1,500 SFSF | #1263362 | $995,000 Scott maizlish 435.901.4309 Scott maizlish 435.901.4309

mOdern liVing With Park City Feel mOdern liVing With Park City Feel marilyn Court, Park City 2525 marilyn Court, Park City 6Bd | 8Ba | 8,600 | #1241315 | $7,000,000 6Bd | 8Ba | 8,600 SFSF | #1241315 | $7,000,000 Scott maizlish 435.901.4309 Scott maizlish 435.901.4309

PriStine lake liVing With VieWS PriStine lake liVing With VieWS 1438 hailstone Court, Park City 1438 hailstone Court, Park City 4Bd | 4Ba | 3,162 | #1273904 | $795,000 4Bd | 4Ba | 3,162 SFSF | #1273904 | $795,000 Scott maizlish 435.901.4309 Scott maizlish 435.901.4309

FaBulOuS Old tOWn CuStOm hOme FaBulOuS Old tOWn CuStOm hOme 1015 norfolk drive, Park City 1015 norfolk drive, Park City 3Bd | 3Ba | 1,944 | #1271776 | $1,944,000 3Bd | 3Ba | 1,944 SFSF | #1271776 | $1,944,000 tisha digman 435.939.9329 tisha digman 435.939.9329 Cam Schiedel 435.659.1025 Cam Schiedel 435.659.1025

mOdern mOdern deSign deSign With With Big Big VieWS VieWS On On 1010 aCreS aCreS red hawk ridge road, Park City 1919 red hawk ridge road, Park City 5Bd | 5Ba | 5,100 | #1272892 | $1,695,000 5Bd | 5Ba | 5,100 SFSF | #1272892 | $1,695,000 hank hank mastain mastain435.513.0696 435.513.0696

Starter Starter inVeStment inVeStment With With rOOm rOOm tO tO grOW—StePS grOW—StePS FrOm FrOm Skiing Skiing 2700 2700 deer deer Valley Valley drive drive #B201, #B201, Park Park City City 1Bd 1Bd | 1.5Ba | 1.5Ba | 800 | 800 SFSF | #1273507 | #1273507 | $405,000 | $405,000 hank mastain hank mastain435.513.0696 435.513.0696

unOBStruCted VieWS inin SilVer lake unOBStruCted VieWS SilVer lake 6597 lookout drive, Park City 6597 lookout drive, Park City 5Bd | 3Ba | 5,743 SFSF | #1273265 | $3,100,000 5Bd | 3Ba | 5,743 | #1273265 | $3,100,000 ruth drapkin 435.640.2604 ruth drapkin 435.640.2604

© ® MMXIV MMXIV Sotheby’s Sotheby’s International International Realty Realty Affiliates Affiliates LLC.LLC. All Rights All Rights Reserved. Reserved. Sotheby’s Sotheby’s International International Realty Realty is a®licensed is a licensed trademark trademark to Sotheby’s to Sotheby’s International International Realty Realty Affiliates Affiliates LLC.LLC. EqualEqual Housing Housing Opportunity. Opportunity.EachEach Office Office is Independently is Independently Owned Owned & Operated. & Operated. Information Information deemed deemed reliable, reliable, but not butguaranteed. not guaranteed. Square Square footage footage is an isestimate an estimate only. only.

Summit SummitSotheby’s Sotheby’sInternational InternationalRealty® Realty® 2014 2014BEST BESTOF OFSTATE STATEWINNER WINNER for forReal RealEstate EstateServices Services

Park Park City City mOuntain mOuntain COntemPOrary COntemPOrary 7400 7400 nn West West hills hills trail, trail, Promontory Promontory 6Bd 6Bd | 8Ba | 8Ba | 7,619 | 7,619 SFSF | $3,950,000 | $3,950,000 Beth Beth mcmahon mcmahon435.731.0074 435.731.0074

inViting inViting PrOmOntOry PrOmOntOry hOme hOme 8609 8609 nn marmot marmot Circle Circle lotlot 92,92, Park Park City City 5Bd 5Bd | 7Ba | 7Ba | 6,985 | 6,985 SFSF | #1262090 | #1262090 | $3,395,000 | $3,395,000 Colleen Colleen gillis gillis 435.640.0604 435.640.0604

SkiSki reSOrt reSOrt and and OlymPiC OlymPiC Park Park VieWS VieWS 3206 3206 Saddleback Saddleback ridge ridge drdr lotlot 21,21, Park Park City City 4Bd 4Bd | 6Ba | 6Ba | 6,972 | 6,972 SFSF | #1257819 | #1257819 | $2,695,000 | $2,695,000 Colleen Colleen gillis gillis 435.640.0604 435.640.0604

6 aCre ranCh On the PrOVO riVer 6 aCre ranCh On the PrOVO riVer 2114 Winterton Circle, midway/Charleston 2114 Winterton Circle, midway/Charleston 5Bd | 6Ba | 6,574 SFSF | $3,895,000 5Bd | 6Ba | 6,574 | $3,895,000 marc Coulam 801.243.2002 marc Coulam 801.243.2002

riVer meadOWS ranCh eState lOtS riVer meadOWS ranCh eState lOtS Bordering thethe Provo river in in midway Bordering Provo river midway 1.5+ acre estate lots | Starting at at $170,000 1.5+ acre estate lots | Starting $170,000 marc Coulam 801.243.2002 marc Coulam 801.243.2002 Brad thompson 435.602.0236 Brad thompson 435.602.0236

11.5 aCre mOuntain eState inin PCPC 11.5 aCre mOuntain eState 111 WW goshawk ridge road, Park City 111 goshawk ridge road, Park City 6Bd | 9Ba | 10292 SFSF | #1243515 | $2,995,000 6Bd | 9Ba | 10292 | #1243515 | $2,995,000 Brad Jensen 435.901.8333 Brad Jensen 435.901.8333

1515 aCre lOt + VieWS inin PineBrOOk aCre lOt + VieWS PineBrOOk 7827 tall Oaks drive, Park City 7827 tall Oaks drive, Park City horse Property | #1272936 | $675,000 horse Property | #1272936 | $675,000 Shannon lee 435.901.2685 Shannon lee 435.901.2685

the tOP OFOF the WOrld inin Park City the tOP the WOrld Park City 6363 red Cloud trail, red Cloud, Park City red Cloud trail, red Cloud, Park City 5Bd | 9Ba | 11,250 SFSF | #1269831 | Call forfor Price 5Bd | 9Ba | 11,250 | #1269831 | Call Price Sam Cubis 435.729.0389 Sam Cubis 435.729.0389 greg Watkins 435.655.5888 greg Watkins 435.655.5888

SilVer Creek hOme On 8.5+ aCreS SilVer Creek hOme On 8.5+ aCreS 354 aspen lane, Park City 354 aspen lane, Park City 4Bd | 5Ba | 3,985 SFSF | #1249998 | $1,249,000 4Bd | 5Ba | 3,985 | #1249998 | $1,249,000 laurie Wing 435.729.0389 laurie Wing 435.729.0389 david dowie 435.640.3434 david dowie 435.640.3434

#idahowines

14th

Tickets $45

contents March/April 2015 features

2015 dining awards by mary brown malouf

The 25 Best Restaurants in Utah

Girl’s club

b y j a m i e g a d e tt e

Utah women pushing against tech’s glass ceiling

The look aquatic by mary brown malouf

Spring fashion at Loveland Living Planet Aquarium

Park City Life

In our expanded coverage of Park City, we explore Utah’s Olympic legacy, Park City Community Foundation, Spring Grüv at Canyons and why the Shoe Tree matters.

reach for the starpool

on the cover

Necklace, $24, Koo de Ker, SLC; Steve Madden shoes, $79.95, Nordstrom, SLC; Cameo dress, $158, The Stockist, SLC; Tribute bomber jacket $148, The Stockist, SLC; Twin Bag Sting Ray, $3,890, Porsche Design, SLC; KR Druzy earrings, $218, Farasha, Park City; Vella Mode Mother of Pearl Ring, $198, Farasha, Park City.

Our annual Dining Awards issue has evolved along with Utah’s dining scene. This year, we simply chose the 25 best restaurants. s a lt l a k e m a g a z i n e . c o m mar/apr 2015

contents

departments

21 the hive

Why we love Copper Kitchen’s chicken soup, old Jews telling jokes and KUTV’s reporters times two.

35 A&E

The town’s hottest tickets, SLC’s contemporary art scene’s newest face and artist colonies by Glen warchol, adrienne knight and jaime winston

45 outdoors

St. George’s red-rock wonderland on two wheels

by nate parkinson

49 travel

Go mildly wild in a yurt. by jeremy pugh

129

53 dateline utah

The SLC Library goes from knowledge citadel to community sanctuary. by les roka

57 faces

Adventures for U.S. warriors, craftsman and artist Dave Borba, and Utah Film Center’s new boss

87 on the town

SLC’s top galas, festivals and more by jaime winston

129 dining guide

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

164 bar guide

The best sips in the state by mary brown malouf

168 my turn

“The arts benefit our community—they make it a better place to live.” –Nancy Stoaks, CUAC Associate Director

Grandkids bring a fresh =view to the world around us all. by john shuff

volume 26 number 2 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 ($19.95); two years ($24.95); for shipping outside the U.S. add $45. Toll-free subscription number: 855-276-4395. Periodicals Postage Paid at Salt Lake City, Utah, and additional mailing offices. Copyright 2014, JES Publishing Corp. No whole or part of the contents may be reproduced in any manner without prior written permission of Salt Lake magazine, excepting individually copyrighted articles and photographs. Manuscripts accompanied by SASE are accepted, but no responsibility will be assumed for unsolicited contributions. POSTMASTER: Send address corrections to Salt Lake magazine, 1745 Greens Road, Houston, TX 77032-9945.

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spring fever

â€“ catch it!

Enjoy live music or DJs every Friday, Saturday and Sunday through the end of the season*. Details at snowbird.com.

Spring passes on sale March 1 snowbird.com

*Weather permitting.

online extras

It’s All Online Videos, photos and everything we couldn’t fit in print is waiting for you on saltlakemagazine.com.

Now Showing

on SLmag.com Altra Giveaway

Enter to win a new pair of Altra shoes before your next run.

Chicken Soup

Dining Awards Did we get it right? Let us know your thoughts on the 2015 Dining Awards winners online. You’ll also find: Video interviews with the Dining Awards winners. Photos from the Dining Awards ceremony at the Natural History Museum of Utah. On the Table blogs, featuring news and reviews of the Utah dining scene.

Salivating over Copper Kitchen’s chicken soup (page 30)? The recipe is online.

When You See This Graphic in the Mag... Visit SLmag.com to check out all the exclusive stuff we have online.

visit SLmag.com for the rest of the story

Getting Social

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

Tastemakers

Buy tickets to SLC’s premier outdoor progressive food and wine tasting event at tastemakersutah.com.

@SLmag

Avenues Bistro celebrates winning 2014’s Best Neighborhood Restaurant

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youtube.com/saltlakemag

you said it

facebook.com/saltlakemag

For a chance to win $50 to Del Mar al Lago, our Facebook friends gave a shout to where they’ve been skiing lately:

Aqua Style Find styles from our fashion shoot at the Loveland Living Planet Aquarium we couldn’t fit in print.

s a lt l a k e m a g a z i n e . c o m mar/apr 2015

“Haven’t made it out yet, but my son is in Peru; I’d love to get a taste of what he’s having.” —Lisa Schempp Flinders

“Weee! Alta Saturday, Jan. 17 was the best conditions with special people.” —Gregory D. Erickson

Join the conversation at SLmag.com

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Redefining the best care possible We were the first in Utah to utilize a new technique that more precisely removes breast cancer. We implanted one of the first wireless pacemakers in the nation. We created the worldâ€™s largest cardiovascular database used to study the genetics behind heart disease. And these are just a few of the many innovations happening at Intermountain Healthcare. We work hard to provide great care and just as hard to improve it.

TRANSFORM YOUR BODY

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Margaret Mary Shuff Executive editor

Mary Brown Malouf M A N A G IN G e d i t o r

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Jaime Winston editorial interns

Taylor Thomas, Samantha Williams copy e ditor

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Scott Cullins

Freeze your fat away with CoolSculpting

Designer

Taryn Nielsen s ta f f p h o t o g r a p h e r

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a r t d e pa r t m e n t i n t e r n s

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p h o t o g r a p h y co n t r i b u t o r s

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ma r k e t i n g & p r o d u c t i o n M a n ag e r

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Kristie Buehner, Janette Erickson, Ozzie Feo, Danielle Holmes, Denise Janove, Emily Lopez p r o j e c t & e v e n t s ma n ag e r

Cady Borchers

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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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contributors

ADRIENNE KNIGHT is a native of Salt Lake City with a passion for the arts and an interest in all things creative, so she was thrilled when she was asked to profile Nancy Stoaks (page 38), CUAC’s new associate director, and Elisabeth Nebeker (page 59), the new executive director of the Utah Film Center. When she’s not profiling the powerhouse women of Utah, you can find her running or hiking the trails of Salt Lake and Park City or scouring local bookstores for her latest literary obsessions.

s a lt l a k e m a g a z i n e . c o m mar/apr 2015

AUSTEN DIAMOND photographed and wrote about master frame builder M. Scott Gardner for this issue (page 22). Capturing the essence of his stories’ subjects in pictures and words is nothing new for Diamond as the founder of 13% SALT, a photo journal of Utah’s contemporary pioneers and communities. Diamond also works with publications and commercial clients throughout Utah. His work has appeared in Salt Lake City Weekly, The Catalyst and Snowbird magazine. See more of Diamond’s work at 13percentsalt.com.

SARA GUGGISBERG learned about proper running while writing on Altra running shoes (page 32). Though cold weather is usually her excuse to stay curled up on the couch, she is excited to take her newly found running knowledge on the trail. A lifelong Utahn and Brigham Young University grad, Guggisberg is planning her escape to the East Coast as soon she nails down an affordable apartment—a goal that would be easier to achieve if she could kick her addiction to buying novels in hardback. The latest: The First Bad Man by Miranda July.

orderly. office. sale.

There’s nothing like an organized workspace to make you feel “purfectly” content. From folders and file cabinets, to paper sorters and desk organizers, you’ll find everything you need to live an organized life. Sale ends March 22, 2015.

NOW OPEN! SALT LAKE CITY (FASHION PLACE - EAST SIDE) 801-270-6870 LOCATIONS NATIONWIDE 800-733-3532 CONTAINERSTORE.COM OUR BLOG WHATWESTANDFOR.COM

feedback The holiday magazine (Nov/Dec 2014) is beautiful. I especially love the cover. We see enough girls in gowns. This cover captures a nostalgic holiday season in the Wasatch. Well done! —Karen Olson, consultant and former owner of Metropolitan Restaurant Editor’s Note: In our Nov/Dec 2014 issue, we also wrote about artist Chris Miles. He sent us two holiday cards as a thank you with the message below.

I really appreciated your writing. I think it represented me well and brought extra life to the paintings. —Chris Miles, winter artist Since last summer, Charissa Che has been covering music for saltlakemagazine.com.

After she reviewed chamber folk band blue haiku’s performance last December, we received this letter about her work. Thank you very much for sending Charissa Che to blue haiku’s December 4 Excellence in the Community concert and for publishing her wonderful review. I’m very grateful that Ms. Che found “charm,” “effervescence,” “wit,” “ethereal presence,” “warmth” and “deftness” in our performance of the songs. And I am thrilled by her description of the “palpable anticipatory hush” that preceded Monika Jalili’s concluding “somewhere” in our song “Somewhere Else Beneath the Sky.” That is so well put—I love it! We are very honored to have such a deep listener and literary thinker as Ms. Che review our music. The quotes she pulled from my lyrics, and the way she characterized and interpreted them, show the great care and perceptiveness she brings to her listening and writing. She also graciously conveyed the spirit and collaboration of the whole ensemble.

It is a great gift to have such a fine magazine as yours send a reviewer with the insights of Ms. Che, who can come to hear us for the very first time, yet instantly reach into our music, find the heart of it and write about it so poetically. —Phillip Bimstein, blue haiku vocalist, guitarist and songwriter

CORRECTIONS

A production hiccup resulted in the corruption of some text in our profile of Utah Film Center founder Geralyn Dreyfous in our Jan/Feb 2015 issue (page 68). The full article can be found online.

Talk to Us

We want to know what you think. e-mail: editor@saltlakemagazine.com website: saltlakemagazine.com 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.

Visit the heart of Park City’s art community and experience three fascinating exhibitions about human communication.

Out of Sight/In the Mind

MAIN GALLERY

Collaborative drawings by Bonnie Sucec and Susan Beck February 13-April 12, 2015

Susan Cofer:

GARAGE GALLERY

Drawings from 1977-2006 February 13-April 19, 2015

Lost in Translation…

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Support Provided by:

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kimballartcenter.org 638 Park Avenue, Park City, Utah 84060 • 435.649.8882

editor’s letter

Our Dining Evolution Recently, in my home town of Dallas,

several restaurants took a stand and refused to be reviewed by the local newspaper restaurant critic. They claimed bias. Worse, it seems, were the discrepancies they saw between the number of stars she awarded each restaurant and the verbiage she used to laud or pan it. They struck back by refusing to accept her money in their restaurants, a move they thought would prevent her from reviewing. Of course—especially in the bloginstatwitter era—it’s silly to think you can prevent someone from writing about your business, but the incident points up the love-hate relationship between the critics and the restaurant business. Like all restaurant reviewers, I’ve often been challenged with questions about my qualifications to opine about chefs, food and service. I do not subscribe to the old saw “a good journalist can write about anything;” I think love of the subject, some hands-on food experience and lots of years of tasting are what’s essential—plus, of course some talent for writing. In the same way, a culinary degree doesn’t guarantee a great chef. Writers can translate experience into words, and spread the word about good food. By sharing their experiences and their thoughts about them, they contribute

to a community of food. That’s what we’re trying to do at Salt Lake magazine with our restaurant and bar guides, our reviews, our longer-form articles about food, our blogs and tweets, our new digital edition, On the Table, and our live events, like Tastemakers and, of course, our annual Dining Awards. This year, you’ll notice, we’ve changed our format for the Dining Awards. With the explosion of fine Utah restaurants, it seems provincial to force things into culinary pigeonholes. The world has embraced the Beehive, and Utah’s once-insulated culture now embraces the world. The expanded point of view will change a lot more than one magazine’s content. Maybe it will eventually loosen our liquor laws. Anyway, in today’s food scene, categories don’t matter so much—quality does. So here we boldly present the 2015 list of the 25 Best Restaurants in Utah—cafes, bistros, bakeries, restaurants and eateries of all types. All, in my opinion, the cream of the crop at this moment in Utah. Don’t agree? Let’s talk about it.

Mary Brown Malouf

photo carrie butler

Malouf at last year’s Dining Awards with Steven Rosenberg

s a lt l a k e m a g a z i n e . c o m mar/apr 2015

Modern and Contemporary Furniture Live your style. 5410 S. 900 E. SLC â€˘ Mon - Fri 10 - 7 Sat 10 - 6 â€˘ 801-266-5818 www.copenhagenwest.com

Living it up in utah

inside The Hive Homestead. . . . . . . . . . . . . . . . . . 22

hive

the

Tube . . . . . . . . . . . . . . . . . . . . . . . 24 Style . . . . . . . . . . . . . . . . . . . . . . . 26 Ticket . . . . . . . . . . . . . . . . . . . . . . 28 Hot Dish. . . . . . . . . . . . . . . . . . . . 30 Sport. . . . . . . . . . . . . . . . . . . . . . . 32

photo elliott fraughton

erin go bragh, Utah style SLC celebrates St. Patrick’s Day with Emerald Isle fervor and an inclusive spirit. The Hibernian Society’s annual parade includes Scottish bagpipes, leading into a day featuring Celtic poetry, a proper Mass and snakes at the zoo. And lots and lots of fun and beer for all Utahns, Irish or not. For info about this year’s event, go to www.irishinutah.org

s a lt l a k e m a g a z i n e . c o m mar/apr 2015

hive

the

homestead / Austen diamond

design, build, gild “The first step to making a frame for a work of art is to ask questions,” says M. Scott Gardner, a frame designer, builder and gilder. After 36 years of working with art, Gardner firmly believes that a frame must never compete with what lies within its four corners. So he takes into account the time period, style, and intent of the artist in order to build a complementary frame. When visiting The Second Artist, Gardner’s studio in Sugar House, customers do not pick out a custombuilt frame by flipping through a catalog. Rather, they are shown Gardner’s sketchbook with its penciled patterns and styles. Choosing a frame becomes a conversation. A closed-corner frame is built by joining pieces of raw timber together. Then it’s hand carved and sometimes treated with gold leaf (to prevent oxidation and give a timeless look). Gardner carves his frames with

s a lt l a k e m a g a z i n e . c o m mar/apr 2015

traditional bench-carving tools—handheld blades, not power tools. To fine art collectors and gallery curators, the minutely noticeable nicks and gouges signify a desirable, handmade quality, which can’t be replicated in molded frames. The frame-making process generally takes Gardner six to eight weeks to make a single frame. Frames have been built this way for centuries; the first were used to transport sacred paintings for religious worship. There are only a dozen or so master builders or businesses who still use the full traditional building process, Gardner guesses. “I think it’s very important to preserve the art.” Gardner has framed hundreds of paintings for the LDS Church’s collection of art, which accounts for half of the frames he’s built in his career. Gardner will also craft simple, less expensive frames for customers, but he’s made a name for himself by working with Utah’s most prominent fine art painters, such as Randall Lake, Earl Jones and Edie Roberson, among others. “These frames will be the closest that I ever come to immortality,” Gardner says. The Second Artist, 3060 S. 900 East, SLC, By appointment only.

photos austen diamond

M. Scott Gardner creates a conversation between image and frame.

What are you craving? Find it here > www.ParkCityRestaurants.com Your complete guide to Park City area dining and Savor the Summit. Photos: Eric Schramm, Ghidottis, Deer Valley Resort, Chimayo

Join Us for “Savor the Summit” in Park City Saturday, June 20, 2015 Park City’s biggest outdoor dinner party returns with the Park City Area Restaurant Association’s sixth annual “Savor the Summit”. This is Park City’s longest dinner party, offering diners a unique celebration of fabulous food, drink and live music while seated in the middle of Main Street. Park City’s best restaurants will showcase their culinary talents in an open air community celebration.

tube / jaime winston Twin reporters Brittany (right) and Brooke (left)

stunt double KUTV’s identical twins built their television careers by sticking together. Television reporter Brooke Graham woke up feeling sick, but decided to shake it off and do her job. “I just kept feeling worse and worse and worse,” Brooke says. “But it was only an hour-long show, so I thought, ‘I’m just going to do this. I can handle it.’” Reporting live for KUTV 2 News from Mountain Dell Golf Course on a chilly winter day, Brooke’s words slurred as she started talking about the Utah Nordic Alliance’s cross-country skiing program. Suddenly, she fainted. Moments later, as the camera continued to run, she recovered from her alarming flop in the snow and gamely finished her report. The resulting YouTube clip went viral. Since December 2013, the video has had over 5 million views, along with attention from CNN and The Today Show. YouTubers leave comments asking

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about Brooke’s health (flu symptoms and a sensitivity to altitude caused the fall) and offering kudos for a job well done. One viewer declared that Satan must have sent a demon to cause the mishap. But most just watch and laugh, including Brooke’s identical twin and co-reporter, Brittany Graham. “I just kept rewinding and re-watching it,” Brittany says. “I told Brooke ‘You’re either going to get your feelings hurt from people laughing at you, or you’re going to laugh with them.’” Born and raised in SLC, Brittany and Brooke knew they wanted to be reporters after high school internships at ABC 4. “We were thrown into this professional world when we were 17,” Brittany says. “From that point on, we knew exactly what we wanted.” The 26-year-old graduates of Brigham Young University have been at KUTV for four years.

Brooke reports for The Refresh, a show about what’s trending in social media, and Brittany is an entertainment reporter and producer for Fresh Living, an afternoon show about all things home and family. Together the twins created “Twin Tested,” in which they test similar products and compare their results. “Brooke tested out professional teeth whitening, and I tested out Crest Whitestrips,” Brittany says. “We just try to be creative and do things we haven’t seen on TV before.” Twin Tested led to Splurge or Steal, a segment in which the twins wear similar outfits, one cheap and one expensive—viewers guess which has the higher price and find ways to save while staying in style. “We are basically a walking cliché, and we fully embrace that. Why not use our twinness to help people out?” Brittany says. “We realize we are not delivering the most important news of the day, but we are helping people navigate the world of consumer beauty and lifestyle products. Why not save them a couple bucks or time reading reviews online when we can show them what works in a two-minute segment?” Off the air, they give their opinions on everything from running trails to skin care products at twintestedblog.com. For the past four years, Brittany and Brooke have also covered the Grammy Awards. “Taylor Swift told us that she loved our dresses, so we can die happy now,” Brittany jokes. “Every day is an adventure,” Brooke says. Whether it’s blooper reel material or interviewing Grammy stars, the twins have been there for each other. “We wouldn’t be where we are today if we didn’t have each other. Brooke pushes me to constantly try harder and do things out of my comfort zone,” Brittany says. “We just fuel each others’ fire.”

TWIN TESTED

Salt Lake City products and businesses recommended by KUTV’s twin reporters Sugar high: RubySnap Fresh Cookies, rubysnap.com Afternoon pick-me-up: Les Madeleines’ sweet treats, lesmadeleines.com Keeping time, staying stylish: Arvo watches, arvowear.com Fashionable bag with a tech pouch: Kaboo, kaboobags.com Find more at twintestedblog.com

photo adam finkle

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Guild Hall Where Modern meets Traditional

Beautiful showroom ❇ Inspiration ❇ Experienced Design Team ❇ Retail ❇ To the Trade 3640 South Highland Dr. (801) 277-6534 utahguildhall.com

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style / emi clarke

spring into blooms Around here, they call it “mud season.” But we view the transition from winter to spring more cheerfully. Flowers in spring fashion change dull into delightful.

Tt Floral Top, $78, Anthropologie, SLC Lunn gingham scarf, $63, Children’s Hour, SLC

Maeve large floral skirt, $98, Anthropologie, SLC

easy Styling

Pair your favorite floral item with some gingham.

Leifsdottir blue watercolor dress, $188, Anthropologie, SLC

Marc by Marc Jacobs check purse, $198, marcjacobs.com

Visit SLmag.com for more of Emi’s patterned picks and her style blog.

s a lt l a k e m a g a z i n e . c o m mar/apr 2015

photos by adam finkle, styling by emi clarke

Aster floral blazer, $64, Nordstrom, SLC

taste is grand

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ticket / glen warchol

not just chopped liver Jewish humor spices the menu at Feldman’s Deli. A woman goes into Macy’s and asks to be fitted for a Jewish bra. Puzzled clerk: “We have a Catholic bra that lifts the masses. And we have a Unitarian bra—it lets them slide side to side. And we have a Mormon bra—it seals them for eternity. But I’ve never heard of a Jewish bra.” Woman: “It’s the one that makes mountains out of molehills.”

photo adam finkle

Probably the funniest thing about old Jews telling jokes at this Salt Lake deli is that it thrives in the middle of the Mormon Zion. (As to why Utah has no Old Mormons Joke Night is a socio-theological question we’ll leave to you.) Activist/pediatrician/standup comedian Lou Borgenicht founded and emcees performance nights, which include a $25 dinner (and have no connection with the New York–based Old Jews Telling Jokes). Any customer who tells a joke—Jewish or not—gets a $5 discount! The performances are always sold out. Do these festivals of self-deprecatory Jewish humor build positive bridges with Utah’s too-often humorless dominant culture? Borgenicht ponders a moment: “All I know is it builds Feldman’s customer base.” Feldman’s Deli, 2005 E. 2700 South, SLC, 801-906-0369, feldmansdeli.com

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arc h itec ture

l and p l a n n in g

l a n dsca p e a rc hi te c t u re

Yo uâ€™re in t h e r ig ht n e ig hb or h ood, l e t u s h e l p you c re ate t h e r ight h o m e. w w w. t h i n k a e c. co m

801.269.0055

Architecture for L I

ING

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hot dish / mary brown malouf

copper kitchen’s chicken soup Universal Panacea in a Pot

Visit SLmag.com for our favorite chicken soup recipe

s a lt l a k e m a g a z i n e . c o m mar/apr 2015

photo adam finkle

Wikipedia lists 23 different cultures (and that’s counting the U.S. and Canada as one!) whose cuisine includes a traditional chicken soup. And then there’s Ryan Lowder’s. The chef’s version, Chicken Brodo Soup, served at his latest restaurant, Copper Kitchen, is based on a darker-than-usual broth made with roasted chicken and sage-scented matzoh dumplings floating in the bowl. This is chicken soup with a flavor as deep as a pot roast, and it will cure what ails you. 4640 S. 2300 East, Holladay, 385-237-3159

Come home to beautiful...

