Page 1



Dining Awards



April 2018


Display until April 30, 2018

0 3>


25274 76991





A slow drive here. A fast drive back. A5 Sportback

The highest customer-rated Audi dealership in Utah. Just 25 minutes south of Salt Lake. 801.438.8495 / / 3455 North Digital Drive, Lehi, UT 84043 / South of Adobe

It takes something amazing to beat a Porsche 911. In fact, it takes a 911. The ante has been upped. And it comes in the form of the new 911 Carrera. With an all new 3.0 liter twin-turbo engine, up to 370 horsepower, and a top track speed of 182 mph with optional Porsche Doppelkupplung (PDK), it’s easy to get consumed in numbers. But we’re certain, once inside, the only thing commanding your attention will be the road ahead. Porsche. There is no substitute.

The new 911 Carrera. Ever Ahead.


Porsche Lehi 3425 North Digital Drive Lehi, Utah 84043 Tel. 801.852.5400 Just 25 minutes South of Salt Lake. ©2018 Porsche Cars North America, Inc. Porsche recommends seat belt usage and observance of traffic laws at all times.

COLDWELL Walker Lane Estate | 6/9 | $4,875,000 2590 E Walker Lane Holladay, UT 84117

Majestic Modern | 8/6.5 | $2,000,000 9 Northridge Way Sandy, UT 84092

Breathtaking Views | 8/6.5 | $2,987,000 17 Crosshill Lane Sandy, UT 84092

Mike Lindsay 801.580.5567

Shelly Tripp 801.573.6400

Shelly Tripp 801.573.6400

Dorchester Pointe | 8/5 | $1,195,000 1107 N Twickenham Drive Salt Lake City, UT 84103

Luxury Downtown | 3/2.5 | $1,400,000 99 W South Temple Salt Lake City, UT 84060

Holladay Entertaining | 6/7 | $1,500,000 2858 E Newmans Lane Holladay, UT 84121

Liz Slager 801.971.2252

Liz Slager 801.971.2252

The Home Team 801.671.0959

Val Vista Park | 6/4 | $610,000 1275 N 1190 E American Fork, UT 84003

5-Acre Homestead | 6 /5 | $1,399,000 5550 N Franson Oakley, UT 84055

Iconic Architecture | 2/4 | $1,250,000 4374 S Zarahemla Drive Salt Lake City, UT 84124

Kristy Dimmick 801.369.5210

Debbie Abbott 435.881.8683

Mony Ty 801.550.7430

Salt Lake I 801.467.9000 Sugar House I 801.488.5300 Station Park I 801.295.2700 South Valley I 801.307.9400 Park City Office I 435.602.4800 Orem I 801.434.5100 Union Heights I 801.567.4000 Ogden I 801.479.9300 Layton I 801.774.1500 South Ogden I 801.476.2800 Tooele I 435.882.2100


BANKER Spectacular Contemporary | 3/3 | $1,250,000 2581 E 1300 S Salt Lake City, UT 84060

English Style on 3 Acres | 5/7 | $7,100,000 1141 N Oak Forest Road Salt Lake City, UT 84103

Curb Appeal Defined | 8/6.5 | $995,000 2255 S Oneida Street Salt Lake City, UT 84109

Allison Reemsnyder 801.573.2434

Mike Lindsay 801.580.5567

Jenn and Phil Beck 801.455.6020

Custom Rambler | 3/3 662 Oxford Hollow Court Murray, UT 107

Federal Heights | 4/6 | $1,195,000 1435 E Federal Way Salt Lake City, UT 84102

Mt. Olympus Views | 5/6 | $999,900 3196 E Millcreek Canyon Road Salt Lake City

Scott Robbins 801.209.1120

Liz Slager 801.971.2252

KK Chaplin 801.671.8186

Deer Crest | Park City | 8/6.5 | $4,998,000 11362 N Snowtop Road Park City, UT 84060

Riverwoods Retreat | 7/7 | $1,099,999 767 S 1080 E Orem, UT 84060

Jefferson Street Modern | 3/3 | $465,000 Jefferson Walkway 3 units left. Salt Lake City

Team Schlopy 435.640.5660

Brooke Haslam 801.919.5642

Melanie Borgenicht 801.910.3828


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. Š2018 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.

Experience the best night skiing in Utah. | @brightonresort

Catering should always be this good.

CATERING & SPECIAL EVENTS | 801.268.2332 Carrot & Ginger Panna Cotta with Mascarpone Cream | Photo by Todd Collins




BRAND NEW SKI-IN/SKI-OUT PENTHOUSE 7101 Stein Circle #621, Park City 5 BD | 6 BA | 4,704 SF | $8,750,000 Scott Maizlish 435.901.4309

PICTURESQUE SETTING WITH CAPTIVATING VIEWS 14838 S Brush Basin Circle, Herriman 7 BD | 3.5 BA | 4,388 SF | Price Upon Request Laurel Simmons 801.718.4681

UPDATED HOME WITH WONDERFUL VIEWS 9143 N Flint Way, Park City 5 BD | 4 BA | 4,680 SF | $1,200,000 Nancy Tallman 435.901.0659

ONCE IN A LIFETIME OPPORTUNITY 320 Snows Lane, Park City 5 BD | 5 BA | 5,602 SF | 12.76 Acres | $7,995,000 Michael Lapay 435.640.5700

LIVE HEALTHY ABOVE THE INVERSION 730 Emigration Estates Road, Salt Lake City 5 BD | 5 BA | 6,500 SF | $970,000 Susan Poulin 801.244.5766

ROUNDABOUT, LIMITED AVAILABILITY 300 Deer Valley Drive, Park City 3 BD | 4 BA | 3,516 SF | $2,975,000 Whitney Olch 435.640.4147

PRIVATE LUXURY ESTATE ON 183 ACRES 6451 E Brigham Fork Circle, Salt Lake City 4 BD | 6 BA | 11,646 SF | $10,762,200 Thomas Wright 801.652.5700

Completion May 2018 MODERN UPWALL PERFECTION IN PROMONTORY 8785 N Lookout Lane, Park City 6 BD | 8 BA | 8,950 SF | $6,549,000 Michael Swan 435.659.1433

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

View all of our listings at ©

MMXVIII 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.

Airstream of Utah’s

First Year Anniversary Sale Now Through April

For more details visit or call Airstream of Utah - Utah’s Exclusive Airstream Dealership 2651 South 600 West Salt Lake City, UT 84115 - (801) 890-4363 -

Experience Salt Lake City’s Finest

SENIOR LIVING COMMUNITY Independent Living ∙ Assisted Living ∙ Memory Care

SLMLVSH Reference promo code SLMLVSH

We will cover your moving expenses (up to $1000 in value)

Schedule your visit today! 1212 E. Wilmington Ave. Salt Lake City, UT 84106 | 801-486-6000 |

NKUT Super Adoption presented by BOBS from Skechers®

May 4 — 5 Legacy Events Center 151 S 1100 W, Farmington

Friday noon – 7 p.m. Saturday 10 a.m. – 6 p.m.

Hundreds of adorable animals are waiting to meet you! Adoption fees start at $25. All pets are spayed or neutered and vaccinated. Free admission and parking

presented by:

Adopt a new best friend. Save one to help Save Them All®.

with support from:



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 But hurry, expeditions sell out quickly.







Park City

We offer a full line of Visit our showroom or I N T R O D U C I N G S M A R T S H A D Eschedule S window coverings, draperies, a FREE in-home EXCLUSIVELY AT PARK CITY BLIND & DESIGN upholstery, custom fabrics, and consultation today! the newest, most innovative Smart Shades is the only innovative motorized window covering technology on the market BLIND & DESIGN designs in the industry. that combines a motorized sunshade with motorized drapery. Visit our showroom or schedule a FREE in-home consultation today!


Park City


1612 UTE BLVD., PARK CITY, UTAH 435.649.9665








Utah’s 13 best restaurants, plus Blue Plate Special awards for pioneering local foodies.



Utah’s unparalleled landscape and tax breaks are enticing Hollywood back to the Beehive.


Gucci Leather Cherry Pump ($1,150); Christian Louboutin Pigalle Spikes Flat, Namedroppers ($85); Convertible Clutch, Banana Republic ($44)


Winter’s over. Time for kicky, colorful shoes.



Dining Awards






on the cover

Take note: Here are Utah’s best restaurants and foodies. Pictured is Manoli’s traditional Greek Garides. Photo by Adam Finkle

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



52 worth a trip

The world is just one nonstop flight from Salt Lake City. BY SUSAN LACKE


27 the hive

Utah’s growing opioid epidemic, navigating the new Vivint Smart Home Arena, Eden’s resident blacksmith, tips for a juice cleanse and much more!

42 statewide

GIV Group cracks the code of moderate-income housing that makes money. BY GLEN WARCHOL

47 biz

Utah’s Center for Assistive Technology creates innovative solutions for people with disabilities, and the University of Utah’s Lassonde Institute cultivates budding entrepreneurs. BY LOGAN MICKEL

56 outdoors

Share hiking’s pain and strain with animal packing. BY TONY GILL

89 a&e

Stephanie Mabey’s “haunted pop,” a home grown literary journal, and Hell’s Backbone Grill’s cook and coffee table book.

119 dining guide

The best of Salt Lake’s ever-growing and ever-changing dining scene. BY MARY BROWN MALOUF

154 bar fly


PARK CITY LIFE A spotlight on the National Ability Center, Park City’s Business Alliance, the new path towards an Arts and Cultural District, Cryotherapy and a new leader.

Don’t write them off as old school, these SLC bars are classics. BY GLEN WARCHOL

160 my turn

Where Are We Headed? BY JOHN SHUFF

volume 29 number 2 Salt Lake magazine (ISSN# 1524-7538) is published bimonthly (February, April, June, August, October and December) by Utah Partners Publishing, Ltd. Editorial, advertising and administrative offices: 515 S. 700 East, Suite 3i, SLC, UT 84102. Telephone 801-485-5100; fax 801-485-5133. Subscriptions: One year ($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 | M A R / A P R 2 0 1 8

web extras


Check out for exclusive web content—including videos.


Don’t forget to visit our Online Dining Guide, curated by our Dining Editor, Mary Brown Malouf. dining-guide

Get a behind-the-scenes look at what goes into the art of modern day blacksmithing.

Make sure to follow us on Instagram and Facebook for behind-the-scenes shots, fun giveaways and live streamings.


@SLmag saltlakemag

S A LT L A K E M A G A Z I N E . C O M | M A R / A P R 2 0 1 8 SaltLakemag saltlakemag


Listen in as Salt Lake magazine’s editors, Glen Warchol, Mary Malouf and Ashley Szanter, dive deeper into the headlines in our podcast, Salt Lake Speaks—available on and iTunes.



THE RESORT WORLD’S MOST INNOVATIVE CONDOS PADS ARE COMING TO PARK CITY. It’s a big idea: brilliant design and technology make resort homes affordable. Inspired social spaces make them fun. We’ve dialed up the cool factor while dialing down the cost.

Full ownership, fully furnished PADs in the heart of Canyons Village from



To learn more, call Mark Rodeheaver at 435.659.8993

YOTELPAD condominiums are not currently being offered for sale. Reservations are expressions of interest only and may not result in a binding agreement for purchase once condominiums are offered for sale. All renderings and illustrative maps are conceptual only and subject to change. Amenities shown in renderings and illustrative maps are proposed, have not received county approval and may not occur. The developer reserves the right to make any modifications and changes as deemed necessary. Dimensions, sizes, specifications, furnishings, layouts, and materials are approximate only and subject to change without notice. Window sizes, layouts, configurations and ceiling heights may vary from home to home. Prices are subject to change without notice. Errors & omissions excepted. © 2017 BHH Affiliates, LLC. Real Estate Brokerage Services are offered through the network member franchisees of BHH Affiliates, LLC.


12-14 2018




Margaret Mary Shuff EXECUTIVE EDITOR

Mary Brown Malouf M ANAGING EDITOR

Glen Warchol


Ashley Szanter


Susan Lacke Christie Marcy


Vanessa Conabee


Tony Gill


Heather Wardle Addison Doxey


Tony Gill, Jeremy Pugh, Andrea Peterson ART DIRECTOR


Jarom West


Adam Finkle


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

It’s fresh. It’s current. It’s now. Presenting a generation of new dance-makers who articulate the physical and emotional energy of contemporary life. Featuring choreography by RDT alumni Francisco Gella, Sarah Donohue, Angela Bachero-Kelleher, and the winner of REGALIA 2017 - Nichele Van Portfleet.


Jessica Ohlen

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

Andrea Peterson


Ashley Baker


Amanda Pratt


Audrey Safman


Melody Kester


Trina Baghoomian DI R ECTOR OF A DV E RT ISI NG

Danielle Hardy


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

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

877-553-5363 ext. 222

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

I T’S M O R E T H A N A S H O W R O O M. I T’S A F E A S T F O R T H E S E N S E S.

From cooking demos to appliance test-drives, you’re invited to taste, touch, and see the potential for your kitchen in a dynamic space free of sales pressure but full of inspiration.

Salt Lake City • 1400 S. Foothill Drive, Suite 212, Salt Lake City, UT 84108 • 801-582-5552 • /saltlakecity


Margaret Mary Shuff


Marie Speed CON TROLLE R


Brad Mee


George Agoglia PUBLISHERS OF

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


award s


2016 SPJ Utah Headliners Awards

Magazine Feature Story, “Chinese Road Trip!”

2014 SPJ Utah Headliners Awards





You can also read the magazine online! S A LT L A K E M A G A Z I N E . C O M | M A R / A P R 2 0 1 8

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

2011 Utah’s Entertainment & Choice 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.


editor’s letter

Meaning enhances flavor. Humans are natural storytellers—we understand ideas better via narrative. We comprehend our lives as a narrative. And we appreciate art—poetry, painting, dance, even cuisine—more when we can construct a story around it. Anthropologists and sociologists tell us that stories are patterns, and the human brain is designed to detect patterns because there we find meaning. So that’s what we do at Salt Lake

magazine: tell stories. In this issue, we bring you stories of the past— remember Pop Jenks ice cream stand? (p.116) Of the future— imagine how UCAT developed baby equipment for conjoined twins. (p.47) And of the present— how one company is trying to make low-income housing profitable. (p. 42) Stories about how and where we’re going places—nonstop to Europe or donkey hiking in Arizona

(p. 51) and what we’re going to be wearing. (p. 82) One of the most intense forms of storytelling, filmmaking, is celebrated every year at the Sundance Film Festival, and Glen Warchol’s look at the reviving business of movie making in the Beehive is a story about how we make stories. (p. 76) Getting a little meta, aren’t we? To get back to more basic subjects, in the March/April issue, Salt Lake magazine announces the winners of our Dining Awards. There’s a story behind every restaurant we mention. It’s not just about deliciousness anymore. Larger stories of human hunger, human kindness and planetary resources thread their way through concepts of comfort, service and style. Understanding the meaning of that larger story adds extra appreciation to every bite we eat.


Mary Brown Malouf

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

Perfect pairing .

Award-winning restaurants and world-class skiing.


Park City’s biggest outdoor dinner party offering fabulous food, drink and live music while seated in the middle of Main Street. Park City’s best restaurants will showcase their culinary talents in an open-air community celebration.



By the Numbers . . . . . Profile . . . . . . . . . . . . . Style . . . . . . . . . . . . . . Hot List . . . . . . . . . . . . How To . . . . . . . . . . . . Health . . . . . . . . . . . . . Chatter . . . . . . . . . . . . . State Wide . . . . . . . . . . #loveutah . . . . . . . . . .

28 30 32 34 36 38 40 42 44




ith Utah's unparalleled landscape under threat, explore our complicated relationship with nature through the untouched beauty of contemporary landscapes captured by UMOCA's Desire Lines. Running through May 26, visit for more information. Hubris of Orion by Molly Kaderka

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


the hive / BY THE NUMBERS

Utah’s Opioid Epidemic by the Numbers BY HEATHER WA RDLE



of heroin users started with prescription opioids


number of pharmacies in Utah that carry Naloxone, a drug that is available some places without a prescription that can treat overdoses in emergency situations

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


of people with a substance abuse problem get treatment


number of babies in Utah born addicted to opiates


number of opioid prescriptions written by doctors every day



Approximate amount donated by Intermountain Healthcare in 2018 to fight opioid abuse.


of opioid users are unemployed in Salt Lake County

ZERO Number of times the opioid epidemic has been declared a public health crisis by Utah legislature




Live in the heart of downtown and discover the best of Salt Lake City. World-class shopping, fine dining, NBA basketball, theater and fine arts are within minutes of City Creek Living condominiums. Urban living like you’ve never seen it before. Call today to schedule a tour.



THE REGENT | 801.240.8600

the hive / PROFILE

If you’re interested in learning more about blacksmithing, Richardson offers some opportunities. “I do open houses, go to festivals and farmers markets where I do demonstrations,” he says. While he doesn’t teach or take on apprentices, he hopes to in the future. Learn more on his Facebook, Instagram or at

Heavy Metal Local BLACKSMITH makes an old craft new again. BY ASHLEY SZANTER


hen asking children, “what do you want to be when you grow up?” you never expect them to say blacksmith. But Aaron Richardson knew he wanted to learn this ancient craft when he was only 14. “I visited a blacksmith in his shop at This is the Place [Heritage Park]. He was making knives and playing with fire, and I knew I wanted to try this,” says Richardson. After the visit, he volunteered for two years in the very same blacksmith shop that stoked his curiosity—and he’s been pounding metal for the past 16 years.

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

“I originally started doing it part time,” Richardson remembers. “But then there was a fantastic opportunity to do it full time. It just made sense.” Now, Richardson is the owner of Ragnar Forge in Eden, Weber County. The term blacksmithing actually means “to hit the blackmetal,” and Richardson distinguishes his trade from others, like welding. “Blacksmithing is unique in that we make things by moving the metal rather than adding to or removing from it,” he says. Blacksmiths used to be a village fixture, but that’s no longer the

case. “It’s really more of an art now,” Richardson says “Nobody needs a blacksmith in America anymore. It’s a luxury item you have because it’s awesome, not because you need it.” Ragnar Forge specializes in hardware and historic reproductions. “Reproductive work is really rewarding for me,” Richardson says. And the quality of his replicas of ancient Viking and pioneer items speaks for itself. “Blacksmithing is a niche market,” Richardson says, “but there are those of us keeping the craft alive and passing it on to other people.”





CREATED FOR THE WAY YOU LIVE. We build everything from ultra-modern to rustic mountain, residential and commercial buildings. Northstar offers energy-efficiency and innovative design with functional layouts at one fixed price. No surprises, no hidden fees, no guesswork when it comes to the bottom line.

We don’t just build homes, we build long-term relationships.

