Salt lake Magazine January February 2018

THE MAGAZINE FOR UTAH

SALTLAKEMAGAZINE.COM

RV-ING AND SKIING FROZEN FISHING

AND MORE

plus

A BRIEF HISTORY OF

BOOZE IN THE BEEHIVE

E M I T R E D W O P

I T'S

T IN R O S E R H A T U Y R SKI EVE

DAYS! February 2018

7

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Display until Feb. 28, 2018

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More options in your car—good.

More options of where to buy—better.

Utah’s newest Audi dealership.

The highest customer-rated Audi dealership in Utah.

Just 25 minutes south of Salt Lake.

801.438.8495 / AudiLehi.com / 3455 North Digital Drive, Lehi, UT 84043 / South of Adobe

©2017 Porsche Cars North America, Inc. Porsche recommends seat belt usage and observance of all traffic laws at all times. Optional equipment shown is extra.

CarsAmerica, North America, Inc. Porsche recommends beltand usage and observance of all traffic laws at all times. equipment Optional equipment ©2017©2017 PorschePorsche Cars North Inc. Porsche recommends seat beltseat usage observance of all traffic laws at all times.

Optional shown is shown extra. is extra.

©2017 Porsche Cars North America, Inc. Porsche recommends seat belt usage and observance of all traffic laws at all times. Optional equipment shown is extra.

Porsche recommends Porsche recommends Porsche recommends Porsche recommends

and and

and and

With 26 letters available, don’t for just point A to point B Withsettle 26 letters available, don’t settle for just point A to point B

The Macan inspires the long way above all. Makes intentionally wrong turns feel oh so right. And fuels spur-of-the-moment decisions that confound the GPS*. They are all moments made possible the long all. Makes intentionally wrong turnsisfeel oh so right. And

by The one Macan type of inspires car. A sports car,way theabove only kind worth making.

Porsche.

There no substitute. fuels spur-of-the-moment decisions that confound the GPS*. They are all moments made possible by one type of car. A sports car, the only kind worth making. Porsche. There is no substitute.

The new Macan.

The new Macan.

Porsche Lehi 3425 North Digital Drive Lehi, Utah 84043 801.852.5400 PorscheLehi.com Service Hours Monday - Friday: 7:30AM - 6:00PM Saturday: 8:00AM - 4:00PM

MODERN UPWALL PERFECTION 8785 Lookout Drive PR-33, Promontory, Park City 6 BD | 7 BA | 8,950 SF | $6,549,000 Michael Swan 435.659.1433

NEW SKI-IN/OUT PENTHOUSE AT DEER VALLEY 7101 Stein Circle #621, Park City 5 BD | 6 BA | 4,662 SF | $8,750,000 Scott Maizlish 435.901.4309

BRAND NEW MOUNTAIN CONTEMPORARY 1956 Saddlehorn BB-60, Promontory, Park City 4 BD | 5 BA | 5,270 SF | $2,265,000 Michael Swan 435.659.1433

IMMACULATE HOME IN PROMONTORY 2727 Westview Trail, Promontory, Park City 4 BD | 6 BA | 5,994 SF | $2,435,000 Beth McMahon 435.731.0074

THE COMPLETE PACKAGE AWAITS YOU 7342 N Westview Draw, Promontory, Park City 5 BD | 6 BA | 4,300 SF | $2,100,000 Beth McMahon 435.731.0074

OUTSTANDING QUALITY, HUGE VIEWS 2490 Silver Cloud, Park City 5 BD | 6 BA | 6,783 SF | $2,794,000 Michele 435.602.0886 | Mark 435.659.1123

SUPERB SKI AND MAIN STREET ACCESS 802 Norfolk, Old Town, Park City 3 BD | 3 BA | 1,952 SF | $2,342,000 Bill Ligety | Mary Leader 435.714.0533

HORSE LOVER'S DREAM NEAR PARK CITY 750 East 3200 North, Kamas 7 BD | 6 BA | 7,378 SF | $5,250,000 Ben Dickamore 801.643.2215

©

STUNNING PARK MEADOWS ESTATE 2300 Lucky John Dr Park City 9 BD | 17 BA | 14,718 SF | $6,995,000 Marcie Davis 435.602.9577

MODERN DESIGN IN OLD TOWN, PARK CITY RoundaboutParkcity.com Only 4 Units Available | Starting at $2,850,000 Shane Herbert 435.714.9225

MMXVII Sotheby’s International Realty Affiliates LLC. All Rights Reserved. Sotheby’s International Realty® is a licensed trademark to Sotheby’s International Realty Affiliates LLC. Equal Housing Opportunity.

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

INCREDIBLE 2 ACRE ESTATE 10664 Hidden Ridge Lane, Sandy 6 BD | 6 BA | 8,394 SF | $2,000,000 Chris 801.815.6114 | Jeff 801.550.1510

IMMACULATE CORNER CROSSING HOME 13369 Corner Wood Drive, Draper 5 BD | 4 BA | 6,420 SF | $1,179,000 Ryan Kirkham 801.450.0900

GRAND ITALIAN VILLA IN HOLLADAY 6147 Verness Cove, Holladay 4 BD | 6 BA | 9,087 SF | $3,333,333 Jeff 801.550.1510 | Chris 801.815.6114

MILLBROOK RAMBLER ON BEAUTIFUL LOT 1673 E Forest Hills Drive, Millcreek 4 BD | 2 BA | 3,149 SF | $629,900 Angie Nelden 801.718.4346

BEAR MOUNTAIN RANCH & LODGE 8,000 Acres South East of Mt. Pleasant 6 BD | 7 BA | 8,424 SF | $30,000,000 Kerry Oman 801.369.2507

ONE-OF-A-KIND MODERN LUXURY HOME 661 N Saddle Hill Rd Salt Lake City 5 BD | 9 BA | 14,879 SF | $6,500,000 Linda 801.580.3962 | Susan 801.244.5766

GILMER PARK HISTORIC ESTATE ON THE CREEK 1220 Yale Avenue, Salt Lake City 3 BD | 6 BA | 7,899 SF | $5,900,000 Thomas Wright 801.652.5700

SKI IN/OUT MOUNTAIN LUXURY AT BRIGHTON 8521 Snake Creek Road, Brighton 6 BD | 3 BA | 3,579 SF | $1,187,000 Maura 801.259.5490 | Stacy 801.718.9671

GOLDEN OPPORTUNITY IN HEBER 1075 N Valley Drive, Heber City 6 BD | 3.5 BA | 7,237 SF | $849,000 Marc Coulam 801.243.2002

NEW CONTEMPORARY WITH TIMP VIEWS 1980 N Callaway Drive, Heber City 5 BD | 5 BA | 4,650 SF | $925,000 Marc Coulam 801.243.2002

View all of our listings at SummitSothebysRealty.com ©

MMXVII Sotheby’s International Realty Affiliates LLC. All Rights Reserved. Sotheby’s International Realty® is a licensed trademark to Sotheby’s International Realty Affiliates LLC. Equal Housing Opportunity.

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

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COLDWELL Deer Crest | Park City | 8/6.5 | $5,300,000 11362 N. Snowtop Rd. Park City, UT 84060

Pepperwood | 10/12 | $2,987,000 17 Crosshill Ln. Sandy, UT 84092

Team Schlopy 435.640.5660 coldwellbankerhomes.com

Shelly Tripp 801.573.5400 coldwellbankerhomes.com

Heart of the City | 3/2.5 | $890,000 662 Oxford Hollow Ct. Murray, UT 84107

Parley’s Lane I Park City | 4/6 | $2,500,900 8814 Parleys Ln. #33, Park City, UT 84098

Scott Robbins 801.209.1120 coldwellbankerhomes.com

Shelly Tripp 801.573.5400 coldwellbankerhomes.com

COLDWELLBANKERHOMES.COM

BANKER Dorchester Pointe | 6/5 | $1,195,000 1107 N Twickenham Dr. Salt Lake City, UT 84103

Unmatched City Views | 3/7 | $1,950,000 118 E Edgecombe Dr. Salt Lake City, UT 84103

Liz Slager 801.971.2252 coldwellbankerhomes.com

Mike Lindsay 801.580.5567 coldwellbankerhomes.com

Bountiful Bench | 6/4 | $762,500 912 E Highland Oaks Dr. Bountiful, UT 84010

Downtown Custom Living | 3/3 | $465,000 832 S Jefferson St. Salt Lake City, UT 84101

Dan Nix 801.898.4646 coldwellbankerhomes.com

Melanie Borgenicht 801.910.3828 coldwellbankerhomes.com

Real estate agents affiliated with Coldwell Banker Residential Brokerage are independent contractor agents and are not employees of the Company. The property information herein is derived from various sources that may include, but not be limited to, county records and the Multiple Listing Service, and it may include approximations. Although the information is believed to be accurate, it is not warranted and you should not rely upon it without personal verification. Š2017 Coldwell Banker Residential Brokerage. All Rights Reserved. Coldwell Banker Residential Brokerage fully supports the principles of the Fair Housing Act and the Equal Opportunity Act. Operated by a subsidiary of NRT LLC. Coldwell Banker and the Coldwell Banker Logo are registered service marks owned by Coldwell Banker Real Estate LLC.

Catering should always be this good.

cuisineunlimited.com

CATERING & SPECIAL EVENTS Andouille Sausage with Butternut Squash Purée, Toasted Pepitas & Fried Sage | Photo by Todd Collins

contents

JA NUA RY/FEBRUA RY 2018 FEATURES

COLD AIR

66 DRINKING IN UTAH: A HISTORY

WARM AIR INVERSION LAYER

BY MARY BROWN MALOUF

Beyond the distinction as the birthplace of the Zion Curtain, Utah has a fascinating history of alcohol production and consumption.

72 UTAH’S AIR POLLUTION

COOLER AIR

TAKES OVER

BY GL E N WA RCHOL AND SUSAN LACKE

SMOG

We might have the “greatest snow on earth,” but we also have some of the worst air in the nation. Who is to blame? How can we fix it?

80 SKI UTAH IN ONE WEEK

BY M AT T L A PL A N T E

Is it really possible? Yes, but only if you’ve got the right gear and travel companions. Learn how to ski every resort in just seven days.

72

on the cover

Alta Interconnect, photo by Lee Cohen, courtesy of Alta Resort

88 MEN’S FASHION

BY JEANINE MILLER

Dress to impress with on-trend looks for any date—indoors or out.

J A N / F E B 2 0 1 8 | S A LT L A K E M A G A Z I N E . C O M

contents

56

Picabo Street

56 outdoors

Freezing temperatures don’t matter to fish. Get the gear and step out for specialized winter angling.

BY TONY GILL

47

23 the hive

Couples massages are back, along with insane changes in first-date etiquette, Galentine’s Day and hot, cheesy fondue.

47 biz

The Great Room Escape ups the ante in the popular escape-room business—with zombies. (Yes, zombies.) And how can Utah’s population support so many specialty soda companies?

BY ASHLEY SZANTER AND ADDISON DOXEY

51 worth a trip

What if skiing didn’t come with a hefty hotel price tag? Fire up an RV and get away to the mountains for skiing on a budget.

BY SUSAN LACKE

95 a&e

Spotlighting Paul Jacobsen’s upcoming album, Geralyn Dreyfous’s new Harvey Weinsntein documentary and the growing role of women artists at Sundance.

118 on the town

Events and fundraisers that matter to you

123 dining guide

The best of Salt Lake’s ever-growing and ever-changing dining scene.

BY MARY BROWN MALOUF

154 bar fly

Harness the medicinal qualities of liquor cabinet staples.

BY ANDREA PETERSON

160 my turn

103 PARK CITY LIFE

Picabo Street’s Academy for young athletes, the long road to women’s representation in sports coverage and Vail eliminates the tradition of volunteer patrollers. Plus, who picks the public art in Park City?

The annual ritual of New Year’s Eve can get weird.

BY JOHN SHUFF

volume 29 number 1 Salt Lake magazine (ISSN# 1524-7538) is published bimonthly (February, April, June, August, October and December) by Utah Partners Publishing, Ltd. Editorial, advertising and administrative offices: 515 S. 700 East, Suite 3i, SLC, UT 84102. Telephone 801-485-5100; fax 801-485-5133. Subscriptions: One year ($17.95); two years ($24.95); for shipping outside the U.S. add $45. Toll-free subscription number: 877-553-5363. Periodicals Postage Paid at Salt Lake City, Utah, and additional mailing offices. Copyright 2018, 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, PO Box 820, Boca Raton, FL 33429.

S A LT L A K E M A G A Z I N E . C O M | J A N / F E B 2 0 1 8

Chris

gns

web extras

saltlakemagazine.com

See:

Check out saltlakemagazine.com for exclusive web content—including videos.

SODA BARS are the new rage in Utah.

From “Dirty Dr. Pepper” (Dr. Pepper with coconut syrup) to “Just Friends” (Diet Coke with pineapple and coconut syrups), soft drinks will never be the same.

Nothing suits the season like melted cheese (aka fondue). Learn how Kimi’s Chop & Oyster House and other restaurants make unique versions of the classic alpine treat.

LOVE HURTS, EVEN ON VALENTINE’S DAY. Ever find out your boyfriend was making time with another woman?

Or totally miss the point of a break-up song? Dig into some of Utah’s worst (best) breakup stories.

S A LT L A K E M A G A Z I N E . C O M | J A N / F E B 2 0 1 8

PHOTO ADAM FINKLE

Our winter liquid is not just fresh powder.

Fish lurk below the ice and in freezing streams.

Find out how to pursue them.

pinterest.com/ saltlakemag

facebook.com/ SaltLakemag

@SLmag

@SLmag youtube.com/ saltlakemag

Dining Guide

Introducing Salt Lake magazine’s new curated dining guide at saltlakemagazine.com/dining guide.

THE MAGAZINE FOR UTAH PRESIDENT & PUBLISHER

Margaret Mary Shuff EXECUTIVE EDITOR

Mary Brown Malouf M ANAGING EDITOR

Glen Warchol

A S S O C I AT E E D I T O R

Ashley Szanter

CON TR IBU TING E DITORS

Susan Lacke Christie Marcy

PA R K C I T Y L I F E E D I T O R

Vanessa Conabee

PA R K C I T Y L I F E A S S O C I AT E E D I T O R

Tony Gill

EDITORIAL INTERN

Heather Wardle Addison Doxey

WR ITING & E DITING CON TR IBU TORS

Tony Gill, Jeremy Pugh, Andrea Peterson ART DIRECTOR

Jeanine Miller SENIOR GR APHIC DESIGNER

Eric Over ton, “Valley of the Gods #1,” (Bears Ears)

Jarom West

S TA F F P H O T O G R A P H E R

Adam Finkle

PHOTOGR A PH Y CON TR IBU TOR

Natalie Simpson

D I R E C T O R O F O P E R AT I O N S & P R O D U C T I O N

Damon Shorter

MARKETING DIRECTOR

Jessica Ohlen

D I G I TA L / S O C I A L M A N A G E R

Andrea Peterson

Ed Mell

Billy Schenck

Gary Ernest Smith

ONLINE M ANAGER/EDITOR

Ashley Baker

WEB AND PRODUCTION SPECIALIST

Amanda Pratt

OFFICE M ANAGER

Melody Kester

EVENTS DIRECTOR

Trina Baghoomian J. Vehar Evanoff

Mikel Covey

Patrick Hubbell

DI R ECTOR OF A DV E RT ISI NG

Danielle Holmes

SALES & MARKETING EXECUTIVES

Janette Erickson, Emily Lopez, Kara McNamara, Jessica Patterson, Hannah Williams MAILING ADDRESS

Nathan Florence

Ben Steele

Phil Epp

Salt Lake magazine 515 S. 700 East, Ste. 3i Salt Lake City, UT 84102 phone 801-485-5100 EMAIL EDITORIAL

editor@saltlakemagazine.com 17 7 E . 2 0 0 S . S L C , U T 8 4 111 | M O D E R N W E S T F I N E A R T . C O M

S A LT L A K E M A G A Z I N E . C O M | J A N / F E B 2 0 1 8

SUBSCRIPTION INQUIRIES

877-553-5363 ext. 222 subscriptions@saltlakemagazine.com

THE GREATER OUTDOORS

AIRSTREAM OF UTAH

Utah’s Exclusive Airstream Dealership 2651 South 600 West Salt Lake City, UT 84115 (801) 890-4363 www.airstreamofutah.com

PRESIDENT & PUBLISHER

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GROUP EDITOR-IN- CHIEF

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C I R C U L AT I O N D I R E C T O R

George Agoglia PUBLISHERS OF

Twenty-Five years of Furnishing your Home and Garden.

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

There’s magic in the dirt.® 678 South 700 East

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Monday – Saturday 10:00 am – 6:00 pm

The Ward & Child Garden Store Ad Salt Lake City Magazine 4.75” x 4.75”

award s 2016 SPJ Utah Headliners Awards

Magazine Feature Story, “Chinese Road Trip!”

2014 SPJ Utah Headliners Awards

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

2011 Utah’s Entertainment & Choice

The Valentines event of the year

Sweethearts & High Spirits Ball February 9th | Distillery Showcase Buy Tickets Now SaltLakeMagazine.com

S A LT L A K E M A G A Z I N E . C O M | J A N / F E B 2 0 1 8

Choice in Print Media

2010 Maggie Award

Western Publications Association Finalist, Best Regional/State Magazine

2008 Maggie Award

Western Publications Association Winner, Best Regional/State Magazine

2005 Maggie Award

Western Publications Association Winner, Best City & Metropolitan Magazine

2003 Ozzie Award

Folio: Magazine for Magazine Management Silver Award

2003 Maggie Award

Western Publications Association Winner, Best City & Metropolitan Magazine Salt Lake magazine is published six times a year by Utah Partners Publishing, Ltd. The entire contents of Salt Lake magazine are copyrighted and may not be reproduced without the expressed written consent of the publisher. Salt Lake magazine accepts no responsibility for the return of unsolicited manuscripts and/or photographs and assumes no liability for products or services advertised herein.

Salt Lake magazine reserves the right to edit, rewrite or refuse material and is not responsible for products.

Please refer to corporate masthead.

20

editor’s letter

Connecting the dots When Edward Lorenz coined the phrase “butterfly effect” in 1963, he was referring to specific weather mathematical models—now the term is a general metaphor for how small factors can have huge ripple effects far from the original event.

Like, driving your gas-powered car can help hasten the disappearance of Fiji. (Read about the closer consequences of air pollution in “Bad Air,” p. 72) It’s all connected, as Carl Sagan told us. (So, “make me one with everything,” as the Buddhist said to the hot dog vendor. And check out a comparison of some of the best local dogs in our Dining Guide.)

We’re connected to each other in the present and the present is connected to our past. Bewildered

by Utah’s strange liquor laws? Take a brief look at the history of spirits in the Beehive on p. 66 and you’ll find it’s the same as it ever was.

Salt Lake magazine’s purpose is to connect. We write about all aspects of living in Utah so that avid skiers (“Seven Resorts,” p. 80) can understand the world of dedicated diners (Dining Guide, p. 123) and

S A LT L A K E M A G A Z I N E . C O M | J A N / F E B 2 0 1 8

local artists can meet local activists in our pages. It’s all your culture, even if you only live in a slice of it.

This train of thought occurred to me last fall when I was in Nepal.

Visiting a friend, Pasang Sherpa, in Kathmandu, I spied a copy of Salt Lake magazine on a table. It was like unexpectedly encountering an old friend and it made me wonder, how could the goings-on in a small city in the American desert be interesting to citizens of a mountainous country on the other side of the world?

Then I thought, because it’s all one world, that’s why.

Keep in touch.

Mary Brown Malouf

LET THEM PLAY BY THEIR OWN RULES. KIDS SKI FREE IN SUN VALLEY CALL (800) 786-8259 FOR MORE INFO

nonstop flights slc»sun

STAY & SKI PACKAGES

$

FROM

249

s u n v a l l e y. c o m / w i n t e r

the

hive PEOPLE | TRENDS | TALK

By the Numbers . . . . .

Hot Dish . . . . . . . . . . . .

Style . . . . . . . . . . . . . .

How To . . . . . . . . . . . .

Beauty . . . . . . . . . . . . .

Hot List . . . . . . . . . . . .

First Date . . . . . . . . . . .

Fashion . . . . . . . . . . . .

Chatter . . . . . . . . . . . . . #LoveUT . . . . . . . . . . .

24 26 28 30 32 34 36 38 40 43

PHOTO COURTESY OF SOLITUDE

Shoe-In

Coziness is a wintertime delight.

The Yurt at Solitude’s starry snowshoe stroll to a four-course meal in the moonlight is a rare pleasure of winter in the Wasatch. solitudemountain.com

J A N / F E B 2 0 1 8 | S A LT L A K E M A G A Z I N E . C O M

24

the hive / BY THE NUMBERS

Button up.

WINTER is the best/worst part of Utah.

BY GLEN WA RCHOL

INCHES AVERAGE SNOWFALL IN SLC

FORTY FIVE snow plows in SLC

1948

Coldest winter on record (-16 in Ogden)

#1 COLDEST PLACE

Peter Sinks, Cache County, -69.3 degrees, Feb. 1, 1985

80.4”

UTAH’S SNOWIEST WINTER 1992

FOUR

ski resorts 30 minutes from SLC S A LT L A K E M A G A Z I N E . C O M | J A N / F E B 2 0 1 8

THREE INCHES

average snowfall St. George

60º temps in Jan.-Feb.

TWELVE number of golf courses in St. George

26

the hive / DISH

Figugegl MELTED CHEESE makes you happy.

BY MARY BROWN MALOUF

WHERE TO GET IT GOLDENER HIRSCH: Appenzeller, Emmentaler, Gruyère and Vacherin served with broccoli, apples and bread cubes. $42

KIMI’S CHOP & OYSTER HOUSE: White cheddar and jarlsberg, with roasted baby peppers, apples and toasted ciabatta. $16

Three Cheese Fondue, Gruyère, Emmental, Swiss, Kirsch Liquor.

Order a single ($18) or a double ($24).

“F

ondue isch guet und git e gueti Luune” means “fondue is good and creates a good mood.” Abbreviated as “figugegl,” it was one of the (silly) slogans used by the Swiss in the 1930s to promote fondue as their national dish, and, along the way, sell lots of Gruyère cheese. Of course, the Swiss and probably any culture

S A LT L A K E M A G A Z I N E . C O M | J A N / F E B 2 0 1 8

with a lot of herd animals in the mountains had been eating a form of fondue since cheese was invented. But its perfected form—stabilized with a cornstarch roux, thinned with wine, a vehicle for bread—is a 20th-century recipe, made wildly and justly famous by American partiers in the 60s.

A natural in the Utah mountains, lots of places serve a version of fondue. Dip it.

PHOTO ADAM FINKLE

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28

the hive / STYLE

Jewel Box Luscious jewels mix with precious chocolates for the ultimate LOVERS’ GIFT.

2

1

4

5

6

1. 14k white gold infinity twist diamond pavĂŠ band ($775), 14k rose gold pink sapphire and diamond band ($450), 14k white gold diamond band ($575), 14k rose gold diamond halo band ($1,495) all from Shane Co. shaneco.com 2. 18k white gold and emerald ring designed by Real Gems ($2,500), 18k white gold and Tanzanite ring designed by Spectrum ($ 24,180) all from Diamonds Direct diamondsdirect. com 3. 14k rose gold, morganite, white and cocoa diamond ring ($1,695), 14k rose gold, white and cocoa diamond ring ($2,055) Fred Meyers Jewelers fredmeyerjewelers.com 4. 14K white gold, tanzanite, aquamarine and diamond ring ($ 2,395) Fred Meyers Jewelers fredmeyerjewelers.com 5. 14K rose gold tanzanite, white and cocoa diamond ring ($2,995) Fred Meyers Jewelers fredmeyerjewelers.com 6. 14K yellow gold and citrine ring by Pe Jay Creations ($1520), 14k rose gold and pink amethyst ring by Pe Jay Creations ($1,160) Diamonds Direct diamondsdirect.com Chocolates from Chocolot, 6169 S. 2900 East, Ogden, 801-475-5050.

Find retail outlets at chocolot.com

S A LT L A K E M A G A Z I N E . C O M | J A N / F E B 2 0 1 8

PHOTO ADAM FINKLE

3

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During your treatment we use the newest technology that’s more comfortable and can take as little as 35 minutes per treatment.

With 2 machines we can treat two areas at the same time.

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30

the hive / HOW TO

Learn to Ski! You just had to MOVE TO UTAH, didn’t you?

BY JEREMY PUGH

WHEN TO GO Look out the window. Is there snow on the mountains? This is when people who know how to ski are skiing.

We know—it’s cold.

WHY LEARN NOW?

To find out more about learning to ski in Utah, visit the experts at Ski Utah.

No idea. You’re the one who moved to Utah.

You’re like, “Mom. No. I’m not going to turn Mormon. Yes. I know, skiing is dangerous. I’ll take a lesson. Hey, can you pay for the lessons?”

WHAT ABOUT SNOWBOARDING?

skiutah.com/deals/ learn-to-ski-andsnowboard

HOW MUCH? January is Learn to Ski and Snowboard month.

S A LT L A K E M A G A Z I N E . C O M | J A N / F E B 2 0 1 8

Score! All 14 Utah resorts offer deals at around $50 for rentals, tickets and lessons for first timers. They want you to learn to ski, just like UtahisRad83 on Tinder.

We have no idea. It looks like you fall on your face, like literally on your face, a lot. Just learn to ski already.

UtahisRad83 isn’t going to stay on the market forever.

WHERE TO GO: Tough question. Alta and Snowbird both have the reputation of “if you can learn here you can ski anywhere,” and that’s true. Plus, you can put an Alta sticker on your car.

(Wait? Did you put an Alta sticker on your car already? You’re not supposed to do that.) We like Brighton—it’s cheap and its ski school has been teaching generations of Salt Lakers for, ahem, generations. Solitude is cool too. They have some transferable ticket packs that won’t break the bank. Park City is huge, and Deer Valley is super plush. Snowbasin isn’t as far a drive as you think

and Powder Mountain is the best secret in Utah.

But really? You do not know how to ski, so what do you know about anything? Just pick one!

They all have great ski schools and deals for 35 year olds who want to ski just enough to meet bearded Utah guys on Tinder.

WHAT TO EXPECT: Mostly the recurring loss of dignity that comes with trying to learn to ski after the age of 10. Prepare to fall in cold snow many times.

Good to know Good to know. ®

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ONLINE: BHHSUTAH.COM

VOICE: 801.990.0400

© 2018 BHH Affiliates | LLC. An independently owned and operated subsidiary of HomeServices of America | Inc. | a Berkshire Hathaway affiliate | and a franchisee of BHH Affiliates | LLC. Berkshire Hathaway HomeServices and the Berkshire Hathaway HomeServices symbol are registered service marks of HomeServices of America | Inc. Equal Housing Opportunity.

Information deemed reliable but not guaranteed.

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the hive / BEAUTY

A couples massage at Sego Lily Spa

If the idea of getting a massage isn’t for you, then why not learn how to give one? Sego Lily Spa in Midvale offers couples’ classes, so you and your sweetie can learn how to massage one another. These one-on-one classes are tailored to your needs and give you hands-on knowledge that you can take back to the comfort of your own home. segolilyspa.com

S A LT L A K E M A G A Z I N E . C O M | J A N / F E B 2 0 1 8

The RELAXATION you “knead” this Valentine’s Day.

BY HEATHER WA RDLE

S

ometimes, the best choice for a Valentine’s Day date might just be the obvious one. A couple’s massage is a great way to treat your sweetheart–and yourself.

“It’s like two birds with one stone,” says Salt Lake massage therapist Stacy Lynch, “You get quality time with someone you love and get to take care of yourself at the same time.”

Pedler’s tips for making your (massage) table for two an enjoyable one: • Bring your cleanest self.

• Dress to your comfort level– some like to disrobe completely under the massage sheet, while others prefer to remain partially clothed.

• Speak up! Communication is key to receiving the most effective treatment.

• Hydrate before and after the massage to help muscles flush out toxins.

PHOTO ADAM FINKLE

Hands-On Experience

Predictably Perfect

New to massage? Don’t be intimidated–massage is for every body. Coming in with a partner can make the experience less daunting (and more relaxing), says therapist Holly Pedler of Midvale. That shared experience gives the couple a chance to bond over something they’ve never tried before.

New Year

NEW HOME

This time of year is all about reflection! Tridestin Group would like to thank all our friends, family, and clients for another successful year of 100+ homes sold.

Tridestin Group has been assisting buyers and sellers along the Wasatch Front for over 20 years and we are committed to an outstanding level of customer service for many more to come.

We invite you to come experience what we are all about at‌

TRIDESTIN.COM 801.413.3064

Lance May | Mike Stark | Cindy White Š 2018 BHH Affiliates, LLC. An independently owned and operated subsidiary of HomeServices of America, Inc., a Berkshire Hathaway affiliate, and a franchisee of BHH Affiliates, LLC. Berkshire Hathaway HomeServices and the Berkshire Hathaway HomeServices symbol are registered service marks of HomeServices of America, Inc. Equal Housing Opportunity.

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the hive / HOT LIST

Big Names, Bright Lights Your guide to MUST-SEE national tours

BY ASHLEY SZANTER

THE KILLERS

Young Millennials, rejoice. Your favorite high school dance band is on tour and making a stop in SLC. The Killers, promoting their new album Wonderful Wonderful, are bringing new hits to the Vivint stage while also performing old favorites, like “Mr. Brightside” and “Somebody Told Me.” Channel your mid-2000s weirdness and don’t miss this show.