174 East Winchester, Murray y 801.892.3444 y hamiltonparkinteriors.com

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sport / sara guggisberg

The Long Run Altra is making big strides in running shoe design. has broken into the Big Seven (the world’s most profitable running shoe companies, including Nike, Saucony and New Balance). But with an innovative shoe design, Utahbased Altra is hot on bigger companies’ heels. (That’s not just an expression—Altra’s founder, Golden Harper, researched his designs by melting down other shoes’ heels). Before launching Altra, Harper worked at his parents’ Orem shoe store, Runner’s Corner, where he studied how people run. “We started filming people running without shoes on and with shoes on,” he says. After years of researching kinesiology, and running competitively himself, Harper discovered most people ran properly while barefoot, but running shoes threw off their gaits. “What happens [in standard running shoes] is you overstride; your foot swings out Golden Harper

in front of your body because the heel is thicker and heavier than the rest of the foot, the heel actually catches the ground too early before your knee can bend to absorb the impact,” Harper says. This forces joints, muscles and bones along the legs and spine to compensate for the impact, which leads to knee injuries, shin splints and other agonies all too familiar to runners. Harper’s solution: stuffing Runner’s Corner shoes in his parents’ toaster oven. “Totally normal in my house, by the way, for me to be downstairs putting shoes in the toaster,” he says. The heat melted down the outsoles, and Harper pulled out extra heel cushioning to level the heel-toe drop. He then sold them to customers, who often returned to praise the toasted shoes. “I wasn’t looking to start a shoe company. The whole idea was to get this to as many runners as fast as possible because it was really helping,” Harper says. When the number of customers seeking altered shoes proved too much for the brave little toaster, Harper took his design to New Balance, Merrell and Saucony. “They said get lost,” he says. Now, after just four years in business, Altra is taking market share from those companies that turned Harper away. Altra running shoes feature wide toe boxes, allowing toes to splay naturally, and zero drop (a nowstandard industry term that Harper declares he coined while toasting shoes). Altra ranks in the top four selling trail running brands and top 10 selling road brands in the country—closing in on the Big Seven.

On the Run

Visit SLmag.com for a chance to be fitted for a pair of Altra running shoes.

s a lt l a k e m a g a z i n e . c o m mar/apr 2015

Thanks to Utah’s diverse terrain— mountains, mud, park trails, you name it— there’s a race nearby for every skill level. Check out these upcoming races, and don’t forget to stretch.

For Your Feet Three of Altra’s best running shoes

Lone Peak 2.0 is a trail running shoe with an extra protective inlay for comfortable running on rocky trails.

One2 is designed for the narrower heel, higher instep and longer arch of a woman’s foot.

Paradigm is a max-cushioning training shoe with medial support to prevent the foot from collapsing inward.

Beginner: Running with Angels 5K, May 19, Thanksgiving Point Gardens This race was started specifically for new runners and has become a springtime favorite in Utah County. Intermediate: Vigor Big Cottonwood Canyon Half Marathon or 10K, May 9 Both races follow a downhill course winding along Big Cottonwood Creek, perfect

for a first-time halfmarathoner or a veteran runner looking for a new personal record. Expert: Deseret News Classic Marathon, July 24, downtown, SLC Need a little fanfare to run a marathon? You’ll cross this finish line on the Days of ‘47 parade route among thousands of enthusiastic pioneer descendants.

photo left adam finkle

For over 40 years, no new shoe company

INCREDIBLE VIEWS. INCREDIBLE DOWNTOWN LIVING.

City Creek combines the best of city and mountain living with doorstep access to world-class shopping, fine dining and Utah’s best nightlife. Homes feature hardwood floors, granite and marble countertops, mastercrafted cabinets, inviting fireplaces and downtown’s most stunning views. Available residences: 99 West | Richards Court | The Regent

SALES CENTER | 99 West South Temple, Suite 100

Schedule your appointment at 801.240.8600 to see this Regent Sky Suite designed by Barclay Butera. www.CityCreekLiving.com

By Glen Warchol

a&e

Headed Wherever

photo Tomas Muscionico

Cirque du Soleil tells a story of “Varekai”—Romany for “wherever”—a land deep in a forest and at the top of a volcano (apparently at the same time) where people fall from the sky. (Don’t bother trying to figure it out— it’s Cirque du Soleil.) Through acrobatics, costumes, make up, cables and—who knows?—smoke and mirrors, the Cirque hero encounters fantastical creatures as he ventures deeper into the absurd and extraordinary. It’s all a tribute to the adventurous souls among us and, of course, the circus tradition. April 22, Maverik Center, 3200 S. Decker Lake Dr., West Valley City, 801-988-8800

s a lt l a k e m a g a z i n e . c o m mar/apr 2015

arts & entertainment

Dirt Roads and Refuge

Artist Randall Lake's love affair with Spring City. ainter Randall Lake admits that he may have been naive when he bought a one-room pioneer schoolhouse in Spring City to use as a studio. Though it only cost him $20,000 in 1981, it was in rough shape to say the least. “I bought it with money I earned painting a portrait of the governor of Wyoming,” he recalls.

It seemed even the ghosts had moved out, replaced by the cows seeking shelter from the sun and a colony of bats in the rafters. “We could have made a lot of money selling guano,” 67-year-old Lake says. The stone house that Lake would live in and use as a painting retreat as he restored it over the next three decades has a noble history. It started out as the Mormon pioneer community’s Relief Society building. Legend has it that before the Manti Temple was built, Lake’s stone edifice doubled as an “endowment house,” where Mormon couples were “sealed” in marriage for eternity. And while the guano fertilizer deal never materialized, Lake did make a few dollars renting his studio out for a wedding. “These polygamists wanted to have their wedding there because of its history as an endowment house,” Lake says. “It was a big deal to them. So we went out for a hamburger while they used it for a wedding.” But most of the time the building has been Lake’s studio and getaway (his winter studio is in the Guthrie Building in Salt Lake City) where he paints his renowned landscapes. “My landscapes are done on location. I paint out in the field,” he says. “It’s great to have another place to work. Spring City is a change of scene and I get out of Salt Lake’s heat and stress. It’s cooler down there. It’s worked out wonderfully for me.” The idea of having a rural painting retreat comes naturally to Lake—who did much of his early training in Paris and Italy—as it did for Vincent van Gogh and Left: Lake paints his landscapes under the sky. Above: Lake’s studio began life as a Relief Society office. Opposite: Lake, son Stuart and dog Archie

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photos provided by Randall lake

INTERNATIONAL

PIANO FOUNDATION

American Piano Quartet

The Paul Pollei Commemorative International Concert Series 2014 | 2015

13 /

May

Paul Gauguin in Arles and Claude Monet in Normandy. But Lake isn’t comfortable with modern marketing of so-called artist colonies that seem to be anything from an upscale real estate development to a small town clogged with galleries and tchotchke shops. He hopes Spring City (population less than 1,000) never achieves the popularity that would destroy what gives it its sense of place. “I can go there and it still has its dirt roads and old buildings,” Lake says. “Poverty preserves a place. Money ruins everything.” See Randall Lake’s art at randalllake.com

GINA BACHAUER

Heart of Art

Andrey Gugnin

Mar

Spring City in Sanpete County is one of Utah’s liveliest “art colonies,” offering more than 35 artists a bucolic retreat a mere two-hour drive from the ever-more urbanized Wasatch Front. The artists who gather in the town include Ken Baxter, Lee and Joe Bennion, Cassandria Parsons, Susan Gallacher, M’Lisa Paulsen and, of course, Randall Lake. The town’s annual Labor Day Plein Air Competition, studio tour and sale Sept. 2–5 brings in 80 artists from around the West to wander the Sanpete byways and Spring City streets in search of landscape vistas or, sometimes, just an abandoned pickup truck as a painting subject. Plein Air Competition, Sept. 2–4; art exhibit, sale and studio tour, Sept. 5

Randall Lake Studio Show Check it Out

Paris Rock n’ Roll

158 East 200 South, Salt Lake City, UT 84111 Opening: April 23, 6–10pm April 24–27, noon–6pm

ROSE WAGNER PERFORMING ARTS CENTER BACHAUER.COM ▪

Tickets @ ARTTIX.ORG

or 801.355.ARTS s a lt l a k e m a g a z i n e . c o m mar/apr 2015

arts & entertainment

Asking questions he austerity of CUAC’s Salt Lake City gallery contrasts sharply with Nancy Stoaks’ floral-print dress and relaxed demeanor. The white walls are lined with brilliantly colored contemporary art, and the wood floor causes the compact space to echo, reminiscent of a cathedral. Stoaks moved to Salt Lake from Seattle last spring and began work as CUAC’s associate director in May. Her resume includes a master’s in art and stints as director of the James Harris and Howard House galleries, as well as lecturer on the art of Niki de Saint Phalle—best known for her “shooting paintings”—at museums including the Seattle Art Museum and the Tate Liverpool. “I’ve been drawn to her early work in particular, because I’m interested in the changing notions of what constituted the artist and the artwork in the ’50s and ’60s,” Stoaks says. “This relates to contemporary art today. Contemporary art reflects all aspects of our daily experience.” Stoaks’ willingness to consider different perspectives and ask challenging questions makes her a welcome addition to Salt Lake’s expanding art scene. Her time in Seattle has given her insight into art’s impact on a community and the transformative power it could have in Salt Lake. “Seattle’s art scene is larger and a bit more established,” Stoaks says. “In Salt Lake, however, there seems to be a critical mass building around contemporary art. It’s a very exciting time to join this community.”

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Now located on the corner of 200 South and 200 East, CUAC previously occupied (when it stood for Central Utah Art Center) a historic building in Ephraim. Initially, the Center showcased Sanpete County artists and provided arts education at schools. In exchange, Ephraim City gave CUAC free rent. In 2005, CUAC added exhibits of national and international artists to its mission. Then in 2012, two nude photographs at an exhibition offended some newly elected city officials. The city also complained that the Center had neglected its support for local arts education and artists. CUAC, despite its growing national fame, was evicted. The Center’s leadership called the decision censorship in violation of First Amendment. A court case was settled, and CUAC left town for a more open-minded environment. “The fact that CUAC previously experienced censorship does not impact the curatorial decisions we make,” says Stoaks. That commitment is obvious now, with CUAC being awarded a second Andy Warhol Foundation for the Visual Arts grant. The $100,000 will aid in producing 25 exhibits that the gallery will host over the next two years. “The arts benefit our community; they make it a better place to live,” says Stoaks. “Contemporary art is particularly important because, by its very nature, it asks questions of its viewers and therefore provides an ideal platform for education and critical thought.”

photo adam finkle

Nancy Stoaks takes CUAC’s art into the community.

Jazz, Gin and Japan Art Deco might not be something you associate with Japan, yet the island nation, opening to Westernization, embraced the style from the 1920s through World War II. “Deco Japan: Shaping Art and Culture, 1920–1941,” the first exhibit of Japanese Art Deco outside of the home islands, is coming to BYU. It features 200 works, including mass-produced goods and graphics as well as fine art objects in lacquer and ceramics—all flavored by the worldwide fascination with jazz, cocktails, movies and “the modern girl”—evidence of Japan’s rapidly evolving culture. Through July 18, Brigham Young University Museum of Art, 500 Campus Drive, Provo, 801-422-8287

REUNION april 23-25 // 7:30 pm

rose wagner performing arts center

on the threshold of 50 years...

...featuring choreography by dancers who have carried us to this milestone

photos courtesty of the levenson group

Above: #129 Artist Unknown, Songbook for “Literary Song, The Trouble with Bright Eyes”, 1929, Color lithograph, inks on paper Below: #149 Kobayakawa Kiyoshi, Tipsy, 1930, Woodblock print, ink and pigment on paper

w w w . r d t u t a h . o r g s a lt l a k e m a g a z i n e . c o m mar/apr 2015

arts & entertainment

Watch the Music

Down a brew and take in a music-filled movie. Not a musical.

Color Your World

Every year something outrageously anti-beige explodes in Utah County. It’s no wonder the Hindu Holi Festival is heavily attended by BYU students. Though the Krishnas forbid alcohol during the weekend, the contact high from throwing and getting coated in powdered color is impossible to resist. Spanish Fork Festival of Colors, March 24–25. festivalofcolorsusa.com

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Illustration: top, Logan Faerber. photo left: Steven gerner

s Elvis Presley hit the stage for opening night at the International Hotel in Las Vegas, decked out in his signature white suit and tassels, fans at the concert—young hippies and grandmothers alike—shook their hips as he belted out ballads and rockers like “Heartbreak Hotel” and “Blue Suede Shoes.” Last winter, KRCL screened “Elvis: That’s The Way It Is,” a documentary featuring songs and behind-the-scenes footage from the 1970 concert, for its Music Meets Movies series at Brewvies. Longtime Elvis fans, along with new

listeners, filled the theater. Like the crowd at the concert on screen, movie-goers clapped and cheered “The King”—as they downed nachos and pilsners. “Our film screenings are a great way to experience your favorite artist,” says KRCL DJ Ebay Jamil Hamilton, “whether it’s a doc that gets you close up and personal with artists like Dylan, Joe Strummer or Neil Young, or seeing a great concert movie on the big screen that’s as close to seeing artists like Bob Marley or Etta James live on stage as any of us are ever going to get.” Music Meets Movies, which is presented every second Tuesday at Brewvies in Salt Lake City, has also featured Sundance break-out film “Twenty Feet From Stardom,” “The Blues Brothers” and “I Am Trying to Break Your Heart,” a film about the band Wilco. KRCL’s DJs and staff choose the movies sometimes a week before show time, their decisions often based on what musicians are currently making news. The first screening, held in December 2010, was “DIG!,” a documentary about the friendship and rivalry between the founders of rock bands The Brian Jonestown Massacre and The Dandy Warhols. “You know you’ve seen a great music film when you find yourself searching out the music of the performers featured in the film or you find yourself discovering something you never knew about your favorite artist from watching it,” says DJ Brad Wheeler. “If you laugh, if you cry, if you smile, if you tap your foot, you know you’ve seen a great music film.” To find out what’s screening next, visit krcl.org. —Jaime Winston

N O S A E S G N I R P S pm // 7:3 0 Ar ts Center 5 1 0 2 g 9 -11, formin A pr i l er Per Wagn m Ros e ur y.co o o db ririew

t night y nigh rsday u h T a tu r d a S A & d n Q a ance Friday er form ar ties p e c Post p an -ARTS er form 5 p 5 t s 3 o P 801

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.org

OUR AMERICA THE LATINO PRESENCE IN AMERICAN ART Barry Manilow’s Last Time

Yes, Virginia, Barry’s still alive. In fact, he’s on his One Last Time tour. Whether you love, hate or have never heard “Copacabana,” Manilow is one of pop’s greatest. Exhibit A: Back in the ’70s, he simultaneously had five albums on best-selling charts, equalling The Beatles, Frank Sinatra, Michael Jackson,and Bruce Springsteen. So, if you’re any kind of a music historian, you better be there. Start practicing “Mandy” and “Can’t Smile Without You” for the tear-stained sing-a-longs. April 20, Maverick Center, 3200 S. Decker Lake Dr., West Valley City, 801-988-8800

February 6–May 17, 2015

PRESENTED BY

MAJOR SPONSORS | S. J. and Jessie E. Quinney Foundation Ray, Quinney & Nebeker Foundation SUPPORTING SPONSOR | Wells Fargo IN-KIND SPONSOR

Olga Albizu, Radiante, 1967, oil, Smithsonian American Art Museum. Gift of JPMorgan Chase.

COMMUNITY PARTNER

MARCIA AND JOHN PRICE MUSEUM BUILDING umfa.utah.edu

Our America: The Latino Presence in American Art is organized by the Smithsonian American Art Museum. Generous support for the exhibition has been provided by Altria Group, the Honorable Aida M. Alvarez; Judah Best, The James F. Dicke Family Endowment, Sheila Duignan and Mike Wilkins, Tania and Tom Evans, Friends of the National Museum of the American Latino, The Michael A. and the Honorable Marilyn Logsdon Mennello Endowment, Henry R. Muñoz III, Wells Fargo and Zions Bank. Additional significant support was provided by The Latino Initiatives Pool, administered by the Smithsonian Latino Center. Support for Treasures to Go, the museum’s traveling exhibition program, comes from The C.F. Foundation, Atlanta.

s a lt l a k e m a g a z i n e . c o m mar/apr 2015

arts & entertainment

If you loved the 2007 movie “Once” and its Academy Award–winning song “Falling Slowly,” catch the 2011 Tony Award Best Musical when it comes to Utah. A romance of Dublin-“Guy”-meets-Czech-“Girl” plays out onstage in an Irish pub with an ensemble of actor-musicians playing their own instruments—no lip synching here. Although Guy and Girl make beautiful music together, don’t bet on a simple or particularly happy musical ending—the world of “Once” is too complex for that. April 7–12, Kingsbury Hall, 1395 E. Presidents Circle, SLC, 801-581-7100

Life in Ogden

Ira Glass is beloved for his NPR radio program “This American Life” that uses audio alone to paint portraits of America’s oddballs, low corners and mysteries. Glass pioneered new old-fashioned storytelling that has kept radio relevant in an Internet age. In “Three Acts and Two Dancers,” Glass combines two art forms that “have no business being together.” March 7, Peery’s Egyptian Theater, 2415 Washington Blvd., Ogden, 801-689-8700

Big Kids

Though Mat Kearney is touring to promote his upcoming CD “Just Kids,” don’t confuse him with Raffi. Kearney experiments with a highly autobiographical, spoken-word, hip-hop approach that draws on his Eugene roots, his family and his escape to Nashville. March 13, The Complex, 537 W. 100 South, SLC, 801-528-9197

s a lt l a k e m a g a z i n e . c o m mar/apr 2015

Old Time Rock and Roll

Visit SLmag.com to check out our arts & entertainment section for reviews, news and blogs.

Before Harleys, before America had lonely roads or even lean, firm women, there was Bob Seger. Harking back to the mid-1970s with songs like “Against the Wind” and “Night Moves,” Seger has provided a soundtrack for the lives of countless accountants and stockbrokers who don weekend leathers and ride in search of adventure and pie. Seger, who’s pushing 70, is kicking off his new CD “Ride Out” with a nationwide tour. March 13, Energy Solutions Arena, SLC, 801-325-2000

photos from top to bottom: David Bazemore, Joan Marcus, Adam Freese, Pamela Litky

Once, again

5,000 Years of Civilization. Live on Stage!

ALL-NEW 2015 SHOW WITH LIVE ORCHESTRA

“Lavish production, brilliant choreography, extravagantly beautiful.” —Broadway World

A GLOBAL SENSATION Standing ovationS at the world’s top venues, royalty attending in Europe, soldout shows throughout North America, and packed houses across Asia have made Shen Yun an international phenomenon. Enter a wondrous realm of beauty, purity, and grace—a place where the righteous always prevails and legends come to life…

March 24-25, 2015

Order your tickets today

Janet Quinney Lawson Capitol Theatre

Online : ShenYun.com/SLC Hotline : 1-801-355-2787(ArtTix) 1-888-633-6999 (Presenter) Box Office: ArtTix Box Office

50 West 200 South, Salt Lake City

Weekdays: 10am - 6pm

50 West 200 South, Salt Lake City, UT 84101 Saturdays: 10am - 2pm

se Cottonwood Meadow Lodge as your hub to visit the many nearby National Parks, outdoor

recreation areas, hiking and fishing destinations. Here serene accommodations and thrilling recreation converge for the ultimate family vacation experience in scenic Southern Utah. Surrounded by mountains and Red Rock Canyon on fifty acres of meadows and waterways, Cottonwood Meadow Lodge offers breathtaking views and abundant outdoor activities. Whether itâ€™s hiking in nearby Bryce Canyon or Zion national parks, fly-fishing in our twoacre pond or simply taking in the spectacular landscape from your front porch, Cottonwood Meadow Lodge is your destination for adventure and tranquility alike. Cottonwood Meadow Lodge is close to many major cities, but distant enough that youâ€™ll forget about anyplace else.

Bryce Canyon, Panguitch, UT cottonwoodmeadowlodge.com 435.676.8950

photo andreas siegel

outdoors

Gooseberry Mesa Trail near Hurricane, Utah

Move Over, Moab Washington County leaves Moab, once the leader in mountain biking, in the dust. By nate parkinson

W hen the mountain biking craze rolled from

Marin County to Moab in the â€™80s, the tiny town quickly became the prime location for two-wheeled adventure in Utah. Furnished with lilting slickrock and heart-pounding trails, for decades Moab was the best terrain riders anywhere could imagine. But though logic tells us being first is usually a good thing, history tells us otherwise: If youâ€™re first, you will

eventually be overturned or overrun. (Just ask the Olmec or the Sony Walkman.) Moab, for all its beauty and years of trail building, has been supplanted. The usurper is a series of upstart trails in St. George and the surrounding area. Some are well established, others are merely toddlers, but taken together they amount to the best weekend youâ€™ve ever had on a bike. s a lt l a k e m a g a z i n e . c o m mar/apr 2015

outdoors Bearclaw-Poppy Trail (Historic Green Valley Loop) - St. George

loop with roughly 800 feet of gain, but you’ll have to chug 6.2 miles up a dull and dusty doubletrack to reach the point where most riders start: the top of a 7-mile joyride to the Virgin River. The descent pours smoothly from Highway 59 down an open desert plain before an abrupt shift in tempo at “The Staircase”, a steep, technical section with tight switchbacks. Aside from this geologic aberration, which can easily be hiked while toting your bike, the JEM singletrack flows like Busta Rhymes to the river gorge. Here, anyone afraid of heights can choose to walk the brief segment of exposed trail overlooking the riverbed before finishing the ride.

JEM Trail - Hurricane

Barrel Roll - St. George

When linked to Hurricane Rim and Goulds, JEM (blazed by John, Ellen, and Mike) forms a 21-mile loop of intermediate-level riding. If you choose the classic JEM loop, you can ride this trail as a 13-mile

Gooseberry Mesa

Barrel Roll outside of Santa Clara was a local favorite before the recent development of BLM trails. Barrel Roll is an intermediate 6-mile loop with 700 feet of climbing that shares a trailhead

“I got myself totally lost on a ride in Washington and ended up sitting on a rock all night, waiting for someone to come along. I was thinking, ‘This is how the people I find lost on the trails around St. George must feel.’ They have two options—either get rough directions from a local bike shop or sign up with a big guided tour company.” Neither option is ideal if all you want is someone to pick you up, point you in the right direction and then meet you at the bottom. Erickson offers riders a third path, between “turn by the rock that looks like a longneck, bro” and “that’ll be $150…per person.” Erickson has become the preeminent shuttler in St. George. Whether he’s taking first-timers down the paved trail in Snow Canyon or fearless pros to the insanity of Flying Monkey Trail in Virgin, his feedback from guests is unanimous: “That may have been the most fun day of my life.”

s a lt l a k e m a g a z i n e . c o m mar/apr 2015

JEM Trail

photos: top left, provided by Mark Erickson; top right, by CJ Crosby; left, by gary colet

Meet the Expert When Mark Erickson retired to St. George 15 years ago, he figured he’d spend the rest of his mornings playing golf. “That lasted a few weeks,” he says, explaining his decision to ditch a golf cart for his mountain bike. “I found I needed a little more than golf to keep the blood pumping. But the real reason I enjoy mountain biking so much is that it gets me out into some of the most beautiful scenery on earth.” His first ride into the landscape he loves was on the cityside Green Valley Loop. The ride itself was short, but circling back to the trailhead on busy roads was uninspiring and long, which may have planted the seeds for his future shuttle service, Mountain Bike Buddies.

When it comes to conversion—in this case, to mountain biking—this lovably lap-able trail puts any missionary duo to shame. The Bearclaw-Poppy Preserve greets visitors with an endless network of trails that hug the base of Bloomington Hill. The variation between these interlocking routes makes the trail a popular destination for more experienced riders to bring their beginner friends, without fear of pushing novices beyond their skills. It’s like a ski resort where expert runs parallel the rope tow. Carsonite trail markers, scattered throughout the area, identify easy escape routes for features like The “Three Fingers of Death” and “The Acid Drops”. It’s important to follow the signage for safety reasons, but also to retain the right to use the trails meandering through the preserve (so please, no improvising on this trail). Within the confines established by the BLM, however, are some uproariously fun pump tracks, JEM Trail drops and smooth-rolling desert hardpack, which makes sticking to the script easy. The trail in its entirety can be shuttled as a 5-mile downhill run, or an 11-mile out-and-back (longer if you loop back using the city roads). Whatever route you choose, you’ll be grinning as wide as your chin strap by the end.

get the gear

with the Rim Rock, Sidewinder and newly minted Suicidal Tendencies Trails. Barrel Roll is the least challenging of the group, so riders can test their suspension on its varied terrain before taking on the trail’s more technical cousins. As you push along Barrel Roll, pale tufts of sagebrush and intermittent speckles of Indian paintbrush enliven the trailside landscape. In the distance, the Pine Valley Mountains cap the Navajo Sandstone cliffs in a stacked collage of crimson and yellow—a worthwhile reward as you pedal back to the trailhead.

Giro Hex

Gooseberry Mesa - Hurricane

To some, Gooseberry Mesa is a sacrilege—a mohawk-topped punk with the audacity to undermine Moab’s monopoly on slickrock. To the rest of the world, it’s simply the most fun they’ve had on two wheels. Riders from across the globe make the Gooseberry pilgrimage to pay homage to the nine painted trails spidering atop the bubbled and boiling sandstone. These international devotees never return home disappointed. Each of the nine trails stretched across the mesa top offers their own degree of difficulty. Beginners can ride the dirt road or the practice loop for a tiny taste of the technical splendor on Gooseberry without missing out on some of the visual delights. Experts can take on the Big Loop, a 12.5-mile bruiser that incorporates the more challenging stunts and stints of smaller trails into an anthology of Gooseberry’s greatest hits. Every trail has its own highlights, so it’s worth spending a day or two to discover which ones capture your loyalty. After all, devotion is a foregone conclusion here.

Bearclaw Poppy Trail

Zen Trail - St. George

When people gush about the riding around St. George, they’re actually talking about the Zen Trail. While supremely difficult, Zen Trail is a perfect balance (as the name implies) of climbing and descent, full throttle fun and focused technical riding. You’ll zip along desert singletrack before picking your way through blossoms of sandstone and other monoliths, but the topological contrasts of the trail flow together in a riotous ride that’s worth every second. It’s a hearty 1,100 feet of climbing condensed into a 6-mile loop overall so be prepared to pedal. The southwest end of the circuit overlooks the Bearclaw-Poppy Trail but stays on the Green Valley side of the bluff. Despite being a relatively short cityside trail, it’s important to bring lots of water to meet the trail’s demanding technical descents and aerobically stimulating ascents.

photos: top, by Rhane; right, garett buehler

The Raging Bull As a brand, Red Bull occupies a unique position atop the world of sports. It’s not only the patron saint of soccer players, skateboarders and rally drivers, but also the sponsor of soapbox races and other benign bits of absurdity. For all the silly venues and mainstream sports, though, Red Bull is still the horned god of truly terrifying spectacles. Foremost among them is the Red Bull Rampage, where mountain biking’s brave-and-stupid chieftains gather in Virgin, Utah, (although it’s not virgins that get sacrificed). Every fall, the unsullied terrain is transformed into a monstrous playground where 20

Head protection with better ventilation than your air conditioner. $84.99, Guthrie Bicycle Co., guthriebike.com, 803 E. 2100 South, SLC, 801-484-0404

-foot drops are commonplace and 70-foot backflips rate third place. Each year the jumps get bigger and riders push physics to the Newtonian

limits. Worries tug more insistently at spectators and competitors alike— successful runs are merely a crisis averted, a nightmare deferred. It was these concerns that led Red Bull to cancel the event in 2004, but in the twisted logic of extreme sports, those fears were symptomatic of a challenge pros can’t ignore. After all, overcoming fear is part of the thrill. With that in mind, the Rampage was reborn in 2008. The event is an unending crescendo with new bones and records broken annually. But until the bubble bursts with a broken back or worse, this particular bull rages on. Visit redbull.com/bike for details on the 2015 competition.

Jaybird BlueBuds X

No more cords tugging on your ears or getting tangled on tight trails. Just the wireless sound of sweet, sweet music. $169.99, Hyland Cyclery, hylandcyclery.com, 3040 S. Highland Dr., SLC, 801-467-0914

FiveTen Maltese Falcon More sensitive than Sam Spade but just as unrelenting, these shoes are as priceless as their namesake. $139.95, Go-Ride Bike Shop, go-ride.com, 3232 S. 400 East, SLC, 801-474-0081

Crank Brothers Eggbeater 2

Lick ’em clean or hose them down. Either works for these low maintenance pedals. $79.49, Flynn Cyclery, flynncyclery.com, 4640 S. Holladay Village Plaza (2300 East) Ste. 101, Holladay, 801-432-8447

s a lt l a k e m a g a z i n e . c o m mar/apr 2015

photo Bret Edge

travel

Afternoon light wanes over a yurt at Dead Horse Point.

