SLM Sept/Oct26

THE MAGAZINE FOR UTAH

Drink Local

27 bars in Utah you should visit

PHOTOS BY COURTESY OF TK

TONIGHT!

BY THE SLICE

Our favorite pizza in town

LOOK INSIDE!

Fall Arts

Preview

Powerful presence.

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Further together.

Over 20 years ago we asked ourselves if a sports car could celebrate more than the individual. The Cayenne provided the answer. And it continues to perfect it to this day. For people who want to tread their own path.

SHOP NOW Porsche Lehi 2252 N Auto Drive Lehi, UT 84043 801-852-5400 porschelehi.com

LIFE IN FULL COLOR

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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.

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contents

SEP TEMBER /O CTOBER 2026

Prohibition bartender Brandon Nix’s cocktail, The Butter, Barrel & Bone, featured in our story Drink Local.

FEATURES

42 DRINK LOCAL

BY AVREY EVANS

These 27 bars represent the third spaces that connect us, whether they be no-nonsense dives, neighborhood speakeasies, or contemporary cocktail lounges.

50 THE SEASON MAKERS

BY HE ATHER HAYES

ON THE COVER Bartender Mac Wallace from The Yeti shakes up a local-forward cocktail for our cover story.

PHOTO BY JAZMINE WORTHEN

6 SALTLAKEMAGAZINE.COM | SEPTEM BER/OCTOBER 2 0 2 6

PHOTO BY JAZMINE WORTHEN

Five of Utah’s leading artistic directors share the production they’re most excited about this year and whether a common theme emerged as they carefully shaped the season ahead.

Because time together is always on the menu.

From first sip to last laugh, members of all ages will enjoy dining at our world-class restaurants and clubhouses. Gather for handcrafted cocktails at one of our contemporary bars, or savor a chef-inspired meal with family and friends. Dining at Promontory Club rivals any restaurant in Park City, with distinctive cuisine offered at six beautifully designed restaurants, providing our members with a truly elevated dining experience.

PARK CIT Y

Beyond Promises

See all the ways Promontory is different at promontoryclub.com

Scan to request information about Promontory Club Equal Housing Opportunity. © 2026 Promontory Development, LLC. A member of the franchise system of BHH Affiliates, LLC.

contents

SEP TEMBER /O CTOBER 2026

The Hive 16

FOOD REVIEW

18

BEAUTY

20

STATE WATCH

22

COMMUNITY PROFILE

Brownstone 22 is an elevated downtown martini bar with drinks, dining, and design all top of mind.

Transformative facials that blend skincare with energetic cleansing.

Utah’s primary results scrambled the script. Discover the who’s-who ahead of November’s Midterms.

Meet One Small Miracle, the nonprofit helping hospitality workers weather health emergencies.

Adventures

26

ESCAPE TO PALISADE THIS FALL

28

PARK CITY’S HISTORIC MINE ROUTE

Palisade is home to 38 wineries, historic peach farms, and plenty of adventure for mountain bikers.

Transforming Park City’s scattered mining relics into a connected hiking and biking trail.

Agenda 60

P GA TOUR RE TURNS TO ST. GEORGE

62

STATE WIDE E V ENTS

80

THE WASATCH PIZ Z A ROUNDUP

88

PROVO RISING

Utah’s finest golfing destination reclaims the spotlight.

Giant pumpkin growers compete for best-in-show. Plus, comedy shows, concerts, and festivals to fill your fall itinerary.

On The Table Our favorite pizza styles and where to find them.

Among the sea of chain franchises in Utah County is a veritable blend of culinary creativity.

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volume 37 number 5 Salt Lake magazine (ISSN# 1524-7538) is published bimonthly (January/February, March/April, May/June, July/August, September/October and November/ December) by Utah Media Publishing, a subsidiary of Hour Media: 5750 New King Dr. Ste 100, Troy, MI 48098-2696. Toll-free subscription number: 866-660-6247. Periodicals Postage Paid at Troy, Michigan, and additional mailing offices. Copyright 2026. No whole or part of the contents may be reproduced in any manner without prior written permission of Utah Media Publishing, excepting individually copyrighted articles and photographs. No responsibility will be assumed for unsolicited contributions. POSTMASTER: Send address corrections to Salt Lake Subscription Department, 1965 East Avis Dr, Madison Heights, MI 48071.

8 SALTLAKEMAGAZINE.COM | SEPTEM BER/OCTOBER 2 0 2 6

(TOP DOWN) PHOTO BY SOLCE /PE XELS; COURTESY OF FRIENDS OF SKI MOUNTAIN MINING HISTORY

20

River Tunnel by Gordon Huether

WE’RE ON OUR FINAL

APPROACH OPENING OCTOBER 27, 2026

MORE FLIGHTS TO MORE DESTINATIONS MORE SHOPS AND RESTAURANTS MORE PLACES TO PLUG-IN

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 GATES

FROM OUR READERS

`

THE MAGAZINE OF THE MOUNTAINWEST EDITOR-IN-CHIEF

Avrey Evans

CHEF PROFILE: PRETTY BIRD’S VIET PHAM

WRITING CONTRIBUTORS

Aimee L. Cook, Autumn Thatcher, Darby Doyle, Heather Hayes, Melissa Fields

— @ D I Z Z L E P O P S H O P, I N S TA G R A M

ART DIRECTOR

Kimberly Hammons

PHOTOGRAPHY

SENIOR MEDIA ADVISORS

Adam Finkle, Melissa Majchrzak, Natalie Simpson Beehive Photography, Jazmine Worthen

MEDIA ADVISOR

PUBLISHER

SALES

Isabelle Caiozzo, Janette Erickson Abby Rose Radtke DIGITAL DIRECTOR OF DIGITAL STRATEGY

Travis Fletcher

DIGITAL DEVELOPMENT MANAGER

Matthew Cappo

SENIOR DIGITAL DEVELOPMENT SPECIALIST

Luanne Lim

DIGITAL DEVELOPMENT SPECIALIST

Brian Paul

CIRCULATION

Justin Dunkley PRODUCTION MANAGER

Crystal Nelson ADMINISTRATION DIRECTOR OF BUSINESS OPERATIONS

Kathie Gorecki

SENIOR ACCOUNTING ASSOCIATE

Andrew Kotzian

ACCOUNTING ASSOCIATES

Austin Schmelzle, Jenna Glod

AUDIENCE DEVELOPMENT DIRECTOR

Geralyn Wilson

CIRCULATION MANAGER

Riley Meyers

PUBLISHED BY UTAH MEDIA PUBLISHING LLC CEO

SENIOR CIRCULATION COORDINATIONS

Stefan Wanczyk

CIRCULATION COORDINATORS

John Balardo

CIRCULATION CUSTOMER SERVICES

Edward Peabody

David Benvenuto, Rachel Moulden Cathy Krajenke, Michele Wold

(JUL/AUG ISSUE) “First: that fried chicken is fire! And Chef Viet is an SLC treasure.”

PRESIDENT COO

(866) 660-6247

10 SALTLAKEMAGAZINE.COM | SEPTEM BER/OCTOBER 2 0 2 6

SNIDER BROS MEATS HIGHLIGHT

(JUL/AUG ISSUE) “Sniders is absolutely the best little meat market ever, the owners are incredible and the best people you could ever meet.”

— @ M A B R K E 17 17, I N S TA G R A M CHILDREN’S HOUR VOTED BEST GIFT SHOP IN BEST OF THE BEEHIVE 2026

(JUL/AUG ISSUE) “What a great shop and a great group of amazing women. So deserved!”

— @ B E E . L O C A L , I N S TA G R A M SALT LAKE MAGAZINE ANNOUNCES 2026 BEST OF THE BEEHIVE

(JUL/AUG ISSUE) “Always love seeing what rises to the top in Best of the Beehive. Such a good snapshot of the people and places shaping Utah.”

— @ F I F T H . A N D . F O R M , I N S TA G R A M

TOP 5

MOST-READ STORIES OF MARCH

1. Zion Ends the Road for Oversize Rides (Jul/Aug Issue) 2. Four Small Town Music Festivals that Over-Deliver (May/June Issue) 3. St. George Restaurant Roundup (online) 4. The Hottest Salt Lake Events in July and August (online) 5. Ten Handheld Eats for Lunch in SLC (May/June Issue) saltlakemagazine.com

DIGITAL EXTRA

Discover the events, experiences, and gatherings happening in your community. Visit our community calendar at saltlakemagazine.com/ events-calendar/

WORTH GETTING AWAY FOR Modern mountain luxury just outside of Park City

909 W Peace Tree Trail, Heber City, UT (435) 575-1700 blackrockmountainresort.com

EDITOR’S LETTER

Third Spaces creatively-minded folks that just can’t seem to fit into the box of a traditional workplace, I was drawn to hospitality in my early twenties.

For nearly ten years, I worked my way up the ladder from host to barback to server — eventually achieving the exalted status of bartender. Captivated by the chaos, I leveled up my cocktail knowledge with the guidance of some of the most venerable minds in Salt Lake’s industry. I spent countless late nights swapping customer horror stories with coworkers over a mop, and sometimes bonded with those very customers after a post-shift beverage dissolved the boundaries between the server and the served.

My life was inextricably bound to the bar in a perfectly maddening way that only those in hospitality can understand. It was, and always will be, my third space.

For our September/October issue, we sought to capture the essence of third space camaraderie that resonates with so many of our readers. So, here are our 27 favorite watering holes in Utah stirring up more than something special in a glass (“Drink Local,” p.42).

Comprising nationally-recognized cocktail bars that tease our curiosity and no-frills dives that answer the call for human companionship with a stiff pour and schooled benevolence — these are the places we feel represent the current state of nightlife in Salt Lake. Along the way we highlight four star-tenders that are bringing something special to their establishment, and explore trends signifying an evolving service ideology.

12 SALTLAKEMAGAZINE.COM | SEPTEM BER/OCTOBER 2 0 2 6

For those whose preferred third spaces take shape in hushed theaters and spotlit stages, our writer Heather Hayes takes us behind the scenes with four of Utah’s leading artistic directors (“The Season Makers,” p.50). Utah Opera’s Christopher McBeth dishes on the technically challenging productions that will impress audiences in the 2026-27 season, while Adam Sklute of Ballet West reflects on the ideas and inspiration that guide his final bow as the company’s artistic director. Reignite your appreciation for the arts as more treasured cultural institutions make their case for the upcoming season. This is what’s worth seeing; this is what will move you.

There’s so much more to love in this magazine. So settle in on your favorite barstool. Order your regular from the bartender who knows your name, favorite color, zodiac sign, and probably a few too many intimate details of your personal life. Slow down, sip your way through the pages. And then tip 25%. It’s the least you could do to show your appreciation for the third spaces that show up for us time and time again.

Cheers,

Avrey Evans, Editor-in-Chief Follow us on Instagram @slmag

PHOTO BY NATALIE SIMPSON BEEHIVE PHOTOGRAPHY

L

IKE SO MANY

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PERFECT BLEND OF COMFORT, STYLE, AND LOCATION 6 BD | 3.5 BA | 4,222 SF | $1,650,000 JILL STRINGHAM (801) 455-5434

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EXPERIENCE THE BEST OF MOUNTAIN LIVING 4 BD | 3 BA | 2,502 SF | $779,000 SHELBY UTLEY (435) 671-1951

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© 2026 BHH Affiliates, LLC. An independently owned and operated franchisee of BHH Affiliates, LLC. Berkshire Hathaway HomeServices and the Berkshire Hathaway HomeServices symbol are registered service marks of Columbia Insurance Company, a Berkshire Hathaway affiliate. Equal Housing Opportunity. Information not verified or guaranteed.

PHOTO BY MIKHAIL NILOV/PE XELS

The HIVE Food Review

16

Beauty

18

Statewatch

20

Community Profile

22

GLOWING INSIDE AND OUT Facials can be so much more than beauty maintenance. Local aesthetician Lisa Cannella incorporates energetic clearing using tuning forks and sound bowls to heal her clients’ skin and nurture the soul. Read more and find all her favorite professional-grade skincare on p. 18

S EP TEMB ER /O CTO B ER 2026 | SALTLAKEMAGAZINE.COM

15

THE HIVE

F OOD R EV I EW

Brownstone 22 is Comin’ In Hot

BY DARBY DOYLE

Brownstone’s House Gin Tonic features pink peppercorn, lemon, and bay leaf.

The martini menu comprises six well-balanced variations.

WHEN YOU GO: BROWNSTONE 22 22 E. 100 South, SLC brownstone22.com

ABOVE: Spice-averse diners beware: the curry clams are tossed with fiery morsels of bird’s eye chili peppers.

Herbert told me at the much-awaited Brownstone 22 soft launch in February. I nodded in agreement, clutching said voluptuous burger and waiting not-so-patiently until he left so I could lick the uni cheese sauce and caviar off my fingers. He elaborated on Brownstone 22’s concept: “We’ve got great seafood. Fantastic cocktails. And just look at this place.”

He wasn’t wrong about any of those things.

With co-owner Richard Romney, Herbert has piggybacked on the success of Brownstone’s sister spot, Felt Bar & Eatery, where Herbert earned a 2026 James Beard Awards nod for best chef, mountain region. From Felt, they tapped über-talented barman Josh Van Gorden to develop Brownstone 22’s cocktail program and chef Kayley Yearly to run the kitchen’s brigade.

The restaurant is housed in one of downtown Salt Lake’s most distinctive grande dames, a brownstone Romanesquestyle edifice designed by Utah state capitol architect Richard K.A. Kletting in 1888.

Local artist and interiors wizard Gary Vlasic has celebrated the stately bones while also making it feel completely new. Custom Murano glass chandeliers hang above cushy velvet banquettes and glossy marble tables.

An expansive abstract mural by artist Jessalyn Brooks covers one wall, and preserved exposed brick makes up another. Think Iris Apfel meets Grace Kelly, with a bit of vintage Versace thrown in. It works.

The food and drink menus echo this playful juxtaposition of nostalgia and modernity. The Brownstone 22 cocktail program has become one of my favorites in the city, with exceptional $16 martinis, aperitivi, and riffs on classics like a juicy Hemingway daiquiri and a sassy cosmopolitan that had me wondering why I haven’t ordered one since 1998.

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Chefs Herbert and Yearly have capitalized on our landlocked locale’s craving for seafood fresh and fired.

Standouts include a zingy scallop crudo, salmon belly sashimi, and a new-to-me dish, oysters Kilpatrick. Herbert describes it as a New Zealand-inspired preparation of grilled bivalves with smoky bacon, herbs, and a slightly spicy pepper-soy-miso butter. Unexpected and an absolute umami bomb.

The menu’s mains largely deliver, too. Along with the banger of a burger, the espresso chili-crusted Colorado lamb chops with pomegranate chimichurri was the winner at our table. However, I’m not a fan of nonedible elements on my plate, and what was otherwise a phenomenal dish of green curry clams with grilled shishitos was scattered with at least a half dozen fiery bird’s eye chili peppers — a sliver high enough on the Scoville scale to make even this “hot sauce in my handbag” gal raise a wary eyebrow. With that in mind, the team is clearly looking to adapt and improve in the kitchen; they’ve reimagined an unwieldy opening-night pasta dish as an absolute stunner, with squid ink pappardelle gilded in grilled octopus and a bright tomato-based chorizo and Calabrian chili sauce. And Yearly’s strong background in pastry sings as a finale; get the key lime pie if it’s available.

To say Brownstone 22 has set the bar high is an understatement. While the restaurant bills itself as a martini bar, it has clearly created an elevated downtown haven with drinks, dining, and design all top of mind.

PHOTOS BY DARBY DOYLE

I

WANTED A SLUT T Y BURGER ON T H E M E N U ,” executive chef Travis

THE HIVE

BE AU T Y

ABOUT FACE Transformative facials are the workout you didn’t know you needed

T

R A N S P O R TAT I O N T O ANOTHER DIMENSION HAS YET TO BE PROVEN P O S S I B L E , but Lisa Cannella’s facials

might be the closest thing to it. Skin & Soul by Lisa offers everything from waxing and microneedling to chemical peels and microblading, all of which can yield incredible results. Over the years, Cannella has put in serious time to further both her education and her practice, helping clients understand how to work with their own skin — and become comfortable in it.

Sessions with Cannella are calming and enlightening. Her 90-minute facials in particular have the power to transform your face, and state of mind.

“That [facial] incorporates a lot of energetic clearing using tuning forks and sound bowls,” Cannella says. “And each facial is customized to your skin.”

The aesthetician has spent

Bronze sound bowls emit a high-frequency vibration that helps release facial tension.

Lisa creates a multi-sensory experience for clients using tuning forks and singing bowls.

OPPOSITE: Lisa Cannella, owner of Skin & Soul by Lisa.

18 SALTLAKEMAGAZINE.COM | SEPTEM BER/OCTOBER 2 0 2 6

nearly two decades helping clients achieve stunning results, aiming to elevate the experience with a personal touch.

“As I have evolved spiritually and understand energetics in such a deeper way, I have brought my own personal practices into my facials to not only nurture the skin but nurture my client’s soul,” Cannella says.

To maintain the in-between-facial glow, Cannella stresses making skincare an everyday practice.

“As we age, our skin changes, and we stop building collagen. Just like you have to go to the gym and work out your muscles if you want to feel strong, we have to do the same with our skin,” Cannella says.

