From french fries to pet groomers, concert venues to donuts, and thrift shops to wine bars— find 300+ Best of the Beehive winners on p. 50.
ILLUSTRATION BY KIMMY HAMMONS
FEATURES
50
BEST OF THE BEEHIVE
BY SALT LAKE MAGAZINE
Our annual celebration of all things local is here. e 2026 Best of the Beehive list features over 300 winners and nalists selected in our online reader’s survey. Categories include food, drinks, health and beauty, arts and entertainment, community, retail, and professional services.
64
RISING UP
BY HEATHER HAYES
RISE Culinary Institute is turning survival into success through free, hands-on culinary training for refugees and immigrants. Meet three graduates poised to make their mark on Utah’s food scene.
White Horse Spirits & Kitchen is one of our 2026 Best of the Beehive winners.
JULY/AUGUST 2026
Adventures
26 A MILE-HIGH SUMMER GETAWAY
A neighborhood guide to exploring Denver this summer. 28 NIGHT MOVES
Crowds are thinner, temps are cooler, and the stars are out—time to hit the trail.
Around The State
Water parks, wave pools, and splash pads in Davis and Weber counties.
Giddy up—it’s rodeo season in Utah. Plus, music festivals, marathons, and art shows in July and August.
On The Table
82 RATE MY FRIDGE: CHEF EDITION
A peek inside the real-life fridges of local culinary heroes, and their habits worth borrowing.
85 PARK CITY PATIO ROUNDUP
Prime patios and rooftop bars in the Wasatch Back.
The Hive
There are milkshakes, and then there are Iceberg Drive Inn milkshakes. 16
Two Ogdenites putting Utah on the map for culture-inspired streetwear.
18 LEADING LADY
Meet Jacqueline Pollard, a river guide who’s been behind the oars for ten years.
20 ZION NATIONAL PARK CHANGES
Summer roadtrips to Southern Utah enter a new chapter for oversize vehicles.
22 CHEF HIGHLIGHT
Pretty Bird’s Chef Viet Pham brings the flavors of home to national television shows.
Jazmine Worthen, Melissa Majchrzak, Natalie Simpson, Sara Bateman
PUBLISHER
Justin Dunkley
ADMINISTRATION
DIRECTOR OF BUSINESS OPERATIONS
Kathie Gorecki
SENIOR ACCOUNTING ASSOCIATE
Andrew Kotzian
ACCOUNTING ASSOCIATES
Austin Schmelzle, Jenna Glod
PUBLISHED BY UTAH MEDIA PUBLISHING LLC
CEO
Stefan Wanczyk
PRESIDENT
John Balardo
FROM OUR READERS
COVER (MAY/JUNE ISSUE)
“Aqua Natives deserves every bit of this spotlight. She’s mermazing on so many levels!”
—@SKYHULAGIRL3, INSTAGRAM
HARBOR SEAFOOD + STEAK (MAR/APR ISSUE)
“May be the most underrated restaurant in Utah.”
—@SUMMEROFSHAUN, INSTAGRAM
PIONEER THEATRE’S ‘KING JAMES’ (ONLINE)
“Thank heavens we have Pioneer Theatre to enrich the theatre community!”
—@PARKERTHEATRE, INSTAGRAM
NEIGHBORS BAR (MAR/APR ISSUE)
“When we’re not cheering for Spurs, we’re enjoing pints of Guinness or some Hamms at Neighbors, welcome to our neighborhood.”
@SALTLAKESPURS, INSTAGRAM
TOP 5
MOST-READ STORIES OF MAY
1. Why You Should Apply for Utah’s Free Plant Program (online)
2. Hoodoos Aren’t the Only Thing to See in Goblin Valley (Sept/Oct issue)
3. St. George Restaurant Roundup (Mar/Apr issue)
4. Kilby Block Party Recap (online)
5. Hundreds Cry Out as Box Elder Commissioners Wave in Massive Data Center (online)
DIGITAL EXTRA
Food writer Darby Doyle dishes on the top dining events in SLC each month. Find an event at saltlakemagazine.com
Photo by Natalie Simpson
Love Where you Live
I’VE CALLED UTAH HOME MY ENTIRE LIFE, and for me, there’s nowhere better suited to my proclivities for spontaneous mountain escapes, an innovative dining scene, and tightknit community spirit. But I’ll also be the first to confess that living in the Beehive State isn’t always easy. Between ugly redistricting battles, eye-popping housing costs, resource-draining data centers funded by sharky venture capitalists, and, oh yeah, a lake on the brink of collapse—being a Utahn requires grit.
Instead of folding under the pressures of today’s world, Utahns harness a special kind of fortitude that I see displayed every day, from the smallest acts of intention to collective acts of great courage. I see it in the waterwise gardens flourishing throughout my neighborhood, in my favorite restaurants hosting fundraising pop-ups for employees during times of crisis, and in community theaters inspiring new generations of land stewards through arts and education. I see it on the trails as hikers offer the obligatory Utah wave before stopping to pick up plastic on their way out, and I see it in the leaders who inspire me to show up and speak out in the face of adversity.
So if you are searching for a bit of reassurance in a time of geographical trepidation, let this issue be your guide. At its core, our annual Best of the Beehive edition is meant to inspire readers to love where they live.
Whether it’s introducing you to refugees who have turned their struggles into success through culinary training (“Rising Up,” p. 64) or fashion-forward designers who are putting Utah on the map for streetwear (“Art and Soul,” p. 16), these stories celebrate the people shaping our communities. You might feel inspired to stay up past your bedtime to revisit a favorite trail beneath a canopy of stars (“Night Moves,” p. 28), and perhaps a little vindicated after peeking inside the fridges of your favorite local chefs (“Rate My Fridge,” p. 82).
Our ode to loving local reaches its crescendo in the eponymous feature, Best of the Beehive, where we’ve tapped the community to nominate the things, people, and places that continue to make Utah a place they are proud to call home. Thousands of nominations flooded the polls, championing the bests of well, everything. Antique shops, Pilates studios, french fries and dive bars — our readers are decidedly opinionated when it comes to their favorites. Consider these winners and finalists as 327 more reasons to love where you live.
Avrey Evans, Editor-in-Chief
GET LOCALLY- CURATED MUSIC FROM UTAH PUBLIC RADIO EVERY SUNDAY
4-6 PM: The Music Never Stopped
LET US KNOW ANY ACCESSIBILITY ASSISTANCE A WEEK BEFORE THE EVENT.
Host John Florence shares true stories behind the music that defined the culture. With the Grateful Dead as a jumping off point, the show celebrates music made in the moment by the legends, plus artists of today, and influences of the past.
6-10 PM: Jazz Time
From ragtime to bop, from Havana to Paris to SLC, from Billie Holiday to Joe Lovano, host Steve Williams is your guide through the many varieties of jazz music – past and present.
10 PM-Midnight: The Edge of Jazz
Explore what jazz is with host John Northup – the high peaks and low valleys, the glossy and the gritty.
LYD
I A’S
FOODCRUSH
Cashew Caramel Shake at Iceberg Drive Inn
Sweet, salty, and entirely irresistible
BY LYDIA MARTINEZ | PHOTOS BY JAZMINE WORTHEN
THERE ARE MILKSHAKES, and then there are Iceberg Drive Inn milkshakes. ey arrive like a dare. ey are less frosty dessert and more engineering feat. And I am lucky enough to live within walking distance of a local Iceberg. Is that lucky or dangerous? A little bit of both. At Iceberg, you can’t even try to sip a milkshake through a straw. It is spoonable. And if you’re not careful, you might break the spoon. Every time I go, I think I might try something new from the menu of more than 60 milkshake avors (with seasonal options to boot). But I default to my favorite: the cashew caramel shake. It is sweet but not too sweet: a vanilla base studded with drizzles of caramel, embedded with salty cashews, whipped up to an over-the-rim situation, and, nally, served with whipped cream and the classic red cherry on top.
When you order, ignore your instincts. At Iceberg, the small is anything but. It is generous to the point of hilarity, a towering cup that makes you ponder your life choices in the best way. e regular? at’s a shared experience. It’s for a minimum of three people, unless you plan to cancel your a ernoon. If you’re ying solo, get the small. Trust me.
Let’s take a second to talk texture. is isn’t a thin, polite shake. It’s thick. So thick, in fact, that it requires a second cup within a cup just to maintain stability.
What makes it my crush, though, isn’t just the avor; it’s the routine. I love walking over to the window,
waiting in line, standing in the sun with other happy people, smelling the burgers on the grill, and watching cheery kids eyeball their summer treats. I love getting my shake with a mix of triumph and disbelief every single time. But then I remember my move. I always order fries with my shake. It’s like a secret handshake. Dip the fries. e extra-crispy, hot, salty fries dragged through the cold caramel ice cream is a perfect, chaotic marriage of texture and temperature.
ere’s also something so distinctly Utah about it: the abundance, the no-holds-barred generosity, the love of ice cream, the excessiveness, and the fact that it is best when shared. Iceberg is the kind of place where families join around the tables outside in the sun. Teenagers linger in parking lots, and everyone is there to participate in the delicious ritual of summer.
If caramel isn’t your thing, get the almond fudge, bubble gum, cookies and cream, eggnog, or New York cheesecake.
I’ve tried ordering other things. I’ve told myself I’ll branch out, but a food crush has gravity. You circle back. e cashew caramel calls, and I will answer. My tips for you?
Order the small. Bring a friend if you must but don’t count on sharing. And whatever you do, get the fries.
WHEN YOU GO
Multiple Locations: Millcreek, Fillmore, Sandy, St. George, Syracuse, Pleasant Grove, Santaquin icebergdriveinn.com
The flagship location in Millcreek maintains its retro diner appeal.
Iceberg’s signature oversized shakes tower over the rim.
The culture’s grown immensely... We love being able to do things that bring recognition back to Utah.
ART AND SOUL
Brothers Phillip and Micah Petty put Utah on the map for elevated streetwear
BY AUTUMN THATCHER
FOR AS LONG AS THEY CAN REMEMBER, Ogden-based brothers Phillip and Micah Petty have loved fashion. eir passion developed at an early age, a byproduct of attending church every Sunday, where their father was a pastor and they had ample opportunity to style-watch.
“Sunday was the fashion show for all the members: extravagant hats, suits, and ties — everything,” says Micah, head of marketing for Soul By Amé. “Fashion has always been in our genetics and in our environment.”
While fashion has been a cornerstone of the Pettys’ experience, it wasn’t until they were preparing to go to college that Phillip truly dove in, accepting a full-time position as a stylist at a Nike factory store.
“‘Culture-inspired streetwear’ was our tagline,” Phillip says. “We elevated it to be ‘culture-inspired artwear.’ We largely see it as a fashion-based art company.”
Phillip’s designs evoke a sense of late-’90s nostalgia, an intentional throwback to the days when things were, for the most part, still analog. “We came up in the ’90s-2000s era of inspiration where mixed media was super big,” he says. “We’re into the magazine era — our parents scrapbook; we recorded everything on VHS; we remember CDs. When we created our streetwear brand, we wanted to take all of those things and translate them into fashion.”
Since their launch, Soul By Amé’s designs have been featured on runways from Park City to New York, in major outlets such as GQ and Vogue, and on stars from NFL players to in uencers.
“[I had to know] everything about fashion, colors, textiles, and being able to help customers know performance-wise what they should be wearing,” explains Phillip, founder and lead designer of Soul By Amé. He worked full-time at Nike while earning an associate’s degree in business. Along the way, he began to entertain the idea of taking his passion to the next level.
“[When] the pandemic hit, a time of uncertainty and having plenty of time to myself, I started designing and getting out of the box with things Nike probably wouldn’t produce, but [I thought] these ideas should be elsewhere,”
Phillip says. “Soul became that channel.”
In October 2020, Phillip launched Soul By Amé, an online brand that elevates streetwear by mixing textiles like denim and tapestry and fusing them with art.
Not long a er the launch, Micah came on as head of marketing to help his brother maintain Soul’s momentum and help manage the duo’s label, Essence. Essence and Soul By Amé converge on the brand’s website, where Essence Radio spins beats from a curated playlist meant to enhance the shopping experience.
At Soul By Amé, art, fashion, and music unapologetically collide to “spread the culture and serve as a segue for all people to embody and embrace the African American in uence through art and fashion,” according to the brand’s YouTube channel.
e Pettys say that building a streetwear brand in Utah has had its challenges, but the lessons learned have been rewarding. “We took a risk staying here because Utah’s fashion scene is a bit slow-paced when it comes to urban or hip-hop culture streetwear, but we’ve also had the opportunity to watch something blossom and grow,” Micah says. “ e culture’s grown immensely. What has made it inspiring for us, with Utah speci cally, is a lot of people can connect to art.”
As they look to what’s next for Soul, the
Soul by Amé at New York Fashion Week 2025.
MICAH PETTY
Styling 101
Pettys plan to explore the intersection of streetwear and formalwear — continuing to represent Utah along the way. “Being able to put Utah on the map in places where people already don’t expect us to be from Utah, and then they nd out we are, that reaction we get makes it extremely worth it,” Phillip says. Micah agrees. “We love being here. We love being able to do things that bring recognition back to Utah.”
For those unsure where to begin with styling, Phillip Petty recommends using Pinterest to experiment with di erent concepts commitmentfree. “It’s always great to start with mood-boarding something,” he says. “Pinterest [is] a comfortable starting place where you can develop taste by just putting together images that you like versus images that you [don’t], and looking at them together creates
a narrative for you.”
Micah Petty advises dressing for your mood and upscaling from there. “Dress according to how you feel,” he says. “If you are someone who’s into loungewear or you just want to be comfortable, okay, let’s put on some sweats. If you want to elevate it, throw some heels on with it. Crop your hoodie and maybe just throw in a little bit of accessories. That goes a long way.”
Model wears Essence ’90s Mag Trucker Hat and Bag.
The Petty brothers draw inspiration from analog mediums like magazines, CDs and VHS. Pictured right wearing Essence ’90s Mag Tie ($35) and ’90s Mag Pants ($150).
Leading Lady
Strength helps, but after 10 years at the oars, Jacqueline Pollard knows finesse is what really matters
BY MELISSA FIELDS
AFTER 48 YEARS RUNNING
RIVERS, including 36 years as head of operations for Southern Utah’s Holiday River Expeditions, Tim Gaylord has a pretty strong sense of who belongs at the oars. Ask him about lead guide Jacqueline Pollard, and he does not hesitate. “Her enthusiasm, zest for life, and curiosity were apparent from the start,” Gaylord says. “And she’s also not afraid to do the dirty work. It’s been very ful lling to watch her develop into the competent leader she is today.”
Class III to Class V whitewater slicing through Canyonlands National Park. “Each river is unique and demands respect,” she says. “But being a competent guide isn’t all about strength. It’s more about learning how to read the river and nesse your way through rapids rather than ghting against them.”
support people are to a successful trip. Plus,
Pollard signed on with Holiday when she was 19. Instead of jumping straight into a boat, however, she spent her inaugural season in the Green River warehouse, packing boats and cleaning gear, a rite of passage for all under-20 guides at Holiday. “Now, I’m really grateful for that time,” she says. “It teaches you the whole picture of what it takes to get a trip out on the river and how important support people are to a successful trip. Plus, when you come in from a trip and you’re exhausted, seeing the warehouse sta being so psyched to see you really gives you the boost to get through to the very end.”
A decade later, Pollard rows every river Holiday runs: the Green, Yampa, San Juan, and Colorado, as well as Cataract Canyon, a remote, 14-mile gauntlet of
e guiding skill set, Pollard says, extends well beyond the oars. “River guiding involves doing many things well,” she explains. “You need to be con dent speaking to a group, planning and organizing, staying calm in potentially dangerous or just plain dangerous situations. You’re also the cook and the cleaner.”
Gaylord has observed that the best guides are those who mature over time and take the leadership skills they garner on the river into other areas of their lives. For Pollard, that’s translated into her wintertime gig: traveling around the world to judge Freeride World Tour’s big mountain ski competitions and coaching kids on the Alta-Bird Freeride Team.
When asked what she loves about guiding, Pollard explains that the river quickly uncovers a vulnerability in people that takes much longer to reveal itself in the “real” world. Floating through canyon walls millions of years old puts life into perspective. ere are also moments when things don’t go as planned. “ e stories don’t come from when everything went perfectly,” she says. “ e memories are made when there’s Type 2 fun mixed in with the actual fun.”
Jacqueline Pollard navigates the Class III rapid, Last Chance, through Westwater Canyon on the Colorado River.
Red rock walls frame a frothy stretch of the Yampa River.
The national park closes the road to coaches and RVs on the Zion-Mount Carmel Highway
BY HEATHER HAYES
SUMMER ROAD TRIPS TO SOUTHERN UTAH HAVE LONG COME WITH A RITE OF PASSAGE: inching an RV through the cool darkness of the Zion-Mount Carmel Tunnel, white knuckles on the wheel, sandstone glowing at the exit. is year, that ritual has come to an end.
In June, Zion, the nation’s second-most popular national park, began enforcing strict size and weight limits on the Zion-Mount Carmel Highway — e ectively banning many large RVs, trailers, and tour buses from one of the park’s most iconic routes.
“As locals, we have known these changes would be coming and can see the need,” says Andrea Goulding, front desk manager at
often exceeding 35 feet and topped with gear, strain the limits of tight switchbacks and the narrow tunnel passage.
e new rules prohibit any vehicle exceeding 35 feet and 9 inches in length, 7 feet and 10 inches in width, 11 feet and 4 inches in height, or 50,000 pounds from traveling between Canyon Junction and the park’s east entrance. While many Sprinterstyle vans still qualify, a sizable portion of RVs and commercial tour buses does not.
Previously, oversize vehicles could pass through the tunnel with a paid permit and ranger-controlled one-way tra c — a system familiar to generations of Utah families and out-of-state visitors. at workaround is now gone.
Pay�ng the Pr�ce of Popular�ty� At 11 U.S. national parks, including Zion National Park and Bryce Canyon National Park, international visitors (16+) now face a $100 per-person surcharge on top of standard $20-$35 entry fees. Set by the National Park Service, the move aims to offset crowding and rising maintenance costs at two of Utah’s busiest parks.
Zion Ponderosa Ranch Resort near the park’s east entrance. “Personally, I avoid driving through the park because of the backup at the tunnel.” While many applaud the change, for Utah’s tourism economy — and for the road-tripping culture that de nes a Western summer — the shi is more than a policy tweak; it’s a rerouting of expectations for guests.