Make Mine Mongolian Utah State Parks now have a new way to stay and play. By jeremy pugh

The quintessential moment of any trip to south-

ern Utah arrives after a tumultuous series of events that goes something like this: You blast out of work on a Friday afternoon and race home to hastily stuff your gear into packs and duffles.

As you fight the southbound 1-15 gridlock through Provo you realize you forgot to pack coffee. Argh. Hours later, you roll into a pitch-black campsite, where you pitch the tent by the sepia light of your headlamp (for which you forgot fresh AAs.) You crawl into your sleeping bag and s a lt l a k e m a g a z i n e . c o m mar/apr 2015

travel

collapse into a restless sleep with a stick under the small of your back. Argh. Then… dawn and the quintessential moment. The sun rises over the deep canyons below you and casts its light on the mesas, towering spires and bluffs above you. You wake up—“Hey, where am I?” The surreal, alien red rock realm that surrounds you might as well be Marrakesh or Mars. But, once you rub the sleep out of your eyes, you remember: “Oh yeah, I’m in Southern Utah.” Every organizationally challeged camper will be delighted to learn that Utah State Parks went a long way last year to eliminate the frustration and arghs that precede the moment of wonder at two premier Southern Utah destinations. They built (pitched?) yurts in Goblin Valley and Dead Horse Point state parks. Yes, yurts, those

boob-like circular tents first made popular around 600 BCE by Mongolian and Siberian nomads, are back in a big way. For many years the U.S. Forest Service has offered yurts in backcountry locations around the state, usually accessible only in winter by ski or snowshoe. For example, the yurt at Big Water in Mill Creek Canyon has long been popular because of its proximity to the Wasatch Front. But the 4.5 mile ski in and out along with its spartan conditions has mostly relegated yurt enjoyment to the hale and hardy (see below). Now that the Utah Park Service has installed yurts in less-rugged (but no less splendiferous) settings, just about everyone can make like a Mongolian. The state park’s yurts are in use at Goblin Valley, Dead Horse Point in Southern Utah and in Northern Utah at Rockport and East Canyon State Parks. Unlike their

Millcreek Madness As far as winter backcountry yurts go, the Big Water Yurt, up Mill Creek Canyon and open December through April, is the most loved. And for that reason, the most difficult to reserve. So difficult, in fact, that we’re offering these tips and tricks in a spring issue of this magazine, so you can plan ahead for 2015–2016. Each fall, a random drawing is held to hand out the coveted reservations. This is a government deal, so of course, there’s a form. This form is available at the Mill Creek Canyon Gate, the Salt Lake County Parks and Recreation Office, or online at parks.slco.org/html/news.html. Your form must be turned in to the Salt Lake County Parks and Recreation office (3383 S. 300 East, SLC) by 5 p.m. Nov. 4. A drawing is held and lucky winners are contacted, we assume by telegram or Alexander Graham Bell’s newfangled contraption, about reservation details and payment information. The payoff: exclusive access for you and seven of your friends to the cozy yurt with its wood burning stove way up high in Mill Creek Canyon. Well, 7,500 feet, but still.

s a lt l a k e m a g a z i n e . c o m mar/apr 2015

photos: top, Bret Edge; left, tony frates

The yurts at Dead Horse Point have jaw-dropping views of the Colorado River’s “goosenecks.”

photos: Above right, Bret Edge; right, utah office of tourism

travel backcountry counterparts, the state yurts offer modern conveniences like adjacent parking, air conditioning for summer and electric heaters for the winter months, along with the requisite electricity for you to charge up your phone. The semipermanent structures are also ringed with decks featuring gas grills. Interiors boast actual floors and enough beds to sleep up to six people. “We’ve been watching our counterparts in Oregon and Washington where yurts have long been popular,” says Eugene Swalberg, Utah State Parks spokesman. “Our park users are telling us they want more amenities and we saw yurts as a low-cost way to respond to that and encourage more people to spend more time in our parks.” At Dead Horse Point, the white circular structures add a sci-fi, lunar outpost effect to the already otherworldly landscape of the Colorado River Plateau. Located in a former group camping area, near the visitor center, the three squat cones sit on a stunning overlook of the Colorado River in a park famous for, well, its stunning overlooks. “For families and larger groups this is a great alternative to straight-up camping,” says Emily Moench, public relations manager for the Utah Office of Tourism. “After a day of hiking and biking, it’s nice to come back to a comfortable spot.” She’s right. The yurts are oddly well appointed for something built with state money and open to the general public for a mere $85 a night. The light and airy structures are roomy, a refreshing alternative to KOA cabins, a metal RV or, of course, a tent on the ground. But make no mistake, it’s not a hotel. You’ll have to bring your own sleeping bag or bedding and towels. Still, although Dead Horse Point is situated in one of Southern Utah’s most arid microclimates, with an annual rainfall of less than 13 inches, the site manages to offer flush toilets and potable water spigots. No showers, but what do you expect? You did just read that thing about 13 inches of rain, right? As far as real estate goes, the yurts at Dead Horse Point are in a prime park location. They are located right on the park’s mountain biking trail system (see sidebar “Mountain Biking for Dummies”) that winds along Colorado Plateau through some of its most beautiful and scenic terrain. And then there’s the view, which we’ve mentioned, but bears repeating. From any one of the yurts, the vista stretches across the rugged desert mesas all the way to the snow-capped La Sal mountain range, and each morning you’ll have a front-row seat for sunrise.

Mountain Biking for The rest of us

Dead Horse Point’s trail system is perfect for beginners. Moab is known the world over for its technical and gutwrenching mountain biking trails with names like “Captain Ahab” and “Poison Spider.” The docs at the Moab Regional Hospital treat many a broken collarbone and worse on riders who tumble on these trails every year. However, the trails system in Dead Horse Point State Park is perfect for beginners who want to try the sport. The relatively flat and meandering pathways hold very few technical surprises and the tricky sections that do exist are good practice for more advanced terrain elsewhere. The beginner level “Intrepid Trail” runs right past the yurt site. Stop in at the visitors center and pick up a map to the whole system. For more on mountain biking in Moab visit discovermoab.com/biking.htm

Dead Horse Point Overlook

Reserve a Yurt The yurts at Goblin Valley, Dead Horse Point, East Canyon and Rockport State Parks can be reserved through the state’s clunky website at stateparks.utah.gov. Use the search feature on the main page to get to the individual parks (example: type in “Goblin Valley”) and click on “amenities” to find more information about reservations. Reservations are taken as far as four months out and demand is high for the yurts, so get going on your planning. s a lt l a k e m a g a z i n e . c o m mar/apr 2015

Fresh Air & Tranquility… Minutes from Salt Lake Live above the inversion at the top of Parley’s Canyon

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photos adam finkle

dateline utah

In the digital age, the Library has embraced new roles in the community.

Itâ€™s Not Just Books Anymore Salt Lake Library meets the needs of literacy, refugees and the down and out. By les roka

On a mild May evening, voices and tempers rose among 50 people gathered outside the City Library auditorium after a live radio debate about whether the state or the federal government should manage public lands. Local environmentalists sparred with ranchers who were

voicing their support for Cliven Bundy, the Nevada cattleman and controversial folk hero, against federal government control. Meanwhile, John Spears, who epitomizes a librarianâ€™s classically gentle, soft-spoken image, waved off library security, allowing the debate to continue. s a lt l a k e m a g a z i n e . c o m mar/apr 2015

dateline utah

John Spears

For Spears, who had become the Library’s executive director just ten months earlier, the moment confirmed his belief that libraries are where democracy lives and breathes. “We needed to keep the conversation going,” he recalls, adding that many people stayed on the plaza long after the 9 p.m. closing time, continuing a debate “far from the usual echo chamber.” Nearly four years after former library head Beth Elder’s controversial reign of continuous crisis and employee uproar ended with her resignation, the Salt Lake City Public Library is finding its way back to “Where Democracy Happens,” a mission that earned the institution a national Library of the Year Award in 2006. “Libraries are judged on how well they represent a balance of many viewpoints,” explains Spears, whose background prepared him to steer SLC’s library system toward what he considers its essential mission of democracy. Spears formerly led the libraries of Naperville and Joliet, Illinois. In Joliet, Illinois’ fourth most populated city, one-third of the nearly 150,000 residents are Hispanic. Naperville, slightly smaller than Joliet but far more homogeneous in many key demographic characteristics, is often cited as one of the wealthiest Midwest cities of its size. SLC is well prepared to continue its democratic experiment, Spears says. “The city’s creative vitality reflects one ten times its size,” and the Library’s amenities rival those of Chicago. One example is the partnership with the Volunteers of America organization—initiated in 2012 by Linda Hamilton, Spears’ predecessor—to

Meeting New Needs Salt Lake City’s new library branches in Glendale on the west side and in the Marmalade District at the city’s northern gateway will address crucial needs of residents. Patty Steed, assistant director of neighborhood services, says with the expansion to seven branches, SLC will have the highest per-capita square footage dedicated to library services of any U.S. city. The branch in the Glendale neighborhood, where 80 languages are spoken, will fill a gap in a diverse refugee community’s need for cultural and language assimilation. A solid fifth of the library’s staff, 66 employees, speak languages in addition to English—22 languages proficiently. “Glendale will also have some of the largest community gathering spaces of any neighborhood branch,” Steed says. “With more children under the age of five than in any other area of the city, we wanted to make sure there is plenty of room for children’s programming.” The new Marmalade Branch is ideally positioned near West, one of the city’s largest high schools that is also a hub for the International Baccalaureate program, and one of the city’s most eclectic neighborhoods. “Marmalade is such an interesting mix,” Steed says. “It represents a wide range of economic profiles and lifestyles. There’s a senior citizens community that is just as prominent and visible as teens and children.”

s a lt l a k e m a g a z i n e . c o m mar/apr 2015

The new Marmalade Branch is expected to be completed this summer.

dateline utah Ethan Sellers

Liesl Johnson

serve homeless patrons, who comprise one of the Library’s most visible, not to mention controversial, clienteles. Ethan Sellers, who leads the VOA’s library engagement team, says working in the open, public spaces with librarians helps remove the stigma attached to the homelessness. “It goes directly to the democratic nature of libraries,” Sellers says. The New York City Public Library recently contacted him about how to initiate a similar program.

“There’s a great opportunity to see how library services could be extended during the nighttime hours.” –John Spears Concern for the homeless population’s nighttime welfare also has led to a forthcoming program that will make the SLC Library the first in the nation to remain open 24 hours a day. Spears, however, has broadened the initial proposal by community leaders. “There’s a great opportunity to see how library services could be extended during the nighttime hours for everyone,” Spears says, including university students, late-shift workers and immigrants learning English. SLC’s two-year experiment will be funded with external grants. For a Native-American teen living on the streets who calls himself Medicine Man, the Main Library is central to his existence. “I go to the library almost every day to check the news on KSL and check my Facebook account,” Medicine

Man says. He often sleeps on the Library grounds Of course, managing the use of the Library by street people is one of the biggest challenges facing the extended-hours plan. A much larger group of low-income families depend on the Library. Jenny Moreno, an East High freshman, spends eight to ten hours a week at the Chapman Branch. Her family came from Mexico and Jenny often brings her three younger siblings for story time and activities. Besides doing homework on library computers, Jenny participates in dance, science and art programs and volunteers at the Christmas thrift store where kids are rewarded for reading. “I have been coming to the library ever since I was seven and everybody always is nice to us,” says Jenny, who would like to expand her art interests into interior design or cosmetology. Gracie Mora, associate librarian for children services at the Chapman Branch, says it’s important for children to see librarians as friends willing to help in any way possible. “Jenny is in honors math and she needed a calculator that was more expensive than what her family could afford, so we located one,” Mora says. Staff members such as librarian Liesl Johnson, who serves on the city’s capital education initiative project, has taken the Library’s program to area Title I schools, Head Start classes, the YWCA, and drug treatment center Odyssey House. More than 800 people attended the Library’s summer reading kickoff event in May featuring Grant Imahara of TV’s “Mythbusters,” and more than 4,700 kids participated. University of Utah educational psychology researchers have begun evaluating the early literacy impact of the Outreach Storytime program. Spears has coordinated new programs for adult literacy, also in the pilot stage, at the DayRiverside and the new Glendale Branches. Led by the local nonprofit English Skills Learning Center, the classes size is limited so that students receive individualized attention. After a turbulent period when many in Salt Lake City were wondering if democracy would ever return to the Library, Spears has recruited staff, volunteers and community members in helping restore the Library’s reputation and its trust bank accounts. Indeed, democracy has returned in full voice.

Brooke Young

Big Ideas for Everyone The Library is diving into democracy by bringing in authors, artists, filmmakers and musicians to feed cultural enlightenment. But the most enduring example of free expression on the cheap is its collection of 3,000 zine and alternative publications. The first of its kind in any public library in the United States, the zine collection founded in 1997 has inspired classes and workshops for students and teachers from kindergarten to college, says Brooke Young, the library’s teen services manager. “Zines embody democracy perfectly,” she explains. “They reflect the public by creating a way to expose people to both old and new ideas. It’s effective for getting unheard voices into the library’s collection.” Add to that the relaunching of former Director Nancy Tessman’s Dewey Lecture Series that features internationally known authors and cultural figures. Director John Spears wants to emphasize local celebrities who are “creating touchstones that generate actual community discussions.”

The Galleries at Library Square

The City Library meets the cultural needs of its patrons through ever-changing exhibits of paintings, watercolors, collage, photography and sculpture at galleries throughout the system, inlcuding a major venue on the Level 4 of the Main Library, 210 E. 400 South, 801-524-8200.

s a lt l a k e m a g a z i n e . c o m mar/apr 2015

photo adam finkle

faces

Dave Borba A talent for bringing death to life. By Jaime Winston

When he was a kid, Dave Borba looked forward to his parents taking him to the annual Utah Arts Festival. But since 2008, another generation of kids and their parents have been coming to the fest, looking for Borba’s macabre sculptures—many animated with levers and cranks. A popular piece is Devil Boy, complete with horns and leering grin. Borba also does dogs, skeletons and Devil Girl, winged guitars and birds he puts on jewelry. Borba’s personal favorite is Flight of the Wounded Bird. “It’s a sculpture of a bird with a broken wing, and he’s built his own flying machine to carry him.” He credits his skills to his craftsman grandfather Clifford Erickson and artists, like stained glass artist and antique restorer Robert Baird, who inspired him to machine his own screws for his work. “I used to say I was self-taught,” Borba says. “Now I just say I don’t have any formal training, but there’s definitely been numerous mentors and inspiration along the way.” See Borba’s latest work at daveborba.com. s a lt l a k e m a g a z i n e . c o m mar/apr 2015

faces

Elisabeth Nebeker

Film Center boss takes film to the people—kids too. by Adrienne Knight

Jesselie Anderson

A Regent who emphasizes the basics. By Glen Warchol

Jesselie Anderson’s five kids have gone to six of the state’s eight higher-learning institutions. Add to that her experience as a former trustee of both Westminster College and Salt Lake Community College and a Children’s Center board member, and the Salt Lake native has racked up a comprehensive understanding of education. She also understands students who choose different paths; her adventurous son Barlow went to Snow College—mainly for the area’s recreational offerings—before finally heading to law school. “He was very outdoor oriented and the other Utah schools were too close to home for him,” she says. “He wanted to hike.” That background has made Utah-native Anderson, whose husband is Zion Bank CEO Scott Anderson, a champion of two-year community colleges, and in solidarity with President Barack Obama’s goal to provide free community college education. Those well-trained workers, she says, would supercharge Utah’s economy. “My best advice to most students is to do their first two years at a place like Salt Lake Community College,” she says. “You’ll have a great experience with small class sizes and teachers who know you, and you’ll be in a great position to go anywhere afterwards.” But any higher education improvements, she says, begin with more spending on public education. The goal is putting Utah in the nation’s top 10 for third graders reading at grade level and for eighth graders at grade level for math. Right now, the state has slid halfway down the list. Anderson, a member of Education First, an organization that recruits education-friendly candidates, said she’d planned to lobby the 2015 Legislature on her favorite subject.

s a lt l a k e m a g a z i n e . c o m mar/apr 2015

With a 13-year background in marketing and public relations, Elisabeth Nebeker, Utah Film Center’s new executive director, knows the power of media to reach large audiences and foster conversations. Nebeker hopes to use that power to expand the Center’s reach, particularly to teens and children. The Center created Tumbleweeds, for instance, an annual children’s film festival. “There’s a lot of opportunity for education using this medium, whether it’s to develop critical thinking or to tell unique stories from different points of view.” Earlier this year, Utah Film Center helped program the Sundance Film Festival’s second Sundance Kids section. And in April, the film center will team with SpyHop, a digital media arts program for youth, and Shift Workshops, SpyHop’s sister organization that helps teachers incorporate film into their classes, for a new teen film festival. “It will be curated by teens, giving them that hands-on experience for planning an event,” Nebeker says. A passion for film remains at the center of Nebeker’s efforts. “Come see a film. Come see what stories are being told. They can change peoples’ lives.”

faces

Ben and Cresta Bateman Two veterans reach out to fellow warriors.

photos adam finkle

By Glen Warchol

Beyond the 58,000 American men and women in uniform who have been killed and wounded in nearly two decades fighting terrorism, a larger group has returned with emotional and mental issues ranging from crippling post-traumatic stress disorder to an inability to find a meaningful job and reintegrate into their communities. The seriousness of their problems is reflected in the statistic of an average of 20 vets a day committing suicide. Sportsmen for Warriors, one of many grassroots groups in Utah reaching out to the state’s 89,000 veterans of all wars, offers solace and understanding through outdoor recreation. CEO Ben Bateman, a West Point–educated Special Forces captain and Iraq veteran, says an important goal of the group is to enrich the lives of returning vets and first responders. “We take people on hunting trips, for instance, as a way to say ‘Thank you for your service and for all you’ve done.’ It’s an opportunity for them to reconnect with nature. There’s something healing in just being outside.” The program also offers fishing, river rafting, camping, boating, backpacking and skiing. “While some vets want to go out and kill a nice elk, some vets never want to touch a gun again,” Ben says. Ben’s wife Cresta Bateman, also a West Pointer who served as a captain in Baghdad, finds that working with returned vets is therapeutic to them both. “Every veteran who is coming back is returning with some burden. Not all veterans have PTSD, but that doesn’t mean I don’t have issues,” says Cresta. “Just staying connected with other people who chose a life of service to their country is hugely therapeutic to us.” SW also arranges for vets to share their stories with the community and connect their sacrifice with the vast majority of Americans who never served. “We’re trying to bridge that gap,” says Cresta. “It’s easy to thank a vet for his or her service,” Ben says. “It’s another thing to give veterans a platform to share their experiences.” Finally, SW connects veterans with businesspeople and community leaders for mentorship, job training, and to find meaningful jobs. “Maybe we will only be able to save one or two people a year, or a thousand,” says Ben. “But that’s what we want to do.” s a lt l a k e m a g a z i n e . c o m mar/apr 2015

There’s something to be said for produce at its peak. At Harmons, we make sure each fruit and vegetable is at the height of freshness when it’s on our shelf. And if it’s peak of season, you’ll find it used in other delicious offerings throughout the store. Because when produce is at its peak, you can taste it.

HarmonsGrocery.com

YOUR FOOD. OUR PASSION.

Dining Awards

2015 by Mary Brown Malouf

alt Lake magazine has been covering the food and restaurant scene in Utah for 25 years. Every year we present our Dining Awards to the best restaurants in a list of categories from Best Chinese to Best Lunch to Best Wine List. This year, weâ€™re breaking down the boundaries. We are simply presenting awards to the top 25 restaurants in Utah. High standards of service, the best quality of food, comfort, beauty, hospitality and above all, uniqueness, are the standards by which all restaurants should be measured, whether they are casual or elegant, whether they serve hot dogs or haute cuisine, Thai or Mexican food. To arrive at this list we talked to food experts, dedicated amateurs and restaurateurs. But in the end, these are our picks. De gustibus non disputandum est, after all. Here they areâ€”in no particular order at all.

s a lt l a k e m a g a z i n e . c o m mar/apr 2015

Ryan Lowder of Copper Common and Briar Handley of Handle. Chef Emmanuel Levarek, owner Eric DeBonis and Maxime (the French Bulldog) of The Paris Bistro

The Copper Connection

Copper Common

Why: Ryan Lowder has pretty much copper-plated the city. All three of his restaurants are good, but Copper Common, billed as a bar, is exceptional—partly because it created its own adults-only niche and then filled it. The food has Lowder’s signature heartiness and the interior has the eclectic coziness we love from designer Rachel Hodson. At the Common, it all comes together in an uncommon success. Stellar Dish: Lobster Spaghetti 111 E. Broadway #170, SLC, 801-355-3282 One-Hand Band

Handle

Why: Briar Handly made his name at Talisker on Main where he had to represent the brand of a luxury real estate company and a

s a lt l a k e m a g a z i n e . c o m mar/apr 2015

ski resort. But his eponymous restaurant is unabashedly heartand-soul Handly. The young chef’s signature style is daringly pure and unembellished, like an edible haiku. Small plates feature a star ingredient, simply and expertly prepared with just enough accent flavors to bring a food to its full potential. Stellar Dish: Fried Chicken and Potato Salad 136 Heber Ave., Park City, 435-602-1155 Joie de Cooking

The Paris Bistro

Why: Eric DeBonis was one of the founders of the food scene in Utah and continues to innovate, but his classic French restaurant focused on local ingredients remains his star enterprise. Chef Emmanuel Levarek’s French connections and DeBonis’ natural fanaticism account for the authenticity of the food and atmosphere

Mark Daniel Mason and Bleu Adams of Blue Poblano. Owner Colton Soelberg, Chef de Cuisine John Newman and owner Joseph McRae of Communal

that has never rigidified into continental stuffiness. Sitting at the Zinc Bar, enjoying steak frites and a glass of Bourgogne, it’s easy to imagine you are in fact in a Paris bistro. Stellar Dish: Steak au Poivre Pommes Frites

also love that they now have a bar of their own. Stellar Dish: Chimi-Relleno (stuffed pepper wrapped in a flour tortilla and fried) 473 E. 300 South, SLC, 801-883-9078

1500 S. 1500 East, SLC, 801-486-558 Strength in Community The Apex of Taco

Blue Poblano

Why: Utah has been blanketed with tacos, from Don Rafa’s carnitas cart by Sears on State Street to the extravagant duck confit tacos at Taqueria 27. The best are found at Bleu Adams and Mark Daniel Mason’s soulful little restaurant, which—in a reversal of the usual migration pattern—is an outpost of a Provo restaurant. We love BP’s ingenious relationship with next-door bar Dick N’ Dixie’s that allowed Blue Poblano diners to enjoy a margarita via a hole in the adjoining wall. We

Communal

Why: Colton Soelberg and Joseph McRae invented contemporary dining in Provo, and though several restaurants have opened in their wake, Communal still owns the category. The duo—with Chef de Cuisine John Newman—balance contradictory elements: refined but rootsy cooking, local but exotic ingredients and an elegant family stylethat reflects the authentic culture of new Provo. Stellar Dish: Smoked Trout Pot Pie 102 N. University Ave, Provo, 801-373-8000 s a lt l a k e m a g a z i n e . c o m mar/apr 2015

Aristo Boutsikakis of Aristo’s, Jerry and Kestrel Liedtke and Robin Fairchild of The Tin Angel Café

Greek Pipeline

Aristo’s

Why: Salt Lake’s Greek heritage means we have dozens of Greek restaurants around town. But this particular Greek restaurant rises far above gyro joints. The menu evolves constantly, deriving fresh inspiration from Hellas itself via owner Aristo Boutsikakis’ frequent trips to the homeland. And because Aristo is a fearless innovator, few SLC restaurants stay so far ahead of the curve. Stellar Dish: Lamb Tacos 224 S. 1300 East, SLC, 801-581-0888 Lifestyle Cafe

The Tin Angel Café

Why: The trio of Jerry and Kestrel Liedtke and Robin Fairchild created an idiosyncratic oasis in a city that’s often considered

s a lt l a k e m a g a z i n e . c o m mar/apr 2015

hidebound and hesitant. Tin Angel is exuberant, experimental, unconventional—this is a place that puts the fun back in food. But the blackout dinners at Halloween, Bloody Mary sliders and funky art are backed by Jerry Liedtke’s solid skill in the kitchen. No funny stuff there. Stellar Dish: Bread Pudding 365 W. 400 South, SLC, 801-328-4155 Local Power

Pago

Why: “Local” is a nationwide trend now, but Scott Evans built Pago around the ethos six years ago. Pago was not only the first restaurant in SLC to source locally, but to stick to the philosophy through ups and downs and a changing kitchen cast. Evans’ stubborn ideology has inspired imitators, jump-started

Chef Phelix Gardner and owner Scott Evans of Pago. Jen Castle and Blake Spalding of Hell’s Backbone Grill and Jorge Fiero of Frida Bistro

farms and supported food producers. Sometimes karma comes around and Evans has expanded rapidly lately, opening two restaurants in one month last winter with Phelix Gardner as the apparently permanent leader at the stove. Stellar Dish: Pago Burger

tale in two beautiful cookbooks and sell from-the-farm pickles and jams at the Salt Lake Farmers Market. Stellar Dish: Steelhead Trout Boulder Mountain Lodge, 20 Hwy. 12, Boulder, 435-355-7464

878 S. 900 East, SLC, 801-532-0777

Food = Love

Pioneering Women

Why: Jorge Fierro’s Frida is based on a love of two countries and cultures that sadly don’t always convivially coexist—the land of his birth and his adopted home. The food is centered in a cultural context, a Mexico that too few Americans know about. Sophisticated dishes with earthy roots—like huitlacoche quesadilla and chile en nogada—combine French finesse with Latin gusto. Stellar Dish: Huitlacoche Quesadilla

Hell’s Backbone Grill

Why: Gourmets on the coasts don’t believe fine dining is possible in Utah, much less in the outermost Middle of Nowhere, Utah. But contrarians Blake Spalding and Jen Castle, owners of Hell’s Backbone Grill in Boulder, love proving the know-it-alls wrong, and they do it in spades (and with spades, growing a big percentage of the food they serve on their own organic farm). They tell their

Frida Bistro

545 W. 700 South, SLC, 801-983-6692 s a lt l a k e m a g a z i n e . c o m mar/apr 2015

Chef Steven Musolf of The Farm Restaurant, Chef Tommy Nguyen of Rye and Chef Adrian Rose of Fresco

High-Low Balance

The Farm Restaurant

Why: Idealism is outside the norm for resort restaurants, but The Farm was founded on locavore principles and chef Steven Musolf is true to its roots. The unpretentious but elegant menu relies on local cheeses like Gold Creek and Beehive, Utah trout and vegetables from Zoe’s Garden, and is defined by flavor—meaning tenderloin of beef and broccoli casserole are comfortable side by side. Stellar Dish: Braised Oxtail Onion Soup 4000 Canyons Resort Dr., Park City, 435-615-8080 Food as Venue

Rye Diner & Drinks

Why: The trio of owners conceived this cafe to satisfy after-hours rockers at the Urban Lounge, and its hours still accommodate that.

s a lt l a k e m a g a z i n e . c o m mar/apr 2015

Meanwhile, Chef Tommy Nguyen has made it a destination for everyone, anytime. The hipster vibe permeates the place, but its palatal attractions are classic. Crisp, light waffles. Eggs scrambled very slowly, so they stay creamy. Heavenly fried chicken. Where else can you eat breakfast for lunch and order a cocktail? Stellar Dish: Breakfast Bowl (rice, pork belly, kimchi and egg) 239 S. 500 East, SLC, 801-364-4655 Edited Excellence

Fresco

Why: Size doesn’t matter. The tiny space and quasi-clandestine location (in the back of The King’s English Bookshop) have always been big pluses for this enduringly charming restaurant. Owner Mikel Trapp has had the wisdom not only to leave Fresco’s dimensions alone, but to make sure his chefs (now Adrian Rose) keep the

Matthew Lake of Alamexo, Jason and Jordan Wong of J. Wong’s Thai & Chinese Bistro

menu in proportion. There are four entrées on the menu right now, not counting pastas—pork, beef, chicken and vegetarian. But they are all sublime. Stellar Dish: Fettuccine Alfredo (goat cheese, provolone and gremolata)

Chef by Food & Wine magazine. But the point is not Lake’s pedigree—it’s his passion. Stellar Dish: Tacos Cochinita Pibil 268 S. State St., #110, SLC, 801-779-4747

1513 S. 1500 East, SLC, 801-486-1300 Family Ties Meticulous Mexican

Alamexo

Why: Matthew Lake raised the bar for Mexican food in Salt Lake City by combining authentic technique with sustainably and carefully sourced ingredients. The result: familiar flavors and favorite dishes—like enchiladas—elevated to crystalline chile perfection. Lake honed his skills on the uber picky New York City dining scene, learned authenticity from the masters, like Diana Kennedy and Mark Miller, and was named Best New