“Facials help with collagen production and reducing fine lines and wrinkles. It’s good to start small, learn, and [gain] a better understanding of your skin and where you want to go with it — and it’s really important to have a good aesthetician who can help guide you in that direction.”

(LEF T TO RIGHT) PHOTO BY AI25STUDIOAI/PE XELS; NATALIE SIMPSON BEEHIVE PHOTOGRAPHY

BY AUTUMN THATCHER

At-Home Facial Must-Haves Cannella recommends getting a facial at least every season and encourages using professional-grade products at home. Here are three products she lives by: 1. Circadia Myo-Cyte Plus Anti-Wrinkle Serum “There’s an ingredient in this that is similar to Botox and relaxes your muscles.

It’s a bit of a splurge, but it really works.”

2. Lira Clinical BB Tint 30 “This BB tint is so creamy, and a little goes a long way.

It doesn’t feel cakey or appear visible on the skin and gives good coverage and protection.”

PHOTO BY NATALIE SIMPSON BEEHIVE PHOTOGRAPHY

3. Michele Corley Revitalizing Peptide & Stem Cell Eye Gel “This eye gel is a fave. It’s so hydrating and feels so soft. You can bring it all the way to your lash line with zero irritation, and it’s rich in vitamins and peptides.”

I HAVE BROUGHT MY OWN PERSONAL PRACTICES INTO MY FACIALS TO NOT ONLY NURTURE THE SKIN BUT NURTURE MY CLIENT’S SOUL

2

—LISA CANNELLA

1

3

S EP TEMB ER /O CTO B ER 2026 | SALTLAKEMAGAZINE.COM

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THE HIVE

STAT EWAT CH

The Midterm Shake-Up From a newly blue-leaning 1st District to a Senate president unseated for the first time in two decades, Utah’s primary results scrambled the usual script.

BY HE ATHER HAYES

T

U.S. Congressional Races

H E N O V. 3 M I D T E R M S W I L L L A N D I N U TA H with more

electricity than usual thanks to a redistricting saga that has been equal parts courtroom drama and political brawl, ultimately producing maps that look more like a geography textbook than a paint-bynumbers kit.

After the courts stepped in to replace the Legislature’s heavily engineered congressional map, the state ended up with something it hasn’t seen in a long while: a genuinely competitive Democratic-leaning district anchoring its urban core.

In a state often described as a sea of red with a single island of blue, the island just got a louder megaphone. And as voters in Salt Lake County adjust to their newly amplified voice, lawmakers are already working to claw back parts of the system that made the shift possible — tightening rules around citizen initiatives

District 1: Most of Salt Lake County — Ben McAdams (D) v. Riley Owen (R) District 2: Northern Utah — Blake Moore (R) v. Peter Crosby (D) District 3: Utah County, Southern and Eastern Utah — Celeste Maloy (R) v. Kent Udell (D) District 4: Central-West Utah — Mike Kennedy (R) v.

Johnny Larsen (D)

rages on is almost entirely out of his hands, but with his reputation as a pragmatic, centrist Democrat in Utah politics, he may make the conversation around redistricting calmer, more institutional, and less combative.

THE SPILLOVER: DISTRICTS 2, 3, AND 4

Redistricting’s ripple effect didn’t stop at District 1. The new map secured Utah’s remaining three districts even more for Republicans — and, in classic Utah fashion, turned what may have been a simple general election into a high-stakes game of musical chairs. Four GOP incumbents found themselves competing for just three safe seats. And even when Rep. Burgess Owens chose retirement over incumbent-toincumbent combat, it was hardly a smooth landing for his Republican colleagues Blake

What’s my d�str�ct� Who are my cand�dates� To find your district and see exactly who’s on your ballot, go to vote.utah.gov and use the “Learn about candidates & issues” tool or visit le.utah.gov/GIS/findDistrict.jsp to look up your district by address.

Fifteen of 29 seats in the Utah Senate are up for election on Nov. 3.

1 4

3

and revisiting the boundaries of voter-driven reform.

We won’t hit on every name you’ll see on your November ballot, but we will point out some notable hits and misses in the primaries and direct you to resources that cover the hundreds of district races underway.

Moore and Celeste Maloy, who were pulled into intraparty challenges from the more combative right flank.

When the broader Republican electorate weighed in on June 23, however, both incumbents prevailed with room to spare.

As is often the case, the loudest voices in the caucus don’t always decide the outcome.

A BRAND-NEW DISTRICT 1

THE CALM THAT WASN’T

Ben McAdams, a moderate Democrat, took roughly 60% of the vote in a crowded primary against three progressives. In the event that McAdams beats Republican Riley Owen and Libertarian Jesse West, the seat could help determine House control, since election forecasters consider it a likely Democratic pickup. Whether McAdams can retain his seat as the redistricting battle

20 SALTLAKEMAGAZINE.COM | SEPTEM BER/OCTOBER 2 0 2 6

On paper, Utah’s 2026 ballot reads like business as usual. In practice, it is anything but. Between court-drawn maps, intraparty upheaval, and the rare appearance of genuine competition in Salt Lake County, this cycle has introduced a level of volatility the state hasn’t seen in years. The question now is whether it proves to be an anomaly — or the beginning of something more enduring.

PHOTO BY SORA SHIMAZAKI/PE XELS

2

THE HIVE

COM M U N I T Y PROF I LE

LAST CALL FOR GOING IT ALONE One Small Miracle supports Salt Lake’s hospitality community

BY AIMEE L. COOK

N

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PHOTOS COURTESY OF ONE SMALL MIRACLE

O B O DY T O A S T S T H E B A R T E N D E R — the person who

built your favorite drink menu, remembered how you take your whiskey, and worked a double on a Tuesday. And when the worst happens — a diagnosis, a sudden hospitalization, the body simply giving out — the industry that relies on an army of people showing up often has nothing left to offer in return. Rent doesn’t wait. Bills don’t care about sick days.

Often, for those who work in Utah’s service industry, nothing stands between a health issue and fi nancial ruin.

Matthew Pfohl understands that gap fi rsthand. In 2014, the longtime Salt Lake hospitality figure — best known for building bar programs across the city, including the James Beard-nominated Water Witch — suffered a stroke. The recovery was long. The fear was real. And his lack of insurance was another harsh reality. That experience left him thinking about every line cook, dishwasher, and bartender who may face the same hardships without a safety net to fall back on.

That line of thinking became a mission. On April 15, 2019, Pfohl founded One Small Miracle, a nonprofit created to help hospitality workers weather health emergencies that can upend lives overnight.

Pfohl explains the meaning behind the name: “I had an outstanding medical bill that was forgiven. It really felt like a small miracle.”

22 SALTLAKEMAGAZINE.COM | SEPTEM BER/OCTOBER 2 0 2 6

BY THE INDUSTRY, FOR THE INDUSTRY

When a worker in the service industry faces a serious medical issue, the organization steps in to help with rent, groceries, and everyday expenses that don’t pause for an illness.

Since its inception, the group has assisted more than 200 people across the industry.

Tylar Bonell is one of those recipients.

Bonell was working at a local Beans & Brews when she was diagnosed with stage 4 Hodgkin’s lymphoma in 2021 at the age of 22. One Small Miracle’s support, Bonell says, made a difference that went beyond dollars.

“I submitted the application after my boss, Tracy Gomez, who is also on the board, suggested it while I was in the hospital. I received an email from Matt a few hours later,” Bonell shares. “The entire process was so respectful. They gave me gift cards to Harmons to buy food and helped me pay my rent and utilities. It was life-changing for me.”

Stories like Bonell’s explain why so many in the local food and drink community have rallied around the organization through fundraisers, benefit nights, and the kind of word-of-mouth that travels fast in a tightknit industry.

A NEW CHAPTER

In December 2025, One Small Miracle began its next chapter. The organization relaunched with a refreshed board of directors and an expanded mission, one that reaches beyond physical health to address the challenges that often go unspoken in restaurant and bar culture: mental health and addiction.

“We are super excited; we look at this second half of 2026 like the phoenix rising from the ashes,” Pfohl says. “We have been working hard behind the scenes and benefiting people the entire time.”

The hospitality world runs on long hours,

TOP LEFT: The organization has provided aid to over 200 service workers since 2019.

BOTTOM LEFT: Salt Lake service industry alumni and founder of One Small Miracle, Matthew Pfohl ABOVE: One Small Miracle benefits professionals in restaurants, coffee shops, bars, and hotel dining outlets.

RIGHT: Service workers facing financial hardship can apply for assistance themselves, or be nominated by a loved one.

late nights, and high pressure, and the toll on mental well-being has long been an open secret. By folding mental health and addiction resources into its work, One Small Miracle is meeting the industry where it actually lives.

Shoreline Psychology SLC is among five practices that lend their time and expertise to One Small Miracle. The providers accept insurance but also offer a sliding financial scale, reflecting the organization’s expanded focus and revealing just how necessary mental support has become.

“When I met Matt, I realized a lot of people in the hospitality industry could not access mental health services; oftentimes they do have insurance benefits,” says Dr. Amy Fehlberg. “The way we have set it up, we can get people in within a week or two for at least five

sessions. That provides at least an option for immediate support. There is now a sense of A LOT OF PEOPLE comfort and IN THE HOSPITALITY point is because this is relief within the INDUSTRY COULD NOT ACCESS our service to those community MENTAL HEALTH SERVICES; THERE IS people, to say ‘we see knowing that NOW A SENSE OF COMFORT AND you, we hear you, we help is available.”

RELIEF WITHIN THE COMMUNITY know from experience For Pfohl, the KNOWING THAT HELP what you are going relaunch marks a IS AVAILABLE. through, and we fresh start. The —DR. AMY FEHLBERG appreciate you,’” hope is to “help Pfohl says. more people more often” One Small Miracle has grown into to ensure that no hospitality a genuine support system. Sometimes a worker in Salt Lake City has to face a small miracle is exactly what it takes, and crisis alone, whether that crisis shows up sometimes, it’s the start of many more. in a hospital room or in a quieter, To learn more about One Small Miracle, harder-to-name place. support its mission, or apply for assistance, “One of the reasons my board and I visit onesmallmiracle.com. have never taken a paycheck to this

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PHOTO BY RONDAKIMBROW/ADOBESTOCK

Adventures Travel: Palisade

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Park City’s Historic Mine Route

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WHEELS AND WINE KEYS Palisade is home to 38 wineries, historic peach farms, and plenty of adventure for mountain bikers. Designated fruit and wine byways even map out pedal-friendly tours of the town’s finest sights and sips. Explore the Colorado hidden gem with Melissa Fields on p. 26

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25

ADVENTURE

QU ICK T R I P

Getting Around

ABOVE: Along with peaches and grapes, Palisade is also home to several lavender farms.

SWITCHBACKS & CORKSCREWS Palisade pairs world-class desert mountain biking with laid-back wine culture

BY MELISSA FIELDS

L

A S T S P R I N G , as I rested on

my tailgate after a particularly challenging pedal in Fruita, Colorado’s 18 Road trail system, my riding partner looked up from her phone and said, “Did you know there’s a bunch of wineries just a few minutes away from here in Palisade?” Until that moment, I had assumed the area’s post-ride sustenance options were limited to microbrews and french fries. But with that one Google search, we discovered Palisade, an adorable little town just east of Fruita along Interstate 70 that offers an unexpectedly civilized way to spend the après hours during a desert mountain biking trip on Colorado’s Western Slope.

PALISADE’S WEATHER PHENOMENA

While farmers have long cultivated peaches in Palisade (the town has held a peach festival every August since 1930), this picturesque corner of Colorado’s Grand Valley, where red rocks frame verdant farm fields, is also known for its grapes. Multiple factors contribute to the area’s ideal fruit-growing

26 SALTLAKEMAGAZINE.COM | SEPTEM BER/OCTOBER 2 0 2 6

conditions, including its proximity to the Colorado River, which runs right through town, and the valley’s alkaline soil. But more frequently credited for Palisade’s sweet bounty is the “million dollar wind.”

“Frost impacts much of Grand Valley, except for here in Palisade, which is protected from cold temps by warm winds coming down off of Grand Mesa through De Beque Canyon,” says Jessica Buford, president and CEO of the Palisade Chamber of Commerce.

The technical term for Palisade’s unusually warm breezes is “katabatic winds,” resulting from the compression and subsequent warming of air descending from Grand Mesa, which, at 500 square miles, is the largest mesa in the world. Whatever the reason, agritourism booms in Palisade, earning the town its reputation as both the peach capital and wine capital of Colorado.

FIRST, WE RIDE

Mountain bikers visiting Grand Valley have no shortage of terrain to explore, from smooth desert singletrack to scenic riverside cruising. The Kokopelli Loops, accessed from the Loma exit off the interstate, are among

(LEF T TO RIGHT) PHOTO BY GEOFFREY CRUMBAUGH PHOTOS; DIANA /ADOBESTOCK

Palisade’s Fruit and Wine Byway (visitpalisade.com/ blog/fruitwinebyway) maps out three wellmarked tasting-room routes suitable for exploration by bike: the easy 5-mile, downtownonly East Cruiser Loop; the 7-mile and sevenwinery West Cruiser Loop; and for the truly hardy, the 25-mile, very scenic East Orchard Mesa Loop.

Tour one of the so-called “Fruit Loops” with your own two wheels or rent a ride (including electric cruiser bikes) from Palisade Cycle & Shuttle (palisadecycle.com).

Let someone else do the pedaling on the Peachy Pedicab (peachypedicab.com) or book a tour on the Palisade Trolley (palisadetrolley.com), which offers customizable tours Sunday through Friday and a four-hour Trolley Hop on Saturdays.

PHOTOS BY GEOFFREY CRUMBAUGH PHOTOS

the area’s most well-known rides, winding through classic red-rock terrain with flowy singletrack, punchy climbs, and sweeping views of the Colorado River. Just north of Fruita, 18 Road offers a completely different experience, with fast, rolling trails carved into the Book Cliffs and routes that range from beginner-friendly flow trails to technical descents popular with advanced riders. For expert bikers craving a double-black diamond backcountry adventure, the 32-mile Palisade Plunge drops a staggering 6,000 feet from Grand Mesa’s top to the desert floor above Palisade. Catch a ride with Palisade Cycle & Shuttle (palisadecycle.com) to this super challenging point-to-point route’s highpoint start. Closer to town, the Riverbend Park Trail provides a much more relaxed option, following the Colorado River on a scenic, 3.7-mile, out-and-back route past cottonwoods, beaches, and the new Harky’s Boat Launch and Swim Beach. On Monday evenings at 6 p.m., gather for the casual group ride at Spoke and Vine Motel

Mountain Winefest (coloradowinefest.com), held in Palisade at Riverbend Park on Saturday, Sept. 19.

(spokeandvinemotel.com), where cyclists finish the route with drinks, food trucks, and live music.

WINE TIME

Most of Palisade’s 38 (and counting) wineries cluster around the charming downtown area or lie just southwest of town along the Colorado River. While all are worth visiting (maybe not in one afternoon, however), The Blue Beryl Winery (theblueberylwinery.com) stands out. Guests sip while gazing at views of Mount Garfield, and co-owner and winemaker Courtney Kiel paints the art featured on every bottle. For a grander wine tasting experience, visit Colterris Winery (colterris.com), Colorado’s largest estate-grown winery, operating three tasting locations in Palisade. Sauvage Spectrum (sauvagespectrum.com) is known for its sparkling wines, including the popular sparkling rosé, made with minimal intervention to highlight the region’s high-desert terroir. Downtown, the Ordinary Fellow Winery (theordinaryfellow.com) pours multiple varietals inside a renovated peach-packing warehouse flanked outside by food trucks, shaded patios, and the nextdoor whiskey distillery, Peach Street Distillers (peachstreetdistillers.com).

Sample wine from almost all of Palisade’s wineries, as well as other Colorado vintners, during Colorado

STAY AND EAT

Within walking distance of downtown, the Spoke and Vine Motel is modern, clean, and comfortable, with a cool mid-century modern vibe. To owners Jody Corey and Jeff Snook, details matter, like delivering hot coffee and granola from the local Slice of Heaven Bakery to guests’ rooms every morning.

Corey and Snook also own Fidel’s Cocina & Bar (fidelspalisade.com). Named after the couple’s dog, the creative Mexican restaurant serves killer margaritas and pork carnitas tacos in downtown Palisade. Nearby Fidel’s, Pêche (pecherestaurantcolorado.com) offers a dining experience on par with Utah’s Hell’s Backbone Grill. Its homespun vibe serves as backdrop for some of the West’s most well-executed fare. Over in Fruita, Hot Tomato Pizza (hottomatopizza.com) makes pies with house-made dough that are so good, they’ll make you pedal that much farther to earn the extra carbs.

Few places blend adventure and indulgence as effortlessly as Palisade, Colorado. There, the perfect day doesn’t end at the trailhead but with a glass of locally produced wine, raised in tribute to the landscape that makes both the ride and the sips possible.

CLOCKSWISE, FROM TOP RIGHT: Food and drink at the Palisade Peach Festival showcases the town’s worldfamous fruit.

Palisade is hosting the 34th annual Colorado Mountain Winefest on Sept. 19.

Attendees at the 2025 Peach Festival.

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ADVENTURE

F I T N E SS

Friends of Ski Mountain Mining History celebrate the historical sites saved at Park City’s 2025 Miners Day parade.