1059 EAST 900 S., STE 201, SALT LAKE CITY | 801-485-0535 | NORTHSTARBUILDERS.COM


the hive / HOME STYLE



Spring Mix


Craving a kitchen filled with COLOR AND CHARACTER? Spring’s lively palette offers inspiration and freshly hued finds. BY BRAD MEE 4

8 7 5


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

1. Bunny plaid dishtowel ($4.50) and Daisy printed napkin ($5.50) Orson Gygi, SLC 2. Revol Color Lab Cake Stand ($90) Sur La Table, SLC 3. Smeg retro style refrigerator ($2,000) Bed, Bath & Beyond, SLC 4. Ceramic Egg Cups - Assorted Colors ($2 each) Orson Gygi, SLC 5. Modway Astro Dining Side Chair ($59) Bed, Bath & Beyond, SLC 6. KitchenAid Artisan 5 qt. Stand Mixer in Pink ($380) Target, SLC 7. La Cornue CornueFe 110 Suzanne Kassler Collection ($10,500) Williams-Sonoma, SLC 8. Stemmed glasses ($10 each) Glass House, SLC



the hive / HOT LIST

Big Names, Bright Lights National Tours you DON’T want to miss. BY ADDISON DOXEY


From his roots as a hustling street performer on Santa Monica’s Third Street Promenade to platinum-selling recording artist, Andy Grammer takes the stage at The Depot to perform his original hits, including “Fresh Eyes” and “Fine by Me,” as well as new songs “Good Parts” and “Freeze.” Whether you’ve got good grammar or not (bad pun intended), you won’t want to miss this tour. Mar. 23, The Depot, 400 W. South Temple, 801-355-5522,

Hamilton Never heard of Hamilton— An American Musical? Come out of your box, take off your blindfold, visit the Instagram page of any fashion blogger…whatever you need to do to get with the times. Hamilton chronicles the life of George Washington’s right-hand man, Alexander Hamilton, set to a score that blends hip-hop, jazz, blues, rap, R&B and classic showtune style. Lin-Manuel Miranda is the brains and brilliance behind the world’s most successful musical right now (arguably ever), and you don’t want to miss it. Apr. 11 – May 6, The Eccles Theatre, 131 S. Main Street, 385-468-1010,

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

we loved it. Join Phillips for a nostalgic Olympic experience, but more importantly the debut tour of his album, Collateral, at The Depot. Mar. 13, The Depot, 400 W. South Temple, 801-355-5522,


Many are still feeling the gaping One Direction-shaped hole in America’s pop-music-loving heart since the group split in 2016. Who are we going to fangirl over now? The answer is simple: Why Don’t We is the new American pop quintet composed of five previously solo recording artists, all under the age of 20. They’ve got the boyish good looks, the somewhat pre-pubescent (but killer) pipes and a wide range of

hit singles you will love singing along to, including “Something Different” and “These Girls.” Mar. 9, The Complex, 537 W. 100 South, SLC, 801-528-9197,


Most of us were introduced to Phillip Phillips during the 2012 London Olympics when his five-times platinum debut single “Home” was in the background of every Olympic commercial…and


Primatologist, UN Messenger of Peace and forever the queen of chimpanzees, Jane Goodall joins the Wasatch Speaker series this March. At 26, Jane Goodall traveled from England to what is now Tanzania and bravely entered the little-known world of wild chimpanzees. Goodall has also founded the Jane Goodall Institute and supported conservation efforts. Mar. 29, Abravanel Hall, 123 W. South Temple, 385-468-1010,

Good know Good toto know. ®




30+ ACRES ESTATE WITH TENNIS COURT MAGNIFICENT BARN-STYLE RANCH ESTATE 4 BD | 4 BA | 3,735 SF | $3,395,000 6 BD | 6.5 BA | 8,158 SF | $3,195,000 BRAD SMITH (435) 640-2459 | LAUREN JOYCE (435) 565-0343 BRAD SMITH (435) 640-2459 | LAUREN JOYCE (435) 565-0343 ARCHITECTURAL STANDOUT IN PROMONTORY 6 BD | 8 BA | 8,921 SF | $5,900,000 DEBBIE NISSON (801) 739-5179







NEW CONSTRUCTION AT THE MERIDIEN! 3 BD | 3 BA | 3,033 SF | $1,099,000 AMANDA DAVIS (435) 659-6555

INCREDIBLE REMODEL—STUNNING VIEWS 4 BD | 3 BA | 4,212 SF | $959,500 KEVIN JENSEN (801) 205-2505





EAST DRAPER WITH MOUNTAIN VIEWS 6 BD | 5 BA | 5,120 SF | $929,000 DEBBIE NISSON (801) 739-5179



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.


the hive / HOW TO





with a selfie in the plaza out front, which features a new, illuminated 14-foot high J-Note. (If you’re old school, pay homage to Stockton and Malone—their statues are still standing on the southeast corner.)


Choose Wisely


GAIN SOME PERSPECTIVE in the Team Store, which features an impressive array of Utah Jazz merchandise anchored by a towering life-size (7’1”!) mannequin of center Rudy Gobert.


TAKE A LAP OF BOTH LEVELS BEFORE COMMITTING TO DINNER. Thirty restaurants and food stands, with an emphasis on local vendors, await. Craving BBQ? Head to R&R. Prefer pizza? Hit up Maxwell’s for slices as big as your head. Want a cookie? Head for RubySnap.


WASH IT DOWN WITH AN ICE-COLD BREW. Perhaps the most refreshing update for fans? Beer—and good beer, at that–is served in 18 bars throughout the main and upper levels, featuring Uinta, Moab and Wasatch brews.


SAVE ROOM FOR DESSERT. Skip out a minute before half time to beat the line at Bon Bon, which scoops out creamy artisanal gelato and sherbet.


If you want to be with the rowdy crowd, snag a ticket in the lower bowl. For a more familyfriendly experience (including multiple visits from the mascot, Jazz Bear) choose seats in the upper levels.



All That Jazz The newly-redesigned VIVINT SMART HOME ARENA makes every fan feel like an MVP. BY SUSAN LACKE


he Utah Jazz are entering a new era: A new look, new roster and new arena have made the small-market team the talk of the NBA. It’s all part of the team’s pursuit of a championship: By transforming the run-down 25-year-old Vivint Smart Home

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


Arena into a state-of-the-art marvel, the team hopes to attract and retain talent for years to come. The players aren’t the only ones who benefit. The $125 million renovation has created a fanfriendly facility that makes a night at the Viv fun for everyone with a ticket.

the hive / HEALTH

Ready to spring clean your diet? SHIMMIN’S TIPS FOR SUCCESS: • If you’re new to cleansing, start with a beginner cleanse, which includes sweeter, more satisfying juices. Some even allow for light meals. • Resist the urge for “one last feast” before your cleanse. Instead, gradually reduce or eliminate red meat, alcohol and heavily processed foods in the days leading up to your cleanse. • Be realistic. “If you enter a cleanse with the mindset that it’s a quick one-time magical event, you’re going to be disappointed.” A cleanse gives you a push down the path of wellness, but it’s going to be up to you to keep the momentum going with a healthy lifestyle.

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

Spring Clean Your Diet A JUICE CLEANSE can get you back on the path of health. BY SUSAN LACKE


ith a belly full of champagne on New Year’s Eve, you declared 2018 was going to be the year you were going to get fitter, slimmer and healthier. Likely, that resolution only lasted as long as your hangover: Research out of the University of Scranton says only 8 percent of people actually achieve their New Year’s goals. It’s not too late to join the 8

percent, says Brittany Shimmin of Vive Juicery. With the overindulgence of the holidays solidly in the rearview mirror, spring is a perfect time to hit the reset button with a juice cleanse. “A juice cleanse is simply a liquid fast in which you abstain from solid foods for 1-5 days,” explains Shimmin. “Replacing your regular meals with nutrient-dense juice gives your digestive system a well-deserved break

from processing toxins, fats and other components of your diet that take a lot of work to sort out.” This break can be the perfect way to start a healthier lifestyle. “Cleansing allows us to examine what we put into our bodies and how it makes us feel,” says Shimmin. “This can lead to conquering cravings, identifying foods we may be sensitive to and experiencing first-hand how brilliant nutrition makes you feel.”



Are you

Ready for

Summer? Freeze your fat away!

SLC MED SPA was the first CoolSculptingÂŽ provider in UTAH to perform 2,000 treatments, and now exceeds over 3,500 Treatments.

injectables & Fillers Medical grade vitamins & nutritional Supplements coolsculpting - Aesthetic Procedures - Skincare Products Hormone balancing & Pellets - medical weight loss

2138 South Highland Drive Salt Lake City, UT 84106



the hive / CHATTER


The language of social media comes to life. BY SUSAN LACKE

The generation gap in language is nothing new: Adults and kids have long lamented that the other just doesn’t get it. Surely, they are speaking different languages. Nowhere is this more evident than in the way we use smartphones: One group prefers to dial a number for a chat and the other can communicate entire paragraphs via emojis. The smiley faces, hearts and colorful icons serve as a shorthand in text messages and social media.

Though most simply shake their head and complain about “those damn kids” or “those old geezers,” the Hill Aerospace Museum in the town of Roy has found a way to bring both together in a way both groups will understand: an emoji scavenger hunt. Using emojis as clues, families can seek out certain aircraft—the Grandpa emoji plus a waving hand equals “Old Shakey,” a C-124 cargo

aircraft. The idea itself is a cross-generational collaboration between Education Specialist Mark Standing and his summer interns from Utah colleges and universities. “The clues are all awesome, very clever,” says Robb Alexander, Executive Director at the Aerospace Heritage Foundation. “Museum patrons—kids and adults alike—have really loved doing this together.”

In Utah, you’ve got to take a clear and vocal side in the Holy War between the U and BYU. Luckily, you can trash-talk using emojis. Flash the U with the Umoji app from the University of Utah, or Rep the Y with a BYU Emoji Keyboard; both are available on iTunes and Google Store.

THE BOOK OF MORMON And so it came to pass that the LDS church got in on the emoji trend, too. Mormojis, developed by Smithfield-based developers Mormon Buzzz, aims to bring Latter Day Saints to modern day communication with an emoji keyboard that includes Nephi, The Book of Mormon and those ubiquitous name tags.

If Utah had a state emoji, what would it be? A 2015 study from SwiftKey looked at the most popular emojis in all 50 states: Hawaiians, not surprisingly, use the surfer emoji the most, while the pants emoji is king in Maryland (we’re still trying to figure that one out). In Utah, we’re all about the sweet stuff, using the lollipop emoji most frequently.

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


We asked three Salt Lakers, “What is your one essential record to have on vinyl?” With Record Store Day on April 21, local stores suggest a “must have” list.



A face on Ensign Peak?

“Pink Floyd’s ‘Dark Side of The Moon.’ This is a quintessential example of what vinyl brings to the sonic table. From wide appeal (45 million sold) to sonic variety and dynamics (the clocks on ‘Time’ and opening to ‘Money’), nothing makes your ears pop like this classic. It’s truly an impossible question, but I have to mention Michael Jackson’s ‘Thriller.’ This is not even a conversation without it.” BRANDON ANDERSON, GRAYWHALE ENTERTAINMENT

“Our choice is Joni Mitchell’s ‘Blue.’ It’s arguably one of the top five albums ever recorded. It is timeless and just as impactful today as it was when it was released in 1971. It has simple arrangements and focuses on honest, relatable stories. Vinyl is the way to enjoy it as the warmth, needle drops and audible rotations make it that much more honest.” KYLEE HALLOWS AND BLAKE LUNDELL, LAVENDER VINYL

“GNOD - Infinity Machines (2015 Rocket Recordings). This is an essential record everybody should hear. GNOD is a band from Manchester, UK. This album is their masterpiece. The vinyl edition is a triple LP that clocks in just under two hours.” -ADAM & ALANA TYE, DIABOLICAL RECORDS

Any Salt Laker can tell you the history of Ensign Peak, just north of downtown. When Brigham Young first arrived in the valley, he climbed the hill with some followers. They considered it “a good place to raise an ensign.” But in 1918, Mary Elizabeth Downey of the State Library, noticed a face on the rock outcrop. With the cultural insensitivity of the time, she said: “Tourists would be delighted to be shown this phenomenon of ‘The Laughing Irishman.’ He is standing guard over Ensign Peak as a sentry and is laughing at us little folk, working like ants in the great city below.” Decades later, retired Deseret News editor Ray Boren photographed Ensign Peak and did see a face. But he found it resembles a St. Bernard dog. No word on whether the dog was laughing.

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


the hive / STATEWIDE

A Door Swings Open GIV GROUP offers options to greed-driven development. BY GLEN WA RCHOL


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

Chris Parker wants neighborhoods with a broad mix of residents.

urban-planners call “liveability”—soon are drained of color by gentrification and skyrocketing rents. (Does anyone know an actual artist living in Pierpont?)

GIVing back with a profit In an explanation only a tax lawyer could follow, GIV Group represents a unique tangling of development purposes. For-profit is a forward-thinking developer all about making money. Change that extension to “.org,” and is a non-profit that experiments with ways to bring affordable, sustainable and attractive housing to the Wasatch Front. With a


hat GIV Group is the oddest of ducks in realestate development, is evident in the group’s headquarters on 600 West, just south of the North Temple overpass. GIV occupies the first floor of a high-rise in the westside neighborhood that lies along the multiple Union Pacific railroad tracks. It’s an area once known for working-class rentals, blood centers, seedy motels and an adult toy shop. Now, gentrification is the threat to its identity. A mural of Thelma McDonald, a widow who bought up and fixed neighborhood homes in the ‘50s, towers above the street. “We thought she would want to keep an eye on the neighborhood she did so much to save,” says Chris Parker, a principle in GIV. In her memory, GIV Group wants the neighborhood to prosper without driving out the original residents. “You’re never going to stop gentrification,” Parker says. “But how do you guide it so that it doesn’t hurt the people who have always lived there?” As the city grapples to provide more affordable housing, it’s a critical question. The Avenues, Sugar House, Pierpont District, which rose in the 1980s as an artists’ quarter, and even the commercial district across the tracks from GIV’s latest project in the Guadalupe District, are seeing spiraling rents that force working-class residents out. Neighborhoods that have achieved broad mixes in income and diversity—what

43 WE DECIDED WE WANTED TO GO INTO NEIGHBORHOODS THAT WANTED TO RECOVER WHAT THEY WERE—AND TO MAKE A LITTLE DIFFERENCE –CHRIS PARKER twist: GIV’s socially aware ideas must also generate money that would make them attractive to for-profit developers. “This project is a petri dish to show what a great life at $20,000 or $30,000 a year looks like,” Parker says of Phase 1 in GIV’s Open Project on 500 West. Open will offer 112 units, including 81 set aside for lowincome families and people transitioning to a real home. “It’s always healthier in a city to have a mix of people,” he says.

Who is GIV? In 2011, a group of progressive developers met to decide “what do you want to do with your life,” Parker says. “We decided we wanted to go into neighborhoods that wanted to recover what they were—and to make a little difference.” Their first program was in Ogden’s once-proud Trolley District. “In the ‘20s, Ogden was proud to be Ogden,” Parker says. “Then the freeway system destroyed rail travel and the neighborhood tumbled and was grasping to survive. We wanted to remind people of what they were in the ‘20s—not the ‘90s. We wanted them to ask themselves, what is the best a city of our size could do? You start with determining what were you at your best—not just 10 percent better than it looks today.”

GIV’s Open Project, right, is a barrier against gentrification. And Open offers one of the city’s best views from its communal balconies.

A step back in community GIV uses the Pierpont project and the even older Avenues as reverse examples for its westside Guadalupe neighborhood projects. “We want to permanently create a space where creatives are supported and won’t be wiped away when the property values rise,” Parker says. To that goal, GIV has purchased the Rail Events Center. Parker gestures east from Open’s communal balcony, across the railroad tracks, to the $1,300-per-month luxury apartment developments springing up north of Gateway. “We don’t want that to happen in the Guadalupe,” he says. “Guadalupe is the beachhead. We need to put some rocks in place to slow gentrification.” The rocks include everything from a ‘50s furniture warehouse, rehabilitated as a community kitchen/dining space and artists’ studios, to rent control for low-income residents (about $500 per month) and a Trax-Front Runnerelectric-car pass. Parker says, the buildings soon will be entirely solar powered. “That will keep costs down and get the project a green label.” Because the project is a model, GIV will share its findings with other developers. Every unit is 632 square feet, with identical appliances. “You begin by being the testing ground,” Parker says. A lot of what is seen as greed and waste in development, he says, “happens because there’s no place you can point to and say, ‘This is what you should have done. You can do good and still make a few bucks.’ ”

THE PURSUIT OF HAPPINESS Exactly what makes people happy with where they live is an obsession of many urban-planners. No, it isn’t just opulent surroundings. GIV is using its Open Project in the Guadalupe district to find some real answers. Money is part of it, but over a lifetime, most people have other ways of measuring quality of life: Families and friends drawn into networks that last generations. “When people are asked in a survey about why they like their neighbornood,” Parker says, “it’s about costs, amenities, views,” he says. “But they aren’t asked, ‘when was the last time you enjoyed a really great meal with your neighbors? Or, do you feel deeply connected? Or, do you feel happy most of the days you are here?’ Those questions change everything.”

M A R / A P R 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


2 3



Ronald McDonald House Grand Givers Gala October 26, 2017, La Caille, Photos by Beehive Photography

1 Skip and Barbara Schmiett and Jeri Collings. 2 Arnold and Emmie Gardner. 3 Dr. and Mrs. Kim. 4 Don Goldberg, Colleen and Dave Merrill and Billy Sotelo. 5 Bobby Sampson and Nancy Gregovich.

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









National Abilities Center Saluting Our Heroes November, 2017, Grand America Hotel

1 Jayme Stepanek, Andrea VanLeevwen, Heather Fransen and Shaylynn Guthrie. 2 Raymond Kosierowski. 3 Robert Neibert and Calvin Harris. 4 Susan St. James, Craig Chanberlain and Pan Grant. 5 Charles W. Dahiquist II and Edward Klein. 6 Tony Giesbergs, Happy Barton 7 Cody Wilcox, Tylene Puro, Jennifer Hallock, Aaron Bonzo.

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

WEEKNIGHTS @ 5, 6 & 10







The Sole of Lassonde . 48 UCAT changes lives . . . 49

Sole Case wants to take your sneaker game to the next level.

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

the biz

Pierre Lassonde’s [founder of the Lassonde Institute] ten rules of life: 1. Say “thank you.” 2. Never miss an occasion to throw a party! 3. What do you want most in life? 4. Live your passion. 5. Feed your soul. 6. Explore your faith. 7. See for yourself that the Earth is round. 8. Give faith a fighting chance. 9. Leave a better world behind. 10. Keep your speeches under ten minutes!

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

Got Sole? LASSONDE STUDIOS helps startups like Sole Case thrive. BY LOGAN MICKEL

Charles Rind, founder of Sole Case, doesn’t know how many pairs of shoes he owns. “The number I usually tell people is 100,” he laughs from his office in Lassonde Studios, overlooking the U of U campus. “It changes because I have to sell them to pay for the business.” That’s right. The founder of Sole Case has to sell his shoe collection to finance his own business—which makes stackable display cases for shoes. The cases sell for $55 each and have found success among fellow “Sneakerheads.” Born in South Korea and raised in Seattle, Rind is just one example of the motivated talent

brought to SLC through the U of U’s Lassonde Institute. In the past 16 years, Lassonde has helped launch more than 730 student startups. Just last year, the Institute completed their new 5-story residential hall—Lassonde Studios. It’s a lot like any other dorm you might come across: sofas, tables, cafe, prototyping and printing labs, 3-D printers and a laser cutter. Okay, Lassonde is nothing like any other dorm, which is why Architectural Digest named it one of the nine best new university buildings in the world. Just to earn a spot, Sole Case had to go through an

exhaustive application process. Rind says it’s been worth it, as Lassonde offers a number of resources for the aspiring entrepreneur. The most useful is access to experts, who counsel students in law, taxes and other challenges you don’t see on Shark Tank. Is there anything Rind wants aspiring startups to know? “Entrepreneurship sucks,” he jokes. “You definitely have to want it. But it’s more than just wanting it. You definitely have to put a lot of dedication and sacrifices into your company.” And sometimes that means selling your own shoes.




Tech for Tots UCAT’S quest to make life easier for the disabled. BY LOGAN MICKEL

Parents struggle to find the right car seat or jumper for their child. Imagine going through that process with conjoined twins. It’s no easy task; Amazon doesn’t exactly have a “Conjoined Toddler” department. (I checked.) That’s when you turn to the experts at the Utah Center for Assistive Technology (UCAT). This intrepid group is devoted to helping disabled persons reach their potential through the use of technology. The jumper for conjoined twins was just one of many unique requests fielded by Director Michael Wollenzien

and his team. “Our whole goal is to keep clients happy at home, keep them independent and help them interact with their environment,” he says. The jumper required a month of work. Measurements and construction had to be precise. While the central brace came from a hammock stand purchased online, the platform, seat, cushioning and harnesses were built in-house. Initially the twins objected to the jumper, but after some quick modifications by Assistive Technician Specialist Kevin Christensen, they embraced it. “Even at the

last minute, Kevin was scrambling around with Styrofoam and the sewing machine,” Wollenzien says. The jumper is just one example of the spectrum of ways UCAT serves clients. Cases range from infants to the elderly, from breathactivated wheelchairs to Smart Pens for high school students with ADHD. One of their more popular projects, Go Baby Go Cars, modifies electric toy cars to give children with mobility challenges independent movement. This typically involves attaching a car seat to the vehicle and rigging up an accelerator (imagine a throne sticking out of that Barbie Corvette the neighborhood 5-year-old cruises in and you’ll get the picture). The best part of the job? Christensen doesn’t even have to ponder: “It’s having someone who thought it couldn’t be done and watching them leave the building with a smile on their face.”

