Welcome to the Best of the Beehive, our yearly deep dive into the people, places and experiences that we love. Illustration by Chelsea Rushton
FEATURES
52 THE BEST OF THE BEEHIVE
BY SALT LAK E STAFF
is year, as always, we’ve poked around Utah to create everything-butthe-kitchen-sink picks from adventures to watering holes to shopping, munching or just loa ng around.
64 SMALL TOWN SHOPS, BIG TIME FOLLOWINGS
BY HEATHER HAYES
ese in uencer shops have become nearly as popular as the famous peaks, rocks, slopes and lakes along which they call home.
70 SUMMER SWEET TREATS
BY LYDIA MARTINEZ
Ice cream, gelato, panna cotta…oh my! Check out the sweetest part of summer with icy cold confections created for the dog days.
The Snow Canyon Lava Tubes are just one of the “Best” things we call out in the Best of the Beehive, on p. 52.
PHOTO
JULY/AUGUST 2025
The Moab Music Festival combines classical music with the splendor of Southern Utah. See p. 77.
13 the hive
BY SALT LAKE STAFF
We take a look at Utah’s mighty five national parks in light of cutbacks, guide you to this issue’s food crush and applaud Utah’s very own Wonder Woman.
45 adventures
BY SALT LAKE STAFF
Discover why San Francisco’s historic Ferry Building is a destination in itself and…should disc golf be part of your summertime fitness repertoire?
77 around the state
BY SALT LAKE STAFF
From a family night of baseball fun with the Ogden Raptors to a high-brow outdoor music festival in Moab that insists on a come–as-you-are vibe, we’ve got Utah covered from North to South.
87 on the table
BY LYDIA MARTINEZ
Explore the glorious remaking of Bambara and a Post District pretzel company making dunkable delectables.
100 After Dark
BY AVREY EVANS
A local whiskey maker wins a global competition and we check out the speakeasy within Park City’s Western wear shop, Kemo Sabe.
108
Social Pages
BY SALT LAKE STAFF
Faces and fun seen at events from across the state!
112 last page
BY JEREMY PUGH
How did Jell-O and Utah such a great punchline, up there with fry sauce.
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.
The Best of the Beehive
MANY
PUBLICATIONS DO “BEST OF” ISSUES (which sometimes are pay-to-play, FYI). But we take a different approach. Every year, we create Salt Lake magazine’s Best of the Beehive Issue by assembling our little coterie of writers and folks we know about town and to talk about the things that tickle us, surprise us, and inspire us and just say, “yep, that’s the best” all around.
Because how is anything “The Best?” It’s a subjective term after all. But we know it when we see it. And the goal here is to pack this issue with a list of, well, stuff, to tickle your intellect, fill your belly, spark your imagination and inspire ideas for exploring the place where you live. We reflect on the talk of the town—newsmakers and civic upheavals—that inspired both cheers and jeers. We pile it all together into an always-incomplete list to create a snapshot of life in the Beehive in the Year 2025.
I love the randomness of this issue. The idea that a little pie shop in Veyo or a Cat café in Salt Lake is the “best of” anything brings a smile to my face. Because, in this world of data-mined listicles and focused searches to find the “best” toaster, or whatever, the idea of merely browsing—just wandering down the bookstore aisle and waiting for something to catch your eye— seems like a lost art. Oftentimes, the things we cherish most in our lives are those very things that one day just caught our eye.
This idea is the basis of what we do at this magazine. We make a pretty paper book six times a year, designed for you to browse. And we’re certain that inside these pages are plenty of things that will catch your eye.
Don’t blink. You just might miss the best thing you never knew you were looking for.
Jeremy Pugh, Editor, Salt Lake magazine
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LYDI A’S
FOODCRUSH
FOOD CRUSH:
[foōd KRUSH]
noun. A sudden, overwhelming appreciation for the flavors, textures, and culinary craftsmanship of a specific dish or ingredient, leading to a phase of repeated enjoyment and exploration of similar foods.
CONTENTO RESTAURANT & CAFE
BY LYDIA MARTINEZ
CONTENTO CAFE IS DELIGHTFULLY UNIQUE in the Salt Lake City food scene, with some thoughtful culinary principles: a 100% glutenfree kitchen, seed oil-free ingredients, grass-fed and nished beef, wild-caught sh, pastureraised eggs and organic whenever possible. It also has solidly avorful food to go with its culinary philosophy, which brings me to my current food crush of which I’ve now ordered thrice: the Contento Bowl.
One of those dishes that is so much more than the sum of its parts, the Contento Bowl’s rainbow base consists of rice, black beans, house-made queso fresco and sour cream, pico de gallo, pickled red onion and esquites in a roasted jalapeno aioli. Served with handmade, warm blue corn tortillas, add one of ve protein options or a mix of veggies. I love dishes that feel like a personal bu et with little colorful dabs of food that can be mixed and matched for maximum avor.
Serving up goodness and contentment
2280 S. West Temple, SLC Instagram @contentocafeslc
Here is where the crushable elements come in: nuance in every bite. I always judge a Mexican restaurant on its rice and beans. If you can’t do the basics right, then I question everything. e Spanish rice actually has avor to it (rather than just some red color from tomato paste) and the beans are blow-the-skin-o tender (a quality only attainable when freshly made). ey are simmered with
aromatics and topped with crumbly, salty cheese. e guacamole also arrives freshly made. I cannot abide oxidized avocado; it is one of the great culinary crimes in my book. And Contento is not guilty. Pickled red onions are standard but so critical when composing the perfect nibble, they cut down the fattiness of any meat and add a freshness with a nice little vinegary bite.
I recommend getting the Contento Bowl with the grilled chicken or the wild-caught salmon if only to get the roasted pineapple bonus. e pineapple is sweet with a little caramelized char and chopped up to pico de gallo-sized bits, the better to mix and match with. It is a nice little contrast to the savory plate. While we are discussing contrasts, let’s talk esquites: Mexican street corn OFF the cob (an important distinction). More of a little salad/slaw at Contento than the traditional esquites; the toasty corn is held together in a creamy-smokyspicy aioli with onion and cilantro. I would eat it with chips, in a quesadilla, with a spoon, on a boat, with a goat. You get the idea. Finally, speaking of chips, get the Chips + Guacamole + Salsa to go with everything. e housemade tallow chips are crispy/salty wedges that come out piping hot, perfect for building mini-tacos with the Contento Bowl.
For something breakfast-y, I suggest the Chilaquiles. Tallow chips with eggs (your way), avocado, beans, rice, sour cream and the option of grass-fed steak, it hits the spot, as does a Horchata Latte, Mexican Mocha or the splurgeworthy Batanga or Spicy Margarita.
The Contento Bowl with Wild-Caught Salmon and Roasted Pineapple
Mexican Mocha
Old Port
While it is folklore that the Danites were a precursor to the Nauvoo Legion, it is not known if the group formally existed in the Utah Territory. However, one of the Danites’ most well-known members, Porter Rockwell, was a notorious and feared Luca Brasi to Brigham’s Michael Corleone. Rockwell, known as “The Destroying Angel of Mormondom,” was indicted but never formally charged with the attempted assassination of the Governor of Missouri. He was also Brigham Young’s bodyguard out west. Meanwhile, the Danites and “Old Port” remain an important part of early Mormon folklore and legend.
The Game’s Afoot!
How the world’s most famous (fictional) detective solved a Utah mystery
BY JEREMY PUGH
SHERLOCK HOLMES WAS CREATED IN 1887 by Arthur Conan Doyle, whose creation would eclipse his creator in world renown. Known for his fastidiousness, scienti c methods and use of sharp deductive logic, Holmes, and his long-su ering assistant, Dr. John H. Watson, are among the most beloved characters in the English canon. Doyle’s creation spawned the entire mystery (or crime, as it’s known across the pond) genre. But did you know that his rst novel, A Study in Scarlet a murder mystery that includes a villainous depiction of early LDS leader Brigham Young and a gang of his enforcers, known as the Danites?
Mormon faith in a rapacious and derogatory light. is perspective was common in entertainment and ction of the
A photo thought to be Bill Hickman, who was also known as a “Danite chief.” The photo has sometimes been incorrectly identified as Porter Rockwell.
A Study in Scarlet was originally published in 1887 without fanfare in Beeton’s Christmas Annual Doyle’s detective, however, lived on in future stories published in e Strand, a penny magazine that dealt in salacious and gossipy tales. In the rst story, Holmes and Watson solve a mystery that has its improbable roots in Salt Lake City a er two murders are committed by a London cabbie. e cabbie turns out to be the betrothed of a woman who was forcibly married o to a Mormon man on the order of Brigham Young back in Utah and has died of a broken heart. e erstwhile groom has tracked this Mormon man and his partner in crime to London and kills them in revenge, writing the German word for revenge, “RACHE,” in scarlet blood at one of the crime scenes (which gives the novel its colorful name). Holmes and Watson solve the crime, naturally, but the book paints the early
its improbable roots in Salt Lake City a er period, which o en treated the
period, which o en treated the allure of the far-o frontier with a combination of fear and romanticism.
Meanwhile, in actual Utah, the Danites were a real deal. ey were members of a fraternal order of Mormon men who played a part as vigilantes in the 1838 Mormon War in Missouri, before the faith’s Exodus-like emigration to Utah. Here in the West in 1857, the territorial militia, e Nauvoo Legion, (with the aid of mercenary Southern Paiutes), perpetrated the Mountain Meadows Massacre—the mass murder of at least 120 members of the Baker-Fancher wagon train traveling the Old Spanish Trail bound for California. ( e event gures prominently in the Net ix series American Primeval.)
Sir Arthur Conan Doyle created Sherlock Holmes, who was made famous in the novel A Study in Scarlet, which features a plot that originated in frontier Utah.
A Study in Scarlet, originally published in 1887 introduced Sherlock Holmes to the world.
A Sherlock Sketch created by Mahony Felix between 1867-1939.
3 Top Picks
SHOWS TO SEE
JULY 25
Alison Krauss & Union Station
If your mother knows the name of one singersongwriter, chances are it’s Alison Krauss.
JULY 30
Elephant Revival with Two Runner
This band stopped touring in 2018 but hallelujah! They have returned to the road.
AUG.6
Rick Springfield with John Waite, Wang Chung and Paul Young
Who are four bands you never thought you’d see on the same line-up?
HOW TO RED BUTTE
Step one. Get the Tommy Bahama chair.
BY JEREMY PUGH
YOU’VE SURVIVED YOUR FIRST UTAH WINTER. That thing with UtahisRad83 fizzled, but at least you had a snuggle buddy. Time to get out into the Utah summer, which, duh, is all about the shows at Red Butte. Red Butte Garden’s Outdoor Concert Series kicked o in May and you’re probably wondering what all the fuss is about. Here’s our guide to Red Butte with pizzazz.
WHAT IS IT?
An expensive way to drink in the park with 3,000 of your close, personal friends. Plus, a live band!
HOW DO I GET TICKETS?
BUT REALLY, HOW DO I GET TICKETS?
Painstakingly review the season announcement. Then, membership card in hand, login and keep hitting refresh. Be advised: Red Butte people are the same ones who get up at 3 a.m. to go to Alta on a powder day.
HOW MUCH?
A lot. First. There’s that membership to the garden you won’t use to get in line for early ticket sales with every old head from 1995. Then, well who knows? $70+ a show? Oh, also, your wine-cracker-hummus-olivecheese-and-wine budget is blown.
SO WHAT HAPPENS THERE?
It’s a simple 25-step process. Buy a membership to Red Butte Garden (wait, you didn’t do that?). This will allow you to wander the gardens any time you want. You will never do this. But it’s nice to think about. “No Mom. I have to buy the membership to get my Pat Benatar tickets before everyone else. I can go to the garden whenever I want—and it’s SO pretty there. Can I get Dad’s credit card?”
The people-watching at Red Butte is très magnifique. You’ve got the Botox set dancing like no one’s watching and their silverback venture capitalist man friends in fedoras and Tommy Bahama gear, pretending they like to dance. Then there’s you. Just drink your Barefoot Merlot, dear, and wonder why you didn’t major in finance or whatever it is these people do.
WHAT ABOUT THE LINE?
Yeah, that’s a thing. There are all these people ostensibly without jobs who show up at like 10 a.m. to just kick it. By the time you take your dog out to pee after your barista shift, you’ll be way, way back. When the gates open and the line snakes down, you’ll emerge into the amphitheater to find a sea of giant space hogging blankets. Stand there forlornly with your massive cooler, Costco chair and chickpea dip and just wade in.
Although it slightly exceeds the official height limit of acceptable low-rider chairs at Red Butte, the Tommy Bahama Chair, available at Costco, is the ubiquitous seating choice at Red Butte. It even has a cooler in the back and drink holders.
SUMMER RED BUTTE BINGO
HOW DRUNK ARE THESE PEOPLE?
Larry is a little wobbly and isn’t respecting the sovereign nation of YOUR BLANKET. Yeah, he’s going to stumble into your cheese plate.
WHAT’S THE BAND?
Who cares? Red Butte shows become a blur of cheap wine and hummus. But for real. Red Butte Garden Shows are a mainstay of summer in Salt Lake. To nd out what you’re missing visit redbuttegarden.org
FALL DOWN DRUNK SELFIES.
PDA COUPLE
SMELL OF WEED
PERSON SAVING 12 SPOTS SPILLED BOOZE
GUARD
ARGUING COUPLE
UNWIELDY WAGON
SPACE BABY IN NOISE CANCELLING HEADPHONES
BORED PARENT WITH KID
SHIRTLESS GUY
MORE POLICY ENDANGERING PUBLIC LANDS
In January, Trump declared a National Energy Emergency, citing an insufficient energy supply, grid instability, and notably, the need to tap into “unrealized energy resources” across the country. In late April, the Interior Department announced that it would begin fast-tracking permits for fossil fuels and mining operations, slashing the approval time line from years to just 28 days. Expedited permitting will more than likely override environmental safeguards, which could mean some of our favorite natural landscapes could become riddled with drilling rigs.
Will the Mighty 5 be less Mighty?
Layo s, land grabs and the fight for National Parks in Utah
BY AVREY EVANS
YOUR SUMMER TRIPS TO THE MIGHTY FIVE may look a bit di erent this year, as the National Park Services face sta ng shortages, protection rollbacks and structural upheavals within the Department of the Interior. As NPS leadership braces for the surge of high season, employee morale—and the future of public land preservation—sink deeper into uncertainty.
In February, the White House Department of Government Efficiency laid off nearly 1,000 NPS employees as part of a larger plan to reduce the federal workforce. Those targeted by the layoffs included probationary employees, but also a range of specialized positions, including emergency rescue, park guides, exhibit specialists, biologists and more. To further strain the already-thinned ranks, nearly 5,000 offers to seasonal employees—vital to maintaining park access and safety during the busy summer months—were also rescinded.
Among those hit hardest by layoffs were Florida’s Everglades National Park, New Mexico’s Carlsbad Caverns National Park and Virginia’s Shenandoah National Park. Closer to home, Utah’s own Zion National Park lost 13 employees, according to the Executive Director of the Association of National Park Rangers, Bill Wade. The impact was immediate. Visitors and staff alike encountered trail closures, reduced visitor center hours and long entrance lines—cars entering Zion stacked more than a half mile into Springdale over the last Presidents Day weekend. e long-term consequences of NPS instability include much more than just visitor inconveniences. Stretched-thin rescue services make national parks inherently more dangerous, forcing some park managers to close high-risk trails altogether. At Arches National Park, the beloved Fiery Furnace hiking area was closed inde nitely on March 27 due to a shortage of available rescue personnel. Arches spokesperson Karen Hanker says the closure was a direct response to a the cuts. “Should something happen to someone in the Fiery Furnace, we would need to provide support,” Hanker said in a statement to the Moab TimesIndependent. “Rescues are incredibly sta -intensive anywhere in the park, let alone a place as geologically complex as the Fiery Furnace.” e loss of expert personnel is not just a detriment to
The loss of expert personnel is not just a detriment to visitors, but to the ecosystems these parks exist to protect.
visitors, but to the ecosystems these parks exist to protect. Land stewards engage in ecological monitoring, long-term wildlife health, water quality, night-sky preservation and more—all of which are at risk with the drastic structural changes occurring under the current administration. “Land managers do incredibly important work,” said Outdoor Alliance VP for Policy and Government Relations Louis Geltman.
Search
Protestors
Action Items
PUBLIC LANDS BELONG TO ALL OF US. THE FIGHT TO PROTECT THEM IS NOW.
• Follow and support local land advocacy groups, Southern Utah Wilderness Alliance, National Parks Conservation Association, Outdoor Alliance, Utah Open Lands and Heal Utah.
• Follow and stay informed with watchdog groups like @restistancerangers.
“ ey are at the front line for stewarding the resources we all care so much about, and the loss of these workers will have real, tangible impacts on our public lands.” Predicting the full extent of the fallout remains di cult, as new directives continue to emerge almost daily from the Supreme Court and the Department of the Interior.
E orts to reverse the damage have met resistance. In late March, two U.S. District Court judges ruled to reinstate the 16,000 laid-o employees across the federal government, including those within the NPS.
e whiplash continued when the Supreme Court placed a hold on the order on April 8, creating a hiring freeze and further confusion. Just a week later, on April 17, Interior Secretary Doug Burghum signed a sweeping order transferring sta ng and structural authority for the Department of the Interior to Tyler Hassen, former oil executive at Basin Energy. e appointed
order shows what it looks like when leaders
outsiders re thousands of civil
o cial is now acting chief for policy, management and budget across the National Park Services, U.S. Fish and Wildlife Services, Bureau of Land Management and other Interior bureaus. e secretarial order has raised alarm bells for conservation groups and environmental advocates, who view it as a signi cant step toward a full DOGE-led reorganization of the DOI. “ is order shows what it looks like when leaders abdicate their jobs and let unquali ed outsiders re thousands of civil servants who are working on behalf of all Americans and their public lands,” said Center for Western Priorities Executive Director Jennifer Rokala in a statement.
Amid sweeping layo s and shi ing leadership, the National Park Service stands at a crossroads— undermined by uncertainty, stretched thin by politics, and struggling to protect the lands it was built to serve.
• Vote in local elections, share your voice on why you love public lands, and post about issues you care about
The crown jewel of Utah’s Mighty Five, Zion National Park sees a surge of visitors during the summer. Last year the park reported 4.9 million visitors and was the second-most visited National Park in the country.
and Rescue at Zion National Park and other parks has been limited as a result of the staff reductions.
gather at Zion National Park to advocate for public lands.
In the Groove
With its terrazzo floors, color-drenched rooms and savvy design solutions, Maggie Glendenning’s new St. George home is an ode to midcentury cool
BY BRAD MEE
MIDCENTURY MODERN HOMES have an undeniable swagger about them—the clean, lowslung silhouettes and the seamless indoor-outdoor flow that makes every space feel expansive. Warm walnut paneling, open living rooms and sculptural Malm fireplaces practically beg you to sit down and stay awhile. But finding one that still has its original charm? That’s another story.
Maggie Glendenning discovered this all too well. As a self-described Zillow hound, she had scoured every mid-century modern listing in St. George hoping to nd one that hadn’t been
stripped of its character. “Many of today’s homes look and feel so generic,” she says. “Too vanilla.” A er a long and fruitless search, she had to face the facts: her ideal midcentury home simply wasn’t on the market. en came a twist. With postCOVID construction booming, Glendenning and her siblings saw an opportunity—why not build? ey secured a lot in the Bloomington Country Club golf course community, planning a spec home as an investment. As the owner of an event planning and interiors business— and now a newly licensed general contractor—Glendenning took the lead on the project, collaborating with architect Matt Metcalf to bring their vision to life. Her goal? To design a fresh, modern home infused with soul, a nod to the groovy ‘70s-style houses in the neighborhood.
“I love to push cool and fun ideas, so I knew one thing for sure: the rooms wouldn’t be all white,” she says with a laugh. But as the design process unfolded, something unexpected happened—she started planning every detail as if it were her own. And then, it hit her. “Wait, I want to live here,” she laughs.
Here, she shares what it took to give this new dwelling’s spaces some serious retro-cool vibe—and how she accidentally ended up with the home of her dreams.
PHOTOS BY LACEY ALEXANDER
STYLING BY MAGGIE GLENDENNING
1. MAGGIE GLENDENNING, homeowner and principal of Maggie + Co in St. George.
2. GREAT ROOM : “The wood slatting adds warmth,” Glendenning says of the kitchen’s 15-foot-high, angled back wall of thermally treated pine that anchors the end of the great room with rich dimension. The wood is from Delta Millworks in Park City.
3. POWDER ROOM: “The blue faucet was the starting point for the design,” says Glendenning, of her “dark and moody” powder bath. “I started with the sky-blue and red-rock tones from my home’s desert-inspired color palette.”
4. OFFICE Glendenning color-drenched her office in a powder blue, similar to the shade of the living room’s sofa, to create a seamless flow throughout the home.
5. LAUNDRY: The vibrant yellow laundry room is one of Glendenning’s most playful spaces. Finding a concrete tile to match the terrazzo’s thickness was a challenge, but she discovered this Zia Tile with a graphic pattern, warm texture and colors from her palette. The room’s upbeat vibe is driven by Benjamin Moore’s aptly named Good Vibrations paint.
6. PRIMARY BEDROOM In the primary bedroom, Glendenning embraced a daring palette with Sherwin-Williams Dark Night, creating a rich, moody atmosphere that balances the room’s towering ceilings. “With the tall ceilings and west-facing windows, I was able to go dark. This makes the room feel more comfortable and not like a deep hole,” she explains.
7. GUEST ROOM “I don’t know when we became afraid of color. It adds so much life and energy to a home,” Glendenning says. Embracing that philosophy, she bathed a guest bedroom in Sherwin-Williams’ Soft Apricot, a warm backdrop for layers of desert-inspired hues—peach, terracotta and red rock—woven through the bedding, lighting and rug. “Orange is my favorite color,” she adds.
NATIONAL BUILDER - LOCAL FAMILY
THE CARTE R’S
HOMETOWNS:
Spanish Fork & Eagle Mountain, Utah
WHAT DO YOU LOVE MOST ABOUT D.R. HORTON?
As brothers working together at D.R. Horton, we take pride in being part of a company that values adaptability, culture, and family. One of the things we appreciate most is D.R. Horton’s ability to quickly adjust to market conditions, ensuring that we can provide ready and available homes for buyers in all situations. We also love that the company fosters an incredible team environment where every voice matters. The company actively listens to both employees and customer feedback, continuously improving the homebuying experience and ensuring we meet the needs of the communities we serve. Most importantly, we love that D.R. Horton encourages us to embrace our culture and who we are. Working for a company that values opportunity and authenticity allows us to bring our full selves to our careers.
Pua (pictured right) is a Sales Area Manager at D.R. Horton Utah and is excited to work with his brother Mana (pictured left) at a company where family is first.
Pua - Sales Area Manager
Mana - Sales Associate
Open skies and westernSpirit
If you’re a “fresh air and epic adventures” kind of traveler, look no further than Cheyenne. Whether you’re navigating scenic bike trails or paddling across peaceful waters, the possibilities for outdoor escape are endless. This is where the West runs wild—and we can’t wait for you to feel the freedom of the frontier.