THE RV DETOUR ERA BEGINS
The change immediately affects travelers moving between Bryce Canyon National Park, the Grand Staircase region, and Zion. Oversize vehicles can no longer take the direct, scenic route through the park. Instead, drivers must loop around Zion’s perimeter, adding 30 to 90 minutes, depending on traffic and route.
A SCENIC DRIVE MEETS MODERN REALITY
Completed in 1930, the Zion-Mount Carmel Highway was carved through sandstone for a different kind of traveler. Cars were smaller, lighter, and far less common. Today’s RVs,
For some, it’s a minor inconvenience. For others, it reshapes an entire itinerary.
Gateway communities are watching closely. Springdale, which sits just outside of Zion’s south entrance, has long bene ted from travelers passing through the park en route to other destinations. While RVs
Nearly five million people visited Zion National Park in 2025, many passing through on tours of the Mighty 5.
can still enter from the south, they can no longer cross the park east to west, potentially reducing spontaneous stops for meals, fuel, and overnight stays.
“It will probably a ect our numbers,” says Shaun Sampson, director of operations at Zion Canyon Campground in Springdale. “But I could argue both sides. Given the demands on the park, it’s probably necessary.” He adds a note of caution: “My biggest worry is that the road restriction, combined with new fees for international visitors, may be the tipping point for people deciding whether to plan a trip to Zion.”
Tour operators are certainly recalibrating. Long-standing routes that once owed seamlessly between parks now require careful reworking. Cedar City-based Southwest Adventure Tours, for example, has rethought the logistics of its popular Grand Circle itineraries.
“ e question was how to get them there without blowing up the schedule,” the company wrote in a recent online update. eir solution: coordinating shuttle transfers through the park while tour buses drive around to meet guests on the other side. e adjustment adds cost but also reveals an unexpected upside.
“Smaller vehicles o en make for a better ride through Zion,” the company noted. “Guests have clearer views, guides can point out landmarks more easily, and stops feel less rushed.”
Zion Ponderosa Ranch views the change as an opportunity. ough fewer RVs may pass through their town of Orderville a er
destination. Expanded RV services,
a drive through Zion, managers hope to shi the perception of the resort from a waypoint to a destination. Expanded RV services, cabins, and on-site activities are part of that strategy.
“Our resort has so many activities that you can plan for a full day just here,” Goulding says. “We’re also just an hour and a half from Bryce Canyon, so guests can stay here and split their time.”
A CULTURAL SHIFT ON WHEELS
For Utahns, the change underscores a familiar tension between access and preservation. Zion is more than a destination — it’s a shared backdrop for family trips, youth outings, and cross-country adventures. But as it faces longstanding safety concerns, severe congestion, and narrow tunnels that require an escort service for oversize vehicles, it’s clear Zion has outgrown its road.
Now, the experience will look di erent. Smaller vehicles will move more freely, and congestion may ease. But the image of oversize RVs threading the canyon — equal parts daring and delaying — will begin to fade.
e road remains etched into sandstone as it has been for nearly a century. But the way visitors travel it — especially on four wheels and a full tank — has entered a new chapter.
ZionMount Carmel Highway: New Limits
On the Zion-Mount Carmel Highway, oversize vehicles will no longer be allowed:
• Max length: 35 feet, 9 inches
• Max width: 7 feet, 10 inches
• Max height: 11 feet, 4 inches
Over the limit? No access — escort permits eliminated under National Park Service rules.
The route from Zion to Bryce Canyon just got longer for oversize RV visitors.
Winner Winner, Hot Chicken Dinner
Local profile: chef and restaurateur Viet Pham
BY DARBY DOYLE | PHOTOS BY SARA BATEMAN
IWAS JUST IN NEW YORK FILMING WITH BOBBY,” chef and restaurateur Viet Pham casually drops into our conversation, referring to one of the most recognized chefs in America, Bobby Flay. Chef Pham is recounting one of more than 30 culinary television shows he’s been on so far, and he has several projects in the works when we speak.
At his restaurants and on TV, Pham is known for his avor-forward, creative cooking, cheeky sartorial choices — including what must be a very large closet of colorful trousers — and beaming smile. A celebratory heel-click leap when he’s successful. Great hair. So how does one become a culinary TV star? In 2011, Pham caught the attention of Food Network television producers when he garnered Food & Wine magazine’s tap for “Best New Chef” (and three consecutive James Beard nods) while at SLC ne-dining destination, Forage. “New Chef was the award that I coveted the most,” he says. “And it has opened up so many amazing opportunities for me. It got me in the door with food television,” beginning with a second-place nish on Extreme Chef in 2012.
While his television persona may be cheerful, he’s laser focused when the clock starts. “I’ve always been competitive by nature,” he says of his baseline setting since childhood.
A rst-generation Vietnamese American, Pham was born in a Malaysian refugee camp, and his family moved to the United States when he was a baby. ey initially lived in the suburbs of Chicago — an uncle who worked at legendary Brown’s Chicken would share le overs — and Pham developed an early a nity for American fast food culture, fried
chicken in particular. When they later lived in California, the Phams developed a family tradition of getting takeout on Fridays and watching Iron Chef Japan
Pham studied engineering and had a career in nance before pivoting to his dream of becoming a chef. But he never imagined that his path would eventually lead to a win on Iron Chef America against the show’s winningest champion. In fact, Chef Pham has now bested the inimitable Flay twice, the second time on his eponymous show, Beat Bobby Flay
“One of my strengths is that I can work and think really well under pressure, and that’s where I have the most clarity,” Pham explains, attributing his composure to skills he acquired in the exacting environment of ne dining, along with his continual striving to perfect his cra at Pretty Bird, his fast-casual Nashville-style fried chicken restaurants. “You’re thrown various obstacles,” he notes, “and you have to gure those things out,” o en with time limitations in the mix. Well over a decade of TV appearances later, he’s locked in. “A er you do so many of these competitions, you develop a skill and a love and a craving for it,” he says. “It’s the adrenaline rush.”
All of his lming and travel means that someone has to keep things in line at the good ship Pretty Bird — with locations in downtown Salt Lake City, Sugar House, Midvale, and Park City — and that’s his partner in life, business, and marriage, Alexis Furkioti-Pham. “ e only reason why I’m able to do what I do now is because of Alexis,” Pham says. “She runs all the stores. She manages our hundred employees, all of which allows me to be able to do all these things.”
Furkioti-Pham also admits to being her spouse’s biggest hype machine. “Most people don’t realize how hands-on Viet still is in the kitchen at Pretty Bird,” she says. “Almost everything is made from scratch; even the
Pretty Bird takes an elevated, chef-driven approach to the Nashville hot chicken sandwich.
MOST PEOPLE DON’T REALIZE HOW HANDSON VIET STILL IS IN THE KITCHEN AT PRETTY BIRD.”
—ALEXIS FURKIOTI-PHAM
buns are Viet’s recipe.” A powerhouse in her own right, Furkioti-Pham has received several professional accolades, including recognition as one of Utah Business’s 30 Women to Watch.
Pretty Bird’s power couple have worked out a pretty sweet balance of business, travel, and time spent with family and friends from coast to coast. “Alexis is the pretty bird behind Pretty Bird,” Pham says of what keeps him going, competing, and
striving for excellence. “I’m so inspired by her. And my son, our cat, eo,” a feline that’s decidedly the coolest cat in all the land, a sassy green-eyed Bengal who goes almost everywhere with the Phams.
And every time he’s introduced on yet another show, Chef Pham reminds viewers that there’s a vibrant culinary ethos to be found in the Mountain West. “It puts our community on the map, and that’s another thing I’m very proud of,” Pham says. “I’m from Salt Lake City, Utah. And Utah is amazing.”
Restaurant power couple Chef Viet Pham and Alexis Furkioti-Pham.
Pretty Bird has four locations in Sugarhouse, Midvale, Park City, and Downtown Salt Lake.
WE’RE ON OUR FINAL APPROACH
The New SLC is finishing up the final phase of construction and opening more gates and more concessions in October 2026.
Passengers can look forward to an elevated travel experience including:
• 94 gates to 100 plus nonstop destinations such as Asia, Europe and South America
• 100 plus restaurants and shops with new local favorites like Monarca, Moochie’s, Mr. Charlie’s Chicken Fingers and Swig
• 3 national awards for North America’s best airport for departures, cleanest airport and most enjoyable airport
The New SLC team is ready to welcome you to the Gateway to the World—we’re connecting people with places and bringing the global experience closer to home.
Download the new SLC mobile app today
MORE FLIGHTS TO MORE DESTINATIONS
MORE SHOPS AND RESTAURANTS
MORE PLACES TO PLUG-IN
MORE GATES
River Tunnel by Gordon Huether
ROCKY MOUNTAIN HIGH
Stay: Populus
As the city’s first and only carbon-positive urban stay, Populus Denver is a destination all its own.
The sculptural facade of the 13-story building mimics Colorado’s native aspen trees, a biophilic ethos that extends through the public ground floor and into Populus’ 265 guest rooms. Pasque, the hotel’s all-day restaurant specializing in nature-based cuisine, is a must for breakfast and happy hour. And at the rooftop restaurant Stellar Jay, live-fire cooking, shared plates, and craft cocktails pair wonderfully with the sweeping city views beyond. The hotel’s sustainable practices extend far beyond the farm-based cuisine on the table — including the use of recycled building materials, 100% renewable energy, on-site biodigesters, and a partnership with the National Forest Foundation through its One Night, One Tree program, which plants a tree for every night’s stay ( populusdenver.com).
A MILE-HIGH SUMMER GETAWAY
Your neighborhood guide to exploring Denver
BY AVREY EVANS
YOU’RE GOING TO DENVER AGAIN?” is a common query I eld a er submitting my annual summer PTO and oh-so-satisfyingly ticking the “can’t attend” box on tedious seasonal RSVPs. ough my familial connections to the Mile High City are largely to credit for my migration pattern, there’s just something about Denver in the summer that turns my head toward the east side of the Rocky Mountains. Farmers markets take over entire city blocks, pedestrian-only promenades beckon bar hoppers to admire larger-thanlife murals between pints, and summer arts calendars swell to their fullest potential.
ere’s a lot to explore in Colorado’s sunny capital city — I’ve broken down my favorites into neighborhood-sized bites.
LODO
(Lower Downtown)
LoDo is a trendy downtown area known for its bustling commercial scene and restaurant collective. Anchoring the district is the
mixed-use transit hub Union Station, which features boutique shopping, a hotel, and not one but two Michelin-awarded restaurants: Tavernetta and Mercantile Dining & Provisions (d enverunionstation. com). A short walk from Union Station is Larimer Square, Denver’s oldest city block lit by rows of warm overhead string lights (larimersquare.com). Grab a tropical cocktail in the underground Emerald Eye tiki lounge or sip pretty at the Champagne bar Corridor 44. Bao Brewhouse is a tasty dinner option for Chinese street food, but modern Mexican Tamayo or omakase at Ukiyo are equally delectable options.
A micro-district compared to Larimer, Dairy Block is another LoDo classic where you’ll nd a vibrant food hall, locally designed streetwear, and gram-worthy photo ops (dairyblock.com). While not technically within LoDo boundaries, the nearby Denver Art Museum and Botanic Gardens are fantastic activities to ll your summer a ernoon; the latter hosts world-class musicians during its Summer Concert Series from June through August (denverartmuseum.org, botanicgardens.org).
RINO
(River North Arts District)
If LoDo is a martini-sipping city slicker passing a bit of harmless judgment on your fashion sense, RiNo is its bohemianminded cousin, favoring urban arts and cold beer — the only thing being passed here is recreationally rolled herb. Directly northeast of downtown, RiNo is a walkable neighborhood decorated with outdoor murals, repurposed warehouse breweries, and multidisciplinary art galleries. Visit during RiNo’s monthly First Fridays festival, when many artists in residence open their
Sweet-soy pork belly bao buns and pork xiao soup dumpling are favorites at Bao Brewhouse.
CLOCKWISE, FROM TOP LEFT: Denver offers a mix of urban adventure and outdoor exploration during the summer.
Chef Phraseuth Sananikone curates an intimate 12-seat omakase experience Tuesday through Saturday at Ukiyo.
Canyon Spirit’s Rockies to Red Rocks route begins in Salt Lake City, stopping in Moab and Glenwood Springs before arriving in Denver.
studios for workshops, host gallery openings, and take to the streets for a lively arts festival atmosphere (rinoartsdistrict.org). The Denver Beer Trail runs straight through RiNo; Ratio Beerworks, Bierstadt Lagerhaus, Tap Fourteen, and Wynkoop Brewing Company are my go-tos. And if you love beer so much that you want to bathe in it, the Oakwell Beer Spa offers hydrotherapy bubble baths steeped with hops, barley, and medicinal herbs (oakwell.com). For hopless alternatives, stop inside The Ramble Hotel’s Death & Co., where moody vibes meet inventive cocktails, or enjoy the largest selection of locally brewed sake in America at Colorado Sake Co. Pro tip: they also house the city’s leading comedy club, Denver Comedy Lounge (theramblehotel.com, coloradosakeco.com).
PLATT PARK
Six miles south of downtown, Platt Park is an affluent neighborhood defined by Victorian architecture, boutique shopping, and weekend farmers markets. Start on South Pearl Street
to peruse metaphysical gift shops, upscale consignment, murder mystery bookshops, and artisan jewelry studios (southpearlstreet.com). The dining options are plenty; Sushi Den is an izakaya legend that also offers intimate dining with a private chef, and Suerte! will transport you to the streets of Mexico City with eclectic Latin American small plates, color-drenched decor, and an extensive agave library (sushiden.net, quebuenosuerte.com). And I would be remiss if I didn’t shout out Tokyo Premium Bakery, whose traditional Japanese milk bread fruit sandwiches and matcha twisted donuts changed my life during a trip last year (tokyopremiumbakery.com). For the full Platt Park experience, visit during the farmers market held every Sunday, where more than 170 vendors fill the streets with fresh produce and locally made goods. When you’re ready to escape the crowds, take the 10-minute drive to Washington Park — 155 acres of formal flower gardens, cycling lanes, and two lakes.
Getting There
Ditch direct flights in favor of a more leisurely form of travel. Canyon Spirit is a luxury train journeying to and from Salt Lake City, passing through iconic landscapes of Moab, Glenwood Springs, and Denver. Sweeping glassdomed windows open to the changing scenery beyond, and onboard, meals far surpass hohum flight fuel. Canyon Spirit is a daylight-only train, meaning you’ll be spending your evenings at partnered hotels along the way (canyonspirit.com).
Utah boasts the
NIGHT MOVES
Crowds are thinner, temps are cooler, and the stars are out—time to hit the trail.
BY MELISSA FIELDS
Night Hiking Must-Have
Even the widest, flattest trail can be tricky to navigate after the sun goes down. The Petzl Aria 2R RGB is a powerful, waterproof, rechargeable headlamp with red, green, and blue lighting to preserve your vision after dark. If you’re looking for the perfect tool for exploring nature at night, this is it. $90, petzl.com
IF THE MIDSUMMER SWELTER has made you reluctantly hang up your hiking kicks until fall, it may be time to ip your schedule. Hitting the trail at night o ers not only lower temperatures and thinner crowds but also the thrill of seeing what emerges a er the sun goes down. A headlamp leading the way and the Milky Way overhead can make even your go-to routes feel brand new. But why stick to what you know? Here are a handful of routes particularly well suited to night exploration — just the excuse you need to stay up past your bedtime.
OVER EASY HIKING-ONLY TRAIL
Summit Park:
Begin at the Park View Trailhead (899 Park View Dr.) and head out on the Grease Mark trail to its intersection with Over Easy. From there, go le to travel over gentle climbs and descents for 2 miles to Matterhorn Drive, with plenty of mountain views along the way. en,
take the road for half a mile back to the trailhead. For a shorter out-and-back jaunt, from Grease Mark, take Over Easy for 1.5 miles to the short but steep Summit Slam side trail, which pops you out on the 8,600-foot Summit Park Peak. Keep your head on a swivel, as Summit Park is prime moose and elk habitat.
GREENS BASIN
Big Cottonwood Canyon: is hike begins at the Days Fork Trailhead within the canyon’s Spruces Campground. Park on Big Cottonwood Canyon Road and walk into the campground to the rst group campsite along the paved road. e trailhead is on the west side of a grassy eld next to the group site. While this 3.3-mile, out-and-back route is steep, gaining 1,100 feet as it climbs to Greens Basin, its north-facing aspect keeps the walk comfortably cool. Consider tackling this trail on a clear evening during a full moon. e moonrise washes the basin in so much light that you won’t need your headlamp for the descent.
world’s highest concentration of accredited International Dark Sky areas, including Arches National Park.
A Word About Rattlesnakes
Like most wildlife, rattlesnakes hunker down in the heat of the day, becoming active in the evening and at night. Their nocturnal nature shouldn’t deter you from heading out after dark. Rattlesnake bites are rare, and despite social media myths, they do not chase people.
Take simple precautions: Wear long pants, use a headlamp, and stay aware of your surroundings. If you encounter one, back away slowly and give it space; once you’re far enough away, it will stop acting defensively. Whatever you do, never harass or kill one. In Utah, rattlesnakes play a vital role in controlling foothill rodent populations and, therefore, are legally protected.
PERUVIAN GULCH TO HIDDEN PEAK
Snowbird:
Hickman Bridge is a beginner-friendly 1.8-mile roundtrip hike in Capitol Reef National Park.
Time your Big Cottonwood Canyon hike to views of the sunset, then head down as dusk settles and stars reveal themselves.
CORNER CANYON
Draper:
Begin this 3.5-mile hike with a 3,000-foot elevation gain at the Snowbird Center Plaza Deck. Follow the trail signs through Peruvian Gulch past the Peruvian Express chairli to the top of the Snowbird Tram. Maximize the evening views of Little Cottonwood Canyon and the Salt Lake Valley by veering o at the Cirque Trail, an alternate route to the top that runs along the ridge at the top of the resort’s Cirque ski slope. Either way, be sure to reach Hidden Peak in time to catch the last (free!) ride down on the tram at 8 p.m.
