Salt Lake Magazine May-June 2021

LIFE ON MARS:

UTAH SCIENCE HELPS EXPLORE THE RED PLANET

LOCAL FLOWER GROWERS

MOOD-BOOSTING BLOOMS

DINING GUIDE

VEGAN TAKEOUT, OUTDOOR COOKING GADGETS & MORE!

MAGAZINE OF THE MOUNTAINWEST

SALTLAKEMAGAZINE.COM

32

UTAH’S COVID SQUAD

FROM DR. ANGELA DUNN TO A CRAFTY MIDDLE SCHOOLER

+

CABIN FEVER CURES ROCKY MOUNTAIN HIGH ROAD TRIP COLORADO

A Class of its Own. The 2021 Audi Q5.

Powerful. Innovative. Adventure-ready. The 2021 Audi Q5 has it all.

Designed for drivers and passengers alike, this SUV creates an exhilarating environment no matter what seat you’re in. And with its versatility and state-of-the-art technology, you’ll get more out of every ride.

Closer than you think; better than you’re used to.

801.438.8495 / AudiLehi.com / 3455 North Digital Drive, Lehi, UT 84043 / South of Adobe / 25 miles south of Salt Lake

A star is reborn.

Time to reacquaint yourself with an icon. The new 911 Turbo. With 572 hp.

A top track speed of 199 mph. And an updated interior and exterior that blends the leading-edge of driver tech with its iconic design DNA. Take your place in the driver’s seat and get ready for action.

Experience the new 911 Turbo.

Porsche Lehi 3425 North Digital Drive Lehi, Utah 84043 Tel. 801.852.5400 www.PorscheLehi.com 25 miles south of Salt Lake

©2021 Porsche Cars North America, Inc. Porsche recommends seat belt usage and observance of traffic laws at all times.

Manufacturer’s Suggested Retail Price. Excludes options; taxes; title; registration; delivery, processing and handling fee; dealer charges.

S E L L I N G U TA H ’ S M O ST

DI S T I N C T I V E PROPERTIES

Pending with Multiple Offers

4 BD | 6 BA | 5,600 SF | $2,500,000 Ski Run Views from Spectacular Home

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4 BD | 3 BA | 3,296 SF | $625,000

4 BD | 6 BA | 8,025 SF | $5,995,000 Prime Location in North Sandy

Laurel Simmons 801.718.4681 8159 South 1715 East Sandy, Utah

You Have Not Seen Another Home Like This

Sam Cubis 435.729.0389 8899 Parleys Way Park City, Utah

Homes, Townhomes, Homesites

LOTS PRICED FROM $425,000

4 BD | 6 BA | 10,765 SF | $5,000,000 Build Your Home at Summit Powder Mountain

Brian Williams 435.602.0217 Powder Mountain Eden, Utah

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5 BD | 7 BA | 7,077 SF | $6,000,000 Brian & Karin Wilson 435.647.6301 3468 Blue Sage Trail Park City, Utah

Contemporary Masterpiece in Olympus Hills

Thomas Wright 801.652.5700 3826 E Thousand Oaks Circle Salt Lake City, Utah

Wright / Raymond 801.652.5700 6621 E Stone Fly Court Heber City, Utah

Golf Membership Available

5 BD | 5 BA | 6,445 SF | $6,400,000 Forever Ski and Sunset Views in Promontory

6 BD | 6 BA | 5,802 SF | $4,200,000

Brian & Karin Wilson 435.647.6301 9004 N Promontory Ridge Drive Park City, Utah

Contemporary Home with Golf and Ski Views

Essence of Rustic Mountain Elegance

Tapestry Collection by Hilton

PRICED FROM THE $400,000's Keri Holland 801.821.9396 The Ascent, Canyons Village Park City, Utah

Mindful Modern Ski-In/Ski-Out Luxury Escape

View Utah’s most distinctive proper tie s at summit sothebysrealt y.com This material is based upon information that we consider reliable, but because it has been supplied by third parties, we cannot represent that it is accurate or complete, including price, or withdrawal without notice; square footage is an estimate only. ©MMXXI Sotheby’s International Realty Affiliates, Inc. All Rights Reserved. Sotheby’s International Realty® is a licensed trademark to Sotheby’s International Realty Affiliates, Inc. An Equal Opportunity Company. Each Office Is Independently Owned And Operated. Copyright© Summit Sotheby’s International Realty 2021.

T H E C H A R L E ST O N D R A P E R E V E N I N G

F I N E

F E S T I V E

Dinner Monday – Saturday 5pm – 10pm

D I N I N G

C U I S I N E

–

I N

L U N C H

A

–

W E E K E N D

1 4 6 Y E A R

O L D

Lunch Thursday – Friday 11am – 2pm

B R U N C H

H O M E

Brunch Saturday– Sunday 10am – 2pm

Summer Hours 1229 Pioneer Rd, Draper

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Reser vations 801.550.9348

Open Table

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www.thechar lestondraper.com

C E L E B R AT E

C U I S I N E

M OT H E R S

O F

A N D

E A R LY

D E L I C I O U S

S U M M E R !

My mother was a big part of my life. Her adoration of my work and encouragement to reach my potential got me to where I am today. The Charleston Draper (and a few secret recipes I learned from her) is a testament to her love and support! Happy Mother’s Day to Alice and all mother’s here and abroad.

- Chef Marco Silva

HONORING OUR TOP AGENTS For their extraordinary service, commitment and success in guiding you to that special place called home.

INTERNATIONAL SOCIETY OF EXCELLENCE

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MOJO REAL ESTATE GROUP MOLLY JONES AND JOEY SUTORIUS Salt Lake - Sugar House

YOU’RE HOME TEAM DAWN HOUGHTON, HELEN REYNOLDS, RIE ATTRIDGE Salt Lake - Sugar House

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TEAM SCHLOPY MARNY SCHLOPY, KENT SCHLOPY, ERIK SCHLOPY, KEVIN CROCKETT, LANA HARRIS Park City Newpark Individuals

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JIMMY WU Union Heights

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KIM CHATTERTON Station Park

SHAUNA LARSON South Ogden

JANICE SMITH Union Heights

Ogden 801.479.9300 | Park City Newpark 435.602.4800 | Provo/Orem 801.434.5100 | Salt Lake - Sugar House 801.488.5300 | South Ogden 801.476.2800 South Valley 801.307.9400 | Station Park 801.295.2700 | Union Heights 801.567.4000 | ColdwellBankerHomes.com

INTERNATIONAL PRESIDENT’S CIRCLE Teams

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THE LEE TEAM LORI W. LEE & MANDI LEE South Ogden

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TERESA MACIAS Salt Lake Sugar House

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MICHELLE GILVEAR Salt Lake Sugar House

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TODD FELD South Valley

KATHY CAMPBELL Provo/Orem

NEIL GLOVER Salt Lake Sugar House

CARI JOHNSON Station Park

KARRI DELL HAYS Park City Newpark

MARC HUNTINGTON Union Heights

LYNN BUTTERFIELD Union Heights

PAULA HIGMAN Park City Newpark

BRIAN CLARK South Valley

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LINDA MANDROW Union Heights

MARSHA Z. ELMORE Salt Lake Sugar House

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KARI DYE Provo/Orem

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TRENT PHIPPEN Salt Lake Sugar House

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LORI KHODADAD Union Heights

BECKIE MEISENHEIMER South Valley

DAWNENE BUNKALL Station Park

SANDRA SWEETLAND Salt Lake Sugar House

KEN MURDOCK South Valley

MARY HURLBURT Station Park

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ADONNA GEDDES Provo/Orem

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contents

MAY/JUNE 2021

FEATURES

56 CABIN FEVER CURES

BY JEREMY PUGH AND CHRISTIE PORTER

Let’s face it. Last summer just wasn’t summer, not real summer anyway.

That’s why this year we’re making up for everything we missed. 2021 is officially the year of double summer.

We have just what you need to stimulate the mind, soothe a stressedout psyche and shake the last dregs of lockdown from your limbs with the ultimate cures for cabin fever.

64 ROAD TRIP: COLORADO

BY TONY GILL

Find freak power during late nights in Aspen or wine and dine from Delta to Durango. Where to play and where to stay on the road in Colorado.

73 CORONAVIRUS HEROES

BY HE ATHER HAYES

They might not wear masks or capes, but they are real-life superheroes: the people on the frontlines who guided and inspired us through the worst of the COVID-19 pandemic.

ON THE COVER Buffalo Point at Antelope Island State Park Photo by Austin Cronnelly / TandemStock.com 0 5>

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contents 38

23 the hive

BY SALT L AKE

We search for alien life on the shores of The Great Salt Lake, moonlight as a bar band, find out what’s so great about fly fishing and bring Amsterdam to the streets of Salt Lake City on the back of a bucket bike.

49 park city

BY TONY GILL

The Silly Market makes a triumphant return, but the future is uncertain for a new arts district. Unfortunately, wildfire season is a certainty, and it could get worse if we don’t act.

83

on the table

BY SALT L AKE

Learn how to dine out again with an unforgettable Veneto wine event, or stay in with some of Salt Lake’s best vegan takeout.

108 bar fly

88

BY JEREMY PUGH

Why the at-home bar has its advantages, especially in Utah.

112 field guide

BY JEREMY PUGH

The trampoline mystique and the childhood obsession.

36 volume 32 number 3 Salt Lake magazine (ISSN# 1524-7538) is published bimonthly (February, April, June, August, October and December) by Utah Partners Publishing, Ltd. Editorial, advertising and administrative offices: 515 S. 700 East, Suite 3i, SLC, UT 84102. Telephone 801-485-5100; fax 801-485-5133. Subscriptions: One year ($24.95); for shipping outside the U.S. add $45. Toll-free subscription number: 877-553-5363. Periodicals Postage Paid at Salt Lake City, Utah, and additional mailing offices. Copyright 2021, JES Publishing Corp. No whole or part of the contents may be reproduced in any manner without prior written permission of Salt Lake magazine, excepting individually copyrighted articles and photographs. Manuscripts accompanied by SASE are accepted, but no responsibility will be assumed for unsolicited contributions. POSTMASTER: Send address corrections to Salt Lake magazine, PO Box 820, Boca Raton, FL 33429.

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The Canyon art installation by Gordon Huether

WE’RE READY TO FLY WHEN YOU ARE. Now that the new Salt Lake City International Airport is open, there’s a lot for you to enjoy — the views, the technology, the efficiency, the variety of shops and restaurants. And one of the things we think you’ll also like is our commitment to your safety — employing the absolute best practices in sanitization throughout the airport. As the world re-opens to travel, it’s not going to be the same. But when it comes to flying in and out of The New SLC, we think it will be even better.

THE MAGAZINE FOR UTAH

PR E SIDEN T & PU BLISHER

Margaret Mary Shuff

A S S I S TA N T A R T D I R E C T O R

Scott Peterson

P R O D U C T I O N M A N AG E R E X ECU TI V E EDITOR

Arianna Jimenez

Jeremy Pugh M A N AG I N G E D I T O R

Christie Porter A S S I S TA N T E D I T O R

Josh Petersen PA R K C I T Y L I F E E D I T O R

Tony Gill W R ITI NG CON TR IBU TOR S

Heather Hayes, Blakely Page, Bella Brosvik A RT DIR ECTOR

Jeanine Miller

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D I G I TA L C O N T E N T E D I T O R

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This is where style lives in Utah!

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Your premiere source for the best in Utah’s interior design, architecture and landscapes, as well as the latest home products, decorating trends, entertaining ideas and many of the state’s most talented design pros and creative, inspiring people.

To subscribe go to utahstyleanddesign.com Enter code USDVIP upon checkout Or call 1-877-553-5363 Ext 233

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manuscripts and/or photographs and assumes no liability for products or services advertised herein.

Salt Lake magazine reserves the right to edit, rewrite or refuse material and is not responsible for products.

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CON TROL L ER

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Salt Lake magazine Utah Bride & Groom Utah Style & Design Greater Boca Raton Chamber of Commerce Annual

E X ECU TI V E EDITOR O F L I F E S T Y L E P U B L I C AT I O N S

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Salt Lake magazine is published six times a year by Utah Partners Publishing, Ltd. The entire contents of Salt Lake magazine are copyrighted and may not be reproduced without the expressed written consent of the publisher. Salt Lake magazine accepts no responsibility for the return of unsolicited

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www.CUTLER.com

(801) 783-1833

Salt Lake City // Olympus Cove

Salt Lake City // Olympus Cove

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Marvin Jensen 801.403.4030

Over 15 Acres / 13,588 SF Offered at $6,000,000

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8777 Marsac Ave #Ph1 3 BD / 3.5 BA / 2,078 SF Offered at $2,650,000

Micaela Carriel 913.526.9293

4 BD / 3.5 BA / 5,695 SF Offered at $1,675,000

Jan Lowe 801.518.6146

Salt Lake City

2327 S Country Club Cir 6 BD / 5 BA / 3,985 SF Offered at $1,300,000

290 Penny Parade Dr 5 BD / 4 BA / 6,375 SF Offered at $1,850,000

Alice Ray 801.635.5051

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3005 E St Marys Cir 5 BD / 4 BA / 4,738 SF Offered at $1,650,000

Monica Draper 435.313.7905

5193 S Alvera Dr 6 BD / 4 BA / 6,049 SF Offered at $1,100,000

204 E Ensign Vista Dr 5 BD / 4.5 BA / 6,838 SF Offered at $1,725,000

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789 N Northview Dr 6 BD / 6 BA / 6,358 SF Offered at $1,500,000

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Farmington

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4 BD / 3 BA / 3,050 SF Offered at $485,000

Jared Pearson 435.881.5158

find the home and agent of your dreams at winutah.com Buyer to verify all info.

EDITOR’S LETTER

Make it Count at Caputo’s Market. We were talking fondly about Tony and she told me something about him that surprised me, although, knowing Tony, it shouldn’t have. Seems that Tony, despite rumors of retiring, never stopped coming to the store. Tony was often at the shop before its earliest morning crews, tending to the flowers and sweeping the parking lot. Shortly after Tony passed away in March, she told me that the neon apostrophe in the Caputo’s Market sign had gone on the fritz. “Nobody even knew where the switch was to turn it off,” she says.

“Much less who to call to get it fixed. Tony knew all that.” For me, it was a reminder of how a person like Tony’s absence reveals the depth of their presence in our lives.

So too goes the life of a city. Last summer, the staples of summer life were suddenly gone and the cadence of the season was thrown off.

It may sound frivolous, but the things that were to be counted upon—the mad rush to make it

to a Red Butte show, the triumphant cacophony of The Utah Pride parade and festival, Sunday afternoons in the ballpark—revealed the depth of their presence in our lives. So for this issue, we wanted to remind ourselves of the importance of appreciating the people and events that give definition and shape to our world. We talked to folks who were in the thick of Utah’s COVID response in many ways, some big and some small (“Coronovirus Heroes,” page 73). And, we offer you a shot in the arm—a snap-out-of-it list of ways to reclaim summer (“Cabin Fever Cures,” page 56). Yep. We want a do-over. Let’s make this one count.

COURTESY PRORASO USA

A F R I E N D O F mine is a long-time employee

Jeremy Pugh

Back in Bloom Just minutes away from downtown, Red Butte Garden offers 21 acres of themed gardens, 5 miles of hiking trails, and spectacular views.

redbuttegarden.org

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PHOTO CREDIT TK

In the Garden

THE HIVE |

P E O P L E

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O U T D O O R S

PHOTO NASA JET PROPULSION LABORATORY

T R A V E L

EXPLORE THE RED PLANET

BY CHRISTIE PORTER

T

R AV E L T O M A R S ’ S beautiful Jezero Crater, best known as the landing site of the Mars 2020 Perseverance Rover. The historic landing of Perseverance represents one more small step in the lengthy journey to put human boots on the red planet. The rover is conducting trials of instruments that future explorers will use to traverse the Martian terrain. Perseverance does this while carrying out its primary mission: seek signs of ancient life. It’s a search that began far from a Martian crater on the ancient lake beds of The Great Salt Lake. (Learn how on page 26.)

MAY /J UNE 2021

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THE HIVE

GA R DEN

LOCAL FLOWER GROWERS Apiana Blooms 385-262-4078, apianablooms.com Calluna Flower Farms 4360 S. 3600 West, West Haven, callunaflowerfarm.com Cherry Petal Flower Farm Kaysville, cherrypetalsflowerfarm.com Chateau Monette Flower Farm Payson, 801-735-1763, chateaumonette.com Florage Farms 9971 S. Utah Highway 165, Paradise, 435-760-3641, floragefarms.com Freckle and Flower Farm Enterprise, 435-231-3802, freckleandflowerfarm.com Jershon Farm 1090 S. 800 East, Lewiston, 84320, 435-755-0310, jershonfarm.com

Three Sprouts Flower Farm 16 Countryside Rd., Farmington, 801-923-3312, threesproutsflowerfarm.com

WASATCH BLOOMS

FLOWER POWER

Bringing springtime indoors to promote well-being

Wasatch Blooms SLC, 435-2136565, wasatchblooms.com Willow Creek Flower and Herb 1553 Old US 91, Mona Petal Orchard 400 S. Holdaway Rd., Vineyard, 801-824-5996

BY BL AKELY PAGE

I

T ’ S T H AT T I M E of year again when color fills our world outside—from fresh-cut grass to the awakening lilac bushes everything shouts, “spring is here!” But why keep all that scent and color outside? Bring it in and brighten up the place.