Start planning your visit at Cheyenne.org.
WONDER WOMAN INSPIRES UTAH WOMEN
Finance magnate Jacki Zehner blazes a trail
BY HEATHER HAYES
I WANT TO LIVE IN LITERALLY THE BEST PLACE IN THE COUNTRY FOR EVERYONE, INCLUDING WOMEN... WHEN WE HELP WOMEN, WE HELP CHILDREN…WE HELP EVERYBODY.
JACKI ZEHNER
MAYBE IT WAS WONDER WOMAN
who lit a fire under a young Jacki Zehner. Kicking butt and taking names, it was she—(not a he)—wielding her truth-extracting magic lasso, those bullet-deflecting bracelets and rocking the tall red boots on the airwaves in Jacki’s hometown of Kelowna, B.C. Canada.
Or maybe it happened years later, when Jacki met trailblazing social activist Gloria Steinem. “Use your corporate role to create more opportunities for women,” Steinem told the finance whiz, who had just become the youngest female partner at Goldman Sachs.
WONDER WOMAN
Whatever set her course toward serving and championing women on the nancial frontier, Jacki has spent nearly three decades leveraging her wealth, shrewdness and social capital, investing in female-owned businesses and funds, empowering women around money and inspiring nancial power.
Jacki studied nance at the University of British Columbia before joining Goldman Sachs as a trader in the late ’80s. Driven and fearless, she made partner in 1996 at just 32 years old. When Goldman Sachs went public three years later, Jacki experienced a signi cant windfall, and suddenly, she wasn’t just managing wealth for others—she was navigating her own.
“Women simply haven’t been socialized to embrace money as a ‘power to’ tool—to our detriment. A ‘power to’ serve our families, have a positive social impact, help fund wealth creation for others,” she says. “Normalizing conversations and stories around money is a pathway to getting better with money.”
our detriment. A ‘power to’ serve our others,” she says. “Normalizing better with money.”
“A er 14 years at Goldman, I was itching to leave and, believe it or not, write a Wonder Woman screenplay,” she says, re ecting on her lifelong love of the iconic character, and her newfound love of lm.
A Park City resident, Jacki says Utah’s high rankings for doing business, livability and quality of life can’t o set a glaring problem. “When it comes to women’s social and economic well-being and equality, we rank at the very bottom,” she says. “We can’t proudly tout favorable rankings while ignoring the unfavorable ones.”
Beloved by women the world over, Wonder Woman championed love, equality and sisterhood. Yet somehow, even by the early 2000s, the red-booted Amazonian princess didn’t have her own movie, her time on the airwaves had passed, and the newest generation of girls didn’t know her. Jacki was determined to change that.
the unfavorable ones.”
At a dinner party, she found herself once again face to face with Gloria Steinem. Also a mega-fan, Gloria regularly peppered her speeches with allusions to the superhero and was known to have DC Comics on speed dial in the ’70s whenever the character edged more toward car-hop than superhero. Wonder Woman even graced the very rst issue of Gloria’s Ms. magazine.
Jacki (an avid collector) shares actress Linda Carter’s costume pieces from the original DC Comics Wonder Woman TV series.
Once the youngest female partner at Goldman Sachs, Jacki’s SheMoney and ShePlace empower women around money.
Jacki’s crusading for the upward mobiity of Utah women.
So, was it a coincidence that Jacki was seated next to one of the foremost experts on Wonder Woman?
“It was a sign,” she says, adding, “ e next day I turned in my resignation at Goldman Sachs to chase the screenplay.”
Jacki and Gloria have been friends ever since.
It was Warner Brothers that nally produced its own Wonder Woman movie in 2017 (try as she might, she could never secure the rights). But for Jacki, it was just the beginning. Still inspired and free from the hamster wheel, Jacki redirected her energy into helping women—and the world— in a di erent way: wielding her nancial wizardry as her very own superpower.
WOMEN MOVING MILLIONS AND SHE MONEY/SHEPLACE
“Because women get less than 2% of venture capital,” Jacki explains when asked what motivated her next move.
She became the first president and CEO of Women Moving Millions (WMM), the only women-fundingwomen community of its caliber, having given over $1 billion towards the betterment of women and womenfounded businesses. Additionally, her Foundation has invested in 25 womenowned companies and more than a dozen funds focused on female advancement.
Ever interested in lm, she’s promoted and funded female documentary-makers and lmmakers interested in telling
women’s stories as a Sundance Institute board member.
Now she’s taking to task Utah women’s upward mobility limitations, working with global thought leader Dr. Susan Madsen (Utah State University) on her state and privately-funded initiative, A Bolder Way Forward.
“Looking at the metrics with Susan and other state leaders,” says Jacki, “what I heard was: we need to get women talking about money.”
Jacki’s wildly popular monthly newsletter on LinkedIn (currently at just under 170k subscribers) became the impetus for a more robust platform. She founded ShePlace, an online and in-person network for women to grow their social capital, and, soon a er, SheMoney, a consultancy and content platform to champion nancial engagement for women.
So while Jacki could be spending her 60s sailing around the world attending Wonder Woman Comic-cons, she’s leading affordable summits, hosting workshops, creating podcasts and educating women’s organizations about the power of their money and how to use it better.
Jacki seems to have her own magic lasso for truth-telling. She’s encouraging women to share their ‘money stories’ and teaching them how to access capital. While the topic is weighty, somehow she manages to lighten the mood by infusing her other loves into the discussion: Beyoncé, cowboy culture and line dancing (or a combination of all three).
“I want to live in literally the best place in the country for everyone, including women,” Jacki says. “It’s not a zero-sum game. When we help women, we help children…we help everybody.”
Greatness isn’t just found elsewhere—it’s built right here. From trailblazing startups to beloved local staples, these businesses shape Utah’s economy, community and future.
Minky Couture
PHOTO
Minky Couture
MULTIPLE UTAH LOCATIONS
844-222-1967
SOFTMINKYBLANKETS.COM
INSTAGRAM: @MINKYCOUTURE
SANDI SUMNER HENDRY’S JOURNEY TO SUCCESS is a powerful example of perseverance, passion and the beauty of never giving up on your dreams. Born and raised in Orem, Utah, Sandi has always stood out—not just for her beauty and grace, but for her warmth, generosity and commitment to improving the world. A Brigham Young University graduate, Sandi spent over 30 years as a school teacher before transitioning into the business world. Little did she know that her third career as the founder of Minky Couture would be the one to truly change her life and the lives of countless others.
e spark for Minky Couture came from a personal experience. When Sandi’s daughter became seriously ill and spent several months in the hospital, she asked for a “big baby blanket” to snuggle with during her recovery. Frustrated by the lack of a truly cozy, stylish blanket, Sandi decided to create one herself. e hospital sta fell in love with it, and soon, friends and family began requesting blankets. Sandi realized she had discovered something special and Minky Couture was born.
Since its humble beginnings, Minky Couture has grown into a beloved brand, known for its luxurious, ultra-so blankets. Today, Minky has six retail locations across Utah, with plans for a new store opening in Logan on August 1. With 350 employees, Sandi’s vision has created job opportunities for many, including stay-at-home moms who work as seamstresses, providing them with meaningful employment from home.
But Sandi’s success is not just about growing a pro table business, it’s about giving back. A cause close to Sandi’s heart, Minky Couture’s “Heart of Minky” program donates thousands of Mini Minky blankets to neonatal intensive care units around the country, o ering support, comfort and love to premature babies and their families during their challenging journeys.
Sandi’s unwavering belief in giving back is rooted in her philosophy: Never give up on your dreams. She encourages everyone to pursue their passions and understand that while obstacles are inevitable, they are also part of the journey. “It’s amazing how something as simple as a comfortable blanket can help people heal,” she says. “Minky Couture has been my vehicle to donate and make a di erence in the lives of others.”
Sandi’s remarkable leadership and generosity have not gone unnoticed. She has earned multiple awards, including the Ernst & Young Entrepreneur of the Year in 2019 and the Women in Business Athena Award in 2020. Minky Couture has also earned the prestigious “Best of State” award multiple times.
With her heart-led leadership and unstoppable vision, Sandi Sumner Hendry reminds us what the Best of Utah truly looks like.
Sandi Sumner Hendry, founder of Minky Couture
Adib’s Rug Gallery
3092 HIGHLAND DR., MILLCREEK
801-484-6364
ADIBS.COM
INSTAGRAM: @ADIBS.RUG.GALLERY
LOCATED IN SALT LAKE’S HISTORIC VILLA THEATER , Adib’s Rug Gallery is more than a local gem, it’s a nationally recognized destination for collectors, designers and lovers of fine craftsmanship.
With more than 37 years in Utah and 55 years of family heritage in California, Adib’s has become one of the most respected rug galleries in the country and a proud leader in Utah’s design community. Consistently ranking among the best, the gallery is a go-to for those seeking unmatched quality, service and selection.
Showcasing hand-knotted and handwoven rugs from Iran, India, Pakistan, Afghanistan, Turkey, China, Morocco, Egypt, Nepal and beyond, the showroom o ers everything from antique Persian treasures to bold modern designs. e expert sta sets itself apart with dedication to the details, helping clients discover pieces that speak to both soul and space. Visitors are encouraged to try rugs at home before they buy, ensuring satisfaction without pressure. Adib’s also o ers expert cleaning, repair, restoration, padding and moth-proo ng.
More than a showroom, the gallery is a cultural hub. rough lectures, art shows and community events, Adib’s celebrates centuriesold weaving traditions while fostering connection and appreciation for handmade beauty. e gallery also supports humanitarian e orts, educational outreach and cultural preservation. Owner, Dr. Hamid Adib, believes that a life lived with purpose, compassion and service to others is a life ful lled. His commitment to giving back always starts locally, through partnerships with organizations that address pressing needs in Utah.
Adib’s Rug Gallery isn’t just a place to buy a rug—it’s a place to experience history, culture and art underfoot with a dedication to service.
Dr. Hamid Adib, owner
Adib’s Rug Gallery
Deep Roots Harvest
395 INDUSTRIAL WAY, WEST WENDOVER, NEV.
775-418-5560
DEEPROOTSHARVEST.COM
INSTAGRAM: @DEEPROOTSHARVESTNV
JUST ACROSS THE UTAH BORDER in West Wendover, Deep Roots Harvest has become a trusted destination for Utahns and Nevadans alike. The Wendover location— just 90 minutes from Salt Lake City—is the only cannabis dispensary across the Nevada border for 140 miles, making it a vital hub for both cannabis education and access.
Since opening their rst store in 2016 in Mesquite, Deep Roots Harvest has expanded to 10 locations across Nevada, building their reputation on customer service, transparency and community connection. eir team of knowledgeable budtenders helps patients and recreational users alike nd the right products from an impressively fresh and diverse inventory.
Visitors can expect top-tier ower, edibles, cartridges and wellness products, all carefully curated to re ect the latest trends and needs in the cannabis space. Whether you’re new to cannabis or a seasoned consumer, the sta takes time to educate and empower, making each visit informative and personal.
Deep Roots Harvest is more than a dispensary, it’s a community partner. eir Wendover location frequently hosts vendor fairs, providing space for growers, creators and customers to connect face-to-face. at same deep-rooted spirit extends through everything they do.
From one small store to a statewide network, Deep Roots Harvest stays grounded in what matters most: people. Whether you’re a local or just visiting, Deep Roots Harvest in Wendover is worth the detour for a truly memorable stop.
Josh Sutton, Shayne Wittwer and Danny Wittwer of Wittwer Hospitality.
Wittwer Hospitality
WHEN ST. GEORGE WAS SETTLED IN 1861, it was little more than an arid desert. Early pioneers, sent to cultivate cotton, endured harsh conditions as they laid the groundwork for what would become a thriving community. A symbol of their dedication, the Church of Jesus Christ of Latter-day Saints’ St. George Temple was completed in 1877 and remains a landmark following its 2023 renovation.
The city remained quiet until the early 20th century, when the opening of Zion National Park in 1919 and Bryce Canyon in 1928 began attracting visitors. With newly paved roads like the Arrowhead Highway (later U.S. Highway 91), travel became easier, and so did the promise of hospitality.
Lester Wittwer recognized that promise. A Santa Clara farmerturned-entrepreneur, he transported produce across state lines before stepping into the hospitality industry. A er brie y owning a motel in Las Vegas, Lester returned home and opened the Wittwer Motor Lodge on St. George Boulevard in 1955. Ahead of his time, he introduced Utah’s rst hotel with refrigerated air conditioning and one of the rst with a swimming pool.
As motels sprouted along the highway in the 1950s and ’60s, St. George began to emerge as a destination. e opening of Dixie Red Hills Golf Course in 1965 marked a new chapter, helping de ne the area as a recreational retreat.
Lester and Vanola Wittwer raised six children in the business, passing on a legacy of hard work and genuine care. In 1968, their sons Royden, Tony, Mel and Sheldon opened Best Western Coral Hills, just two blocks from the original lodge. By the 1990s, tourism in St. George was booming, thanks in part to the opening of Tuacahn Amphitheatre and other area destinations. e Wittwers’ third hotel, Best Western Plus Abbey Inn, opened in 1996 and was St. George’s rst to o er a full, complimentary hot breakfast.
Today, Wittwer Hospitality carries that tradition forward with its guiding purpose of Heartfelt Hospitality™. The company recently broke ground on the LivSmart Studios by Hilton in West Valley City, its second hotel in Northern Utah, alongside the Candlewood Suites in Layton. The move marks a thoughtful expansion into new communities, guided by long-term vision rather than short-term gain.
With three new hotels planned in St. George, Wittwer Hospitality remains committed to investing in people, places and experiences that endure—continuing a legacy not just in Southern Utah, but throughout the state and beyond.
Scout Bar & Grill
Gateway to Flavor: Scout Bar & Grill Rises as a Southern Utah Standout
792 ZION PARK BLVD., SPRINGDALE
435-627-5280
SCOUTZION.COM
INSTAGRAM: @SCOUTBARGRILL
STATIONED WITHIN THE RUGGED BEAUTY OF ZION National Park’s gateway, Scout Bar & Grill offers a fresh take on camp-inspired comfort food. Located at Red Cliffs Lodge Zion, A Tribute Portfolio Hotel and ‘Best of Utah’ destination, the restaurant brings bold flavors and a laid-back approach to this Springdale, Utah newcomer.
Executive Chef Jacqueline Siao leads the culinary vision, cra ing a menu designed with hikers, campers and travelers in mind: those craving something hearty and satisfying a er a day in the wild. e menu leans into smoked meats, open- re cooking and dishes that re ect the spirit of the Mountain West. Signature o erings include fried chicken that’s lightly smoked to infuse just the right touch of camp re avor, as well as a smoked brisket recipe borrowed from a favorite barbecue joint in Austin, TX.
Everything is designed to be honest and uncomplicated, with global comfort food in uences and high-quality ingredients. Scout’s Bar & Grill atmosphere matches the food: relaxed, welcoming and perfect for unwinding. Guests can enjoy cra cocktails, play board games, challenge friends to shu eboard or relax by the re pit.
Bringing people together with its private dining room and thoughtful sta , Scout Bar & Grill has become a go-to spot for wedding dinners, birthday celebrations or other group gatherings.
Scout Bar & Grill o ers a dining experience that captures the avors, warmth and sense of adventure that de ne the region with a menu rooted in camp re cooking and comfort food classics.
Millcreek Common
1330 E. CHAMBERS AVE.,
MILLCREEK
801-214-2613
MILLCREEKCOMMON.ORG
INSTAGRAM: @MILLCREEKCOMMON
MILLCREEK COMMON STANDS
OUT as one of Utah’s premier destinations, o ering a unique blend of versatile event spaces, outdoor recreation, and community-driven experiences, all in the heart of Millcreek. Perched on the sixth oor of Millcreek’s City Hall, this private event space o ers breathtaking views and a seamless experience for everything from weddings to corporate events and milestone celebrations.
With a state-of-the-art sound system, interactive lighting and all-inclusive tables and chairs, e Grandview ensures your event has the perfect ambiance. e expert event team can assist with catering, decor and entertainment, providing exibility and customization that guarantees a memorable occasion.
But e Grandview is only one part of the story. Millcreek Common features outdoor amenities like the Skate Loop, Climbing Wall, and Splash Pad, o ering guests fun activities between events. You can even rent the entire plaza for group roller skating, ice skating, or climbing sessions, creating an unforgettable experience for your guests.
From quinceañera and bar mitzvah receptions to weddings, team-building events, and corporate holiday parties, the team is ready to transform every occasion into an unforgettable experience. With its dynamic mix of private and public spaces, Millcreek Common o ers the ideal setting to gather, play and create lasting memories.
For private event bookings, visit millcreekcommon.org/private-events. Follow @millcreekcommon on Instagram for updates on public events and markets.
This Is The Place Heritage Park
2601 E. SUNNYSIDE AVE., SLC
801-582-1847
THISISTHEPLACE
INSTAGRAM:
@THISISTHEPLACEHERITAGEPARK
@HERITAGEPARKGIFTSHOP
@THISISTHEPLACEWEDDINGS
WHETHER VISITING TO ENJOY its daily calendar of activities, to learn about the settlement of the West or to attend an event in one of its 11 historic venues, This Is The Place Heritage Park offers a unique and inspiring experience for everyone.
“The unique mission of This Is The Place has a deeply personal place in my heart,” says recently appointed Executive Director and Chairman, Case Lawrence. “Over the next several years, there will be significant opportunities to showcase Utah’s amazing story for the world.”
Suppose you haven’t visited the Park since a fourth-grade field trip. In that case, it’s time to rediscover the updated exhibits and iconic historical buildings that connect us with our roots and celebrate Utah’s history.
The journey begins at the Pioneer Center. With its strong wooden beams, artwork, sculptures and multimedia presentations, it stands near the point where thousands of pioneer immigrants emerged from Emigration Canyon and glimpsed their new home.
From there, visit the Pioneers of 1847 Monument honoring early African American pioneers, the Pioneer Children’s Memorial and the newly completed fort. Take in the Native American Village, which pays tribute to native tribes and allows visitors a glimpse into their way of life.
Then, enjoy activities designed to disconnect from the modern world and make history fun. Trains with guided tours, pony rides, a petting corral, panning for gold, handcart pulls, pioneer games, arts and crafts projects and interactive presentations by artisans will entertain and inspire. Or try your hand at pioneer chores, leather crafting and more throughout the Village and in a variety of historical homes.
Finish your day at the Heritage Park Gift Shop, a local and national destination, near the beautiful new plaza. Open seven days a week and featuring locally sourced gifts, it offers a variety of ‘something for everyone’ collections. A visit to the Park isn’t complete without a stop at Brigham’s Donut Shop, where you’ll get a taste of a unique recipe with a secret ingredient harkening back to the pioneer era. Whoever you are, wherever you’re from, if you have an hour or a day, This Is The Place is well worth the visit.
A park-trained Historical Interpreter inks the type on a replica Ramage press at The Deseret News historical site.
THE SUMMER OF FROLF!
You might have considered disc golf to be in the same fringy, hippie-ish category as kicking around a hacky sack or slacklining. But, it turns out that not only is disc golf a legitimate sport, with its own pro league called the PDGA (Professional Disc Golf Association), but it’s also a fantastic form of exercise for both your body and your brain, p. 48.
A DAY AFIELD AT SAN FRANCISCO’S FERRY BUILDING
From sunup crepes to sunset oysters, here’s how to savor every moment
BY LYDIA MARTINEZ
THE FERRY BUILDING IN SAN FRANCISCO is the Beaux-Arts reigning queen of the Embarcadero, a downtown area running along the harbor. Opened in 1898, it was a transportation hub for trains and ferries on the scale of Grand Central Station, moving 50,000 people through the graceful interior arches under crystal skylights. Bridges and cars overtook ferry tra c, and by the 1950s, the building was in disrepair.
As part of the Embarcadero revitalization project, the building was given new life and reopened as a public marketplace in 2003. It is still an active ferry launch, but with artisanal food purveyors and a rich history, it’s worth its own day trip.
8A.M.
COFFEE AND CREPES ON THE PIER
Early morning at the Ferry Building is magical as the Oakland Bay Bridge emerges from the morning fog. e crowds are minimal, and even the gulls are quiet. Stop in for co ee or cold-pressed juice, then watch the city wake up around you from the pier that runs behind the Ferry Building. Sip and see if you can spot any sea lions.
Post-ca eine, head to Grande Crêperie for breakfast. Serving traditional French-style crêpes and buckwheat galettes, it is worth the splurge to get both sweet (sucré) and savory (salé)—a er all, you’ll be walking a lot today. With small tables outside, nd a spot and enjoy.
The San Francisco Ferry Building is a landmark that has become a food-lovers’ destination and a base from which to explore the city.
Sweet seasonal fruit crepes available at Grande Crêperie
12
P.M. TO 2 P.M. SCIENCE AND A STROLL
Walk down the pier/boardwalk side of the Embarcadero, eating crisp, warm empanadas as you go. While it’s less crowded than the street, there are still plenty of chances for people-watching. Bring a rain jacket (just in case) and take in views of Bay Bridge, Alcatraz and trawlers coming and going along the water. A series of bayside parks, shops and sights are mixed in with working piers.
2
10 A.M. ARCHITECTURE & EMPANADAS
e line for empanadas at the El Porteño Empanadas stall (great for a portable, midmorning snack) is worth the wait. Give yourself time to snag one (or two) a er your tour with San Francisco City Guides (o ering free tours with a suggested $20 donation) led by knowledgeable volunteers. Check out key sites throughout the city, including a 75-minute history and architecture walking tour of the Ferry Building. Most weekend tours start at 10 a.m. and require reservations. (sfcityguides.org/ tour/ferry-building/)
Walk 10 minutes to Pier 15 and visit the Exploratorium, a hands-on science museum with over 700 touchable exhibits. The famous Tactile Dome is an extra fee and requires a reservation, but where else can you make your way through a giant lights-off sculpture of textures using only your senses (minus sight) to navigate? (Adults $40 plus $16 for the dome). (exploratorium.edu)
P.M. TO 6 P.M. ANGEL ISLAND + A CAVIAR REWARD
While the Ferry Building is a beautiful marketplace, it is still an active ferry loading spot. At Terminal Gate B, catch a boat to Angel Island ($15+). e 30-minute boat ride is the most a ordable way to tour the bay without paying tourist prices and you’ll pass directly in front of Alcatraz and get a great view of the Golden Gate Bridge. A state park with lovely trails and windswept slopes, Angel Island is perfect for strolling, picnicking or renting a bike. Before you board, grab a veggie-laden focaccia for lunch on the go. (goldengate.org; parks.ca.gov)
When you return (windswept, to be sure), put your name on the waitlist for dinner and head to the Tsar Nicoulai Caviar Cafe for a little bubbly/salty cocktail hour before dinner. Get a caviar ight, a glass of Brut and toast your sense of adventure. If you don’t want full caviar service, get the Seacuterie board—your caviar sommelier will explain everything if you are a novice.