CATHERINE’S PASS
Little Cottonwood Canyon:
is 3.4-mile, out-and-back old miner’s road weaves through pine forests and meadows with stunning views of Devils Castle and Sugarloaf Mountain. At the pass, you’ll be looking down at Lake Catherine on the Big Cottonwood side, where moose o en gather to drink in the evening. Parking is available at the Catherine’s Pass Trailhead past Alta Ski Area’s base along Summer Road ($12 amenity fee per vehicle). Or park in the resort’s Albion or Grizzly parking lots and walk 1.5 miles up Summer Road to the trailhead.
ough Corner Canyon is renowned for its mountain-biking, this popular area also features miles of well-signed, hiking-only trails ideal for night hiking. Halfway around the meandering 1.75-mile Lupine Loop Trail (trailhead at 2156 E. Silver Flower Court) is a bench providing a front-row perch for watching deer graze in the nearby meadow. Let your dog get in on the a er-hours fun with a romp around the Beware of Doug or Rex Maneuver trails (named for e Far Side cartoons), both located within Corner Canyon’s o -leash area. Each is less than 2 miles long and can be accessed from the Deer Ridge Trailhead (1455 Deer Ridge Drive, Draper).
HICKMAN BRIDGE
Capitol Reef National Park:
We’d be remiss to not include a hike in southern Utah — the dark skies capital of the world — in any roundup of night hikes. Capitol Reef National Park’s Hickman Bridge trail is an easy, 1.8-mile round trip with 400 feet of elevation gain, ending at a jawdropping 125-feet-high and 133-feet-long natural sandstone arch. e hike begins at the Hickman Bridge/Rim Overlook Trailhead (open 24 hours), located 2 miles east of the Capitol Reef Visitors Center.
Bartile bartile.com
Big Easy Entertainment bigeasyentertainment.com
Border & Sqaure @borderandsquare
Chartway Credit Union chartway.com
Chuck-A-Rama chuck-a-rama.com
CommonSpirit mountain.commonspirit.org
Pendry Park City pendry.com/park-city
JSARC Architects jsarc.net
Moab Music Festival moabmusicfest.org
Red Earth Venue theredearthvenue.com
RO Aesthetics roaesthetics.com
Snider Bros Meats sniderbrosmeats.com
Summit Vista summitvista.com
Utah Museum of Fine Arts umfa.utah.edu
University of Utah Health Plans uofuhealthplans.utah.edu
The Store thestorefinefoods.com
Utah’s Best
For this year’s Best of the Beehive issue, we’ve asked our readers to nominate their favorite places to dine, shop, and play. You could call it a kitchen sink roundup of what makes Utah the best place to call home. Also in this special issue of Salt Lake magazine, we’ve invited our top advertising partners to share what they do best. Discover a wide range of products, services, and experiences delivered with excellence to make these businesses “Utah’s Best.”
By Michaelis Lyons
Picture Perfect Framing at Border & Square
BORDER & SQUARE
125 W. 500 South, Provo | 385-498-5564 | Instagram @borderandsquare
FOUNDED ON CRAFTSMANSHIP, ARTISTRY, AND COMMUNITY,
Border & Square has become a trusted name in the framing business throughout Utah. Founder Kheng Lim moved to Provo from Malaysia in 2013 to study art at Brigham Young University. After graduation, Lim gravitated toward artisan jobs in residential painting, carpentry, and eventually managing a framing shop. What began as an obsession with artistry evolved into a deep passion for framing and design.
In 2018, Lim launched Border & Square from a modest backyard shed, handcrafting wooden frames one piece at a time. As demand for his work grew, so did the business. That small workshop transformed into a proper storefront and gallery space where thoughtful artistry, masterful design, and customer service remain at the center of every project.
Border & Square stands apart through its vertically integrated business model, allowing the company to efficiently craft both mass-produced designs and remarkable bespoke creations — a duality not offered anywhere else. From sourcing high-quality lumber to collaborating directly with interior designers and collectors, the team oversees every step of the process with precision and care. Whether a client is framing a cherished family
photograph, an original artwork, or an extensive private collection, Border & Square provides tailored solutions for a wide range of budgets and styles.
Attention to detail defines Border & Square’s specialized approach to wood framing. The team carefully considers every design element, from matching wood grain with the movement of a painting, to careful collaboration with interior designers to find the right frame for a home’s unique composition. Rather than rushing through production, Border & Square goes above and beyond by prioritizing craftsmanship and personalized service to ensure every finished frame feels intentional and enduring.
Beyond the storefront, Border & Square remains deeply connected to the local arts community. The company regularly participates in events throughout Utah Valley including the Provo Art Stroll held on the first Friday of every month. Through local partnerships, community fundraising efforts, and support of local artists, Border & Square continues to create exceptional frames that preserve the stories and creativity behind the art.
For more inquiries, please email us at borderandsquare@gmail.com.
By Natalie Taylor
Personal, Practical, and Accessible Banking with Chartway Credit Union CHARTWAY CREDIT UNION
Multiple Salt Lake City and surrounding area locations |
CHARTWAY CREDIT UNION IS BUILT AROUND PEOPLE, not transactions,” says Nick Whiting, Senior Vice President of the Utah region. “Members can count on practical nancial tools, personal guidance, and a team that helps them make con dent decisions that go beyond depositing checks. We take a personal interest in our members’ nancial wellness.”
From helping members manage daily nancial needs, borrow responsibly and plan for the future, to feeling supported through every stage of life, Chartway helps people unlock their potential so they can thrive.
It’s all about building relationships. Chartway combines the strength and scale of a multi-state credit union with the individualized service people expect from a local nancial institution. at includes investing in branch improvements, expanded access, advanced technology, and community partnerships that re ect the needs of the people who live and work here. eir newest branch opened in Herriman in July.
“We meet members where they are, not just at the branch,” says Whiting. “ at may be on a baseball eld, at Utah PRIDE, Utah Grizzlies games, the Deseret News Marathon, Kilby Block Party, Tooele Bit N’Spur Rodeo, Utah State Fair or during countless community events.”
Deeply committed to community engagement, Chartway team members serve in leadership roles with several Utah-based organizations including the Salt Lake Chamber of Commerce and the Utah Hispanic Chamber.
ey’re passionate about serving diverse communities and developing inclusive teams.
“Utah is an important part of Chartway’s story, and we’re proud to invest in the people and communities we serve,” Whiting says. “Our goal is to make banking feel more personal, practical, and accessible. One way we do this is by partnering with Salt Lake Community College where we fund scholarships for English as a Second Language students and support cultural academic programs.”
A big part of the credit union’s community commitment is its non-pro t Chartway Promise Foundation which provides grants to multiple charity partners each year. is year, nine Utah-based charity partners received $387,000 in grants to help fund their programs. “We have a long-standing relationship with Make-A-Wish Utah (MAW) and partner with other local charitable organizations like Ability Found, Best Seat in the House, and Eye Care 4 Kids,” he says. “Since 2010, our foundation has funded 500 wishes in Partnership with MAW for Utah children and provided more than $3 million in program funding.”
By Michaelis Lyons
60 Years of Comfort Food and Community at Chuck-A-Rama
CHUCK-A-RAMA IS PROUDLY approaching its 60th anniversary as a staple of Utah’s community.
Centered on a commitment to authenticity and guest experience, Chuck-A-Rama has become a dependable dining destination for generations of Utah families. Known for its welcoming atmosphere and all-you-can-enjoy buffet, the restaurant has built a loyal following by focusing on hospitality, value, and freshly prepared food made from scratch every day. From joyous celebrations to everyday gatherings, Chuck-A-Rama is a restaurant built for shared experiences.
“A big part of what we focus on is making sure what we say as a brand actually matches what guests feel when they walk through the door,” says Creative Director, Jennifer Hood. That dedication to consistency and connection has helped Chuck-ARama remain a dependable dining experience in an ever-changing restaurant industry.
Chuck-A-Rama is set apart by its ability to offer something for everyone. Families and large groups appreciate the wide variety of foods available for one affordable price. Guests can enjoy everything from classic homestyle favorites, to newer additions like the build-your-own gyro station — featured on Mediterranean Bar Mondays. The
restaurant’s popular dirty soda bar, Sodarama, has also become a guest favorite.
While dining trends have changed, Chuck-A-Rama has remained focused on the fundamentals: fresh food, clean restaurants, and friendly hospitality. Rather than chasing trends, the restaurant has built its reputation on being dependable and consistent, giving guests a dining experience they can count on every visit. In a buffet environment where freshness and guest satisfaction are always visible, quality remains a top priority. Team members work continuously throughout the day preparing food, replenishing buffet stations, serving guests, and maintaining a welcoming atmosphere to ensure every visit is enjoyable. As an organization, Chuck-A-Rama recognizes that its restaurant teams and managers are the heart of each successful operation.
By Austin Facer
Snider’s Meats Carries On a Family Legacy of Quality Butchering SNIDER BROS MEATS
6245 S. Highland Dr., Salt Lake City | 801-272-6469 |
FOR SIX GENERATIONS, the Snider family has carried forward a tradition rooted in craftsmanship, service, and a deep respect for the butcher’s trade. Today, brother-and-sister duo Jacob Wilson and Rachael Wilson are continuing that legacy at Snider’s Meats in Salt Lake City, where their family has served the community for nearly 35 years.
Their story stretches far beyond Utah. The family’s butchering roots began generations ago in Texas before winding through Oregon, California, and eventually Utah, where Jacob and Rachael’s father, Will Wilson, helped establish the family’s local presence. Alongside their mother, Amy Wilson, Will built the Salt Lake City shop into a trusted neighborhood market known for premium meats, old-fashioned service, and genuine relationships.
Jacob and Rachael grew up in the business, doing everything from stocking shelves and washing dishes to carrying groceries and learning the trade from the ground up. After pursuing their own paths — Jacob through business and Rachael through teaching — the siblings returned to help lead the family shop into its next chapter.
In an era when traditional butcher shops are increasingly rare, Snider’s Meats remains committed to fresh-cut quality and personal
service. The shop offers everything from everyday staples like chicken, pork, and beef to specialty selections, including Japanese A5 Wagyu. Even as food costs and shopping habits continue to shift, Jacob and Rachael have stayed firm in one core belief: never cut corners on quality.
That commitment extends beyond the meat counter. Snider’s has introduced delivery options and continues to adapt to modern customers while preserving the values that have made the shop a local favorite. For many families, shopping at Snider’s has become a tradition of its own, with longtime customers now bringing in their children and grandchildren.
To Jacob and Rachael, that loyalty is never taken for granted. Customers are not just shoppers; they are neighbors, friends, and part of the extended Snider’s family. It is common for customers to know the staff by name, ask about their weekends and return week after week because the experience feels personal.
With its blend of premium products, family legacy, and heartfelt service, Snider’s Meats proves that some traditions are worth preserving, especially when they taste this good.
By Michaelis Lyons
JSARC Architects Define Boutique Luxury Design
JSARC ARCHITECTS
ESTABLISHED IN 2009, JSARC Architects is dedicated to realizing each clients’ vision through thoughtful design and intentional composition. Founder and Principal Jeff Schindewolf grew up with a keen interest in fine artistry and a fascination with creating habitable art. After encouragement from his mom, Schindewolf chased his passion for functional art and transformed the enthusiasm into a residential design firm devoted to innovative craftsmanship and elevated living. As a boutique residential design firm, JSARC Architects believes that luxury is defined by the individual. Whether it’s the simple pleasure of enjoying coffee in a private alcove, or the subtle ease of a seamless kitchen flow — indulgence is in the details. From regal marbling to chic textiles, each homeowner has a preference for amenities. Equipped with the knowledge that luxury is shaped by individual experience, JSARC Architects is uniquely empowered to conceptualize and execute custom constructions suited to prioritize one’s personal lifestyle.
At JSARC Architects, meaningful collaboration leads the way to bring beautiful dream homes to life. Schindewolf encourages his clients to ask questions, and prioritizes the homeowners’ desires throughout the building process. By fostering an atmosphere of open dialogue and
clear communication, JSARC Architects facilitates an effortless home-building experience where delivering on homeowner needs is at the forefront of its philosophy.
Whether you are a new homeowner looking to curate your dream home, or a family dreaming of vacation property in Park City, building a custom home can be overwhelming. Amid the rigorous red tape of regulatory compliance and the headache of finding the right contractor, the process of building a new home can quickly become disorienting. JSARC Architects take the pressure off clients by handling the everyday minutia like obtaining proposals for surveys and double checking product specifications. With services ranging from site analysis and schematic design, to interior rendering and furniture installation, JSARC Architects has the resources to support you every step of the way.
By Blakely Page
Summer at Pendry Park City
PENDRY PARK CITY
UTAH’S MOUNTAINS MIGHT BE FAMOUS
FOR WINTER, but summer tells a different story at Pendry Park City. A Best of Utah honoree, the resort captures the season with cooler temperatures, flexible days and an experience that feels both relaxed and thoughtful.
At Pendry Park City, mornings begin quietly with a coffee in hand and unobstructed mountain views. As the day unfolds, guests head out to explore nature through nearby hiking, paddle boarding, and guided e-bike tours. Afternoons naturally drift toward the rooftop pool, where the focus shifts to rest and recovery, before evenings settle into dinner, drinks, and time outside so guests get a chance to connect at the end of their day.
For families, the appeal is immediate. The cooler alpine climate offers a noticeable break from summer heat in the valley, along with space to slow down and spread out. Kids have room to move freely, while parents can settle into a rhythm that doesn’t feel over-scheduled or rushed. Camp Paintbox, designed for ages five to 12, adds a thoughtful layer to the stay with themed days that balance activity and creativity, from horseback riding to hands-on projects.
Dining is woven into the experience, acting as a gathering point throughout the day.
From relaxed meals at The Pool House to lively evenings at Dos Olas Cantina and more refined dining at Après Pendry, there’s a space for everyone to come together. For a more intimate, chef-led experience, KITA brings a focus on seasonality and precision, with summer omakase evenings that highlight the craftsmanship and story behind each course.
Beyond the resort, access to the outdoors feels seamless. Through Compass Sports, guests can step into curated experiences like fly fishing, whitewater rafting, and guided hikes, all led with ease and intention. In the evenings, dark sky stargazing and mythology excursions offer a quieter way to experience the region under some of the clearest night skies in the west.
At Pendry Park City, every season is peak season, shaped by ease, space, and a different kind of mountain experience that carries through the year.
By Lexi McCausland
Your Neighbor Happens to Know a Lot About Health Insurance
UNIVERSITY OF UTAH HEALTH PLANS
WHEN EMPLOYEES
NEED HELP with a complex insurance question, they shouldn’t have to sit on hold for 40 minutes and explain their situation to someone in a distant call center. They should reach a neighbor, someone who knows Utah, knows the local providers, and genuinely wants to help.
That’s the core promise of University of Utah Health Plans, which has offered health insurance to Utahns since 1998.
One common misconception that stops employers from considering U of U Health Plans is the belief that employees need to use University of Utah facilities to stay in-network. Account Executive Mike Mackey says that’s simply not true.
“You can see doctors all throughout the state, from Logan to St. George and everywhere in between,” he explains. “We’ve got doctors everywhere. But of course, when you need the best of the best care, University of Utah Health is here for you too.”
In fact, members have access to over 19,000 providers statewide, plus national coverage for employees who may be traveling or have a child away for college in another state. This matters especially for employers headquartered anywhere outside of Salt Lake County. Most employees won’t be near the University hospital;
and they don’t need to be.
U of U Health Plans also offers flexible benefit structures, including traditional HMO and PPO plans alongside HSA-compatible options, giving employers the ability to build a package that fits their workforce.
Beyond broad access, U of U Health Plans invests in care that goes beyond the doctor’s office. Its care management team works one-on-one with members to solve problems that don’t fit neatly into a claims form. Like helping a member entering long-term care find a place to board their pet, or connecting a family to a home assessment program to reduce a child’s asthma triggers.
“Sometimes what you need isn’t available at the doctor’s office,” says Mackey. “That’s where local care managers make a real difference. They can help people find the community resources right in their neighborhood that are actually there to help them.”
For Utah employers looking for a benefits partner that knows the state, the providers, and the people, local expertise is more than a nice-to-have. It’s the whole point.
SINCE ITS FOUNDING
IN 1942, Bartile has become more than a roof tile manufacturer– it has grown into a multigenerational legacy rooted in quality, longevity, and bespoke excellence. Originally established by Lewis Evans, the company was later acquired by his two sons, Mike and Lewis Jr. Today, Mike’s son, CEO Nick Evans proudly carries the torch passed on to him by his predecessors. After 84 years of operation, Bartile has cemented itself as Utah’s number one residential roofing contractor. As the only tile manufacturer in the state, they specialize in exceptional custom design and superior home protection. From initial concept and design to planning and installation, Bartile takes the stress out of roofing repairs and new constructions by providing a seamless experience for their clients.
Bartile is driven by a passion for expert craftsmanship and creative design. With over 20 different tile options and hundreds of color choices, they can bring almost any vision to life. Bartile has created over 750 custom colors for their clients, and offers styles ranging from vintage-inspired New England Slate and rustic Split Timber to texture-
By Michaelis Lyons
Bartile Prioritizes High-Style Roofing
rich Sierra Mission and smooth Mediterranean tiles. Along with developing new designs, Bartile’s versatile model can replicate antique roofing designs such as Old-style European houses.
With a 75 year warranty, Bartile makes tiles that last. Built to withstand both harsh snowy conditions and extreme desert heat, Bartile offers unparalleled roof protection. But their tiles are more than durable, they are specially designed with safety in mind. All of their tiles are completely incombustible. According to Evans, “you could take a fire torch to our tile and it would not ignite.” For extra defense, their tiles are installed with a free flowing pocket of air between the roof to prevent outside temperatures from transferring into the house.
Whether your roof is due for repairs, or you are in need of a contractor for a new home, Bartile is committed to customer satisfaction. Enduring, low-maintenance and unmatched in performance, with Bartile tiles you can rest easy knowing that your roof will not only look flawless, but protect your home for years to come.
By Salt Lake magazine
Two Physicians Joining CommonSpirit’s Medical Staff of Excellent Caregivers COMMONSPIRIT
Dr. Sochanski | mountain.commonspirit.org/provider-search/miroslaw-sochanski-md
Dr. Ryan | mountain.commonspirit.org/provider-search/john-ryan-md
Miroslaw Sochanski, MD
CARDIOLOGY, INTERVENTIONAL
DR. MIREK SOCHANSKI, MD, is a Cardiologist at CommonSpirit Cardiology West Valley. His care philosophy centers on staying at the forefront of medicine, treating both the human body and spirit with dedication and advanced expertise.
Dr. Sochanski earned his Medical
Degree from the Medical University of Warsaw in Poland.
Outside of his practice, Dr. Sochanski has a diverse range of personal interests, including photography, motorcycling, alpine skiing, and collecting analog cameras, fountain pens, guns, and mechanical watches.