Indoor plants aren’t only pleasing to our eyes: a study by Kansas State University linked indoor flowers with well-being, and participants from a research group at Rutgers University reported long-term positive effects including a noticeable reduction in depression and anxiety. Flowers are something we give to the people we care for when we want them to feel good and show love. So why not show ourselves some love?

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The Utah Cut Flower Farm Association (utahflowerfarms.com) can help you do just that. Created by Heather Griffiths of Wasatch Blooms (wasatchblooms.com), they support local flower farms through education, outreach and research programs from farmers to growers alike. They provide a range of different memberships (from as low as $30) to support your new flower hobby. Members become a part of a new community of growers and receive up-to-date research and discounts on gardening supplies and special events. But if you don’t want to grow your own, get out of the house and visit one of the many flower farms in Utah to support a local grower and brighten up your world.

PHOTO ELISHA BRAITHWAITE, ELISHABRAITHWAITE.COM, BAREBONES GARDEN SCISSORS, BAREBONESLIVING.COM

Lily and Juniper Blooms & Designs Ogden, 801-678-5666, lilyandjuniperblooms.com

THE HIVE

M A RS ROV ER U TA H CONNECTION

THE GREAT SALT LAKE FROM SPACE

LIFE FINDS A WAY The search for ancient life on Mars begins at The Great Salt Lake. Wait. What?

BY CHRISTIE PORTER

J

U R A S S I C PA R K ’ S F I C T I O N A L

scientists reconstituted dinosaurs from T-rex DNA preserved in amber. We watched as a thin needle bored into the amber’s smooth surface, accessing the precious biological matter stored inside. While we haven’t (yet) reconstructed the DNA of dinosaurs to breed them back into existence, the idea is based on real science. It’s markedly similar to how the Mars 2020 Perseverance Rover could find signs of life on Mars, and it connects to the study of ancient microbial organisms at The Great Salt Lake. Yes. The one here. In Utah.

Dr. Bonnie Baxter is a professor of biology at Westminster College in Salt Lake City and Director of Westminster’s Great Salt Lake Institute. She has studied microbes encased in minerals at the lake

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MORE UTAH ON MARS Orem company Moxtek developed one of the instruments on the Perseverance Rover that will help search for signs of life. It’s called the PIXL, an instrument on the end of the Perseverance rover’s arm that will search for chemical fingerprints left by ancient microbes. moxtek.com

PHOTOS: (FAR LEFT) GREAT SALT LAKE INSTITUTE; (LEFT) NASA; (RIGHT) GREAT SALT LAKE INSTITUTE

for more than a decade. “When minerals form, they have these little fluid pockets inside,” she says, demonstrating with a coin-sized salt crystal. When she tilts the crystal, a bubble slides beneath the transparent surface. “All of the microbes living in the water at the time can be trapped inside these salt crystals.”

These microbes can be hundreds of millions of years old, left behind in salt beds as the lake dries up. “What we’re finding is these salty microbes can survive all that time,” says Baxter.

“They go into some kind of sleep, like a Rip Van Winkle phase.”

The Great Salt Lake and Bonneville Salt Flats have served as a stand-in for alien landscapes in film and TV, and now, in another example of art imitating real science, it’s served as the proving ground for the real thing.

“Jezero Crater, where Perseverance landed, is an ancient lake,” explains Baxter. “As water disappeared on the surface of Mars about 3.5 billion years ago, life was erupting on Earth in the form of microbes in bodies of water.

Mars would have looked very similar to Earth at that time—with oceans, seas and lakes.”

What happened to Jezero Crater billions of years ago could mirror the same thing that happened to Lake Bonneville as it evaporated to form The Great Salt Lake, which is essentially “a puddle left behind at the bottom of the bathtub,” Baxter says.

Baxter’s work with the Great Salt Lake Institute garnered the attention of NASA’s Jet Propulsion Laboratory (JPL) in Pasadena, California. She

MORE MARS ON UTAH [Mars Desert Research Station] We’ve been told that Mars is the planet most like Earth. And Utah is the place on Earth most like Mars. (Just look at all that red rock.) So it seems appropriate that the Mars Desert Research Station (MDRS) is located just outside Hanksville, Utah, near the San Rafael Swell.

The “astronauts” never leave the Earth; their job is to simulate what life could be like if/when humans ever get to Mars. mdrs.marssociety.org

says, “Because we’d been doing this work, and the Lake Bonneville to Great Salt Lake transition is such a wonderful analogy for what happened at Jezero Crater, JPL asked me if they could use the Great Salt Lake to test samples and do some experiments on

what kind of signatures of biology are leftover in the salt.”

Great Salt Lake Institute hosted and aided JPL scientists in the fieldwork that allowed them to develop special equipment for the Mars 2020 Perseverance Rover—ultimately, providing invaluable support to the rover’s mission of seeking out ancient life and collecting samples for a possible return to Earth. Great Salt Lake Institute also collaborated with JPL on three publications surrounding their work.

Baxter’s hypothesis: If there was life on Mars in a lake at Jezero Crater, then those microbes became salttolerant microbes (adapting to the water’s increasing salinity as it evaporated). When the water was gone, it would have left behind a salt flat at the bottom of the basin with the microbes trapped in the minerals, just like the ones at The Great Salt Lake.

“And I’d like to look inside those fluid pockets,” she adds.

The microbes on Mars in this hypothesis would be billions of years old by now, not a measly 250 million years old like the still-living microbes found at The Great Salt Lake.

“Billions of years is a big ask to find existing life,” she says. But, as we all learned from Jurassic Park, life often finds a way.

“There might still be signs of that life. It probably left some biological molecules behind.” That’s what Perseverance is looking for, “life signatures” like DNA. “If we find those signatures,” says Baxter, “we would know that biology had been there.”

ONE SMALL STEP Few events unite the country like a successful venture into space. Millions watched on February 18, 2021, as the Mars 2020 Perseverance Rover safely reached its destination, plunging through the Martian atmosphere at 12,000+ mph, after a seven-month journey through space.

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COMM U NIT Y

PHOTO ADAM FINKLE

LEFT TO RIGHT: DEREK WALKER, GARY GALVAN, HYRUM STRONG, TRAVIS JIRON, PAUL CHRISTENSEN

FOR THIS BAR BAND, THE SHOW GOES ON The pandemic put an open-ended pause on tours, but local bands are filling the silence

BY CHRISTIE PORTER

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UTSIDE INFINIT Y HOLDS a

band meeting every week at a studio they built in Taylorsville, Utah. I called them in the middle of one, the movement of a drum set clanging in the background. Bassist Gary Galvan has a newfound appreciation for these gettogethers since the pandemic. “I get to hang out with my friends. Play some music. Get loud. It’s been nice,” he says.

“Everything just kind of stopped for a lot of musicians,” says lead guitarist Paul

Christensen. “It’s not their fault because a lot “We’re trying our best whenever we have of clubs stopped booking, but we had some the opportunity,” says Galvan. “If these music that we wanted people to hear, so we clubs go out of business—if they don’t make kept going.” it because of the pandemic—it takes the local scene out from underneath us.”

Outside Infinity has had a steady stream of shows, playing a gig about COVID-era once a month in 2020. restrictions have Rhythm guitarist Derek meant smaller crowds Walker started to notice a without packed-in tonal shift in some of the bodies pressed against local clubs. “I don’t think the stage, but they realized how performing through important a local band is one of the worst crises to them, you know what I in modern history mean? Until now.” requires a sense of duty. “Especially at a A symbiotic relationship time like this, you exists between venue and –GARY GALVAN want to give people band. Each needs the other something,” says lead vocalist Hyrum to survive. Pre-pandemic, clubs would bring Strong. “You can listen to music online all in local bands to open for a touring headliner. you want. There’s something about a live Now, clubs must rely solely on those local acts show that touches you.” to entice patrons.

WE’RE TRYING OUR BEST WHENEVER WE HAVE THE OPPORTUNITY”

The members of Outside Infinity have played the local scene in various metal and rock outfits for 30 years. They’re frank about who they are: family men with “a very time consuming, expensive hobby” and in it for the love of the music. Lead vocalist Strong lists a spectrum of influences from ’90s grunge to country and funk. Just about the only genre he eschews is pop. “We have always appreciated music where somebody’s talking about something real.”

They released their album, Full Bloom, early in the pandemic.

(Available on Amazon, iTunes and Spotify). facebook.com/outsideinfinity

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THE HIVE

ST Y LE

2 1

PLAY WITH PASTEL

3

4

Embrace new beginnings this spring with ease in breezy, pastel-patterned perfection

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1. Lay-flat Notebook, $28, Atelier, SLC 2. Lina Smocked Waist Midi Dress, $139, Mary Jane’s, Park City 3. Olive Tennis Shoe, $38, Amy Boutique, Holladay 4. Pink Picnic Plaid Romper, $78, The Children’s Hour, SLC 5. Seas by Merewif Nail Polish, $17, The Stockist, SLC 6. Abrazo Gemstone Earrings, Ker-ij Jewelry Design, $32, havekerij. com 7. BP Half-Zip Fleece Pullover, $35, Nordstrom 8. The Woven Pouch, $48, Koo De Ker, SLC

THE HIVE

W ELLNESS

WELLNESS THROUGH NATURE Using TikTok and Utah’s natural landscape to realize your fitness goals

BY BELLA BROSVIK

E

V E R Y J A N U A R Y, M O S T of us make

New Year’s resolutions to prioritize wellness and get our “summer body” ready. 2021 is no different, especially since we’ve spent much of the year holed up in our homes.

The light at the end of the tunnel seems to be getting a little brighter each day as we head into the warmer summer months.

While we were all staring at our screens during quarantine, it’s no surprise TikTok took the world by storm. What was once an app targeted only at teenagers exploded, gaining users of all age groups and quickly becoming one of the most-used social media platforms. TikToks touting fitness trends have become especially popular. One such trend, begun by influencer Lauren Giraldo (@laurengiraldo), whose viral video has been viewed 11.9 million times, is called 12-3-30. It is a relatively moderate workout in which you simply walk for thirty minutes on a treadmill, at an incline of twelve, and a speed of three miles per hour.

Exercise physiologist DeAnne Davis Brooks, Ed.D., an associate professor of kinesiology at the University of North Carolina Greensboro and USATF Level-1 track coach, said in an interview for Health, 12-3-30 is a solid addition to your exercise routine if you want a vigorous workout without the high impact of running.

However, the workout is not without risk. The steep incline of the 12-3-30 can put a strain on your lower back and knees. Luckily, Utah has the perfect alternative to a treadmill. “Walking on uneven ground—say, a trail with rocks and roots—will challenge your balance and work the muscles in your lower legs more than if you

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were walking on the predictable surface of a treadmill,” says exercise physiologist, Janet Hamilton of Atlanta.

One of the many beauties of Utah is the endless number of mountain trails for all levels of experience. Instead of staying inside and simply walking on a treadmill, as warmer weather rolls around, get outside to the fresh air and explore the many trails situated within an hour drive of Salt Lake City. After a year of being stuck at home, let’s prioritize wellness and appreciate all that Mother Nature has to offer!

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THE HIVE

HOW TO

BE A GOOD NEIGHBOR ON NEXTDOOR.COM Or how to use social media to weaponize your natural nosy-neighbor tendencies

BY MARLENA ROGERS

N

E X T D O O R . C O M H A S O P E N E D up the ability for neigh-

bors to communicate and connect without actually communicating and connecting, IRL. (Cuz. Yuck.) For example, it has helped me track down the owner of a stray rooster or to deliver a misdelivered package so Carl could have his resoled Birkenstocks before the Fourth of July. But mainly...Nextdoor is a pit of rage, bile, pettiness, paranoia, self-righteousness, self-congratulatory smugness and weaponized nosiness. These are the rules of the NextDoor Neighborhood.

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BE SURE TO LET EVERYONE KNOW WHAT A GOOD NEIGHBOR YOU ARE. I shovel my sidewalks in the winter and ensure that the cleared path is the exact width as the sidewalk, nice clean lines. I follow it up with a thin layer of ice melt to ensure my sidewalks are safe for all to walk upon. I do my part and make sure everyone who doesn’t gets my attention on Nextdoor.com.

WHAT’S THAT NOISE? It is one of the most important principles of engaging on Nextdoor: When you hear something, post something. Was that a gunshot? No. It was a car backfiring. Was that a gunshot? No. It was fireworks for Chinese New Year. Perhaps Nextdoor could create a “different loud sounds” feature for its app and allow users to test and grow their loud sound knowledge. Dog barking or gunshot? Garbage truck or AK-47? Door slamming or sniper ?

WHAT TO DO IF YOUR PACKAGE WAS STOLEN. Let everyone know on Nextdoor, immediately.

In ALL CAPS. Later, after I discover it misdelivered on my porch, I’ll return it to you and post about it on Nextdoor.

SOMEBODY PARKED IN MY SPOT. It is not your spot. Street parking is public.

Now instead of posting on the Nextdoor App about that car blocking your driveway, you could take action. You could try to find the owner, contact parking enforcement (there’s an app for that). Or you could slash the tires.

Me, I don’t actually slash the tires, but I dream about slashing the tires and live out my fantasy on Nextdoor. It makes me feel better.

PLEASE NOTE THE POOP. Do you think that when the comments on a dog poop thread exceed 50 rants, that a magical poop fairy visits the irresponsible dog owners to force them to clean it up? No, there is no poop fairy and the owners won’t do it, they are not responsible citizens and do not use Nextdoor.com. Just try not to step in it.

A SUSPICIOUS PERSON IS WEARING A HOODIE. You are a racist.

MORE BIRD PICTURES. We can all be better neighbors. It can start with posting relevant and important information to the Nextdoor App. Also, post pictures of birds. I love those, especially the owls.

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STATEWATCH

FROM GAS PEDAL TO BIKE PEDAL Salt Lake seeking road warriors

BY HE ATHER HAYES

T

H A N K S T O O U R mountain

playground, Salt Lake is known as a lifestyle city. It seems no one interested in work-life balance wants to move away, and lots of folks are moving here to stay. While that presents growth challenges, the mayor’s office and bike enthusiasts see opportunity knocking. Could our Rocky Mountain city be an outpost for not just recreational but commuter biking as well?

As an American living in Amsterdam, Jared Madsen adopted its urban biking lifestyle. Pedaling alongside students and professionals, past older cyclists carrying groceries in their baskets and weaving around parents toting children in frontcargo “bakfiets,” Madsen says the experience charted his course. A decade later in 2008, MADSEN Cycles was born,

The father-of-three traded in his job in manufacturing to tinker with a new cargo bike design for toting around his own brood. The Salt Lake-based company specializes in family-style “bucket” bikes with a unique backloading design that allows for a smoother, comfier ride compared to its European competitors.

“I wanted to recreate the experience because, of course, we’re happier when we exercise,” says Jared, “but biking gives people a sense of community and a sense of belonging to the life in the streets.”

From the outset, Jared’s wife and company president, Lisa Madsen, harnessed the emerging sheen of social media to their enterprise. Capitalizing on the rise of the selfie, MADSEN Cycles developed a coolfactor on Instagram.

PHOTO TRAVIS RICHARDSON

GINGER PARRISH FAMILY (@GPARRISH)

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PHOTOS MADSEN CYCLES

“Our customers are generally young, hip and love the attention that comes from riding a Madsen bike with their kids, their dog, their groceries or all three,” she says. “We tapped into the Instagram world early and influencers immediately loved the look. It’s like the ‘cool mom’s’ ride.”

The Madsens, and “cool moms” everywhere, are not alone when it comes to reimagining the role of bicycling in their lives. Its popularity has skyrocketed, with companies like Contender Bicycles (in Salt Lake’s 9th & 9th area) reporting record sales in 2020, likely as people sought safe alternatives to the gym and to too many Zoom meetings in pajamas.

It’s not just the spandex-clad going nuts for two-wheeled transport. The sales for electric bikes and errand-running cruisers have also climbed, evidenced by the rising success of MADSEN Cycles—which introduced its first electric bucket bike in 2018, as well as conversion kits for its older models. (Turns out, pedaling the kids, dogs and groceries up the hill can be a bit of a drag.)

On all fronts, it seems many folks are channeling their inner, bike-riding child—and just in time.

Salt Lake City Mayor Erin Mendenhall ran on a promise to fix our city’s poor air quality and build a “smarter” city where we can live, play and work within 15 minutes without a car. She aims to increase multimodality in hopes of luring 20% of residents out of their cars on any given day in the city. Like the Madsens, she’s also looked to

the Dutch as a guiding light.