SILVER, SWEAT, AND STORIES Park City’s ‘sporty,’ 7-mile Historic Mine Route checks boxes for the history-curious and the mountain-adventurous alike

N THIS IS NOT JUST A TRAIL; IT’S AN OPEN-AIR MUSEUM, —COLLEEN LOGAN

O D O U B T, T H E M I N E R S W H O B U I LT PA R K C I T Y W O U L D B A R E LY R E C O G N I Z E I T

T O D AY. Since the silver boom that fueled the town’s economy from the 1880s until World War II, Park City has grown from a gritty mining camp into an internationally known resort community. But for those who have skied, pedaled, or hiked the hills there, it’s clear that the town’s mining past is still very much present. A few of the more visible relics from Park City’s mining era include the spindly Silver King Aerial Tram towers, standing in a stalwart line along the route of the Town Lift; the distinctive conveyor and huge mine tailing pile that make up the Thaynes Shaft, located next to the base of Park City Mountain’s Thaynes lift; and the 85-foot-tall Daly West Mine headframe that towers above the Montage resort hotel at Deer Valley Resort, a structure that was righted in 2022 after collapsing to the ground in 2015.

So it seems only natural that the Friends of Ski Mountain Mining History (FSMMH), an

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all-volunteer nonprofit responsible for stabilizing and restoring mining-era structures throughout Park City, would hatch a plan to highlight vestiges of the town’s first boom in a way that outdoorsy residents and visitors would embrace. “Many of our members are what you’d call ‘sporty historians,’” says FSMMH marketing and media manager Colleen Logan, “and we thought, wouldn’t it be cool to create a storytelling trail to link several of the town’s mining structures and sites?”

That cool idea resulted in the Park City Historic Mine Route, a 7-mile loop with an elevation gain of 1,200 feet that knits together existing trails for a tour of 24 historic mining sites and structures. The route, marked by bright green wayfinding signs, begins and ends on Main Street at the Park City Museum. From there, it descends to the historic Union Pacific depot, now home to Le Depot Brasserie, and then climbs to the Ol’ Miner’s statue on Lowell Avenue. The route continues up Treasure Hill to its summit, the

PHOTOS COURTESY OF FRIENDS OF SKI MOUNTAIN MINING HISTORY

BY MELISSA FIELDS

TOP: The Historic Mine Route transforms Park City’s scattered mining relics into a connected hiking and biking experience.

MIDDLE: The massive Silver King Mine complex in a historical photo from the 1920s.

BELLOW: Silver King Mine after a $1.6 million, four-year restoration by Friends of Ski Mountain Mining History.

iconic Silver King Coalition Mine Headframe Building, located at the base of Park City Mountain’s Bonanza Express chairlift. The descent winds around Upper King Road, into Empire Canyon, and down Ontario Ridge before returning to the museum. Established

trails used as part of the route include Mother Urban, John’s 99, Trestle, Sweeney’s, OMG, and Prospect Ridge.

Of course, Park City’s Historic Mine Route could not exist had the town’s mining structures deteriorated into dust.

“How preservation happens is when people in a community say it’s important and they continue to work on it over time,” says Brandy Strand, executive director of Preservation Utah, a Salt Lake City-based nonprofit that champions the protection, restoration, and celebration of Utah’s historic architecture and places.

“I’ve been an advocate for local history since I moved to Park City in the 1980s to be a ski instructor,” says Sally Elliott, FSMMH co-chair and founding member.

But the effort to save the town’s aging mining structures began in earnest in 1998, when United Park City Mines (UPCM) sold Empire Pass to Deer Valley, Elliott explains. At the time, she and fellow local history advocate Marianne Cone persuaded UPCM, Deer Valley Resort, and Park City Mountain to place 36 interpretive signs at artifact sites within each resort’s boundary. When Vail Resorts purchased Park City Mountain in 2014, Elliott petitioned Vail and Park City Municipal to do even more. Vail agreed to survey the sites within the ski area boundary and support a fundraising plan for restoration efforts through Epic Promise, the company’s philanthropic arm. Now 60 members strong, FSMMH formed in 2015. Since then, the organization has completed stabilization and restoration work on

more than a dozen historic structures throughout the hillsides above and around Park City.

Two years ago, FSMMH landed what could be considered its biggest win when the National Park Service deemed the 31-acre Silver King Mine Complex a National Historic District. More than a century ago, “community” would have better described the site than “complex,” where 100 men lived in eight boarding houses. The property also hosted an assay office, a superintendent’s house, a miners’ change house, a seven-story mill, a tramway loading station that carried ore down to the Union Pacific Depot in Park City, coal bins, water tanks, an electrical substation, and even a pig farm. Last summer, the nonprofit led the stabilization and restoration of the complex’s headframe building, a project that spanned four years, cost $1.6 million, and garnered awards from both the Park City Historic Preservation Board and Preservation Utah. “It is amazing what [FSMMH] have done,” Strand says. “They not only undertook the huge headframe building restoration project but went a step further with the National Historic Registry designation, which will create a lot of awareness for what they’ve accomplished.”

Beyond FSMMH members, a whole village of so-called “sporty historians” has contributed to finishing the historic route. Grants from the Utah Office of Outdoor Recreation, Park City Rotary, Central Wasatch Commission, and the Park City Chamber & Visitors Bureau helped fund the route. Mountain Trails Foundation donated time to install 80 wayfinding signs. And local artist Gigi Perkins painted the Historic Mine Route trail map. “This is not just a trail; it’s an open-air museum, not unlike the Freedom Trail in Boston or even the Acropolis,” Logan says. “Not all museums are behind glass.”

The Park City Historic Mining Route is scheduled to open on Labor Day, Sept. 7, celebrated as Miners Day in Park City.

For a map, free interactive audio tour, or more information, visit the Park City Museum (528 Main Street) or parkcityhistory.org.

S EP TEMB ER /O CTO B ER 2026 | SALTLAKEMAGAZINE.COM

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GUTTER

faces of

Salt lakEE FIND THE FACES OF: Authentic New York Style Cuisine Bespoke Interiors of the West Iconic Architecture Life-Changing Comfort

PHOTO BY CRAVENTURE MEDIA /UNSPL ASH

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Nearly everything is made from scratch using recipes passed down from Enrico himself. Today, Enrico’s proudly continues that tradition with the same commitment to quality, genuine hospitality, and doing things the right way. From breakfast made fresh to order all day to

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signature Brooklyn pastrami and pizza by the slice, every item on the menu reflects a deep respect for New York’s timeless food traditions.

But for Enrico’s, the food has always been about something bigger. Every guest who walks through the door is an opportunity to create a place where people feel at home, families gather, and neighbors become friends.

That’s the legacy Jessica is most proud to carry forward while sharing a slice of New York in West Jordan.

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experience have redefined what a luxury design firm can be. And Founding Principle Architect Nic Cole, whose extraordinary eye for detail and architectural mastery set the standard for luxury design. With Payne Cole’s amazing team they are bringing extraordinary homes to life against the backdrop of Park City’s breathtaking mountain landscape and not stopping there.

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With decades of experience in the design and construction industry, Williams has guided projects spanning civic, educational, commercial, residential, and mixed-use developments. His approach emphasizes that successful design extends beyond aesthetics—it must

respond to the needs of the community, support long-term functionality, and reflect sound stewardship of resources.

Recognizing the evolving demands placed on the environment, Williams also advocates for energyefficient systems, environmentally responsible materials, and planning strategies that promote long-term environmental and economic value. His work reflects a belief that sustainability is not simply a feature of modern architecture but an essential responsibility of every design professional.

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Li f e - C h a n g i n g Co m fo rt Lola Blankets LEHI, UT

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Tommy and Will Higham, Co-Founders of Lola Blankets, built their brand on a simple conviction: comfort can be transformative. Named after their mother, Amy “Lola” Higham, whose battle with breast cancer revealed the quiet power of softness during hardship, Lola Blankets was born from a desire to give that same comfort to others.

Headquartered in Lehi, Utah, with a growing presence in New York, the brothers have grown Lola into a luxury lifestyle brand known for its faux fur fabrics, four-way

stretch, and meticulous craftsmanship, turning an everyday essential into something worth cherishing.

Beyond the product, Tommy and Will remain committed to cause-driven partnerships. Through the Blankets for the Brave program at the Huntsman Cancer Institute in Salt Lake City, the brothers donate blankets and funds directly to patients in treatment, extending their mother’s legacy of comfort to the very community that raised them.

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PHOTO OF PORTIA, COURTESY OF BEST FRIENDS ANIMAL SOCIET Y

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Our 27 favo

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43

Love of the Craft

CRAFT COCKTAIL BARS SHAKING UP FLAVOR, COMPLEXITY, AND FLAIR

The Pearl

Hand-painted murals and decorative umbrellas create a sense of cool authenticity inside this C9 favorite. The Pearl pleasantly pairs chef and owner Tommy Nguyen’s Vietnamese street food with an East Asian-inspired cocktail list that rotates with the seasons.

SUGGESTED SIPS: At Sunday brunch, the Ca Phe is

a must. The only cocktail to survive multiple menu shakeups, it’s an amaro-based caffeine boost with pho spices for added yum. thepearlslc.com

Bar Nohm

An izakaya bar pouring straight-up whimsical creations, Bar Nohm’s cocktail program could be described as delightfully illusory. A miniature rubber duck garnish and hypnotic louching effect is your first indication that this vesper breaks from tradition in more ways than one.

THE REGULARS: The nightly cast is a blend of vintage-

threaded city bartenders receiving impromptu sake lessons, foodie influencers snapping photos of their cotton-candy-crowned bevvies, and mid-level professionals impressing coworkers with their use of words like “kushiyaki.” barnohm.com

Post Office Place Ale n Feu kic pre sen ts “a lov e let ter to our sta te and its nat ura l bea uty , wit h a t litt le inf lue nce fro m Pos se ane Jap s Off ice Pla ce’ wh isk ey, roo ts.” Ins ide is: rye sho chu , e am ses t, avi aqu dill on coc onu t toa ste d ric e syr up, lem juic e. rot car ole o, and

PG 42-43: Photo by Jazmine Worthen, PG 44: Photos by Jazmine Worthen, PG 45, TOP DOWN: Photos by Avrey Evans; Keith Johnson.

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POP’s cocktail ethos is guided by the flavors and technique of Nikkei. Here, bartenders shake up Wasatch-made whiskey sours with bespoke amaros, bridge global divides with Scandinavian aquavit and Oaxacan mezcal, and top small-batch shochus with hand-carbonated earl grey.

BARTOP BANTER: POP’s bartenders constantly field questions like “What do you mean you don’t have Tito’s?” and “Can I get a sunshine roll here?” Ask for a Special Delivery or a Post Malone instead. popslc.com

HSL

While HSL is technically a restaurant, its contributions to Salt Lake’s cocktail culture more than warrant a spot on our list. The small but (very) mighty team churns out more roulettes nightly than any other restaurant in town, sometimes even upstaging the equally ephemeral dishes on the plate.

SUGGESTED SIPS: HSL’s mixologists pride themselves on

their detailed knowledge of esoteric spirits. Belly up with an open mind and prepare for a lesson. hslrestaurant.com

Seabird

Tucked in the upper decks of the Gateway, Seabird is a clandestine hideaway for vinyl lovers and cocktail nerds. The listening lounge operates “off the record,” meaning there’s no menu. Instead, guests surrender the burden of choice, tell bartenders their favorite songs, or their rising sign, and allow the magic of the evening to unfold organically.

THE REGULARS: Jersey-clad sports fans

rub shoulders with dedicated crate diggers. They’ll strike up a conversation and discover a shockingly similar taste in music. seabirdutah.com

Felt

Felt separates its bountiful drinks menu under helpful headings like Nostalgia, Spritzes, and Riffs. But just when you’ve made up your mind on a tequila cocktail billed as a Capri Sun with peach tomato acid, a black walnut and banana old fashioned starts the selection process all over again. The solution is simple and effective: Order both and return regularly to sip your way through the menu before it changes again.

SUGGESTED SIPS:

Bone dry, bruised, or perfect — Felt welcomes even the fussiest of martini orders.

We recommend fi lthy. The bar makes and fine-strains its own Castelvetrano olive brine for a crisp, clean, wickedly dirty martini. feltslc.com

Copper Common

Copper Common looks as if someone picked up a chic Williamsburg cocktail lounge and dropped it into downtown Salt Lake.

That someone is owner Ryan Lowder, who modeled the bar after his favorite East Coast third places. Copper Common’s bartenders maintain New York standards of finesse, and their $8 Monday craft cocktail specials challenge the status quo that a good drink must cost $25.

BARTOP BANTER: Copper Common’s worldly selection of natural wines always ensures there’s something unique to sip on, but it also unfortunately elicits accusations like “this wine must have gone bad; it’s hazy!” from guests unaccustomed to a pét nat. coppercommon.com

Zero Alcohol, All Heart A modern benchmark of a proper bar is a worthy selection of boozefree beverages. Long gone are the uninspired Shirley Temple and sickly sweet sodas; instead, NA wine, beer, and mocktails are crafted with the discerning palate in mind. Taking the inclusive spirit one step further, non-alcoholic venues in Salt Lake are emerging as third spaces for folks who want to enjoy the warmth and social energy of a bar, without the presence of alcohol.

Siblings Kelly and Matthew LaPlante opened 1833 Craft in 2025.

The swanky joint serves non-alcoholic creations with all the theatrics you’d find at a high-end cocktail bar— smoking cases, foam layers, and infused ice cubes among them.

“I was looking to replicate the experience of your neighborhood speakeasy,” says Kelly, an interior designer by trade. “There’s vinyl playing, the bartender knows your name, the lighting is really dialed in.”

The drinks at 1833 Craft occupy a category of their own making. “We don’t even use the word mocktails here,” Kelly says. “We’re not trying to mock anything.” Instead bartenders experiment with zero-proof spirits that don’t masquerade as 1:1 replacements for alcohol, like those from local company Drømme, which utilizes botanicals and adaptogens.

The 1833 team incorporates culinary and molecular techniques to add even more nuance; you’ll often find Matthew smoking beverages with cherry wood or stirring down drinks with black pepper infused ice. “You’ll never be handed some basic ginger beer,” Kelly jests.

The presence of zero-proof spaces that meet guests where they are underscores an industry that puts the human experience before all else. Because at their core, bars are places for connection and curiosity, regardless of the strength of your beverage. 1833craft.com

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hues and dim lighting stay true to the old-school arcade vibe, elevated by the bar’s signature cocktails and local beer selection.

Arianna Hone shakes up a taste of Thailand up at High West. “This drink is a marriage between mango sticky rice and a daiquiri. Tasting notes: nutty, juicy, and SUGGESTED SIPS: Tikismooth.” forward drinks and rotating

boozy coffees are solid selections, but Quarters is known for the La Croix Boy: a grapefruit La Croix spiked with local vodka from Beehive Distilling. quartersslc.com

Thieves Guild

Are DualConcept Bars the Future of Nightlife?

Special Interest Groups

Across the hospitality industry, businesses are adopting a dual-concept approach to maximize their footprint, broaden their customer base, and utilize their space for more hours in the day. Coffee shops partner with local designers to host exclusive fashion pop-ups. Breweries welcome yoga classes to their space during daytime hours. Cocktail bars share their kitchen space with rotating chef concepts. In the case of the newlyopened Monotape Club, it’s a day-to-night transformation from coffee house to highball bar — all while operating as an authentic Japanese listening lounge.

Melancholy

BARS THAT HAVE FOUND THEIR NICHE AND POUR IT WITH PRIDE

Dark-academia decor and well-watered plants in every corner are the first clues that this Post District wine bar was designed by and for the girls. The rotating wine selection and seasonal cocktails will give you one (or three) more reasons to sit, sip, and stay awhile.

THE REGULARS: Literature lovers gather at

Melancholy each month for the Books Take Flight book club, where co-owner and wine director Natalie Hamilton curates wine flights to thematically pair with a chosen novel. melancholyslc.com

Quarters

The soundtrack inside Salt Lake’s original barcade is a combination of pinball machine sound effects and Mortal Kombat battle cries, with the occasional victory shout from the Killer Queen league gathering. Neon

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While you may not fi nd a suspicious, cloaked figure sitting in a dimly lit corner, Th ieves Guild Cidery exudes its own fantasy-inspired charm. The gothic taproom specializes in experimental in-house ciders and micro meads, showcasing terroir through its connections to local apple orchards. Mounted skulls, medieval architecture, and fl ickering lanterns complete the tavern experience.

BARTOP BANTER: The bar’s nightly D&D gatherings are fi lled with DMs wearily responding to their party with “You can certainly try…” thievesguildcidery.com

High West Saloon

High West isn’t a Western-themed bar in the traditional sense — you won’t find line dancing or a mechanical bull here. Instead, Old West hospitality takes shape in the friendly faces behind the bar pouring up HW gin spritzes and barrel-finished Manhattans.

The Saloon still features a healthy dose of cowboy flair alongside nods to Park City’s mining heritage.

SUGGESTED SIPS: High West’s signature whiskey flights are must-sip. The Limited version features rotating small-batch bottles. highwest.com

Green Room

This aesthetic hi-fi listening lounge is fi lled with hundreds of vintage vinyls. The bartender on shift selects the evening’s soundtrack, so on any given night, you’ll hear soulful grooves, modern funk, or ’90s hip-hop.

