SLM Mar/Apr 23

Ronald McDonald House Charities® 2022 Grand Givers

Cornerstones of Love Grand Givers are superhero individuals who make a personal direct donation of $1,000 or greater providing the most critical core operating support to Ronald McDonald House Charities of the Intermountain Area (RMHC).

Each year, RMHC serves an average of 15,000 families, all helped by the generosity of this group.

On behalf of the pediatric patient families served by RMHC, Thank You Cornerstones of Love Grand Givers for your SUPER support and generosity!

For information on how to become a Grand Giver, scan the QR Code below.

DISCOVER THE GREATEST PLACES IN EUROPE ON THE WORLD’S GREATEST PLACES.

For our 2024/2025 Europe season, we’re excited to introduce so much that’s new from the best cruise line sailing there. We have seven award-winning ships including three of our amazing Celebrity Edge ® Series ships, featuring our newest ship, Celebrity Ascent SM

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Plus, find even more exciting itineraries and must-see places for every world traveler. With seven departure ports across Europe and itineraries ranging from 4 to 14 nights, you’re sure to find the perfect sailing to satisfy your wanderlust. Book now with our current offer!

ON THE COVER

PHOTO BY ADAM FINKLE

Even though we’ve been doing them since 1998, this year’s Dining Awards feel like a fresh start unburdened by the past.

FEATURES

52

DINING AWARDS: YEAR ONE

BY JEREMY PUGH

Following what we’re calling “the lost years,” restaurants are back in the swing of things, and we’re calling this year’s Dining Awards a fresh start. Our judges pick the most outstanding restaurants in Utah.

68

ALL IN THE FAMILY

BY HEATHER HAYES

Few Utah businesses can boast 100 years or more of survival and success, so we asked a handful of local, family-owned businesses to share the secret of their staying power.

80

TRUE CRIME RECKONINGS

BY CHRISTIE PORTER

Even in a world obsessed with true crime stories, sometimes we still miss the human impact for all the grim and gritty details. These are five Utah crimes that caused cultural and societal reckonings, after which we would never be the same.

15 the hive

BY SALT LAKE STAFF

This spring, we’re finding joy in the simple things like functional art made with love, the rebellion of reading a banned book, stargazing in the Southwest desert and learning something new.

43 park city

BY TONY GILL

Park City is getting its “grüv” on with the contentious return of the Silly Market, the search for the best cold-pressed juice in town and workers’ rights.

87 on the table

BY LYDIA MARTINEZ

Where can you find the best bratwurst in town? What are conservas and how can we use them to host a dinner without cooking?

115 bar fly

BY AVREY EVANS

Utah’s first cider bar celebrates a milestone and why bitters aren’t just for cocktails anymore.

120 last page

BY JEREMY PUGH

The Bees will soon have a new home, but where does that leave us?

PADRE CANYON RESORT

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This boutique residential o ering of Villa homes is limited to 45 individuals or families. For details about ownership opportunities, please call or text Chris Corroon, Sales Advisor at 435.901.0444

THE MAGAZINE FOR UTAH

PRESIDENT & PUBLISHER

Margaret Mary Shuff

EXECUTIVE EDITOR

Jeremy Pugh

MANAGING EDITOR

Christie Porter

ASSISTANT EDITOR

Avrey Evans

PARK CITY LIFE EDITOR

Tony Gill

ON THE TABLE EDITOR

Lydia Martinez

WRITING CONTRIBUTORS

Heather Hayes, Don Skypeck,

Jennifer Burns

ART DIRECTOR

Jeanine Miller

GRAPHIC DESIGNERS

Arianna Jimenez

Jennifer Terry

PHOTOGRAPHY

Adam Finkle

PRODUCTION MANAGER

Jennifer Terry

DIGITAL CONTENT EDITOR

Avrey Evans

DIRECTOR OF SALES

Cori Davis

SALES & MARKETING EXECUTIVES

Janette Erickson

Launnee Symes

Scott Haley

Mat Thompson

OFFICE MANAGER

Jodi Nelson

MAILING ADDRESS

Salt Lake magazine

515 S. 700 East, Ste. 3i, Salt Lake City, Utah 84102 801-485-5100

EMAIL EDITORIAL magazine@saltlakemagazine.com

SUBSCRIPTIONS

One year (six print issues) $35.95 saltlakemagazine.com/subscribe

SUBSCRIPTION INQUIRES 877-553-5363 ext. 233, subscriptions@ saltlakemagazine.com

PRESIDENT & PUBLISHER

Margaret Mary Shuff

GROUP EDITOR-IN-CHIEF

Marie Speed

CONTROLLER

Jeanne Greenberg

EXECUTIVE EDITOR OF LIFESTYLE PUBLICATIONS

Brad Mee

PUBLISHERS OF Boca Raton

Delray Beach magazine

Mizner’s Dream

Worth Avenue

Salt Lake magazine

Utah Bride & Groom

Utah Style & Design

Greater Boca Raton Chamber of Commerce Annual

Restaurant Revolution

I STARTED AT SALT LAKE MAGAZINE in the fall of 2006 (that’s a photo of me in 2007, whoah). I had spent the first part of my career at small-town papers. I was green and frankly had no idea what I was doing. Somehow, though, the editor at the time, James Ross Gardner, thought maybe I’d figure it out. (James moved on shortly after and all these years later I see his byline in nothing less than The New Yorker.) The following spring, I experienced Salt Lake magazine’s Dining Awards Ceremony. Back then, it was held in a hotel ballroom and emceed by TV news anchor Randall Carslile. “It’s basically our prom,” joked Vanessa

a hand in the essential act of feeding us and does it with grace, style, creativity and care.

Our late editor Mary Brown Malouf loved the classic Borscht Belt joke: “‘How’s the food?’ ‘Terrible but the portions are amazing!” She used it often as the punch line to what she saw wrong with the “Utah palate.” The “quality over quantity” dilemma continues to vex restaurateurs who prioritize good ingredients, which cost more, and have to walk that line. And, on the flip side, just because a meal is expensive doesn’t make it good. Somewhere in the middle lies the truth. Our editors and assembled panelists talked for hours about this conundrum

Jeremy Pugh

Salt Lake magazine editor Jeremy Pugh, photographed in 2007, the year he first experienced the magazine’s Dining Awards.

THE HIVE

HOME TWEET HOME

These petite domiciles are the perfect starter home for a young Chickadee or Nuthatch. Handmade from wool by skilled artisans in Nepal, each unique birdhouse would be a charming and welcome addition to the neighborhood. Handmade felt birdhouses, Commerce and Craft, SLC, $36, commerceandcraft.com

PHOTO ADAM FINKLE

BEE ABOVE

A downtown restaurant puts bees on its rooftop and honey on the table

BY JEREMY PUGH

WHEN SPENCER’S STEAK & CHOPS Chef

Tony Coppernoll needs a fistful of basil, a sprig of thyme or a dash oregano he heads upstairs to the garden on the rooftop of the Hilton Salt Lake City Center to select from the herb garden that compliments the dishes on the table at Spencer’s. The garden, however is just half of the picture. Coppernoll’s produce is serviced by 40,000 bees buzzing high above the city’s skyline.

In 2019, Hilton’s managers were looking to find a way to meet Hilton corporate’s ambitious sustainability goals. Their eyes went skyward to the hotel’s rooftop. Although it offers a lovely view of the city, it isn’t up to code for public or guest access. But instead of just shrugging their shoulders and leaving the roof to the pigeons, they teamed up with local gardeners and beekeepers from Grow Brighter Gardens and The Bees Brothers to design and install a working herb garden and bee combo that would green-up the rooftop and provide practical benefits to the hotel’s kitchens. The first year, the garden’s resident bees produced 15 gallons of raw honey and each year the production increases, says Hilton Salt Lake City’s General Manager Garret Parker.

“We could base our sustainability measures on energyefficiency alone, but we wanted to do something more unique, Parker says. “That’s what inspired us to implement the beehives. Also Utah is the Beehive State, so it made a lot of sense.”

The Bees’ honey is featured prominently on Coppernoll’s menus in dishes like the Honey Ricotta Lemon Cheesecake and can be requested at the table so guests can help themselves during the bread course or try a drizzle on Spencer’s Millionaire’s Bacon (a don’t-miss menu item).

HONEY ORANGE BLOSSOM VINAGRETTE

FROM CHEF TONY COPPERNOLL

¾ cup olive oil

3 teaspoons orange blossom water

6 tablespoons honey

6 teaspoons sherry wine vinegar

6 tablespoons lemon juice

Salt

Black pepper

Whisk together olive oil, orange blossom water and sherry wine vinegar. Add honey, lemon juice, salt and black pepper (to taste) and whisk until emulsified. Use immediately or refrigerate and store for up to a week.

Spencer’s Steak & Chops at Hilton Salt Lake City Center 255 S. West Temple St., SLC, 801-238-4748, spencersslc.com

ARTFUL JOY

Find everyday joy with functional art from Wild Joy Pottery and Art

BY CHRISTIE PORTER

SADIE JOY MUHLESTEIN begins with raw clay and shapes it into mugs, teapots or vessels. While the clay dries, she creates the designs and then applies the underglaze. “This is my favorite step,” she says. “I spend the most time painting with loving intention the details of my designs.” She describes the process as alchemy of all the elements: the clay is earth, water manipulates the form of the clay, air commits the shape and fire transmutes and strengthens the piece. “Heart through art is the magical element that takes a mundane item and makes it joyful.”

A lifelong artist, Sadie set up a studio space and started creating pottery in Spring 2022, and now she sells her pieces at local markets like Utah Art Market, JKR gallery and the Salt & Honey shop and on Instagram @wildjoypotteryandart.

THE BATTLE OF THE BOOKS

BY CHRISTIE PORTER

THE CURRENT STATE OF UTAH SCHOOL libraries is such that teachers and librarians stand accused of peddling pornography and sexually grooming and indoctrinating children. Members of school boards have had to appear before the legislature to defend them. “We’ve had police arrive at a library because someone had reported that there were people peddling pornography to children, which scared our librarians and made them less effective,” said Mark Clement, Board Chair of Alpine School District, at a November 2022 meeting of the Utah Legislature’s Education Interim Committee.

HOW DID WE GET HERE?

“The past few years, it seems like they’ve gone from challenging types of education to coming after libraries instead.” Michele Edgley is the current President of the Utah Educational Library Media Association and the Uintah Elementary Library Technology Teacher. “It’s a small group of people who are behind it,” she says. The accusations and the calls to the police come from parent interest groups who have strong beliefs about which books should not be available to students.

These parent groups were emboldened by the passage of H.B. 374, which targets “sensitive material” in schools, during the 2022 Utah Legislative Session. Even before that, Utah school librarians started seeing a spike in official and unofficial book challenges, more than ever before, during the 2020-2021 school year. Some librarians say they’d been following the trend in other states before it reached Utah. These parent groups would show up at every school district with the same script and the same list of books they wanted gone. “Often these books have been available for decades, and it wasn’t a problem before. Then, all of a sudden, it’s a problem,” says one Utah librarian whose district was targeted by such an effort.

Utah school libraries have become a battlefront in the culture war that librarians never wanted and don’t deserve

These books appear on the list sent to schools in Utah and nationwide by groups seeking a categorical ban. 52 titles were temporarily removed from Alpine School District libraries, some returned, but A Court of Thorns and Roses and Gender Queer were among the 22 titles restricted or removed.

LET’S TALK ABOUT H.B. 374

H.B. 374 instructs local education agencies to develop and implement policy to keep “sensitive material” that is “harmful to minors” or “pornographic or indecent” out of school libraries. Supporters have latched onto the definition of pornographic material—laid out in Utah legal code 76-10-1227—and argue that any book that depicts anything in that definition should be categorically banned without consideration for the merit of the book as a whole. Such bright-line rules have a tendency to be challenged in court and found unconstitutional.

Legal challenges are exactly what school districts want to avoid. In a November 2022 district board meeting, the legal counsel for Canyons School District explained, “Why can’t we just do a 1227 analysis and be done? Because we would probably lose in court. The court would require us to review that work as a whole.” And, because the State only covers school districts in cases with monetary damages and not injunctive, the school district would be on their own in defending an expensive lawsuit. So, in order to operate in a legally sound way, when a sensitive material complaint or challenge is made about a book in a Canyons school library, it kicks off a multi-step, multi-pronged review process to thread the needle between state law and the First Amendment.

“It’s really strange to me that the legislature created new legislation without input from librarians,” says Edgely. “And it was for something that already existed.” Most libraries already had a reconsideration policy in place prior to H.B. 374. And, if parents are worried about their child reading a specific book, a parent could (and still can) restrict access to their own student by contacting the library. Parents already had the power to control the books checked out by their own children, so why are a small minority of parents trying to take that decision-making power from all other parents? Multiple recent surveys, including The American Family Survey by Deseret News and BYU, show the majority of Americans and parents support their public schools’ library collections and oppose banning books, even in the face of some parental objections.

Opponents of H.B. 374 and the recent push to ban certain books say this is more about

censorship and squashing ideas and identities that make some people uncomfortable. At that same legislative committee meeting, Park City High School student Jackson Smith spoke on behalf of his fellow students, “My understanding of H.B. 374 is that it has taken away a lot of our freedoms,” he says. “When you look at the list of books coming from other states’ versions of this house bill, you notice it isn’t targeted at protecting students. It’s meant to hide marginalized voices.”

eral. “Why legislate instead of meeting with the librarian and finding your child a different book?” she asks. “I’m happy to have somebody tell me they want a book reconsidered, but read the whole thing and be prepared to discuss it in committee. That book might be needed by other children in their school, and an individual parent might not know that, but a librarian would.”

Indeed, some of these efforts seem to have backfired. More than one librarian quipped to Salt Lake magazine that they could use the list of targeted books as shopping lists. It goes beyond school libraries as well. Ken Sanders of Salt Lake City’s eponymous Ken Sanders Rare Books is of a similar mind. “I would like to thank all the self-righteous parents for publishing lists of books that they would like to see banned in our schools. You are providing me with a list of books to order and carry in my bookshop. I call this process ‘unbanning’ banned books. As parents, we all have a sacred right to choose what books and materials our own children read. That is part of our democracy. But when you choose to ban books from others reading them, you have crossed a sacred line. For every book, you ban I will order in 10 copies and unban it!”

WHAT NOW?

According to Edgely, much of this trouble could have been avoided by parents and librarians working together, a better understanding of all that is required of librarians and more support for school libraries in gen-

Librarians put a lot of care into curating their collections, often reading hundreds of books a year. They’ll look at the book needs for the entire student population, what students are currently checking out and surveys on their interests. “Librarians love working with children. That’s why we do it,” says Edgely. “Any time I consider a book, I look at how I can teach from it and how it will impact my students. Students will come in and suggest books to me, and I will read them.” There might be no one in the world more passionate about the power of reading than a librarian. Librarians are concerned about the real crises going on in student populations, including mental health and literacy, which they say could be addressed by wellfunded libraries and reading from collections that are current and well-maintained by librarians.

It’s the job certified teacher-librarians are trained for, requiring not just a Bachelor’s in Teaching, but a minor in Librarianship or a Master’s in Library Science. Edgely says, ideally, there would be certified librarians in every district and school and specialized training for all library staff, which currently is not the case. Librarians say the general understanding of what occurs in a library is very narrow compared to the potential if those libraries were not underfunded and understaffed. Or not threatened by having the police called to them.

“Librarians in Utah are amazing people that work doubly hard to help students,” says Edgely. “We’re a great support system. Go and work with your librarian to see what they can do to help you.” She says librarians are willing to work with the Utah State Legislature, too, even after H.B. 374, which took school districts hundreds of hours to implement and the ongoing process could require more funding as well. “We’re happy to do what the legislators want us to do, but we want them to understand what it’s going to take to fund libraries statewide.” ■

IT’S REALLY STRANGE TO ME THAT THE LEGISLATURE CREATED NEW LEGISLATION WITHOUT INPUT FROM LIBRARIANS, AND IT WAS FOR SOMETHING THAT ALREADY EXISTED.”

—MICHELE EDGLEY, PRESIDENT OF THE UTAH EDUCATIONAL LIBRARY MEDIA ASSOCIATION

PHOTO ADAM FINKLE; BOOKS COURTESY THE KING’S ENGLISH BOOKSHOP

WHAT BUSINESS EQUALITY LEADER PROGRAM?

Equality Utah’s Business Equality Leader certi cation builds on the tradition of The Utah Way; the aspirational model of bringing diverse groups together to advance historic legislation, like our 2015 non-discrimination law which balanced the priorities of both LGBTQ and faith communities. It’s also the same model that successfully advanced Utah’s 2019 hate crimes law, providing justice to communities across the spectrum of religion, race, sex and more. Utah prides itself in being one of the most conservative states in our nation with the most legal protections for minorities, including the LGBTQ community.

With many legal equality victories obtained, we now seek to build lived equality; to honor the lived and diverse experiences of people in the workplace. And we seek to help Utah businesses build greater intra-company harmony among workers with different backgrounds, cultures and worldviews. Our presentations are designed for people who may have limited exposure to LGBTQ+ but are curious to learn and understand more. Equality Utah also values viewpoint diversity. We want everyone to feel welcome in the conversation, regardless of personal backgrounds and beliefs. We all grow by engaging across our differences, with the goal of discovering what we all share in common.

WHY SHOULD YOUR COMPANY BECOME A CERTIFIED BUSINESS EQUALITY LEADER?

We understand the unique demographic in our wonderful state; in other words, We speak Utahn. Our program creates an understanding of tough issues by focusing on shared values. This isn’t about politics; it’s about creating understanding so that our workplaces can be more productive and, ultimately, more pro table. Equality Utah’s education program is free from political or cultural biases. We respect people where they are. We use language that is easy to comprehend and we combine it with shared storytelling. There is nothing like hearing the true stories of people in our families and workplaces. These are crucial for truly understanding each other during times of political and social divides. As we build teams of mutual respect, we nd new ways to enhance productivity and build upon your own company’s existing culture of inclusion. Equality Utah’s director, Troy Williams, puts it this way, “We all bene t when we sit down together, share stories and honor each other’s journey. Ultimately, we are all on the same team, seeking the same goals. By creating a greater sense of belonging for every team member, your company will be better poised to achieve its greatest success.”

To nd out more about the Equality Utah Business Leadership Program visit www.equalityutah.org/bizleaders.

BUSINESS EQUALITY LEADER

HOW EQUALITY UTAH IS PARTNERING WITH BUSINESSES TO HELP CREATE EQUALITY IN THE WORKPLACE

BACK IN THE GAME

How to make comics with local cartoonist Jess Smart Smiley

BY CHRISTIE PORTER

IMET JESS SMART SMILEY, cartoonist, illustrator and designer, on a plane from Salt Lake City to Boise, where he was a guest at the Boise Comic Arts Festival. He turned around in his chair and introduced himself right away, striking up a friendly conversation. He seemed to be genuinely overjoyed and grateful to be out and about, but it was more than the typical postpandemic restlessness. When we reconnected some weeks later, I came to understand why he was the happiest I’d ever seen anyone on a plane.

“I turn it into a game to teach writing, drawing and storytelling. We play a game where we make a comic together,” says Smiley, the author of Let’s Make Comics! An Activity Book to Create, Write, and Draw Your Own Cartoons, which lets people play the “game” on their own and regularly tops best-seller lists on Amazon. Smiley is based out of Utah

MORE FROM JESS SMART SMILEY

What Happens Next? Talent Show Troubles (Macmillan, April 2023 release)

What Happens Next? Science Fair Frenzy (Macmillan, June 2023 release)

Let’s Make Comics! An Activity Book to Create, Write, and Draw Your Own Cartoons (Watson-Guptill, 2018)

with his wife and four kids and, in addition to attending comic conventions, used to visit schools, libraries and museums to teach making comics and hold five-day comics workshops and camps. “Then it all stopped abruptly when I had this injury. I couldn’t go anywhere.”

“I had this bizarre, abnormal nerve injury,” he says. “It took 65 doctors to get a diagnosis.” While visiting all of those doctors, trying to figure out what was wrong, Smiley was basically stuck in bed for three years. The way he applied his art had to change. “I thrived off getting to share what I’ve learned with people who are interested, and I couldn’t even do virtual visits or workshops during the pandemic because of my other contract work.”

Still, Smiley continued making art through it all. “It’s something I’ve never questioned and something I’ve always done. I feel more

A look inside one of Smiley’s sketchbooks is a peek inside his storytelling process.

complete. I learn more every time I do what I do. It’s fulfilling.” Smiley wrote and illustrated two choose-your-own-adventure graphic novels. The genre presented a fun challenge. “I get to tell so many different kinds of stories in so many different ways, instead of limiting myself to one. Some can be funny, some adventurous, some spooky. The tricky part is, once you get so far down, like 25 pages into a storyline, I feel the momentum of where it is going, but I have to connect to all of these other storylines to make it work.” The series is aimed at young readers, which is where Smiley found his niche, organically. “I wasn’t necessarily pursuing only that, but I’ve always drawn friendlier characters. They tend to skew younger and cartoony and cutesy. I’ve always had that in me.”

Smiley has always worked his stories out the same way, too. “I’m a big sketch booker. By that I mean, I use a paper sketchbook with anything—highlighters, micron pens, Crayola markers, fountain pens, whatever I can get my hands on—and think out loud on paper.” The habit started when his dad gave him a journal

when he was 8-year-old, which he used to practice drawing, even though he also had a separate sketchbook. He would start a drawing in his journal and work it out. Then, once he had it down, “I’d do my best drawing of it in the sketchbook and show it off like I had just sketched it out and acted like it wasn’t a big deal.” As an adult and a professional, he says, “It’s not just for practice and fun, but how I work out ideas.” Many of his books started from doodling or free writing in his sketchbooks, which he hangs onto. “I think I’m on sketchbook number 86?”

Nowadays, Smiley is getting back to the sort of work he thrives off of. As it happens, a world-renowned specialist in Smiley’s rare condition lived in St. George, of all places. Smiley had surgery, went through rehab and started physical therapy. When he was well enough to travel again, Boise Comics Art Festival was one of Smiley’s first comic conventions back. “The pain is still very bad,” he says. “I’m on my way out of it, but I still have to be very choosy about going out or doing anything.” And by “choosey,” he means, “why don’t I go on a tour of schools, teaching

comics, across all 50 states?” Smiley started his tour in November 2022 and plans to visit schools and libraries throughout the 2022-2023 school year. He says, “I’m working on new stuff and have books coming out soon, so I thought, ‘Let’s make a big deal out of it. Let’s hit all 50 states.’”

Smiley is organizing the 50-state school tour himself, and any schools interested in becoming a stop on his tour can contact him through his website, jess-smiley.com

CLOCKWISE FROM TOP LEFT: Jess Smiley illustrations; his friendly characters; his lifelong collection of sketchbooks

Dorthy Androulidakis Jayne Barnett

JoAnne Anderson

Ginny Bostrom

Jennifer Gaskill

Marilyn Cooley Rebecca Duberow

Gail Sanders

Jenni Thompson

Jenny Sherman Kian Torimi

Stephanie Stewart

Helen Rappaport

Karma Ramsey

Martha McMullin

Stacey

O’Neil Tiffani Peterson

Jeanne Hayes

Jennifer Knight

Karen Hansen

Sheila Gelman

Mary Nothum

Sally Ware

ROCK ON

With Sedona’s jaw-dropping beauty and its small-town charm, the Arizona resort town is a big-time red rock retreat

BY DON SKYPECK

SEDONA IS WELL KNOWN for its red rocks and mysticality, but there is much more to the charming Arizona town than buttes, yoga and crystals. In addition to its breathtaking scenery and pervasive spiritual culture, there are world-class resorts and a sophisticated culinary scene focused on food that

is local and organic and nourishes the mind as much as the body. The jewelry and art in local shops and galleries echo millennia of Native American and Western history, and outdoor recreational opportunities are boundless. If you know where to look, Sedona rewards you with sights, the supernatural and then some.

Outdoor yoga enjoyed in Boynton Canyon’s Subway Cave.

VISIT A VORTEX

Even skeptics agree that something feels different in Sedona. Locals insist that the difference comes from vortexes. The town’s rock formations are believed to create swirling centers of concentrated energy that you can actually feel, and that are conducive to healing, meditation and self-exploration. Get the full vortex experience, complete with an expertly guided “cosmic energy shift,” through Sedona Mystical Tours (sedonamysticaltours.com). Or you can just choose a hike to one of many famous vortexes to experience the energy for yourself, including Cathedral Rock, Bell Rock, Boynton Canyon, and Airport Mesa.

BOARD A TRAIN

For a unique perspective on the area’s natural and cultural treasures, Verde Canyon Railroad offers daily vintage train tours through the scenic wilderness surrounding Sedona. You’ll pass ancient Native American cliff dwellings, historic mining sites and lots of nature. You may even glimpse a bald eagle or two (verdecanyonrr.com).

SHOP THE TOWN

Sedona’s highly strollable Main Street is lined with local shops surrounded by views of the town’s famous red rock buttes. Beyond the touristy trinket hubs, there are fine art galleries, clothing stores, eateries and, of course, rock shops selling crystals. Watch for bronze plaques with handprints or bootprints of the stars of the western movies filmed in the town and its surroundings. Nearby, Tlaquepaque (tlaq.com) is a picturesque shopping destination replicating a hacienda-style

village, complete with flower-filled courtyards, splashy fountains and its own rustic chapel. An added bonus is its collection of dining spots and small stores selling mostly art, clothing, jewelry and home décor.

DINE

Sedona has a thriving fine dining scene that includes one of the town’s coolest and most innovative restaurants Mariposa, a creation of Chef Lisa Dahl. This Latin-inspired grill is set on a bluff and offers amazing 360-degree views of the surrounding red rock bluffs (mariposasedona.com). Another option is Cress on Oak Creek, where tables overlook a rushing stream under rustling sycamore trees, and Chef Michael O’Dowd’s menu focuses on local, foraged ingredients presented with Italian influence (lauberge.com). For more casual dining, try the wood-fired pizza at Chef Dahl’s Pisa Lisa (pisalisa.com), or margaritas and lively Mexican food served in colorful digs at 89Agave (89agave.com). Or take out the tastiest tamales in town from casual Tamaliza Café (sedonatamaliza.com).

TRAVEL THE WINE TRAIL

The Verde Valley, located about twenty minutes outside of Sedona, is Arizona wine country. Surprised? This unlikely wine terroir is increasingly considered a wine region of note. One of the first wineries in the region, Page Spring Cellars overlooks Oak Creek and has beautiful grounds and vineyards to stroll, as

PHOTOS: (LEFT TO RIGHT) COURTESY VERDE CANYON RAILROAD, BRAD MEE

Verde Canyon Railroad and (right) Tlaquepaque, Sedona Arizona’s Arts & Crafts Village

well as a charming tasting room and bistro on site (pagespringscellars.com). In fact, the area offers more than two dozen wineries and tasting rooms to visit (vvwinetrail.com).

REVIVE AT A SPA

Few spa destinations are associated with spiritual awakening like Sedona, where even the most mainstream spas offer unique “alternative” services. L’Apothecary Spa (lauberge.com), at L’Auberge de Sedona, offers resort guests signature services exploring the spiritual connections with nature, like “Feet in the Creek” and “Forest Bathing.” Enchantment Resort is home to the Mii Amo Spa (miiamo.com), particularly famous for its Crystal Grotto, a circular sauna designed around a crystal center where therapists burn sage to prompt enlightenment. For those seeking a day spa experience, Sedona’s New Day Spa (sedonanewdayspa.com) offers natural, desert-based body treatments and Native American-inspired spa rituals using organic indigenous products.

LEARN SOME HISTORY

Sedona has many stories to share, and The Sedona Heritage Museum tells them—at least from 1876 to the present, focusing on the area’s development by its most recent settlers. This charming trip to the recent past is brief but worthwhile. You can cover the whole museum in about an hour (sedonamuseum.org).

EXPLORE NATIVE AMERICAN RUINS

Within twenty minutes of Sedona are three places that visitors can visit to see how the area’s first, Native American inhabitants lived. The Palatki Ruins are filled with ancient cliff dwellings, pictographs and petroglyphs created by the Sinagua people between 500 and 1425 AD. The Sinagua also built the pictureperfect Montezuma Castle, one of the oldest, best-preserved cliff dwellings in the Southwest. At V-Bar-V Petroglyph Heritage Site, there are no structures—just a few (over 1,000) of the most well-preserved petroglyphs in Arizona.

STARGAZE

Sedona’s night sky seems so vast that it feels like the entire universe is directly above you. Take it all in with a telescope and an expert. With Evening Sky Tours, a Sedona astronomer will meet you about twenty minutes from uptown Sedona with a high-powered telescope and a textbook’s worth of knowledge to share as you view planets, stars, distant galaxies and even the International Space Station if its orbit permits (eveningskytours.com).