John Ryan, MD CARDIOVASCULAR DISEASE
JOHN RYAN, MD, is a cardiologist at CommonSpirit Cardiology Salt Lake. He believes trust and open communication are key to creating strong partnerships with patients. By placing honesty and respect at the forefront, he takes the time to understand each patient’s unique goals, ensuring personalized, compassionate care every step of the way.
Dr. Ryan earned his medical degree from University College Cork. He then completed
his residency at Boston University Medical Center, where he served as Chief Resident. He continued his training with a fellowship at the University of Chicago, also serving as Chief Fellow, before going on to serve as a Professor of Medicine at the University of Utah.
Outside the clinic, Dr. Ryan stays energized through running and skiing, and enjoys expressing his creativity through music and writing.
By Blakely Page
The Art of Looking Like Yourself with RO
RACHEL O., RN, BSN founded RO Aesthetics in 2012 on one conviction: the best result is one no one can place. Twelve years and a beautiful new Highland Drive home later, that conviction hasn’t shifted.
At RO, every plan follows the RO Method—rooted in balance, restraint, and deep respect for facial anatomy. Tox is dosed for movement, not stillness. Filler restores rather than sculpts. No two clients receive the same plan, because no two faces are the same.
FOR THE FIRST-TIMER
“Start with a consultation — just a conversation. You don’t have to commit to anything. But I promise you’ll leave feeling more at ease than you walked in,” Rachel explains. “Nothing happens at RO without your full understanding of what is being recommended and why. You’re always in control.”
WHAT CLIENTS ARE ASKING FOR
The treatments resonating most at RO right now are the ones that operate quietly. Tox for natural movement. Biostimulators like Renuva that build collagen over time. Threads— FDA-approved for tissue repositioning—for those wanting lift without surgery. RF microneedling and CO2 laser for skin that looks
luminous and years younger, without a mark to show for it.
“People want to look well,” Rachel says. “Not worked on. Just genuinely, inexplicably well.”
INJECTOR SPOTLIGHT
Whitney | Aesthetic Nurse Injector Whitney’s path to aesthetics began with her grandmother — a beloved RN at the University of Utah whose warmth and presence left a lasting impression on every patient she touched.
“Whatever my interaction is, I want people to feel better when they leave.” After earning her nursing degree in 2011, Whitney spent years in ICU and surgical settings before finding her calling in aesthetics in 2015. She has since trained alongside some of the field’s top surgeons and specialists, bringing a precise, patient-first approach to every treatment at RO.
EXCLUSIVE READER OFFER · SALT LAKE MAGAZINE
Receive 20 free units of Botox with your first visit. Meet Rachel or Whitney, discuss your goals, and leave with a personalized treatment plan. Book the SL Mag Special online at roaesthetics.com—no code needed, no commitment required.
UTAHS BEST
By Natalie Taylor
Gourmet Groceries and Local Love at The Store
WHETHER YOU’RE PICKING UP
LUNCH, choosing a gi , or planning a party, when you walk into e Store, you’re bound to nd something unique.
e Store has been a family-owned business since 1968. e current owners, since 1998, focus on o ering specialty foods alongside everyday staples. With locations in Holladay and downtown at e Gateway, as well as e Store’s Wonderland gi shop, the family is grateful to be part of so many daily routines and special occasions. But it’s not just what’s on the shelves that makes e Store special—it’s the way people are cared for when they walk through the doors. From genuine recommendations to employees carrying groceries to your car, e Store keeps the feeling of an old-school neighborhood market alive.
A er decades in the grocery business, e Store has learned that people appreciate quality, convenience, and thoughtful service. But they also appreciate being remembered, welcomed, and helped by someone who cares.
e Store provides a wide array of specialty groceries, with an emphasis on local. Many beloved local vendors found their rst retail space here including Rico brand, Salsa del Diablo, Beehive Cheese, Lower’s Family Farms, and June Pie. e agship location is packed with a
variety of fresh produce, dozens of daily-made deli items, including pre-made meals, house-smoked meats, expert meat cutting, local bakery favorites, house-baked treats, party trays, and catering. Don’t feel like cooking on a Saturday? Stop by between 12–5 p.m. for one of e Store’s mobile wood- red pizzas such as e Sweet-N-Spicy with local honey drizzle or e Brisket-N-Bleu with local brisket.
Here, you can pick up the essentials and discover something new. e Store prides itself on o ering rst-to-market specialty and gourmet items that might take longer for other stores to bring in. If e Store nds something special, the team doesn’t wait, customers can get it right away. With Utah’s largest selection of local products, e Store supports small businesses, gives them a chance to share their cra and celebrates all of the creativity and quality close to home.
So, if you’re gathering, gi ing, or shopping local, pop into e Store.
A er years of being a customer favorite you can share the love, e Store’s handcra ed gi baskets are now available to ship across Utah and nationwide.
e Store cares about their products, the food they prepare, local makers, and each person who walks through the door.
By Austin Facer
Art, Education, and Inspiration at Utah Museum of Fine Arts
UTAH MUSEUM OF FINE
THE UTAH MUSEUM OF FINE ARTS offers visitors a chance to experience a world of art without leaving Salt Lake City.
Located on the University of Utah campus, the UMFA is home to the largest art collection in the state, with more than 22,000 objects spanning cultures, continents, and centuries.
From ancient works to contemporary installations, the museum invites guests to explore art from around the globe while finding new ways to connect with creativity, history, and community. For students, families, longtime art lovers or anyone simply looking for inspiration, the UMFA offers a welcoming space to slow down, look closely, and discover something unexpected.
This summer marks an important milestone for the museum as it celebrates 25 years in the Marcia and John Price Museum Building. In honor of that anniversary, the UMFA will open “For the Future: Collecting at the UMFA, 2001–2026” in August. The exhibition draws entirely from the museum’s own collection, highlighting the growth, vision, and stewardship that have shaped the UMFA over the past quarter century.
Visitors will also find iconic and immersive works already on view.
Outside the museum, one of Robert Indiana’s beloved LOVE sculptures welcomes guests and serves as a striking new landmark on South
Campus Drive. Inside, a large-scale installation by Japanese artist Yasuaki Onishi fills the Great Hall, connecting Japan’s copper industry with Utah’s own history through a site-specific contemporary work.
The UMFA’s commitment to accessibility extends beyond its galleries. Admission is free on the first Wednesday and third Saturday of each month. On third Saturdays, the museum hosts its long-running Third Saturday for Families program, inviting guests of all ages to create art projects inspired by works currently on view.
Whether visiting for a quiet afternoon, a family activity, or a deeper look at Utah’s cultural landscape, the Utah Museum of Fine Arts continues to stand as one of the state’s essential destinations for art, education, and inspiration.
By Austin Facer
Big Easy Entertainment Curates Celebrations with Soul
BIG EASY ENTERTAINMENT
FOR MORE THAN
25 YEARS, Big Easy Entertainment has brought vibrant, culture-rich celebrations to Utah, creating events that feel as meaningful as they are memorable. Founded by New Orleans native Renata Flot-Patterson, the company reflects her lifelong love of music, hospitality, entertainment, and the joyful traditions of her Southern roots.
Renata spent 25 years living in Utah and built Big Easy Entertainment into a trusted name for weddings, corporate events, special productions, and community celebrations. Though she now lives on the Mississippi Gulf Coast, her connection to Utah remains strong. Each year, she returns to Salt Lake City to produce one of the state’s most anticipated annual celebrations: the SLC New Year’s Eve Masquerade Ball.
Entering its 17th year, the ball has become a signature Utah event, drawing hundreds of guests for an elegant night of music, dancing, and celebration. Guests arrive in formal and after-five attire, wearing beautiful masks and ready for an unforgettable evening. The event features strolling entertainment, party favors, DJ entertainment, a midnight countdown, champagne toast, and a lively dance floor that stays full all night.
This year, the New Year’s Eve Masquerade Ball moves to The
Depot, bringing the celebration into one of Salt Lake City’s premier nightlife venues while maintaining the elegance and tradition guests have come to love. With the nearby Asher Adams Hotel offering convenient accommodations, the event is set to deliver a fresh, elevated experience for longtime attendees and newcomers alike.
But Big Easy Entertainment’s work is about more than celebration. After the loss of Renata and her husband’s daughter and grandson to an act of domestic violence, their events became fundraisers supporting victims and survivors of domestic violence. That mission now guides everything they do.
In October, Big Easy Entertainment will introduce the Salt Lake City R&B Soul Festival, a new annual event planned for downtown Salt Lake City during Domestic Violence Awareness Month. The festival will feature rhythm and blues, soul, gospel, jazz, and blues performances, along with Southern soul food, a classic car show, art walk, vendor opportunities, and a 5K domestic violence awareness walk/run.
With heart, heritage, and purpose at the center of every event, Renata Flot-Patterson and Big Easy Entertainment continue to bring something truly special to Utah: celebration with soul.
By Austin Facer
Summit Vista Ushers in a New Era of Luxury Retirement Living
AS UTAH’S FIRST LIFE PLAN COMMUNITY,
Summit Vista is redefining what luxury retirement living can look like. Located in Taylorsville, this expansive 106-acre community blends independent living, resortstyle amenities, and long-term peace of mind into one thoughtfully designed community.
Summit Vista was created for adults who want more than a place to live. It offers a lifestyle built around comfort, connection, and opportunity, with maintenance-free residences, beautifully designed gathering spaces,and access to a continuum of care as health needs change over time. The result is a community where residents can enjoy the freedom of an active lifestyle while knowing future support is close at hand.
The scale of Summit Vista sets it apart. When complete, the community is planned to include three clubhouses and 15 residential independent living buildings, creating a vibrant community with room to grow, gather, and thrive. With Neighborhood One complete, Summit Vista has now embarked upon its next major phase of development with Neighborhood Two.
Neighborhood Two will introduce five additional residential buildings and a new clubhouse designed to elevate the community’s already
impressive luxury living experience. Its first residences, located at King’s Peak, are being positioned as a signature addition to the community, with apartment homes and penthouse options created for those seeking comfort, luxury, and convenience.
The expansion also includes the Granite Ridge clubhouse, complete with 20 luxury residences (The Reserve), part of a new era of ultra-luxury retirement living at Summit Vista. Together, these additions continue the community’s vision of offering residents a setting that feels refined, active, and deeply connected.
Summit Vista offers on-site tours seven days a week, giving prospective residents and families the chance to experience the community firsthand. With its growing community, high-end residences, and forwardlooking approach to life plan living, Summit Vista continues to stand as one of Utah’s most distinctive luxury senior living communities.
UTAHS BEST
By Austin Facer
Musical Heritage Meets Red Rock Majesty at Moab Music Festival
MOAB MUSIC FESTIVAL
Moab | moabmusicfest.org | @moabmusicfest
MOAB MUSIC FESTIVAL
music in concert with the landscape ® SEPTEMBER 2-18, 2026
SET AMONG THE
RED ROCKS of southeastern Utah, Moab Music Festival o ers one of the most unforgettable concert experiences in the country. Now entering its 34th season, the festival brings world-class musicians to Moab for a three-week celebration of music, landscape, and adventure. is season’s through-line, is Land, celebrates the diverse musical roots that have shaped American music over its 250 years.
Quintessentially American genres like bluegrass, jazz, and blues are products of global exchange—shaped by African rhythms, Celtic ddling, Indigenous expression, and classical traditions. is season celebrates that layered, evolving musical heritage. Programming spans American classical, jazz, and folk, including renowned vocalist Cécile McLorin Salvant and anchored by a world premiere from Composer-in-Residence Andrew Yee, cellist of the GRAMMYwinning Attacca Quartet.
Cécile McLorin Salvant brings her signature blend of jazz, blues, and folk to the Colorado River canyons. Meanwhile, Andrew Yee’s new piece — conceived in Moab — will debut alongside Schubert’s Cello Quintet during the festival’s signature Music Hike. is immersive event pairs a guided trek with a live performance nestled directly within the red rocks. With a total of 21 individually curated events, the festival o ers a true choose-your-own-adventure
experience. From music hikes to river excursions, ranch concerts and free-of-charge Labor Day weekend performances, each program is carefully matched to its setting. e result is a festival experience unlike any other, where the boundary between music and landscape disappears. Here, GRAMMYwinning artists perform chamber music, jazz, and genre-blending collaborations with no formal dress code, no velvet ropes, and no distance between artist and audience — hiking boots are welcome. is closeness is central to the Moab Music Festival. Performers and guests o en share the journey to the venue, creating a rare connection. Whether you are seated up front, resting against the red rocks, or closing your eyes as the music echoes through the canyon, you are invited to experience the festival entirely in your own way. What makes the festival remarkable is not only the caliber of the artists, but the places where audiences encounter them. Rather than gathering in a traditional concert hall, guests experience performances in spaces shaped by nature itself: canyons, rivers, ranches, and wide-open desert settings that turn each event into something intimate and one-of-a-kind, proving that sometimes, the most powerful concert hall is the one nature built rst. For tickets and to see the full schedule, lineup, and artist information for the 2026 Moab Music Festival, visit moabmusicfest.org.
The Red Earth Venue Redefines
Event
RED EARTH VENUE
is like renting your own private national park and that’s exactly what owners Brian and Angela Hays were looking for when they created Red Earth Venue, a private event space for hosting everything from corporate events to weddings. They moved to Moab nearly twenty years ago to work as park rangers and fell in love with Southern Utah–especially the transformation the landscape undergoes at sunset, “I wanted a space where nature could put on a show for every unique event,” said Angela. “And where the guests could have a front row seat.”
Red Earth gives you more than just a front row seat; it’s a fully immersive experience in the heart of canyon country. The 17-acre property is located in designated Dark Sky country and sandwiched between Arches and Canyonlands National Parks.
The 17-acre property allows clients to not only have incredible views of the red rock landscape but to customize each event to fit their vision and needs in a completely private setting. Red Earth Venue has a unique policy of only hosting only one event per day and offers a 12 hour rental period. This allows each event to truly feel exclusive, private, and one-of-a-kind.
“Have you ever heard that luxury isn’t a price tag, it’s a feeling?” said Hays. “And the feeling of complete privacy surrounded by acres of
mind-blowing natural landscape with only the people you love most in the world? There isn’t anything more luxurious than that.”
But the luxurious feeling doesn’t come from just a private location or the stunning backdrop. The Red Earth Venue’s high quality construction and unique layout offer clients a stunning modern event space that lends itself to both intimate ceremonies and banger parties. “We really wanted a space that felt incredibly intimate despite the vast landscape,” Hays said. “Each distinct space was designed to flow naturally into the next so that the celebration could come alive.”
And lively celebrations are exactly what Red Earth was designed for. For the Hays’, their park ranger background meant they cared deeply about the fragile desert and protecting it. They saw first-hand the devastating effects large events could have on the natural environment. When they discovered the Red Earth property had an existing corral, they intentionally kept the venue footprint to the already impacted area.
“I don’t think people realize how fragile the desert is,” said Hays “Simply by choosing to have your event in a location designed to handle both vehicle and foot traffic as well as event trash, is choosing to protect this incredible landscape for the future.”
Elevate Your Real Estate Experience
LIFE IN FULL COLOR
SCAN TO BROWSE ALL MOVE-IN READY HOMES OR SCHEDULE A TOUR TODAY!
Whether you’re looking for a second home for summer sojourns or a year-round residence with amenities like a clubhouse and pool, the value of an Ivory home encompasses more than the purchase price. It’s about your quality of life. Floor plans that fit modern lifestyles. Great rooms with multihued views. Decks where you can dine alfresco. It’s also about the craftsmanship of the entire community, built in the most vibrant locations in Utah — from St. George to Salt Lake, Park City to Pleasant View — near gold-level MTB trails, lush green golf courses, and glassy blue lakes. THIS IS IVORY.
OF THE
BEEHIVE BEST BEEHIVE
BY AVREY EVANS PHOTOS BY NATALIE SIMPSON
WE AT SALT LAKE MAGAZINE need no convincing of Utah’s bestness. We’ve made it our business to celebrate the people, places, flavors, and local color that have made it one of the top places to live in the nation.
So, while preparing this year’s Best of the Beehive issue, we thought it high time to volley the question back to the people who know Utah best — you, the readers. Over the course of several months, voters nominated their favorite,
well, everything: French fries to pet groomers, concert venues to donuts, thrift shops to wine bars. The thousands of nominations reaffi rmed our long-held belief that there is no better place to call home than Utah. Read on for all 327 winners and fi nalists.
RETAIL & SHOPPING
ANTIQUE SHOP
1st Nouve Home Goods Nouve.shop
Finalists: The American Rust Company, Capital City Antique Mall
AUTO DEALERSHIP
1st Ken Garff Automotive Group kengarff.com
BIKE SHOP
1st Saturday Cycles saturdaycycles.com
Finalist: Evo, Bingham Cyclery
BRIDAL SHOP
1st Alta Moda Bridal altamodabridal.com
Finalists: Lovers Bridal, Boda Bridal
BOOKSTORE
1st Central Book Exchange central- bookexchange.com
Finalist: Ken Sanders, Lovebound Library, Under the Umbrella
CONSIGNMENT
1st iconoCLAD iconoclad.com
Finalist: Namedroppers , Revive Boutique
GOURMET FOOD STORE
1st Liberty Heights Fresh libertyheightsfresh.com
Finalists: H armons, Grove Market and Deli
GIFT SHOP
1st The Children’s Hour childrenshourbookstore.com
Finalists: Inclusions Rock Shop, Lillie Bee Emporium, Gardner Village
IMPORT BOUTIQUE
1st Adib’s Rug Gallery
Finalist: Dancing Crane
JEWELRY STORE
1st O.C. Tanner Jewelers octannerjewelers.com
Finalist: J. Brooks Jewelers
LOCALLYOWNED SHOP
1st Fountain Records fountainrecordsslc.com
Finalist: Flight Boutique, The Heavy Metal Shop, Salt & Honey Market, Turiyas, Game Night Games
OUTDOOR FURNITURE
1st Leisure Living chris tysports.com/leisureliving
Finalists: Salty Peaks Snowboard Shop, The Lifthouse, evo Salt Lake, AJ Motion Sports, Ski ‘N See
THRIFT SHOP
1st The Otherside Thrift Boutique theothersidethriftboutique.com
Finalists: Deseret Industries, Lost and Found Thrift
VINTAGE
1st Vantage @vantageslc
Finalists: Village Vintage, The Old Flamingo, Decades, Retro Betty, Rewind Vintage, Revive Boutique
WELLNESS SHOP
1st Natural Law Apothecary naturallawapothecary.com
Finalist: Acrely Farms CBD Products
Abby Cannon modeling gifts and garb found at her mother’s store, The Children’s Hour.