Looking for Sasquatch?

Feb. 6, Vivint Smart Home Arena, 301 W. South Temple, 801-467-8499, smithstix.com

Even if you don’t find him, still visit the Wasatch Yeti Bash. Check out their winter arts market, community bike ride, yeti yoga, s’mores roasting and live entertainment.

Feb. 2-3, Ogden City Amphitheater, 343 25th St., Ogden, 866-867-8824, visitogden.com

IT’S CAKE.

You know that band whose songs you know but you can never remember their actual name? Well get ready to embrace some 1990s rock ‘n roll while committing the name CAKE to memory. They’re bringing the music that The New Yorker once called “deadpan brilliance” to The Eccles Theater. Be sure to wear “a short skirt and a loooong jacket,” or simply “go the distance” to see this band while they’re in town.

Feb. 16, The Eccles Theater, 131 S. Main Street, SLC, 385-4681010, artsaltlake.org

WALK THE MOON

Get ready to “Shut Up and Dance” because Walk The Moon is coming to The Complex. Whether you prefer the original indie sound of “Anna Sun” or want to hear new songs from What If Nothing, you’ll want to see Walk The Moon bring their distinctive brand of alt-rock-pop to the Wasatch.

Feb. 19, The Complex, 537 West 100 South, SLC, 801-528-9197, thecomplexslc.com

S A LT L A K E M A G A Z I N E . C O M | J A N / F E B 2 0 1 8

SPACEMAN

Capt. Scott Kelly is participating in the Wasatch Speaker Series and bringing lessons and stories from his year participating in the unprecedented NASA study on the affects of space on the human body. His talk will challenge and inspire those in the audience to dream big, question the status quo and “choose to do the hard things.”

Jan. 11, Abravanel Hall, 123 W. South Temple, SLC, 801-754-6604, wasatchspeakers.com

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the hive / DATING

The Evolution of Dating Necking has BEEN REPLACED by Netflix and chill.

BY ASHLEY SZANTER

D

ating has always been, in a word, challenging. The 21st-century’s slew of websites and apps promising true love seems limitless, but did dating always take this much energy? Things have dramatically changed since the nostalgia touchstone of the ‘50s.

SAFETY TIPS

While online dating is omnipresent, follow these guidelines until you know the person better: 1 D o not give out personal info like your address or workplace.

1958

-----------------------

2018

(MEETING) -----------------------

You meet through mutual friends or at your high-school locker. Always in person, in real time. Off to the movies, a malt shop or a dance in the gym.

vs.

You meet through an app or matchmaking website, connecting on social media before meeting in person.

You make plans to “hang out” sometime.

What is lost: Pheromones and eye-contact. What is gained: Spontaneity and female initiative.

----------------------

ake sure you 2 M always meet at a well-known, public location.

(THE PICKUP) ----------------------

The guy picks up the girl at her house where the parents meet him. He comes to the door, sometimes with flowers.

et a friend know 3 L where you are and update if you change locations.

vs.

You meet at an agreed-upon, neutral and public location. Tell at least one person where you are and communicate with them throughout.

What is lost: Meetups have all the romance of a Cold War prisoner exchange.

What is gained: Dad and date are spared an awkward alpha-male confrontation.

-----------------------

4 I f the situation is uncomfortable, follow your gut— and bail.

(THE DATE) -----------------------

At dinner, the man asks what his date wants to eat, places the order and pays at the end.

vs.

First date is casual—coffee or drinks.

Separate checks.

What is gained: Gender equity (at least in bar tabs).

----------------------

(FOLLOW UP) ----------------------

The boy calls the girl (if it went well) to ask for another night out, pending parental approval. The girl accepts or launches the excruciating “just friends” conversation.

S A LT L A K E M A G A Z I N E . C O M | J A N / F E B 2 0 1 8

vs.

If the date went poorly, one or both participants “ghost” the other—failing to reply to post-meetup messages. Otherwise, a second casual date.

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the hive / FASHION

1

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Warm Fuzzies

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BUNDLE UP in hues and textures drawn from Nature.

1. UGG Hero Gita boots ($169) Mary Jane’s, Park City, maryjanesshoes.com; 2. Kuhl Spyfire jacket ($220) Christy Sports, christysports.com; 3. Louis Vuitton GM Backpack ($500-1,800), The Lady Bag, Downtown SLC, theladybag.com; 4.

Lemon Seattle puff mitten ($25) Mary Jane’s; 5. Lemon Seattle puff hat ($29), Mary Jane’s; 6.

Herno graphite vest ($455) Panache, Park City, panachesunvalley.com; 7. Lilla P turtleneck sweater ($186) APT 202, SLC, apt202boutique.com; 8.

MukLuks ‘Delanie’ boots ($39) Mary Jane’s; 9.

Merveille plaid scarf ($35) APT 202; 10. Pelle Di Agnello leather pants ($790) Panache; 10. Lemon Bubbly boucle hat ($29) Mary Jane’s

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PHOTOS ADAM FINKLE

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S A LT L A K E M A G A Z I N E . C O M | J A N / F E B 2 0 1 8

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the hive / CHATTER

Be My Galentine Dates and roses are nice, but girlfriends and frittatas are forever.

BY SUSAN LACKE

“What is Galentine’s Day?” asks Amy Poehler’s Parks and Recreation character, Leslie Knope, “Oh, it’s only the best day of the year. Every Feb. 13th, my lady friends and I leave our husbands and our boyfriends at home, and we just come and kick it, breakfast-style. Ladies celebrating ladies. It’s like Lilith Fair, minus the angst, plus frittatas.”

The holiday, first introduced on television in 2010, has become a full-blown cultural phenomenon, with women everywhere taking Feb. 13 as an opportunity to celebrate their most important relationships. After all, as Knope says so eloquently: “Utereses before duderuses, and ovaries before brovaries.”

KICK IT, BREAKFAST STYLE Inspired by Leslie Knope’s love for breakfast foods, Provo bakery Love Cake Bake designed a Galentine’s cake constructed of sweetly flavored waffles layered with a light, whipped Swiss buttercream frosting and fresh berries. lovecakebake.com

CHAIN GANG Get out of the cold and onto your bike with the St. George Galentine’s Ride, a weekend of celebrating the bonds women form through sports. This fullysupported 36- or 55-mile ride through Snow Canyon and Veyo is followed by brunch and yoga. galentinesride.com

WOMEN HELPING WOMEN What better way to spread the love than by helping other women?

Gather your girlfriends for a group service project at the Utah YWCA— the organization is always in need of volunteers to host activity nights for residents. Bring supplies to get crafty or indulge in mani-pedis. ywcautah.org

GLAM SQUAD

Mary Elizabeth Hammond of Love Cake Bake

Roses?

Not Again.

Try something less cliché this V-Day.

BY HEATHER WA RDLE

S A LT L A K E M A G A Z I N E . C O M | J A N / F E B 2 0 1 8

Roses: Beautiful, long-stemmed, romantic and—let’s face it—expensive. In February, these already expensive gifts get an even bigger price tag.

A dozen long-stemmed roses can increase to a

whopping $2 per stem.

This Valentine’s Day, why not look for something different? “February is a good time for fresh flowers,” says Pamela Olson, owner of Native Flower Company. “We are starting to see a lot

of pretty bulb flowers, and you get a lot of fragrance with those.”

If you’re a romantic, try tulips and ranunculus in a variety of reds and pinks. Hint: Both would make a beautiful mixed bouquet. Orchids are

another great option.

While you might think these finicky flowers could still dent your wallet, unlike roses, their price remains static year-round, so they make a unique gift that won’t break the bank.

PHOTOS ADAM FINKLE

Before you head out for Galentine’s cocktails, get glam at ProDo Blow Dry Bar. Book up to five chairs at a time for an hour of pampering, scalp massages and a perfect coif. Most blowouts last 72 hours—just in case you’ve got a hot date for Valentine’s Day, too. prodoblowdrybar.com

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We asked three Salt Lakers, “What is your Best Break Up Story?”

Some relationships are forever. The rest make great stories.

UTAH WEIRD

PHOTOS ADAM FINKLE

The UFO Ranch

“It wasn’t a long relationship, but it had its moments. We travelled well together, and we did so often. After I broke up with him—shortly after a trip he’d claimed was his treat—I got an email from him. It was an itemized bill splitting the cost of that last trip right down the middle.”

“My girlfriend in college tried to break up with me by sitting me down and playing Usher’s song “Burn.” She said, “listen to the words, it’s how I feel.” I listened to the song and still had no clue what she was getting at. She then sighed and said, “I’m trying to break up with you.”

CHRISTIE MARCY, DIRECTOR OF MARKETING, UTAH MUSEUM OF CONTEMPORARY ART

JON WATKINS, HOST OF 105.1’S MIX MORNING FIX

“I was a freshman at BYU when the then backup quarterback asked me out. We hit it off and started dating. I thought I was such a big deal: the girlfriend of one of the coolest guys on campus UNTIL I went to a study group one Saturday morning.

The group was chatting about the weekend when one of the girls said, “You are never going to believe who my friend kissed last night.” Yep, guess who?

My boyfriend. He had told me he was “studying late” but apparently he was taking notes on someone else’s face.”

So-called Skin-Walker Ranch in Uintah County has a 50-year history of weird sightings, including animal mutilations, poltergeist antics, monstrous and bullet-proof red-eyed creatures and, of course, more UFOs than you can shake a dowsing stick at, according to reports coauthored by a paranormal researcher by the name of “Junior” Hicks. (Somehow, the moniker “Junior” doesn’t inspire credibility—Junior Mulder?) BS-buster James Randi awarded the researchers a Pigasus (flying-pig) Award for their “useless study” of the ranch.

NICEA DEGERING, HOST OF ABC 4 GOOD THINGS UTAH

J A N / F E B 2 0 1 8 | S A LT L A K E M A G A Z I N E . C O M

#loveutah A collection of photos from the many local events covered in greater detail on SLmag.com

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TO COME E’S GA ZIN A M L AK E

NG DINIR DS A TS, AW D SEA IMITE SALT

L

ACH $75 E

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Salt Lake magazine Cocktail Contest October 8, Pierpont Place, Photos by Beehive Photo

1 Madison and Walker Bateman. 2 Billy Yang and Kat Campagna. 3 Cocktail Contest attendees enjoying a variety of libations. 4 Dancing the night away. 5 Erica and Jason Orndorff. 6 Joslyn Pust, Marty Theison, AJ Rosado, Traysen Bowers, Ian Schmidt, Casey Staker and Ben Alleman.

J A N / F E B 2 0 1 8 | S A LT L A K E M A G A Z I N E . C O M

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Art Meets Fashion Runway Event September 16, SLCC College of Fashion, Photos by Shauna Raso

1 Ame Hanamaikai, Nikayle Henderson and Kerry Kala. 2 BASHA. 3 Joe Tyler.

4 Niranda Avarett, Casey Macula and Jacqueline Varela. 5 The most popular mask of the evening. 6 Niranda Avarett.

7 Cassandra Begay, Sonia Gallegos and Brittney Goodfellow.

S A LT L A K E M A G A Z I N E . C O M | J A N / F E B 2 0 1 8

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USU’s 50th Anniversary Gala, Caine College of the Arts October 18, Daines Concert Hall, Photos by Shauna Raso

1 Ellen Wells, Natalie Cope and Michael Callen.

2 David and Gillian Dee, Erin Ruzek and Sarah Edson-Jensen. 3 Enjoying food, fun and lively conversation. 4 Alex Rowe. 5 Don Cherry and Isacc Asihene. 6 Kaleb Curtis.

J A N / F E B 2 0 1 8 | S A LT L A K E M A G A Z I N E . C O M

WEEKDAYS 4:30-7am • 11am WEEKNIGHTS 4-5:30pm • 6 pm • 10 pm

DOWNLOAD OUR FREE ABC4 UTAH APPS ABC4 UTAH NEWS

ABC4 WEATHER

the

biz

PEOPLE | IDEAS | MONEY

PHOTO ADAM FINKLE

Soda Shopping . . . . . . 48 Escape Rooms 2.0 . . . 49

Swig and Sodalicious are only two of the many custom soda shops found throughout Utah.

J A N / F E B 2 0 1 8 | S A LT L A K E M A G A Z I N E . C O M

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the biz

Social Drinkers

THE MOST POPULAR DRINK FLAVORS TO TRY:

Utahns embrace a whole new kind of DRINKING CULTURE.

BY ADDISON DOXEY

Swig sells over 1,000 cookies like these a day.

S A LT L A K E M A G A Z I N E . C O M | J A N / F E B 2 0 1 8

in the Beehive State. Utah’s two most popular shops, Sodalicious and Swig, have intensely loyal customers.

What exactly makes these two companies so different?

Both have the same types of sodas on tap, sell similar baked goods and even share some branding similarities.

“It is way more than just a fountain drink to our customers and to us,” says Swig founder Nicole Tanner, “It’s a Swig connection.” This loyalty doesn’t stem from a deep fondness of one shop’s soda flavors over the other’s, but rather the social experience behind it.

When asked why they preferred Sodalicious or Swig, two soda lovers gave a similar response. “I first tried Swig, so that’s why I’m loyal to them,” says Kassie Hymas, a student at BYU. “I have a

‘usual,’ and they know it when I walk in.” For Sodalicious lover Sarah Burgoyne, it has become her go-to for any occasion, “I started going to Sodalicious with my old roommate, and then we would go with all of our other friends; it became a social event” she says.

How successful are these soda businesses? Both companies declined to comment when asked about the revenue of their soda sales (in part due to a recently settled lawsuit over the word “dirty” both companies use to describe their syrup-flavored drinks), but an averaging of soda sales alone for both companies yields a minimum of $25,000 a month. That figure does not including branded merchandise or cookies, of which Swig sells over 1,000 in a single day. Sodalicious even claims they sell enough soda in a year to fill an Olympic sized swimming pool.

So which soda fountain will you become your new hangout? Whichever shop you choose, just share a drink or a cookie with someone you love—and possibly a blood sugar test, too.

SODALICIOUS:

AK SPECIAL - Dr Pepper with coconut and vanilla syrups 2ND WIFE - Mountain Dew with blood orange and mango syrups JUST FRIENDS - Diet Coke with pineapple and coconut syrups

SWIG:

DIRTY DR. PEPPER - Dr Pepper with coconut syrup BIG AL - Diet Coke with coconut syrup and a lime wedge RASPBERRY DREAM - Dr Pepper with raspberry purée and coconut cream

PHOTOS ADAM FINKLE

On a Friday morning in May of 2014, Albert P. Carey, the President of Pepsi, made a surprise visit to the tiny 250 sq. ft. Sodalicious location in Provo to see what all the buzz was about. After being served a specialty Mountain Dew concoction known as the “Extra Dirty 2nd Wife,” Carey exclaimed, “That is the best thing I have ever tasted!”

Specialty soda shops have saturated the Utah market in last few years. Practicing the art of baking delicious cookies and crafting hundreds of specialty soda flavors, these retro soda fountains have created a new type of social drinking

49

First Time Tips • The games are designed for adults and could be frightening for younger children.

No children under 8 allowed.

• Many rooms use strobe lights. If you’re sensitive to this, please let them know ahead of time so they can adjust your experience.

Escape Artist Great Room Escape creates an immersive, LIVE-ACTION escape experience.

The Zombie Room’s Caretaker offers the zombie a meaty treat.

BY ASHLEY SZANTER

PHOTOS COURTESY OF GREAT ROOM ESCAPE

By now, you’ve probably heard of the escape room challenge: A group, locked in a room, works to solve a series of clues to get out. MarketWatch counts over 2,800 permanent escape room businesses in the U.S. alone, with even more popup locations. So how to pick the best? If you ask Greg Andersen, Andy Wilson and Ty Chaston of the Great Room Escape in Layton, the trick is to up the ante with a live-action component.

Rather than just your group fumbling around a room, there are actors in there with you, tasked with helping (or harming) your ability to get out. “A lot of people who do this work have a background in haunted attractions. I have 30 years of

experience in that and have worked with Cirque du Soleil and Disneyland,” says Andersen.

“This is kind of like a haunted house open year-round.”

Take, for example, their Zombie Room: Your group is trapped in a lab with a rabid zombie and a caretaker who purports to help if you get stuck. The catch? Every 5 minutes, the zombie’s chain gets just a little longer.

But these are not your run-of-the-mill haunted house actors. “I was ready to hire all the haunted house people I knew, but this is different. Most of those people are trained to act for 10 seconds,” Andersen says. “I had to find people who could go for an entire hour.”

Naturally, this meant recruiting thespians: Many of their actors have a background in theater, improv or community acting.

The actors aren’t the only element of creating an immersive experience.

Andersen, Wilson and Chaston spare no expense, investing an average of $50,000-60,000 per room. “Did you notice the smell?” Wilson asked during a tour of the facilities. “We have a haunted house spray to give it that extra dimension of experience—that musky smell.”

Not all the rooms are meant to frighten: Great Room Escape also offers a space themed Countdown room and an Elevator room. Gather your friends and hope you get out.

• Not great at puzzles?

No problem. These are designed for people of all experience levels, so don’t be intimidated.

• Don’t break the props! Andersen says many people have broken objects in the escape rooms.

If it doesn’t open or move, it isn’t a part of the game.

J A N / F E B 2 0 1 8 | S A LT L A K E M A G A Z I N E . C O M

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Possibility I am

Year-round sport, recreation and educational programs, plus camps, custom family vacations, competition programs, and more for individuals of all abilities.

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Sign up. Volunteer. Get involved!

www.discovernac.org | 435.649.3991

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TRAVEL | OUTDOORS

PHOTO ADAM BARKER/TANDEMSTOCK.COM

Chalet to go . . . . . . . . . 52 Icy angling . . . . . . . . . . 56

Angler Joe Mitchell on the Middle Provo River.

J A N / F E B 2 0 1 8 | S A LT L A K E M A G A Z I N E . C O M

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Worth a Trip

S A LT L A K E M A G A Z I N E . C O M | J A N / F E B 2 0 1 8

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Home Is Where You Park It Why winter CAMPING IN YOUR RV may be the way to go this ski season.

BY SUSAN LACKE

Confession: I hate skiing. I admit, I’m in the minority. Here in the Greatest Snow on Earth, a lot of people enjoy hurling themselves down a mountain. But I am not one of them. This is a problem because I’m married to a voracious skier.

On more than one occasion, I’ve woken up to a hastily-scribbled note on the kitchen counter: “Fresh pow! See you later.”

Though I struggle to understand my husband’s love for the slopes, I support it. Still, I was less-than-enthusiastic when he announced his plan to hit a different ski resort every weekend this winter. I did the math in my head: There are more weekends than there are resorts in the Salt Lake area. We’d be doing some traveling, and traveling means money.

“Do you know how expensive it is to get a hotel room during ski season?” I moaned.

“We don’t need a hotel room,” Neil replied. “We have the Winnebago.”

Though skiing itself has become increasingly pricey, ski bums remain thrifty. There’s a core group of skiers who eschew luxurious slope-side lodging in favor of modest digs. Check the parking lot of most ski resorts and you’ll likely see a handful of RVs, tiny homes on trailers and even car campers. Camping, typically seen as a warm-weather activity, is one way to subvert the costs of your favorite ski resort while still claiming dibs on the first tracks of the day.

“Winter camping is an adventure all its own,” says Dennis Decker, owner of Airstream of Utah. “We have many customers who travel the USA in their Airstream travel trailers and ski all winter.

Everyone has their favorites.

I love Utah skiing and staying near the slopes is always my preference.”

Ready to hit the road (and the slopes)? Start with these five resorts within a day’s drive of the Salt Lake valley.

Squaw Valley Resort

SQUAW VALLEY, CALIFORNIA

SQUAW VALLEY RESORT Arrive early to snag a spot in the Squaw Valley Resort overnight RV parking lot—the first-come, first-serve spots are very cheap ($25 per night), but also very limited and go quickly. But it’s Tahoe – so you’ll want to cut any expense you can.

squawalpine.com

Downtown Ketchum

KETCHUM, IDAHO

THE MEADOWS RV RESORT Located right at the base of the Sawtooth Mountains and the worldrenowned Sun Valley Ski Resort, this no-frills campground (power and sewer is included in the $30 nightly fee, but that’s about it) boasts a million-dollar view from your front step.

themeadowsketchum.com

J A N / F E B 2 0 1 8 | S A LT L A K E M A G A Z I N E . C O M

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Worth a Trip

STEAMBOAT, COLORADO

STEAMBOAT KOA

It’s just as true for RVs as it is for houses: It’s all about location, location, location. At the Steamboat KOA, you only have to fuss with

Q Roadhouse & Brewing Company

parking once; after you arrive at your $50 full-hookup campsite, you can simply walk to the bus stop, where a free shuttle will take you the three miles to charming downtown

WILSON, WYOMING

JACKSON HOLE CAMPGROUND AT FIRESIDE RESORT At only $59 per night, a fullhookup RV site at the Jackson Hole Campground provides the amenities of the Fireside Resort at a fraction of their über-pricey rental rates for luxury cabins. Though the 15-person hot tub is a great way to unwind after a day on the slopes, the real appeal is the campground’s proximity to Q Roadhouse and Brewing Company, where you can get hearty meals like duck poutine or pork schnitzel.

jacksonholecampground.com

DOS & DON’TS

OF COLD WEATHER CAMPING

DO stock your RV with a firstaid kit, charged batteries and full propane tanks, in case severe weather requires you to stay longer than planned.

S A LT L A K E M A G A Z I N E . C O M | J A N / F E B 2 0 1 8

Steamboat Springs, or six miles to the mountain town’s famed “champagne powder.”

koa.com ALTA, WYOMING

GRAND TARGHEE RESORT Want the freshest powder? Grab a $20 RV pass at the front desk of the Grand Targhee Resort, and you can roll out of bed and onto the lift at first light. Keep in mind that it’s a parking lot, not an RV park, so you’ll have to do without electrical, water, or waste hookups—but that’s a small price to pay for first dibs on the mountain.

grandtarghee.com

DON’T drive on the same tires you use in the summer. Decker says heavy-ply tires will give you increased stability on snow and ice.

DO take your time when driving.

“Patience, patience, patience,” cautions Decker.

DON’T fill your water supply, unless it has a wrapped underbelly and/or heated holding tank.

DO pack a shovel.

Snowplows can sometimes leave huge drifts in front of your vehicle, making it impossible to get out.

DON’T pack cotton sheets or blankets, which hold moisture.

Instead, look for wool bedding.

TRAVEL WITH UTAH’S HOGLE ZOO TO THE POLAR BEAR CAPITAL OF THE WORLD.

THE EARTH’S LARGEST PREDATOR, UP CLOSE AND PERSONAL. PLEASE KEEP A TIGHT GRIP ON YOUR CAMERA. “FOR THE FIRST TIME OR THE HUNDREDTH TIME, SEEING A WILD POLAR BEAR IS A BREATHTAKING EXPERIENCE! THIS IS TRULY A LIFE-CHANGING TRIP!” LIZ LARSEN, DIRECTOR OF CONSERVATION UTAH’S HOGLE ZOO

CHURCHILL, MANITOBA • NOV 4-9, 2018 Take a naturalist-led Tundra Buggy adventure and observe these majestic creatures in their natural habitat.

• A unique opportunity to meet our Polar Bears— Nora and Hope—and their keepers.

• A pre-trip seminar with your fellow travelers.

• You’ll be escorted by a Zoo expert who brings an insider’s perspective to wildlife and their natural habitat.

• Signed book copies by authors; one a leading polar bear expert and the other a Churchill Hudson Bay expert.

• An expedition-themed event at Hogle Zoo, including food and destination lecture.

• A free family Zoo membership or renewal.

For more behind the scenes information, visit hogle zoo.org/about/travel.

But hurry, expeditions sell out quickly.

56

Outdoors

Reel Cold FISHING in Utah doesn’t stop when the mercury drops.

BY TONY GILL

Icy victory on Panguitch Lake, Dixie National Forest.

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57 Going Mobile

PHOTO (OPPOSITE PAGE) ANDREW PEACOCK/TANDEMSTOCK.COM

The Utah Hunting and Fishing Mobile App is your digital companion for the winter fishing season. The official mobile application of the Utah Division of Wildlife Resources lets you purchase, download and store your Utah Fishing License— fishing licenses are required for every angler aged 12 or older— in addition to providing handy tools like the Fish Identification Guide. The guide’s detailed illustrations and descriptions allow fishermen to identify exactly what they’ve pulled from the water, and the included fishing records give every aspiring angler something to shoot for.

The app is available for download, free at Apple’s App Store and Google Play.

The water most often associated with Utah winter is typically that which is rapidly cooled from a gaseous state.

The resultant feathery ice crystals (aka “pow”) are renowned for their low density, great for frolicking about with all manner of planks and webbing strapped to one’s feet. Less heralded during the colder months is the frozen water found atop the state’s abundant rivers and reservoirs. Well-trafficked by boats and swimmers during warm summer days, these bodies of water appear tranquil during the winter.

As it turns out, Utah’s bountiful fisheries are anything but dormant when the temperatures plunge. Tourists, hobbyists and casual enthusiasts may abandon their posts at the end of a rod, but the committed fisherwoman or the visitor with shrewd timing can reap the benefits of uncrowded environments and hungry fish. For those willing to endure the elements, ice fishing and winter fly fishing are full of opportunity.

Utah Ice Fishing When I was growing up, I did a little ice fishing on some frozen Midwestern lakes. My version of the activity mostly entailed fruitlessly chipping away at the ice for hours on end before dangling ineffective bait in the water and narrowly avoiding hypothermia.

To avoid replicating that nightmare scenario, it’s best to call up Justin Harding at Utah Ice Fishing. Harding takes guests to Rockport Reservoir, just outside of Park City, and does all the heavy lifting to put together an experience far more

comfortable, warm and enjoyable than the normal DIY day on the ice.

Eskimo gas-powered augers help guests quickly break the ice and get down to what matters: relaxing in a pleasantly temperate shanty while the fish practically catch themselves. Quickfish three- and six-person ice shanties provide shelter from the elements thanks to propane heaters, snacks and hot chocolate. “The tents are warm enough that people can comfortably take their coats off even when it’s really cold out,” Harding says. “We’ll set up two tip-ups for each person, one inside the shelter

and one outside, so people can bounce back and forth or wait in the warmth until they hear the tip up go off.”

Pulling brown and rainbow trout from the water with Utah Ice Fishing is a great activity for families or as a down-day adventure after skiing has turned your legs to Jell-O. Either way, Utah’s abundant sunshine and temperate climes mean ice-fishing season is relatively short, running from mid-January until the end of February, so book your trip soon. Rates start at $95 per person.

801-376-0626, utahicefishing.com

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58

Outdoors get the gear

Keep Those Digits Warm Fingers and toes are the first things to get cold when you’re braving the elements, and nothing ruins a day on the water or ice faster than the threat of frostbite. These extremity protectors will keep you warm and toasty, so the only thing shivering will be the fish shaking in their boots as you outlast them.

Sorel 1964 PAC Nylon Boot

Winter Fly Fishing “There’s no bad weather, only bad clothing,” says Chad Jaques, owner of Trout Bum 2. “We fish year-round, and November through February is the secret season.” Seasonal anglers typically get started sometime in March, but Trout Bum 2 runs trips through the winter with most of the same offerings as in the summer.

Throw in the added bonus of more fish and fewer fishermen to compete with, and Jaques is onto something.

December and January

S A LT L A K E M A G A Z I N E . C O M | J A N / F E B 2 0 1 8

can be brutally cold and the fishing difficult, but late winter and early spring storms coincide with low pressure and abundant insect hatches, so the fish become especially active after a long stretch with minimal food. Most of the trips are half-day affairs since it’s tough to keep your hands warm all day, but Jaques says the reward is more than worth the effort. “If you can endure it, those stormy days have the best fishing all year.”

Trout Bum 2 operates out of Park City with guided trips on the Weber and Provo Rivers,

but the real gem of the “secret season” are the trips on the Green River near Flaming Gorge. “On our Green River Floats, it’s unusual to even see other fishermen, so you get to see a lot more wildlife like moose and bald eagles out there, which really adds value.”

Guided winter fly fishing trips start at $275 per person and include everything you need to have a great day on the river without turning into an icicle in the process.

4343 UT-224, Park City, 435-658-1166 troutbum2.com

Sorel is the world’s leader in winter boots, and the 1964 PAC Nylon Boot does as good a job of keeping you warm on the ice as it does of keeping you looking good while out on the town. $130

Simms ExStream Foldover Mitt

The ExStream Foldover Mitt gives you the best of both worlds with the dexterity of a half finger glove and the warmth only a full mitten can provide. $59

Say hello to your brand new, bigger, better Salt Lake City International Airport (SLC), arriving in 2020. The new SLC will replace the three existing terminals with one large, modern terminal that has the capacity to meet the ever-growing demands of a major air transportation hub. To learn more, visit SLCairport.com

@slcairport

GREAT GETAWAYS WINTER 2018

SPECIAL ADVERTISING SECTION

Amenities and nearby activities:

Montage Deer Valley offers ski-in/ski-out access to one of America’s best ski resorts, five inspired dining options, along with amazing year-round activities including hiking, mountain biking, golf and fly-fishing. Enjoy our special Montage Memories offer which includes deluxe overnight accommodations, valet parking and daily breakfast (a $60 credit).