“Amsterdam was completely car-centric 30 or 40 years ago,” she says. Now, folks prefer public transit, and a whopping 36% of citizens report biking as their primary mode of transportation.

“As its population exploded, they saw no choice but to change the way they moved people. That’s where we are now.”

Mendenhall says Salt Lakers can flip the script on how we view our streets. “Once our streets were the public forum, now they are dedicated entirely to the vehicle. We need to undo that mindset and turn over more street-to-foot traffic, greenspace and bikes,” she says. “With widerthan-usual roads and underutilized alleyways, in many cases, the infrastructure is already there.”

In addition to dramatically extending existing bike paths and creating new ones, this “if you build it, they will come” approach applies even more urgently to macro-level planning.

Affordable residential development plans, which include 3,600 units in our urban center, are aimed at tackling not just recent housing price-hikes but also the sprawl that makes transit biking problematic.

Salt Lake City has another reality to contend with if it hopes to be a biker’s paradise: it is, after all, perched in the Rocky Mountains—with the weather and hills to prove it. So, until snow gear and spandex aren’t prerequisites for our office commutes, it may be hard to persuade 20% of us to give up our cars.

City planning director Nick Norris says they’re taking Salt Lake’s snowier weather and hillier topography into account. For commuterbiking to be realistic in our region, public transit that works in tandem with bikers will be essential. The 2018 “Funding our Future’’ sales tax bump (fundingourfutureslc.org) put an emphasis on expediting public transit and amping up street maintenance (that includes adding dedicated bike lanes and keeping on top of snow plow-created potholes—a biker’s nightmare).

“As we work on our streets, we’ll create clear, safe and, in many cases, dedicated bike lanes that run alongside circulator busses equipped with bike racks that come so often, folks can hop on and off without having to check a schedule,” Norris says. “If the weather is wet or you don’t feel like pedaling up that hill, you won’t have to.”

JARED MADSEN

Quick Facts F O U N D E D : 2018 by Jared and Lisa Madsen, both born and raised in Salt Lake City I N S P I R AT I O N : European cities like Amsterdam that make biking accessible, safe and fun W H AT I S A M A D S E N B I K E ?

A back-loading cargo bike made for one or multiple passengers P R I C E R A N G E : E-bikes: $3855-$4345 // Regular bikes: $2195-$3855 A C C E S S O R I E S : E-bike kits, cargo canopies, front racks, lights, leather seat upgrades, bike bells, water bottles, messenger bags and T-shirts.

FIRST BIKE, LISA: Schwinn Stingray Fair Lady.

“As the fifth kid in a family of 13 children (no joke), I did with hand-me-downs, so it was definitely memorable when my dad let me pick out a new bike.”

F I R S T B I K E , J A R E D : 1972 Schwinn Midget Sting-Ray in campus green. “It made my world so much bigger. I’d draw maps of my neighborhood and explore on my bike.”

M O R E : madsencycles.com

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OU TDOORS

LEARNING TO FLY Fly fish, actually, but still, it’s pretty challenging

BY TONY GILL

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dances across the water as fading sunlight glimmers off its surface.

The only sound is that of the river’s perpetual journey. You’re just a pair of waders, a few hand-tied flies and a rod away from an endless stream of grip-and-grin photographs for your Instagram feed. It’s like the veteran fly fisher who shows up to casual occasions with a hat full of used fishhooks told me, “It’s not like you’re going to step out there and have it be some personal A River Runs Through It dream.”

Hold up. I’m not? Fly fishing, it turns out, is a subtle art. It takes a singular focus to fully master this mediative sport.

To do more than stand in the middle of a river futilely casting away with a grip of expensive gear you’ll have to build a foundation of skill and knowledge. Utah is home to remote high-mountain lakes, easy-access rivers perfect for after-work fishing and everything in between, ready to dish up a plethora of trout and bass to fly fishers with some mettle.

All you have to do is earn your stripes. Ready to get started?

Starting from square one can seem daunting, but amid the internet’s endless detritus is a wealth of information to guide you on the journey to fly fishing nirvana. As anyone who has tried to learn a new skill, from patching drywall to changing a bicycle tire, can attest, there’s an instructional YouTube channel or a podcast for that.

Start with Ascent Fly Fishing’s virtual tools (ascentflyfishing.com).

Ascent’s biologists, guides and committed anglers have devoted a lifetime to tricking fish into biting what you’re casting and in their spare time have written instructional blog posts with titles like “Fly Fishing for Kokanee Salmon 101” and podcasts covering subjects like organizing your fly box.

Fly Fish Food, a full-service retail shop in Orem (Fly Fish Food, 932 N. State St., Orem, 801-615-6055, flyfishfood.com), has an online library of remarkably detailed fly-tying tutorials with video guides, materials lists and the option to shop online.

If you prefer the weight of a book in hand, reach for the Guide to Fly Fishing in Utah by Steve Schmidt.

TAKE A LESSON While diligent study is a morallysound endeavor, few would attest to it being more rewarding than being out on the water in Utah’s beautiful public lands. But without some expertise,

you’re likely to spend the whole day staring at your surroundings without hooking a single fish. “Our emphasis is teaching people a foundation of knowledge they can use to pursue fly fishing in any way they choose,” says Steve Schmidt, the owner of Western Rivers Flyfisher who literally wrote the aforementioned book on fly fishing in Utah.

The best starting point, according to Schmidt, is with Western Rivers Flyfisher’s summer Fly Fishing 101 classes (1071 E. 900 South, SLC, 801-521-6324, westernriversflyfishing.com). “These classes give you the basics to start a lifelong journey,” he says. “When I started at nine years old, I had to go to the library to check out books and seek out someone who would teach me to tie knots. We make it much easier than that.”

The four-day classes begin with two evening sessions covering gear and essential flies and get into subjects like how weather affects insects and fish. Day three is an evening session at the park to focus solely on casting instruction. You’ll learn the roll cast and the pick-up/lay-down, along with basic knots and rigging.

Day four is out on the water of the popular and accessible Middle Provo River for the hands-on portion of your instruction. Women’s-only classes are also available as well as guided trips. Guides are there to not only help clients hook some fish but also become better anglers. “Even on our guided trips, we’re trying to teach something people can use in the future,” says Schmidt.

Helpful Fly-Fishing Apps for Utah Those pocket-sized computers we all tote around are a useful source of onthe-go information. Here are a couple of helpful apps for fly fishing in Utah.

FLIESTO-TIE Free, comprehensive fly-tying instruction and video tutorials.

BAD BASS Contains locationspecific information on weather, fish species, bug hatches, water flow tables, access points and “what’s working.”

PHOTOS WESTERN RIVERS FLYFISHER

PHOTO WESTERN RIVERS FLYFISHER

GATHERING INTEL

UTAH HUNTING & FISHING

The Official DWR App lets you purchase and store licenses, view regulations and access fish identification guide.

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FOOD

COOKBOOKS WITH CLARITY TRAEGER WOOD PELLET GRILL COOKBOOK: Traeger Everyday Cookbook, by Traeger Grills; Traeger Pellet Grills, LLC; 2011. This book contains dozens of meal, appetizer and dessert recipes and guides to Traeger-brand wood pellets, sauces and spices. Traeger’s website also provides access to more than 1,600 recipes, including the devoteefavorite “3-2-1 Rib” recipe, and an active community of Traeger fanatics eager to offer grilling advice. traegergrills.com, $20.

The next level of backyard barbeque mastery

BY LYNN K ALBER AND CHRISTIE PORTER

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forced us to find out which family members had quality cooking skills.

Cooking gadgetry (air fryers? Instant Pot?) started trending. Now that the weather is improving, the backyard kitchen beckons, and it’s time to bring out the big guns: Big Green Egg and the Utah-based Traeger grills.

Both have a similar goal: optimize and simplify the ancient method of cooking meat (and veggies) slow and low. Here’s a breakdown of why these two outdoor cooking stars inspire fanatical followings (and how much it would cost to join the faithful).

PHOTO (FAR LEFT) COURTESY TRAEGER

TAKE IT OUTSIDE

BIG GREEN EGG COOKBOOK: Celebrating the Ultimate Cooking Experience, by Big Green Egg Inc.; Andrews McMeel Publishing; updated 2014. This book has recipes that run the gamut from appetizers to desserts and a vegetarian section. biggreenegg.com, $38.

TRAEGER WOOD PELLET GRILL

BIG GREEN EGG Enthusiasts call themselves Eggheads, and this ceramic cooker has a cultlike following for a reason. Recognized by its signature egg shape and dark green color, the BGE can grill, bake and smoke foods—and even make pizzas—regulated by its two air draft doors. The idea of cooking in ceramic is reminiscent of Moroccan tagines, known to produce tender, flavorful meals. The BGE is heated by specially formulated charcoal, and the larger eggs (there are seven sizes) can reach temps of 1,200 degrees. The temperature is achieved in good time, and the draft doors allow surprisingly specific heat control. Food cooks pretty quickly, unless you want the ribs to cook for a few hours, and then low temps are used.

COST: The Mini (smallest cooking surface, at 10 inches) is $400. The largest (29 inches) retails for $2000. Upside: These have been handed down in families because they are fairly indestructible.

BIG GREEN EGG

TRAEGER GRILLS TIMBERLINE 1300

This wood pellet grill is all about the flavor of cooking over an open flame with the versatility, convenience and safety of a convection oven. Hardwood pellets feed the flames and a fan circulates the heat, which adds that distinct wood-fired flavor to food—customizable with a variety of wood types, depending on what you’re grilling, smoking, roasting or barbecuing. While pork ribs are the most popular choice for people new to the “Traegerhood,” the oven-like controls allow for the consistent heat necessary for baking everything from cookies tothe ever-trendysourdough bread.

Because you can just “set it and forget it,” there’s no need to hover over an open flame for hours checking and adjusting temps, and the built-in drip system means dreaded grease fires are a thing of the past.

COST: Traeger’s three series of WiFi-enabled home grills range from $800 for the Traeger Pro 575 to $2000 for the Traeger Timberline 1300. Portable wood pellet grills available for $300 to $470. (Add-on accessories include hardwood pellets, grill covers, grilling tools, sauces and rubs.)

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SPECIAL ADVERTISING SECTION

Staying close to home took on a whole new meaning over the last year.

In fact, it often meant just plain staying in homes. But we’ve adapted since those early days of 2020 and have discovered ways to get out and explore that are actually close to home. We’ve learned that the best respite from the day-today doesn’t have to require a passport or a plane or a beach with a bar serving drinks with tiny umbrellas. The best vacation is right here in our own backyard.

Here are five ways to take a break and unwind without going anywhere.

W R I T T EN BY HE AT HER H AY E S

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SPECIAL ADVERTISING SECTION

B E S T FR IENDS A NIM AL S A NC TUA RY, ROA D H OUSE & M E RC A N TILE If you find yourself planning itineraries that feature quality time with your dog or cat, we think Kanab, Utah, may be your new favorite destination.. While Best Friends of Utah is known as a home-between-homes for rescue animals, its sanctuary in Southern Utah doubles as a home away from home that caters specifically to owners and their pets.

SIT. STAY.

PLAY

G I V E BAC K

Designed for pets and their people, Best Friends Roadhouse and Mercantile is a first-of-its-kind, pet-centric hotel. Designed in the modern farmhouse-style, its 40 brand-new, light and airy rooms (COVID-safety protocols in place) boast luxurious amenities, sleek touches, and pet-friendly features like dog houses inside and a community splash pad outside. Daily vegan breakfast is included with your stay.

Situated in Kanab, Utah, the hotel is the starting point for nearby trails that zigzag the landscape and offer endless exploration with your furry friend. At the sanctuary itself, “We recommend the grand tour for taking in the beauty of the red rock canyon while also getting a lay of the land,” says spokesperson Barbara Williamson.“ Then, take a deeper dive into an animal area, like Cat World, that interests you.” As setting for National Geographic’s 2008 to 2010 series, DogTown, the sanctuary houses some 1,600-plus rescues including horses, cats, rabbits, birds and exotic animals.

Best Friends Animal Sanctuary is a no-kill animal rescue and pet adoption organization that relies heavily on volunteers to give animals what they want and need most: personal attention, hands-on care and love.

Visitors who want to spend quality one-on-one time with the amazing animals in the sanctuary may sign up for an afternoon volunteering, or check with the welcome center to see if there are opportunities for drop-in animal interaction. The Roadhouse can help arrange a pet sitter for in-room care or dog-walking while visitors help homeless pets find their own family.

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SPECIAL ADVERTISING SECTION

S KINSPIRIT After more than a year hiding behind a mask and sweatpants, it’s easy to see why many of us are in a beauty rut. If you can’t vacation but want a ‘lift‘ that lasts, try a “daycation” at SkinSpirit in Sugarhouse. While “rest and relaxation” may not be it’s version of “R&R,” rejuvenation and results are. So step away from the laptop for a few hours and do yourself a favor: kickstart a skincare regimen that will make you feel new again and again.

B EWARE TO THI NNING HAIR

B EYOND T H E FAC IAL

FACIAL R E J U V E NAT I O N

You may have heard of the success of Platelet Rich Plasma (PRP) in treating orthopaedic injuries, arthritis and an array of other medical issues. The process of drawing blood, spinning it in a centrifuge to single out and then reinject growth-stimulating platelets is one of recent history’s greatest medical breakthroughs. Turns out injecting PRPs into stagnating hair follicles has the similar effect of stimulating new growth. “We see results of new hair growth within 8-12 weeks for the right candidates,” says Expert Practitioner Libby Bauman, R.N., C.A.N.S.

The company’s Signature Skincare Treatment with dermaplaning is what Bauman likes to call an “intense facial,” which she recommends getting regularly. It includes a double wash, medical extractions, mask exfoliation and dermaplaning--a meticulous method of removing dead skin cells and “fuzz” with a specialty blade.

Bauman recommends adding the treatment to a tailored regimen that includes at-home care. “It’s fun for me to see the turn-around of a committed individual,” she says. “Their face starts to appear polished and fresh--not altered and unnatural. It’s that effortless look we strive for.”

Using your own plasma to stimulate collagen production and skin cell migration, the American Academy of Dermatology reports that patients undergoing skin rejuvenating PRP therapy have reported the elimination of fine lines, folds and wrinkles.

“This is sort of the icing on the cake for people who take care of their skin,” says Bauman, who says she adds extra injections to vulnerable areas like the eyes and mouth.

Results from PRP therapy are natural looking and subtle. The goal, she says, is not anti-aging. “It’s about taking care of yourself and fighting against those extra stressors that put miles on our face and wear us down.”

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SPECIAL ADVERTISING SECTION

H ILTON SALT L AKE C I T Y C E N T E R SPE NCE R ’ S FO R S TE A KS A ND CH OPS Maybe as a Salt Laker you’ve checked every box on the “Staycation” bucket list, but with long-distance travel still uncertain, finding a perfect urban retreat filled with fine dining, shopping and plenty of r&r in your own backyard may be just the ticket. Besides, you might discover a few new things about your hometown.

HI LTON SALT LAKE CI T Y CENTER Elevating the hotel experience, Hilton attends to every detail--with thoughtful touches like plush pillowtop mattresses, premium bedding, rigorous cleaning protocols as part of it’s CleanStay program, a bright and airy indoor pool, and spacious windows that showcase a sweeping sunset view of the Great Salt Lake.

Besides spotting some rooftop beehives and herb gardens at the hotel, guests will likely not notice the great strides Hilton is making in order to cut its carbon emissions in half by 2030, but we think the initiative deserves a shout-out.

S E E AND DO

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After over a year of hunkering down during the pandemic, downtown Salt Lake City’s revitalizing energy is sure to fill your soul. “We are uniquely situated for guests to enjoy nightlife and boutique shopping,” says General Manager, Garrett Parker. “but the Hilton is also minutes from outdoor escapes like Memory Grove Park and the adjoining City Creek Canyon trails.” Families can enjoy spacious suites, a swim in the pool, an afternoon exploring trails or jaunts to nearby museums and parks. Couples can break away to enjoy a luxurious meal and cocktails at Spencer’s followed by a night on the town. “There is something for everyone,” Parker says.

Just downstairs, Spencer’s For Steaks & Chops, a classic American steakhouse, boasts one of the coolest old-world bars around. Chef Diego Bravo’s dishes are created with fresh, seasonal ingredients and specific wine pairings in mind--which explains why Spencer’s takes home prizes like Best of State for Traditional Dining as well as five years winning the Wine Spectator Award of Excellence. We recommend starting with a cocktail, like the SmokeHouse Sipster with Whiskey, dining on the 8 oz Wagyu--not offered anywhere else in Utah--and topping it off with the ricotta lemon cheesecake that uses honey from the hotel’s own beehives.