JUMP INTO A JEEP

Off-roading is more fun when someone else is driving, especially when your driver is a professional familiar with every boulder, crevasse and canyon you’re traversing. Jeep tour companies are pervasive in Sedona, but the most popular (and most colorful) is Pink Jeep Tours, which offers over a dozen tours of area sites, from rugged buttes to tucked-away Native American ruins. Just be prepared for a little white-knuckling (pinkadventuretours.com).

(LEFT TO RIGHT) Montezuma Castle, Pueblo Ruins; Pink Jeep Tours on Broken Arrow Slick Rock in Sedona; A meteor streaks through the Milky Way above Cathedral Rock in Sedona

Take a hike

Sedona, a destination treasured for its impressive red rock setting, is equally prized by outdoor lovers for the amazing hiking trails that traverse its scenic landscape. The area’s hikes offer a broad range of challenges, from easy walks and flat footpaths for beginners to steep scrambles and long-distance hauls for the more experienced.

Devil’s Bridge Trail is, hands down, the most iconic (and social media-plagued) hike in Sedona, thanks largely to a photo opp at the end—a razor-thin plateau of rock that forms a dramatic bridge with a precipitous drop beneath. The four-mile round trip hike, from Dry Creek Vista Trailhead about six miles northwest of town, is moderate in intensity. There is little shade on this hike, but that doesn’t deter the crowds. Don’t count on unfettered access to the bridge—a crowd-enforced line often forms of those wanting to experience it one at a time for IG posts.

Boynton Canyon Trail, which is nine miles west of town and attracts fewer hikers, tracks the gradual rise of its namesake canyon through low scrub, then thick pine

woodland. The trail ends at the back of the scenic canyon, where a short climb leads to a magnificent view over the terrain you just hiked. Along the six-mile round-trip trail, there are two detours to make the hike even more memorable (taking both will add about a mile to your hike). Near the start, the clearly marked Boynton Vista Trail provides stunning red rock views. Another unmarked offshoot farther along leads to a cave and ancient cliff dwellings. Boynton Canyon is also the location of one of the four major Sedona vortexes and a sacred Native American site marked by brightly painted lodgepole totems.

Snoopy Rock Trail, at the base of a natural landmark visible from Uptown Sedona across Oak Creek, provides a short loop just over two miles long that is ideal for families and beginners. Named for the popular Peanuts character that the red rocks above it are said to resemble, the trail is relatively flat and easy to walk. Be forewarned: It has limited shade and can be hot on sunny days.

West Fork, Oak Creek Canyon Trail, about ten miles north of Uptown Sedona, is a scenic shaded hike through the high, ancient curved walls of a pine-filled, red rock canyon carved by the creek the hike follows. Perfect for beginners, it also presents the ideal opportunity to tailor a hike to your schedule. The hike ends at a spot where the creek spans the canyon floor leaving no room to walk without wading. Because there’s no “destination,” you won’t miss anything if you decide to turn around earlier, whenever your timing requires. If you have them, hiking poles are useful to steady yourself on rocks and fallen trees as you traverse the dozen or so creek crossings the hike requires.

Cathedral Rock Trail satisfies recreational hikers looking for another iconic red rock experience. This three-and-a-halfmile, round-trip hike to the top of a famous Sedona landmark is just a few miles out of town. The trail is low intensity at the beginning and becomes gradually more difficult as it rises. Many hikers turn around when the trail becomes challenging, but the ninety-minute hike to the top is worth the effort for the views, particularly at sunrise or sunset.

TREKKING TIPS

With 3 million visitors every year, Sedona encourages all to engage kindly with the land and take the city’s Leave No Trace pledge (visitsedona.com). To help navigate to your chosen hike’s trailhead, consider using alltrails. com or the AllTrails app. Remember parking lots at most trails fill up early, so plan your day accordingly. Most also require a $5 Red Rock Pass, so secure yours in advance at recreation.gov. And always take a screenshot of the trail map at the start of your hike, before you lose your cellular service, to help navigate your return.

Atop Devil’s Bridge, a hiker overlooks awe-inspiring views of the red rocks.

Lodge in Luxury

It’s not just the destination that makes your vacation. Accommodations are also key.

Located at the base of Boynton Canyon nine miles outside of Sedona, Enchantment Resort (enchantmentresort.com) and its celebrated sister property, Mii Amo spa (miiamo.com) comprise an expansive haven surrounded by towering red rock and pine-lined trails. The Southwest-style resort melds into its secluded setting with 218 rustic adobe casitas and luxury suites, most featuring patios and decks opening to breathtaking canyon views. Locally inspired dining options, elevated amenities and highly curated activities indulge guests, as does the Trail House, a recent addition where visitors go to learn about the local landscape and wildlife, as well as to join seasoned guides for a slew of memory-making adventures.

“Tree-lodge” is how the in-town Amara Resort and Spa (amararesort.com) describes the aesthetic fashioned by its recent multimillion-dollar renovation delivering hip, nature-inspired style and comfort to its 100 spacious rooms and welcoming gathering spaces. A heated, infinity-edge pool anchors its large, creek-side courtyard featuring fire pits and spectacular views of Snoopy Rock. Inside, the lounge-like lobby and SaltRock Southwest Kitchen invite guests and visitors to relax between hikes, signature spa treatments and strolls through the eclectic shops and art galleries of nearby Uptown Sedona.

Close to Uptown Sedona, Ambiente (ambientesedona.com) is the area’s uber-chic newcomer. The unique “landscape hotel” boasts 40 individual, cube-shaped, glass suites (called atriums) that are built on stilts above the desert landscape and strategically scattered across the site to harmonize with its natural topography. Moody, minimalist décors soothe guests while panoramic, floor-to-ceiling windows create the illusion of being in, rather than merely observing, the surrounding red rocks, running creeks and Coconino National Forest. A poolside restaurant, a three-room spa and posh amenities elevate the luxe experience and exclusivity of the adults-only resort.

Enchantment Resort

Amara Resort and Spa

Ambiente

PHOTOS (TOP TO BOTTOM): COURTESY OF ENCHANTMENT RESORT; COURTESY OF AMARA RESORT AND SPA; JEFF ZARUBA, COURTESY OF AMBIENTE

Architects

WHAT’S NEXT AT YOUR NEW

MORE ADDITIONS ARRIVING 2023-2024

Since the first flights departed The New Salt Lake International Airport, millions of travelers have experienced its stunning architecture, tech-friendly amenities, and thoughtfully curated dining and shopping options.

But we’re just getting started.

As Phase 2 is finished in 2023, you can expect 22 additional gates and 19 new shops and restaurants, including more local favorites. And in 2024, Phase 3 will bring even more places to eat, drink, shop, and relax—plus a new central tunnel that significantly shortens the walk to Concourse B gates.

See what’s next for your new SLC at slcairport.com

22 ADDITIONAL GATES

19 NEW SHOPS AND RESTAURANTS

CENTRAL TUNNEL TO CONCOURSE B

MORE FLIGHTS TO MORE DESTINATIONS

Photo courtesy: HOK

UTAH IS AMONG THE FASTEST GROWING STATES IN AMERICA.

Among the leading questions new arrivals seek to answer is ways to locate quality medical care, facilities, specialists and health-care professionals to address their medical and wellness needs. In this special advertising section, Salt Lake magazine invites our partners in the profession to share their expertise in a range of specialties and other health and wellness options.

WRITTEN BY MEGAN HULSE | DESIGNED BY ARIANNA JIMENEZ

DR. P. DANIEL WARD lives by “Inspiring Confidence” in his facial surgery practice and at Form Derm Spas, which is celebrating it’s seventh year.

While Dr. Ward has cultivated an impressive reputation as a surgeon, the mission of Form Derm Spa is to extend that surgicalquality service into the non-surgical realm, where Dr. Ward is considered one of the world’s experts. The Ward Institute team is committed to improving lives, both of their clients and their team members.

For customer relationships, quality looks like excellence in the craft, and integrity that shows in consultations.

“If we do not think that we can provide a result, then we do not agree to perform the procedure,” says Dr. Ward. “The treatments that we perform are all medical grade and we believe the medical aesthetics industry is marred by businesses of incredible results with treatments that do not deliver. We are trying to change that practice. We believe we can do better!”

Dr. Ward also believes in building confidence and positivity in the lives of team members. “This commitment to team members translates into an amazing experience for our clients.” Each team member is required to spend 10% of their week on personal education, training, and professional development. The company is committed to developing the best in each team member, learning new techniques, improving time management, or even something as simple as incorporating meditation into their lives

For a self-improvement experience rooted in expertise and integrity, there is no higher quality experience than that which can be obtained with Ward Institute or Form Derm Spas.

“Our goal is to improve lives. We do that by helping people look and subsequently feel their very best” explains Dr. Ward. “Our most common procedures include rhinoplasty, face and eyelid rejuvenation, hair restoration, laser treatments for wrinkles and pigmentation, and more. I am proud that my team is considered a leading expert in procedures such as filler and Botox. It is fun to be the standard that others in the community and across the country look to for expertise and advice.”

HOW REGULATED ARE THESE TREATMENTS?

“Aesthetic treatments are not tightly regulated by the state. They are medical treatments, but they can be administered by a wide variety of personnel in the healthcare industry. They aren’t all physicians— even if they call themselves ‘doctors.’”

WHAT SHOULD I LOOK FOR WHEN SELECTING A SURGERY TEAM?

“First and foremost, make sure you like the surgeon and the team. You want to find providers who’ll help you achieve your goal and navigate any potential complications down the road. Second, when looking for a facial plastic surgeon, verify that the provider is board certified either in general plastic surgery or specifically in facial plastic surgery. There are no other board certifications in the plastics field. Finally, find a practice or med spa that frequently performs the treatments you are interested in. Keep in mind the phrase, ‘jack of all trades, master of none,’ You do not want to receive treatment from someone who isn’t well-practiced.”

WHAT ARE THE LATEST TRENDS IN SURGERY?

“Surgical procedures are making a comeback. While our nonsurgical options are fantastic, many patients find that surgery gives a more impressive and long-lasting result, and non-surgical procedures can have a longer recovery time than surgical procedures. Many patients would rather go under the knife if it means a better result—especially if there is less recovery.”

Owner,

Director, and Facial Plastic Surgeon of The Ward Institute, Form Derm Spa

Robert L . Masson MEDICAL DIRECTOR

DR. ROBERT L. MASSON, the founder of Masson Spine Institute of Orlando and Park City, is an internationally acclaimed neurosurgeon known for his talents in the fields of spinal surgery and sports spine medicine. Dr. Masson graduated with honors from the University of Florida, receiving a medical degree in biomedical engineering. He remained in Gainesville for a Neurological Surgery Residency, and completed his training in 1995, specializing in micro neurosurgery and minimally invasive spine surgery.

Professional athletes and weekend warriors alike travel from all over the world for his focused expertise, and for a team to help them on their journey to recovery. Patients of the Masson Spine Institute are much like its employees: high-energy, high-function individuals who are simply looking to get back on their feet and back to their daily grind. Masson Spine Institute’s goal is to provide quality care, expert resources and outstanding support to patients in the face of spinal injuries.

A lifelong adventurer, father, and spinal reconstruction patient himself, Dr. Masson is committed to exceptionality, both for his teams and his personal practice. Over nearly three decades in business, he has performed over 13,000 microsurgical procedures, trained over 1,000 surgeons worldwide and served as a pinnacle of education for both cervical arthroplasty and lumbar microsurgery.

Dr. Masson’s contributions to the field of spinal surgery are also evident in his many efforts for innovation. Dr. Masson has pioneered several spinal surgery procedures and has over a dozen patents in his portfolio for implants and surgical technologies. He has developed with and educated the teams behind products from international companies such as Centinel Spine, Depuy Synthes Spine, a Johnson and Johnson Company, and more. He is also the founder and CEO of Expanded Existence, an augmented reality solutions company focused on creating a Surgical Metaverse to improve surgical performance, logistics and optimization worldwide.

And just what is the Surgical Metaverse, you ask? It is the virtual space at the heart of Expanded Existence, where their mission is to combine mixed reality and machine learning to empower surgical teams to build better workflows and help them be better prepared for procedures. The company’s programs allow surgical technicians to use data visualization and A.I. to analyze and improve efficiency in the operating room, both in and outside of the sterile field.

With more than 27 years in business under his belt, Dr. Masson has had a tremendous influence on the field of spinal care, both in the lives of patients and in his many leadership roles. He was the founder of Florida’s first JCAHO Spine Center of Excellence, leader of his facilities in Orlando and Park City, and has served on countless advisory boards for everything from stem cell research to radiological software.

MEDICAL DOCTORS

MD

Marcella Woiczik MD Theresa Hennessey

SHRINERS CHILDREN’S Salt Lake City has delivered topnotch care to children with orthopedic conditions for nearly 100 years. The Top Docs there, including Marcella Woiczik, M.D. and Theresa Hennessey, M.D., treat more than 100 common to rarely seen childhood conditions, including talipes equinovarus— the medical term for clubfoot. The condition presents as a foot appearing twisted inward at the ankle, often detected during pregnancy or visibly obvious after birth. The good news? It’s entirely treatable and the world’s foremost leaders in treating this common condition are right here in Salt Lake City.

SHRINERS CHILDREN’S SALT LAKE CITY

1275 E. Fairfax Road, SLC 801-536-3500

Q: WHAT DOES CLUBFOOT TREATMENT LOOK LIKE?

Marcella Woiczik, M.D.: “Early in my career, I learned the surgeries to correct clubfeet, which left many patients with stiff, painful feet. Our team later learned a new gold standard of care, taught by Dr. Ignacio Ponseti, utilizing non-operative, serial casting. Now, we care for thousands of clubfoot patients every year in the Intermountain West who gain full function without surgery.”

Theresa Hennessey, M.D.: “We have built a team of people in clubfoot clinic who are passionate about caring for these children and families. We feel privileged to do so! The treatment consists of gentle manipulation, casting, a minor procedure, and bracing the feet.”

Q: HOW IS THIS WORK MEANINGFUL FOR YOU?

MW: “I have the honor of getting to know families on a deeper level, and watching my patients grow up. I have patients I have known since they were born, nearly 15 years ago.”

TH: “I love watching the babies grow into small amazing humans, and that we can change a child’s function for their entire life. I also love the intricacies and art of casting and understanding the foot.”

Q: WHAT DO YOU WISH PEOPLE BETTER UNDERSTOOD ABOUT A CLUBFOOT DIAGNOSIS?

TH: “Clubfoot is a curable condition. In the majority of cases, there will be no disability. The diagnosis can be anxiety provoking, but if we work together, the child will thrive.”

MW: “Frequent care, attention, and support are necessary for the best outcomes. The more engaged the family is in the process, the better the children will do.”

Q: TELL US ABOUT THE TEAM AT SHRINERS CHILDREN’S SALT LAKE CITY:

TH: “Our team of doctors, physician assistants, medical assistants, nurses, social workers and child life specialists support the child through the entire journey. We provide the logistical, medical and social support that each patient needs.”

MW: “We work together in such a way that our patients and families are able to be comfortable when they come for appointments, and kids are not afraid to see their doctor. Coming to our facility should feel like coming home, knowing you’ll be welcomed and taken care of by one of the very best teams in our healthcare community.”

Q: WHAT SETS SHRINERS APART?

MW: “At Shriners Children’s, I felt an immediate connection. I have the opportunity to work with exceptionally skilled and dedicated colleagues and friends.”

TH: “We provide care that no one else can due to the philanthropic support of the Shriners Children’s system. We are able to help every child that presents to our clinic without financial stress on the family. The gift of that cannot be overstated.”

Q&A Neuropat hy or PAD?

Dr. Ryan O’Hara, MD

Quit playing the

neuropathy pain game.

Countless people have been misdiagnosed with neuropathy and continue to suffer. If your current neuropathy treatments or medications aren’t working, there is a good chance our doctors can help you start living a better life —no invasive surgery, no hospital stay, most insurance and Medicare accepted.

Do you have difficulty walking without taking a break?

Do your feet feel numb, or your legs cramp in bed at night?

Do you experience pain, tingling, or numbness in your feet?

Is your neuropathy treatment not making symptoms go away?

Do you have sores on your legs or feet that won't heal?

If you checked “yes” to any of the questions above, our doctors can help tell you what that might mean.

What is neuropathy?

Neuropathy is a condition that involves damage to the peripheral nerves, the nerves in your hands and feet. Symptoms include muscle cramping, difficulty walking, burning, tingling, numbness, and pain in the legs or feet. In many cases, it’s caused by diabetes, but poor circulation can also cause these symptoms or make them worse.

What is PAD (peripheral artery disease)?

PAD or poor circulation is caused by the buildup of fatty material inside the arteries which hardens into plaque. When this occurs, it limits the amount of blood that passes through the arteries. If an artery is blocked, oxygen and nutrients can’t get to your nerves causing them to die. Blood brings oxygen and nutrients to your legs and feet which they need to stay healthy. Cramping, leg pain, and non-healing sores are telltale signs.

What can be done?

The good news is that PAD can be treated, and the treatment is excellent. We can do a minimally invasive procedure in an office setting. Patients are home within hours and back to everyday activities with almost no downtime, no stitches and no

overnight hospital stay. Medicare as well as most insurance plans will cover treatment.

How is it treated?

Using x-ray imaging, we’re able to go into the bloodstream through a tiny nick in the skin to see if there is any plaque buildup. With a catheter, that’s a thin flexible tube that travels through the bloodstream, we’re able to see if there is a blockage and then remove it with special instruments. Once the plaque is removed, blood flow improves.

When should someone seek help?

If your feet feel numb, you can’t walk to the mailbox without taking a break, see a doctor. One of the most important outcomes of diagnosing PAD at the first signs is the ability to manage the disease and potentially reduce or prevent complications from occurring. Diagnosing and treating PAD can mean the difference between saving or losing a limb, and in some cases saving a life.

Dr. Ryan O’Hara is an interventional radiologist who uses imaging technology and techniques to care for medical conditions that affect the nearly every organ system in the body. These conditions include PAD, Enlarged Prostates, Liver Cancer, Varicose Veins, and Uterine Fibroids. He

PARK CITY

PARK CITY GETS ITS GRÜV ON

BY TONY GILL

HERE’S A BIT of breaking news for you: the best skiing of the year is happening right now. While some unwise and otherwise impatient folks are starting to prematurely transition to flip flops, the deepest snowpack, most enjoyable events and best all-around vibes are up on the hill in March and April. At Park City Mountain, the annual Spring Grüv festival is in full swing, replete with parties, a ton of live music in the base areas and, of course, the always spectacular and disastrous pond skim. There are months of 100-degree days in the forecast, so don’t wish away the last of the snow. Check out Park City Mountain’s website for a full schedule of Spring Grüv events. parkcitymountain.com

PHOTO VAIL RESORTS, SEAN RYAN

‘You Lika Da Juice?’

If you do, Park City has you covered

BY TONY GILL

HAT ON EARTH is coldpressed juice anyway? It means nothing other than force from a hydraulic press squeezing fruit and vegetables was used to produce the juice. No additional heat, pasteurization or any other process that could rob the juice of precious nutrients—or prevent large scale food spoilage, for that matter—to be found. The not-so distant cousin of the cold-pressed juice, of course, is the superfood-rich smoothie or shake. These concoctions share unadulterated ingredients, which can likewise be consumed without the use of teeth.

Now, for all the brute force magic within cold-pressed juices and blended shakes, they contain more concentrated sugars and lack the fiber found in the solid foods from which they came. They also tend to be more expensive than their base ingredients, begging the question: is the literal juice worth the metaphorical squeeze? I can’t manage an answer for everyone, but I can confidently say such drinks have provided occasional salvation in the wake of life decisions both enriching and self-destructive. Should find yourself exhausted or otherwise indisposed, Park City has the juices and shakes to find redemption.

The One With All The Vibes HIGH VIBES JUICERY

High Vibes Juicery (formerly known as Guest Haus), has the top-to-bottom atmosphere to accompany an extravagant juice or smoothie. Located inside a former greenhouse in Prospector, the interior is bathed in natural light. Staff can even coach you through a cleanse if you’re keen to give that a go. Owner Jennifer Sutton recommends the Gut Instinct Juice, made with dandelion greens, celery, apple, kale, cucumber, ginger and turkey tail mushroom extract, to help with those heavy aprèsrelated digestive issues. They’ve also opened a second, convenient location in The Market at Park City.

1800 Prospector Ave., 435-604-0831, guesthauspc.com // 1500 Snow Creek Dr.

The One For Grab-And-Go LAND JUICERY

Maybe you’re not in the mood to discuss a cleanse, or even take off your sunglasses inside for that matter. Land Juicery is for you. You can order a six-dollar wellness shot, like the “whole-body-healing” Tumeric Wellness Shot or grab one of their ready-to-go cold-pressed juices like the Detox Charcoal Lemonade and mumble your way through tap to pay. Bonus points for sharing a space with Pink Elephant Coffee, which is the best in town.

509 Main St., landjuicery.com

The One To Pair With Crossfit PROTEIN FOUNDRY

If the other drinks are focused on wellness and recovery, the ones at Protein Foundry are more about building something. “Their Protein Shakeouts” are designed to fuel an active lifestyle. As such, expect to find some keto-friendly options, plenty of nut milk and some accompaniments like whey protein and hemp. The Acai Kicker ticks all the boxes you need to stay energized while discussing proper dead-lift technique.

1784 Uintah Ct., 435-575-1100, theproteinfoundry.com

Hive Vibes Juicery

New Union Keeps The Lifts Turning

Park City Lift Mechanics are the latest to join the organized labor movement

BY TONY GILL

THE LOUD BUZZING HORN usually perks up the confused, anxious crowd. It means the lift is about to start turning again, but sometimes not without a little nudge. “If the lift stops it’s usually just because someone fell off at the top,” says Liesl Jenkins, a Park City Mountain lift mechanic. “Otherwise, it’s just some minor nuisance’s fault or something like a lift operator forgetting to pull the stop button out.”

Jenkins and her colleagues quite literally keep the lifts running. When we spoke in the season’s early days, her team was waiting on a new gearbox to arrive for McConkey’s Express, a six-person detachable lift accessing some of the steepest expert terrain at Park City Mountain. Sounds complicated, but Jenkins assured me it was a quick job once the appropriate parts arrived. Guests would never notice anyone working on it, and suddenly the lift would be spinning. Much like ski patrollers, lift maintenance mechanics and electricians perform a ton of behind the scenes work that allows the resort to operate. And just like Park City’s ski patrollers, the resort’s lift mechanics have formed a union to support their oftenunderappreciated work.

“The fi nal tally really solidified the validity of the unionization effort,” Jenkins says of the 35-to-six vote in favor of joining a union. Employment in the ski industry has become an increasingly fraught topic in recent years. Skyrocketing housing prices and cost-of-living increases in mountain communities have made hiring difficult. Meanwhile employers had become accustomed to exchanging meager pay for a romanticized outdoor lifestyle. The confl icting realities and resultant tensions came to a head last season when labor negotiations between Park City Mountain’s ski patrollers and the resort nearly led to a work stoppage before a new agreement was struck. Park City followed up by raising the minimum wage for employees across the board and offering more incentives and housing options for workers this season. But the feeling among those who perform the dangerous, difficult work of lift maintenance while enduring cold and exhausting 12-hour days, is there’s work left to do.

“The resort stepped up in some ways, and the narrative about it has shifted,” Jenkins says. “But for us as a department, we’re still struggling with unresolved issues. It’s great that the minimum wage is higher, but now wage compression is a factor. We weren’t compensated accordingly and in some cases are making the same amount as a lift ops foreman. Lift maintenance is a dangerous job that takes a lot of knowledge, skill and experience to perform competently, and it’s disheartening to feel we’ve been left behind.”

The lift maintenance mechanics and electricians have joined CWA Local 7781, the United Professional Ski Patrols of America. As of today, the unionization hasn’t affected wages or employment agreements, with union elections and negotiations still to come. New union members are hopeful the collective bargaining power will help address their specific needs. “We’re trying to bring this back to a local level. What works for Vail and Breckenridge and Crested Butte may not work here. We’re a different resort in a different community, and we want to address our specific needs. For example, almost all of us are commuting from significant distances,” Jenkins says.

Park City Mountain was understandably less than thrilled about the unionization effort, especially after making a significant investment to address issues that plagued staffing and operations last season. “While we are disappointed with the result, we are grateful to those who took time to vote,” Vice President and Chief Operating Officer Deirdra Walsh said in a statement provided by the resort. “We sincerely believe that direct communication works best to build strong relationships, ensure a safe working environment and allow every employee’s voice to be heard through direct and open dialogue. We have demonstrated this by listening and taking action this year—increasing wages and investing in affordable housing, mental health, leadership development and other perks and benefits. These are actions we took because of our commitment to our team members.”

Mountain communities are changing, and the employment landscape is evolving in response. As the idyllic vision of living in the mountains and working in the ski industry becomes increasingly elusive, something will have to give. According to Jenkins, people in town have taken notice. “The community support has been overwhelming, and we don’t take that for granted,” she says. More than likely, this won’t be the last domino to fall.

DONʼT MISS THESE INCREDIBLE SHOWS!

VISIT OUR WEBSITE FOR THE FULL 2023 LINE-UP!

WHILE WE ARE DISAPPOINTED WITH THE RESULT, WE ARE GRATEFUL TO THOSE WHO TOOK TIME TO VOTE”

—DEIRDRA WALSH, VICE PRESIDENT & CHIEF OPERATING OFFICER, PARK CITY MOUNTAIN

WHY SO SERIOUS?

Park Silly Sunday Market’s future is mired in not-so-silly contract discussions

BY TONY GILL

WHEN DID THIS TOWN get so serious? Seriously. Do people think Park City transformed from a post-silver-mining backwater because of some faux polished veneer of exclusivity and golden-year serenity? No matter how overused the word “luxury” is or how curmudgeonly people act, this town is never going to be Aspen or Naples. Park City became what it did because of personality and identity derived from the kind of things that make a place distinct and memorable. The kind of things like the Park Silly Sunday Market (parksillysundaymarket.com). That hasn’t stopped some folks from trying to get rid of it.

The Silly Market has been a Main Street institution for 16 years. As evinced by its name, it’s an eclectic mix of live music, food carts and local vendors.

Organizers are trying to secure a new long-term contract with Park City but will operate for 2023 under a temporary one-year agreement. To many long-time locals and visitors, the idea of eliminating the Silly Market is preposterous. However, for a vocal subset of Old Town business owners and homeowners the boisterous shenanigans are a business-draining, crowded nuisance.

Those opposing the Silly Market generally fall into two camps, easily identified by public comments submitted during a November 2022 Park City Council Meeting. The first group’s argument essentially boils down to a Grinch-ey sentiment: “Oh, the noise, the noise, noise, noise, noise!” The second camp comes largely from Main Street merchants who argue the

The Park Silly Sunday Market vendors and performers draw a crowd on Historic Main Street but the future of the mainstay summer event is in jeopardy.

THE PARK SILLY SUNDAY MARKET IMPACT

Each Silly Sunday somewhere in the neighborhood of 15,000 people fl ock to Main Street, totaling around 200,000 people per season. It’s diffi cult to imagine that isn’t helpful to Main Street businesses, but some merchants claim the benefi t is seen by bars and restaurants while Sunday sales tank for everyone else. There’s no publicly available reliable data with which to cast judgment, so we’re left with assumptions about whether throngs of visitors or tranquil streets are preferable.

For Park Silly 2023 dates visit parksillysundaymarket.com

hordes of people descending onto Main Street to attend the Silly Market don’t actually benefit local businesses, because, as one business owner euphemistically said, the event “keeps many of the higher end homeowners and visitors away.”

(Outside of events like the Silly Market, I’d argue Main Street has been shedding most things non-higher-end-homeowner-and-visitor-related for years now.) But Historic Park City Alliance members opinions were overwhelmingly against the Park Silly Market according to a recent a survey in which 63 percent of respondents favored eliminating it. Their general sentiment was that the Silly Market is a drag on Sunday business

However, single day sales for a portion of businesses doesn’t tell the whole story of a Park City’s economy say Silly Market leaders (who are very serious).

“We’re fostering businesses that become cornerstones in the community,” Kate McChesney, Silly Market Executive Director says. “Places like Nosh, Freshie’s and Sammy’s all got started here with an opportunity to build a footprint without a huge investment up front.”

Some have suggested changes to the Silly Market, including its location and the day of the week, both of which would fundamentally alter its identity. A Wednesday Silly Parking Lot Market doesn’t have quite the same appeal, especially for local families who have jobs and kids in school. “We’ve made some concessions for the upcoming year in good faith,” McChesney says. “We’re doing 10 dates as opposed to 14, starting music later, at 1 p.m., for noise reduction and working to make people in the community feel heard. But we’re not ready to move or change the day.”