7
P.M.
DINNER AT HOG ISLAND OYSTER COMPANY
Located on the waterside of the Ferry Building, Hog Island Oyster Company may well have the best oysters in San Francisco, along with an ever-rotating seasonal menu. Get a mix of the varietals, crispy old-bay fries, or house pickles with a cocktail to start.
Then, try a variety of shared plates, crudo, grilled oysters or the famous Hog Island Clam Chowder. You are in San Francisco, after all. Not your gloopy soup with chopped clams, this chowder is the real deal. Whole Manila clams swim in a broth of aromatic vegetables with smoky bacon, clam broth, soft-but-not-too-soft potatoes and just a hint of butter and cream. A perfect way to wrap up the day while you watch the sunset over the bay.
Hog Island Oyster Company’s famous Clam Chowder
Historic photo of Ferry Depot’s Marble Hall, taken in Oct. 21, 1899.
The Golden Gate Bridge
GRIP IT AND RIP IT
Why disc golf should be a part of your summertime fitness repertoire
BY MELISSA FIELDS
ADMITTEDLY, UNTIL WORKING ON THIS STORY
I considered disc golf in the same fringy, hippie-ish category as kicking around a hacky sack or slacklining, i.e. something to do a er a mountain bike ride, hike or river run, usually with a frosty recovery beverage in hand. It turns out that not only is disc golf a legitimate sport, with its own pro league called the PDGA (Professional Disc Golf Association), but it’s also a fantastic form of exercise for both your body and your brain.
“I lost 30 pounds when I started playing disc golf,” says Scott Belchak, founder and executive director of ElevateUT (elevateut. com), a nonpro t dedicated to growing disc golf in Utah.
HOW TO PLAY
Before I get into why disc golf is good for you, let’s discuss what it is. The rules for disc golf are like traditional golf, but rather than hitting a ball with a club toward an actual hole in the ground, disc golfers throw plastic discs, or Frisbees, toward elevated metal-chain baskets. (Fun fact: the Frisbee was invented in 1957 by Richfield, Utah native Walter Fredrick Morrison.) Most disc golf
The disc golf course at Solitude resort combines a great hike with a challenging arrangement of “holes.”
Unlike traditional golf, disc golf has a relatively low cost of entry and a much more casual vibe.
I lost thirty pounds when I started playing disc golf
SCOTT BELCHAK
electroencephalography (EEG)
courses have nine or 18 holes. (Yes, disc golfers still call them “holes” despite there being no holes.) Each disc golf hole has a designated par, and the player that logs the least number of throws for the round is the winner. The biggest divergence between traditional golf and disc golf is the course itself: rather than being situated on flat, somewhat one-dimensional fairways, bunkers and greens, disc golf courses utilize the land’s natural undulations and vegetation. Because disc golf courses alter the land only minimally, carts are usually not typically used in play. As such, players are required to walk the entire course, usually around three to ve miles. And walking, as you likely already know, is an excellent form of exercise. What’s more, walking in nature can provide a necessary mental reset. Last year University of Utah researchers Amy McDonnell and David Strayer published results from a study where subjects walked around Red Butte Garden wearing electroencephalography (EEG) sensors. ey found that a er walking the garden, study participants experienced improved executive control (the ability to solve problems, make decisions and coordinate disparate tasks). And then all that aiming and tossing of a plastic disc into metal baskets enhances your hand-eye coordination, too.
“Because you’re using your hand and arm to propel the disc, versus a club to hit a ball, and because disc golf baskets are raised rather than sunken into the ground, players have a more intimate relationship with the action itself as well as the environment disc golf courses are set within,” Belchak says.
MODERN EXPLORER
including the dozens here in Utah (with many more on the way). And a beginnerlevel disc set, which Ben Marolf, owner of Utah’s only disc golf shop, Another Round (6092 S. 900 East, Murray), says should include a driver, a putter and a mid-range disc, will set you back only about $30. (In addition to carrying both new and used discs, Marolf’s store is a great resource for disc golf league info and, after the store’s liquor license comes through this summer, enjoying a post-round cold beer.)
WHERE TO PLAY
Wasatch Front beginner-friendly disc golf spots include park-style courses like:
1. DISC ON 6TH, a 9-holer at Midvale City Park (425 6th Ave., Midvale)
2. TETONS, a family-friendly 9-holer within West Jordan’s Teton Estates Park (9380 Targhee Dr.)
COST TO PLAY
What’s more, disc golf has one of the lowest costs of entry for a summer sport you’ll find, by far. It’s free to play 95 percent of disc golf courses across the U.S.,
3. RIVER BOTTOMS, a newer discgolf track offering 9 holes for novices alongside a more advanced 18-hole course, designed in part by Belchak at Rotary Park (958 W. 12300 South)
past closer think than you the is
Just a few hours from Salt Lake City, unearth the past where Wyoming’s fossil beds hide secrets that are millions of years in the making. Join a dig, follow ancient dinosaur tracks or visit world-class museums. Adventure is waiting, and the fossils are yours to discover.
Courses around the Wasatch run the gamut of terrain from wooded parks to high-alpine scenery.
The classic golf joke calls golf a “good walk, spoiled.” Perhaps disc golf is a “good hike, spoiled?”
FROM THE EDITORS OF SALT LAKE MAGAZINE
B hive 2025 Life in the
What is the “Best?” It’s a subjective term after all. But we know it when we see it. Each year, we create an everything-but-the-kitchen-sink list to tickle your intellect, fill your belly, spark your imagination and inspire ideas for exploring the place where you live. We reflect on the talk of the town—newsmakers and civic upheavals—that inspired both cheers and jeers. We pile it all together into an always-incomplete list to create a snapshot of life in the Beehive in the Year 2025.
JEREMY PUGH | HEATHER HAYES | AVREY EVANS
DARBY DOYLE | MELISSA FIELDS | JAIME WINSTON ILLUSTRATION BY CHELSEA RUSHTON
Outside (It’s What we Do)
Best place for ghost stories (with a side of bats)
Lava Tubes in Snow Canyon, St. George
SHIMMY INTO THE BELOWGROUND CAVES in Snow Canyon and you’ll not only escape the heat, you’ll be able to tell your friends tales of Bloody Mary, The Big Toe and The Hitchhiker in perfect darkness even in the middle of the afternoon. A bat may even flap around you just for good measure. Bring a headlamp to climb in and out.
ABest mountain peak named Ben (but not named after a guy named Ben)
Ben Lomond
THIS TOWERING, PYRAMID-SHAPED PEAK in North Ogden is the inspiration for Paramount Pictures’ logo (the founder grew up near Ogden and is said to have drawn it up on a napkin). But saying the mountain’s name correctly is a litmus test. If you call it “Mount Ben Lomond,” “Ben Lomond Mountain,” or “Ben Lomond Peak,” you’re clearly not an Ogdenite. Long ago, a Scottish-born settler named the peak after a mountain she left behind in the old country, and “ben” is a Scottish prefix that means “mount.” —HH
Best place to drink straight from a tree Stump Spring, North Ogden, Utah
1930S BURGER JOINT thought it might be fun to drag a giant cottonwood stump to the front of its store. Using nearby well water, a craftsman was hired to fashion a drinking fountain running through it with a sign that read “Good water, isn’t it? Try our hamburgers.” The restaurant ultimately failed, but the life-giving stump remained and became a residential treasure. So when it began rotting away in the 1990s, Boy Scouts raised funds to recreate the stump and revive Stump Spring.
Best biggest mural in Utah (they say)
Name TBD
2641 N. 400 East, North Ogden —HH
N MAY 2025, the Astra Tower, a stylish new apartment development in SLC (aren’t they all so ‘stylish’?), will unveil what its developers are touting as the largest mural in Utah. The 13,000-sf, still-to-benamed original commission will adorn the luxury apartment building’s west side. Salt Lake Citybased muralists Joseph Toney (who is also a member of the Protect Our Winters Creative Alliance) and internationally acclaimed muralist and Salt Lake City native, Miles Toland collaborated on pitching the mural and will get started on painting it, weather allowing, in April. 89 E. 200 South, SLC astraslc.com—MF
hired to fashion a drinking touting as the largest mural in based Our
Best ski resort for non-skiers Snowbird
Wand a bevy of hiking/biking trails all summer…who needs skis anyway?
ITH 2,500 ACRES OF SKIABLE TERRAIN, deep powder and challenging slopes reign supreme at Snowbird Ski Resort. But the resort offers plenty of consolation prizes if you’re not into skiing. The Cliff Spa’s heated decks, rooftop pool and menu of majestic treatments welcome weary travellers of the ski and sans-ski variety. Plus, with the Aerial Tram to the Mountain Coaster and a bevy of hiking/biking trails all summer…who needs skis anyway? 9385 Snowbird Center Dr., Snowbird snowbird.com—HH
Best place to roll in natural bling Gli er Mountain
OK, OK, ITʻS JUST OVER THE BORDER from St. George, so it’s technically in Arizona—but Southern Utahns and spring breakers swarm this old gypsumcovered roadside attraction. Dotted with tiny crystals that create a glittering blanket across the ruddy reddish mounds, folks can snag some bling or simply take in the sparkle when the sun hits just right. Feller Stone of Veyo, Utah holds the mining claim and sells the selenite as “Utah Ice,” but we’re guessing they make the bulk of their profits from letting you and yours play at mining. So, by all means, snap those postable pics, bring some hammers and take home shiny momentos–but plan to pay a (small) fee for the privilege.
Best
spot to meet bird nerds. (You know you are.)
Eccles Wildlife Education Center at Farmington Bay
OVER 12 MILLION BIRDS, representing over 330 species, are year-round or migratory inhabitants of Great Salt Lake-adjacent habitats. Whether you’re a bona fide birder or just bought your first set of binoculars, a visit to Farmington Bay’s Eccles Wildlife Education Center will undoubtedly put a dent in your life-list. The center also hosts free wildlife-viewing and photography events, along with monthly Birding with Buddies trail walks with Utah Division of Wildlife Resources’ biologists and bird-ID experts. wildlife.utah.gov —DD
1 Glitter Mountain Road, Littlefield, Ariz. fellerstone.com/glitter-mountain —HH range, South of him. You stop for a few heaves yourself as you descend Ogden Canyon and enter Historic 25th Street.
Best way to see a sandbagger win a race Ogden Marathon
F YOUʻVE EVER RUN A RACE, you know that guy. Amidst a sea of techy-stretchy running gear, muscle tape and energy chews, here comes Mr “I-couldn’t-givea-damn.” He’s wearing jean cutoffs, tube socks and the free T-shirt he scored from the credit union. But when that starting gun fires at the heart of the Wasatch, he shoots off like a pistol, and you think, “Pace yourself, new guy.” You inch along the Fork of the Ogden River, no new guy. You circumnavigate Pineview Reservoir, still no sign You stop for a few heaves yourself as you descend Ogden Canyon and enter Historic 25th That’s when you see him casually strutting with his medal…and you realize: he’s not a newbie, he’s a sandbagger—and he’s just bagged first place. (Annually in May), ogdenmarathon.com—HH
Ben Lomond Peak
Eat & Drink
Best place to indulge your Star Wars obsession OutpostX
TATOOINE MEETS BLACK ROCK CITY at this off-the-grid sanctuary. Thirty minutes west of Cedar City, OutpostX is a 100-acre desert playa with private ‘caves’, a Star Wars-style Cantina, sand cruisers and spa areas. You can even rent a wardrobe and cosplay as one of OutpostX’s 20 fictional inhabitants—our favorite is “Sonic Grandma,” the oldest known person in the galaxy with skills as a disc jockey. outpost-x.com —AE
Best St. George pie pitstop
Croshaw’s Gourmet Pies
LBest
mouthful
of the South Big South f d truck f
Best Place to give a nod to a Buck—with a Bud
The Sh ting Star Sal n
ITʻS WORTH A TRIP TO HUNTSVILLE, to check out the Shooting Star Saloon, Utah’s oldest continuouslyoperating bar. For kicks, ask to be seated at “The Buck Booth,” where the head of the world’s largest St. Bernard looms in all its taxidermic glory overhead. Or you can eat burgers beneath thousands of dollar bills plastered to the ceiling, imagining the structure when it served first as a trading post, and later as a bar that somehow survived Prohibition. 7350 E. 200 South, Huntsville shootingstarsaloon.shop —HH
OOKING TO FEED YOUR PIE HANKERING? For St. George residents, it’s a no-brainer. Sold by the slice, as a mini or full-size pie, the endless offerings range from coconut, apple and rhubarb to lemon cream cheese, berry, banana and dozens of other paradise-filled pastries. Oh, and don’t forget about the savory pies. Nothing says cozy like a chicken or beef pot pie–even if it is 100-plus degrees outside. To get the full experience, perhaps you’ll want to crank up the airconditioning before digging in. 175 W. 900 South, St. George croshawspies.net—HH
ROM OGDEN TO THE UC (that’d be Utah County) to their home base on Main Street in South SLC, Big South’s dishing up generous portions of perfectly prepared soul food favorites like smoked oxtails, saucy BBQ wings, Mississippi pot roast and the handsdown best fried catfish you can get. All with your pick of two tasty traditional sides. I always get the smoked mac ’n’ cheese and collards, but you do you, sugar. instagram.com/ bigsouthslc—DD
Best spot to take your paradoxically pickiest and most indecisive friend Sugar House Station
fOOD HALLS ARE FINALLY CATCHING ON in SLC. Case in point: Restaurateur Scott Evans revamped the Sugar House space formerly occupied by Kimi’s and turned it into the best kind of 21+ choose-your-ownadventure. Order cocktails featuring local booze (Waterpocket, Sugar House Distillery), wine from Casot, or java from Publik. Evans called “Avengers, assemble!” and resuscitated Birdhouse, Cannella’s and Greek Tyrant by Aristo (the name tracks)—along with other classics. 2155 S. Highland Dr., SLC sugarhousestation.com —DD
The owner’s dog was at one time a Guinness world record -holding 290 pound St. Bernard. So they mounted his head.
The best place to spend $125 on a grilled cheese sando
Chute
Eleven in D r Va ey
NO, ITʻS NOT A TYPO. The grilled cheese at Deer Valley’s newest apres lounge is 100-percent-forreal priced at a whopping $125 and decadently filled with a butter-poached lobster tail, royal ossetra caviar and Rocky Mountain sky cheese. Pair it with a glass of bubbles and sweeping views of the surrounding ski hills. 9200 Marscac Ave., Park City deervalley.com—AE
Best unsung hero of the business lunch
Bewilder Brewing
Best place to impress your dinner date
Omakase nights at Post O ice Place
OMASAKE TRANSLATES TO “I leave it up to you,” and at Post Office Place, you’re in good hands. Takashi Chef Brice Okubo, Post Office Head Chef Brenden Kawakami and Takashi Gibo himself have curated a fifteen-course culinary journey, with dishes ranging from contemporary Japanese nigiri to experimental global cuisine. The menu changes each month and is only available on Wednesday nights, with seatings at 5:30 p.m. and 8 p.m. Tickets drop a week before the new month and sell out quickly.
16 W. Market St., SLC postslc. com—AE
TAKING A WORK GROUP OUT FOR LUNCH can be a struggle. The logistics of parking, seating a big group and negotiating separate checks are a huge pain. A delicious solution? Bewilder Brewing. Order at the counter, get a big table, enjoy a satisfying meal, delicious brew (HR, what?) and convivial atmosphere. Also, get that pretzel stack to share.
445 S. 400 West, SLC bewilderbrewing.com—DD
Best Place to eat fl uffy pancakes Doki Doki
ICED ICHIGO DRINKS, CREPE CAKES AND CLOUD PANCAKES —it’s no wonder that some of Doki Doki’s Japanese-inspired desserts are even reserved by the slice. Bonus: the restaurant’s fish-shaped taiyaki waffles are perfect on sundaes, and those animal-faced cream puffs also make yummy, showstopping toppers. When Doki Doki shared fears over social media about possibly closing its doors this past winter, the city went bananas. Lines formed down the street and around the block with a pleading, ‘don’t go’ look in our eyes. Doki Doki remains, thank goodness, the most delicious Japanese dessert house in town. 249 E. 400 South, SLC dokidessert.com —HH
Best Sunday Dinner ritual
Sunday Pho at The Pearl
CHEF TOMMY NGUYEN labors over his authentic pho broth for six hours before serving it up every Sunday during soup season until it sells out (which it always does). Choose your protein and add-ons, like pork belly, spam and fresh ginger, and let the warming dish fill your soul. 917 S. 200 West, SLC thepearlslc.com—AE
Jocularity
Best place to practice your Cat pose with an adoptable
kitty
Tinker’s Cat Café
NBest place to get a selfi e with a Sphinx (with the face of Joseph Smith)
Gilgal Garden
TOW OFFERING CATS and Yoga specialty classes, feline lovers can drink ‘cat-puccinos’ and buy cat bow ties, all while nuzzling kitties who need a furrever home. Working with Salt Lake County Animal Services, Tinker’s Cat Café is a meetup (complete with scratching posts and jingle toys) for potential cat owners and adoptees. If you’re not looking for a pet, Tinker’s invites you to enjoy the therapeutic benefits of adorable cats. Reservations are required for the lounge and classes but anyone can stop in to enjoy bakery sweets or sip on ‘camomeow’ tea. 302 E. 900 South, SLC tinkerscatcafe.com—HH
Best place to follow in Olivia Rodrigoʻs footsteps
The “I love you, Say it Back” Mural
PHIRTY YEARS AGO, the most dare-worthy spot in Salt Lake was a private backyard sanctuary sandwiched between Hire’s Big H and the Wonderbread factory. Hopping the fence, teens wandered in terrified fascination around eccentric sculptures ranging from an obelisk to a freaky-tall birdhouse to biblical stone slabs to, creepiest of all, a sphinx sculpture with the face of Mormon founder Joseph Smith. It turns out that the real mastermind behind the garden wasn’t a devil-worshipper as teens thought, but a sculptor named Thomas Battersby Child. A Mormon bishop, local businessman and stonemason who liked musing on the relationship between his religion and the ancient world, Child’s eccentric sculpture garden is now on public display. 749 E. 500 South, SLC gilgalgarden.org —HH sang
Best Place to Nail a Jumping-Selfi e East High Sch l
ROVO-BASED LONELY GHOST streetwear isn’t housed on 9th South in Salt Lake City, but one of their famous taglines is. “I love you, say it back,” a phrase covering the back of many a teen’s hoodies these days, is essentially a commentary on the human condition (i.e., our vulnerability and the need for reciprocity). Now etched on a wall in big, bold letters, the phrase that “started it all” according to Lonely Ghost, serves as a backdrop for many a selfie, including one posted by celebrity Olivia Rodrigo. 774 E. 800 South, SLC—HH
WANNA HUNT DOWN SHARPAYʻS PINK LOCKER (still there) or step into the actual gymnasium/sanctuary where The Wildcats sang “Getcha Head in the Game” (while dribbling basketballs)? Neither do we. But hundreds of people do. Every. Single. Day. While East High School allows self-guided interior tours (after school hours), the spot garnering the most attention from High School Musical fans is just outside the front doors. Watching a gaggle of fans try for that perfect jumping-selfie in front of the school? We might pay to watch that. 840 S. 1300 East, SLC —HH
Weird Utah (You know it is, right?)
Best Place to Freak Out Your Friends
Lily A. Gray’s Grave Marker, Salt Lake Cemetery
YOUʻLL HAVE TO HUNT THROUGH 130,00 GRAVES in the state’s largest cemetery to find it, but Lily A. Gray, born in 1881, might have the spookiest epithet we’ve ever seen. Inscribed under her name are the words, “Victim of the Beast 666.” Say what? Some say her husband, serving time in prison when she died, had the marker made as a sick joke. If not, we seriously need to get to the bottom of this . 200 N. E Street, SLC (Plot X, Block 1, Lot 169, Grave- 4, East) —HH
Best Place for Whale Watching (in Utah) Ninth & Ninth
Itape or run towards a house fire, post a selfie with
TʻS A GIGANTIC, MULTICOLORED, BREACHING WHALE sculpture in a traffic circle (“Out of the Blue,” by Stephen Kesler). Sheesh. But if you’re the type of person who likes to duck under the police tape or run towards a house fire, post a selfie with Mr. Controversy. You’ll unleash a bevy of crisisreactions—the rage-faced emoji might become your new best friend. Who knows, maybe the anti-whale neighbors will place a symbolic garden gnome in your yard with a sign reading: “Whales belong in the ocean.” 900 S. 1100 East, SLC—HH
Best Place to See a Half-Submerged House
FThistle Ghost Town
OR ALMOST 80 YEARS, this little town, created by the railroad company, gave serious Old West vibes. Thistle modernized: telephone poles and asphalt roads grew around the old bank, schoolhouse, restaurant, general store and dance hall. But in 1983, a massive mudslide damned the Provo River, swelling into a lake that overtook the little town. Its 650 residents fled, leaving a ghost town with quirky remnants, like a halfsubmerged home. UT highway 89, about 13 minutes up Spanish Fork Canyon —HH
Best Place to See Pioneer-era Knick-Knacks Pion r Memorial Museum
BOTTLES FILLED WITH TEETH, a collection of rattlesnake rattles, Victorian hair art…pioneers collected it all. They may have been known for many things: resourcefulness, resilience, iron wills and frostbite, but who knew they were as quirky as we are? The museum, operated by The Daughters of Utah Pioneers, hosts a large collection of pioneer artifacts. (Including a two-headed taxidermied lamb. No. We aren’t kidding.) 300 N. Main St., SLC dupinternational.org —HH
Best place to support local makers Salt & Honey Market
WITH 250 ROTATING LOCAL VENDORS, you’re bound to find something special when visiting Salt & Honey Market. The Collective Makers Market has three locations in the city, each filled to the brim with vintage wares, handcrafted beauty products, artisanal ceramics and much more. The shops are often curated to fit the season, making holiday shopping a breeze. 926 E. 900 South, SLC saltandhoneymarket.com —AE
OBest place to shop for kitschy gifts in a former public swimming pool
Rainbow Gardens
NCE A HOTEL WITH PRIVATE MINERAL BATHS in the late 1800s, the establishment added a ballroom and indoor pool to elevate it into a natural hot springs resort. Since the 1970s, however, this edifice at the mouth of Ogden Canyon has been revamped into a restaurant and store. Instead of filling in the empty indoor pool, however, stairs and Astroturf were added, and the pit remains as a below-ground, weird shopping experience in which patrons can hunt for crafts and knick-knacks while descending into the belly of the beast. 1851 Valley Dr., Ogden rainbowgardens.com—HH
Best Place to Wonder, “Are the Owners For Real?”
Your Family Sti Ma ers— Paintba , F d Storage & Violins
NEED WE SAY MORE than the voluminous moniker of this shop conveys? If your family still matters, this dead-serious store hopes to quell your anxieties with a rather odd assortment of supplies. Owners say they specialize in equipping folks for “life’s unpredictable moments,” according to the Facebook page. You may be laughing now, but if you ever find yourself stuck in a bunker during the apocalypse, you’d better hope to high heaven you have food storage, plenty of paintball pellets, and a violin, obviously. 175 W. 900 South, Saint George bereadyfoods.com —HH
Once a hot springs resort, Rainbow Gardens is located in Ogden, Utah. Photo Courtesy of William King. 1895.