2 5 5 S W EST TEMPLE , SA LT L A KE CIT Y, UT | 801-328-2 0 0 0 | HILTONSA LTL A KECIT Y.COM

SPECIAL ADVERTISING SECTION

T H E L O DG E AT BLU E S KY Whether you’re looking for a luxurious retreat, pining for a rugged mountain adventure or on the hunt for a totally unique experience (have you ever stayed at a working ranch?) The Lodge at Blue Sky ticks all the boxes, and its proximity to Salt Lake and Park City--both around a half hour’s drive--make it accessible while still feeling a million miles away. You don’t have to be a guest at the resort to enjoy an oxygen facial at the spa, dine on swordfish skewers at Yuta Restaurant or be whisked away in a helicopter to a high-alpine river for some fly fishing--but trust us, when you see the suites, you’ll want to.

RELAX

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COU N T RY LIV I N G

Guests can choose a sumptuous free-standing suite along a nearby creek or an ultra-luxury suite housed in the lodge with the bar, lounge, pool or spa at your disposal. After a curated half-day outdoor adventure, get the spa’s Whiskey Rubdown massage, enjoy a guided meditation session and extend the zen with a catnap on your suite’s terrace overlooking Alexander Canyon. Trust us--you’ll want to gear up for Galen Zamarraa’s multi-course evening feast at Yuta. Winner of the James Beard Award, the executive chef promises a dining adventure.

Want a bird’s eye view of our gorgeous Uinta and Wasatch ranges and access to some of the most remote alpine wilderness areas in Utah?

The Lodge at Blue Sky has teamed up with Powderbirds Helicopter company to offer guests one-of-akind helicopter adventures. Fly over peaks and valleys to fish for trout in high-alpine lakes, take a scenic lift to the top of the Uintas to hike or mountain bike through spectacular terrain, or sail above the clouds to remote peaks for a rejuvenating yoga session. Top off any adventure with a gourmet alpine picnic.

As part of a 3,500-acre working ranch, horses and riding are part of the lodge’s DNA. The ranch offers everything from riding and English-style shooting lessons to casting and fly-tying classes in prelude to mountain adventures. Folks can also visit the resort’s on-site sustainable farm to pick herbs, veggies and collect eggs, “Now more than ever, virtual work and school has created a need for grounding, tactile experiences,” says Area Director of Sales and Marketing, Jessica Cook. “To restore balance, guests love to visit our organic farm to harvest vegetables, spend time in the company of our rescue horses, and explore our miles of lush hiking trails.” The resort offers immersive horse ranching camps for kids, visitors and lodge guests all summer long as well.

2 76 49 OLD LIN COLN H W Y, WA NSHIP, UT 8 4 01 7 | 8 6 6. 2 9 6. 89 9 8 | AU B E RG E R E SO R TS .COM /BLU E SK Y

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WINE CO U N TRY IN N Wine connoisseurs are flocking to taste the happy grapes of Colorado, bathed in the high desert’s perfect mix of sunny days and cool evening temps in one of over 100 winery-owned vineyards. Boasting traditional sweet, semi-sweet, dry, and noteworthy fruit-based and honey-infused wines, the Wine Country Inn in Palisade, CO, mixes luxury accommodations with vineyard experiences that are just a car-ride away.

UNW IND IN THE VINES Located in the heart of Colorado’s wine country and sitting amidst 21 acres of vineyards, the Wine Country Inn offers guests an approachable, authentic wine country experience under safe COVID-19 protocols. With the relaxed atmosphere and luxurious amenities, some guests never venture beyond the property, while others choose adventure by day and wining and dining by night. “You can have a totally immersive experience,” says General Manager Ian Kelley. “Your getaway is whatever you want it to be.” The Inn is dwarfed on the north by the Little Bookcliff mountains, home to around 150 mustangs living on BLM Wild Horse Preserve. Dramatic views in all directions create unlimited exploration and plenty of photo ops.

CYCLE Two types of cycling opportunities await riders: tranquil, leisurely bike cruises through vineyards on the scenic Fruit and Wine Byway, or thrill-seeker mountain biking on the new Palisade Rim Trail opening in July. Somewhere in between are several serious trails over rugged, sometimes slickrock terrain. Other area attractions include vineyards/ winery tasting rooms. Colorado River rafting or paddle-boarding, peach and fruit orchards; lavender farms, and galleries showcasing local painters, potters and sculptors.

W I NE , WI N E AND D I N E A daily afternoon wine reception is standard at the Wine Country Inn--the area’s first wine-themed resort serving its own Ten Acre Farm wines pressed from grapes grown on-site. A deluxe breakfast is also complimentary. In the evening, the Tapestry Lounge offers light dining, signature cocktails, beer and wine, while Caroline’s Restaurant boasts classically prepared favorites like rainbow trout, lamb, and beef served with locally grown produce paired with Colorado wines. “The terroir is the same, so this area is a celebration of food and landscape,” emphasizes Bridget Zlab, WCI F&B Director. “Our guests experience firsthand how food and wine complement each other to create memorable dining.”

7 7 7 GR A ND E R IV ER DR IV E , 7 7 7 STUB B DITC H RD, PA LI S A D E , CO 81526 | 970- 4 6 4- 5 7 7 7 | CO LO R A D O W I N ECOUNTRY INN.COM

EXPLORE

HISTORIC PARK CITY The Trailhead to Your Mountain Town Adventure Historic Park City is the heart and soul of our mountain town and the epicenter of all that is fun.

Home to unique restaurants, shops, galleries and businesses, we invite you for a taste of Historic Park City and encourage you to explore all we have to offer.

Experiences | Galleries | Boutiques & Specialty Shops | Bars & Restaurants historicparkcityutah.com

PARK CITY O N

T H E

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PHOTO COURTESY PARK SILLY SUNDAY MARKET

L I F E

CAN YOU CALL IT A COMEBACK?

BY TONY GILL

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A I N S T R E E T I S showing signs of life as we turn the page

towards some hazy resemblance of what normal means.

After more than a year in varying degrees of isolation, sharing a beverage and listening to some open-air live music in the close company of a few hundred strangers has never sounded so good. The Park Silly Sunday Market won’t look exactly like it did in the past—please keep those masks on until herd immunity is achieved—but its return to Main Street harkens a new era where the beautiful chaos of human interaction is back in Park City after a lost summer.

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PARK CITY

MURKY FUTURE FOR NEW ARTS AND CULTURE DISTRICT Funding for ambitious project is in doubt as economic uncertainty reigns

BY TONY GILL

T

NEW PLANNERS AT A CRUCIAL MOMENT The Arts and Culture District will require approval from the Park City Planning Commission, and the panel will be considering plans for the site in the wake of significant turnover. Two of the seven spots will be filled by new members, and Gretchen Milliken will be succeeding the late Bruce Erickson as planning director.

Milliken has acknowledged the need for her recusal from some aspects of the project where a conflict of interest could arise.

Milliken is married to Aldy Milliken, executive director of the Kimball Art Center.

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H E E M P T Y M AV E R I C K sitting at

the corner of Bonanza Drive and S.R. 248 is a harbinger of change. Not to suggest the closure of a filling station is a significant sign of cultural or community decline, but the dearth of activity on the edge of a oncebustling, albeit utilitarian, commercial district is apparent to those familiar with the area. The land stretching inward from the intersection is slated for an ambitious development project, a brand-new Arts and Culture District, which will transform the eastern end of Park City. A project of such scale carries a hefty price tag, one that looks far more imposing in the wake of a pandemic-induced economic downturn.

In 2017, City Hall announced it was acquiring the land for the arts and culture district.

Thanks to a flourishing local economy, the timing seemed perfect for the city to undertake the $88.4 million project that would have ample long-term benefits by diversifying its economic base and hedging against the reliance on ski tourism. Selling anchor buildings to the Kimball Art Center and Sundance Institute would help City Hall pay the sum, as would leasing workforce and affordable housing as part of the project.

But the situation has taken a sharp turn in the wake of the pandemic. Park City is fore-

casting a 21% revenue loss, at a minimum, for the fiscal year, which is certain to be compounded as major revenue-generating events were canceled throughout the year. The transient-room tax proposed to help with the necessary funding will be less impactful with reduced lodging occupancy, and the prospect of raising property taxes through a ballot measure may not find support after multiple similar hikes were approved in recent years to purchase open space.

Further complicating matters, the Kimball Art Center and Sundance Institute have taken an economic drubbing. The cancellation of the Kimball Art Festival in 2020 and the in-person portion of the 2021 Sundance Film Festival left deep holes in operating budgets, sowing doubt as to whether the organizations would remain committed to paying for buildings in the Arts and Culture District.

Nevertheless, City Hall remains optimistic.

Councilor Steve Joyce explained that the city plans to collect revenue over the next 15-20 years, making the project less susceptible to a two-year downturn, and officials have expressed confidence in a swift economic recovery. Park City’s bounced back before, and the future of the Arts and Culture District requires doing so again.

Rediscover vacations

Sunset Beach Pool at Fairmont Scottsdale Princess Scottsdale, AZ

RediscoverAZ.com

SILLY MARKET IS BACK When getting weird marks a return to normalcy on Main Street

BY TONY GILL

F

U N K Y M O U N TA I N G R O O V E S

and the aroma of hot grills and delectable foods fill the air. Local artisans are peddling their wares and nonprofits are raising awareness for a myriad of causes. People are converging on an area to do something fun. Tip your head back. Take a deep breath.

The Park Silly Sunday Market is back.

After a lengthy hiatus due to that pesky pandemic that upended normal life for the past year and change, one of Main Street’s signature events is triumphantly returning. If everything goes to plan—I realize that statement probably has you tensely holding your breath—the Silly Market will run every Sunday from June 6 to September 26.

“Hopefully it won’t look too much different than we’ve experienced in the past,” says Kate McChesney, Executive Director of the Silly

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Market. “In talking to the Summit County Health Department, we need to get our county 70% vaccinated, and we’re also continuing a mask mandate and limiting the number of people within the venue. But, we’re optimistic, flexible and can make adjustments right down to the wire.”

The Silly Market’s absence last year was felt not only by revelers who had to find something else to do on Sundays, but also acutely by all the vendors making food, performing music and selling art and other goods. To help vendors weather the storm during the lost summer of 2020, organizers made an online directory of the small businesses that have been the backbone of the Silly Market for many years. That directory is still available on the Silly Market’s website so people can find and support their favorite vendors even on days the Market isn’t taking place.

In 2019, the Silly Market featured more than 150 non-profit organizations, 116 stalls given to local farmers, 210 musicians and buskers, 14 local artists and 14 local Main Street merchants.

If that’s not enough variety for you, the Silly Market swaps things around with a unique vendor lineup each week. Come on out and get silly. Just remember to bring a mask along and do your best to maintain social distancing so Park City can keep the party rolling all summer long. Visit the Silly Market website for full details and updates.

Parksillysundaymarket.com

The Park Silly Sunday market is a zero-waste event embodying a “Leave No Trace Behind” ethos. Zero waste stations throughout the market make it easy to sort recyclable waste like utensils, cups and plates, while all the food waste is fed to pigs in Kamas. With an 80% waste diversion rate, only a fraction ended up in landfills in 2019 while 24,000 pounds of trash were recycled. Get in the spirit by biking and walking to the market to reduce your footprint rather than driving.

PHOTO COURTESY PARK SILLY SUNDAY MARKET

PARK CITY

Our 2021 Season Dedicated to Founder Fred C. Adams

June 21 –October 9 PERICLES June 21 – September 9

RAGTIME June 26 – September 11

RICHARD III June 22 – September 10

CYMBELINE July 16 – October 9

THE COMEDY OF ERRORS June 23 – September 11

INTIMATE APPAREL July 17 – October 9

THE PIRATES OF PENZANCE June 25 – October 9

THE COMEDY OF TERRORS July 29 – October 9

Salt Lake Magazine readers receive $4 off each ticket when using the code SLM21 at checkout.

th

Season Sponsor

ANNIVERSARY SEASON 800-PLAYTIX | bard.org | #utahshakes | Cedar City, Utah Left to right: John G. Preston (left) as Victor Franz, Andrew May as Walter Franz, and Armin Shimerman as Gregory Solomon in The Price, 2019; Betsy Mugavero (left) as Alice Heminges, Sarah Hollis as Elizabeth Condell, and Katie Cunningham as Rebecca Heminges in The Book of Will, 2019; Festival Founder Fred C. Adams, Wayne T. Carr (left) as Bassanio and Tarah Flanagan as Portia in The Merchant of Venice, 2018.

PARK CITY

WILDFIRE SEASON IS HERE Is Park City ready for it after a close call last year?

BY TONY GILL

T

HEY JUST ISSUED an evacuation order for Mt. Aire. Are you guys okay?” The text message inquired. I was more confused than alarmed.

Working away at home in my pandemic bubble, I was totally oblivious to the creeping threat hinted at in the text.

While I was staring at a screen with a half-eaten PB&J in hand, a wildfire sparked on I-80 by a dragging truck chain was moving its way up Parley’s Canyon towards the neighborhood where I and thousands of others live.

It’s easy to feel insulated from the consequence of wildfires. To many in Utah, the blazes are something that happens in California, a cautionary tale of overzealous development with a callous disregard of causal behavior.

Sure, we have a cute little Smokey Bear sign displaying today’s fire danger rating at the bottom of communities like mine in Summit Park, but the devastation of an inferno couldn’t possibly come to our doorstep. Could it?

“It’s only a matter of time before we have an incident that takes a lot of homes in Utah,” says Trevor Pollock, an air attack officer who flies in the right seat of a Bureau of Land Management (BLM) AC690 Turbo Commander aircraft. Pollack spent nearly three decades on BLM hotshot crews and happened to work the August 2020 fire in Parley’s Canyon that precipitated the alarming text.

Within days the fire was 90% contained, evacuation or-

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PHOTO TREVOR POLLOCK

ders were lifted, and no structures were lost, but that outcome was far from a certainty.

“We were fortunate in several ways.

First, we had a lot of airpower accessible quickly. There was a VLAT (Very Large Air Tanker) sitting in Pocatello ready to go and three type-one helicopters (very big) and a type-three BLM helicopters (less big) on the scene in minutes,” Pollack explains. “We also lucked out with the wind. When the fire started about a mile from Mt. Aire, there was an up-canyon wind moving it away from the neighborhood. We got retardant down and then a down-canyon wind shift helped contain the fire back on itself where fuel was already spent. Without those specific circumstances, things could have gone a lot differently over 12 hours.”

Park City—along with much of Summit and Wasatch counties—is considered a wildland-urban interface (WUI), where homes intermingle with undeveloped vegetation. WUI areas are at far greater risk of catastrophic wildfire because human activity can spark wildfires and homes contain a lot of combustible material. Add in the fact that human habitation leads to continual fire suppression efforts, limiting natural fuel reduction and thus increasing fire danger as it accumulates, and it’s easy to see why WUI fires can be so devastating.

Left undisturbed, wildfires will manage forests naturally. Regular fires will burn

fuel near the ground without decimating the forest. In the absence of this naturally occurring cycle, a greater continuity of fuels builds up between the ground and tree canopies, leading to a “ladder effect” where the wildfire can climb into treetops and spread with explosive speed. The best available tools to counter this threat are fuel reduction programs.

Basin Recreation, under the direction of the Summit County Fire Warden and Alpine Forestry, undertook such a program beginning in summer 2020 through spring 2021. Over the summer, crews cleared brush, deadfall and other fuel, stacking it into hundreds of slash piles. Once the ground was covered in snow, they performed controlled burns. The forest’s appearance changed starkly, transformed by raised tree canopies and thinned brush. Some online commentators decried “deforestation,” when, in reality, they were opposing sustainable forest management, which will protect homes and create a healthier environment.

Wildfire threat is only increasing as development continues to expand amid a changing climate. Protecting the community is an ongoing process event that involves everyone. “The state of Utah does some amazing work,” Pollack says. “We need the community and the support for the fire and fuels projects that give firefighters the help they need to protect our homes.”

MAY /J UNE 2021

Only You (& everybody) Can Help this Fire Season Firewise landscaping techniques go a long way in helping protect your property and your community.

Some of the basics include keeping tall grass away from structures, thinning dense tree stands and keeping all combustible materials like firewood on the outside edge of the defensible space on your property. Learn more about Firewise tips by visiting Utah State University’s Forestry Extension online. forestry.usu.edu

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We’ve been pent up, cooped up, stuck in and locked down, but help is on the way.

BY JEREMY PUGH & CHRISTIE PORTER

PHOTO CREDIT TK

ILLUSTR ATIONS

BY SCOTT PETERSON

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PHOTO CREDIT TK

Last summer, well…

It just wasn’t summer, right? Sure we went on hikes, longer than usual walks, dusted off the bike to pedal around empty streets and generally got away from our locked-down lives as best we could, but, meh. We’re talking about summer—all caps SUMMER—with festivals, parades, patios and unbridled, unfettered, just-plain goofing off. And while not everything will be back in full form, there are rumors and rumblings of a proper Salt Lake Summer about to come out of hibernation and roar. As we, hopefully, tentatively, carefully, nervously look forward with our bleary eyes toward SLC’s summer glories, we find ourselves with a little bit of that old spring swing in our step. We’ve got a lot to make up for. This year it’s DOUBLE SUMMER. Get out there and make it count.