ARTS & ENTERTAINMENT
ART FESTIVAL
1st Utah Arts Festival uaf.org
Finalists: Living Traditions, Park Silly, Craft Lake City DIY Festival
ART GALLERY
1st Gallery MAR gallerymar.com
Finalists: Modern West Fine Art, Urban Arts Gallery
ATTRACTIONS
1st: Lagoon lagoonpark.com
Finalists: Loveland Living Planet Aquarium, Hogle Zoo, Natural History Museum, Butterfly Biosphere
COMMUNITY
THEATRE
1st Plan-B planbtheatre.org
Finalists: Hale Center, Pioneer Theatre
COMMUNITY EVENT
1st Days of ‘47 Festival daysof47.com
Finalists: Avenues Street Fair, Utah Pride Festival, Living Traditions
CONCERT VENUE
1st Red Butte Garden and Arboretum red buttegarden.org
Finalists: The Depot, Kilby Court
MOVIE THEATRE
1st Broadway Centre Cinemas slf.org
MUSEUM
1st UMOCA ut ahmoca.org
Finalists: Utah Museum of Fine Arts, Southern Utah Museum of Art
M USIC
FESTIVA
L 1st Kilby Block Party kilbyblockparty.com
Finalists: Ogden Music Festival, Red Butte Garden Outdoor Concert Series
PODCAST
1st City Cast Salt Lake saltlake.citycast.fm
Finalists: Small Lake City Podcast, Aloreing Podcast
We hope to surprise and delight our audience while honoring the tradition that many others have laid the groundwork for – to arrive 50 years in and still present to our Utah community exciting artists and performers who connect us to what we all love about creativity and art.
UTAH ARTS FESTIVAL EXECUTIVE DIRECTOR AIMEE DUNSMORE
City Cast SLC all-star team from left to right: Ali Vallarta, Ivana Martinez, Emily Means, and Terina Ria.
FOOD
AFRICAN
1st Mahider Ethiopian mahiderethiopian.com
Finalist: Oromanian
BAGELS
1st Baby’s Bagels babysbagels.com
Finalists: Bagel Project, Feldman’s Deli
BAR FOOD
1st The Pearl thepearlslc.com
Finalists: Hopkins Brewery, White Horse
BARBECUE
1st Smokin Bones BBQ smokinbonesbbqut.com
Finalists: Over the Cole’s BBQ, Pat’s Barbecue
BAKERY
1st Fillings and Emulsions fi llingsandemulsions.com
Finalists: Pie Party, Tous le Jours
BREAKFAST
1st C9 Market central9th.com
Finalists: Eggs in the City, Publik Kitchen, Roots Cafe, Hub & Spoke
Log Haven is a rare place where food, land, history, and community intersect. Places like Log Haven are increasingly rare, and protecting them— not reinventing them—is the responsibility we take most seriously.
Finalist: Iceberg Drive Inn, Dee’s Family Restaurant
VEGAN
1st Vertical Diner verticaldiner.com
Finalist: Zest Kitchen & Bar
—LOG HAVEN’S NEW CO-OWNER BRANDON HARGETT
DRINKS
APRES SKI
1st The Hog Wallow Pub thehogwallow.com
Finalists: TF Brewing, Gold Miners Daughter
BEER SELECTION
1st The Bayou utahbayou.com
Finalists: Beer Bar, Top of Main BREWERY
1st T.F. Brewing tfbrewing.com
Finalists: Fisher, Level Crossing
CIDERY
1st Second Summit Hard Cider secondsummitcider.com
Finalists: Scion Cider, Thieves Guild
CRAFT COCKTAILS
1st Bar Nohm barnohm.com
Finalists: Post Offi ce Place, Seabird, White Horse, The Green Room, The Vault, Felt
DISTILLERY
1st Waterpocket waterpocket.co
Finalists: Sugar House, High West, Dented Brick
DIVE BAR
1st Bar Named Sue abarnamedsue.com
Finalists: Duffy’s Tavern, Juniors
LGBTQ+ BAR
1st Sun Trapp suntrappslc.com
Finalists: Why Kiki, HK Brewing
MOCKTAILS
1st 1833 Craft 1833craft.com
NEIGHBORHOOD BAR
1st Neighbors slc-neighbors.com
Finalists: Cotton Bottom, Brickyard
NEW BAR 1st Repeal repealutah.com
Finalists: House of Mother, Kiitos Sugar House, Brownstone
OUTDOOR PATIO
1st Fisher Brewery fisherbrewing.com
Finalists: Tea Zaanti, Nona Bistro
WHISKEY SELECTION
1st White Horse whitehorseslc.com
Finalists: High West Saloon, Post Offi ce Place
WINE BAR 1st Casot casotwinework.com
Finalists: Old Town Cellars, BTG, Melancholy
Prohibition is the exhale; loud, celebratory, and unapologetically fun—while Repeal is the inhale; elegant, intentional, and deeply soulful. They’re two sides of the same philosophy, designed to serve different moods while staying true to the same heart.
REPEAL
White Horse Spirits & Kitchen made a miraculous comeback only six months after the Main Street fire gutted the building .
In 2025, BFAS facilitated 21,926 adoptions through its sanctuary, centers, and events.
COMMUNITY
ACTIVIST GROUP
1st ACLU acluutah.org
Finalists: HEAL Utah, The IRC
AUTHOR
1st Brandon Sanderson brandonsanderson.com
COMMUNITY ORGANIZATION
1st Best Friends bestfriends.org
Finalists: Sageland Collaborative, Tree Utah, Preservation Utah, Wasteless Solutions
1st Good Things Utah’s Nicea DeGering, Surae Chinn and Deena Manzanares abc4.com
2025 was a turning point for animal sheltering in the U.S., and the data shows an undeniable momentum for the movement to end the killing of healthy, treatable pets in shelters. This is a clear example of what happens when pet lovers, shelters, and rescue groups work together to save lives.
HEALTH & BEAUTY
BARBER SHOP
1st Stef’s Place slbarbershop.com
Finalist: Salt Lake Barber Co. CANNABIS
D ISPENSAR Y
(MEDICAL)
1st Dragonfly Wellness dragonflywellness.com
Finalist: Beehive Farmacy DAY SPA
1st Cliff Spa snowbird.com
Finalists: Kura Door, Senshi Korean Scrub
FACIALS
1st Holi Head Spa holiheadspa.com
Finalist: The Dead Sea Spa
FITNESS CLASSES
1st Peak | 45 peak-45.com
Finalists: MuvBetter, Rebel House
MASSAGE
1st The St. Regis Spa marriott.com
Finalist: The Spa at Sundance MANICURE & PEDICURE
1st Nailed nailedb outique.com
Finalist: CoCo Art & Spa
MED SPA
1st RO Aesthetics roaes thetics.com
Finalists: Haus of Aesthetics Salt Lake, 22 Spa MD, Utah Facial Plastics
I didn’t open a med spa to change people. I opened one because I believed there was a better way to help them look exactly like themselves—only more rested, more at ease.
RO AESTHETICS FOUNDER RACHEL OLSEN
2026 WINNER
Best of the Beehive
Astra Towers Above the Rest
By Blakely Page
At 41 stories high, Astra Tower isn’t just simply changing the skyline of Salt Lake City, it’s redefining luxury living in the beehive state. Named among the Best of Utah, Astra Tower blends striking architecture, wellness-driven design and unmatched views into an experience that feels distinctly modern and connected to the energy of the city.
Inside, residents have access to three levels of bespoke amenities designed for both relaxation and daily life. On the eighth floor, an expansive outdoor urban park and world-class fitness center is an elegant sanctuary, all thoughtfully designed gathering spaces that introduce greenery, movement and calmness high above the busy downtown streets. Residents enjoy the yoga and spin studio, along with outdoor spaces that offer room to decompress, reset and take in the open air.
The experience continues on the 23rd floor, where wellness is embedded in community life. A heated outdoor pool offers year-round swimming with sweeping mountain and skyline views, complemented by a spainspired retreat with steam rooms, a sauna and an indoor hot tub.
At the top, the 41st floor extends the lifestyle further with a viewing deck, outdoor kitchen and entertainment area designed for gathering and experiencing the city from above.
Each penthouse at Astra Tower reflects a thoughtful blend of spaciousness, style and functionality, featuring expansive open-concept layouts, floor-to-ceiling windows and private balconies (in select three-bedroom units). Interiors showcase quartz countertops, custom cabinetry, wide-planking wood flooring, and spa-inspired bathrooms with Kohler fixtures, while GE Monogram appliances and specialty soundproofing enhance comfort, with panoramic views from glowing sunsets to Wasatch peaks.
At Astra Tower, events go beyond traditional resident programming, designed to foster connection, elevate everyday living and build a true sense of community. Residents enjoy a refined collection of social, wellness and lifestyle experiences throughout the year – from signature gatherings like the Après Ski Soirée and other seasonal celebrations, to recurring wine tastings, chef-driven culinary classes, immersive art projects such as bonsai and hands-on pottery workshops and social mixers.
Astra Tower’s impact goes beyond aesthetics. The building achieved LEED Gold certification, a globally recognized sustainability benchmark reflecting a commitment to efficiency, responsible materials and long-term livability.
Beyond its residences, Astra Tower actively engages with the surrounding community through partnerships with local businesses, curated resident events and dynamic exterior lighting displays celebrating local causes and sports teams.
For those looking to live in a luxurious downtown property with a community-driven lifestyle, Astra Tower is not just a place to live, but a place to belong.
From Culinary Institute’s newest graduating class, refugees make their mark on Utah’s food scene
RISE meet three poised to make their mark on
WRITTEN BY HEATHER HAYES
BY
HEIDI M. GRESS
PHOTOS
RISING UP
THEY REPRESENT HUNDREDS OF REFUGEE WOMEN who arrive in Utah bearing the scars of war, political violence, or grinding poverty — along with a quiet determination to build lives that extend beyond mere survival. In their home countries, many were integral to family food businesses — skilled cooks working in market stalls and restaurants. But without formal credentials, their talents often go untapped, sidelined by language barriers, regulatory obstacles, and the complexities of an unfamiliar food economy. The mission of the RISE Culinary Institute is to change that— transforming hard-won skills into opportunity.
“The vibrance of our city depends on newcomers being able to create and thrive — not just survive,” says Lavanya Mahate, owner of Saff ron Valley Restaurants and founder of RISE, a nonprofit culinary certification program designed for refugee and immigrant women. Still in its early stages, the threemonth training program has served fewer than 100 women, but its reach is growing, buoyed by support from institutions like the Church of Jesus Christ of Latter-day Saints, Zions Bank and the Dolores Doré Eccles Foundation.
“The program is just getting started,” Lavanya said recently at a ceremony honoring RISE’s second graduating class of 20 students. “But my hope is to give each woman independence and the power of choice — maybe for the fi rst time in her life — to own her own story.”
She points to Utah’s increasingly global food scene as evidence of what’s possible — her own restaurant, Saff ron Valley, among them. “I see myself in them,” Lavanya remarked of the graduates.
After arriving from India in the early 2000s, Lavanya, here on a limited visa with her husband, was unable to obtain a work permit. Instead, she went to graduate school, earning two master’s degrees before leaving a difficult marriage. She then found work at the Salt Lake Chamber, helping women launch businesses, an experience that inspired her to open her own restaurant in 2018. Less than 10 years later, in 2024, she was named Utah Business Owner of the Year.
Looking back at her work with the Chamber, Lavanya says she recognized a pattern working with immigrant women: without local experience, language skills, or familiarity with U.S. food regulations, even those with extraordinary culinary ability were set up to fail.
“They needed English, literacy, and an understanding of food standards here,” she says. It stirred in her a desire to help. “I want them to succeed, I want to honor the value they already bring and I want to help them stand tall on their own two feet.”
Meet three of RISE’s recent graduates >>
Stephanie: BOGOTA, COLUMBIA
At 13, Stephanie began work in her mother’s seafood restaurant in Colombia, learning the rhythms of a kitchen from a young age. Arriving in the United States decades later, she carried with her a dream of opening a place of her own. But as a single mother, she quickly ran into familiar barriers — certification programs she couldn’t afford and a job market that
offered little room for the skills she already possessed. She took other work instead.
On weekends, though, her cooking found an audience. Friends and acquaintances began seeking out her Colombian dishes, especially cazuela de mariscos, a richly seasoned seafood stew served with coconut rice, fried plantains, vegetables and a generous mix of octopus, shrimp, conch, and clams.
“Everyone who tries it really enjoys it,” she says. “I love sharing Colombian food — showing a piece of my culture. There are so many traditional dishes that people here don’t know about.
I love sharing Colombian food— showing a piece of my culture. There are so many traditional dishes that people here don’t know about. Cooking is how I bring a little bit of Colombia to Utah.
Cooking is how I bring a little bit of Colombia to Utah.”
Now, she hopes to finally make that long-held restaurant dream a reality. Through RISE, the path feels possible.
“Moving to another country is hard— the language, the culture,” Stephanie says. “But those challenges shape who we are. When something doesn’t work out, I believe it’s God telling me I’m meant for something different.” Each setback, she says, has made her stronger. “Cooking is my gift. People love my food. That feels like my sign that it’s time to open my own restaurant.”
Haneen: BAGDAD, IRAQ
Haneen arrived in Utah in 2022 with her husband and two young daughters, leaving behind her beloved country when staying became impossible—her safety evaporated as she watched friends and loved ones killed during another surge of violence a few years ago. “My area had become dangerous,” she says. “The government was not safe. My kids were not safe.”
Leaving wasn’t a choice so much as a necessity.
America offered refuge, but not ease. Everything was unfamiliar: the language, the culture, even the food. Back home, cooking had been second nature.
Haneen grew up in kitchens, working alongside her family in her uncle’s restaurant, learning the unspoken rules of kitchen life. In Utah, that knowledge didn’t automatically translate. The rules were different. The systems were different. And just as she was trying to find her footing, she welcomed a third daughter in 2023.
“It was hard to get a job and make money in food,”
It’s taken time to feel at home.. But doing what I love helps a lot.
she says. “But I am hard-working, and RISE helped me learn what I needed to know to work with food in Utah — which is different from working with food in Iraq.” With training, she learned commercial kitchen safety standards and procedures — the small but critical details that turn home cooking into a viable livelihood.
The payoff came when she got a job at a local Greek-inspired bakery, Sheer Ambrosia, where Haneen now makes one of her favorite Arabic sweets: malfouf, also known as Burma baklava. Rolled, layered, and soaked in syrup, it’s a dessert that rewards patience — an apt match for its maker.
“It’s taken time to feel at home,” she says simply. “But doing what I love helps a lot. I love to make sweets.” One day, she hopes to open her own bakery, filled with Arabic pastries — proof not just of survival, but of arrival.
The Dishes
Stephanie’s Encocado de Mariscos
Stephanie’s Encocado de Mariscos — a coconut seafood stew — is a celebration of Colombia’s vibrant coastal life. Its rich aroma of coconut, garlic, and cilantro takes her back to seaside kitchens filled with laughter and music. Cooking this dish allows her to relive the rhythm of her homeland and share the joy that comes from feeding others.
Haneen’s Maqluba
Haneen’s Maqluba, Iraq’s beloved “upside-down” rice and eggplant dish, is as beautiful as it is symbolic. Layered with care and flipped with pride, it represents transformation and hope. For Haneen, cooking is a grounding ritual — connecting her to her roots and reminding her that beauty often comes from patience.
Nelia’s Chicken Pie
Nelia’s festive chicken pie is a labor of love that honors her Ukrainian roots. The braided crust and fragrant filling symbolize abundance and artistry, values she carries into her life today. Through her food, Nelia shares her belief that culture is preserved not in words, but in the recipes we pass down.
Nelia: MARIUPOL, UKRAINE
Nelia’s home city of Mariupol sits near Ukraine’s border with Russia, making it among the first to be bombed when the invasion began in early 2022.
“Many people died from the bombings, including my grandmother,” she says in careful, fragmented English. Her eyes drift to her translator, who steps in when needed. Those who survived, she explains, fled. “I left with my mom, my 10-year-old son and my sister.”
The escape stretched on for months. Nelia describes driving ten days across Ukraine to reach the Romanian border, then waiting another 48 hours in a desperate line of cars to leave the country. They traveled to Albania, staying for three months with a friend-of-a-friend, then made their way to Poland, and fi nally, received refugee status in the United States. Last June, they arrived in Utah, sponsored by a family in Spanish Fork and welcomed by fellow members of their faith.
Once settled, Nelia began looking for work. “I have enjoyed cooking since childhood,” she says. “I wanted to do it for work, but found it difficult to understand the customs in the United States.” Food, she says, has been one of the few constants she could carry with her.
It was while searching for a way back into kitchen work that a member of the Utah Refugee Center suggested Nelia apply for the RISE program.
I’m so glad I did RISE... It’s opened new opportunities for me and has given me a wider range of options for working in the kitchen.
“Now that I have my certificate, I have two job offers: one at a restaurant and one cooking food for events,” she says.
The suggestion changed everything.
Nelia takes pride in Ukrainian cuisine and hopes to expand her services to include it for events. Speaking particularly about the familiar soup, borscht, which is often mistaken in Western cultures for Russian origin, she clarifies: “Borscht has beets,” she says as a point of importance — even national pride — contrasting it with Russia’s shchi, a cabbage-based soup. She also loves making chebureki, a Ukrainian meat pie traditionally baked in clay pots in a wood-fi red oven.
“I’m so glad I did RISE,” she says. “It’s opened new
“I’m so glad I did RISE,” she says. “It’s opened new opportunities for me and has given me a wider range of options for working in the kitchen.”
Bring these empowering recipes home
RISE program’s Stories From Afar Cookbook shares graduates’ recipes. The cookbook can be purchased with a donation of $25 through RISE’s website (riseculinaryinstitute.org).
PHOTO BY CLAIRE WILEY
Summertime Splash
Davis and Weber counties’ top swim spots
BY JAIME WINSTON
WHEN THE AIR
CONDITIONING takes your electric bill to new heights, and your SUV’s sunshade barely makes a dent in the interior temperature, it’s time to take the family swimming. Whether you’re looking for a pool, waterslide, or indoor sur ng experience, Davis and Weber counties o er ideal spots to make a splash.