Best way to enhance your summer glow Seshin Korean Scrub Spa
UTAHʻS DRY CLIMATE can wreak havoc on your skin. Give your largest organ a reboot with a sesh at Seshin Korean Scrub Spa. Skin-prep starts with a treatment in the infrared sauna. Next is a luxurious head-to-toe rubdown leaving you soft as a baby’s bottom. The treatment ends with a super hydrating massage before you’re sent on your way. 233 Highland Dr., Holladay seshinkoreanscrubspa.glossgenius.com—MF
Best place to shop without shame Lovebound Library
AMONG THE TREASURES OF LOCAL BUSINESSES in the Maven district, Lovebound Library is a womanowned bookstore specializing in romance. From steamy fantasy novels to heart-tugging tales of queer love, this bookshop celebrates the genre loud and proud. 145 E. 900 South, SLC loveboundlibraryslc.com—AE
Best browsing for vintage goods with a view
B Flea Market
THIS FUNKY OUTDOOR MARKET at Brighton Resort is a perfect destination after getting your hike on, but is certainly a destination all on its own when temps in the valley get steamy. Best yet, it’s held on Sundays. 8304 S. Brighton Loop Rd., Brighton bccflea.com—MF
Best place to make a sentimental gift
Katie Waltman
Boutique Charm Bar
CHARM BRACLELTS are back in a big way. Step up your personalized collection at Katie Waltman’s charm bar. This Sugar House boutique offers a delightful selection of highquality charms and chains, perfect for a sentimental gift. 2108 E. 1300 South, SLC katiewaltman.com —AE
Best place to fi nd that thing you didnʻt know you needed (like a samurai sword)
NPS Store
EXPLORING THE ECLECTIC MERCH at the NPS Store is its own kind of fun—if not for treasure hunting, then at least for some laughs. You’ll find yourself perusing a mix of surplus, misdirected, unclaimed or sometimes even damaged products, so don’t even think about bringing a shopping list...in NPS land, random inventory reigns supreme. Baby Ugg boots, Sun Bum sunscreen, fresh bananas and a 24-pack of Coke Zero were a few of my shopping wins. Hard pass on the (with-tags) clearly-worn wedding dress—it must have been a hot, humid wedding day— a tub of expired mayo, or the unboxed inflatable table-and-chairs set. 1600 Empire Rd., SLC npsstore.com—HH
Catherine and Alexandra (Sasha), owners of Seshin Korean Scrub Spa
The 2025 Wasatch Faults (and Faves)
Each year, we award our Wasatch Faults to public figures, newsmaking events and the dubious achievements that empower our schadenfreude, face palms and outbursts of “WTF?” But amid the jeers, we also offer a few cheers— bright spots of pleasantry and civility that help cut the acid in our stomachs.
Faves:
The Lobby Bar at Asher Adams Hotel
STEPPING INTO THE SOARINGCEILINGED LOBBY of the Asher Adams Hotel harkens back to a time when travel equaled luxury, at least for first-class passengers of the late Gilded Age, and even a short excursion was a grand adventure for most folks. In this glam example of adaptive reuse, the historic Union Pacific Depot’s original details and decorative elements literally shine. Bonus: The cocktails and food are as outstanding as the atmosphere. 2 N. 400 West, SLC asheradamshotel.com—DD
Elevate Utah PACʻs effort to answer the question “Whatthefreshhelljust happened?!” in Utah politics
FEELING OVERWHELMED by the steaming mess of state politics? Check out the Elevate Utah PAC social media feeds for info and inspo. Armed with a whiteboard, fluffy Lav mic and a Costco haul of Post-it notes, Gabi Finlayson and Jackie Morgan cover day-today legislative drama in relatable terms. Their takes are smart, deep, fierce and wickedly funny. And they present immediate, actionable ways for anyone to get involved and work for change.
They’re giving this jaded Gen Xer hope, one disgruntled eye roll at a time. elevateutahpac.com—DD
Faults:
VAIL: “She doesnʻt evengohere.”
HEREʻS A GOOD LESSON FOR OTHER SKI RESORTS: If your patrollers go on strike, don’t pass it off as “limited impact” to guests and plug in a puny “patrol support team” during the busy holiday weeks around Christmas and New Year’s. Attempting to keep the resort open amidst failed contract negotiations with the patrollers’ union (who demanded a living wage and benefits), Vail Resorts butchered the holiday ski experience for 13 days with three-hour lift lines, limited terrain and questionable safety conditions (understandably upsetting hundreds of guests and pass holders). One striker, standing at the foot of the mountain, held up a sign which said it best: “If we’re down here, who’s up there?”—HH
Drive baby drive (Senate Bill 195)
THIS YEAR, THE UTAH LEGISLATURE voted to sharply curtail Salt Lake City’s planning authority over its streets. The reason for this power grab? Hippie ideas like speed bumps, bike lanes, lighted
crosswalks and other traffic calming measures, which, in survey after survey, are welcomed by the majority of Salt Lake residents. The capital city of Utah effectively has to run any changes through the Utah Department of Transportation. UDOT already controls two major arteries in SLC: State Street and 700 East, which are designated state highways. But now that oversight extends to all SLC streets.—JP
The decades-long Sugar House overhaul
THE PRICE FOR PROGRESS WAS TOO GREAT for Sugar House favorites like Pizza Volta and Kimi’s Chop & Oyster House. With multiple construction projects going on at once (Sugar House Crossing development, Sugar House Business District, Sugar Alley development, Sugar House Streetcar S-line, roadway reconstruction, 2100 South Sewer Expansion, 1100 East Improvement Project), the area has been trapped in a construction mire for almost two decades. Small businesses have been boxed in, pushed out and impacted from all sides. (Hardly) to the rescue: a whopping $3,000 per small-business grant from the city meant to mitigate the effects. Most small businesses say it’s not nearly enough.—HH
BAD air + Bad politics
ROLLBACKS ON AIR POLLUTION REGULATION by the Trump administration couldn’t have come at a worse time for Provo, which recently ranked among the worst U.S. cities by the American Lung Association for ozone pollution. Applauded by Trump’s EPA, Utah gave polluters and billionaires a big WIN by lowering emissions goalposts. (Because, c’mon, yacht fuel ain’t cheap.) The LOSERS:? Everyone else breathing in the respiratory irritant responsible for giving our lungs a lifelong sunburn.—HH
The increasingly misnamed Ballpark District
THIS SUMMER, the Salt Lake Bees, the minor league baseball affiliate of the Los Angeles Angels, threw out the first pitch at a new park, located in South Jordan. Meanwhile, the future of the ballpark, the namesake of the “Ballpark District,” is uncertain. There has been a ballpark on this land since 1928. For now, the University of Utah baseball team is playing its season there, but otherwise the stands will be empty, the gates closed and the organ silent. We’re told it will become something else. What that “something else” is, no one can exactly say. Why not a ballpark?—JP
PHOTO CREDITS: (P. 56-57) LAVA TUBES, CARSON-VARA/UNSPLASH | STUMP SPRING, NORTHOGDENCITY.COM; ASTRA TOWER MURAL, @JOSEPH_TONEY/VIEW/@ VIEW_FINDER_MEDIA_; SNOWBIRD, VISITUTAH.COM; BEN LOMAN PEAK, SHAAN HURLEY/FLICKR; GLITTER MOUNTAIN, FACEBOOK/ GLITTERMNT; ECCLES WILDLIFE EDUCATION CENTER, BRANDON JONES/FACEBOOK/WILDWETLANDS; OGDEN MARATHON, OGDENMARATHON.COM (P. 58-59) OUTPOST X, OUTPOST-X.COM; CROSHAW’S PIES, PIXEL-PERFECT/ADOBESTOCK; BIG SOUTH FOOD TRUCK, @BIGSOUTHSLC; SHOOTING STAR SALOON, @COOLRANCHDORIO, VISITOGDEN.COM; SUGAR HOUSE STATION, @SUGARHOUSESTATION.SLC; CHUTE ELEVEN, CAPUTOS.COM; BEWILDER BREWING, @BEWILDERBEER; POST OFFICE PLACE, POPSLC.COM/PASTOMAKASE-MENUS; DOKI DOKI, DOKIDESERT.COM; THE PEARL, @THEPEARLSLC ( P. 60-61) GILGAL GARDEN, JEREMY PUGH; TINKER’S CAT CAFÉ, @TINKERSCATCAFE; I LOVE YOU MURAL, R/SALTLAKECITY; EAST HIGH SCHOOL, FFKR.COM/WORK/EAST-HIGH-SCHOOL/; SALT LAKE CITY CEMETERY, FINDAGRAVE.COM/NEWSPAPERS.COM; THE WHALE, LOGAN SORENSON; THISTLE GHOST TOWN, UTAH DEPARTMENT OF CULTURAL & COMMUNITY ENGAGEMENT, HOUSED BY THE UNIVERSITY OF UTAH’S J WILLARD MARRIOT DIGITAL LIBRARY; PIONEER MEMORIAL MUSEUM, VISITUTAH.COM ( P. 62-63) SALT & HONEY MARKET, @SALTANDHONEYMARKET; RAINBOW GARDENS, RAINBOWGARDENS.COM/UNIVERSITY OF UTAH’S J WILLARD MARRIOT DIGITAL LIBRARY; VIOLIN, LAURA PUMNEA/ADOBESTOCK; SESHIN KOREAN SCRUB SPA, SESHINKOREANSCRUBSPA.GLOSSGENIUS.COM; LOVEBOUND LIBRARY, @LOVEBOUNDLIBRARY; BCC FLEA MARKET, @BCCFLEA; KATIE WALTMAN BOUTIQUE, KATIEWALTMAN.COM; NPS, NPSSTORE.COM
READ ONLINE!
Scan the QR code to read our digital edition, or view individual stories on utahbrideandgroom.com
CELEBRATE THE STATE
Enjoy this sneak peek at the new 2025 summer cover of our sister publication, Utah Bride & Groom magazine. Available on newsstands and online at utahbrideandgroom.com
Planning a wedding should be an adventure full of joy and fond memories. Let these pages be your guide, to inspire and educate you on creating a stress-free experience as you prepare for the happiest day of your life. Learn about Utah’s top destinations for celebrating, from majestic mountain peaks to scenic red rock settings. Find inspiration and ideas for your cake and your bridal couture with our must-see features. Discover the magic Utah’s pros can conjure in eight unique real-life weddings. Whether your wedding vision includes rustic flair or the ruffles and frills of a floral wonderland, this 2025 edition has a story for all.
BIG TIME Following
THESE CHARMING SMALL
BUSINESSES dotting rural Utah have gained unprecedented fame thanks to big followings on social media. To thousands of followers, these niche shops and boutiques are o en considered as much of a destination as the sparkling lakes, powdery chutes and red rock monoliths that hover nearby.
WRITTEN BY HEATHER HAYES ILLUSTRATION BY KIMMY HAMMONS
Beljar Home
Furnishings and fashion
FOLLOWING A HANDSOME, well-established couple as they hunt antiques in chocolate-box villages amongst honeyhued cottage shops? Yes, please. Joining said couple online as they choose cabinetry, fixtures and furnishings for new building projects in picturesque Heber Valley? We’re liking and subscribing.
With a storefront in Midway, the owners of Beljar Home take their online followers on sourcing journeys through Provence and the Cotswolds, advise DIY home decorators on layering old and new items, showcase just-arrived merchandise and take us along for a peek into their building projects, throwing words like “moody,” “oldworld” and “antiquey” around more o en than candy at a parade.
“You can come into the store and out t an entire home, custom-order a sofa or nd those perfect vintage light xtures,” says co-owner Desiree Bastian of Beljar Home. “But we love visitors who come to just look around or pick up a little something to take home. Collecting things over time helps people tell their stories: an heirloom pillow, a unique salt and pepper shaker set, a hand-painted bowl, a cozy throw.”
James Bastian, the other half of the quintessential husband-wife duo, agrees. “We love it when our friends stop by. Some live around the corner, some live out of the country and stop in to meet us,” he says. “ ey pick up a cinnamon roll at Midway Bakery, come into the store, and then…on with their day. We love being part of the itinerary.”
@beljarhome
Address: 1
68 W. 100 North, Midway
Owners:
Desiree & James Bastian
Make a Day of It: Visit Deer Creek Reservoir, Homestead Crater, Soldier Hollow.
Followers: 83.9K
Exterior of Beljar Home
Owners Desiree and James Bastian take followers along on their sourcing journeys.
Emie James Home decor and gifts
COMPRISING EDEN, HUNTSVILLE AND LIBERTY, the 7,500 people who make up Ogden Valley cherish its small-town charm and tight-knit community. Amid sparkling Pineview Reservoir and nestled between the Wasatch and Monte Cristo Mountain Ranges, the valley hosts only a few storefronts and gas stations, a handful of restaurants, a market, a church, an elementary school, a hardware store and a library. The old monastery is gone now.
Peaceful, yes. Quaint, for sure. A little too quiet? Sometimes. Lifelong resident Lisa Pack and her daughter Marne Grange say they wanted to create a fun community hub not just for lifers like themselves, but for new residents and even visitors eager to make new friends.
“ ere really wasn’t a place to hang out and see your girlfriends, to meet new people, to buy a little gi for a shower, to grab a little treat and say hello,” says Lisa, adding that the valley has deep roots going back generations but it’s sometimes hard to connect—especially for newcomers. “It occurred to us that some people feel like, ‘If I don’t have family from here, I don’t belong.’ We want people to feel connected in this community.”
Teaming up with her daughter, Marne Grange, the two, (who consider themselves “besties”), answered the call, opening a charming little home decor, gi and treat shop in Eden called Emie James.
Mother and daughter duo Lisa Pack (right) and Marne Grange (left), create a community space in Eden at Emie James.
Address: 5522 E. 2200 North, Eden
Owners: Mother-daughter duo Lisa Pack and Marne Grange
Make a Day of It: Splash in Pineview or Causey Reservoir, hike the Brim Trail, mountain bike Ben Lomond or ski at Snow Basin or Powder Mountain.
Followers: 23.7K
Marne believes their online presence far outweighs store tra c because, while merchandise is trendy and up-to-the-minute, followers also get a glimpse of small-town life. It’s what compels folks to trek from Kaysville or Kentucky to meet the uber-friendly sta and bring home a whimsical, mounted metal moose sporting spectacles, a trendy kitchen towel or an oversized “Apres Ski” sweatshirt. Some visitors even stick around long enough to sign up for Emie James’ ower arranging, sushi-making or sourdoughbaking workshops.
@thecreameryutah
Address: 165 S. 500 West, Beaver
Owners: Dairy Farmers Of America
Make a Day of It: Birthplace of the famous outlaw, Butch Cassidy, visitors can check out the new Eagle Point ski and summer resort, hike, fish, snowmobile, or horseback ride through Fishlake National Forest in the Tushar Mountain Range, or check out the famous Crusher in the Tushars bike race.
Followers: 7.5K
The Creamery
Quick-stop dairy shop and full-service eatery
MANY A CHILDHOOD was spent gnawing on squeaky cheese curds in the back of the family station wagon after an I-15 pit stop at the dairy plant in Beaver, Utah.
“ ose cheese curds are what got us here today,” says Matt Robinson, director of e Creamery. Matt also happens to be Beaver City’s mayor.
Still housed right o the freeway directly between Salt Lake and Las Vegas, the storefront experienced an extreme makeover as e Creamery, a stunning dairy dream house drawing in not just I-15 travelers, but–more than ever–those making a special trip.
Formed by a dairy farmer co-op, the store makes it a point to share farming families’ stories via social media and posts every scrumptious dairy iteration sold in the store (think wrapped mango re cheddar wedges and blueberry shortbread cookie mix). e quick-serve restaurant is a foodstagrammer’s dream: creamy strawberry ice cream, jalapeno mac and cheese, braised short rib grilled cheese sandwiches…you get the picture.
“Our guests come for amazing and unique dairy products and that’s a credit to the farmers, producers and folks in the kitchen,” says Mayor Matt. “Unmistakably, without a doubt, though, what people come to consume most at e Creamery is that small-town connection, that farm-to-table experience. ey want to drink milk that comes from the Roberts’ dairy just 12 miles to the west, or those cheese curds made at 4 a.m. this morning.”
Robinson, director of The Creamery, and mayor
The Creamery has long been a must-stop for I-15 travelers coming north to Salt Lake City or south to Las Vegas.
Marne Granger arranging flowers in her shop, Emie James.
Matt
of Beaver City.
@emie_james
Cosy House
Home and lifestyle shop
O@becosyhouse
Address: 904 W. 1600 South, St. George
Owners: Nancy Van Matre
Make a Day of It: Enjoy Snow Canyon, Zion National Park or Sand Hollow State Park. Try your mountain biking skills at Bearclaw Poppy or tee o at one of seven public golf courses in the area.
Followers: 17.5K
K, OK, ST. GEORGE IS NOT EXACTLY A SMALL TOWN, but it ain’t big either. And despite big-box stores anchoring strip malls among its red rock vistas, the southern Utah hotspot is not known as a shopping destination. (Just try to pry visitors away from their bikes or golf clubs!)
When Nancy Van Matre moved back to Utah from Southern California, she says she loved hopping on her bike and hitting the trails from her front door. “What’s not to love?” she asks, “Everything was right at my fingertips.”
Everything, the former homestore owner adds, except a beautiful place to shop. “I’d ask friends, ‘Where’s a place to buy a lovely little gi or something pretty for my home?’” she says. “ e answer was always the same: TJ Maxx or Target.”
showroom Snuck Farm exterior
Snuck Farms
Modern farm and storefront featuring produce, gifts and a to-go menu
WHEN PAGE WESTOVER AND HER HUSBAND Brian obtained her Grandpa “Snuck’s” Pleasant Grove property, cradled between Mt. Timpanogos and Mt. Nebo, the land had been reduced to just over three acres, surrounded by the type of residential developments that tip small towns into suburb status. But Pleasant Grove, which touts itself as an agricultural community, resists suburbia. Silicon Slopes may be a stone’s throw away, but rituals like June’s Strawberry Days— with its charming parade and rodeo—push back against encroaching sprawl.
Page dreamt of preserving her family’s land and its heritage. She also longed for a simple, smalltown life for her family. By ‘simple’ she didn’t mean easy—but a back-to-the-land existence where the trained nutritionist could enjoy growing fresh food while working side by side with her kids.
“I’m driven to nourish people in that way,” says Page. “We need more spaces like this where people can be connected to their food.” A pipe dream for most, Page set about farming her small plot by utilizing hydroponics: a method of growing greens sans soil, which sprout side-by-side in an extended system of PVC pipes fed by recirculated water.
Nancy says she was anxious to recreate the quintessential cool home store, gi go-to and “shop around the corner.” Now, her Cosy House hosts a loyal following of local and social media friends who celebrate her e ortless, laid-back aesthetic. e store features mounds of books, cozy furniture, ridiculously un-faux-looking faux foliage (because of all the second-home owners in St. George), sleek lamps, precious oil paintings, modern rugs, marble cake stands, delicate soap dishes and yummy smelling candles.
Now Nancy, her neighbors, and her followers who venture a visit really do have it all: their bikes, their golf clubs and their little shop around the corner.
Page Westover, owner of Snuck Farms
Cosy House’s
The result is fresh greens all year long. Documenting her labors with picturesque images of her modern barn, her maturing leafy lettuces in vivid greens and purples, and massive bundles of cut flowers from the extensive cutting gardens, her followers soak in the wonderment of romantic rural life. To get a closer look, folks can visit the farm store, where pressed juices, bags of fresh greens, cut flowers and products from other local farmers and artisans await purchase. The kitchen to-go items like wraps, salads and granola.
Page says her farm life attracts followers because farming is in our DNA—an intrinsic connection between humans and land. “People comment: ‘You’re living my dream, I wanna do this,” she says with a laugh. “And I think, ‘No you don’t.’ It’s nonstop, 24-seven, 365 days a year. There’s a reason people sell their farms.”
Truthfully, though, Page says she understands the draw—of course she does. “We don’t get access to this anymore, there’s very little greenspace,” she says. “There’s something innate and familiar, we don’t want to let go of this tie we feel with land and food.”
I@snuckfarm
Address: 504 W. 1100 North, Pleasant Grove
Owners: Page Westover
Make a Day of It: Explore Timpanogos Caves, hike to Battle Creek Waterfall, bike, walk or rollerblade along Murdock Canal trail, or hit the Strawberry Days parade and rodeo every June.
Followers: 15K
@boltranchstore
Address: 95 S. Main St., Kamas
Owners: Mother-daughter duo
Jenny and Abby Watts
Make a Day of It: Drive mirror
Lake Scenic Byway, visit Provo River Falls and Notch Pub.
Followers: 17.5K
Bolt Ranch Store Western lifestyle, clothing, home and gifts
NSTEAD OF BUZZING THROUGH KAMAS on your way to Mirror Lake, Jenny and Abby Watts recommend stopping to smell the flowers—or the fresh hay—and then coming by Bolt Ranch Store.
“ e calving season in April and May is worth the drive up,” says Jenny. “Just cruise by all the beautiful elds and you’ll see them.”
Abby often answers questions about the famous nearby Oakley Rodeo in July, which Bolt Ranch Store sponsors, but she also reminds customers about Kamas’ Demolition Derby in May, Fiesta Days rodeo in late July, Frontier Days Rodeo over Labor Day weekend in Francis and Peoa’s Ranch Rodeo Shoot in June.
But you’ll need a great pair of boots to t in—and if you’re in the market for a Stetson, the in-house hat shaper stands at the ready. If you decide to stay in Kamas and buy the whole ranch, Bolt House will stock you with enough horse tack, saddles, bridles and cowhide to last you until you remember you’re actually a city slicker.
“But we don’t just sell cowboy stu ,” says Abby, who owns the store with her mom, likening their partnership to a constant girls trip—shopping included. “We have all kinds of stu , like Free People, Mother Denim, Goorin Bros. Hats, turquoise jewelry, local artwork and gi s. We’re like a mini department store.”
Yes, shoutouts and tags from Food Nanny and Ballerina Farm have helped put Bolt Ranch Store on the social media map, but it’s their gorgeous ranching photos mixed in with modeled merch that keeps followers coming back for more.
“At our ranch, we run 150 cow-calf pairs, (300 total), and we own eight Highland cows, four donkeys (which we plan to breed), ten horses, three Kunekune pigs, two barn cats and Walter, our Bernese Mt. Dog,” says Jenny. “You’ll meet Walter if you come in, he’s the o cial shop dog.”
Snuck Farm’s market is stocked with locally made foods, gifts and more.