J. Wong’s Thai & Chinese Bistro

Why: The Thai-Chinese menu reflects the twin heritage of the Wong family—chef Jason and manager Jordan—and frequent travels in those countries keep the food contemporary, combining current trends in Thai and Chinese restaurants with the lush American appetite and bringing us fusion from another point of view. Stellar Dish: Pla Rad Prik (whole crispy salmon) 163 W. 200 South, SLC, 801-350-0888 s a lt l a k e m a g a z i n e . c o m mar/apr 2015

Frederick Perez and father Wilmer Arroyo of Del Mar al Lago. Lavanya Mahate of Saffron Valley, Kathie Chadbourne of Avenues Bistro on Third

Culinary Ambassador

Del Mar al Lago

Why: Utahns are slow to step outside their comfort zone, so the head-spinning speed with which they embraced the Peruvian cuisine introduced by Frederick Perez and his team attests to the restaurant’s excellence. Peru’s long Pacific coast and multicultural history are presented here right on the plate—tiger’s milk, ceviche of all kinds, beef heart and potatoes you’ve never dreamed of. Stellar Dish: Cebicha Classico

Saffron Valley presents some of the most varied and little-known dishes from the subcontinent. Drawn not only from the established regional cuisines of India, but from the food carts, street festivals and cafes of its great cities, the dishes at Saffron Valley reflect the richness of raj culture, the spices of the south, and the dharmic intention of ancient vegetarianism. And it’s all good. Stellar Dish: Spring Dosa 1098 S. Jordan Pky., South Jordan, 801-438-4823

310 Bugatti Dr., SLC, 801-467-2890

Labor of Love

Street Food

Why: Owner Kathie Chadbourne is locally famous for the madcap enthusiasm with which she approaches any project—and there have been many. But her energy and willingness to battle City Hall has paid off in this tiny, eccentrically charming cafe in the

Saffron Valley

Why: We are blessed with some great Indian food in Utah, but here in the shadow of the Sri Ganesha Hindu Temple, Lavanya Mahate’s

s a lt l a k e m a g a z i n e . c o m mar/apr 2015

Avenues Bistro on Third

Bowman Brown of Forage and Ali Sabbah of Mazza

Avenues, featuring an idiosyncratic menu—constantly updated by Chadbourne, her pastry chef daughter, Kelly Sue Pugh, and chef Kevin Romans—served in a one-of-a-kind dining room. And now, thanks to community support, a charming patio. Stellar Dish: Spicy Tortilla Crusted Chicken

its continued existence attests to Forage’s unwavering dedication to its chef’s dream. Stellar Dish: The Vegetable Garden 370 E. 900 South, SLC, 801-708-7834

564 E. 3rd Avenue, SLC, 801-831-5409

Mezze’s Meaning

Cutting Edge

Why: Lebanon’s location at the crossroads of Asia and Europe means that the art of hospitality developed early and naturally there. Ali Sabbah’s Lebanese restaurants in Salt Lake City, at the crossroads of 15th and 15th and 9th and 9th, preserve that tradition. Go for lunch, a snack, dinner, a drink—mezze is all about sharing and Mazza is the crossroads of SLC. Stellar Dish: Mazza’s Lamb Shank

Forage

Why: This ultimately handmade restaurant has been at the cutting edge of American cuisine from opening day. That’s a hard position to maintain in an industry where novelty makes news, but chef-owner Bowman Brown has kept the (sometimes outrageously) imaginative, experimental cooking at its apex, making Forage something rare: an intellectual challenge. Just

Mazza

912 E. 900 South, SLC, 801-521-4572; 1515 S. 1500 East, SLC, 801-484-9259 s a lt l a k e m a g a z i n e . c o m mar/apr 2015

Tosh Sekikawa of Tosh’s Ramen, Sunny Tsogbadrakh, Akané Nakamura and Johnny Kwon of Naked Fish

Soul Soup

Tosh’s Ramen

Why: The reason is in the bowl. Simplicity is easily degraded into schlock—hence, the student’s sustenance, dried ramen. But the Japanese have a genius for elevating simplicity into art and that’s what Tosh Sekikawa, formerly of Naked Fish, has done with his ramen, a deceptively simple soul-sustaining bowl of broth and noodles. Stellar Dish: Karai Ramen 1465 S. State Street, SLC, 801-466-7000 Neo Japanese

Naked Fish Japanese Bistro

Why: Utah’s inexplicable appetite for sushi has led to some fishy travesties, but Naked Fish owner Johnny Kwon is determined to keep pure this most elemental dish, and Chef Sunny Tsogbadrakh

s a lt l a k e m a g a z i n e . c o m mar/apr 2015

has the skill to carry it off. So the sustainably sourced protein is so fresh it might still be trembling on your plate. Stellar Dish: Live Shrimp Sashimi 67 W. 100 South, SLC, 801-595-8888 Sushi Sensei

Takashi

Why: Takashi Gibo is the undisputed father of fine sushi and Japanese cuisine in Utah. His restaurant established and maintained a standard of excellence and freshness that has never wavered, and the crowds attest to the enduring quality of the food and classic coolness of the dining room. Wisely, Takashi also bows to Western tastes with untraditional signature rolls. Stellar Dish: Magic Dragon Roll 18 W. Market St., SLC, 801-519-9595

Matt Caputo, of Caputo’s Market & Deli

Takashi Gibo of Takashi’s, David Jones of Log Haven, and Romina Rasmussen of Les Madeleines

Sense of Place

Log Haven

This might be the quintessential Northern Utah restaurant. The antique log cabin radiates mountain hospitality and the beauty and bounty of the Wasatch are apparent on each plate. Chef David Jones is an experienced forager. He, general manager Ian Campbell, owner Margo Provost and banquet manager Faith Scheffler all have a stake in the place, which means visiting diners are treated like personal guests. Stellar Dish: Grilled Bison Teres Major Steak 6451 Millcreek Canyon Rd., SLC, 801-272-8255 Pastry Queen

Les Madeleines

Why: Romina Rasmussen’s pastries combine all the nit-picky precision and butter worship that make French pastry one of the

culinary wonders of the world. Everything her kitchen turns out is not purely French in origin; but everything does have the sense of disciplined luxury that defines Gallic style. Stellar Dish: Kouing Aman 216 E. 500 South, SLC, 801-355-2294

Restaurant Community Award The Source

Matt Caputo, Caputo’s Market & Deli Why: A restaurant is only as good as its ingredients, and Matt Caputo’s untiring pursuit and procurement of the best products Utah and the world have to offer is evident on menus all over the state. Now with three locations, so regular folks can shop like chefs. 314 W. 300 SOUTH, SLC, 801-531-8669; 1516 S. 1500 East, SLC, 801-486-6615; 4673 S. 2300 East, SLC, 801-272-0821 s a lt l a k e m a g a z i n e . c o m mar/apr 2015

We always want to know what our readers think, and after tallying hundreds of readers' votes, it's clear they have very good taste. Best Restaurant SLC

Copper Onion

111 E. Broadway, SLC, 801-355-3282, thecopperonion.com Best Restaurant Park City

Handle

136 Heber Avenue, Park City, 435-602-1155, handleparkcity.com Best Restaurant in the Red Rock

Hell’s Backbone Grill

No. 20 North Highway 12, Boulder, 435-335-7464, hellsbackbonegrill.com Best Restaurant Ogden

Elements Restaurant

640 S. 35 East, Logan (at The Riverwoods), 435-750-5171, theelementsrestaurant.com Best Restaurant Provo

Communal

102 N. University Avenue, Provo, 801-373-8000, communalrestaurant.com

Best Restaurant St. George

Painted Pony

2 W. Saint George Blvd. #22, St. George, 435-634-1700, painted-pony.com Best New Restaurant in Utah

Copper Kitchen

4640 S. 2300 East, Holladay, 385-237-3159, copperkitchenslc.com Best Undiscovered/ Discovery

Avenues Proper

376 8th Avenue, Suite C, SLC, 385-227-8628, avenuesproper.com Best Indian

Best Chinese

Best Southeast Asian

163 W. 200 South, SLC, 801-350-0888, jwongutah.com

278 E. 900 South, SLC, 801-532-1177, chanonthai.com

Best Japanese

Best Southeast Asian (close 2nd)

J Wong’s

Kyoto

1080 E .1300 South, SLC, 801-487-3525, kyotoslc.com Best Japanese (close 2nd)

Takashi

18 W. Market Street, SLC, 801-519-9595, facebook. com/pages/Takashi Best Mediterranean/ Middle Eastern

Mazza

Bombay House

2731 Parleys Way, SLC, 801-581-0222, bombayhouse.com

1515 S. 1500 East, SLC, 801-484-9259; 912 E. 900 South, SLC, 801-521-4572, mazzacafe.com

Best Italian

Best Mexican

Vinto

418 E. 200 South, SLC, 801-539-9999, vinto.com

Red Iguana

736 W. North Temple, SLC, 801-322-1489, rediguana.com

Chanon Thai Cafe

Zao Asian Cafe

639 E. 400 South, Suite B, SLC, 801-595-1234, zaoasiancafe.com Best Breakfast

Roots Cafe

3474 S. 2300 East, Millcreek, 801-277-6499, rootscafeslc.com Best Lunch

The Wild Grape Bistro 481 E. South Temple, SLC, 801-746-5565, wildgrapebistro.com Best Quick Eats

Oh Mai

3425 S. State Street, SLC, 801-467-6882, ohmaisandwich.com

Best Quick Eats (close 2nd)

Chow Truck

Various Locations, 801-916-6605, chowtruck.com Best Comfort Food

Squatters Pub Brewery 147 W. Broadway 300 South, SLC, 801-363-2739, squatters.com Best Comfort Food (close 2nd)

Pig and a Jelly Jar 401 E. 900 South, Ste A, SLC, 385-202-7366, pigandajellyjar.com Best Wine List

The Wild Grape Bistro 481 E. South Temple, SLC, 801-746-5565, wildgrapebistro.com Best Wine List (close 2nd)

Pago

878 S. 900 East, SLC, 801-532-0777, pagoslc.com

Salt Lake Magazine’s 25 Best Restaurants A handy list to keep on the fridge or in your wallet for future reference, or log on to saltlakemagazine.com by tube, tablet or phone to see our updated dining guide. Alamexo

268 S. State Street, #110, SLC, 801-7794747, alamexo.com

Aristo’s

224 S. 1300 East, SLC, 801-5810888, aristosslc.com

Avenues Bistro on Third

564 E. 3rd Avenue, SLC, 801-831-5409, facebook.com/ avenuesbistroonthird

Blue Poblano

473 E. 300 South, SLC, 801-8839078, facebook.com/bluepoblano

Caputo’s Market & Deli

Forage

Les Madeleines

Rye Diner & Drinks

Fresco

Log Haven

Saffron Valley

Copper Common

Frida Bistro

545 W. 700 South, SLC, 801-983-6692, fridabistro.com

Mazza Cafe

Takashi

111 E. Broadway #170, SLC, 801-355-3282, coppercommon.com

Communal

Handle

314 W. 300 South, SLC, 801-531-8669; 1516 S. 1500 East, SLC, 801-486-6615; 4673 S. 2300 East, SLC, 801-272-0821, caputosdeli.com

102 N. University Ave, Provo, 801-373-8000, communalrestaurant.com

Del Mar al Lago Cebicheria Peruana

310 Bugatti Dr., SLC, 801-467-2890, facebook.com/DelMar.al.lago

The Farm Restaurant

4000 Canyons Resort Dr., Park City, 435-615-8080, facebook.com/ TheFarmCanyons

s a lt l a k e m a g a z i n e . c o m mar/apr 2015

370 E. 900 South, SLC, 801-708-7834, foragerestaurant.com 1513 S. 1500 East, SLC, 801-486-1300, frescoitaliancafe.com

136 Heber Ave., Park City, 435-602-1155, handleparkcity.com

Hell’s Backbone Grill

216 E. 500 South, SLC, 801-355-2294, lesmadeleines.com 6451 Millcreek Canyon Rd., SLC, 801-272-8255, log-haven.com 912 E. 900 South, SLC, 801-521-4572; 1515 S. 1500 East, SLC, 801-484-9259, mazzacafe.com

Naked Fish Japanese Bistro

67 W. 100 South, SLC, 801-595-8888, nakedfishbistro.com

Boulder Mountain Lodge, 20 Hwy. 12, Boulder, 435-355-7464, hellsbackbonegrill.com

Pago

J. Wong’s Thai & Chinese Bistro

The Paris Bistro

163 W. 200 South, SLC, 801-350-0888, jwongutah.com

878 S. 900 East, SLC, 801-532-0777, pagoslc.com 1500 S. 1500 East, SLC, 801-486-5585, theparis.net

239 S. 500 East, SLC, 801-364-4655, ryeslc.com 1098 S. Jordan Pky., South Jordan, 801-438-4823, saffronvalley.com 18 W. Market St., SLC, 801-519-9595, facebook.com/pages/Takashi

The Tin Angel Café

365 W. 400 South, SLC, 801-328-4155, thetinangel.com

Tosh’s Ramen

1465 S. State Street, SLC, 801-466-7000, toshsramen.com

your customers

CHOOSE PERSONALIZED FOODSERVICE. SHOULDn’t You?

THE CHEF ’S CHOICE IN FOODSERVICE

WWW.NICHOLASANDCO.COM

Girl’s Club By Jamie Gadette

s a lt l a k e m a g a z i n e . c o m mar/apr 2015

Photography by Adam Finkle

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Sara Dansie Jones As CEO of ApplicantPro in Eagle Mountain, Jones entered a rare technology environment—70 percent of the staff are women, 50 percent on the sales team. “Typically it’s more like zero to 10 percent women in management,” Jones says. ApplicantPro founder Ryan Kohler chose her specifically because he wanted a strong woman to lead their day-to-day operations. “Being a woman in technology, you always feel like you have to perform, perform, perform. Managers simply need to acknowledge when they’re exercising unconscious bias or perpetuating stereotypes of the successful startup,” she says. Jones is encouraged by the inclusiveness of the startup community. But leaders still struggle in understanding what women want. “For example, is ‘fun’ something that adult women will prioritize, given all of their other commitments? Not really. Good benefits, flexible schedules, solid pay—these are the qualities that attract solid candidates, particularly women.” s a lt l a k e m a g a z i n e . c o m mar/apr 2015

1011011001001001001000101001010101000010011111010111001110010101010010 0010101011001001001001110110001011001100100100100110101001001010101110 0100010010110110010010010010001010010101010000100111110101110011100101 0100101000101010110010010010011101100010110011001001001001101010010010 Months earlier, Brozek contacted Helsinki-based Rails imbalance: Men comprise 70 percent of the tech giant’s 1011100101000100101101100100100100100010100101010100001001111101011100 Girls about furthering its mission to introduce women to workforce and 61 percent of its workforce is white. Face1001010101001010001011011001001001001110110001011001100100100100110101 Ruby on Rails, a web application written in the computer book, Apple and Pinterest issued similar numbers; Pinterprogramming language called Ruby. Rails is designed est earned slightly better marks for employing 60 percent 1001010101110010100010010110110010010010010001010010101010000100111110 to be intuitive and user friendly, making it an ideal entry men and 50 percent white full-time employees (41 percent point for software-coding beginners. Web applications, are Asian). The reports reaffirmed what critics of startup 1110011100101010100101000101010110010010010011101100010110011001001001 which allow users to interact with websites, are crucial to culture have expressed for years—women and minorities 1101010010010101011100101000100101101100100100111001000101001010101000 doing business on the Internet. Initially, Brozek expected are widely excluded from a sector that, while touting its maybe a dozen women to sign up for the event, but after desire to “think different” and change the world, has be0011111010111001110010101010010100010101011001001001001110110001011001 Susan Petersen, chief executive officer of moccasin retail- come a boy’s club. er Freshly Picked, came on board as a sponsor, more than 0100100100110101001001010101110010100010010110110010010010010001010010 100 women sent in applications. Petersen—famous for her 1010000100111110101110011100101010100101000101010110010010010011101100 successful run on ABC’s “Shark Tank”—put her stamp of “It is shameful that approval on Rails Girls and, in the process, showed tens 0110011001001001001101010010010101011100101000100101101100100100100100 of thousands of women that computer programming is Microsoft CEO Satya not sacred male territory reserved for Steve Wozniak dis0100101010100001001111101011100111001010101001010001010111011001001001 ciples. She also sent a message that tech skills, with their Nadella would tell women 1110110001011001100100100100110101001001010101110010100010010110110010 steep learning curve, can take a woman to the top. Brozek herself has little interest not to ask for raises” 0010010001010010101010000100111110101110011100101010100101000101010110 in learning to code. She’s happy with her position at Big Cartel, a 0010010011101100010110011001001001001101010010010101011100101000100101 – Nita Chaudhary Utah-based e-commerce company 1100100100100100010100101010100001001111101011100111001010101001010001 where she oversees customer support. As an online business, And technology is a white boy’s club in Utah, too. There 0101100100100100111011000101100110010010010011010100100101010111001010 Big Cartel defies the common are nearly 5,000 technology companies in Utah and the tropes of its industry counterparts. number is rising steadily. Tech companies received almost 1001011011001001001001000101001010101000010011111010111001110010101010 “We just sort of keep our heads $700 billion in investment capital in 2013. The state is 0100010101011001001001001110110001011001100100100100110101001001010101 down, do our thing and don’t pay attention to the noise of the betting its future economic development on tech. The tech world,” she says. “We aren’t issuing press releases to get question is: Are women part of that future? 0010100010010110110010010010010001010010101010000100111110101110011100 in magazines and we don’t take venture-capital money. In recent years the Beehive State has gained traction as We’re not trying to be the next big thing.” an incubator for promising tech businesses, with 1010100101000101010110010010010011101100010110011001001001001101010010 But Brozek soon learned that women and minorities information technology and software firms quickly rising 0101011100101000100101101100100100100100010100101010100001001111101011 fare poorly in the broader tech world. Allegations of along the Wasatch Front. Some of the most innovative discriminatory and exclusionary practices among business models are based in Utah County, where 0111001010101001010001011011001001001001110110001011001100100100100110 high-profile startups were common. Then Microsoft’s companies are able to pull a steady supply of talent from CEO Satya Nadella confirmed the problem when he two major universities. But Utah’s traditional culture 1001001010101110010100010010110110010010010010001010010101010000100111 cluelessly told a “celebration of women in computing” supports the notion of separate worlds for men and women, 0101110011100101010100101000101010110010010010011101100010110011001001 conference that it’s “good karma” for women to wait for a at home and at work. raise instead of asking for one. Because many startups are privately held, staffing 1001101010010010101011100101000100101101100100100111001000101001010101 “It is shameful that Microsoft CEO Satya Nadella would figures aren’t easy to come by. Julie Kehoe, vice president tell women—especially in an industry that already has a of communications at Domo in American Fork, says the 0010011111010111001110010101010010100010101011001001001001110110001011 serious problem recruiting and retaining female talent— business intelligence service provider strives for a diverse 1100100100100110101001001010101110010100010010110110010010010010001010 not to ask for raises,” said Nita Chaudhary, co-founder of workforce because it better online workplace group UltraViolet. reflects the diversity of their 0101010000100111110101110011100101010100101000101010110010010010011101 Brozek resolved to take action locally. Part of her customers and allows the mission involves broadening Big Cartel’s talent pool to company to provide better 0010110011001001001001101010010010101011100101000100101101100100100100 better reflect its progressive policies. Doing so, though, service. “That said,” Kehoe adds, 0010100101010100001001111101011100111001010101001010001010111011001001 requires more than good intentions and weekend “we always look to hire the most workshops. The big question for many tech companies is qualified person, and with that 1001110110001011001100100100100110101001001010101110010100010010110110 not should they hire traditionally displaced groups, but philosophy diversity will where to find diverse candidates and how to attract more follow.” Domo is 23 percent 0010010010001010010101010000100111110101110011100101010100101000101010 than the usual white, male candidates. women at the executive level, Kehoe says. 0010010010011101100010110011001001001001101010010010101011100101000100 eBay, which opened its Utah headquarters in 2013 to It’s a White Man’s World accommodate 1,800 workers with room to grow, issued 1101100100100100100010100101010100001001111101011100111001010101001010 In May 2014, Google released demographic data on its data on its global staff of 18,000 in 2014 along with a 50,000 employees, willingly exposing a gross staffing statement of intent to increase the company’s total female 1010101100100100100111011000101100110010010010011010100100101010111001 0001001011011001001001001000101001010101000010011111010111001110010101 76 0010100010101011001001001001110110001011001100100100100110101001001010 Microsoft’s Satya Nadella

photos: far left, courtesy of microsoft; left, courtesy of domo

Domo’s Julie Kehoe

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Breana Gonzales At the recession’s low point, Gonzales graduated from Brigham Young University in international studies without a job in sight. She had always been interested in technology, “But I believed the stereotype that programming was mostly for anti-social men. Women feel, ‘It’s not for me’ or ‘It’s too hard,’ before giving it a shot,” she says. Gonzales enrolled in Provo-based Coding Campus’ nine-week web developer bootcamp, mostly as a way to network. At the school, she quickly gained the knowledge, connections and confidence to push forward with her professional ambitions. Upon completing the bootcamp, Gonzales immediately secured a software developer position at Verisage and also became Coding Campus’ placement coordinator. She still fends off job offers from other high-tech companies.

s a lt l a k e m a g a z i n e . c o m mar/apr 2015

1011011001001001001000101001010101000010011111010111001110010101010010 0010101011001001001001110110001011001100100100100110101001001010101110 0100010010110110010010010010001010010101010000100111110101110011100101 0100101000101010110010010010011101100010110011001001001001101010010010 population of 42 percent (outshining most projects in the classroom and at conferences 1011100101000100101101100100100100100010100101010100001001111101011100 tech firms). “We are far from satisfied,” a statewide that connect the dots between individual 1001010101001010001011011001001001001110110001011001100100100100110101 blog post explained. “We will continue to passion and tech innovation. She is routinely blown strive for progress, and a stronger, better, away by the ideas workshop participants generate 1001010101110010100010010110110010010010010001010010101010000100111110 more diverse eBay.” and knows that with the right encouragement and Clint Betts, co-founder of “Beehive guidance young women have the potential to 1110011100101010100101000101010110010010010011101100010110011001001001 Startups,” an online publication dedicated transform technology as we know it. But Jones and 1101010010010101011100101000100101101100100100111001000101001010101000 to covering Utah’s tech ecosystem, says the Women Tech Council alone can’t inspire and lead Utah County is generally ahead of Salt others to break new ground. 0011111010111001110010101010010100010101011001001001001110110001011001 Fortunately, organizations like Rails Girls are stepping Lake City when it comes to fostering a playing for real up to provide girls and women with alternative ways to much-needed sense of inclusiveness. “I 0100100100110101001001010101110010100010010110110010010010010001010010 succeed in the tech industry, including Girl Develop It. think Salt Lake City is getting better by 1010000100111110101110011100101010100101000101010110010010010011101100 the day, but it definitely has some catching up to do.” 0110011001001001001101010010010101011100101000100101101100100100100100 But Betts says the state has serious “We’re just not given ground to cover in diversifying its talent 0100101010100001001111101011100111001010101001010001010111011001001001 base. Local companies should be doing opportunities as quickly 1110110001011001100100100100110101001001010101110010100010010110110010 everything in their power to hire members of traditionally marginalized groups, he or as readily as men.” 0010010001010010101010000100111110101110011100101010100101000101010110 says. “We’re struggling to deal with this issue just like every startup and tech 0010010011101100010110011001001001001101010010010101011100101000100101 –Sara Dansie Jones community in the world. I don’t know if 1100100100100100010100101010100001001111101011100111001010101001010001 there’s an immediate solution—although I Zara Johnson launched GDI when she was a hope there is—but I do think we should be 0101100100100100111011000101100110010010010011010100100101010111001010 newcomer to the local startup community, to help doing more to encourage young girls and women who want to learn web and software minorities to study technology while 1001011011001001001001000101001010101000010011111010111001110010101010 development. For Johnson, it’s not just about the hard they’re still in school.” 0100010101011001001001001110110001011001100100100100110101001001010101 skills learned through the program. GDI also presents a Reaching Kids Early chance for her to share the personal lessons she’s 0010100010010110110010010010010001010010101010000100111110101110011100 Sara Dansie Jones does her part to level learned since entering the field of computer the playing field by exposing middleengineering. Confidence, Johnson says, will play a 1010100101000101010110010010010011101100010110011001001001001101010010 school and high-school aged students significant role in shifting the gender ratio in tech. “We 0101011100101000100101101100100100100100010100101010100001001111101011 to the immense opportunities available need to stop perpetuating this idea that math is hard,” to them in technology. Jones, a former she says. “Girls hear it all through school and many of 0111001010101001010001011011001001001001110110001011001100100100100110 patent attorney, experienced business us start believing it. I know I did. Many young women strategist and co-founder of Women Tech believe they are defeated before they start.” 1001001010101110010100010010110110010010010010001010010101010000100111 Hannah Botalla was five when her dad brought home Council, majored in chemical engineering 0101110011100101010100101000101010110010010010011101100010110011001001 the family’s first computer. “My brothers and I would play at the University of Utah in the 1990s. for hours.” Soon, she was taking apart and building She considers herself lucky to have 1001101010010010101011100101000100101101100100100111001000101001010101 computers as a hobby in high school. “fallen” into tech thanks to teachers who Botalla pursued a degree in electrical engineering, but encouraged her to pursue math and sci0010011111010111001110010101010010100010101011001001001001110110001011 as a woman, she found it a deeply isolating experience ence. Now, as she interacts with the next 1100100100100110101001001010101110010100010010110110010010010010001010 with little or no support and switched to English. generation of promising women students, It wasn’t until after grad school that she drifted into the she finds things haven’t progressed much. 0101010000100111110101110011100101010100101000101010110010010010011101 tech industry. Botalla found encouragement while “I go to a school and ask, ‘How many of contributing to Drupal, an open-source contentyou know about coding?’ and maybe one 0010110011001001001001101010010010101011100101000100101101100100100100 of them will say, ‘Oh, is it like that medical management platform with contributors around the 0010100101010100001001111101011100111001010101001010001010111011001001 world. “I didn’t realize that programming was an actual transcription thing?’” job. It was something I did for fun,” she says. “It sounds so Jones believes the education system 1001110110001011001100100100100110101001001010101110010100010010110110 odd, I know. Maybe it was because of my gender.” Now, isn’t doing enough to teach kids technology and she works for Instructure, a learning-management making it matter to them. “Every child knows the 0010010010001010010101010000100111110101110011100101010100101000101010 metamorphic cycle of a butterfly, right? OK. It would be systems developer. 0010010010011101100010110011001001001001101010010010101011100101000100 At Rails Girls, Bottalla offered the young women a tip. lovely if they all understood that an iPhone didn’t just “I was told many times by many different people that I magically appear,” she says. 1101100100100100100010100101010100001001111101011100111001010101001010 Jones helps teenage girls understand why couldn’t cut it in the industry,” she said. “Just fake it ’til technology is a personal issue for them through you make it.” 1010101100100100100111011000101100110010010010011010100100101010111001 0001001011011001001001001000101001010101000010011111010111001110010101 78 0010100010101011001001001001110110001011001100100100100110101001001010 Anita Sarkeesian

Utah found itself on the front lines of Gamergate—a clash between critics of video-game misogyny and those who see that as an attack on free expression—last year when cultural critic Anita Sarkeesian tried to speak at Utah State University. USU received an email threatening ”the deadliest school shooting in American history” would greet the speaker. Utah’s gun laws would not allow the university to prohibit firearms from the hall and Sarkeesian felt she had to cancel. The Gamergate movement has become emblematic of vicious online harassment facing anyone who critcizes the industry for sexist imagery and practices. Gamergate has become a haven for “misogynistic, anti-intellectual and homophobic harassment,” says local video-game producer and designer Josh Lee. “It’s almost a singularity of extreme conservative thought that’s lashing out wildly at games as they change and evolve for the better.” “I personally identify as gay and know a lot of amazing women, queer people, and people of color who work in the industry,” he says. Gamergate extremists sarcastically dismiss their critics as “Social Justice Warriors.” “I’m thankful for developers, writers and fans who want to see more diverse games—not just the anti-intellectual, homophobic, misogynistic ‘bro gamer,’” he says. “I’ll proudly wear my ‘Social Justice Warrior’ badge in this ongoing debate.”