Park City will remain Silly for the upcoming year. But until a long-term contract is secured, we’ll be left wondering why the town has gotten so darn serious.

PHOTOS COURTESY PARK SILLY MARKET

Salt Lake magazine’s Dining Awards return with 12 of Utah’s Best Restaurants, 7 Utah Classics and 4 more to watch

alt Lake magazine established its Dining Awards in 1998. That year, the awards ceremony was held en plien air in Memory Grove with an accompanying picnic. The winners’ list included restaurants longtime Utahs will remember but are long gone (Capitol Cafe, Chez Betty and Metropolitan) but also many others that have survived and thrived in the ensuing 25 years (Log Haven, Cucina and Glitretind). For more than two decades, we’ve handed out hundreds of our plates to a worthy and

FROM THE EDITORS OF SALT LAKE MAGAZINE // PHOTOS BY ADAM

FINKLE

The Pearl’s Chef Tommy Nguyen

–from page 56

growing selection of ambitious restaurateurs, chefs and culinary wizards to support and legitimize the Utah Food landscape. But then came the “lost years,” a term our editors and panelists coined during our discussion for this year’s awards. The pandemic was especially hard on this part of our community, as we all know, and for these past two years, the magazine focused its accolades on restaurateurs who found creative ways to keep their doors open (“The 2021 Blue Plate Awards or How to Survive in the Restaurant Industry During a Pandemic”) and asking chefs to support other chefs (“The 2022 Chef’s Choice Awards”). It is difficult, after all, to evaluate the food on the table when just keeping the lights on took an effort worthy of applause.

We have, however, finally emerged (knock on wood). Restaurants are back in the swing of things and there is excitement in the air as we’ve all rediscovered the pleasures of a great meal served by a superlative restaurant. In some ways, this year’s awards feel like a fresh start unburdened by the past and blessed by optimism for the future of dining in Utah. Here’s our guide to 12 of the best dining experiences we’ve had over the past year and 4 more restaurants to watch and classics to revisit.

— Jeremy Pugh, Editor, Salt Lake magazine

MAIN COURSES

THE 12 BEST RESTAURANTS IN UTAH (RIGHT NOW)

We considered consistency, overall experience (“is this something you can’t get at home?”), hospitality, service and innovation for each. But most of all we made it personal—would we send our friends and family to a place? The answer, for these 12 is “absolutely.” The term “Best” is subjective, after all, but we know it when we see it.

Oquirrh’s fried spaghetti squash with blue cheese, chicory, pomegranate and saba.

2023 BEST RESTAURANT RIME

SEAFOOD + STEAK

Sometimes it’s hard to believe that we actually have good seafood in Utah. That’s thanks to our airport’s status as a Delta hub which enables fresh-from-the-ocean delivery.

(What? You thought there were fish in the Great Salt Lake?) It is disorienting in all the right ways. A phenomenon best illustrated by RIME Seafood + Steak above the famed ski resort at the top of the funicular (mountainside elevator, it’s a thing) leading to St. Regis Deer Valley. Even more cognitive dissonance occurs with RIME’s seasonal pop-up at the top of the Jordanelle Gondola where you can slurp oysters right on the slopes. But why complain? As panelist Darby Doyle says, “It’s magical. Oysters, lobster rolls and champagne, all with stunning views. What’s not to love?” Down at RIME HQ, the experience is just as novel, Chef Pierson Shields conducts a sumptuous and splurge-worthy symphony of service and taste that panelist Stuart Melling called, “The best meal I’ve had all year.” And, even if you don’t ski, it’s an experience in itself to ride a funicular or a gondola to get to the table. —Jeremy Pugh 2300 Deer Valley Dr., Park City, 435-940-5760, srdvdining.com

OQUIRRH RESTAURANT

After working in some of the best restaurants in town (Copper Onion, HSL, Pago) Chef Andrew Fuller and front-of-house standout Angie Fuller opened their dream restaurant, Oquirrh, in downtown Salt Lake City in February of 2019. Like the Tinman and the Scarecrow heading “off to see the wizard,” there’s a head and a heart here. Angie is the heart and Drew is the engineer. Oquirrh is an artisanal community experience: an expression of love. “Oquirrh is what I hope the future of dining in Utah is like,” says Dining Award Panelist Darby Doyle. “It is intimate, exceptional and changes with the season. It is serious food that doesn’t take itself too seriously.” Everything on the menu is familiar with an eye toward comfort but imbued with Andrew’s flair for originality and served with grace, gusto and humor—the asparagus spears stand at attention on the plate, little soldiers with their feet stuck in a sheep’s milk fondue. Local art can be purchased right off the wall. This is the kind of restaurant Salt Lake needs—chefdreamed, chef-run, definitively local. It deserves being called the Outstanding Restaurant of the Year. As panelist Lydia Martinez says, “They keep getting better and better but it still feels like you are sitting down at someone’s kitchen table.” —Jeremy Pugh 368 E. 100 South, SLC, 801-359-0426, oquirrhslc.com

Angie and Drew Fuller’s Oquirrh is the 2023 Outstanding Restaurant of the Year.

Rime’s whole fish Branzino and (below) Executive Chef Pierson Shields.

2023 BEST RESTAURANT LOG HAVEN

Panelist Stuart Melling summed up Log Haven best by saying, “If people only have one night in town and they want the ‘Utah experience’ I send them to Log Haven.” This venerable restaurant situated (dare we say nestled?) in the confines of Millcreek Canyon is mountain dining at its finest. But the word “venerable” only applies to the stately log cabin built more than a century ago. The restaurant within is appropriately cozy but the food on the tables remains daring and exciting—changing with the seasons and wherever Chef Dave Jones’ latest passion takes him. (His latest? Foraging.) Wild game and hearty alpine cuisine mash-up with Asian techniques and flavors. In-season ingredients and impeccable service from a veteran staff ensure an evening to savor.

“The atmosphere is quintessential Utah and, sure, they’ve been around forever, but they aren’t resting on their reputation,” says panelist Lydia Martinez. —Jeremy Pugh

6451 E. Mill Creek Canyon Rd., SLC, 801-2728255, log-haven.com

SLC Eatery Chef Logen Crew behind the stove and (right) Platinum Provisions’ Wagyu Tataki with truffle ponzu, seaweed and local mizuna and a Utah Scone with smoked cheddar galette and everything spice.

“Pancetta” cured shrimp with red wine risotto, ricotta and grilled radicchio and (below) Chef Dave Jones

2023 BEST RESTAURANT SLC EATERY

SLC Eatery has been a go-to recommendation of Utah foodies for several years running. Part of SLC Eatery’s consistent success is a menu that is, perhaps ironically, always evolving and surprising diners, allowing patrons to push themselves out of their culinary comfort zones. “Logen Crew and Paul Chamberlain and the team take their food seriously, but not themselves,” says panelist Darby Doyle of the warm and welcoming atmosphere. One of SLC Eatery’s signature features is its dining cart service. (Tip: The dim sum cart has especially fun offerings.) “Some of the best bites of my life have occurred here,” says Doyle. The sentiment is seconded by Lydia Martinez, who likewise praises SLC Eatery’s hamachi as “the best of my life.” No matter the dishes that end up on the table—entree or ala carte—rest assured there will be a perfect wine to pair with it.

—Christie Porter

1017 S. Main St., SLC, 801-355-7952, slceatery.com

UTAH CLASSICS

REMIND YOURSELF OF RESTAURANTS THAT ARE SO GOOD, THEY NEVER WENT AWAY Utah Food is a conundrum, what even is it? Fry sauce, funeral potatoes. Naww. Food evolves and tastes evolve and within that evolution, a consensus begins to form and standards emerge. None of these restaurants are standing still or living in the past (well maybe, Maddox, but the past is what that place is about) but all have proven their excellence for so long that they have become institutions that are the backbone of dining in Utah.

Maddox Ranch House

Each week Maddox serves more than 15,000 (!) customers. That’s right, 15 thousand. Some come to sit in the classic log cabin’s dining room or lunch counter, others pull up to the drive-in, still served by carhops, and others pick up a family meal on the way home.

Feldman’s Deli

Feldman’s Deli was one of the top picks for panelist Stuart Melling and for good reason. It’s a classic Jewish deli that’s given SLC a taste of NYC for nearly a decade with its half-pound sandwiches (including the best pastrami west of Katz’s Delicatessen).

Mazza Cafe

Mazza was the first place many native Utahns tried middle eastern food and we loved it. Chef-owner Ali Sabbah continues to set the standard for Middle Eastern food in Utah, serving complex, layered dishes with warm hospitality.

VENETO Ristorante Italiano

Veneto’s Marco and Amy Stevanoni are proud of their curated wine list, impeccable dishes and providing an overall exceptional dining experience. The cuisine draws inspiration from Marco’s native region of Northern Italy called, naturally, Veneto.

Red Iguana

Red Iguana fulfills the promise of its slogan. It is, in fact, Killer Mexican food that is absolutely worth the wait. For nearly 40 years they’ve been serving up delicious and perfected family dishes like chile verde and world-famous mole.

Takashi

There’s a line outside the door of Takashi every night for a reason. Chef Takashi Gibo’s modern take on sushi is among the best for the freshness of the fish, attention to detail and bright flavors. There are many worthy sushi spots but there is only one Takashi.

BEST NEW RESTAURANTS TO WATCH

FOUR HOT NEW SPOTS ON OUR RADAR

Very often a new restaurant comes on the scene with a splash and catches our attention but, hey, it’s a hard biz at any time, much less at this time. But these four newcomers raised our eyebrows and we’re excited to see what happens next

Ivy + Varley

The atmosphere of Ivy + Varley exudes coolness. “It has a very New York or LA vibe,” says Dining Awards Panelist Jennifer Burns, and if that puts you off—it shouldn’t. It brings a big city vibe without pretension. “The service and hospitality are personal and genuine,” says Nightlife Editor Avrey Evans, who recommends the kimchi michelada taken on the stunning outdoor patio. With an attention to detail in their bar menu and heavenly bites, we expect this newcomer to continue to thrive.

55 W. 100 South, SLC, 801-895-2846, ivyandvarley.com

Urban Hill

Appearing as if out of nowhere comes Urban Hill, a flag planted in SLC by the team at Park City’s Hearth & Hill. We welcome the incursion. Hearth & Hill is a proven PC force. “They hire talent in the kitchen, pay what people need to survive and put their money where it matters,” says panelist Darby Doyle. Indeed, our scouts’ early reconnaissance of Urban Hill indicates greatness to come.

510 S. 300 West, SLC, 385-295-4200, urban-hill.com

Wood • Ash • Rye

St. George is overrun with chain restaurants that weaseled in alongside its explosive growth. But amid the sea of mediocrity, we’ve discovered an island of civility. Wood • Ash • Rye. Located in Avenire Hotel, this of-the-moment restaurant features the requisite brunch for the brunch bunch but its dinner menu really shines. Executive Chef Shon Foster’s menu of sharable plates follows the seasons and gives nods to St. George’s history like his charming take on funeral potatoes the “Potato Saint.” 25 W. St. George Blvd., St. George, 435-522-5020, theadvenirehotel.com/wood-ash-rye-restaurant

Franklin Ave. Cocktails & Kitchen

From the minds behind Whiskey Street, White Horse Tavern and Bourbon House comes Franklin Ave. Cocktails & Kitchen. The emphasis here is on the “kitchen.” Chef Matt Crandall gets to stretch his wings at Franklin Ave. ignoring the “bar” in bar food and simply serving great food.

231 S. Edison St., SLC, 385-831-7560, franklinaveslc.com

Post Office Place’s Taro

Scotch Egg with “Happy Lady” sauce

CENTRAL 9TH MARKET

The term restaurant doesn’t really fit this neighborhood market next door to Water Witch on what may be Salt Lake’s hippest block. “Bodega” is a more apt label. Anyone who has enjoyed discovering a killer deli counter hiding inside a non-descript New York Bodega will understand why there’s a line out the door on Saturday mornings at the Central 9th Market. Customers stand ‘on line’ for the breakfast sandwich panelist Darby Doyle calls “the best thing I’ve had outside of New York City” and (more to the point) “a ****ing phenomenal sandwich.” Good food, after all, doesn’t have to come with white linens and silverware as panelist Stuart Melling says of the selection: “At the end of the day, it’s about recognizing excellence. And Central 9th is excellent.” So grab a sandwich from the more-than-justbreakfast deli menu, head next door to Scion or The Witch and eat up. —Jeremy Pugh

161 W. 900 South, SLC, 385-332-3240, central9th.com

2023 BEST RESTAURANT POST OFFICE PLACE

What may have started as a necessity—a bar to welcome the long line of patrons waiting for a table at Takashi—has grown into something special. The stellar experience is heralded by the towering, illuminated shelves of manifold liquor bottles behind a welcoming bar. Salt Lake magazine has often praised the ingenious bartenders, innovative cocktails and the impressive selection of Japanese Whisky at Post Office Place, and our panelists agree that beverage director Crystal Daniels is doing something pretty amazing with the sensory, fun bar experience. But Chef Brandon Kawakami is doing something pretty amazing with the food menu as well. The fusion of Japanese and Peruvian is “fusion in the best way—with purpose,” says Lydia Martinez. The food feels intentional in its combinations of flavors and pushes the envelope, delightfully defying expectations and enhancing the drink experience. Post Office Place more than stands on its own and deserves to be a destination for drinks and eats in its own right, rather than a waiting room. —Christie Porter 16 W. Market St., SLC, 801-519-9595, popslc.com

Max Nelson and Noah Kuhns and (below) Central 9th’s Mortadella Sandwich

Chef Brendan Kawakami plates King Trumpet Mushroom ceviche, calamansi-andcoconut vinegar, onion criollo with chili oil.

COPPER COMMON

Yes. Copper Common is a bar and NOT a restaurant, which is clearly noted by Utah’s state-mandated sign on the door. The original inspiration for owner Ryan Lowder was Maison Premiere in Williamsburg, a high-end cocktail and oyster joint at the heart of hipster Brooklyn. Oysters are still on the menu here and the cocktails are still on the highest of ends, but it’s the food that makes Copper Common a reliable restaurant (despite what the liquor cops say.) Mainly thanks to its new(ish) Chef Sarah Corson. Lowder is a guy who can see talent. He plucked her off the line at Copper Onion and trained her up to be chef de cuisine at both Copper Onion and the bar, ahem, restaurant next door. Corson is the opposite of her loudmouth (in a good way) boss. She’s quiet and reserved. She lets the food on the plate do her talking, elevating items as basic as a cheeseburger or a frissee salad to mouthwatering levels. “Her new menu invigorated a lot of what I thought was already great about Copper Common,” complimented panelist Darby Doyle. —Jeremy

Pugh

111 E. Broadway, SLC, 801-355-0543, coppercommon.com

2023 BEST RESTAURANT THE PEARL

Conceived by the minds who brought us Alibi, but firmly standing on its own, The Pearl provides an unforgettable food and drink experience. First, let’s talk about the food. The menu is inspired by Vietnamese street food that pays homage to the formative days of Chef Tommy Nguyen, who is “a legend,” in the words of Darby Doyle. The food is a delicious and intimate affair, in a cozy setting, and nothing on the dinner menu will let you down. The pork belly and the egg rolls are unforgettable and Nguyen’s mother’s recipe (and the pho is definitely “a thing” worth trying), which inspired Stuart Melling to compare the experience at The Pearl to dining at “Tommy’s family table.” As for the drinks, expect exceptional and balanced craft cocktails (if you’ve been to Alibi, you know what we’re talking about), perfectly paired with the dishes by masterful and sage bartenders. —Christie Porter

917 S. 200 West, SLC, @thepearlslc (Instagram)

The Pearl’s Chef Tommy Nguyen

Smoked Trout Rillette, Crab and Pimento Dip, Lamb Merguez Meatballs and (below, from left) Copper Common Chef Sarah Corson, Chef-owner Ryan Lowder, general manager Alex Thompson.

Cocktails: Roselle Colored Glasses and a Mezcal White Negroni

The Pearl’s Fish-sauce wings; Bok Choy with Shimeji and house chili crisp; Appetizers: Egg Rolls, Lemongrass Port and Sugarcane Shrimp, Vietnamese Sausage Platter;

MEET

SALT LAKE MAGAZINE DINING AWARDS PANEL

Jennifer

Jennifer has always had a love of cooking and appreciating craftsmanship in culinary arts. She has hosted over 3,000 TV cooking segments featuring her recipes, as well as guest chefs. Jennifer has a published cookbook called Cooking Delight, which combines food, music and art. She has been a contributing food writer for The Salt Lake Tribune and other publications. Besides cooking and frequenting restaurants, she takes full advantage of the outdoor wonders that Utah offers.

Darby Doyle is a food, beverage, and outdoor writer who covers the culinary and natural wonders of the American West. She’s freelanced for a passel of print and digital publications, and her stories featuring Utah’s bar and restaurant scene have won multiple journalism awards. When not reminiscing about great meals shared with friends, you’ll find Darby camping, fly fishing or hunting with her family, or lounging in her overgrown garden with a good book and a Boulevardier.

Lydia is a freelance food, travel and culture writer. She has written for Salt Lake magazine, Suitcase Foodist and Utah Stories. She is a reluctantly stationary nomad who mostly travels to eat great food. She is a sucker for anything made with lots of butter and has been known to stay in bed until someone brings her coffee.

Stuart is the founder, writer and wrangler at Gastronomic SLC; he’s also a former restaurant critic of more than five years, working for The Salt Lake Tribune. He has worked extensively with multiple local publications and helped consult for national TV shows. Stuart is an award-winning journalist who has covered the Utah dining scene for 15 years. He’s largely fueled by a critical obsession with rice, alliteration and the use of big words he doesn’t understand.

HSL’s Grilled cauliflower with coconut milk and red cabbage emulsion.

Burns

Lydia Martinez

Stuart Melling

Darby Doyle

2023 BEST RESTAURANT

SAUCE BOSS SOUTHERN KITCHEN

Inside, Sauce Boss Southern Kitchen feels more like a diner than fine dining, but that’s the point. “It’s not fancy, but it is great eats served with love,” says Darby Doyle, a Kentuckyian who knows Southern food. The menu is the embodiment of nostalgia, Southern comfort and Black soul food at its best—a rare combination to find in Utah, to say the least. The focus is on authentic flavors, consistent quality and the details: Red Drink (their house-made version of Bissap), real sweet tea, crunchy-crust cornbread, fried catfish, blackened chicken wings and the best collard greens in the valley. Chef Julius Thompson nails the standards. He’s a master at the deep fryer, and, our panelists say, his touch with spice and sauces is pretty special. —Christie

Porter

877 E. 12300 South, Draper, 385-434-2433, saucebosssouthernkitchen.com

2023 BEST RESTAURANT HANDLE AND HSL

These are two different restaurants in two very different spaces. Handle, located just off of Park City’s Historic Main Street, stands out in a town that caters to visitors where some operators, frankly, phone it in. HSL on the edge of downtown SLC is Handle’s cousin in the city. The common denominator is, of course, Chef Briar Handly, who is the impresario behind what panelist Lydia Martinez called “The Briar Handly Experience.” Chef Handly is an enfant terrible who can’t stop playing with his food. But sitting still is only prized by preachers and school teachers. We, on the other hand like our chefs to have poor attention spans which result in surprise and, from Handly, delight, regardless if you’re in a party of 20 or two. (The latter was experienced by panelist Jennifer Burns, who watched in awe as the servers and kitchen produced one of “the most phenomenal experiences ever.”)—Jeremy

Pugh

Handle: 136 Heber Ave., Park City, 435-602-1155, handleparkcity.com // HSL: 418 E. 200 South, SLC, 801-5399999, hslrestaurant.com

Chicken fried chicken served with gravy and sides of collard greens and candied yams and (left) Chef Julius Thompson.

Chef Briar Handly plates octopus with charred shishito and grapefruitmint salsa.

2023 BEST RESTAURANT

TABLE X

Table X continues to push its high-concept experiment further. Started by a team of chefs who came from traditional fine dining restaurants on the East Coast, Nick Fahs and Mike Blocher, Nick focuses on the restaurant’s bakery (which sells directly to customers) and Mike sources food locally (much of it from the restaurant’s own garden). Last year, Blocher doubled down on his confidence in the food from his kitchen. Table X only serves an ever-changing tasting menu at each seating. Basically, he’s saying, “I’ll decide.” Relax. You’re in good hands. “This is the most ambitious kitchen in town,” says panelist Lydia Martinez, echoed by panelist Darby Doyle who says, “their prix fixe tasting menus are dependably stunning and always include vegetarian and vegan options.” But don’t think this is fussy food, Blocher limits himself to a small number of minimally manipulated ingredients. But. No. They don’t serve a burger.

—Jeremy Pugh

1457 E. 3350 South, SLC, 385-528-3712, tablexrestaurant.com

Owners Nick Fahs and Mike Blocher

Poached, line-caught, Pacific halibut with sunflower seed and arugula puree, fennel sauce and sourdough breadcrumbs.

2023 BEST RESTAURANT

TONA SUSHI BAR AND GRILL

Tona Sushi Bar & Grill in Ogden has been wowing our cousins to the north for more than a decade with “creative and ingenious art,” as described by Dining Awards panelist Jennifer Burns. “I’ve eaten sushi within sight of an ocean and thought, ‘Tona is better,’” she says. Chef Tony Chen combines traditional Japanese techniques with a modern sensibility that wows on the plate. Sushi, after all, is fussy food with exactness and precision required of its practitioners who are as much designers as they are chefs. “Every touch is thought out to create the perfect bite,” Burns says. —Jeremy Pugh 210 25th St., Ogden, 801-622-8662, tonarestaurant.com

Owners Tony Chen and Tina Yu

Tona’s Green Globe: spicy ahi tuna, snow crab salad, avocado, orange and wasabi tobiko caviar with citrus-soy.

Each year we pass out a collection of special awards for individuals and organizations who, well, have done something special, superlative even. (And, also, just because we can.)

The Mary Brown Malouf #RandomPink Award: Hell’s Backbone Grill & Farm

The remote location of this working farm and restaurant in Boulder, Utah could be seen as both a contributor and detriment to Hell’s Backbone’s longevity and success. It is perhaps the best example of an actual destination restaurant in Utah. The love child of Jen Castle and Blake Spalding has gained national and well-deserved recognition. But labors of love are still labors. Last year, Jen and Blake, beleaguered by the pandemic, rising costs (and likely sheer exhaustion) raised a white flag and asked the world to contribute to a Go Fund Me campaign to ensure the restaurant’s financial security beyond the next season. Supporters and fans from around Utah and the Globe came through. Proving that, yes, we can have nice things in Utah. Maybe this will be the year Jen and Blake get that bloody James Beard Award, meanwhile, Mary sends her love, xoxomm.

The Blue Plate Award for Community Mindedness: Tea Zaanti

Tea Zaanti moved to its new location, modeled after the NOLA-famous Bacchanal, just in time for the pandemic to shutter everything. Owners Becky and Scott worked on overdrive to find ways to still provide “tea and sympathy” for our community. In fact, “Communi-TEA” is the shop’s motto. The shop is located in a Sugar House bungalow set back from the street (with a stellar patio). They host regular community events—from maker’s markets, tea and wine education classes to drag shows and art walks. Their “Tea. Wine. Action.” initiative highlights essential community groups. If you stop in at Tea Zaanti, chances are you’ll walk away feeling connected and nourished. And that’s everyone’s cup of tea.

The What’s Next? Award: Romina Rassmussen of Les Madeleines

For 20 years, baking genius Romina Rassmussen fed us pastries that combined all the nit-picky precision and butter worship that make French pastry one of the culinary wonders of the world. Although she’d probably rather not ever hear the words “kouign amann” again, they bear repeating, at least, one more time. Romina was essentially a pastry archeologist when she re-introduced this obscure Breton pastry to the world. At the time, one had to travel to the northwest corner of France to find one. The work-intensive pastry was often overlooked, well, because making it is work-intensive. Undaunted, Romina started making this rich buttery pastry from Brittany, France, with layers of dough, and caramelized sugar on the outside. Her bakery, Les Madeleines, was the first west of the Mississippi to offer the Breton pastry that was named pastry of the year by Food & Wine magazine, in part thanks to Romina. Meanwhile, her bakery churned out a full menu of delicious, French-inspired treats for all those years. We suspect Romina has something else baking in the oven and look forward to seeing what it is. Until then, so long and thanks for all the treats!

The Golden Spoon Award for Hospitality (Lifetime Achievement): Valter Nassi of Valter’s Osteria/Cucina Toscana

When you walked through the doors into Valter’s Osteria, time froze. Whatever year it was outside, within the restaurant there was no time. You were on “Valter Time” under the spell of the impish Italian. Amid the evening service, Valter glided from table to table, doing what he did best: charming everyone who entered his realm. Valter died last September at age 76, and the clocks that kept Valter Time stopped with him.

Valter was born in the small village of Monte San Savino, Italy in 1946. Young Valter blew around the world, like Mary Poppins, working in restaurants in Europe, Africa and New York. In 1996, his feet touched down in Salt Lake City, where he fell in love with our town which he lovingly called “My Salt Lake City.”

Valter truly became Valter after he launched Cucina Toscana with his partner Ken Milo in the Firestone building at 300 West and 300 South. This Valter was more than a restauranteur, he was an impresario. He impressed at Cucina Toscana until 2012 when he announced his short-lived retirement. He soon opened his namesake Osteria. Countless awards and accolades were given to Valter, including a long run of Best Italian and Best Restaurant (period) Dining Awards from Salt Lake magazine, whose then-editor, the late Mary Brown Malouf, wrote of Valter, “he gives us the overriding impression that food is fun and that dining well is an experience to be enjoyed from the tip of your tongue to the depths of your soul.” Thank you, Valter.

Jen Castle and Blake Spalding, Hell’s Backbone Grill & Farm

Romina Rassmussen

Valter Nassi

By Heath Hayes

Briant Stringham Jr. (shown here measuring a customer’s outseam) inherited Utah Woolen Mills from his grandfather Briant Sr. and evolved the family business into a high-end men’s store. See page 80 for more.

OUNDED WHEN SUPPLIERS delivered wares in wagons and folks routinely paid bills with sacks of flour or heads of cattle, few Utah businesses can boast 100 years or more of survival. Those tenacious enough to have remained in the hands of family are not just endangered species, they’re practically extinct. We asked a handful of local, family-owned businesses to share their secret sauce for surviving over a century of depressions, pandemics, wars, construction, big box stores and—lest we forget—online shopping. You’ll likely recognize the names. Now you’ll appreciate what it’s taken to stand the test of time.

Founded in 1862

SKIP DAYNES’ HANDS ARE a map of scars. Some are from his early days working as a ranch hand for his uncle in Summit County, but far more tell the story of nearly 60 years wrangling pianos through windows, up staircases and, lately, to bizarre and exotic destinations, thanks to the collision of music and social media.

“I’ve propped up a Steinway with two-by-fours on the Salt Flats and sent another floating on a pontoon in a geothermal pool,” he says. But it was hauling a piano up a stubborn flight of narrow, winding stairs that made the fourth-generation owner of Daynes Music nearly call it quits.

“I told my assistant, ‘That’s it, I’m selling this damn store,’” recalls Skip. Perhaps visions of life in the saddle like the old days, shoeing horses, competing in rodeos, herding 200 head of cattle and rounding up 4,000 sheep for lambing each spring sounded easier than pianos.

What happened next, the 83-year-old says with reverence, is a moment he’ll never forget: the thundering voice of his

great-great-grandfather, founder John Daynes, in his ears like the voice of God.

“DOOON’T SELL THE STOOORRE ,” Skip animates in imitation, his chin to his chest, dropping to a shaking baritone. It was a voice from beyond the grave that saved the store—started by his greatgrandfather, who had pulled a pipe organ in a covered wagon and set up a music and jewelry business in a log cabin 160 years ago. And so, Skip went back to work running the oldest store in the state— opened before Utah actually was a state. Skip admits it wasn’t the first time he’d envisioned forfeiting the store for the saddle—but it would be his last. After all, he hadn’t possessed the long, fine-fingered hands of a pianist, but the rough-hewn hands of a rancher.

“But…my name is Daynes,“ says Skip. “That means something, there’s history there.

Top: Skip Daynes displays his great grandfather Joseph Daynes’ concertina. This concertina was brought across the plains. Having the music concertina was a nice distraction from the monotony and arduousness of the trek and Joseph often hitched a ride in exchange for playing his concertina. Below: A young Skip Daynes (left) with a customer in the store showroom.

Located in Murray, Daynes Music is Utah’s exclusive Steinway piano dealership.