UCAT by the numbers: 1996

Unofficial start of UCAT


Number of referrals served last year


Number of anticipated referrals this year


Cost of retail motorized wheelchair


Cost of motorized wheelchair from UCAT


Approximate number of wheelchairs in UCAT storage

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

any reason, any season. just get here.

83 miles north of salt lake city WO R LD -C LASS TH E AT ER • OU T D O OR ADV EN T U RES • FO OD IE TREK • F ES T I VA L S • FAM I LY F U N

1-800-882-4433 |




Non Stop Destinations . 52 How to Animal Pack . . 56

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


Worth a Trip

Can’t Stop, Won’t Stop You can shoot across the pond from SLC with these NONSTOP transatlantic flights. BY SUSAN LACKE

In the past, traveling to

Notre Dame Cathedral and the Seine River.

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

Europe from Utah was an all-day affair, full of transfers and hourslong layovers. For those flying from Salt Lake International Airport, traveling to Paris meant a flight to Atlanta or New York City, then a long haul to Charles de Gaulle Airport in France. Add the return trip, and two full days of vacation could easily be burned on transport alone. These days, a traveler can board a plane at SLC at 5 p.m., don a sleep mask, and wake up in the City of Lights in time for a brunch of Champagne and Croque Monsieur. Paris is one of three nonstop transatlantic flights now offered

53 With nonstop flights from

unique shops and bars to

SLC, a weekend or even

satisfy every whim.

quicker trip across the

STAY: Paris is loaded with

pond is possible. For those

small boutique hotels

low on time and high on

that simply ooze charm

wanderlust, 48 hours is all that’s needed to make the

by Salt Lake International Airport, thanks to government and business officials who campaigned heavily for airlines to see Utah as a viable hub for international travel. Paris was the first destination on the ticket, as it made logistical sense: “We look at underserved markets for nonstop service as well as markets passengers can connect to from a destination,” says airport spokesperson Nancy Vollmer. “Customers traveling beyond SLC and Paris had more than 200 destinations to connect to utilizing both Delta and Air France Flights.” The Paris flight was an instant success, prompting airlines to explore additional routes from SLC. Amsterdam was soon added to the flight schedule, followed by London. Today, Salt Lake City is the only airport in the Mountain West offering multiple nonstop flight options to Europe. Convenience, of course, comes at a cost—nonstop flights from SLC to Europe average 100 dollars more per round-trip ticket. But for travelers like Scott Rogers of Ogden, expediency is priceless. “It’s well worth the money to save the time and hassle of connecting in Houston or Atlanta, which is how I have usually gotten to London,” says Rogers, who travels to the UK frequently for research work. “There are a lot of advantages for a direct flight—it takes less time, less stress over making connections, less chance of baggage getting lost. I can’t think of a single downside.”

most of these destinations:


PERFECT FOR: ROMANTICS AND SARTORIALISTS. There’s a reason millions of tourists visit Paris each year—this grand, historic metropolis celebrates beauty and sumptuousness in everything from architecture to food. EAT: Food, wine, bread, chocolate—there is no shortage of deliciousness in Paris. Treat yourself to a traditional French meal at

and romance, like Hotel Hotel d’Aubusson

d’Aubusson, a 17th-century mansion converted to a 49-

Les Enfants Perdus, where sidewalk tables allow you to linger over Bordeaux while taking in the old-meetsnew charm of the Canal St. Martin district. PLAY: The famed Notre Dame Cathedral features ornate Gothic details and a gargoyle’s view of the city. After exploring the sculptures and stained glass, stroll across the Seine river to explore the Le Marais neighborhood surrounding the exquisite City Hall. There, you’ll find

room hotel in the old-world Saint-Germain district.

AMSTERDAM PERFECT FOR: FOODIES AND MEANDERERS. In Amsterdam, anything goes. With equal enthusiasm for history and innovation, the Dutch capital is a natural playground for chefs, artists and architects. Everywhere you turn, another cool discovery awaits. EAT: Dutch eats include the super-gooey stroopwafel

Boulevard SaintGermain in Paris, France

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


Worth a Trip

favorites include the city’s royal heritage sights, including the Tower of London and Buckingham Palace. For One of the many canals in Amsterdam.

traditional Shakespeare, there’s the Globe Theatre. STAY: After exploring the city, camp out at Dino Snores

Amsterdam at an affordable

London Bridge, for the Maltby

for Grown-Ups, an adults-

price. The city’s most-visited

Street Market. This street-food

only overnight at the Natural

features, including the Anne

district features everything the

History Museum. Admission

Frank House, the Red Light

locals love, from hearty fish &

includes live music and

District and City Center, are

chips to robust curry dishes.

comedians, a three-course meal, gin sampling, sleeping

all just steps away from the front door. Stroopwafel

(delicious with a cup of coffee) and rookwurst, a



sweetly smoked sausage. But

For new adventurers, London

the melting pot of Amsterdam

is a perfect wade into the

culture is delicious—Afghan

waters of international travel:

pasta, Thai curry and Spanish

The language is the same,

ham are among the highlights

public transportation abounds

of the restaurant scene.

and Londoners are generally polite and helpful.

PLAY: Tear up the itinerary and simply wander. Amsterdam’s bike system— widely regarded as one of the best in the world—is a perfect way to see delightful architecture and picturesque neighborhoods. If you’re tired, hop aboard one of the

Maltby Street Market

many water tours available in the canals. EAT: Skip the touristy chains STAY: Hotel Clemens, a

in Covent Garden and the

small, family-run hotel,

West End districts—instead,

puts you in the heart of

head to Bermondsey, near the

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

PLAY: The London Eye, the

among the dinosaur

world’s tallest observation

exhibits and a full English

wheel, gives visitors great

breakfast—yes, with beans—

views of the city. Other

in the morning.

The UK skyline and River Thames in London, England.


Lighten Your Load Load up your FOUR-LEGGED COMPANION of choice and hit the trail. BY TONY GILL

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

Ah, the pleasures of backpacking. The ability to disconnect from a modern world is a relief. The vistas are stunning. The satisfaction you feel upon summiting a peak is overwhelming. Is there anything about backpacking that isn’t wonderful? Yup. The backpack. You know, that 40-pound monstrosity that compresses your spine and reduces your knees to creaky hinges. It’s horrible. What if I told you there was a way to achieve all the selfsufficiency of backpacking without the defeated sensibility wrought by sore shoulders?




Grand Canyon

Goat Packing Goats are on fleek right now for their appearances in adorable online videos that have made them the new cats, but they’ve long been ingratiating themselves to humans by being good-natured trail companions. Clay Zimmerman, owner of High Uinta Pack Goats, and his family had been hiking with goats for years before they decided to share the experience with others. For only $35 per goat, per day—there’s a minimum of two goats since they’re adorably social—you get everything you need. That includes a pre-trip training session, saddles, panniers, tie out, rain tarp and food. “They have the same pace and endurance as normal people,” Zimmerman says. “They can easily average 10 miles per day and some can make it up to 20.” Zimmerman is quick to note that not all goats are suitable to work as pack animals, which is why he

rents only the most agreeable: Kiko, Oberhasli and Alpine goats. “They love to be around people, so you never have to worry about them staying with you. They’ll even come sleep in the tent if you leave it open, and they’ll bed down right next to it if you don’t want to let them in.” Zimmerman is an outfitter, not a guide, but he’ll be happy to recommend areas in the Uinta Mountains, like China Lake and Allsop Lake to hike with his goats. And if you just can’t get enough of the goats, he’s happy to be your best resource when you’re ready to purchase your own.   614 Spring Creek Rd., Evanston, Wyoming, 877-722-5462,

Llama Packing Prefer your pack animal to come from camelid family? Then llamas are for you. Similar to pack goats, llamas are

Save your back and knees and let some goats do the heavy lifting instead.

Various animals are more than happy to do the heavy lifting on the trail with minimal environmental impact, so you can get further into the backcountry with less effort. From goats and llamas to mules and dogs, it turns out animal packing is a lot more common than I thought. I excitedly told a friend who grew up in Durango about working on this article, and he flatly responded, “Oh yeah. Growing up we had two goats with us whenever we went backpacking.” Apparently, I’ve been doing it wrong for a long time.

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


Homemade Pack Animal Is Fido frantically pawing at your leg while you read this? If so, you might have a ready-made pack animal in your own home. Don’t get too ambitious; they’re not going to carry 30 pounds of gear like a hired goat, but Ruffwear makes a whole range of gear that will allow your dog to carry its own food, tennis ball and leash. Save a bit of space in your pack while assuaging the feeling your companion is a furry freeloader. Be sure to take it slow at first—do a few test runs near your house and don’t weigh down your dog too much—and, pretty soon, it’s likely a Ruffwear pack will become your pup’s favorite accessory.

friendly, easygoing company on a hike. Their physical characteristics, however, differentiate llamas from goats and may mean they’re a better choice for you. Their larger stature means llamas can carry a bit more weight than the average goat—up to 60 pounds. Llamas are relatively big, about twice the size of and completely distinct from alpacas, so if you’re waiting for a lame “packing alpaca” pun, move right along. Llamas’ feet, which are padded rather than hooved, and grazing habits mean they have a lighter environmental impact than goats or horses, making them a better choice for sensitive trekking areas. Though llamas are less suited than goats for truly harsh, rocky terrain, they are the perfect comrades for adventures in the Uinta Mountains from Mirror Lake to



Mule packing at the Grand Canyon.

the approaches to King’s Peak. Utah Valley Llamas rents llamas for $100 a day and also have suitable trailers for lease. Because they’re so easy to handle on the trail, all that’s required is a brief 30-minute orientation. 311 W. 8500 South, Spanish Fork, 801-798-3559,

Mule Packing The Grand Canyon is extremely close to the Utah border, so I’m going to seize it from Arizona, the state that gave us Joe Arpaio, and claim it for the Beehive. You can actually ride a mule down the Grand Canyon, but that’s for lazy chumps. Those of us who are only slightly lazy chumps can strap our gear to mules and make our way to the Colorado River and back to the rim with just a small daypack. Xanterra runs a duffel service where you can strap 30 pounds of gear to a mule to have it shuttled from the Canyon’s south rim to Phantom Ranch at the bottom and back. It costs around $75 each way. Spots at the Phantom Ranch fill up quickly, so be sure to book well in advance. 888-297-2757,

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




Evaluating restaurants used to be pretty simple—take the food on the plate, the way it was served and the ambiance in which it was served, add it up and you could express your opinion in a number of stars. But as our understanding of cuisine has broadened to include issues of ethical sourcing, environmental sensitivity, politics and cultural authenticity, the question of which are the best restaurants has become more complicated and subjective than ever. With all that in mind, these are Salt Lake magazine’s picks for the top restaurants in Utah in 2017.

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



Cultural “Italian food” has been intertwined with the “American food” scene since Columbian times—consider how many Italian dishes are based on ingredients native to the Americas. At Stoneground Kitchen, Chef Justin Shifflet considers this culinary marriage daily and brings American flair to Old World classics. 249 E. 400 South, SLC, 801-364-1368

HERITAGE Historically, Salt Lake City’s Greek community has been the necessary leavening in a controlled monoculture. As Utah has become more diverse, the Greek influence here has expanded. Greek restaurants are no longer just a nostalgic taste of the homeland; they are ambassadors of a contemporary culture. No one does this better than Manoli’s. 402 E. Harvey Milk Blvd, SLC, 801-532-3760

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


INNOVATION You know the old saw about too many chefs? Chefs Michael Bloch, Nick Fahs and David Barboza are proving it wrong. At Table X, a brain trust runs the kitchen instead of a single ego. The common bond is a shared zeal for innovation combined with a deep respect for traditional methods. The result is a cuisine unique in Utah. 1457 E. 3350 South, SLC, 385-528-3712 M A R / A P R 2 0 1 8 | S A LT L A K E M A G A Z I N E . C O M

64 PERSONALITY Before the corporate mindset consumed the restaurant business (and everything else), each cafe was an expression of the chef or owner’s personal vision. Uniqueness was prized over trendiness. We prize Tin Angel Cafe for its force of character. 365 W. 400 South, SLC, 801-364-1368

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



So much more than a pizza joint. The big tiled oven in the corner is eye-catching and the pizzas are terrific, but Chef Mike Richey’s little kitchen at Fireside on Regent turns out superlatives in every department, from salads to soft-serve, proving that a great restaurant doesn’t have to be big, pretentious or humorless. In fact, this great restaurant is as welcoming as a soda fountain. 126 S. Regent Street, SLC, 801-359-4011

TRANSLATION You can't understand a culture until you've eaten its food— that's the gastronomic prescription for world peace. Chef Matthew Lake's Alamexo dispels stereotypes of Mexican cuisine (and therefore culture), presenting that country's myriad regional and sophisticated foods as a counterbalance to the American cult of the taco. Note: Alamexo also serves tacos. 268 S. State Street, SLC, 801-779-4747

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


CHANGE It’s hard for a restaurant to change its image, but owner Dean Pierose might want to consider dropping the “deli” part of his restaurant’s handle. Because with Chef Joey Ferran in the kitchen, seated, served dinner is the highlight of this Avenue’s “snug.” Cucina is charming as always, but now the menu is full of original surprises, like the baby sweet potatoes glazed with bourbon and maple, with pickled mustard, chestnuts and kale chips. And the wine selection continues to grow. 1026 2nd Ave., SLC, 801-322-3055

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

67 PRIMAL In 1999, primatologist Richard Wrangham put forward the theory that cooking with fire was the genesis of the advanced human brain. At Firewood, Chef John Murcko takes the alchemy of flame and food to a new level of gastronomic artistry. 306 Main St, Park City, 435-252-9900

REGIONAL Italy has hundreds of distinct cuisines, and you used to see a sample of each of them on an “Italian restaurant” menu. Marco Stevanoni is from Veneto, and his restaurant, named Veneto, represents that cuisine, not in a textbook way, but interpreted seasonally through a series of chefs who cook in the tiny kitchen as long as their visa will allow. It’s a unique arrangement that results in heartfelt food. 370 E. 900 South, SLC, 801-359-0708

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


EXPERIENCE The view from the patio in the summer, the cozy cabin ambiance in the winter, the live music and Chef David Bible’s original comfort food—all combine to make Silver Star Cafe the perfect mountain restaurant you were hoping to find in Park City. Owners Jeff and Lisa Cilva Ward are there to make sure everyone is happy— and they are. 1825 Three Kings Drive, Park City, 435-655-3456

FOUNDATION France is the mother-country of Western cuisine. The five mother sauces—the techniques prescribed by Escoffier, the order of courses—all are French. But French food and the understanding of French food is in decline in this country. Not at The Paris in Salt Lake City, a place that continues to promote and glorify la cuisine francaise. To great effect. 1500 S. 1500 East, SLC, 801-486-5585

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


AMERICA In Two Towns in Provence, the iconic food writer M.F.K. Fisher related an incident reflecting the general world opinion of American food. A French lady said to Fisher, “...explain to all of us, how one can dare to call herself a writer on gastronomy in the United States, where, from everything we hear, gastronomy does not yet exist?” Food philosophers still debate the concept of American cuisine—how do you define authenticity in a melting pot? You could start by eating at Provisions. 3364 S. 2300 East, SLC, 801-410-4046 M A R / A P R 2 0 1 8 | S A LT L A K E M A G A Z I N E . C O M


IMAGINATION The imagination to go where no food has gone before is the foundation of innovation, and Chef Briar Handly has one of the brightest imaginations when it comes to flavor. Just trust him—your meal at HSL will be an adventure. 418 E. 200 South, SLC, 801-539-9999 S A LT L A K E M A G A Z I N E . C O M | M A R / A P R 2 0 1 8


IT’S NOT JUST MEAT AND POTATOES. Food is so much more than just what’s on the plate

What’s in the dirt your vegetables grow in? What does the cow eat, and what’s the chicken’s quality of life? What about the people who grow and process your food? Are they paid well? Do they have health care? Are restaurant workers making a living wage? Why are women still ignored or harassed in the kitchen? What about the immigrant workers who are such a huge part of the food business work force—in the fields and in the kitchens? The food business touches on all of these issues and more. This year, in addition to awarding the year’s best restaurants, we celebrate those who expand the food community to the whole community and recognize those whose contributions go beyond the plate.

SUSTENANCE Chef-owner of Harbor Seafood & Steak, Randall Curtis founded Stone Soup, a program that provides regular restaurant quality meals to The Road Home. “My inspiration was when I met my daughter,” says Curtis. “She was placed for adoption, and I didn't meet her until five years ago. Being around her made me want to be a better person.” Father and daughter found mutual purpose through working with The Road Home. Now they're raising money to open a free farmers market downtown. Harbor Seafood & Steak, 2302 Parleys Way, SLC, 801-466-9827

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


DIRECT ACTIVISM Mexican immigrant Jorge Fierro built his Utah business from nothing, and he never forgets to give back. This year, enlisting the help of The Red Iguana and Paisa Grill in Salt Lake City's Mexican food community, Fierro organized a benefit for victims of the horrific Mexican earthquake. Love Without Borders raised $50,000 for bereft children in Mexico. He intends to keep the organization ready to address emergencies in other places in the world. Frida Bistro/Rico Brand, 545 W. 700 South, SLC, 801-983-6692

MEANINGFUL INNOVATION Fred Moessinger took on the DABC to open BTG. A wine bar seems like a fairly simple proposition, but simple becomes complicated when it's filtered through Utah liquor laws. “The whole process took 15 months,” recalls owner Fred Moessinger. “We applied early because we had heard there was a backlog of bar licenses and thought we'd get in line. Then we found out that when you applied didn't matter; acceptance of your application was at the discretion of the DABC board.” Moessinger organized an online petition at And went back to the DABC month after month. The happy ending is that Utah has a place to taste serious wines. The happy future includes a move to the old Eagles Club building on 400 South. BTG, 63 W. 100 South, SLC, 801-359-2814.

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

EDUCATION Fecteau teaches that food— and wine—comes from farmers.


Francis Fecteau's wine brokerage Libation maintains the largest selection of organic, biodynamic and sustainable wines in Utah—Fecteau also trains restaurateurs and servers on the importance of responsible farming by getting their hands dirty at Farm Camp. Twice a year, Fecteau invites Utah restaurant sommeliers, chefs, servers and owners to accompany him on a working trip to California wineries. While there, the Utahns dig, plant, prune and taste, talk to winemakers and grape growers, tour the vineyards and get a first-hand and hands-on experience of what it takes to put wine in a bottle. Fecteau believes “better farming makes better wine.”

“I was an evacuee,” says Moudi Sbeity. 'I know what it feels like.’” Sbeity moved to Utah from Lebanon. He and his husband, city councilman Derek Kitchen, were instrumental in passing gay marriage laws and in their restaurant, Laziz Kitchen. They also work with social issues by hiring refugees to work. Immigrants are a touchy political subject now, and the restaurant's website has been trolled for the policy. “These women come from such turbulence. They have never worked in a commercial kitchen,” says Sbeity. At Laziz, they gain valuable work experience for their lives in a new world and also gain something perhaps more valuable—a circle of support and sense of community.

Libation, 353 W. 200 South #310, SLC, 801-913-0727

Laziz Kitchen, 912 W. Jefferson St., SLC, 801-441-1228




Omar Abou-Ismail crosses the food lines.

Pioneer Evan Lewandowski brings natural wine to Utah.