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Zara Johnson Johnson launched Girl Develop It to provide affordable options for women who want to learn web and software development through mentorship and hands-on instruction. But lack of confidence remains the biggest hurdle, she says. “One of the things I try to stress to women in GDI is to simply apply for the job. A common argument is that they’re intimidated because they don’t meet all of the criteria listed,” Johnson says. “So what? Apply! Don’t be intimidated. Don’t doubt yourself. Companies are generally more than willing to offer training to the right candidate, if needed.” s a lt l a k e m a g a z i n e . c o m mar/apr 2015

great whites Rachel Zoe sequin dress, $375, Chalk Garden Co-Op, SLC; Linda Richards feather jacket, $365, Farasha, Park City; Steve Madden shoes, $79.95, Nordstrom, SLC; Krysia Renau ring, $378, Farasha, Park City; Krysia Renau pearl necklace, $210, Farasha, Park City; Ring cuff, $50, Q Clothing, SLC; Spike ring, $132, Chalk Garden Co-Op, SLC; Earrings, $98, Lanny Barnard Gallery, City Creek.

s a lt l a k e m a g a z i n e . c o m mar/apr 2015

The Look

aquatic Shine, shimmer and gleamâ€” smooth, light-loving textures and cool, watery colors are a stylish reflection of spring.

s a lt l a k e m a g a z i n e . c o m mar/apr 2015

nice catch Chain tank top, $111, Apt. 202, SLC; Pink blazer, $158, The Stockist, SLC; Dundee shorts, $99, Tempest Couture, SLC; Belt, $214, Chalk Garden Co-Op, SLC; Rachel Zoe sandals, $141, Chalk Garden Co-Op, SLC; Hat, $38, Koo de Ker, SLC; Fringe handbag, $66, Q Clothing, SLC, Necklace, $84, The Stockist, SLC; Cocobelle earrings, $32, Q Clothing, SLC; Krysia Renau rings, $138/ each, Farasha, Park City.

s a lt l a k e m a g a z i n e . c o m mar/apr 2015

under the sea Rag and Bone dress, $350, Chalk Garden Co-Op, SLC; Mary Frances beaded handbag, $258.95, Lanny Barnard Gallery, SLC; Vince Camuto shoes, $128.95, Nordstrom, SLC; KR bracelets, $138, Farasha, Park City; Coral and silver necklace, $295, Lanny Barnard Gallery, SLC; Coral necklace long, $275, Lanny Barnard Gallery, SLC; Coral Necklace short, $275, Lanny Barnard Gallery, SLC; Earrings, $15, Q Clothing, SLC; Krysia Renau ring, $298, Farasha, Park City. s a lt l a k e m a g a z i n e . c o m mar/apr 2015

go with the flow Saskh 470 Ball Skirt, $72, Shabby Apple, Midvale; Crop Top $45, Tempest Couture, SLC; Camilla Taylor butterfly earrings, $22, Q Clothing, SLC; Jeffery Campbell shoes, $134.95, Nordstrom, SLC; Mini Twin bag, $1,090, Porsche Design, City Creek; Turquoise ring $165, Lanny Barnard Gallery, City Creek; Blue quartz ring, $128.95, Lanny Barnard Gallery, City Creek; Blue topaz ring, $195, Lanny Barnard Gallery, City Creek.

s a lt l a k e m a g a z i n e . c o m mar/apr 2015

emperor bird Unif net sweater, $88, Tempest Couture, SLC; Rachel Zoe shoes, $285, Chalk Garden Co-Op, SLC; Mary Frances pearl clutch, $185, Lanny Barnard Gallery, SLC; Little Brown Wren bracelet, $110, Farasha, Park City; Collarbone earrings, $60, Farasha, Park City; KR Short pearl necklace, $278, Farasha, Park City; Long pearl necklace, $89, Lanny Barnard Gallery, SLC; Medium length pearl necklace, $128, Lanny Barnard Gallery, SLC; KR Gold and Druzy Pearl Necklace, $394, Farasha, Park City; Nude leotard, $39, American Apparel, SLC. Art Direction: Scott Cullins Model: Olya Omelyanko Wardrobe Styling: Vanessa Di Palma Wright, Farasha Wardrobe Assistant: Izaac Tedrow Hair & Makeup: Amber Pearson Location: Photographed at Loveland Living Planet Aquarium, Draper, UT

s a lt l a k e m a g a z i n e . c o m mar/apr 2015

Savor the Future

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onthetown

For more photos of local events, go to SLmag.com

Farm to Glass Cocktail Contest Awards October 5, Ice House, Photos by Shauna Raso

1 Renee Gerardi, Jeremy Smith and Erik Ostling imbibe at the culminating event for Salt Lake magazineâ€™s annual Cocktail Contest. Guests enjoyed cocktails from restaurants and bars participating in the contest, along with food from Harmons, Provisions, Charming Beard Coffee, Pop Art Snacks and Taco Taco. This yearâ€™s contest winners included Gibson Lounge at The Grand America, Takashi and The Wild Grape Bistro. 2 Lindsay Minck, Ashley Thompson, Charlie Perry 3 Karynne Aliaga, Alejandro Olivares, Nick Salmon, Mo Segrave-Daly 4 Andrea Milne, Katherine Nelson, Cherry Plumb, Jessica Moyer 5 Jackie Vatsend, Marc Vatsend 6 Hang Wong, Julie Van, Amir Nojoumi, Ivana Nguyen 7 Patrick Flaherty, Kate Yuoska, Casey Staker 6

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onthetown

Timeless

November 6, O.C. Tanner, Photos by Shauna Raso

1 President of Van Cott, Gregory Williams, celebrates his lawfirm’s 140th anniversary at Salt Lake magazine’s Timeless event, which also featured the unveiling of Ferrari’s 2015 California T, a projected fashion show by Just Like Molly and an appearance by model Jamie Rosquist showcasing clothing from The Grand America’s Ladies Boutique, O.C. Tanner jewelry and Vince Camuto shoes. 2 Cady Borchers and Kristie Buehner unveil the 2015 California T. 3 Melanie and Tally Lloyd 4 Judy and Blair Hicks, Greg and Janette Erickson, Michael and Tammy Upwall 5 The event’s venue, O.C. Tanner in Salt Lake City 6 Russ Francis, Francie Leary 7 Jamie Rosquist modeling jewelry by Roberto Coin, available at O.C. Tanner 4

s a lt l a k e m a g a z i n e . c o m mar/apr 2015

onthetown

Loveland Living Planet Aquarium 2014 Scales & Tails

November 1, Loveland Living Planet Aquarium, Photos by Shauna Raso

1 Thomas and Katrina Appiah at the Living Planet Aquarium’s fundraiser that raised $75,000 for the Aquarium’s education department. 2 Kaitlyn Lamb and Isaac Fox dress to fit the night’s 007 theme. Guests also enjoyed live music, dancing, casino games and animal feedings. 3 KUTV’s Debbie Worthen and Sterling Poulson

The Container Store Private Preview Party

October 16, The Container Store at Fashion Place Mall, Photos by Paige Holmstrom

4 Guests celebrate at The Container Store’s Preview Party, held before the store’s public opening on Saturday, October 18. 5 Bill Rogers, Robin Montgomery 6 Guests to the VIP event were treated to valet parking, along with lavish hors d’oeuvres neatly served and displayed on Container Store products, photos in front of a step and repeat, music and dancing. 7 Katie O’Sullivan, Emily Beirn 7

Visit SLmag.com for hundreds of photos from more local events.

s a lt l a k e m a g a z i n e . c o m mar/apr 2015

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Located at the corner of Heber Avenue and Main Street, Park City

Answers From the USSAâ€™s Tiger Shaw

BIG AIR And the Legacy of Olympic Park

The Best of Life at Altitude

Katie Wright Doing well by doing good for Park City

ParkCitYLIFE Utah’s High Country

The People, Culture and Attitude

contents 96 HIGH PROFILE Katie Wright, executive director of Park City Community Foundation, has the future in mind.

98 5 Questions Tiger Shaw, CEO of the U.S. Ski and Snowboard Association, speaks out.

100 arts & entertainment Music at Spring Grüv, bluegrass in PC and the U.S. Snowboarding and Freeskiing Grand Prix

105 faces Seven Park City locals making a buzz.

109 What’s Up The fate of Utah Olympic Park’s thriving legacy

112 The Goods The history (and gear) behind Soul Poles

113 outside Ski where the pros ski in Park City’s backcountry.

114 The Look Pamper your wind-burned skin and lips with these locally found products.

116 Home How one family transformed their Park City ranch home.

118 back in the day The story of Park City’s silver queen

120 on the town Photos from local galas, festivals and more

125 Dining Dining at Fletcher’s on Main Street, local bread and cheese makers

ParkCityLife mar/apr 2015

strange harvest

Money may not grow on trees, but shoes do / tony gill Some view our snow-covered hamlet as having a split personality, populated by full-time residents and workers, carpetbagging seasonal residents and, of course, tourists—a clash of old vs. new, posh vs. bohemian. This ignores a more nuanced view of Park City as a shining example in cooperative coexistence. This is a town, after all, with a municipally sanctioned and beloved Shoe Tree. When one new resident petitioned to have the decades-old “eyesore” removed in 2011, she was met with opposition from townspeo-

ple and city employees. Former Mayor Dana Williams defended the shoes as emblematic of the town’s “vibe.” This is a town where the Arts Council commissioned artist Trent Call to paint the town’s pedestrian walkways with vaudeville characters and early animated cartoons. The gorgeous murals that resulted are embraced as street art—not graffiti. White tablecloths and tattered Carhartts both have a place in Park City, and the town seems committed to keeping it that way.

ParkCitYLIFE

editor’s letter The Best of Life at Altitude

President/Publisher

Margaret Mary Shuff EXECUTIVE EDITOR

Mary Brown Malouf Editor

Vanessa Conabee Managing Editor

Glen Warchol WRITING AND EDITING C0NTRIBUTORS

Tony Gill, Stephanie Nitsch, Brad Mee, Jaime Winston copy editor

Stephanie Warnick Art Director

Scott Cullins designers

Taryn Nielsen Ethan Zagorec Marks Staff Photographer

Adam Finkle contributing photographers

Paige Holmstrom, Shauna Raso, Wittney Shipley Art department interns

Will Tuddenham, Jarom West Director of operations

Damon Shorter Production manager

Amanda Pratt

A Change of Season

When I first moved to Park City back in 1997, spring was a time when most of town—that is, the shops and restaurants that comprised Main Street—closed, and Park City returned to a slower pace; when overworked bartenders and real estate agents and ski instructors and lift attendants rushed around in a frenzy mailing bills and buying groceries before shipping out to lighter, brighter locales—Southern Utah, Sayulita, the Florida Keys. Everything paused when ski season ended—shops, restaurants, galleries—and Park City became vacant and anticipatory, waiting for summer. People took weeks off work, returning with red dirt in their tires, incredible photos, and cases of “imported” beer. Some never came back at all, and those who did often changed apartments and jobs and significant others. Spring was a time of change, and still is. While shoulder season no longer exists—a successful 2002 Olympics and Canyons becoming the largest ski resort in North America ensure we will forever remain on the map—spring in Park City has evolved from a time to vacation away into a vacation in and of itself. It’s a time to recover from the frenetic winter pace and reconnect, a time when it’s easy to find a parking spot or seat at the sushi bar. Spring Grüv is bigger and better each year (see Tony Gill’s piece, p. 100), and live music venues are attracting acts from around the country (see “The Grass is Always Bluer,” p. 102). “The only way to improve is to understand what you need to do to change yourself,” declares two time Olympian and President and CEO of USSA, Tiger Shaw (p. 98). “Watch for it, inspire it, help everyone maximize it.” A town with Park City’s history will continue to adapt and provide new marvels (see “Utah Olympic Park: A Thriving Legacy,” p. 109), so I invite you to linger as the season draws to a close, and enjoy all that this extraordinary place has to offer.

Vanessa Conabee

ParkCityLife mar/apr 2015

Director of marketing and WEb

Cynthia Yeo director of advertising

Trina Baghoomian sales & marketing executives

Kristie Buehner, Janette Erickson, Ozzie Feo, Danielle Holmes, Denise Janove, Emily Lopez project & events manager

Cady Borchers

Park City Life is a publication of Utah partners publishing, ltd. 515 S. 700 East, Ste. 3i Salt Lake City, UT 84102 801-485-5100

Tell us what you think We want to hear from you about people, events and activities in Park City and the Wasatch Back. Loop us in at editor@ParkCityLifeMag.com and visit us online at ParkCityLifeMag.com.

ParkCitYLIFE

online extras

Join the Click

Go online for everything we couldn’t fit in print, along with news on PC food, arts and more.

Shoe Story Do you have a pair dangling from Park City’s legendary shoe tree? Read the history of this landmark (page 92), then tell us your own shoetree story for a chance to win a $50 dinner to Silver.

Up to Date Log on for the latest stories from Park City Life writers (and locals) Vanessa Conabee and Tony Gill.

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Music and Happy Mayhem

Don’t miss this year’s Spring Grüv at Canyons (page 100), then look for yourself in our photos online.

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ParkCitYLIFE

High profile

katie wright

defining PC’s future / vanessa conabee

“During that internship I really became captivated with the idea of an organization that looks at the long-term needs of a community—not just a particular issue but the whole long-term health of the community, from its present needs and evolution and its ability to supply a source of funding for the future.” How Wright came to the Park City Community Foundation is a story of like meets like. After serving in the Peace Corps in Morocco, Wright joined college friends in Park City and met Whitney Olch Bishop, daughter of former Mayor Brad Olch, who happened to be working on setting up a community foundation in Park City. After Powdr Corp CEO John Cumming pledged a $1 million administration grant, Worthington, then VP of the U.S. Ski and Snowboard Association’s Team Foundation, was hired as executive director. Wright came on board shortly after as programs manager, working with Worthington and the board over the next seven years to build $7 million in Summit County programs, including Save Our Snow, Live PC Give PC, Milepost, the Community Fund grant program, and most recently, the Women’s Giving Fund. Last fall PCCF was confirmed in compliance with National Standards for U.S. Community Foundations. The success of Live PC Give PC is a testament to the Foundation’s vision—“a community where every citizen supports our nonprofit organizations.” The popular campaign encompasses a day of giving in which the entire community takes action. This year’s event—reflecting a zeitgeist created by schools, businesses, social media and an army of volunteers wearing eye-popping orange T-shirts— raised a record $1,008,081 before noon, with 2,755 donors benefitting 73 nonprofits. The outcome of another social campaign, the Women’s Giving Fund, in which 1,000 women were asked to donate $1,000 each towards an endowment supporting programs for women and children in Summit County, had an added benefit of creating a powerful donor network. “The unintended positive consequence of the WGF was this really successful network of women and girls,” Wright explained. Vail Resorts recently awarded a $25,000 grant to PCCF to engage WGF members in mentoring programs that benefit local girls. This July, WGF members— mothers, daughters, aunts, and grandmothers—will come together to read grant applications, discuss and vote to determine the recipient of their first high-impact gift. For more information about PCCF’s services for donors and nonprofits, the Women’s Giving Fund, Live PC Give PC, grant programs and more, visit parkcitycommunityfoundation.org or contact Katie Wright, 435-214-7476, katie@theparkcityfoundation.org.

ParkCityLife mar/apr 2015

photo ADAM FINKLE

Executive Director of the Park City Community Foundation, Katie Wright, doesn’t mince words when describing her job. “I have the best job in Park City,” Wright enthuses with an enormous grin. “I go to work every day and get to match people’s passions with programs that positively affect the community. I feel very, very lucky to be a part of that.” Wright succeeded Trisha Worthington last July. The position seems crafted for Wright, who received a master’s in public administration with a focus on nonprofit management after a successful internship with a community foundation outside of Philadelphia.

ParkCitYLIFE

5 questions 1 Leadership is a huge theme for USSA. how do you Provide leadership opportunities for your athletes?

TS: We teach our athletes the USSA core values of Team, Respect, Courage, Accountability, Integrity, Loyalty and Perseverance. The idea is that we live and abide by those rules. To be a leader you have to help everyone lead and evolve, and be ready to lead change in a positive direction. We like to think everyone in our organization is taking a leadership role as they work to excel at their jobs and become role models. The only way to improve is to understand what you need to do to change yourself. Watch for it, inspire it, help everyone maximize it. 2 What are USSA athletes doing to maintain their self-proclaimed “Best in the World” status?

TS: One of the reasons our athletes excel is that they work so closely with strength and conditioning coaches, and track their training and wellness through AMP (Athlete Management Platforms). Secondly, our ability to train at facilities like the Utah Olympic Park is unparalleled in the world. 3 What is your favorite après ski cocktail?

TS: Although it is hard to find good Glühwein [German mulled wine] in the U.S., particularly that has been warmed properly, I really enjoy it—probably because I spent so much time in Europe with my career. 4 Best part of the job?

U. S. Ski and Snowboard Association by Vanessa Conabee

The U. S. Ski and Snowboard Association serves as the national governing body of Olympic skiing and snowboarding, providing structure, rules and rankings for sport competitions, from grassroots programs to Olympic gold. Tiger Shaw, who grew up on the slopes of Mt. Mansfield in Stowe, Vermont, competed in the Winter Olympics in Sarajevo in 1984 and in Calgary in 1988 and joined the USSA as COO (chief operating officer) in 2013. He became CEO in March 2014. Shaw lives in Park City with his wife, Kristin, and their three ski-racing children.

ParkCityLife mar/apr 2015

5 Best advice for families with competitive skiers?

TS: The bottom line with every sport, even at the level of competitive athletes, is enjoyment. Fortunately most of our sports are fun to do—you’re jumping, soaring, flipping down hills. All of them are exhilarating, and so it’s pretty easy to hook kids. The most important thing is to keep it fun. People learn when they are having fun, so the best thing you can do is ignite that passion.

Photo courtesy USSA

TIger Shaw Snow chat with Tiger Shaw, President and CEO of

TS: By far the best part of the job is watching our athletes excel and win at every level they are capable of winning, and presumably, helping them get there. Being a part of their lives and development is the best part of my job, on and off the snow.

ParkCitYLIFE

Arts & Entertainment

Drive-By Truckers and Keller Williams (below left) are scheduled to perform at Canyons Resort’s Spring Grüv 2015.

Sounds of Spring

Without a doubt, Park City’s seasonal shifts are more dramatic than most other communities. But rather than lament the cyclic climate swings, locals find a way to celebrate the seasonal change. And nobody rings in spring better than Canyons when they host the annual Spring Grüv. This year’s festivities run from March 22–28 and feature all manner of events. One of the defining characteristics of Spring Grüv is the way the entire community is drawn into the events. The concerts, in particular, are a seasonal highlight attended by people from all facets of the Park City community.

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For 2015, Spring Grüv is presenting four headlining performers, Keller Williams on March 20, Drive-By Truckers on March 21, and co-headliners The Motet and Conspirator on March 28. Keller Williams is a remarkable multi-instrumentalist who combines elements of various genres—including bluegrass, folk, alt-rock, reggae, jazz and funk—into his music, earning him the reputation of a one-man jam band. Originating from The Shoals region of Northern Alabama, Drive-By Truckers have garnered a reputation as an incredible live band with their mix of southern rock and alt-country. The band is also welcoming Utah-based special guest Loren Walker Madsen, who brings some serious outlaw country chops to the stage. The Motet are a renowned touring band—having performed nationwide at festivals such as Bonnaroo—who deliver charismatic performances blending funk, Afrobeat and jazz styles. Rounding out the performances, Conspirator

photo top david mcclister; left C. Taylor Crothers.

Get your Grüv on at Canyons this spring / tony gill

Knows the Park City & Deer Valley Mountain Lifestyle. ®

I’ll help you find just the right property for you. Give me a call to buy or list. Named KW Top Individual Realtor in Utah for 2013 & 2014

photos courtesy Canyons resort.

Pond skimming is a colorful ski culture tradition.

is a high-energy, live electronic show featuring Marc Brownstein of Disco Biscuits fame. Beyond the concerts, Spring Grüv offers other activities including the legendary Pond Skimming Contest at Canyons’ Red Pine Lodge in which colorfully dressed skiers try to ski or snowboard across a long pond. Creative costumes get the biggest cheers, so don’t skimp on the zany attire if you plan on braving the water. Family-focused events include the Avalanche Dog Meet N’ Greet on the Ski Beach on March 25 and a resort-wide scavenger hunt on March 28. Recreating in a resort town can, quite frankly, be prohibitively expensive at times, so it’s refreshing that Spring Grüv promotes a lineup of large-scale events that the entire community can enjoy for free. Get out, and get your Grüv on.

A S S O C I AT E B R O K E R ®

Knows the Park City and Deer Valley Lifestyle.

435-901-0616 julie@jhparkcity.com

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arts & entertainment

The Grass is Always Bluer Park City Live has three big shows for bluegrass fans / Tony gill

Bluegrass is a distinctly American art form. Born in the mountains of Appalachia from a brew of Irish, Scottish, Welsh and English tradition, the character of bluegrass music is reflected in its unmistakably diverse heritage. From this vast network of roots comes ample room for experimentation, differentiation and individuality, resulting in a melodic malleability that transcends categorization. In a showcase of this musical essence, Park City Live is hosting a heavy-hitting trio of bluegrass acts this spring that are helping to redefine a genre. The acclaimed triumvirate performing at Main Street’s premier live music venue include The Infamous Stringdusters on March 12, Trampled By Turtles on March 27, and Yonder Mountain String Band on April 1. Each artist brings a singular interpretation to the time-honored classification, resulting in music that shares an unmistakable connection underneath disparate aesthetics. The Infamous Stringdusters are a celebrated touring band, famous for incorporating meandering improvisational and instrumental sets into their performances. Their jam-band sensibilities infiltrate their traditionally folky bluegrass songwriting, bringing an extemporary spontaneity to a time-honored formula.

Duluth, Minnesota–based Trampled by Turtles deliver a wholly contrasting style of bluegrass. The band has evolved into a group prioritizing songwriting craft over technical virtuosity, lending a rock-styled feel to songs that are still driven by a banjo. Some have even described Trampled by Turtles as bluegrass for those who don’t like bluegrass, so if you’re just dipping your toes into the category to take the temperature, this might be your ideal initiation. Yonder Mountain String Band exemplifies a progressive “newgrass” sound that expands on classical bluegrass structure with an innovative influx of electric guitars, drums and piano to compliment the traditional formula. The band recently parted ways with longtime mandolinist and vocalist Jeff Austin, which has reinvigorated the group by paving the way for exploration in new sonic directions. Yonder Mountain String Band has garnered a significant following due to their powerful and spontaneous live shows, and their new creative direction only increases their on-stage charisma. Whether you’re a seasoned pickin’ aficionado or a green newcomer with a recently acquired taste for the banjo, Park City Live has a bluegrass show to indulge your appetite. This spring they’re ushering in a run of traditional Americana with enough variety to please any crowd, so pick your poison and get ready to dance.

photo tom daly

The Infamous Stringdusters, below, join Trampled by Turtles and Yonder Mountain String Band for a stellar series of concerts this spring at Park City Live.

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Parkite Alex Schlopy competes on PCMR’s Kings Crown slopestyle course during the 2014 Grand Prix.

MOBILE SALT LAKE

photo courtesy ussa

WHERE to eat, WHAT to do, HOW to get there

Heroes in a Halfpipe PCMR Brings High-Flying Freeski and Snowboard Competition to Utah Freeskiing and snowboarding hit the big time in Sochi last winter. For the first time, the world’s best halfpipe and slopestyle riders were introduced to the world in a remarkable showcase of athleticism and creativity. Now, Park City Mountain Resort is giving you the chance to see all your favorite athletes and Olympians up close at the Sprint U.S. Snowboarding & Freeskiing Grand Prix. From Feb. 26–March 1 the world’s best—including local heroes and Olympic gold medalists Sage Kotsenburg and Joss Christensen—will take to the slopes for the biggest slopestyle and halfpipe competition of the year. Once the Grand Prix is wrapped up, be sure to check out the USSA Freestyle Junior Nationals, which are being held at PCMR from March16–22. Be on the scene to scout the next batch of Olympians, as some of these junior competitors are sure to be headliners at the 2018 Olympic Winter Games.

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ParkCitYLIFE

faces

Randy Barton The play’s his thing. by Tony Gill

Randy Barton helped establish the theater culture in Park City. He was part of the Park City Players who performed at the Kimball Art Center or wherever they could find space in the late 1970s. “Park City was a much smaller art scene then,” Barton says. “The theater was a gathering place for the whole town.” Randy is now theatre manager at the Egyptian, where he hosts weekend performances. Barton’s goal is to continue elevating the Egyptian’s programming, but he hasn’t lost his own passion for the footlights and he takes roles in many of the theater’s productions, including playing Pontius Pilate in Jesus Christ Superstar. He also performs his own video theater oneman shows, assuming multiple characters on stage in front of video backdrops. ParkCityLife mar/apr 2015

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faces

Diane Foster Running the show. Diane Foster followed a indirect route to becoming Park City’s city manager. She was working at a high-tech consulting job when she had a “jumpoff-the-cliff” moment and decided to teach snowboarding at Sunday River in Maine. She met her future husband there, who was a patroller at Park City Mountain Resort. Again, off the cliff. Foster’s goal is to maintain PC’s character and balance. “People [at city hall] are passionate about what they do, they’re all experts in their fields and they actually care about making a difference.” When Foster’s not working in the service of Parkites, you can find her skiing at Deer Valley or home with her two dogs, one of which is Calamity Jane, an avalanche rescue dog. TG

robert winn The mountain doc is in. Robert Winn is somebody you’d obviously rather meet on his favorite trail ride rather than at his day job as medical director at Deer Valley and Canyons resorts. Winn came to Park City 1978, but spent his summers working in Yellowstone. Eventually he settled down to raise a family in Park City. “When I first came to town, there were no stoplights and only one gas station at the junction. Some things have changed with the town’s growth, but it’s still a vibrant community that functions as a true small town. People care about one another.” TG

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faces

Meg Palmer & Colter Wade Two who do lunch. If there’s a rumble in your stomach, husband-wife team Meg Palmer and Colter Wade at the Back Door Delicatessen on Heber Avenue are worth knowing. The two met on the East Coast and, in a familiar Park City storyline, came west in search of bigger mountains and more fun. Back Door is known as one of the best lunch spots in Park City with more than 50 sandwiches on the menu. But this couple stays busy in plenty of other ways. Wade is an accomplished ski, snowboard and mountaincycling photographer who has had work in publications including Powder Magazine. And you might see him moonlighting as a DJ at several different venues in town. TG

PC P ower Couple

John and lisa barlow Entrepreneurs John and Lisa Barlow bottle their passion. by Stephanie Nitsch

While in Mexico in 2003, entrepreneur John Barlow was approached by a business associate with an idea to start a boutique tequila distillery. Barlow jumped in, acquiring a partner in Jalisco, Mexico. “We took a risk entering a space where we had no experience,” Barlow recalls. “When we started it, tequila wasn’t cool,” John’s wife and business partner Lisa adds. “But now, people are really gravitating to tequila, creating sleek, elegant cocktails. Tequila is for everybody.” The Barlows are active Mormons, which makes advocating a liquor brand a curious investment path. But as Lisa explains, their interest in spirits and distilling was purely a business choice. “We love the industry we’re in. We’ve never looked at it as a religious wrong decision,” she says. “I love my business and I like my religion, too. It’s about being a good person and doing good things for people.” Indeed, the couple, who live in Draper, has an “open door policy” when it comes to providing for their friends and family. “We really enjoy entertaining,” John says. For Lisa that attitude led to co-founding Silver, the chic Main Street Park City restaurant, in 2011. “It’s fun to be part of the ever-growing food scene in Park City,” Lisa Barlow says. “It’s not even the same as it was two years ago.” Recently they broke ground on a second home in Park City—that will be their official base for frequent forays and soirees in the mountains. ParkCityLife mar/apr 2015

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What’s Up

Utah Olympic Park: A Thriving Legacy A $3 million Ramp revamp will open this summer.

photo adam finkle

By Vanessa Conabee

Winter started late this year, and as I drove my ten-year-old son to his first session of Kickers and Gliders, a youth Nordic program offered by the Utah Olympic Park, I wasn’t sure what we would find. The road up to the Olympic Park showed scant evidence of snow, but after we pulled through the entrance to the base of the ski jumps, I was pleased to see a small crowd of miniature skiers skating over a 3K stretch of pristine (albeit manmade) snow. An instant later, a compact line of men in Lycra race suits—presumably the Nordic Combined team—whizzed by, and some six minutes later streaked back through again, weaving elegantly around the exuberant pack of elementary students. ParkCityLife mar/apr 2015

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what’s up The Splash Pool at Utah Olympic Park is getting a remodel that will provide off-season training for more skiers and snowboarders.

This scene would have made Colin Hilton, CEO of the Utah Olympic Legacy Foundation, proud. “The biggest misperception in Utah is that these Olympic facilities are only used by Olympic or National Team athletes,” he explains. Hilton, a native of Buffalo, New York, helped organize the World University Games, a ’94 World Cup Soccer Tournament, and the ’96 Olympics before moving to Park City with his wife, Melissa, in 1999 to serve in a leadership role for the 2002 Winter Olympics. After 2002—widely remembered as one of the most enjoyable and successful Winter Games in history—he worked for Park City’s Department of Economic Development. Then he was hired to run the Utah Olympic Legacy

“Our mission is to create quality programs for all ages and abilities.” –Colin Hilton 110

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Foundation, a nonprofit organization created after the Games to grow Olympic sports and manage the Utah Olympic Park in Park City and the Utah Olympic Oval in Kearns. “I wasn’t looking to leave city government, but the opportunity to make my mark shaping the legacy after the Games was enticing. They were doing a good job keeping the facility open, but needed to make it more than just an elite athlete training facility. My goal was to have an impact and keep these doors open in perpetuity.” Hilton’s biggest challenge at the Utah Olympic Park is that it’s expensive to run. He hopes to gain new revenue by adding more public activities. “Mitt Romney and Fraser Bullock (former CEO and chief operating officer of the Salt Lake Olympic Committee, respectively) asked us what we needed to do to put on the best Games ever. Then they provided the resources, articulated the vision, and stood back and let us do our jobs. Now I get to be a part of the effort to keep the facility at a world-class level. And today, we are four times busier than we were in 2002. The Park is programmed from eight in the morning to eight at night.”