That history not only includes pianos in covered wagons, but his grandfather, Royal Daynes, who helped establish the Utah Symphony while carrying on the business through a World War and the Great Depression, and his father, Gerald Daynes, leading the company through another World War and helping Ballet West get its start.

And while Skip has made some savvy decisions to ensure the store’s continued survival—like trading in a general approach and selling everything from guitars to stereo equipment to specializing in Steinway pianos, relocating the store to Midvale (where parking abounds), and championing new technology (yes, even in the piano business there’s new tech)—he says the secret to staying strong for so

long is: “You love the community and they love you back.”

Fostering and entrenching himself in Utah’s arts scene has meant loaning everything from pianos to rehearsal space, providing Steinways to every college in the state, creating competitions with generous prizes and pressuring Capitol Hill for

DAYNES MUSIC COMPANY IS…

• Utah’s oldest retailer

• The oldest music store in the West

• The second oldest music store in the United States

• The 6th oldest family-run business in the U.S.

music in public education.

“I’m a lifelong advocate for music in schools,'' he says, noting some recent wins with the legislature for restoring music at the elementary level. “When computer keyboards replaced piano keyboards in the curriculum, we lost something important.”

In return, Utahns hold the record for owning more pianos per capita than any other state, he says. As to the future of the store, Skip’s crossing his fingers that his grandson will take the reins.

“I’m counting on Great Grandpa John to intervene,” Skip says with a laugh. But that laugh cuts out as quick as a flame and his face grows serious. This cowboy isn’t fooling around. Meanwhile, the pump organ old John Daynes hauled in his wagon across the plains, complete with its little carpeted pedals and lopsided keys, sits noiselessly in the corner of Skip’s office, for now.

(Clockwise from left): Daynes Music Co. store in the 1950s; the founder John Daynes; Skip and John sit at a Steinway piano in 1984.

Founded in 1892

WHEN ASKED WHY Utahns eat waaaay more sugar than any other state, (twice the national average), Rachel Sweet, whose family founded Sweet Candy Company 120 years ago, can only speculate.

“Everyone needs a vice,” she says, pointing out that many Utahns follow certain religious strictures. “Not drinking alcohol, coffee or tea probably has something to do with it.” We’d wager she’s right—if wagering wasn’t also restricted.

At Sweet Candy Company, “candy is king,” says Rachel’s cousin, Rick Kay, president and CEO. While he doesn’t look anything like Willy Wonka, (no plum overcoat or top hat in sight), it does seem like something the fictional candyman would say.

Rick, who jokes that “nepotism rules aren’t a thing here,” sits in a conference room across from his cousin, Rachel (VP of Corporate Affairs), and niece Anne Bischoff (Marketing Director), as they view the candy plant below. He describes how his great-grandpa Leon Sweet first sold licorice root candies from a horse-drawn wagon in Portland, Ore. before relocating to Salt Lake City.

“Utah manufactured more sugar,” he explains of the then-newest state in the union and its already-evident fixation on sugary bliss. Today, Sweet Candy Company is the largest national distributor of nostalgic salt water taffy, jelly-filled chocolate sticks and chocolate-covered cinnamon bears. (Sidenote: Rick says cinnamon candy is a regional flavor preferred in the West. “Distribution stops right around Kansas,” he says.)

As fourth and fifth-generation custodians of the family legacy, Rachel, Rick and Anne

say the company has been through it all.

“We’ve survived a couple of pandemics, the Great Depression and two World Wars,” says Rachel. The famous “Candy Bomber” Gail Halvorsen dropped Sweet’s chocolates made by their grandfather from his C-54 cargo plane for children in post-war Germany. “And Prohibition, that was really tough for Sweet,” she adds. “The liquor once used in our flavorings had to be locked in a vault and every drop accounted for.”

As Rachel and Anne suit up in steel-toed boots, eye protection, hairnets, shields and gloves for a tour of the plant (this is the stuff of fantasy: one of the rooms is literally named the “chocolate enrobing room”), Rachel describes the importance of understanding every nook and cranny of

UTAH: THE SWEET TOOTH CAPITAL

Even in the early days, Utah was known for its love affair with sugar. Leon Sweet moved his company from Portland to Utah for greater access to the state’s sugar mills. A study by Hershey’s candy company found that Utah leads the United States in the consumption of sweets, making Utah (unofficially) the “sweet tooth capital” of the U.S.

Located in West Valley, Sweet Candy Company sells premium candy including nostalgic, holiday, sugar-free and gourmet chocolate confections.

From left to right: Rachel Sweet, VP of Corporate Affairs; Tony Sweet, Chairman of the Board; Anne Bischoff, Director of Marketing Rick Kay, President/CEO; in the Sweet Candy Company Warehouse in Salt Lake City.

Sweet

the candy manufacturing process. “I fi rst started learning the business as a teenager, fi lling orders in a bulk-pack line,” she says.

Anne says her fi rst job was an apprenticeship, rotating through different areas of the company. “It’s important for the next generation to have institutional knowledge in order to carry this on,” she

SWEET CANDY COMPANY THE SWEETEST SWEETS

Chocolate-covered Cinnamon Bears: The flavor combination of cinnamon and chocolate is preferred mostly in the West, according to Sweet President and CEO Rick Kay.

Sweet’s Gourmet Salt Water Taff y is whipped, not pulled and comes in 50 flavors from peppermint to bubblegum to vanilla.

Chocolate Sticks: are chocolateenrobed orange, raspberry, cherry, blueberry, and mango chili jellies and a staple in the Sweet Candy product line (and a favorite of grandmothers everywhere).

says. “But it’s also important to bring new ideas and innovations.”

Newfangled, robotic-armed machines sort and box those orange sticks alongside older-school contraptions like the Mogul—a machine that fi lls trays with starch, prints the starch with moulds, fi lls with moulds with jelly centers, and then stacks them into a pallet for setting. We pass by monstersized vats of taff y being flavored, whipped, twisted into shape and wrapped in wax paper. Is this heaven?

Whatever it is, Sweet’s candy operations are considered an “essential” part of the food chain. During the pandemic, the plant ran as usual and not a single of its 228 employees was furloughed. When the mom-and-pop stores had to shutter for a time, Sweet found new channels of distribution to keep the company afloat. Many local grocery stores now have Sweet’s old-fashioned taff y displays and even Costco carries our favorite treats.

“Folks need their candy,” says Rick, describing how the sweet stuff seems bulletproof even amidst the pandemic, supply chain challenges, and the threat of a recession on the horizon. “You may not be buying a jet ski, but you’ll probably keep buying your orange sticks.”

(Clockwise from top): One of Sweet Candy Company’s first buildings in Portland, Ore., 1892. The company moved from Oregon to Utah around the turn of the century. An early version of Sweet Candy Company’s iconic Orange Sticks. Orange centers going through the chocolate bath.

Candy Company candy makers sugar panning confections similar to jelly beans in Salt Lake City, 1911.

IT TURNS OUT, superheroes aren’t the only ones who transform when they put on a suit. According to B.J. Stringham of UWM Men’s Shop, no phone booths or capes are required to become a new man—just a well-tailored, expertly-cut suit.

“I see it all the time. A guy comes in with sweats or his baggy shorts, and he tries on one of our suits,” says the company’s president. “Suddenly there’s a glint in the eye, a confident stride, a strong handshake. It’s really satisfying to see what a suit can do.”

The company has built a loyal following of luxury-loving customers who embrace its impeccably-engineered menswear and bespoke tailoring—even if it sets them back a couple of grand or more. These are not off-the-rack deals, and B.J. isn’t apologizing for it.

“We don’t play the game,” he says “We guarantee the best, that’s how we differentiate ourselves and why we’re still in business after all these years,” he says of their brands which include high-end names like Brioni, Oxxford, Kiton, Isaia and Eton. “I had a customer once say, ‘When I buy it from you, I only cry once.”

B.J. and his younger brother, Brandon (CFO), recognize the need to keep the old place from seeming stuffy…it is 118 years old, after all.

“We don’t want that whole ‘we have the finest silks and blah blah blah,’” he jokes, employing his best sneering English accent to make the point. “We’ve worked to create a space where you can come, get fitted for a suit, chat, play some pool, look around.”

Established in 1905

Located in downtown Salt Lake City, Utah Woolen Mills (UWM) is an upscale men’s clothing shop featuring designer and custom suits.

From left to right: Bart Stringham, BJ Stringham, Brandon Stringham and Bri Stringham

UTAH WOOLEN MILLS’ RULES FOR WEARING A SUIT

1. Never button the bottom button of a suit jacket

2. Your shirt shouldn’t gap on your neck

3. Shirt cuff s should stop right at your wrist (and your suit jacket a half-inch above that)

4. Trousers should fit, ditch the baggy look

5. Belts and shoes should match and complement the color of your suit

6. Ties and vests should end at or just below your belt

The Stringhams have outdone themselves in creating a swanky, men’sclub vibe. Bottled drinks, club chairs, a barber shop, guitars hanging on the wall and ping pong and pool tables welcome alike the sockless, well-coiffed hipster and the silver-haired gentleman looking to update his board-meeting attire.

In the early days, UWM manufactured blankets and knitwear, sending hundreds of traveling salesmen to extol the merits of wool. When B.J. and Brandon’s grandpa,

Briant Jr., took over the business from his father, Briant Sr., he shifted it from millinery to a retail shop. His son Bart redefi ned it as a high-end shop, working tirelessly to build a reputation as the best men’s shop in the city.

“Their thinking was ‘a Stringham has to do it,’” says B.J., referring to the intimate knowledge of the menswear business handed down from generation to generation, encompassing everything from fabrics to cuts to designers to the names of loyal customers’ wives, dogs and grandkids.

“They worked themselves to the bone, and while we were grateful for what they built, I don’t remember seeing my dad on Saturdays (sacred in retail) or between Thanksgiving and Christmas at all,” says B.J., who felt himself missing out on his own children. “I never got to see my daughter play in one [Saturday] soccer game—I was always at the store because Brandon and I had now adopted the mentality that if we weren’t manning the shop, it would fall apart.”

The nonstop pace was enough to make B.J. fall apart.

“We needed a culture shift , we needed to entrust the knowledge with our employees, listen to feedback and adapt,” says B.J. They examined and questioned every aspect of the business, throwing out

things that weren’t working (like their women’s clothing line and their scarcity mentality.) B.J. and Brandon took themselves off of the sales floor. They made deals with high-end manufacturers to introduce their own lines and expanded into a second retail space in Murray (Tom Nox Men’s Shop) with plans for a third. Finally, they wanted to instill a greater sense of purpose by creating a nonprofit organization called “Suited for Good” which donates not just a suit, but the entire fitting experience to folks getting back on their feet.

“I don’t know if we could have survived the pandemic without this new sense of purpose and optimism,” says B.J. “Not only did we have to close the store for a time, but the worldwide shift to Zoom meetings and working remotely had everyone saying, ‘sweat suits will forever replace business suits.”

Turns out, men still chase after the swagger and style of James Bond. They want the sweep and polish that comes from fi ne fabrics, eye-catching design and a tailor’s eye. Instead of folding postpandemic, he says it’s been UWM Men’s Shop’s best year ever. If B.J. has this much enthusiasm for a suit store, imagine the scene on the sidelines of his daughter’s soccer games—where he now fi nds himself every Saturday.

PHOTOS: SUITE, ADAM FINKLE; HISTORICAL PHOTO COURTESY UWM MEN’S SHOP

Established in 1920

With corporate offices on the eastern bench of Salt Lake City, Young Electric Sign Company (YESCO) specializes in the manufacture of custom electric signs, sign maintenance and out-of-home advertising.

RIGHT PLACE, RIGHT TIME. That’s how Thomas Young helped build Las Vegas…that, and elbow grease. The artist and owner of a Utah hand-lettering sign company developed a fascination for neon, but, unlike his painted signs, the new medium required electricity. In the early 1930s, his train stopped in the tiny town of Las Vegas where a new hydroelectric dam called Hoover was in the works, and Young saw possibility.

A year later, just as the little train-stop town of 5,000 people legalized gambling, he renamed Thomas Young Signs to Young Electric Sign Company (YESCO) and Thomas snagged his first big break in Vegas: a neon sign for the brand new Boulder Club. Not long after, the Las Vegas Club wanted YESCO to create something bigger, taller and brighter than their neighbor. Soon the Golden

Nugget came knocking, and Young’s neon signs spread up Fremont Street, testing the laws of physics, each sign more spectacular than the one before. Thus, the “Glitter Gulch” was born. The rest is history—a history written in the dazzling lights and neon icons that transformed a dusty Nevada town into an international destination.

“We’re the name behind the lights,” says thirdgeneration Sr. VP Jeff Young. YESCO’s fingerprints touch everything from the ‘Welcome to Fabulous Las Vegas’ landmark sign to Vegas Vic (the waving Fremont Street Cowboy) to the 80-foot Hard Rock guitar to the newest generation of massive LED displays that wrap the lengths of hotels like The Aria, The Wynn and The MGM.

The company’s reach is felt at home as well, from the iconic spinning Snelgrove’s ice cream cone to

PHOTOS: PORTRAIT, ADAM FINKLE; HISTORICAL PHOTO COURTESY YESCO

Jeff and Ryan Young (right). Below: Thomas Young and employees in front of the original Young Electric Sign Company building.

the weather-forecasting Walker Center sign (blue means clear skies, flashing red means snowstorms), to the state-of-the-art Utah Jazz Jumbotron. Everywhere you look, Salt Lake City is aglow with the company’s glittering feats of engineering.

“Sometimes when I look at some of the large-scale projects we do,” Jeff reflects, “I wonder, ‘what would my grandfather think

YESCO FROM THEN TO NOW

LARGEST SIGN: The Reef, downtown Los Angeles, 38,500 square feet (2020)

OLDEST SIGN: Thomas Young Sign Co. hand-painted sign (1920)

OLDEST TECH: Paint and brushes, incandescent light bulbs

NEWEST TECH: High-definition light-emitting diode (LED) screens

of this?” The 103-year-old company now employs thousands of people in over 100 cities, its scope recently on display when Jeff starred in an episode of Undercover Boss on CBS.

The TV show followed the clean-cut businessman, disguised with spikey, purple hair, road-tripping across the U.S. to try his hand at assorted rank-and-file positions within his own company, from marquee sign assistant, (hunting his way through the alphabet to find letters for a sign) to an electrician’s assistant (tight roping his way along an LED billboard hundreds of feet in the sky).

“There were moments I wondered if I’d made a bad decision,” Jeff says of agreeing to participate in the show. “It’s reality TV after all—not known for having your best interest in mind.” Usually, an episode features a boss bumping up against at least one employee who unwittingly airs their grievances about the company—and

sometimes even the leadership. Ultimately, Jeff says his level of confidence in YESCO and the happiness of his employees compelled him to take the plunge… notwithstanding his bundles of anxiety as to how it would all turn out when the show aired on television.

“At one point during filming,” Jeff says with a laugh, “I thought, what would happen if I walk out of the hotel tonight, get in a taxi and just run away?”

In the end, though, Jeff says he was overwhelmed, “in a good way,” when the episode aired. The century-old company’s staying power is rooted in family and the mentality of safeguarding YESCO for the next generation and their employees rather than just cashing out and moving on.

“We’re a company with heart, we really care about people, and that came through in the show,” he says. “Not only are we a family-run company, but we also have lots of families within our ranks, too.”

(Clockwise from far left): Boulder Club; Thomas Young in sign shop; company founder Thomas Young; Dee’s Hamburgers

Reckonings

5 UTAH CRIMES THAT SHOCKED THE BEEHIVE STATE

Not every murder or kidnapping leads to a societal reckoning of some kind. Although, perhaps they should. In a world obsessed with the gritty details, sensationalism, anxiety and catharsis of true crime, we often overlook the human impact and the personal and societal trauma that remain long after the case is closed. But some events have a way of cutting through barriers of selfprotection and shining a spotlight on the darkness in our world and in ourselves. These are crimes that shifted our perceptions and forced us to reevaluate our communities and institutions. In some cases, the event woke us up from a stupor in which we believed all was fine in the world and forced us to face a harsher reality. In other cases, survivors and families of victims defied the odds and made commitments to do their best to ensure no one else would have to endure what they had. These are five of the crimes after which we would never be the same again.

WRITTEN BY CHRISTIE PORTER

Homicide

The Last Lynching in the American West

1866, 1883, 1925

The state of Utah and its predominant faith have a past entrenched in racism, perhaps more so than most residents realize. As a result, students in Utah schools probably didn’t learn about the three Black men lynched in Utah, but now there are people raising awareness of their deaths to try to start the process of understanding and addressing that racist past, and how it permeates our society still, so we can begin healing.

NARRATIVE

In 1866, a group of boys playing on Arsenal Hill (what is now Utah’s Capitol Hill) discovered the body of Thomas Coleman. Coleman was a Black man, formerly enslaved, and a Mormon. He worked for Brigham Young at the Salt Lake House hotel in downtown Salt Lake City after arriving in 1848, one year after the Latter-Day Saints settled the Salt Lake Valley and the year Utah became a U.S. territory. Coleman was brutally beaten with a rock and stabbed with his own knife, according to the coroner. A sign was left on his body, reading, “Notice to all N******. Take warning. Leave white women alone.” Leaders of the Latter-day Saints at the time were opposed to interracial marriage and made it illegal in the territory in 1852. Such public, violent acts were used to enforce racial segregation. To this day, it remains a mystery as to who killed Coleman.

In 1883, a mob of white Utahns, as many as 2,000 people, stormed the Salt Lake City jail, took a Black man named William H. Harvey and publicly hanged him. Harvey was jailed, accused of shooting and killing the city’s police chief, but the white mob lynched him before he went to trial. Police were complicit in the lynching and, despite thousands of participants and spectators, no one was charged for lynching Harvey.

To further prove the point that Black people were not welcome in Utah, in 1925, residents of Price (labeled a “sundown town” where the KKK had a strong presence) lynched Robert Marshall. He was a coal miner also accused of shooting a sheriff. Before Marshall made it to trial, the townspeople took him and hanged him twice. In the end, no one was held accountable for the public lynching because none of the hundreds of townspeople who witnessed it would give testimony. The violent ordeal has come to be known as the last lynching of a Black man in the American West.

In an effort to memorialize these men, in June 2022, the Salt Lake County Community Coalition hosted a soil gathering ceremony at the sites where Thomas Coleman and William Harvey were killed. The two jars of soil now reside with the Equal Justice Initiative in Montgomery, Ala., where they are on display at the National Memorial for Peace and Justice with soil collected from the sites of lynchings across the country. Two jars remain in Utah to serve as a local memorial.

ROBERT MARSHALL

(HOFMANN) SPECIAL COLLECTIONS, J. WILLARD MARRIOTT LIBRARY, UNIVERSITY OF UTAH; (SMART) SHUTTERSTOCK

DEPARTMENT OF INVESTIGATIONS

DATE 10-15-1985 CASE FILE No. 35637

Mark Hofmann fooled a nationwide community of scholars, investigators and collectors with his forgeries and engineered the bombings that killed two people. Hofmann’s notorious deeds will always be inextricably entwined with the history of the Church of Jesus Christ of Latter-day Saints, but the impact of his machinations spread far outside of Utah and the church.

NARRATIVE

On Oct. 15, 1985, a bomb exploded in the Judge Building in downtown Salt Lake City. e explosion killed businessman Steven Christensen. Hours later, another bomb exploded in the Salt Lake City suburbs, killing Kathy Sheets in the blast meant for her husband, Gary. e bombs had been planted by Mark Hofmann to prevent the exposure of his other crimes—proli c forgery of historic documents including Hofmann’s forgery of the infamous Salamander Letter. e letter challenged LDS beliefs by detailing an alternate account in which it was a white salamander, and not an angel, that led church founder Joseph Smith to the gold plates, from which he translated the Book of Mormon.

Former LDS Church Historian and author of Victims: e LDS Church and the Mark Hofmann Case Richard Turley says, to prevent from being fooled again, the church archives launched new projects and implemented new policies and technology. Hofmann’s forgeries, however, were not limited to the interests of the LDS Church and Utahns. Turley says his book also helped one person discover that an Emily Dickenson piece, which they were about to acquire, was actually a Hofmann fake. But there is no telling how many uncovered Hofmann forgeries are still out there, doing untold damage not just to church history and the Utah historical record, but American and world history as well.

DESCRIPTION DATE 06-05-2002 CASE FILE No. 56879 Elizabeth Smart Foundation elizabethsmartfoundation.org

NARRATIVE

Motivated by the stories of other sexual assault victims who said no one had believed them or taken them seriously, Smart started the Elizabeth Smart Foundation to support survivors. Over the years, the e orts have evolved, including initiatives like the “We Believe You” campaign, which provides nancial grants for survivors of abuse and assault. Smart acknowledges that having people believe in her and a strong support system helped her create a life a er her ordeal, and “We Believe You” is meant to confront the stigma and disbelief surrounding sexual violence so other survivors can have the same chance.

On June 5, 2002, Brian David Mitchell kidnapped 14-year-old Elizabeth Smart from her family’s Salt Lake City home and held her captive for nine months. On March 12, 2003, Smart was rescued and reunited with her family. It was years later before Smart decided to return to the national spotlight.

At a panel at John Hopkins University in 2013, Smart said one of the factors that deterred her from escaping captivity was that she felt worthless a er being raped. is was in part due to the lessons she had received about sexual purity, which compared non-virgins to “a chewed piece of gum.” e story captured the ways our culture undermines and blames victims.

DEPARTMENT OF INVESTIGATIONS

OFFENSE

Arson, Homicide

DESCRIPTION

A Luminary’s Legacy Cut Short

SYNOPSIS

DATE

05-22-2016

CASE FILE

No. 786950

Few homicides in recent times touched the citizens of Salt Lake City quite as much as John Williams’ did. The City remembers Williams as a restaurateur, LGBTQ advocate, renovator and historic preservationist. His friends knew him as a generous host, especially at his famous Christmas parties. His murder at the hands of his ex-partner cut short a life that would have already an outsized legacy and sparked a conversation about how this could happen, despite Williams’ attempts to seek help from the law.

NARRATIVE

On May 22, 2016, John Williams (72) was at home in his Capitol Hill mansion when his estranged husband, Craig Crawford (now 54), set fire to the house. Unable to escape, Williams suffocated in his smoke-filled bedroom. Crawford, an admitted addict, delusional and volatile, had returned only recently to Williams’ life and home after Craw- ford was deported from Canada. Within months, Williams had written Crawford out of his will, drafted eviction papers, and filed for divorce and for a protective order against Crawford. The protective order claimed Crawford was becoming a danger to those around him. A second court filing made it clear that Williams had little faith in the court’s ability to help. The court denied the request. Less than three weeks later, Crawford killed Williams by setting fire to the home.

The tragic event started a discussion about how State law address- es domestic violence, the effectiveness of protective orders and the barriers to getting help, particularly for those within the LGBTQ+ community. Nearly seven years later, the State of Utah is still reck- oning with its troubling domestic violence statistics, with multiple bills proposed during the 2023 Utah Legislative Session that could fund and coordinate efforts and victims’ services statewide.

One of Williams’ final acts of generosity was funding the Encircle organization, which endeavors to offer a safe haven and resources for LGBTQ+ youth and their families. His name now resides on a new Salt Lake City mansion, hosting events for the LGBTQ+ com- munity, the John Williams Encircle Home.

Funding

encircletogether.org

safe spaces for LGBTQ+ community at Encircle

OFFENSE

DEPARTMENT OF INVESTIGATIONS

DATE

Homicide 05-22-2016

DESCRIPTION

An Ongoing Mission For Campus Safety

SYNOPSIS

No. 983729

Before she was killed on the campus of the University of Utah, student-athlete Lauren McCluskey had tried to warn campus police about the danger she faced. The investigation into her eventual murder revealed the failures of both the authorities and the university to respond to those threats. In the years that followed, improving campus safety became a mission for the McCluskey family and a stated priority for the university, but a recent student murder exposed that there is still more work to be done.

NARRATIVE

On the evening of Oct. 22, 2018, Lauren McCluskey (21) was found dead in the parking lot next to her University of Utah campus dormitory. She had been shot seven times by her ex-boyfriend Melvin Rowland. Rowland had waited for Lauren in her resident hall for several hours. She was on the phone with her mother when Rowland dragged her across the parking lot. Matt McCluskey, Lauren’s father, alerted campus security that his daughter was in danger. It was too late then, but, prior to the murder, Lauren had gone to law enforcement, fearing for her life.

There were multiple instances her murder could have been prevented. According to her mother Jill McCluskey, “The officers never checked Lauren’s killer’s offender status. After the police took her statement, they could have easily found out that Rowland was on parole and put him in jail right then. I just wish a responsible adult would have listened and believed.”

On the first anniversary of her murder, a student organization called UnsafeU led a walk-out to protest how the university handled the case. The 2020-21 academic year started with another UnsafeU protest. Her family started the Lauren McCluskey Foundation to honor Lauren and provide resources to “change the cultures that respond poorly to dating violence and stalking on campuses.”

While the university had promised to improve training and communication between housing staff and campus police after Lauren’s death, a 2022 state audit uncovered that those same issues persisted, and they could have contributed to another student’s murder. Before she was killed earlier that same year, U. student Zhifan Dong warned the university’s housing department about her ex-boyfriend, who had assaulted her and lived in the same dorm. The University of Utah acknowledged mishandling the case and that the employee training on recognizing and reporting domestic violence, instituted after Lauren’s death, was not enough.

Lauren McCluskey Foundation @LaurenMcCluskeyFoundation

ON THE TABLE

FOOD | TRENDS | DINING

If wading into the world of conservas (tinned fish), know the producer! Shops like Caputo’s can help, see page 92.

Keep An Open Mind—Open A Tin Of Fish For Dinner

Tinned fish is making, ahem, waves in the culinary world right now. Matt and Yelena Caputo, from Caputo’s, shared their favorite way to entertain with just a few tins of fish and zero fuss. We were joined by Vasco Motta from Jose Gourmet and ABC+— Portugal’s smallest cannery.

BY LYDIA MARTINEZ

Canned and preserved seafood, also called conservas, are popping up this year on TikTok and grazing boards as a culinary trend. But canneries have been preserving fish in tins for a long time. We just seem to be catching up with what the rest of the world already knows. Well-preserved fish in tins is delicious, healthy, sustainable, and nearly instant when it comes to preparing a meal. “I think conservas are having a moment, but like charcuterie, coffee, wine or craft beer, they are here to stay,” says Matt. “There’s a vast culture of connoisseurship behind tinned seafood in other cultures. And they deserve a spot permanently in any fine food culture.”

WE’RE WAY BEYOND YOUR BASIC CANNED TUNA

Or even the mushy, massproduced sardines that make most people think they don’t like sardines. Like taking a leg of pork and curing it into prosciutto or turning milk into cheese, canning fish has always been a way to preserve but also to enhance.

“There's a difference to be had between the 99-cent sardines that you find in the grocery store and sardines from small canneries,” says Matt. “These small canneries pay top dollar for the best fish

in the world out of the pristine, cold waters of the Atlantic. And then, within an hour or two, they are brought to the facility, cleaned by the caring hands of women who have dedicated their lives and craft to hand trimming the fish, hand packed into cans and sealed with premium olive oils and other delicious ingredients.”

“We have a tradition of canned fish in Portugal,” explains Vasco. “We used to have 400 canaries in Portugal. Now we have 19. So [at Jose Gourmet], we built our own cannery. We worked with some older ladies from canneries

TIPS FOR HOSTING A ‘SEA-CUTERIE’ DINNER

1. Dip your toe in the water—just add a tin to a charcuterie board. Not ready to dive in on a full tinned fish dinner? That’s ok. Add a tin or two to your next charcuterie board—something simple and approachable like a spicy tuna pate. It will nestle in with your meat and cheese and pair with everything else. Bonus points if you have some good potato chips to serve. Your guests love it. An excellent canned smoked salmon would also be delicious, served with butter.

2. Cast your net—gather like-minded friends and have everyone bring a favorite tin of fish for a “sea-cuterie” potluck. High quality, sustainable conservas can be a little pricey. So go full potluck and have everyone bring a tin. The best part for the host is that all you have to provide is wine, cheese, bread, crackers or potato

chips and some pickle-y things to go along the side. Try serving a crisp, dry white wine or a Portuguese Vhino Verde and these other accoutrements with conservas:

• Good brined olives

• Vinegary hot sauce

• Cornichon pickles

• Caper berries

• Marinated peppers

• Thin-slice apples

• Marcona Almonds

3. Dive into the deep end— host a conservas dinner. A conservas dinner is often served course by course. As Matt described it, “Lots of individual courses of tinned fish at a leisurely pace, just one at a time. You might have a can of trout with curry brought out and served on a plate with bread. You don’t have to make the sauce or cook the fish—it is already there. Everyone stands around and talks and has a glass of wine, and 10

minutes later, the next can is cracked, and everyone gathers round again. So for most of the courses at these dinners, you don't have to do any prep work other than open the can.”