Food has become more than sustenance—it's a belief system. Practicing vegans (eating an entirely plantbased diet) claim it's the “only moral way to eat.” Others believe humans were meant to eat nothing but meat, like Neanderthals. And each food group looks down on the rest. Omar Abou-Ismail is crossing all isms at his new Omar's Rawtopia which serves raw food, vegan, vegetarian and even carnivorous dishes. And even though lots of the food fanatics are calling him a traitor, “The only criterion is that the food is raised sustainably,” says Omar. Now the whole family can go out to eat together again.

Natural wine is the buzzword now. Natural as in nothing but grapes and time make this wine; there are no technological tricks and methods used in the cellar. Some love it, some don't, but there's no question that it's the latest trend in winemaking. Evan Lewandowski, owner of Ruth Lewandowksi Wines, makes natural wine in Utah from sustainably grown California grapes—for now, bottled and aged in Salt Lake City. Lewandowski plans to get Utah-grown vines in the ground—he has big plans for viticulture in Utah.

Rawtopia, 3961 S. Wasatch Blvd, SLC, 801-486-0332

Ruth Lewandowski Wines, 3340 S. 300 West, Suite 4, SLC, 801-230-7331

Each restaurant in Salt Lake magazine's Hall of Fame has received consistent awards for excellence over a period of years. LOG HAVEN 6451 Millcreek Canyon Rd, SLC, 801-272-8255

TAKASHI 18 W. Market St, SLC, 801-519-9595

ARISTO’S 224 1300 East, SLC, 801-581-0888

HELL’S BACKBONE GRILL 20 UT-12, Boulder, 435-335-7464

RED IGUANA 736 N. Temple, SLC, 801-322-1489

MAZZA CAFE 1515 S. 1500 East, SLC, 801-484-9259 and 912 E. 9th South, SLC, 801-521-4572

SQUATTERS PUB BREWERY 147 Broadway, SLC, 801-363-2739

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


Best Restaurant— Salt Lake City

Best Breakfast

BAKE 360


418 E 200 South, SLC 801-539-9999

Best Restaurant— Park City

SILVER STAR CAFE 1825 Three Kings Dr, Park City 435-655-3456

Best Restaurant— Ogden


210 25th St, Ogden 801-622-8662

Best Restaurant— Provo


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

Best Restaurant— Moab & Southeast Utah

HELL'S BACKBONE GRILL Boulder Mountain Lodge 20 UT-12, Boulder 435-335-7464

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

Best Restaurant— St. George & Southwest Utah


2 W. St. George Blvd. #22, St George 435-634-1700

Best Restaurant in Utah


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

Best Undiscovered Restaurant

TRESTLE TAVERN 1513 S. 1500 East, SLC 801-532-3372

Best Indian Restaurant

BOMBAY HOUSE 2731 Parleys Way, SLC 801-581-0222

Best Chinese Restaurant


348 E. 900 North, Bountiful 801-298-2406

Best Japanese Restaurant


18 W. Market St., SLC 801-519-9595

Best Mexican Restaurant


736 W. North Temple, SLC 801-322-1489 866 W. South Temple, SLC 801-214-6050

Best Southeast Asian Restaurant


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

Best Middle Eastern Restaurant


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

725 E. 12300 South, Draper 801-571-1500

Best Lunch


390 N. 500 West, Bountiful 801-292-2425

Best Quick Eats


850 E. 900 South, SLC 801-441-2845

Best Comfort Food


1291 S. 1100 East, SLC, 801-487-0698

Best Wine


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



INDUSTRY Hollywood is returning for incentives, professional crews and, of course, jaw-dropping scenery. BY GLEN WA RCHOL

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



Disney Channel’s Andi Mack stars Lilan Bowden as Bex Mack, Peyton Elizabeth Lee as Andi Mack, Lauren Tom as Celia Mack, and Stoney Westmoreland as Henry “Ham” Mack.

agna is a Utah city best known for the 1,215 -foot Kennecott Copper smokestack west of town. It wasn’t always that way. Up until the end of World War II, Magna had a thriving Main Street. But the mobility of the family car and the resulting growth of suburbs put downtown Magna into a slide from a business-andshopping center to a suburb of Salt Lake City with empty store fronts. But this year, Main Street Magna is once again booming with the filming of Disney's break-out 'tween hit, Andi Mack. The series, into its second season, has been described as a “charming, coming-of-age” dramedy following the adventures of the 13-year-old Andi Mack (played by Peyton Elizabeth Lee) and her family and friends. Ironically, the series could be too spicy for many Utah viewers. Andi turns 13 at the same time her older sister Bex returns home. Revelation: Bex is Andi's biological mother and the woman Andi thought was her

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




mother is actually her grandmother. Somehow, with pre-teens across the nation watching, Andi works through it with the help of her family, her friends Cyrus and Buffy and her crush Jonah Beck. Perhaps more astonishing for Disney, Andi Mack last year became the first series in the company's history to develop an LGBTQ storyline when Andi's friend Cyrus (played by Joshua Rush) realizes he has feelings for a male classmate and shares those conflicted feelings with viewers in a scene overseen by child development experts and screened by GLAAD and PFLAG. Clearly, this is not Mickey's Disney. Best of all, it happens entirely in Utah where the series hires 200 extras and crew, rents storefronts, pumps $110,000 into the Utah economy and may make Magna's downtown an entertainment hub on the national map. The twists and turns of Andi Mack reflect the recent interest in Utah as a location for films and television. No one in the Utah film industry can forget the boom days of Touched by an Angel that produced nine seasons and 211 episodes from 1994 through 2003. Then film business in the state stalled, with the exception of occasional commercials and a film or TV special. The main culprit was Utah's incentive

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

Production set of the Disney Channel series Andi Mack underway on Main Street in Magna.

program, which couldn't compete with those of Vancouver, British Columbia; Georgia; New Mexico or Louisiana. Utah's Legislature, relishing the state's reputation for fiscal restraint, didn't support incentive packages that required front-loading significant funding to later pay out in tax breaks. In 2012, with the help of Speaker of the House Greg Hughes, a revised incentive program was put in place that offers significant film projects a 20 percent tax break and up to 25 percent if the film uses a 75 percent Utah cast and crew or films in a rural location. So far, studios - including Fox, AMC, Disney, HBO and ABC - have spent $269 million in Utah

since the program began. The recent growth is significant: In 2016 the state issued 356 film permits, that grew to 602 in 2017. “We've had a really stellar couple of years,” says Utah Film Commission Director Virginia Pearce. “We've seen a lot of stories, a lot of films, made here.” And a television series, like Andi Mack, is the grail. While less prestigious than major films or critically acclaimed small movies, a series provides a long-term economic investment and crew job security. A typical series spends 6-12 months shooting and spends $25-50 million in a location, the commission figures. “We've done a lot of work to


Source, Utah Film Commission



put ourselves on the radar of television producers,” Pearce says. Renee Anderson, then-Magna City Council Chair, who owns a tattoo parlor on Main, agrees. “Filming in Magna is always fantastic and Andi Mack has boosted Magna quite a bit. They have made the streets more beautiful by fixing storefronts, painting and putting up awnings.” A pizza parlor that was the scene of the first season finale saw its business increase, she says. Utah's new success, Pearce says, results from more than incentives— Utah's still aren't as good as other states and Canada. But Utah ups the ante with a pool of 1,600

TOP RIGHT: A scene from HBO’s Westworld. BOTTOM: Westworld stars James Marsden as Teddy Flood and Evan Rachel Wood as Dolores Abernathy.

trained crew members (Touched by an Angel seasoned many of them), quick flights to Los Angeles and, of course, fantastic scenery. “We are competing against these big film programs, but we are competing successfully because we have amazing locations—mountains and red rock, within an hour of cities and towns,” she says. Utah offers a varied palette for filmmakers. Craggy deserts to the south, green mountains to the north and urban locations that can stand in for cities around the world. Touched by an Angel once turned Salt Lake City's Regent Street into a Beijing byway. “I heard from people who are tired of the look of Georgia that has

dominated the market for so long,” Pearce says. “Producers are looking for something new. Utah has a unique look, but it also offers a standard-Americana look. Disney loves us for that reason. They shoot a lot here [35 productions] because they want an Anytown, U.S.A., look. For other films, Federal Heights can look like California and Exchange Place looks like Boston.” Apparently, Disney believes downtown Magna offers perfect exterior shots for Andi Mack. Besides a free hand to do renovations, the filmmakers found a cooperative community, including a beauty shop that lets them film inside. The production crew of a YouTube series, Youth and Consequences, filmed at Ogden High School, was stunned when the city council gave them a thank-you plaque. “Utahns are not jaded over the film industry,” Pearce says. “The crews and casts are excited that the location communities are excited.”  Also, Utah, famous for John Ford Westerns in the 1940s and 1950s, is seeing a resurgence of the genre, most with a modern twist. “Utah is the iconic American West,” Pearce

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


says. “Jonathan Nolan found it perfect for Westworld [a hightech Wild West-theme park]. And, of course, Monument Valley is iconic [the butte-dotted valley has starred in films from John Ford's The Searchers to Forrest Gump.]” Taylor Sheridan, who made the critically acclaimed modern western Wind River, is shooting part of an upcoming television series Yellowstone in Utah. Kevin Costner, who is living in Park City, plays the patriarch of a modernday ranching family. Westworld and Yellowstone “are modern westerns that showcase the New West,” Pearce says. “Filmmakers now are attracted to everything of the West—the pioneer spirit, the anything-goes attitude and the current issues of gentrification and land-use rights. These are all

Source, Utah Film Commission

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

interesting subjects for filmmakers to tackle.” Unfortunately, few film scripts identify the scenery as specifically Utah (an exception is 127 Hours that was based on a true story). Wind River is supposedly in Wyoming, Yellowstone in Montana and The Searchers famously was in a very fictional Texas. While Pearce would love for Utah's scenery to be

If anything, the Film Commission, citing the new boom, would like to see an infusion of money from the Legislature to fund more incentives. For the record, the incentives are not paid until post-production audit, when the money is already spent. “Incentives are the cost of doing business,” Pearson says. “We have done so well, we are running low on money. It would make sense to grow our film program. We're all trying to figure out what growth would look like.” So far, the film industry lured to Utah has hired 4,700 local employees and paid more than $110 million in salaries, providing a compelling argument for increased investment.



shouted out: “It's more about what the script calls for.”

81 5⁄ 1



4 3

5 1


(1956) Inspired by the real-life abduction of Texan Cynthia Ann Parker by Comanche warriors, The Searchers is a tail of revenge and racism. John Wayne stars as Ethan Edwards hunting for his abducted niece (Natalie Wood). Shot in Monument Valley and other southern Utah locations, The Searchers was named the greatest western film of all time by the American Film Institute.

2. 127 HOURS (2010)

Two films at the 2018 Sundance Film Festival benefitted from incentives: Damsel (shot in Summit County) and a thriller, Hereditary, shot in Salt Lake City. “The films showcase two of the big location draws we talk about,” Pearce says. In addition, two documentaries at Sundance were Utah-based, but did not ask for tax incentives: Quiet Heroes, about the AIDS crisis, and Believer, about Provo-based Imagine Dragons' lead singer Dan Reynolds dealing with his church's stand on the LGBTQ community. “Our pitch is about the resources we have here to make it a costeffective location. We offer crew on the ground, couple it with location— and that's the draw,” Pearce says, adding, “Once they work here, they always come back.”

TOP LEFT: A scene from HBO’s Westworld. ABOVE: Kevin Costner stars as John Dutton in Yellowstone. LEFT: Filming on set of Westworld.

True-life adventurer Aron Ralston (James Franco) falls into a remote slot canyon just outside Canyonlands and gets his arm pinned by a boulder. Over five days, Ralston examines his life, his mother’s poor decision to give him a knock-off multipurpose tool, then amputates his own arm and makes his way back to civilization. Aside from southern Utah locations and the Homestead Crater in Midway, much of the film was shot on a set at the old Granite Furniture warehouse in Sugar House.

Kanab, it’s Eastwood’s favorite of all his movies and it’s in the National Film Registry.

4. THELMA AND LOUISE (1991) Submissive

housewife Thelma (Geena Davis) and gutsy Louise (Susan Sarandon), flee the law after Louise kills a would-be rapist. Beware the cliff! Utah scenery includes the La Sal Mountains, Route 46, southeast of Moab; Arches and  Canyonlands national parks, Cisco; Thompson Springs and Dead Horse Point State Park for the infamous cliff scene.


true-to-life LeRoy “Butch Cassidy” Parker (Paul Newman) and Harry “Sundance Kid” Longabaugh, (Robert Redford). Two of the most lovable desperadoes in Western film, the duo robs banks and trains in the American West and Bolivia. Shot in Zion National Park, the Grafton ghost town, Snow Canyon and St. George.


3. OUTLAW JOSEY WELLS (1976) The iconic

Clint Eastwood western, the film chronicles Josey Wales, a Civil War rebel hunted by bounty hunters. Near the Kanab location, an angry Eastwood pushed out the studio director and personally directed the film. Shot in Southern Utah, including the old Paria film set near

(1993) Considered a classic baseball film, The Sandlot follows the adventures of a group of baseball-obsessed kids in the summer of 1962. Shot entirely on locations from Ogden to American Fork. The legendary sandlot is in Salt Lake City, between Glenrose Drive and Navajo Streets.

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


Ugg galoshes, Mary Jane’s ($65); Jeffrey Campbell mules, Mary Jane’s ($99); Nike Air Max, Fice ($150)

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

Dolce Vita mule pumps, Flight SLC ($120); Nike Air Max, Fice ($130); nude strappy heel, Banana Republic ($118)


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

Floral Doc Martins, Namedroppers ($50); Aranyani hand-painted handbag, FarashaStyle. com ($450); Foley and Corinna dome satchel, Flight ($128)

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

85 Jeffrey Campbell boot, Namedroppers ($30); Via Spiga lace-up purple heel, Namedroppers ($39); lamb green woven open-toe pump, Namedroppers ($20); large envelope clutch, Banana Republic ($78)

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


Balenciaga open-toe pump, Namedroppers ($94); Nike suede sneakers, Fice ($150); suede pump, Banana Republic ($118); Tod’s handle bag, Namedroppers ($80)

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

Studded pump, Banana Republic ($118); Dolce Vita slides, Flight SLC ($77); quilted slip-ons, Amy’s Boutique ($26)


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

Salt Lake City Veterans Memorial Park April 28, 2018 PRESENTED LOCALLY BY


Registration now open! Bike MS: June 23-24, 2018 Cache Valley Fairgrounds PRESENTED LOCALLY BY

45, 75, & 100 mile options BIKEMSUTAH.ORG


Small Lake City . . . . . . Survive like a spy . . . . . Sugar House Review . . Calendar . . . . . . . . . . .

90 92 93 94

An Immeasurable Place Portrait of an endangered wilderness PRESIDENT CLINTON designated Utah’s Grand Staircase-Escalante a national monument, but Blake Spalding and Jen Castle put it on the world’s culinary map. Their restaurant, Hell’s Backbone Grill, on the grounds of Boulder Mountain Lodge, has received kudos from The New York Times, The Salt Lake Tribune, Oprah, The Wall Street Journal, Sunset magazine, National Geographic

and received awards from Salt Lake magazine, many times. My friend Ted Scheffler at City Weekly named it restaurant of the year. The two chefs were semi-finalists for the James Beard Foundation’s Best Chef in the Southwest award in 2017. Recently, the two brought out their second cookbook, This Immeasurable Place–a companion to their first book. This is more than a

cookbook, though. It is an art book, and it is a permanent record. Take your time with the images. Taken by photographer Ace Kvale, there are images of food and the Hell’s Backbone farm, but photo after photo portrays the rare and extraordinary beauty of this fragile landscape, an extraordinary and beautiful wilderness haven in the middle of a crowded human world.

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



Utah’s Queen of Haunted Pop Y


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


From zombies to the LDS church, MABEY’S MUSIC breaks boundaries. BY ASHLEY SZANTER PHOTOS BY NATALIE SIMPSON


tephanie Mabey’s fame came on slowly and over an extended period of time. Her’s is an uncommon story in a time when internet fame often comes on quickly and unexpectedly. Known online for her two singles, “The Zombie Song” and “Glorious,” Mabey has been writing music since the tender age of 14.




“I always embraced the idea of being a songwriter, but never thought of myself as an artist because it didn’t feel safe,” she says. Mabey started using music to make sense of a world in which she saw herself as an outcast. “I felt really alienated as a kid, so that’s why these outsider characters really resonate with me,” she says. And what character could be more of an outsider than a zombie? “I saw my little brothers playing Left 4 Dead, and they were so into it. Just that, juxtaposed with [the popularity of] Twilight, and then picking up The Zombie Survival Guide, it just solidified it for me,” she says. “The Zombie Song,” released in 2009, now has almost 6 million views, with a remixed version of the song sitting at just over 16 million. But her real taste of worldwide success came with David Archuleta’s cover of her original song, “Glorious.” The LDS Church solicited original tunes from songwriters of different faith backgrounds and used Archuleta’s “Glorious” cover to promote its 2014 documentary Meet the Mormons. Mabey didn’t intend for the song to have religious undertones, but it never bothered her to have the Mormon Church use it. “What matters to me is that people can take something from what I write. What that is doesn’t matter, and it can mean something different to everyone who hears it,” says Mabey. “David has a beautiful voice, and his delivery of the song is gorgeous.” Mabey’s music deviates from a lot of the indie and folk sounds dominating Utah’s music scene. While

describing her music as “haunted pop,” she avoids focusing on having a specific sound. “Having ‘The Zombie Song’ and ‘Glorious’ as my most well known songs represents the wide range of music I work in,” she says. Though she is finding more time for self-promotion, Mabey doesn’t want to corner herself into a niche. “I’m more interested in asking, ‘did I create something that can help someone?’” For now, Mabey is focused on releasing a series of new singles rather than an album. “I’m more interested in releasing a song as soon as its finished. I like sharing my music with people as soon as I can,” she says. Her newest single, “Stop Motion,” dropped January 1 and features a completely animated music video. As to where her career’s going: “I don’t have an endgame as far as what it means for me to be an artist. I feel like I keep putting effort into moving forward and showing up in the best way that I can.” You can find Mabey’s music on Youtube and Spotify or on


Where? Most of Mabey’s music ends up accompanying other media. “A lot of what I do has been based on TV and film placements or more in an online space,” she says. Besides her viral hits, you can find her music on HBO’s The Leftovers and the Overwatch short “Rise and Shine,” which got over 5 million views its first day. small-lake

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



It’s dangerous out there. In his new book, SURVIVE, Utahn and former CIA operative Jason Hanson tells us how to stay safe. BY GLEN WA RCHOL

Utahn Jason Hanson, a former CIA operative and TV security expert, has written Survive Like a Spy that will keep you safe in a dangerous world. Here are 5 tips on handling a perilous situation.

3. Sew ball bearings into each side of the brim of a baseball hat. Hit an attacker with the brim.

4. Tie a large steel nut to a length of parachute cord and hang it around your neck. It’s a death-dealing necklace that’ll crack a coconut.

2. Your local Home Depot is basically an armory. Tent stakes, screwdrivers and big nails can be concealed until you need them.

5. Avoidance. When your “spidey sense” is up, deescalate. Never physically engage a bad guy unless it’s the only way to save your life.

From Survive Like a Spy, TarcherPerigee books, at bookstores now.