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6. For dinner, find your way to SLC Eatery (1017 S. Main St., SLC, 801-355-7952, slceatery.com), where a nondescript facade hides delights like fresh coriander noodles with lamb in a fermented black bean sauce, prawn-stuffed agnolotti and rare smoked beef and a rolling dim sum-like cart loaded with appetizers.

THYME AND PLACE

5. Nibble your cookies while browsing the stacks of old and new vinyl at Randy’s Records Shop (157 E. 900 South, SLC, 801-532-4413, randysrecords.com) and then drop into Thyme and Place (362 E. 900 South, SLC, 385-381-9216, thymeandplaceshop.com), a tiny shop specializing in tiny plants for tiny homes and apartments.

1. Start your day with coffee and a lovely selection of French pastries at Eva’s Bakery (155 S. Main St., SLC, 801-355-3942, evasbakeryslc.com)

2. Lace up your light-hikers and head up to the Utah State Capitol building to explore the grounds, enjoy views of the valley and explore the history inside the capitol rotunda. From this perch, you can experience just how close Salt Lake is to the great outdoors with a drop into Memory Grove (a collection of memorials and monuments honoring Utah’s Veterans) and a hike up the paved trail into City Creek Canyon. The canyon’s relative wildness has been preserved to protect the precious water flowing down its namesake waterway.

4. Set out to explore the Granary District, a newly emerging area built around the warehouses and grain silos where our forebears used to sock away summer harvests for the winter. Start with dessert at the retro-fabulous shop RubySnap FRESH Cookies (770 S. 300 West, SLC, 801-834-6111, rubysnap. com) with its Rosie the Riveter vibe and cookies named after fictitious 1940s pin-up girls—like Trudy (classic chocolate chip) and Judy (velvety orange dough, topped with buttery cream).

7. Close out the day with drinks at The Witch, formally Water Witch (163 W. 900 South, SLC, 801-462-0967, waterwitchbar.com), the boozy anchor of the area and home to Salt Lake’s most fastidious bar crew.

Name your spirit and the Witchers behind the bar will divine a custom tipple to ensure you’re best friends with the local crowd.

LAZIZ KITCHEN

3. After you’ve closed your fitness rings, grab a bite at Laziz Kitchen (912 S. Jefferson St., SLC, 801-441-1228, lazizkitchen.com) a modern Lebanese cafe serving small plates (muhammara, falafel, salmon ceviche) and full meals, including brunch. (Watch out for the sporadic Sunday Drag Brunch, an outrageously fun party.)

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PHOTOS: (TOP TO BOTTOM) ADAM FINKLE, AUSTEN DIAMOND / UTAH OFFICE OF TOURISM, MATT MORGAN / UTAH OFFICE OF TOURISM,

DAYTRIP #1

Urban Outdoors

PHOTOS CHRISTIE PORTER

Bikeshare + Artshare C U R AT E YO U R O W N E X H I B I T O F P U B L I C A RT O N S LC G R EEN B I K E

A

tour of downtown Salt Lake City’s public art lets you get to know the city and its maze of lesser-known alcoves and alleyways, concealing an eclectic collection of breathtaking murals and installations. It requires some mild zigzagging through Salt Lake’s wide city blocks, but the treasure hunt is well worth it. The tour also gives you the chance to stretch the pandemic atrophy from your legs and brain (and snap some great pics for the ’gram)!

1. Grab a GREENbike from the SLUG Mag Station (200 S. 200 East.) and head west along 200 South.

2. Right off the bat, there’s the Ave Maria (156 E. 200 South, El Mac & Retna), a mural depicting a vibrant, larger-than-life Virgin Mary on the side of the old Guthrie Bicycle building.

3. Stay the course and you’ll find the cosmic mural Constellation Owl (200 S. State St., Yvette Vexta), a celestial owl leaving a comet trail of rainbow-

colored geometry across the matte-black brick wall of Impact Hub Salt Lake.

4. After the owl, turn onto Regent St. to get a splash of high-contrast color from the Eccles Theatre Mural (146 Regent St.), painted with the unique canvas in mind: slated loading-bay doors. The signature style is that of mural artist Traci O’Very Covey, whose work is also on display in South Salt Lake.

5. Head back to 200 South and cross the street to the north side of the Gallivan Center (approx. 50 E. 200 South.). There, you should see one of the most eye-catching art installations currently in Salt Lake City: a heart made of super-reflective intricate designs engraved on dichroic plexiglass, koro loko.

6. You can cut through Gallivan Center to the next stop on our tour, which is a little bit harder to spot.

There’s an unassuming alleyway just off Main Street you’ll need to duck down (approx. 222 S. Main St.). It will take you to a quiet courtyard and the Book Wall mural (Paul Heath), marking the old location of Weller’s Books, where you can take a photo with a giant-size version of your favorite book.

7. Pedal down Broadway toward Squatter’s, passing a number of small but no less interesting art installations along the way, and you’ll see the last stop on our tour: the mural Squatter’s Nod to Beer (147 W. Broadway, Mike Murdock, Trent Call, Chuck Landvatter).

8. Here, you can drop off your bike at the Squatters Station and head in for a well-earned beer. If you’re hungry for more, opt for the GREENbike day pass ($7/day) and go on as many 30-minute rides as you can cram into 24 hours. Get yours at greenbikeutah.org.

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(MAY 15-JUNE 26):

UTAH ARTS FESTIVAL 2019

THE RETURN OF

Summertime in Salt Lake I

t’s true, downtown Salt Lake City and the surrounding community have just not been the same without the draw of live summertime events like the Utah Arts Festival. “There’s a vibrancy the live events bring to the city and community throughout the summer,” says Aimee Dunsmore, the festival’s director.

Summer 2021 sees the (tentative) return of some of the mainstay events, including but not limited to UAF, that were either postponed, canceled or otherwise diminished in 2020. The void they left behind heightened the feelings of isolation throughout this past year, but their return could provide the opportunity to reforge the connections to the community we lost.

Rather than holding one large event, the 2021 Living Traditions Festival will consist of a series of events at various outdoor locations around downtown Salt Lake City. You can expect the signature pieces of the event to remain intact, including artists sharing their cultural heritage through traditional song and dance and, of course, the food. The festival’s food market will return, featuring more than a dozen culinary artists and their respective cultural delicacies. The festival will kick off May 15 at Washington Square and conclude with the “A Taste of Living Traditions” event on June 26. saltlakearts.org/ livingtraditionspresents

PRIDE WEEK (JUNE 1-7): The Utah Pride Center has the challenge of generating the sort of electric celebration of love we expect from Pride Week without the ability to throw massively crowded events that take over downtown Salt Lake City. A highlight of this year is the Story Garden, an interactive outdoor exhibit that draws on local artists and storytellers. Given this time of unprecedented isolation, Rob

THE ULTIMATE

CABIN FEVER CURE W

hile you can base any of our day trips, adventures and good-forthe-soul activities from the home+office+school you’ve been hunkering down in for a year, get out for a weekend and check in to Hotel Monaco (15 W. 200 South, SLC, 801-595-0000, monaco-saltlakecity.com).

Located in the center of downtown SLC in the renovated Continental Bank Building (the hotel restaurant, Bambara, has a private room built into the old bank’s steel cash repository), the pet-friendly boutique hotel is a well-situated and civilized base to help you overcome what by now must be a severe case of cabin fever. Also, starting this summer the hotel offers a selection of guided hiking trips through the local outfitter Utah Mountain Adventures (utahmountainadventures.com). If you want someone else to do the planning, these customized outings range from day hikes to multi-day backpacking excursions.

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Moolman, director of the Utah Pride Center, wants LGBTQ+ people to know there is a community out there for them, and Pride Week embodies that. “Pride and Pride Festival allows for LGBTQ+ individuals to come out and present themselves, to see themselves represented and to see themselves period. Full stop.” utahpridecenter.org

UTAH ARTS FESTIVAL (AUGUST 27-29): UAF organizers conducted multiple surveys before ultimately deciding to hold an in-person festival in 2021. The feedback they received from partners, staff, community members and especially arists was clear. “Artists have been shuttered for months. For over a year now. They’re ready to get out and get back to normal,” Utah Arts Festival director Dunsmore explains. The festival has virtual elements as well, including an online marketplace to view and purchase art. That being said, according to Dunsmore, “there’s nothing that replaces the in-person experience of our festival—walking around with a beer, seeing a piece of art or performance, and making a connection. For an artist, it’s the same thing—getting to connect to an audience.” uaf.org

PHOTOS: (TOP TO BOTTOM) COURTESY UTAH ARTS FESTIVAL, COURTESY HOTEL MONACO

LIVING TRADITIONS FESTIVAL

DAYTRIP #2

Fun in the Foothills 1. Take your breakfast on the lush patio at Ruth’s Diner (4160 E. Emigration Canyon Rd., SLC, 801-582-5807, ruthsdiner.com) in Emigration Canyon with the sounds of the babbling Emigration Creek in the background.

Ruth’s is a Utah classic, with a hearty diner-style menu and its famous “milehigh” biscuits and homemade jam.

6. For dinner, visit the love child of chef Drew and front-of-house angel Angie Fuller, Oquirrh (say: Oaker, 368 E. 100 South, SLC, 801-359-0426, oquirrhslc. com). Named after that mountain range out west, the Fullers’ homey restaurant serves new takes on classic comforts—think roasted carrots of many colors, placed vertically in a spicy carrot puree, tiny potatoes cooked in milk or the must-try chicken confit pot pie.

OQUIRRH

5. If bones aren’t your bag, consider the Utah Museum of Fine Arts (410 Campus Center Dr., 801-581-7332, umfa.utah. edu), featuring a rotating collection of western artworks.

The museum recently hosted “Black Refractions,” an exhibit on loan from the Studio Museum in Harlem, featuring 100 works by nearly 80 artists of African descent, from the 1920s to the present.

PHOTOS: (TOP TO BOTTOM) ADAM FINKLE, ADOBE STOCK, ADAM REIC

RED BUTTE GARDEN

2. Walk those biscuits off at Red Butte Garden (300 Wakara Way, SLC, 801-585-0556, redbuttegarden.org) a large, beautiful botanical garden that focuses on native plant education in a peaceful spot in Salt Lake’s eastern foothills.

3. For lunch, venture into Millcreek Canyon and enjoy another essential Utah patio at Log Haven (6451 E. Mill Creek Canyon Rd., SLC, 801-272-8255, log-haven. com). Chef Dave Jones and the lifer team serve a game-centric menu paired with a thoughtful selection of wines and creative cocktails in this canyon retreat.

JORDAN CASTEEL’S KEVIN THE KITEMAN

4. Spend the rest of the day exploring the Natural History Museum of Utah (301 Wakara Way, SLC, 801-581-6927, nhmu.utah. edu). Start at the top and wander through the prehistory of the Great Salt Lake Valley to the big payoff, one of the west’s most extensive collections of dinosaur fossils.

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VERONICA ZAK’S RED ROCKS MURAL AT THE HI GRADE APARTMENTS

Movies

U N D E R T H E S TA R S

More Art in the Wild AT S O U T H S A LT L A K E ’ S M U R A L F E S T SOUTH SALT LAKE’S blocks of plain warehouses embodied little more than unrealized potential a few years ago, but some discovered inspiration in those big, blank walls. Today, the area has found a niche as a zone for creative industries and a beautiful solution to those big, blank walls: Mural Fest.

“The city had some underutilized warehouse space that started attracting creative businesses, entrepreneurs, distilleries and breweries,” says Lesly Allen of the South Salt Lake Arts Council. “So, it was a really great time to create this amazing outdoor gallery.”

With the buildings as canvases, all they needed were the right artists for the job. In 2018, the event’s first year, Mural Fest received 23 submissions. In 2021, 158 artists answered the open call from all over the world. A jury selects 10 of the artists, then organizers have the considerable task of pairing artists with the right location.

“It’s actually kind of tricky finding buildings,” says Allen. “It’s like a puzzle. It depends on the wall’s surface and size and the artist’s experience and style.” It also depends on the property owners. “Once they’re paired with the artist, then they work together to come up with the design of the mural.”

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Recruiting willing businesses to participate can be a bit of a challenge. Mural Fest asks that business owners pitch in about 25% of the cost of the mural, but, Allen says, it’s still a lot less than what they would pay to commission the same mural artists directly. They make up the difference with funding from ZAP and city, county and state governments.

Artists have the first few weeks of May to paint the murals, but otherwise, it’s up to them how much time they want to take. The mural on the south side of Level Crossing Brewing Company apparently took Connecticut-based artist ARCY two days to paint. “The entire thing is spray paint. The detail is amazing,” adds Allen. During that time, she encourages people to come out and “watch the art come to life.”

To see them for yourself, most of the murals are clustered around West Temple between 2100 South and the water tower (about 2500 South). See them as soon as you can, because, the reality is, the murals might not be there forever. Between buildings changing owners and damage from weather or vandalism, there’s no way to guarantee the longevity of every mural. But, Allen says, “the goal is to leave them all up for as long as we can. As long as we can keep finding walls.” themuralfest.com

ho doesn’t love walking up to the front doors of their favorite theater, greeted by the bright lights of the marquee framing a long-awaited movie title in vintage lettering? Inside, buttery air hovers through the hallways while the moviegoers purchase their favorite treats and ice-cold Coca-Cola. The anticipated click of the projector lights up the room with images of horror, romance, laughter and tears, but this scene could end up on the cutting room floor forever.

Organizations like the Salt Lake Film Society are working to keep cinema alive, but they haven’t been able to plan in-theater showings too far out due to the pandemic, and it’s taken some creativity on their end. To help the community stay involved with the film world, they’re showcasing new film releases weekly online and at the drive-in.

Yesteryear’s favorite way to catch a movie with your best girl or guy is making a comeback because of the pandemic. The Studio Backlot Motor Cinema, a seasonal drive-in with a 40-inch screen mounted to a shipping container, presented by Redman Movies & Stories, is scheduled to operate from April 30–June 26, then again from September 3– October 30 (these dates are tentative due to COVID-19, check out SLFSathome.org for updated info).

Like restaurants, traditional movie theaters have had to adapt to the new normal brought on by the pandemic, and many are ready to welcome you back. If you’re feeling anxious about going back in person but you want to ensure movie theaters will be around when you’re ready to return, consider donating to your local cinema. In addition to the updated safety procedures, many theaters have lowered their concession prices to attract more customers; can we say more popcorn, please!

Here’s the thing—art is essential and film in particular enhances our lives. If we want to keep these businesses around, we’ve got to do our part. So, let’s go out (or in) to the movies!

Check out cinemasafe.org for information about the latest safety protocols in place for your protection. If you don’t want to risk it, you can also check out utahfilmcenter.org to stream a variety of films from the comfort of your home.

— Blakely Page

PHOTO COURTESY MURAL FEST

W

DAYTRIP #3

Explore The Great Salt Lake+ Bar Crawl QUARTERS

1. On the industrial outskirts of the city, you’ll find The Garage on Beck (1199 N. Beck St., SLC, 801-521-3904, garageonbeck.com) a roadhouse-style bar (ages 21 and over) with a Mad Max meets Austin, Texas vibe. Try the huevos rancheros.

7. Close out the night with absinthe at The Rest, a subterranean speakeasy hidden under the street-level bar Bodega (331 S. Main St., SLC, 801-532-4042, bodegaslc.com).

6. These and more are all within stumbling distance of your hotel and dinner at Eva Restaurant (317 S. Main St., SLC, 801-359-8447, evaslc.com), a lovely little bistro featuring small pates and a daring wine list.

PHOTOS (TOP TO BOTTOM) COURTESY QUARTERS, AUSTEN DIAMOND / UTAH OFFICE OF TOURISM, ADAM THOMAS @ADAMTHOMAS4

EVA’S RESTAURANT

2. Keep heading north to Antelope Island State Park.

The island is the largest of the “keys” of the Great Salt Lake and is home to a resident herd of roaming bison. Views from the western side of the island reveal the otherworldly landscape of Utah’s salty sea.

4. From there, embark on a bar crawl in of the main downtown watering holes. Drop by Alibi (369 S. Main St., SLC, 385-259-0616, alibislc.com) for excellent cocktails and walls of art by local artists Dan Cassaro and Dan Christofferson.

5. Or get your Donkey Kong on at Quarters (5 E. 400 South, SLC, quartersslc.com) an arcade bar with a full slate of retro and modern video games, pinball machines and videogame-themed cocktails.

3. Back in civilization, start the afternoon with a pint and a sampling of local sausages in the modern beer-hall environment of Beer Bar (161 E. 200 South, SLC, 385-259-0905, beerbarslc.com).