■ M ontage Deer Valley makes the most of its magical alpine setting with Compass Sports, our on-site outdoor outfitter whose very goal is to make your ski experience carefree, offering lift tickets, ski rentals, boot warming by our ski concierge and the latest ski accessories.

■ S pa Montage: There is no finer finale to an invigorating day on the mountain than a soothing experience at our 35,000 square-foot spa. With beautifully appointed treatment rooms, an indoor mosaic lap pool showcasing breathtaking views and separate his and hers relaxation rooms with serene meditation areas warmed by the crackling fire.

9100 Marsac Avenue Park City, UT. 84060 montagehotels.com/deervalley 435-604-1300

■ B urgers & Bourbon serves the best of America’s favorite classics including gourmet burgers, fresh cut fries, hand spun shakes and craft spirits. The menu pays homage to local artisans and farmers whose passion and hard work produce the finest ingredients.

■ P owder Park is Montage Deer Valley’s very own snow tubing park, located on the first floor of the resort. A magic carpet feature was added to the tubing hill in 2015, making Montage one of the only hotels in the United States to feature this easy, fun snow feature on property for the pleasure and enjoyment of guests of all ages.

Powder Park is open from 2 PM until dusk during the Winter months (weather permitting).

■ Apex Steak Apex Steak pays homage to our unique location high in the mountains of Empire Pass and serves steakhouse classics with a progressive twist. Featuring exceptional steaks cut from small family farms, ingredients from artisanal producers, sustainable seafood and an expansive collection of red wines from around the world, Apex Steak is Deer Valley’s premier dining setting.

SPECIAL ADVERTISING SECTION

Amenities and nearby activities:

Blended into the red rock landscape of southern Utah, Red Mountain Resort has everything you need to relax, renew and rediscover your passion for adventure. Our famed Essential Retreat includes three healthy meals daily, guided morning hikes and invigorating fitness and wellness classes.

■ S agestone Spa & Salon: Offering massages and body treatments inspired by ancient health and beauty rituals practiced throughout the world, our spa custom-blends indigenous desert botanicals, local honey and mineral-rich muds, clays and salts to create tangible, restorative effects. Indulge in a spa experience that can only be had at Red Mountain Resort.

■ W ellness Programs and Activities: Connect to nature with yoga in Snow Canyon or feel the rhythm with Drums Alive®. Wellness and fitness programs at Red Mountain Resort range from classic cardio classes and TRX boot camps to meditation workshops. No matter what your age or ability, we have a class you’ll love.

■ C anyon Breeze Restaurant: Using the healthiest and freshest ingredients available, the cuisine at Canyon Breeze is only surpassed by the spectacular views. Whether you’ve had a long day on the trail or are spending a romantic night out, the inviting outdoor patio and double-sided fireplace pare perfectly with Canyon Breeze’s elegant menu.

■ Outdoor Recreation Activities: Open your guest room door to a hiker’s paradise. From guided daily hikes right in our own backyard at Snow Canyon State Park, to kayaking excursions and customized treks to Zion and Bryce Canyon National Parks, Red Mountain Resort is the luxurious basecamp your adventures have been looking for.

1275 E. Red Mountain Circle Ivins, UT 84738 877-246-4453 reservations@redmtn.com RedMountainResort.com SPECIAL ADVERTISING SECTION

Located less than a mile from Bryce Canyon National Park, Ruby’s Inn is the perfect home base for an exploration of beautiful southern Utah. Rated as the best lodging in Bryce Canyon, Ruby’s Inn was founded on the ideals of ■ Hotel As a partner hotel with Best Western, Ruby’s has several different room options, with everything from a simple hotel room to a double king bed suite. Enjoy the comforts of home with cable and satellite tv, a refrigerator, microwave and, of course, high-speed internet.

■ Campgrounds Ruby’s Inn Campground has parking available for RVs, camp trailers and campers. All of the 250 shady and open campsites have electric and water, or FULL hook-ups as well as a large pull-through area for the driver’s ease and comfort.

■ T ipis To provide campers with an authentic camping experience, spend some time in one of Ruby’s tipis. Campers will enjoy the same camping feel of no electricity or plumbing and

have access to all campground amenities. To save travelers the hassle of packing a tent, Ruby’s just provides it for you!

■ C abins Ruby’s Inn invites guests to live the frontier life in one of its rustic log cabins. These cabins can comfortably accommodate up to four people. And all of the log cabins come fully equipped with electricity, log bunk-bed style double beds and a picnic table.

■ C ross country skiing At Ruby’s Inn, the cross country skiing adventures begin right outside the hotel room doors! With over 18 miles of groomed trails, skiers will be able to adventure through ponderosa forests, meadows and beautiful overlooks. With so many trails, skiers can find the right trail for their comfort level.

■ S nowshoeing could be the perfect activity for someone who loves the snow but isn’t as keen on trudging through multiple feet of it.

Rather than sinking completely into the snow, this activity allows a person to float over the snow because their weight is evenly distributed through the shoes.

Amenities and nearby activities:

■ S leigh rides Ever wanted to take a ride on Santa’s sleigh? Well look no further than an authentic sleigh ride through beautiful snowcovered Bryce Canyon Country. It’s the perfect activity for all ages that will allow you to bundle up and relax as the horses whisk you away across snowy fields.

■ M ountain biking Ruby’s Inn is an ideal mountain biking destination. The incredible views, red rock landscapes and varying trail difficulties make this area extremely popular with cyclists. Regardless of your mountain biking experience, Ruby’s is a place where every rider can find the right trail for their own comfort level.

■ H iking Bryce Canyon is a very well-known spot for those who love to hike. With so many beautiful hikes located around Ruby’s Inn, everyone, no matter their skill level, will find a trail that they love. The trails provide a chance to get a close-up view of the scenic wonders that make this area one of America’s most beautiful locations.

SPECIAL ADVERTISING SECTION

26 South Main Bryce Canyon, Utah. 84764 866-866-6616 rubysinn.com

Southwest Idaho’s mild winters, bustling downtown Boise and stunning landscape make the region the perfect winter destination. Throughout the season, you can ski at one of the region’s three popular resorts, taste exquisite wines and enjoy natural hot springs.

■ W ith spectacular scenery and epic mountain ranges, it’s no wonder skiing is one of Idaho’s most popular outdoor activities. Hit the powdery slopes at Bogus Basin near Boise, Brundage Mountain Resort in McCall or Tamarack Resort near Donnelly. Snowcat, Nordic and night skiing is available.

■ I daho contains over 130 “soakable” hot springs, the most of any state in the country.

They maintain temperatures around 100 degrees year-round, providing the perfect way to relax the body. Hot spring resorts are great choices for a romantic getaway or family vacation during the winter months.

■ P opular pastimes like snowmobiling, tubing and snowboarding can be enjoyed throughout Southwest Idaho. Icefishing in Cascade, Idaho is a popular visitor and local favorite. For a unique activity, head to Hap and Florence Points Sleigh Rides for a sleigh ride that takes you to feed the majestic elk.

■ T aste some of the region’s finest wines at Cinder Wines, Telaya Wine Company and Huston Vineyard. Winery Seekers Wine Tours will deliver a top of the line wine tour experience. Delicious beers, ales and ciders can be found at area favs: Payette Brewing Co., Woodland Empire Ale Craft or Longdrop Cider.

■ One of Idaho’s most iconic festivals is the McCall Winter Carnival, which takes place in late January and early February. The carnival features snow sculptures, snowbike races, a Torchlight parade, live music and daily events celebrating winter.

Amenities and nearby activities:

PO Box 2106, Boise, ID 83701 visitsouthwestidaho.org SPECIAL ADVERTISING SECTION

THE PARK CITY WAY UNPARALLELED CARE UNRIVALED SERVICE UNBEATABLE REVENUE

VACASA IS COMING TO PARK CITY UNLOCK YOUR VACATION HOME’S POTENTIAL vacasa.com/parkcity 435.222.2778

66

Drinking in Utah has been zany since the first clink. Detailing the Byzantine intricacies of Utah’s liquor laws would take several volumes and acres of footnotes, but here’s a distilled history of drinking in the Beehive.

BY MARY BROWN MALOUF

S A LT L A K E M A G A Z I N E . C O M | J A N / F E B 2 0 1 8

67

1849

FOR MEDICAL USE

Partly because of problems with bad water, the Mormon settlers started brewing beer almost as soon as they arrived in the Salt Lake Valley. They also distilled alcohol for use as a medicine.

1834-35

TOEING THE LINE

In February, 1834, Joseph Smith proposed to the Mormon Church, “No official member in this Church is worthy to hold an office after having the Word of Wisdom properly taught him; and he, the official member, neglecting to comply with and obey it.” To no one’s surprise, the council voted unanimously to accept it. In 1835, the Word of Wisdom was included as section 89 in the first edition of the Doctrine and Covenants.

1847

A DRY VALLEY

The Latter-day Saints entered the Salt Lake Valley led by Brother Brigham, who was not averse to drinking beer when polluted water was an issue, but they say he never tasted whiskey.

“If I had the power,” he said, “I would blow out the brains of every thief in the territory, and I despise the whiskey maker more than I do the thieves.”

1833

WISE WORDS

The Church of Jesus Christ Latter-day Saints’ Word of Wisdom was first published as a stand-alone broadsheet in December. Joseph Smith was in Kirtland, Ohio, when he received the revelation that shaped, and still shapes, Utah’s liquor laws.

Pre-1800

A DRY STATE

There’s no evidence that the Utes or any other indigenous tribes living in what was to become Utah made or drank alcoholic beverages. So the history of drinking in Utah begins with the white man.

1834

DEBAUCH AND DEGRADE Captain B.L.E. Bonneville described the trapper Rendezvous of 1834: “The arrival of the supplies gave the regular finish to the annual revel. A grand outbreak of wild debauch ensued among the mountaineers drinking, dancing, swaggering, gambling, quarreling and fighting. Alcohol... is the inflammatory beverage at these carousals, and is dealt out to the trappers at four dollars a pint…” Many trappers squandered their year’s earnings in one huge bender, while Native Americans traded scouting skills and furs for horses, weapons, iron tools and firewater—an exchange giving tribes the seeds of alcoholism along with technology.

Brigham Young

1825

THE BIG BANG: MOUNTAIN MEN RENDEZVOUS

Fashionable beaver hats fuelled a fur “ bubble” in the barely explored American West. Trappers became celebrities. (Provo is named after famous trapper Étienne Provost, and Ogden is named for another, Peter Skene Ogden.) In 1825, trapper-scout Jim Bridger and his mountain men met with compadres at Henry’s Fork of the Green River for the first trappers’ rendezvous to exchange pelts for supplies. Rendezvous grew into a summer-long party—with lots of “medicine water.”

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1857

WHISKEY STREET

Despite the Word of Wisdom, after U.S. troops arrived in Salt Lake City, non-Mormon influences increased—Main Street between 200 and 400 South came to be known as Whiskey Street.

1860

SHOTS!

Porter Rockwell’s fame as a tough hombre caught the attention of world-famous English explorer, geographer, spy, soldier and ethnologist Sir Richard Francis Burton, famous as the first outsider to visit Mecca. On his transAmerica trip, Burton stopped to explore Salt Lake City and visit a friend who invited Rockwell for dinner.

Rockwell sent for a bottle of Valley Tan Whiskey, and he and Burton drank shots into the night.

Porter Rockwell

1856

DESTROYING ANGEL

Orrin Porter Rockwell, the bodyguard to Mormon leaders Joseph Smith and Brigham Young, also known as “The Destroying Angel,” is credited with starting the first documented brewery in Utah at the Hot Springs Hotel and Brewery, on the piece of land soon to be taken over by the Utah State Prison.

This was the beginning of the Mormon control of liquor production—unofficial then, unofficial now.

Sir Richard Francis Burton

1875

1874

Mormon converts from Europe brought their winemaking skills to Utah, inspiring Brother Brigham to establish the Wine Mission. He asked John C. Naile to go to Toquerville, grow wine grapes and make wine. He shipped it to Salt Lake City in 40-gallon barrels and Z.C.M.I. sold it as “Pure Dixie Port Wine” for medicinal use. At its peak, the winery produced 3,000 gallons of wine a year. Naile’s home and wine cellar are a National Historic Landmark.

The LDS church-owned Deseret News ran advertisements for Old Tom Gin and Maltsters Chas.

Rueppele & Co. which sold hops, barley “and all articles for Brewers and Distillers Use.” Though Mormons were proscribed from partaking of alcohol, Brigham Young was famously pragmatic and thought “fleecing the gentiles” was just smart business.

FLEECING THE GENTILES

THE WINE MISSION

1908

ANTI-PROHIBITION

Six hundred saloons were operating in Utah in 1908 when the Anti-Saloon League started proselytizing the LDS church leaders. Then-Apostle Heber J. Grant took the lead in promoting Prohibition in Utah, while Republican Senator (and apostle) Reed Smoot worried about alienating non-Mormon voters. Meanwhile, Church President Joseph F. Smith was on the fence—he was pro-Prohibition but wanted even more leeway to defeat the anti-Mormon American Party. In all the confusion, the 1909 state legislature beat back Prohibition. Barely.

Heber J. Grant S A LT L A K E M A G A Z I N E . C O M | J A N / F E B 2 0 1 8

1910

BELLY UP TO THE BAR

The Hotel Utah, the “grande dame of hotels” between Denver and San Francisco, opened. Mostly owned and built by the LDS Church, its lavish bar was one of the best in the West. Proceeds from the bar were used to pay off the cost of construction.

1868

1864

STRICTLY FOR ENTERTAINMENT

THIS IS THE BREWERY!

69

According to historian Will Bagley, “Salt Lake City gadfly Josiah Gibbs noted that during 1868, when Salt Lake City controlled all liquor sales, Brigham Young purchased $128.25 worth of liquor—strictly for entertainment. (Gibbs claimed Young paid for some of it with tithing funds.) That same year, the Deseret News itself spent $189.46 on liquor.”

On the site of what is now Hogle Zoo—across the road from where Brigham declared of Salt Lake Valley, “This is the place”—German immigrant Henry Wagener established the first commercial brewery in Utah.

1862-1869

TAX RECORDS

1872

VALLEY TAN

Mark Twain visited Utah in 1861, then Nevada Territory, met Brigham Young and wrote about the pioneer whiskey: “The exclusive Mormon refresher; Valley Tan is a kind of whisky, or first cousin to it; is of Mormon invention and manufactured only in Utah. Tradition says it is made of [imported] fire and brimstone.

If I remember rightly, no public drinking saloons were allowed in the kingdom by Brigham Young, and no private drinking permitted among the faithful, except they confined themselves to Valley Tan.” (from Roughing It, Mark Twain, 1872) Mark Twain

1870

ATTENTION, SHOPPERS

Ads in local newspapers indicate that liquor was a thriving business in Salt Lake City. Wholesale liquor distributor Schwab, McQuaid & Co. advertised Kentucky Bourbon and Pennsylvania Rye in the Deseret News. They were sold at Z.C.M.I., the LDS-owned department store.

The U.S. internal revenue system went into effect in December, 1869; in that year, tax collectors in Utah counted thirtyseven distilleries, all owned by Mormons, including by Brigham Young, who (remember?) earlier said, “I despise the whiskey maker more than I do the thieves.”

1917

ACTING LOCALLY

On Feb. 8, Gov. German-born Simon Bamberger (Utah’s first-and-so-faronly Jewish governor) signed a law making Utah the 23rd state to adopt statewide Prohibition. He had stopped selling alcohol at his resort, Lagoon, and supposedly offered $1,000 for a portrait of anyone more pro-Prohibition than himself.

1933

REPEAL 1919

PROHIBITION Utah ratified the 18th Amendment to the U.S. Constitution outlawing liquor.

1921

1925-1932

Heber J. Grant aligned church policy with the national temperance movement and made absolute abstinence church law.

Federal agents in Utah seized over 400 distilleries, 332,000 gallons of mash, 25,000 gallons of spirits, 8,000 gallons of malt liquors and 13,000 gallons of wine.

NEVER, EVER

Simon Bamberger

At 3:32 p.m. local time, the Utah Legislature ratified the 21st amendment, becoming the 36th state to do so and casting the deciding vote to repeal Prohibition.

STILL WET

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2010

2011

The Zion Curtain—a barrier between bartender and customers so drinks must be mixed out of the sight of tender youth—was restored, to almost no one’s delight. The Utah Hospitality Association filed a lawsuit in U.S. District Court against Utah legislators who had decreed that discounted drinks would now be illegal. No more Happy Hours

Another legislative refinement, SB 314, gave the gubernatorial power to appoint the chairman of the liquor commission, banned minikegs and correlated the number of liquor licenses to population numbers, effectively making it harder for an establishment to get a liquor license.

UNHAPPY HOURS

TIGHTENING UP

John Huntsman, Jr.

2009

A MOMENT OF COMPROMISE

In March 2009, homebrewing was made legal. Governor Jon Huntsman, Jr. (in office 2005–2009), a member of The Church of Jesus Christ of Latter-day Saints, was a champion of less restrictive alcohol law to help the state’s tourism industry. Effective in June 2009, bars and clubs were no longer required to charge a cover, or a membership fee, making liquor more accessible to tourists and locals. In other words, making clubs into what other states call bars.

2008

FLAVA

The amount of spirits in a cocktail was raised to 1.5 ounces of a “primary liquor.” Bartenders can add secondary “flavoring” alcohols, which must be marked as flavoring, as long as the beverage doesn’t exceed 2.5 total ounces of spirits. If you find that confusing, you’re not the only one.

2006

WE’RE BACK High West Distillery obtained its distilling operations permit in 2006—making it the first legal whiskey distillery in Utah since 1870.

1940-1960 1935

HELLO DABC

1934

A BEER BOUNCES BACK

Originally launched in 1884 by German immigrant brewer Al Fisher, The A. Fisher Brewing Co. closed during Prohibition, but reopened again in 1934.

S A LT L A K E M A G A Z I N E . C O M | J A N / F E B 2 0 1 8

The first state liquor stores in Salt Lake City and Ogden reopened in 1935 under the supervision of the Utah Department of Alcoholic Beverage Control. Business was (and is) good. In the first fifteen days of operation, sales receipts totaled $54,866.

The DABC has regulated the sale of alcoholic beverages ever since.

BROWN BAGGING

Utah still didn’t allow liquor by the drink. Those wanting a drink before or a glass of wine with dinner brought their own, often still in the bag from the liquor store.

Restaurants sold set-ups—ice and mixers—and customers mixed their own drinks. Lots of them too, because it was illegal to have an opened bottle of liquor in your car.

The solution? Drink it all. Members of private clubs had lockers where they could keep their preferred liquor instead of schlepping it back and forth.

71

2017

STAYING THE COURSE

2013

2016

Right before the Sundance Film Festival, when Park City and Salt Lake City were packed with out-of-staters, nine restaurants were fined for allowing diners to order alcoholic drinks before ordering dinner.

Under pressure, the Utah legislature got rid of the law. “Intent to dine,” however, is still a requirement for patrons of restaurants.

In a bizarre twist, the DABC required the Bistro at the Eccles Theater to install a “Zion Ceiling” so that patrons on the balconies above would not see drinks being mixed and poured.

AND, CUT

LOOKING UP

A big effort by the newly-formed Salt Lake Area Restaurant Association to do away with the Zion Curtain ended in a typically confusing compromise: House Bill 442 gives restaurants a choice between the Zion Curtain or a 10-foot space around the bar where children can’t be seated—the “Zion DMZ.” (By the way, you still can’t buy a drink at all in Blanding, Utah, gateway to Lake Powell, Natural Bridges National Monument, Edge of the Cedars State Park and the new Bears Ears National Monument.)

Utah lawmakers passed the strictest antidrunk driving bill in the country, lowering the blood alcohol content level to .05. Neighboring states responded with anti-Utah ad campaigns: “Come for vacation. Leave on probation.”

As of this writing, there are 15 distilleries, 26 brewers and 4 winemakers in Utah.

Original Salt Palace

1990 2002

GOING FOR GOLD

During the 2002 Winter Olympic Games, the Department of Alcoholic Beverage Control (DABC) relaxed enforcement of Utah’s alcohol laws because of complaints from an International Olympic Committee official. Funny how that works.

TOTAL CONTROL

In 1990, the Utah Legislature mandated metering devices on all liquor bottles in bars and restaurants and outlawed minibottles except in hotels and on airplanes.

No cocktail could contain more than one ounce of liquor. Utah became known as the state with watered-down drinks. A law took effect banning drink specials.

Happy hours have long been illegal here, but many bars adapted by offering all-day drink specials.

1947

NEWSPAPER WAR

In 1947, Salt Lake’s two newspapers, The Tribune and the church-owned Deseret News engaged in an epic print battle over the liberalization of liquor laws. In the end, the motion was defeated by one vote. The two Salt Lake City newspapers used a total of 5,102.8 column inches of space during the course of the campaign.

1969

“BARBIE BOTTLES”

In an effort to decrease consumption and normalize liquor laws, the Utah Legislature legalized the now long-gone and oft-lamented 1.75 oz. mini-bottles (“Barbie Bottles”) to replace the brown bag.

1968

THE SOUND OF MONEY

The battle was again engaged: proponents of liquor by the drink decided to take the issue directly to the people via an initiative petition which required notarized signatures from at least ten per cent of registered voters who had cast ballots in the last gubernatorial election. The “Battle for Signatures” started on May 1, 1968 and ended on July 5.

It was apparent from almost the beginning that proponents and opponents of the issue would be supported by one of the two newspapers. The issue was tourism and hospitality. The new Salt Palace convention center, scheduled for completion in the fall of 1969, absolutely needed liquor by the drink.

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Utah has the greatest snow on earth–and the WORST AIR quality in the nation.

BY GLEN WA RCHOL & SUSA N L ACK E

As our airplane descended into Salt Lake City International airport, the passengers began to murmur– why hadn’t we emerged from the clouds yet? When would we see the snowy mountains of the Wasatch Range?

“Is it usually this foggy in Salt Lake?” The man in 14A turned to me. Over the course of our flight from Dallas, he had shared his excitement for his planned ski week in Utah–a bucket-list adventure involving the greatest snow on earth. As he looked out the window, however, his excitement faded to trepidation.

“Foggy? No,” I replied. Technically, it wasn’t a lie.

It was January 31, 2017–or, as most Utahns remember it, the day Salt Lake City achieved the infamous distinction of “Worst Air Quality in the Nation.” Utah emergency rooms were at capacity with patients experiencing asthma attacks and cardiac issues. Schools were keeping kids inside during recess. And my seatmate, upon stepping into the dank, stagnant cloud of smog awaiting him at the shuttle stop at SLC, could only stare in open-mouthed awe.

“This is...” he stammered as he struggled to find the right words, “not what I was expecting.”

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74 Welcome to Utah, home of breathtaking landscapes and air that will, well, take your breath away. For those who don’t live here, the thick smog of the Wasatch Valley between December and February is a surprising contrast to their mental image of the state: pristine snow against a bluebird sky. But the reality is much different for those living here, flush with migraine headaches, dreary days and a metallic taste in the mouth that just won’t go away.

Public opinion polls frequently show air quality as a top concern for most Utahns– so why isn’t Utah actually doing anything about it? We are, after all, the state that declared pornography a public health crisis, despite actual, proven health crises linked to poor air quality: asthma, Chronic Obstructive Pulmonary Disease, heart attacks and adverse birth outcomes like preterm birth and perinatal death.

According to Utah Physicians for Healthy Environment, as many as 2,000 premature deaths in the state can be attributed to air pollution.

Part of the bad air problem is hot air.

Specifically, that blown around by politicians, lobbyists and–perhaps, most of all–the residents of Utah. A lot of lip service gets paid to the issue, but not a lot of action. We bemoan the smog from our idling cars in freeway traffic jams. We point accusatory fingers at refineries from the hearth of our wood-burning fireplaces.

We vote for politicians who abandon the Clean Air Act and backtrack on promises to enact legislation to help Utahns breathe easier. Air pollution is a crisis of our own making, and it’s up to us to fix it.

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A RECIPE FOR INVERSION Inversions occur during the winter months when normal atmospheric conditions (cool air above, warm air below) become inverted.

Inversions trap a dense layer of cold air under a layer of warm air. The warm layer, coupled with the mountains of the Wasatch Front, trap polluted air in the valley floor. While we can’t control the geography or the weather, we can control what we put into the air during inversions.

IT’S GETTING BETTER! (BUT NOT REALLY.) Thanks to warmer winters induced by climate change, Utah is actually seeing fewer inversions between December and February. That doesn’t mean our bad-air days are behind us–only that they’ve shifted to summer, which brings air pollution fueled by sunshine and ozone. The summer of 2017 produced some of the highest concentrations of ozone seen on the Wasatch Front in ten years,

says Bryce Bird, director of the Utah Division of Air Quality.

In general, we should anticipate things to get worse, not better, and act accordingly. “Our population has grown, with projections that it will double by 2050,” says Jessica Reimer of policy group HEAL Utah.

“There are more cars, homes and facilities being built and driven. It means that not only should we, as individuals, start to pay attention to how our behaviors impact air quality, but also that our policy makers and regulators must develop policies that encourage and incentivize those behaviors.

Air quality affects everyone, and we all must take ownership for cleaning it up.”

WHO’S RESPONSIBLE? While it may seem like individual efforts won’t make a difference in reducing high particulate levels during inversions, if Utah residents reduced the emissions produced in the course of their daily lives,

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the collective impact on air quality would be significant.

Unfortunately, air quality is one of those resources that is subject to the tragedy of the commons: When no one has direct ownership over a resource, then no one takes responsibility to keep it healthy; finger-pointing ensues. A common refrain in the air quality debate is “Blame Kennecott,” a notion that refineries and mining are the biggest contributors to poor air quality along the Wasatch Front. When we see large smokestacks spewing thick smoke, it’s easy to buy into the delusion that our little cars, in comparison, aren’t the real problem.

“One of the biggest misconceptions about air pollution along the Wasatch Front is that it is primarily due to industry,” says Reimer. “While the refineries and Kennecott do contribute– they produce about 13% of the pollution–the main sources are our cars, trucks, homes and buildings.”

COLD AIR

WARM AIR INVERSION LAYER

COOLER AIR

SMOG

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76 The Wasatch Front produces 320 tons of pollution each day. Where does it come from?

While others choke, Utah’s Diesel Brothers celebrate “coal rollers.”

Beneath the haze of the Wasatch Front's toxic air, you'll find one of reality television's most popular series. Discovery Channel's “The Diesel Brothers” is about a band of Salt Lakers who modify trucks to produce the maximum of polluting emissions.

The success of “The Diesel Brothers” is both a twisted irony and a statement on American greed's triumph over social consciousness.

The show's heroes, “Heavy D” (Dave Sparks) and “Diesel Dave” (Dave Kelly), own DieselSellerz in Woods Cross where they celebrate diesel trucks that have been modified into “coal rollers” by disconnecting or negating emission controls. Drivers of these filth-spewing monsters joke that the lung-poisoning soot spewed from their trucks' exhaust pipes is “Prius repellent.” Bicyclists have reported that coal roller drivers delight in intentionally passing them slowly to envelop them in exhaust smoke.

Not everyone gets the manly humor. Utah Physicians for a Healthy Environment filed suit in January

2017 accusing the Diesel Brothers and their cohorts, Joshua “Redbeard” Stuart and Keaton “The Muscle” Hoskins, of violating the U.S. Clean Air Act and the Utah State Implementation Plan by modifying trucks to exceed federal emissions standards by 30 times or more.

The lawsuit maintains the group sells illegally modified trucks and emission control-defeat devices online at DieselSellerz.com, which is headquartered in Woods Cross.

The suit asks the court to order the Diesel Brothers to pay a civil penalty of $37,500 to $93,750 per day for each tampered vehicle they’ve owned, operated or built in Utah. It also asks for another $100,000 to go toward air-quality mitigation projects.

“The Diesel Brothers” lawyer offers a defense of amazing chutzpah: “As is evident from the show, the Diesel Brothers are strong proponents of outdoor recreation. The Diesel Brothers hope for a quick resolution to this matter in a way that can both educate the public and encourage best environmental practices for fellow truck enthusiasts.”

13%

Large smokestack industries (mining, refineries)

39%

Area sources (home and commercial heating, food preparation, paints, solvents and consumer products)

48%

Vehicles (Cars, freight trucks)

* Source: Utah Division of Air Quality

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Wood-fired home heating and restaurant wood ovens are among the most dangerous polluters in the valley, even though only several hundred homes are heated by wood and even fewer restaurants have wood ovens.

“If you live next to a home or restaurant with a wood-burning fireplace, your health is screwed,” says Brian Moench, president of Utah Physicians for a Healthy Environment (UPHE).

“You might as well live in Beijing.”

A 2013 study conducted

by University of Utah researchers found wood burning from homes and restaurants in the Wasatch valley contributed as much fine-particulate PM2.5, the most toxic form of

pollution, as all cars in the region. Wood smoke stagnates in the immediate area where it's emitted, meaning that the houses near a wood-burning home or restaurant can experience up to 100 times more pollution than what is measured at an air-quality monitoring station a few miles away.

Particulates in wood smoke are particularly toxic due to their small size, which allows them to stay suspended in the atmosphere for longer than other pollutants. They can also seep easily into any home, no matter how tightly sealed. Once inhaled, they are more likely to reach the smaller air sacs in the lungs, which allows easy access to the bloodstream. These tiny

particles have noxious chemicals attached to them, including benzene, dioxins and heavy metals like lead and mercury.