So pack the water wings and fruit snacks for the road and head north. We spoke with Taylor Hartman, director of marketing and communications for Visit Ogden, and Megan Christensen, tourism marketing manager for Discover Davis, to nd some of the best places for families to cool o this summer.
WATER PARKS
Driving north, you’ll see Utah’s 140-year-old amusement park, Lagoon, east of I-15 in Farmington. Inside is another park, Lagoon-A-Beach. Body slides and tube slides dot the 6-acre water park, along with a lazy river, a children’s area, and more.
Christensen recommends buying a Lagoon season pass so you can drop by the theme park or water park throughout the summer. lagoonpark.com
Further north, Cherry Hill o ers more slides, a lazy river, and the Pirate Cove children’s area featuring a pirate ship. Visit the Pie Pantry for dessert. Flavors listed on the park’s website include cherry, apple, and chapple (cherry and apple). cherry-hill.com
On a restless summer a ernoon, Hartman recommends riding the nostalgic slides at
Flowrider in Ogden offers private group rentals, hourly sessions, and guided lessons.
Recommended swimwear for high-speed waterslides include tightly secured suits, goggles, and ear-to-ear grins.
Classic Waterslides in Riverdale. e park’s website also boasts more than 30 snow cone avors at its Snowie Shack so you can cool down out of the water. classicwaterslides.com
MAKING WAVES
Christensen, who grew up in Layton, fondly recalls frequent summer trips to Surf ’n Swim. She recommends making memories in the giant, reasonably priced wave pool — it’s $5 to get in, $3 for a tube. “Super fun in the summer,” she says. “In the winter, it’s covered with a bubble, so it’s open year-round,” laytoncityutah.gov
If you’ve always wanted to try sur ng, start with owboarding on a simulated wave at Flowrider in Ogden. Hartman calls the experience “incredible” and says that a er wiping out, you can easily try again multiple times. owriderutah.com
COMMUNITY POOLS
In Davis County, Christensen suggests pools and splash pads at South Davis Recreation Center in Bountiful, Clear eld Aquatic Center, and Farmington Swimming Pool. southdavisrecreation.gov, clear eld.city farmington.utah.gov
In Ogden, Hartman says the newly rebuilt Marshall White Community Center o ers a beautiful pool and splash pad, and the city’s Lorin Farr Pool is famous among cinephiles as a lming location for e Sandlot (1993). Other nearby options include the Roy City Aquatic Center and North Shore Aquatic Center in North Ogden. ogdencity.gov, royutah.gov, northogdencity.com
Cannonball!
Writer, director, and narrator David Mickey Evans fell in love with Utah while scouting locations for his 1993 film
The Sandlot: “The underlying values of the characters in the movie, I think, fit pretty perfectly with Salt Lake as I know it.” Local landmarks set the scene for the best summer a ragtag group of adolescents ever had — including the Lorin Farr Community Pool, where one lovestruck youngster dastardly orchestrates a first kiss with his lifeguard crush. The pool’s been fi xed up with a few flashy slides, but the air of nostalgia remains, along with a few young swimmers conducting some harmless summertime mischief.
OPPOSITE: The iconic pool scenes in The Sandlot were filmed at Ogden’s Lorin Farr Pool.
AROUND THE STATE
Western Heritage in a Modern Age
BY AVREY EVANS
AN INHERENT THREAD IN THE AMERICAN WEST’S
CULTURAL TAPESTRY, early rodeos adopted traditions and attitudes from 19th-century Mexican vaqueros. Soon, informal competitions between ranchers grew into profit-turning spectacles romanticizing the West — none more famous than Buffalo Bill’s Wild West Show, which three million people attended during the 1893 Chicago World’s Fair. The adrenaline-packed events paved the way for ropers, riders, and wranglers to reach celebrity status, often in defiance of the era’s rigid social hierarchies. Today, the same pursuit of glory plays out in arenas across Utah — some of which offer a $25,000 cash prize to winners after testing their grit across rodeo’s eight core events: bareback riding, steer wrestling, team roping, barrel racing, breakaway roping, saddle bronc riding, bull riding, and tie-down roping. From Ogden to Bryce Canyon, stands fi ll with a community-meets-country atmosphere as neighbors cheer on the top competitors, often alongside Pioneer Day celebrations.
GIDDY UP — UTAH’S 2026 RODEO SCHEDULE
DRAPER DAYS RODEO
WHEN: July 10-12
WHERE: Andy Ballard Arena
OGDEN PIONEER DAYS RODEO
WHEN: July 18-24
WHERE: Ogden Pioneer Stadium
MISS RODEO UTAH
WHEN: July 20-24
WHERE: Various venues in Ogden
DAYS OF ’47 RODEO
WHEN: July 21-25
WHERE: Days of 47 Arena at Utah State Fairpark
ALPINE RODEO
WHEN: Aug. 14
WHERE: Alpine Rodeo Grounds
BRYCE CANYON RODEO
WHEN: May 23-Aug. 22
WHERE: Ruby’s Inn Rodeo Grounds
ABOVE: Top cowboys and cowgirls compete at the Draper Days rodeo in July.
More Can’t-Miss Events
Mark your calendar for music festivals, art fairs, marathons, and more
JULY 3-4
Brian Head Art Fair: A spin on typical Independence Day celebrations, the community-centered Brian Head Art Fair blends live entertainment, outdoor activities, and artist showcases. The always-free festival also invites attendees to check out the resort’s recreational offerings with chairlift rides, mountain-biking tours, and a new zipline. Brian Head Resort; brianheadartfest.com
JULY 6-OCT. 19
Thornton Wilder’s Our Town: The Pulitzer Prize-winning play by American playwright Thornton Wilder is as relevant as ever. The three-act production follows two fictional New Hampshire families as they navigate life, love, and death. Immerse yourself in the timeless story as it plays out at Hale Centre’s brandnew Beehive Stage. Hale Centre Theatre; hct.org
JULY 11-19
Wasatch Wildflower Festival: At this multiday outdoor festival across four Cottonwood Canyons ski areas, learn about native flora and the importance of environmental stewardship on guided tours through fields of blooming flowers. The weeklong celebration continues with live entertainment, food, kids’ crafts, and more. Big and Little Cottonwood Canyon; cottonwoodcanyons.org
JULY 17-AUG. 14
Deer Valley Music Festival: Deer Valley welcomes the Utah Symphony to its Snow Park Amphitheater each summer to showcase the orchestra alongside renowned guest artists. The festival also partners with St. Mary’s Catholic Church to present a bespoke chamber concert series tailored to classical music enthusiasts. Guest artists this year include Lyle Lovett, Chris Botti, and Idina
Menzel. Deer Valley Resort; deervalleymusic festival.org
JULY 19
Marcus King Band: Southern rock darling Marcus King Band will take the stage during Red Butte Garden’s annual summer concert series. Expect moving blues rhythms and an electric performance. Oh, and don’t forget your lawn chair and wine koozie. Red Butte Garden Amphitheatre; redbuttegarden.org
JULY 24-25
Speedgoat Mountain Races: Snowbird’s winding trails promise climbs to test your resolve and panoramic views to remind you why you trail run in the first place. Choose between a 10K, 28K, or 50K and stay for post-race relaxation at The Cliff Spa. Snowbird; snowbird.com
JULY 25
Evanescence 2026 World Tour: Founded by singer and keyboardist Amy Lee and guitarist Ben Moody, Evanescence burst onto the mainstream music scene in the early 2000s with the success of singles “Bring Me to Life” and “My Immortal” — earning
them two Grammys and six nominations in 2004. The band is making a stop in Utah during its massive world tour. Expect new music from the group’s latest album, Sanctuary, which Lee says has her “completely obsessed” and “dying for the fans to hear this.” Utah First Credit Union Amphitheatre; seatgeek.com
JULY 27
Suki Waterhouse: After pivoting from high-fashion modeling to acting, Suki Waterhouse found musical success on TikTok after releasing her debut album, I Can’t Let Go, in 2022. With her role as a triple-threat, indie-pop “it girl” firmly cemented, she has earned more than 10 million monthly listeners on Spotify. Gallivan Center; 24tix.com
JULY 29-AUG. 1
2026 Utah County Fair: The Utah County Fair returns with another exciting lineup of family-friendly activities, livestock competitions, and craft exhibitions. Spanish Fork Fairgrounds; utahcountyfair.org
AUG. 5
Kali Uchis: For the Girls Tour: Uchis describes her album Sincerely, released in early May, as a collection of love letters to the world, offering her fans an existential glimpse into the way she romanticizes life. Experience her mellifluous vocals on her summer tour with special guest Mariah the Scientist. Utah First Credit Union Amphitheatre; seatgeek.com
AUG. 22
Art on the Trails: This one-of-a-kind, immersive art experience connects arts, culture, and nature. The Park City event leads guests on a 1.5-hour tour along the McLeod Creek Trail, with stops along the way to admire varied artist stations from live painters to opera singers. Afterward, linger at the Copper Moose Farm Stand for refreshments. Park City; pcscarts.org
Rate My Fridge: Chef Edition
A
peek inside the real-life fridges of local culinary heroes — and the habits worth borrowing
BY LYDIA MARTINEZ
IHAVE A LITTLE CONFESSION.
I love looking in other people’s fridges. Not in a judgmental, sideeyeing way. ere’s no silent tallying of expired condiments or half-used products. I just like looking in a deeply curious, food-geekery kind of way.
A fridge can tell you so much. It’s a snapshot of how someone lives and eats. If you were to look in my fridge, for example, you would always nd at least one perfect lemon and a series of desiccated limes. And you would nd 15 bottles of hot sauce because I can’t seem to resist buying new ones when I travel.
When I look in someone else’s fridge, what I’m really searching for is insight. What are they keeping on hand that I’m not? What is their back-pocket ingredient, the thing that quietly elevates everything else? If there’s one group of people who have cracked the code on stocking a fridge, it’s chefs — the people who think in avor, build meals from instinct, and know that the di erence between good and great is o en a splash of cream or a dash of sh sauce.
So this isn’t “Rate My Fridge” in the internet sense. ere’s no scoring, no shaming, and no gold stars for colorcoded drawers and perfect labels. is is a peek behind the curtain at some of our local culinary stars. A chance to open the door, take a little inventory, and borrow from their culinary brilliance. Because if
a restaurateur never runs out of an ingredient, there’s probably a reason — and I want it in my fridge, too.
FRIDGE #1
GINGER, RAITA, AND A LIFE IN BALANCE
LAVANYA MAHATE, SAFFRON VALLEY
I’ve known Lavanya for 18 years — before she opened Sa ron Valley, when she had just launched a small Indian spice company. I’ve always loved her beautiful insight into food and her passion for sharing it with others. But I’ve never seen the inside of her fridge.
Lavanya’s fridge is a study in balance — a balance between cultures, between generations, between intention and the reality of being a busy, working mom. Lavanya lives with her mother and her teenage son, and both come with di erent palates and cravings.
It starts, as many good things do, with ginger. “I make chai every morning and almost every evening,” she says.
It’s not optional. It’s not occasional. It’s her ritual. And the key to good chai? True
Indian masala chai? Fresh ginger. She always has some in her vegetable drawer, alongside other aromatics like cilantro and curry leaves — the ingredients that anchor her cooking and connect her to something deeper than convenience.
From there, her fridge expands into a layered, lived-in ecosystem: bell peppers for meal prep, tempeh for quick protein, yogurt and berries for breakfast.
What fascinates me most isn’t just what’s in her fridge but how it re ects her life. ere’s a multigenerational household at play. Her mother cooks. Her son eats across cultures, everything from traditional Indian food to takeout to whatever she makes in the moment. And Lavanya herself exists somewhere in between, building meals that bridge those worlds. “I’m kind of living between cultures right now for sure,” she says. e evidence is scattered throughout the fridge: raita next to hot sauce, paneer alongside tofu, Indian pickles sharing space with Trader Joe’s salsa, and whole-wheat tortillas standing in for homemade rotis. “ e tortillas are a
Lavanya’s fridge staples range from homemade Indian pickles and raita to Trader Joe’s salsa and tortillas.
WHERE TO EAT
SALT LAKE CITY & THE WASATCH FRONT
Alpha Coffee–Find all locations at alpha.coffee.com Highly rated craft coffee served at two inviting locations, with a mission to give back. Innovative drinks and local goods. Veteran and Woman co-owned since 2010. Taste the Alpha Difference.
2026 DIN I NG AWARD
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. asianstarrestaurant.com The menu is not frighteningly authentic or disturbingly Americanized. Dishes are chefdriven, and Chef James seems most comfortable in the melting pot.
Avenues Proper Publick House
–
376 8th Ave., SLC. avenuesproper.com It’s a restaurant and brewpub, with the emphasis on small plates and late hours. The food is inventive, the beer is good and— big plus—they serve cocktails as well as brew at this neighborhood hot spot.
ARLO
When Chef Milo Carrier stares at a blank page, willing a seasonal menu into being, a sea of ingredients and traditions swim in his mind. From this chaos, he creates order.
The Bagel Project–779 S. 500 East, SLC. 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.
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 communityminded sensibility.
2026 DIN I NG AWARD
Bar Nohm–165 W. 900 South, SLC. barnohm.com. Bar Nohm is more of a gastropub than a sit-down restaurant, complete with a cocktail menu and Asian fusion sharing plates. Think of it as Salt Lake’s first Izakaya restaurant, the Japanese word for an informal bar that literally translates to “stay-drink-place.”
Bohemian Brewery–94 E. 7200 South., Midvale. bohemianbrewery.com Bohemian keeps a firm connection to its cultural history—so to go with the wonderful Czech beer, you can nosh on potato pancakes, pork chops and goulash. There’s also plenty of American beer fare.
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.
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.
Casot Wine + Work–1508 S. 1500 East, SLC. casotwinework.com In a town with a dearth of neighborhood bars, Casot is the real deal. Located in the established 15th and 15th neighborhood, this small wine bar is a welcome addition featuring an interesting, rotating wine list from Pago’s Scott Evans.
2026 DIN I NG AWARD
Cosmica–945 S. 300 West, SLC. cosmicasaltlake.com. Since making New York Times’ annual list of America’s Best Restaurants in 2025, this Italian diner has set new benchmarks for Neapolitan-style pies.
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. The interior has been refreshed and the menu by Chef Billy Sotelo has today’s tastes in mind. Treat yourself.
2026
DIN I NG AWARD
Caffe d’Bolla–299 S. Main St., SLC. caffedbolla.com John Piquet is a coffee wizard—a cup of his specially roasted siphon brews is like no other cup of coffee in the state. His wife, Yiching, is an excellent baker.
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.
2026 DIN I NG AWARD
- JEREMY PUGH
Caputo’s Market & Deli–314 W. 300 South, SLC; 1516 S. 1500 East, SLC; 4670 Holladay Village Plaza, Holladay. caputos.com. A great selection of olive oils, imported pastas, salamis and house-aged cheeses, and the largest selections of fine chocolate in the country. The deli menu doesn’t reflect the market, but is a reliable source for meatball sandwiches and such.
La Casa Del Tamal–2843 S. 5600 West #140, West Valley City; 346 W. 600 South, SLC. lacasadeltamalutah.com.This family-run Mexican restaurant is one Utah spot serving crispy, tender birria tacos, as well as perfect tamales. Their version is simple and effective—juicy beef, cilantro, onion, lots of gooey cheese and of course the stew for dipping, which is packed with flavor.
Chile Tepin–307 W. 200 South, SLC. chile-tepin.com Popular for its generous servings of Mexican food, this place usually has a line on Friday nights. Heavy on the protein but cheese enchiladas and margaritas and other staples are good, too.
2026
DIN I NG AWARD Copper Common–111 E. Broadway, Ste. 170, 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 of the highest of ends, but it’s the food that put Copper Common over the top.
ON THE TABLE DINING GUIDE
good shortcut for rotis,” she says. “ ey taste so similar.”
Lavanya’s go-to meal is as comforting as it is e cient. “Rice, dal, and yogurt with achar,” she says. “ e dal has protein, the yogurt has protein, and then the achar just gives it so much avor.” e creamy lentil dal is warm and lling, and the spicy achar (a tart pickle made with preserved vegetables) rounds it out.
ere are also moments of foodie joy tucked into the recesses of the fridge. Murabba, a sweet mango chutney made with fennel seeds, embodies a childhood memory. “I always have it on hand, and it’s something that I love.”
She is the rst to admit that her fridge isn’t perfect. “ e vegetables get neglected quite a bit,” she says. It’s good to know we’re not alone there. She claims uid organization: “ e goal is to be organized, but it does get to a chaotic state once a week or every other week.” Still, there’s progress. Over time, she’s scaled back as family members have come and gone, learning to keep only what’s necessary for her household.
Her philosophy holds that when we change our food, we can change our lives. It’s not about perfection. It’s not about self-righteousness. It’s about understanding the seasons of life and your habits, needs, and body. All of that plays into Lavanya’s fridge.
And for a sweet treat, she enjoys mini cones from Trader Joe’s. “Such a guilty pleasure, but I love it,” she says. Ultimately, her fridge isn’t static; it evolves. It re ects her present moment: what she’s prioritizing, learning, and letting go of.
And the rating? “A 6 or a 7,” she laughs.
Not perfect, but not trying to be. Just better than before, moving in the right direction. In its own way, that may be the most honest rating of all.
4670 S. Holladay Village Plaza #104, Holladay. 3cups.coffee With a slick, modern interior, 3 Cups transitions seamlessly from a neighborhood coffee shop by day to a wine and cheese bar by night. This family establishment boasts of roasting their own beans and baking their own goods.
Cupla Coffee–77 W. 200 South, SLC; 1476 Newpark Blvd., Park City. cuplacoffee.com The menu at Cupla reflects the owners’ lifestyle of a low-carb and low-sugar diet, without sacrificing taste for health. They roast their own coffee beans, rotated seasonally.
Dangerous Pretzel–352 W. 600 South, SLC.dangerouspretzel.com.This Post District fave serves up Bavarian-style soft pretzels with names like the Spicy Bee, Brush Before Kissing and Hot Devil’s Delight. Bonus: They sell beer too.
2026 DIN I NG AWARD
Drunken Kitchen–333 W. 2100 South, South Salt Lake. drunkenkitch.com. Brothers Tim and Joe Rammel are up at the crack of dawn to make fresh noodles for their famed Dan Dan noodles and other spice-forward Chinese x Taiwanese dishes. Try the fried frog legs.
Eggs in the City–2795 S. 2300 East, SLC. eggsinthecityslc.com. A familiar face in a whole new space—the favored breakfast joint has moved to Millcreek. Hip and homey, all at once.