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


1. Fill a sock with rocks, golf balls or pennies. Knot it, swing it and you have a modern-day mace.


Keeping Poetry Alive Sugar House Review gets NATIONAL attention. BY ASHLEY SZANTER


hile national think pieces bemoan the end of the humanities with the rise of science, technology, engineering and mathematics programs, a small group of local Utahns remain committed to preserving the arts. Sugar House Review poetry journal, started in 2009 by Natalie Young, Nano Taggart, John Kippen and Jeremy VanIeperen, has gained steam and is seeing submissions grow beyond their wildest dreams. “When we started, it was mostly us fumbling around and soliciting authors that we liked,” remembers Editor VanIeperen. “We’ve gotten to the point now where we’re getting submissions from pretty big names without having to ask, which has been a really happy surprise for us,” says Book Review Editor Michael McLane. SHR most recently published Dorset prize winner Maggie Smith whose work appeared in The New York Times and The Best American

Poetry 2017 anthology. Part of their rapid success came from choosing spectacular poems. “It seems like our popularity hit suddenly,” says VanIeperen. “We had some good fortune in getting some Pushcart Prize-winning poems published, which helped boost our reputation.” Pushcart annually features the best of smallpublishing presses. But it was also the breadth of poetry showcased by the journal that gave SHR exposure. “There’s really not a lot of overlap with the editors in terms of taste. All five of us are represented in every issue. You’re not going to find just one, single aesthetic in any of our issues,” says McLane. Managing Sugar House Review is a labor of love, and the founders are committed to publishing only contemporary poetry. “I hope that, as best we can, we’re highlighting the full spectrum of American poetry at the present time,” says McLane.

As for the future of poetry and the humanities, neither VanIeperen or McLane are particularly concerned. “Poetry is an expression of the human condition, so it isn’t going anywhere,” says VanIeperen. McLane echoes his sentiment. “In terms of

poetry itself, anytime we find ourselves in a really troubled spot, people turn back to poetry. I think that there’s something in lyricism and the way that poetry allows for the breakdown of language that speaks to people’s emotions.”

Forging Ahead. Sugar House Review has print as well as online publications. But they’re currently expanding their Sound of Sugar channel with recorded readings from published poets as well as plans to record interviews with famous poets to discuss their craft.

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

Calendar March/April



MARCH 1-11

MARCH 1-31

MARCH 1-11






Chaos reigns in this comedy about the most dysfunctional family in America. A dishonorably discharged vet returns home to a mother liberated from an oppressive marriage, a sister on “mones” in the process of transitioning and a father asleep in a clown costume. And nobody is doing the dishes anymore. Salt Lake Acting Company, 168 W. 500 North, SLC, 801-363-7522,

Victor Hugo’s inspired story of gentle, deformed Quasimodo, a conflicted priest and the compassionate Esmerelda soars with Disney’s music: “Out There,” “God Help the Outcasts” and “Heaven’s Light.”  Hale Centre Theatre, 9900 S. Monroe Street, Sandy,

It’s your last chance to see the dazzling UMFA exhibit Go West! Art of the American Frontier from the Buffalo Bill Center of the West that has stripped away the mythology of the American West. Utah Museum of Fine Arts, University of Utah Campus, 410 Campus Center Dr., SLC. umfa.

Since forming in 2007, the duo—singer Ariel Bloomer and guitarist Shawn Jump—have amassed a legion of followers who have connected with not only the band’s genrebending sound, but also their honesty. That soulbaring spirit and realism is at the heart of everything Icon For Hire do, and it’s front and center on their latest Billboard-charting release, “You Can’t Kill Us.” The Complex, 536 W. 100 South, SLC, 801-5289197,

Hunchback of Notre Dame

Go West! Georgefest


Icon For Hire







The Run SLC 10K will take you through the city’s tree-lined streets as they emerge from winter.

A double bill featuring the most loved music in opera that combines the emotionally intense Pagliacci with the hilarious tale of Gianni Schicci.

A monthly night-time community event celebrating indie rock, fine art, mannequin challenges and food trucks. Designed to celebrate the best of southern Utah. St. George,

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

Salt Lake Running Company, 2454 S. 700 east, registration

Janet Quinney Lawson Capitol Theatre, 50 W. 200 South, SLC, 801533-6683,

MARCH 10 REPERTORY DANCE THEATRE’S RING AROUND THE ROSE An annual opportunity for children to explore the world of dance. Ring Around the Rose is a wiggle-friendly performance that offers a chance to see part of The Nutcracker and learn what it takes to be a professional dancer. Leona Wagner Black Box Theater, 138 W. 300 South, SLC, 801-3552787,

95 MARCH 2










Though it’s meant for kids, Tumbleweeds provides opportunities for film lovers of all ages to engage their creative spirit and bridge cultures by experiencing films whose stories transcend geographic, cultural and political boundaries.

Zion Park Lodge, featuring award-wining visiting poet Jim Barton, president of the National Federation of State Poetry Societies, is now in its ninth year.

Bernstein’s 100th birthday celebration continues with the jazzy “oldfashioned sweetness” of his Chichester Psalms and the wildly eclectic reminiscences of his Divertimento. The program also features Saint-Saëns’ Symphony in A Major, written when the composer was just 15 years old, and Stravinsky’s most religious utterance, the Symphony of Psalms.

Robin of Locksley is the heroic outlaw of English folklore, known for robbing the rich and giving to the poor. Prince John, Guy of Gisbourne and the Sheriff of Nottingham plot to take the crown while King Richard is away. Robin Hood—with the help of Little John, Friar Tuck and the men of Sherwood— fights to save all who are oppressed.

Concert headliners are Billy Dean, Dave Stamey and Mary Kaye. Also, 15 cowboy poets and free activities for kids. Mountain Crest High School, 255 S. 800 East, Hyrum,

Utah Film Center, Rose Wagner Performing Arts Center, SLC,

Utah Children’s Theatre, 3605 S. State St, South Salt Lake,

Abravenal Hall, Utah Symphony, 123 W. South Temple, SLC.

Zion Park Lodge, Zion Canyon Scenic Dr, Springdale,

Poetry in the Park

St. Patrick’s Day parade

Tumbleweeds Easter Jeep Safari

Shen Yun

MARCH 10-11

MARCH 14-16

MARCH 16-18








The best parade is the Hibernian Society of Utah’s that runs down 400 West and through Salt Lake City’s The Gateway. See the green beer sloshing out of a cement mixer truck!

What better way to celebrate Earth Day than to drive 4x4s down backcountry trails with guides aboard. Also, a trade show featuring products for your 4x4.

One of the largest gun shows in America, dozens of tables to meet the needs of any shooter, hunter or survivalist. Dixie Center, 1835 Convention Center Dr., St. George.

If you own an ATV or a side-by-side and want to shake off the winter blues by riding the OHV trails of southwest Utah and northwest Arizona, do this. Washington County Regional Park, Hurricane,

Experience the magic and splendor as Shen Yun brings 5,000 years of civilization to life on stage. Delores Dore Eccles Theatre, 131 S. Main, SLC, 888-633-6999,

Moab, 435-259-7625,

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



APRIL 4-18

APRIL 8-14





Want to break the video-game addiction? No one gets as much out of natural history museums as much as kids. Their brains suck up information on dinosaurs, early humans and minerals like sponges.

The dance troupe everybody loves returns for its 20th Anniversary World Tour. Be captivated by the combination of dance and song. Eccles Theatre, 131 S. Main, SLC, 801-3555502,

Natural History Museum of Utah, 301 Wakara Way, SLC,

Utopia Early Music presents French and English Baroque in historically informed performances. The group has been praised for its “clear aesthetic of intimacy, nuance and transparency.”





The pioneers of Emo have been around since the late ‘90s, and still have the charisma to get a crowd to sing along. “Hands Down” one of the best rock shows of the season.

The cast of TV’s Whose Line is it Anyway will perform skits and songs from audience suggestions. Expect to gasp from laughter.

The Complex, 537 W. 100 south, SLC,

Ellen Eccles Theatre, 43 S. Main St., Logan,

Vieve Gore Concert Hall, Westminster College, 1200 E. 1700 South, SLC


Whose Live Anyway? Riverdance

Kristin Chenoweth


Dashboard Confessional

Amasa Trail Race






Sorry, no pelvis gyrations, but the symphony will hit all the King’s classics— mid-50s to 70s—that changed American music forever.

An Intimate Evening with Emmy- and Tony-Award winning actress and singer Kristin Chenoweth. Chenoweth’s career spans film, TV (an Emmy) and stage. She even has a star on the Hollywood Walk of Fame.

Your last chance to get fresh produce, chocolate, cider and meat until the Summer Farmers Market opens June 9.


Abravanel Hall, 123 W. South Temple, 801-3552787,

Tuacahn Amphitheatre, 1100 Tuacahn Dr., Ivins,


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

Rio Grand Depot, 300 S. Rio Grande St., SLC,

Being this is National Park Week, Utah’s Big Five national parks have thrown open their gates to the public. It’s the perfect opportunity to scout your spring red-rock hiking and camping trips.

APRIL 28 AMASA TRAIL RACE A race on the Amasa Back trail system, competitors will get amazing views of Canyonlands National Park, Dead Horse Point State Park and the Colorado River. Moab,


Immerse yourself in the marvels of natural engineering and find out what’s hiding inside the bodies of all living creatures— including humans—to make them the ultimate swooping, chomping, speeding, hopping, pumping, and flying machines!

Institutional Support

This exhibition was developed by The Field Museum, Chicago, in partnership with the Denver Museum of Nature & Science, with generous support provided by the Searle Funds at The Chicago Community Trust and ITW.

Conversations and stories that explore the way the world works. Listen weekdays at 9am and 7pm, and wherever you get your podcasts.

Story by story, NPR brings you the world. Listen to Morning Edition and All Things Considered every day. Listen online at and on KUER’s mobile app.

2 Telling stories about this place through short documentaries.

24-hour world news from the BBC on KUER’s HD2 stream. Listen online at and on KUER’s mobile app.

3 After a story is reported, sometimes there’s more to say. Host Doug Fabrizio talks with KUER reporters as they unpack stories they’ve recently published. New episodes every Thursday, available wherever you get your podcasts.


Classical 24 on KUER’s HD3 Stream. Listen online at and on KUER’s mobile app.

45 Days takes you behind the scenes of the Utah Legislature's fast and furious annual session. New episodes every Friday during the Utah Legislative Session, available wherever you get your podcasts.

Listen live at KUER 90.1 | | KUER’s mobile app.


PEOPLE | CULTURE | ATTITUDE High Profile . . . . . . . . 100 5 Questions . . . . . . . . 102 A&E . . . . . . . . . . . . . . 104 Talking . . . . . . . . . . . . 108 On the Street . . . . . . . 110 High Biz . . . . . . . . . . . 112 On the Town . . . . . . . . 114 Back in the Day . . . . . 116


TOAST OF THE TOWN It’s the National Ability Center’s 14th annual Red, White & Snow—a weekend culinary, wine and ski festival celebrating adaptive recreational activities to help athletes of all abilities reach their full potential. Highlights include Uncorked, featuring 30 vintners’ favorite wines and hors d’oeuvres, Wine on the Mountain, an exclusive slope-side tasting and après-ski lunch, and the Vintner Dinners hosted at private homes throughout Park City. March 1-3. For information about tickets and events, visit




Paralympian Hopeful Anna Beninati The NAC offers seasonal and year-round programs including alpine and Nordic skiing, snowboarding, snowshoeing, equine therapy, indoor rock climbing, swimming, archery, sled hockey, cycling, waterskiing, wakeboarding, kayaking, canoeing, paddle boarding and challenge-course activities. The National Ability Center has highperformance training teams for World Paraalpine skiing and World Para-snowboarding. The Alpine Ski Team and Adaptive Snowboard Team are among the best in the nation with NAC athletes consistently succeeding nationally and globally. For more information, visit



In 2012, Anna Beninati, a college freshman studying music therapy at Colorado State University, lost both her legs in a train-hopping accident with friends. Since then, the Utah native has become an athlete, training with the National Ability Center with the hope of competing in the Paralympic Winter Games March 9-18 in PyeongChang, South Korea. After her accident, Beninati spent a few months soulsearching at home before she was ready to make a change. “There was one day when it occurred to me that I had two options. I could let what happened rule me, or I could move on.” Beninati started mono-skiing in an adaptive program at Snowbird, catching on so quickly she was soon training with Paralympic Gold Medalist Stephanie Victor at the National Ability Center—a gold-level U.S. paralympic sport club that provides the training, tools and skill development necessary to consistently place

NAC athletes on podiums around the world. “It’s a freedom to come down the mountain in a monoski—I’m addicted to the adrenaline of it and that rush when you go down to the starting gate,” Beninati explains. “Programs like the NAC give limitless freedom to people with disabilities. It’s incredible to see the change in people when they get involved in a sport like this, especially after an injury like mine.”

Beninati uses her natural affinity for public speaking to help normalize the human experience of disability. “It was a very reckless thing I did,” Beninati acknowledges of the train-hopping incident. “If I can further the message of trusting your instincts and prevent one person from doing what I did, then it’s a success. Everyone has challenges; everyone makes mistakes. Mine are really, really obvious—my mistakes and my challenges.”


National Ability Center

“The bottom line is we’re all people first.”


Balancing Past and Future Maintaining downtown’s DELICATE BUSINESS ecosystem.



Historic Park City Alliance’s executive director, Michael Barille, understands the relationship between public and private required to maintain a healthy Main Street. Barille served as Summit County’s planning director for several years and has also been involved in a number of projects in the private sector. We checked in with Barille to see what’s going on downtown.

WHAT’S GOING ON WITH THE BUSINESS ALLIANCE THESE DAYS? MB: This time of year, we look forward to welcoming more Park City and Utah residents to the street. Many of our merchants stay open year-round these days and appreciate the opportunity to welcome a more local clientele. We also tend to see a few new merchants on the street as the season changes, which is always fun and exciting. CAN YOU NARROW DOWN WHAT KEEPS PEOPLE COMING BACK TO MAIN STREET?

MB: As cliché as it is, the merchants in the district do a great job providing a unique experience for all visitors, including familyfriendly experiences and entertainment, fine dining, art and everything in between. In short, we encourage you to explore all the Historic district has to offer. You may leave surprised. HOW DO YOU BALANCE THE ADDITION OF NEW CHAIN STORES AND LONG TERM LOCAL BUSINESSES?

MB: We want the first impression for people visiting Main Street to remain a sense of wonder, a sense of history and a feeling of community. We realize the strength national brands bring to the district including their marketing horsepower, brand loyalty and ability to refresh the demographics of the street. It’s a balance,


but we think both types of businesses bring unique assets to the district and to the community. WHAT ARE YOUR PARTICULAR GOALS GOING FORWARD WITH THE HISTORIC PARK CITY ALLIANCE?

MB: I think it’s important that we continue to evolve and find ways to remain relevant to both destination visitors and local residents. Our challenge and my goals center on making sure we find ways to help our members offer supplemental programming and unique experiences that will engage locals and visitors and provide a great contrast to the shopping and dining experience. WHEN YOU HAVE DOWN TIME, WHAT’S YOUR PERFECT DAY IN PARK CITY? MB: I love to start with a great coffee and an impromptu conversation with a friend at Atticus or Pink Elephant, head out for a run or ride on one of our amazing local trails, like John’s trail or Empire Link, maybe have lunch on a great deck at someplace like the No Name or Café Terigo. Then, I would go get cleaned up to look and feel my best with a visit to Billy’s Barber Shop, pick up a crisp shirt from Monroe or Prospect and end the day with dinner on a dining deck with my wife and some friends before taking in a show at the Egyptian or OP Rockwell’s.



The Warming Hut

The Parlor Pizzeria & Ice Cream

THE BARN AT VICTORY RANCH Take a look inside The Barn, our newest amenity at Victory Ranch. The Barn is our members’ destination for recreation, food and fun and a retreat for relaxation and wellness. The Barn will also be home to a 75-foot swimming pool with a winding water slide, surrounded by a tranquil stream and pond, a great lawn and bocce ball court.

The Spa

Paddle Tennis Pavilion

Art Studio & Game Room

Fitness Center & Juice Bar

The Basketball Court

Find yourself at Call 435.785.5000 to schedule a tour of our cabin homes starting at $2,250,000 and homesites from $525,000. 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.



Ride the Third Wave KIMBALL ART CENTER sculpts the future with Arts and Culture District. BY TONY GILL

Richard Serra Opening

DAVID HABBEN David Habben, an award-winning artist, illustrator and Utah local, brought his creativity to the Kimball this past winter while providing a unique opportunity to witness his creativity in person. In conjunction with his exhibition, David Habben: Flow, Habben partnered with dancers from the Duhaime Movement Project to create a new, large-scale painting inspired by the dancers’ movements, live for an audience. The Kimball’s future home in the ACD will further provide the opportunity to showcase such singular artists and exhibitions.


David Habben works on his Flow, also shown behind


ining was Park City’s first phase. Skiing was the second phase. Bill Kimball, who opened the Kimball Art Center’s doors in 1976, hoped art might define the third. For the past four decades, the Kimball Art Center has served as the beating heart of the art community third wave, and the town has taken a huge step towards seeing Bill Kimball’s dream come to fruition. In July of last year, Park City secured a 5.25-acre space in the Bonanza Park neighborhood to develop the town’s first Arts and Culture District. Naturally, the Kim-

ball Art Center took center stage as an anchor partner in the joint-planning process by signing a letter of intent to purchase land in the new ACD (as did Sundance Institute). The ACD is still in the early planning phase, but the Kimball Art Center is hard at work designing what the future will look like. Though the Kimball has found success in their temporary home on Kearns, people in the organization are thrilled with the opportunity for a new permanent building that can quadruple their square footage. “Imagining the possibilities of what a space like that will look



Kimball Art Center patrons admire the artwork.

Pitted at PC Live Shred some tasty melodies with DONAVAN FRANKENREITER. like fully programmed, we’re over the moon about the opportunity,” says Maggie AbuHaidar, the Kimball’s Board Chair. “We’ll be able to continue to expand on what we do best with exhibitions, education programs and community events, and we’ll have the opportunity to be a part of something bigger with the ACD, which we hope will celebrate and breed creative thought.” The arts district will also include a brick and mortar location for Sundance Institute—finally answering the common visitor question, “Where’s Sundance?”—in addition to space for other local non-profit organizations. The development of a multi-use space will bring scalability and flexibility that is sorely needed in Park City. “The Sundance Institute’s biggest event is January with the film festival. Ours is in August with Arts

Fest. Mountain Town Music has excellent venues in the summer, but nowhere to go when it gets cold out,” AbuHaidar explains. “Integrating our facilities allows each organization to continue with its vision and remain independent, but builds flexibility and finds efficiencies that will increase opportunity for all of us.” The goal is to have the arts district master development plan signed and approved before the end of 2018. The city, Kimball Art Center and Sundance Institute want to gather as much feedback as possible from both locals and visitors to help best serve the community with the arts district. You can visit the following website to make your voice heard: www.parkcity. org/departments/park-city-arts-andculture-district. 1401 Kearns Blvd, Park City, 435-649-8882,


Looking for some beachy vibes to groove to while visiting Main Street this spring? Come check out Donavan Frankenreiter when he headlines at Park City Live on Monday, March 5th. Frankenreiter is best known for his 2004 eponymous debut featuring Jack Johnson—with whom Frankenreiter regularly battles for the title of “Chillest Surfer Guitar Guy”—on the hit single “Free.” He’s been regularly producing coastal sounds for the past decade, so there are plenty of new songs to boogie to. Tickets for the 7:30 show start at $20 for General Admission and are $45 for the Platinum Skybar and Mezzanine. Purchase tickets online by visiting Park City Live’s website. 427 Main Street, Park City, 435-6499123,





A TRUE ICON takes the stage in Park City BY TONY GILL

The incomparable Mavis Staples is performing at the George S. & Dolores Dore Eccles Center Theater on Saturday, March 3. Staples is best known as the voice of The Staples Singers who, quite frankly, scored the music of the civil rights movement with a combination of gospel, soul and R&B. She’s had a remarkable solo career and collaborated with everyone from Prince and Van Morrison to Gorillaz, Neko Case and Bon Iver. Bob Freaking Dylan asked for her hand in marriage, and Staples turned him down! She’s a legend. You get the point. Her latest release, If All I Was Was Black, is her third collaboration with Wilco’s Jeff Tweedy. It’s a powerful protest album for the modern era, filled with


Staples’s signature mixture of hope, struggle, pain and uplifting ambition. If “No Time For Crying” doesn’t get you fired up and ready to do something, then you should check your pulse. The show, which is presented by Park City Institute, will feature highlights from throughout Staples’s career from

the timeless “Freedom Highway” to cuts from her newer albums and hopefully a few from my personal favorite “Only For The Lonely.” Tickets for the show start at $29 and can be purchased on the Park City Institute’s website. 1750 Kearns Blvd, Park City, 435-6553114,


How Park City Got Her Grüv Back WINTER’S going out in style. BY TONY GILL

Temperatures are rising and the days are getting longer, but Park City isn’t ready to let go of winter just yet. The annual Spring Grüv celebration returns to Park City Mountain and the Base Area Formerly Known as Canyons for 16 days from March 24th through April 8th. Expect concerts at both base areas featuring local favorites and national

touring acts to spice up the après scene, and be sure to catch the jovial carnage that is the Pond Skimming Contest on April 7th at the Red Pine Lodge. The event calendar is being continually updated throughout Spring Grüv, so check out Park City Mountain’s website for more up-todate information.