THE REGULARS: Shazam has no power here,

but you’ll still find a cohort of sneaky listeners attempting to identify their new favorite artist. @thegreenroom.bar

Prohibition Hidden behind a sliding bookcase, revelry unfolds to the tune of 1920s jazz and clinking Champagne flutes. Single-handedly carrying nightlife in Murray, Prohibition hosts nightly live music and regular burlesque performances.

SUGGESTED SIPS: Your phone sips first at

Prohibition, where cocktails come with a sidecar of flair. The signature Bourbon and the Beast cocktail arrives encased in a smoke-fi lled glass container. prohibitionutah.com

New to the Marmalade neighborhood, Monotape takes cues from jazz kissa culture popularized in Japan after World War II. “These listening rooms started popping up in the 1950s when money was tight,” says joint-owner Asher Seevinck. “They made beauty a little more accessible to everybody.” Stepping into the bar, it’s clear that music is the main focus. Instead of the standard back-bar liquor display, stacks of vinyl fill shelves and a custom turntable sits front and center. Built-in amps and domed speakers project a round sound to every seat in the house.

Japanese whisky bottles and artisan pour overs subtly demarcate Montape’s liquid potential. “One of our partners’ whole background is in coffee, and another is the manager at Seabird,” Asher says of Monotape’s balanced expertise. “We’ve been able to do both very, very well. We’re the bar that has the best coffee program in town.” That excellent coffee program features a rotating single-origin list prepared as espresso or pour-overs, while the spirited offerings include craft Japanese beer, highballs, and takes on fernet and cola. Shaken cocktails are notably absent — a deliberate choice to preserve the listening experience “The whole point is to force people to slow down and really experience the music.” Asher says.

Blending a relaxed coffee house vibe with a niche cocktail program has expanded Monotape’s reach and appeal, Asher adds, “it allows us to activate the space the entire day.” The dual model resonates with Salt Lakers, and perhaps points to a future where bars are defined not just by what they serve, but by the experiences they create from morning through last call. monotapeclub.com

Sayonara Anime-obsessed EDM hypebeasts have found their tribe at Sayonara. Scenes from popular anime project on the walls, and a long bar decorated with samurai prints serves up highballs and Japanese microbrews.

THE REGULARS: During the week, you’ll fi nd

hardcore Super Smash players and Japanese whisky enthusiasts showing off their niche knowledge. Weekend house sets draw throngs of frat flickers to the outdoor patio. sayonaraslc.com

PG 46: Photo by Jazmine Worthen, PG 47, TOP DOWN: Photo courtesy of Monotape; by Jazmine Worthen

Brandon Nix reaches for Prohibit ion’s own Elijah Craig Small Batch to craft a cocktail that “tastes like autumn in a glass. Bold, hot, and full of dark oak spice straight out of the barrel.”

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Neighborhood Heroes

Ma c PG 48, TOP DOWN: Photo by Jazmine Worthen, Adam Finkle Wa llac e PG 49: Photo by Natalie Simpson Beehive Photography The m fro Yet i pre par es a coc kta il tha t FAMILIAR, FRIENDLY BARS cap tur es the mo me nt wa y to SERVING AS COMMUNITY HUBS sum me r sta rts giv ing ey and isk wh use Ho ar fal l. Sug set the bas e, ser ran o olo ros o she rry o syr up add mis silk y cor n mil k and A bar that many consider the original and nos tal gic .” h ric nks dri sav ory dep th. “It

Casot

neighborhood joint in Salt Lake, Casot’s patio fi lls with laptops and cheese boards during the day. In the evening, the work space converts into a down-toearth wine bar pouring by-the-glass rarities brought in by Pago Group’s vino aficionado Scott Evans.

THE REGULARS: Winemakers from Europe and beyond host

intimate tastings at Casot sporadically throughout the year.

Check the bar’s site and socials for the next behind-the-bottle experience. casotwinework.com

Neighbors “If it ain’t broke” could be a guiding philosophy at Neighbors, where cheap domestic beer and a coined boilermaker more than satisfy the bar’s laid-back customer base. But the Dairy Block taproom flips ho-hum bar fare on its head with Taiwanese flavors — peanut and anchovy Caesar salad and scallion pancakes among them.

SUGGESTED SIPS: Take a break from your $3 Hamm’s to glance

at the cocktail list. An array of industry alumni have reworked classics with local ingredients and personal riffs, all of which can be found behind the stick throughout the week. slc-neighbors.com

The Yeti

Cozy built-in pagodas, brass lanterns, and Nepalese wooden carvings decorate this Cottonwood Heights hideout. Himalayan influences continue on the menu. The Yeti partners with Salt Lake restaurant The 14 Peaks to bring in authentic vegetable samosas and tikka masala. Surprisingly cosmopolitan for this pocket of suburbia, the cocktail list showcases local spirits alongside Nepalese flavors like jalapeño mint chutney.

THE REGULARS: Patagonia-clad hikers stop into The Yeti for

post-hike refreshments. During snow season, the bar serves as a hot spot for après-ski shenanigans. theyeti.bar

Kiitos Sugar House

The vibe at Kiitos Brewing in Sugar House is casual and unhurried — quite the departure from the flagship west-side bar, known for heated pinball tournaments and sold-out events held among massive fermentation tanks. Instead, reclaimed decor from historic buildings and velvet sofas invite neighbors to lounge while exchanging the local buzz.

BARTOP BANTER: Kiitos is known for its unconventional beers and bold combinations. You’ll likely hear a skeptical Bud Light

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drinker ask, “What the hell is ube?” or “Is the Salt N Pickle ale actually good?” Spoiler: Yes. Yes it is. kiitosbrewing.com

Handle Bar

After the demise of Garage on Beck in 2025, Handle Bar has become the Marmalade District’s sole watering hole. The large outdoor patio is pooch friendly, and the menu leans toward healthy vegan bites.

THE REGULARS: As its name suggests, Handle

Bar is a haven for bikers — pedal-pushed and machine-powered alike. The motorcycle community meets here every Wednesday for Bike Night. handlebarslc.com

Brickyard Bar

Millcreek’s biggest and baddest sports bar is packed to the gills during football season … and hockey season … and basketball season. You get it. When there’s a game to watch, there’s cold beer to drink at Brickyard Bar. For non-fans dragged along, a basement arcade and killer wings ensure entertainment through overtime.

Tried and True Dives

BARTOP BANTER: The owner, Val, regularly appears behind the bar. She’s sort of the neighborhood matriarch.

Regulars plop down on a barstool and greet her with an exasperated, “It’s been one of those days, Val. I’ll take my regular.” @mannysslc

Dick N’ Dixie’s

DIVE BARS THAT ARE CLASSICS FOR A REASON

Duffy’s Tavern

Proudy serving the “best damn sandwiches in Salt Lake,” Duff y’s may be the only dive where folks come for the food as much as the beer on tap. Chicago memorabilia lines the neon-lit interior, and the weathered red leather booths exist without pretense.

SUGGESTED SIPS: Ever heard of

Bobby Junior’s Brickyard Bar is Ute territory. thebrickyardbar.com

Sugar House Station Salt Lake’s first bar hall brings some of the city’s finest food, drinks, and distillers together inside one 10,000-square-foot building.

Legacy restaurants Cannella’s and Aristo’s came out of retirement for the project, which includes 11 unique stalls cooking up everything from fried chicken and gyros to smashburgers and Bolognese.

SUGGESTED SIPS: Waterpocket and

Sugar House finally have a brickand-mortar space to showcase their products. Try a signature cocktail from their stalls to taste the goods in their full glory. sugarhousestation.com

This downtown stalwart got a bit of a facelift when new ownership took the reins from longtime tavern keeper Greg Arata in 2023. Now, ultraviolet liquor shelves and Art Deco motifs find a seamless balance with the vintage beer can display and self-serve popcorn machine that carried over from version one.

THE REGULARS: The daytime crowd

at Junior’s is a who’s who of all your favorite Salt Lake bartenders and servers powering up for their second shift with a few fernets. bobbyjuniorsbar.com

Manny’s

THE REGULARS: Music fans pregaming a

show at Urban Lounge and local media members make up Dick N’ Dixie’s loyal imbibers. Wednesday trivia nights draw serious quizheads. dickndixies.com

A Bar Named Sue

Chicago’s own gasoline devil spit, AKA Jeppson’s Malört? Give it a try here — more specifically on Malört Mondays. duff ystavernslc.com

THE REGULARS: Cougars be warned:

Beyond the impressive beer lineup, this Central City corner bar proudly embraces a no-frills philosophy — with the exception of the holiday season, when the space receives a head-to-toe dressing of Christmas regalia. At the self-proclaimed “proper bar to have proper conversations,” the communal bartops and sidewalk patio buzz with nuanced debates.

Manny’s meets all the quintessential dive bar criteria. Pool tables, check. DIY karaoke stage, check. Dusty but functional arcade games, check. The patio is a pet-friendly little oasis with yard games, and you can bring over colossal Jersey subs from the neighboring deli, Beast from the East.

This basement establishment in Millcreek takes its cues from the life and music of Johnny Cash — even hosting weekendlong parties for the icon’s birthday.

Free-to-play pool, dartboards, and shuffleboard line rooms off the bar, and the stage hosts live bands twice a week.

SUGGESTED SIPS: Beer is what you order

at Sues. We suggest Sue’s Lager from Salt Flats Brewing. abarnamedsue.com

Shooting Star Saloon

Utah’s oldest continually operating bar has been slinging drinks in Huntsville since 1879, even during Prohibition.

Taxidermied critters, an antique National Cash Register, and thousands of dollar bills stuck to the ceiling retain the bar’s rough and tumble provenance.

BARTOP BANTER: “That’s one weird lookin’ bear,” is a common phrase you’ll hear from drinkers gazing upon the mounted head of a 298-pound Saint Bernard, lovingly preserved and donated by his owner in 1957. @shootingstarsaloon

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T H E SE A S O N

MAKERS

Utah’s leading artistic directors on the shows they’re betting on and the ideas shaping their seasons 50 SALTLAKEMAGAZINE.COM | SEPTEM BER/OCTOBER 2 0 2 6

E

BY HE ATHER HAYES

V E R Y FA L L , the artistic directors behind Utah’s most

treasured cultural institutions step forward and make their case — not with tidy mission statements but with the season itself: This is what’s worth your time. This is what they believe will move you. We asked five directors to share the production they’re most excited about this year, the show they’d recommend to a first-time audience member, and whether a common theme or artistic vision emerged as they carefully shaped the season ahead.

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tah Symphony FOUNDED IN 1940

Season Summary: A broad, audienceminded season that pairs blockbuster repertoire and star soloists with film and crossover programming to widen the tent.

MARKUS POSCHNER, MUSIC DIRECTOR DESIGNATE

For Markus Poschner, the future of classical music depends on a careful balancing act: reverence without rigidity.

“I believe orchestras must honor the great legacy of the past,” says the Utah Symphony music director. “But we must also remain curious, fearless, and open to new musical voices and perspectives.”

That tension — between tradition and experimentation, grandeur, and discovery — shapes the symphony’s meticulously constructed 2026-27 season. Canonical works sit beside contemporary compositions in programs that Poschner believes reflect not only the orchestra’s identity but Utah’s itself.

Originally from Munich, Germany, Poschner speaks about Utah as if he’s still slightly astonished by it. The scale of the landscape, he says, has worked its way into how he hears music. He points specifically to Richard Strauss’s “An Alpine Symphony,” which he defines as the orchestra’s ultimate showcase.

“It is a monumental work that lets the musicians demonstrate their virtuosity, stamina, imagination, and

storytelling at the very highest level,” he says.

For newcomers, Poschner recommends a more familiar entry point: June’s program featuring dances from West Side Story, including “Maria,” “Tonight,” and the explosive “Mambo.” Before that comes another kind of spectacle entirely: Piano virtuoso Marc-André Hamelin tackles Brahms’s first piano concerto with such technical precision that even seasoned concertgoers will lean forward in disbelief.

Ultimately, Poschner hopes audiences leave with more than admiration for the music. In Utah, he says, live performance can create something rarer — a feeling of shared scale, of human connection set against a landscape vast enough to make both the orchestra and its listeners feel small in the best possible way.

UTAH SYMPHONY 2026-2027 SEASON

2026 SEASON Cirque de la Symphonie || Sep 11-12 Elgar’s Cello Concerto & Prokofiev’s Symphony No. 5 || Sep 18-19 Celebración Sinfónica || Sep 21 A Night in Ancient Greece: Ravel’s Daphnis and Chloé || Sep 25-26 Rick Steves: A Symphonic Journey || Oct 17 Tchaikovsky’s Symphony No. 5 || Oct 23-24 Disney’s Hocus Pocus in Concert || Oct 29-30

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Halloween Hijinks || Oct 31 Mozart with Conrad Tao || Nov 6-7 Stravinsky’s Firebird Suite || Nov 13-14 Rodgers and Hammerstein Celebration || Nov 20-21 Messiah Sing-In || Nov 28-29 Mendelssohn’s “Reformation” Symphony || Dec 4-5 The Holiday in Concert || Dec 12 A Cody Fry Christmas || Dec 16 Holiday Pops Extravaganza || Dec 18-19 Here Comes Santa Claus! || Dec 19 Disney’s The Muppet Christmas Carol in Concert || Dec 22-23

I try to compose a season that allows audiences to experience something different every time they come to the theater.

-Karen Azenberg

2027 SEASON Video Games Live || Jan 2 Rachmaninoff’s Symphony No. 3 || Jan 8-9 David Robertson Conducts Gil Shaham, Adele Anthony, & Orli Shaham || Jan 29-30 The Princess Bride in Concert || Feb 12-13 Dvořák’s “New World” Symphony || Feb 19-20 English Masterpieces: Britten & Elgar || Feb 26-27 Joshua Bell Plays Beethoven || Mar 17 The Lord of the Rings: The Fellowship of the Ring in Concert || May 20-22 Markus Poschner Conducts Strauss’s Alpine Symphony || May 28-29 Symphonic Dances from West Side Story || June 4 EVENT KEY Pop Special Event Masterwork Film in Concert Family Series

PG 50-51: Photo by Becca Web, PG 52, TOP DOWN: Photo by Douglas Carter; Courtesy of Utah Symphony PG 53, LEFT TO RIGHT: Photo by Melissa Majchrzak; Photos courtesy of Pioneer Theatre Company

ioneer Theatre Company FOUNDED IN 1962

Season Summary: A high-energy season of hit musicals, beloved comedies, and holiday tradition.

KAREN AZENBERG, ARTISTIC DIRECTOR

“There is nothing quite like live theater,” says Karen Azenberg, the longtime artistic force behind Pioneer Theatre Company. “The proximity of the actors to the audience heightens everything — especially your emotional involvement, whether it’s laughter or tears.”

The company’s 2026-27 season leans fully into that emotional whiplash. There are broad comedies and glossy musicals, intimate contemporary works, and reimagined classics — a lineup designed to send audiences out into the lobby arguing, laughing, wiping their eyes, or all three at once.

Among the most anticipated productions is the Utah premiere of John Proctor Is the Villain, the sharpedged contemporary comedy that became something of a theatrical sensation for its witty, unsettling exploration of teenage girls reading The Crucible while slowly realizing

Salem-style hysteria feels unnervingly familiar. The play arrives with plenty of national buzz and cultural timeliness.

Still, Azenberg singles out Eureka Day most enthusiastically. “It’s one of those plays that surprises you by making you genuinely look at both sides of an issue,” she says. “I truly love that.” The satire, centered on well-meaning progressive parents descending into chaos, feels particularly suited to this political moment, when even civility can become combustible.

The season also leaves ample room for pure entertainment. Mean Girls brings a pop-infused dose of high school warfare to the stage, while Little Shop of Horrors promises gleeful camp and carnivorous fun. “Come ready to party,” Azenberg says with a laugh.

The company’s new “classic works” initiative begins with a fresh take on The Man Who Came to Dinner, the famously fast-talking holiday comedy about an acerbic radio personality who descends upon an Ohio family and proceeds to hijack their lives. Azenberg speaks about the production as revival by reinvention — a chance to remind audiences why

classics become classics in the first place.

For first-time Pioneer Theatre-goers, she recommends starting with a musical or broad comedy. “Mean Girls, Little Shop, The Man Who Came to Dinner — those are wonderful on-ramps,” she says.

But the season’s larger goal, she explains, is variety itself. “I try to compose a season that allows audiences to experience something different every time they come to the theater.”

PIONEER THEATRE 2026-2027 SEASON

2026 SEASON John Proctor Is the Villain (Play) || Sep 11-26 Little Shop of Horrors (Musical) || Oct 2-Nov. 7 The Man Who Came to Dinner (Play) || Dec 4-19 2027 SEASON Mean Girls (Musical) || Jan 29 - Feb 13 Eureka Day (Play) || Mar 12-27 TBA Musical || Apr 30 – May 15

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Off the Beaten Path Faves SALT LAKE ACTING COMPANY:

Though it’s not totally underground, this theater company focuses on new work and provocative plays.

Prepare to laugh — they go big on satire.

ODYSSEY DANCE COMPANY:

This theatrical dance company is a Utah favorite that blends genres.

PLAN-B THEATRE COMPANY:

This theater group showcases new plays by local writers with Utah-specific storytelling.