Burning wood is banned on the Wasatch Front during inversions, but research from the Utah Division of Air Quality suggests few Utahns abide by this rule. Previous legislative attempts to ban word-burning appliances from homes have failed.

Still there is hope—Summit County recently banned fireplaces in new home and business construction, and several health groups, including UPHE, are pushing for strict enforcement of no-burn days and a gradual phase-out of restaurants allowed to burn wood in Salt Lake County.

HIGHEST POLLUTION WOOD BURNING FIREPLACE

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UNCERTIFIED WOODSTOVE

EPA CERTIFIED WOODSTOVE

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DON’T FALL FOR THIS SMOKESCREEN In his 2014 State of the State speech, Governor Gary Herbert stated he would push the Utah legislature for a bill to ban wood burning during the winter inversion season. It never happened. Because of heavy industry pressure from the Hearth, Patio and Barbecue Association (HPBA), who flew lobbyists into Salt Lake City to rally against the ban, the Utah legislature actually passed legislation making it easier for wood burners, not harder.

PELLET STOVE

In recent years, the HPBA has been pushing government entities at every level to embrace changeout programs which retrofit old stoves with “pollution control devices” sold by HPBA vendors. However, tests show that homes and communities who have participated in these programs do not show less pollution. Furthermore, pollution control devices on wood stoves degrade very quickly, so any reduction is short-lived.

OIL FURNACE

Even in the face of expansion, cleaner air is possible on the Wasatch Front. “We have a real opportunity to build our cities with air quality in mind,” says HEAL’s Jessica Reimer. That includes creating an efficient traffic plan. With population growth bringing ever more cars (and miles driven by those cars), the amount of pollution per vehicle becomes all-important in Utah.

One of the biggest improvements will come from cleaner gasoline and an investment in electric vehicles. Within the next few years, Tier 3 gas will be produced here in Utah and will be 80% cleaner than our current Tier 2 gas.

Electric vehicles (and the charging stations to support them) are becoming more common in Utah as well. But the Trump administration is expected to back off the new clean-air requirements.

Reduced driving is also imperative to air quality, meaning our cities need to develop centers near public transportation to reduce trips on the road. HEAL Utah is pushing for infrastructure that will reduce the number of trips on the road and encourage alternative ways to get around.

“Cars and trucks contribute 48% of the pollution in our air, and we believe that there is a lot that can be done at the legislature that can help clean up those emissions,” says Reimer. “It won’t happen overnight, but every bit helps. Utah problems call for unique Utah solutions, and we believe that our policy makers can do more to support a healthy air shed for our families and communities.”

GAS FIREPLACE OR STOVE

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Skier at Solitude Mountain Resort

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PHOTO COURTESY SOLITUDE MOUNTAIN RESORT

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I NCREDIBLE

JOURNEY THREE POWDERHOUNDS SKI ALL

14 OF UTAH’S RESORTS IN SEVEN DAYS.

BY MATTHEW D. LAPLANTE

I don’t spend a lot of time contemplating what might have happened. But I know what can happen when skiers hit trees.

And I hit that aspen hard.

Over the next year, as I was healing, I started thinking about the things I might have wished to have done if I had indeed met my snowmaker on that day. For years, you see, I had been saying that I wanted to complete my collection of Utah day passes.

And it wasn’t long before that idea became an obsession.

As soon as I could, I was going to ski all of Utah. And, maybe because I had something to prove, I was going to do it in a week.

Bucket list adventures are pointless without friends, though, So I called my buddy JJ, who

didn’t teach me to snowboard but who did teach me that, if I was going to snowboard, there was only one appropriate way to do it. Locked in.

Nose down. Fast as the mountain will carry us.

“Fourteen resorts in seven days,” I said.

“I’m in,” he replied. No questions. Our friend Swede was on board even quicker than that.

We met up in a Salt Lake City church parking lot at zero-dark-thirty on a Sunday to begin our road trip. We loaded JJ’s truck with our gear. Swede got behind the wheel, and we pulled onto Interstate 80. The sky was softening into its morning variegation as we turned south onto Highway 189.

We would cross the paths of some legendary Utah skiers during our marathon and learn humility.

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DEER VALLEY ➻ THREE-TIME OLYMPIAN HEIDI VOELKER is a woman so synonymous with “Ski Utah” that they put her picture on our license plates.

On our frickin’ license plates.

I’m not much of a twoplanker. But I took up skiing

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Park City Mountain

BEAVER MOUNTAIN ➻ AT THE MOUTH OF LOGAN CANYON, we were stopped by a state trooper.

“We’re about to close the road,” he said. “There’s already been a slide and more snow is on the way. If you’re planning on coming back in the next two

days, I’d just not leave.”

We forged ahead. The slide was no joke — it had covered more than half the road, but we squeezed by on the other side, and pulled into the Beaver Mountain parking lot next to only two cars.

Travis Seeholzer, Beaver Mountain's operations manager, led us under Harry’s Dream—the lift named after his grandfather and resort founder Harold Seeholzer. We floated over pillows the size of VW Beetles. We hopped back on Harry’s and this time traversed skiers right past

PHOTO COURTESY PARK CITY MOUNTAIN

➻ SKI INSTRUCTOR HEATHER FIELDING-OWEN had dropped into McConkey’s Bowl thousands of times before, but her face lit up as the tips of her skis hung over the cornice. “Ready to for this?” she asked, and, before I could answer, she was gone.

Whooping and hollering.

It had been a day since the last storm, but Park City was still flush with powder and, in the middle of the Sundance Film Festival, it was remarkably empty. We followed ‘Conk with plenty of other powder runs, storybook glades and groomers that took us right into the heart of the city.

And, by noon, we could officially call it. It had already been a good day. That’s the standard we’d set: A good day.

Much as we could have stayed all day, all week, all season, we didn’t need to.

We could move on.

so that I could complete this 14-resort-in-7-day adventure at The Deer and Alta, neither of which permit boarders on their slopes.

“My goal today,” I told Voekler, “is to not fall in front of you.”

“Oh, that’s not going to be a problem,” she said.

“Because you’ll always be behind me.”

Sick burn, but, for a few seconds at least, I was matching turns with her.

And then, it’s like the lady’s got afterburners on her skis.

We got plenty more laps, and found no shortage of powder pockets as the sky turned from blue to grey and the wind picked up. Ski patrol was putting up a rope when we got to the top of Lady Morgan Bowl, but Heidi escorted us through.

The last run was yet another exercise in humility. Even JJ, a former high school ski racer, was battling just to stay within eyeshot of Heidi. “She made going down double blacks look like she was cutting through butter,” he said. “I was just trying not to bite it.”

It was snowing by the time we left the Deer Valley parking lot, and dumping by the time we hit the highway. And it wouldn’t stop. Not for days.

DAY

PARK CITY

DAY SNOWBASIN

the resort boundary, twisting through aspen groves and dropping into untouched powder run after untouched powder run. Up Harry’s again. This time we veered hard left, heading down a roller coaster run through spindly evergreens and waist-deep clearings.

And the mountain just kept reloading.

There wasn’t a visible track on the entire resort, and we were practically alone to do with it whatever we pleased.

PHOTO COURTESY SNOWBASIN

CHERRY PEAK RESORT ➻ THE CANYON MAY HAVE BEEN CLOSED to incoming traffic, but nobody was there to stop us from leaving. An hour after departing Beaver, we were pulling into Cherry Peak.

Schools across Cache County declared a snow day, and it seemed that every kid was at the state’s newest ski resort. It was like Lord of the Flies, but on a snow-covered mountain with plenty of wide-open runs, tree-lined gullies and charmingly traversable scrub oak patches.

Two days and two feet of snow into our trip, something was already very clear.

“We’re not even a third of the way into this,” Swede said in the hotel hot tub that evening, “and if we stopped right now, I’d still be able to say this is one of the best ski trips of my life.”

➻ MULTIPLE AVALANCHES CLOSED Powder Mountain.

Anywhere else, an act of God like this would mean no skiing. In Utah, it just means a 30-minute detour to another world-class resort.

The storm had already put 33 inches of powder on top of a 10-foot base at Snowbasin, and it was still raging as we stepped onto the Needle Express gondola for our first run of the day.

Life-long Snowbasin skier Ezra Jones agreed to take us to his favorite place on the mountain—a daisy-chained series of three-andfour-turn clearings connected by tight runs through evergreens—so long as we promised not to ever reveal this secret spot.

There’s so much steep and deep here that our legs were wobbly by midday. Thankfully, the snow isn’t the entire experience. The lodges are lavish. The food is

magnificent. Even the bathrooms feel like they’ve been transported from Buckingham Palace.

We took a few more drops after lunch and it left no doubt. We could most certainly call it a good day. We could call it one of the best days ever. Again, we could move on.

NORDIC VALLEY ➻ I HAD SEEN A LOT OF SMILES on my friends’ faces by that point, but the one JJ was wearing when the night skiing lights went on over Nordic Valley was the biggest one yet.

“That was the best powder run I’ve had so far this week,” he said as he walked into the lodge, tiny icicles clinging to his beard. JJ isn’t prone to exaggeration, so I started wondering whether he was drunk.

Nordic Valley bills itself as a “learning resort” and, as a result, its sliver of black terrain doesn’t get tracked out. So when JJ led me to a run called Ephraim’s Revenge, and we surfed side-by-side on two feet of soft powder down a well-lit and virtually untracked rolling run, I had to acknowledge its awesomeness.

The best powder run of the week? It was indeed a contender. And we weren’t even half-done with our trip yet.

Needles Peak at Snowbasin

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POWDER MOUNTAIN ➻ THE FROSTED ASPEN TREES were glistening in the morning sun.

We sailed through thigh-deep powder, slaloming through the dreamlike aspen grove.

Powder Mountain had been closed for a day and a half due to multiple avalanches on the entrance road.

Three feet of powder was waiting for us on the resort’s 8,464 skiable acres.

We tasted steep and deep quickies, low-angle hillsides that seemed to go on forever. Two hours in, and I was ready to call it the best ski day of my life. Again.

And then we took a hike. It was toughest for boarders in our group who found themselves in hip-deep powder. My leg injury (remember that high-speed aspen encounter?) locked up, and I could feel the metal rod in my leg tighten against the bone. I was sweating and swearing and nearly in tears as we slogged along a ridgeline called Sanctuary. When we got to the drop I lost it, took in a choking mouthful of powder, and started to hurl. On the lift ride back, I worried I might black out. The best and worst ski days of my life might have come on

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the very same day, separated by minutes and a bad decision to chase an epic run.

“We’ve got two more resorts today,” JJ said when we get back to the car. “Can you make it?”

Honestly, at that point, I wasn’t sure.

SOLITUDE ➻ IF THERE WAS EVER A TIME in which we thought

that we might need to fudge on our can’t-leave-until-we’vehad-a-good-day standard, it was en route to our eighth resort of the week. We’d left Powder Mountain late, and I was a mess. We were only

going to have about three hours at Solitude before it closed for the day.

But as soon as Vivian Bengtson, a 30-year-old Solitude “athlete,” slid up to our group at the base of Apex Express, the whole world brightened, and I felt myself rebounding.

“Where we going?” she asked. “Honeycomb,” I said wondering a little whether that question even needed to be asked. “Hell yeah, we are,” she said, restoring my faith in humanity.

Off we went to the Black Forest, which bequeathed

untracked runs of the sort one generally expects to find only when lifts open or lines drop. I crossed a few tracks en route the aspens at the bottom of the Navarone run, but not many.

Solitude is famous for days like this. I wonder: Where is everybody? And always the answer comes back: Who the hell cares?

In three hours, we didn’t

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PHOTO COURTESY OF ALTA

Chairlift at Powder Mountain

PHOTO BY LEE COHEN, COURTESY OF ALTA

ALTA ➻ BY DAY FIVE WE WERE ALL in a bit of a daze. Tired. Sore. Beat up. But if there’s a resort that will get your mind back into the game, it’s Alta.

In the parking lot, JJ and I slipped back into ski gear. We were both sporting Apex boots. Without the outer chassis, they look a lot like snowboard boots, and I reveled in the looks I got from folks who are very

stop to so much as tighten a boot. A good day? Yes, and then some.

BRIGHTON ➻ WE ARRIVED AT THE HOUR MOST RESORTS in Utah are closing up shop for the night. At Brighton, though, there were still nearly five hours of skiing to be had.

serious about enforcing Alta’s no-boards policy.

At Alta, change happens very slowly. And while I’d like to drop a single plank on its slopes, Alta’s stubborn dedication to the way things have always been isn’t necessarily a bad thing.

“There’s something magical here,” said Andria Huskinson, who has been skiing Alta for nearly a quarter century, which still makes her a something of a newbie around these parts. “It’s how skiing was back in the olden days.”

I take “olden days” to mean copious powder, plenty of steep stuff and a culture of people who are here for the skiing

Our first run took us to Wren, where even in the late afternoon there were still vast pools of powder and, in the trees and boulders, plenty of fresh tracks still to be made. As night fell and the lights went on, we cruised the groomers, ducking in and out of the treeline.

At Molly Green's pub, we raised a few glasses to the snow, which at that point had been falling, almost without stop, for four days.

“How are we getting this lucky?” Swede asked.

“We’re nine resorts into this thing and haven’t had a bad experience yet.”

For a moment I worried he’d jinx it. And then, I realized: At this point, there was just no way. It was still snowing.

Skier McKenna Peterson at Alta

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86 Skier Marcus Caston at Alta

first, the skiing second and the skiing third.

There’s not a mad rush when the lifts open.

This resort has been blessing skiers with the Greatest Snow on Earth for nearly 80 years, and Alta adherents know it’s not going anywhere.

SNOWBIRD

DAY

SUNDANCE

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➻ THE PENULTIMATE DAY OF OUR TRIP was the only day we didn’t hit more than one resort. That gave us time to ski the hell out of a gem of a mountain and catch a Sundance Film Festival showing of the Georgian drama My Happy Family in the resort’s unique ski-in, ski-out theater.

JJ loved the flick. I wasn’t a big fan. We’ll be arguing about it for years.

What we’ll agree on, though, is that

everything we did before walking into the theater on that day was perfect. After five days and foot upon foot of new powder, the snow had finally stopped falling. It was a bluebird day in one of the prettiest canyons in the world.

Six days into this exhilarating-butexhausting trip, we even spent some time on the groomed runs. But alongside Sundance Ambassador Brian Wimmer, we also cruised through icicle-coated aspens and traversed to find untouched lines in wide-open bowls.

PHOTO BY LEE COHEN, COURTESY OF ALTA

➻ WE MET LOCALS JEFF AND ANDREA at the base of Gadzoom and asked if we could tag along with them. “Sure,” Andrea said. “If you can keep up.”

They didn’t make it easy. The couple knew every inch of Snowbird. Every pocket. Every turn. Every tree.

“You’re going to come down, then up, right here, and you need to keep your speed and aim for the second tree you see,” Jeff explained as we ducked into a clearing in the evergreens below Gad Valley. “Make sure you turn in front of that tree.”

The exactness of his instructions made sense once I came up over the tree and into a funnel of untouched powder. “See,” he said, “it was just waiting here for us.”

These are the sorts of secrets you learn when you ski in one place 80 to 100 days a year. “My legs are exhausted every day,” Andrea told me. “But that’s OK. You get up and go again the next day.” Along the way, she said, “you get to meet all sorts of interesting people.”

“Yeah,” I said, “and then leave them in your dust.”

“I told you,” she said. And she had.

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EAGLE POINT

➻ OUR FINAL MORNING BEGAN WITH a snowspoiled lamentation: It had been 36 hours since the last gift from above. “Maybe,” I asked Eagle Point regular Tracy McMullin, “if we promise not to tell anyone else, could you take us to your secret stashes?”

“You don’t need that,” she laughed. “You can go to the main runs today and still find plenty of powder.”

By way of proof, she led us to Donner’s Descent.

Sure enough, we were in dreamland. A day and a half after the last storm subsided, we were carving uncrossed lines down long stretches of a wide open main run.

PHOTO COURTESY OF EAGLE POINT

BRIAN HEAD

Skiers at Eagle Point

➻ THIRTEEN RESORTS INTO OUR ADVENTURE, one thing had become very clear: No Utah ski area is like any other. But one resort is distinctly different from all the others.

Far-south Brian Head, where we completed our journey, is a resort that feels like a perpetual party and a

true escape from reality.

With most of the beginner and intermediate terrain coming off Navajo Mountain and packed into the center of Brian Head Mountain, it wasn’t hard to find a line to tuck into, without fear of plowing over a little grommet. Skier’s right, and then right some more, off Roulette lift, we found the aptly-named Wild Ride, and we might as well have been on the moon, for there was no one in sight and plenty of tracks left to be forged in two-day-later snow.

And, with that, it was time to celebrate.

The beer at the Last Chair Saloon, packed with fellow revelers, flowed like snow from the Utah heavens. And the lit slopes, under dark mountain skies, beckoned for a few more runs. And more drinks awaited us at the Grand Lodge, where just about every Brian staffer seemed to head after work. And over whiskey and cigars, and standing beside the fires, we began to tell the stories we’ll tell again and again when we are old.

Our buckets were full.

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MAN UP The phrase doesn’t mean what it used to.

Forget macho. Today, the manliest men aren’t afraid of style and comfort.

What you wear is who you are, wherever you are, whoever you’re with.

THE OUTDOORS DATE

PHOTOGRAPHY BY ADAM FINKLE

Take her out. Literally.

Go for a stroll (call it a hike if you like) up City Creek Canyon, the wildest place in the heart of the city. No need for full-on hiking gear—on the smooth paved trail, you just need comfortable shoes and a great jacket.

Hugo Boss Shirt, Namedroppers ($47); Platinum Eleventy Sweater, Utah Woolen Mills ($345); Isaia Vest, Utah Woolen Mills ($1,995); Vans Pant, Fice, ($49); Vans Shoe, Fice, ($186); Coal Hat, Fice ($23); Omega Watch, O.C. Tanner Jewelers ($7,800)

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Explore your palate.

Stay downtown. Drop in at BTG Wine Bar for a flight of red wine. Sip, compare tastings and chat as you nosh on local charcuterie, duck meatballs and other edibles made in next-door Caffe Molise’s kitchen.

Raised by Wolves Coat, Fice ($233); Freenote Cloth Jacket, Stockist ($400); RGT Shirt, Namedroppers ($38); Pant, Utah Woolen Mills ($178); Redwing Boot, Stockist ($279); Hat, Fice, ($34); Sunglasses, Porsche Design, ($550); Breitling Watch, O.C. Tanner Jewelers, ($5,865)

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THE CASUAL DATE

Go West.

Spend an afternoon on the American frontier.

Peruse the collection of Plains Indian and Euro-American art from the Buffalo Bill Center of the West showing now at Utah Museum of Art.

Storm System Jacket, Utah Woolen Mills, ($1,955); Shirt, Fice ($72); Nike Windbreaker, Fice ($100); Redwing Boots, Stockist ($249); Emporio Armani Denim, Namedroppers ($79); Breitling Watch, O.C. Tanner Jewelers ($5,865)

S A LT L A K E M A G A Z I N E . C O M | J A N / F E B 2 0 1 8

PHOTO CREDIT TK

Then, Go East.

Kyoto is one of Salt Lake’s oldest Japanese restaurants. Start with sushi, then move on to some of the best tempura in town, accompanied by a cold beer or sip of sake.

Coat, Utah Woolen Mills ($2,595); Citizens of Humanity Denim, Utah Woolen Mills ($229); Raised by Wolves Army Jacket, Fice ($157); Vans Shoes, Fice ($133); Shirt, Stockist ($240); Carhartt Hat, Stockist ($28); Sunglasses, Porsche Design ($450); Belt, Porsche Design ($180); Omega Watch, O.C. Tanner Jewelers ($9,415)

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THE FORMAL DATE

Live theater is alive and well in Salt Lake. Take in a show on one of the city’s stages—Salt Lake Acting Company, Rose Wagner’s Black Box, the Eccles—and appreciate the magic without the CGI.

Forward Fashion.

Table X redefines fine dining with a modern, adventurous approach to cuisine. No need for a white collar; just look your best. As in coolest.

S A LT L A K E M A G A Z I N E . C O M | J A N / F E B 2 0 1 8

Sigillo De Garanzia Jacket, Utah Woolen Mills ($1,595); Eidos Napoli Shirt, Utah Woolen Mills ($295); Richards Street Pant, Utah Woolen Mills, ($355); Kiton Tie, Utah Woolen Mills; Aldo Shoe ($160); Hermes Watch, O.C. Tanner Jewelers ($7,650)

Photos: Adam Finkle Styled by: Farasha, Vanessa Di Palma Wright & Emily Quinn Loughlin Hair & Makeup: Paula Dahlberg Art Direction: Jeanine Miller Model: Phillip Istomin

Suit, Bespoke Custom Clothing, ($1,123); Tie—Bespoke Custom Clothing, ($29); Eton Shirt, Utah Woolen Mills ($295); Gloves, Namedroppers ($38); Dior Scarf, Namedroppers ($236); Donald Pliner Shoe, Namedroppers, ($59); Belt, Porsche Design ($170); Omega Watch, O.C. Tanner Jewelers ($13,120) Cuff links, Bespoke Custom Clothing ($180)

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PHOTO ADAM FINKLE

Women Fight Back . . . 96 Small Lake City . . . . . . 98 Hot-ticket Events . . . . 100

DIRECTOR OF the Salt Lake Film Center Geralyn Dreyfous is working with documentarians Kirby Dick and producer Amy Ziering to document the sexual harassment rampant in entertainment’s celebrity culture.

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Sundance Film Fest’s Legacy to Women Salt Lake-based director Erika Cohn, who won a 2017 Emmy for In Football We Trust, and whose next project is a documentary on the world’s first female filmmaker, says Sundance is the industry leader in supporting women and film—in large part simply because of its vital tracking of the films made by women.

“Sundance takes those audits very seriously—but they don’t set quotas,” Cohen says. “So what is happening? Can we say women are inferior story tellers? Or is access to capital one of the problems?”

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Sundance’s Rocky Year of the Woman A Utah rooted DOCUMENTARY hunts film’s most vicious predators.

BY GLEN WA RCHOL

O

n a frigid, snowy day, Sundance 2017 kicked off what will likely be remembered—for better or worse—as the year of woman in film. Chelsea Handler led 8,000 protesters down Park City’s Main Street, cementing the festival’s feminist ambitions to cities around the nation.

As spring became summer, a growing list of women-in-film achievements ensued, including, of course, Patty Jenkins’ megagrossing Wonder Woman. Lena Waithe made history, too, becoming the first black woman to win an Emmy for her writing on Master of None, and accolades continued to roll in for women in creative entertainment jobs.

At last, it seemed that women—still not near

equal in numbers of creative film jobs or pay— were getting their due.

Then, fall clouds rolled in. In October, came the Harvey Weinstein allegations. Weinstein, a powerful producer of alternative films, including several from Sundance, was accused of using his industry power to sexually assault dozens of women. Rose McGowan, a lead accuser, says Weinstein assaulted her in Park City. The dams of denial and coverups broke loose: The Weinstein charges were followed by a flurry of allegations against Oscarnominated writer and director James Toback in connection with the alleged sexual harassment of 38 women. Then, the Los Angeles Times reported six women accused director Brett Ratner of sexual harassment.

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Sundance’s FEMALE FILMMAKERS BY CATEGORY 16 US DOCUMENTARY FEATURES: 6 by females (38%) 16 US DRAMATIC FEATURES: 5 by females (31%) 12 WORLD DOCUMENTARY FEATURES: 5 by females (42%) 12 WORLD DRAMATIC FEATURES: 5 by females (42%) 13 DOC PREMIERES FEATURES: 6 by females (46%) 18 PREMIERES FEATURES: 4 by females (22%) 7 SPOTLIGHT Features: 4 by a female (57%) 10 NEXT FEATURES: 2 by a female (20%) 8 MIDNIGHT FEATURES: 2 by females (25%)

Kevin Spacey, a Hollywood dynamo and one-time manager of London’s Old Vic Theatre, was accused of multiple cases of sexual harassment and stripped of his roles in House of Cards and, just days from its release, the film that would have crowned his career, All the Money in the World.

Days later in November, Louis C.K.—America’s gritty 21st-Century Mark Twain—was publicly accused of masturbating in front of unwilling women who were only trying to survive in comedy’s hermetically sealed world.

Writ smaller, but no less tragic, the Austin, Texas, Alamo Drafthouse’s leadership, at the center of what was thought to be

a woman-friendly alternative film movement—were accused of a legacy of sexual harassment.

As The New York Times and The New Yorker both broke the Weinstein allegations, Utah Film Center Founder Geralyn Dreyfous was already planning a new documentary with director Kirby Dick and producer Amy Ziering of The Hunting Ground (2016) that chronicled themes of harassment and retaliation against college rape victims that appeared to parallel Weinstein’s alleged predatory practices. A final irony? The Hunting Ground was distributed by the Weinstein Company.

Dreyfous is executive

producer of the film, which she says is based on the allegations swirling around the flim world for years. “These were the same actors who were quoted in the The New York Times story” Dreyfous says. “They came to us after The Hunting Ground, and said, ‘you need to do a film on what’s happening in the industry.’ The New York Times story actually makes it easier for us,” she says. “We were lucky it happened that way. We were worried the actors we were talking to would suffer reprisals.

Now, it will be all on the record.”

Dreyfous says the yet-untitled film will uncover the infamous predatory behavior in the entertainment industry. “It’s similar to bullying. We really need to look at predatory behavior in our culture. In Hollywood, it’s especially prevalent because there is so much concentrated power.

Harvey was picking a lot of winners. He was determining the fate of so many actors.”

Of course, President Donald Trump laid out the predatory/ power strategy in a 2005 video, bragging, “And when you’re a star, they let you do it. You can do anything. Grab ’em by the pussy. You can do anything.”

Dreyfous says Trump’s promotion of such culture can’t be ignored: “I think the president is fair game because we are looking at the entertainment industry as a predatory celebrity culture. He was first a reality entertainment star.”

Meanwhile, Sundance Film Fest remains a leader in women’s filmmaking.

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C IT Y

CONCERTS LOC A L

M U S IC

Coming Home PAUL JACOBSEN’S music embraces SLC’s distinct sound.

BY ASHLEY SZANTER

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I

f you read about Paul Jacobsen’s day-to-day life on paper, you might not immediately assume he has tons of musical talent. As an employee of Instructure, an education tech company, Jacobsen spends his days in the corporate world. At night, however, Jacobsen steps into the spotlight–literally. The Salt Lake native has made more than just

PHOTOS NATALIE SIMPSON

E SMALL LAK

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an after-hours hobby out of his music, with solo albums already out and commitments to two groups, The Lower Lights and The Madison Arm, performing all over Salt Lake. “The Lower Lights has kind of taken off–it’s a gospel, folk, bluegrass band–and our Christmas shows became unexpectedly popular,” he says.

“We have five nights planned at Kingsbury Hall.”

While Jacobsen plays gigs close to home today, he spent a good four years trying to break into the music scene in New York City. “I was performing at the lowest possible definition of playing music. I moved to NYC and realized what it is to be a small fish in a big pond,” he recalls. “But it’s good to have those moments to realize you aren’t as cool as you think you are—I couldn’t beg someone for a bad review.”

He doesn’t regret the string of rejections he faced in the NYC music scene, even as he remembers a particularly sobering moment outside The Living Room, a well-known venue where singers like Norah Jones got their start. “They wouldn’t book me because I didn’t have enough of a following. I was handing out flyers for a gig of

mine at a lesser venue. The door guy was like, ‘dude, you can’t do that here.’ I thought, not only can I not get a gig at The Living Room, I can’t even hand out flyers for my crappier gig,” he says.

While there were some glimpses of big-city success, including a set at the legendary CBGB’s before it closed its doors in 2006, mostly he faced rejection and times he questioned whether he really wanted to pursue music.

A compelling job offer spurred Jacobsen’s return to Utah 10 years ago. Salt Lake inspired him in ways NYC never could­—while settling down and starting a family, he released a second album, Paul Jacobsen and The Madison Arm, in 2008 (his first album, You Might Regret You Ever Cared, came out in 2003 before his move to NYC). Even with two albums under his belt, trying to get Jacobsen to pin down his musical style can be challenging.

“Well, I’m not folk enough for folkies, not indie enough for the indie kids and not rock enough for the rock people. I’m in this in-between place,” he says. “Indie folk is the closest I can get, and I still get a little itchy when I say it– maybe just some non-centrist form of folkish music.”

While nailing down his sound might be difficult, Jacobsen has no qualms about discussing the influence Utah and Salt Lake City has on his sound and lyrics.

“Part of the inspiration comes from the songwriters and musicians around me. A lot of the best literature and art is unafraid of embracing its place,” Jacobsen says. “I love the writing of people who are unafraid to embrace where they’re from. I think it comes from a much more truthful place.”

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GOOD THINGS TAKE TIME Jacobsen’s upcoming, untitled third album is slated for a Spring 2018 release–10 years after his last record. “One of the reasons it takes me so long to write is that I’m very critical of lyric writing, so I’m quite slow. I have the music first, and then I tend to obsess over the lyrics,” says Jacobsen.

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Salt Lake Picks

BY ADDISON DOXEY AND CHRISTIE MARCY

JANUARY THEATER

5 Emerge Dance Company Salt Lake’s Repertory Dance Theatre is showcasing next generation artists with their new show Emerge.

Featuring diverse choreography by the RDT dancers, the usually sold-out concert will inspire the artist within.