March 8–10

March 22– April 1







MAR 1–3

MAR 15–18

APR 13–14

MAR 4–5

MAR 18–19

328 Main Street




Meet the New Boss New Mayor ANDY BEERMAN has a balanced vision for Park City’s future. BY TONY GILL

PC Past & Future Beerman isn’t exactly a political newcomer, as he served on the city council prior to the election. But Park City is hoping he’s ready to help make Park City great again.  


PARK CITY RESIDENTS ARE WITNESSING AN EROSION OF OUR COMMUNITY BY GROWTH. –ANDY BEERMAN That balance will be what ultimately determines Beerman’s success. “Slowing our economy is not an option, so we need to aggressively fortify community,” he adds. “Since authenticity is the best recipe for tourism, preserving a strong community bolsters the long-term health of our economy.”



ou wouldn’t believe what Main Street looked like when I first moved here,” says every single person who has ever relocated to Park City in the last 60 years. Nostalgic handwriting is an inescapable trait of every generation, and the disorder’s short incubation period means onset can be seen in as few as 12 months. Despite the inherent self-centeredness in such proclamations—concerns surrounding unfettered development in Park City are becoming increasingly valid as the town’s seasonal density has reached a critical mass. Residents elected Mayor Andy Beerman in November, hoping to have found the right leader to balance romantic notions of the community’s past with the growth necessary to thrive in the future. Beerman’s resume is almost comically representative of the type of person you’d expect to find in a mountain town leadership position. He moved to Utah in 1991 while guiding for the National Outdoor Leadership School before moving to Park City to manage White Pine Touring and eventually staking out his place on Main Street, co-managing the Treasure Mountain Inn with his wife Thea Leonard. “I often reference my time as a mountain guide as good training for local government,” Beerman explains. “On expeditions, you spend a lot of time around people you don’t know well, in stressful situations, and you can’t get anywhere without working together.” The diverse experience in multiple areas

helped Beerman’s platform resonate with voters. From outdoor access and conservation to Main Street economic growth to simply understanding how frustrating it is to experience a rural traffic jam, Beerman is able to identify with the concerns of his varied citizens. “My focus is on community-building and residentcentric decision making. Park City residents are witnessing an erosion of our community by growth and corporate interests, and I stressed a need for balance and a focus on our core values. Specifically, this includes an interest in transportation, affordable housing, renewable energy and a commitment to keep us a complete and inclusive community,” he says.






People Are Talking About…Parking No Such Thing as a FREE RIDE

How do you feel about paid parking on Main St. and China Bridge lots?


Brian Higgins

Colleen McGinn When Park City hits peak capacity, finding a place to park on Main Street is next to impossible, with visitors, employees, private home and business owners hawking around looking for a place to park. In a move to streamline congestion, the city has introduced paid parking on China Bridge on Swede Alley, a previously free area historically used by employees working in Old Town. Since December, only those parking before 5 p.m. or carpooling will be able to park for free. Employees who can’t carpool can park at a free employee parking lot on 1875 Homestake Rd., where shuttles will transport them to the Old Town Transit Center. We checked in with a few faces on Main Street to see where people weigh in.

sides. Parking is defi-

If you have a short-

nitely an issue. I pre-

age of parking you

fer to walk or ride my

either have to pay to

bike. Public transport

park or build a park-

is awesome.

ing lot—someone’s going to have to pay for that.

Tracy Christensen I understand why the city is choosing to go down this path, and I know it

Kristin Parkin I just started working here and got a $20 parking ticket yesterday. There don’t seem to be many good options.


I understand both

can be frustrating to

Jarett Henry

employees. I would

I don’t think there’s

hope that the city

an easy answer.

would take care of

Nothing is going to

the employees that

make everybody

make everything on

happy. We want tour-

Main Street happen.

ists to be able come to Main St., but we also have to keep it accessible to locals because who else is going to work?





HOW DID WBC HIT THE MAINSTREAM? Like any practice rooted in pseudoscience, WBC has grown in popularity after the public saw athletes, who are impossibly talented and good looking, continue to be impossibly talented and good looking after freezing themselves for short periods of time. Professional sports teams, like the New York Knicks, swear by WBC to boost their athletes’ abilities as part of a futile effort to be as good as the Cleveland Cavaliers, fronted by WBC pioneer LeBron James. Maybe you’ll have better luck.


Stone Cold CRYOTHERAPY Aims to Put Pain on Ice. BY TONY GILL

Most sane people would be hesitant about exposing themselves in nothing but skivvies to temperatures reaching 280 degrees below zero. But fortune favors the bold, I’m told, and a litany of wellness treatments these days involve all manner of controlled torture from innumerable needle pricks to sensory deprivation to sweltering yoga sessions. Stone Cold Cryotherapy brings a new degree of short-term suffering to your long-term wellness, and folks in Park City are lining up to give it a try. Whole body cryotherapy (WBC) has some similarities to your run-of-the-mill ice pack you used after falling off your bike as a child—vasoconstriction from cold temperatures decreases blood flow and thus inflammation, yadda, yadda—but with more of a flash freeze method. Enduring between two and three freezing minutes lowers skin temperature from around 90 degrees

Fahrenheit to below 32 degrees without penetrating deeper tissues, resulting in an endorphin rush and severe vasoconstriction followed by vasodilation, which reduces chronic pain and inflammation while aiding in athletic recovery. WBC sounds brutal, but this particular polar plunge isn’t terribly uncomfortable. Whether you’re sore from a few hard days of skiing or you’re looking for alternative relief from chronic back pain, putting yourself in the freezer might just be the ticket. Single sessions at Stone Cold Cryotherapy are $50, and monthly memberships and Free Card punch passes are also available. 1748 W. Redstone Center Dr., Park City, 435-757-3030,

The Children’s Center invites you to our annual

Jewelry Luncheon

"Where Hope and Healing Happen"

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

1 2




Respect Rally Sundance January 20, 2018, North City Park, Photos by Beehive Photography

1 Katherine Hahn poses for a fan photo. 2 Lena Waithe 3 Katherine Hahn 4 Supporters brave the blizzard to show their support. 5 Jane Fonda


115 2







Sundance Red Carpets: Wildlife and The Kindergarten Teacher January 19-20, 2018, Eccles Theater and PC Library, Photos by Beehive Photography

1 Jake Gyllenhaal, Carey Mulligan and Zoe Kazan 2 Zoe Colletti 3 Jake Gyllenhaal and Carey Mulligan 4 Zoe Colletti, Ed Oxenbould, Jake Gyllenhaal, Paul Dano, Carey Mulligan and Zoe Kazan 5 Maggie Gyllenhaal and Parker Sevak 6 Sam Jules 7 Stefaniya Makarova




Park City Photographer Had a Sweet Side “POP JENKS” is woven into the fabric of Park City.

Joseph E. “Pop” Jenkins arrived to Park City in 1913 and immediately began taking photographs, fashioning his own darkroom by pulling the covers down over his rooming-house bed. After marrying Marjorie Wilkes, the daughter of a Salt Lake photographer, in 1914, Pop opened a studio at 430 Main Street, operating it throughout the 1920s and 1930s. After the Great Depression hit, they converted their studio into a confection-


ery and opened a sandwich and ice cream shop on Highway 248. It was during this period that Pop began recording the visual history of Park City through high-quality photographs. In 1987, Pop and Marjorie’s daughter, Thelma Uriarte, donated his photo collection to the Park City Historical Society. Locals described working with Pop Jenks as a pleasure, many recalling that his employees affectionately called Pop “grandpa.”




Bloody Orange . . . . . . 120 Deconstructing the Dish 122 Ogden Restaurant Week 124 Karim Bakery . . . . . . . 126 Goat Cheese . . . 130-132 Saffron Valley . . . . . . . 134

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


dining guide

Windy Ridge Cafe’s Blood Orange Mimosa

3 oz. fresh orange juice 1 oz. Perfect Puree’s blood orange puree 5 oz. sparkling wine (Windy Ridge uses Kenwood’s Brut Cuvee) 1 oz. St. Germain elderflower liqueur Splash of lime juice Blood orange slice for garnish Mix fresh orange juice with blood orange puree. Add one large squeeze of lime. Fill a large goblet or wine glass (about 20 ounces), halfway with ice. Add your favorite everyday sparkling wine. Add St. Germain and orange juice mixture. Stir gently. Place orange wheel on rim of glass for garnish.

Season of the Bloody Orange Thank the anthocyanins


ooks like an orange. Smells like an orange. But cut into this fruit and find the apparent orange isn’t really orange. Instead, the flesh is a wild mix of red and peach colors, like a sunset on a dusty day. Science moment: The color comes from anthocyanins, compounds that are also responsible for the blue in blueberries. The taste is less acidic than a navel orange—some detect a whiff of raspberries (anthocyanin again). Blood oranges are in season December through May. In other words, eat one now. Cold weather is thought to have some role in developing the red color, but even the National Gardening Association doesn’t know the exact number of degrees required.

We Olive

Prosciutto-wrapped dates with goat cheese and walnuts drizzled in a vinaigrette made from blood orange balsamic vinegar and Meyer lemon olive oil. Buy the oil and vinegar from the shop, so you can dress your salads at home. 602 E. 500 South, SLC, 801-448-7489

Stoneground Kitchen

Steelhead trout is cold-smoked in-house served with with blood orange curd, marinated roe and daikon sprouts. 249 E. 400 South, SLC, 801-364-1368

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

Windy Ridge

Shake up your brunch with a blood orange mimosa, a jazzier version of the standard eye-opener. 1250 Iron Horse Drive, Park City, 435-647-0880

The Yurt at Solitude

The menu changes, but Chef Craig Gerome has served poached and seared halibut with blood orange sections, broccolini and a citrus bearnaise. 801-536-5765, 12000 Big Cottonwood Canyon Rd,,

Talisman Brewing Company

Killer Grove Blood Orange Beer is a crisp wheat beer brewed with the balancing sweetness of honey malt and blood orange. 1258 Gibson Ave., Ogden, 385-389-2945

Flatbread Neapolitan Pizza

Their sweet-tart salad features chopped kale, grilled stonefruit, golden beets, goat cheese and candied walnuts in a blood orange vinaigrette. 2121 McClelland St. East, SLC, 801-467-2180


dining guide


Little Cakes, Big World The emergence of petit gateau on the dessert scene. By Derek Deitsch cohesive dessert. Though traditionally using chocolate as the primary flavor, petits gateaux now commonly feature bold fruit flavors with bright colors. The possibilities are limited only by the imagination of the cake creator. The featured flavors for March and April at Les Madeleines perfectly showcase that exuberance. Take a look below at how Rasmussen develops her recipes: Varying layers need time to set, so it often takes eight hours or more just to finish a single cake. In developing her petit gateau recipes, Rasmussen considers presentation as much as flavor. Notice the interesting shapes and designs

MARCH Tahitian vanilla Bavarian cream surrounding coconut sponge and shortbread crumble; layered with mangopassion fruit and pineapple compotes surrounded by Tahitian Bavarian cream in a white chocolate glaze sprinkled with finely shredded coconut

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

inside and out made from the cake’s taste elements. A firm believer in using fresh ingredients, Rasmussen incorporates seasonal produce in her petit gateau flavors. With pineapple, mango, passion fruit, coconut and vanilla, the March petit gateau may sound like a tropical overload, but Rasmussen has a magical way of melding the elements together into a refreshing flavor Two tangy variations of Meyer lemon and three blueberry elements are balanced by ginger sponge cake, providing a bold sensation in the April petit gateau without overwhelming the taste buds.

APRIL Blueberry compote and Meyer lemon cremeux and curd inside blueberry Bavarian cream atop a blueberry and ginger sponge



he petit gateau is becoming one of the most sought-after desserts in the culinary world. Translated from French, the phrase literally means “little cake.” While this name may suggest a simple dessert, the petit gateau is nothing like your everyday cupcake. Romina Rasmussen, owner and head pastry chef of Les Madeleines, explains that the petit gateau is a “deceptively complex” dessert. Cut in to one of her delicate desserts and you’ll instantly discover that hidden complexity. Most likely derived from the larger entremets, the petit gateau features a variety of components. A combination of textures and flavors form a unique yet


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.



dining guide

The Angry Goat Pub and Kitchen Lighthouse Lounge

Ogden’s Foodie Bars

These aren’t your typical watering holes. Try redefined bar food during Ogden’s restaurant week.

Ogden’s annual restaurant week is happening April 12-21. Yes, we know that’s longer than a week, but you’ll need it with all the great options to try. You’ll choose from a $10, 2-course lunch or a $17, 3-course dinner at one of many restaurants in Ogden’s historic downtown district. Last year, 25 different spots from Waffle Love to Tokyo Station participated, and this year the list of participants is only expected to grow.

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

By Ashley Szanter


gden’s restaurant week is almost upon us. While it might seem like a no-brainer to try one of over two dozen different locally owned restaurants for a heavy discount, not all the participants are exactly what you’d expect. The Angry Goat Pub and Kitchen, along with Lighthouse Lounge, are locally known as two cool, local bars where regulars go for a post-work drink with their buds. “We’ve got a really comfortable vibe,” says Angry Goat owner Scott Schlisman. Living up to their bar reputation, Schlisman boasts of the Goat’s massive beer selection, over 130 different brews, as well as a wide variety of scotches and whiskeys. But don’t be fooled, says Schlisman, “That’s why I wanted to call it a kitchen and pub. We’re really about the food and getting

high-quality meats and veggies.” He’s absolutely walking the walk, making sure to use top grade meats from 44 Farms and Mary’s Chicken, along with some primo pork chops. Pro-Tip: If you hit them up for restaurant week, order some of their “Angry Goat Balls.” The fried risotto balls are an Angry Goat staple you won’t want to miss. But Schlisman isn’t alone in transforming “ye olde pub” into a culinary gem. Lighthouse Lounge, located on Ogden’s Historic 25th Street, is transforming what it means to be a bar. Sydnie Furton, of Visit Ogden, says, “they are really a 21+ lounge that serves amazing cocktails and food in the company of live music.” The venue has live music booked 5 nights a week, so you’re almost always guaranteed to have dinner and a show.

“Their Executive Chef Kameron Villarruel has really brought it with the best fresh bar food in Ogden—serving daily starting at 11—they have fresh salads, sandwiches, burgers, quinoa and roasted veggies, hand-dipped onion rings, chicken strips and their famous weekly Sunday brunch with the Bloody Mary Bar and Mimosa Bar,” says Furton. Still not convinced? Their menu also features several vegetarian and vegan options. We’d like to recommend making a whole day of it. Head north on the Front Runner, catch an Ogden Raptors baseball game or take the kids to the Treehouse museum. Go axe throwing at the wildly popular Social Axe Throwing or just browse around HeeBeeGeeBeez. But definitely make sure to save ample time for a great lunch and killer dinner.


2018 Restaurant Week



We specialize in fresh seafood and feature Wagyu, American Kobe Beef & Kurobuta Pork from Snake River Farms, Idaho. Get your Surf & Turf fix! Add Lobster Tail, Canadian Red Crab or Maine scallops to any entree. Harbor is a locally owned neighborhood establishment; we pride ourselves in providing our guests with quality food and service driven by our staff ’s hard work and passion.

Corporate catering is available. Please visit our website for details and menu.

Located on the corner of 2100 South & 2300 East in SugarHouse 2302 E. Parley’s Way


Monday–Thursday 5p–9:30p Friday–Saturday 5p–10p | Sunday 5p–8:30p

(801) 466-9827


dining guide

Fast Food

Besides pita (regular and mini), Karim’s sells traditional flatbread (like foccacia), baba ghanoush, hummus and other fairly familiar Middle Eastern foods. But their cases are filled with more unusual fare—tabbouleh; chicken, meat, cheese and vegetable pastries. Stop in for lunch and they’ll be happy to heat one up for you.


ADDRESS: 2575 S. State Street, South Salt Lake WEB: PHONE: 801-645-4533 ENTREES: $$ (Moderate)

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

Family Food in a New Home Break bread at Karim Bakery By Devon Alexander Brown


ince the 1970s, Utah has received over 60,000 refugees from around the world, many former professionals in their homeland. In 2008, it was Abdulkarim Alhasnawy’s turn. He and his family resettled in Utah as refugees from war-torn Syria. And, like many other refugees after resettlement, Abdulkarim and his wife, Zahra, found it difficult to transition back to work in their respective fields. Abdulkarim had been a veterinarian; Zahra was a seamstress. But resettlement meant reinvention. Now they are the owners of Karim Bakery, a pita bakery and purveyor of Levantine food.

After attending a baking event in Las Vegas two years ago, they realized the Salt Lake Valley was short on quality Middle Eastern fare and found their niche. So they purchased an old motorcycle garage in South Salt Lake and converted it into a wholesale pita bread factory. After four months of wholesale pita distribution, Karim Bakery began sampling out their breads with homemade hummus. Then they decided to supplement sales with desserts and other appetizers like tabbouleh and baba ghanoush. “The [pita bread] recipe is still the old recipe that we got from decades and decades ago,” Ihsan, Alhasnawy’s daughter, said. “It’s

really an old recipe that just keeps getting passed down … we even have people from California come in and tell us how much better it is than what they have back home.” Although Karim Bakery offers items from all over the Levant and North Africa, the pita bread is still the star. Pistachio and walnut baklava, as well as manakish, a flatbread similar to pizza, are also best sellers. Manakish can be topped with za’atar—a mix of pungent herbs like thyme and oregano—or meat, cheese and olives. “With olives is how we Syrians enjoy it,” Ihsan said with a smile. “Back home is filled with olive trees all over.”



m o .c y e

ll a v

n o r ff



SOUTH JORDAN 1098 W South Jordan Pkwy #102 (801) 438-4823

AVENUES 26 E Street (801) 203-3325

SUGAR HOUSE 479 E 2100 S (801) 203-3754



State Liquor License


Handicap Accessible


Inexpensive, under



Moderate, $10–25


Expensive, $26–50




2A 018 D WAR

2018 Salt Lake magazine Dining Award Winner



Quintessential Utah

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

HSL The initials stand for

“Handle Salt Lake”—Chef Bri2A 018 D

WAR 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 excellent and 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

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

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

Log Haven Certainly Salt

FA M E Lake’s most picturesque

restaurant, the old log cabin is pretty in every season. Chef Dave Jones has a sure hand with American vernacular and is not afraid of frying 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 getgo. 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, 801532-0777. EGM – N Pallet As Portlandia as SLC gets, this warehouse-chic bistro provides the perfect setting for lingering over cocktails or wine and seasonally inventive food, whether you’re in the mood for a nibble or a meal. 237 S. 400 West, SLC, 801-935-4431. EGM ININ


Dining Award Hall Of Fame Winner

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



Very Expensive, $50+

Bambara Nathan Powers makes


Provisions With Chef Tyler

Stokes’ bright, fresh approach 2A 018 D

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

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




by Chef Billy Sotelo has today’s tastes in mind. Treat yourself. 9565 Wasatch Blvd., Sandy, 801-942-1751. EGMM


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



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



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

Table X A trio of chefs col-

laborate on a forward-think2A 018 D

ing thoroughly 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 WAR

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


dining guide

Simple recipes that start with one crottin of goat cheese


Fresh goat cheese is great to have on hand. Fortunately, you can freeze it. Doublewrap it in plastic, then place it in a freezer bag. Date it. It will keep up to three months. Thaw it in the refrigerator.