SONDERIMMERSIVE:

With site-specific, immersive environments like restaurants and parking garages, you don’t sit and watch — you navigate the story as if you’re inside it.

P

owerhouse Companies with Nontraditional Seasons HALE CENTER THEATRE:

With its season running from January through December, HCT is known for presenting multiple crowd-pleasing shows at once. It is the highestattended theater in Utah.

TABERNACLE CHOIR:

Th is institutional anchor draws tourists from around the globe with its weekly broadcasts — open to live audiences each Sunday morning — at the Tabernacle in downtown SLC. The performing group has the greatest global reach in Utah by far. The annual three-evening Christmas concert at the nearby Conference Center sells out each year. That’s 21,000 people in one of the largest theater-style auditoriums in the world.

TUACAHN:

Just outside of St. George, Tuacahn’s red-rock outdoor theater draws huge crowds and lots of tourists with its summer/fall theater season.

SHAKESPEARE FESTIVAL:

In Cedar City, USF is a “destination theater,” drawing hundreds of thousands of attendees during its summer/ fall season.

UTAH FESTIVAL OPERA:

The summer-long festival in Cache Valley mixes opera, musical theater, and concerts.

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Photos by Dana Sohm

The performers are singing incredibly difficult music while making it sound effortless...

Along with the orchestra, it creates something you simply can’t replicate on a recording.

-Christopher McBeth

tah Opera FOUNDED IN 1978

Season Summary: A dynamic season that blends beloved classics with contemporary storytelling.

CHRISTOPHER MCBETH, ARTISTIC DIRECTOR

Mention almost any opera to Christopher McBeth and he lights up, which makes asking for his favorite production this season feel slightly unfair. Opera, he says, is uniquely capable of finding beauty anywhere because it is “a synergistic combination of several art forms.”

Still, there’s a noticeable spark when he begins talking about The (R)evolution of Steve Jobs.

Utah audiences briefly glimpsed the production in 2023 before illness and logistical complications forced Utah Opera to cancel the remainder of its run

after a single performance. It was a bitter disappointment for both audiences and artists — and one the company vowed to correct.

“It was devastating to all involved but unavoidable,” McBeth says. The opera transforms Silicon Valley mythology into something unexpectedly lyrical: flannelclad visionaries singing about circuitry and ambition against a backdrop of pulsing electronic soundscapes and traditional orchestration. Jobs, he admits, is the company’s heaviest lift this season.

But nearly everyone involved wanted another shot. “In a manner of speaking,” he says, “it’s a chance to complete a labor of love — to finish the ‘Jobs.’”

For opera newcomers, McBeth suspects Cinderella or Zorro may provide an easier entry point. He describes Cinderella as “delightful for the entire family” and praises Zorro for weaving Spanish and English together in inventive ways. (“Plus, who doesn’t love a sword fight?”) These more traditional productions also offer

one of opera’s greatest spectacles: the sheer force of the unamplified human voice filling a hall.

“The performers are singing incredibly difficult music while making it sound effortless,” McBeth says. “Along with the orchestra, it creates something you simply can’t replicate on a recording.”

What surprises him most, though, is not longtime patrons but first-timers. “I’m continually delighted by the response from newcomers who say, ‘I never knew how much I would like this!’”

UTAH OPERA 2026-2027 SEASON 2026 SEASON Zorro || Oct 10-18 2027 SEASON Cinderella || Jan 16-24 Don Giovanni || Mar 6-14 The (R)evolution of Steve Jobs || May 8-16

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epertory Dance Theatre FOUNDED IN 1966

Season Summary: A contemporaryforward season combining new work, historic repertory, and communityfocused programming.

NICHOLAS CENDESE AND LYNNE LARSON, CO-EXECUTIVE/ ARTISTIC DIRECTORS

Repertory Dance Theatre marks a milestone season with a sense of reflection and reinvention. Celebrating its 60th year, the Salt Lake City modern dance institution is entering a new era. Founding dancer and longtime director Linda C. Smith has passed the reins to company veterans Nicholas Cendese and Lynne Larson.

“It’s a full-circle moment,” Cendese says. “We’re bringing back pieces and faces to celebrate our history and say thank you to the RDT family.” The company has framed the year as a “season of gratitude,” a nod to six decades of modern dance — and, perhaps

unexpectedly, to the audience’s appetite for the past.

During anniversary events earlier in the year, Cendese recalls, something surprising kept happening.

“People would come up to me — especially younger audience members — and say how much they loved the older works,” he says. “I turned to Lynne and said, ‘Maybe we need to do more of the history.’ Who knew?”

That sense of rediscovery runs through the season’s programming. October’s Legend & Lore draws on Martha Graham’s Dark Meadow Suite and turns its attention to the myths and landscapes of the American Southwest, where nature itself becomes a kind of choreography.

But perhaps the season’s most ambitious experiment comes in March with So You Think You Can Choreograph, an interactive project that invites community members into the creative process.

“Th is is an open call,” Larson says. “We’re looking

for four folks who have something to say and could be paired with a dancer who can help express their idea in movement.”

“Now is such a great time to engage with us,” Cendese says. He points to November’s Laughter program — spanning Judy Garland hits to bluegrass numbers — as an accessible entry point for new audiences. Larson adds, “We think it’s the perfect season to discover — or rediscover — modern dance’s ability to move and entertain you.”

REPERTORY DANCE THEATRE

2026-2027 SEASON 2026 SEASON Legend & Lore || Oct 1-3 Laughter || Nov 19-21 2027 SEASON Emerge || Jan 8-9 So You Think You Can Choreography || Mar 6 Luminary || Apr 15-17

PG 56, LEFT TO RIGHT: Photo by Melissa Majchrzak, Becca Web; PG 57, TOP DOWN: Photo by Beau Pearson; Melissa Majchrzak

56 SALTLAKEMAGAZINE.COM | SEPTEM BER/OCTOBER 2 0 2 6

allet West FOUNDED IN 1963

Season Summary: A polished season of Balanchine, classics, and contemporary work anchored by The Nutcracker.

ADAM SKLUTE, ARTISTIC DIRECTOR

In Utah arts circles, the news is still sinking in that Adam Sklute will take his final bow at Ballet West after two decades as artistic director. Since arriving in 2007, Sklute has reshaped Ballet West into a company with unmistakable national ambition — one equally comfortable delivering pristine classical repertory and crowd-pleasing theatrical spectacle. Along the way, he opened the studio doors wider than most ballet leaders would dare, even inviting reality television cameras behind the scenes for several seasons, turning the famously insular art form into unexpectedly addictive viewing.

That balancing act is on full display in his farewell season, which feels intentionally personal: part retrospective, part victory lap, part curtain call. “This season is a big celebration of all the different aspects of what I’ve brought here,” Sklute says. “If you go to the entire season, you will get a sense of the entire scope.”

The season kicks off with the technically punishing Don Quixote, returning for the first time since 2012. Sklute clearly relishes the ballet’s athletic bravado and classical pedigree. “It’s the kind of work that shows off the ability of a ballet company to be a great classical ballet company,” he says.

The spring pairing of Carmina Burana with Balanchine’s Symphony in C pushes dancers in a different direction altogether.

Sklute describes Symphony in C as so “technically pure” that there is “nothing to hide behind, just raw classical technique.”

In ballet terms, it’s a white T-shirt role: deceptively simple, ruthlessly revealing.

Then there is Dracula, the company’s gothic fan favorite packed with flying effects, explosions, and enough stagecraft to keep the production crew sweating. “If you’re new to ballet, Dracula’s storytelling is unbeatable,” Sklute says. “If you’re interested in pure athleticism and power, Carmina Burana will blow you away.”

And because no Sklute season would feel complete without at least one curveball, November’s mixed repertory program includes a Utah premiere set to a fusion of Rolling Stones classics. “I’m always excited for new repertory work,” he says, “and this one is very unique.”

The result is a season that reads as ambitious in scale, wide-ranging in style, and clearly composed to reflect the breadth of his tenure at the company.

BALLET WEST

2026-2027 SEASON 2026 SEASON Dracula || Oct 23-31 Rolling with the Stones || Nov 6-14 The Nutcracker || Dec 4-12 2027 SEASON Don Quixote || Feb 12-20 Carmina Burana || Apr 9-17 Works from Within || May 12-15

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GROUP HEALTH PLANS FOR UTAH EMPLOYERS

BUILT FOR YOUR TEAM COVERAGE THAT WORKS EVERYWHERE YOUR PEOPLE DO. Give your employees a health plan backed by 20,000+ providers statewide, not just University of Utah facilities. Local support, real choice, and a plan built to help you attract and keep great people.

Agenda The PGA Tour Returns To St. George

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Hot List

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PHOTO BY ALE X VALENTE

“OH MY GOURD!” Giant pumpkin growers in Utah compete for the best squash in show every October. Record-breaking entries often surpass 2,500 pounds and require round-theclock care from seed to sprout. Read more on p. 62 CENTER STREET GIANT PUMPKIN FESTIVAL HISTORIC CENTER STREET, LOGAN | OCT. 3

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AGENDA

SOU T H ER N U TA H

Setting the Par Utah’s finest golf destination reclaims its spotlight

S The return of the PGA tournament to Utah further validates Utah as a sports and entertainment powerhouse.

Having the PGA specifically helps showcase the intense beauty of Southern Utah to the world.

— PAT R I C K M A N N I N G , M A N A G I N G PA R T N E R

60 SALTLAKEMAGAZINE.COM |

IXT Y YEARS IS A LONG TIME T O W A I T, but standing at the

edge of Black Desert Resort, red rock rising on every side, you understand immediately that it’s worth coming back to. The resort incorporates the surrounding red rock formations, striking black lava rock, and the type of quiet that makes you wonder why you don’t visit more often. Now, there’s one more reason to make the trip.

In October 2024, the PGA Tour returned to Utah for the first time in 60 years, choosing Black Desert Resort as its stage. The Bank of Utah Championship brought the world’s best golfers to the southern corner of the state, and this year, the PGA Tour is slated for Oct. 1-4.

“Bank of Utah has always believed in supporting the communities we serve. We are thrilled to enter our second year as title sponsor of Utah’s PGA Tour event, a partnership that truly puts our commitment into action,” says Branden Hansen, Bank of Utah’s president. “The Bank of Utah

SEPTEMBER/OCTOBER 2026

Championship brings visitors to our state, supports local businesses, and lifts up area nonprofits while giving us an opportunity to showcase Utah’s extraordinary beauty and what makes our state such a great place to live and work.”

Based in Ponte Vedra Beach, Florida, the PGA Tour nonprofit runs events for the PGA Tour, PGA Tour Champions, Korn Ferry Tour, and PGA Tour Americas. It also manages the organization’s Q-school and university. Fans can watch the tour, featuring top players from 28 countries and territories, on CBS, NBC, Golf Channel, and ESPN+.

More than 200 countries air the tour’s events, available in 30 languages. The PGA Tour connects with fans, partners, and communities everywhere, highlighting golf’s best players and moments.

The course at Black Desert Resort lives up to expectations. Designed by the late Tom Weiskopf, who joined the World Golf Hall of Fame in 2024, the 19-hole, par-72 course

PHOTOS COURTESY OF BL ACK DESERT RESORT

BY AIMEE L. COOK

covers 7,500 yards of desert and volcanic ridges. It’s enjoyable for all skill levels and worth booking a tee time for the scenery alone.

Guest rates range from $250 to $325 (nonguests pay $325-$450) depending on the season and peak hours. GPS carts featuring Weiskopf’s commentary make each round feel special.

“Tom Weiskopf was very intentional about making Black Desert’s golf course playable for the casual resort guest and challenging enough to host the best players in the world,” says managing partner Patrick Manning.

“When people ask me how difficult the course is, I answer, ‘It depends on how real you are with yourself and your golfing skill level.

Choose your tee boxes wisely.’”

Green fees include several premium perks.

Guests enjoy complimentary food and drinks (except alcohol) during their round, with two locations to satisfy their appetite. Near hole 15, the cart even reminds golfers that they’re approaching Oasis, the final stop for food, so they can call ahead for pickup as they pass by.

Ever golfed with a caddie? The resort assigns players a Caddiemaster forecaddie, who offers expert advice to help their game. These experienced caddies do more than carry clubs; they share tips on each hole’s design, distance, and strategy, helping guests play their best. As a first-timer at Black Desert, I worried golfing with a caddie might be intimidating, but it

turned out to be a great help. I would have been lost on such a large course.

Golfers can use a modern driving range with Trackman technology and a 2-acre, 36-hole putting range for a full warm-up.

With 12-minute intervals between tee times, the course offers a relaxed pace so players can take in the beautiful scenery.

What’s refreshing is that none of the amenities come with attitude. Manning puts it simply: “All of Black Desert’s ethos is luxury without pretense. It is luxury your way.”

That hospitality extends across 791 guest rooms and suites. The resort is designed for people who appreciate quality without needing a dress code to enjoy it.

Utah residents get a special perk: a 10% discount on room rates and a $50 resort credit per stay, which can be used for dining, activities, and more. There’s no better excuse to make the drive south.

OPPOSITE: Black Desert Resort expects to host 10,000 spectators per day during the PGA Tour event.

Tom Weiskopf’s masterpiece is a 7,500-yard championship course.

Fine dining at Basalt is paired with sweeping desert views.

LEFT: Forecaddies assist in navigating Black Desert’s formidable greens.

INSIDE THE RESORT: AMENITIES WORTH KNOWING ABOUT Plume Spa and Wellness Center Plume spans 15,000 square feet and offers much more than massages. With 13 treatment rooms, guests can choose from signature relaxation therapies or advanced recovery options in the Longevity Lounge, such as cryotherapy, hyperbaric chambers, and salt inhalation therapy. Make an appointment or grab a day pass, starting at $75 for facilities or $125 with Longevity Lounge access.

Dining Worth Staying For • Latitude: Panoramic views of Snow Canyon frame a New American menu of wood-fired beef, fresh seafood, and seasonal vegetable dishes. The wine and cocktail list holds its own.

• Basalt: Dry-aged beef, sustainable seafood, and a sommelier-curated wine program make the resort’s fine-dining anchor the spot for a night worth remembering.

• 20th Hole: Think big screens, comfortable booths that fit up to 12, and a menu of burgers, wings, ribs, and milkshakes that earns its place beside a great round of golf.

Relax and Recharge • Heated outdoor pool, open year-round • 24-hour fitness center with sauna and steam room • Business center for those working remotely

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AGENDA

HO T LIST

Pumpkin King

BY AVREY EVANS

Cache Valley Giant Pumpkins specializes in custom-molded monster gourds.

ABOVE: Giant pumpkins are carefuly weighed at the 2025 Center Street Pumpkin Festival.

act of slicing a face into a vegetable offers great joy. But to pumpkin purists, it’s a culmination of months of hard work and diligence. The Great Pumpkin Commonwealth (GPC) is a community of dedicated pumpkin growers with one common goal: to grow the season’s largest Atlantic giant pumpkin. These colossal gourds can grow up to 2,500 pounds and require intense, round-the-clock care from seed to sprout. Affi liated clubs, like the Utah Giant Pumpkin Growers, host seasonal seminars to share ideas and strategies, particularly on how to grow in Utah’s arid environment.

At the end of the season, growers carefully transport their potentially prize-winning pumpkins to official GPC weigh-offs. Certified judges meticulously measure the pumpkins from blossom to stem, inspecting the giants for soft spots, cracks, or stem tampering.

When the time comes to weigh the entries, a forklift grabs specially designed harnesses wrapped around the pumpkin to lift it. Spectators wait with bated breath until the winner is finally announced, and the winningest

62 SALTLAKEMAGAZINE.COM | SEPTEM BER/OCTOBER 2 0 2 6

grower ends the season with a first-place trophy, bragging rights, and a fuller wallet — much fuller, in fact, as some elite contests offer up tens of thousands of dollars to record breakers. Growers in the Beehive State can show off their prize-winning pumpkins and attempt to beat the current record set in 2024

by Vernal grower — 2,289 pounds of pure pumpkin — at the Utah State Fair Giant Pumpkin Contest on Sept. 13 and the Center Street Giant Pumpkin Festival on Oct. 3.

PUMPKIN PATCHES IN UTAH: CACHE VALLEY GIANT PUMPKINS WHERE: 2151 W. 5400 North, Benson

CROSS E RANCH WHERE: 3500 N. 2200 West, SLC

BLACK ISLAND FARMS WHERE: 2075 S. 4000 West, Syracuse

KUWAHARA’S PUMPKIN PATCH WHERE: 12153 S. 700 West, Draper

MABEY FARMS WHERE: 10090 S. 1000 West, South Jordan

WHEELER HISTORIC FARM WHERE: 6351 S. 900 East, Murray

(TOP DOWN) PHOTO BY ALE X VALENTE; JIM SE AMONS

F

O R M A N Y, P U M P K I N S E A S O N REPRESENTS A BRIEF PERIOD O F N O S TA L G I A when the simple

More Can’t-Miss Events Fill your fall itinerary with cultural festivals, comedy shows, concerts, and more

(LEF T TO RIGHT) PHOTO COURTESY OF MOAB MUSIC FESTIVAL; FESTA ITALIAN SLC; PARK CIT Y WINE FESTIVAL; TANZI PROPST/PARK CIT Y MUNICIPAL CORPORATION

SEPT. 11-12

SEPT. 2-18 Moab Music Festival: The renowned music festival returns to Moab’s red rocks this fall with a distinct program of chamber performances, jazz, and Latin music. Unlike any other festival, Moab Music Festival asks audience members to hike to surprise “hidden” locations for quintet cello performances or board river rafts for floating concerts, all culminating in a four-day music-meetswhitewater excursion through Canyonlands National Park. Visit the festival’s site for the entire itinerary. Moab; moabmusicfest.org

SEPT. 5 Afro Utah Festival: This free community event celebrates Afro-global heritage through music, art, dance, and dialogue.