When: Jan. 5-6 Where: Leona Wagner Black Box Theater, 138 W. 300 South, SLC, rdtutah.org

9 Something Rotten This hilarious Broadway smash tells the story of Nick and Nigel Bottom, two playwrights trying to compete with “rockstar” William Shakespeare during the 1590s. If you’ve ever wanted to see a sexy Shakespeare sing his sonnets in scandalous leather pants, Something Rotten is the show for you.

DANCE

ART

Where: The Eccles Theatre, 131 S. Main Street, SLC, artsaltlake.org

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Good Vibrations Quick—name your favorite songs of the ’60s and ‘70s. Chances are high at least one is

by The Beach Boys and their brilliant founder/ writer/composer Brian Wilson. Join the SCERA as the touring tribute band faithfully recreates the California spirit with hit songs such as “Wouldn’t It Be Nice,” “God Only Knows,” and of course… ”Good Vibrations.”

When: Jan. 11-13 Where: SCERA Center for the Arts, 745 S State Street, Orem, scera.org

20 Moby Dick The Utah Opera nails Jake Heggie and Gene Scheer’s operatic adaptation of Melville’s classic novel, a thrilling adventure fueled by one man’s willingness to risk everything for revenge.

When: Jan. 9-14

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FILM

OUTDOORS

When: Jan. 20-28 Where: Janet Quinney Lawson Capitol Theatre, 50 W. 200 South, SLC, arttix. artsaltlake.org

23 Styx There will be no shortage of prog-rock hits when Styx comes to the Eccles: “Lady” and “Babe” will get you singing, but “Mr. Roboto” will be the one that gets you out of your seat and dancing along.

When: Jan. 23 Where: Eccles Theater, 131 Main St., SLC, 801355-ARTS, arttix.org

PHOTO JEREMY DANIEL

MUSIC

Cast of the Something Rotten!

National Tour.

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SLCTC Winter Series 5K

Hippo Campus

Salt Lake City’s oldest race series will be holding its 40th annual 5K race for elite athletes and everyday runners alike at the iconic Great Saltair. Whether you’ve been running marathons since birth or just got off the couch from a 40-year nap, this is the race for you.

When: Jan. 27 Where: The Great Saltair, 12408 W. Saltair Drive, Magna, slctrackclub.org

Hippo Campus

Minnesota-bred rock band Hippo Campus continues their sold-out national tour at The Complex. With their surprise release Warm Glow EP, which includes fan favorite “Baseball,” crowds are sure to be swooning and swaying for the up-and-coming band.

When: Jan. 29 Where: The Complex, 537 W. 100 South, SLC, thecomplexslc.com

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THEATER

DANCE

ART

FILM

01

BANFF film festival

The Utah Symphony, known internationally for distinctive performances and award-winning recordings, is a perfect way to bring some class into your life. Join them for a spectacular night of works by classical composers Mozart and Haydn.

The BANFF Film Festival will once again thrill audiences with the best in outdoor filmmaking.

Witness the majesty of exotic locations, adrenaline-filled extreme sports and daringly unexpected adventures all from your seat at Kingsbury Hall.

Where: Val A. Browning Center for the Performing Arts, 1901 University Circle, Ogden, symphonyballet.org

9 Cinderella The “rags-to-riches” princess takes the stage with Ballet West.

Filled with profound romance and magical dancing, Ballet West’s Cinderella makes for the perfect night out with the family.

When: Feb. 9-18 Where: Janet Quinney Lawson Capitol Theatre, 50 W 200 S, SLC, arttix. artsaltlake.org

15 Bruce Cockburn Canadian musician Bruce Cockburn has been shaped by spirituality

Jill-Christine Wiley as Maria Rainer and the von Trapp children.

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Utah Symphony presents Mozart and Haydn

When: Feb. 1

SOUND OF MUSIC PHOTO MATTHEW MURPHY

OUTDOORS

Bruce Cockburn

and musical diversity during his illustrious musical career. “My job,” he explains, “is to try and trap the spirit of things in the scratches of pen on paper and the pulling of notes out of metal.” Join him for a thrilling musical performance at The State Room.

When: Feb. 15 Where: The State Room, 638 S State Street, SLC, thestateroom.com

12 Abbey Road and Satisfaction It’s the oldest question in rock n’ roll: The Beatles vs. The Rolling Stones?

Everyone has already picked a side (probably drunkenly at a party) but dueling tribute bands Abbey Road and Satisfaction promise to settle this thing once and for all.

When: Feb. 20-22 Where: Kingsbury Hall – U of U, 1395 E President’s Circle, SLC, kingsburyhall. utah.edu

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Margo Price

The Sound of Music

Some of us were born too late to witness Loretta Lynn in her prime. Luckily we have Margo Price, who blew the roof off The State Room last time she played Salt Lake. It’s nothing short of a miracle that she’s playing the small venue again—the girl is going places, fast.

The hills are alive with the classic and beloved story of Fräulein Maria and the von Trapp family. The Sound of Music will once again thrill audiences with its Tony-, Grammy- and Academy Award-winning Best Score, which includes a few of “Our Favorite Things” (plus “Edelweiss”).

When: Feb. 23 Where: The State Room, 638 S. State St., SLC, 801-596-3560, thestateroom.com

When: Feb. 27-Mar. 4 Where: The Eccles Theatre, 131 S Main Street, SLC, artsaltlake.org

When: Feb. 12 Where: Metro Music Hall, 615 W. 100 South, SLC, 385-528-0952, metromusichall.com

Margo Price

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FOR EVERY SEASON, FOREVER MEMORIES. At Victory Ranch, year-round recreation and amenities await those seeking a Park City mountain home to call their own. It is a place for your family to escape the everyday, and where great moments in the great outdoors become memories to treasure for a lifetime.

Come summertime, our Rees Jones Golf Course challenges your game while a 4,000acre backcountry offers miles of mountain biking trails, yurt camping and 5-stand shooting. Hit the legendary slopes of Park City and Deer Valley in the winter or fly fish along the Upper Provo year-round.

Experience the Good Life in

THE GREAT OUTDOORS

6,700 Pristine Acres Near the Legendary Ski Resorts of Deer Valley and Park City • 18-Hole Rees Jones Golf Course • The Post Clubhouse & Pool • The Barn Activity Clubhouse & Spa • Ski-in/Ski-out Park City Clubhouse • World-class Fly Fishing • Freestone Lodge Riverside Dining • 20 Miles of Hiking and Mountain Biking Trails • 5-Stand Shooting • 4x4 ATV Adventures • Jordanelle Water Sports • Backcountry Yurts

Homesites from $525,000, Cabin Homes from $2,250,000 Call 435.785.5000 Find yourself at VictoryRanchUtah.com Victory Ranch does not discriminate on the basis of race, color, religion, sex, handicap, familial status, or national origin. Read the property report for Victory Ranch before signing anything. No federal or state agency has judged the merits or value, if any, of property in Victory Ranch. Access to golf and other amenities is restricted to Victory Ranch Club members and subject to applicable membership fees and other limitations. Each office is independently owned and operated.

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PEOPLE | CULTURE | ATTITUDE High Profile . . . . . . . . 104 5 Questions . . . . . . . . 106 A&E . . . . . . . . . . . . . . 108 Faces . . . . . . . . . . . . . 110 On the Street . . . . . . . 112 High Biz . . . . . . . . . . . . 114 Play Date . . . . . . . . . . 116

PHOTO STEPHEN SPECKMAN, COURTESY OF SUNDANCE

UTAH’S KID It’s common for many Utahns who disagree with 81-year-old Robert Redford’s environmentalism and love of the land to cast him as an L.A. carpetbagging dilettante. But after 50 years living in Utah County and 30 years supporting one of the world’s great film festivals, even the most conservative lawmaker must accept Bob as a bona fide Utahn—even if he takes radical political stands like supporting the controversial Bears Ears National Monument in its full size. It’s hard to ignore the annual $140 million Sundance brings in.

Even by Hollywood standards, Redford is the original artistactivist who ignores the rules. He still makes movies, some good, All is Lost; some not so great, Our Souls at Night. But he remains the hard-working influencer and bridge for indie films to Hollywood.

On Jan. 18, Redford again will welcome the world (45,000 film lovers) to Park City for the 2018 Sundance Film Festival.

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PARKCITYLIFE // HIGH PROFILE

Picabo Street Olympian PAYS IT FORWARD

BY VA N ESSA CON A BEE

Picabo Street Academy is located in Prospector Square at 1762 Prospector Ave. The Academy is open Monday-Friday, 8 a.m.- 4 p.m. year-round with rolling admissions. Students can attend any time that fits their schedule. Tuition is $12,500 for high school, with pricing for individual classes and middle school dependent upon courses taken. More information and online applications can be found at picabostreetacademy.com

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alist in the Super G at the 1998 Winter Games and the downhill at the 1996 World Championships, was inducted into the National Ski Hall of Fame in 2004.

Now a mother of three, Street partnered with Dan Kemp and Michelle Demschar to launch her latest endeavor, the Picabo Street Academy, to provide students with individualized academic programs that give them the freedom to pursue their extracurricular passions.

A visit to Picabo Street Academy finds a dozen students settled in bean bag chairs with their laptops in a common area resembling the cozy living room of a college dorm. Topics of study include scatter plots, the Berlin Conference, the Cold War and cell diffusion. In an adjacent room, another student works on a whiteboard with a math tutor. This talented group of kids can definitely relate to one another—missing school and dealing with the pressure to perform while balancing academic, familial and social responsibilities often creates an environment where something’s got to give. Fostering an environment where success is within reach is meaningful for Street, who navigated this territory when she joined the U.S. Ski Team at 15. “By the time they come to us, some of them have cocooned a little bit, but

IT’S TIME FOR THE EDUCATION PROCESS TO BE ON PAR WITH A MODERN PACE. –PICABO STREET soon they start to feel more comfortable in their own skin.

There’s a little ‘poke-poke, joke-joke, hey, you’re good,’ because excellence is the norm around here,” Street explained.

With a virtual curriculum available nearly anywhere, PSA students have the benefit of incorporating their coursework into their own schedules, whether they find themselves waiting in an airport, hotel room or en route to their next competition. “There are so many yeses in the program that people are almost waiting for the other shoe to drop,” Street explained. “The truth is that it’s just time for the education process to be on par with a modern pace.”

PHOTO ADAM FINKLE

Picabo Street, gold med-

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5 QUESTIONS // PARKCITYLIFE

Her story From Olympian to Journalist

BY VA N ESSA CON A BEE

As a writer and former Olympic skier, Carrie Sheinberg knows how to make headlines. Named to the U.S. Ski Team in 1990 at 17 and a member of the Olympic team in 1994, she was the top American slalom finisher in Lillehammer and winner of three U.S. national titles. After retiring, Sheinberg attended the University of Utah, followed by covering outdoor and Olympic sports for the Salt Lake Tribune. After a two-year stint as a producer at ESPN Radio, she worked as a reporter for SiriusXM Radio and as a freelance journalist published in ESPN the Magazine, SKI, Outside and The Boston Globe. She covered the Olympics in Salt Lake City, Athens and Torino as well as the 2005 Tour de France. Recently, Sheinberg profiled the filmmakers behind the 2017 Women’s Sports Film Festival.

HOW HAS MEDIA COVERAGE OF WOMEN IN SPORTS EVOLVED IN THE LAST 10 YEARS? CS: Now there is actually an all-female hosted show on ESPN Radio, and ESPNW covers not only female sports, but also female reporters cover sports. And maybe that highlights the biggest shift of all: More women are doing the reporting.

There are more women being given a voice. Instead of coverage “for women,” there is coverage of women by women and about women.

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WHAT SPORTS WOULD BENEFIT MOST FROM GIVING MORE WOMEN A PLATFORM? CS: Obviously Olympic sports are my background, and I think the Games—NBC really—have capitalized well on the female athlete. Women tennis players, thanks to a number of amazing characters beginning with Billie Jean King, have certainly been able to make themselves heard fairly well over the years.

I would love to see more effort put into the Women’s National Soccer League.

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WHAT CATALYSTS DO YOU SEE AS THE BIGGEST FACTORS AFFECTING CHANGE? CS: There is no question that women’s sports are still seeing great benefits from the passage of Title IX in terms of female participation in sports.

Women (and men) are still spending their efforts making sure girls get to play. It’s not really surprising that, 45 years after that legislation was passed, we are finally seeing the women who benefitted from playing making their way into positions of power and influence.

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IS THERE A DIRECT RELATIONSHIP BETWEEN INCREASED COVERAGE AND MONEY FLOWING INTO SPECIFIC SPORTS? CS: When David Stern started the WNBA, the league was able to focus more on advancing the product than worrying about the bottom line. The coolest thing about David Stern’s efforts was that he knew providing a professional platform for women to be seen playing basketball would help create an entirely new network for girls to play all around the country.

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IS GENDER DISPARITY IN SPORTS SIMILAR AROUND THE GLOBE IN TERMS OF SALARY, ROYALTIES, PRIZE MONIES AND MEDIA REPRESENTATION? CS: The U.S. Open Tennis Championships offered equal prize money for men and women before any other Grand Slam tennis events. Venus Vs. chronicles Venus Williams’ efforts in demanding equal rewards for women.

Tournament organizers finally gave in 36 years after the U.S. Open had already evened the playing field!

PHOTO ADAM FINKLE

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PARKCITYLIFE // A&E

ART ON THE RUN Park City has made a big push to encourage people to use the town’s ample public transportation options. Next time you’re doing your part to save the environment and alleviate traffic, be sure to treat yourself and appreciate the public art installations adorning many of Park City’s bus shelters and the expansive mural in the Old Town Transit Center. For those who prefer pedal power, an art installation at the Park City MARC doubles as a bike rack.

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Sound Garden Park

Don’t Poke the Bear.

Who Drives Park City’s Public ART CHOICES?

BY TONY GILL

The bear itself strikes an inoffensive figure. Welcoming, if a bit detached, Franz lounges on a Main Street bench with an arm—leg?—waiting to embrace throngs of visitors for a selfie op.

Unfortunately, Franz has become the trite and predominant emblem of Park City’s public art scene. A group of committed individuals on the Park City Public Art Advisory Board (PAAB) are aiming to change that perception and highlight a growing artistic identity that goes well beyond banal bronze animals.

“Our public art should engage the community and give a feeling and a sense of who we are,” says the Public Art Advisory Board’s chair Kathy Kahn. “It should highlight the vibrancy of our personalities and stimulate the economy and cultural aspect of providing for the community. Park City is identified with the Bear Bench, and we need to step up our game.”

Each month the PAAB gathers to review myriad proposals and make recommendations to the City Council (which controls final approval for all projects) about new installations.

“We go through a committee checklist with each proposed project that includes detailed artistic and design criteria. Then there’s a democratic process where we try to get a majority of people with widely disparate tastes to agree, which means a pretty diverse array of art gets chosen,” Kahn explains. Each board member can serve only two 3-year terms, a limit designed to infuse new opinions and perspectives into the board.

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A Man With Standards Spend an eclectic evening with J. PETERMAN

BY TONY GILL

Despite the motley predilections of the board’s individuals, the PAAB doesn’t get hung up. “We have a great working dynamic. We don’t always agree, but we manage to avoid impasses and get things done anyway that really make an impact,” Kahn says. “The future for us is really parlaying our funds to get the biggest bang for the buck. If it were my choice, we’d have a sculpture park, and we’re working towards getting something done on that scale.”

Park City’s public art already transcends the bronze bear with installations including avant-garde murals in pedestrian tunnels, the Sound Garden in City Park and Sheltering Aspen sculptures outside City Hall along with a host of other sculptures and paintings throughout town. Future projects aim to fill a new park with an iconic installation at the top of Main Street above the Wasatch Brew Pub. Says Kahn, “The PAAB operates within a very small border, so we’re able to make a huge impact on the community.”

Who wouldn’t love to spend an evening with J. Peterman? I don’t mean the actual John Peterman of the retail clothing and fashion company, but the exquisite Seinfeld creation who once described his neck as a “gargantuan monkey fist.” Well here’s your chance. The one and only John O’Hurley is coming to the DeJoria Center on Feb. 10 for his one-man show, A Man With Standards.

It’s a 90-minute retrospective on The Great American Songbook, which is a collection of the most influential popular and jazz songs from the early 20th century. The music is accompanied by musings from a career that spanned appearances as an unforgettable sitcom character on the world’s number-one syndicated television show and King Arthur in Broadway productions of Monty Python’s Spamalot to stints as a New York Times best-selling author and a Billboard chart-topping composer.

Tickets for A Man With Standards start at $40. The 21+ show begins at 8 p.m. and tickets are available by calling the DeJoria Center box office or by visiting smithstix.com. At the very least, it’s worth seeing the show to offer O’Hurley kudos “on a job…done.”

970 UT-32, Kamas, 435-783-3525, dejoriacenter.com

J A N / F E B 2 0 1 8 PARKCITYLIFE

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PARKCITYLIFE // A&E

Polyrhythmics

Rock Well

POLYRHYTHMICS and ZEPPARELLA headline at O.P.

BY TONY GILL

When the Sundance Film

Polyrhythmic’s fourth album Caldera.

PARKCITYLIFE J A N / F E B 2 0 1 8

Festival’s roadshow inundates Park City, one’s hard pressed to enjoy the amenities of Main Street without at least knowing someone who knows someone who’s worked with someone. For those of us without industry connections, there’s precious little time for a night out on the town, but O.P. Rockwell has a couple

shows in the days leading up to and following Sundance that all can enjoy.

O.P. Rockwell gets our vote as the best music venue on Main Street thanks to a charmingly anachronistic atmosphere and hipster cocktail menu. Before Sundance arrives, the Polyrhythmics take the stage on Saturday, Jan. 13. The Seattle band’s eight-piece ensemble fuses funk,

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soul, rock and R&B, with jazz and Afrobeat for a one-of-a-kind sound. Their recently-released fourth album Caldera has received critical acclaim for its genre-melding intensity. Tickets start at $15.

After the circus leaves town, Zepparella, the all-female Led Zeppelin powerhouse, brings their incomparable act to Park City on Saturday, Feb. 17. Zepparella delivers all the energy, improvisation and theatrics of the world’s greatest proto-heavy metal band, and you’ll be sure to hear all your favorite tunes. Tickets for the show start at $25.

Both shows begin at 9 p.m.

Tickets can be purchased in advanced on ticketfly.com.

Zepparella

268 Main Street, Park City, 435-615-7000, oprockwell.com

DAVID BROMBERG QUINTET January 11–13

THE DRIFTERS

HOWARD JONES

February 1–4

February 8–11

CHUBBY CHECKER

PAULA COLE

JOHN WAITE

THE VENTURES

HERMAN’S HERMITS

FEB 15–18

FEB 22–24

MAR 1–3

MAR 8–10

MAR 15–18

328 Main Street

ParkCityShows.com

435.649.9371 J A N / F E B 2 0 1 8 PARKCITYLIFE

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PARKCITYLIFE // TALKING

Working On the Weekend Long Time NSP Volunteer SKI PATROLLER PROGRAM ENDS at Park City Resort.

BY TONY GILL

PARKCITYLIFE J A N / F E B 2 0 1 8

113 further develop our patrol program using only employees and eliminating the NSP volunteer patrol program. We value the contributions the NSP volunteer patrollers have made to our company and hope they will consider applying for a full-time, five-day a week position.”

But Cook says the reality is different: “Park City has set a prerequisite for the Ski Patrol to have a minimum of three years full-time experience. Therefore, no

work, a volunteer working one day won’t be up to par with people who are there every day,” says another experienced patroller. He suggested the program would have ended earlier if previous ownership had the resources Vail does.

The general sentiment among the patrollers we interviewed supported the ongoing effort to improve the guest experience, and was also generally complimentary of Vail’s management from an

NO VOLUNTEERS WERE ACCEPTED FOR EVEN PARTTIME PAID POSITIONS. –MICHAEL COOK

Michael Cook

The times they are a changin’. For more than 50 years, Park City’s Ski Patrol has been supplemented with National Ski Patrol volunteers who staffed the mountain on weekends and holidays, assisting their full-time counterparts. But last fall, Vail Resorts ended the program and filled the volunteer positions with fulltime, paid staff.

For patrollers like Michael Cook, director of the volunteer ski patrol at Park City’s Canyons base area, the abrupt end of their partnership came as a bit of a shock. “We asked where this decision came from, and we were told, ‘This was a business decision made by multiple levels of management.’ No further explanation was offered,” Cook says.

Vail’s response to Salt Lake magazine was guarded. Vail spokeswoman Jessica Miller wrote, “As Park City Mountain has grown significantly over the past few years, and in order to deliver our vision for the guest experience, we have decided to staff and

volunteers—that I am aware of—were accepted for even part-time paid positions. I do know that several applied.”

The ski industry’s 800-pound-gorilla has never been renowned for transparency, so we spoke with full-time patrollers—on condition of anonymity—to gather some insight into the volunteer program. “A lot of the volunteers were great, but it was this weird program where we would just turn over the keys to the whole ski patrol for Saturday and Sunday,” says one veteran patroller. “A handful of full-time patrollers work with volunteers each day, and we spend a considerable amount of time supervising them.”

“No matter how hard they

employee perspective.

“People want that Disney Vacation on the mountain, and a more professional staff is part of people getting their money’s worth,” a patroller says.

Cook says that, while it appears volunteers need not apply, Vail “was helpful by allowing us to use resort equipment and a venue to conduct a medical refresher that I organized so the volunteers could stay current with their medical certifications.

Approximately 10 to 15 patrollers have obtained positions at other resorts.

Most of the volunteer patrol is taking the year off, but hope to patrol at other resorts next year.”

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ON THE STREET // PARKCITYLIFE

Everyone’s a critic.

The public’s opinion on PC’s public art.

BY TONY GILL

WE ASKED PEOPLE ON THE STREET: What do you want to see more of reflected in Park City’s public art?

McKenzie Johnson

Logan Swney We need more commis-

More Banksy, baby. I really

sioned artwork that is

enjoy that type of art. Obvi-

specific to the culture and

ously, I don’t want to see

the place in which we’re

graffiti, but I like the ran-

living now that’s less literal.

dom pop-up art. I get a little sick of the cliché moose and aspen-tree stuff.

Aaron Temple I’d like to see more local artists. In areas like Portland, they’ll have a lot of local artists who will come and have a big unveiling,

The city puts a lot of research, discussion, comparison and compromise into the public art decision making process, but what about the people who have to look at it (and pay for it)?

We’re seeing a lot of literal artwork at this time, and we’ve got a lot of local artists in this town who could be great.

and they’ll put up plaques to accompany the installations. If we did that, it would give a little more character to Main Street and Park Avenue.

Rory Murphy Honestly, I love large bronzes. That’s what I’m to see more of them in the parks, public buildings and on Main Street if they could manage to find some space for anything else.

Emily Loeffler I’d like to see more large murals. Specifically, ones that depict the outdoor activities and sports that are such a big part of the community in Park City.

PARKCITYLIFE J A N / F E B 2 0 1 7

PHOTO ADAM FINKLE

partial to, and it’d be nice

©2017 Swedish Match North Europe AB

APRÈS THE SWEDISH WAY 577 MAIN STREET

•

PARK CITY

C O M P L I M E N TA R Y W I - F I & F I K A W O R K S PA C E • L O U N G E • E N T E R TA I N M E N T

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PARKCITYLIFE // HIGH BIZ

Chef Meryl van der Merwe Tasty Things Come In SMALL PACKAGES

BY VA N ESSA CON A BEE

Savory Disks Jafflz are portable, pocketsized and you can eat them with your hands. What’s not to love? Based on the classic jaffle, enjoyed in South Africa, Australia and by other names at American campouts, the snack consists of two pieces of bread filled with leftovers, clamped in a funky cooking iron and toasted over a campfire.

Think of the Hot Pockets of microwave fame, but created by a gourmet chef, and you’ve got a Jafflz.

PARKCITYLIFE J A N / F E B 2 0 1 8

pocket sandwich that hails from South Africa—is having a moment, thanks to the herculean efforts of Cape Town native Meryl van der Merwe, who brought this retro treat to PC. Van der Merwe is launching Jafflz in Harmons and other local stores.

Van der Merwe brought a few jaffle irons back after a visit home, intending to whip up some for the construction workers who stopped by her catering kitchen looking for lunch. All the workers responded: Where have these been all our lives?

Van der Merwe honed her culinary skills circling the globe on board superyachts, cooking in locales as far-flung as Micronesia and Irian Jaya.

After meeting her husband, Greg, in Palau, the pair moved to the South of France and formed Du Monde Gourmet Catering in Antibes. When they returned to Greg’s home turf of Park City in 2007, they settled down and opened a private chef business for a clientele that includes Under Armour CEO Kevin Plank, Google’s Larry Page and actor Will Smith.

The jaffles (a hit with the construction workers) were an easy treat—virtually anything

delicious can be stuffed into a jaffle—for van der Merwe to parlay into a business. She got a spot at the Park Silly Sunday Market, where Jafflz were crowd pleasers from day one.

Then, van der Merwe’s Under Armour client Plank tried a jaffle for himself, immediately asked for a business plan and is now a partner. With Plank’s support, van der Merwe dove into the fast casual, grab-andgo gourmet market and will

soon be selling her branded “Jafflz” to Harmons, vendors and grocery stores nationwide.

Van der Merwe features many of the flavors she encountered during her world-wide travels. “What I’ve realized throughout this journey is that Jafflz allowed me to showcase everything I’ve picked up as a global private chef,” says van der Merwe.

For more information visit jafflz.com or @officialjafflz

PHOTO ADAM FINKLE

The jaffle—a loveable

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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onthetown A collection of photos from the many local events covered in greater detail on saltlakemagazine.com

2 3

1 4

Park City Education Foundation’s Red Apple Gala September 16, Montage Deer Valley, Photos by Claire Wiley of Eclectic Brew Productions.

1 George Goodman and Abby McNulty 2 Harry and Carrie Kirschner 3 Allen and Samantha Highfield with Hillary and Bill Fiveash 4 Karen Hall, Sally Nadler, David Nadler and Ty Hall

S A LT L A K E M A G A Z I N E . C O M | J A N / F E B 2 0 1 8

119 1

2 3

4

5

Egyptian Theater’s First Winter Blast & Cleopatra November 4, Montage Deer Valley, Photos courtesy of Jenn Silva.

1 Jerry and Lynn Anderson 2 Jeanine and Andy Brignone 3 Diana Thompson, Jeannine Heil, Linda Madrid and Judy Jackson 4 Vickie Fritz and Jackie Bass. 5 Paul Tan and Annica Burns 6 Sherry Olson, Terry Hagerty and Stephanie Secor

6

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BACK IN THE DAY // PARKCITYLIFE

A labor of LOVE.

BY VA N ESSA CON A BEE

Long before Deer Valley Resort was voted the number one ski resort in North America, it was a family-run ski hill called Snow Park built by two friends. Sports and outdoor enthusiasts Otto Carpenter and Bob Burns worked for Park City Mine Company—Carpenter as a skilled woodworker and Burns as a machinist. When many families left Park City in the downturn of the 1940s, a love for the outdoors and winter sports kept the two friends local. Tired of driving to Alta and Brighton for skiing, they fashioned their own lift with cable from the mines and an old Hercules truck engine, building a T-bar affectionately called the

PARKCITYLIFE J A N / F E B 2 0 1 8

Ottobahn. Opening day was always free, with daily tickets priced at $2.50 for adults and $1 for children, although, when times were tight, kids rode for free.

The entire operation was a family affair, with wives LaRue Carpenter and Rintha Burns serving 25-cent hamburgers and chili from a snack shack at the base. Despite competition from Treasure Hill (now Park City Resort), Snow Park remained open until 1969, when the Mine Company refused to renew Carpenter’s lease. Reminders of Park City’s first ski resort include the Snow Park Lodge, Carpenter Express and Burns Lift at Deer Valley Resort.

PHOTO PARK CITY MUSEUM

Snow Park Resort

We invite you to join Park City's most exciting new community where you can find solitude and room to breathe while living only minutes away from Historic Main Street.

Deer Vista is a gated, private community with remarkably low HOA dues. Residents enjoy direct recreational access and coveted panoramic views of Jordanelle Lake and the Wasatch Back, including Deer Valley Resort® and Park City Ski Resort. Call today for generous developer incentives, including a landscape package valued at $25,000.

Learn more at DeerVista.com ROD BRADSHAW 435.731.0305 rod.bradshaw@sothebysrealty.com BRAD JENSEN 435.901.8333 brad.jensen@sothebysrealty.com Information deemed reliable, but not guaranteed.

Square footage is an estimate only. ©MMXVII Sotheby’s International Realty Affiliates LLC. All Rights Reserved.

Sotheby’s International Realty® is a licensed trademark to Sotheby’s International Realty Affiliates LLC. Each Office is Equal Housing Opportunity.

Independently Owned & Operated.

Make special occasions Unforgettable Experiences

801.238.4748 255 S West temple 801.238.4748

255 S West temple

spencersutah spencersutah

spencerssaltlake spencerssaltlake

dining GUIDE FOOD | DINING

Mandarin . . . . . . . . . . 124 J Dawg’s . . . . . . . . . . 128 Les Madeleines . . . . . 130 Stanza . . . . . . . . . . . . 132 Deconstructing the Dish 134

PHOTO ADAM FINKLE

THE QUEST

I’m still looking for the perfect French Dip Sandwich. If anyone finds this grail on a Utah menu, email me: mary@ saltlakemagazine.com.