THE GREAT SALT LAKE

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RAFTING THE ARKANSAS RIVER

ROAD TRIP COLORADO EXPLORING THE

CENTENNIAL STATE

BY TONY GILL

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PHOTOS: (THIS PAGE) ADOBE STOCK; (OPPOSITE PAGE) MATT INDEN/MILES

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y left hand clung desperately to the perimeter rope as I craned my neck keeping my face above the whitewash. The chill of the Arkansas’s churning water hit with a shock even though we’d discussed the possibility of our raft flipping just minutes earlier. Hoisting myself back atop the inflatable craft, I took a gasping string of breaths after gulping down river water.

The line was sound, and our paddles were in the water, but it was hopeless with just two paddlers in such a light raft. Our guide from Blazing Adventures (555 E. Durant Ave., Aspen, 970-923-4544, blazingadventures.com) had hinted at the futility of taking on the meaty line through Brown’s Canyon at high water, and I got the sense he was secretly looking forward to tossing me in the drink. We’d worked together as raft guides in the Northeast after graduating college and I’d gone soft sitting behind a computer. But the excitement was exactly what we’d signed up for—whitewater’s in the name, after all—and I was secretly grateful the sudden swim had cut through my foggy head from the prior evening out on the town.

Burning the candle at both ends is part and parcel of being in Aspen. Early morning wakeups for multisport days in the mountains lead to late nights around town. As mountain towns go, Aspen isn’t exactly quaint, but as a home base to explore the Roaring Fork Valley it isn’t dull. Utahns have a healthy rivalry with our Colorado neighbors, but that comes with genuine respect for the immense landscapes and quirky culture permeating the Centennial State’s mountain communities. Load up the car with as much gear as it can carry and don’t forget to throw the formal western wear. It’s time see if the grass really is greener in the high wild hills of Colorado.

A LITTLE PLACE CALLED ASPEN ROARING FORK VALLEY “If we can’t win in Aspen, we can’t win anywhere,” failed Pitkin County Sheriff candidate Hunter S. Thompson told The New York Times in 1970. The Gonzo prophet’s doomed bid for elected office had garnered nearly 46% of the vote, a losing but nevertheless surprisingly robust ration considering one of the campaign’s pillars was changing the town’s name to Fat City to “prevent greedheads, land-rapers and other human jackals from capitalizing on the name ‘As-

GARDEN OF THE GODS

pen.’” The town, oft regarded as a haven for the ultra-wealthy, has clearly always maintained an iconoclast streak.

Thriving among the vibe-chasing influencers in mountain-adjacent Balenciaga clothing and cowpoke cosplaying interlopers is a collection of river rats, artists, ski bums, chefs, brewers and distillers. These personalities, frequently relegated to the background behind Aspen’s glossy veneer, are as integral to the town’s character as the eponymous resort’s gondola, the historic mining infrastructure and the hulking edifice looming over the Roaring Fork Valley, Mount Sopris. Freak Power reigns, election results be damned. Whether that means exploring oxygen-depleted heights above treeline in the surrounding Elk Mountains or plumbing the depths of a whiskey glass in a dimly-lit local dive, it’s waiting here for you to carry on the legacy.

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DOWNTOWN ASPEN

its name with inspired cuisine merging multiple influences. Try the Bánh Mi and Korean Fried Chicken.

In the evening, sidle up at the J-Bar (330 E. Main St., Aspen, 970-920-1000, aubergeresorts.com) for a Flat Iron Steak and Chevre Cheese Cake.

Catch last call at The Red Onion (420 E. Cooper Ave., 970-925-9955, redonionaspen.com). The local’s favorite hosts the most eclectic collection of personalities in town, mixed with affordable drinks and delicious fare, including everything from classic Colorado Buffalo Burgers to Pistachio-Panko Chicken Schnitzel.

WHERE TO PLAY After receiving a good thrashing in rapids of Brown’s Canyon, I thought it best to recuperate in some warmer, more placid waters northwest of town in Glenwood Springs. The mineral pool in Glenwood Hot Springs Pool (415 E. 6th St., Glenwood Springs, 970-945-6571, hotspringspool.com) is the largest in the world, drawing from the 3.5 million gallons of water produced each day by the Yampah spring. For years I’d driven right through Glenwood Springs on the way to and from mountain misadventures. Once I’d “taken the waters” from the 104-degree therapy pool, I realized my mistake. Invigorated, I headed to the spiritual home of Freak Power at the Gonzo Gallery (601 E. Hyman Ave., Aspen, 970-510-0656, gonzogallery.com). Inside is an eclectic collection of gunshot art from “Doctor” Hunter S. Thompson himself as well a selection from his collaborators and compatriots, including political posters produced by activist Thomas W. Benton and artwork by subversive illustrator and Gonzo sidekick Ralph Steadman. The Gonzo Gallery is a fitting tribute to the legacy of these artists, who would delight in the legalized cannabis available throughout the town.

Post-Gonzo, it was time to hit the waterway for which the valley is named, the Roaring Fork River.

Being the inept fly fisherman I am, I sought out some guidance from the local experts at Elk Mountain Anglers (100 Smuggler Mountain Rd., Aspen, 970-4566287, fishinginaspen.com). A half-day wade fishing trip just minutes from downtown Aspen saw me land a couple of trout that would have certainly evaded my hook had I gone it alone.

I’d spent quite a lot of time in the waterways dissecting the area, but not much time high in the hills,

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so I hopped aboard my mountain bike to grind out the Snowmass to Aspen shuttle ride. If you need to rent a bike or get some trail beta, head to Hub of Aspen (616 E. Hyman Ave., Aspen, 970-925-7970, hubofaspen.com). They have a great rental fleet and a wealth of insider info. We left a car at Buttermilk’s Tiehack lot and shuttled to Snowmass to start the 18-mile ride.

We shuttled back just in time to catch the Thursday Night Concert Series at Snowmass, kicking back to listen to live tunes with a frosty beverage in hand.

WHERE TO EAT AND DRINK Aspen’s tendency to late nights that make for hazy mornings means it’s prudent to kickstart the day. Head to the Marble Distilling (150 Main St., Carbondale, 970-963-7008, marbledistilling.com) for the best Bloody Mary in the valley, made with vodka from Colorado grains and water. It’ll shake out the cobwebs.

For a more substantial breakfast, there’s no better place than Mawa’s Kitchen (305 Aspen Airport Business Center, Aspen, 970-710-7096, mawaskitchen. com). Chef Mawa McQueen serves up delightful twists on traditional brunch fare.

The Maine Smoked Salmon Benedict and the Croque Madame are both favorites.

When it’s time to fuel up midday, head to the Meat and Cheese Restaurant (319 E. Hopkins Ave, Aspen, 970-710-7120, meatandcheese.avalancheaspen.com).

The menu extends far beyond what’s in

Hotel Jerome (330 E. Main St., Aspen, 970-920-1000, aubergeresorts.com) The historic hotel just steps away from the base of Aspen Mountain has been an institution in town since 1889. Decades before Aspen became an exclusive retreat, through the silver boom and bust, through the Great Depression and the rise of American recreational skiing, the Hotel Jerome hosted all manner of travelers. It’s eccentric, it’s old and it’s luxurious. It’s damn-near perfect.

Aspen Meadows Resort (845 Meadows Rd., Aspen, 970-925-4240, aspenmeadows.com) Nestled in Aspen’s quiet West End, the resort’s 40-acre property is home to both an elegant mid-century lodge and several art galleries. The Resnick Art Gallery features works by Herbert Bayer, while the Paepcke Art Gallery hosts a rotating collection of artwork. Art installations like the serpentine “Stone River” provide an immersive experience unlike at any other hotel in the area.

St. Moritz Lodge (334 W. Hyman Ave., Aspen, 970-925-3220, stmoritzlodge.com) With shockingly economical rates for Aspen and flexible lodging options, St. Moritz Lodge is perfect for those who’d rather spend their cash adventuring in the mountains. The classic Europeanstyle chalet lodge has standard hotel rooms, condominiums and even private hostel rooms with shared bathrooms for the budget-minded traveler. Topping it all off, St. Moritz Lodge is located within walking distance from the heart of town.

PHOTOS: (THIS PAGE) EMILY CHAPLIN; (OPPOSITE PAGE) ADOBE STOCK

WHERE TO STAY

ROAD TRIP 1:

HISTORY TO HOT SPRINGS IN THE HILLS Starting Point: Colorado Springs / Ending Point: Salida Stand in awe among the Garden of the Gods and travel west through the Centennial State’s mining history to find hot springs, horseback rides and handcrafted cocktails.

PIKES PEAK COG RAILWAY

1. GARDEN OF THE GODS, COLORADO SPRINGS The stunning sandstone formations throughout the Garden of the Gods rewired my brain when I first saw them decades ago. The magic still exists for every person who hikes and bikes beneath the Cathedral Valley.

2. WESTERN MUSEUM OF MINING & INDUSTRY, COLORADO SPRINGS

The insatiable thirst for ore drove settlement and development through much of the Mountain West. The museum digs into that past with interactive, historic exhibitions.

3. PIKES PEAK COG RAILWAY, MANITOU SPRINGS Topping out on the summit of Pikes Peak at 14,110 feet, the Manitou and Pikes Peak Cog Railway is reopened for 2021 with new trains and a Strub racktoothed rail system.

4. HORSEBACK RIDING AT ELK MOUNTAIN RANCH, BUENA VISTA Daily trail rides through remote, mountain trails in the Colorado backcountry let you relive the region’s frontier history. Suitable rides are available for all ages and abilities.

5. DEERHAMMER DISTILLING, BUENA VISTA Blending traditional distilling processes with creative flavor profiles, Deerhammer is redefining what it means to be a truly independent American whiskey producer.

6. MT. PRINCETON HOT SPRINGS, NATHROP Soothe those aching muscles and saddle sores with a visit to the Mt. Princeton Hot Springs Resort. Scenic, natural hot springs and larger relaxation pools are the perfect place to kick back in healing, heated waters.

7. ABSOLUTE BIKES, SALIDA This full-service bike shop is the gateway to the immense mountain bike trail network at Salida’s doorstep. All the equipment, rentals and local beta you need to shred the local singletrack can be found here.

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area’s mild climate is perfect for producing exquisite wines.

TELLURIDE BLUEGRASS FESTIVAL

2. MESA WINDS FARM AND WINERY, NEAR DELTA In addition to the six acres of land the winery uses to produce grapes, Mesa Winds also grows 14 acres of organic peaches and apples, which they sell on their own and use to produce fruitinfused wine varieties.

3. TELLURIDE BLUEGRASS FESTIVAL, TELLURIDE The iconic music festival set in dramatic surroundings returns for the 47th year and runs from June 17-20, 2021. This one isn’t to be missed for the banjo enthusiasts out there.

Starting Point: Delta / Ending Point: Durango

sign up for the adventure and a taste of a bygone era in Durango.

The San Juans are home to the best of Southwestern Colorado.

4. TELLURIDE AND MOUNTAIN VILLAGE GONDOLA, TELLURIDE This free gondola shuttles people over the 10,500-foot Coonskin Ridge to the base of the resort in just 13 minutes. It’s perfect for bikers, hikers, festival-goers or just those wanting a little aerial scenery.

Sample Colorado’s lesser-known craft beverage from wineries nestled in Delta’s parched landscape. Head south for some highaltitude jams at one of the west’s most beloved music festivals and

1. STONEY MESA WINERY, NEAR DELTA One of Colorado’s oldest wineries, Stoney Mesa has been producing delightful vintages for more than three decades. The

5. BREAD, DURANGO This simply named, iconic, cashonly bakery in Durango has an incredible selection of bread, pastries and sandwiches in a rustic, reimagined warehouse.

TELLURIDE VILLAGE GONDOLA

ROAD TRIP 2

SAN JUAN SUMMER

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6. DURANGO AND SILVERTON NARROW GAUGE RAILROAD, DURANGO The historic steam engine runs the line from Durango to Silverton, providing a taste of history with incomparable views of the mountains and canyons of southwestern Colorado.

ROAD TRIP 3

ESCAPE TO THE ELKS Starting Point: Montrose / Ending Point: Crested Butte The journey from Montrose to Crested Butte is a transitional one. Geologically the terrain transforms from the arid chasm of the Black Canyon to the high peaks and thin air of Crested Butte. Along the way, the vibe evolves from ruggedly hardscrabble western to quirky mountain retreat. Get rolling and find enjoyment in every mile.

1. BLACK CANYON OF THE GUNNISON NATIONAL PARK, NEAR MONTROSE The 2,700 foot-deep chasm cutting through Precambrian rock on the Gunnison River receives just 33 minutes of sunlight per day. Visit the park to see the steepest, most dramatic 12-mile stretch.

PHOTOS: (THIS PAGE, CLOCKWISE FROM TOP) PLANET BLUEGRASS/ NO COAST, MATT INDEN/MILES, COURTESY VISIT TELLURIDE; (OPPOSITE PAGE) ADOBE STOCK

DURANGO AND SILVERTON NARROW GAUGE RAILROAD

4. HIGH ALPINE BREWING COMPANY, GUNNISON With a delightful menu of brickoven pizzas accompanying a wonderful selection of craft beers, like their Green Gate IPA and Sol’s Espresso Stout, High Alpine Brewing Company is a great stop for lunch or dinner.

BLACK CANYON OF THE GUNNISON NATIONAL PARK

2. MUSEUM OF THE MOUNTAIN WEST, MONTROSE Home to a collection of historic buildings including log cabins, shops and saloons, the Museum of the Mountain West preserves the living history of the pioneer

era’s western expansion across the state of Colorado.

3. DILLON PINNACLES HIKE, NEAR SAPINERO A moderately difficult out-andback hike just shy of four miles

brings you to the Blue Mesa Reservoir surrounded by wildly eroded volcanic formations, the Dillon Pinnacles. Spectacular views of the distant San Juan peaks are an added bonus.

5. GUNNISON VALLEY OBSERVATORY, GUNNISON A 30-inch reflector telescope lets you peer into deep space through dark skies free of light pollution.

This ain’t your run-of-the-mill campfire star gazing.

6. CAMP 4 COFFEE, CRESTED BUTTE Fuel up for a day of adventure the right way with a caffeinated beverage from the quirky coffee shack right in the middle of town.

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CACHE LA POUDRE RIVER NEAR FORT COLLINS

7. MOUNTAIN BIKE AT CRESTED BUTTE MOUNTAIN RESORT, CRESTED BUTTE Crested Butte has staked its claim as the birthplace of modern mountain biking. See if your lungs and legs are up to the challenge with endless miles of pristine singletrack in the town’s thin air.

8. MONTANYA DISTILLERS, CRESTED BUTTE Wind things down with some award-winning rum and an eclectically delicious menu of cuisine right on historic Elk Ave. ROAD TRIP 4

FRONT RANGE ADVENTURE, ART AND BREWS Starting Point: Fort Collins / Ending Point: Denver Endless plains to the east suddenly jut skyward at the Front Range. More than just a gateway to the mountains, this area is the creative capital of Colorado, brimming with artists, brewers and adventurers. Dive in for full-

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pint glasses, captivating murals and, of course, a splash of outdoor exploration on Colorado’s Front Range.

1. ODELL BREWING COMPANY, FORT COLLINS The 20 breweries in Fort Collins produce 70% of Colorado’s craft beer, and it’s hard to do better than Odell Brewing. Stop into the brewery to try their latest, like the Witkist White Grapefruit Ale or a classic like the 90 Schilling Amber Ale. 2. KAYAKING IN POUDRE CANYON, FORT COLLINS Get your paddle on at the Poudre River Whitewater Park.

Whether you’re an expert kayaker or just someone looking for a nice float in a tub, this park just north of Old Town is a unique treat.

3. THE ART HOTEL, DENVER Explore Denver’s burgeoning art scene from your accommodations at the Art. A curated collection of in-house art transforms your lodging into a rich

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museum experience, just steps away from the iconic Denver Art Museum.

4. DENVER ART MUSEUM, DENVER The building itself is pretty much a work of art, but the inside boasts 70,000 pieces from around the world and across the centuries. You won’t find a better collection of art between the west coast and Chicago.

5. MURAL TOUR BY BIKE, DENVER The city is decorated throughout with murals. Travel by bike to see expressions of civic pride (“Love This City” by Pat Millbury on W. 7th Ave and Santa Fe Dr) and celebrations of multicultural heritage (“Afro Flower Lady” by Jiacuy Roche at The Stanley Marketplace).

For more travel ideas, visit Colorado.com.

DENVER ART MUSEUM

PHOTOS: CLOCKWISE FROM TOP LEFT) KRISTINA BLOKHIN, MATT INDEN/MILES, MATT INDEN/MILES, COURTESY ODELL BREWING COMPANY

DOWNTTOWN CRESTED BUTTE

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Dr. Angela Dunn Utah’s State Epidemiologist Londoners in 1854 were outraged when Dr. John Snow removed the handle from a neighborhood well, rendering it useless because he suspected the water was contaminated with cholera. Never mind that the pioneering scientist stopped a deadly outbreak; the extra walk to another well caused folks to come unglued.