FAV Bistro–1984 E. Murray Holladay Rd., Holladay. bestthaifoodinutah.com Cross-cultural food with a menu of fusion dishes based on Thai flavors.
Feldman’s Deli–2005 E. 2700 South, SLC. feldmansdeli.com Finally, SLC has a Jewish deli worthy of the name. Stop by for your hot pastrami fix or to satisfy your latke craving or your yen for knishes.
IN I NG WARD
026
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 clasic and experimental cocktails, shared plates, filling main dishes and bar bites. The Filet and Marow Tartare is a must.
N I NG ARD
Finca–1513 S. 1500 East, SLC. fincaslc.com. A quant cottage-like restaurant delighting diners with Spanish tapas, dynamic wines and one of the best patios in the city.
026
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.
2026
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
Fresh ginger is an essential ingredient in Lavanya’s daily masala chai tea.
bolognese, 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.
Franck’s–6263 S. Holladay Blvd., SLC. francksfood.com Founding chef Franck Peissel’s influence can still be tasted—personal interpretations of continental classics. Some, like the meatloaf, are perennials, but mostly the menu changes according to season and the current chef’s whim.
Grand America–555 S. Main St., SLC. grandamerica.com, laurelslc.com. Grand America Hotel’s Laurel Brasserie & Bar is one of the dinner/ nightlife stars of the city, and the kitchen makes sure other meals here are up to the same standard. The setting here is traditionally elegant but don’t be intimidated. The food shows sophisticated invention, but you can also get a great sandwich or burger.
Harbor Seafood & Steak Co.–2302 E. Parleys Way, SLC. harborslc.com A muchneeded 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 vine-covered patio make for a hospitable atmosphere.
2026
DIN I NG AWARD Hearth and Hill–2188 Highland Dr., SLC. hearth-hill.com. Anchored in the beating heart of Sugar House, Hearth and Hill offers New American cuisine from morning ‘til evening. The cheddar biscuits are a staple, but the H and H burger is a close second.
THESE RESTAURANT OWNERS’ HOME FRIDGE IS A LITTLE BARE
… UNTIL YOU LOOK DEEPER ANGIE AND ANDREW FULLER,
OQUIRRH
e Fullers’ restaurant is within walking distance, and as they spend their days cooking professionally, their home fridge isn’t quite the center of their food world. It becomes peripheral. It’s functional, occasionally useful, and stocked with the quick accoutrements of quick meals that the couple may or may not eat standing up.
DIN I NG AWARD
2026
Himalayan Kitchen–360 S. State St., SLC; 11521 S. 4000 West, South Jordan. himalayankitchen.com. IndianNepalese 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.
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.
ere’s something wonderfully human about opening a chef’s fridge and realizing that it looks nothing like you expected. No rows of labeled containers, no perfectly prepped mise en place, no culinary perfection. While the walk-in cooler at Oquirrh — one of Salt Lake City’s award-winning culinary gems — is pristine, owners Angie and Andrew’s home fridge feels like it supports a life built almost entirely elsewhere. When you live at your restaurant, your fridge at home is practical and utilitarian.
“I don’t have anything weird in my fridge at home because I just come down to the restaurant,” Andrew explains. e proximity makes a di erence. It means fewer groceries, ingredients, and moments spent standing in the refrigerator doorway, wondering what to make. If Angie and Andrew want to cook seriously, they go to the restaurant. If they want good food, they already know where it is.
DIN I NG AWARD
2026
Junah–916 S. Jefferson St., SLC. junahslc.com. Chefs Hiro Tagai and Felipe Oliveira have succesfuly the combined cuisines of Japan and Italy (itameshi) with flair and substance.
King’s Peak Coffee–412 S. 700 West, Suite 140, SLC. kingspeakcoffee.com of King’s Peak’s coffee is sourced directly from farmers or reputable importers. In the end, the result is a better quality coffee.
enough stu in there to really
“ ere’s no structure,” Angie says without hesitation. Andrew shrugs it o just as easily. “I don’t keep enough stu in there to really worry about organizing it. I can always see what’s there.”
ey share stories of late-night steaks and movies on days the restaurant is closed, the two of them cozy in their home away from home.
Still, small, telling details reveal how they actually eat. And surprise, surprise — they are dead opposites.
For Andrew, the one thing that is never missing from the home fridge is Sanpellegrino. “ at’s my a er-work beer, I suppose, because I don’t drink,” he says. Perhaps it’s less about hydration and more about ritual, a reset a er a long, hot day in the kitchen.
Andrew is all about ease. “I need something I like that I don’t have to
By design, Andrew and Angie’s fridge contains the bare necessities — including chilled Sanpellegrino and fresh berries.
FRIDGE #2
think about,” he says. “I just put it in a pan, throw it in the oven, and it’s ready to go.” He uses all his creative energy at work, and at home, that means frozen lasagna, chicken ngers, and pizza.
Angie’s approach leans fresher but no less practical. “I always have salad in there,” she says. “Yogurt and fresh fruit.” Her go-to solution? “Marinated chicken from Harman’s ready to be baked and layered into whatever else is on hand.” Again, the “I don’t have to think about it” factor is strong.
Even the Fullers’ avor pro les and philosophies are stripped down to the essentials. Andrew doesn’t hesitate: “I always have ranch, Tabasco, and ketchup on hand.” No hierarchy, no fuss. Angie keeps olive oil, balsamic vinegar, and salt and pepper handy. She admits, “I’m not a huge condiment person because I feel like food has its avor and that avor should show through.” She notes one exception: “Soy sauce. at’s my condiment.”
Tidbits of nostalgia are tucked into the edges of the fridge and freezer. Andrew is famous for his pot pie at Oquirrh, inspired by childhood memories. You know the ones: frozen and ready to be reheated, a
staple of his youth. Andrew wanted to make a version for the restaurant that felt like a pot pie was always meant to be.
In the restaurant, you might see the Fullers snacking on Cup Noodles, eaten unironically. Andrew’s will include a mound of cheddar cheese. “We’ve had guests see us eat a cup of noodles … and they’ll be like, you’re eating a cup of noodles?” Angie says, “And I’m like, ‘Yeah, we’re human.’”
en there’s the reality of the space. e couple’s home kitchen simply isn’t built for professional cooking. “If you’re just getting a good sear on a steak, the re alarm is going o , no questions asked,” Andrew says.
So, as any good restaurateur would, they adapt. ey keep things simple. ey don’t force it. And when they want something special, they decide in the moment: crab, lobster, a thick ribeye, blue cheese, a pan sauce made on instinct.
I ask them what they would do if someone were to show up at their home unannounced, expecting a meal. “I’d have to go to the grocery store,” Angie laughs.
I love them for their honesty. For people who cook and run a restaurant for a living, the home fridge doesn’t need to prove anything. It doesn’t need to impress; it just needs to exist. is brings us to our nal question: the rating.
“4,” Andrew says. “4.4,” Angie adds — the perfect rating for a fridge that does exactly what it needs to, nothing more.
Visit Oquirrh:
368 E. 100 South, SLC oquirrhslc.com
“I don’t have anything weird in my fridge at home because I just come down to the restaurant.”—Andrew Fuller
Angie’s palate favors fresh ingredients and minimal prep requirements.
Kimi’s Chop & Oyster 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.
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.
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.
2026 DIN I NG AWARD
Mar | Muntanya–170 S. West Temple, SLC. mar-muntanya.com. The rooftop restaurant, atop the downtown Hyatt Regency hotel, has a menu of Spanish-inspired cuisine with an emphasis on shareable tapas, Spanish gin and tonic cocktails and regional specialties with a little Utah twist.
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.
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.
Monsieur Crêpes–1617 S. 900 East, SLC. monsieurcrepesut.us This French-style creperie offering both savory—Brie, prosciutto, tomato—and sweet— whipped cream, fruit, chocolate—fillings. The charming cafe comes with a very pretty patio.
2026
DIN I NG AWARD Monte Underground Restaurant–2245 S. West Temple, SLC. monteunderground.com Hosted within Beehive Distillery, Chef Martin is serving multi-course tasting meals that celebrate local ingredients and indigenous cuisine.
Mrs. Backer’s Pastry Shop–434 E. South Temple, SLC. mrsbackers.com A Salt Lake tradition, Mrs. Backer’s is a butter cream fantasy. Fantastic colors, explosions of flowers, most keyed to the current holiday created from American-style butter cream icing, fill this old-fashioned shop.
2026
DIN I NG AWARD Neighbors – 430 E. 900 South, SLC. slc-neighbors.com. A Dairy Block bar serving up Taiwanese street food, classic cocktails and 20 beers on tap. Behind the stick you’ll find a bevy of industry dignitaries.
Nomad East–1675 E. 1300 South, SLC. nomad-east.com Nomad East is cousin to the original, now-closed Nomad Eatery. It’s in the charmed location on 1300 South where Eggs in the City used to be. Everything here is cooked in a pizza oven, even the roasted chicken (a must-have). Chef Justin is a salad wizard. Fun and excellence combined.
Old Cuss Cafe–325 W. Pierpont Ave, SLC. oldcuss.com More than a coffee shop, this warm, mountain-man-style cafe serves plant-based food, craft coffee and a rotating menu of seasonal fare.
Repeal
Chef Ferran’s menu is equal parts adventurous and refined. The porcini arancini is crunchy, creamy, and comforting, while the black ant-topped hummus tested my palate boundaries in the most delicious way.
-AVREY EVANS
DIN I NG AWARD
2026
Oquirrh–368 E. 100 South, SLC. oquirrhslc.com Little and original chef-owned 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 An offshoot of the ever-growing Sicilia Mia group, Osteria Amore is a luxurious neighborhood gem —expect carpaccio, fried octopus, all kinds of pasta and pizza in the nicely redesigned space.
Pago–878 S. 900 East, SLC. pagoslc.com Tiny, dynamic and food-driven, Pago’s ingredients are locally sourced and reimagined regularly. That’s why it’s often so crowded and that’s what makes it one of the best restaurants in the state. The list of wines by the glass is great, but the artisanal cocktails are also a treat.
The Park Cafe–604 E. 1300 South, SLC. theparkcafeslc.com The Park Cafe has been serving up breakfast to the Liberty Wells neighborhood since 1982. Right next to Liberty Park, the cafe’s location is hard to beat.
DIN I NG AWARD
2026
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.
Pho Thin–7307 Canyon Centre Parkway, Cottonwood Heights. phothinslc.com. Pho Thin serves up pho made in the Hanoi style, and it’s a family recipe. Their menu also offers other Vietnamese comfort and street foods.
2026
DIN I NG AWARD
Post Office Place–16 W. Market St., SLC. popslc.com. Post Office offers craft cocktails, Nikkei 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. Step behind the bookshelp and into Prohibition—a 1920s-inspired speakeasy with live jazz, burlesque performances and craft cocktails.
Red Iguana and Red Iguana 2
– 736 W. North Temple, SLC; 866 W. South Temple, SLC. rediguana.com All locations are a blessing in this City of Salt, which still has mysteriously few good Mexican restaurants. Mole is what you want.
Repeal–19 E. 200 South, SLC. repealutah.com Where vintage allure meets modern sophistication. Enjoy handcrafted cocktails, live music and distinctive dining in Salt Lake’s most soul-filled bar experience.
Rodizio Grill–
600 S. 700 East, SLC. rodiziogrill. com The salad bar offers plenty to eat, but the best bang for the buck is the Full Rodizio, a selection of meats—turkey, chicken, beef, pork, seafood and more—plus vegetables and pineapple, brought to your table until you cry “uncle.”
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.
Ruth’s Chris Steakhouse–275 S. West Temple, SLC. ruthschris.com This former bank building has inner beauty. Stick with classics like crab cocktail, order the wedge, and ask for your butter-sizzled steak no more than medium, please. Service is excellent. Eat dessert, then linger in the cool bar.
Saffron Valley–1098 W. South Jordan Pkwy., South Jordan; 479 E. 2100 South, SLC. saffronvalley.com Highlighting South Indian street food, one of the glories of subcontinental cuisine, Lavanya Mahate’s restaurant is a cultural as well as culinary center, offering cooking classes, specialty groceries and celebration as well as great food. The SLC location combines the best of her others: Indian street food, classics and the Indian-Anglo bakery.
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.”
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 splashes of French. The beef ragu is appropriately simmered for hours, which is the most important and complex part of a good lasagna.
Shades Brewing–154 W. Utopia Ave., South Salt Lake. shadesbrewing.beer. A mom-and-pop brewery supplying many local restaurants—check the website—stop by their tap room.
Imbibe Alfresco Along the Wasatch Back
Park City’s prime patios and rooftop bars for summertime sipping
BY DARBY DOYLE
Boasting a dizzying amount of French pours, Le Depot’s wine menu is carefully curated and often updated.
Happy hour decadence awaits you at Le Depot.
LE DEPOT BRASSERIE
Cozy bistro tables and a plenitude of umbrellas on the patio make for an unbeatable alfresco experience at Le Depot Brasserie. It’s the perfect spot to indulge in a platter of ice-bedded oysters or classic wine-steamed mussels, paired with an elegant cocktail or bottle of Champagne. Enjoy live music most weekends and special events, like the French Quarter-meets-Francophile allday celebration of Fête de la Musique in June. Oui, oui, allons-y!
660 Main St., Park City ledepotpc.com
NO NAME SALOON & GRILL
Since 2000, No Name Saloon’s expansive rooftop bar has been Main Street’s epicenter for shenanigans of all sorts. It’s the go-to spot for the whole crew to enjoy lunchtime burgers and brews or evening cocktails. On a scorching afternoon, I’m partial to ordering a Paloma — No Name makes a terrific spicy iteration with reposado tequila, fire bitters, and sparkling pink grapefruit soda.
447 Main St., Park City nonamesaloon.com
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.
Slackwater Pizza–684 S. 500 West, SLC; 209 24th St., Ogden. slackwaterpizzeria.com. Recently mentioned on Yelp’s Top 100 Places to Eat in 2026 list, Slackwater is sweeping the pie game 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 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. But there’s also Chinese food and a cocktail menu at this stylish Sugarhouse restaurant.
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.
2026
DIN I NG AWARD Takashi–18 W. Market St., SLC. takashisushi.com. Takashi Gibo earned his acclaim by buying the freshest fish and serving it in politely eye-popping style. Check the chalkboard for specials like Thai mackerel, fatty tuna or spot prawns, and expect some of the best sushi in the city.
Takumi–618 E. 400 South, SLC. takumisushibuffet.com. An all-you-can-eat sushi buffet with all the regular suspects, pluse made-toorder sashimi and rolls.
Tosh’s Ramen–1465 S. State St., SLC. 1963 E., Murray Holladay Rd., Holladay Chef Tosh Sekikawa is our own ramen ranger. His long-simmered noodleladen broths have a deservedly devoted following— meaning, go early. Now with a second location.
Tsunami–Find all locations at tsunamiutah.com Besides sushi, the menu offers crispy-light tempura and numerous house cocktails and sake.
Uinta Brewing Company–1722 S. Fremont Dr., SLC. uintabrewing.com
Founder Will Hamill says, “We make beer. Period.” Uinta produces certified organic beers and beer in corked bottles.
2026 DIN I NG AWARD 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 ember-roasted carrots with salty feta and a New Mexico red chili sauce are a winner. Be sure to save room for dessert.
Valter’s Osteria –173 W. Broadway, SLC. valtersosteria.com Although the restaurant’s namesake, Valter Nassi, passed away in 2022, the restaurant remains a living monument to his effervescent personality. His legacy of service and quality continues to inspire and delight.
2026
DIN I NG AWARD
Veneto Ristorante–370 E. 900 South, SLC. venetoslc.com. This small place, owned by Marco and Amy Stevanoni, strives to focus on one of the many regional cuisines we lump under the word “Italian.” Hence the name; and forget what you think you know about Italian food except the word “delizioso.
Vessel Kitchen–Find all locations at vesselkitchen.com. Each of Vessel’s six locations is in an area of Utah they feel they can engage with the local populace through straight-forward, fast, casual cuisine that’s also healthy. Online ordering and curbside takeout are available at every Vessel restaurant.
Vertical Diner –234 W. 900 South, SLC, 801- 484-8378. verticaldiner.com. Vertical Diner boasts an animal-free menu of burgers, sandwiches and breakfasts. Plus cocktails, organic wines and coffees.
Wildwood Restaurant–
564 E. 3rd Ave., SLC. wildwoodslc.com. Wildwood is a sure thing on any given night and those of you who can remember Chef Ritchey’s early days at Pago will see some of that heritage on the menu, including those beautiful little pillows of golden potatoes topped with a decadent clutch of sturgeon roe.
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.
Yoimi Hamachi & Sushi–1280 S. 300 West, SLC yoimisaltlakecity.com. Hibachi elevated. Upgrade your experience with a sushi boat, tuna tataki and a jalapeno ‘bomb.’
Yoko Ramen–473 E. 400 South, SLC, 801-8765267. 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.
Zest Kitchen & Bar–275 S. 200 West, SLC, 801-433-0589. 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 offers Cuban tacos, Thai curry with forbidden rice, stuffed poblano peppers as well as bar noshes and an amazing chocolate-beet torte—all vegan. The menu changes frequently. This is a 21+ establishment.
PARK CITY & THE WASATCH BACK
Back 40 Ranchhouse–1223 US Highway 40, Heber City. back40utah.com For the meat-and-potatoes-lovin’ cowboy in all of us. You will find a lot of meat on the menu, beef in particular, but there is an art to fixin’s and these guys are serving them up right, with little concession to the vegan in your family.
Big Dipper–227 Main St., Park City. bigdipperpc.com. Located in the historic 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.
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, 435-654-1400. theblueboarinn.com The restaurant is reminiscent of the Alps, but serves fine American cuisine. Don’t miss the award-winning brunch.
Courchevel Bistro–201 Heber Ave., Park City. courchevelbistro.com Named after Park City’s sister city in the Savoie region of France, which happens to be the home turf of Chef Clement Gelas and is he having some fun with his mother cuisine. Be guided by him or your server and try some French food like you haven’t had before.
Eating Establishment–317 Main St., Park City. theeatingestablishment.net. Claiming to be the oldest, this restaurant is one of Park City’s most versatile. On weekend mornings, locals line up for breakfasts.
Edge Steakhouse–3000 Canyon Resort Dr., Park City. westgateresorts.com This beautifully fills the beef bill at the huge resort, and the tasting menus take you through salad, steak and dessert for $45 to $60, depending on options.