Enjoy contemporary and traditional performances, Afrofusion cuisine, art and fashion showcases, and community workshops in the heart of downtown Salt Lake City. SLC Public Library; afroutah.org

Cirque de la Symphonie: Movement meets music in this unique collaboration between the Utah Symphony and world-class circus troupe Cirque de la Symphonie.

Aerialists, acrobats, contortionists, and jugglers present jaw-dropping acts as the orchestra performs classic masterpieces like Richard Wagner’s “Ride of the Valkyries” and “Danse Boheme” from Carmen. Abravanel Hall; utahsymphony.org

SEPT. 12 George Lopez: celebrated comedian, actor, and producer takes the stage at Eccles Theater in Salt Lake City. Throughout his decades-long career, he has advocated for Latino representation in comedy and uses his platform for piquant observations on racial stereotypes. Several of his stand-up comedy specials have earned Grammy recognition.

Eccles Theater; live-at-the-eccles.com

SEPT. 19-20 Festa Italiana: One of the country’s largest Italian street festivals,

Festa Italiana brings the tastes, sounds, and spirit of Italy to The Gateway each September. Treat your tastebuds to authentic fare prepared by 15 Italian restaurants from across Salt Lake, as well as imported Italian wine handselected by experts.

More festival highlights include an Italian car show, a pasta-eating contest, live entertainment, and an arts and crafts area.

The Gateway; festaitalianaslc.com

SEPT. 26 Witch Run Half Marathon: Dress in your bewitching best for a Halloweenthemed 5K, 10K, or half marathon. The race ends at the charming Gardner Village, where seasonal activities, witchy displays, and boo-tique shopping abound. Gardner Village; runsignup.com, gardnervillage.com

SEPT. 29 Chance the Rapper: Chicago-born hip-hop artist Chance the Rapper made Grammy history as the first independent artist to win best new artist and best rap album for his 2016 mixtape Coloring Book. To celebrate the album’s 10-year anniversary, he’s embarking on a

37-date North American tour, where he’ll perform Coloring Book in its entirety, along with a few favorite tracks from his archives. Union Event Center; theunioneventcenter.com

Sept. 6 and 7 for Dogtoberfest, a parade of pooches donning lederhosen and tongue-wagging grins.

The resort also welcomes a range of local and touring artists to its mountainside stage, with performances beginning at 4 p.m.

Snowbasin; snowbasin.com

OCT. 31 OCT. 1-3 Park City Wine Festival: Immerse yourself in the world of wine during the Park City Wine Festival’s Grand Tasting, featuring live music and more than 80 wineries. Between dining experiences, join in on vino-friendly hikes and lifestyle events or elevate your wine knowledge with classroom-style seminars hosted by winemakers and sommeliers.

Canyons Village; parkcitywinefest.com

THROUGH OCT. 11

Park City’s Howl-OWeen: Costume-clad canines take to Park City’s Main Street for a daytime Halloween parade. Common sightings include corgis dressed as Chewbacca led by their human Han Solo counterparts, terriers made more terrifying in slasherfilm disguises, and maybe even a miniature horse clomping down the main drag in a Beetlejuice sandworm getup. The event is free to attend, but expect parking to fill up fast.

Main Street, Park City; parkcitychamber.com

SnowWiesn Oktoberfest: This fido-friendly Bavarian festival at Snowbasin is named after Oktoberfest fairgrounds in Germany. The free weekend event features local craft beer, German nosh, and plenty of polka. Visit

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Three Awards. One Extraordinary Brand.

I 26 W NNER 20

Best of the

Beehive

Nailed! Salon • 3369 Highland Dr., Ste 101 • Millcreek, UT 84106 (801) 532-6245 • tricia@nailedboutique.com

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omen WWHO MOVE

UTAH

Diane Etherington

Tricia Bennion

The Children’s Hour childrenshourbookstore.com

Nailed nailedboutique.com

Leah Wynn

Rachel Olsen

Inside Out Architecturals insideoutarchitecturals.com

PHOTO BY THIRDMAN/PIXEL

Christine Ivory Ivory Homes ivoryhomes.com

Kristin Rocke K. Rocke Design krockedesign.com

Sadie Jensen Audi Lehi audilehi.com

RO Aesthetics roaesthetics.com

Amy Fehlberg MJ Jenkins Amanda Jenkins Shoreline Psychology shorelinepsychology.com The Consultation Room theconsultationroompd.com Theory and Method theorymethod.com

Salt Lake magazine’s Women Who Move Utah special section is an acclaimed and respected part of our September/October issue. Over the years, we have profiled and spotlighted successful women business leaders and owners across the state of Utah. Here, they share insights into their entrepreneurial journeys so others like them can follow their leads.

BY BL AKELY PAGE

WHO MOVE

UTAH

When Diane Etherington opened The Children’s Hour more than 50 years ago, she wasn’t simply starting a business. She was creating the kind of place she believed every community needed.

An avid reader since childhood, Diane moved to Salt Lake City in the 1970s and was surprised to find there wasn’t a dedicated children’s bookstore. “I was appalled,” Diane recalls. “There were so many children here and there wasn’t a children’s bookstore anywhere.”

What began as sharing favorite books with local mothers soon grew into book parties, then a tiny storefront and ultimately one of Utah’s most cherished independent children’s boutiques.

Today, The Children’s Hour has become a beloved destination where generations of families discover thoughtfully curated children’s books, clothing, gifts and keepsakes. Housed in Salt Lake’s iconic 9th and 9th neighborhood, the store is known not only for its carefully selected merchandise but also for the warmth and personal connections that have defined it for decades.

“I honestly feel like we’ve spent fift y years surrounded by wonderful human beings,” Diane says. “People who love children’s books are just lovely people.”

That sense of community remains at the heart of everything The Children’s Hour does. Diane’s passion for children’s literature, combined with her family’s involvement and a dedicated team of longtime employees, has created an experience that extends far beyond shopping. It’s a place where families return year after year, where favorite stories become lifelong memories and where every child is encouraged to discover the joy of reading.

For Diane, success has always been measured by something more meaningful than sales. “You should love what you do,” she says. “And when you love what you do, people feel it.”

PHOTO BY MELISSA MA JCHRZAK

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Diane Ethering ton The Ch i ld ren’s Hou r

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For Leah Wynn of Inside Out Architecturals, design sensibility started in part by her mother, Joyce Quayle Phil, after watching her throughout her career as a buyer for Leavitt’s Furniture.

“We were always paying attention to window displays as we drove past them,” Wynn recalls. That early attention to detail, paired with her father’s appreciation for architecture, became the foundation for how she sees the built world today.

Wynn originally studied interior design at Weber State University before expanding into technical sales and service, followed by early work in merchandising. That blend of creative and commercial experience eventually led her into the world of architectural tile selection and design consultation, where she helps clients choose surface materials that define residential and commercial spaces through Inside Out Architecturals.

“This industry is not for the faint of heart and it’s much more difficult than people would realize,” Wynn explains, noting the level of precision required in both design and client expectations. Working in custom materials adds another layer of complexity.

“The risk is in the high-end. Everyone sees art and color differently — but that’s where we come in.”

For Wynn, tile is not a finishing touch but a permanent design language.

That permanence is part of what drew her deeper into the field, where artistry and architecture meet in everyday spaces.

Wynn challenges people to design their spaces as a way to tell their story through customization. “Don’t be neutral,” Wynn explains. “Customize your space and be you!”

WOMEN

WHO MOVE

UTAH

Leah Wy n n Inside Out A rch itectu rals 3 4 1 2 S. 3 0 0 We s t St e . A, S L C 8 0 1 -4 8 7 -3 2 7 4 insideoutarchitecturals.com

WHO MOVE

UTAH

For Christine Ivory, building a better future begins long before the foundation is poured on a new home. It begins with creating communities where families can thrive, children can learn, and people have the opportunity to build meaningful lives.

As part of the Ivory Homes legacy, Christine has seen firsthand the connection between housing, stability, and opportunity. While the company has helped shape Utah communities for generations, her passion extends beyond the walls of a home through the Clark and Christine Ivory Foundation, where her work focuses on education, housing, and sustainability, with a particular emphasis on early childhood literacy.

“We love housing and education. We love Utah and want the residents to thrive,” Christine explains. “Home ownership is critical. It’s a saving mechanism and puts people on a life-changing path.”

For Christine, that same sense of opportunity starts in the classroom.

Through the foundation’s focus on childhood literacy, she hopes to support the next generation by encouraging families to prioritize reading and recognizing the essential role educators play in children’s lives.

Her passion for education is personal. Christine’s mother was a teacher, and she credits her with shaping her understanding of leadership, compassion, and service.

For Christine, legacy is not about recognition. It is about kindness, thoughtful action, and creating a lasting impact on the people and communities around her. That same commitment has shaped the work of Ivory Homes, where thoughtful design, quality craftsmanship, and a focus on connected communities have remained central to the company’s mission for generations.

PHOTO BY ADAM FINKLE

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Ch ristine Ivor y Ivor y Homes

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Memorable spaces are not defined only by beautiful finishes, impressive details, or a carefully curated aesthetic. They are the spaces that feel personal, reflecting the people who live in them, supporting the way they move through a space, and telling a story that is uniquely their own.

Creating that feeling has been the foundation of Kristin Rocke’s work for more than two decades.

As founder of K. Rocke Design, Rocke has built a firm recognized for thoughtful, original interiors that balance artistry with everyday functionality.

Her philosophy is simple: the best design begins with understanding the client.

“The client drives everything,” Rocke explains. “We present ideas of what we see for them, reflecting who they are and how they want to live. We’re not simply trying to persuade our style into a design, but instead helping our clients discover what feels authentic to them.”

That commitment to individuality has remained at the heart of K. Rocke Design as the company has grown. Rocke believes part of the firm’s success comes from staying intentionally connected, both with clients and within her team.

“We’re good at being small,” Rocke says. “We have a close team with long-term employees who collaborate really well. Everyone wants to be a part of the creative journey, and that creates a lot of joy in the work we do. We want our clients to have fun. We want to have fun. When we’re in that creative flow together, that’s when the best work happens.”

After 22 years in business, Rocke has learned that lasting success comes from staying curious, adaptable, and open to evolution. That same philosophy guides K. Rocke Design, where every space is thoughtfully created to be timeless, intentional, and deeply personal. Because for Rocke, great design is not just about what you see, but what you experience.

WOMEN

WHO MOVE

K ristin Rocke K . Rocke Design

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In a fast-paced, precision-driven industry where every detail matters, Sadie Jensen has built a career defined by adaptability, leadership, and a deep understanding of people.

Today, she leads the Audi Lehi parts department, overseeing inventory, shipping, wholesale operations, customer service, and team development within Utah’s premier luxury automotive environments. Her path to leadership was not linear, but it reflects a steady progression shaped by curiosity, discipline, and a commitment to growth.

“I built my career in the automotive industry, working my way through different roles and brands,” Jensen says. “I started out at Honda as a sales detailer, then moved into the parts operations with Volkswagen as a delivery driver. I learned a lot about the parts operation from shipping the parts to selling them, before stepping into leadership.”

What began as an entry-level role quickly evolved into a passion for operational excellence and relationship-building. “I never expected to end up running a parts department, but I fell in love with the fast pace and relationships you build.”

In her current role at Audi Lehi, Jensen emphasizes that technical expertise is only part of the equation. The greater challenge — and opportunity — lies in communication and connection. Jensen describes how people are the most vital and underestimated aspect of her role.

“Inventory processes, procedures, and numbers are important, but success ultimately comes from building relationships… with technicians, service advisors, customers, and vendors.

Communication and collaboration are just as important as operational knowledge.”

Her perspective on leadership has evolved through experience. Early in her career, she felt the need to manage everything herself, but she now recognizes the importance of

delegation and trust.

“Leadership isn’t about having all the answers. It’s more about listening, working to develop your people, and creating an environment where everyone can win,” she says.

For Jensen, that philosophy starts with treating people right. She believes strong leadership is built on respect, understanding, and recognizing the contributions each person brings to the team. That approach aligns with the broader Garff philosophy of putting people first, empowering employees, and creating an environment where teams can succeed together.

“The best leaders empower their teams rather than trying to do everything themselves,” she adds.

In a traditionally male-dominated industry, Jensen has learned to lead with three valuable pillars: confidence, resilience, and consistency. “I have learned to trust my knowledge and communicate clearly.” Those experiences have also required her to advocate for herself.

Jensen notes that being a woman in this role has taught her to consistently demonstrate her expertise and communicate her decisions with confidence. Her leadership philosophy is rooted in service to others.

“Success isn’t just about department performance,” Jensen says. “It’s also about developing people, creating opportunities, and leaving a team stronger than when I found it.” She credits her father, mentors, and early role models for shaping her work ethic and approach to leadership and she hopes to pass that forward.

For Jensen, success is not defined by a single milestone, but by continuous growth. “Every opportunity, challenge, and setback teaches you something valuable if you let it,” she says.

“If you are willing to keep learning, work hard, and stay focused on your own growth, you can accomplish more than you think.”

Sadie Jensen Audi Leh i

3 4 5 5 N . D i g i t a l D r i v e , L eh i 3 8 5 -5 8 5 -2 3 7 5 audilehi.com

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WOMEN

WHO MOVE

UTAH

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At Nailed, each experience begins long before the first coat of polish is applied.

It starts with intention, how a space feels and how a simple beauty appointment becomes social and personal. For founder Tricia Bennion, that distinction is exactly what she set out to create.

“When my daughter was ten, every Friday was our mother-daughter day,” Bennion explains. “We tried an express nail salon, but it wasn’t a great experience.”

That early curiosity paired with a lack of welcoming nail salon options eventually became the blueprint for Nailed. What began as a personal routine evolved into a concept built around clean design, elevated service, and the social connection often missing from fast-paced, transactional nail environments.

In the early days Bennion met with the same learning curve many founders experience when stepping into a new industry and were met with challenges. Over time, the business shifted away from artificial enhancements toward a focus on natural nail services, refined technique and a stronger emphasis on overall guest experience.

A distinguishing part of Nailed’s identity is its atmosphere and its loyal and committed team. The salon blends boutique design sensibility with a lively, communal energy– part beauty service, part gathering place.

Guests come not just for manicures and pedicures, but for connection, conversation and consistency.

“That social layer,” Bennion says, “is one of the biggest differences between Nailed and traditional express salons.”

That evolution has been shaped not only by vision, but by structure. Alongside Bennion, Anna Oaks plays a central role in translating ideas into systems that support growth and consistency. Where Bennion leads brand direction and guest experience,

Oaks ensures operations run with precision behind the scenes.

“Anna is our future and the yin to my yang,” Bennion says. “I’m the big picture thinker, and she is methodical. She makes sure what we envision actually works in real time. I couldn’t have done any of this without her.”

Together, their partnership has refined how Nailed operates, especially as demand has accelerated after a post-covid boost. Behind the scenes, running a high-volume salon requires constant coordination. Bennion points to staffing, scheduling precision, and client flow as ongoing challenges.

“There’s a lot people don’t see,” she says.

“We are always analyzing systems and making sure every decision supports the whole team.”

That mindset extends to innovation. The salon has integrated an AI operating system designed to balance quality and efficiency. In addition, there’s a new focus on viral art work.

“We’ve hired more artists and are loving the nail art we’re seeing and are inspired by.”

Many of which can be seen on their “what’s trending” board in the salon.

Looking ahead, Nailed is expanding its highly-successful apprenticeship program and deepening its role in beauty education.

Even after 23 years this iconic salon is still being recognized with several best of awards in 2026. Including Salt Lake magazine’s Best of the Beehive.

For Bennion and Oaks, the vision remains clear: an artistic salon where creativity and intentionality work in balance to propel this company to unprecedented popularity.

Tricia Ben nion Nailed

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Founded in 2012, RO Aesthetics was created from a simple but defining belief: aesthetic medicine should be both personal and precise. For founder Rachel Olsen, RN, BSN, the work began as a way to connect clinical skill with a deep understanding of facial aesthetics.

“I’ve always been drawn to the intersection of medicine and artistry,” Olsen says. “I started my career as a registered nurse and fell in love with aesthetics early on. There was something profound about helping people feel more like themselves.”

That early perspective became the foundation of RO Aesthetics, a practice designed not just around treatments, but around relationships. Olsen envisioned a clinic where patients are truly known, not rushed through.

“Patients deserve a provider who genuinely knows their face, their goals, and their story,” Olsen explains. “That has always been at the center of what we do.”

Olsen says the hardest part was not mastering technique, but learning to trust her instincts while shaping a brand and patient experience from the ground up.

“I knew clinically what great results looked like,” Olsen explains. “But translating that into a culture and experience took time, refinement, and persistence.”

Today, RO Aesthetics is known for its restrained, anatomy-first philosophy often referred to as the RO Method. The approach is rooted in proportion, harmony, and full-face balance. Rather than chasing trends, Olsen emphasizes individualized structure and subtle refinement.