Hilton operates and maintains the two venues, ensuring they provide high-quality, low-cost programming for the public and host a full calendar of World Cup events. He has also been increasing revenue through new programs such as freestyle shows, zip lines, public bobsled rides, adventure courses and group and corporate events. “For us, the Utah Olympic legacy is not so much about memories and memorials as it is a living legacy, which we define by people and programs. The fun for me is that we are forging new terrain here, and it’s personally rewarding, given that I’ve been a part of so many come-and-go sporting events. This is one where I can ensure the longevity of a facility I’ve supported. Most people assume our foundation is all about creating Olympians, but our mission is to create quality programs for all ages and abilities. “Since 2002, the Olympic Park has quadrupled the number of participants in its programs. If we continue to do that, the byproduct will be Olympians. I actually get more reward from seeing the high participation in our programs than top-level performances.” The Utah Olympic Park is finishing a $3 million capital campaign and retrofitting seven new launch ramps at angles that serve specific winter sports— aerials, moguls, freeskiing, snowboarding and big air—all part of a Big Air fund-raising campaign that continues to develop winter sports for youth and athletes. When the facility reopens in June, there will be eight ramps instead of four and the pool will be expanded to more than a million gallons. “We are out in front in adapting our facilities to the evolution of the sport,” Hilton states, adding that retrofitting the ramps helps position Utah as a

global leader in supporting Winter Olympic sports. Committees from the 2018 Winter Olympics in PyeongChang, South Korea, have visited the park five times already, as have organizers from the Rio Summer Games. “Every organizer comes to Utah to learn not only how we stage the Games but also the story behind keeping the facilities open, because we are setting that bar.” To learn more about the Utah Olympic Legacy, visit utaholympiclegacy.com or call 435-658-4200.

Project

Big

A Close Call for an Olympic Icon Photo upper right: Hage Photo/Utah Olympic Park; right Steven Vance

the Hoberman Arch takes a detour to the junkyard / glen warchol Other than the Olympic torch, probably nothing embodied the 2002 Olympics more than the Hoberman Arch. The 31,000-pound, 36-foot-high articulat-

ing aluminum web was the centerpiece of the 2002 Winter Games’ medals plaza, where it opened and closed like the iris of an eye.

Utah Olympic Park’s recently added Advernture Course is just one way to support the Park’s programs.

So it came as a shock last fall when Utahns opened The Salt Lake Tribune to see the Hoberman Arch dismantled and piled in an impound yard. The beloved arch had been evicted from its place of honor at Rice-Eccles Stadium, calling into question Salt Lake’s commitment to the Olympic legacy, especially after vandals stole sections of the arch to sell for scrap. But Natalie Gochnour, chair of the Salt Lake City International Airport Board, told reporters that city leaders are planning to reassemble the arch at the airport. “Because the Olympics was an international event and the airport is an international venue, I think placing the Hoberman Arch in the terminal is a great idea that needs further investigation,” says Gochnour, who also sits on the Utah Olympic Legacy Foundation Board.

Air Project Big Air is mobilizing a crowdsourcing drive to fund seven sportspecific ramps for aerials, moguls, freesking, snowboarding and, of course, big air at the Utah Olympic Park training pool. The new ramps will position Utah at the cutting edge of ski and snowboard athlete development. Philanthropist Spencer F. Eccles has pledged a $1 million challenge grant. Funding must be nailed down now to ensure the facility reopens in June 2015. To get involved, contact Jennifer Lippman at 801-803-6420, or visit ussa.rallyme.com

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the goods

Soul Poles

Park City pole makers bring soul to skiing / Tony Gill

Walking through the door at Soul Poles, expect to be charmed by the aesthetic trappings of a bygone era mixed with an intriguingly modern atmosphere. The showroom and workshop share a distinctly avant-garde, minimalist touch, but the walls are adorned with what appear at first glance to be antique icons of skiing history. Bamboo ski poles certainly stand out among the array of products showcasing skiing’s technological arms race. But these poles are no anachronism; they pack serious performance and highlight the growing push for sustainability in the sport. Founders Bryon Friedman and Erik Schlopy were racing for the U.S. Ski Team when they noticed a disturbing trend. “We were burning through all this product over the course of a season,” Friedman says. “It just didn’t last.” The two set

their focus on producing gear that would hold up for a long time, and just as importantly, could be produced in a way that wouldn’t negatively impact the environment. From this inspiration, Soul Poles was born. All Soul Poles are made from sustainably grown, hand-cut bamboo. Friedman and Schlopy toured China to find producers of high-quality bamboo who didn’t use pesticides. All other materials required for production are U.S. made, and just about every part of a Soul Pole is fabricated from recycled material. The poles are put together at the Park City shop, reducing carbon emissions. Skiers are encouraged to come in and build their own custom Soul Poles. The resulting poles are nearly unbreakable, handcrafted items that are as much a work of art as they are tools. It’s a step back in time that’s a giant leap forward. Bryon Friedman

Get the Gear

Torched Soul – The Torched Soul shares the same rock-solid construction as the Original Soul, but with an extra handcrafted touch. The burned patterns provide an enhancement to the design without corrupting the tones and look of the natural bamboo. Each pole is handtaped and torched, giving every pair a distinct design. Vibrant Soul – For those with a bolder sense of aesthetics, the Vibrant Soul comes in numerous unique colorways to showcase more of your personality on the hill. All the poles are designed by contemporary artist R. Nelson Parrish and feature his signature racing stripe composition. Limited Edition – Every Limited Edition Soul Pole is hand painted by R. Nelson Parrish from a color palette that tells the story of a different scene. Only 50 sets of poles are produced in each design, so find the tableau that inspires you.

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photos: left, adam finkle; above, provided by sole poles

Original Soul – The origin of Soul Poles, Original Soul, features a vintage, natural bamboo design with laseretched engraving. With ergonomic, recycled grips and a full bamboo shaft that is nearly indestructible, the Original Soul is to ski poles what vinyl is to music: simply better, with that indescribably analog warmth.

ParkCitYLIFE

outside Get the Gear

You need the right gear for a safe and enjoyable time in the backcountry. Here are a few of our picks:

Black Diamond Bandit AvaLung Pack A lightweight, minimalist avalanche tools pack ideal for cat skiing, heli trips and quick sidecountry hits, the Bandit AvaLung Pack holds the essentials and includes a life-saving AvaLung. $189.95, AvaLung, Black Diamond Store, 2092 E. 3900 South, Holladay

In Search of Cinematic Steep and Deep

Ski where the pros ski, beyond the boundaries / tony gill

2nd Tracks Sports Custom Skins

photoTop Right rebekah stevens

Local shop 2nd Tracks Sports custom cuts skins to fit any ski, ensuring a perfect fit with your favorite touring boards for unparalleled skinning performance. $170, 2nd Tracks Sports, 2927 S. Valley St., SLC; 1273 Canyon Rd., Ogden

Salomon Guardian Touring Binding Salomon’s new AT binding will change the way skiers approach and enjoy the backcountry. It is designed to provide the highest level of confidence and feel in downhill performance. $449.99, salomon.com

Watch any big-budget ski or snowboard movie these days and you’re bound to witness athletes descending at unthinkable velocities down enormous mountains that resemble cascading white shower curtains. Open the pages of your favorite snow sports magazine and you’ll see photos in which the entirety of the skier—save for a wayward hand or perhaps the tip of a fluorescent hat—is obscured by an explosion of powder snow. Not your experience? Here’s the thing—apart from the otherworldly talent and fearlessness of the athletes—it’s all location, location, location. What you see has been captured in the backcountry, well beyond ski resort boundaries with serious barriers to that experience—most significantly safety. The good news is Park City offers a number of ways to test the frozen waters and have a safe, exhilarating and educational backcountry experience. The first is Ski Utah’s Interconnect Tour—a great introduction to backcountry adventure because skiers get to go outside the bounds of a day pass and ski at six of Utah’s famous resorts. It’s physically demanding, but Interconnect keeps the burden acceptable. “We utilize the geography and chairs, allowing us to ski some great terrain in the backcountry without the use of skins or touring bindings,” says tour manager Luke Ratto. Experienced guides keep everyone safe and know exactly where to go for

the best snow on any given day. The tour requires at least intermediate skiing ability, but no special equipment beyond the provided avalanche beacon. Once you’ve mixed it up between the resorts and backcountry and moved along the magnificent Wasatch ridge lines, it’s time to step it up with some serious powder skiing at Park City Powder Cats, which offers skiers and snowboarders access to over 40,000 acres of terrain on the Thousand Peaks Ranch. Heated cats do the legwork of getting you to the top and will be waiting for you at the bottom of each powder run. The Uinta Mountains are the oftoverlooked big brother to the Wasatch, so expect a secluded experience in incredible terrain while saving your energy for the way down. After these guided experiences, you may feel ready to go into the backcountry yourself. But remember, the terrain can be dangerous, so it’s essential to be educated. White Pine Touring offers a range of American Institute for Avalanche Research and Education (AIARE) courses to develop the skills necessary for safe backcountry travel. Getting your AIARE 1 certification is a must for anyone who wants to travel in the backcountry, and it only takes a few days to complete. There’s a lot to be found beyond the resort boundaries. You may never be able to ski like the pros, but you can get a taste of what they experience. ParkCityLife mar/apr 2015

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the look

revitalize!

soften up for spring / vanessa conabee

The ground is still covered with snow and clouds are showering a mix of sleet and rain, but we can’t bear the sight of thick Sorels, chunky sweaters and Nordic prints any longer. We want to lighten and brighten, shed layers of fabric and add a palette of petal-soft color and texture that evokes the promise of spring. Indulge your senses and pamper windburned skin and lips with these delicious treats that nurture and brighten.

Looks Like Spring

Rosa Mesquita:This rosehip oil works well around eye and throat areas to prevent wrinkles. $12

Mountain Balm: A rich, non-petroleum oil–based salve nourishes skin with healing herbs. $19

Tangerine and Lavender Sugar and Salt Scrub: Massage a pinch to slough dry skin in the shower and reveal a new glow. 8 oz., $20; 16 oz., $29.50 Kiwi Lip Smoothie: Soften and heal lips with this delicious, tangy lip balm. $4 Lip Exfoliant: Dab this gentle blend of sugar, sesame oil, jojoba and vitamin E to exfoliate chapped, dry lips. $4.75

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All products available at Mountain Body, 825 Main St., 435-655-9342

Trends that made the biggest impact in the Spring 2015 fashion collections included diaphanous, flowing fabrics in bohemian prints. Gingham, in whatever style suits you, is a go, from flirty skirts to tailored blouses. Soften with suede in a light jacket, trouser or A-line skirt; or substitute a flowered print— big and beautiful or minute and dainty—for nostalgic and feminine appeal. Style savvy Cake Boutique owner, Katie Hammond, has more shoulder season advice. “Typically, in Park City, you still need a heavier coat during ‘spring,’ but try to stay away from wearing your solid black winter coat. A wool heather gray coat or a khaki colored trench will keep you warm but won’t look so drab and heavy. You can also get away with using an oversized sweater cardigan as your ‘coat’ this time of year. “I’m a sucker for cashmere sweaters, and spring is the perfect time to wear them. Unlike wool sweaters, the softness of cashmere lends nicely to the season. “Any denim pant (Park City’s uniform) will do in shoulder season. My personal favorite is a mid-rise cropped denim from Citizens of Humanity with booties. You can show a little bit of ankle, and give a nod to warmer weather to come, but you’re not sacrificing a ton of warmth by doing so. As for shoes, I really don’t break out my spring wedges or sandals until the snow has melted, so I stick with my canvas Newbury booties from rag & bone. Now is also a great time to rock the chic sneaker look—very practical yet on trend.” Cake Boutique, 577 Main St., 435-649-1256

photos adam finkle

katie hammond’s tips

Tropical Shampoo: Treat hair to a delectable sulfate-free shampoo with a fruity kick. 8 oz., $14; 16 oz., $22

ParkCitYLIFE

Home

Left: An open floor plan flows beneath a new vaulted ceiling clad in tongue-and-groove cedar. Recycled barn wood warms the walls. Top: Clerestory windows cap the walls of a light-filled interior hallway. Above: A new wall of doors and windows opens the interior to the back deck. Below Left: Kathy and Steve Stanton with their son, Cole

The room

open house

BIG IDEAS TRANSFORM A SMALL PARK CITY RANCH HOME FROM DULL TO DYNAMIC / Brad mee

You don’t need a mountain mansion to live large in Park City, and Steve and Kathy Stanton’s remodeled rambler proves it. The creative couple overhauled the 1970’s single-level abode—all 1,400 square feet of it—into a showcase of open living space filled with bright light, innovatively integrated recycled materials and rustic modern style. Their strategy was simple and straightforward: Change the ceiling from flat to vaulted, remove unnecessary interior walls, incorporate natural materials and connect the interior to the landscape with a wall of glass—broad windows and folding doors that compose the entire end of the main living space. The duo’s ambitious design didn’t stop at the main living area, it flows throughout. Even the back hallway where Steve replaced the top 18 inches of the walls with clerestory windows reflects their ingenuity. “It was originally a basic 36-inch hallway, but now it’s an interesting space,” Kathy says. Thanks to the Stanton’s big ideas, their entire home belies its small size.

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ParkCitYLIFE

Department Home

The real estate

Ski In, Ski Out

A mountain retreat in Deer Valley’s hills / jaime winston

Ski late into the season from this Empire Pass home with ski-in/ski-out access. And after your day on Deer Valley’s slopes, revive at The Montage Deer Valley Spa. Of course, the home is its own respite with a large home theater and a spacious great room for large or small gatherings. This fivebed, six-bath home also offers a gourmet kitchen, large kids’ bunk room and an elevator. Built in 2008, the finishes include granite, travertine and walnut, and the expansive vaulted ceilings with wood trusses help frame stunning valley views. —For more info contact Tyler Richardson, Berkshire Hathaway HomeServices Utah Properties, 435-615-0702, tyler@asktyler.com 39 Silver Strike Trail 7,059 square feet Listing Price $5,950,000

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back in the day

Silver Queen, Susanna Bransford park city’s dramatic beauty who spent her fortune / vanessa conabee

Park City’s Silver Queen, Susanna Bransford, stands out among millionaires for the dramatic and flamboyant life she led. Known for her trim figure and sparkling personality, Bransford came to Park City to visit relatives in 1884 and married the postmaster, Albion Emery. They saved $8,000 over the years, investing in shares of the Mayflower Silver Mine (later renamed the Silver King Mine) which became a top silver producer, so after Emory died, Bransford became a rich widow. At one point, dividends from her shares earned her $1,000 every day. In 1895, Thomas Kearns, another investor in the Silver King Mine, introduced her to the wealthy widower Col. Edwin F. Holmes. They married, and after a two-year honeymoon touring Europe, the couple returned to Salt Lake City and purchased the Gardo House on South Temple. There, “Susie” entertained like a princess, importing orchids and hosting dinners for hundreds, complete with palm readers and clairvoyants. The couple owned

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multiple homes, traveled the world and hosted many parties. After Holmes died in 1927, Susanna married a Serbian doctor who suffered from “melancholy” and hung himself on a cruise ship. A year later she married Prince Nicholas Engalitcheff from Russia. Local historians believed he was also on a cruise when he died, and for years rumors circulated that she put his body in cold storage and went on with her trip, but in truth they were separated by then. The last man in Susie’s life was her business manager, Culver Sherrill, a devoted friend who cared for her tirelessly. By that time she had spent most of her fortune. All she had left for Culver was $65,000 and an apartment building in Salt Lake City, which he later sold for $660,000. It was said her friends filled her coffin with silver dollars. In her honor and in the spirit of the Silver Queen’s elaborate parties, the Park City Museum named its winter fundraiser “The Silver Queen Ball.”

photo Used by permission, Utah State Historical Society

Susanna Bransford and her second husband Edwin Holmes at home in their Salt Lake City Gardo House.

COTTAGES & TOWNHOMES www.RiverViewUt.com

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ParkCitYLIFE

on the town

Deer Valley Celebrity Skifest Deer Valley Resort, Dec. 5–8, 2014 Photos by Scott Cullins

1. U.S. ski racing legend Phil Mahre, actress Rachael Harris, musician Christian Hebel, U.S. ski racing legend Steve Mahre, actress Cheryl Hines and Waterkeeper Alliance president Bobby Kennedy Jr. take a break after the first heat of the Deer Valley Celebrity Skifest. Former U.S. Ski Team athletes coached teams of celebrities in an effort to raise money for Waterkeeper Alliance.

2. ABC News correspondent Bob Woodruff and “Grey’s Anatomy” actor Dylan Bruno 3. Park City Mayor Jack Thomas (center) with city council members Andy Beerman and Tim Henney 4. Intent on beating Phil Mahre, former Olympian Heidi Voelker dove across the finish and plowed into the barrier. 5. Former Austrian World Cup skier Klaus Heidegger, Bobby Kennedy, and “Deadliest Catch” star Capt. Keith Colburn 6. Park City TV’s Chelsea Haviland Miskin interviews Trevor Donovan of “90210” and Giancarlo Esposito of “Breaking Bad.”

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on the town

Navajo Rug Show and Sale Snow Park Lodge, Nov. 7â€“9, 2014 Photos by Paige Holmstrom

1. Sylvia Joe and Rebecca Okham support their mother/grandmother by selling her works at the show, which supported Navajo elders through the winter.

2. Paige Benally

3. Rosebud Quintana

Electric Parade Main Street, Nov. 29, 2014 Photos by Wittney Shipley

4. After shopping on Small Business Saturday, Park City locals and visitors found a spot on Main Street to see the Winter Electric Parade. The parade featured light-covered cars, bicycles and other vehicles, all driven by locals. 5. Before the parade started, the official Town Christmas Tree lighting was held at Minerâ€™s Park.

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“Mountain Lions! The Story of Pumas and people” Sneak Preview

Swaner Preserve and EcoCenter, Nov. 14, 2014 Photos by Shauna Raso

1. Danica Wilson, Alix Kintner and Sunny Mougenot at the kick-off event for Swaner’s mountain lion exhibit, which will be on display through March 31. 2. “Tad” Leland and Diana Swaner 3. Donna McAleer, Lynn Fey

High West at Blue Sky Ranch Hard Hat Tour Blue Sky Ranch, Dec. 5, 2014 Photos by Shauna Raso

4. Mat Garretson and Jennie Goolsby at a Hard Hat Tour of the new High West Production Facility in Wanship 5. Guests getting a first look at the beautiful distillery at Blue Sky Ranch 6. Barbara Phillips (with Nino), Hattie Gardner (with Whiz)

7. Pam and John Carroll

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on the town

2014 Silver Queen Ball Stein Eriksen Lodge, Dec. 27, 2014 Photos by Shauna Raso

1. Ben Fulton, Danielle Bisutt, Lorenzo Cascino, Michelle Sweet, and Scott and Alexandria Anthony at Park City Museumâ€™s annual fundraiser 2. Jody Fey, Caroline Teste 3. Dave Correll, Renee Hall, Jane Correll, Wade Hall 4. Katya Chalova, Philip Icke 5. Gail and Rich Newman 6. Brooke Hontz, Rachel DeWitt

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PARK CITY FOOD & WINE

CLASSIC JULY 8-12, 2015

PARKCITYFOODANDWINECLASSIC.COM

ParkCitYLIFE

photos adam finkle

by mary brown malouf

Dining

Scott Boborek

newcomer

Fletcher’s on Main Street Scott Boborek is back, anytime

Park City restaurants seem to seesaw between highfalutin’ and down-home. Either they’re aimed at regular use by year-round residents (lower prices, rustic atmosphere, less adventurous food) or they’re designed to attract tourists looking for the celebrity glamor that Sundance Film Festival and high-profile ski stars have given the town (high prices, glitzy décor, trendy food). A few new restaurants seek a middle ground. Fletcher’s, blessedly, is one of them. The corner space is laid out much like Silver, just up the street. From the small entry on Main, you can either go upstairs, head past the bar to the back or go downstairs to the “library” to dine. But clean-lined wood and lots of windows (that open to a patio in fine weather) put Fletcher’s in a lower key. Scott Boborek, formerly of Easy Street at Sky Lodge, is the chef—passionate about his sourcing (beef is all grass fed, produce and products are as local as possible) and in tune with

today’s idiosyncratic mealtimes (little plates, sharing plates, lunch, dinner and anything you want to call it in between.) The menu is all options, divided by what you want to eat, not when you’re supposed to eat it. So the fantastic short rib grilled cheese sandwich can be your lunch, or, served in bites, your dinner appetizer or your anytime nosh. The list of sides (“hardly afterthoughts,” as the cleverly captioned menu points out) includes lobster mac and cheese, a Boborek signature he brought from Easy Street, which could easily be an entree. Peanut-crusted salmon with Thai spices is on the lunch and dinner menus, as are the coulotte steak, the steak and greens and the Utah trout. But you can only get a burger at lunch. And you can only get Beef Wellington (a fresh take on the clichéed luxury) at dinner. Well, some things do have their natural place. Fletcher’s natural place seems to be Main Street. 562 Main St., Park City, 435-649-1111 ParkCityLife mar/apr 2015

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Three Easy Pieces eat local cheese / tony gill

1) Summit County Cheese

If you’ve eaten in any of Deer Valley’s restaurants over the past year or so, it’s likely you’ve tasted some of the remarkable creations from artisan cheese maker Corinne Cornet-Coniglio. You may even have a few favorites of your own, though Cornet-Coniglio finds it much harder to pin down a preference. “I can’t really pick a favorite. They’re all like my children, and I can’t do something I don’t like,” she says. Since this past winter, Cornet-Coniglio has had her own cheese making kitchen at Deer Valley, a big departure from when she started making cheese with milk from a single goat in Colorado. A native of Belgium, she has found a welcoming home to practice her gourmet craft in Park City. “Deer Valley is a great place for this. It has the right customer base for gourmet cheese. People want to try these European-style cheeses that are so much different from the cheddar types they are familiar with.” Some key ingredients—such as the vegetable ash for Moon Shadow, an ash-ripened goat cheese—are shipped from the distant locales from which the cheese recipes originate, but everything else comes from very close to home. All the cheese is made with either Heber Valley cow’s milk or goat’s milk from Sweet Deseret Farm in Ogden, which Corinne says gives the cheese a distinct character, unique to Utah. 1890 Bonanza Dr., Park City, 435-214-7570 Corinne Cornet-Coniglio

3) Heber Valley Artisan Cheese

Farmstead cheeses, made by the fourth generation to raise cows on this high-mountain property, took three prizes in the American Cheese Society’s 2013 competition. Wasatch Back Jack took first place in the “Monterey Jack with flavor added—all milks” category, Cascade Raw took second place in the “Cheddar aged up to 12 months made from cow’s milk” category, and Queso Fresco Verde took second place in the “Hispanic-style with flavor added—all milks” category. 920 River Road, Midway, 435-654-0291 Grant Kohler and Russel Kohler

Gold Creek’s Cheddar Smoked with Cherry Wood

2) Gold Creek Farms

With Fernando Chavez-Sandoval as head cheesemaker, Alan and Debbie Gold’s mountain ranch has become an award-winning property in just a few years. Production is small, but the variety and quality are huge. Gold Creek Cheddar is found on many Park City restaurant menus and the Cheddar Smoked with Cherry Wood won Best of Class in the 2012 World Championship of Cheese competition. Chavez-Sandoval’s latest creation is Woodland Blue, a mildly moldy delight. 6297 Bench Creek Road, Kamas, 435-783-5815

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On the Road

red bicycle breadworks Brett Whitford builds a bread empire in Park City / tony gill

“I baked 16 loaves the first week, threw them on the back of my red bicycle trailer and rode up the Rail Trail to the Silly Market,” says Brett Whitford, describing the origin of Red Bicycle Breadworks. The former chef at Park City’s Chez Betty restaurant and his partner, Brad Hart, eventually moved Red Bicycle’s operations to The Market at Park City, and what started as a part-time gig in the slower summer season has grown into a budding bread empire that provides bread for some of Park City’s best restaurants, including Handle, Bistro 412 and Talisker on Main. Whitford doesn’t just serve bread locally; he sources as many ingredients as possible from Summit County. Red Bicycle breads incorporate spent grains from Wasatch Brewery and cheese and dairy from Gold Creek Farms, to name a few local suppliers. “It’s a lot of extra work, and it’s more expensive, but I think it’s important to keep it all close to home,” Whitford says. Despite the boom, Whitford continues to run his business in the relaxed Park City mold. “In the wintertime we totally revamp the schedule so my guys can get out and get some skiing in. We’re just a bunch of like-minded people baking bread.”

For a complete list of our favorite Park City restaraunts, turn to page 148 of the Salt Lake magazine Dining Guide.

Visit ParkCityLifemag.com for more restaurant news and reviews online. Brett Whitford

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TRADITIONAL | CONTEMPORARY

2014 2009

2008

2010 DINING AWARDS WINNER

FEATURED ON FOOD NETWORK | ARISTOSSLC.COM | #ARISTOSSLC 224 S 1300 E, SLC • 801.581.0888 •Serving lunch Monday -Saturday • Dinner Nightly • Live Bouzouki Music every Thursday night

by Mary Brown Malouf

diningguide

Scott Evans

Talk of the Town The new Finca’s hip factor is huge. Its plates are small. It's dark, it's hip, it’s downtown and it’s surprisingly large. The loungey bar section, furnished with cool low sofas and round mid-century tables, is the perfect setting for craft cocktails. There are two private dining areas that can be curtained off from the main room, and a separate tile-floored coffee bar, La Barba, opens off the entrance. Are you in Portland, you may wonder? No, even cooler—Salt Lake City. Scott Evans set himself a Herculean task when he decided to move his successful Spanish-themed restaurant from its original location in Sugar House to an old downtown building. At the same time, he opened the East Liberty Tap Room and started transforming the original Finca space into bread | Finca | Reviews: moore Lucky H at Little America

In this issue

a modern diner, Hub & Spoke. Opening any restaurant is opening a can of worms—you never know what problems you’re going to encounter. Remodeling an old building can present plenty of retrofitting challenges not immediately apparent when the check is signed. Evans teamed up with Cody Derrick of City Home Collective to design the new Finca and relied on his executive chef, Phelix Gardner, to re-create and tweak the tapas menu. The new dining area is nearly twice the size of the old Finca and maybe half as noisy. The larger kitchen will serve as a commissary for Evans’ other restaurants, turning out sausages, breads, pastries and desserts. But the size of the kitchen wasn’t proportionate to the

bagel project | Chow store Blue Poblano | bistro 222 | Frida Bistro

250+ Listings>> A curated guide to dining in Utah

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dining guide 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.

Guide Legend

Grilled octopus Below: Stuffed piquillo peppers

opening menu, which listed about 20 hot and cold vegetarian and meat tapas along with appetizers and three full dinner dishes—a nice selection, but Evans expects to expand the menu and I’ll look forward to more variety. Meanwhile, you won’t find food like this anywhere else in Utah. Start with a glass of sherry and some olives to sip and nibble while you make your choices. Then

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State Liquor License

order and enjoy a few dishes, see if you’re still hungry, and if so, order some more. This is a place and menu designed for lingering and talking, not for dining the way Americans do. Try the zanahoria de asador—wood-charred baby carrots seasoned with cumin and honey. The potaje, an amazingly savory stew of chickpeas, squash and fennel connected by the sofrito base and garlic, is typical of much of Finca’s food—elementally simple ingredients that add up to powerful flavors. Papas y aioli, fried potato cubes with garlic mayonnaise, are one of the most common tapas, but so often executed poorly. These, however, were fully cooked and crisply fried. Pulpo a la plancha is one of the best preparations of octopus in town. All the shellfish we tried was good, and especially wonderful was the special plato grande—a tomato-based fish and shellfish stew, like a Spanish bouillabaisse. The lunch menu has a briefer menu of tapas and a longer menu of mains, mostly sandwiches. I haven’t tried the weekend brunch, but my experience of the kitchen’s cooking gives me confidence, and anyway, how could chocolate pancakes be bad? 327 W. 200 South, SLC, 801-487-0699

Handicap Accessible

Inexpensive, under $10

Moderate, $10–25

Expensive, $26–50

Very Expensive, $50+

Quintessential Utah DINING

201 5 AWARD 2015DINING Salt Lake Hall magazine OF Dining 2014 Fame AWARD Award Winner SLM

Hall Fame SLM OF

Dining Award Hall of Fame Winner

The

diningguide

Visit SLmag.com to search restaurants by cuisine, type, price and location.