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


Get Your Goat

Easy ways to savor and serve fresh, flavorful goat cheese.


pring has sprung and for many of us that means a heightened desire for fresher, more flavor-forward foods. Enter goat cheese. Hardly new on the scene, goat cheese first became popular in

American cooking during the 1980s (thank you Laura Chenel and Alice Waters). Today, it is a standard ingredient. Besides being a popular addition to curated cheese plates, goat cheese and its farmyard aroma,

creamy texture and tangy taste complements many other foods from meat to fruit to vegetables, making it a go-to flavor for many chefs this season and throughout the year. Continuing


• Mix with a Tbsp. of olive oil and fresh thyme. Or basil. Or tarragon. • Turn on your processor, drop in a garlic clove and a little salt. • Put a crottin and 3 tablespoons of oil-packed dried tomatoes with oil in the food processor and blend. Other great recipes: • For a warm snack, stuff mushrooms or artichoke hearts with the goat cheese mixture and pop in the oven for a few minutes. • You can also warm some raspberry jam with some thyme leaves in the microwave and pour it over a cake of goat cheese.


Citris Grill Most dishes come in either

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

it opened, constant crowds attest to the continuing popularity of Ryan Lowder’s



“hearty” or “petite” portion sizes. This means you can enjoy a smoked salmon pizzetta or fried rock shrimp appetizer and then a petite order of fire-roasted pork chops with adobo rub and black bean–corn salsa. Expect crowds. 3977 S. Wasatch Blvd, SLC, 801-466-1202. EGM

Copper 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 D

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

Cucina Deli Cucina has

added fine restaurant to its 2A 018 D

WAR list of descriptors—good for lunch or a leisurely dinner. The menu has recently expanded to include small plates and substantial beer and wineby-the-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

COMFORT FOOD Order your stuffed French toast online to go and gift your lover with breakfast in bed.

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

dining guide


Look for local fresh goat cheeses like those from Shepherd’s Cheese and Drake’s Family Farms if you want a milder flavor. The “goatyness” of goat cheese has several causes. Goat’s milk is naturally homogenized, so it ages faster than cow’s milk—as it ages it gets “goatier.” Some say, the milk is naturally stronger in flavor if the bucks are allowed to live with the does year round. Goat’s milk is closer to human milk than cow’s milk, so it is’s better tolerated by those with a dairy sensitivity.




hevre is what we most of us think of when we say “goat cheese.” People have been making this fresh cheese for thousands of years. Goats were domesticated before cows and cheese keeps longer than milk, especially when treated with salt, so chevre (French for she-goat) was the perfect food for


Chevre layered with other foods is called a torta. They’re easy and impressive to make and allow for nearly endless improvisation. Chopped smoked salmon? Chopped dried apricots? Chopped sundried tomatoes? You get the idea. Cut a log of goat cheese into one-inch slices. Drain excess oil from pesto, then reassemble the log with pesto between slices. Wrap in plastic and chill. Line a mini loaf pan with plastic wrap, then alternate layers of softened goat cheese with tapenade. Chill until firm. Line a small terrine mold with plastic wrap. Mix equal parts cream cheese and goat cheese with crushed oregano, then layer the cheese with drained pimentos. Chill until firm. Cut a crottin in half horizontally. Thickly spread your choice of filling on the bottom half, then replace the top. Chill until firm.

1 2 3 4 S A LT L A K E M A G A Z I N E . C O M | M A R / A P R 2 0 1 8

nomads in the Middle East. It is one of the most versatile of cheeses—chefs crumble it on salads, stuff it in chicken, mix it with herbs and oil to make a spread, coat it in crumbs and bake it, even add sugar and egg to make goat cheesecake. Find it in logs, tubs or the classic French crottin, a cake of cheese about 2-3 ounces.



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

350 Main Street Park City, Utah 84060 435-649-3140 For menus visit

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 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 cheese­s teaks 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, 801596-1350 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 break-

fasts, 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

1059 E 900 S SALT LAKE CITY, UTAH 84105 (801) 658-5859

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


dining guide


If you’re looking to expand your culinary bubble, try Saffron Valley’s upcoming “A Spice Affair with India” event. On Tuesday, March 27 from 7-9pm, you’ll get a 7-course dinner of high-end Indian food complete with wine pairings (if you wish). Try some chaat poppers or more traditional seekh kebabs. Then move onto the plated dinner featuring turmeric cauliflower soup, chicken, fish and a mango moksha dessert. Tickets are $125 if you’d like the wine pairings or $90 for dinner only. Tickets are limited, so visit a-culinary-tour-of-india. asap.


ADDRESS: Saffron Valley Sugar House, 479 E. 2100 South, SLC, 801-203-3754. WEB: saffronvalleysaltlakecity. com PHONE: 801-203-3754 ENTREES: $$-$$$

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

New World of Flavors Saffron Valley pushes the boundaries of Indian food. by Mary Brown Malouf


call it—admittedly crudely—culinary racism: The expectation so many Americans have that cuisines from non-Western countries should be cheap. We love one-price, all-you-can-eat Indian lunch buffets, two-dollar Mexican street tacos and heaps of Chinese stir-fries, but only at the right price. We shell out for cassoulet, but balk at paying double digits for a biryani, one of the most complex dishes ever contrived. And our exploration of other culinary cultures is timid; we stick to the dishes we know, usually ones that have been Americanized. To generalize, when it comes to Asian and South American flavors, we stick to chicken on a stick.

Enough with the negativity. Our gastronomic world is being rocked. Because of immigration and travel, the chicken is losing its grip. The biggest sign of this is the booming interest in Indian food—it was a huge trend nationally in 2017, and 2018 looks to be the year that we free ourselves from prejudice and recognize the huge culinary genius of the subcontinent. Chefs in non-Indian restaurants are using spices that used to be regarded as ethnic—turmeric, cardamom, cumin and coriander, to name a few—and the menus at Indian restaurants like Kathmandu and Saffron Valley are luring us beyond our curry comfort zone. Dishes like lamb chops with a

Chettinad curry served with upma (savory semolina pudding), and cumin tavaroasted vegetables. Upma is India’s answer to Grits, spiced up. It’s showing up as a side in many high-end Indian restaurants and on menus across the world. Or chaat, an Indian street food that uses all 5 flavor components of sweet, spicy, pungent, sour and salty. Some popular chaat items are Bhel Puri, Dahi Puri and Pani Puri. South Jordan’s Saffron Valley was the first Indian restaurant in Utah to dedicate a whole section of the menu to chaat. Saffron Valley is debuting a new menu this April that includes more chaat items from various regions throughout India.

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, 801679-1066. 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, 801-942-5555. 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 res-

taurants here: Little Nauvoo Café (801-539-3346) serves breakfast, lunch and dinner; Lion House Pantry (801-539-3257) serves lunch and dinner buffet-style (it’s famous for the hot rolls, a Thanksgiving tradition in many Salt Lake households); The Garden (801-539-3170) serves lunch and dinner (don’t miss the fried dill pickles); and The Roof (801-539-1911), a finer dining option eye-to-eye with Moroni on top of the Temple, 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 Rye The food rocks at this hip new version of a diner connected to Urban Lounge. At breakfast (which lasts until 2 p.m.), the soft scrambles or the waffles

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


dining guide 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-

crafts-style café, Stella is balanced between trendy and tried-and-true. The careful cooking comes with moderate prices. Great for lunch. 4291 S. 900 East, SLC, 801-288-0051. EGL – M

Tiburon Servings at Tiburon are large



Pastry chef Adelberto Diaz not only ruled on Food Network, he invented the cruffin—a laminate muffin-croissant hybrid stuffed with filling and topped with icing. Is it breakfast? Is it dessert?



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,

Tin Angel has grown into one 2A 018 D

WAR of 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

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

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 plenty of fresh pastry. Plus, gelato. 1329 S. 500 East, SLC, 801-467-2947. GL

Bake 360 This family-owned Norwe-

gian bakery cafe specializes in scrumptious meals, but the star of the show is the bakery. Cases are packed with pastries you may not have heard of. Yet. 725 E. 123000 S, Draper, 801-571-1500. GL

Bagel Project “Real” bagels are the

whole story here, made by a homesick East Coaster. Of course, there’s no New York water to make them with, but other than that, these are authentic. 779 S. 500 East, SLC, 801-906-0698. GL

Biscott’s An Anglo-Indian

teahouse, 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 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 Carlucci’s Bakery Pastries and a

few 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

Elizabeth’s English Bakery Serv-

ing oh-so-British pasties, scones, sau-

sage rolls and tea, along with a selection of imported shelf goods for those in exile from the Isles. 439 E. 900 South, SLC, 801-422-1170. GL

Eva’s Boulangerie A smart Frenchstyle 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 Gourmandise This downtown main-

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

La Barba Owned by locally owned coffee 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 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 Mini’s Leslie Fiet has added 7-inch

pies to her bakery’s repertoire of cupcakes. (“Breakfast at Tiffany’s” has Tiffany-blue icing.) Don’t forget the box lunches. 14 E. 800 South, SLC, 801-363-0608 GL

Pierre Country Bakery The classic

French bakery is a Salt Lake mainstay for pastry, petit dejeuner, lunch and

Publik A cool coffeehouse serving the latest in great coffee; an old-school java joint made for long conversations; a neo-cafe where you can park with your laptop and get some solo work done. Publik serves a multitude of coffeefueled purposes. 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, 385229-4205. 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

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

catering. and 3239 E. 3300 South, Millcreek, 801-486-5550. 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, 801-8839741. 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

360 South State St., SLC (801) 328.2077

11521 South 4000 West, Suite105, South Jordan (801) 254.0800

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 Mem-

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


dining guide phis 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

Bohemian Brewery & Grill Bo-

hemian 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 familyfriendly 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, 801-4849467. EGM

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

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, 801521-8917. EGM

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.

The Red Rock Brewing Company

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, 801-521-7446. EGM


Squatters Pub Brewery

FA M E One of the “greenest” restaurants in town, Squatters brews award-winning beers and pairs them with everything from wings to ahi tacos. 147 W. Broadway, SLC, 801363-2739. EGLM

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

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, 801467-4000. GM Millcreek Café & Egg Works This

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

BURGERS, SANDWICHES, DELIS 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, 801906-0369. GL

J Dawgs All big and 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 and that’s the full meal here, unless you want a T-shirt. 341 Main St,, SLC, 801-438-6111. GL

Proper Burger and Proper Brewing Sibling to Avenues Proper, the

new place has expanded brewing and burger capacity, two big shared patios. And ski-ball. 865 Main St., 801906-8607. EGM

RedHot Hot dogs so huge you have to eat them with a fork. Made by Idaho’s Snake River Farms from 100 percent Kobe beef, they are smoked over hardwood and come in out-there variations, like the banh mi dog. 2236 S. 1300 East, d5., SLC, 801-486-1327. GL

Siegfried’s The only German deli in town is packed with customers ordering bratwurst, wiener schnitzel, sauerkraut and spaetzle. 20 W. 200 South, SLC, 801-355-3891. EGL Tonyburgers This home-grown

burger house serves fresh-ground beef, toasted buns, twice-fried potatoes and milkshakes made with real scoops of ice cream. No pastrami in sight. 613 E. 400 South, SLC, 801-410-0531. GL

CENTRAL & SOUTH AMERICAN Braza Grill Meat, meat and more meat is the order of the day at this 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, 801-220-0500. EGM

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

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, 801298-3626. 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, 801-488-2777. 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

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

original 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) featuring merguez made by Morgan Valley lamb. 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 portsauced 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 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


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

dining guide 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

Paris Bistro Rejoice in

true French cuisine via es2A 018 D

WAR cargots, 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

Trestle Tavern Another concept from 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 main-


Curry in a Hurry The Nisar family’s restaurant is tiny, but fast service and fair prices make this a great take-out spot. But if you opt to dine in, there’s always a Bollywood film on the telly. 2020 S. State St., SLC, 801-467-4137. GL Himalayan Kitchen SLC’s premier Indian-Nepalese restaurant features original art, imported copper serving utensils and an ever-expanding menu. Start the meal with momos, fat little dumplings like pot stickers. All the tandoor dishes are good, but Himalayan food is rare, so go for the quanty masala, a stew made of nine different beans. 360 S. State St., SLC, 801-3282077. EGM Kathmandu Try the Nepalese spe-

cialties, including spicy pickles to set off the tandoor-roasted meats. Both

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

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

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

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

tion 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 IndianAnglo 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, 801486-4542. 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

Caffé Molise The menu is limited,

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

Caffé Molise BTG A sibling of

Caffe Molise, BTG is really a wine bar. Because 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, 801-3558518 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 ININ


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.

stay is sublimely satisfying, from the wise-cracking Sikh host to the friendly server, from the vegetarian entrees to the tandoor’s ­carnivore’s delights. No wonder it’s been Salt Lake’s favorite subcontinental restaurant for 20 years. 2731 E. Parley’s Way, SLC, 801-581-0222; 463 N. University Ave., Provo, 801373-6677; 7726 Campus View Dr., West Jordan, 801-282-0777. EGM – N

goat and sami, a kibbeh-like mixture of ground lamb and lentils, are available in several styles. 3142 S. Highland Dr., SLC, 801-466-3504. EGM



Fireside on Regent Chef

Michael Richey put his money 2A 018 D

WAR 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,

141 SLC, 801-486-5643; 4040 S. 2700 East, SLC, 801-277-7700; 1632 S. Redwood Rd., SLC, 801-433-0940. GL

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, 801274-0223. 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 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

pizzeria 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 sandwiches and burgers and steak and fish… The menu here has expanded far beyond its name. 1061 E. 2100 South, SLC, 801-484-1804. EGL – M


dining guide 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 in Utah, Sea Salt’s ranks with the best. 1700 E. 1300 South, 801-340-1480. EGN

Settebello Pizzeria Every Neapol-

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

Siragusa Another strip mall mom-

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

Stanza Another new chef Jonathon LeB-

lanc, brings a happy flair to this Italianesque restaurant. And Amber Billingsley is making the desserts. Va tutto bene! 464 E. 300 South, SLC, 801-746-4441. EGM – N

The new Business Express Lunch gets you 3 courses in 45 minutes for $15. You eat vegan? Just ask for the special menu.




Stoneground Italian 2A 018 Kitchen The longtime pizza ININ

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

Tuscany This restaurant’s faux-

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

Valter’s Osteria Valter Nassi’s res-




Veneto Ristorante This small

place, owned by Marco and Amy 2A 018 D

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 WAR

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

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

Tsunami Besides sushi, the menu offers crispy-light tempura and numerous house cocktails and sake. 2223 S. Highland Drive, SLC, 801-467-5545; 7628 S. Union Park Ave., Sandy, 801676-6466. 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

MEDITERRANEAN HAofLL Aristo’s The best of local FA M E Greek eateries is also one

Kobe Japanese Restaurant This

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

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

Café Med Get the mezzes platter

Shogun Relax in your own private

Layla Layla relies on family recipes.

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

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

Simply Sushi Bargain sushi. All-

you-can-eat sushi, if you agree to a few simple rules: Eat all your rice. No takehome. 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 buy-

ing 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 noodleladen broths have a deservedly devoted following—meaning, go early for lunch. 1465 State St., SLC, 801-466-7000. GL

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, 801272-9111. EGM – N


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


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




Manoli’s Manoli and Ka-

trina Katsanevas have created 2A 018 D

WAR a fresh modern approach to Greek food. Stylish small plates full of Greek flavors include Butternut-squashfilled 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 of-

fers light salads and panini, some tapas, a list of wines and beers. 57 W. Main St., SLC, 801-364-1401. EGM


Th ive urs M day u -Su sic nd ay

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




MEXICAN/CENTRAL AMERICAN Alamexo A fresh take on

Mexican food from award2A 018 D


Romantic Wilderness Dining

Enjoy our award-winning seasonal cuisine, outstanding service and elegantly rustic ambiance every night of the week, starting at 5:30 pm.

For reservations, call (801) 272-8255 or visit Open every night for dinner starting at 5:30pm Located 4 miles up Millcreek Canyon—just 20 minutes from downtown SLC. LH_SL Mag_March/April18_v2.indd 1

1/26/18 1:38 PM

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

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-

erous servings of not-too-Americanized Mexican food, this place usually has 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

Chunga’s These tacos al pastor are the real deal. Carved from a big pineapple-marinated hunk, the meat is folded in delicate masa tortillas with chopped pineapple, onion and cilantro. 180 S. 900 West, SLC, 801-328-4421. GL

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


dining guide




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

finest things to happen to Salt 2A 018 D

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

CLASICO MEXICANA Chicken enchiladas, fish tacos, carne asada— alongside its lunch menu of Mexico City sophisticates, Frida now serves more familiar fare.

Lone Star Taqueria Lone Star serves a burrito that’s a meal in itself, whether you choose basic bean and cheese or a special. 2265 E. Fort Union Blvd., SLC, 801-944-2300. GL


Red Iguana All locations

FA M E are a blessing in this City of Salt, which still has mysteriously few good Mexican restaurants. Mole is what you want. 736 W. North Temple, SLC, 801-322-1489; 866 W. South Temple, SLC, 801-214-6050. EGL – M Rio Grande Café As bustling now as

it was when it was still a train station, this is a pre-Jazz favorite and great for kids, too. Dishes overflow the plate and fill the belly. 270 S. Rio Grande St., SLC, 801-364-3302. EGL

Taco Taco A tiny, charming little

taqueria, perfect for pick-up and sunny days. Owned by neighboring Cannella’s. 208 E. 500 South, SLC, 801-3558518. 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

SEAFOOD Current Fish & Oyster House

An all-star team made this cool downtown restaurant an instant hit. Excellent and inventive seafood dishes plenty of non-fishy options.

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

279 E. 300 South, SLC, 801-326-3474 .


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, 801-942-8870. 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, 801-532-1177. 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 Lacai’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., 801575-8888; 3425 State St., SLC, 801-4676882; 1644 W. Town Center Dr. , South Jordan, 801-274-4111, 6093 S. Highland Dr., Holladay, 801-277-9888. EL 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 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

SOMI Vietnamese Bistro But

there’s 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. EGL – M

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

Celebrate Spring with delicious... 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

Fresh Alaska Halibut! Arriving in April!

Thai Siam This restaurant is diminu-

tive, but the flavors are fresh, big and bold. Never expensive, this place is even more of a bargain during lunchtime, when adventurous customers enjoy the $6.95 combination plates, a triple Thai tasting that’s one of the best deals in town. 1435 S. State St., SLC, 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 Tasty Thai Tasty is a family-run spot,

absolutely plain, in and out, but spotless and friendly, and the food is fresh and plentiful. And it’s so close to a walk in the park. 1302 S. 500 East, SLC, 801-467-4070. GL


STEAK Christopher’s The menu is

straightforward chilled shellfish and rare steaks, with a few seafood and poultry entrees thrown in for the nonbeefeaters. 134 W. Pierpont Ave., SLC, 801-519-8515. EGN

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

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

Spencer’s The quality of the meat

and the accuracy of the cooking are what make it great. Beef is aged on the

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

dining guide 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

Sage’s Café Vegan and organic food, emphasizing fresh vegetables, herbs and soy. Macadamia-creamed carrot butter crostini is a tempting starter; follow with a wok dish with cashewcoconut curry. 368 E. 100 South, SLC, 801-322-3790. EL – M

Vertical Diner Chef Ian Brandt, of

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

PARK CITY & THE WASATCH BACK AMERICAN FINE DINING Apex Enjoy fine dining at the top of

the 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-ofthe-line everything. Quality speaks for itself. 9100 Marsac Ave., Park City, 435604-1300. 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, 435649-3140. EGN

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



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

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


Firewood Chef John

Murcko’s new place on Main 2A 018 D

WAR 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.