Firewood–306 Main St., Park City. firewoodonmain.com Chef John Murcko’s place on Main Street is all about cooking with fire—his massive Inferno kitchen grill by Grillworks runs on oak, cherry and applewood, depending on what’s cooking. But each dish is layered and nuanced, with global influences. Definitely a star on Main Street.
Fletcher’s on Main Street–562 Main St., Park City. fletcherspc.com Fletcher’s has a casual approach designed to suit any appetite, almost any time. Talented Chef Scott Boborek’s carefully sourced dishes range from burgers to Beef Wellington.
Goldener Hirsch–7520 Royal St., Park City. aubergeresorts.com/goldenerhirsch Recently renovated into a charming Apline chalet, Golderner Hirsch’s menu sticks to Swiss classics like fondue, schnitzel and apple strudel. Chef Jeff O’Neill also threw in a few twists like dill-cured salmon beignets and rabbit goulash.
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.
2026
DIN I NG AWARD Hearth and Hill–1153 Center Dr., (Newpark), Park City; 2188 Highland Dr., SLC. hearth-hill.com. This all-purpose cafe serves lunch, dinner and weekend brunch, focusing on bright, approachable American dishes with a kick.
KITA at the Pendry–2417 W. High Mountain Rd., Park City. pendry.com. This hotel resturant pulls off its moniker of a “Japanese-Inspired Steakhouse and Mountain Grill.” Here, Japanese flavors mingle with comforting classics made for the mountains in a beautiful, modern setting.
2026 DIN I NG AWARD Le Depot–660 Main St., Park City. ledepotpc.com Chef Galen is capturing a French brasserie experience that’s almost impossibel to replicate outside of France. Towering selections of fresh seafood, roasted meats and an authentic French wine list—all inside the historic Union Pacific train depot built in 1886.
Mariposa at Deer Valley–7600 Royal St., Park City. deervalley.com. (Open seasonally) Try the tasting menu for an overview of the kitchen’s talent. It’s white tablecloth, but nothing is formal.
2026 DIN I NG AWARD Midway Mercantile –99 E. Main St., Midway. midwaymercantile.com. An epicurean outspot in a town marked by pizza shops and delis. Chef John Platt’s menu takes American comfort food and spins it on its head.
Red Rock Junction –1640 W. Redstone Center Dr., Ste. 105, Park City. redrockbrewing.com. The housebrewed beers—honey wheat, amber ale or oatmeal stout, to name a few—complement a menu of burgers, brickoven pizzas and rotisserie chicken.
2026 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.
Shabu–442 Main St., Park City. shabuparkcity.com Cool upscale digs, friendly service and fun food make Shabu one of PC’s most popular spots. Make reservations. A stylish bar with prizewinning mixologists adds to the freestyle feel.
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 vegan-friendly grilled cauliflower steak with herb-chili pesto.
NORTHERN UTAH
The Beehive Pub & Grill– 255 S. Main St., Logan. thebeehivegrill.com An indirect offshoot of Moab Brewery, the Grill focuses as much on housebrewed root beer as alcoholic suds, but the generally hefty food suits either.
Caffe Ibis – 52 Federal Ave., Logan. caffeibis.com Exchange news, enjoy sandwiches and salads and linger over a cuppa conscientiously grown coffee.
Hearth on 25–195 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.
The Huntington Room at Earl’s Lodge– 3925 E. Snowbasin Rd., Huntsville. snowbasin.com Ski-day sustenance and fireside dinner for the après-ski set. In summer, dine at the top of the mountain.
Maddox Ranch House–1900 S. Highway 89, Perry. 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.
Mandarin–348 E. 900 North, Bountiful. mandarinutah.com The rooms are filled with red and gold dragons. Chefs recruited from San Francisco crank out a huge menu. Desserts are noteworthy. Call ahead.
Prairie Schooner–445 Park Blvd., Ogden. prairieschoonerrestaurant.com. Tables are covered wagons around a diorama featuring coyotes, cougars and cowboys—corny, but fun. The menu is standard, but kids love it.
Ramen Haus–2550 Washington Blvd., Ogden. ramenhausogden.com Sergei Oveson’s experience with ramen master Tosh and Shani Oveson’s at Naked Fish shows all over their restaurant in Ogden. Simple but stylish sums the space and terrific is the only word for the ramen. Do not leave without ordering the honey toast even if you think you don’t want dessert.
Rovali’s Ristorante – 174 E. 25th St., Ogden. rovalis.com This friendly family-owned place on Ogden’s main drag serves hearty Italian fare and housemade pastry, plus a creative bar menu and live music.
Slackwater Pizza–209 24th St., Ogden. slackwaterpizzeria.com The pies here are as good as any food in Ogden. Selection ranges from traditional to Thai (try it), and there’s a good selection of wine and beer.
Sonora Grill–2310 Kiesel Ave., Ogden. thesonoragrill.com. A big, beautiful Mexican restaurant, the kind you see in Texas or New Mexico, Sonora serves great chips and salsa, a famous margarita, several kinds of ceviche and all the dishes you love as well as vegan, vegetarian and gluten-free options.
Table 25–195 25th St., Ste. 4, 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.
Tona Sushi–210 25th St., Ogden. tonarestaurant.com The charming old space on Ogden’s main drag houses a meticulously top-notch sushi restaurant. Owner Tony Chen grows herbs and
HEARTH & HILL
Possibly the most pup-friendly patio in Kimball Junction also happens to be, in my humble opinion, the most charming. After a day of adventuring, kicking back with a refreshing cocktail or equally well-built spirit-free sip hits the spot, with Hearth & Hill’s exceptional hospitality making every guest (canine and human) feel welcome. Those in the know snag a much-coveted Dry Cut cider from Kamas-based Dendric Estate when it’s on the menu and stop in for sushi specials on Wednesday nights.
1153 Center Drive, Park City hearth-hill.com/park-city
BONEYARD SALOON & KITCHEN
Boneyard’s legendary rooftop patio bar is no frills, all fun, full stop. That’s not to say that the experience isn’t top notch. The 20 brews on tap are focused and well sourced, and this bustling kitchen nails elevated bar staples and global flavors alike. The wood-fired pizzas are sublime. It gets packed often — live music season from June through September is a huge draw — but the Boneyard’s service team is super friendly and fast.
1251 Kearns Blvd., Park City boneyardsaloon.com
Sashimi combo at Hearth & Hill.
This Kimball Junction patio is pooch friendly, and a stone’s throw from some of the most prime hiking in the Wasatch Back.
The Hill Top roll is a special menu item on sushi Wednesdays at Hearth & Hill.
TUPELO
You may think it’s hard to improve on the cozy comforts of bourbon cocktails and honey-butter biscuits. And while both of those choices are superlative at tupelo, they’re even more appealing when served on the restaurant’s gracious patio area at sunset. If your plans are more aligned with day drinking, the weekend brunch Bloody Mary is an absolute beaut, loaded with made-in-house fermented hot sauce and pickled delights of all sorts.
1500 Kearns Blvd., Park City tupeloparkcity.com
CENA AT THE CHATEAUX DEER VALLEY
For a hidden gem just off Royal Street’s curve through Deer Valley’s villageesque lodging locus, check out Cena Ristorante. The recently reconfigured outdoor patio area adjacent to The Chateaux Deer Valley’s arrival circle
is downright delightful. Expect live music Friday through Sunday evenings this summer, along with gorgeous mountain sunset views to accompany the fantastic modern Italian cuisine and deep wine list.
7815 Royal St., Park City the-chateaux.com/dining/cena-ristorante
THE REFECTORY AT HIGH WEST DISTILLERY
Haul yourself to the hills above Wanship, pilgrim. It’s worth it. Lunch or Sunday brunch at High West Distillery guarantees spectacularly spirited cocktails to match the breathtaking Wasatch Range views from the Refectory’s deck. Reservations are a must, and bring an extra warm layer just in case — the weather can turn blustery on a dime in these parts.
27649 Old Lincoln Hwy., Wanship highwest.com/pages/distillery
sprouts in the basement and the plates he presents show an artist’s touch. Ask about the secret menu.
Union Grill–315 24th St., Ogden. uniongrillogden.com The cross-over cooking offers sandwiches, seafood and pastas with American, Greek, Italian or Mexican spices.
PROVO & CENTRAL UTAH
Bam Bam’s BBQ–1708 S. State St., Orem, bambamsbbq.com Bam Bam’s delivers on its promise of authentic Central Texas-style barbecue with meats smoked to perfection. They also offer a BBQ 101 class.
Bombay House–463 N. University Ave., Provo; 7726 Campus View Dr., West Jordan; 2731 E. Parley’s Way, SLC. bombayhouse.com Salt Lake’s biryani mainstay has several sister restaurants worthy to call family.
Chom Burger–45 W. 300 North, Provo. 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.
Communal–102 N. University Ave., Provo. communalrestaurant.com Food is focused on the familiar with chef’s flair—like braised pork shoulder crusted in panko. Attention to detail makes this one of Utah’s best.
The Foundry Grill and the Tree Room–8841 Alpine Loop Scenic Byway, Sundance Resort, Sundance. sundanceresort.com
The Tree Room is known for its seasonal, straightforward menu and memorable decor, including Rober Redford’s kachina collection. Meanwhile, the grill serves comfort food with western style. Sunday brunch is a mammoth buffet.
Ginger’s Garden Cafe–188. S. Main St., Springville. gingersgardencafe.com Tucked inside Dr. Christopher’s Herb Shop, Ginger’s serves truly gardenfresh, bright-flavored, mostly vegetarian dishes.
Pizzeria 712–320 S. State St., Ste. 185, Orem. pizzeria712.com The pizza menu reaches heights of quality that fancier restaurants only fantasize about. Not only are the blister-crusted pizzas the epitome of their genre, but braised short ribs, local mushrooms and arugula on ciabatta are equally stellar.
Station 22–22 W. Center St., Provo. station22cafe.com Ever-hipper Provo is home to some cutting-edge food now that the cutting edge has a folksy, musical saw kind of style. Station 22 is a perfect example of the Utah roots trend—a charming, funky interior, a great soundtrack and a menu with a slight Southern twang.
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.
Mom’s Café–10 E. Main St., Salina. famousmomscafe.business.site Mom’s has fed travelers on blue plate standards since 1928. This is the place to try a Utah “scone” with “honey butter.”
Morty’s Café–702 E. St. George Blvd., St. George. mortyscafe.com/stgeorge From burgers to coffee, Morty’s Cafe has just about every type of quick and fresh classic food. Straightforward and relaxed, don’t forget to try their homemade special Morty sauce.
Red Rock Grill at Zion Lodge–Zion National Park. 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.
Rylu’s Bistro–2862 Santa Clara Dr., Santa Clara. ryulusbistro.com The repurposed circa 1880 homestead is charming and welcoming, and the menu is seasonlly driven.
DIN I NG AWARD
2026
Basalt–1500 E. Black Desert Dr., Ivins. blackdesertresort.com The high level of quality is apparent in every detail from the table setting to food on it. This is an acorn determined to a 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 is the perfect place to get breakfast at anytime of the day. Don’t forget to try the guest favorites, including belgian waffles, hand-crafted pancakes, world-class french toast and fresh crepes.
The Bit and Spur–1212 Zion Park Blvd., Springdale, 435-772-3498. bitandspur.com. The menu stars Southwestern cuisine—ribs, beef and chicken—as well as chili verde. A longtime Zion favorite, there’s almost always a wait here, but it’s almost always a pleasant one with a view and a brew in hand.
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.
Oscar’s Café–948 Zion Park Blvd., Springdale. oscarscafe.com. Blueberry pancakes, fresh eggs, crisp potatoes and thick bacon. We love breakfast, though Oscar’s serves equally satisfying meals at other times of day.
Rib & Chop House–1676 S. Convention Center Dr., St. George. ribandchophouse.com/st-george-utah Rib & Chop House is home to premium steaks, fresh seafood and baby back ribs (the local favorite). The perfect nonchalant atmosphere for quality food.
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.
BASALT
I love seeing lamb on a menu, and this one was expertly cooked and sauced with classic cherry demi-glace.
Sunglow Family Restaurant–91 E. Main St., Bicknell This pit stop is famous for its pinto bean and pickle pies. Yes, we said pickle.
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.
Spotted Dog Café–428 Zion Park Blvd., Springdale. flanigans.com/dining. Relax, have some vino and enjoy your achiote-braised lamb shank with mint mashed potatoes on top of rosemary spaghetti squash.
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 cheesestuffed chile relleno crusted in Panko and the chocolatechile creme brulee.
DIN I NG AWARD
2026
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.
Il Posto Rosso at the Radcliffe Moab–477 S. Main St., Moab. radcliffemoab.com/ dining Il Posto Rosso has a modern, Mediterranean-inspired menu with protein and other ingredients sourced from a variety of local farms, gardens and ranches.
King’s Landing–1515 Zion Park Blvd., Ste. 50-A, Springdale. klbzion.com In the Driftwood Inn, some of the finest food and the finest view in Utah. The kitchen is ambitious—seasonal, vegan, gluten-free are all covered. Mushroom tart involves mushrooms, caramelized onions, butternut squash and grapes with burrata and basil, but the flavors meld into harmony.
Moab Brewery–686 Main St., Moab. themoabbrewery.com A beloved watering hole for riverrunners, slick-rock bikers, red-rock hikers and everyone who needs a bite and a beer, which is nearly everyone in Moab. All beer is brewed on site.
—DARBY DOYLE
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.
Pica Rica Americana BBQ 25 N. Main St., St. George picaricabbq.com. In the heart of St. George, Pica Rica’s menu marries the themes of Texas barbecue with the flavor of Mexico City. You’ll find all of the classics, from spare ribs to smoked brisket, along side moles, fresh salsas and street corn.
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.
Wood•Ash•Rye–25 W. St. George Blvd., St George. theadvenirehotel.com/wood-ash-rye-restaurant Located in historic downtown St. George, Wood•Ash•Rye seeks out regionally sourced ingredients to curate one-ofa-kind recipes that rotate with every season.
Xetava Gardens Café – 815 Coyote Gulch Court, Ivins. xetava.com Blue corn pancakes for breakfast and lunch are good bets. But to truly experience Xetava, dine under the stars in ecoconscious Kayenta.
Be Social
faces and fun from around the beehive state
National Ability Center Spring Formal
April 25, 2026 | National Ability Center Park City Campus
Nearly 100 people attended NAC’s Spring Formal, a “Night in Hollywood” themed dance welcoming people with disabilities and their guests for a night of dancing, glamour, and fun. The lively event offered a prom-like experience, featuring limo rides from Black Diamond Limousine LLC and a DJ set from Parker Fawson at Walkingstick Presentations. Guests enjoyed complimentary hair, makeup, and nail services, light bites from Hill’s Kitchen, and a welcoming night to connect with friends, meet new people, and celebrate together. All ticket proceeds supported the National Ability Center, an organization committed to empowering individuals with disabilities through adaptive recreation and adventure.
1 Hayley McDonald, Halle Woodland and Suzzane Erickson
Photography by Kate McMahon
Ballet West 6th Annual Spring Soirée
April 17, 2026 | Janet Quinney Lawson Capitol Theatre
Photography by Mika Seltenrich, Lauren Wattenburg and Sparkle Photography
Ballet West’s 6th Annual Spring Soirée exceeded fundraising records, raising $550,000 to support scholarships for students at the Frederick Quinney Lawson Ballet West Academy. The sold-out gala featured dinner on the Janet Quinney Lawson Capitol Theatre stage with live performances that included the premiere of Principal Artist Emily Adams’ Before the Goodbye, danced by Principal Artists Amy Potter and Hadriel Diniz, in honor of Potter, who concludes her professional dancing career at the close of the 2025-26 season. The program also presented a premiere of Analog 13 by former Ballet West Artist Joshua Whitehead danced by Ballet West II Artists.
1 Andrea Miller, Britani Bateman, Jennifer Yeo, Amanda Stever 2 Principal Artists Jenna Rae Herrera and David Huffmire 3 Kristi Flowers, Karmen Berentsen, Laura Harkort, Olivia Miller 4 Jestine Salazar and Emilia Moore 5 Demi-Soloist Loren Walton
Amelia’s Palace
The rise and fall of Salt Lake’s most lavish Victorian mansion
BY AVREY EVANS
BEFORE IT BECAME CITY
CREEK’S WORLD TRADE CENTER, 70 E. South Temple was once the site of Utah’s nest Victorian mansion: the Gardo House. Brigham Young commissioned the 46-room home in 1870, ostensibly in need of a location to host dignitaries and church o cials. Young enlisted Joseph Ridges and William Harrison Folsom to draw plans for his late-life endeavor. Folsom served as an LDS Church architect and played a role in designing the Salt Lake Temple, Salt Lake Tabernacle, Salt Lake eatre, and several private residences. His daughter, Harriet Amelia Folsom Young, was one of Young’s latest wives and widely regarded as his favorite. ough the pair did not have any children (he was 61 and she was 24 when they married), Amelia became Young’s most prominent female companion and was appraised as a well-
spoken and educated member of the church. To further ensconce her in church dealings, Amelia was to act as the resident hostess of the Gardo House once it was nished — hence its facetious nickname “Amelia’s Palace.”
Young was not alive to enjoy the realization of his e orts — or the controversy that surrounded the residence for decades a erward. Despite Young’s bequest of the residence to Amelia, the church ultimately absorbed the property as part of a larger settlement for Young’s $1 million debt and voted to make it the o cial parsonage for LDS church presidents. As such, Young’s successor, John Taylor, became the rst o cial occupant of the Gardo House, despite his many objections. Perhaps Taylor’s instinct to avoid being tied to such symbols of opulence was correct, as critics reprehended him and the church as
attempting to “build up aristocracy in Utah, where the few are to rule in luxury, while the many, to support the luxury, are to toil and su er,” as quoted in a scathing Tribune editorial published ahead of a public reception and tour of the Gardo House in 1881. To many Mormons, however, Taylor’s move was interpreted as ful llment of a prophecy and a symbol of the church’s hard-earned success in the face of persecution and hardships.
A er Taylor’s passing, Wilford Woodru took up residence for a few short years until the federal government con scated the property under the Edmunds-Tucker Act. In the years following, the mansion served as an alcohol treatment facility, the LDS School of Music, and the home of several millionaire mining barons. In 1926, the Federal Reserve Bank purchased and tore down the property.
The elaborate Gilded Age mansion stood across from the Lion House on South Temple.
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