Bolt Ranch house exterior
Jenny and Abby Watts, co-owners of Bolt Ranch House
AHHH SUMMER. When the days get long, the fruit gets juicy, the desserts get whimsical and melty scoops and buttery pastries win the day. Summer sweets hit differently, from stone fruit pastries to frozen hot chocolate (yes, that is a thing). Perfect for sharing on patios, munching on picnics and passing around during impromptu parties, here are our top picks for summer desserts, handpicked by Salt Lake magazine food writer Lydia Martinez (who never says no to a panna cotta).
Summ SweetTreats
Panna cotta, pastries and playful scoops, these are more than desserts. They are summer in every bite.
BY LYDIA MARTINEZ
PHOTOS BY ADAM FINKLE
er Treats
Monkey Wrench
Tea & Cookies Ice Cream
I have a tradition of taking my niece for high tea on her birthday every year thanks to my own memories of summery tea parties on the lawn. My mom and her friends would be on one side of the yard and I would be on the other with my friends. The Tea & Cookies Ice Cream at Monkey Wrench is the frozen epitome of a thousand summer teas. Made with Earl Grey tea with surprising chunks of shortbread-esque cookies embedded throughout, it is icy, creamy and refreshing for a hot summer day. I also love that it’s vegan and am mystified at the witchery that must go into making such a creamy ice cream without actual cream. The shop is not a shop, but more of a walk-up window. You can get a scoop to go, or go all in and get a pint to take home. Bonus points if you get a pint of the lavender ice cream and mix and match your own frozen London fog latte sundae at home. 53 East Gallivan Avenue, SLC, monkeywrench-109928.square.site vegan and am mystified at the witchery that must go into making such
Doki Doki Dessert Cafe Strawberry Bunny Panna Cotta
Something about Doki Doki makes you feel like you’ve stepped into an anime dessert daydream. Case in point: the Vanilla Bunny Panna Cotta. This delicate, jiggly little rabbit looks like it hopped straight out of a storybook and onto your plate. Panna cotta is sweetened cream studded with vanilla bean and set with gelatin—a milky jello, to put it into Utah terms. It’s lightly sweet, smooth as velvet and just barely quivers when you poke it with your spoon. It’s completely charming, an edible sculpture too cute to eat (but too delicious not to). Add the strawberry sauce for a punch of color and summer sweetness. Snag a Peachee Blush Ombre Soda while you’re there to wet your whistle with peach, strawberry and rose summery goodness. 249 E. 400 South, SLC dokidessert.com
A HISTORY OF... Ice Cream
Hatch Family Chocolates Frozen Hot Chocolate
Even before Wallace Stevens penned the poem “The Emperor of Ice-Cream” in 1922, ice cream had long been a beloved sweet treat—the favorite of America’s founding fathers—served at many occasions (thankfully, not just at funerals, as is the case in the poem). But ice cream was not the first frozen dessert! Its progenitors and variations are many. Here’s your guide to distinguishing a gelato from a custard and everything in between.
—Christie Porter
HISTORY: In 1790, the first-known U.S. ice cream (or “iced cream,” as it was sometimes called) parlor opened in New York, and, before that, it was a favorite treat of America’s founding fathers. Dolley Madison was particularly keen on oyster ice cream. Thomas Je erson’s ice cream recipe, alternatively, calls for vanilla. We’ll leave it to you to guess which flavors caught on.
WHAT YOU NEED TO KNOW:
A simple combination of cream, sugar (or another sweetener), flavoring and (sometimes) eggs.
WHO DOES IT BEST?
• Brooker’s Founding Flavors
11953 S. Herriman Main Street, Herriman
• Aggie Ice Cream
750 N. 1200 East, Logan, usu.edu/aggieicecream
Hot chocolate in summer sounds like a contradiction—until you try the frozen version at Hatch Family Chocolates. It’s like drinking a memory: rich, velvety chocolate blended in a frozen drink machine until it’s smooth, slushy and utterly refreshing. It is what your memory of a frosty tastes like, but better. There’s a beautiful balance here—sweet but not cloying, creamy but still light, deeply chocolatey without feeling like you need a nap afterward. Top with a generous swirl of whipped cream (mandatory). It’s a frozen hug in a cup. If you’re smart, you’ll order a truffle or two on the side to seal the deal. 376 E. 8th Avenue, SLC hatchfamilychocolates.com
• Leatherby’s
1872 W. 5400 South, Taylorsville; 304 E. University Parkway, Orem; 372 E. 12300 South, Draper, leatherbys.com
• Rockwell Ice Cream
115 Regent Street, SLC, rockwellicecream.com
Chubby Baker
Strawberries & Cream Donut
Fresh strawberries are synonymous with summer. The berries are at their peak freshness and flavor; you can almost taste the sun. My summertime before-bed snack as a kid was often fresh-sliced strawberries, milk and a sprinkle of sugar. Chubby Baker has captured the snack, combined the flavors with a Japanese fruit sando (white bread, whipped cream, sliced fruit) and created a donut that elevates simple ingredients into something truly special in the Strawberries & Cream Donut. Swapping out basic whipped cream for chantilly, the Bavarian-style donut is filled with a homemade strawberry sauce ensconced in cream and studded with fresh strawberries sliced in half to look like rosebuds. The entire donut is dusted with powdered sugar (rather than glazed) for a little hint of snow in the summer. Eating this fluffy, messy, fruity mouthful, you’re sure to get powdered sugar on your nose! Oh, and if sweet heat is your thing, get the Hot Guava Donut. Trust me. Multiple locations. chubby-baker.com
A HISTORY OF... Gelato
HISTORY: In 1686, the café, Le Procope, opened in Paris, introducing gelato. The owner, a Sicilian named Francesco Procopio dei Coltelli, became known as the Father of Italian Gelato.
WHAT YOU NEED TO KNOW: Compared to traditional ice cream, which is made with cream, gelato is made with whole milk and is less airy with a smoother texture.
WHO DOES IT BEST?
• Sweetaly Gelato
2245 E. Murray Holladay Rd., Holladay; 1527 S. 1500 East, SLC, sweetaly.com
• Dolcetti Gelato
902 E. 900 South, SLC, dolcettigelato.com
Novelty Ice Cream Treats
HISTORY: From push-pops to sandwiches to wa e tacos, ice cream comes in just about any shape and complements just about any culinary companion. Ice cream has a proverbial menagerie of varied and colorful children.
WHAT YOU NEED TO KNOW: Eat ice cream with your cereal, in between two gooey cookies, frozen by liquid nitrogen, bathed in an espresso shot, or any other way you can imagine.
WHO DOES IT BEST?
• Spilled Milk Ice Cream & Cereal Bar
907 E. 900 South, SLC, spilledmilkicecream.com
• Monkeywrench (vegan ice cream)
53 E. Gallivan Avenue, SLC, Instagram: @monkeywrench_slc
• Penguin Brothers (gourmet ice cream sandwiches)
2040 S. 1000 East, SLC, thepenguinbrothers.com
Forty-Three Bakery Stone Fruit Pastries
Andrew at Forty Three Bakery takes his laminated dough seriously. His croissants and danishes are some of the best in town. Made with butter, folded, and layered with precision, the dough forms the crispy base for many seasonal pastries, and nothing is more seasonal and local than stone fruit. The farmers’ markets are bursting with apricots, peaches, plums, cherries and nectarines this time of year. Andrew is a wizard at taking whatever is most enticing and making it better with flaky pastry, crisp tart dough, and adding a curd, cream, jam, or ganache to take it to another level. While the menu switches out all the time based on what is available, consistency and creativity are present in the dough. You will be surprised and delighted. I promise. 733 W. Genesee Avenue, SLC , fortythreebakery.com
A HISTORY OF... Frozen Custard
Frozen custard likely traces its roots to Coney Island in 1919.
WHAT YOU NEED TO KNOW: Traditionally, ice cream is made with sugar, cream and eggs, but xanthan gum has replaced the eggs. Not so with frozen custard, which contains egg yolks and has a denser, creamier consistency.
WHO DOES IT BEST?
• Nielsen’s Frozen Custard
Locations throughout the valley nielsensfrozencustard.com
Soft-serve Ice Cream
HISTORY: There are several origin stories, but Americans have enjoyed it since the 1940s.
WHAT YOU NEED TO KNOW: It’s semimelted ice cream, but it contains more air than ice cream, making soft-serve foamier.
WHO DOES IT BEST?
• Normal Ice Cream
169 E. 900 South, SLC, normal.clu
The Sundae
WHAT IT IS NOT: A boring scoop of vanilla ice cream
WHAT IT IS: Originally called the “Sunday,” the sundae’s name evolved confusingly from ice cream shops trying not to confuse customers who thought “the Sunday” was only available on, well, Sunday. But this mountain of ice cream and toppings is alive and well in Utah, turning ice cream into something way bigger.
WHO DOES IT BEST?
Farr Better Ice Cream Shop
274 21st Street, Ogden, farrsicecream.com cream
NEWS & POLITICS
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Around the State
NATURE’S STAGE
World-class musicians play in concert with the red rocks at the annual Moab Music Festival, taking place around Labor Day. Float to a stringed serenade on the Colorado River, find solace in a piano concerto played deep within a hidden grotto, or enjoy bluegrass at a patio concert amidst the towering buttes. New Artistic Director Tessa Lark (pictured) promises something for everyone. P. 78
PHOTO BY RICHARD BOWDITCH,
AROUND THE STATE M OAB
The 33rd Moab Music Festival
From low $ to high $$$ Dipping a Toe $35-90
OPENING NIGHT
Program: At historic Star Hall, the program features a night of duos and Schubert’s Trout Quintet. Wednesday, Aug. 27
MUSIC HIKES
Program: A chamber orchestra awaits trekkers in a secluded canyon. Saturday, Aug. 30; Sunday, Aug. 31; Saturday, Sept. 6
SORREL RIVER RANCH
Program: Grammy-nominated mandolinist Sierra Hull graces audiences with her 5-piece band. Saturday, Sept. 6
Music…on the Rocks
The Moab Music Festival’s natural red rock sound stages entice nature-loving audiences and bring world-class chamber artists
BY HEATHER HAYES
STAGING CHAMBER CONCERTS
IN NATURE to celebrate outdoor acoustics is just one element of the celebrated Moab Music Festival. Of course, the main event is the composition itself and the skill and dexterity of the musicians. But the fantastical settings are close rivals.
Take, for instance, a red rock grotto on the banks of the Colorado River accessible only by jet boat, where a Steinway grand piano sits in stark contrast to its desert stage. Or a secluded canyon, scored at the top of a bright morning hike where a couple dozen audience members take in a string arrangement of Bach’s Partita No. 3. Picture red mesas towering over a riverboat, tted with a woodwind ensemble on the foredeck in a oating Mozart serenade. Or foamy whitewater crests, snaking along crimson towers, where adventurous music-lovers battle waves with ra -mates (a handful of whom might feel more at home in Carnegie Hall than in this heart-pumping Cataract Canyon). Later at camp, a cello will wail in concert with distant coyotes.
“ e Moab Music Festival brings worldclass musicians into pristine, intimate settings where they perform in concert with the landscape,” says Festival organizer Tara Baker, who describes it as a once-in-alifetime experience for audiences, but also for performers. “It’s o en a favorite stage for them—playing in these natural amphitheaters and red rock concert halls. So we draw some of the most recognized musicians in the world.”
In a town known for fueling adrenaline junkies on Slickrock Trail and Hell’s Revenge, the classical music palette might seem like a mismatch. Instead, consider the Moab Music Festival a so landing place for those who don’t regularly patronize the Royal Albert Hall. A writer from the Wall Street Journal once admitted she didn’t know Tchaikovsky from Brahms, but the beauty of the festival was, she didn’t have to.
“ e music seems to articulate something in our souls when we’re in nature,” describes Elizabeth Dworkin, a representative for the event, adding that there is no need to be well-versed in the
Festival-goers, tucked into a red rock grotto, are treated to a violin concerto.
classical genre in order to enjoy. “People come to this festival to feel something. And then they keep coming back because of what they feel, not what they know.”
Audience members also love the intimacy with the musicians. Sitting in the grotto, one can nearly reach out and touch cellist Jay Campbell’s nimble ngers dancing the length of his ngerboard from neck to bass bar. Or, a er a day battling whitewater, one could easily strike up a conversation with Grammy-nominated violinist Tessa Lark, who also happens to be the festival’s new Artistic Director.
“I take genuine pleasure in personally connecting with folks from all backgrounds,” Lark says of the intimate vibe. “What makes the Festival extraordinary is relishing nature and music all at once, and being able to share that heaven-on-earth with others.”
As you can imagine, the more intimate and remote the setting, the higher the price tag. The 4-day, 3-night Cataract Canyon Musical Raft experience, complete with victuals by celebrated chef Kenji Lopez-Alt, who will “explore the parallels between food and music through curated meals
WHEN YOU GO
MOAB MUSIC FESTIVAL
August 27 - September 12, 2025 moabmusicfest.org
and demonstrations,” comes in at over $5K a pop.
But not all of the performances over the two-week festival (20 concerts in total) is aimed at the deep-pocketed. Many of the acoustically perfect “stages,” surrounded by buttes, mesas and endless sky, happen at other locales in Moab.
“Making the music festival accessible to the community is extremely important to us,” says Baker. More modestly-priced o erings take place at a historic hall, a local resort, a café—even a working farm. ere’s also a free community Labor Day concert in the park.
Like the venues, programming is decisively varied, a re ection of Lark’s forward-thinking vision, with new faces like Latin-fusion band People of Earth, bluegrass mandolinist Sierra Hull and singer-guitarist Lau Noah.
Call it a bucket list item or a religious experience, just make the Moab Music Festival part of your Labor Day plans.
Diving In $100-250
FLOATING CONCERTS
Program: Explore the Colorado River by morning on a riverboat while taking in an ensemble of woodwinds or strings.
Friday, Aug. 29 or Sunday, Sept. 7
KIN
Program: Collaborators Andy Akiho (steel pan) and Ian Rosenbaum (marimba) perform in a glass-walled, open-air venue.
Wednesday, Sept. 3
RANCH BENEFIT CONCERT: EDGAR MEYER—THEN & NOW
Program: Set at a private ranch, famed double bassist Edgar Meyer dazzles guests with a Bach Sonata and hand-picked trios.
Friday, Sept. 5
During a float tour down the Colorado, audiences
a
Cannon-balling $500 +
GROTTO CONCERTS
Program: Delight in the rhythm of a guitar or the tremor of a Steinway grand piano with cozy ensembles in a secret grotto.
Thursday, Aug. 28, Thursday, Sept. 4, Tuesday, Sept. 9
CATARACT CANYON
MUSICAL RAFT TRIP WITH CHEF KENJI LÓPEZ-ALT
Program: Float with artists and an an award-winning chef for a 3-day, 4-night star-studded musical and culinary experience in Cataract Canyon.
Tuesday - Friday, Sept. 9-12
A clarinetist wades in the shallows set against a desert landscape.
pause for
musician playing riverside.
For the Little Raptors
The Ogden Raptors welcome kids to the field before every Sunday game to play catch. Kids can also join Oggie’s Kids Club ($25) and get the following benefits:
• Discounts on merch and concessions
• Five free box-seat tickets
• Opportunities to meet players and throw the opening pitch
VISIT
OGDEN-RAPTORS.COM FOR DETAILS
Dino-mite Baseball
The Ogden Raptors make for family fun
BY JAIME WINSTON
PALEONTOLOGISTS SAY THE LARGEST OF THE RAPTOR DINOSAURS, the Utahraptor, likely ambushed big, meaty prey in packs around Utah 124 million years ago. Today, Raptors in Utah hit home runs, prefer hot dogs to Iguanodons and seem much friendlier.
e Ogden Raptors have played baseball in Utah since 1994, starting at the city’s
small Serge Simmons Field while waiting for a stadium. “Interesting factoid on that site,” says Dave Baggott, team founder and the majority owner, “we rented the old oor seats and risers from the Salt Palace where the Jazz played.”
Lindquist Field opened in downtown Ogden three years later, giving fans a short walk from restaurants and bars and boasting one of the best mountain-city backdrops in baseball.
“Every year, I look forward to everything,” Baggott says.
“From the players and coaches to the sponsors and fans, it’s fun to reconnect every season with people I haven’t seen since last season. I also look forward to meeting the
Ogden Raptors Mascot, Oggie, races with kids during games.
Ogden Raptors after winning the 2023 championship games
THE RAPTORS WILL ALWAYS BE FAMILYFRIENDLY AND AFFORDABLE FOR ALL DAVE BAGGOTT
Entrance to Lindquist Field, built in 1997
Raptor Mascot, Oggie. gives some Raptor sass to passing umpires.
latest generation of fans whose parents came to Raptors games when they were children and now share those memories by bringing their own children.”
Baggott says the team’s biggest rivals are the Boise Hawks and Rocky Mountain Vibes (of Colorado Springs). “Mainly because the coaching sta in those cities are former Raptors coaches and are dear friends,” he says. “ at said, we want to beat up on each other, but at the end of the day, we’re all brothers.”
Ahead of the season, Baggott expected big plays from returning players Chris Sargent, Mitch Stone, Connor Bagnieski and Kenny Oyama.
While the team began its season in May, you can still see them take on Boise at home from July 22–27 and Sept. 2–7. They play the Vibes at home Aug. 19–24.
Ball Park Promos
T UESDAYS: First 300 fans receive a free Raptors cap; $5 box seats (limit 8) by showing your Bank of Utah debit/ credit card.
WEDNESDAYS: $2 hot dogs; $5 box seats (limit 8) by showing your Wells Fargo debit/credit card.
THURSDAYS: Discounted sodas and beer; $5 box seats (limit 8) by showing your American First Credit Union debit/ credit card.
FRIDAYS: First 300 fans receive a free Raptors T-shirt.
SATURDAYS: First 500 fans receive a free mystery item.
SUNDAYS: Free concession food items (really, free food on Sundays).
“ e Raptors will always be familyfriendly and a ordable for everyone,” Baggott says. “It is a magical place, and I encourage all to come out.” Want to learn about Utah’s actual prehistoric raptors at a paleontology museum and dinosaur sculpture park? Visit the George S. Eccles Dinosaur Park, just 10-minutes from the ballpark.
Raptor’s mascot, Oggie, hugs a friend at Ogden’s George S. Eccles Dinosaur Park.
The Dinosaur Park features classic dinosaur reconstructions. dinosaurpark.org
BEAVER COUNTY, UT
WIDE-OPEN LANDSCAPES, ENDLESS OUTDOOR ADVENTURES, AND THE FREEDOM TO ROAM IN BEAVER COUNTY. GET OUT AND EXPLORE, BUT REMEMBER TO RAMBLE RESPONSIBLY!
PHOTO BY ADAM FINKLE
Rooted, Refi ned, Reimagined: The Revival of Bambara
Chef JV Hernandez blends heritage, precision and passion for restoring a storied Salt Lake restaurant to stardom
BY LYDIA MARTINEZ | PHOTOS BY ADAM FINKLE
BAMBARA IS TUCKED ON THE GROUND FLOOR of Hotel Monaco in Salt Lake City. With a prime location on Main Street and right across from the Capitol eater, it has been the dining spot for theatergoers and nanciers alike. And then came a loss of identity and a revolving door of leadership, and the storied restaurant lost its way. While the service was always topnotch, a remodel and refresh were needed. I’m here to tell you that Bambara is back with veteran Chef JV Hernandez at the helm. Chef Hernandez brings classically trained culinary chops, creativity and a desire to put down roots and grow his team. e entirely overhauled menu re ects his precision and a fresh take on our local food scene. With Puerto Rican roots, a ne dining pedigree, global experience and a mentorship philosophy, Chef JV and his team have put Bambara back on the map.
FROM THE MOUNTAINS OF PUERTO RICO TO THE MOUNTAINS OF UTAH: A CULINARY CALLING SHAPED BY FAMILY,
LAND AND TRADITION
Chef JV has a generational culinary tradition in his blood. His greatgrandma owned land in the mountains in Puerto Rico. “We had our own cows,” he remembers fondly. “We had our own chickens, our pork. She had her vegetables, so everything was as fresh as possible.” Both his grandmothers were chefs, one a pastry chef and the other a caterer. His dad was a chef for 40-plus
years. It was almost a family joke that he tried to avoid the family business. He says he studied business management and worked as an air traffic controller. None of it felt right. And then came the (perhaps inevitable) epiphany: “Let’s see how I would fare in the culinary world.”
His culinary journey eventually landed him in the Wasatch Mountains. He was determined to put down his roots, with an underlying philosophy. “My great grandma always told me, ‘food is love and love is meant to be shared.’”
FRENCH FOUNDATIONS, JAPANESE PRECISION, UTAH LOCAL HEART
Trained at Le Cordon Bleu, Chef JV has been mentored by James Beard and Michelin-winning chefs. His foundational skills are solidly French, and his menu is firmly ensconced in classic techniques. However, he is also a traveler, so his menu is sprinkled with ingredients and methods from Japan and Italy.
“The organization, the cleanliness, the high touches. Everything has to look, taste, and build in consistency,” he says.
Finally, he has spent time building relationships with local food producers and vendors and building up and mentoring his local team. When he hires a new chef, he cooks alongside them, providing the same training he received. “ rough much of the mentorship, I’m now passing the skills to my cooks,” he says. I get to step back and show them, ‘I trust you.’”
I’M NOT JUST ANOTHER CHEF COMING IN TO MOVE ON. I’M A CHEF WHO’S HERE TO STAY...
CHEF JV HERNANDEZ
THE NEW BAMBARA: RECLAIMING IDENTITY AND CULINARY CREATIVITY
As a tastemaker and scene-setter, Bambara has been lost in recent years. But Chef JV isn’t backing o from building on history while creating something new and exciting. “I like having the opportunity to build something from the ground up again,” he says. “To bring something new to the Salt Lake City market. Yes, we have been here for 20-plus years, but we’re still innovative. We’re still doing good food. We’re still up on trends. We’re still o ering technique. We’re still doing specialty stu .” He adds, “It’s reestablishing that relationship with the actual local market of Salt Lake City. I’m not just another chef coming in to move on. I’m a chef who’s here to stay.
WHERE TO EAT
A select list of the best restaurants in Utah, curated and edited by Salt Lake magazine
SALT LAKE CITY & THE WASATCH FRONT
Cafe Niche–779 E. 300 South, SLC. caffeniche. com. The food comes from farms all over northern Utah, and the patio is a local favorite when the weather is fine.
Listings
DIN I NG AWARD
2025
Arlo–271 N. Center St., SLC. arlorestaurant.com . Chef Milo Carrier has created a destination in a small, charming house at the top of the Marmalade neighborhood. A fresh approach and locally sourced ingredients are the root of a menu that bridges fine and casual dining, at once sophisticated and homey.
Asian Star–7588 S. Union Park Ave., Midvale. asianstarmidvale.com, asianstarrestaurant.com. The menu is chef driven and not frighteningly authentic or disturbingly Americanized. Dine-in and takeout available. Dishes are chef-driven, and Chef James seems most comfortable in the melting pot.
The Bagel Project–779 S. 500 East, SLC; 1919 E. Murray-Holladay Rd, Holladay., bagelproject.com. “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 as authentic as SLC can get.