“We are not chasing a look,” Olsen says. “We are studying your face, understanding your structure, and making thoughtful decisions.”

That philosophy directly challenges one of the most common misconceptions in aesthetic medicine, that treatments inevitably lead to overdone results. Olsen is

intentional about correcting that narrative.

In her practice, success is defined by subtlety, when a patient looks rested, refreshed, and still entirely like themselves.

Consultations are designed to reflect that same ethos. They are conversational rather than transactional, with no pressure placed on the patient.

“I would rather someone leave and decide it is not the right time than feel rushed,” Olsen says. “Trust is built in those moments.”

Every aspect of the RO Aesthetics experience is shaped with intention, from the environment of the clinic to the time spent reviewing goals and history before treatment. The aim is to create a space that feels calm, elevated, and deeply considered, where patients feel seen as individuals rather than appointments.

Looking ahead, Olsen sees the aesthetics industry moving toward more regenerative and sophisticated treatments, including biostimulation and approaches that work with the body’s natural processes.

“Patients are more informed than ever, prioritizing natural outcomes over dramatic change. The era of the overdone look is fading,” she says. “A more thoughtful, science-driven approach is taking its place.”

Outside the clinic, Olsen balances her professional life with a personal world that is full and imperfect, including learning tennis and caring for a newborn at home. “It is wonderfully, chaotically full,” she says. “And I think that keeps me grounded.”

For Olsen, that grounding mirrors her philosophy: authenticity over perfection, intention over excess, and the belief that the best results quietly return someone to themselves.

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Amy Fehlberg MJ Jenkins Amanda Jenkins Shoreline Psycholog y

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Theor y and Method

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For Amy Fehlberg, psychology has always been about relationships. “I’ve known since I was young that I wanted to help people,” Amy explains. The philosophy inspired her to create Shoreline Psychology, a practice dedicated to exceptional clinical care for children, adolescents, and adults while fostering an environment where therapists can continue to grow. Amy has intentionally built a collaborative team of highly trained clinicians who are committed to lifelong learning, and building meaningful therapeutic relationships. “No matter how experienced the clinician is, if there’s no connection with the patient, progress won’t happen,” she says. Rather than promising quick fixes, Shoreline Psychology encourages individuals to embrace therapy as a process.

As a business owner, Amy is equally passionate about mentoring the next generation of therapists. It’s a simple equation, she says: “When therapists are well taken care of, their patients receive outstanding care.” When Amy discovered a similar commitment to education in a colleague, MJ Jenkins, the two started a

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series of discussions that led to the creation of The Consultation Room (TCR), an online platform where clinical learning becomes real-world experience. TCR provides training across a range of topics, from working with suicidal individuals to ethical billing.

MJ’s passion for excellence also guides a secondary practice they run with their business partner, Amanda Jenkins.

Together, this power team runs Theory and Method, a specialized practice serving adolescents and adults with OCD, trauma, ADHD, and autism. MJ’s expertise in billing and insurance blends with Amanda’s clinical leadership, ultimately helping clients find hope and build a tangible plan toward change.

At its core, Theory and Method is built on the idea of making space for clients to do the harder work of change, and for clinicians to grow into the therapists they want to be. “Hiring and developing clinicians is the single most important thing we do,” Amanda says. “How will this person present in the room? Are they striving to learn and grow?” That investment carries

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through in how the practice supports its staff, consistent ongoing consultation and education in their specialty areas, plus outside consultants for added perspective.

MJ also works with Amy as part of the Mental Health Insurance Reform Task Force, a nationwide collection of providers working to protect access to high-quality mental health care and the individuals who provide it. MJ draws on years of relationships built within the insurance industry to introduce protective legislation for practices like Theory and Method and Shoreline Psychology.

With large venture-capital-backed platforms working to overtake the therapy industry, MJ and Amy want to ensure that there will always be a place for excellent small businesses to provide the highest-quality care in their communities. “People need to be the priority ahead of profit,” explains MJ. While the goal is certainly to run successful businesses, Amy, MJ, and Amanda all center their work on creating safe and meaningful therapy experiences for the individuals whom they serve.

GET LOCALLY- CURATED MUSIC FROM UTAH PUBLIC RADIO EVERY SUNDAY 4-6 PM: The Music Never Stopped Host John Florence shares trueLstories E T U S Kbehind N O W Athe N Y music that defined the culture.

A C CWith E S S Ithe B I L IGrateful T Y A S S IDead S T A Nas C E aAjumping off point, the show celebrates by the W E E Kmusic B E F Omade R E T HinE the E V Emoment NT. 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.

LISTEN: UPR.ORG OR UPR MOBILE APP

PHOTO BY PIE BOY PIZZA _MAE VE REISS/MAE VEBABE

On the Table Wasatch Pizza Roundup

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IN CRUST WE TRUST Defining the wide world of pizza is daunting.

What’s the difference between Sicilian and Neapolitan? New York and California? And, ever heard of Grandma style? Food writer Darby Doyle steps up to the challenge and rounds up the best places to order a slice in the Wasatch Front. Grab a napkin and head to p. 80

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ON THE TABLE

Greater Wasatch Pizza Roundup From generational brick-and-mortar favorites to coveted pop-up pies, pizza is a universal Utah favorite

BY DARBY DOYLE

in my favorite pizza evangelist, chef Brandon Price, to help with this taxonomy. He’s slung pies of all sorts along the Wasatch and traced pizza’s historic path through Italy. Currently, he teaches pizza-making classes at Orson Gygi and leads the Pizza Bar at Sugar House Station. There, the team serves an NYC/tavern-style hybrid: crushable slices that are particularly well accompanied by a frosty beer. “I’ll still go home and make pizza, even after work,” Price says of his passion for all things pizza. “My four kids love it. My wife is so done.”

ABOVE: Stoneground’s Pizza alla Verdure is layered with seasonal veggies, sweet chilis, and red onion.

BELOW: Whole milk mozzarella, basil, and tomato. The Nonna pizza at Stoneground is a Neapolitan favorite.

STYLES OF PIZZA AND WHERE TO FIND THEM

Neapolitan

This is the OG Italian pizza, served in Naples for hundreds of years. Usually no more than 10-12 inches around, Neapolitan pies have a thin base and substantial “cornicione,” the puffy-rim crust that takes on a fabulous char in a hot wood-fired oven. “This is all about making really good bread and thinking of dough as an ingredient,” Price says. Neapolitan pizza uses high-quality toppings sparingly and with balanced intent.

WHERE TO GET IT Pizza NONO 925 Harvey Milk Blvd., SLC nonopizza.com Settebello Pizzeria Napoletana 260 S. 200 West, SLC settebello.net/salt-lake-city Stoneground Italian Kitchen 249 E. 400 South, SLC stonegrounditalian.com

New York

New York-style pizza’s distinctively thin profile requires a tightrope balance in its crust-to-topping ratio. Light sauce, a hint of a cheese pull, and maybe an extra topping or two make a New Yorkstyle slice the quintessential grab-foldand-go street food. Using high-quality cheese is essential to avoid splitting, which can create a gloopy (albeit still delicious) mess.

WHERE TO GET IT Secret Pizza Club hotplate.com/sammakespizza Pie Boy Pizza (Baby’s Bagels) 204 E. 500 South, SLC pieboypizza.com Taverna Pizza 427 N. 300 West, SLC taverna.pizza Villaggio Pizzeria 3144 S. State St., South Salt Lake villaggio-slc.com

All-American Pie

“When you think of pizza — the emoji, your typical take-out pie, what the Teenage Mutant Ninja Turtles eat — you think of this one,” Price says of medium-crusted pizza-parlor pies across the nation. Loaded with a heavy cheese pull, this pizza is the most likely to be imprinted on our psyches, from the celebratory pie at post-game parties with the team to the leftover slice scarfed down cold before 8 a.m. English lit class.

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EFINING THE WIDE WORLD OF PIZZA IS D A U N T I N G , so I pulled

WHERE TO EAT A select list of the best restaurants in Utah, curated and edited by Salt Lake magazine

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Arlo–271 N. Center St., SLC.

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.

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Bar Nohm–165 W. 900 South, SLC.

barnohm.com. Bar Nohm is more of a W A RD 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.

Caffe d’Bolla–299 S. Main St., SLC.

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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.

La Casa Del Tamal–2843 S. 5600 West #140, West Valley City; 346 W. 600 W A RD 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.

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.

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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.

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POST Holladay Hub–4670 S. Holladay Village Plaza #104, Holladay. postholladayhub.com. With a slick, modern interior, POST 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.

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I love a good chooseyour-own-adventure meal, and the parillada is about building the perfect bite

Caffé Molise & BTG Wine Bar–404 S. caffemolise.com The old Eagle West Temple, SLC. caffemolise.com. 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.

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CHILE TEPIN

Cosmica–945 S. 300 West, SLC.

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caffedbolla.com 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.

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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.

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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.

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.

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.

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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.

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.

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2026 Salt Lake magazine Dining Award Winner

Quintessential Utah

Salt Lake 2026 advertising partner

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Cupla Coffee–77 W. 200 South, SLC; 1476

Dangerous Pretzel–352 W. 600 South,

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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.

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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.

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overlooks the valley. The name is in part a reference to the menu’s five courses.

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Franklin Avenue–231 S.

Edison St., SLC, franklinaveslc.com.

The menu offers intelligent, wellexecuted plates. There is a burger (a Wagyu burger, actually) but 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.

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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.

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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 Way, West Jordan. enricosdeli.com. the city, and the kitchen makes A snazzy establishment sure other meals here are bringing the flair and up to the same standard. flavors of real New York HARBOR SEAFOOD + The setting here is delis to Utah. The STEAK CO. traditionally elegant but chopped cheese is life don’t be intimidated. The changing, the pastrami is The scallops are dependably food shows sophisticated always stacked high. superlative here, plump and invention, but you can FAV Bistro–1984 seared to perfection. also get a great sandwich E. Murray Holladay or burger.

— DARBY DOYLE Rd., Holladay.

Gossip Kitchen 2 bestthaifoodinutah.com.

–2477 Fort Union Blvd., Cross-cultural food with a SLC. gossipkitchen2.com. Gossip menu of fusion dishes based on has a robust menu of Italian classics, Thai flavors. including housemade pasta, Neapolitan Feldman’s Deli–2005 E. 2700 South, pizza and a wine list expansive enough for pictureSLC. feldmansdeli.com. Finally, SLC has a Jewish perfect pairings. deli worthy of the name. Stop by for your hot Harbor Seafood & Steak Co.– pastrami fix or to satisfy your latke craving or your 2302 E. Parleys Way, SLC. harborslc.com. A muchyen for knishes. needed breath of sea air refreshes this restaurant, ININ Felt Bar & Eatery–341 S. which updates their menu frequently according to 2 2A 0 6 Main St., SLC. feltslc.com. Appropriately W A RD the availability of wild fish. A snappy interior, a named after the building where it creative cocktail menu and a vine-covered patio resides, Felt’s menu is a wonderful mix of clasic make for a hospitable atmosphere. and experimental cocktails, shared plates, filling ININ Hearth and Hill–2188 main dishes and bar bites. The Filet and Marow 26 Highland Dr., SLC. hearth-hill.com.

0 2 Tartare is a must.

A W A RD Anchored in the beating heart of Sugar ININ Finca–1513 S. 1500 East, SLC. House, Hearth and Hill offers New American cuisine 2 2A 0 6 fincaslc.com. A quant cottage-like W A RD from morning ‘til evening. The cheddar biscuits are a restaurant delighting diners with staple, but the H and H burger is a close second.

Spanish tapas, dynamic wines and one of the best ININ patios in the city.

Himalayan Kitchen–360 S. 2A 026 State St., SLC; 11521 S. 4000 West, W A RD Finn’s Cafe–1624 S. 1100 East, SLC. South Jordan. himalayankitchen.com. finnscafe.net. The Scandinavian vibe comes from the Indian-Nepalese restaurant with an ever-expanding heritage of owner Finn Gurholt. At lunch, try the menu. Start the meal with momos, fat little Nordic sandwiches, but Finn’s is most famous for dumplings like pot stickers. All the tandoor dishes are breakfast (best Benedicts in town), served until the good, but Himalayan food is rare, so go for the quanty doors close at 2:30 p.m. 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,

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Five Alls offers a unique dining experience in a romantic, Old English-inspired location that

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Five Alls—1458 Foothill Dr., SLC. fivealls.com.

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WHERE TO GET IT Sicilia Pizza & Kitchen 35 W. Broadway, SLC siciliapizzakitchen.com Slice House by Tony Gemignani 1332 S. Foothill Drive, SLC locations.slicehouse.com/us/utah/salt-lakecity/1332-foothill-dr Via Veneto Pizzarium 511 E. 900 South, SLC viavenetopizzarium.com

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Italian eateries sell a variety of thick, rectangular pizza as by-the-slice takeaway. Whether it’s springy Roman pizza al taglio, spongy sfincione, or a hefty Sicilian square, it’s typically a bread-forward bite. Square-panned American versions are called grandmastyle or nonna-style pizza, usually sold whole. Heads up: Both Secret Pizza Club and Pizza Bar at Sugar House Station plan to break out more grandma pies as specials in late 2026.

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WHERE TO GET IT The Pie Pizzeria Multiple Locations thepie.com The Pie Hole 344 S. State St., SLC pieholeutah.com Fat Daddy’s Pizzeria Multiple Locations fatdaddyspizzeria.com

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Baby’s Bagels moonlights as Pie Boy Pizza Wednesday through Friday.

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Enrico’s Deli–3778 Center View

Handle, and his second restaurant down the hill follows suit. 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.

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Junah–916 S. Jefferson St., SLC. junahslc.com.

Chefs Hiro Tagai and W A RD Felipe Oliveira have succesfuly combined cuisines of Japan and Italy (itameshi) with flair and substance.

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King’s Peak Coffee–412 S. 700 West,

Suite 140, SLC. kingspeakcoffee.com. All of King’s Peak’s coffee is sourced directly from farmers or reputable importers. In the end, the result is a better quality coffee.

Kimi’s Chop & Oyster House–

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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.

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Mar | Muntanya–170 S. West Temple, SLC. mar-muntanya.com. The W A RD 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.

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Matteo–77 W. 200 South, SLC. matteoslc.com.

This family-run Italian restaurant comes with a mission statement: “Food. Wine. Togetherness.”

The menu is inspired by the rustic and comforting recipes and techniques passed down through generations of Matteo’s family and perfected by Chef Damiano Carlotto.

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.

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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–

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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.

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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.

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Nomad East–1675 E. 1300 South, SLC.

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.

Prohibition–151 E. 6100 South, Murray. prohibitionutah.com. Step behind the bookshelf and into Prohibition—a 1920s-inspired speakeasy with live jazz, burlesque performances and craft cocktails.

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.

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.

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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.

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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.

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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.

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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.

Oquirrh–368 E. 100 South, SLC. oquirrhslc.com. Little and original chef-owned W A RD bistro offers a menu of inventive and delicious dishes—whole curried lamb leg, chicken confit pot pie, milk-braised potatoes—it’s all excellent.

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Monte Underground Restaurant– 2245 S. West Temple,

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and never miss a show!

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& Slightly Irrevrent...

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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 buttersizzled 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.

Deep Dish pies are a fork-and-knife kind of pizza.

The Corner Margherita pizza at Brick’s Corner is finished with a drizzle of balsamic for an acid boost.

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-andpop brewery supplying many local restaurants— check the website—stop by their tap room.

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.

(TOP DOWN) PHOTO BY JASON/ADOBESTOCK; ADAM FINKLE

SOMI Vietnamese Bistro–1215 E.

Wilmington Ave., SLC somislc.com. Crispy branzino, pork belly sliders on bao 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.

Detroit

“There are so many factors that go into making a good Detroit pizza,” Price says. A formidable, focaccia-like, buttery crust is loaded with cheese, big glugs of sauce, and other toppings, all finished with grated Parmesan. The addictive, crispy perimeter of cheese caramelized by contact with the steel pan during baking makes for a great Detroit-style pie.

WHERE TO GET IT Bricks Corner Pizza: 1465 S. 700 East, SLC brickscornerslc.com Chop Shop Park City 1177 Center Dr., Park City chopshopparkcity.com

Chicago Style(s) 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.

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Chicago’s pizza story is a tale of two pies. Tavern-style pizza has an exceptionally thin, cracker-like crust, with toppings spread to the very edge.

It’s cut into small squares for snackable, crowd-friendly bites. Deep-dish is knife-and-fork pizza: a very thin pie crust covering the bottom and sides of a round tin, filled high and deep with cheese, sausage, and/or veggies, with sauce on top. It needs a long bake at a relatively low temperature to cook all the way through.

WHERE TO GET IT Tavern-Style One-Eyed Dog | Pop-Up Details at instagram.com/oneeyeddogpizza Deep-Dish Rosati’s, 775 E. University Pkwy, Orem myrosatis.com/orem

California

If a classic Neopolitan pizzeria and West Coast surf shack had a baby, Wolfgang Puck would arguably midwife the crazy-like-a-fox result.

Chicken curry pizza with cilantro mint chutney? Hell yes, Nomad. Fresh peaches, jalapeño, honey, and basil?