“It's good to talk about the fish and what you are eating at that moment,” adds Vasco. “You think about the different types of fish or the different sauces with different fishes, and you talk about ‘Which one combines better for me? Which one combines better for you?’”

Hosting your first dinner?

• Pick whatever you want to try that might make a good conversation starter.

• Vasco recommended beginning with simply flavored tins like a pate or sardines in olive oil or with lemon. With each course, add more complex flavored tins with bolder sauces.

who lost their jobs, who are now teaching new people to keep producing the traditional way.”

CONSERVAS ARE NOT JUST A SUBSTITUTE FOR FRESH SEAFOOD BUT AN ELEVATION OF SEAFOOD.

Today, you can find a wide variety of tinned fish on the shelves at quality grocery stores. Think Spiced Sardine Pate, Tuna Belly in Olive Oil, Razor Clams in Brine, Stuffed Squid in Ragout, Trout in Curry, Smoked Octopus and Lemon Herb Mussels. Not to mention sardines—in olive oil, tomato sauce, lemon, garlic and chile. Just like seasoning and curing pork as charcuterie elevates the pork, preserving and seasoning the seafood elevates the fish. And just think—the cooking is done for you. All you have to do is open a tin. Which makes them the perfect party fare.

purely educational, it is more about gathering people around a table to taste and experience the variety of beautiful tinned seafood. “Our target market at Caputo’s is a specialty food consumer. They are adventurous and want to try new things,” says Yelena. “But I'm excited to expand that through our conservas dinners. That's the question, how do we take this mainstream and make tinned fish more approachable for more people?”

• If you want to do a little cooking, toss a well-sauced tin tableside with hot pasta or cooked rice.

“A lot of people say, ‘I don't know where to start,’” says Yelena, but shops like Caputo’s can help. “You come because the folks behind the counter are trained food professionals. They are trained to give you a crash course if you're new to this. They’ll ask about preferences and help you choose several things that go together.”

4. Get schooled— attend a class or a conservas dinner.

Want to skip the hosting part? Caputo’s hosts conservas education classes as well as their new conservas dinners. You can find their class schedule at caputos.com.

NO COOKING REQUIRED TO HOST THE PERFECT (CONSERVAS) DINNER PARTY

Caputo’s has recently added a conservas dinner to their lineup of classes and experiences. Rather than

While Matt and Yelena were in Portugal recently, they were treated to a dinner of all tinned fish by Adriano, the founder of Jose Gourmet. “It was an eye-opener for me,” says Yelena. “My absolute favorite activity is to host a dinner party. And I think so many people who are interested in food, that is our pastime, that is what we do. And as beautiful as that experience is, it is also generally an exhausting experience for the host. It is a lot of work, and there is a lot of time and preparation before and after. The beauty of that dinner at Adriano's house was just seeing the ease with which they made us a multi-course dinner that lasted several hours. Which is what a dinner party is about—being together in a social atmosphere with drinks, food and conversation. And it blew my mind.”

Matt and Yelena Caputo

SEASONAL CELEBRATIONS AT

BEWILDER

St. Patrick’s Day—Look for house-made brisket, bangers and mash, and of course BEER! You’ll likely even find some green glitter beer on the menu.

Bonus: St. Patrick’s Day is on a Friday this year.

Bewilder is a Brewery With Some Bite(s)

Is the best house-made brat in Salt Lake City found in a craft brewery? We say yes! We sat with Cody McKendrick with Bewilder Brewing Co. to talk about their house-crafted food.

BY LYDIA MARTINEZ

Ithe pack is its award-winning food—designed to pair with its award-winning beer. Striving for more than a food truck parked outside and well beyond basic bar bites, Bewilder has invested in a chef-crafted and carefully curated menu.

Located in Downtown Salt Lake City, Bewilder Brewing Co. is a “little engine that could.” The brewpub opened in December 2019 on a shoestring, just in time to close for a pandemic. Housed in the renovated, 100-plus-yearold Western Electric Co. building, Bewilder was also hit with building damage in the 2020 earthquake. Despite this one-two punch, Bewilder just celebrated its third year in business and has emerged with a welcoming space, great food and, we say, the best brats in town.

A BEER AND A BRAT WALK INTO A BAR…

Cody Mckendrick, co-founder and “Cat Herder in Chief,” walked us through their worth-it-for-the-food-alone menu and chatted beer pairings. “Our intent was to pair housemade sausages with the beers we brew here,” he says. “Every culture has a beer that’s unique to that culture. And every culture typically has a sausage unique to that culture.

So we’ve tried to roll out sausages that pair with beers from all over the world and present them together.” Makes sense with the brewery’s focus on traditional European beers brewed true to style.

What makes the food at Bewilder genuinely unique is its made-in-house program. Brats, sausages, thick-cut pastrami, smoked meats, sauerkraut, pickles and pickled peppers are all made, smoked, fermented, and otherwise crafted by newcomer Chef Zach Gimm and his team. Most small or local breweries don’t even have a kitchen, much less a chef.

At any given time, you’ll find 3-4 sausages on the menu, several staples, including a traditional German Bratwurst, the Suffolk, an English-style sausage, and Spicy Italian sausage, plus a seasonal flavor. “We have a traditional Bratwurst, and it’s really, really good,” says Cody. “It’s a bit coarser grind

BEER & BRAT PAIRING GUIDE

SEASONAL CHORIZO + VITRUVIAN PILS

A crisp, dry beer to cut through the sausage and its spice level. A good palate cleanser, so the next bite is fresh on the tongue.

SUFFOLK SAUSAGE + BEWILDER ESB

This was the first beer to come out of the Bewilder tanks. The ESB is a strong English, bitter, traditional pub beer. It has a caramelized sweetness and a cracker-like finish, which makes it perfect for the rich, savory character of the Suffolk sausage.

than some of the emulsified bratwursts you typically see, which gives it more of a homemade feel to it, but with really bright flavors.” He’s right. With ginger, nutmeg, cardamom and a hint of lemon zest, it is comfort food in a Vosen’s bun with kraut. Get it with the potato salad for extra rounds of comfort.

“My personal favorite is the Suffolk sausage,” says Cody. “It’s served in a bangers-and-mash set up, but it’s a traditional English sausage. It’s a little different texture because it has some breadcrumbs in it. That’s part of the traditional process for making those sausages. We serve it over mashed potatoes with onion gravy. It’s hearty and wholesome.”

GERMAN BRATWURST + KOLSCH (VOTED TOP 3 BEST LOCAL BEER)

The Kolsch has a fruity white wine note and is super dry. It pairs well with the little bit of lemon zest in the bratwurst. The lemon’s zing and the beer’s white wine aspects team up for a zesty bite.

ITALIAN SAUSAGE + FRESH SESH IPA

The Session IPA has more zing and more bitterness to cut through the acidity and the marinara sauce and the richness of the cheese.

Make no mistake, Bewilder Brewing is a serious brewpub. They are about the beer experience first and foremost. Take the Spicy Italian Sausage, for example. It is served with marinara and smothered with mozzarella cheese. “To me, the marinara takes the show there,” says Cody. “And to be conscious that we’re a brewery and beer tasting is our biggest thing, we’ve backed off the garlic that goes into the sauce since it would mask the beer’s flavor. We try to be mindful of things like that, flavors that might overwhelm the palate and take away from what people are drinking.”

You won’t find garlic fries on this menu. Even the garlic bread is toned down for a focus on great bread and delicious dipping sauce. Don’t forget to check the seasonal sausage when you stop in. You might find a Mexicanstyle Chorizo, an Argentinian-style Chorizo, or a Filipino chicken sausage served over rice. We usually just order the sausage platter to sample all four.

Not crazy about sausage? Get the housemade pastrami. “The process they go through to make our pastrami is crazy,” says Cody. “They use briskets and trim them down, brine

them, season them, smoke them and steam them. So that’s what makes them super tender. And then we slice it all here. So from the raw brisket all the way to when it hits the sandwich, it’s all done in-house, and you can tell the difference. We like to do a little thicker cut It’s not thin like you’d get at a traditional deli. So it’s a little more hearty. And sometimes, because of that, there’s a little more visible fat. But that’s just extra flavor. And it’s well rendered, so it melts your mouth.”

It turns out that the team at Bewilder is interested in fermentation beyond what is happening in their beer. “The regular sauerkraut is all made in-house,” says Cody. “We have giant vats in the back that we ferment in. Sauerkraut is a fermentation product, just like beer. We sometimes make our own pickles. We’ll add some of our Hopper beer to give it a little twist.”

Stop in for a visit and a beer. Come hungry.

Bewilder Brewing Co.

445 S 400 West, SLC bewilderbrewing.com // @bewilderbeer

WHERE TO EAT

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

SALT LAKE CITY & THE WASATCH FRONT

American Fine Dining ARLO

271 N. Center St., SLC, 385-266-8845. 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, 801-363-5454. 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, he turns out dishes with a community-minded sensibility.

THE CHARLESTON

1229 E. Pioneer Rd., Draper, 801-550-9348. thecharlestondraper.com

Offering gracious dining in Draper, Chef Marco Silva draws from many culinary traditions to compose his classic and exciting menu—artichoke souffle, braised halibut, ratatouille. The setting, in a historic home surrounded by gardens, is lovely and we love his high standards: No kids under 11 Friday and Saturday evenings and an indoor dress code.

GRAND AMERICA

555 S. Main St., SLC, 801-258-6708. grandamerica.com, laurelslc.com

Grand America Hotel’s Laurel Brasserie & Bar is one of the dinner/nightlife stars of the city, and the kitchen makes sure other meals here are up to the same standard. The setting here is traditionally elegant but don’t be intimidated. The food shows sophisticated invention,

but you can also get a great sandwich or burger.

HSL

418 E. 200 South, SLC, 801-539-9999. hslrestaurant.com

The initials stand for “Handle Salt Lake”—Chef Briar Handly made his name with his Park city restaurant, Handle, and now he’s opened a second restaurant down the hill. The place splits the difference between “fine” and “casual” dining; the innovative food is excellent and the atmosphere is casually convivial. The menu is unique—just trust this chef. It’s all excellent.

LA CAILLE

9565 Wasatch Blvd., Sandy, 801-942-1751. 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.

Listings

3364 S. 2300 East, SLC, 801-410-4046. slcprovisions.com

With Chef Tyler Stokes’ bright, fresh approach to American craft cuisine (and a bright, fresh atmosphere to eat it in), Provision strives for handmade and local ideals executed with style and a little humor.

SLC EATERY

1017 S. Main St., SLC, 801-355-7952. slceatery.com

The SLC Eatery offers culinary adventure. Expect equally mysterious and delightful entrees and exciting takes on traditional dishes.

TABLE X

1457 E. 3350 South, SLC, 385-528-3712. tablexrestaurant.com

A trio of chefs collaborate on a forward-thinking thoroughly artisanal menu—vegetables are treated as creatively as proteins (smoked sunchoke, chile-cured pumpkin, barbecued cannelini beans) bread and butter are made in-house and ingredients are the best (Solstice chocolate cake.) Expect surprises.

FAME HALL LOG HAVEN

of

6451 E. Mill Creek Canyon Road, SLC, 801-2728255. log-haven.com

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

PAGO

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

341 S. Main St., SLC, 801-441-2955. 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.

PROVISIONS

American Casual

BLUE LEMON

55 W. South Temple, SLC, 801-328-2583. bluelemon.com

Blue Lemon’s sleek interior and high-concept food have city style. Informal but chic, many-flavored but healthy, Blue Lemon’s unique take on food is a happy change from downtown’s food-as-usual.

BRICK & MORTAR

228 S. Edison Street, SLC, 801-419-0871. brickmortarslc.com

Brick & Mortar is a bar and restaurant in the heart of downtown (where Campos Coffee used to be). It’s a gastro pub with a mean brunch game, but the lunch and dinner (and after-dinner drinks) won’t disappoint.

CAFE NICHE

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

of FAME

HALL Dining Award Hall Of Fame Winner

779 E. 300 South, SLC, 801-433-3380. caffeniche.com

The food comes from farms all over northern Utah, and the patio is a local favorite when the weather is fine.

CITRIS GRILL

3977 S. Wasatch Blvd., SLC, 801-466-1202. citrisgrill.com

Most dishes come in either “hearty” or “petite” portion sizes. This means you can enjoy a smoked salmon pizzetta or fried rock shrimp appetizer and then a petite order of fire-roasted pork chops with adobo rub and black bean-corn salsa. Expect crowds.

COPPER KITCHEN

4640 S. 2300 East, Holladay, 385-237-3159. copperkitchenslc.com

A welcome addition to Holladay, Ryan Lowder’s Copper Kitchen reprises his downtown Copper Onion and Copper Common success with variations. The menu is different, but the heartiness is the same; the interior is different but the easy, hip atmosphere is the same, and the decibel levels are very similar.

COPPER ONION

111 E. Broadway, Ste. 170, SLC, 801-355-3282. thecopperonion.com

An instant hit when it opened, constant crowds attest to the continuing popularity of Ryan Lowder’s Copper Onion. Though the hearty, flavorful menu changes regularly, some favorites never leave: the mussels, the burger, the ricotta dumplings. Bank on the specials.

CUCINA

1026 E. 2nd Ave., SLC, 801-322-3055. cucinawinebar.com

Cucina has added fine restaurant to its list of descriptors—good for lunch or a leisurely dinner. The menu has recently expanded to include small plates and substantial beer and wine-by-the-glass lists.

THE DODO

1355 E. 2100 South, SLC, 801-486-2473. thedodorestaurant.com

It’s hard even to update the review of this venerable bistro. So much stays the same. But, like I always say, it’s nice to know where to get quiche. And our raspberry crepes were great. Yes, I said crepes.

EPICURE

707 E. Fort Union Blvd., Midvale, 801-748-1300. epicureslc.com

American food here borrows from other cuisines. Save room for pineapple sorbet with stewed fresh pineapple.

HUB & SPOKE DINER

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

This contemporary diner serves the traditional three a day with an untraditional inventiveness applied to traditional recipes. Like, artisanal grilled cheese with spiked milkshakes. And mac and cheese made with spaetzle.

Breakfast is king here—expect a line.

LEFT FORK GRILL

68 W. 3900 South, SLC, 801-266-4322. leftforkgrill.ipower.com

Every booth comes with its own dedicated pie shelf. Because no matter what you’re eating—liver and onions, raspberry pancakes, meatloaf or a reuben—you’ll want to save room for pie. Tip: Order your favorite pie first, in case they run out. Now serving beer and wine.

LITTLE AMERICA COFFEE SHOP

500 S. Main St., SLC, 801-596-5708. saltlake.littleamerica.com

Little America has been the favorite gathering place for generations of native Salt Lakers. Weekdays, you’ll find the city power players breakfasting in the coffee shop.

LONDON BELLE SUPPER CLUB

321 S. Main St., SLC, 801-363-8888. londonbelleslc.com

It’s a combo deal—restaurant and bar. That means you have to be over 21 to enter but it also means that you can stay in one place all evening. Their kitchen serves up everything from duck confit nachos to their signature 12-ounce Niman Ranch ribeye.

MOOCHIE’S MEATBALLS

232 E. 800 South, SLC, 801-596-1350; 2121 S. State St., South Salt Lake, 801-487-2121; 7725 S. State St., Midvale, 801-562-1500. moochiesmeatballs.com

This itty-bitty eatery/take-out joint is the place to go for authentic cheese steaks made with thinly sliced steak and griddled onions glued together with good ol’ American cheese and wrapped in a big, soft so-called French roll.

NOMAD EAST

1675 E. 1300 South, SLC, 801-883-9791. 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.

OASIS CAFE

151 S. 500 East, SLC, 801-322-0404. oasiscafeslc.com

Oasis has a New Age vibe, but the food’s only agenda is taste. Lots of veg options, but meat, too. The German pancakes are wonderful, but its evening menu suits the space —being both imaginative and refreshing.

OQUIRRH

368 E. 100 South, SLC 801-359-0426. oquirrhslc.com

Little and original chef-owned bistro offers a menu of inventive and delicious dishes—whole curried lamb leg, chicken confit pot pie, milk-braised potatoes—it’s all excellent.

THE PARK CAFE

604 E. 1300 South, SLC, 801-487-1670. 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.

PIG & A JELLY JAR

401 E. 900 South, SLC, 385-202-7366; 227 25th St., Ogden, 801605-8400; 1968 E. Murray Holladay Rd., Holladay, 385-695-5148. pigandajellyjar.com

Great chicken and waffles, local eggs, and other breakfasts are served all day, with homestyle additions at lunch Sunday-Thursday and supper on Friday and Saturday.

PORCH

11274 S. Kestrel Rise Rd., Bldg. G, South Jordan, 801-679-1066. porchutah.com

A chef-owned restaurant in the new urban community of Daybreak, this sleek little cafe was conceived by Meditrina owner Jen Gilroy and focuses on locally-sourced cuisine with southern touches.

PORCUPINE PUB AND GRILLE

3698 E. Fort Union Blvd., Cottonwood Heights, 801-942-5555. porcupinepub.com

With 24 beers on tap available for only $2 every Tuesday, Porcupine has practically created its own holiday. Chicken noodle soup has homemade noodles and lots of chicken. Burgers and chile verde burritos are good, too.

ROOTS CAFÉ

3474 S. 2300 East, Millcreek, 801-277-6499. rootscafeslc.com

A charming little daytime cafe in Millcreek with a wholesome, granola vibe.

RUTH’S DINER

4160 Emigration Canyon Rd., SLC, 801-582-5807. ruthsdiner.com

The original funky trolley car is almost buried by the beer garden in fine weather, but Ruth’s still serves up diner food in a low-key setting, and the patio is one of the best. Collegiate fare like burgers, BLTs and enchiladas rule here. The giant biscuits come with every meal, and the chocolate pudding should.

SILVER FORK LODGE

11332 E. Big Cottonwood Canyon Rd., Brighton, 801-533-9977. silverforklodge.com

Silver Fork’s kitchen handles three daily meals beautifully. Try pancakes made with a 50-year-old sourdough starter. Don’t miss the smoked trout and brie appetizer.

STELLA GRILL

4291 S. 900 East, SLC, 801-288-0051. stellagrill.com

A cool little arts-and-crafts-style café, Stella is balanced between trendy and tried-and-true. The careful cooking comes with moderate prices. Great for lunch.

TIBURON

8256 S. 700 East, Sandy, 801-255-1200. tiburonfinedining.com

Servings at Tiburon are large and rich: elk tenderloin was enriched with mushrooms and demi-glace; a big, creamy wedge of St. Andre came with pork belly. In summer, tomatoes come from the garden.

TRADITION

501 E. 900 South, SLC, 385-202-7167. traditionslc.com

Plan your meal knowing there will be pie at the end of it. Then snack on pigs-in-blankets (sausage from artisan butcher Beltex) and funeral potatoes. Fried chicken, braised pork, chicken and dumplings are equally homey. Then, pie.

VESSEL KITCHEN

905 E. 900 South, SLC, 801-810-1950; 1146 E. Fort Union Blvd., Midvale, 801-337-5055; 11052 S. State St., Sandy, 801-349-2544; 1784 Uinta Way, #E1, Park City, 435-200-8864. vesselkitchen.com Each of Vessel’s four locations is in an area of Utah they feel they can engage with the local populace through straight-forward, fast, casual cuisine that’s also healthy. Online ordering and curbside takeout are available at every Vessel restaurant.

Bakeries

THE BAKING HIVE

3362 S. 2300 East, SLC, 801-419-0187. bakinghive.com

Tucked behind Provisions restaurant, this homespun bakery uses real butter and cream. Classes allow kids to ice and decorate their own cakes and they offer glutenfree options, too.

THE BAGEL PROJECT

779 S. 500 East, SLC, 801-906-0698, 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.

THE BIG O DOUGHNUTS

248 W. 900 South, SLC, 385-770-7024. bigodoughnuts.square.site

Vegan. Doughnuts. Need we say more? Blueberrylavender, tofutti cream cheese, etc.

BISCOTTS BAKERY & CAFE

1098 W. Jordan Pkwy. #10, South Jordan, 801-890-0659; 6172 W. Lake Ave., South Jordan, 801-295-7930. biscotts.com

An Anglo-Indian teahouse, Lavanya Mahate’s (Saffron Valley) latest eatery draws from intertwined cultures,

serving tea and chai, English treats and French pastries with a hint of subcontinental spice.

CARLUCCI’S BAKERY

314 W. 300 South, SLC, 801-366-4484. carluccisbakery.com

Plus a few hot dishes make this a fave morning stop. For lunch, try the herbed goat cheese on a chewy baguette.

CITY CAKES & CAFE

1860 S. 300 West, D, SLC, 801-359-2239. 192 E. 12300 South, Ste. A, Draper, 801-572-5500. citycakescafe.com

Gluten-free that is so good you’ll never miss it. Or the dairy—City Cakes has vegan goodies, too. And epic vegan mac ‘n’ chezah.

EVA’S BAKERY

155 S. Main St., SLC, 801-355-3942. evasbakeryslc.com

A smart French-style cafe and bakery in the heart of downtown. Different bakers are behind the patisserie and the boulangerie, meaning sweet and daily breads get the attention they deserve. Go for classics like onion soup and croque monsieur, but don’t ignore other specials and always leave with at least one loaf of bread.

FILLINGS & EMULSIONS

1475 S. Main St., SLC, 385-229-4228.

ONE FOLD OR TWO FOLDS?

Demystify the omelet and make a spring veggie creation with a texture that will delight both meat and non-meat eaters

BY JENNIFER BURNS

This Spring vegetable Omelet is loaded with delicious and nutrientdense veggies. However, you will have to decide if you are a one-fold or two-fold kind of person. No, we are not talking about poker, Texas Hold ‘Em or a new way of putting clothes away. When it is time to plate the omelet, you can do the one-fold, a more Americanized technique or the Julia Childapproved two-fold, French style, also referred to as the “rolled” omelet. Whichever way you decide to plate, this dish is perfect for your spring table.

Loaded Spring Vegetable Omelet

3 large eggs

2 tablespoons milk or cream*

1/4 teaspoon dried basil

1 tablespoon olive oil

2 asparagus stalks, trimmed, chopped 2 tablespoons white onion, diced 2 tablespoons bell pepper, any color, diced ¼ cup white mushrooms, chopped

1 tablespoon butter

¼ cup baby spinach, chopped ¼ cup shredded cheddar (optional) Salt and Pepper, to taste

1. Whisk eggs with milk or cream, dried basil, salt and pepper until completely mixed together.

2. In a large frying pan over medium heat, add oil. Saute asparagus, onion, bell pepper and mushrooms for about 5 minutes. Add spinach; cook for another minute. Remove vegetables from the pan into a small bowl; add salt and pepper. Cover with tinfoil to keep warm.

3. In the same frying pan (wipe out any residue) over medium-low heat, add butter to fully coat the pan. Pour egg mixture into the pan; tilt the pan to fully coat. Cook; allow the bottom of eggs to slightly set, 2-3 minutes.

Suggested Toppings:

Salsa or Pico de Gallo

Chopped tomatoes

Sour cream

Green onions or chives

Avocado slices

Microgreens

Fresh basil

Hot sauce

Cook’s notes: Meat lovers, add cooked bacon, sausage, steak or ham. For a spicier version, add 1 tablespoon of diced jalapenos or serranos to the asparagus, onion, pepper and mushroom mixture when sautéing.

Frittata Option: If you are daunted by the omelet-making process, a frittata might be a good alternative. Here is how to tweak the recipe above and make a frittata:

4. Sprinkle cheese over the eggs, if using. Add vegetable mixture to the middle of the omelet. Cover with a lid for 1-2 minutes until the omelet is fully set.

Preheat the oven to 400 degrees F. Saute all of the veggies in olive oil in a frying pan. Let cool. In a large mixing bowl, whisk together 6 large eggs, 1/3 cup milk or cream, 1 cup shredded cheese (any melting cheese, such as cheddar) salt and pepper. Stir in cooled sautéed veggies. Pour mixture into a greased, large pie pan or baking dish. Bake for 18-20 minutes or until the edges are set and lightly golden brown on top. Cut into individual servings. Add desired toppings. Enjoy!

5. Fold the omelet in half or into thirds. (Pro-tip for 2-fold method: Slide half of the omelet out of the pan and halfway onto a plate, then fold the remaining half over). Add desired toppings. Serve immediately.

*Almond or soy milk can be substituted.

MEET JENNIFER BURNS

Jennifer has hosted more than 3,000 TV cooking segments and works directly with brands developing recipes with their products and quality content for them to use in both broadcast and non-broadcast outlets. She has a published cookbook called Cooking Delight, which combines food, music and art and is a contributing food writer for Salt Lake magazine, The Salt Lake Tribune and others. Besides cooking and frequenting restaurants, she takes full advantage of the outdoor mecca that Utah offers. Follow her food adventures @jbcookinghost on Instagram and TikTok.

fillingsandemulsions.com

This little West-side bakery is worth finding—its unusual pastries find their way into many of Salt Lake’s fine restaurants. Pastry Chef Adalberto Diaz combines his classical French training with the tropical flavors of his homeland. The results are startlingly good and different.

GOURMANDISE

250 S. 300 East, SLC, 801-328-3330, 725 E. 12300 South, Draper, 801-571-1500. gourmandise.com

This downtown mainstay has cheesecakes, cannoli, napoleons, pies, cookies, muffins and flaky croissants. And don’t forget breads and rolls to take home.

LA BONNE VIE

555 S. Main St., SLC, 801-258-6708. grandamerica.com

Cuter than a cupcake, Grand America’s pastry shop has all the charm of Paris. The pretty windows alone are worth a visit.

MRS. BACKER’S PASTRY SHOP

434 E. South Temple, SLC, 801-532-2022. 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 Americanstyle butter cream icing, fill this old-fashioned shop.

PASSION FLOUR PATISSERIE

165 E. 900 South, SLC, 385-242-7040. passionflourslc.com

A vegan-friendly cafe located in an up-and-coming neighborhood. They offer coffee and tea lattes and a variety of croissants: the crust is flaky and buttery (despite the lack of butter). They also bake up some deliciously moist custom vegan cakes for any occasion.

RUBY SNAP FRESH COOKIES

770 S. 300 West, SLC, 801-834-6111. rubysnap.com

The Trudy, Ruby Snap’s classic chocolate-chip cookie. But it’s just a gateway into the menu of delicious fresh cookies behind the counter at Ruby Snap’s retro-chic shop on Salt Lake’s west side.

SO CUPCAKE

4002 S. Highland Dr., SLC, 801-274-8300. socupcake.com

Choose a mini or a full cake, mix and match cakes and icings, or try a house creation, like Hanky Panky Red Velvet.

TULIE BAKERY

863 E. 700 South, SLC, 801-883-9741; 1510 S. 1500 East, SLC, 801410-4217. tuilebakery.com

You can get a little spiritual about pastries this good on a Sunday morning, but at Tulie you can be just as uplifted by a Wednesday lunch.

VOSEN’S BREAD PARADISE

328 W. 200 South, SLC, 801-322-2424. vosen.com

This German-style bakery’s cases are full of Eifelbrot, Schwarzbrot, Krustenbrot and lots of other Brots as well as sweet pastries and fantastic Berliners.

Barbecue & Southern Food

PAT’S BARBECUE

155 W. Commonwealth Ave., SLC, 801-484-5963; 2929 S. State St., SLC, 385-528-0548. patsbbq.com

One of Salt Lake City’s best, Pat’s brisket, pork and ribs deserve the spotlight but sides are notable here, too. Don’t miss “Burnt End Fridays.”

R&R BBQ

307 W. 600 South, SLC, 801-364-0443. Other locations. randrbbq.com

Tasty, reliable and award-winning barbecue define R&R. The Ribs and brisket are the stars, but fried okra steals the show.

THE SUGARHOUSE BARBECUE COMPANY

880 E. 2100 South, SLC, 801-463-4800. sugarhousebbq.com

This place is a winner for pulled pork, Texas brisket or Memphis ribs. Plus killer sides, like Greek potatoes.

Bar Grub & Brewpubs

(Also check bar listings, page 121)

AVENUES PROPER PUBLICK HOUSE

376 8th Ave., SLC, 385-227-8628. 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.

BOHEMIAN BREWERY

94 E. 7200 South., Midvale, 801-566-5474. 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.

DESERT EDGE BREWERY

273 S. Trolley Square, SLC, 801-521-8917. desertedgebrewery.com

Good pub fare and freshly brewed beer make this a hot spot for shoppers, the business crowd and ski bums.