Café Trio–680 S. 900 East, SLC. triodiningslc.com. Pizzas from the wood-fired brick oven are wonderful. One of the city’s premier and perennial lunch spots. Be sure to check out their weekly specials.
Caffé Molise & BTG Wine Bar–404 S. West Temple, SLC. caffemolise.com. The old Eagle building is a gorgeous setting for this city fave, with outdoor dining space and much more. Sibling wine bar BTG is under the same roof. Call for hours.
La Caille–9565 Wasatch Blvd., Sandy. lacaille.com. Utah’s original glamour 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.
Carlucci’s Bakery–314 W. Broadway, SLC. carluccisbakery.com. Baked goods lus a few hot dishes make this a fave morning stop. For lunch, try the herbed goat cheese on a chewy baguette.
Cucina–1026 E. 2nd Ave., SLC. cucinawinebar.com. Cucina has added fine restaurant to its list of descriptors— good for lunch or a leisurely dinner. The menu has recently expanded to include small plates and substantial beer and wine-by-the-glass lists.
Cucina Toscana–282 S. 300 West., SLC, . toscanaslc.com. This longtime favorite turns out Italian classics like veal scaloppine, carbonara and a risotto of the day in a chic setting.
Curry in a Hurry–2020 S. State St., SLC. ilovecurryinahurry.com. 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 Dodo–1355 E. 2100 South, SLC. thedodorestaurant.com. A venerable bistro and SLC classic. It’s nice to know where to get quiche. The smoked turkey sandwhich is a favorite. Ask for the off-menu Dirty Bird Salad, a greener version of the sandwich. Also do order the pie for dessert.
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Bambara–202 S. Main St., SLC. bambara-slc.com. The menu reflects food based on sustainability and the belief that good food should be available to everybody. Prizing seasonally driven dishes sourced from local farmers, they turn out dishes with a community-minded sensibility.
Braza Grill–5927 S. State St., Murray; 1873 W. Traverse Pkwy, Lehi., brazagrillutah.com. Meat, meat and more meat is the order of the day at this Brazilian-style churrascaria buffet.
Bricks Corner–1465 S. 700 East, SLC. brickscornerslc.com. Bricks is the sole purveyor of Detroit-style pizza in Salt Lake City. Baked in a steel pan and smothered in cheese, some might think it resembles a lasagna more than a pizza. You’ll want to come hungry.
Café Madrid–5244 S. Highland Dr., Holladay. cafemadrid.net. Authentic dishes like garlic soup share the menu with port-sauced lamb shank. Service is courteous and friendly at this family-owned spot.
Café Med–420 E. 3300 South, SLC. medslc.com. Get the mezzes platter for some of the best falafel in town. Entrees range from pita sandwiches to gargantuan dinner platters of braised shortribs, roast chicken and pasta.
Carmine’s Italian Restaurant–2477 Fort Union Blvd., SLC. carmines.restaurant. Carmine’s has a robust menu of Italian classics, including housemade pasta, Neapolitan pizza and a wine list expansive enough for picture-perfect pairings.
Eggs in the City–2795 S. 2300 East, SLC. eggsinthecityslc.com. Hip and homey, all at once, this Millcreek breakfast joint is best known for its array of unique friends benedicts, imaginative skillets and delicious huevos.
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Casot Wine + Work– 1508 S. 1500 East, SLC. 801-441-2873. casotwinework.com. In a town with a dearth of neighborhood bars and bars that want to be neighborhood bars but for a lack of location in an actual neighborhood, Casot is the real deal. Located in the established 15th and 15th hood, this small wine bar is a welcome addition featuring a Spanish forward list from Pago’s Scott Evans.
Chanon Thai Café–278 E. 900 South, SLC. chanonthaislc.com. 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.
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Copper Common–111 E. Broadway, SLC. coppercommon.com. Here, owner Ryan Lowder took inspiration from the high-end side of NYC nightlife. Oysters are on the menu and the cocktails are on the highest of ends, but it’s the food that put Copper Common over the top.
Eva’s Bakery–155 S. Main St., SLC. evasbakeryslc.com. A smart French-style cafe and bakery in the heart of downtown. Different bakers are behind the patisserie and the boulangerie, meaning sweet and daily breads get the attention they deserve. Go for classics like onion soup and croque monsieur, but don’t ignore other specials and always leave with at least one loaf of bread.
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Felt Bar & Eatery–341 S. Main St., SLC, feltslc.com. Appropriately named after the building where it resides, Felt’s menu is a wonderful mix of classic and more experimental cocktails, shared plates, filling main dishes and bar bites. The Filet and Marrow Tartare is a must.
Finn’s Cafe–1624 S. 1100 East, SLC. finnscafe.net. 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 (best Benedicts in town), served until the doors close at 2:30 p.m.
Five Alls—1458 Foothill Dr., SLC. fivealls.com. Five Alls offers a unique dining experience in a romantic, Old English-inspired location that overlooks the valley. The name is in part a reference to the menu’s five courses.
ey even packed extra sauce to go when I asked. It is that good.
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DIN I NG AWARD Franklin Avenue–231 S. Edison St., SLC., franklinaveslc.com. The menu offers intelligent, well-executed plates. There is a burger (a Wagyu burger, actually) but Dungeness crab, as well, and a rotating menu of specials that will delight. The stellar bar program (it is a bar, after all) must certainly be mentioned and experienced.
2025 DIN I NG AWARD Harbor Seafood & Steak Co.–2302 E. Parleys Way, SLC. harborslc.com. A much-needed breath of sea air refreshes this restaurant, which updates their menu frequently according to the availability of wild fish. A snappy interior, a creative cocktail menu and a vinecovered patio make for a hospitable atmosphere.
Whowants to bond and create a good dining experience to innovate, create good dishes and have local relationships with our local vendors.”
It shows that Chef JV is committed. He’s built relationships with Whistling Springs Trout Farm, Intermountain Gourmet, Utah-pastured Elk, and local and regional ranchers. e menu changes seasonally but is sprinkled with unique touches of culinary brilliance. His plating is playful and bright and layered with nuance and avor. e Pu y Potatoes, for example, are worth the trip alone. ey are tater tot-esque, some stacked like Lincoln logs, powdered with salty cheese, and topped with shaved tru e and caviar (if you want to splurge). But the standout of spectacular dishes is Chef JV’s fried egg aioli. Instead of your basic eggy mayo, the eggs are fried and blended into a magical emulsion that puts all other aiolis to shame with richness and depth.
e Prime Beef Tartare arrives tableside dressed for a garden party, with dots of house-made ricotta, a Calabrian kumquat marmalade, pickled mustard seeds and shaved cured egg yolk. Edible owers and green chives bring a hint of summer and lightness, while the fresh-from-the-fryer potato chips are a perfect complementary crunch for delivering meat to mouth. While the garnishes may change seasonally, the balance and avors showcase Chef JV’s skill, from making ricotta, curing egg yolks, making a jam and pickling mustard seeds—a lot goes into what has traditionally been a simple dish.
Chef JV has been working on a new presentation of the prime let. “It’s a koji black garlic aged ribeye with an aged balsamic demi,” he explains. Koji, in Japanese application, is used to ferment everything from sake to miso and brings a subtle umami quality that a diner might not be able to pinpoint
Himalayan Kitchen–360 S. State St., SLC; 11521 S. 4000 West, South Jordan. himalayankitchen.com. Indian-Nepalese restaurant with 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.
Hong Kong Tea House & Restaurant–565 W. 200 South, SLC. hongkongteahouse.yolasite.com. 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.
HSL–418 E. 200 South, SLC. hslrestaurant.com. The initials stand for “Handle Salt Lake”—Chef Briar 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.
Indochine–230 S. 1300 East, SLC. indochinesaltlake.com. Vietnamese cuisine is underrepresented in Salt Lake’s Thai-ed up dining scene, so a restaurant that offers more than noodles is welcome. Try broken rice dishes, clay pots and pho.
Kathmandu–3142 S. Highland Dr., SLC. thekathmandu.net. Try the Nepalese specialties, including spicy pickles to set off the tandoor-roasted meats. Both goat and sami, a kibbeh-like mixture of ground lamb and lentils, are available in several styles.
Kaze–65. E. Broadway, SLC. kazesushiut.com. Small and stylish, Kaze has plenty to offer besides absolutely fresh fish and inventive combos. Food is beautifully presented and especially for a small place the variety is impressive. A sake menu is taking shape and Kaze is open until midnight.
King’s Peak Coffee–412 S. 700 West, SLC; 592 W. 200 South. kingspeakcoffee.com. All of King’s Peak’s coffee is sourced directly from farmers or reputable importers. In the end, the result is a better quality coffee.
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Kimi’s
Chop & Oyster
2025
House– 4699 S. Highland Dr., SLC. kimishouse.com. A high-style, multi-purpose restaurant with new digs: 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. from the surrounding pizza and beerscapes, with
Bambara’s Puffy Potatoes
Bambara’s Beef Tartare
Bambara’s Kohlrabi Caesar
Kobe Japanese Restaurant–
3947 S. Wasatch Blvd., MillcreekSLC. kobeslc.com. Mike Fukumitsu, once at Kyoto,was is the personality behind the sushi bar and the driving spirit in the restaurant. Perfectly fresh fish keeps a horde of regulars returning.
Krua Thai–212 E. 500 South, SLC. kruathairestaurant.co, kruathaiut.com. 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.
Left Fork Grill–68 W. 3900 South, SLC. leftforkgrillslc.com, leftforkgrill.ipower.com. 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.
Log Haven–6451 E. Mill Creek Canyon Road, SLC. log-haven.com. Certainly Salt Lake’s most picturesque restaurant, the old log cabin is pretty in every season. Chef David 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.
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but that will make the tastebuds light up. e enzymes in koji break down proteins into amino acids, making the ribeye extra tender and upping the depth of avor.
Lest you fear that everything at Bambara is changing, one menu item is staying just the same, lest the population rise up in arms. e signature Blue Cheese Potato Chips, with a blue and jack cheese blend and harissa spices for a BBQ potato chip vibe, are staying the same. A long-time favorite, every chef who’s come to Bambara knows not to touch this local favorite.
Finally, the pièce de résistance is a collaboration with the pastry chef, a parmesan ice cream topped with caviar. “ e idea came on a whim,” Chef JV says. “I was literally making ice cream with my pastry chef and thought, ‘We go
through a lot of Parmesan cheese, and I keep seeing rinds and rinds and rinds.’ So I thought, ‘let’s infuse the ice cream with the rinds.’ And it was just a perfect savory and sweet dessert.” Waste not. And then, to be extra, why not top it with caviar for a burst of salty pops of avor, like adding sea salt to caramel.
Exciting things Chef JV and Co. are working on this year include wine dinners and a local take on an omakase-style tasting at e Vault (Bambara’s speakeasy-style lounge).
Expect special menus for the holidays, but most of all, expect a solid entry into our Salt Lake culinary pantheon.
approach to Greek food. Stylish small plates full of Greek
Manoli’s–402 E. 900 South, SLC. manolison9th.com. Manoli and Katrina Katsanevas have created a fresh modern approach to Greek food. Stylish small plates full of Greek flavors include Butternut-squash-filled tyropita, smoked feta in piquillo peppers and a stellar roast chicken.
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Matteo–77 W. 200 South, SLC. matteoslc.com. This family-run Italian restaurant comes with a mission statement: “Food. Wine. Togetherness.” The menu is inspired by the rustic and comforting recipes and techniques passed down through generations of Matteo’s family and perfected by Chef Damiano Carlotto.
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Mazza–1515 S. 1500 East, SLC. mazzacafe.com. Excellent. With the bright flavor that is the hallmark of Middle Eastern food and a great range of dishes, Mazza has been a go-to for fine Lebanese food in SLC before there was much fine food at all.
Millcreek Café & EggWorks–
3084 E. 3300 South, SLC. millcreekcafeandeggworks. com. This spiffy neighborhood place is open for lunch, but breakfast is the game. Items like a chile verdesmothered breakfast wrap and the pancakes offer serious sustenance.
My Thai–1425 S. 300 West, SLC mythaiasiancuisine.com. 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.
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Nomad Eatery–1722 Fremont Drive, SLC. nomad-eatery.com. Nomad Eatery has reopened inside the Uinta Brewery. Find perfectly crafted classic American cuisine with a craft brew to pair.An oasis for the west side.
“I’m excited to help build food culture in Salt Lake City. My goal is to innovate and push culinary boundaries. I don’t want to be another chef who stays stagnant. I’m always striving to be the best and do better things for our clientele. I want to have fun. I want to make good food. I want to be surrounded by good people who want to learn and grow. I want to be a role model for my cooks so they can eventually be in my position. My biggest goal is to provide them with opportunities I didn’t have when I was a line cook.”
Bambara’s Prime Fillet is all dressed up for a garden party
Bambara is included in this year’s Salt Lake magazine Dining Awards as a “Restaurant to Watch.”
Dangerously Good Pretzels
A career pivot and the love of Bavarian-style pretzels
BY LYDIA MARTINEZ
PHOTOS BY ADAM FINKLE
LINDSAY AND DREW SPARKS HAD A DANGEROUS IDEA. What if they stepped away from their demanding tech jobs, Zoom meetings, and day-in-day-out o ce life? A er a lot of back-and-forth, they decided to go in a totally di erent direction and start a pretzel company.
“We wanted to start something ourselves from scratch,” says Lindsay. “We love the European/Bavarian-style so pretzels.” So Lindsay and Drew started on a journey of research, testing, hard work, leaning on supportive friends, and back to testing again. A er a lot of experimenting, they arrived at their perfect so pretzel recipe: One with Bavarian roots. ey use a lye bath instead of a baking soda bath to yield the characteristic dark, shiny crust and a unique biting taste. It gives the pretzels a very crispy exterior with a so area crumb inside. Drew and Lindsay opened Dangerous Pretzel in December last year at the Post District, tucked on the southwest side of the development near Melancholy.
With a cherubic devil as the mascot and a bomb in the logo, Dangerous Pretzel’s tagline is ‘ruin dinner.’ And fair warning, it is entirely possible to ruin dinner with these substantial pretzels. “Pretzels are dangerous. You can’t just eat one,” says Lindsay. “It’s so validating when we hear customers say, ‘Oh, these are so dangerous.’ at’s exactly the concept we wanted.”
You will nd some classics on the menu: a good salty pretzel and a sweet cinnamon sugar pretzel. But you will also nd
pretzels that are a meal unto themselves. e Spicy Bee Pretzel has hot peppers buried in white cheddar topped with hot honey. e BBK, aka “Brush Before Kissing” pretzel, is a blend of parmesan herbs and garlic butter for a true date night disaster that is truly delicious. e Bootlegger Pretzel is bourbon and maple bacon. And the Devil’s Delight is a nod to pizza with pepperjack cheese, pepperoni and sliced salami. Mini pretzel “bombs” are the dangerous version of donut holes.
Pretzels are good. Pretzels with something to dunk are better. And the housemade dipping sauces add a little zing. e House Mustard is admittedly “mustard-ish,” while the Sweet Cream pairs perfectly with the Saint pretzel or the Bootlegger pretzel. Hot ranch (“hotter than assless chaps”) and the Dangerous Dip (a cheese sauce with some spice) round out the assortment. Lindsay’s favorite dip is the cheese dip. “We didn’t want it to be a nacho cheese; beer cheese can get a little grainy. So we do cheddar, sharp cheddar, pepperjack and fresh jalapenos that add heat without making it too spicy.”
Lindsay explains how they take ve basic ingredients ( our, salt, yeast, butter,and water) through extensive testing to develop their avors. “We created a rack that goes on top of the oven and holds the steam in. e pretzels go through twice, once with the steam cover on and once with the steam cover removed. It’s something we gured out ourselves.”
When it comes to the avored pretzels, Lindsay, Drew and all the employees have a list of di erent avors they would like to
Lindsay and Drew Sparks, owners of Dangerous Pretzel
The “BBK”, aka “Brush Before Kissing” pretzel, combines a healthy dose of parmesan and garlic; perfect for date night.
Nuch’s Pizzeria–2819 S. 2300 East, Millcreek. nuchspizza.com. A New York-sized eatery (meaning tiny) offers big flavor via specialty pastas and wonderful bubbly crusted pizzas. Ricotta is made in house.
Oasis Cafe –151 S. 500 East, SLC. oasiscafeslc.com. 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 its evening menu suits the space —being both imaginative and refreshing.
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Koyote–551 W. 400 North, SLC. koyoteslc.com. The menu features a wide selection of traditional Japanese dishes, including ramen, okazu and washoku. They also offer a variety of vegetarian, vegan and gluten-free options. The showstopper for the night was the Karage wings.
Oh Mai–850 S. State St.,SLC; 3425 State St., SLC; Other Utah locations. ohmaisandwichkitchen.com. 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.
try. e most interesting ones get tested over time. e plan is to switch out to special or seasonal avors on a regular basis. “We have a rack in our fridge that’s just for research and development,” Lindsay laughs. “ is week, for example, we tested 11 blueberry basil avored pretzels.” She acknowledges that some of the avors are a little controversial and outside the typical pretzel realm. “We are okay with some of our avors being a little polarizing.” But the goal is that everyone will nd at least one great pretzel to love.
Another bonus: You can get a beer with your pretzel.
in second. We tried to keep the beers as local as possible.”
ey make a point of carrying beer from breweries outside Salt Lake City. “Helper Beer is newer, but we always stop there on our way down to Moab and go to that brewery,” Lindsay explains. “We feel like they are outstanding, but not a lot of people carry them up here.”
Now that they are open, Drew and Lindsay have lots of plans, like working on gluten-free and vegan options for pretzels. ey’re testing out a homemade marinara along with other new avors. Eventually, they would like to expand and do late nights along with a special late-night menu.
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Oquirrh–368 E. 100 South, SLC. oquirrhslc.com. Little and original chefowned bistro offers a menu of inventive and delicious dishes—whole curried lamb leg, chicken confit pot pie, milk-braised potatoes—it’s all excellent.
Osteria Amore–224 S. 1300 East, SLC. osteriaamore.com. A modern Italian experience in the Federal Heights eighborhood. Their patio is perfect for summer dining.
Padeli’s–30 E. Broadway, SLC; 2975 Clubhouse Dr., Lehi. padelisstreetgreek.com. Padeli’s serves the classic Greek 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.
Passion Flour Patisserie–165 E. 900 South, SLC. passionflourslc.com. A vegan-friendly cafe located in an up-and-coming neighborhood. They offer coffee and tea lattes and a variety of croissants: the crust is flaky and buttery (despite the lack of butter). They also bake up some deliciously moist custom vegan cakes for any occasion.
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The Pearl–917 S. 200 West, SLC, thepearlslc.com. The Pearl is a hip space serving craft cocktails and Vietnamese street food, conceived by the same minds behind Alibi Bar. The menu has items like banh mi sandwiches, caramel pork belly and chicken pho.
Per Noi Trattoria –3005 S. Highland Dr., SLC. pernoitrattoria.com. 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.
Porcupine Pub and Grille–3698 E. Fort Union Blvd., Cottonwood Heights. porcupinepub.com. A lodge-inspired apres ski spot and gathering place for a hot meal and a cold beer after a day on the mountain.
“I always tell people that we are the opposite of a pub or brewery,” says Lindsay. “At a brewery, the beer comes first, and the pretzels second. The pretzels are always an afterthought. And for us, the pretzel is the star, and the beer always comes
“It’s been really cool to see the response from our community,’ says Lindsay. “People are so generous and willing to support us and give really amazing feedback. We want to hear from our customers!”
The Spicy Bee pretzel
Melancholy: A Wine Bar with Heart and History
Women-owned, great wine, vintage finds and a building with 150 years of stories
BY LYDIA MARTINEZ | PHOTOS BY ADAM FINKLE
ICAN BARELY CONCEIVE of a type of beauty in which there is now Melancholy” —Charles Baudelaire Melancholy is the new wine and cocktail lounge in the Post District. While most everything in the district is new construction, Melancholy is located in one of the original buildings on site. At 150 years old, the space was originally a storage annex for American Barrel and later a post o ce. Now, walking up to it, the exterior looks like a modern sleek bar. Open the doors, and a surprise awaits: Black walls, white marble, a big plate glass window and touches of brass all mix together with vintage nds. It’s as if a Gothic library had a love child with an eccentric botanist lab with a little dark academia apothecary thrown in for good
measure. Every single piece of decor was hand-selected by the dynamic team of Shaleen Bishop and Fallan Keyser.
“We found most of the stu for Melancholy secondhand and at vintage stores,” Fallan explains. “We wanted to use things that needed to be refurbished a bit. We had things reupholstered.”
ere are old paintings, mirrors on the walls and even post o ce boxes at the front of the downstairs bar.
“ e upstairs bar back and the post holding up the edge of the bar downstairs is repurposed from an old headboard,” says Shaleen, giving another example. “We addded a lot with the stories from the old pieces that we brought in. It feels like it adds to the story and the history of the building.” Not bad for a space that started out as
cinderblock, gra ti and peeling plaster. As co-owners, Shaleen and Fallan bring a deep background to Melancholy. Fallan previously owned Good Grammar, and together, with Shaleen ran the Secret SLC immersive events. While Secret SLC didn’t survive through COVID, the great partnership did. Shaleen texted Fallan, saying, “I missed doing cool stu together.” Fallan agreed. ree weeks later, they walked into Melancholy for the rst time and knew just what they wanted to do.
So, why Melancholy? “We started playing with names,” Shaleen says, “and we just kept coming back to that word. e way it’s o en used is focuses on the sorrow part of melancholy. But if you really look at the de nition, it’s no necessarily sorrowful. It has a lot to do
Melancholy owners Shaleen Bishop and Fallan Keyser.
Provisions–3364 S. 2300 East, SLC. slcprovisions.com. With Chef Tyler Stokes’ bright, fresh approach to American craft cuisine (and a bright, fresh atmosphere to eat it in), Provision strives for handmade and local ideals executed with style and a little humor.
Rodizio Grill –600 S. 700 East, SLC. rodiziogrill.com. T he 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.”
Roots Café–3474 S. 2300 East, Millcreek. rootscafeslc.com. A charming little daytime cafe in Millcreek with a wholesome, granola vibe.
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Rouser –2 S. 400 West, SLC. rouserslc.com. Rouser sparked into the scene in late 2024 in the old Union Pacific Depot Train Station as part of the new Asher Adams hotel. Keeping with the theme, the restaurant boasts charcoal-flavored moments across the menu.
Royal India–10263 S. 1300 East, Sandy; 55 N. Main St., Bountiful. royalindiautah.com. Northern Indian tikka masalas and Southern Indian dosas allow diners to enjoy the full range of Indian cuisine.
Ruth’s Diner–4160 Emigration Canyon Rd., SLC. ruthsdiner.com. 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 rule here. The giant biscuits come with every meal, and the chocolate pudding should.
Sake Ramen & Sushi Bar–
8657 Highland Drive, Sandy. sakeut.com. Sake has a focus on modern interpretations of classic Japanese Dishes. They promise their Agadashi tofu “will make all of your problems disappear.”
The Salt Republic–170 S. West Temple, SLC.