See p. 134

124

dining guide

THE SWEET STUFF

IF YOU GO

ADDRESS: 348 900 North, Bountiful WEB: mandarinutah.com PHONE: 801-298-2406 ENTREES: $$ (Moderate)

S A LT L A K E M A G A Z I N E . C O M | J A N / F E B 2 0 1 8

ANNIVERSARY

Mandarin: A New Perspective The balance and love behind a Utah classic.

A

lot of people remember the first time I ever ate at Mandarin. In 2006, I was living in Utah part-time and writing restaurant reviews for The Salt Lake Tribune. My editor asked that I visit Mandarin, so I did—and I dissed it pretty hard. Before writing this article, I looked up that review, which at the time, inspired a flood of recriminating letters to the editor.

In the review, I said I was confused­—by the aioli served with my spring rolls, by the elaborate desserts so unusual for a Chinese restaurant and mostly, by the crowds that never stopped coming and didn’t mind the wait. Or the alarming neon strawberry chicken.

The featured dishes were all too sweet. I didn’t know then about Utah’s notorious sweet tooth.

There were a lot of things I didn’t know about Utah.

During the ten years I’ve lived full-time in Utah, I’ve been back to Mandarin several times. Recently, when the restaurant was celebrating 40 years in business, I sat down with founder Gregory Skedros, now 89 years old and at Mandarin until closing time most nights, every one of them busy.

Mandarin seats 200 people and turns tables three times on a Saturday night, plus serving hundreds more takeout.

Skedros still has the restaurant’s early menus featuring choice NewYork steak and chicken fried steak, as well as Chinese classics. Always, he says, Mandarin’s menu has catered to the customers’ taste.

“Our hot-and-sour soup used to have fungus and lily pods in it,”

recalls Skedros. But bowls came back to the kitchen empty except for fungus and lily pads.

Authenticity was sacrificed to customer preference and the dish was adjusted. Some dishes, like Peking duck (we saw several birds drying in the walk-in on our tour of the restaurant) remain classic.

Stir-fries are built around local, seasonal produce—last year, the kitchen went through 3,000 pounds of local produce. says Skedros’ daughter, Angel Manfredini, who manages the restaurant. “It’s all about finding a balance between what your clientele wants and food you can be proud of.”

In this day of star-power chefs, that’s a mantra worth heeding.

Read the full story of the Skedros family restaurant at saltlakemagazine.com

PHOTO ADAM FINKLE

Mandarin has a menu of crisp stir fries. But the sweet and sour dishes, mostly sweet, are the stars.

They’re the dishes I used to turn up my nose at.

Then I met Billy Yang. An American son of Chinese immigrants, Yang knows all about authentic Chinese food. But he also happens to love Americanized Chinese food. As he says, it’s “sweet, sour, savory, spicy and tangy all working in unison.”

More importantly, he said, “Authenticity is part of the credo of the contemporary gastronome who avoids culinary hybrids. But those people miss the point. A mouthful of chop suey is a bite of years of cultural blending, not Chinese food, not American food, but something entirely different and original.”

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E

State Liquor License

G

Handicap Accessible

L

Inexpensive, under

$10

M

Moderate, $10–25

N

Bambara Nathan Powers makes decisions about food based on sustainability and the belief that good food should be available to everybody. Using a Burgundian imagination, he turns out dishes with a sophisticated heartiness three times a day. 202 S. Main St., SLC, 801-363-5454. EGLLL – MLL Grand America Grand America Hotel’s Garden Cafe is one of the dinner stars of the city, and the kitchen makes sure other meals here are up to the same standard. The setting here is traditionally elegant but don’t be intimidated. The food shows sophisticated invention, but you can also get a great sandwich or burger.

555 S. Main St., SLC, 801-258-6708. EGN

ININ

G

D

Very Expensive, $50+

WAR

2016 Salt Lake magazine Dining Award Winner

HAofLL

FA M E

Quintessential Utah

ar Handly made his name with his Park city restaurant, Handle, and now he’s opened a second restaurant down the hill. The place splits the difference between “fine” and “casual” dining; the innovative food is fine but the atmosphere is casually convivial.

The menu is unique—just trust this chef.

It’s all excellent. 418 E. 200 South, SLC, 801-539-9999. EGLLL – MLL WAR

La Caille Utah’s original glamor girl

has regained her luster. The grounds are as beautiful as ever; additions are functional, like a greenhouse, grapevines and vegetable gardens, all supplying the kitchen and cellar. The interior has been refreshed and the menu by Chef Billy Sotelo has today’s tastes in mind. Treat

S A LT L A K E M A G A Z I N E . C O M | J A N / F E B 2 0 1 8

restaurant, the old log cabin is pretty in every season. Chef Dave Jones has a sure hand with American vernacular and is not afraid of frying although he also has a way with healthy, low-calorie, high-energy food. And he’s an expert with local and foraged foods.

6451 E. Millcreek Canyon Road, SLC, 801-272-8255. EGN – O

New Yorker Will Pliler has been in the New Yorker’s kitchen since the get-go.

His cooking is a mix of traditional flavors and modern twists. A good example is the BLT salad which had us scraping the plate most inelegantly. Café at the New Yorker offers smaller plates—perfect for pre-theater dining. 60 W. Market St., SLC, 801-363-0166. EO Pago Tiny, dynamic and food-driven, Pago’s ingredients are locally sourced and reimagined regularly. That’s why it’s often so crowded and that’s what makes it one of the best restaurants in the state.

The list of wines by the glass is great, but the artisanal cocktails are also a treat. 878 S. 900 East, SLC, 801-532-0777. EGM – N ININ

Pallet As Portlandia as SLC

2A 017D gets, this warehouse-chic bistro

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

ININ

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Dining Award Hall Of Fame Winner

HSL The initials stand for

2A 017D “Handle Salt Lake”—Chef Bri-

Log Haven Certainly Salt

FA M E Lake’s most picturesque

G

2A 017D

ININ

G

O

D

Expensive, $26–50

HAofLL

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GUIDE LEGEND

AMERICAN FINE DINING

yourself. 9565 Wasatch Blvd., Sandy, 801942-1751. EGMM

Provisions With Chef Tyler

2A 017D Stokes’ bright, fresh approach

WAR to American craft cuisine (and a bright, fresh atmosphere to eat it in), Provision strives for handmade and local ideals executed with style and a little humor. 3364 S. 2300 East, SLC, 801-410-4046. EGM – N

Listings

18

Shallow Shaft A genuine taste of

Utah’s old-school ski culture—rustic and refined, cozy and classy. A classic. The excellent wine list offers thoughtful pairings. Alta, 801-742-2177. EN ININ

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

SALT LAKE CITY & THE WASATCH FRONT

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This selective guide has no relationship to any advertising in the magazine.

JAN/ FEB

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A select list of the best restaurants in Utah, curated and edited by Mary Brown Malouf

Table X A trio of chefs collabo-

2A 017D rate on a forward-thinking thor-

WAR oughly artisanal menu—vegetables are treated as creatively as proteins (smoked sunchoke, chile-cured pumpkin, barbecued cannelini beans,) bread and butter are made in-house and ingredients are the best (Solstice chocolate cake.) Expect surprises. 1457 E. 3350 South, SLC, 385-528-3712. EGM – N

AMERICAN CASUAL Avenues Bistro on Third Note: this tiny antique storefront has new owners—Chef Mike Ritchie and Steve Garner, proprietors of Fireside on Regent. It will be exciting to see what they will cook up in this favorite Avenues spot. Stay tuned.

564 E. Third Ave., SLC, 801-831-5409. EGL Blue Lemon Blue Lemon’s sleek interior and high-concept food have city style. Informal but chic, many-flavored but healthy, Blue Lemon’s unique take on food and service is a happy change from downtown’s food-as-usual. 55 W. South Temple, SLC, 801-328-2583. GL – M Blue Plate Diner Formica

tables, linoleum floors, Elvis kitsch and tunes on the jukebox make this an all-American fave, along with comfort food classics like pancakes, patty melts and chicken-fried steak in sausage gravy over smashed potatoes and burgers. 2041 S. 2100 East, SLC, 801-463-1151. GL

Cafe Niche Anytime is the best time to eat here. Food comes from farms all over northern Utah and the patio is a favorite in fine weather. 779 E. 300 South, SLC, 801-433-3380. EGL – N

EXPERIENCE THE BEST ITALIAN DINING IN SALT LAKE CITY

Known for our impeccable service and homemade pastas.

Our authentic Northern Italian menu includes homemade pastas, decadent sauces, and a wide selection of entrees that are paired perfectly with wines from the region.

Cucina Toscana features three beautiful, private rooms which can be reserved for parties, meetings, or special events. Open Mon-Sat, 5:30 pm - 10:00 pm.

SALT LAKE CITY’S FINEST ITALIAN RESTAURANT FOR OVER 15 YEARS! 282 SOUTH 300 WEST, SLC | (801) 328-3463 | TOSCANASLC.COM

dining guide

Once the most iconic American food— remember the Oscar Meyer Weinermobile? Or the Weiner Whistle?—hot dogs’ rep has suffered ever since (how long ago?) it was revealed that there is an acceptable amount of insect parts per dog. This is true of all processed foods, but hot dogs get the bad rap. Add the pink slime and the nitrates and you’ve got the most factory-made, nonartisanal food imaginable.

The whole idea of a hot dog can be repugnant if you examine it too closely.

So, don’t. Because the taste of a good hot dog is more delicious than its ingredients are gross.

IF YOU GO

J DAWGS: 341 Main St, SLC PHONE: 801-438-6111 WEB: jdawgs.com JOHNNIE BEEF’S: 6913 S. 1300 East, Cottonwood Heights PHONE: 801-352-0372 WEB: johnniebeefs.com

S A LT L A K E M A G A Z I N E . C O M | J A N / F E B 2 0 1 8

REVIEW

A Tale of Two Dogs

J Dawg’s and Johnnie Beef’s interpret the great American dog.

A

ll hot dogs are not created equal. The ones at J. Dawg’s in downtown Salt Lake (and other locations) are proudly all natural, whether you choose Polish or all-beef. The buns are made fresh daily. The special sauce is a family recipe. Opt for peppers, onions, sauerkraut and/or pickles, add a bag of chips; pour yourself a soft drink. Those are all the choices you get, and you serve yourself.

The dogs (they’re big) are cooked on a griddle in the middle of the room, there are shelves of J Dawg’s merchandise, T-shirts and baseball caps. And that is it. It’s

a bit mystifying why the restaurant is so large—maybe they’ll add live entertainment, a dance floor, a skating rink?— when the menu warrants no more than a hot dog stand, or cart, but there it is. J Dawg’s is open (relatively) late in the evening, so it can be a great post-beer option.

Hot dogs are caught on the cusp between pure junk and pure nostalgia; Johnnie Beef’s banks on the nostalgia. Few cities are as enamored of itself as Chicago—based just on the Cubs and the deep-dish pizza, Chicagoans have established a separate culture. Throw in the Chicago hot dog and it’s a

three-pronged empire. Johnnie Beef’s is all about the Chicago dog, dragged through the garden, topped with mustard, onion, pickles, tomatoes and that weird neon-green relish.

But there’s tolerance here. You can, and I did, order other toppings on your hot dog.

Being from Texas, I prefer chili dogs. (No beans in the chili, onions, steamed all-beef weiners and a steamed bun.)

But you can explore​— try a hot dog topped with pastrami, pineapple or pesto.

If you dare.

Most in Utah don’t dare much and that’s why there’s a “Utah dog;” yellow mustard only.

PHOTO COURTESY OF J. DAWG’S

128

129 Citris Grill Most dishes come in either “hearty” or “petite” portion sizes. This means you can enjoy a smoked salmon pizzetta or fried rock shrimp appetizer and then a petite order of fire-roasted pork chops with adobo rub and black bean–corn salsa. Expect crowds. 3977 S Wasatch Blvd, SLC, 801-466-1202. EGM

ININ

G

D

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, 385237-3159. EGL – N Copper Onion An instant

2A 017D hit when it opened, constant

WAR crowds attest to the continuing popularity of Ryan Lowder’s Copper Onion. Though the hearty, flavorful menu changes regularly, some favorites never leave: the mussels, the burger, the ricotta dumplings. Bank on the specials. 111 E. Broadway, SLC, 801-355-3282. EGL – N

Cucina Deli Cucina has added fine restaurant to its list of descriptors—good for lunch or a leisurely dinner. The menu has recently expanded to include small plates and substantial beer and wine-bythe-glass lists. 1026 E. Second Ave., SLC, 801-322-3055. EGM 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 Housed in an old Capitol Hill storefront with a valley view, much of Em’s appeal is its unique charm.

For lunch, try the sandwiches on ciabatta. At dinner, the kitchen moves up the food chain.

271 N. Center St., SLC, 801-596-0566. EGM Epic American food here borrows from

other cuisines. Save room for pineapple sorbet with stewed fresh pineapple. 707 E. Fort Union Blvd., Midvale, 801-748-1300. EGM

Hub & Spoke Scott Evans’ (Pago, Finca) diner serves the traditional three a day with an untraditional inventiveness applied to traditionall recipes. Like, artisanal

grilled cheese with spiked milkshakes.

And mac and cheese made with spaetzle.

Breakfast is king here–expect a line. 1291 S. 1100 East, SLC, 801-487-0698. EGM

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 Coffee Shop 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, 801-596-5704. EGL – M

Lucky H Bar & Grille The classic

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

Martine One of downtown’s most

charming spaces, the atmosphere here trumps City Creek’s new eateries. A new executive chef and chef de cuisine have updated the menu to great effect. 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 meditrinaslc. com for the schedule. 165 W. 900 South, SLC, 801-485-2055. EGLM

Moochie’s This itty-bitty eatery/take-

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

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

Pig and a Jelly Jar Terrific breakfasts, but southern-seasoned suppers are good, too. Great chicken and waffles, local eggs, and other breakfasts are served all day, with homestyle additions at lunch and supper on Thursdays through Sundays.

410 E. 900 South, SLC, 385-202-7366. 227 25th St., Ogden, 801-605-8400. GM

Porch A chef-owned restaurant in the

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

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, 801-9425555. 258 S. 1300 East, 801-582-5555. EGM Red Butte Café This neighborhood

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

Restaurants at Temple Square There are four restau-

rants here: Little Nauvoo Café (801-539-3346) serves breakfast, lunch and dinner; Lion House Pantry (801-5393257) serves lunch and dinner buffet-style (it’s famous for the hot rolls, a Thanksgiving tradition in many Salt Lake households); The Garden (801-539-3170) serves lunch and dinner (don’t miss the fried dill pickles); and The Roof (801-539-1911), a finer dining option eye-to-eye with Moroni on top of the Temple, which is open for dinner with a mammoth dessert buffet. 15 E. South Temple, SLC. GLM

Roots Café A charming little daytime cafe in Millcreek with a wholesome granola vibe. 3474 S. 2300 East, East Millcreek, 801-277-6499. EGLL Ruth’s Diner The original funky trolley car is almost buried by the beer garden in fine weather, but Ruth’s still serves up diner food in a low-key setting, and the patio is one of the best. Collegiate fare like burgers, BLTs and enchiladas in big portions rule here. The giant biscuits come with every meal, and the chocolate pudding should. 2100 Emigration Canyon, SLC, 801-582-5807. ELM

COMFORT FOOD Order your stuffed French toast online to go and gift your lover with breakfast in bed.

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BAKERY

Calendrical Pastries Les Madeleines made its name with kouign aman but makes a lot of specialty pastries worth waking up for.

S

alt Lake’s own Les Madeleines still makes the best kouign aman I’ve ever tasted. Owner Romina Rasmussen was a pioneer of the pastry in this country. Lucky Utahns were onto this delectable Breton treat long before most people in the U.S. Now they’re everywhere, including mail-order ones from Williams-Sonoma and a strange miso-flavored version in Los Angeles. But the Queen of Kouign makes other amazing treats as well, some available on certain days of the week. Here’s a calendar to help you remember. I suggest hanging it on the fridge so you’ll be reminded every morning that if you just make a small daily pastry investment, you’re going to have a good day.

THURSDAY

TUESDAY

WEDNESDAY

Almond Croissant, twice baked and filled with frangipane.

Monkey Bread, spiced croissant dough pull-apart bread

FRIDAY

SATURDAY

Cocoa Puff, brioche wrapped in a croissant filled with chocolate pudding

HAVE IT ALL!

ADDRESS: 216 E. 500 South, SLC WEB: lesmadeleines.com PHONE: 801-355-2294 ENTREES: $$ (Moderate)

Apple Croissant, lightly spiced apples and almond cream filling

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PHOTO ADAM FINKLE

IF YOU GO

131 Rye The food rocks at this hip new ver-

sion of a diner connected to Urban Lounge.

At breakfast (which lasts until 2 p.m.), the soft scrambles or the waffles with whiskey syrup are called for. At lunch try the shoyu fried chicken, the street dumplings and the lettuce wraps, which can make a meal or a nosh. Call to confirm hours—right now it’s open for weekend dinners. 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

ININ

G

D

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 Tin Angel From boho bistro,

2A 017D Tin Angel has grown into one of

WAR Salt Lake’s premier dining destinations, still with a boho touch. Chef J ­ erry Liedtke can make magic with anything from a snack to a full meal, vegetarian or omnivore. Bread pudding is famous. 365 W. 400 South, SLC, 801-328-4155. EGLL

Traditions Plan your meal knowing

there will be pie at the end of it. Then snack on pigs-in-blankets (sausage from artisan butcher Beltex) and funeral potatoes. No, really. Entrees—fried chicken, braised pork, chicken and dumplings— are equally homey but novel—they call it “comfortable” food. Then, pie. 501 E. 900 South, SLC, 385-202-7167. EGLL

Zest Kitchen & Bar How 21st century

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

BAKERIES, COFFEE HOUSES & CAFÉS Amour Cafe The jammin’ duo John and Casee Francis have found a new home for their Amouro Spreads business and are sharing the new space with a light-filled cafe with pastry cases filled by gifted chef Amber Billingsley. Plus, gelato. 1329 S. 500 East, SLC, 801-467-2947. GL Bake 360 This family-owned Swedish

bakery cafe specializes in scrumptious breakfasts, but the star of the show is the bakery. Cases are packed with pastries you may not have heard of. Yet. 725 E. 123000 S, Draper, 801-571-1500. GL

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

Fillings & Emulsions This little West-side bakery is worth finding—its unusual pastries find their way into many of Salt Lake’s fine restaurants. Pastry Chef Adelberto Diaz combines his classical French training with the tropical flavors of his homeland. The results are startlingly good and different.

1475 S. Main St., SLC, 385-229-4228. GL

Bagel Project “Real” bagels are the whole story here, made by a homesick East Coaster. Of course, there’s no New York water to make them with, but other than that, these are authentic. 779 S. 500 East, SLC, 801-906-0698. GL

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

Biscott’s An Anglo-Indian teahouse,

La Barba Owned by locally owned cof-

Lavanya Mahate’s (Saffron Valley) latest eatery draws from intertwined cultures, serving tea and chai, English treats and French pastries with a hint of subcontinental spice. 1098 W. Jordan Pkwy., South Jordan, 801-890-0659. GL

Bubble and Brown Morning Shop Downstairs in the business incubator called Church & State, Andrew Scott has a pastry shop worth finding. Relying on the goodness of butter and local fruit, Scott turns out roast peach tarts, scones, quick breads and other baked delights, according to the season.

Closes at 2 p.m. 370 S. 300 East, SLC, 385-212-4998. GL

Caffe d’Bolla John Piquet is a coffee

fee roasters—a favorite with many local restaurants—this little cafe off of Finca serves coffee, tea, chocolate, churros and other pastries. 327 W. 200 South, SLC, 801-457-0699. GL

La Bonne Vie Cuter than a cupcake, Grand America’s pastry shop has all the charm of Paris. The pretty windows alone are worth a visit. 555 S. Main St., SLC, 800-621-4505. GL

Pastry chef Adelberto Diaz not only ruled on Food Network, he invented the cruffin—a laminate muffin-croissant hubrid stuffed with filling and topped with icing.

Is it breakfast? Is it dessert?

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

wizard—a cup of his specially roasted siphon brews is like no other cup of coffee in the state. His wife, Yiching, is an excellent baker. 249 E. 400 South, SLC, 801-355-1398. GL

Mini’s Leslie Fiet has added 7-inch pies

Carlucci’s Bakery Pastries and a few

Pierre Country Bakery The classic

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

Publik A cool coffeehouse serving the latest in great coffee; an old-school java joint made for long conversations; a neocafe where you can park with your laptop and get some solo work done. Publik serves a multitude of coffee-fueled pur-

hot dishes make this a fave morning stop.

For lunch, try the herbed goat cheese on a chewy baguette. 314 W. 300 South, SLC, 801-366-4484. GL

YOU DECIDE

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 GL

French bakery is a Salt Lake mainstay for pastry, petit dejeuner, lunch and catering. and 3239 E. 3300 South, Millcreek, 8801486-5550. GL

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PROFILE

Cajun Cred

Stanza’s New Chef, Jonathan LeBlanc

When you’re a newcomer to Salt Lake City, grocery shopping takes some getting used to, as Chef LeBlanc found out the hard way. “I wanted to cook braised oxtail for a wine dinner so I put in an order for it.” His supplier said they didn’t sell oxtail. LeBlanc was in a pickle. “I called all the butchers and ranchers in the area,” he says. Finally, he found one that, while it didn’t have oxtail, did have an ox. “They said they’d butcher it, and I could buy the tail. So I drove down to Tooele. The guy hands me an oxtail, not dressed, just a tail.” LeBlanc crammed the tail into a cooler, drove back to Stanza, cooked the oxtail for about as long as it took him to procure it, and served the slow-braised meat in a dense demi under a seared piece of fish. Perfect.

IF YOU GO

ADDRESS: 454 E. 300 South, SLC WEB: stanzaslc.com PHONE: 801-746-4441 ENTREES: $$ (Moderate)

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360 and sold 64-oz. steaks.” The single father of three sons, LeBlanc decided he needed a slower, and smaller, pace. He knew Utah from having worked off-season as a chef for hunters and was happy to return to the mountains.

Stanza, LaSalle Group’s much-anticipated follow-up to successful Current, has

struggled to find a culinary identity and a chef to help shape one. But Chef Jonathan has a firm idea in mind: “I want Stanza to be the best Italian restaurant in the city,” he says.

A big ambition, but his plan is simple. “Italian food uses the best high-quality local ingredients,” he says. “That’s what I’ll do.”

PHOTO ADAM FINKLE

THE OXTAIL INCIDENT

I

know it’s a bias, but I think it’s a justifiable one: I tend to trust a chef with Louisiana roots. Louisiana is one of the true original food cultures of the United States, a place where how well you eat has been one of people’s central daily concerns for centuries.

So my ears perked up when I heard that Jonathan LeBlanc, the newish chef at Stanza, spent his young and formative holidays in Breaux Bridge, Louisiana, crawfish capital of the world. That gave him cred in my eyes right away.

LeBlanc went to Arts Institute Culinary School in Houston at the urging of his family—his brother, dad and mother are all fans of his cooking—and stayed on to run the school’s restaurant, a job that gave him experience in the front of the house that many chefs never have. He’s been a personal chef and a catering chef, and he learned much of what he knows about world cuisines from his own research, but he says, “I’ve never actually worked for another chef.”

Maybe that’s why he approaches the kitchen as a teambuilder, not a boss. Pastry chef Amber Bilingsley, a local legend herself, says LeBlanc is great to work with.

When he was approached for the job at Stanza, LeBlanc was consulting for a Texas-sized steakhouse. “It was a maximum project,” he says. “Very Texas.

The place could seat more than

133 poses. 975 S. Temple, SLC, 801-355-3161; 638 Park Ave., Park City, 435-200-8693. GL

Publik Kitchen See Publik above, only the Kitchen has a more extensive menu.

Don’t miss the BLT, made with tomato jam.

931 E. 900 South, SLC, 385-229-4205. GL Salt Lake Roasting Company At

SLC’s original coffee shop, owner John Bolton buys and roasts the better-thanfair-trade beans. 820 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–especially on Sunday mornings. Coffee is from Four Barrel Coffee Roasters.

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, 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 A brick-and-mortar restaurant owned by brothers Rod and Roger Livingston, winners on the competitive barbecue circuit. Ribs and brisket star, but fried okra almost steals the show. 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 Avenues Proper Publick House It’s

a restaurant and brewpub, with the emphasis on small plates and late hours. The

food is inventive, the beer is good and— big plus—they serve cocktails as well as brew at this neighborhood hot spot. 376 8th Ave., SLC, 385-227-8628. EGM

Black Sheep at Epic This is Epic

Brewing Company’s brewpub, though the main brewery is on 300 West. The menu has been rejiggered several times and is now done by the crew from Black Sheep and is the best it’s ever been. The food is paired with and stands up to the considerable heft of the beers. 1048 E. 2100 South, SLC, 801-742-5490. EGM

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

TOAST OF THE TOWN It’s fun to make fun of millennials’ toast, but Publik’s peasant bread toast makes you stop giggling and start smiling.

Substantial and delicious, spread with Amour Jam, this might be all you need for breakfast.

Or lunch.

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dining guide DECONSTRUCTING THE DISH

Take a French Dip Three takes on the classic American sandwich

T JOIN THE QUEST

Here’s what a French dip sandwich should be: *A hefty stack of thinly-sliced rare roast beef *A section of baguette loaf sturdy enough to hold together when dipped in hot broth or jus *Caramelized onions. Really caramelized—this is a timeconsuming process that’s often faked with caramelized sugar and balsamic vinegar. *A thin slice of Swiss

COPPER ONION, 111 EAST BROADWAY, SLC, 801-355-3282 The bread on the Copper Onion sandwich was excellent—a crisp and chewy baguette—and the onions were beautifully caramelized. Aioli (sounds so much more enticing than mayonnaise), Niman Ranch beef roasted but not rare and Tillamook cheddar instead of the traditional Swiss cheese completed the sandwich and it was all fine until we got to the “dip” aspect. Instead of deep-flavored beef jus, a cup of

after a Bees game. I’d never even noticed their menu before, but I’m not that big on brews or baseball, either. I know. Call me unAmerican. Speaking of nationality, a French dip sandwich is as American as it gets—there’s really nothing French about it except the baguette. Like most things American and culinary (hot dogs, hamburgers, ice cream cones, Philly cheesesteaks) the French dip sandwich’s origins are disputed. Two different Los

Angeles restaurants claim the invention and their versions are different. Philippe the Original’s is served wet (sandwich is dipped in jus before serving) and Cole’s is served dry (diner dips his own.) In either case, the fundamentals—baguette, beef, jus—are the same. How is it, then, that good French dip sandwiches are so hard to come by?

I sampled three local French dips—none were horrible, but none were excellent.

briny broth was served. Its excessive saltiness overshadowed every other flavor. With choice of salad or fries: $16 EVEN STEVENS, 2030 S. 900 EAST, SLC, 801-953-0357 The menu at the sandwich specialty shop varies—the French Dip I was served was piled with tasty beef, but it was pot roast, not sliced beef, which defies the definition of a French dip. The bread was crisp on the outside, but so soft on the inside it turned to mush when dipped. It comes with jalapeno jelly, but I skipped that as too aberrant. $9.65 DUFFY’S TAVERN, 932 S. MAIN ST., SLC, 801-355-6401 Kent may be right—this may be the best French dip in SLC. But that doesn’t mean it’s fabulous. Bread consistency: check. Thinsliced beef: check. Onions and cheese: check. But the sandwich had been heated up whole, which meant the once-rare deli beef slices had curled from re-heating and the broth is insipid.

PHOTO ADAM FINKLE

cheese, melted. *Jus should be juice and drippings from the actual roast beef or a strong, genuine beef broth.

he conversation went something like this: Kent: You know who has the best French dip sandwich in Salt Lake?

Me: No, who? [Note: I had never even wondered.]

Kent: Duffy’s Me: Duffy’s????? [Note: I didn’t even know Duffy’s, an esteemed bar in south downtown, served food.]

Kent: Duffy’s.

Let’s be truthful: Duffy’s Tavern means beer, usually

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135 MacCool’s Public House An Irish-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

BURGERS, SANDWICHES, DELIS 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

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

Proper Burger and Proper Brewing

The Red Rock Brewing Company

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. 2236 S. 1300 East, d5., SLC, 801-486-1327. GL

Red Rock proves the pleasure of beer on its own and as a complement to pizzas, rotisserie chicken and chile polenta.

Not to mention brunch. Also in Fashion Place Mall. 254 S. 200 West, SLC, 801521-7446. EGM

HALL

Squatters Pub Brewery

of FA M E One of the “greenest” restau-

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

Wasatch Brew Pub Part of the same

mega “boutique” group that produces Squatters and Wasatch beers and runs the pubs in Salt Lake City and Park City with those names, this extension is everything you expect a brewpub to be—hearty food, convivial atmosphere, lots of beer and a great late-ish option. 2110 S. Highland Dr., SLC, 801-783-1127. 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

Sibling to Avenues Proper, the new place has expanded brewing and burger capacity, two big shared patios. And ski-ball.

865 Main St., 801-906-8607. EGM

RedHot Hot dogs so huge you have

Siegfried’s The only German deli in

town is packed with customers ordering bratwurst, wiener schnitzel, sauerkraut and spaetzle. 20 W. 200 South, SLC, 801355-3891. 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 Brazilianstyle churrascaria buffet. 5927 S. State St., Murray, 801-506-7788. GM Del Mar Al Lago A gem from Peru—

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

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, 801220-0500. EGM Texas de Brazil The Brazilian-style

churrascaria offers all-you-can-eat grilled meat, carved tableside and complemented by a mammoth salad bar.