Salt lake city & the wasatch front American Fine Dining

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 DINING

2015 AWARD

Forage Young star chef/owners

Viet Pham and Bowman Brown have made their mark already. Although Forage belongs to both of them, its kitchen is Hall OF currently dominated by Brown while Pham Fame SLM is becoming famous on TV. Solo, Brown is serving some of the most exciting food in the state, with every dish presented like a small, scrupulously composed sculpture. Dining here is a commitment and an event. 370 E. 900 South, SLC, 801-708-7834. EGO

Grand America The brunch buffet at Salt

Lake’s AAA Five Diamond Award–winning Grand America Hotel is one of the stars of the city, but Chef Phillip Yates makes sure other meals here are up to the same standard. 555 S. Main St., SLC, 801-258-6708. EGMM

La Caille Utah’s original glamor girl is regain-

ing her luster. The grounds are as beautiful as ever; additions are functional, like a greenhouse, grapevines and vegetable gardens, all supplying the kitchen. The interior has been refreshed and the menu rethought by Chef Brandon Howard with today’s tastes in mind. The Common Wealth menu, served several times a week, offers three courses for $36, dispelling the noexpense-spared reputation. 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 AmeriHall OF can vernacular and is not afraid of frying. He Fame SLM also has a way with healthy, low-calorie, highenergy food. 6451 E. Millcreek Canyon Road, SLC, 801-272-8255. EGN – O DINING

201 5 AWARD

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 fooddriven, Pago’s ingredients are locally sourced and reimagined regularly. That’s why it’s often so crowded. The list of Hall OF wines by the glass is great, but the artisanal Fame SLM cocktails are also a treat. 878 S. 900 East, SLC, 801-532-0777. EGM – N DINING

201 5 AWARD

classy. A classic. The excellent wine list offers thoughtful pairings. Alta, 801-742-2177. EN

American Casual DINING

201 5 AWARD

Avenues Bistro on Third This

tiny antique storefront offers an experience larger than the square feet would lead you to expect. The food is more Hall OF interesting than ever, breakfast, lunch and Fame SLM dinner. Nosh, listen to music and relax with a drink in the bottle-lined speakeasy. 564 E. Third Ave., SLC, 801-831-5409. EGL

Bistro 222 One of a trio of local bistros,

this one is sleek and urbanely stylish as well as being LEED certified. You can feel good about that and about everything on the new menu, created by Chef David Bible, formerly of Silver Star Cafe in Park City. Fare ranges from classic rib eye for two to unusual but delicious beet gnocchi. 222 S. Main, SLC, 801-456-0347. EGM – N

Blue Lemon Blue Lemon’s sleek interior

Pallet As Portlandia as SLC gets, this

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

Provision With a bright, fresh approach to

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

warehouse-chic bistro provides the perfect setting for lingering over cocktails or wine and seasonally inventive food at brunch, lunch, dinner or in between. 237 S. 400 West, SLC, 801-935-4431. EGM 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 ski culture—rustic and refined, cozy and

Have Your Cake If it’s on the menu, be sure to order the Opera Cake, made by Kelly Sue Pugh, the owner’s daughter and pastry chef.

Caffe Niche Anytime is the best time to eat

here—the house smoked salmon is good three times a day. Chef Ethan Lappe sources food all over northern Utah. In the morning, try s a lt l a k e m a g a z i n e . c o m mar/apr 2015

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dining guide homemade English muffins. End your evening with the brilliant grapefruit brulee. 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. 2991 E. 3300 South, 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 Copper Onion An instant hit when it opened,

Chef David Bible

downtown

Urban Comfort Food Bistro 222 gets a new life with Chef David Bible I had thought I was finished with lamb shanks for awhile—or shanks, period. Osso buco* is one of the world’s great culinary inventions, but we’ve had shanks braised every which way for a few years and you can get palate fatigue with even the most wonderful dishes. Leave it to Dave Bible to whet my appetite again—his version includes Mezzo chocolate which deepens the sauce and is served on Gold Creek Farms mintrosemary cheddar polenta. Bible is well on his way to making Bistro 222 a destination eatery, just as he did with Silver Star Cafe in Park City. His signature style is hearty but sophisticated—with the emphasis on flavor, not fashion. That’s not to say the menu doesn’t reflect what’s au courant in chefland these days, it’s just that Bible picks his trends on the basis of taste. Pork belly confit lends some heft to the Utah trout. Duck fat and blue cheese jazz up a sirloin and halibut is glamorized with a Thai red curry bisque of potato and squash. Bible has also put some straight-up comfort food on the menu: fried chicken (which is having a moment) and a version of the great pot roast sandwich he used to make at Sego Lily Cafe in Bountiful. For downtown workers, there’s a separate take-out menu that includes some small, lunch- and snack-sized dishes as well as the wood-fired pizzas that are on the regular menu. *Of course, osso buco is properly made with veal shanks but we never see it that way anymore. It’s okay to eat baby sheep or baby pigs, but unacceptable to eat baby cow. I’ve heard audible gasps when I’ve asked for veal. 222 S. Main St., SLC, 801-456-0347

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Ryan Lowder’s Copper Onion has improved steadily: Specials are more special, the menu is more balanced (a little less fat, a little less salt) and with the recent rejiggering of space, the inside is even more welcoming. Drop in, have one of Jimmy Santangelo’s seasonal cocktails and food to sate anytime hunger pangs. 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

Em’s Restaurant Em’s is committed to the highest quality ingredients and preparation. For lunch, try the sandwiches on ciabatta. At dinner, the kitchen moves up the food chain. 271 N. Center St., SLC, 801-596-0566. EGM

Epic Chef/owner Ken Rose’s American food borrows from other cuisines. Save room for pineapple sorbet with stewed fresh pineapple. 707 E. Fort Union Blvd., Midvale, 801-748-1300. EGM Faustina Inventive, modern food for lunch

and dinner. A longer list of intriguing small plates gives you more options and Hillary Merrill’s wine list is always interesting. 454 E. 300 South, SLC, 801-746-4441. EGN

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 a fun change, from the surrounding pizza and beer, wood and stone landscape 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 nearly extinct dishes like finnan haddie. 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

Little America Little America has been

the favorite gathering 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, 801596-5704. EGL – M

Martine One of downtown’s most charm-

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 meditrina.com for schedule. Try the Oreos in red wine. 1394 S. West Temple, SLC, 801-503-0362. EGLM Moochie’s This itty-bitty eatery/take-out

homestyle additions at lunch and supper on Thursdays through Sundays. 410 E. 900 South, SLC, 385-202-7366. GM

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

joint is the place to go for authentic cheesesteaks made with thinly sliced steak and griddled onions glued together with good ol’ American cheese and wrapped in a big, soft so-called French roll. 232 E. 800 South, SLC, 801-596-1350 or 364-0232; 7725 S. State St., Midvale, 801-562-1500. GL

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

Oasis Cafe Oasis has a New Age vibe, but

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

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

Restaurants at Temple Square

Martine Makeover This downtown favorite has gotten a facelift like the rest of the city, only better. Check out the new look.

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dining guide with a mammoth dessert buffet. 15 E. South Temple, SLC. GL – M

Roots Café A charming little daytime cafe in Millcreek with a wholesome granola vibe, three meals a day. 3474 S. 2300 East, East Millcreek, 801-277-6499. GL – M

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. EL – M DINING

Rye The food rocks at this hip new

201 5 version of a diner connected to Urban AWARD

more tacos!

The Light at the End of the Taco Blue Poblano The sandwich sign outside is correct: Tacos are the new cupcakes. Right now Salt Lake City has a surfeit of taco joints, IF there can even be such a thing. Lots of them are great. But my new favorite is an import: Blue Poblano, which got its start in Provo, is in the old Sage space on 300 South. Its tacos are fat with delicious meats: amazingly smoky carnitas, like a Mexican barbecue: spicy chicken chunks, juicy pork pastor with shredded pineapple. The burritos are even fatter, and the special we had—a burrito-chile relleno-chimichanga hybrid— was ginormous and as delicious as it was outrageously large. If you order this at lunchtime, be sure you allow time for an afternoon nap. Beans and rice, often merely filler sides, deserve attention for themselves, and the housemade salsa is complex and spicy. The space itself is charming, the old house lit by saint candles, and decorated with hand painted peppers. When it opened, Blue Poblano had no liquor license. No prob at lunch, but in the evening, one craves a beer or a ‘rita with a tortilla-wrapped anything. Blue Poblano came up with a solution: Place your order at the counter, then go next door to Dick N’ Dixie’s and order an adult beverage. When your order was ready, you picked it up at the secret window. In January, there was consternation on the street—the BP was closed, not answering the phone. They said they were closed for remodeling and had a story about the roof leaking, but those of us who have been around were nervous—lots of restaurants close to “remodel” and never open again. But, whew. The doors recently reopened and now, Blue Poblano has a liquor license. And we’ll all eat happily ever after, sipping on their flaming hot Mexican chocolate. 473 E. 300 South, SLC, 801-883-9078

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Lounge. At breakfast (which lasts until 2 p.m.), the soft scrambles or the waffles Hall OF with whiskey syrup are called for. At dinner Fame SLM (which can last until midnight) 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

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 cooking comes with moderate prices. Great for lunch. 4291 S. 900 East, SLC, 801-288-0051. EGL – M Tiburon Servings at Tiburon are large and

rich: Elk tenderloin was enriched with mushrooms and demi-glace; a big, creamy wedge of St. Andre came with pork belly. In summer, tomatoes come from the garden. 8256 S. 700 East, Sandy, 801-255-1200. EGLLL DINING

Tin Angel From boho bistro, Tin

201 5 Angel has grown into one of Salt Lake’s AWARD

premier dining destinations. Chef JerryHall Liedtke can make magic with anything from OF aFame snack to a full meal, vegetarian or omnivore. 365SLM W. 400 South, SLC, 801-328-4155. EGLL

The Wild Grape Troy Greenhawt bases his business on super-convenient flexibility—it’s open for weekend brunch, lunch, dinner, Sunday supper and late-night noshing. Bartender Sean Neves is one of the city’s best. 481 E. South Temple, SLC, 801-746-5565. EGL – M 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

Bakeries, coffee houses & Cafés

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 Pastry 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 oh-

so-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

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 Bonne Vie Cuter than a cupcake, Grand America’s new 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 DINING

201 5 AWARD

Les Madeleines The kouing

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

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

her bakery’s repertoire of cupcakes. (“Breakfast at Tiffany’s” has Tiffany-blue icing.) Don’t forget the box lunches. 14 E. 800 South, SLC, 801-363-0608; 1751 S. 1100 East, SLC, 801-746-2208. GL

Publik A super cool cutting-edge coffee-

house 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

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,

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

The Rose Establishment The Rose is a

place for conversation as much as coffee. But coffee is from Four Barrel Coffee Roasters, and the cinnamon toast is killer. 235 S. 400 West, SLC, 801-990-6270. GL

Tulie Bakery You can get a little spiritual

about pastries this good on a Sunday morning,

PTVA Pastry chef Romina Rasmussen has come up with another musteat: a hot puff pastry pocket pot pie called a pithiver.

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but at Tulie you can be just as uplifted by a Wednesday lunch. 863 E. 700 South, SLC, 801-883-9741. GL

Barbecue & southern food

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 R and R Fresh from a winning turn on the 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 The SugarHouse Barbecue Company This place is a winner for pulled pork, Texas brisket or Memphis ribs. Plus killer sides, like Greek potatoes. 880 E. 2100 South, SLC, 801-463-4800. GM

Bar Grub & Brewpubs

Annex by Epic This is Epic Brewing Company’s

brewpub, though the main brewery is on 300 West. The menu of beer-friendly food was conceived by chef Robert Angellili and stands up to the considerable heft of the beers. 1048 E. 2100 South, SLC, 801-742-5490. EGM

Avenues Proper Publick House It’s a restaurant

THE

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

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Bohemian Brewery & Grill Bohemian 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

Fats Grill & Pool Keep Fats Grill in your 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 MacCool’s Public House An American 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

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

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Red Rock proves the pleasure of beer as a complement to pizzas, rotisserie chicken and chile polenta. Not to mention brunch. Now open in Fashion Place Mall. 254 S. DINING 2014 200 West, SLC, 801-521-7446. EGM AWARD

Hall Squatters Pub Brewery One of the “greenest” restaurants in town, Squatters brews Fame SLM OF

award-winning beers and pairs them with everything from wings to ahi tacos. 147 W. Broadway, SLC, 801-363-2739. EGLM

Breakfast/LUNCH ONLY

Eggs in the City On the weekends, this place

is packed with hipsters whose large dogs wait pantingly outside. 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

Burgers, Sandwiches, Delis

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 Feldman’s Deli Finally, SLC has a Jewish 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

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

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

Central & South American

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

Rodizio Grill The salad bar offers plenty to eat, but the best bang for the buck is the

Full Rodizio, a selection of meats—turkey, chicken, beef, pork, seafood and more—plus vegetables and pineapple, brought to your table until you cry “uncle.” 600 S. 700 East, SLC, 801-220-0500. EGL – M

Chinese

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

Boba World Worth seeking out in the sub-

urbs 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

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 DINING

201 5 AWARD

J. Wong’s Asian Bistro This is one of the only elegant Chinese restaurants in town, but that doesn’t

Bialy Laughs Feldman’s has an added attraction: Old Jews Telling Jokes. (page 28)

Hall Fame SLM OF

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dining guide lunch meet with billy yang

An Informal Conversation about Utah Food and Dining Phelix Gardner at Caputo's Deli & Market

Phelix Gardner is the executive chef for not one but four local restaurants. That’s right. Four. He’s head of the kitchen at Pago, Finca, East Liberty Tap House and, most recently, Hub & Spoke. As one of two children in a military family (his father was in the Marines), Gardner grew up globetrotting. He was born in Spain and lived in Japan and Scotland before his family settled in Florida for his formative years. Gardner chose Caputo’s Deli and Market downtown when I asked him to pick a lunch spot for us to meet. I ordered the signature sandwich, The Caputo. Layers of prosciutto, mortadella, salami and provolone are tucked in crispy bread with lettuce and tomatoes. The sandwich is finished with a splash of olive oil and balsamic vinegar. Gardner opted for the muffaletta, a sandwich with origins in New Orleans. Salami, ham, mortadella, cheese and a spicy olive salad all in a special, round, flattened ciabatta roll.

BY: Why did you choose Caputo’s? PG: I live in the neighborhood and now I work a block down the street, so location. And I absolutely love the muffuletta. I’ve probably eaten it a hundred times over the last eight years I’ve been here in town. I get the same thing every time I come here. I actually haven’t tried anything else. I’m sure the rest of the sandwiches are good too, but when I find something I like, I stick to it. This is one of the few things in town that I actually crave a lot. BY: When you first joined Scott Evans and the Pago group, did you imagine that you would be in charge of the kitchens of so many restaurants? You’re up to four now, right? PG: I knew he’d want to continue to grow but we didn’t outline the long term from day one. It’s been a lot more organic. It’s just one of those things that worked out timing wise. And I’ve been able to build a great team. [Our success] has less to do with me than it does with my team. BY: I have to ask this: Do you have a favorite restaurant within the Pago group? They all have their own challenges and there are different things I love about different ones. If I had to pick one—say I wanted to work as a line chef—I’d go to Pago and work in that kitchen, in that constraint and making that food.

Phelix Gardner

BY: I imagine that as a creative chef, when you get inspired, it must be fun having four different restaurants where you can execute those ideas. Exactly. The other night when I just couldn’t fall asleep, I ended up flipping through cookbooks until about 4 o’clock in the morning and I had my little notepad next to me. I came up with like eight or 10 ideas that I hadn’t done before. At that point, I had those ideas and I had to figure out which ideas fit for what restaurants. I’ve got two chefs de cuisine who were line cooks for me back at The Wild Grape five years ago, so we’ve had a lot of time cooking with each other. With those guys it’s pretty organic when we’re developing new dishes. My goal is to be able to eventually take my guys out of their day-to-day once a week and have them meet downtown and work in the Finca kitchen once a week and just cook, like having a test kitchen. Visit SLmag.com for more of Billy Yang’s interview with Phelix Gardner

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mean lunch—Chinese or Thai—isn’t a good deal. It’s a great deal. Note the specialty Chinese menu: Don’t miss the ginger whole fish. Call ahead for authentic Peking duck. 163 W. 200 South, SLC, 801-350-0888. EGM

FRENCH/European

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 new, slightly larger Sugar House cafe has a larger 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 shank. Service is courteous and friendly at this family-owned spot. 5244 S. Highland Dr., Holladay, 801-273-0837. EGM

Contemporary Japanese Dining

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. 1291 S. 1100 East, 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., 801-2746264. EGN DINING

2015 AWARD

18 west market street • 801.519.9595

Paris Bistro Welcome the return of true

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

Indian

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Bombay House This biryani mainstay is sublimely

satisfying, from the wise-cracking 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, 801-581-0222; 463 N. University Ave., Provo, 801-373-6677; 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, 801467-4137. 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

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dining guide

Staff of life

A New CSA Means You Can Have Bread as Fresh as Your Veg Moore Bread kneads life into bread Good bread is something that should be bought daily, or at least every other day. If it is good bread, after a day or so it’s ready to go on to its next life as french toast or croutons. Which is why commercial bread is squishy, soft-crusted and filled with dough conditioners and other weirdness—you could say it’s embalmed—to make it last longer. Baker Ryan Moore’s bread is not like that. He uses his own 30-year-old starter, nurtures the sponge and allows the yeast to do its work slowly. When flour has time to properly ferment, the gluten in the wheat is broken down to a more easily digestible form while the enzymes and vitamins stay intact—no need for “enrichment.” After competing in the Bread Bakers Guild Team U.S.A. contest, in which only 15 artisanal bakers from around the country vied to make the cut to attend the Coupe du Monde de la Boulangerie, Moore returned to Utah and launched Ryan Moore a whole new kind of CSA (Community Supported Agriculture, remember?), ensuring that Salt Lakers need never eat stale or squishy bread. Instead of farm vegetables, members of this CSA receive fresh-baked bread: $40 for 8 loaves with a twice-weekly pick up; $22 for 4 loaves picked up once a week. Or, if you find commitment a challenge, pick up a loaf of Moore’s bread at any Caputo’s store. Following his dedication to fostering the makers of great food (Chocolatier Blue and Creminelli Meats both got their start in his stores,) Matt Caputo will be selling Moore’s bread in all SLC locations. 314 W. 300 South, SLC, 801- 531-8669; 1516 S. 1500 East, SLC, 801-4866615; 4673 S. 2300 East, Holladay, 801-272-0821. Check out the real thing. facebook.com/MooreBreadSLC

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tandoor dishes are good, but Himalayan food is rare, so go for the quanty masala, a stew made of nine different beans. 360 S. State St., SLC, 801-328-2077. EGM

Kathmandu Try the Nepalese specialties,

including spicy pickles to set off the 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

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

201 5 AWARD

Saffron Valley East India Cafe

Lavanya Mahate has imported her style of Indian cooking from South Jordan toHall SLC. Besides terrific lunch and dinner menus, OF East Indian Cafe offers regular celebrations of Fame SLM 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 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

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

Italian & Pizza

Arella’s Chic pizza in Bountiful. Arella’s pies appeal to pizza purists, traditionalists and adventurers, with wood-fired crusts and toppings that range from pear to jalapeno. 535 W. 400 North, Bountiful, 801-294-8800. EGL Café Trio Pizzas from the wood-fired brick

oven are wonderful. One of the city’s premier and perennial lunch spots; in Cottonwood, the brunch is especially popular. 680 S. 900 East, SLC, 801-533-TRIO; 6405 S. 3000 East, Cottonwood, 801-944-8476. EGM

Caffé Molise The menu is limited, but

excellent. Our penne al caprino tasted as if it had been tossed on the way to our table. 55 W. 100 South, SLC, 801-364-8833. EGM

Caffé Molise BTG A sibling of the Italian restaurant above, BTG is really a wine bar. Because 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

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Cannella’s Downtown’s essential Italian-American

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

2015 AWARD

Caputo’s Market and Deli A great selec-

tion of olive oils, imported pastas, salamis and house-aged cheeses, including one of the largest selections of fine chocolate in the country. The Hall OF deli menu doesn’t reflect the market, but is a reliable Fame SLM source for meatball sandwiches and such. 314 W. 300 South, SLC, 801-531-8669; 1516 S. 1500 East, SLC, 801486-6615. EGL

Este Pizza Try the “pink” pizza, topped 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 DINING

2015 AWARD

Fresco The kitchen continues the trend

of excellence greater than size. Try bucatini tossed with romanesco sprigs, cherry tomatoes, kalamata olives, grana padano and olive oil. Desserts Hall OF are amazing and the place, behind a locally owned Fame SLM bookstore, is utterly charming. 1513 S. 1500 East, SLC, 801-486-1300. EN

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Granato’s Professionals pack the store at lunch for

sandwiches, bread, pasta and sauces. 1391 S. 300 West, SLC, 801-486-5643; 4040 S. 2700 East, SLC, 801-2777700; 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 (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 Italian spot

catering to its neighborhood. Expect casual, yourhands-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

N E W M E M B E R S H I P S AVA I L A B L E S T A R T I N G A S L O W A S $ 2 0 5 M O N T H LY

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

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dining guide 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-

Sip Beyond Sake Everyone knows Takashi’s sushi is excellent but that other bar— the one making craft cocktails— is also terrific.

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

Tuscany This restaurant’s faux-Tuscan

kitsch is mellowing into retro charm, though the glass chandelier is a bit nerve-wracking. The double-cut pork chop is classic, and so is the chocolate cake. 2832 E. 6200 South, 801274-0448. 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

Vinto This easy-to-use trattoria features

American-style wood oven–fired pizza, great special pastas and salads. Desserts, especially gelato and budino, are perfect. 418 E. 200 South, SLC, 801-539-9999. EGM

Japanese

Ahh Sushi!/O’shucks The menu features classic sushi, plus trendy combos. Try the Asian “tapas.” Then there’s the beer bar side of things, which accounts for the peanuts. 22 E. 100 South, SLC, 801-596-8600. EM Ichiban Sushi Sushi with a twist—like the spicy Funky Charlie Roll, tuna and wasabi filled, then fried. 336 S. 400 East, SLC, 801532-7522. 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

Experience cutting-edge cleanses and organically-sourced cold-pressed juices to enhance your healthy lifestyle. With living enzymes and an unrivaled good taste, these fresh juices can be delivered right to your door.

JUSTORGANICJUICE.COM

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2030 SOUTH 900 EAST SUGAR HOUSE

801.953.0112

Koko Kitchen This small, family-run res-

taurant is a genuine, low-key noodle shop. The ramen is outstanding. 702 S. 300 East, SLC, 801-364-4888. GL

Naked Fish Fresh, sustainably 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 Hall OF the yakitori grill and the sake collection. 67 Fame W.SLM 100 South, SLC, 801-595-8888. GEL – M DINING

201 5 AWARD

Pipa Asian Tapas & Sake Bar Another

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

Shogun 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 DINING

201 5 AWARD

Takashi Takashi Gibo earned his

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

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MEXICAN KITCHEN 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 • alamexo.com

Aristo’s is simple but elegant, offering a taste of authentic southern Greek Cuisine. Live Bouzouki Music every Thursday night. Serving lunch and dinner Mon - Sat For reservations and information: aristosUT.com

2011 DINING AWARDS WINNER

2013

2010 DINING AWARDS WINNER

2009

224 S. 1300 East, SLC • (801) 581-0888 • aristosUT.com

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 • avenuesproper.com

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dining guide DINING

2015 AWARD

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 Hall OF devoted following—meaning, go early for Fame SLM 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

mediterranean

Remember Crepes? A French classic and a ’70s cliche, crepes are hard to find these days. Here they are, at Olive Bistro.

DINING

2015 AWARD

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 Hall OF toFame Cretan dishes like the chicken braised with SLM okra, but the grilled Greek octopus is what keeps us coming back for more. 224 S. 1300 East, SLC, 801-581-0888. EGM – N

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 ke-

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babs, are great, but explore some of the more unusual dishes, too. 4751 S. Holladay Blvd., Holladay, 801-272-9111. EGM – N DINING

201 5 AWARD

Mazza Excellent, with the bright

guacamole. The rest of the menu, from margaritas to mole, is just as fresh and immediate. 268 State St., SLC, 801-779-4747. EGM DINING

201 5 AWARD

Blue Poblano An import from

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

Provo, this great little spot serves hugely great tacos. And burritos. Take advantage of the service window to Hall OF next-door bar Dick N’ Dixie’s if you want a Fame SLM beer or margarita with your meal. 473 E. 300 South, SLC, 801-883-9078 GL

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

Chunga’s These tacos al pastor are the real

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

Mexican/Central american DINING

Alamexo A fresh take on Mexican

201 5 food from award-winning chef MatAWARD

thew Lake whose New York Rosa Mexicano was “the gold standard.” More upscale Hall OF than a taco joint, but nowhere near white tableFame SLM cloth, this bright, inviting cafe offers tableside

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 DINING

201 5 AWARD

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 Hall OF Frederick Perez and his team. 310 Bugatti Fame SLM Drive, SLC, 801-467-2890. EGM

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 Hall OF ofFame still too little-known Mexican cuisine, SLM elegant and sophisticated and as complex as DINING

201 5 AWARD

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

2013 645 S. State Street, SLC • (801) 961-8400 • utahbayou.com

BoBa World Authentic Shanghai Cuisine Enjoy BoBa World. Homemade and family-served authentic Chinese food, big smiles and a warm welcome from owner Xiao Hong. Our fat noodles, juicy dumplings, scallion pancakes and bubble drinks are the favorite of local food writers. Come taste why they love it.

512 W. 750 South, Bountiful • (801) 298-3626

Café Trio serves simple, fresh italian food in an intimate neighborhood setting. Enjoy delicious small plates, pizzas, pastas, entrees and more while indulging in a decadent dessert or creative cocktail in our cozy dining room. Our Cottonwood location boasts more than 1,500 square feet of private dining space; the perfect location for your next business meeting or special event! Saturday and Sunday Brunch at both locations. Lunch: Mon-Fri - Dinner: Sun-Sat - Brunch: Sat-Sun 680 S. 900 East, SLC • (801) 533-TRIO (8746) 6405 S. 3000 East, SLC • (801) 944-TRIO (8746) triodining.com

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dining guide French. Plus, there’s a nice margarita menu. 545 W. 700 South, SLC, 801-983-6692. EGM

Lone Star Taqueria Lone Star serves a bur-

rito 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

Luna Blanca Mikel Trapp (owner of

Trio and Fresco) owns this sleek little taqueria at the foot of the canyon and serves untraditional versions of tortilla-wrapped meals—involving quinoa and portobello, as well as chipotle and pork. Plus margaritas. 3158 E. 6200 South, Holladay, 801-944DINING 2014EGL 5862. AWARD

Hall Red Iguana Both locations are a blessing in this City of Salt, which Fame SLM

Southeast Asian

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

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, 385259-0712; 4670 Holladay Village Plaza (2300 E.), 801-676-9706. EGM

SEAFOOD

Harbor Seafood & Steak Co. A much-

resented 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 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 My Thai My Thai is an unpretentious

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

Oh Mai Fast, friendly and hugely flavorful— 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

needed 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

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

Market Street Grill SLC’s fave fish

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

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. EG

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

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Sapa Sushi Bar & Asian Grill Charming

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 diminu-

tive, 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, 801474-3322. GL

Zao Asian Cafe It’s hard to categorize

this 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, 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

Steak

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

Fleming’s Prime Steakhouse This local branch of a national chain has a famously impressive wine list. With more than 100 available by the glass, 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, 801363-2000. 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

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Cena Ristorante and Lounge serves up a delicious blend of cuisine and atmosphere for the finest in Park City dining. With an Italian-inspired menu and warm hospitality, this award-winning eatery strikes a scrumptious balance of comfort food and culinary sophistication. The neighboring lounge’s copper-topped bar and windows-to-the-slopes backdrop lends itself to lively après-ski gathering or lunch-time pints and pizza.

The Chateaux Deer Valley 7815 Royal Street East, Park City • (435) 940-2200 • the-chateaux.com/dining

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 • delmarallago.com

Drafts would make most people think of cold beer, which it should because this gastro pub has over 50 beers from around the world, an extensive wine list and a fully stocked liquor bar served by expert mixologists. In this case, Drafts is also synonymous with hand-crafted burgers, stone hearth pizzas, and gourmet pub food. The atmosphere is both elegant and comfortable with high-definition flat screen televisions playing national and worldwide sporting events. Awarded Utah’s 2013 & 2014 Best of State Medals for both Best American Pub and Best Gourmet Burger, Drafts’ menu has something to satisfy every taste bud.