RED ROCK BREWING

254 S. 200 West, SLC, 801-521-7446; 6227 State St., Murray, 801-262-2337; 1640 Redstone Center Dr., Park City, 435-575-0295. redrockbrewing.com

Red Rock proves the pleasure of beer on its own and as a complement to pizzas, rotisserie chicken and chile polenta. Not to mention brunch. Also in the Fashion Place Mall.

SQUATTERS PUB BREWERY

147 W. Broadway, SLC, 801-363-2739; 1763 S. saltlakebrewingco.com

One of the “greenest” restaurants in town, Squatters brews award-winning beers and pairs them with everything from wings to ahi tacos.

WASATCH BREWPUB

2110 S. Highland Dr., SLC, 801-783-1127. saltlakebrewingco.com

Part of the same mega “boutique” group that produces Squatters and Wasatch beers and runs the pubs in Salt Lake City and Park City with those names, this extension is everything you expect a brewpub to be—hearty food, convivial atmosphere, lots of beer and a great late-ish option.

Breakfast/Lunch Only

THE DAILY

222 S. Main St., Ste. 140, SLC, 801-297-1660. thedailyslc.com

Chef Ryan Lowder’s only non-Copper restaurant (Onion, Commons, Kitchen) is open all day for breakfast, lunch and noshing. Call in and pick up lunch, stop in and linger over Stumptown coffee, take some pastries to go and don’t miss the biscuits.

EGGS IN THE CITY

2795 S. 2300 East, SLC, 801-581-0809. eggsinthecityslc.com

A familiar face in a whole new space—the favored breakfast joint has moved to Millcreek. Hip and homey, all at once.

FINN’S CAFE

1624 S. 1100 East, SLC, 801-467-4000. finnscafe.net

The Scandinavian vibe comes from the heritage of owner Finn Gurholt. At lunch, try the Nordic sandwiches, but Finn’s is most famous for breakfast (best pancakes in town), served until the doors close at 2:30 p.m.

MILLCREEK CAFÉ & EGGWORKS

3084 E. 3300 South, SLC, 801-485-1134. millcreekcafeandeggworks.com

This spiffy neighborhood place is open for lunch, but breakfast is the game. Items like a chile verdesmothered breakfast wrap and the pancakes offer serious sustenance.

Burgers, Sandwiches & Delis

DIVERSION

535 N. 300 West, SLC, 801-657-7326. diversioneatery.com

Much-needed neighborhood eatery serving burgers, dogs, chili and fries. Try the “burger bowl”—just what it sounds like and twice as messy.

FELDMAN’S DELI

2005 E. 2700 South, SLC, 801-906-0369.

feldmansdeli.com

Finally, SLC has a Jewish deli worthy of the name. Stop by for your hot pastrami fix or to satisfy your latke craving or your yen for knishes.

PRETTY BIRD CHICKEN

146 S. Regent St., SLC; 675 E. 2100 South, SLC; prettybirdchicken.com.

Chances are you’ll still have to wait in line for Chef Viet Pham’s Nashville hot chicken. There is really only one thing on the menu—spicy fried chicken on a bun or on a plate. Go early—Pretty Bird closes when the kitchen runs out of chicken.

PROPER BURGER AND PROPER BREWING

865 S. Main St., SLC, 801-906-8604. properburgerslc.com

Sibling to Avenues Proper, the new place has expanded brewing and burger capacity, two big shared patios. And ski-ball.

SHAKE SHACK

11020 State St., Ste. B, Sandy, 385-276-3910; 6123 S. State St., Murray, 801-448-9707; shakeshack.com

The national favorite has landed in Utah and surely there will be more to come. Danny Meyer’s all-American favorite serves burgers, mediocre fries and milkshakes, along with other fast food faves. Play board games and try one of their super cool shake flavors.

SIEGFRIED’S DELICATESSEN

20 W. 200 South, SLC, 801-355-3891. siegfriedsdelicatessen.com

The only German deli in town is packed with customers ordering bratwurst, wiener schnitzel, sauerkraut and spaetzle.

TONYBURGERS

613 E. 400 South, SLC, 801-419-0531; Other Utah locations. tonyburgers.com

This home-grown burger house serves fresh-ground beef, toasted buns, twice-fried potatoes and milkshakes made with real scoops of ice cream.

Coffee

3 CUPS COFFEE

4670 S. Holladay Village Plaza #104, Holladay, 385-237-3091. 3cups. coffee

With a slick, modern interior, 3 Cups transitions seamlessly from a neighborhood coffee shop by day to a wine and cheese bar by night. This family establishment boasts of roasting their own beans and baking their own goods.

CAFFE D’BOLLA

249 E. 400 South, #100, SLC, 801-355-1398. 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.

CUPLA COFFEE

175 W. 200 South, SLC, 385-207-8362; 1476 Newpark Blvd., Park City, 801-462-9475. 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.

LA BARBA

155 E. 900 South, SLC; 9 S. Rio Grande, SLC, 385-429-2401; 13811 Sprague Ln., Draper, 801-901-8252. labarbacoffee.com

Owned by locally owned coffee roasters—a favorite with many local restaurants—this little cafe off of George serves coffee, tea, chocolate and pastries.

LOGOS COFFEE

1709 E. 1300 South, SLC, 801-657-1383. logos.coffee

Logos is a small batch specialty coffee roaster that operates a mobile espresso cart (check social media for location) and a coffee bar that’s open 7 a.m.–2 p.m. everyday.

KING’S PEAK COFFEE

412 S. 700 West, Suite 140, SLC, 385-267-1890. 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.

OLD CUSS CAFE

2285 S. Main St., South Salt Lake. oldcuss.com

More than a coffee shop, this warm, mountain-manstyle cafe serves plant-based food, craft coffee and a rotating menu of seasonal fare.

PUBLIK

502 E. 3rd Ave., SLC, 385-229-4836; 975 S. West Temple, SLC, 801355-3161; 210 S. University St., SLC, 385-549-1928. publikcoffee.com

Serving the latest in great coffee; the old-school java joint made for long conversations; a neo-cafe where you can park with your laptop and get some solo work done.

URBAN SAILOR COFFEE

1327 E. 2100 South, SLC, 385-227-8978. urbansailorcoffee.com

Urban Sailor Coffee opened its first sit-down coffee shop in Sugar House after originally serving Anchorhead specialty coffee from a mobile coffee cart and Steve Smith tea from a URAL sidecar motor.

SALT LAKE ROASTING COMPANY

820 E. 400 South, SLC, 801-363-7572. roasting.com

SLC’s original coffee shop owner John Bolton buys and roasts the better-than-fair-trade beans.

Central & South American AREMPA’S

350 S. State St., SLC, 385-301-8905. arempas.com

Happy, casual Venezuelan food—arepas, tequenos, cachapas—basically everything is cornmeal filled with pulled beef, chicken or pork and fried. But—also the same fillings between slices of plantains. And a chocolate filled tequena.

BRAZA GRILL

5927 S. State St., Murray, 801-506-7788. brazagrillutah.com

Meat, meat and more meat is the order of the day at this Brazilian-style churrascaria buffet.

RODIZIO GRILL

600 S. 700 East, SLC, 801-220-0500. 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.”

Chinese & Pan-Asian

ASIAN STAR

7588 S. Union Park Ave., Midvale, 801-566-8838. asianstarrestaurant.com

The menu is not frighteningly authentic or disturbingly Americanized. Dishes are chef-driven, and Chef James seems most comfortable in the melting pot.

BOBA WORLD

512 W. 750 South, Woods Cross, 801-298-3626. bobaworld.blogspot.com

This mom-and-pop place is short on chic, but the food on the plate provides all the ambiance you need. Try the scallion pancakes, try the Shanghai Fat Noodles, heck, try the kung pao chicken. It’s all good.

HONG KONG TEA HOUSE

& RESTAURANT

565 W. 200 South, SLC, 801-531-7010. hongkongteahouse.yolasite.com

Authentic, pristine and slightly weird is what we look for in Chinese food. Tea House does honorable renditions of favorites, but it is a rewarding place to go explore.

J. WONG’S BISTRO

163 W. 200 South, SLC, 801-350-0888. jwongs.com

Drawing from their Thai and Chinese heritage, J. Wong’s menu allows you to choose either. Lunch—Chinese or Thai—isn’t a good deal. It’s a great deal. Don’t miss the ginger whole fish or the Gunpowder cocktail. Call ahead for authentic Peking duck.

Fren ch & European

BRUGES WAFFLE AND FRITES

336 W. Broadway, SLC, 801-363-4444; 2314 S. Highland Dr., 801-

486-9999. brugeswaffles.com

The original tiny shop turns out waffles made with pearl sugar. Plus frites, Belgian beef stew and a gargantuan sandwich called a mitraillette with merguez. Other locations have bigger menus.

CAFÉ MADRID

5244 S. Highland Dr., Holladay, 801-273-0837. cafemadrid.net

Authentic dishes like garlic soup share the menu with port-sauced lamb shank. Service is courteous and friendly at this family-owned spot.

FRANCK’S

6263 S. Holladay Blvd., SLC, 801-274-6264. 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.

MONSIEUR CRÊPES

1617 S. 900 East, SLC, 787-358-9930. monsieurcrepesut.us

This French-style creperie offering both savory—Brie, prosciutto, tomato—and sweet—whipped cream, fruit, chocolate—fillings. The famous Gallic pancake evolved from a food truck into a charming cafe with a very pretty patio.

Indian

BOMBAY HOUSE

2731 E. Parley’s Way, SLC, 801-581-0222; 463 N. University Ave., Provo, 801-373-6677; 7726 Campus View Dr., #120, West Jordan, 801-282-0777. bombayhouse.com

This biryani mainstay is sublimely satisfying, from the wise-cracking Sikh host to the friendly server, from the vegetarian entrees to the tandoor-grilled delights. No wonder it’s been Salt Lake’s favorite subcontinental restaurant for 20 years.

CURRY IN A HURRY

2020 S. State St., SLC, 801-467-4137. ilovecurryinahurry.com

The Nisar family’s restaurant is tiny, but fast service and fair prices make this a great take-out spot. But if you opt to dine in, there’s always a Bollywood film on the telly.

HIMALAYAN KITCHEN

360 S. State St., SLC, 801-328-2077; 11521 S. 4000 West, South Jordan, 801-254-0800. himalayankitchen.com

Indian-Nepalese restaurant with an ever-expanding menu. Start the meal with momos, fat little dumplings like pot stickers. All the tandoor dishes are good, but Himalayan food is rare, so go for the quanty masala, a stew made of nine different beans.

KATHMANDU

3142 S. Highland Dr., SLC, 801-466-3504; 250 W. 2100 South, SLC, 801-935-4258; 863 E. 9400 South, Sandy, 801-981-8943. thekathmandu.net

Try the Nepalese specialties, including spicy pickles to

set off the tandoor-roasted meats. Both goat and sami, a kibbeh-like mixture of ground lamb and lentils, are available in several styles.

ROYAL INDIA

10263 S. 1300 East, Sandy, 801-572-6123; 55 N. Main St., Bountiful, 801-292-1835. royalindiautah.com

Northern Indian tikka masalas and Southern Indian dosas allow diners to enjoy the full range of Indian cuisine.

SAFFRON VALLEY EAST INDIA CAFE

26 E. E St., SLC, 801-203-3325. saffronvalley.com

Lavanya Mahate has imported her style of Indian cooking from South Jordan to SLC. Besides terrific lunch and dinner menus, East Indian Cafe offers regular celebrations of specialties like Indian street food or kebabs. Stay tuned.

SAFFRON VALLEY

1098 W. South Jordan Pkwy., South Jordan, 801-438-4823. 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.

SA FFRON VALLEY

479 E. 2100 South, SLC, 801-203-3754. saffronvalley.com

Yet another iteration of Lavanya Mahate’s vision of her homeland, this Saffron Valley location combines the best of her other three restaurants: Indian street foods, classic Indian and the Indian-Anglo bakery.

TANDOOR INDIAN G RILL

3300 S. 729 East, SLC, 801-486-4542; 4828 S. Highland Dr., Holladay, 801-999-4243. tandoorindiangrill.com

Delicious salmon tandoori, sizzling on a plate with onions and peppers like fajitas, is mysteriously not overcooked. Friendly service.

Italian & Pizza ARELLA PIZZERIA

535 W. 400 North, Bountiful, 801-294-8800. arellapizzeria.com

Chic pizza in Bountiful. Arella’s pies appeal to pizza purists, traditionalists and adventurers, with wood-fired crusts and toppings that range from pear to jalapeño.

BRICKS CORNER

1465 S. 700 East, SLC, 801-953-0636. brickscornerslc.com

Bricks is the sole purveyor of Detroit-style pizza in Salt Lake City, baked in a steel pan and smothered in cheese, some might think it resembles a lasagna more than a pizza. You’ll want to come hungry.

CAFÉ TRIO

680 S. 900 East, SLC, 801-533-8746. triodiningslc.com

Pizzas from the wood-fired brick oven are wonderful. One of the city’s premier and perennial lunch spots. Be sure to check out their weekly specials.

CAFFÉ MOLISE & BTG WINE BAR

404 S. West Temple, SLC, 801-364-8833. caffemolise.com

The old Eagle building is a gorgeous setting for this city fave, with outdoor dining space and much more. Sibling wine bar BTG is under the same roof. Call for hours.

CAPUTO’S MARKET & DELI

314 W. 300 South, SLC, 801-531-8669; 1516 S. 1500 East, SLC, 801-486-6615; 4670 Holladay Village Plaza, Holladay, 801-272-0821. 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.

CARMINE’S ITALIAN RESTAURANT

2477 Fort Union Blvd., SLC, 801-948-4468. carmines.restaurant

Carmine’s has a robust menu of Italian classics, including housemade pasta, Neapolitan pizza and a wine list expansive enough for picture-perfect pairings.

CUCINA TOSCANA

282 S. 300 West., SLC, 801-328-3463. toscanaslc.com

This longtime favorite turns out Italian classics like veal scaloppine, carbonara and a risotto of the day in a chic setting. A tiny cup of complimentary hot chocolate ends the meal.

ESTE PIZZA

2148 S. 900 East, SLC, 801-485-3699; 156 E. 200 South, SLC, 801363-2366. estepizzaco.com

Try the “pink” pizza, topped with ricotta and marinara. Vegan cheese is available, and there’s microbrew on tap.

NUCH’S PIZZERIA

2819 S. 2300 East, Millcreek, 801-484-0448. nuchspizza.com

A New York-sized eatery (meaning tiny) offers big flavor via specialty pastas and wonderful bubbly crusted pizzas. Ricotta is made in house.

OSTERIA AMORE

224 S. 1300 East, SLC, 385-270-5606. osteriaamore.com

An offshoot of the ever-growing Sicilia Mia group, the food here is not highly original —expect carpaccio, fried octopus, all kinds of pasta and pizza in the nicely redesigned space.

PER NOI TRATTORIA

3005 S. Highland Dr., SLC, 801-486-3333. pernoitrattoria.com

A little chef-owned, red sauce Italian spot catering to its neighborhood. Expect casual, your-hands-on service, hope they have enough glasses to accommodate the wine you bring, and order the spinach ravioli.

THE PIE PIZZERIA

1320 E. 200 South, SLC, 801-582-5700; 3321 S. 200 East, South Salt Lake, 801-466-5100; 7186 Union Park Ave, Midvale, 801-233-1999; 10627 Redwood Rd., South Jordan, 801-495-4095. thepie.com

Students can live, think and even thrive on a diet of pizza, beer and soft drinks, and The Pie is the quintessential college pizzeria. While the original is a University neighborhood instituion, more locations have popped up around the valley to serve more than just the collegiate crowd.

PIZZERIA LIMONE

613 E. 400 South, SLC, 801-953-0200; 1380 E. Fort Union Blvd., Cottonwood Heights, 801-733-9305; 11464 S. Parkway Plaza Dr., Ste. 100, South Jordan, 801-495-4467; 42 W. 11400 South, Sandy, 801666-8707. pizzerialimone.com

The signature pie at this local chain features thinly sliced lemons. Service is cafeteria-style, meaning fast, and the pizza, salads and gelato are remarkably good.

PIZZA NONO

925 E. 900 South, SLC, 801-702-3580. pizzanono-slc.com

Small, kick-started pizzeria in 9th and 9th neighborhood has a limited but carefully sourced menu, a small but good list of wine and beer and an overflowing feeling of hospitality.

PIZZA VOLTA

1080 E. 2100 South, SLC, 801-797-1167. pizzavolta.com

Pizza Volta is a casual, family-oriented restaurant that serves pizzas as well as inventive cocktails, an unusual but welcome feature for a nieghborhood pizza joint.

SALT LAKE PIZZA & PASTA

1063 E. 2100 South, SLC, 801-484-1804. saltlakepizzaandpasta.com

And sandwiches and burgers and steak and fish. The menu here has expanded far beyond its name.

SLACKWATER PIZZA

684 S. 500 West, SLC, 801-386-9777. slackwaterpizzeria.com

The pies here are as good as any food in SLC. Selection ranges from traditional to Thai (try it), and there’s a excellent selection of wine and beer.

SETTEBELLO PIZZERIA

260 S. 200 West, SLC, 801-322-3556. settebello.net

Every Neapolitan-style pie here is hand-shaped by a pizza artisan and baked in a wood-fired oven. And they make great gelato right next door.

SICILIA MIA

4536 S. Highland Dr., Holladay, 801-274-0223; 895 W. East Promontory, Farmington, 385-988-3727. siciliamiautah.com

A family-run restaurant with a huge number of fans who love the food’s hearty and approachable style, friendly service and touches of show biz—famous for its pasta

carbonara, prepared in a wheel of Parmesan. The third in a trio of family-owned restaurants. They all recall Italian food of yesteryear.

SIRAGUSA’S TASTE OF ITALY

4115 Redwood Rd., Taylorsville, 801-268-1520. siragusas.com

Another strip mall mom-and-pop find, the two dishes to look out for are sweet potato gnocchi and osso buco made with pork.

STANZA

454 E. 300 South, SLC, 801-746-4441. stanzaslc.com

Chef Jonathon LeBlanc, brings a happy flair to this Italianesque restaurant. And Amber Billingsley is making the desserts. Va tutto bene!

STONEGROUND ITALIAN KITCHEN

249 E. 400 South, SLC, 801-364-1368. stonegrounditalian.com

The longtime pizza joint has blossomed into a full-scale Italian restaurant with chef Justin Shifflet in the kitchen making authentic sauces and fresh pasta. An appealing upstairs deck and a full craft bar complete the successful transformation. Oh yeah, they still serve pizza.

TUSCANY

2832 E. 6200 South, SLC, 801-277-9919. tuscanyslc.com

This restaurant’s faux-Tuscan kitsch is mellowing into retro charm, though the glass chandelier is a bit nervewracking. The double-cut pork chop is classic, and so is the chocolate cake.

VALTER’S OSTERIA

173 W. Broadway, SLC, 801-521-4563. valtersosteria.com

Valter Nassi’s restaurant overflows with his effervescent personality. The dining room is set up so Valter can be everywhere at once. Old favorites include a number of tableside dishes.

VENETO RISTORANTE

370 E. 900 South, SLC, 801-359-0708. 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.”

Japanese AQUA TERRA STEAK + SUSHI

50 S. Main St. #168, Salt Lake City, 385-261-2244. aquaterrasteak.com

Aqua Terra’s menu features premium steak and wild game cuts, a wide range of sushi, omakase and crispy rice, an array of classic and sake cocktails and wine offerings in a chic, art-deco setting.

KAZE

65. E. Broadway, SLC, 801-800-6768. kazesushiut.com

Small and stylish, Kaze has plenty to offer besides absolutely fresh fish and inventive combinations. Food is beautifully presented and especially for a small place the variety is impressive. A sake menu is taking shape and Kaze is open until midnight.

KOBE JAPANESE RESTAURANT

3947 S. Wasatch Blvd., SLC, 801-277-2928. kobeslc.com

This is Mike’s place—Mike Fukumitsu, once at Kyoto, is the personality behind the sushi bar and the driving spirit in the restaurant. Perfectly fresh fish keeps a horde of regulars returning.

KYOTO

1080 E. 1300 South, SLC, 801-487-3525. kyotoslc.com

The service is friendly, the sushi is fresh, the tempura is amazingly light, and the prices are reasonable. Servings are occidentally large, and service is impeccable.

MINT SUSHI

8391 S. 700 East, Sandy, 385-434-8022; 3158 E. 6200 South, Cottonwood Heights, 801-417-9690; 4640 S. Holladay Village Plaza, Holladay, 385-296-1872. mintsushiutah.com

Owner Chef Soy wanted to bring in a new thing to Utah’s sushi landscape, so he started serving tapas. Mint has expanded to three locations in Salt Lake County. At his restaurant in Cottonwood Heights, Chef Soy prepares a weekly 10-course tasting menu of tapas for $70 a person.

NOHM

165 W. 900 South, SLC, 801-917-3812. nohmslc.com

A genius Japanese and Korean restaurant specializing in robata and sushi. Chef-owner David Chon is more daring with his menu than most—this is a place for exploring. If you see something you’ve never tasted before, taste it here. Servers are happy to help.

SAKE RAMEN & SUSHI BAR

8657 Highland Drive, Sandy, 801-938-9195. 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.”

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

TOSH’S RAMEN

1465 S. State St., SLC, 801-466-7000. 1963 E., Murray Holladay Rd., Holladay.

Chef Tosh Sekikawa is our own ramen ranger. His

Enjoy traditional American cuisine as inviting as the mountainside spring views of the Deer Valley Resort.

RIME presents a seasonally inspired menu built on sustainably caught seafood and locally sourced meats and produce arriving fresh each morning.

Private dining available for groups be een 10 - 50 via our catering sales team.

long-simmered noodle-laden broths have a deservedly devoted following—meaning, go early. Now with a second location.

TSUNAMI

1059 E. 900 South, SLC, 385-900-0288; 7628 S. Union Park Ave., Midvale, 801-676-6466; 10722 River Front Pkwy., South Jordan, 801748-1178; 1616 W. Traverse Pkwy., Lehi, 801-770-0088. tsunamiutah.com

Besides sushi, the menu offers crispy-light tempura and numerous house cocktails and sake.

YOKO RAMEN

473 E. 400 South, SLC, 801-876-5267. yokoslc.com

More ramen! Utahns can’t seem to slurp enough of the big Japanese soup—Yoko serves it up for carnivores and vegans, plus offers some kinkier stuff like a Japanese Cubano sandwich and various pig parts.

Mediterranean & Middle Eastern

CAFÉ MED

420 E. 3300 South, SLC, 801-493-0100. medslc.com

Get the mezzes platter for some of the best falafel in town. Entrees range from pita sandwiches to gargantuan dinner platters of braised shortribs, roast chicken and pasta.

LAYLA

4751 S. Holladay Blvd., Holladay, 801-272-9111. laylagrill.com

Layla relies on family recipes. The resulting standards, like hummus and kebabs, are great, but explore some of the more unusual dishes, too.

LAZIZ KITCHEN

912 S. Jefferson St., SLC, 801-441-1228. lazizkitchen.com

There are so many reasons to love Laziz Kitchen. Some are obvious—their top-notch Lebanese-style hummus, muhammara and toum.

of FAME HALL MAZZA

1515 S. 1500 East, SLC, 801-484-9259. 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.

MANOLI’S

402 E. 900 South, Ste. 2, SLC, 801-532-3760. 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.

PADELI’S

30 E. Broadway, SLC, 801-322-1111. padelisstreetgreek.com

One of Salt Lake’s original Greek restaurants, Greek Souvlaki, has opened a contemporary version of itself. Padeli’s also serves the classic street fare, but these excellent souvlaki come in a streamlined space modeled after Chipotle, Zao and other fast-but-not-fast-food stops. The perfect downtown lunch.

SPITZ DONER KEBAB

35 E. Broadway, SLC, 801-364-0286. spitz-restaurant.com

This California transplant specializes in what Utahns mostly know by their Greek name “gyros.” But that’s not the only attraction. Besides the food, Spitz has an energetic hipster vibe and a liquor license that make it an after-dark destination.

Mexican

BARRIO

282 E. 900 South, SLC, 801-613-2251. barrioslc.com

A slick new taco bar with a slightly punk Mexican theme, Barrio offers the usual selection of tacos—everyone’s favorite food, outdoor seating on nice days, margaritas, beer and a selection of serve yourself salsas.

BLUE IGUANA

165 S. West Temple, SLC, 801-533-8900. blueiguanarestaurant.net

This colorful downtown restaurant has a charming downstairs location and patio, and has been a Salt Lake staple for decades. Enchiladas, tacos, and “jengo” nachos—piled high on a platter—are all good, as are the margaritas. A nifty addition: phone chargers on every table.

CHILE TEPIN

307 W. 200 South, SLC, 801-883-9255. chile-tepin.com

Popular for its generous servings of Mexican food, this place usually has a line on Friday nights. Heavy on the protein—the molcajete holds beef, pork and chicken— but cheese enchiladas and margaritas and other staples are good, too.

CHUNGA’S

180 S. 900 West, SLC, 801-953-1840; 1895 S. Redwood Rd., SLC, 801-973-6904. chungasmexican.com

These tacos al pastor are the real deal. Carved from a big pineapple-marinated hunk, the meat is folded in delicate masa tortillas with chopped pineapple, onion and cilantro.

LONE STAR TAQUERIA

2265 E. Fort Union Blvd., SLC, 801-944-2300. lstaq.com

Lone Star serves a burrito that’s a meal in itself, whether you choose basic bean and cheese or a special.

of FAME HALL RED IGUANA AND RED IGUANA 2

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

RIO GRANDE CAFÉ

258 S. 1300 East, SLC, 801-364-3302. riograndecafeslc.com

As bustling now as it was when it was still a train station, this is a pre-Jazz favorite and great for kids, too. Dishes overflow the plate and fill the belly.

TAQUERIA 27

149 E. 200 South, SLC, 385-259-0940; 4670 S. Holladay Village Plaza, Holladay, 801-676-9706; 6154 S. Fashion Blvd. Ste. 2, Murray, 801-2662487; 1688 W. Traverse Pkwy., Lehi, 801-331-8033. taqueria27.com Salt Lake needs more Mexican food, and Todd Gardiner is here to provide it. Artisan tacos (try the duck confit), inventive guacamole and lots of tequila.

Seafood

CURRENT FISH & OYSTER HOUSE

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

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

HARBOR SEAFOOD & STEAK CO.

2302 E. Parleys Way, SLC, 801-466-9827. harborslc.com

A much-needed breath of sea air refreshes this restaurant, which updates their menu frequently according to the availability of wild fish. A snappy interior, a creative cocktail menu and a vine-covered patio make for a hospitable atmosphere.

KIMI’S CHOP & OYSTER HOUSE

2155 S. Highland Dr., SLC, 801-946-2079. kimishouse.com

Kimi Eklund and Chef Matt Anderson are bringing a touch of glam to Sugar House with their high-style, multi-purpose restaurant: It’s an oyster bar, it’s a steakhouse, it’s a lounge. However you use it, Kimi’s makes for a fun change from the surrounding pizza and beerscapes, with dramatic lighting, purple velvet and live music.

MARKET STREET GRILL

48 W. Market St., SLC, 801-322-4668; 2985 E. Cottonwood Pkwy., SLC, 801-942-8860; 10702 River Front Pkwy., South Jordan, 801-3022262. marketstreetgrill.com

SLC’s fave fish restaurants: Fish is flown in daily and the breakfast is an institution.

THE OYSTER BAR

48 W. Market St., SLC, 801-531-6044; 2985 E. Cottonwood Parkway (6590 South), SLC, 801-942-8870. marketstreetgrill.com

This is one of the best selection of fresh oysters in town: Belon, Olympia, Malpeque and Snow Creek, plus Bluepoints. Crab and shrimp are conscientiously procured.

Southeast Asian

CHABAAR BEYOND THAI

87 W. 7200 South, Midvale, 801-566-5100. chabaarbeyondthai.com

One of Annie Sooksri’s parade of restaurants, this one features what the name implies: a solid menu of Thai favorites plus some inventions based on Thai flavors.

CHANON THAI CAFÉ

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

A meal here is like a casual dinner at your best Thai friend’s place. Try curried fish cakes and red-curry prawns with coconut milk and pineapple.

FAV BISTRO

1984 E. Murray Holladay Rd., Holladay, 801-676-9300. bestthaifoodinutah.com

Cross-cultural food with a menu of fusion dishes based on Thai flavors.

INDOCHINE

230 S. 1300 East, 801-582-0896. indochinesaltlake.com

Vietnamese cuisine is under-represented in Salt Lake’s Thai-ed up dining scene, so a restaurant that offers more than noodles is welcome. Try broken rice dishes, clay pots and pho.