Glitretind The service is polished,

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

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

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

Mariposa at Deer Valley (Open seasonally) Try the tasting menu for an overview of the kitchen’s talent. It’s white tablecloth, but nothing is formal. 7600 Royal St., Park City, 435645-6715. EGO Mustang A duck chile relleno arrives in a maelstrom of queso and ranchero sauce. Braised lamb shank and lobster with cheese enchiladas share the menu with seasonal entrees. 890 Main St., Park City, 435-658-3975. EGO Royal Street Café (Open season-

ally) Don’t miss the lobster chowder, but

note the novelties, too. In a new take on the classic lettuce wedge salad, Royal Street’s version adds baby beets, glazed walnuts and pear tomatoes. 7600 Royal Street, Silver Lake Village, Deer Valley Resort, Park City, 435-645-6724. EGM

Snake Creek Grill The setting is

straight outta Dodge City; the menu is an all-American blend of regional cooking styles. Corn bisque with grilled shrimp is a creamy golden wonder. Yes, black-bottom banana cream pie is still on the menu. 650 W. 100 South, Heber, 435-654-2133. EGM – N

Tupelo Chef Matt Harris brings a

touch of the South and lot of excitement to Main Street. This is a far cry from greens and grits but the dishes that come out of his kitchen show a passion for full flavor and a rootsy approach to fine dining that signifies Southern style. A much needed shot of excitement for Main Street. 508 Main St., Park City, 435-615-7700. EG N

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

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

reminiscent of the Alps, 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

Fletcher’s on Main Street A fresh

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

Gateway Grille Folks love the breakfasts, but you’re missing out if you don’t try the pork chop. Roasted until pale pink, its rich pigginess is set off by a port and apple sauce. 215 S. Main St., Kamas, 435-783-2867. EGL – M Handle Chef-owner Briar Handly

made his name at Talisker on Main. In his own place he offers a pared back menu, mostly of small plates, with the emphasis on 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, 435602-1155. 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, 435-6498300. EGML

Jupiter Bowl Upscale for a bowling alley, but still with something for everyone in the family to love. Besides pins, there are video games and The Lift Grill & Lounge. In Newpark. 1090 Center Dr., Park City, 435- 658-2695. EGM Road Island Diner An authentic

1930s diner refitted to serve 21stcentury customers. The menu features old-fashioned favorites for breakfast, lunch and dinner. 981 W. Weber Canyon Rd., Oakley, 435-783-3466. GL

An American Craft Kitchen | Wood Fired | Asian Inspired Local Organic Small Batch Cooking Dinner 7 nights a week from 5:00 Brunch Saturday & Sunday 10:30-2:00

| Refined Casual Atmosphere

3364 S 2300 E 801.410.4046






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 bacongrilled shrimp or a chicken bowl with your brew. 1890 Bonanza Dr., Park City, 435-214-7570. EGL – M Silver Star Cafe Comfort

food with an upscale sensi2A 018 D

WAR bility 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, 435655-3456. EGM

Ruth had a certain way of doing things, like preparing the best prime steak of your life and serving it on a 500° sizzling plate.

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

Salt Lake City • 801.363.2000 • 275 S. West Temple Park City • 435.940.5070 • 2001 Park Ave.

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


dining guide 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

JOIN THE CLUB Join Squatters Mug Club and get all kinds of beer benefits—first tastes, special parties and Mug Club Mondays.

Valley, 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

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

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

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

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, 435-6497177. EGO

Peace, Love and Little Donuts

Bistro 412 The coziness and the low

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

Wasatch Bagel Café Not just bagels, but bagels as buns, enfolding a sustaining layering of sandwich fillings like egg and bacon. 1300 Snow Creek Dr., Park City, 435-645-7778. GL Windy Ridge Bakery & Café One of Park City’s most popular noshing spots—especially on Taco Tuesdays. The bakery behind turns out desserts and pastries for Bill White’s restaurants as well as take-home entrees. 1250 Iron Horse Dr., Park City, 435-647-0880. EGL – M

BAR GRUB & BREWPUBS Burgers & Bourbon Housed in the

luxurious Montage, this casual restaurant presents the most deluxe versions of 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 house-

brewed beers—honey wheat, amber ale or oatmeal stout, to name a few—complement a menu of burgers, brick-oven

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

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 cafégoers’ 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 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

Ghidotti’s Ghidotti’s evokes Little

Italy more than Italy, and the food follows suit—think spaghetti and meatballs, lasagna and rigatoni Bolognese. Try the chicken soup. 6030 N. Market St., Park City, 435-658-0669. EGM – N

Grappa Dishes like osso buco and grape salad with gorgonzola, roasted walnuts and Champagne vinaigrette are sensational, and 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 teasmoked 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, 435649-2252. 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

Chimayo Bill White’s prettiest place, this restaurant is reminiscent of Santa Fe, but the food is pure Park City. Margaritas are good, and the avocado-shrimp appetizer combines guacamole and ceviche flavors in a genius dish. 368 Main St., Park City, 435-649-6222. EGO El Chubasco Regulars storm this restaurant 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 full-fledged cantina and an adjoining family restaurant with a soulful salsa bar. 380 E. Main St., Midway, 435-654-34654. EGM – N

housemade pasta & pizza + wine & cocktails + convivial atmosphere lunch M-F / dinner 7 days a week / 249 East 400 South, SLC

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 prizewinning 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

Contemporary Japanese Dining 18 West Market Street • 801.519.9595 M A R / A P R 2 0 1 8 | S A LT L A K E M A G A Z I N E . C O M


dining guide STEAK Butcher’s Chop House & Bar

The draws are prime rib, New York strip and pork chops—and the ladies’ night specials in the popular bar downstairs. 751 Main St., Park City, 435-647-0040. EGN

Grub Steak Live country music,

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

Edge Steakhouse This beauti-

fully 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 reci-

pe for success is simple: Buy quality ingredients and insist on impeccable service. Enjoy the piano bar, and save room for molten chocolate cake. 804 Main St., Park City, 435-655-9739. EGN

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 fire-

HONEY TOAST Only Ramen Haus has it right now, and it’s one of the best desserts in the state. Go get some.

side 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 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

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

Hearth The charming upstairs dining 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 and cowboys—corny, but fun. The menu is standard, but kids love it. 445 Park Blvd., Ogden, 801-621-5511. EGM

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

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

Maddox Ranch House An-

gus beef steaks, bison chickenfried 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, 435-7238545. GL – M

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 good as any food in Ogden. Selection ranges from traditional to Thai (try it), and there’s a good selection of wine and beer. 1895 Washington Blvd., Ogden, 801-399-0637. EGM Rovali’s Ristorante This friendly family-owned 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 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, 801-4757077. EGM – N

JAPANESE Ramen Haus Sergei Oveson’s experience 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

PROVO & CENTRAL UTAH AMERICAN FINE DINING Communal Food is focused on the

familiar with chef’s flair—like braised pork shoulder crusted in panko. Atten-

tion 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

Chomburger Colton Soelberg (Communal, etc.) has opened a low-key highend 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 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

LUNCH • DINNER • WEEKEND BRUNCH • CATERING FOOTHILL 1615 S Foothill Dr. 385-259-0712 Private room available

HOLLADAY 4670 S Holladay Village Plaza 801-676-9706 Private room available

DOWNTOWN 149 E 200 S 385-259-0940

FASHION PLACE 6154 S Fashion Blvd #2 801-266-2487

Carving a New Experience® 16 flame-grilled meats served tableside 50-item gourmet salad area Ultimate caipirinhas, award-winning wines and much more!

INDIAN Bombay House Salt Lake’s biryani main-

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

City Creek Center 50 S Main St. | 385.232.8070

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


dining guide 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

MOAB & SOUTHEAST UTAH AMERICAN DINING Café Diablo (Open seasonally) This

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


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.

Hell’s Backbone Grill

FA M E Owners Blake Spalding and Jen Castle set the bar for local, organic food in Utah. Now the cafe has gained national fame. They garden, forage, raise chickens and bees, and offer breakfasts, dinners and even picnic lunches. 20 N. Highway 12, Boulder, 435-335-7464. EGM – N Capitol Reef Inn & Café This fam-

ily spot strives for a natural and tasty menu—and dishes like fresh trout and cornmeal pancakes achieve it. Be sure to look at the great rock collection and the stone kiva. 360 W. Main St., Torrey, 435-425-3271. EGL – M

Eklectic Café This is what you hope Moab will be like—vestigially idealistic,

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

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

 Moab Brewery A beloved watering

hole for river-runners, slick-rock bikers, red-rock hikers and everyone who needs a bite and a beer, which is nearly everyone in Moab. All beer is brewed on site. 686 Main St., Moab, 435-259-6333. EGM

ST. GEORGE & SOUTHWEST UTAH AMERICAN FINE DINING Painted Pony The kitchen blends culinary trends with standards like sagesmoked quail on mushroom risotto. Even “surf and turf” has a twist—tenderloin tataki with chile-dusted scallops. 2 W. St. George Blvd., Ste. 22, St. George, 435-634-1700. EGN Spotted Dog Café Relax, have some vino and enjoy your achiote-braised lamb shank with mint mashed potatoes on top of rosemary spaghetti squash. 428 Zion Park Blvd., Springdale, 435772-0700. EGN

AMERICAN CASUAL Oscar’s Café Blueberry pancakes,

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

Mom’s Café Mom’s has fed travelers on blue plate standards since 1928. This is the place to try a Utah “scone” with “honey butter.” 10 E. Main St., Salina, 435-529-3921. GL Red Rock Grill at Zion Lodge

Try eating here on the terrace. Enjoy melting-pot American dishes like smoked trout salad with prickly pear vinaigrette. And you can’t beat the red rock ambience. Zion National Park, 435772-7700. EGL – M

Whiptail Grill Tucked into an erstwhile gas station, the kitchen is little, but the flavors are big—a goat cheesestuffed chile relleno crusted in Panko and the chocolate-chile creme brulee. 445 Zion Park Blvd., Springdale, 435772-0283. EGL – M Xetava Gardens Café Blue corn

pancakes for breakfast and lunch are good bets. But to truly experience Xetava, dine under the stars in ecoconscious 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




Easy Peasy


an anything actually taste green? Spring peas do. And while they may only be available freshpicked in the spring, lucky for us, they’re one of the few vegetables that retain much of their flavor when frozen. We prepare the tasty crop four easy ways. DOWNTOWN 680 S 900 E SLC, UT 84102 801-533-8746



6585 N Landmark Dr Park City, UT 84098 435-649-9654

COTTONWOOD 6405 S 3000 E SLC, UT 84121 801-944-8746

lunch: mon-fri / brunch: sat-sun / dinner: mon-sun

A classic flavor combo

Cook 1 chopped onion and 2 chopped leeks in 2 Tbsp. butter until they are soft. Add 4 cups of chicken or vegetable stock and 5 cups of peas. Cook until peas are tender, then stir in about 1/2 cup of chopped fresh mint leaves, 2 tsp. of salt and 1 tsp. of white pepper. Puree in a blender, one cup at a time. Serve warm or cold. Top with a dollop of crème fraiche.

THREE-WAY PEAS A festival of pea-ness

Saute 4 minced garlic cloves and 1/2 tsp. grated ginger in 1 Tbsp. of olive oil. Stir in 3 cups snow peas and 3 cups of sugar snap peas and saute until barely tender. Stir in 4 cups of pea shoots, cook for just 2-3 minutes, then serve.

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



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.)



All bars listed in the Salt Lake Bar Fly have been vetted and chosen based on quality of beverage, food, atmosphere and service.


Proudly Old School

This selective guide has no relationship to any advertising in the magazine. Review visits are anonymous, and all expenses are paid by Salt Lake magazine.

In a world overrun with hipsters and artisan cocktails, CLASSIC SLC NEIGHBORHOOD BARS survive and thrive. When you walk into Junior’s Tavern downtown, you’re greeted by four booths, a dozen bar stools, a solitary TV and a pool table. The guy next to you is chasing a shot of vodka with Guinness and watching the Saints squeak one out against the Panthers. The crowd includes Millennials, Gen-Xers and codgers, mostly drinking beer. Missing are watermelon cocktails, sriracha margaritas, limoncello collins and you won’t find autumnal gin or chocolate bitters behind the bar. “I wanted the kind of old-school bar that exists in every other town—except Salt Lake City,” says owner Greg Arata. “Salt Lake is a weird town.” By that,

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

Arata is referring to downtown’s glut of hand-made cocktail lounges with the dive bars only in its periphery, as much as the demonization of drinking. “I wanted a neighborhood joint,” he says. Junior’s is one of several classic bars that survive and prosper, despite eschewing “hip,” as defined by highfalutin’ cocktails and craft beers. Everyone knows your name, of course, but they won’t tell. Junior’s, a local landmark, opened in 1975 as a beer-only tavern across the street from the old City Library (now The Leonardo). In 2005, Arata moved to the heart of downtown at 300 South and got a full liquor license and started

booking jazz groups. But he proudly detours from the growing “hand-made” cocktail route. “Some of our bartenders will make some fancy drinks—I don’t,” he says. “It’s not our bread and butter, and I, personally, don’t like to pay $10 for a drink.” Still, Junior’s is anything but a dive. Its regular drinking crowd includes the director of the Utah Museum of Contemporary Art, rare-book dealer Ken Sanders and Utah historian Will Bagley. “You can voice your opinion here without somebody getting pissed off and wanting to fight you,” Arata says. “And women don’t have to worry about being hit on.”




801. 532.2068




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 EG O


Neighborhood Joints Older than dirt and never heard of a website. MURPHY’S BAR, vaguely Irish-themed, a “Step down in social clubs,” and prime stop for downtown wage slaves, 160 Main, SLC DUFFY’S TAVERN, exceptional eats, including one of the best French dips in the city, 932 Main, SLC TAP ROOM, your best bet is to keep your drinks simple, like beer and shots, 2021 S. Windsor St., Sugar House EX-WIFE’S PLACE, a favorite of U of U kids and after-hour restaurant workers who love the pool tables and pin-ball, 465 S. 700 East, SLC

Shot and a Beer A classic of neighborhood Northeastern U.S. bars, the shot and a beer sometimes called a boiler maker (a shot of any whiskey dropped into a mug of beer) by amateurs. The traditional miner or steelworker shot and beer involves A) a glass of beer and B) a shot of rye whiskey. Variations include shots of scotch, bourbon, vodka, gin or tequila. Or a shot and a “splash of beer.” Or sometimes no beer at all. (By the way, so-called “Car Bombs,” with Irish Cream are for lightweights.) For many bartenders, a shot and a beer is their endof-shift drink—take from that what you will. If you are a complete newbie, here’s Salt Lake magazine’s recipe for a shot and a beer: 1.5 oz Rye Whiskey (cheap) 12 oz of beer (whatever’s on tap) Serve the rye in a small glass and the beer in a big glass.

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

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

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

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

Campfire Lounge Well, don’t go

expecting a real campfire. The laidback 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, 801-4673325 EGL

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, 801382-8567 EGL

Copper Common Sibling to hugely popular restaurant The Copper Onion, Copper Common is a real bar—that means there’s no Zion curtain and you don’t actually have to order food if you don’t want to. But on the other hand, why wouldn’t you want to? Copper Common’s kitchen caters to every taste, whether you’re drinking cocktails, beer or wine (on tap, yet). And it’s real, chef-imagined food—a long way from pretzels and peanuts. 111 E. Broadway, SLC, 801355-9453 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, 801-2739830 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


bar fly

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

High West Distillery The bartend-


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

The Hybrid Water Witch mixes hand-made cocktails with neighborhood charm (also booze). Rapidly earning the title of best (and smallest) bar in Salt Lake, Water Witch’s barkeeps are an encyclopedia of mixology. They’ll take your favorite spirit, your preferences and your dreams and hopes and shake up something amazing. But Water Witch also respects its central city ‘hood with beer on tap, cheap liquor and shot-and-beer specials. Consequently, Water Witch offers a cozy-sometimes-crazy evening out. 163 W. 900 South, SLC.

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, 801521-3904 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 eco-friendly materials and sustainable kitchen practices. The menu star is the chili verde nachos with big pork chunks and cheese. 31 E. 400 South, SLC, 801-532-7441 EGL

The Rest and Bodega The neon sign says “Bodega,” and you can drink a beer in the phone booth–sized corner bar. But it’s better to head downstairs to the speakeasy-styled The Rest. Welcome to the underground. Order a cocktail, settle into the apparently bomb-proof book-lined library, or take

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

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 genyou-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 awardwinning 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 adjoining 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 restaurant 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, well-crafted 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 on stage 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




(801) 883-9837

bartenders 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-foot-long 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. Neo-cocktails, 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-crafted 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

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


my turn

Where Are We Headed? The abuse of women is only the TIP OF THE ICEBERG BY JOHN SHUFF


od doesn’t ask much from us. He gave us the freedom to make our choices with the caveat that you own them—He doesn’t. He set it up so we are responsible and accountable for our poor decisions: decisions we must live with and learn from—especially the bad ones. He calls out for us to have the resilience to lead by example, to accept the differences and eccentricities of all in His creation. He asks for all to have unconditional love for all our brothers and sisters; that is His essence. When He looks at America today, tears of sadness must be welling up in His eyes. The principles upon which the country was founded, where we look for spiritual guidance—our Judeo-Christian ethic—are under siege. No mention of God is allowed in public schools and spaces, in the military. No prayer, period. Paradoxically, we carry God on our person every day in the form of a one dollar bill that has, “In God We Trust” printed on it. Why this drive toward a secular society? There is no simple answer. I believe America has lost its way. Our moral gyroscope is on tilt. We no longer understand or have a vision of what our country stands for. Our nation is bereft of leadership; we are divided by the politics of Washington. That may be what a free society is all about, but the disdain the reds and blues hold for one another is unhealthy. It has manifested today in an emotionally crippled and impotent legislative process. Washington’s flavor of the day is no longer political squabbling and posturing. It’s more serious. The electorate

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

has lost respect for the “Do as I say, not as I do’” double standard of the U.S. Congress. The comportment of its members is reviled and yet many are elected time and time again. Time for term limits? That’s a discussion for another day but a crucial one. One thing we should put on the front burner is the appalling behavior and indifference toward women who have endured sexual abuse in Hollywood, in the workplace and in Washington—where the Office of Compliance (OCC), which administers treasury funds devoted to paying settlements, is notoriously difficult to navigate. A spokesman for Rep. Jackie Speier (D-California) who is drafting legislation to make the OOC’s process more user-friendly, says, “The way the system currently works is obviously created to protect the institution over the victims.” Women are fed up with men taking them for granted and are coming forth with credible

allegations of sexual abuse. They are angered, disturbed and offended, and their cries for help can be reduced to five words: “We won’t tolerate this anymore.” Americans no longer understand America. Those who participate in Washington’s legislative process handle a crisis with hearings and special committees. They delay and postpone accountability with this process. I’m tough on elected officials because they put their interests—not ours—first. As I said earlier, God doesn’t ask much from us. He does ask for accountability for our actions. He asks for respect, tolerance and love for all in his creation. We all should take a time out to understand why we have strayed so far from His precepts. If this persists, we will become a faceless, selfish society without God. As I’ve learned over the years, you deserve every situation you have in life because you helped create it.



THE WORLD’S ONLY BED THAT IS BOTH FIRM AND SOFT AT THE SAME TIME Feel the future. Intellibed with Gel Matrix technology is the world’s only luxury bed that is both firm and soft, so you get maximum back support and maximum pressure relief at the same time. It’s the most revolutionary innovation in sleep, health and wellness since memory foam in the 1970’s. This scientific breakthrough gives you three times the back support of memory foam and relieves your shoulder and hip pressure points up to 80% better. See what the world is coming to at your Intellibed store. FASHION PLACE • PARK CITY • CITY CREEK • UNIVERSITY MALL • HOLLADAY • OGDEN • RIVERDALE INTELLIBED.COM

THE DATEJUST The archetype of the modern watch has spanned generations since 1945 with its enduring functions and aesthetics. It doesn’t just tell time. It tells history.

oyster perpetual datejust 36


oyster perpetual and datejust are ÂŽ trademarks.

Salt Lake Mag March April 2018  
Salt Lake Mag March April 2018