Dr. Angela Dunn, Utah’s state epidemiologist, never thought she’d become the target of a hostile protest for trying to curb Utah’s COVID-19 outbreak by recommending state-mandated mask-wearing, but she learned firsthand that history repeats itself.

“Yeah that was weird,” she says of a group identifying themselves as My Right who spread her personal information on social media and held a protest at her home. “People were fatigued and frustrated—I shouldn’t have been surprised that some of that turned onto me. But I was appointed to this position and every recommendation I made was based on data, not politics. So it was strange to suddenly be treated as if I was an elected official. I have zero political aspirations.”

Dunn says she certainly never expected to be a household name in Utah, but her straight-talking, no-nonsense briefings have bannered our news feeds for over a year. Accepting an epidemiologist assignment with the Utah Department of Health in 2014, she became the state’s go-to doctor just four years later.

Dispensing information to reporters, advising officials and health care providers, orchestrating coordinated medical efforts and working to effectively distribute the vaccine, we’re not sure she’s had a decent night’s sleep since 2019.

While some misdirected anger has been thrown her way, she says she’s been equally surprised by the “I love Dr. Dunn” T-shirts (“I told my son he’d better wear

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one,” she jokes), and laughs about nabbing a spot on InStyle’s list of the top 50 female health care workers.

Learning to mix with all kinds of people and make friends wherever she lands has proven invaluable for Dunn. Born in Texas, she says she “grew up everywhere.”

Her family moved around the country every few years to follow her dad’s job. By the time she reached adulthood, the nomadic lifestyle had grown on her. After earning her bachelor’s degree from Brown University in New Hampshire, her medical training and later her fellowship with the Centers for Disease Control and Prevention (CDC) took her across the country and even to remote parts of the world. Field work in Sierra Leone, groundzero for the Ebola outbreak in Africa, taught her important lessons when working with longstanding cultures and communities.

“We were finding that Ebola is most contagious at the time of death,” she says, and sacred tribal burial practices acted as superspreader events. Yet CDC recommendations often fell on deaf ears, even during a deadly epidemic, as the fear of ignoring these burial rites proved more powerful than the fear of Ebola. “That’s when we searched out the chiefs to help lead the change,” she says, describing the process of building trust with tribal and religious heads as a task requiring creativity, empathy and compromise.

Six years later, she found herself revisiting those same lessons in her own community while dealing with COVID-19. “When some people weren’t willing to wear masks in Utah, we looked to LDS church leadership,” she says, adding that the Church of Jesus Christ of Latter-day Saints leaders acted swiftly to encourage mask wearing among its fold of 2.1 million Utahns because, she says, they recognized that it was the right thing to do. “What was interesting to me was seeing some church members conflicted because they were also supporting President Trump, who was telling them something different.”

“I’ve always had the luxury of a singular goal: to keep people safe”

Dunn says she’s never experienced the scale at which politics played a role in public health before this pandemic. “Being a scientist that tries to shape policy, I’ve always had the luxury of a singular goal: to keep people safe,” she says. But, Dunn says, there were days she felt as though she were being “punched in the gut.” She was working against a political movement that belittled scientific expertise and battling false accusations that claimed public health officials live in a vacuum and are not concerned whether their recommendations shatter the economy.

As a mother of two young boys, she admits there were many disquieting days. “When your 8-year-old is asking whether you’ll be missing dinner again, and you feel like you’re banging your head against a wall, it becomes hard not to wonder, am I making a difference? Has it been worth the past year of my life?”

Our answer is a resounding “yes.” That unwavering push for a statewide mask mandate, for instance, was found to “save both lives and livelihoods,” when it was finally implemented in late 2020. According to a 64page report by researchers at the David Eccles School of Business later that same month, the mandate not only helped slow the spread of coronavirus but also drove an increase in consumer confidence and consumer activity.

When Dunn accepted the Department of Health position in Utah nearly seven years ago, she and her civil engineer husband, Alejandro, had never stepped foot in the Beehive state. Although they had no experience with mountain recreation, it appealed to them. “We figured if it stinks, we’re only here two years and if it doesn’t, our plan was to stay no longer than five.” But, she says, plans change. They fell in love with the community and the lifestyle, picking up local activities like backpacking, trail running, climbing and mountain biking. “We were both surprised how much we loved it here and loved raising our kids here,” she says, adding that perhaps her nomadic days are at an end.

Although she describes the past year as exhausting, Angela says she’s been honored and humbled to hold the position she has during a worldwide pandemic.

“I’ve been proud to live here and serve the purpose I have, surrounded by a team who is fearless and tireless,” she says. “It’s been discouraging at times, yes, but I’ve also been moved and changed and encouraged by good people everywhere.”

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Louis Donovan Store Director, Harmons, Roy During the early days of the pandemic, footage of belligerent customers fighting over toilet paper at the grocery store triggered hoarding and fear. A few months later, grocery stores sometimes became battlegrounds for anti-mask standoffs with workers like Louis Donovan, director of Harmons in Roy, charged with diffusing emotions and keeping folks safe.

“There were times things got out of hand and I had to step in,” the South Ogden husband and father of two boys says. “It’s tough because ‘the customer is always right,’ but I’ve had to remind myself that, this time, we have to protect our associates.”

The silver lining, he says, has been seeing regular shoppers, who think of his store as “their” store, intervene and stand by workers trying to do their job.

“It’s actually been touching in that, besides a few cases, most people have been more understanding, accommodating and appreciative of what we do,” he says. “People generally rush in and out of the store to get their stuff, but we’ve noticed that, lately, people are looking around and talking more to those folks that are serving them.”

With non-essential businesses forced to close during the early days of the pandemic, grocery stores became a lifeline for customers, ensuring families remained fed and supplied while hunkering down and giving folks a moment to interact with other humans.

“I’m here to care for people,” says Donovan, who says he never really felt scared about contracting the virus even though he’s worked on the front lines every day. (“People have to eat,” he says matter-of-factly.) Although, he was very concerned that his employees felt comfortable while working under the strained conditions.

“Of course we installed the plexiglass and supplied masks, but we also got creative to make sure every worker felt safe.” Donovan shifted operations to a 24-hour schedule so employees at higher risk could perform their duties after hours.

But, it’s Donovan’s kind and generous spirit that truly puts folks at ease. “The best part of my job is talking to people and helping them feel taken care of. I honestly love it.” Evidence of his sincerity clutters the walls of his office in the form of cards and tokens from grateful customers. “They start to feel like family,” he says.

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Christy Mulder

First Utahn Vaccinated

Nurse, University of Utah Hospital Medical Intensive Care Unit ICU nurse Christy Mulder says the images of families saying goodbye to dying loved ones over FaceTime are forever seared in her memory. They mark some of the most heartbreaking moments of her career.

“We would prepare the call, and families would talk to a husband or mom or grandparent for the last time,” she says. She works in an area of University of Utah Hospital devoted to the sickest of the sick. She says patients weren’t always coherent, but those final conversations meant everything to the families they left behind. “At the end of the call, folks would watch a loved one take those final breaths on a computer screen...It was unimaginable.”

From final goodbyes to funerary rites, Coronavirus hijacked death’s dignity. Hospital rooms that should have been the scene of loving spouses, children and grandchildren surrounding the bed of a dying patient instead lay quietly still, with only the sounds of modern medical machinery and the footsteps of overworked doctors and nurses in the halls.

“There was a reverence in knowing that I was the person that somebody was going to die with,” Mulder says. “Yet the workload was so great that I felt constantly conflicted—there was so much death, I don’t think—even now— I’ve properly processed everything.”

Acting as a reassuring voice became a duty as important as providing the best possible medical care. But how do you comfort someone isolated from family and friends while wearing a science-fictiony spacesuit? How do you make meaningful connections that mitigate fear and communicate compassion to someone in an almost-apocalyptic hospital setting?

“There’s a lot that can’t be communicated in all the gear we’ve had to wear over the past year, so I’ve had to change the way I care for patients,” Mulder says. “It’s always a busy place, and usually, with family at the bedside,

we’re free to move in and out of rooms pretty quickly.” But when visitors were barred from entering hospitals, Mulder says she made the decision to do her charting and other tasks in the patient’s room instead of at the nursing station, so she could spend as much time with them as possible. “They just needed to hear another person’s voice.”

With so many unknowns about the spread of COVID-19 in the early months, that was no small decision. Many health care workers were rightly concerned about their own safety.

“Some people were talking about our rights as caregivers. Should we put our lives on the line?

Our families’ lives?” Mulder says. She adds that the rapid deterioration of people with the disease coupled with the early images of New York’s tragic fight against the virus were frightening for healthcare workers. She faced an invisible enemy whose tactics were often evasive and unpredictable. “So it was scary to make the decision to work.”

When, in December 2020, after what felt like an eternity of dark days, Mulder was asked if she would like to be the first person in Utah to receive the COVID-19 vaccine, she was honored. “The vaccine gave me and my colleagues new reasons to go forward,” she says. “I felt as if they’d asked me to be an ambassador for hope.”

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Brooke Jones Seventh-grader Donor of hundreds of homemade masks

“Everyone has life and that’s something we should treasure.”

Twelve-year-old Brooke Jones of Sandy says she sometimes wishes she had a phone. Then again, she does notice a lot of kids her age getting lost in their screens.

“They can’t look around because they’re always looking down,” she says, conceding her parents’ rule might not be completely unreasonable.

Looking around and noticing others is what Brooke is best at, says her mother Bethany Jones. “She’s the kid who has her eyes open in the lunchroom for that person sitting alone.”

Mom works for the International Rescue Committee (IRC), a humanitarian organization that aids citizens devastated by war or disaster, which, she says, has given herself, her husband and their four kids an awareness of their own privilege. “Global issues are a regular subject around the dinner table,” she says. So when the pandemic hit and many other kids hunkered down with their devices to keep them company, Brooke kept her eyes up.

“I’m small. I’m 12. What can I do?” Brooke remembers asking herself when COVID-19 ramped up and schools closed. She’d recently taken up sewing, joining an after-school class with her friends that ignited a new passion—driving her to create potholders, denim quilts, baby blankets and even bowties for her two pet goats. (“They hate them,” she says with a laugh, “but they look so cute.”) Sewing also connected her with her

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“It’s amazing that pouring 10 minutes into making a mask could change someone’s life, or at least make a difference in their life.”

elderly neighbor, Mardi Lessee, a highly-skilled seamstress who was happy to take Brooke under her wing.

“Mardi showed me how to make my first mask,” she says of a time before interactions with neighbors became limited to front porch visits. Brooke made masks first for her family, choosing Cubs-themed fabric for her dad and three brothers in honor of their favorite baseball team, cat-themed fabric for her grandma, and a flowered pattern for her mom and herself. It was then that Brooke realized she had the answer to her own question. “I realized I could sew masks for people who don’t have them; that’s what I could do.”

Her mom helped Brooke post a notice on the NextDoor website, announcing her “Buy a mask, donate a mask” program in March 2020. She used the $5-per-mask income to fund supplies like fabric, thread and elastic, making hundreds of masks to add to IRC’s refugee kits. Sometimes, her friend Zoe also helped sew masks, and Lessee pitched in supplies as well.

“By the end of April, I had what I needed and didn’t need to fundraise anymore,” she says, “so I only made masks to donate.” That turned out to be a good thing, as groups ranging from neighborhood sewing circles to LDS Relief Society cohorts began mobilizing large-scale mask-making efforts and supplies quickly dwindled.

Brooke says when the pandemic hit, she remembers feeling frightened and uncertain, but, she says, “my teacher told us, we can’t live in fear.” She took the advice to heart. The act of tracing, cutting and sewing has become Brooke’s happy place. “I do get stressed and I struggle with anxiety a little,” she says. “Now when I feel that, I sew. I know sewing will always be there for me even in this chaotic world.”

When Brooke’s mom tuned into the presidential inauguration a few months ago, she says she thought of her daughter during Poet Laureate Amanda Gorman’s climactic final lines of The Hill We Climb: For there is always light, if only we’re brave enough to see it.

If only we’re brave enough to be it.

“I think this younger generation will have to be braver than we’ve had to be,” she says. “I see that Brooke is a light and she’s not afraid to be it.”

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Kayla Williams Fourth-grade Teacher Cottonwood Elementary A rumor is making its way around the fourth grade that Cottonwood Elementary School teacher, Kayla Williams, once worked as a Disneyland princess.

Although untrue, it’s not completely unfounded. The self-proclaimed Disney fanatic’s effervescence and sparkling smile could easily inspire such talk, not to mention she takes vocational advice from the “practically perfect” Mary Poppins.

“In every job that must be done there is an element of fun,” she says, repeating the lyric from Disney’s favorite nanny. “I like the challenge of helping kids find the fun. I try to think like they do when approaching a new concept. I love it when I see that spark and I know I’ve reached them.”

Seeing that spark is much more challenging when teaching students online, however. Williams is one of 40,000 Utah teachers who taught students in-person as well as online during an uncertain 2020–2021 school year.

“It’s been tough trying to adapt things for online learning and make sure remote kids have felt included,” she says, conceding that it’s also a great deal more work. “I really felt for the teachers who spent most of the year teaching online exclusively. It’s not easy to motivate students or recognize their level of understanding over a computer.”

Williams says so much of teaching involves reading and responding to unspoken cues. Often a student’s body language lets her know something isn’t clicking so that she can try a different approach.

Principal of Cottonwood Elementary School, Kayla Mackay, says teachers were asked with little notice to incorporate online students into their existing daily teaching routine.

Tracking online students in addition to traditional classroom students has been incredibly challenging for her teachers, Mackay says, “but they have done a remarkable job.”

Parents in Williams’s classroom, like Jayne Pahnke, think so, too. “Ms. Williams always seems to be going the extra mile, especially this year, giving her free time and resources for kids during an erratic and scary time for them.” Fourth-grade student Hannah Tate agrees. “I count the seconds until school starts,” she says.

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E.R. Dr. Mark Shah Director, Disaster Preparedness for Intermountain Healthcare Consultant, Utah Hospital Association Dr. Mark Shah, who teaches a disaster management class to medical students, says he would never have had the audacity to create a scenario in which an earthquake hits during the onset of a global pandemic. “That would have crossed into the unreasonable,” the doctor says. “I couldn’t have dreamed that one up.”

Shah has deployed with several boots-on-the-ground medical response teams from Hurricane Katrina in New Orleans to the earthquake in Haiti, but he marks the dual incidents in his hometown as “the moment I entered the longest disaster deployment of my life and the only one where I’ve slept in my own bed.”

During the height of the pandemic, the Utah Department of Health reported those living west of I-15 in Salt Lake City were twice as likely to become infected as those living east of the interstate. The disease exposed an ugly truth: poorer folks along the Wasatch Front would pay the greatest price to COVID-19.

Shah knows he can’t fix every social issue, but in his appointed role to create and advise in Crisis Standards of Care, he made it his mission to ensure no one was sidelined as our hospitals shifted into crisis mode and demand for care outstripped supply.

Before the pandemic, Shah restructured state contingency plans for triaging care in case of a disaster. He collected input from advocacy groups like the Disability Law Center, throwing out the traditional outcome-driven playbook.

“Those who have been historically disenfranchised weren’t going to be further disenfranchised because, say, they hadn’t had the same access to health care in the past,” says Shah, “not when they have borne the burden of this virus and not for any other reason.”

Thanks to groundwork laid by Shah and others, no one in Utah who needed a ventilator went without. As hospitals reached capacity, Shah helped organize the effort to offload patients by diverting them to less busy ones, oversaw the creation of alternate care sites, employed technology to monitor at-home patients, reinstated retired nurses and recruited more staff from around the country.

“The running of these plans was the work of thousands,” he says, loathe to take credit. “Responding to a disaster really clears away all of that cynicism and doubt that we have toward our fellow humans. When communities are challenged, they really step up and come together.”

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ARRIVEDERCI!

PHOTO ADAM FINKLE

BY JEREMY PUGH

W

H E N T O N Y C A P U T O opened his market

and deli in 1997, it changed everything. Tony passed away on March 10, 2021. Tony’s efforts helped all boats rise. He educated Utah palate, primed tastebuds beyond the “ethnic” aisle at Smith’s and filled our city with fine artisan pastas, San Marzano tomatoes and gigantic wheels of Parmigiano-Reggiano. The man behind the “wheels” has left our collective plates better, richer and more robust for his efforts. Ciao, you old coot.

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MARCO AND AMY STEVANONI CAREFULLY CURATE EXPERIENCES AT VENETO

LEARNING TO DINE AGAIN

VIP EVENTS AT VENETO To get in on the ground floor of Veneto’s periodic wine events, often featuring tastings and lectures guided by winemakers direct from Italy, sign up for the restaurant’s e-newsletter at venetoSLC.com

Veneto is the perfect place to remember what a night out truly means

BY JEREMY PUGH

W

ho was this person, offering to take my coat and show me to my table? Host? My table? Mine?