MI LA-CAI NOODLE HOUSE

961 S. State St., SLC, 801-322-3590. lacainoodlehouse.com

Mi La-cai’s noodles rise above the rest, and their pho is fantastic—each bowl a work of art. The beautiful setting is a pleasure. It’s even a pleasure to get the bill.

MY THAI

1425 S. 300 West, SLC, 801-505-4999. mythaiasiancuisine.com

My Thai is an unpretentious mom-and-pop operation— she’s mainly in the kitchen, and he mainly waits tables, but in a lull, she darts out from her stove to ask diners if they like the food. Yes, we do.

OH MAI

850 S. State St.,SLC, 801-575-8888; 3425 State St., SLC, 801-4676882, Other Utah locations. ohmaisandwichkitchen.com

Fast, friendly and hugely flavorful—that sums up this little banh mi shop that’s taken SLC by storm. Pho is also good and so are full plates, but the banh mi are heaven.

PHO TAY HO

1766 S. Main St., SLC, 385-240-0309. photayho.com

One of the best Pho joints around is an unassuming house on the southside of Salt Lake City. The familyowned-and-operated noodle house keeps their menu small but full of flavor.

SINCE 1952

Serving breakfast and lunch

Open 7 days a week 7:30 to 2:30

Located between Resorts and Airport • 1624 S 1100 East, SLC Patio

PHO THIN

2121 S. McClelland St., SLC, 801-485-2323. phothinslc.com

From its Sugar House location, 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.

PLEIKU

264 S. Main St., SLC, 801-359-4544. pleikuslc.com

This stylish downtown spot serves a selection of Vietnamese dishes made from family recipes and served tapas-style. Note the pho, which is brewed for 36 hours and served in a full-bowl meal or a preprandial cup.

SAPA SUSHI BAR & ASIAN GRILL

722 S. State St., SLC, 801-363-7272. sapabarandgrill.com

Charming Vietnamese stilt houses surround the courtyard. Sapa’s menu ranges from Thai curries to fusion and hot pots, but the sushi is the best bet.

SAWADEE THAI

754 E. South Temple, SLC, 801-328-8424. sawadeethaiutah.com

The menu goes far outside the usual pad thai and curry. Thai food’s appeal lies in the subtleties of difference achieved with a limited list of ingredients.

SKEWERED THAI

575 S. 700 East, SLC, 801-364-1144. skeweredthai.com

A serene setting for some of the best Thai in town—perfectly balanced curries, pristine spring rolls, intoxicating drunk noodles and a well-curated wine list.

TEA ROSE DINER

65 E. 5th Ave., Murray, 801-685-6111. bestthaifoodinutah.com

Annie Sooksri has a mini-empire of Thai and Asian restaurants across the valley—Tea Rose has been a favorite since 2007 and offers a menu of Thai staples and American breakfast dishes.

SOMI VIETNAMESE BISTRO

1215 E. Wilmington Ave., SLC, 385-322-1158. somislc.com

But there’s also Chinese food and a cocktail menu at this stylish Sugarhouse restaurant. Crispy branzino, pork belly sliders on bai and braised oxtail are some of the highlights to the menu, which also includes the standard spring rolls and pho.

THAI GARDEN

868 E. 900 South, SLC, 801-355-8899. thaigardenbistroslc.com

Paprika-infused pad thai, deep-fried duck and fragrant gang gra ree are all excellent choices—but there are 50-plus items on the menu. Be tempted by batter-fried bananas with coconut ice cream.

KRUA THAI

212 E. 500 South, SLC, 801-328-4401. kruathaiut.com

Curries and noodle dishes hit a precise procession on the palate—sweet, then sour, savory and hot—plus there are dishes you’ve never tried before and should: bacon and collard greens, red curry with duck, salmon with chili and coconut sauce.

ZAO ASIAN CAFE

400 S. 639 East, SLC, 801-595-1234; 2227 S. Highland Dr., SLC, 801-467-4113; Other Utah locations. zaoasiancafe.com

It’s hard to categorize this pan-Asian semi-fast food concept. It draws from Thai, Vietnamese, Chinese and Japanese traditions, all combined with the American need for speed. Just file it under fast, fresh, flavorful food.

Steak

CHRISTOPHER’S PRIME

110 W. Broadway, SLC, 801-890-6616. christophersut.com

The menu is straightforward, chilled shellfish and rare steaks, with a few seafood and poultry entrees thrown in for the non-beefeaters.

FLEMING’S PRIME STEAKHOUSE

20 S. 400 West Ste. 2020, The Gateway, SLC, 801-355-3704. flemingssteakhouse.com

This local branch of a national chain has a famously impressive wine list. With more than 100 available by the glass, it has selections that pair well with anything you order.

RUTH’S CHRIS STEAKHOUSE

275 S. West Temple, SLC, 801-363-2000. ruthschris.com

This former bank building has inner beauty. Stick with classics like crab cocktail, order the wedge, and ask for your butter-sizzled steak no more than medium, please. Service is excellent. Eat dessert, then linger in the cool bar.

SPENCER’S

255 S. West Temple, SLC, 801-238-4748. 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.

Vegetarian & Vegan

RAWTOPIA

3961 S. Wasatch Blvd., SLC, 801-486-0332. rawtopia.com

Owner Omar Abou-Ismail’s Rawtopia is a destination for those seeking clean, healthy food in Salt Lake— whether you’re a vegan, vegetarian or omnivore. Desserts are amazingly indulgent—like chocolate caramel pie and berry cheesecake.

VERTICAL DINER

234 W. 900 South, SLC, 801- 484-8378. verticaldiner.com

Vertical Diner boasts an animal-free menu of burgers, sandwiches and breakfasts. Plus organic wines and coffees.

ZEST KITCHEN & BAR

275 S. 200 West, SLC, 801-433-0589. zestslc.com

Zest has sophisticated vegan cooking plus a cheerful attitude and ambience fueled by creative cocktails. Pulling flavors from many culinary traditions, the menu offers Cuban tacos, Thai curry with forbidden rice, stuffed poblano peppers as well as bar noshes and an amazing chocolate-beet torte—all vegan. The menu changes frequently. This is a 21+ establishment.

PARK CITY & THE WASATCH BACK

American Fine Dining

APEX

9100 Marsac Ave., Park City, 435-604-1402. montagehotels.com/deervalley

Apex at Montage exudes luxury in an understated and comfortable way. No need to tux up for pampered service; the classy lack of pretension extends to the menu—no unpronounceables, nothing scary or even too daring—just top-of-the-line everything. Quality speaks for itself.

350 MAIN

350 Main St., Park City, 435-649-3140. 350main.com

Now run by Cortney Johanson who has worked at the restaurant for 20 years, this mainstay cafe on Main Street is seeing another high point. With Chef Matthew Safranek in the kitchen, the menu is a balanced mix of old favorites and soon-to-be favorites like Five Spice Venison Loin in Pho. Amazing.

FIREWOOD

306 Main St., Park City, 435-252-9900. 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.

GLITRETIND

7700 Stein Way, Deer Valley, Park City, 435-645-6455. steinlodge.com

The service is polished, and the menu is as fun or as refined or as inventive as Chef Zane Holmquist’s mood. The appeal resonates with the jet set and local diners. The wine list is exceptional. But so is the burger.

GOLDENER HIRSCH

7520 Royal St., Park City, 435-655-2563. aubergeresorts.com/goldenerhirsch

A jazzed up Alpine theme—elk carpaccio with pickled shallots, foie gras with cherry-prune compote and wiener schnitzel with caraway-spiked carrot strings.

MARIPOSA AT DEER VALLEY

7600 Royal St., Park City, 435-645-6632. deervalley.com

(Open seasonally) Try the tasting menu for an overview of the kitchen’s talent. It’s white tablecloth, but nothing is formal.

MUSTANG

890 Main St., Park City, 435-658-3975. mustangparkcity.com

A duck chile relleno arrives in a maelstrom of queso and ranchero sauce. Braised lamb shank and lobster with cheese enchiladas share the menu with seasonal entrees.

RIME SEAFOOD & STEAK

2300 Deer Valley Dr. East, Park City, St. Regis, Deer Valley, 435-940-5760. srdvdining.com.

Acclaimed Chef Matthew Harris heads the kitchen at this simply brilliant restaurant at the St. Regis—meticulously sourced meat and seafood from his trusted vendors, perfectly cooked.

ROYAL STREET CAFÉ

7600 Royal St., Silver Lake Village, Deer Valley Resort, Park City, 435-615-6240. deervalley.com

(Open seasonally) Don’t miss the lobster chowder, but note the novelties, too. In a new take on the classic lettuce wedge salad, Royal Street’s version adds baby beets, glazed walnuts and pear tomatoes.

VIKING YURT

1345 Lowell Ave., Park City, Park City Mountain Resort, 435-615-9878. thevikingyurt.com

Arrive by sleigh and settle in for a luxurious five-course meal, featuring a healthy introduction to the nordic beverage aquavit. Reservations and punctuality a must.

American Casual

BLIND DOG GRILL

1251 Kearns Blvd., Park City, 435-655-0800. blinddogpc.com

The kitchen offers imaginative selections even though the dark wood and cozy ambience look like an old gentlemen’s club. Don’t miss the Dreamloaf, served with Yukon gold mashed potatoes.

THE BLUE BOAR INN

1235 Warm Springs Rd., Midway, 435-654-1400. theblueboarinn.com

The restaurant is reminiscent of the Alps, but serves fine American cuisine. Don’t miss the award-winning brunch.

THE BRASS TAG

2900 Deer Valley Dr. East, Park City, 435-615-2410. deervalley.com

In the Lodges at Deer Valley, the focal point here is a wood oven which turns out everything from pizza to fish and chops, all of the superior quality one expects from Deer Valley. Open seasonally.

EATING ESTABLISHMENT

317 Main St., Park City, 435-649-8284. 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.

FLETCHER’S ON MAIN STREET

562 Main St., Park City, 435-649-1111. 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—with lobster mac and Utah trout.

HANDLE

136 Heber Ave., Park City, 435-602-1155. handleparkcity.com

Chef-owner Briar Handly offers a menu, mostly of small plates, with the emphasis on excellent sourcing—trout sausage and Beltex Meats prosciutto, for example. There are also full-meal plates, including the chef’s famous fried chicken.

HEARTH AND HILL

1153 Center Dr., (Newpark), Park City, 435-200-8840. hearth-hill.com

This all-purposse cafe serves lunch, dinner and weekend brunch, focusing on bright, approachable American dishes with a kick.

HIGH WEST DISTILLERY

703 Park Ave., Park City, 435-649-8300. highwest.com

Order a flight of whiskey and taste the difference aging makes, but be sure to order plenty of food to see how magically the whiskey matches the fare. The chef takes the amber current theme throughout the food.

LUSH’S BBQ

7182 Silver Creek Rd., Park City, 435-333-2831. lushsbbq.com

Tennesee-inspired BBQ you won’t soon forget.Think sharp vinegar with a hint of citrus and just a touch of sweetness. When the meat’s just coming off the smoker, you’d be hard pressed to find better ribs, brisket or pulled pork anywhere.

SAMMY’S BISTRO

1890 Bonanza Dr., Park City, 435-214-7570. sammysbistro.com

Down-to-earth food in a comfortable setting. Sounds simple, but if so, why aren’t there more Sammy’s in our world? Try the bacon-grilled shrimp or a chicken bowl with your brew.

SILVER STAR CAFE

1825 Three Kings Dr., Park City, 435-655-3456. thesilverstarcafe.com

Comfort food with an upscale sensibility and original touches, like shrimp and grits with chipotle or Niman Ranch pork cutlets with spaetzle. The location is spectacular.

SIMON’S AT HOMESTEAD RESORT

700 N. Homestead Dr., Midway, 800-327-7220. homesteadresort.com

Simon’s boasts a robust menu of smoked meats, woodfired pizza and local craft beer, while the Milk House offers both classic and unexpected flavors of ice cream, coffee and treats.

SPIN CAFÉ

220 N. Main St., Heber City, 435-654-0251. spincafe.net

Housemade gelato is the big star at this family-owned café, but the food is worth your time. Try the pulled pork, the salmon BLT or the sirloin.

ZERMATT RESORT

784 W. Resort Dr., Midway, 435-657-0180. zermattresort.com

The charming, Swiss-inspired resort hosts both the high-end, but straight-forward, Z’s Steak & Chop Haus and the less formal Wildfire Smokehaus, home to smoked meats and draft beer.

Bakeries & Cafés

PARK CITY COFFEE ROASTERS

1764 Uinta Way, Park City, 435-647-9097. pcroaster.com

The town’s fave house-roasted coffee and housemade pastries make this one of the best energy stops in town.

WASATCH BAGEL CAFÉ

1300 Snow Creek Dr., Park City, 435-645-7778. wasatchbagelandgrill.com

Not just bagels, but bagels as buns, enfolding a sustaining layering of sandwich fillings like egg and bacon.

WINDY RIDGE BAKERY & CAFÉ

1750 Iron Horse Dr., Park City, 435-647-2906. windyridgebakery.com

One of Park City’s most popular noshing spots—especially on Taco Tuesdays. The bakery behind turns out desserts and pastries for Bill White’s restaurants as well as take-home entrees.

Bar Grub & Brewpubs

BURGERS & BOURBON

9100 Marsac Ave., Park City, 435-604-1402. montagehotels.com/deervalley

Housed in the luxurious Montage, this casual restaurant presents the most deluxe versions of America’s favorite foods. The burgers are stupendous, there’s a great list of bourbons to back them, and the milkshakes are majorly good.

RED ROCK JUNCTION

1640 W. Redstone Center Dr., Ste. 105, Park City, 435-575-0295. 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.

SQUATTERS ROADHOUSE

1900 Park Ave., Park City, 435-649-9868. squatters.com

Everyone loves the bourbon burger, and Utah Brewers Co-op brews are available by the bottle and on the stateof-the-art tap system. Open for breakfast daily.

WASATCH BREWERY

250 Main St., Park City, 435-649-0900. saltlakebrewingco.com

This was the first brewpub in Utah, and it serves handcrafted beer and family-friendly fare without a hefty price tag. Everyone loves Polygamy Porter, and the weekend brunch is great, too.

Breakfast

DEER VALLEY GROCERY & CAFE

1375 Deer Valley Dr., Park City, 435-615-2400. deervalley.com

The small lakeside spot serves sandwiches and lunch specials, plus it’s a great place to stock up on deer Valley classics to take home—think classic Deer Valley turkey chili.

WOODLAND BISCUIT COMPANY

2734 E. State Hwy. 35, Woodland, 435- 783-4202. woodlandbiscuitcompany.com

Breakfast is the real deal here so pile on the bacon and eggs but if you sleep late, not to worry—burgers, sandwiches and tacos are good too.

Continental & European

CAFÉ TERIGO

424 Main St., Park City, 435-645-9555. cafeterigo.com

This charming café is the spot for a leisurely meal. Chicken and bacon tossed with mixed greens and grilled veggies on focaccia are café-goers’ favorites.

COURCHEVEL BISTRO

201 Heber Ave., Park City, 435-572-4398. 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.

Italian & Pizza

FUEGO

2001 Sidewinder Dr., Park City, 435- 645-8646. fuegopizzeria.com

Off the beaten Main Street track, this pizzeria is a familyfriendly solution to a ski-hungry evening. Pastas, paninis and wood-fired pizzas are edgy, but they’re good.

GHIDOTTI’S

6030 N. Market St., Park City, 435-658-0669. ghidottis.com

Ghidotti’s evokes Little Italy more than Italy, and the food follows suit—think spaghetti and meatballs, lasagna and rigatoni Bolognese. Try the chicken soup.

GRAPPA

151 Main St., Park City, 435-645-0636. grapparestaurant.com

Dishes like osso buco and grape salad with gorgonzola, roasted walnuts and Champagne vinaigrette are sensational, and the wine list features hard-to-find Italian wines as well as flights, including sparkling.

Japanese/Pan-Asian

SUSHI BLUE

1571 W. Redstone Center Dr. Ste. 140, Park City, 435-575-4272. sushiblueparkcity.com

Find the yin and yang of Asian-American flavors in Bill White’s sushi, excellent Korean tacos, crab sliders and other Amer-Asian food fusions, including the best hot dog in the state, topped with bacon and house-made kimchi.

YUKI YAMA SUSHI

586 Main St., Park City, 435-649-6293. yukiyamasushi.com

Located in the heart of Old Town Park City, Yuki Yama offers both traditional japanese dishes and more modern plates. It’s all guided by the steady hands of Executive Chef Kirk Terashima.

Mediterranean

REEF’S

7720 Royal St. East, Park City, 435-658-0323. reefsrestaurant.com

Lamb chops are tender, falafel is crunchy, and the prices fall between fast food and fine dining. It’s a den of home cooking, if your home is east of the Mediterranean. Open seasonally.

Mexican & Southwestern

BAJA CANTINA

1355 Lowell Ave., Park City, 435-649-2252. bajaparkcity.com

The T.J. Taxi is a flour tortilla stuffed with chicken, sour cream, tomatoes, onions, cheddar-jack cheese and guacamole.

BILLY BLANCO’S

8208 Gorgoza Pines Rd., Park City, 435-575-0846. billyblancos.com

Motor City Mexican. The subtitle is “burger and taco garage,” but garage is the notable word. This is a theme restaurant with lots of cars and motorcycles on display, oil cans to hold the flatware, and a 50-seat bar made out of toolboxes. If you’ve ever dreamed of eating in a garage, you’ll be thrilled.

CHIMAYO

368 Main St., Park City, 435-649-6222. chimayorestaurant.com

Bill White’s prettiest place, this restaurant is reminiscent of Santa Fe, but the food is pure Park City. Margaritas are good, and the avocado-shrimp appetizer combines guacamole and ceviche flavors in a genius dish.

EL CHUBASCO

1890 Bonanza Dr., Park City, 435-645-9114. elchubascoparkcity.com

Regulars storm this restaurant for south-of-the-border eats. Burritos fly through the kitchen like chiles too hot to handle—proving consistency matters.

TARAHUMARA

1300 Snow Creek Dr., Ste. P, Park City, 435-645-6005. tarahumararestaurant.com

Some of the best Mexican food in the state can be found in this Park City cafe. Don’t be fooled by the bland exterior; inside you’ll find a full-fledged cantina and an adjoining family restaurant with a soulful salsa bar.

Seafood

FRESHIE’S LOBSTER CO.

1915 Prospector Ave., Park City, 435-631-9861. freshieslobsterco.com

After years as everyone’s favorite summer food stop at Park Silly Market, Freshie’s has settled into a permanent location selling their shore-to-door lobster rolls all year round.

RIME SEAFOOD & RAW BAR

9850 Summit View Dr., Park City. rimerawbar.com

Such a hit on the slopes that Chef Matt Harris took the concept inside and Rime is an anchor restaurant inside the St. Regis, Open Thurs-Sun.

Southeast Asian SHABU

442 Main St., Park City, 435-645-7253. shabuparkcity.com

Cool new digs, friendly service and fun food make Shabu one of PC’s most popular spots. Make reservations. A stylish bar with prize-winning mixologists adds to the freestyle feel.

KUCHU SHABU HOUSE

3270 N. Sundial Ct., Park City, 435-649-0088. kuchushabu.com

The second shabu-style eatery in PC is less grand than the first but offers max flavor from quality ingredients.

Steak

BUTCHER’S CHOP

HOUSE & BAR

751 Lower Main St., Park City, 435-647-0040. butcherschophouse.com

The draws are prime rib, New York strip and pork chops—and the ladies’ night specials in the popular bar downstairs.

GRUB STEAK

2093 Sidewinder Dr., Prospector Square, Park City, 435-649-8060. grubsteakparkcity.com

Live country music, fresh salmon, lamb and chicken, and a mammoth salad bar. Order bread pudding whether you think you want it or not. You will.

EDGE STEAKHOUSE

3000 Canyon Resort Dr., Park City, 435-655-2260. 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.

NORTH SALT LAKE & BEYOND

American Fine Dining

THE HUNTINGTON ROOM AT EARL’S LODGE

3925 E. Snowbasin Rd., Huntsville, 888-437-5488. snowbasin.com

Ski-day sustenance and fireside dinner for the après-ski set. In summer, dine at the top of the mountain.

American Casual

HEARTH ON 25

195 Historic 25th St. Ste. 6 (2nd Floor), Ogden, 801-399-0088. 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.

PIG & A JELLY JAR

227 25th St., Ogden, 801-605-8400. pigandajellyjar.com

The same great made-from-scratch Southern comfort food as the original, now in Ogden. A popular brunch spot open seven days a week.

PRAIRIE SCHOONER

445 Park Blvd., Ogden, 801-392-2712. 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.

TABLE 25

195 25th St., Ste. 4, Ogden, 385-244-1825. 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.

UNION GRILL

315 24th St., Ogden, 801-621-2830. uniongrillogden.com

The cross-over cooking offers sandwiches, seafood and pastas with American, Greek, Italian or Mexican spices.

WB’S EATERY

455 25th Street, Ogden, 385-244-1471. wbseatery.com

Part restaurant, part bar, part coffeehouse, WB’s Eatery is located inside The Monarch, a hip maker and market space for artists. A hybrid space as well, the eatery sells CBD oil, as well as serving up cocktails, bites and boards of meat and cheese.

Bar Grub & Brewpubs

THE BEEHIVE PUB & GRILL

255 S. Main St., Logan, 435-753-2600. 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.

Burgers, Sandwiches & Delis

CAFFE IBIS

52 Federal Ave., Logan, 435-753-4777. caffeibis.com

Exchange news, enjoy sandwiches and salads and linger over a cuppa conscientiously grown coffee.

MADDOX RANCH HOUSE

1900 S. Highway 89, Perry, 435-723-8545. maddoxfinefood.com

Angus beef steaks, bison chicken-fried steak and burgers have made this an institution for more than 50 years. Eat in, drive up or take home.

Chinese MANDARIN

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

Italian & Pizza

SLACKWATER PIZZA

209 24th St., Ogden, 801-399-0637. 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.

ROVALI’S RISTORANTE

174 E. 25th St., Ogden, 801-394-1070. 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.

Japanese

RAMEN HAUS

2550 Washington Blvd., Ogden, 801-393-0000. 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.

TONA SUSHI

210 25th St., Ogden, 801-622-8662. 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.

Mexican

SONORA GRILL

2310 Kiesel Ave., Ogden, 801-393-1999. 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.

Southeast Asian

THAI CURRY KITCHEN

582 25th St., Ogden, 385-333-7100. thaicurrykitchen.com

Chic and sleek counter service offering bright fromscratch curries and salads plus locally made kombucha.

PROVO & CENTRAL UTAH

American Fine Dining

COMMUNAL

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

8841 Alpine Loop Scenic Byway, Sundance Resort, Sundance, 866-6278313. sundanceresort.com

Sundance Resort’s flagship is known for its seasonal, straightforward menu and memorable decor, including Robert Redford’s kachina collection. Try the wild game— spice-rubbed quail and buffalo tenderloin.

American Casual

CHOM BURGER

45 W. 300 North, Provo, 385-241-7499. 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.

THE FOUNDRY GRILL

8841 Alpine Loop Scenic Byway, Sundance Resort, Sundance, 866-932-2295. sundanceresort.com

The café in Sundance Resort serves comfort food with western style—sandwiches, spit-roasted chickens and steaks. Sunday brunch is a mammoth buffet.

STATION 22

22 W. Center St., Provo, 801-607-1803. 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. Try the fried chicken sandwich with red cabbage on ciabatta.

Indian

BOMBAY HOUSE

463 N. University Ave., Provo, 801-373-6677; 7726 Campus View Dr., West Jordan, 801-282-0777; 2731 E. Parley’s Way, SLC, 801-581-0222. bombayhouse.com

Salt Lake’s biryani mainstay has several sister restaurants worthy to call family.

Italian MÀSTRA ITALIAN BAKERY AND BISTRO

476 N. 900 West, Ste. D, American Fork, 385-221-9786. mastraorders.com

Màstra is owned by a born-and-raised Italian who serves up authentic, but not snobbish, Italian food. The carbonara is the crowd favorite.

PIZZERIA 712

320 S. State St., Ste. 185, Orem, 801-623-6712. pizzeria712.com

The pizza menu reaches heights of quality that fancier restaurants only fantasize about. Not only are the blistercrusted pizzas the epitome of their genre, but braised short ribs, local mushrooms and arugula on ciabatta are equally stellar.

Vegetarian

GINGER’S GARDEN CAFE

188. S. Main St., Springville, 801-489-1863. gingersgardencafe.com

Tucked inside Dr. Christopher’s Herb Shop, Ginger’s serves truly garden-fresh, bright-flavored, mostly vegetarian dishes.

MOAB & SOUTHEAST UTAH

American Dining

HELL’S BACKBONE GRILL

20 N. Highway 12, Boulder, 435-335-7464. 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.

SUNGLOW FAMILY RESTAURANT

91 E. Main St., Bicknell, 435-425-3821. This pit stop is famous for its pinto bean and pickle pies. Yes, we said pickle.

Mediterranean

IL POSTO ROSSO AT THE RADCLIFFE MOAB

477 S. Main St., Moab, 435-355-1085. 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.

Bar Grub & Brewpubs

MOAB BREWERY

686 Main St., Moab, 435-259-6333. 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.

ST. GEORGE & SOUTHWEST UTAH

American Fine Dining

KING’S LANDING

1515 Zion Park Blvd., Ste. 50-A, Springdale, 435-772-7422. 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.

PAINTED PONY

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

SPOTTED DOG CAFÉ

428 Zion Park Blvd., Springdale, 435-772-0700. flanigans.com/dining

Relax, have some vino and enjoy your achiote-braised lamb shank with mint mashed potatoes on top of rosemary spaghetti squash.

VERMILLION 45

210 S. 100 East, Kanab, 435-644-3300. vermillion45.com

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

WOOD • ASH • RYE

25 W. St. George Blvd., St George, 435-522-5020. theadvenirehotel.com/wood-ash-rye-restaurant

Located in historic downtown St. George, Wood•Ash•Rye seeks out regionally sourced ingredients to curate one-ofa-kind recipes that rotate with every season.

American Casual MOM’S CAFÉ

10 E. Main St., Salina, 435-529-3921. 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.”

OSCAR’S CAFÉ

948 Zion Park Blvd., Springdale, 435-772-3232. 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.

PEEKABOO CANYON WOOD FIRED KITCHEN

233 W. Center St., Kanab, 435- 689-1959. peekabookitchen.com

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

RED ROCK GRILL AT ZION LODGE

Zion National Park, 435-772-7700. 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.

WHIPTAIL GRILL

445 Zion Park Blvd., Springdale, 435-772-0283. 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.

XETAVA GARDENS CAFÉ

815 Coyote Gulch Court, Ivins, 435-656-0165. xetava.com

Blue corn pancakes for breakfast and lunch are good bets. But to truly experience Xetava, dine under the stars in eco-conscious Kayenta.

Mexican THE BIT AND SPUR

1212 Zion Park Blvd., Springdale, 435-772-3498. bitandspur.com

The menu stars Southwestern cuisine—ribs, beef and chicken—as well as chili verde. A longtime Zion favorite, there’s almost always a wait here, but it’s almost always a pleasant one with a view and a brew in hand.

21 & OVER BARS

Forget about navigating the state’s labyrinth of liquor laws—the more than 20 bars and pubs listed here prioritize putting a drink in your hand, although most of them serve good food, too. Restricted to 21 and over. (Be prepared to show your I.D., whatever your age. This is Utah, after all.)

All bars listed in the Salt Lake Bar Fly have been vetted and chosen based on quality of beverage, food, atmosphere and service. This selective guide has no relationship to any advertising in the magazine. Review visits are anonymous, and all expenses are paid by Salt Lake magazine.

BAR FLY

LIBATIONS | BARS

Comparing Apples to Oranges

New to Cider? Scion Cider Has Something For You.

BY AVREY EVANS

IWON’T LIE, I’ve never really enjoyed hard cider. I missed the first cider boom when it seemed to reach its peak in 2017 and my limited exposure since left me with a sour taste in my mouth (pun intended). But when a friend convinced me to give it another try at Utah’s only cider-focused bar, Scion Cider, I decided to look at the bright cider life (sorry, couldn’t resist).

Stepping through the doors at the Central 9th location, the offerings at Scion can be overwhelming at first. The 20 ciders on tap had my brain in a frenzy before I even glanced at the other 200+ options available. Luckily, the friendly faces behind the bar were well acquainted with the telltale signs of disorientation and swooped in to offer their expertise. Instead of forcing a dry cider on me, they asked me what flavors and types of booze I typically enjoy. I ended up choosing one of their pre-built flights and thus my courtship with cider began. I was blown away by the range of nuanced flavors, colors and tannins. One sip I was registering notes of cinnamon and nutmeg, and the next my tastebuds were greeted by notes of funky earthiness and smoke. I was hooked, and I couldn’t fight this peeling anymore (seriously, there are like a

PHOTO JON BARKIPLE

Elisabeth Osmeloski and Rio Connelly at Scion Cider Bar

AC

225 W. 200 South, SLC, 385-722-9600. ac-hotels.marriott.com

The Euro-styled hotel has a chic lobby bar and a secret menu of drinks inspired by movies filmed in Utah, like Dumb and Dumber and Butch Cassidy and the Sundance Kid.