City Creek Center, 50 S. Main St., SLC, 801-232-8070, EGN

CHINESE Asian Star The menu is not frighten-

ingly 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 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

CY Noodle House Another Chinatown eatery, CY features an open kitchen and a choose-your-own menu that allows you to make up your own combination.

No liquor license—indulge instead in a boba smoothie. 3370 State St., SLC, 801488-2777. GM 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

PROPER PARTY In a way, there’s always a party at Proper—drop by for Wednesday night Tacos & Trivia— but you can also book their Palace Theater Banquet Room for a beer bash with your favorite buds.

J. Wong’s Asian Bistro Drawing from their Thai and Chinese heritage, J. Wong’s menu allows you to choose either.

Lunch—Chinese or Thai—isn’t a good deal. It’s a great deal. Don’t miss the ginger whole fish or the Gunpowder cocktail.

Call ahead for authentic Peking duck. 163 W. 200 South, SLC, 801-350-0888. EGM

FRENCH/EUROPEAN Bruges Waffle and Frites The origi-

nal tiny shop turns out waffles made with pearl sugar, topped with fruit, whipped cream or chocolate. Plus frites, Belgian beef stew and a gargantuan sandwich called a mitraillette (or submachine gun).

The slightly larger Sugar House cafe has a bigger menu. 336 W. Broadway, SLC, 801-363-4444; 2314 S. Highland Dr., 801486-9999; 541 E. 12300 South, Draper, 801-251-0152. 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

Finca The spirit of Spain is alive and well on the plate at this modern tapateria. Scott Evans, owner of Pago translates his love of

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dining guide Spain into food that ranges from authentically to impressionistically Spanish, using as many local ingredients as possible. The new location brings a hip, downtown vibe to the whole enterprise, larger now and with a cool lounge area. 327 W. 200 South, SLC, 801-487-0699. EGM – N

Kathmandu Try the Nepalese specialties, including spicy pickles to set off the tandoor-roasted meats. Both goat and sami, a kibbeh-like mixture of ground lamb and lentils, are available in several styles. 3142 S. Highland Dr., SLC, 801466-3504. EGM

Caffé Molise The menu is limited, but

Franck’s Founding chef Franck Peissel’s influence can still be tasted—personal interpretations of continental classics.

Some, like the meatloaf, are perennials, but mostly the menu changes according to season and the current chef’s whim. 6263 S. Holladay Blvd., 801-274-6264. EGN

Royal India Northern Indian tikka

Caffé Molise BTG A sibling of

Paris Bistro Rejoice in true

Trestle Tavern Another concept from

Saffron Valley Highlighting South In-

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Scott Evans, owner of Pago, Finca, Hub & Spoke, etc., this restaurant in the former Fresco space, is built around Eastern European food—pierogi, cabbage rolls, beer and pretzels, along with the fine beer, wine and spirits list you can count on at all Evans’ restaurants. 1513 S. 1500 East, SLC, 801-532-3372. EGM

INDIAN Bombay House This biryani mainstay

is sublimely satisfying, from the wisecracking Sikh host to the friendly server, from the vegetarian entrees to the tandoor’s ­carnivore’s delights. No wonder it’s been Salt Lake’s favorite subcontinental restaurant for 20 years. 2731 E. Parley’s Way, SLC, 801-581-0222; 463 N. University Ave., Provo, 801-373-6677; 7726 Campus View Dr., West Jordan, 801-282-0777. EGM –N

Curry in a Hurry The Nisar family’s restaurant is tiny, but fast service and fair prices make this a great take-out spot.

But if you opt to dine in, there’s always a Bollywood film on the telly. 2020 S. State St., SLC, 801-467-4137. GL ININ

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One-stop shopping for your Valentine here: elegant Chocolatier Bleu filled chocolates, the best in imported and local chocolate bars and bites, drinking chocolate, chocolate nuts and even some sweets without chocolate.

Nothing says I love you like food.

Saffron Valley East India Cafe

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

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2A 017D French cuisine via escargots,

SWEETHEARTS

masalas and Southern Indian dosas allow diners to enjoy the full range of Indian cuisine. 10263 S. 1300 East, Sandy, 801572-6123; 55 N. Main St., Bountiful, 801292-1835. EGL – M

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

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Himalayan Kitchen SLC’s

2A 017D premier Indian-Nepalese restau-

WAR rant features original art, imported copper serving utensils and an everexpanding menu. Start the meal with momos, fat little dumplings like pot stickers.

All the tandoor dishes are good, but Himalayan food is rare, so go for the quanty masala, a stew made of nine different beans.

360 S. State St., SLC, 801-328-2077. EGM

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dian 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

Saffron Valley Yet another iteration of Lavanya Mahate’s vision of her homeland, this Saffron Valley location combines the best of her other three restaurants: Indian street foods, classic Indian and the Indian-Anglo bakery. 479 E. 2100 South, SLC, 801-203-3754. GL – M 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, 801-486-4542. 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 jalapeño. 535 W. 400 North, Bountiful, 801-294-8800. EGL

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

excellent. Our penne al caprino tasted as if it had been tossed on the way to our table. The spacious patio is a warm weather delight and the wine list rocks.

Order the custom house wine. 55 W. 100 South, SLC, 801-364-8833. EGM

Caffe Molise, 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

Cannella’s Downtown’s essential Italian-American comfort food spot, with takeout pizza shop Amore, next door. 204 E. 500 South, SLC, 801-355-8518 EGL – M Caputo’s Market and Deli A great selection of olive oils, imported pastas, salamis and house-aged cheeses, including one of the largest selections of fine chocolate in the country. The deli menu doesn’t reflect the market, but is a reliable source for meatball sandwiches and such. 314 W. 300 South, SLC, 801-531-8669; 1516 S. 1500 East, SLC, 801-486-6615. EGL Cucina Toscana This longtime

favorite turns out sophisticated Italian classics like veal scaloppine, carbonara and a risotto of the day in a chic setting.

A tiny cup of complimentary hot chocolate ends the meal. 282 S. 300 West., SLC, 801-328-3463. EGM –N

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

Fireside on Regent Chef Michael

Richey put his money where your mouth is and invested in a state of the art Valoriani pizza oven, but the menu doesn’t stop at the stupendous pies. Inventive pastas, salads and other dishes come and go on the menu at this cool little place behind the Eccles Theater. Don’t miss it. 126 S. Regent St., 801-359-4011

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, 801-277-7700; 1632 S. Redwood Rd., SLC, 801-433-0940. GL

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Restaurant Guide

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

At 350 main guests enjoy eclectic American cuisine in an upscale mountain dining atmosphere. This playful and flavorful cuisine is created by using traditional preparation techniques combined with fresh ingredients. Chef Matt Safranek strives to use local and sustainable food sourced right here in the Wasatch Mountains.

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

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dining guide Mia Sicilia A family-run restaurant

with a huge number of fans who love the food’s hearty and approachable style, friendly service and touches of show biz— famous for its pasta carbonara, prepared in a wheel of Parmesan. 4536 Highland Dr., Millcreek, 801-274-0223. GEL – M

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

The new Business Express Lunch gets you 3 courses in 45 minutes for $15. You eat vegan? Just ask for the special menu.

See review, p. 132

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 Pizza Nono Small, kick-started piz-

zeria in 9th and 9th neighborhood has a limited but carefully sourced menu, a small but good list of wine and beer and an overflowing feeling of hospitality. 925 E. 900 South, SLC, 385-444-3530 EGL

Roma Ristorante Don’t be deterred by the strip mall exterior. Inside, you’ll find dishes like prosciutto-wrapped pork tenderloin and chocolate cake with pomegranate syrup.5468 S. 900 East, SLC, 801-268-1017. EGM Salt Lake Pizza & Pasta And sand-

wiches and burgers and steak and fish…

The menu here has expanded far beyond its name. 1061 E. 2100 South, SLC, 801484-1804. EGL – M

Sea Salt The food ranges from ethere-

ally (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

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Settebello Pizzeria Every Neapol-

itan-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, 801-3223556. GEL – M

Siragusa Another strip mall mom-andpop 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

Stanza Main Course Management, the

group that brought us Current and Undercurrent, has transformed the former Faustina into an equally cavernous Italianesque restaurant. Va tutto bene! 464 E. 300 South, SLC, 801-746-4441. EGM –N ININ

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IN A HURRY?

in Utah, Sea Salt’s ranks with the best.

1700 E. 1300 South, 801-340-1480. EGN

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Stoneground Italian Kitch-

2A 017D en The longtime pizza joint

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

Tuscany This restaurant’s faux-Tuscan

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

Valter’s Osteria Valter Nassi’s res-

taurant overflows with his effervescent personality. 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

Veneto Ristorante This small place,

owned by Marco and Amy Stevanoni, strives to focus on one of the many regional cuisines we lump under the word “Italian.” Hence the name and forget what you think you know about Italian food except the word “delizioso.” 370 E. 900 South, SLC, 801-359-0708. EGN

Vertical Pizza Salt Lake’s own vegan

guru Ian Brandt has opened a place specializing in pizza—breakfast pizza, dessert pizza, gluten-free pizza. All good.

2280 W. Temple, SLC, 801-485-1939. GL

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, 801-532-7522. EM

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

Kobe Japanese Restaurant This is

Mike’s place—Mike Fukumitsu, once at Kyoto, is the personality behind the sushi bar and the driving spirit in the restaurant. Perfectly fresh fish keeps a horde of regulars returning. 3947 Wasatch Blvd., SLC, 802-277-2928. 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 Shogun Relax in your own private room while you enjoy finely presented teriyaki, tempura, sukiyaki or something grilled by a chef before your eyes. 321 S. Main St., SLC, 801-364-7142. GM Simply Sushi Bargain sushi. All-youcan-eat sushi, if you agree to a few simple rules: Eat all your rice. No take-home. Eat it all or pay the price. 180 W. 400 South, SLC, 801-746-4445. GEL – M

HAofLL Takashi Takashi Gibo FA M E earned his acclaim by buying

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

Tosh’s Ramen Chef Tosh Sekikawa, formerly of Naked Fish, is our own ramen ranger. His long-simmered noodle-laden broths have a deservedly devoted following—meaning, go early for lunch. 1465 State St., SLC, 801-466-7000. GL Tsunami Besides sushi, the menu offers

crispy-light tempura and numerous house cocktails and sake. 2223 S. Highland

139 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 Restaurant – 2017, Salt Lake magazine

4X

2017 WINNER

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

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.

3X

WINNER

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

Located on Historic Main Street, The Eating Establishment has been serving Park City visitors and locals since 1972 - a true Park City institution. Eating Establishment is under new ownership and recently went through a remodel; now with a new menu, craft beer, craft cocktails, and a great wine selection. Eating Establishment’s menu is American modern comfort food. The restaurant’s bar and dining room offer direct street level views, with fireplaces in both rooms to keep you cozy.

317 Main St, Park City, UT • (435) 649-8284 • theeatingestablishment.net

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dining guide Drive, SLC, 801-467-5545; 7628 S. Union Park Ave., Sandy, 801-676-6466. EGM

Yoko Ramen More ramen! Utahns

can’t seem to slurp enough of the big Japanese soup—Yoko serves it up for carnivores and vegans, plus offers some kinkier stuff like a Japanese Cubano sandwich and various pig parts. 472 E. 400 South, SLC, 801-876-5267. LL

SMELL THE COFFEE

HAofLL Aristo’s The best of local FA M E Greek eateries is also one of

the city’s best restaurants, period. Fare ranges from Greek greatest hits like gyros and skordalia to Cretan dishes like the chicken braised with okra, but the grilled Greek octopus is what keeps us coming back for more. 224 S. 1300 East, SLC, 801-581-0888. EGM – N

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

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

EGM – N

HAofLL Mazza Excellent. With the FA M E bright flavor that is the hall-

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

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Barbeque isn’t a Greek word, but coffee-flavored BBQ sauce is a Greek’s idea. The aroma and slight bitterness of coffee offsets the sweet and smoke perfectly, so look for it on Manoli’s menu.

MEDITERRANEAN

Layla Layla relies on family recipes.

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Manoli’s Manoli and Katrina

2A 017D Katsanevas have created a fresh

WAR modern approach to Greek food.

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

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

Padeli’s One of Salt Lake’s original

Greek restaurants, Greek Souvlaki, has opened a contemporary version of itself. Padeli’s also serves the classic street fare, but these excellent souvlaki come in a streamlined space modeled after Chipotle, Zao and other fast-but-not-fast-food stops. The perfect downtown lunch. 30 E. Broadway, SLC, 801-322-1111. GL

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 We Olive It appears to be an extraordinary olive oil store, but tucked in the back is a great cafe and wine bar with a limited but delicious menu of panini, charcuterie, and other antipasti type dishes. 602 E. 500 South (in Trolley Square) SLC, 801-448-7489. EGL

Alabama Shakes • Modest Mouse • Courtney Barnett • R.E.M. The Beatles • Death Cab• Modest For Cutie • Leon Bridges • Neil• R.E.M. Young Alabama Shakes Mouse • Courtney Barnett Beatles Cab•For Cutie • Leon• Van Bridges • Neil Young The Cure •The Wilco • The• Death National Ryan Adams Morrison • Beck The Cure • Wilco •Sharpe The National • Ryan Adams • Van Morrison Beck Elvis Costello • Edward & The Magnetic Zeros • The• Shins Elvis Costello • Edward Sharpe & The Magnetic Zeros • The Shins Paul Simon • David Bowie • Wilco • Tom Waits • The Black Keys Paul Simon • David Bowie • Wilco • Tom Waits • The Black Keys The Pretenders • Talking Heads • The Rolling Stones • Iron & Wine The Pretenders • Talking Heads • The Rolling Stones • Iron & Wine The KinksThe • The Clash Radiohead • Lord Huron • The Drugs Kinks • The•Clash • Radiohead • Lord Huron • TheWar War on on Drugs Bob DylanBob • Nathanial Rateliff And And The The Night Sweats Marley Dylan • Nathanial Rateliff Night Sweats••Bob Bob Marley Led Zeppelin • My Morning Jacket • The FlamingLips Lips •• Kurt Kurt Vile Led Zeppelin • My Morning Jacket • The Flaming Vile The Decemberists • Arcade • The GratefulDead Dead •• Bon Bon Iver The Decemberists • Arcade Fire Fire • The Grateful Iver

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SCANDINAVIAN & AMERICAN CUISINE Serving breakfast and lunch Open 7 days a week 7:30 to 2:30 SINCE 1952

Located between Resorts and Airport • 1624 S. 1100 East, SLC

Frida Bistro has been Salt Lake City’s home for Modern Mexican Gastronomy for more than seven years. Jorge Fierro’s vision to create a funky feast for the senses comes together in a fusion of local art and tasty dishes with hand crafted Margaritas. Frida also offers catering and hosts private events for large groups. With a creative and unique atmosphere of the warehouse it’s easy book for any occasion with a combination of Frida favorites as well as Rico Classics for any event menu.

Frida Bistro. Where local art meets regional Mexican flavors. Celebrate life deliciously!

5X

WINNER

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

Our Executive Chef expertly melds an old world charm with a farm-to-table ethos to craft a refreshing take on modern alpine cuisine. Drop in for our world-renowned cheese fondue and stay for our award-winning seasonal fresh menus.

Open for the season starting December 1, 2017. Please come and enjoy our European atmosphere for lunch, après-ski and dinner daily, 11:30 a.m. to 10:00 p.m.

We are also available for private events.

2X

WINNER

7570 Royal Street East, Park City • (435) 649-7770 deervalley.com/goldenerhirsch

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dining guide

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MEXICAN/CENTRAL AMERICAN Alamexo A fresh take on Mex-

2A 017D ican food from award-winning

WAR chef Matthew Lake whose New York Rosa Mexicano was “the gold standard.” More upscale than a taco joint, but nowhere near white tablecloth, this bright, inviting cafe offers tableside guacamole.

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

Alamexo Cantina Another version

of Chef Matthew Lake’s terrific Mexican cuisine, the Cantina is livelier than the downtown original but the family-style food is just as good. 1059 E. 900 South, SLC, 801-658-5859. EGM

Chile Tepin Instantly popular for its gen-

Chunga’s These tacos al pastor are the real deal. Carved from a big pineapplemarinated hunk, the meat is folded in delicate masa tortillas with chopped pineapple, onion and cilantro. 180 S. 900 West, SLC, 801-328-4421. GL

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Eklektik Yes, it is. The boutique in front sells handmade jewelry, clothes and home accessories. The walls are covered with whimsical original art. And the food has the soul and Latin American spice of the owners. Pay attention to the sauces and drink some hibiscus tea. 60. E. 800 South, SLC, 801-528-3675.

Frida Bistro Frida is one of the

2A 017D finest things to happen to Salt

CLASICO MEXICANA Chicken enchiladas, fish tacos, carne asada— alongside its lunch menu of Mexico City sophisticates, Frida now serves more familiar fare.

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

Lone Star Taqueria Lone Star serves a burrito that’s a meal in itself, whether you choose basic bean and cheese or a special. 2265 E. Fort Union Blvd., SLC, 801-944-2300. GL

HAofLL Red Iguana Both locations FA M E are a blessing in this City of Salt, which still has mysteri-

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Rio Grande Café As bustling now as it was when it was still a train station, this is a pre-Jazz favorite and great for kids, too. Dishes overflow the plate and fill the belly. 270 S. Rio Grande St., SLC, 801-364-3302. EGL Taco Taco A tiny, charming little taqueria, perfect for pick-up and sunny days. Owned by neighboring Cannella’s.

208 E. 500 South, SLC, 801-355-8518. EGL Taqueria 27 Salt Lake needs more Mexican food, and Todd Gardiner is here to provide it. Artisan tacos (try the duck confit), inventive guacamole and lots of tequila in a spare urban setting. 1615. S. Foothill Dr., SLC, 385-259-0712; 4670 Holladay Village Plaza (2300 E.), 801-676-9706; 149 E. 200 South, SLC, (801-259-0940). EGM

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erous servings of not-too-Americanized Mexican food, this place usually ahs a line on Friday nights. Heavy on the protein— the molcajete holds beef, pork and chicken—but cheese enchiladas and margaritas and other staples are good, too. 307 W. 200 South, SLC, 801-883-9255. EGM

ously 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

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Current Fish & Oyster House

2A 017D An all-star team drawn from the

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

Harbor Seafood & Steak Co. A muchneeded breath of sea air refreshes this restaurant, which updates their frequently according to the availability of wild fish.

A snappy interior, a creative cocktail menu and a vine-covered patio make for a hospitable atmosphere. 2302 Parleys Way, SLC, 801-466-9827. EGM - N

Kimi’s Chop & Oyster House Kimi

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

Market Street Grill SLC’s fave fish

restaurants: Fish is flown in daily and the breakfast is an institution. 48 W. Market Street, SLC, 801-322-4668; 2985 E. 6580 South, SLC, 801-942-8860; 10702 River Front Pkwy., South Jordan, 801-302-2262. EGM

The Oyster Bar This is one of 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, 801-9428870. EGN

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, 801532-1177. L

Indochine Vietnamese cuisine is

under-­represented in Salt Lake’s Thai-ed up dining scene, so a restaurant that offers more than noodles is welcome. Try broken rice dishes, clay pots and pho. 230 S. 1300 East, 801-582-0896. EGM

Mi La-cai Noodle House Mi La-cai’s 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. 850 S. State St., 801-5758888; 3425 State St., SLC, 801-467-6882; 1644 W. Town Center Dr. , South Jordan, 801-274-4111, 6093 S. Highland Dr., Holladay, 801-277-9888. EL

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. Murray-Holladay Rd., SLC, 801277-3658. ELL Pleiku This stylish downtown spot serves a selection of Vietnamese dishes made from family recipes and served tapas-style. Note the pho, which is brewed for 36 hours and served in a full-bowl meal or a preprandial cup. 264 Main St., SLC, 801-359-4544. EGM

143 WE BRING THE DOCK TO YOU

We wanted to create a neighborhood restaurant that gives our guests a sense of home.

We give our guests not only the freshest seafood and prime steaks but also serve an affordable wine selection and craft cocktails. Open for dinner Monday through Sunday.

CORPORATE CATERING NOW AVAILABLE Set your event up for success. Affordable catering for any event. Custom Lunch Boxes.

Full Service – Delivery & Set Up – Pick Up HOURS OF OPERATION Monday - Thursday 5:00 PM - 9:30 PM Friday & Saturday 5:00 PM – 10:00 PM Sunday 5:00 pm – 8:30 pm Located on the corner of 2100 South & 2300 East 2302 Parley’s Way, SLC • (801) 466-9827 • harborslc.com

A UNIQUE CULINARY AND CULTURAL EXPERIENCE AWAITS YOU. Traditional Nepali and Indian Cuisine is prepared daily with the freshest ingredients from scratch by dedicated Nepali chefs. We welcome you to walk through our doors and experience the mouth-watering aroma and flavors of our curries, warm hand made naan, sizzling Tandoori grills, organic Himalayan coffee and more.

All served in an inviting atmosphere by our friendly staff. Namaste!

2X

2017 WINNER

360 South State St., SLC • (801) 328.2077 • himalayankitchen.com 11521 South 4000 West, Suite105, South Jordan • 801-254-0800

SERVING BRUNCH LUNCH AND DINNER A thoughtfully curated dining experience driven by the seasons and our community. Our menu highlights local and regional ingredients sourced at the height of freshness.

418 E 200 S, SLC • 801.539.9999 • hslrestaurant.com

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144

dining guide Sapa Sushi Bar & Asian Grill

Charming 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

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 wellcurated wine list. 575 S. 700 East, SLC, 801-364-1144. EGL – M

STEAK Christopher’s The menu is straight-

forward 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

SOMI Vietnamese Bistro But there’s

Thai Garden Paprika-infused pad

Ruth’s Chris Steakhouse This former bank 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. Service is excellent. Eat dessert, then linger in the cool bar. 275 S. West Temple, SLC, 801-363-2000. EGN

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-

Places that embody the grace and service of oldfashioned white tablecloth restaurants but serve up-to-date cuisine are rare, but this is one. Put that in your restaurant Rolodex.

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

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

also Chinese food and a cocktail menu at this stylish Sugarhouse restaurant.

Crispy branzino, pork belly sliders on bai and braised oxtail are some of the highlights to the menu, which also includes the standard spring rolls and pho. 1215 E. Wilmington, SLC, 385-322-1158. EGN

FINE DINING

Tasty Thai Tasty is a family-run spot,

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, 801-474-3322. 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

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Spencer’s The quality of the meat and

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

VEGETARIAN Omar’s Rawtopia Owner Omar

Abou-Ismail’s Rawtopia is a destination for those seeking clean, healthy food in Salt Lake. Faves include the Nutburger (named as one of SLmag’s 75 best), the falafel bowl and the amazingly indulgent desserts—like chocolate caramel pie and berry cheesecake. 2148 Highland Dr., SLC, 801-486-0332. L

PARK CITY & THE WASATCH BACK AMERICAN FINE DINING Apex Enjoy fine dining at the top of the

world. Apex at Montage exudes luxury in the most understated and comfortable way. No need to tux up to experience pampered service; the classy lack of pretension extends to the menu—no unpronounceables, nothing scary or even too daring—just top-of-the-line everything.

Quality speaks for itself. 9100 Marsac Ave., Park City, 435-604-1300. EGN

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

front of the newly named Park City Mountain Resort, and the Farm is the flagship featuring sustainably raised and produced food. Resort Village, Sundial Building, North of the Cabriolet. 435-615-4828. EGO

Firewood Chef John Murcko’s new place on Main Street is all about cooking with fire—his massive Inferno kitchen grill by Grillworks runs on oak, cherry and applewood, depending on what’s cooking. But that doesn’t mean flavors here are all about wood and char, each dish is layered and nuanced, with influences from all over the world. Definitely a new star on Main Street. 306 Main Street, Park City, 435-252-9900. EGN

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

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

Vertical Diner Chef Ian Brandt, of

Goldener Hirsch A jazzed up Alpine

Sage’s Café Vegan and organic food,

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

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

145 CELEBRATING 40 YEARS OF EXCELLENCE Located at the base of Little Cottonwood Canyon on 20 acres, La Caille offers an unmatched experience & atmosphere. Explore the grounds, host an unforgettable event, or enjoy dining at it’s finest.

Fine Dining Seven Days a Week Monday - Saturday 5:00 PM - 9:00 PM Sunday 4:00 PM - 8:00 PM Saturday Brunch 10:00 AM - 2:00 PM Sunday Brunch 10:00 AM - 3:00 PM

Elegant Dining & Special Occasions 9565 South Wasatch Boulevard, Sandy • 801-942-1751 • lacaille.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. We will be closed January 2-6.

2X

WINNER

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

ROMANTIC WILDERNESS DINING VOTED AMERICA’S MOST ROMANTIC RESTAURANT - TRAVEL & LEISURE, USA TODAY MOST SCENIC RESTAURANT IN US - Forbes, Open Table Innovative cuisine, featuring local produce and game, artisan cocktails, local micro-brew beer, and an award-winning wine list FEATURING LIVE MUSIC Local pianists perform Thursday thru Sunday, beginning at 6:30 p.m.

Cello bass and pianist on Thursday and Friday.

To make reservations, view our full menu, offers and promotions, visit us online at www.log-haven.com

DINING AWARDS

TOP 10

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

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dining guide G

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J&G Grill Jean-Georges Vongeri-

2A 017D chten lends his name to this res-

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

Mariposa at Deer Valley (Open

WHY EAT JUST ONE? Many minis can be better than one full-size, especially when it comes to desserts. Now you don’t have to choose.

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

The Blue Boar Inn The restaurant is

reminiscent of the Alps, but serves fine American cuisine. Don’t miss the awardwinning 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

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

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

Royal Street Café (Open seasonally)

Gateway Grille Folks love the breakfasts,

Mustang A duck chile relleno arrives

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

Snake Creek Grill The setting is straight

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outta Dodge City; the menu is an all-American blend of regional cooking styles. Corn bisque with grilled shrimp is a creamy golden wonder. Yes, black-bottom banana cream pie is still on the menu. 650 W. 100 South, Heber, 435-654-2133. EGM –N

Tupelo Chef Matt Harris

2A 017D brings a touch of the South and

lot of excitement to Main Street.

This is a far cry from greens and grits but the dishes that come out of his kitchen show a passion for full flavor and a rootsy approach to fine dining that signifies Southern style. A much needed shot of excitement for Main Street. 508 Main St., Park City, 435-615-7700. EG N WAR

Viking Yurt (Open seasonally) Arrive

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

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

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but you’re missing out if you don’t try the pork chop. Roasted until pale pink, its rich pigginess is set off by a port and apple sauce.

215 S. Main St., Kamas, 435-783-2867. EGL –M

Handle Chef-owner Briar Handly made

his name at Talisker on Main. In his own place he offers a pared back menu, mostly of small plates, with the emphasis on excellent sourcing—trout sausage and Beltex Meats prosciutto, for example.

There are also full-meal plates, including the chef’s famous fried chicken. 136 Heber Ave., Park City, 435-602-1155. EGN

High West Distillery Order a flight of whiskey and taste the difference aging makes, but be sure to order plenty of food to see how magically the whiskey matches the fare. The chef takes the amber current theme throughout the food. 703 Park Ave., Park City, 435-649-8300. EGML

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.

The location is spectacular. 1825 Three Kings Dr., Park City, 435-655-3456. EGM Simon’s Grill at the Homestead The décor is formal, the fare is hearty but refined— salmon in a morel cream, or pearl onion fritters dusted with coarse salt. 700 N. Homestead Dr., Midway, 888-327-7220. EGN Spin Café Housemade gelato is the big

star at this family-owned café, but the food is worth your time. Try the pulled pork, the salmon BLT or the sirloin. 220 N. Main St., Heber City, 435-654-0251. EGL – M

The Brass Tag In the Lodges at Deer Val-

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

Zermatt Resort The charming, Swissthemed 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

Peace, Love and Little Donuts

Doughnuts all day long at this Park City outpost of an East Coast favorite. And you can choose your own toppings. 738 Main St., Park City, 435-731-8383. GL

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

Wasatch Bagel Café Not just bagels,

Road Island Diner An authentic 1930s

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 takehome entrees. 1250 Iron Horse Dr., Park City, 435-647-0880. EGL – M

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

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

BAR GRUB & BREWPUBS Burgers & Bourbon Housed in the luxurious Montage, this casual restaurant presents the most deluxe versions of

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Rated #1 in Utah by the Zagat Restaurant Guide for food and service, The Mariposa’s intimate setting and crackling fireplace set the mood for an elegant dinner at Deer Valley’s premier restaurant. Savor a variety of dishes and explore the world of flavors from our creative menu. The wine list consistently receives the Wine Spectator Award of Excellence. Beer and cocktails are also available.

Open 5:45 - 9 p.m., Tuesday through Sunday. Located in the Silver Lake Lodge.

Free parking is available. Reservations are recommended.

7600 Royal Street • (435) 645-6715 • deervalley.com/mariposa

Enjoy premium champagnes, wines on tap, Kumamoto oysters grown exclusively for Market Street, seasonal Bruce’s Beach House Oysters from Washington and many other delicious seafood and non-seafood menu items. Outstanding cocktails featuring many local brewers and distillers, along with our premier wine selection.