A modern eatery with a focus on healthful and hearty dishes from local ingredients, prepared in the kitchen’s rotisserie and wood-fired oven, for breakfast, lunch or dinner at the Salt Lake City Hyatt Regency hotel.
Sauce Boss Southern Kitchen— 877 E. 12300 South,Draper, saucebosssouthernkitchen.com. The menu at Sauce Boss embodies nostalgia, Southern comfort and Black soul food at its best. The focus is on authentic flavors, consistent quality and the details: Red Drink (a housemade version of Bissap), real sweet tea, crunchy-crust cornbread, fried catfish, blackened chicken wings and collard greens.
Sawadee Thai–754 E. South Temple, SLC. sawadeethaiutah.com. 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.
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Scelto– 849 E. 9400 South, Sandy. sceltoslc.com. When it comes to delivering stylish dining to our suburbs, Scelto is there. The wine list is very Italian, a good sign, and it has some nice splashes of French. The beef ragu is appropriately simmered for hours, which is the most important and complex part of a good lasagna.
ON THE TABLE
with nostalgia and memories, so we wanted to bring that to the bar.” e goal at Melancholy is to have an intimate, quiet bar and a gathering spot for the community.
Intimate is accurate. ere are only a few seats around the downstairs bar, while the upstairs has table tops with seating. It feels like the type of place to go, read a book over a glass of wine solo or for an intimate tet-a-tet over cocktails. Both owners are now in their 40s. “We a space where we would want to go and people our age would want to spend time,” says Shaleen.
Not only is Melancholy womanowned, but the entire leadership team is made up of women. Sommelier Natalie Hamilton, Bar Manager Morgan Michel and Social Media Manager Jillian Herman round out the team.
Natalie and Morgan have worked together hand in hand to create a curated, constantly rotating wine experience and unique wine-centric cocktails. e wine list constantly rotating. ey will bring in a case or three of a speci c wine; when it is gone, it is gone.
“Natalie brings in wines from di erent areas because we didn’t want to proclaim that we were an Italian or French wine bar,” says Fallan.
As the Bar Manager, Morgan pulls together the cocktail menu, incorporating some sort of wine feature as a crossover. While the cocktail menu also rotates seasonally, sherry, vermouth and sake make their way into the concoctions. Morgan even makes a syrup in-house with the herbs and spices that make the avor of cola. In a nod to non-drinkers, a specialty 0% ABV beverage menu is as curated as the wine list. “I think a lot of times people that don’t drink alcohol don’t feel comfortable in bars,” Shaleen notes. “And we want everyone to feel comfortable and on equal footing here.”
Melancholy has no kitchen, so food is limited to bar snacks. But the bar snacks are really good. Torres potato chips, tinned sh and marinated olives all grace the menu. You can also bring food in from other restaurants.
To continue to build a community at Melancholy, they host a monthly book club called “Books Take Flight” and other events, like an oyster pop-up with wine and oyster pairings. On Sunday, they set out a bunch of classic games. On Monday, there is an industry night. e seating capacity will almost double with a new patio opening in the summer.
WHEN YOU GO
MELANCHOLY WINE & COCKTAIL LOUNGE
556 S. Gale Street, SLC melancholyslc.com
Settebello Pizzeria–260 S. 200 West, SLC. settebello.net. Every Neapolitan-style pie here is handshaped by a pizza artisan and baked in a wood-fired oven. And they make great gelato right next door.
Silver Fork Lodge–11332 E. Big Cottonwood Canyon Rd., Brighton. silverforklodge.com. 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.
Siragusa’s
Taste
of
Italy
–4115 Redwood Rd., Taylorsville. siragusas.com. Another strip mall mom-and-pop find, the two dishes to look out for are sweet potato gnocchi and osso buco made with pork.
Skewered Thai –575 S. 700 East, SLC. skeweredthai.com. 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.
Slackwater Pizza–684 S. 500 West, SLC. 209 24th St., Ogden. slackwaterpizzeria.com. The pies here are as good as any food in SLC. Selection ranges from traditional to Thai (try it), and there’s an excellent selection of wine and beer.
SOMI Vietnamese Bistro–
1215 E. Wilmington Ave., SLC. somislc.com. 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.
Spencer’s–255 S. West Temple, SLC. spencersslc.com. The quality of the meat and the accuracy of the cooking are what make it great. Beef is aged on the bone, and many cuts are served on the bone—a luxurious change from the usual cuts.
Stella Grill –4291 S. 900 East, SLC. stellagrill.com. A cool little arts-and-crafts-style café, Stella is balanced between trendy and triedand-true. The careful cooking comes with moderate prices. Great for lunch.
Stoneground Italian Kitchen
–249 E. 400 South, SLC. stonegrounditalian.com. The longtime pizza 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.
2025 DIN I NG AWARD
Table
X
–1457 E. 3350 South, SLC. tablexrestaurant.com. A trio of chefs collaborate on a forwardthinking 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.
Takashi –18 W. Market St., SLC. takashisushi.com. Takashi Gibo earned his acclaim by buying the freshest fish and serving it in politely eyepopping style. Check the chalkboard for specials like Thai mackerel, fatty tuna or spot prawns, and expect some of the best sushi in the city
Bar Manager Morgan Michel and Sommelier Natalie Hamilton round out Melancholy’s all-woman team.
Tandoor Indian Grill–3300 S. 729 East, SLC; 4828 S. Highland Dr., Holladay; 1600 N. Freedom Blvd., Provo. tandoorindiangrill.com. Delicious salmon tandoori, sizzling on a plate with onions and peppers like fajitas, is mysteriously not overcooked. Friendly service.
Thai Garden–868 E. 900 South, SLC. thaigardenbistroslc.com. Paprika-infused pad thai, deepfried 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 cram.
DIN I NG AWARD
2025
Urban Hill–510 S. 300 West, SLC. urban-hill.com. The menu is seafood forward and takes inspiration from Southwest cuisine. Its wood-burning flame grill is unique, and the emberroasted carrots with salty feta and a New Mexico red chili sauce are a winner. Be sure to save room for dessert.
Vertical Diner–234 W. 900 South, SLC. verticaldiner.com. Vertical Diner boasts an animal-free menu of burgers, sandwiches and breakfasts. Plus cocktails, organic wines and coffees.
Woodbine Food Hall & Cocktail
Bar–545 W. 700 South, SLC. woodbineslc.com. A cornerstone of the Granary District, Woodbine has a full liquor license with a 21-and-over bar up front and on the roof. Inside the hall beer and wine is available. The Hall has spaces for up to nine establishments.
Yoko Ramen–473 E. 400 South, SLC. yokoslc.com. 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.
Zao Asian Cafe–400 S. 639 East, SLC; 2227 S. Highland Dr., SLC; Other Utah locations. zaoasiancafe.com. It’s hard to categorize this panAsian 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.
Zest Kitchen & Bar–275 S. 200 West, SLC. zestslc.com. Zest has sophisticated vegan cooking plus a cheerful attitude and ambience fueled by creative cocktails. Pulling flavors from many culinary traditions— the menu is all vegan and changes frequently.
PARK CITY & THE WASATCH BACK
Baja Cantina–1355 Lowell Ave., Park City. bajaparkcity.com. The T.J. Taxi is a flour tortilla stuffed with chicken, sour cream, tomatoes, onions, cheddarjack cheese and guacamole.
Big Dipper –227 Main St., Park City. bigdipperpc.com. Located in the historical Star Hotel, the Big Dipper brings in a little old world and a little new, serving up old-world inspired French dip sandwiches that have a modern spin.
Billy Blanco’s–8208 Gorgoza Pines Rd., Park City. billyblancos.com. 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.
Blind Dog Grill–1251 Kearns Blvd., Park City. blinddogpc.com. 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.
The Blue Boar Inn–1235 Warm Springs Rd., Midway. theblueboarinn.com. The restaurant is reminiscent of the Alps, but serves fine American cuisine. Don’t miss the award-winning brunch.
Chimayo –368 Main St., Park City chimayorestaurant.com. Bill White’s prettiest place, this restaurant is reminiscent of Santa Fe, but the food is pure Park City. Margaritas are good, and the avocadoshrimp appetizer combines guacamole and ceviche flavors in a genius dish.
Freshie’s Lobster Co.–1915 Prospector Ave., Park City; 356 E. 900 South, SLC. freshieslobsterco.com. After years as everyone’s favorite summer food stop at Park Silly Market, Freshie’s has settled into a permanent location selling their shore-to-door lobster rolls all year round.
Ghidotti’s–6030 N. Market St., Park City. ghidottis.com. 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.
Grub Steak–2093 Sidewinder Dr., Prospector Square, Park City. grubsteakparkcity.com. 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.
2025 DIN I NG AWARD Handle–136 Heber Ave., Park City. handleparkcity.com. Chef-owner Briar Handly offers a 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.
2025
DIN I NG AWARD Hearth and Hill–1153 Center Dr., Park City. hearth-hill.com. This all-purposse cafe serves lunch, dinner and weekend brunch, focusing on bright, approachable American dishes with a kick.
Kuchu Shabu House–3270 N. Sundial Ct., Park City; 2121 S. McClelland St., SLC. kuchushabu.com. The second shabu-style eatery in PC is less grand than the first but offers max flavor from quality ingredients.
Lush’s BBQ–7182 Silver Creek Rd., Park City. lushsbbq.com. Tennesee-inspired BBQ you won’t soon forget. Think sharp vinegar with a hint of citrus and just a touch of sweetness. When the meat’s just coming off the smoker, you’d be hard pressed to find better ribs, brisket or pulled pork anywhere else.
350 Main–350 Main St., Park City. 350main.com. Now 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 Venison Loin in Pho. Amazing.
2025 DIN I NG AWARD
Rime Seafood & Steak–2300 Deer Valley Dr. East, Park City, St. Regis, Deer Valley. srdvdining.com. Acclaimed Chef Matthew Harris heads the kitchen at this simply brilliant restaurant at the St. Regis—meticulously sourced meat and seafood from his trusted vendors, perfectly cooked.
Royal Street Café–7600 Royal St., Silver Lake Village, Deer Valley Resort, Park City. deervalley.com. (Open seasonally) Don’t miss the lobster chowder, but note the novelties, too. In a new take on the classic lettuce wedge salad, Royal Street’s version adds baby beets, glazed walnuts and pear tomatoes.
Sammy’s Bistro–1890 Bonanza Dr., Park City. sammysbistro.com. Down-to-earth food in a comfortable setting. Sounds simple, but if so, why aren’t there more Sammy’s in our world? Try the bacon-grilled shrimp or a chicken bowl with your brew.
Shabu–442 Main St., Park City, shabuparkcity.com Cool new digs, friendly service and fun food make Shabu one of PC’s most popular spots. A stylish bar with prize-winning mixologists adds to the freestyle feel. Make reservations.
Sushi Blue–1571 W. Redstone Center Dr. Ste. 140, Park City. sushiblueparkcity.com. 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.
2025 DIN I NG AWARD Tupelo–1500 Kearns Blvd., Park City. tupeloparkcity.com. Tupelo is a homegrown dining experience that deserves a visit. The menu features some favorites carried over from Tupelo’s inception, like the Idaho Trout and the famed buttermilk biscuits with butter honey, as well as newer dishes such as the veganfriendly grilled cauliflower steak with herb-chili pesto.
Wasatch Bagel Café–1300 Snow Creek Dr., Park City. wasatchbagelandgrill.com. Not just bagels, but bagels as buns, enfolding a sustaining layering of sandwich fillings like egg and bacon.
Windy Ridge Bakery & Café–
1755 Bonanza Dr., 1750 Iron Horse Dr., Park City. windyridgebakery.com. 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.
Woodland Biscuit Company–
2734 E. State Hwy. 35, Woodland, Park City. woodlandbiscuitcompany.com. Breakfast is the real deal here so pile on the bacon and eggs but if you sleep late, not to worry—burgers, sandwiches and tacos are good too.
NORTHERN UTAH
Hearth on 25th–195 Historic 25th St., Ogden. hearth25.com. 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.
Maddox Ranch House–1900 S. Highway 89, Perry, 435-723-8545 maddoxfinefood.com. Angus beef steaks, bison chicken-fried steak and burgers have made this an institution for more than 50 years. Eat in, drive up or take home.
Union Grill–315 24th St., Ogden, 801-621-2830. uniongrillogden.com The cross-over cooking offers sandwiches, seafood and pastas with American, Greek, Italian or Mexican spices.
PROVO & CENTRAL UTAH
Chom Burger–45 W. 300 North, Provo; 496 N. 990 West, American Fork. chomburger.com. Colton Soelberg’s (Communal, etc.) low-key high-end burger place has 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.
2025 DIN I NG AWARD
Foundry Grill and The Tree Room–8841 Alpine Loop Dr., Sundance Resort, Sundance. sundanceresort.com. The Tree Room is known for its seasonal, straightforward menu and memorable decor, including Robert Redford’s kachina collection. Meanwhile the grill serves comfort food with western style. Sunday brunch is a mammoth buffet.
Strap Tank Brewery–596 S. 1750 West, Springville; 3661 Outlet Parkway, Lehi, straptankbrewery.com. With locations in Lehi and Springville (and soon St. George), Strap Tank provides a much-needed watering hole to the people in Utah County and points south. Reliable American fare and plenty of beers on tap.
SOUTHERN UTAH
Anasazi Steakhouse–1234 W. Sunset Blvd., St. George. anasazisteakhouse.com. Diners cook their own steaks and seafood on volcanic rocks at this stylish and artsy spot that also serves up fondue and cocktails.
Angelica’s Mexican Grill –101 E. St. George Blvd., St. George. angelicasmexicangrill.com. A bright Mexican eatery serving up traditional street food in a cozy space.
2025 DIN I NG AWARD Basalt–1500 E. Black Desert Dr., Ivins. blackdesertresort.com. The high level of quality is apparent in every detail from the table settings to the space design to the food that came on the plate (despite the limited menu). This is an acorn determined to be a mighty oak, like yesterday.
Bear Paw Café–75 N. Main St., St. George. bearpawcafe.com. St. George’s favorite breakfast and lunch cafe for more than 25 years! Bear Paw Cafe serves breakfast at anytime of the day. Don’t forget to try the guest favorites, including belgian waffles, hand-crafted pancakes, worldclass french toast and fresh crepes.
Canyon Breeze Restaurant— 1275 E. Red Mountain Cir., Ivins. redmountainresort.com. Red Mountain’s Canyon Breeze Restaurant has spectacular views and outdoor patio seating. The menu focuses on whole foods, local meats, homemade baked goods and desserts made from scratch.
2025
DIN I NG AWARD
Table 25 –195 25th St., Ogden. table25ogden.com. A bright, contemporary space in Downtown Ogden has a patio right on Historic 25th Street. The elevated yet approachable menu includes Spanish mussels and frites, ahi tuna and a classic cheeseburger.
2025 DIN I NG AWARD
Hell’s Backbone Grill–20 N. Highway 12, Boulder. hellsbackbonegrill.com. 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.
Painted Pony–2 W. St. George Blvd., Ste. 22, St. George. painted-pony.com. The kitchen blends culinary trends with standards like sage-smoked quail on mushroom risotto. Even “surf and turf” has a twist— tenderloin tataki with chile-dusted scallops.
Peekaboo Canyon Wood Fired Kitchen–233 W. Center St., Kanab. peekabookitchen.com. Complementing Best Friends Animal Sanctuary, this casual eatery serves vegetarian cuisine—artisanal pizza, local beer, craft cocktails and a rocking patio.
The Pizza Factory–2 W. St. George Blvd., St. George. stgeorgepizzafactory.com. The original St. George Pizza Factory, founded in 1979, is one of the city’s main attractions. It was born of a desire to create the perfect pizza parlor, where friends and family could come together over a slice or a whole pie.
Red Rock Grill at Zion Lodge –1 Zion Lodge, Springdale. zionlodge.com. 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.
Sakura Japanese Steakhouse & Sushi–81 N. 1100 East, St. George. sakuraut.com. The Hibachi side of the restaurant gives both dinner and a show in one, but if you’re shy about open flames, Sakura also offers tasty sushi rolls.
Tifiny’s Creperie–567 S. Valley View Dr., St. George. tifinyscreperie.com. Enjoy the cozy dining room and the comforting, casual French cuisine, featuring classic sweet and savory crêpes.
Vermillion 45–210 S. 100 East, Kanab. vermillion45.com. Who would expect a fine restaurant with a French chef in Kanab? But here it is, and it’s excellent.
Whiptail Grill–445 Zion Park Blvd., Springdale. whiptailgrillzion.com. Tucked into an erstwhile gas station, the kitchen is little, but the flavors are big—a goat cheese-stuffed chile relleno crusted in Panko and the chocolate-chile creme brulee.
2025 DIN I NG AWARD
Xetava/ The Rusted Cactus–815 Coyote Gulch Court, Ivins. therustedcactus.com. Blue corn waffles for breakfast and lunch are good bets. But to truly experience Xetava, dine under the stars in ecoconscious Kayenta. For a full bar and more tasty bites, visit The Rusted Cactus, also on-site.
Greatness in a Glass
Alpine Distilling’s Triple Oak Whiskey Awarded 98 Platinum in Global Competition
BY AVREY EVANS
JUST ABOUT EVERY SPIRIT COMPANY claims to have the “Best.” “Best Triple Distilled Vodka,” “Best Single Barrel Bourbon,” how about “Best Tequila at De nitely Won’t Give You a Hangover, We Promise.” But how many of those brands can back up their claim with a panel of impartial industry experts who have tasted and rated their products on a rigid rubric? One such spirit vanguard that can proudly proclaim its “Bestness” with conviction is Alpine Distilling, whose Triple Oak Whiskey recently received a stellar 98 Platinum rating in the Enthusiast Reports International Spirit Competition.
“In my 15-year career in the spirits industry, we’ve only had three other instances of a 98 rating that came in from our panelists,” says Enthusiast Report CEO and publisher Lincoln Salazar. e rating is derived from a group of expert panelists with a combined over 100 years of industry experience. And they take their judging roles extremely seriously. During the blind tasting, judges appraise thousands of spirits submitted from across the globe. To ensure an unbiased rating, judges are restricted from eating or drinking hours prior, and roaming proctors ensure they keep from conferring with each other. It’s like an SAT, but with booze.
BAR GUIDE
The Aerie–9320 Cliff Lodge Dr. Ste. 88, Snowbird Resort, 801-933-2160. snowbird.com. Floor-to-ceiling windows mean drinkers can marvel at nature’s handiwork while feasting from the sushi bar. The menu is global with live music some nights.
Back Door On Edison–152 E. 200 South, SLC, 385-267-1161. backdoorslc.com. This watering hole from the owners of Laziz Kitchen serves Lebanese-inspired bar bites and has a promising cocktail menu.
Bar Nohm–165 W. 900 South, SLC, 385-465-4488. barnohm.com. Bar Nohm is more of a gastropub than a sit-down restaurant, with a cocktail menu and Asian fusion sharing plates.
Bar X–155 E. 200 South, SLC, 801-355-2287. barxslc.com. 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.
Beer Bar–161 E. 200 South, SLC, 385-259-0905. beerbarslc.com. Ty Burrell, star of ABC’s Modern Family, co-owns Beer Bar, which is right next to Bar X. It’s noisy, there’s no table service, but there are 140+ brews to choose from and variety of wurst.
The Bayou– 645 S. State St., SLC, 801-961-8400. utahbayou.com. This is Beervana, with 200-plus bottled beers and even more on draft.
Beerhive Pub–128 S. Main St., SLC, 801-364-4268. @beerhive_pub. More than 200 beers — domestic, imported and local—(with a long ice rail to keep the brew cold, the way Americans like ’em), are the outstanding features of this cozy downtown pub.
BTG Wine Bar– 404 S. West Temple, SLC, 801-359-2814. btgwinebar.com. BTG stands for “By the Glass” and though BTG serves craft cocktails, specialty beer and good food, the pièces de résistance are the more than 75 wines by the glass.
Casot Wine + Work–1508 S. 1500 East, SLC. 801-441-2873. casotwinework.com. In a town with a dearth of neighborhood bars, Casot is the real deal. Located in the established 15th and 15th hood, this small wine bar is a welcome addition featuring a Spanish forward list from Pago’s Scott Evans.
Contribution Cocktail Lounge –
170 S. West Temple, SLC, 801-596-1234. For an escape from the hustle of downtown, pop into the Salt Lake City Hyatt Regency hotel’s cocktail lounge, to enjoy a small bite or a drink from the thoughtful cocktail menu.
Copper Common–
111 E. Broadway #190, SLC, 801-355-0543. coppercommon.com. Copper Common is a real bar—that means 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? This bar has a real chef.
The Cotton Bottom–2820 E. 6200 South, Holladay, 801-849-8847. thecottonbottom.com
Remember when this was a ski bum’s town? The garlic burger and a beer is what you order.
Dick n’ Dixie’s– 479 E. 300 South, SLC, 801-994-6919. @dickndixies. The classic corner beer bar where cronies of all kinds gather regularly to watch sports, talk politics and generally gossip about the city and nothing in particular.
Rob Sergent founded Alpine Distilling in 2016 with wife Sara Sergent as CEO and Master Distiller.
thegreenpigpub.com. Green Pig is a pub of a different color. The owners use eco-friendly materials and sustainable kitchen practices. The menu star is the chili verde nachos with big pork chunks and cheese.
Hive 435 Taphouse– 61 W. St. George Blvd, St. George, 435-619-8435. hive435taphouse.com
Providing a service to the St. George nightlife scene, Hive 435 also serves up live entertainment, gourmet pizza, sandwiches and favorite cocktails.
HK Brewing Collective– 370 W. Aspen Ave., SLC, 801-907-0869. hkbrewing.com
HK Brewing taproom, there was Hans Kombucha, a women-founded and queer-owned brewery. Now they’re slinging ‘booch-cocktails, local spirits, beer, cider and small bites from their taproom and lounge.
Ice Haus–7 E. 4800 South, Murray, 801-266-2127. icehausbar.com. Ice Haus has everything you need from a neighborhood bar: a wide selection of pub fare, regular entertainment and plenty of seating in the beer-hall inspired location. The menu has great vegan options.
Lake Effect–155 W. 200 South, SLC, 801-532-2068. lakeeffectslc.com. An eclectic bar and lounge with a fine wine list and full menu. Live music many nights.
Laurel Brasserie & Bar–555 S. Main St., SLC, 801-258-6708. laurelslc.com. Laurel Brasserie & Bar’s food focuses on classic European cuisine with an American approach. Open for breakfast, lunch and dinner, but the real star is the Happy Hour menu.
AFTER DARK BAR GUIDE
Alpine is no stranger to international accolades. Master Distiller Sara Sergent was recently inducted into the London Gin Guild as “Warden Recti er”—only the second woman in U.S. history to do so. eir Elevated Gin was named “Gin of the Year” in 2021 and continues to shine in local and national competitions. While Alpine’s botanical brilliance is derived from Sara, founder and husband Rob Sergent leans into his roots—Kentucky roots to be exact. e Bluegrass State native comes from generations of distillers and has honed his process to perfect award-winning whiskey in Utah, a locale known for its elevational challenges and stringent spirit laws.