THE AERIE

9320 Cliff Lodge Dr. Ste. 88, Snowbird Resort, 801-933-2160. snowbird.com

Floor-to-ceiling windows mean drinkers can marvel at nature’s handiwork while feasting from the sushi bar. The menu is global with live music some nights.

ALIBI BAR & PLACE

369 S. Main St., SLC, 385-259-0616. alibislc.com

Located along SLC’s bar line on Main Street, Alibi has a sleek, hip vibe and is generally filled with happy hipsters, especially when they have theme nights.

BACK DOOR ON EDISON

152 E. 200 South, SLC, 385-267-1161. backdoorslc.com

This watering hole from the owners of Laziz Kitchen serves Lebanese-inspired bar bites and has a promising cocktail menu. Try the Oaxacan Old Fashioned along with the dip sampler.

BAR X

155 E. 200 South, SLC, 801-355-2287. barxslc.com

This was the vanguard of Salt Lake’s new cocktail movement, serving classic drinks and creative inventions behind the best electric sign in the city.

BEER BAR

161 E. 200 South, SLC, 385-259-0905. beerbarslc.com

Ty Burrell, star of ABC’s small-screen hit Modern Family, co-owns Beer Bar, which is right next to Bar X. It’s noisy, there’s no table service, but there are 140+ brews to choose from, plus 13 kinds of wurst.

THE BAYOU

645 S. State St., SLC, 801-961-8400. utahbayou.com

This is Beervana, with 260 bottled beers and 32 on draft. The kitchen turns out artichoke pizza and deep-fried Cornish game hens.

BEERHIVE PUB

128 S. Main St., SLC, 801-364-4268. @beerhive_pub

More than 200 beers—domestic, imported and local—with a long ice rail to keep the brew cold, the way Americans like ’em, are the outstanding features of this cozy downtown pub.

THE BLACK SHEEP BAR & GRILL

1400 S. Foothill Drive #166, SLC, 801-877-9350; 1520 W. 9000 South Ste. C, West Jordan, 801-566-2561. theblacksheepbarandgrills.com

A friendly neighborhood sports bar with a homemade American menu, 14 TVs and events almost nightly. It’s a fun place to hang with friends or cheer on your favorite team.

BTG WINE BAR

404 S. West Temple, SLC, 801-359-2814. btgwinebar.com

BTG stands for “By the Glass” and though BTG serves craft cocktails, specialty beer and good food, the pièces de résistance are the more than 50 wines by the glass. Order a tasting portion or a full glass.

CAMPFIRE LOUNGE

837 E. 2100 South, 801-467-3325. campfirelounge.com

The laid-back feeling of sitting around a campfire is what the owners were aiming for, with or without flames. Campfire is a relaxed neighborhood joint with affordable drinks. And s’mores.

CASOT WINE + WORK

1508 S. 1500 East, SLC. 801-441-2873. casotwinework.com

In a town with a dearth of neighborhood bars and bars that want to be neighborhood bars but for a lack of location in an actual neighborhood, Casot is the real deal. Located in the established 15th and 15th hood, this small wine bar is a welcome addition featuring a Spainish forward list from Pago’s Scott Evans.

COPPER COMMON

111 E. Broadway #190, SLC, 801-355-0543. coppercommon.com

Copper Common is a real bar—that means you don’t actually have to order food if you don’t want to. But on the other hand, why wouldn’t you want to? This bar has a real chef.

THE COTTON BOTTOM

2820 E. 6200 South, Holladay, 801-849-8847. thecottonbottom.com

Remember when this was a ski bum’s town? The garlic burger and a beer is what you order.

CRAFT BY PROPER

1053 E. 2100 South, SLC, 385-242-7186. craftbyproper.com

Another offering from Proper Brewing, Craft is a beer snob’s dream, serving up local-only beers. You can check their rotating “On Tap” list to see if they’re pouring your favorite, and the glass coolers behind the bar are stocked full of canned and bottled options.

DICK N’ DIXIE’S

479 E. 300 South, SLC, 801-994-6919. @dickndixies

The classic corner beer bar where cronies of all kinds gather regularly to watch sports, talk politics and generally gossip about the city and nothing in particular.

EAST LIBERTY TAP HOUSE

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

Half a dozen beers on draft and 20 or more by the bottle, and the rotation changes constantly. The menu does clever takes on bar food classics.

EIGHT SETTLERS DISTILLERY

7321 Canyon Centre Pkwy., Cottonwood Heights, 385900-4315. eightsettlersdistillery.com

The distillery is entrenched in and inspired by the history of the Cottonwood Heights area and so are the spirits. Take home a bottle from the store or stay and enjoy a taste of the past at the themed, on-site restaurant.

FLANKER

6 N. Rio Grande, The Gateway, SLC, 801-683-7070. flankerslc.com

A little bit sports bar, a little bit nightclub and a little bit entertainment venue, with a parlor and bowling alley, private karaoke rooms and a golf simulator.

FRANKLIN AVENUE

231 S. Edison Street, SLC, 385-831-7560. franklinaveslc.com

A swanky restaurant and bar by the minds of Bourbon Group. The food is multicultural fusion with roots in modern American. House-made pasta, seasonal veggies and Asian-inspired dishes are served alongside a diverse cocktail menu— and a wall-to-wall selection of whiskies.

GARAGE

1199 N. Beck St., SLC, 801-521-3904. garageonbeck.com

Everyone compares it to an Austin bar. Live music, good food and the rockingest patio in town. Try the Chihuahua, a chile-heated riff on a margarita.

THE GIBSON

LOUNGE

555 S. Main St., SLC, 801-258-6000. grandamerica.com

Grand America’s inimitable style is translated into a cushy but unstuffy bar, the antithesis of the current hipster style. You can actually wear a cocktail dress to this cocktail bar.

GOOD GRAMMAR

69 E. Gallivan Ave., SLC, 385-415-5002. goodgrammar.bar

The crowds playing Jenga on the patio, the decor, full of pop celebs and heroes, and a soundtrack of eclectic old- and alt-rock, makes a space that bridges old and young imbibers.

GRACIE’S

326 S. West Temple, SLC, 801-819-7565. graciesslc.com Play pool, throw darts, listen to live music, kill beer and time on the patio and upstairs deck. Plus, Gracie’s is a gastropub.

GREEN PIG

31 E. 400 South, SLC, 801-532-7441. thegreenpigpub.com

Green Pig is a pub of a different color. The owners use eco-friendly materials and sustainable kitchen practices. The menu star is the chili verde nachos with big pork chunks and cheese.

HIGH WEST SALOON

703 Park Ave., Park City, 435-649-8300. highwest.com

The bartenders at Utah’s award-winning distillery concoct different cocktail menus for every season focusing on High West’s spirits, although the bar stocks other alcohol.

ICE HAUS

7 E. 4800 South, Murray, 801-266-2127. icehausbar.com

Ice Haus has everything you need from a neighborhood bar and a purveyor of German cuisine: a wide selection of pub fare and plenty of seating in the beer-hall inspired location.

The menu has a strong number of vegan options.

LAKE EFFECT

155 W. 200 South, SLC, 801-532-2068. lakeeffectslc.com

An eclectic bar and lounge with a fine wine list and full menu. Live music many nights; open until 1 a.m.

LAUREL BRASSERIE & BAR

555 S. Main St., SLC, 801-258-6708. laurelslc.com

Laurel Brasserie & Bar’s food focuses on classic European cuisine with an American approach. Open for breakfast, lunch and dinner, but the real star is the Happy Hour menu with items like Pumpkin Arancini and The Smokey Paloma cocktail.

OYSTER BAR

48 W. Market St., SLC, 801-322-4668. marketstreetgrill.com

The nightlife side of Market Street seafood restaurant, the Oyster Bar has an is a place to begin or end an evening, with an awardwinning martini and a dozen oysters—half price on Mondays.

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.

THE PINES

837 S. Main St., SLC, 801-906-8418. @thepines.slc

From the owners of Dick N’ Dixie’s, The Pines is an elevated neighborhood bar with a cool interior and even cooler bartenders. Stop by to taste their solid range of brews, or visit the bar on a weekend for a new wave discotheque.

POST OFFICE PLACE

16 W. Market St., SLC, 801-519-9595. popslc.com

Post Office offers craft cocktails, multicultural small plates and the largest selection of Japanese whisky in the state. Ask for a “special delivery” if you’re up for a boozy adventure.

QUARTERS ARCADE BAR

5 E. 400 South, SLC, 801-477-7047; 1045 E. 2100 South, SLC. quartersslc.com

Nostalgic for all those Gen Xers and gamer geeks, Quarters features retro gaming pinball and a game called Killer Queen. Drink a sling—or order a La Croix with a shot poured into the can.

RABBIT HOLE

155 W. 200 South, SLC, 801-532-2068. lakeeffectslc.com

Downstairs in Lake Effect, the gaslit Rabbit Hole takes you to a different time, especially on Wednesday nights which are devoted to jazz. The Rabbit is a real listening room—you

don’t talk over or under the music. This rare respect and a top notch bar makes this a very unusual hare.

SCION CIDER BAR

916 Jefferson St., SLC. scionciderbar.com

Cider has often taken a back seat to its more prevalent siblings, wine and beer, but not at Scion. It’s another soon-to-be favorite bar in the Central Ninth with a wide variety of 20 hard ciders on tap.

SEABIRD BAR & VINYL ROOM

7 S. Rio Grande, The Gateway, SLC, 801-456-1223. seabirdutah.com

Great little locally owned bar in the Gateway with great views, a fun little patio, friendly bartenders and more style than the place can hold.

THE REST AND BODEGA

331 S. Main St., SLC, 801-532-4452. bodegaslc.com

The neon sign says “Bodega;” drink a beer in the phone booth–sized front or head downstairs to the The Rest. Order a cocktail, settle into the apparently bomb-proof book-lined library, or take a booth and sit at the bar.

THE SHOOTING STAR

7350 E. 200 South, Huntsville, 801-745-2002. shooting-star-saloon.business.site

More than a century old, this is genyou-wine Old West. The walls are adorned with moose heads and a stuffed St. Bernard. Good luck finishing your Star Burger.

VARLEY

63 W. 100 South, SLC, 801-203-4124. varleyslc.com

A craft cocktail bar and lounge situated right next to its companion restaurant The Ivy. The modern aesthetic pairs well with a classic cocktail and conversation.

THE VAULT

202 S. Main St., SLC, 801-363-5454. bambara-slc.com/the-vault

A quintessential hotel bar, with big windows overlooking pedestrian traffic. Special cocktails may be themed to what’s on stage across the street at Capitol Theatre.

WAKARA BAR

480 Wakara Way, SLC, 801-581-1000. One of the few bars on the west bench, Wakara serves craft cocktails and hosts live music, trivia nights, liquor education and even, occasionally, drag queens.

WATER WITCH

163 W. 900 South, SLC, 801-462-0967. waterwitchbar.com

Three of Utah’s leading bartenders join forces in this charming tiny bar. Whether you want a classic drink, a draft or glass of wine, or a cocktail custom-designed to your taste, this is the place to belly up.

WHISKEY STREET

323 S. Main St., SLC, 801-433-1371. whiskeystreet.com

This stretch of Main was once dubbed “Whiskey Street” because it was lined with so many pubs and bars. A 42-foot-long cherry wood bar encourages you to bend the elbow.

FIND THE APPLE OF YOUR

FOR IPA DRINKERS: Highpoint Tram-Line

FOR WHISKEY LOVERS: Oliver’s Dabinett FOR ADVENTUROUS SIPPERS: Eve’s Darling Creek

916 S. Jefferson St., Salt Lake City @scionciderbar

thousand apple puns).

Turns out, cider awakenings like mine happen all the time at Scion, which celebrated its one-year anniversary in November. “We knew coming into this business that most customers don’t know what they want to drink, what to be excited about, or what’s cool about all these ciders,” says General Manager and Head Cidermaker Rio Connelly.

Connelly has an extensive brewing background. He helped open Epic Brewing, co-founded Avenues Proper and served as the president of the Utah Brewers Guild. Which made him the perfect mad scientist to start experimenting with cider in his own homebrewing and quickly fell in love. Steven Rosenburg, best known as the food lover behind Liberty Heights, Connelly’s friend and current owner and operator of Scion, introduced him to Elisabeth Osmeloski and Matthew Ostrander who all shared a passion for cider. Together with two more partners, the group decided to take part in Utah’s cider renaissance.

“It’s a really exciting time to be in cider right now,” exclaims Connelly. “Cider awareness is rising, people are curious.” Utah drinking inclinations often lag a few years behind national trends, both in production and consumption. Now, the Beehive State officially has four cider producers, including Scion’s own soon-to-be-released, small-batched pours. The sudden spike in interest can be attributed to several things. For drinkers, cider presents a lower-calorie alternative to beer with a range of flavor profiles suited to any taste. “We have such a massive selection, we can find a cider that will get you hooked and curious whether you’re a wine drinker, a whiskey drinker or an IPA fan.”

The terroir characteristics of cider and the ability to experiment are what’s caught the eye of craft brewers like Connelly. “Cider is taking a cue from the craft brewing industry and really going nuts with experimentation, for example, a category I’m really excited about is botanical ciders.” Now, every state in the U.S. has a cidery, and the crew at Scion Cider is determined to add one from each to their extensive lineup.

In addition to beefing up its cider supply and releasing Scion’s own line, the group is excited to continue growing its community with weekly classes and neighborhood collaborations. Held every Thursday at 7 p.m., Matthew Ostrander (Utah’s first and only “Pommelier”) chooses a few products to showcase and offers a brief presentation. Scion will also offer more paired dinners with partners like Caputo’s and more future collaborations with distillers and craft breweries.

When you’re ready to delve into the realm of cider, head to Scion located in the Central 9th neighborhood. Grab a sandwich at the nearby 9th and 9th market (A 2023 Dining Award Winner!) and try a few bites from Scion’s own Spanish-inspired menu with a pint of your new favorite drink.

WHY KIKI

69 W. 100 South, SLC, 801-641-6115. whykikibar.com

A tropical beach-themed club to get away at with a fruity drink in a tiki glass (or bowl!) or shake it on the dance floor. Don’t miss Taco Tuesday or the regular drag shows.

ZEST KITCHEN & BAR

275 S. 200 West, SLC, 801-433-0589. zestslc.com

Zest offers hand-crafted fresh juice cocktails with the same emphasis on local and organic ingredients as the food—try an original concoction like the Straw-bubbly Lavender Martini.

Beers & Brews

BOHEMIAN BREWERY

94 E. 7200 South, Midvale, 801-566-5474. bohemianbrewery.com

Enjoy the lagers beloved by Bohemian’s owners’ Czech forebears, following the ancient Reinheitsgbot or German Purity Law.

BEWILDER BREWING

445 S. 400 West, SLC, 385-528-3840. bewilderbrewing.com

In a building decked out with an awesome Trent Call mural, Bewilder Brewing set up shop next to the bygone nightclub Area 51. Try the house-made sausages and a beer list that skews toward traditional German styles.

DESERT EDGE BREWERY

273 S. Trolley Square, SLC, 801-521-8917. desertedgebrewery.com

The constantly changing variety and Beer School set Desert Edge apart from all the others. This classic Salt Lake bar (and restaurant) continues to innovate its brews.

EPIC BREWING COMPANY

825 S. State St., SLC, 801-906-0123. epicbrewing.com

Epic exclusively brews high-alcohol content beer. The brewing facility moved to Colorado, but you can still buy cold beer to-go at the taproom.

FISHER BREWING COMPANY

320 W. 800 South, SLC, 801-487-2337. fisherbeer.com

Fisher takes its name from a brewery originally founded in 1884, but the brews and low-key atmosphere are strictly right now. One of the few in town that has cask ale occasionally.

HK BREWING COLLECTIVE

370 W. Aspen Ave., SLC, 801-907-0869. hkbrewing.com

Before the HK Brewing taproom, there was Hans Kombucha, a women-founded and queer-owned brewery. Now they’re slinging ‘booch’ from their taproom and lounge, along with tasty bites.

HOPKINS BREWING COMPANY

1048 E. 2100 South, SLC, 385-528-3275. hopkinsbrewingcompany.com

If you like craft beer served with a focus on sustainability, “The Hop” could be your new favorite watering hole. The overall vibe is a natural fit for the Sugar House scene with live music multiple nights a week.

KIITOS BREWING

608 W. 700 South, 801-215-9165. kiitosbrewing.com

A rising star, Kiitos brews are on several menus around town. But if you stop by the brewery to taste, you can play pinball, too.

LEVEL

CROSSING

BREWING CO.

2496 S. West Temple, South Salt Lake, 385-270-5752. levelcrossingbrewing.com

Opened by home brewer and photographer Chris Detrick, Level Crossing is long on games (like darts), good food and of course good beer.

MOUNTAIN WEST CIDER

425 N. 400 West, SLC, 801-935-4147. mountainwestcider.com

With handcrafted ciders ranging from dry to sweet, all named for Utah’s iconic natural features, the people at Mountain West Cider know their craft and their community.

PARK CITY BREWING

764 Uinta Way #C1, Park City, 435-200-8352. parkcitybrewing.com

Their core beers are brewed in Park City and are named for the community. The brewpub is kid-friendly, making Park City Brewing the perfect family après spot.

PRODIGY BREWING

25 W. Center Street, Logan, 435-375-3313. prodigybrewing.com

A family-friendly brewpub, Prodigy serves an upscale twist on classic brewpub fare and beers with labels tailored to the area, like “Cached Out” Hefeweizen and “Rusty Hoe” Farmhouse Ale.

PROPER BREWING CO.

857 S. Main St., 801-953-1707. properbrewingco.com

From the same proper folks who brought you the Publick House, Proper Brewery and Burgers hugely expands the brewing capacity of the original.

RED ROCK BREWERY

254 S. 200 West, SLC, 801-521-7446. redrockbrewing.com

A longtime favorite for tippling and tasting—the pub draws on 45 recipes for its rotating selection.

ROHA

30 E. Kensington Ave., SLC, 385-227-8982. rohabrewing.com

The name comes from the owners two names: Rob Phillips and Chris Haas, former brewer for Red Rock Brewery.

ROOSTERS BREWING CO.

253 25th Street, Ogden, 801-627-6171. roostersbrewingco.com

A local favorite in the heart of everything Historic 25th Street in Ogden, Roosters Brewing Co. offers both a comfortable dining experience in their restaurant and a 21+ tap room. The owners are deeply involved in the community, and that love shows in their drinkable beers and reliable American pubfare.

SALTFIRE BREWING

2199 S. West Temple, South Salt Lake, 385-955-0504. saltfirebrewing.com

Located in a distilling and brewery hub of South Salt Lake, SaltFire has grown alongside its contemporaries, bringing a punk/metal edge and the tongue-in-cheek labels of its tasty craft brews, including “crushable” collaborations with the Heavy Metal Shop.

SALT FLATS BREWING CO.

2020 Industrial Circle, SLC, 801-828-3469. saltflatsbeer.com

Born in a garage—the Garage Grill to be exact—Salt Flats’ drinkable beers each takes its name from racing and motorsports culture. This is beer brewed to celebrate the racecar driver in all of us.

SHADES BREWING

154 W. Utopia Ave., South Salt Lake, 435-200-3009. shadesbrewing.beer

A mom-and-pop brewery supplying many local restaurants—check the website—stop by their tap room.

SQUATTERS/WASATCH

147 W. Broadway, SLC, 801-363-2739; 2110 Highland Dr., SLC, 801-783-1127; 1763 S. 300 West, SLC, 801-4668855. saltlakebrewingco.com Salt Lake’s original breweries merged to form Utah Brewers Cooperative and are now in the hands of Salt Lake Brewing Company. Squatters and Wasatch are the most popular watering holes in Salt Lake.

TALISMAN BREWING COMPANY

1258 Gibson Ave., Ogden, 385-389-2945. talismanbrewingco.com

Talisman’s friendly tap room has 18 beers on tap, and you can pick up your own cans and growlers to take home. Patrons are welcome to bring their own food or order from a nearby restaurant. Dog friendly.

TF BREWING

936 S. 300 West, SLC, 385-270-5972. tfbrewing.com

TF stands for Templin Family. Brewmaster Kevin Templin has a long history in Salt Lake’s beer scene. Expect meticulously made German-style beer and don’t miss game night.

UINTA BREWING COMPANY

1722 S. Fremont Dr., SLC, 801-467-0909. uintabrewing.com

Founder Will Hamill says, “We make beer. Period.” Uinta produces certified organic beers and beer in corked bottles.

Distilleries & Tasting Rooms

BEEHIVE DISTILLING

2245 S. West Temple, South Salt Lake, 385-259-0252. beehivedistilling.com

Perhaps best known for their Jack Rabbit Gin, Beehive Distilling also serves up craft cocktails from not just a tasting room, but a full bar.

CLEAR WATER DISTILLING CO.

564 W. 700 South, Ste. 401, Pleasant Grove, 801-9978667. clearwaterdistilling.com

Utah County’s lone distillery is doing the Lord’s work in bringing that part of Utah equally singular spirits. Tours and tastings are available.

DENTED BRICK DISTILLERY

3100 S. Washington St., South Salt Lake, 801-883-9837. dentedbrick.com

Steeped in history, Dented Brick spirit start with water from a local artesian well. The driller of the well is also the distillery’s namesake. Try their handcrafted, signature vodka, rye, gin and rum in a scheduled tasting.

HAMMER SPRING

DISTILLERS

3697 W. 1987 South, SLC, 801-599-4704. hammerspring.com

The distillery makes a variety of spirits, including vodka, gin, coffee liqueur and whiskey. Tours and tastings are available.

HOLYSTONE DISTILLING

207 W. 4860 South, Murray, 385-800-2580. holystonedistilling.com

Holystone is a small batch distillery, maker of an 114-proof gin, a grape-based vodka, Utah’s first legal absinthe and first Shochu. Tastings and tours are available by appointment.

OGDEN’S OWN DISTILLERY

615 W. Stockman Way, Ogden, 801-458-1995. ogdensown.com

Ogden’s Own brings fun and passion with its labels, the most well-known of which is their award-winning Five Wives Vodka. Craft cocktails tailored to their spirits are served at their on-site cocktail bar, Side Bar.

OUTLAW DISTILLERY

552 W. 8360 South, Midvale, 801-706-1428. outlawdistillery.com

Outlaw makes rum, spiced rum, white whiskey, whiskey and Outlaw moonshine. Distillery tours available.

SUGAR HOUSE DISTILLERY

2212 S. West Temple, #14, SLC, 801-726-0403. sugarhousedistillery.net

Sugar House’s distillers have a keen eye for detail, and ingredients for their spirits are sourced locally whenever possible. Everything goes down smooth. Open for tours and tastings.

WATERPOCKET DISTILLERY

2084 W. 2200 South, West Valley City, 801-382-9921. waterpocket.co

Waterpocket’s spirits are often fresh takes on old favorites or venturing into entirely new territory. Tours and tastings are available by appointment.

A BETTER BITTER ENDING

Broaden your perspective with Grandeur View Bitters

BY AVREY EVANS

GLANCE THROUGH

MOST American kitchens and you’re likely to find two staple ingredients: Vanilla Extract and Angostura. One is typically mixed into birthday cakes and homemade ice cream, while the other is reserved for a stiff drink served after hours. One is regularly used by your LDS grandmother, and the other will get you 86’ed from the Celestial Kingdom. Despite their cultural inequalities, these two items are essentially the same thing: flavor extracts made from aromatic ingredients and high-proof ethanol.

Thinking of vanilla extract and bitters on the same playing field opens up a new realm of possibility. Sure, bitters are a go-to flavor enhancement to cocktails like an Old Fashion or Sazerac, but what about using them to flavor food? How about adding them to everyday drinks like coffee or soda water? To further add to the range of possibilities, modern-day bitters have come a long way from their astringent forefathers. Now you can find unique flavor combinations like blueberry and cardamom, or gooseberry and armageddon pepper. The latter can be purchased from a local vendor who’s working to change consumers’ perception of aromatic tinctures as a whole—Grandeur View Bitters.

A small-batch producer, Grandeur View was founded by Dr. Anne Arendt who teaches at Utah Valley University. The idea for the

company stemmed from her interest in cooking and the chance to show her students how to build a business from the ground up. “There was a lot of experimentation, and a lot of hoops to jump through when it comes to getting things approved from the TTB [Alcohol and Tobacco Tax and Trade Bureau],” she says. Instead of trying to reinvent the wheel, Arendt sought out to create new and unique flavor combinations.

“I started to look at historical recipes and make up my own alterations.” From that quest came Grandeur View’s flagship products—Quake, Grapefruit Complex and Gooseberry Armageddon. “Each bitters has a different use, Grapefruit Complex is great for gins and vodkas or waters, while Quake is best in whiskey or black coffee,” she explains. Considering that Arendt has only been

producing and selling bitters for a little over a year, her products have already earned impressive accolades. Grapefruit Complex, her personal favorite, was recognized in the International Wine & Spirit Competition. Gooseberry Armageddon, a zesty flavor made from Armageddon peppers grown in her own home, has become a best seller among Utahns—thanks to Arendt’s marketing approach. “The reality of trying to sell bitters in Utah is challenging, because how many people in this state are looking for ways to flavor cocktails?” says Arendt, who found she had to first educate consumers on what bitters even are. “When people come up to my booth [at farmer’s markets], I always start with this sentence: ‘Just so you know, bitters have an alcoholic base but are considered a non-alcoholic product that we sell in grocery stores, not liquor stores—just like vanilla extract!’”

Having captured their interest (or having weeded out the zero-tolerance killjoys), Arendt shares the many ways her bitters can be used. “It’s about getting people to think outside the box and use bitters in other ways,” she says. “In my home, we use them to flavor fish and vegetables before or after cooking.” Surpisingly, she’s found that non-drinkers have become bitters’ biggest champions.

So why are bitters so popular among Utahns, both tipplers and teetotalers alike? Arendt believes it’s because they offer a customization factor. As evidenced by the invasion of signature soda shops and “build-your-own” menus, people want personalized experiences when it comes to food and beverages. And whether they’re used behind the bar or in the kitchen, bitters allow consumers to create an experience that’s entirely their own.

PHOTO ADAM FINKLE

SUNDAY AFTEROONS

Mourning a Salt Lake experience that’s about to be lost. Say it ain’t so, Gail.

BY JEREMY PUGH

ASUNDAY AFTERNOON at the ballpark is not unique to Utah. Baseball, after all, is America’s pastime. But we do, in fact, have Sundays and we do have a ballpark. Smith’s Ballpark, the Home of the Salt Lake Bees (for now). And what a park it is, situated perfectly to frame the towering Wasatch Range. There is no better place to be on a Salt Lake City Sunday afternoon soaking up the sun on the first base line, idly watching the boys of summer chase their major league dreams.

For obvious, Utah-specific reasons, attendance is low on Sundays and it feels decadent, almost Roman to while away the day in the half-full stands. The Bees are the AAA affiliate of the redundantly named Los Angeles Angels. For these players and

the visiting opponents, every play counts. They live and die on each swing of the bat praying to be noticed by the Angels above and called up to heaven—the major leagues, the show. We watch like Caesars on a lazy Sunday afternoon in the Coliseum. With a beer. There’s even a chariot race: the Smith’s Produce Run, a mid-inning promotional sprint around the warning track with costumes—carrot, tomato, eggplant, corn and a banana. We cheer for one of the veggies to go down in the final stretch—one nearly always does.

Above the drama on the field (real or ridiculous), we daydream and raise our eyes to the mountains to push away a looming Monday. We consider another beer… hmm… maybe a hot dog?

But Mordor’s Eye is fixed on Rivendell.

Baring heavenly intercession, in two years, our Bees will move south and no longer be Salt Lake’s Bees. There has been a ballpark on this spot since 1928 and its final iteration—our beautiful ballpark, the namesake of the “Ballpark District”—will come down. We’re told it will become something else. What that “something else” is no one can say exactly. But we are assured that Salt Lake City’s Sunday afternoons in the ballpark will disappear and one more of the lovely, ephemeral, intangible things that make this place our place will be gone.

Still, there is at least one more summer (hopefully, two) for us—the fans in the stands, the boys on the field, the carrot, the tomato, the eggplant, the corn and the banana—to spend lazy Sunday afternoons.

PHOTO S: GREENWOOD

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