DOWNTOWN: 48 West Market Street (340 S) • Salt Lake City • 801.322.4668 COTTONWOOD: 2985 East Cottonwood Parkway • Salt Lake City • 801.942.8860 SOUTH JORDAN: 10702 South River Front Pkwy (700 W) • South Jordan • 801.302.2262 marketstreetgrill.com

Mazza Middle Eastern Cuisine has been an institution in Salt Lake City for more than a decade. Mazza’s menu features your old favorites along side new dishes and seasonal specialties. Mazza takes pride in authentic dishes made from scratch, with the highest quality ingredients, locally sourced whenever possible.

Enjoy lunch and dinner, Monday through Saturday, at either of our neighborhood locations, 9th and 9th or 15th and 15th.

Best Wishes for a Happy 2018!

DINING AWARDS

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

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dining guide America’s favorite foods. The burgers are stupendous, there’s a great list of bourbons to back them, and the milkshakes are majorly good. 9100 Marsac Avenue, Park City, 435-604-1300. EGN

Red Rock Junction The housebrewed 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 Utah 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

JOIN THE CLUB Join Squatters Mug Club and get all kinds of beer benefits—first tastes, special parties and Mug Club Mondays.

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

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

Bistro 412 The coziness and the low

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

Café Terigo This charming café is the

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 Fuego Off the beaten Main Street track, this pizzeria is a family-friendly solution to a ski-hungry evening. Pastas, paninis and wood-fired pizzas are edgy, but they’re good. 2001 Sidewinder Dr., Park City, 435- 645-8646. EGM

Trio The third Trio changes the winning

formula slightly, but casual modern Italian is still the theme. Try the spinach agnolotti topped with pine nut crumble. And keep an eye out for their excellent wine dinnerss. 6585 N. Landmark Dr., Park City, 435-649-9654. liquor accessible expensivw

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Vinto The only location of this chic pizzeria, Vinto has a great patio, as well as personal pizzas (try the Tuttabello), a nice wine list and a rotating selection of excellent gelato. A great PC deal. Don’t overlook the pasta specials. 900 Main St, Park City, 435-615-9990. EGM

Chimayo Bill White’s prettiest place,

Ghidotti’s Ghidotti’s evokes Little Italy

El Chubasco Regulars storm this restau-

more than Italy, and the food follows suit—think spaghetti and meatballs, lasagna and rigatoni Bolognese. Try the chicken soup. 6030 N. Market St., Park City, 435-658-0669. EGM – N

Grappa Dishes like osso buco and

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

JAPANESE/PAN-ASIAN 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 Momo Haiku Mountain Asian fusion

featuring all the current hot dishes—ramen, banh mi, steamed buns—at reasonable prices. And the inside is way cool. 1890 Bonanza Dr., Park City, 435-121-6942. EGM

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, 435-615-0300. EGO

MEXICAN & SOUTHWESTERN Baja Cantina The T.J. Taxi is a flour

tortilla stuffed with chicken, sour cream, tomatoes, onions, cheddar-jack cheese and guacamole. Park City Resort Center, 1284 Lowell Ave., Park City, 435-649-2252. EGM

Billy Blanco’s Motor City Mexican. The

subtitle is “burger and taco garage,” but garage is the notable word. This is a theme restaurant with 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

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, 435-649-6222. EGO

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-owned cafe in Midway. Don’t be fooled by the bland exterior; inside you’ll find a fullfledged 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

SEAFOOD Freshie’s Lobster Co. After years as

everyone’s favorite summer food stop at Park Silly Market, Freshie’s has settled into a permanent location selling their shore-todoor lobster rolls all year round. 1897 Prospector Ave., Park City, 435-631-9861. EGM

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

Shabu Shabu House The second

shabu-style eatery in PC is less grand than the first but offers max flavor from quality ingredients. 1612 W. Ute Blvd., Park City, 658-435-5829. EGLL

Taste of Saigon Flavor is the focus here, with the degree of heat in your control. Try the specials such as lemongrass beef and rice noodle soup. 580 Main St., Park City, 435-647-0688. EM

STEAK Butcher’s Chop House & Bar The

draws are prime rib, New York strip and

149 AN AMERICAN CRAFT KITCHEN

At Provisions we believe in the value of carefully executed, ingredient driven small batch cookery, produced in partnership with responsible farming and animal husbandry. We love to cook, it’s our passion and we respect the ingredients by keeping it simple, preparing it the best way we know how. We work closely with a community of passionate producers, importers and makers to ensure a memorable experience. We cook and eat with the seasons as it’s better for the environment and for our health. The bounty of nature guides our menus and gives us inspiration. We change the menu often and never compromise, we use the best when it’s at its best, to achieve peak flavor in peak season.

Open for dinner Tuesday thru Sunday from 5-9 pm.

Sunday Brunch from 10:30-2:00pm.

2X

2017 WINNER

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

Located in Silver Lake Lodge, Royal Street Café serves award-winning American and international casual cuisine in a contemporary lodge setting, featuring creative appetizers and salads, panini sandwiches, Deer Valley Turkey Chili, specialty burgers and entrées.

Take-out and kids menus available. Open daily with sit-down service for lunch, après-ski and dinner from 11:30 a.m. to 8 p.m. Fine wine, beer and specialty cocktails available.

Free validated parking is available. Reservations are recommended.

7600 Royal Street • (435) 645-6724 • deervalley.com/royalstreet

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 pork chops—and the ladies’ night specials in the popular bar downstairs. 751 Main St., Park City, 435-647-0040. EGN

and cowboys—corny, but fun. The menu is standard, but kids love it. 445 Park Blvd., Ogden, 801-621-5511. EGM

Grub Steak Live country music, fresh

Union Grill The cross-over cooking

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

Edge Steakhouse This beautifully fills the beef bill at the huge resort, and the tasting menus take you through salad, steak and dessert for $45 to $60, depending on options. 3000 Canyon Resort Drive, Park City, 435-655-2260. EGO

Prime Steak House Prime’s recipe for

HONEY TOAST Only Ramen Haus has it right now and it’s one of the best desserts in the state. Go get some.

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

Lespri Prime Steak A quiet treasure

tucked away off the Main Street circus, Lespri’s forte is service as well as fine steak and sushi. That’s right, turf and surf. 1765 Sidewinder Dr., Park City, 435-649-5900.

NORTH SALT LAKE & BEYOND AMERICAN FINE DINING 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

AMERICAN CASUAL The Bluebird The ornate soda

offers sandwiches, seafood and pastas with American, Greek, Italian or Mexican spices. Union Station, 2501 Wall Ave., Ogden, 801-621-2830. 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, 435-753-2600. EGL

BURGERS, SANDWICHES, DELIS Caffe Ibis Exchange news, enjoy

sandwiches 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

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.

801-298-7801. GL – M Slackwater Pizza The pies here are as

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

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

Hearth The charming upstairs dining

Rovali’s Ristorante This friendly familyowned place on Ogden’s main drag serves hearty Italian fare and housemade pastry, plus a creative bar menu and live music. 174 E. 2500 S., Ogden, 801-394-1070. EGM

room is a great setting for some of the best and most imaginative food in Ogden.

Handmade hearth bread, espresso-rubbed yak, killer stroganoff—too many options to mention here— this is really a destination restaurant. 195 Historic 25th St. Ste. 6 (2nd Floor), Ogden, 801-399-0088. EGN

Prairie Schooner Tables are covered wagons around a diorama featuring coyotes, cougars

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Tona Sushi The charming old space on

Ogden’s main drag houses a meticulously top-notch sushi restaurant. Owner Tony Chen grows herbs and sprouts in the basement and the plates he presents show an artist’s touch. Ask about the secret menu. 210

25th Street, Ogden, 801-622-8662. EGM–N

Zucca Trattoria Chef-Gerladine Sepulveda’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. 225 25th Street, Ogden, 801-475-7077. EGM–N

JAPANESE Ramen Haus Sergei Oveson’s experi-

ence with ramen master Tosh and Shani Oveson’s at Naked Fish shows all over their restaurant in Ogden. Simple but stylish sums the space and terrific is the only word for the ramen. Do not leave without ordering the honey toast even if you think you don’t want dessert. 2550 Washington Blvd., Ogden, 801-393-0000. EGM

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

PROVO & CENTRAL UTAH AMERICAN FINE DINING Communal Food is focused on the famil-

iar with chef’s flair—like braised pork shoulder crusted in panko. Attention to detail makes this one of Utah’s best. 100 N. University Ave., Provo, 801-373-8000. EGM–N

The Tree Room Sundance Resort’s

flagship is known for its seasonal, straightforward menu and memorable decor, including Robert Redford’s kachina collection. Try the wild game—spicerubbed quail and buffalo tenderloin.

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

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

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STONEGROUND ITALIAN KITCHEN

“Stoneground has become a favorite of mine— I love the space and I love the food” -Mary Brown Malouf Our Philosophy has always been to take the finest ingredients and do as little to them as possible.

Classic Italian techniques used to make artisan pasta, homemade cheeses and hand tossed Pizza.

6 WINNE

R

2

01

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

Best Restaurant, Best Japanese, and Best Sushi — Salt Lake magazine Dining Awards Pushing the envelope of contemporary Japanese cuisine, Takashi presents unrivaled sushi, sashimi, hot entrees and small plates in a memorable downtown setting.

Premium sake, wine, imported beer and signature cocktails.

Lunch Monday through Friday Dinner Monday through Saturday

Contemporary Japanese Dining

DINING AWARDS

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

l u n c h • d i n n e r • c o c k ta i ls

18 west market street • 801.519.9595 Fancy tacos and fine tequilas served seven days a week in a warm, modern atmosphere. Private dining space available at Holladay and Foothill locations.

COME TRY OUR BRUNCH FROM 11-3 ON SATURDAY’S AND SUNDAY’S! Visit us at www.taqueria27.com, twitter @taqueria27 or Facebook Taqueria27 for more information.

COMING SOON TO LEHI!

20

13 WINNER

2013

Best

of Utah

2015

149 East 200 South, SLC • (385) 259-0940 1615 South Foothill Drive Suite G, SLC • (385) 259-0712 4670 Holladay Village Plaza Suite 108, Holladay • (801) 676-9706 6191 South State Street Ste 1997 (Fashion Place Mall), Murray • 801-266-2487 taqueria27.com

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dining guide Chomburger Colton Soelberg (Communal, etc.) has opened a low-key high-end burger place with an eye towards infusing high-quality ingredients into America’s favorite sandwich. Inexpensive, innovative and delicious burgers and shakes, as we have come to expect from Soelberg who has a knack for elevating comfort food.

You’ll love the amazing Star Wars mural.

45 W. 300 North, Provo, 385-241-7499. GL The Foundry Grill The café in Sundance 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

FRESH INK The long-awaited second cookbook, This Immeasurable Place, by our friends at Hell’s Backbone Grill is finally finished. Gorgeous, delicious and unique, just like the restaurant.

Order yours online. hellsbackbonegrill. com

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

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

ITALIAN Pizzeria 712 The pizza menu reaches

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

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, 801-805-1870. 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

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MOAB & SOUTHEAST UTAH

rosemary spaghetti squash. 428 Zion Park Blvd., Springdale, 435-772-0700. EGN

AMERICAN DINING

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

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, 435-425-3070. EGN

HAofLL Hell’s Backbone Grill

Owners Blake Spalding and Jen FA M E Castle set the bar for local, organic food in Utah. Now the cafe has gained national fame. They garden, forage, raise chickens and bees, and offer breakfasts, dinners and even picnic lunches. 20 N. Highway 12, Boulder, 435-335-7464. EGM–N

Capitol Reef Inn & Café This family

spot strives for a natural and tasty menu— and dishes like fresh trout and cornmeal pancakes achieve it. Be sure to look at the great rock collection and the stone kiva. 360 W. Main St., Torrey, 435-425-3271. EGL –M

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 culi-

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

Spotted Dog Café Relax, have some

vino and enjoy your achiote-braised lamb shank with mint mashed potatoes on top of

AMERICAN CASUAL

Mom’s Café Mom’s has fed

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

Red Rock Grill at Zion Lodge Try

eating here on the terrace. Enjoy meltingpot American dishes like smoked trout salad with prickly pear vinaigrette. And you can’t beat the red rock ambience.

Zion National Park, 435-772-7700. EGL – M

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 chocolate-chile creme brulee. 445 Zion Park Blvd., Springdale, 435-772-0283. EGL – M Xetava Gardens Café Blue corn pan-

cakes 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

Read Mary Brown Malouf’s Utah food blog

ON THE TABLE On saltlakemagazine.com.

@marymalouf

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

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

Trio serves simple, fresh Italian food in an intimate neighborhood setting. Enjoy delicious small plates, pizzas, pastas, and more while indulging in a decadent dessert or creative cocktail on our award-winning patio. Our Cottonwood and Park City 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 served at all locations

680 S. 900 East, SLC • (801) 533-TRIO (8746) 6405 S. 3000 East, SLC • (801) 944-TRIO (8746) 6585 N Landmark Dr, Park City • (435) 649-9654 triodining.com

WE OLIVE & WINE BAR AT TROLLEY SQUARE IS NOW OPEN! Visit us for artisan California extra virgin olive oils, vinegar, and gourmet foods as well as custom gifts and baskets. Our wine bar offers wines by the taste, glass, and bottle and a menu of fresh, healthy plates perfect for pairing with wine!

Open for lunch and dinner.

602 East 500 South, SLC • (801) 448-7489 • weolive.com/salt-lake-city

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bar

21 & OVER BARS

FLY

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.)

LIBATIONS | BARS

Hot Toddy

A classic even your grandmother would recommend, the hot toddy is a go-to for anyone with a head cold or flu-like symptoms. Warm water and whiskey open the sinuses, honey soothes a scratchy throat and lemon juice packs a potent punch of Vitamin C. Let the toddy warm your soul and break your fever.

All bars listed in the Salt Lake Bar Fly have been vetted and chosen based on quality of beverage, food, atmosphere and service.

THE VAULT - WINTER IS COMING 202 Main St., SLC, 801-363-5454, www.bambara-slc.com

This selective guide has no relationship to any advertising in the magazine.

1.5 oz Bombay Sapphire 3/4 oz honey-pepper syrup 1/oz lemon juice .5 oz green chartreuse Hot water Garnish with lemon and whole cloves

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

Doctor’s Orders Three BOOZY PRESCRIPTIONS for what ails you.

Today’s yummy elixirs were old-fashioned cures long before hipsters were spritzing glasses with orange zest.

The earliest use of medicinal alcohol can be attributed to the Egyptians some 5,000 years ago. In excavations of pharaonic tombs, archaeologists discovered jars coated with the residue of wine and medicinal herbs. Many years later, Hippocrates–known as the father of

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modern medicine–touted a cocktail remedy of vermouth infused with herbal botanics for treating intestinal worms.

During Prohibition, America placed government-issued prescription pads into the hands of licensed physicians.

Their drugs of choice? Whiskey and brandy. The U.S. Treasury Department authorized doctors to prescribe regular doses of medicinal alcohol to help stave

off a number of ailment: indigestion, asthma and diabetes, to name a few.

Today, it seems the alchemy of spirits and pharmaceutic herbs can treat everything from heartache to heartburn.

You may not get a prescription for an Old-Fashioned these days, but a tasty cocktail with the right healthy ingredients might still be just what the doctor ordered.

PHOTO ANDREA PETERSON

BY ANDREA PETERSON

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bar fly 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

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 EGL

Bar X This drinker’s bar is devoted to cock-

Copper Common Sibling to hugely

tails, 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 EGL

Beer Bar Ty Burrell, star of ABC’s small-

screen hit Modern Family, is a co-owner of Beer Bar, which is right next to Burrell’s other SLC hipster success story, Bar X. 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 brews to choose from, not to mention 13 kinds of bratwurst. 161 E. 200 South, SLC, 801-355-2287 EGL

The Bayou This is Beervana, with 260

Penicillin Cocktail

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

A multitude of healing properties have been ascribed to ginger: This fragrant root is touted as an antiviral powerhouse with immune-boosting properties. It’s also good for digestive issues, nausea, pain and inflammation, leading its creators to dub this spicy sip the “Penicillin Cocktail.” Drink two and call us in the morning.

Beerhive Pub An impressive list of over 200 beers­­—domestic, imported and local—and a long ice rail on the bar to keep the brew cold, the way Americans like ’em, are the outstanding features of this cozy downtown pub. Booths and tables augment the bar seating and downstairs there are pool tables. You can order food from Michelangelo’s next door, but this place is basically all about the beer. 128 S. Main St., SLC, 801-364-4268 EGL

PROVISIONS - PLAN B

BTG Wine Bar BTG stands for “By the

3364 S 2300 E, SLC, 801-410-4046, www.slcprovisions.com 1.5 oz Glenlivet 12 1 oz fresh lemon juice .5 oz of Bénédictine .5 oz honey water (1-to-1 simple syrup) 2 slices of fresh ginger Muddle the ginger into the cocktail and then double strain to make sure to separate all bits of ginger out. Use one small drop of Angostura bitters swirled around on top for color. Served up with a slice of candied ginger.

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popular restaurant The Copper Onion, Copper Common is a real bar—that means there’s no Zion curtain and you don’t actually have to order food if you don’t want to.

But on the other hand, why wouldn’t you want to? Copper Common’s kitchen caters to every taste, whether you’re drinking cocktails, beer or wine (on tap, yet). And it’s real, chef-imagined food—a long way from pretzels and peanuts. 111 E. Broadway, SLC, 801-355-9453 EGM

Cotton Bottom Inn Remember

when this was a ski bum’s town?

The garlic burger and a beer is what you order. 2820 E. 6200 South, SLC, 801-273-9830 EGL

East Liberty Tap House 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 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 EGM

Gibson Lounge Grand America’s

inimitable upscale style is translated into a gorgeously cushy but unstuffy bar, the antithesis of the current minimalist hipster style. You can actually wear a cocktail dress to this cocktail bar. 555 S. Main St, SLC, 801-258-6778. EGM

Glass” but BTG serves craft cocktails, specialty beer and good, 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 EGL

Good Grammar Gallivan Avenue is becoming a hipster hotspot. Proof: the crowds playing Jenga on the patio in front of Good Grammar. The decor, with a wall full of pop celebs and heroes, and a soundtrack of eclectic old- and alt-rock, creates a space that bridges old and young imbibers. House cocktails have names inspired by late greats.

49 E. Gallivan Ave., 385-415-5002 EGL

Campfire Lounge Well, don’t go

High West Distillery The bartenders at

expecting a real campfire. 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 EGL

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.

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—

2018

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for your Favorite Restaurant in Utah Go to saltlakemagazine.com to vote for a chance to win TWO TICKETS TO THE 2018 DINING AWARDS NO PURCHASE NECESSARY TO ENTER. MUST BE 21 YEARS OR OLDER TO WIN. CONTEST ENDS JANUARY 12, 2018

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bar fly a former livery stable—is pure Park City. 703 Park Ave., Park City, 435-649-8300 EGM

Garage Everyone compares it to an Austin bar. Live music, good food and the rockingest patio in town. Try the Chihuahua, a chile-heated riff on a margarita.1199 N. Beck St., SLC, 801-521-3904 EGL Gracie’s Play pool, throw darts, listen to live music, kill beer and time on the patio and upstairs deck. Plus, Gracie’s is a gastropub—you don’t see truffled ravioli in a vodka-pesto sauce on most bar menus. 326 S. West Temple, SLC, 801-819-7563 EGM Green Pig Green Pig is a pub of a different

color. The owners try to be green, using ecofriendly materials and sustainable kitchen practices. The menu star is the chili verde nachos with big pork chunks and cheese. 31 E. 400 South, SLC, 801-532-7441 EGL

Bloody Mary

There is a reason the Bloody Mary is known as the official hangover cure: The drink is practically a health food (if health food came with a healthy pour of vodka)!

It is chock-full of tomato juice, lemon, lime, celery, pickles and the occasional slice of bacon for protein.

(Yes, we will hold tight to the excuse that we are eating bacon for protein.) We advise you to drink this antioxidant-packed cocktail to its last drop.

TIN ANGEL - BLOOD ANGEL

365 W 400 S, SLC, 801-328-4155, www.thetinangel.com Start with a half gallon of plain tomato juice. You can juice your own if you are feeling inspired or buy a can.

Add the following: 1 Tbsp. Annie’s Vegan Worcestershire 1 tsp. Mama Africa’s Pili Pili Sauce (local) 1 tsp. Tabasco 1 tsp. celery salt 1 cup spicy pickle juice. Tin Angel makes their own pickled vegetables, but a good substitute would be the brine from pepperocinis.

Squeeze in a full lime.

Grind in some black pepper.

Pour in a tall glass with ice and a shot (1.5 oz) of Five Wives Vodka. Garnish with spicy pickled veggies (You could soak some regular pickled asparagus in the pepperocini brine over night) and a lemon and lime wedge. Top with black pepper.

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The Rest and Bodega The neon sign says “Bodega,” and you can drink a beer in the phone booth–sized corner bar. But it’s better to head downstairs to the speakeasystyled The Rest. Welcome to the underground. Order a cocktail, settle into the apparently bomb-proof book-lined library, or take a booth and sit at the bar where you can examine local artist Jake Buntjer’s tiny sculptures in the niches on the wall—sort of a Tim Burton meets Dr. Who aesthetic. The food is good, should you decide to blow off the dinner plans and stay here instead. 331 S. Main St., SLC, 801‑532‑4042 EGL The Shooting Star More than a century old, this is gen-you-wine Old West. The walls are adorned with moose heads and a stuffed St. Bernard. Good luck with finishing your Star Burger. 7300 E. 200 South, Huntsville, 801-745-2002 EGL Market Street Oyster Bar The livelier nightlife side of Market Street seafood restaurant, the Oyster Bar has an extensive beverage menu including seasonal drink specials. To begin or end an evening, have one of the award-winning martinis or a classic daiquiri, up, with a dozen oysters—half price on Mondays—or settle in for the night and order from the full seafood menu. 54 W. Market St., SLC, 801-531-6044 EGM Spencer’s The cozy, wood-panelled bar ad-

joining the steakhouse is a handy downtown watering hole with a classic city bar. The pro bartender can mix what you want; but visitors should want drinks based on local spirits like Beehive Gin and Sugar House Vodka.

Hilton Salt Lake City Center, 255 W. Temple, SLC, 801-238-4748 EGM

Stanza The heart of the Italian restau-

rant is the bar which remains from the space’s former incarnation and is now stocked with a great selection of Italian bitter liqueurs and wines. 454 E. 300 South, SLC, 801-746-4441 EGM

Tinwell An old dive bar resuscitated, now it’s a hipster haven with a cool interior, wellcraft3ed cocktails. live music and a beer garden. 837 Main St., SLC, 801-953-1769 The Vault In the boutique Kimpton hotel The Monaco, themed after the building’s original purpose as a bank is a quintessential hotel bar, with big windows looking out on pedestrian traffic and long-aproned servers, Look for the special cocktails themed to what’s onstage across the street at Capitol Theatre. You can also order from the wine list of Bambara, the hotel restaurant. 202 S. Main St., SLC, 801-363-5454 EGL Undercurrent Bar Right behind and sister to seafood restaurant Current Fish & Seafood, Undercurrent went to the top of the class the minute it opened ,thanks to the expertise behind it: Amy Eldredge is one of Salt Lake’s best bartenders and Jim Santangelo one of its foremost wine educators.

Add in barsnacks by Chef Logen Crews and the availability of Sofie sparkling wine in a can and you’ve got a hit. 270 S. 300 East St., SLC, 801-574-2556 EGL Water Witch Three of Utah’s leading bar-

tenders join forces in this charming tiny bar.

Whether you want a classic drink, a draft or glass of wine or a cocktail custom-designed to your taste, this is the place to belly up. 163 W. 900 South, SLC, 801-462-0967 EGL

Whiskey Street Back in the day, this

stretch of Main was dubbed “Whiskey Street” because it was lined with so many pubs and bars. Anchored by a 42-footlong cherry wood bar and centered with a narrow stand-up table, booths, and cushy seats at the back, Whiskey Street is primarily a place to bend the elbow. Neococktails, beer and whiskey pairings and a list of spirits, some rare, plus wine on tap and a big beer list. 323 S. Main St., SLC, 801-433-1371 EGL

Zest Kitchen & Bar Besides the healthy

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

Dented Brick Distillery is an artisanal distillery handcrafting spirits right here in Utah. We source pure water for our spirits through our own artesian well and use organic and non-GMO raw materials in all of our products, including locally-sourced grains. We make every drop from scratch. No shortcuts.

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3100 S Washington St, South SLC • (801) 883-9837 • dentedbrick.com

DISCOVER SALT LAKE’S BIG CITY BAR Lake Effect is, at it’s heart, a craft cocktail bar that excels in every beverage genre with over 90 different wines, 140 beers and the largest spirit selection in the state. Our ambiance is second to none with exquisite attention to detail and enticing comfortable décor on both the main level and the basement lounge. Our Latin infused menu will make your taste buds dance alongside the live music happening 5-7 nights a week. Lake Effect is located in the heart of downtown Salt Lake City. It is within walking distance of all major shopping destinations and hotels. Come visit us soon and discover Salt Lake’s big city bar.

Food is served open to close 11am-1am Half-off gourmet street tacos Monday through Friday 11am-4pm Brunch Saturday and Sunday 11am-4pm 155 West 200 South in Salt Lake City • (801) 532-2068 • www.lakeeffectslc.com

NEW IDEAS FROM HONORED TRADITIONS Waterpocket Distillery is a new Utah craft distillery focused on rum, Long Lost™ liqueurs, Toadstool™ amaros and bitters, Snow Angel™ kummel, and Temple of the Moon™ gin (2018 release). Our Robbers Roost brand features unique outsourced whiskey and other spirits.

Winter hours: 11 am to 7:00 pm Wednesday to Saturday.

Closed Sunday, Mon and Tues.

Tours by appointment only - call or sign up on website 2084 West 2200 South in West Valley City • (385) 202-5725 • www.waterpocket.co

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Sex, Fights & Drunks Two NEW YEAR’S PARTIES we’ll never forget. Unfortunately.

BY JOHN SHUFF

When we wake up on Monday, January 1, 2018, it will be

We left the party and went to our room to check out—only to find a drunk passed out in our bed. I literally threw him into the hallway, tossed a blanket over his sorry ass and drove back to Buffalo.

It was a year later in 1969 when a coworker I did not know especially well invited us to Garden City, Long Island, for New Year’s. We lived in Westchester County, New York, which meant it was a two-train trip, one to Grand Central Station in Manhattan and then one to Penn Station for the Long Island leg. But that was just the beginning.

We arrived at the host’s home, knowing not one soul—until my friend shows up, 45 minutes late, with his wife in tow.

We make small talk. I steal a glance at Margaret Mary who is looking straight ahead, her face frozen in the kind of profound boredom that borders on a trance. I know she is wondering why we are there and how we can make a stealthy but rapid exit. That is just about when a fight erupts in the kitchen and then cascades into the

the beginning of a new 365-day cycle: a New Year. Usually, it begins with a rollicking New Year’s Eve culminating in watching the ball drop on Times Square to the count of 5-4-3-2-1.

Bingo! We’re in a New Year; one replete with resolutions, most of which will be trashed within a month. (I once resolved not to drink alcohol for a year. I made it. However, my wife asked me to start drinking again as she said I’d become “quite boring.”)

We all know the New Year’s Eve party animal is often a New Year’s Day zombie. Many will roll out of bed, cotton-mouthed, head pounding and groggy, wondering what hit them. Time for the Tums, Alka Seltzer, Mylanta or an old family elixir for hangovers—anything to help face the challenges of New Year’s Day, like watching 12 hours of football.

My wife Margaret Mary and I have had our share of memorable (and not so memorable) New Year’s Eve parties, but I think it’s the train wrecks we remember the most, like two in the late 1960s.

The first was in the winter of 1967 when we went to the ski resort Holiday Valley outside of Buffalo to celebrate New Year’s. We were guests of our insurance agent, whom we had known for a year. I remember our walking into the party and being introduced to the guests when I was approached by a petite brunette who asked for a drink and then to dance.

Toward the end of the set, she looked up at me with goo-goo eyes and said, “You are all mine tonight.”

I honestly don’t remember what I said. I am not sure words came out as much as a helpless stutter, and I looked frantically for Margaret Mary who had about then just received the same proposition from her husband.

My insurance guy had invited us to welcome in 1968 with a group of swingers.

S A LT L A K E M A G A Z I N E . C O M | J A N / F E B 2 0 1 8

dining room. Alarmingly, the main event, unfolding before our eyes, featured my friend’s wife sans wig and a cat woman, both screeching. There was no fight announcer, no ring and no referee: just a lot of wild swinging, hair pulling, choice words and, finally, two exhausted, drunk women sitting in opposite corners.

It was riveting.

The story behind this was my friend’s wife thought something was going on between cat woman and her husband. I never asked my friend the true cause.

That night, we arrived home at 5 a.m. after riding the vomit comet from Grand Central to suburban Hartsdale.

Margaret Mary never said a word about that evening or the one two years before, which was either deeply kind or the result of shell shock at my colorful cast of friends.

Most New Year’s Eves begin with a kiss, handshakes, toasts, fireworks, the playing of “Auld Lang Syne” plus all the ceremony that typifies this time-honored evening. For most of us, it represents a new beginning. And, like anything new, it also invites uncertainty and apprehension—which is exactly how I feel when I look back on the people who invited us to join them in ringing in 1968 and 1970.

Happy New Year. May your hopes for 2018 exceed your expectations.

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