Alpine’s Triple Oak is a feat of distilling ingenuity, starting with locally sourced mountain water fed from a subterranean aquifer and grain imported from Rob’s home state. Each production stage is tedious and hyper-monitored, from the open-fermentation stage to secondary aging in double-toasted oak barrels. e latter process,
artisanal aging in hand-cra ed barrels, is in itself a signal to Alpine’s pursuit of perfection. e distiller tapped Chris Hansen to cra barrels with wood that could counteract Utah’s low humidity with faster lignin extraction, allowing hemicellulose to release from the oak and dissolve into the spirit. For all you non-master distillers: these are the yummy sugars that create caramel, to ee, and honey-like notes in your bourbon. e additional year spent aging in hand-cra ed barrels of quarter-sawn American Oak with hand-split French Oak heads results in a sophisticated avor pro le. All of that painstaking labor pays o in a whiskey that is rich and creamy on the palate, with a luxurious nish of roasted nuts and molasses. It’s a delightfully smooth sipper, and we can attest, Triple Oak is truly greatness in a glass.
All of that painstaking labor pays
Lucky 13 135 W. 1300 South, SLC, lucky13slc.com. Known for their heaping burgers and intriguing shot selection, Lucky 13 also offers classic fried dill pickle spears. Order with secret sauce and pair with a buttery chardonnay, bright prosecco or crisp lager—you’ll thank us later.
Oyster Bar – 48 W. Market St., SLC, 801-322-4668. marketstreetgrill.com. The nightlife side of Market Street seafood restaurant, the Oyster Bar is a place to begin or end an evening, with an award-winning martini and a dozen oysters.
The Pearl–917 S. 200 West, SLC, @thepearlslc The Pearl is a hip space serving craft cocktails and Vietnamese street food, conceived by the same minds behind Alibi Bar. The menu has items like banh mi sandwiches, caramel pork belly and chicken pho.
Triple Oak is available through special order on the DABS website. abs.utah.gov. $179.99
The experts at Alpine Distilling recommend enjoying this ‘sipping whiskey’ with a finger of water or large cube.
Post Office Place–16 W. Market St., SLC, 801-519-9595. popslc.com. Post Office offers craft cocktails, multicultural small plates and the largest selection of Japanese whisky in the state. Ask for a “special delivery” if you’re up for a boozy adventure.
Prohibition–151 E. 6100 South, Murray. prohibitionutah.com. Located right outside the city, this 1920s-inspired hotspot takes you back in time to the roaring twenties.
Quarters Arcade Bar – 5 E. 400
South, SLC, 801-477-7047; 1045 E. 2100 South, SLC. quartersslc.com. Nostalgic for all those Gen Xers and gamer geeks, Quarters features retro gaming, pinball and a game called Killer Queen, only one in Utah.
Sayonara –
324 S. State St., SLC. sayonaraslc.com. Neon adorns enclosed booths, scenes from anime project on the walls and the bar serves up high balls and Japanese microbrews. It’s like someone picked up a bar in Tokyo and placed it right here in SLC.
Scion Cider Bar –916 Jefferson St., SLC. scionciderbar.com. Cider has often taken a back seat to its more prevalent siblings, wine and beer, but not at Scion. It’s another favorite bar in the Central Ninth.
Seabird Bar & Vinyl Room–
7 S. Rio Grande, The Gateway, SLC, 801-456-1223. seabirdutah.com. A great little locally owned bar in the Gateway with great views, Seabird features a fun little patio, friendly bartenders and plenty of style.
The
Rest and Bodega – 331 S. Main St., SLC, 801-532-4452. bodegaslc.com. The neon sign says “Bodega;” drink a beer in the phone booth-sized front or head downstairs to The Rest. Order a cocktail, settle into the book-lined library, take a booth or sit at the bar.
The Shooting Star–7350 E. 200 South, Huntsville, 801-745-2002. @shootingstarsaloon. More than a century old, this is gen-you-wine Old West. The walls are adorned with moose heads and a stuffed St. Bernard.
Thieves Guild Cidery 117 W. 900
South, SLC, thievesguildcidery.com. In the Central 9th neighborhood, this cidery has put in the work to develop experimental cider and meads fit for an adventurer with a period-fantasy aesthetic to match.
Varley– 63 W. 100 South, SLC, 801-203-4124. varleyslc.com. A craft cocktail bar and lounge situated right next to its companion restaurant The Ivy. The modern aesthetic pairs well with a classic cocktail and conversation.
The Vault–202 S. Main St., SLC, 801-363-5454. bambara-slc.com/the-vault. A quintessential hotel bar with big windows overlooking pedestrian traffic. Special cocktails may be themed to what’s on stage across the street at Capitol Theatre.
Wakara Bar– 480 Wakara Way, SLC, 801-581-1000. One of the few bars on the west bench, Wakara serves craft cocktails and hosts live music, trivia nights, liquor education and even, occasionally, drag queens
Water Witch–163 W. 900 South, SLC, 801-462-0967. waterwitchbar.com. Three of Utah’s leading bartenders join forces in this charming tiny bar. Whether you want a classic drink or a cocktail customdesigned to your taste, this is the place to belly up.
Whiskey Street– 323 S. Main St., SLC, 801-433-1371. whiskeystreet.com. This stretch of Main was once dubbed “Whiskey Street” because it was lined with so many pubs and bars. A 42-foot-long cherry wood bar encourages you to bend the elbow.
Why KiKi– 69 W. 100 South, SLC, 801-641-6115. whykikibar.com. A tropical beach-themed club invites you to get away from it all. Enjoy a fruity drink in a tiki glass (or bowl!) or shake it on the dance floor. Don’t miss Taco Tuesday or the drag shows.
Zest Kitchen & Bar–275 S. 200 West, SLC, 801-433-0589. zestslc.com. Zest offers handcrafted fresh juice cocktails with the same emphasis on local and organic ingredients as the food.
Beers & Brews
Bohemian Brewery–94 E. 7200 South, Midvale, 801-566-5474. bohemianbrewery.com
Enjoy the lagers beloved by Bohemian’s owners’ Czech forebears, following the ancient Reinheitsgbot or German Purity Law.
Bewilder Brewing– 445 S. 400 West, SLC, 385-528-3840. bewilderbrewing.com. In a building decked out with an awesome Trent Call mural, Bewilder Brewing has house-made sausages and a beer list that skews toward traditional German styles.
Desert Edge Brewery–273 S. Trolley Square, SLC, 801-521-8917. desertedgebrewery.com
The constantly changing Desert Edge apart from all the others. This classic Salt Lake bar (and restaurant) continues to innovate its brews.
Epic Brewing Company– 825 S. State St., SLC, 801-906-0123. epicbrewing.com
Epic became Utah’s first brewery since prohibition to exclusively produce high-alcohol brews when it opened in 2018. Enjoy them at the brewery two ounces at a time or take some to-go seven days a week.
Fisher Brewing Company–320 W. 800 South, SLC, 801-487-2337. fisherbeer.com
Fisher takes its name from a brewery originally founded in 1884, but the brews and low-key atmosphere are strictly right now. One of the few in town that has cask ale occasionally.
Grid City Beer Works–333 W. 2100 South, South Salt Lake, 801-906-8390. gridcitybeerworks.com. Grid City does triple-duty as a pub, brewery and restaurant. They also triple the ways they serve their one-of-a-kind beers— cask, nitro or CO2.
THANK YOU SLC FOR YOUR LOVE & SUPPORT
15th & 15th MONDAY - SATURDAY 4:30 PM - 8:30 PM DINE IN, TAKE OUT & DELIVERY
AFTER DARK
Boots and Bevvies
Kemo Sabe’s speakeasy in Park City embraces a sip-and-shop experience
BY AVREY EVANS
THE FOLKS AT KEMO SABE DON’T MESS
AROUND when it comes to high-end Western luxury. eir Main Street shop in Park City is a magnet for those seeking custom- tted felt hats, top-tier cowboy boots and a trove of Americana accessories. And to elevate the retail experience even further, the boot shop has a hidden speakeasy where you can sip while you shop.
“We’re the hat store in town,” says General Manager Lindsay Perez of the Kemo Sabe location, which began as a family-owned shop in Aspen and has now expanded to six locations in the American West. “But each location also goes the extra mile to give shoppers a one-of-a-kind experience that you can’t nd at other retailers: a secret speakeasy.”
Kemo Sabe PC, which opened in 2023, lls its shop with family-owned vendors and artisan ware. But tucked away within the curated oor is an unassuming display shelf that, when touched just right, reveals the entrance to the hidden bar. You can thrill in the hunt by kicking around for it, or avoid damaging a pair of $1,800 python boots by simply telling the sta you’re looking for a drink. It’s your call.
Complete with cowhide rugs, long-horn mounts and natural wood nishes, guests are greeted with old-world saloon vibes. e full-service bar can pour up any number of classic cocktails, or a few ngers of a high-end local bourbon. With a glass in hand, step over to Kemo Sabe’s hat-steaming or boot- tting stations, where stylists can help you nd the perfect t.
Kemo Sabe’s speakeasy is open to the public seven days a week during regular
WE’RE THE HAT STORE IN TOWN
LINDSAY PEREZ
store hours and is also available for private rentals. Grab your gals and spend an a ernoon customizing hats with feathers, pins, beaded chains, brands and all the other bells and whistles your little
WHEN YOU GO
KEMO SABE
268 Main St., Park City
Shoppers can customize their new Western finds with hatbands, feathers, beads and more.
in July 2023.
cowgirl heart desires. And hell, why not pair the experience with a bottle of bubbles and a round of espresso martinis? A little shopping under the in uence never hurt anyone.
Check website for seasonal store hours
Facebook: @kemosabe1990 | kemosabe.com
Kemo Sabe’s backroom bar is outfitted in Western ware and flair.
Kemo Sabe’s Park City location opened
Hopkins Brewing Company–1048 E. 2100 South, SLC, 385-528-3275. hopkinsbrewingcompany.com. If you like craft beer served with a focus on sustainability, “The Hop” could be your new favorite watering hole. The vibe fits the Sugar House scene with frequent live music.
Kiitos Brewing– 608 W. 700 South, 801-215-9165. kiitosbrewing.com. Kiitos brews are on several menus around town. But if you stop by the brewery to taste, you can play pinball, too.
Level Crossing Brewing Company–2496 S. West Temple, South Salt Lake, 385-270-5752; 550 S. 300 West, SLC, 885-295-4090. levelcrossingbrewing.com. A welcoming bar and community-minded gathering place for trivia and board game night and, of course, hand-crafted beer and wood-fired pizza.
Mountain West Cider – 425 N. 400 West, SLC, 801-935-4147. mountainwestcider.com
With handcrafted ciders ranging from dry to sweet, all named for Utah’s iconic natural features, the people at Mountain West Cider know their craft and their community.
Park City Brewing–764 Uinta Way #C1, Park City, 435-200-8352. parkcitybrewing.com
Their core beers are brewed in Park City. The brewpub is kid-friendly, making it the perfect family après spot.
Prodigy Brewing–25 W. Center Street, Logan, 435-375-3313. prodigy-brewing.com
A family-friendly brewpub, Prodigy serves an upscale twist on classic brewpub fare and beers.
Proper Brewing Co.– 857 S. Main St., 801-953-1707. properbrewingco.com; 1053 E. 2100 South, SLC, 385-242-7186. craftbyproper.com
From the same proper folks who brought you the Publick House, Proper Brewery and Burgers hugely expands the brewing capacity of the original.
Red Rock Brewery–254 S. 200 West, SLC, 801-521-7446. redrockbrewing.com. A longtime favorite for tippling and tasting, the pub draws on 45 recipes for its rotating selection.
RoHa Brewing Project–
30 E. Kensington Ave., SLC, 385-227-8982. rohabrewing.com. A friendly local taproom in the heart of Salt Lake’s Ballpark neighborhood. This taproom offers a variety of draft and high-point beer, cider, wine, canned cocktails and spirits.
Roosters Brewing Co.–253 25th Street, Ogden, 801-627-6171. roostersbrewingco.com. A local favorite in the heart of Historic 25th Street in Ogden, Roosters Brewing Co. offers both a comfortable dining experience in their restaurant and a 21+ tap room.
SaltFire Brewing–2199 S. West Temple, South Salt Lake, 385-955-0504. saltfirebrewing.com
Located in a distilling and brewery hub of South Salt Lake, SaltFire brings tongue-in-cheek labels of its tasty craft brews.
Salt Flats Brewing Co.–2020 Industrial Circle, SLC, 801-828-3469. saltflatsbeer.com. Born in a garage—the Garage Grill to be exact—Salt Flats’ drinkable beers each takes its name from racing and motorsports culture.
Shades Brewing–154 W. Utopia Ave., South Salt Lake, 435-200-3009. shadesbrewing.beer. A momand-pop brewery supplying many local restaurants, check the website and stop by their tap room.
Squatters/Wasatch–147 W. Broadway, SLC, 801-363-2739; 2110 Highland Dr., SLC, 801-783-1127. saltlakebrewingco.com. The original breweries merged to form Utah Brewers Cooperative and are now in the hands of Salt Lake Brewing Company. Squatters and Wasatch are the most-visited watering holes in Salt Lake. Talisman Brewing Company–1258 Gibson Ave., Ogden, 385-389-2945. talismanbrewingco.com. At Talisman’s friendly tap room, you can stay and drink or pick up beer to take home. Patrons are welcome to bring their own food or order from a nearby restaurant. Dog friendly.
LOCAL DISTILLERIES
TF Brewing–936 S. 300 West, SLC, 385-270-5972. tfbrewing.com. Brewmaster Kevin Templin has a long history in Salt Lake’s beer scene. Enjoy his meticulously made German-style beer and don’t miss game night.
Uinta Brewing Company–1722 S. Fremont Dr., SLC, 801-467-0909. uintabrewing.com
Founder Will Hamill says, “We make beer. Period.” Uinta produces certified organic beers and beer in corked bottles.
A selection of Utah-based distilleries. Call ahead to confirm tasting room hours and availability for tours and private tastings.
• Alpine Distilling 7132 N. Silver Creek Rd., 435-200-9537. alpinedistilling.com
• Beehive Distilling 2245 S. West Temple, South Salt Lake, 385-259-0252. beehivedistilling.com
• Clear Water Distilling Co. 564 W. 700 South, Ste. 401, Pleasant Grove, 801-997-8667. clearwaterdistilling.com
• Dented Brick Distillery 3100 S. Washington St., South Salt Lake, 801-883-9837. dentedbrick.com
• Eight Settlers Distillery 7321 Canyon Centre Pkwy., Cottonwood Heights, 385900-4315. eightsettlersdistillery.com
• Lincoln Hwy, Wanship, 435-649-8300. highwest.com
• Holystone Distilling 207 W. 4860 South, Murray, 385-800-2580. holystonedistilling.com
• Moab Distillery 686 S. Main St., Moab, 435-259-6333. moabbrewery.com
• New World Distillery 4795 2600 North, Eden, 385-244-0144. newworlddistillery.com
• Ogden’s Own Distillery– 615 W. Stockman Way, Ogden, 801-458-1995. ogdensown.com.
• Outlaw Distillery–552 W. 8360 South, Midvale, 801-706-1428. outlawdistillery.com
• Proverbial Spirits–4175 Fores tdale Dr., Park City, 435-250-4477. proverbialspirits.com
• Salt Flat Spirits 2020 Industrial Cir., SLC, 801-828-3469. saltflatsspirits.com
• Simplicity Cocktails 335 W. 1830 South, SLC, 801-210-0868. drinksimplicity.com
• Sugar House Distillery 2212 S. West Temple, #14, SLC, 801-726-0403. sugarhousedistillery.net
• Waterpocket Distillery 2084 W. 2200 South, West Valley City, 801-382-9921. waterpocket.co.
Be Social
faces and fun from around the beehive state
Salt Lake Magazine’s 2025 Dining Awards Ceremony
Feb. 24, 2025 • This is the Place Heritage Park, SLC
Salt Lake magazine held its 2025 Dining Awards at This is the Place Heritage Park in Salt Lake City on Feb. 24, 2025. The event, sponsored by Cuisine Unlimited, Swire Coca-Cola and Sysco, honored Utah restaurants and food service professionals for their contributions to Utah’s food and dining culture. Nineteen ‘Best Restaurants’ were selected this year, along with six new ‘Restaurants to Watch.’ Some of the evening’s highlights included the Golden Spoon For Hospitality Award given to Ali Sabbeh from Mazza and his team, the Spirit Award presented to Alpine Distilling and the Outstanding Restaurant of the Year for Matteo Ristorante Italiano. Visit saltlakemagazine.com for more details.
Photos by Natalie Simpson, Beehive Photography
Above: Morgan Reedy, left, Jenn Castle, Jeremy Pugh (Editor, Salt Lake magazine) and Blake Spalding of Hell’s Backbone Grill, which was awarded Salt Lake’s “Walk the Talk Award.”
1 Rime Restaurant was named one of the Best Restaurants in Utah for 2025 2 Musician James Derrickson kept the vibe right all night
3 Mecca Bar Co. crafted cocktails for the evening 4 Rebecca Brewer and Mark Eggett from Sysco (the event’s title sponsor) 5 Kimi Eklund from Kimi’s Chop House accepts her award for one of the top restaurants in Utah for 2025 6 Devin Kaufusi (left), Corinne Hall, Chef Randall Curtis and General Manager Haden Bromlely from Harbor Seafood + Steak. Harbor was given Salt Lake magazine’s #Randompink award for service and community involvement. Photo by Adam Finkle
1 Darby Doyle (left), Katie Edridge and Lydia Martinez 2 Salt Lake magazine Editor Jeremy Pugh and Managing Editor Christie Porter 3 Katie Eldridge from Panic Button Media and Scelto Restaurant’s owner Waleska Iglesias. Scelto was named one of the 2025 Restaurants to Watch by Salt Lake magazine 4 Salt Lake magazine staff and friends: Art Director Chelsea Rushton (left), Production Manager Samantha Burt, Managing Editor Christie Porter, Digital Editor Avrey Evans, Graphic Designer Kimmy Hammons, Sales Executives Scott Haley and Jeanette Erickson, Editor Jeremy Pugh, Office Administrator Jodi Nelson, Utah Style & Design Editor Meagan Barthalomew and Sales Executive Justin Dunkley 5 Alex Slater (left), Julia Dehring, Rebecca Cardaccio and Alaina Rahimzadegan from Vine Lore Wine & Spirits
Grand America’s Derby Day Celebration
Saturday, May 3, 2025 • Laurel Brasserie & Bar at the Grand America Hotel, SLC
The third Derby Day at the Grand was a spirited afternoon of Southern charm benefitting the Utah Food Bank. Hosted by Good Things Utah’s Deena Marie Manzanares, the event invites guests to don their finest Churchill Downs attire for patio festivities, including live music, complimentary hors d’oeuvres, an exclusive small bites menu, mint juleps and peach & bourbon smashes, prize opportunities and the Kentucky Derby viewing. All to support meals for Utahns in need.
Photos by The Grand America Hotel
1 Nicolas Diaz (left), Kari Hawker Diaz, Larry Long 2 Matt Riley, Ashley Iverson 3 Karen InnesMulhall 4 Ginette Bott (left), Jill Hodson, Krystal Gates, Glen Mills, Nicea DeGering, Greg Burke, Deena Manzanares, Heather Holmgren and Alex J. Bell 5 Abigail Peters, JoEll Craig
a modest, fruity
What’s Utah’s Deal with Jell-O?
How gelatin and artificial flavoring became the ‘o cial state snack’
BY JEREMY PUGH
UTAH IS FAMOUSLY
KNOWN for its per capita consumption of Jell-O, so much so that in 2001, the Utah State Legislature voted to name Jell-O its o cial state snack.
But apart from Utahns’ hearty consumption of Jell-O, the roots of the connection are shrouded. Jell-O is among the most recognized consumer product in the United States, and it was one of the rst to blaze the trail of modern target marketing and branding in the early 20th century. Jell-O marketers squished Jell-O onto dinner tables via (1) a catchy slogan (“ ere’s always room for Jell-O”); (2) a eet of snappily dressed salesmen; and (3) a slew of free cookbooks and recipe placements in bless-this-house publications like Ladies’ Home Journal.
But how did Jell-O and Utah become such a great punchline—a state joke up there with fry sauce and multiple wives? eory: e main appeal of Jell-O lies in its famous 1964 slogan, one of the most honest slogans in the history of huckstering. ere is always room for Jell-O. It’s light, goes down e ortlessly
and has a pleasant (but not sinfully pleasant) taste. It’s not healthy; neither is it unhealthy. It just is. And it’s cheap. Let’s face it, for the better part of the 20th century, everyone was broke (and now we’re back).
How did Jell-O and Utah become such a great punchline —a state joke up there with fry sauce and multiple wives?
e modest, fruity kick of Jell-O brought a dash of color and life to tabletops laden with drab, gray meals. It slid its way into the tight budgets of America as easily as it slides down your throat. On grocery bills and in stomachs, there is indeed “always room.”
It stands to reason, then, that Utah’s moms, with their large families to feed, would nd even more common cause with the bringer of color to the family
dinner. I grew up amid large LDS families where there was a strong emphasis on buying in bulk, cooking in bulk and possessing larders the size of Carlsbad Caverns.
When you’re feeding 10 hungry mouths, Jell-O becomes a must-have foodstu to fend o sweet-toothed mutiny. At the Willis compound (family of 10), there were always ice cube trays of red (is that a avor?) Jell-O in the fridge during the summer. Hungry? Have a cube of Jell-O. It wasn’t luxury, but it sure tasted good a er an a ernoon of running through the sprinklers.
And thus, hunger for something lively amid dull—albeit fortifying—meals placed Jell-O rmly on the table at the ward picnic. And Utah moms and grandmoms became culinary Chuck Yeagers, pushing Jell-O’s limitations past the sound barrier. Jell-O with mandarin oranges (yummy), carrots (erm) and whipped topping, even today, pay living testament to a time when a little bright, jiggling dollop of gelatin and Red Dye No. 3 was cause for delight. Utah’s jiggling version of Proust’s Madeleine.
Historically,
kick of Jell-O brought a dash of color and life to tabletops laden with drab, gray meals.
WE’RE ON OUR FINAL APPROACH
Phase 4 of your new SLC is well underway! Here’s what you can expect by fall of 2026:
• An extension of Concourse B consisting of approximately 317,000 sq. ft on three levels
• A total of 16 new gates—first five gates to open in fall 2025, followed by 11 additional gates in fall 2026
• Access to a dozen new restaurants and retailers, including local favorites Monarca, Moab Brewery and Swig
• Level 3 common-use lounge with outdoor deck
The final phase of your new SLC is landing in 2026. We can’t wait for you to experience the completion of the first new U.S. hub airport built in the 21st century!
MORE FLIGHTS TO MORE DESTINATIONS
MORE SHOPS AND RESTAURANTS
COMMON-USE LOUNGE AREA WITH OUTDOOR DECK MORE GATES