Find “The Peach” at The Bambino in Midvale (chef Price’s pick when he’s not making his own pizza). Slackwater’s “California Sunrise” probably counts as a salad, and it’s damn tasty.

Whackadoo combos don’t make up the entirety of these spots’ menus, but they sure make “fancy” pizza a helluva lot of fun to eat.

WHERE TO GET IT Nomad East 1675 E. 1300 South, SLC nomad-east.com Slackwater Pizzeria Multiple Locations slackwaterpizzeria.com The Bambino 7692 Main St., Midvale thebambinoslc.com

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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.

Table X–1457 E. 3350 South, SLC.

tablexrestaurant.com. Table X serves an ever-changing tasting menu for a new adventure at each seating.

Their prix fixe tasting menus are dependably stunning and always include vegetarian and vegan options.

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Takumi–618 E. 400 South, SLC.

takumisushibuffet.com. An all-you-can-eat sushi buffet with all the regular suspects, pluse made-to-order 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 noodle-laden 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.

SLC. yoimisaltlakecity.com. Hibachi elevated. Upgrade your experience with a sushi boat, tuna tataki and a jalapeno ‘bomb.’

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Urban Hill–510 S. 300 West, SLC.

urban-hill.com. The menu is seafood forward W A RD 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.

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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.”

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Vertical Diner–234 W. 900 South, SLC. verticaldiner.com. Vertical Diner boasts an animal-free menu of burgers, sandwiches and breakfasts. Plus cocktails, organic wines and coffee.

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.

PARK CITY & THE WASATCH BACK 40, Heber City. back40utah.com. For the meat-andpotatoes-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.

Rd., Midway. 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.

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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

Back 40 Ranchhouse– 1223 US Highway

The Blue Boar Inn–1235 Warm Springs

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.

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 Alpine 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. There are also full-meal plates, including the chef’s famous fried chicken.

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.

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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.

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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.

Woodbine Food Hall & Cocktail Bar–545 W. 700 South, SLC. woodbineslc.com. A

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— LYDIA MARTINEZ

LE DEPOT

TUPELO Before he was a Chef, Matt learned to appreciate great food and great ingredients in his mother’s kitchen. A riff on his mom’s biscuit recipe is on the menu today at Tupelo.

The grand seafood tower is a showstopper with a rotating cast of seafood, including both East Coast and West Coast oysters, lobster tail, shrimp, sea bream ceviche and scallops.

KITA at the Pendry–2417 W. High

Mountain Rd., Park City. pendry.com. This hotel resturant pulls off its moniker of a “JapaneseInspired Steakhouse and Mountain Grill.” Here, Japanese flavors mingle with comforting classics made for the mountains in a beautiful, modern setting.

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Le Depot–660 Main St., Park City. ledepotpc.com.

Chef Galen is capturing a W A RD 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.

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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.

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Midway Mercantile –99 E.

Main St., Midway. midwaymercantile.com.

An epicurean outpost in a town marked by pizza shops and delis. Chef John Platt’s menu takes American comfort food and spins it on its head.

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Red Rock Junction –1640 W. Redstone Center Dr., Ste. 105, Park City. redrockbrewing.com.

The house-brewed beers—honey wheat, amber ale or oatmeal stout, to name a few—complement a menu of burgers, brick-oven pizzas and rotisserie chicken.

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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.

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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.A stylish bar with prize-winning mixologists adds to the freestyle feel. Make reservations

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 honey butter, 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 house-brewed 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 St. Regis Deer Valley offers exquisite dining as inviting as the mountain ambiance.

Enjoy world-class cuisine that celebrates the best of locally sourced ingredients, delivering the singular taste of a truly defining dining experience The St. Regis Deer Valley, Park City, UT 84060 t. + 435 940 5700 or srdvdining.com or marriott.com/slcxr

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PROVO RISING In praise of Utah County’s independent food scene

BY DARBY DOYLE

a non-native of the Beehive State, I’ve felt a bit intimidated

by Provo’s presumably squeaky-clean dining scene. Toeing a fine line between deep cultural respect and trepidation for overstepping, I’ve been wary of showing exposed shoulders, hesitant to ask if there’s a wine list. Craving spice, literally and metaphorically. But the rising tide of originality bobbing amid Utah County’s sea of chain franchises has submerged those self-limiting assumptions. It’s been a delicious journey.

To find new-to-me spots in Provo, I’m often inspired by the clinking glasses and glowing recaps of Utah Countybased couple Brecken and Brad Langfoss of the @utahchefskiss Instagram feed. “I wanted to create a space that highlighted our growing food scene and help people discover unique places they might not find otherwise,” Brecken says about starting the popular channel almost four years ago.

Provo’s Center Street is the bedrock of dining in Utah County.

“OUR ‘MAIN STREET’ HAS ALWAYS BEEN INCREDIBLE, —BRECKEN LANGFOSS “Utah County is definitely the land of chains,” she says of the Provo-Orem area where she grew up. “But we have these wonderful pockets of truly delicious, unique bites. You just have to be willing to explore a little.”

Granted, “closed Sundays” signs are as ubiquitous as the scarcity of bar licenses.

But Utah County’s warm greetings and burgeoning culinary creativity are a welcome draw for any occasion.

Backdoor BRGR puts flavorful spins on the American classic. Like the Tokyo Taxi Driver: wasabi, tempura shrimp, pickled cucumber, and homemade teriyaki sauce.

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The fusion-style menu at Block features a grazing board and seasonal salads.

DOWNTOWN CLASSICS “Our ‘Main Street’ has always been incredible,” Brecken says about the intersection of University Avenue and Center Street, with spots we’ve both long admired, like fine-dining favorite Communal (102 N. University Ave., communalrestaurant.com), known for beautifully plated shared bites, fresh flavors, and a tidy wine and local beer list. I first dined at Black Sheep Cafe (19 N. University Ave., blacksheepcafe.com/ provo) more than a dozen years ago, and its Indigenous/Southwestern menu still sets the standard for hyper-regional cuisine and cocktails.

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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.

relax, renew, rejoice.

1100 West 7800 South #4 West Jordan, UT 84088

801.255.3655

soulsticedayspa.com

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 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.

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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.

HELL’S BACKBONE I make a seasonal trek to Boulder for one dish: The Dinner Jenchilada at Hell’s Backbone. A menu staple, each bite is coated in a creamy habanero corn sauce and topped with whatever edible blooms are in season.

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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.,

PHOTO BY MORGAN LEIGH PHOTO

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.

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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.

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Basalt–1500 E. Black Desert Dr., Ivins. blackdesertresort.com. The high level of quality is apparent in every detail from the

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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.

With cocktail names like Bishop Took my Temple Recommend and The Cougar, Block Restaurant breaks from Happy Valley standards.

The Bit and Spur–1212 Zion Park Blvd.,

Springdale. 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.

Eclectic western interiors inside a Center Street restaurant.

BELOW: Pinguinos partners with local dairy farmers to make their artisan gelato.

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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.

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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 river-runners, slick-rock bikers, red-rock hikers and everyone who needs a bite and a beer, which is nearly everyone in Moab. All beer is brewed on site.

Mom’s Café–10 10 E. Main St., Salina.

PHOTOS BY DARBY DOYLE

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.

FEEL-GOOD VIBES

In the heart of Happy Valley, it’s no surprise that big smiles and cheerful hospitality are a given, but a few spots are especially notable for their “big hug from the universe” aura. For well-executed coffee drinks, live jams, and über-inclusive ethos, Java Junkie (located in the Brier Barber Shop, 16 W. Center St.) can’t be beat. Golden Bees Caribbean Cuisine (151 N. University Ave.) serves up made-from-scratch traditional Haitian dishes with heart and soul in abundance. The Provo location of India Palace (98 W. Center St., indiapalaceprovo.com)) nails the specialities of Northern India, with tasty vegetarian and carnivorous options alike.

DATE NIGHT

Sportelli’s Artisan Pasta is Brecken’s pick for best new(ish) Provo restaurant (410 N. University Ave., sportellis.com).

“They focus on build-your-own pasta bowls with really fresh ingredients, and it’s such a great addition to the area,” she says of the bright, fast-casual spot.

Backdoor BRGR (261 N. University Ave., backdoorbrgr.com) stands out for fun mid-century Spaghetti Western kitsch and killer half-pound Angus beef burgers accompanied by craveable waffle fries. There’s no shortage of spots to satisfy sweet cravings in Provo, but Pinguino’s Gelato (145 W. 200 North, pinguinosgelato.com) looks, feels, and most importantly tastes like a quality-driven Italian gelateria, with all nuts ground and real fruit blended fresh on-site.

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.

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ON THE TABLE

DI N I NG GU I DE

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.

Owl Bar is a local favorite for its live entertainment, western-inspired fare, and Robert Redford memorabilia.

OFF THE BEATEN PATH

“In the last few years, we’ve seen a real rise in special, authentic international cuisines,” Brecken says of Provo’s evolving food scene. In a Rancho Market-adjacent strip mall, Chicken in the Kitchen (1700 N. State St.) serves up generous portions of some of the best Korean fried chicken I’ve had in the state. Just over the Orem border, Holy Taco’s menu is laser focused on perfecting al pastor pork and vegetarian classics, complete with fresh pineapple and house-made salsas (327 E. 1200 South, theholytaco.com). Brecken’s pick for most overlooked spot in Provo is MMK’s Your New BFF Filipino Food (684 N. Freedom Blvd.), serving classic bilao combos on wooden platters (or boxed to-go) and home to a small market for hard-to-find Filipino

Rib & Chop House–1676 S. Convention Center Dr., St. George. ribandchophouse.com/stgeorge-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. treats. “There’s nothing else like it in Utah County, and I love that they do karaoke,” Brecken says.

SUNDAYS AND SPECIAL OCCASIONS

A newer addition to Provo’s seasonal and locally sourced food scene is Block Restaurant, notable for its full bar, location adjacent to the Next Door watering hole, and midday brunch on Sundays (3330 N. University Ave., blockrestaurantgroup.com). Sundance Resort up Provo Canyon has been our family’s go-to for countless Easter and Mother’s Day celebrations at the Foundry Grill, and dinner at the Tree Room is an expected stop after a day of fly fishing on the Provo River or a peak fall leaf-peeping canyon drive. Drinks at the Owl Bar are an imperative part of the adventure (8841 N. Alpine Loop Road, sundanceresort.com/dining/).

Decadent dishes await inside Sundance’s fine dining restaurant, The Tree Room.

Holy Taco’s al pastor tacos arrive topped with pineapple, onions, and cilantro.

Painted Pony–2 W. St. George Blvd., Ste. 22,

St. George. painted-pony.com. The kitchen blends culinary trends with standards like sage-smoked quail on mushroom risotto. Even “surf and turf” has a twist— tenderloin tataki with chile-dusted scallops.

Peekaboo Canyon Wood Fired Kitchen–233 W. Center St., Kanab.

peekabookitchen.com. Complementing Best Friends Animal Sanctuary, this casual eatery serves vegetarian cuisine—artisanal pizza, local beer, craft cocktails and a rocking patio.

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.

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.

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.

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.

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PHOTOS BY DARBY DOYLE

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.

BASALT I love seeing lamb on a menu, and this one was expertly cooked and sauced with classic cherry demi-glace.

—DARBY DOYLE

Tifiny’s Creperie–567 S. Valley View Dr., St. George. tifinyscreperie.com. Enjoy the cozy dining room and the comforting, casual French cuisine, featuring classic sweet and savory crêpes.

Vermillion 45–210 S. 100 East, Kanab.

vermillion45.com. Who would expect a fine restaurant with a French chef in Kanab? But here it is, and it’s excellent.

Whiptail Grill–445 Zion Park Blvd., Springdale. whiptailgrillzion.com. Tucked into an erstwhile gas station, the kitchen is little, but the flavors are big—a goat cheese-stuffed chile relleno crusted in Panko and the chocolate-chile creme brulee.

Contemporary Seasonal Cuisine Casual Fine Dining

Modern Southwestern dining in the heart of downtown St. George.

Chef Lissie Vorberg’s seasonal menu — featuring this summer’s brown sugar whiskey-glazed bison tenderloin — pairs with a curated wine list in our art-filled dining room or on the treetop patio. A local favorite for every occasion.

Wood•Ash•Rye–25 W. St. George Blvd.,

St George. theadvenirehotel.com/wood-ash-ryerestaurant. Located in historic downtown St. George, Wood•Ash•Rye seeks out regionally sourced ingredients to curate one-of-a-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.

2 W. ST. GEORGE BLVD. • ST. GEORGE, UT 84770

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Be Social f a c e s a n d f u n f r o m a r o u n d t h e b e e h i v e s t a te

Berliner Park Grand Opening April 18, 2026 • Utah City Photo Courtesy of Utah City

Utah City, the 700-acre mixed-use development positioned as the new urban core of Utah County, hosted a carnival-style grand opening for Berliner Park on April 18. Located on The Greenline, the 12 acres of open space at the heart of Utah City, the award-winning park was created by German play designer Berliner Seilfabrik. The event featured a ribbon-cutting ceremony and remarks from Vineyard Mayor Zack Stratton and representatives of Utah City’s development company Flagborough, Berliner Seilfabrik, and landscape architect firms OJB and Utah City Architectural Landscaping. Dozens of families joined the festivities that included live music, face painting, balloon artists, popcorn, cotton candy, and other classic treats, as well as open play in the park.

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Vineyard Mayor Zack Stratton.

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GET SOCIAL! Submit your photos and be featured in Salt Lake magazine!

For more information, email:

magazine@saltlakemagazine.com

Cryptids + Cider July 25, 2026 • Mountain West Cider Photos by Chanmlloyd

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Do you love cryptids, folklore, and a little bit of liquor? Cryptids + Cider hosted by Aloreing Podcast and Mountain West Cider is the perfect blend of both. The annual artist market featured local vendors selling artistic oddities, cryptid-inspired cocktails, and live entertainment from music to an Aloreing Live show. It’s a wonderful evening full of the strange and unsual, really putting the strange in Strange Lake City.

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Butterflies Abloom artist Kirsti Whipple

Ainsley Birche, Jes Anderson

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Bircher Collectibles artist,

Ryan Huskins and Kimberly Hammons

host a special live show of their podcast Aloreing.

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Kilby Block Party May 15-17, 2026 • The Utah State Fairpark Photos by Natalie Simpson, Beehive Photography

The seventh edition of Kilby Block Party brought big names to the Beehive State like Lorde, Hayley Williams, and The XX. As Utah’s largest Indie Festival, KBP delivered a veritable medley of lesser known, but equally talented acts like Ritt Momney, Ben Kweller, The Moss, and more.

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Festival goers letting loose

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during her Saturday performance

Magdalena Bay embracing the late spring storm 3

Blood Orange integrates his classic cello training

into contemporary R&B performances.

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The brewery’s American Beauty Lager was praised as “the beer that made the West forget Milwaukee.”

Bavarian businessman Jacob Moritz

Beer or Bust The making of Utah’s 19th-century brewing hub

BY AVREY EVANS

Salt Lake City was once poised to become the beer capital of the American West. In the 19th century, the mining craze ensured the consistent patronage of parched workers, and access to mineral-rich mountain water provided a flavorful base for high-quality beer.

The completion of the transcontinental railroad in 1869 further catalyzed the beer boom, as an influx of German and Irish immigrants introduced purity law standards, cutting-edge refrigeration equipment, and cultured yeast. One such immigrant was Jacob Moritz, a Bavarian businessman who came to Utah in 1871 and served as vice president, treasurer, and general manager of Salt Lake City Brewing Co. on the corner of 1000 East and 500 South.

Under Moritz’s shrewd leadership (which included vertical integration of barley farms and stints in local politics),

the enterprise grew into the largest brewery west of St. Louis. Moritz’s social and fiscal standing also rose as he came to own and operate 36 local saloons exclusively peddling Salt Lake City Brewing Co. beer. At its peak, the brewery produced 100,000 barrels of beer annually.

Salt Lake City Brewing Co. enjoyed a period of industry-wide success alongside other local breweries like A. Fisher Brewing and Becker Brewing & Malting Company before the temperance movement got its claws into Utah’s legislature. When Gov. Simon Bamberger officially signed prohibition into statewide law in 1917, many breweries pivoted production to make “near beer” (nonalcoholic beer), soft drinks, and even candy, in Salt Lake City Brewing Co.’s case. The Hail Mary strategy didn’t take, and the brewery ceased operations in 1917.

The “Castle on the Hill” stood empty for a few more years until a fire destroyed the main building. In a bizarre twist of fate,

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the original office survived the blaze and was reimagined as 32 themed suites under the Anniversary Inn umbrella — proving the age-old adage that beauty is in the eye of the beer holder, and the results belong in a honeymoon suite.

‘EMO, EMO, EMO’

In life, Moritz was an exemplar of immigrant entrepreneurship, having transformed a small local operation into a pre-Prohibition industrial powerhouse. But in death, his legacy has crept into supernatural folklore enticing generations of thrill-seekers. Moritz’s grave, a gothic mausoleum in the Salt Lake City Cemetery, is colloquially known as “Emo’s Grave” and has become a so-called hot spot for paranormal activity. Legend has it, if you circle the grave while murmuring “Emo” three times, a pair of menacing red eyes will glare back at you from the inside.

PHOTO USED BY PERMISSION; UTAH STATE HISTORICAL SOCIET Y

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ORGE T PORTL AND, DENVER, AND SAN DIEGO.