3000 Canyons Resort Drive, Park City • (435) 655-2270 • draftsparkcity.com

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dining guide change from the usual cuts. 255 S. West Temple, SLC, 801-238-4748. EGN

Vegetarian

Living Cuisine Living food (never heated over 116 degrees) is an increasingly popular cuisine. Here it is pulled off with great flair and served with kindness. The raw tacos and pizza are particularly good. 2144 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

Park City & The wasatch back American Fine Dining

Apex Enjoy fine dining at the top of the Chef Bernard Gotz

meet the chef

Little America’s Top Toque Bernard Gotz gets a new dining room Little America has long been Salt Lake City’s favorite hotel. Its coffee shop is famous as an informal meeting place for local power players. Its all-American unpretentious buildings stand as a reminder of post WWII’s boosterism and the enthusiasm with which that generation took to the highways and later, Ike’s interstates. The first Little America (named for the Little America Station in Antarctica) was built in Wyoming on the Lincoln Highway, the nation’s first coast-to-coast road. Recently the whole hotel has received a facelift, and while the coffee shop’s layout remains familiar, the old dining room—now the Lucky H Bar and Grille—has got a contemporary feel, including a semi-open kitchen and large bar area. Director of Food and Beverage Bernard Gotz is still the Executive Chef—the German-born, European-trained chef has been with the hotel since 2004 and has designed the menu with his clientele in mind. This is not a restaurant built around a chef’s ego or artistic aspirations, but one that understands who will be eating there and how to make them feel comfortable. To that end, the menu ranges from special-occasion dishes like escargots and housemade gravlax to familiar shrimp cocktails and latter-day staples like ahi tuna and spring rolls. There are small plates—tenderloin sliders and little lamb chops, a few pasta dishes, several renditions of Utah red trout and, of course, plenty of beef. As if in testament to the all-American roots of the place, our steak was served with a spread of—unasked for—something that tasted suspiciously like ketchup. Lucky H Bar & Grille, Little America Hotel, 500 S. Main St., SLC, 801-596-5700

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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 The kitchen has taken on new life under a new chef. Carl Fiessinger breathes some Southern soul into the menu, but stays within the New West framework, so longtimers will be happy and every tummy satisfied. 350 Main St., Park City, 435-649-3140. EGN DINING

201 5 AWARD

The Farm at Canyons Food is

at the forefront of the re-imagined Canyons, and the Farm is the flagship featuring sustainably raised and Hall OF produced handmade food. Resort Village, Fame SLM 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 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

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Edge Steakhouse is a modern twist on the traditional steakhouse, two-time Best of State Steakhouse winner, one of USA Today’s Top 10 Restaurants in Park City, and offers an outstanding selection of entrees along with a large variety of creative appetizers and desserts. In addition to a full bar, Edge features a great selection of domestic, international and local beers, as well as one of the largest wine selections in Park City with more than 1,000 bottles from around the world. Where Las Vegas meets the mountains and gourmet fine dining meets a steakhouse, Edge truly delivers a 5-star experience.

3000 Canyons Resort Drive, Park City • (435) 655-2260 • edgeparkcity.com

Catering and Wholesale Bread Cafe serving Breakfast and Lunch Local, Organic and Sustainable Products Beer, Wine, Sunday Brunch

155 South Main Street, SLC • (801) 355-3942 • evasbakeryslc.com

Creative authenticity…that’s how we look at life through a wood-fired oven. At Flatbread, we stay true to the culinary traditions of Neapolitan pizza while also crafting new flavors and dishes to satisfy and inspire your palate. It’s not just the 800-degree wood-burning ovens from Naples warming our guests, but the spirit of our team and soul of our urban industrial interiors. Around our hearth, date nights start with a spark; lunch is personalized; kids are the stars while mom and dad dine and happy hour truly delivers joy. We invite you to settle in, sip, savor and stay awhile.

SUGAR HOUSE 1044 East 2100 South, SLC • (801) 467-2180 • flatbreadpizza.com

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dining guide J&G Grill Jean-Georges Vongerichten

south of the border

Frida Bistro’s New Lunch Venture into SLC's new west side. Jorge Fierro made his name with Rico Brand Mexican foods, familiar dishes like tamales, salsa and guacamole made fresh and sold in local grocery stores. His Frida Bistro, housed in the same westside building as the food business, has always been a Mexican of a different flavor. In the brightly chic restaurant, he takes most of his guests on a new adventure into urban, highly sophisticated Mexican food—the kind you find in Mexico City and unfamiliar to most Americans. There are still bewildered would-be guests who peruse the menu filled with unfamiliar fish and words like huitlacoche, then leave instead of dine. They’re missing out, of course, but they should come back for lunch. Frida’s lunch menu is more accessible to less adventurous diners—clear headings announce words we all know: “Tacos,” “Enchiladas,” “Tamales.” And under those headings you’ll find the familiar “pastor,” “carnitas” and “pollo en barbacoa.” Still, these dishes are far from ordinary. The tamal verde is made with artichokes and asparagus and comes with a tomatillo sauce. The pastor is made of minced pork and rice, fried in a panko crumb crust and topped with pineapple salsa. Culinary traditionalists and adventurers should all be happy. Just trust Jorge. 545 W. 700 South, SLC, 801-983-6692

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, 435940-5760. 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 Silver Main Street got its glitter back

at Silver. Black kale caesar is an amazing salad—the alternate greens add an earthy chew to balance the heavy dressing. And the rabbit and black garlic pappardelle is terrific. Silver is a fun place to shed the hiking boots and break out your Blahniks. 508 Main St., Park City, 435-940-1000. EGO

Royal Street Café (Open seasonally)

Don’t miss the lobster chowder, but note the novelties, too. In a new take on the classic lettuce wedge salad, Royal Street’s version adds baby beets, glazed walnuts and pear tomatoes. 7600 Royal Street, Silver Lake Village, Deer Valley Resort, Park City, 435645-6724. 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 Talisker On Main The food is locally sourced and classically wonderful, with only a little moderno foam spritz to prove we’re in the 21st century. Famous for its chef’s tasting menu, which ranges from adventurous to classic. 900 Main St., Park City, 435-658-5479. EGO

Viking Yurt (Open seasonally) Arrive by sleigh and settle in for a luxurious fivecourse meal. Reservations and punctuality a must. Park City Mountain Resort, 435615-9878. EGO

American Casual

Jorge Fierro at Frida Bistro

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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, 435655-0800. EGM – N

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A secluded neighborhood treasure, Fresco is a local favorite featuring fresh, hand-crafted Italian specialties, house made pastas, and an exceptional wine list. Fresco offers a cozy dining room with a fireplace that is perfect for the winter months. Serving dinner Monday-Saturday. Closed Sunday

2010 DINING AWARDS WINNER

1513 South 1500 East • (801) 486-1300 • frescoitaliancafe.com

Delicious Dining at Steins Escape to Utah’s only Five-Star Hotel & Spa. Indulge in a delectable meal with breathtaking views and the fresh mountain air. Executive Chef Zane Holmquist has prepared a menu with delicious food for every palate. Allow Stein’s professional staff to arrange your special event or party for 12 to 500 guests. Professional party planners are standing by to customize your event.

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Stein Eriksen Lodge Deer Valley 7700 Stein Way, Park City • (435) 645-6455 • steinlodge.com/dining

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 • graciesslc.com

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dining guide Brass Tag In the Lodges at Deer Canyon,

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

The Blue Boar Inn The restaurant is reminis-

cent 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 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 Hall OF emphasis on excellenct sourcing, Koosharem Fame SLM trout sausage and Beltex Farms prosciutto, for example. There are full-meal plates including the chef’s famous fried chicken. 136 Heber Ave., Park CIty, 435-602-1155. EGN DINING

201 5 AWARD

SuAn Chow

mall food

Eat as well as you shop. Chow Truck at Station Park SuAn Chow was the pioneer of the local food truck scene—her bright yellow Chow truck was the very first on the streets and that means she single-handedly slogged her way through the red tape and City Hall resistance to the rolling restaurant revolution. All other food trucks in Utah should salute her. Meanwhile, as usual, Chow is trying something new. With several trucks on the road now, she’s decided to throw it into retro: This winter she opened a bricks and mortar location at Station Park in Farmington. Station Park has eclipsed Gateway (not that hard) and is creeping up on City Creek and Fashion Place as the most intense conglomeration of shops near SLC. It’s got the requisite multiplex, a Harmons store, a Nordstrom Rack, the usual Gap, Victoria’s Secret, Old Navy...you know the rest. There are full-service restaurants like Settebello’s and Twigs. And it also has what used to be called in the mall biz a “food pit,” where hungry shoppers can fortify themselves quickly. Chow is one of these, with the difference that this is local, handmade and high-quality food which is distinctly delicious. Why would you settle for a greaseburger when you could have a grilled airline chicken breast with citrus aioli and plumginger sauce on rice or in a rice noodle bowl? Everything is cooked to order and there are new kid-friendly options like hot dogs with Asian-style flourishes as well as the famous tacos and sliders served from the truck. 320 N. Station Parkway, Farmington. Chowtruck.com

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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

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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.

136 Heber Ave Historic Old Town, Park City • (435) 602-1155 • handleparkcity.com

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

2013 195 Historic 25th Street, 2nd Floor, Ogden • (801) 399-0088 • hearth25.com

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, Grilled Clark’s Farm Lamb Chops, 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, après, dinner and private events. Rated the number one restaurant in Park City – Trip Advisor

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

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dining guide bakery

Salt Lake’s New Bagel Shop is for Real The Bagel Project Robb Abrams uncovered the Beehive bagel crisis his first morning after moving to Salt Lake City from the East Coast nearly six years ago with his wife, Kim, and kids, Jack and Lily.“We woke up and set off to find bagels, because that’s what our staple was for breakfast. We knocked on our neighbor’s door, and they pointed us to a bagel shop I won’t name,” Robb says. Living in New Jersey, the Abrams made frequent trips to NYC for bagels. Robb usually bought his from Ess-a-Bagel, although he acknowledges Murray’s probably had the best in the city. After years of kvetching over Utah bagels, Kim issued Robb a challenge: “Make your own.” Robb studied cookbooks, consulted experts, and experimented with a lot of dough, trying to match the bagels he missed. Eventually, he found encouragement—and commercial kitchen space—from Jorge Fiero, owner of Rico Brand. Now, after gaining a following at the Downtown Farmers Market and Winter Market, he sells his “real” bagels at The Bagel Project. So what makes The Bagel Project like a New York City bagel shop? “Aesthetically, nothing,” Robb admits. And he can’t use New York water. “It’s a known fact that the marketing behind the New York City bagel is its water.” But Robb does boil his bagels before baking; he hand-shapes each bagel and eschews dough conditioners or sugar. To give his bagels more intense flavor, he adds a fermentation starter to the dough called poolish. The Bagel Project also sells Mandelbrot, bialys and gravlax. At press-time, they were looking to add rugulach and knishes, food Robb refers to “as appetizing.” “The term is ‘old -world’ and refers to all food that goes with bagels,” he says. “Appetizing stores are a dying breed in the US, and one of our missions is to continue with the tradition.” And it’s all about tradition. “We want to stick to old-world products and sell them the way I used to eat them growing up—not toasted, just freshly baked,” Robb says. That doesn’t mean he isn’t willing to bend a little for Utah palates. He finally put a cinnamon raisin bagel on the menu. And after many requests, he actually gave in and purchased a toaster. 779 S. 500 East, SLC, 801-906-0698 —Jaime Winston

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

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

bakeries & cafés

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, 435647-0880. EGL – M

Bar Grub & Brewpubs

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

the bourbon burger, and Salt Lake Brewers Co-op 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

Robb Abrams

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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

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Salt Lake Magazine Dining Award Winner 2010, 2011, 2012, 2013, 2014 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.

2010 DINING AWARDS WINNER

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

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. Lunch: Monday - Saturday 11:30 am - 3 pm Dinner: Monday - Thursday 5 pm - 9 pm, Friday & Saturday 5 pm - 9:30 pm CLOSED SUNDAY 2155 S Highland Dr, SLC • (801) 946-2079 • kimishouse.com

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 éclairs that change monthly. Breakfast, including sandwiches on house-made English muffins, and lunch are not to be missed either.

216 East 500 South • (801) 355-2294 • les-madeleines.com

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dining guide Continental & European

Adolph’s Park City locals believe the steak 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

spaghetti and meatballs, lasagna and rigatoni Bolognese. Try the chicken soup. 6030 N. Market St., Park City, 435-658-0669. EGM – N

onions, cheddar-jack cheese and guacamole. Park City Resort Center, 1284 Lowell Ave., Park City, 435-649-2252. EGM

Grappa Dishes like osso buco and grape

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 mark-

salad with gorgonzola, roasted walnuts and Champagne vinaigrette are sensational, and the wine list features hard-to-find Italian wines as well as flights, including sparkling. 151 Main St., Park City, 435-645-0636. EO

Café Terigo This charming café is the

Japanese/pan-asian

ups 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 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

Italian & Pizza

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

Ghidotti’s Ghidotti’s evokes Little Italy more

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 tea-smoked duck. 577 Main St., Park City, 435615-0300. EGO

Mexican & Southwestern

Baja Cantina The T.J. Taxi is a flour tortilla stuffed with chicken, sour cream, tomatoes,

Chimayo Bill White’s prettiest place, this 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, 435649-6222. EGO El Chubasco Regulars storm this restau-

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

Tarahumara Some of the best Mexican food in the state can be found in this family-

Smilodon floridanus

than Italy, and the food follows suit—think

Sushi Blue Find the yin and yang of 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

THE RARE. THE AMAZING. THE SPECTACULAR. Discover the surprising world of mammals in this spectacular display of fossils, skeletons, taxidermy, and vivid reconstructions. You’ll encounter the biggest, the smallest, and most extreme mammals of all time—including ourselves.

Extreme Mammals is organized by the American Museum of Natural History, New York, in collaboration with the California Academy of Sciences, San Francisco; Canadian Museum of Nature, Ottawa, Canada; and Cleveland Museum of Natural History.

301 Wakara Way, Salt Lake City

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A modern American steakhouse with a cosmopolitan twist. Lespri serves up only the freshest sushi and USDA Prime Steaks. An extensive wine & spirits list filled with favorites and unique bottle pairs well with locally sourced seasonal entrees that highlight modern riffs on classic ski town fare. A favorite of locals for our intimate dining spaces and off-Main location making parking a snap. Enjoy our supper club inspired dining room, lively lounge space, or outdoor garden patio in the warmer weather. Private dining and event space available.

1765 Sidewinder Drive, Park City • (435) 645-9696 • lespriprime.com

ROMANTIC WILDERNESS DINING VOTED AMERICA’S MOST ROMANTIC RESTAURANT—TRAVEL & LEISURE Innovative cuisine, featuring local produce and game SEASONAL LOW-CALORIE/HIGH IMPACT MENU 3 courses under 700 calories FEATURING LIVE MUSIC Local pianists perform Friday thru Sunday, beginning at 6:30 p.m. To make reservations, view our full menu, offers and promotions, visit us online at www.log-haven.com

4 miles up Millcreek Canyon (3800 South), SLC • (801) 272-8255 • log-haven.com Serving dinner every night beginning at 5:30.

‘There are no strangers here, only friends who have not met . . .’ This is ‘March Madness’! Enjoy house created menu selections like fresh seafood and roasted quality meats from Niman Ranch and Snake River Farms. Tour Ireland traditions; six varietals of Jameson! How ‘bout signature lamb ribs and bangers & mash; get ‘Appy’ on Tuesdays at MacCool’s. Weekend brunch - Saturday, Sunday & FRIDAY. Banquets, events and catering!

Foothill Village Mall, SLC (801) 582-3111 • ‘Hotel Waterpark’, Layton (801) 728-9111 Ben Lomond, Ogden (801) 675-5920 • maccoolsrestaurant.com • benlomondsuites.com

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dining guide owned 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

Middle eastern & greek

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

Hearth’s Pantry Besides a wide-ranging menu and an interesting wine cellar, Hearth stocks its shelves with gourmet olive oils, vinegars and pastas. Shop and dine!

Southeast asian

Shabu Cool new digs, friendly service

and fun food make Shabu one of PC’s most popular spots. Make reservations. A stylish bar with prize-winning mixologists adds to the freestyle feel. 442 Main St., Park City, 435-645-7253. EGM – N

Steak

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, 435655-2260. EGO Prime Steak House Prime’s recipe for

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

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

Taste of Saigon Flavor is the focus here,

north Salt lake & beyond

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

American Fine Dining

Bistro 258 Everything from burgers

served on ciabatta bread to the evening’s

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

The Huntington Room at Earl’s Lodge

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

American Casual

The Bluebird The ornate soda fountain, tile floors and mahogany tables are the setting for daily specials and soups, milkshakes and sundaes. 19 N. Main St., Logan, 435-752-3155. M Prairie Schooner Tables are covered wagons around a diorama featuring coyotes, cougars and cowboys— corny, but fun. The menu is standard, but kids love it. 445 Park Blvd., Ogden, 801621-5511. EGM

376 E 8th Ave - Salt Lake City, UT 84103 801.532.4912 Open Mon - Thurs 11am-10pm Fri-Sat 11am -11pm Closed Sunday www.HatchFamilyChocolates.com

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BEST JAPANESE RESTAURANT 2010, 2012-2014 — Salt Lake magazine BEST OF STATE AND BEST OF THE BEST 2012, FINE DINING - JAPANESE We are proud to be Utah’s first sustainable sushi restaurant. It is our goal is to provide both inspired and environmentally responsible meals. We are dedicated to using sustainable seafood and high quality ingredients that emphasize peak freshness and natural flavors.

2010 DINING AWARDS WINNER

67 W. 100 South, SLC • (801) 595-8888 • nakedfishbistro.com

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 • slcprovisions.com

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 • ruthschrisprime.com Park City • (435) 940-5070 • 2001 Park Ave • ruthschris.com

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dining guide Union Grill The cross-over cooking of-

fers sandwiches, seafood and pastas with American, Greek, Italian or Mexican spices. Union Station, 2501 Wall Ave., Ogden, 801621-2830. EGM

Bar Grub & Brewpubs

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, 435-7532600. 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

BURGERS, SANDWICHES, DELIs

Caffe Ibis Exchange news, enjoy sand-

Year of the Sheep March comes in like a lamb this year—Chinese New Year ends March 3. Celebrate here.

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

chinese

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

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italian and pizza

The Italian Place A great sandwich is

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

Marcello’s Eat spaghetti and meatballs

without wine—this is truly Utah-style Italian food. 375 N. Main St., Bountiful. 801-2987801. GL – M

tion for more than 50 years. Eat in, drive up or take home. 1900 S. Highway 89, Perry, 435-723-8545. GL – M

Provo & Central Utah American Fine Dining

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 Hall OF Utah’s best. 100 N. University Ave., Provo, Fame SLM 801-373-8000. EGM – N DINING

201 5 AWARD

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

The Tree Room The resort’s flagship is

Zucca Trattoria Chef-owner Elio Scanu’s menu features regional Italian dishes—check out the specials. But that’s 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. 1479 E. 5600 South, Ogden, 801-475-7077. EGM – N

American Casual

steak

Maddox Ranch House Angus beef steaks, bison chicken-fried steak and burgers have made this an institu-

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 This is probably the

most “American” restaurant in town—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

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Silver, a vibrant restaurant, bar and lounge on historic Main Street in Park City, fuses the excitement and ambiance of a metropolitan lounge with the flair and fine cuisine of a world class culinary destination. Serving Modern American dishes with Mediterranean influences, Silver’s menu is artfully prepared and expertly executed. The cuisine is beautifully complemented by a 3,000+ bottle wine cellar and artisan cocktail program. With three levels of unique dining areas, Silver dazzles - from the inspired culinary creations to the live DJs on the weekends.

2010 DINING AWARDS WINNER

508 Main Street, Park City • (435) 940-1000 silverrestaurant.com

Simply Sushi offers some of the very best and most affordable sushi in the Salt Lake area. We have two great locations with plenty of free parking at both locations. We have a nice selection of beer and Saki and are open for lunch and dinner seven days a week. Check us out! You’ll be happy you did. Take-out orders are available.

200 West 400 South, SLC • (801) 746-4445 • simplysushi.us 7117 South Redwood Rd, West Jordan • (801) 676-7008

CELEBRATING OVER 25 YEARS OF LEGENDARY BEERS Salt Lake’s original brew pub since 1989, serving award-winning fresh brewed beers and an eclectic menu filled with pub favorites like fish and chips, bacon wrapped meat loaf and our famous veggie burger. Salt Lake City Serving Lunch, Dinner, Weekend Brunch. Private event space for groups from 30 – 200. Park City Serving Breakfast, Lunch, Dinner & Weekend Brunch. Airport Serving Breakfast Anytime, Lunch & Dinner.

2010 DINING AWARDS WINNER

2010

2009 DINING AWARDS WINNER

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

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dining guide 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 Sun-

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

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, 801-6071803. EGL – M

Indian

Bombay House Salt Lake’s biryani mainstay has several restaurant sisters 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

Italian/pizza

Pizzeria 712 The pizza menu reaches

heights of quality that fancier restaurants only fantasize about. Not only are the blistercrusted 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

Mexican

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, 801805-1870. GL

vegetarian

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

Moab & Southeast Utah American dining

Café Diablo (Open seasonally) This café offers buzz-worthy dishes like rattlesnake cakes and fancy tamales. Save room for dessert. 599 W. Main St., Torrey, 435-4253070. EGN DINING

2015 AWARD

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Hall Fame OF

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

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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 fam-

ily 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, 435425-3271. EGL – M

Eklectic Café This is what you hope

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

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

Bar Grub & Brewpubs

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

St. George & Southwest Utah American Fine Dining

Painted Pony The kitchen blends culinary trends with standards—sage-smoked quail on mushroom risotto. Even “surf and turf” has a twist—tenderloin tataki with chile-dusted scallops. 2 W. St. George Blvd., Ste. 22, St. George, 435-634-1700. EGN Spotted Dog Café Relax, have some vino and enjoy your achiote-braised lamb shank with mint mashed potatoes on top of rosemary spaghetti squash. 428 Zion Park Blvd., Springdale, 435-772-0700. EGN

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

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

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

Bakeries & Cafés

25 Main Café and Cake Parlor With

its hip 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

Mexican

The Bit and Spur The menu stars Southwestern 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

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Read Mary Brown Malouf’s Utah food blog On the Table Log on and join the conversation.

American Casual

Oscar’s Café Blueberry pancakes, fresh 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 Mom’s Café Mom’s has fed travel-

ers 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 dishes like smoked trout salad

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barguide

A curated guide to the best bars in Utah

Irish Central St. Paddy’s Day at MacCool’s

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.

Utah is a state that takes its drinking holidays seriously.

Used to navigating a generally repressed culture of alcohol, it’s not surprising that we celebrate enthusiastically when tipping a glass as part of a nationally sanctioned festivity. But green suds aside, St. Patrick’s Day celebrations are broader than beer in some places, like MacCool’s, which is Irish all year long. Still, St. Paddy’s Day gets special attention. The kitchen tries to come up with something new every year, so corned beef and cabbage has evolved at MacCool’s. “We use Snake River organic beef for our corned beef,” says owner Mic Warner. “Then we make it into a Reuben sandwich, among other things.” The signature Black and Finn (made with Tetley’s pub

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draft from England and Guinness) and Black and Green (green pilsener and Guinness) are on the menu for the whole month of March, as is the Utah Irish Coffee, made with local Lock N Load java, Rosehill Dairy’s cream and High West Camp Fire whiskey. And this year, the bar is featuring six levels of Jameson, up to the 18-year reserve. Foothill Village, 1400 Foothill Dr., SLC, 801-582-3111; Heritage Park Plaza, 855 West Heritage Park Blvd., Layton, 801-728-9111; In the Ben Lomond Suites Hotel, 2510 Washington Blvd., Ogden, 801-675-5920, owners@ maccoolsrestaurant.com

21 & over Bars

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 EGO

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 blogo-

sphere. 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, 801-9618400. 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 American’s 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

Drink This Louis Koppel

Tiny Islands

photo adam finkle

Madeira Flight at BTG Like so many great imbibing inventions, Madeira wine was mostly an accident. The little Portuguese archipelago has always produced wine, and during the Age of Exploration, Madeira was a regular port of call between the New and Old World, with European ships stopping by on their way to the East and West Indies. To keep the wine from spoiling on a sea voyage, distilled alcohol and sugar were added. Still, the wine was exposed to heat and, of course, constant motion at sea which changed its flavor. Heat and intentional oxidation are what make Madeira distinctive. Once a hugely popular wine, it’s a rarer pleasure now. Taste it and learn about this antique treat— order the “Tiny Islands” flight of Madeira newly on the menu at BTG. A couple ounces each of Leacock’s Rainwater, Cossart Gordan 5-year Bual and Blandy’s 5-year Malmsey allows you to compare aromas and flavors. Do yourself a favor, if you have the opportunity, and pull manager Louis Koppel (left) into a conversation about the lore of these rare unusual and ancient wines.

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bar guide 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 DINING

2015 AWARD

Copper Common Sibling to

hugely popular restaurant The Copper Onion, Copper Common is a real bar—that means there’s no Zion curHall OF tain and you don’t actually have to order Fame SLM 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, chef-imagined 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, 801-2739830 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.

High West Distillery The bartenders at

Utah’s award-winning gastro-distillery concoct two full and completely different cocktail menus, one each for summer and winter, and briefer ones for the shoulder seasons. Obviously, 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

Garage Everyone compares it to an Austin bar. Live music, good food and the rockingest patio in town. 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

Kristauf’s Martini Bar One of the first straight-up classy bars in the city, Kristauf’s opened in sync with the martini craze and has survived long enough to have competition. A gin martini is the purist’s cocktail,but most of us savor all kinds of concoctions in a martini glass—just ask owner Cody Frantz, who changes his menu annually. 16 W. Market St., SLC, 801-366-9490 E

in the glass now

A Grand Old Fashioned Grand America's Gibson Lounge makes a dynamite version of the classic cocktail.

Grand Old-Fashioned

A Grand America original, created by Amy Eldredge 1 dash Angostura bitters 2 drops orange bitters 1/3 oz. simple syrup (or 1 sugar cube) 1 oz. Laird’s Bottled in Bond Apple Brandy 1.5 oz. Buffalo Trace Bourbon orange and lemon twists Pour the bitters into a large rocks glass. If using a sugar cube, muddle the cube with the bitters. If using simple syrup, add the brandy and bourbon. Add 4 large ice cubes to the glass, and stir until the fourth cube has fully submerged into the glass. Garnish with the citrus.

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Market Street Oyster Bar The livelier,

night-life 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. Broiler location near the U: 260 S. 1300 East, SLC, 801-583-8808; Downtown: 54 W. Market St., SLC, 801-531-6044 E

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 or 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 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, 801363-5454 E 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-foot-long cherry wood bar backed with bottles and centered with a narrow stand-up table, a row of booths, and some 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 classic 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 imbiber’s choices. You definitely can’t try it all in one visit. 323 S. Main St., SLC, 801-433-1371 E

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my turn

Our Future, Our Hope How two little girls have made grandparenting so special. By john shuff

As we tiptoe into 2015, we all know times have been tough, quite painful for many; the best way to describe them is that they have been a bummer. Just look at our dysfunctional, out-of-control government, terrorism worldwide, broken state, federal and family finances, nuclear threats from North Korea and Iran, town hall brawls, the attacks on law enforcement under the label of racism, etc. I could go on but you get the drift—these last 5 years of discontent were the time to load up on Valium. However, the thoughts of my grandchildren whom I haven’t seen in seven months, have overshadowed the negativity of the last few years. This year Chloe will be seven and Madelyn will be six. They are at a stage where they still laugh at my jokes, get wide-eyed about Santa Claus and sprint from one activity to another with inexhaustible energy.

Let’s face it: They are newcomers, like little space aliens in full-tilt discovery mode. They are still fascinated by everything around them and are engaged in an ongoing learning experience as they inspect every inch of their surroundings with the curiosity of dedicated scientists. The worst news that this dynamic duo receives is that it’s time for bed. They just don’t know when to shift gears. They are perpetually in overdrive. I can see them now, cuddled up with their grandmother, listening intently to her as she reads, helpfully pointing out and naming the animals and objects on every page. The only moment of real respite is when they are tucked in their beds and asleep—that’s when you get the full measure of their innocence and beauty. It’s a time when these two whirling dervishes turn into angels. There is no question that our granddaughters have invigorated us and taken our minds off what’s going on around us. My wife, Margaret Mary, is constantly in and out of children’s John and Margaret Mary Shuff with Madelyn, 6 stores looking for clothes from bathing and Chloe, 7 suits to dresses for her pride and joy. Every shopping spree for her Chloe and Madelyn is culminated by MM proudly displaying her selections on our bed. These two youngsters have given us a greater appreciation of what it means to be a grandparent, embroidered by never-ending energy and curiosity that emanates from them. The sights and sounds we have been blessed to experience with them have cushioned us from the body blows of a dispirited and divided country. When I sit at the dining room table with them they are the centerpiece, not the flowers in the middle of the table. I can see the joy in their faces as they look all around at us—the family that loves them dearly and that wants only the best for them, as they are our future, our hope. I don’t know if the girls will ever read this. If they do I’d like to think they would someday cherish their experiences with Margaret Mary and me and share these feelings with their own families. They will see then that they give us so much to be grateful for, which is the best part of being a grandparent.

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