What was this cloth on the tabletop? These fragile vessels on delicate stems, glinting in the candlelight? Was this a menu? A wine list? Was I dreaming?

After less home cooking than what should have happened and more occasions of “let’s just order a pizza,” I was learning to dine again.

My release back into the wild—my restaurant rehab, as it were—was overseen by some of Salt Lake City’s most caring hands, Veneto’s Marco and Amy Stevanoni.

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The Stevanonis had invited me out of hibernation to enjoy a wine event, well, it would have been a wine event, but the pandemic curtailed the restaurant’s ability to hold its curated wine dinners (that sell out in seconds). But as Marco says, every dinner he serves is a custom wine event.

“Even two people coming in are going to have a wine event,” Marco says. “That’s what we’ve always wanted Veneto to be, an exceptional experience.”

Veneto’s daringly curated wine program is dedicated to the not-so-humble goal of offering a complete selection of the best wines from all

20 regions in Italy. Starting with a prosecco, I discover that the muscle memory is there, my atrophy is supported by Veneto’s seven-course seasonal tasting menu— from zuppa to millefoglie ai fruiti rossi—and meticulously augmented by Marco’s attentive and improvisational wine pairings.

“You have to match the wine to an expectation, a mood,” he says. “It does not have to be expensive (although Veneto has a bottle on its list that goes for 16K, BTW). We want what we bring to the table to match the food, their companions, so we all discover an exceptional night together.”

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

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

Chef Nathan Powers makes decisions about food based on sustainability and the belief that good food should be available to everybody. Using a Burgundian imagination, he turns out dishes with a sophisticated heartiness three times a day.

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 but exciting menu—artichoke souffle, braised halibut, ratatouille. The setting, in an old house 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

HAofLL

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

FA M E

Grand America Hotel’s Garden Cafe is one of the dinner stars of the city, and the kitchen makes sure other meals here are up to the same standard. The setting here is traditionally elegant but don’t be intimidated. The food shows sophisticated invention, but you can also get a great sandwich or burger.

LOG HAVEN

6451 E. Millcreek Canyon Road, SLC, 801-272-8255.

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.

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.

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.

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

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.

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.

ININ

G

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.

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

PROVISIONS

LA CAILLE

D

SALT LAKE CITY & THE WASATCH FRONT

Listings

Salt Lake magazine

2A 019 W A RD

2019 Salt Lake magazine Dining Award Winner

HAofLL

FA M E

Dining Award Hall Of Fame Winner

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ON THE TABLE

EASY PICKINGS Entertaining season calls for simple pantry-to-party snacks. Let’s talk olives.

BY MARY BROWN MALOUF

O

ffer your guests a bite of abundance, peace, wisdom and purity. In other words, an olive.

Olives are an ancient species—the tree had its origins some 20 to 40 million years ago—and have been eaten by humans for say, 6,000 years, give or take. It's not surprising so much symbolism has become attached to them.

Part of almost every cocktail party menu, they can also provide a conversation starter. At such occasions, just Google “olive.” “Hey, did you know that olives were the source of the Minoans’ wealth?” you might ask casually. Or, “By the way, an olive tree in Croatia is 1,600 years old and still bears edible olives!” Okay, maybe it's just best to chat about the weather. Know enough to put together an interesting selection. Most grocery stores feature an olive bar now, and naturally SLC's gourmet store stars—Caputo's Market & Deli and Liberty Heights Fresh—have great selections and knowledgeable sales people.

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Kalamata Everybody’s favorite Greek olives, used in salads, cheeses and all kinds of cooked dishes. Usually preserved in red wine vinegar and olive oil, they have a beautiful purple skin.

Arbequina Little, rosy-brown olives, often found with stems attached, are highly aromatic. Mostly grown in Catalonia, Spain, also found in Aragon and Andalusia, as well as California, Argentina and Chile.

Lucques Lucques is a cultivar of olives grown primarily in Languedoc in France.

It is primarily used as a green table olive with a bright, tart flavor.

Alfonso Alfonso olives are considered Chilean, though they’re influenced

by Peruvian culture. Huge, purple and brine-cured, then macerated in red wine.

Tournante Dark olives simply cured for several months in sea salt brine for a purely fruity olive flavor.

Royal Herculean Great big olives from Arcadia are unpasteurized so they retain more tannins than many other olives.

TABLE X

mussels, the burger, the ricotta dumplings.

Bank on the specials.

LONDON BELLE SUPPER CLUB

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.

CUCINA

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 oz Niman Ranch ribeye.

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

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.

CAFE NICHE

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

Anytime is the best time to eat here. Food comes from farms all over northern Utah and the patio is a favorite in fine weather.

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, 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

1026 E. Second Ave., SLC, 801-322-3055. cucinaslc.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

321 Main Street, SLC 801-363-8888. londonbelleslc.com

MOOCHIE’S

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

This itty-bitty eatery/take-out joint is the place to go for authentic cheese­steaks 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 EATERY

1722 Fremont Dr. #2, SLC, 801-938-9629. nomad-eatery.com

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

Fast and casual, but it’s also chef-driven— pizzas and burgers and salads, all carefully crafted. Be sure to order one of the ice cream desserts from Normal.

HUB & SPOKE DINER

NOMAD EATERY EAST

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

1675 E. 1300 South, SLC, 801-883-9791. nomad-eatery.com

Scott Evans’ (Pago, Finca) 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.

Nomad East is cousin to the Eaatery (above) but 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.

LEFT FORK GRILL

OASIS CAFE

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 Street, SLC, 801-596-5704. 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.

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.

ONE-0-EIGHT

1709 E. 1300 South, 801-906-8101. one-0-eight.com

One of the most delightful venues in town, especially in nice weather. Salads and vegetables stand out because of their extreme freshness—ingredients from Frog Bench Farms in the city. Pizza is also a standout.

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ON THE TABLE

PASSION FLOUR STRAWBERRY SHORTCAKE POPTART TOP RIGHT: VERTICAL DINER BOTTOM RIGHT: ESTE PIZZA

TRANSPARENT TAKEOUT Ordering takeout can be disappointing (and dangerous) when you have diet restrictions

BY CHRISTIE PORTER

I

am an “allergic person.” My world of food possibilities narrowed instantly when an immunologist informed me of that blunt fact and the accompanying litany of food allergies. Luckily, there is a dizzying number of culinary options out there for people who have dietary restrictions or are vegan or vegetarian. But, when you have to eat in the safety and comfort of your own

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home, you don’t always know what you’re getting in your meal.

The lack of ingredient transparency on food takeout and delivery apps has burned me before, but, through months of trial and error, I’ve found a few gems that I can safely rely on to be up-front and knowledgeable about the content of their cuisine.

PASSION FLOUR is a patisserie and cafe located in an up-and-coming neighborhood if you have a chance to explore while picking up your takeout. They have a solid selection of coffee and tea lattes (I’m partial to the London Fog). My go-to grab-and-go breakfast is the Savory Croissant. The crust is flakey and buttery (despite the lack of butter) and it’s stuffed with potatoes, grilled onions, beyond meat sausage and a house-made cashew cheese. passionflourslc.com (Order on DoorDash, GrubHub, Postmates and Uber Eats) VERTICAL DINER has an all plant-based menu with some traditional and very nontraditional diner fare. Some of the most popular items, like their Dude Cakes (vegan savory

OQUIRRH

368 E. 100 South, 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.

PIG AND A JELLY JAR

401 E. 900 South, SLC, 385-202-7366. 227 25th St., Ogden, 801-605-8400. 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 and supper on Thursdays through Sundays.

PORCH

11274 Kestrel Rise Road, Bldg. C, 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., SLC, 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, East Millcreek, 801-277-6499. rootscafeslc.com

(which lasts until 2 p.m.), the soft scrambles or the waffles with whiskey syrup are called for. Call to confirm hours—right now it’s open for weekend dinners.

SILVER FORK LODGE

11332 E. Big Cottonwood Canyon, 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.

TRADITIONS

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.

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

RUTH’S DINER

2100 Emigration Canyon, 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.

RYE

239 S. 500 East, SLC, 801-364-4655. ryeslc.com

The food rocks at this hip version of a diner connected to Urban Lounge. At breakfast

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 DOUGHNUT

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

Vegan. Doughnuts. Need we say more?

Blueberry-lavender, tofutti cream cheese, etc.

BISCOTT’S

1098 W. Jordan Pkwy., South Jordan, 801-890-0659. 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 PASTRIES 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, SLC, 801-359-2239. 192 E. 12300 South, 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 BOULANGERIE

Bakeries

155 S. Main St., SLC, 801-359-8447. evasbakeryslc.com

The jammin’ duo John and Casee Francis have a home for their Amour Fruit Spreads business, sharing space with a brightlylighted cafe and plenty of fresh pastry. Plus, gelato.

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.

BAKING HIVE

FILLINGS & EMULSIONS

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 gluten-free options, too.

This little West-side bakery is worth finding—its unusual pastries find their way into many of Salt Lake’s fine restaurants. Pastry Chef Adelberto Diaz combines his classical

AMOUR CAFE

1329 S. 500 East, SLC, 801-467-2947. amourslc.com

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

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

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ON THE TABLE

pancakes stuffed with grilled onions and mushrooms, smothered in gravy and french fries) do not travel particularly well, but their Macaroni and Cheese tastes great anywhere in just about any state. Vertical Diner makes their own cheese sauce that is nut-free as well, unlike a good amount of available dairy-free cheese alternatives. verticaldiner.com (Order on DoorDash, GrubHub, Postmates and Uber Eats) OH MAI SANDWICH KITCHEN offers both vegan and veggie-friendly Banh Mi (Vietnamese sandwiches) and noodles, featuring a deceptively exciting Lemongrass Tofu, but, for the ultimate at-home comfort food, I order up a container of their Vegan Pho (pronounced “fuh”). It’s a restorative noodle soup traditionally made with beef bone broth, but you won’t miss out on any of the flavor with the vegetable-based broth option. If you’re new to Pho, some assembly is required. ohmaisandwich.com (Order on DoorDash, GrubHub, Postmates and Uber Eats) ZEST

ESTE PIZZERIA, a long-time Sugar House staple, has three specialty vegan pizza options, complete with the paper-thin crust you’d expect from a New York-style slice. What keeps me coming back, however, is the guilty pleasure that is their homemade—and vegan—Garlic Knots. They’re golden brown on the outside, covered in garlic, oregano and olive oil, and served with marinara sauce. estepizzaco.com

VERTICAL DINER

(Order on GrubHub) We can’t go without mentioning ZEST KITCHEN & BAR. The widely vegan establishment has a clear menu, detailing all of the major ingredients, and extremely knowledgeable staff. It’s hard to pick just one thing, but Zest’s specialty beverages are some of the best. You can’t get any of their signature cocktails to-go (an absolute shame), but their non-alcoholic and tart Berry Lavender Lemonade is refreshing. Or, skip right to dessert and take home the Chocolate Beet Torte. zestslc.com (Order on GrubHub)

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PASSION FLOUR

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. gourmandisethebakery.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, 800-621-4505. 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.

LES MADELEINES

216 E. 500 South, SLC, 801-355-2294. lesmadeleines.com

The kouign aman still reigns supreme among Salt Lake City pastries, but with a hot breakfast menu and lunch options, Les Mad is more than a great bakery.

SO CUPCAKE

3939 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. 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

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 American-style butter cream icing, fill this old-fashioned shop.

PASSION FLOUR PATISSERIE 165 E. 900 S., SLC, 385-242-7040. passionflourslc.com

A vegan-friendly cafe located in an up-andcoming 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

155 E. Commonwealth, SLC, 801-484-5963. 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.”

BOHEMIAN BREWERY & GRILL 94 E. Fort Union Blvd., 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.

LEVEL CROSSING BREWERY 2496 West Temple, SLC, 385-270-5752. levelcrossingbrewing.com

Going out to grab a beer with your closest circle, your homies, in South Salt Lake.

Crafted beers come with a light fare menu offering a vegan wrap, BLT or classic Italian hoagie.

THE PUB’S DESERT EDGE BREWERY 273 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.

R AND R

THE RED ROCK BREWING COMPANY

Owned by brothers Rod and Roger Livingston, winners on the competitive barbecue circuit. Ribs and brisket star, but fried okra steals the show.

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.

307 W. 600 South, SLC, 801-364-0443.

Other locations. randrbbq.com

THE SUGARHOUSE BARBECUE COMPANY

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

254 S. 200 West, SLC, 801-521-7446. redrockbrewing.com

BLUE PLATE

SQUATTERS PUB BREWERY

147 W. Broadway, SLC, 801-363-2739. squatters.com

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

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

Bar Grub & Brewpubs

WASATCH BREW PUB

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

The Trudy, Ruby Snap’s classic chocolatechip 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.

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.

(Also check bar listings.)

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

AVENUES PROPER PUBLICK HOUSE

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

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

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ON THE TABLE food, convivial atmosphere, lots of beer and a great late-ish option.

Breakfast/Lunch Only THE DAILY

222 Main St., SLC, 385-322-1270. 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.

J DAWGS

SIEGFRIED’S

All big and all natural, whether you choose Polish or all-beef. The buns are made fresh daily. The special sauce is a family recipe.

Opt for peppers, onions, sauerkraut and/or pickles, add a bag of chips and that’s the full meal here.

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

LUCKY 13

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

341 Main St, SLC, 801-438-6111. jdawgs.com

35 W. 1300 S., SLC, 801-487-4418. lucky13slc.com

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

A biker-bar-inspired burger joint, Lucky 13 has won first place for burgers in the World Food Championships. You can choose from the regular menu of 11 burgers, ranging from the foot-tall “Big Benny” with its 28 ounces of ground chuck to the “Ring of Fire,” topped with jalapeños and habaneros to the Fungus Amongus, featuring mushrooms sauteed in red wine. With so many choices, you’re bound to find one you like. This is a 21+ establishment.

FINN’S

PRETTY BIRD CHICKEN

EGGS IN THE CITY

2795 South 2300 East, SLC, 801-581-0809. eggsinthecity.com

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 & EGG WORKS 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 verde–smothered breakfast wrap and the pancakes offer serious sustenance.

Burgers, Sandwiches & Delis DIVERSIONS

535 N. 300 West, SLC, 801-657-7327. 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.

145 S. Regent St., SLC. prettybirdchicken.com

Chances are you’ll still have to wait in line at 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 Main St., 801-906-8607. properburgerslc.com

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

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.

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TONYBURGERS

613 E. 400 South, SLC, 801-410-0531. tonyburgers.com

Coffee CAFFE D’BOLLA

249 E. 400 South, 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.

LA BARBA

327 W. 200 South, SLC, 385) 429-0224. 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.

CAMPOS COFFEE ROASTERY & KITCHEN 228 S. Edison St., SLC, 801-953-1512. us.camposcoffee.com

An Australian coffee bar, this particular outpost has the added amenity of a kitchen and rooftop seating in season.

PUBLIK KITCHEN

PUBLIK

Same ownership as Publik coffee, only the Kitchen has a more extensive menu. Don’t miss the BLT, made with tomato jam.

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

931 E. 900 South, SLC, 385-229-4205. publikcoffee.com

SHAKE SHACK

776 N Terminal Dr. shakeshack.com

FELDMAN’S DELI

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

975 S. Temple, SLC, 801-355-3161; 638 Park Ave., Park City, 435-200-8693. publikcoffee.com

SALT LAKE ROASTING COMPANY

9 S Rio Grande St, SLC, 801-748-4887. roasting.com

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

Central & South American AREMPA’S

350 E. 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.”

TEXAS DE BRAZIL

City Creek Center, 50 S. Main St., SLC, 801-2328070. texasdebrazil.com

The Brazilian-style churrascaria offers allyou-can-eat grilled meat, carved tableside and complemented by a mammoth salad bar.

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 chefdriven, 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.

GINGER STREET

menu changes according to season and the current chef ’s whim.

Chef Tyler Stokes, who owns Provisions, owns Ginger Street indulging his passion for Southeast Asian food, and providing an alternative for downtown diners. The fastcasual concept offers spins of classic dishes like dan-dan noodles and dumplings.

MONSIEUR CREPE

224 S. State St., SLC., 385-477-4975. gingerstreet.com

HONG KONG TEA HOUSE & RESTAURANT

1617 S. 900 East, SLC, 801-259-5843. monsieurcrepe.com

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.

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 ASIAN 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.

Indian BOMBAY HOUSE

2731 E. Parley’s Way, SLC, 801-581-0222; 463 N. University Ave., Provo, 801-373-6677; 7726 Campus View Dr., 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

French & European BRUGES WAFFLE AND FRITES

336 W. Broadway, SLC, 801-363-4444; 2314 S. Highland Dr., 801-486-9999; 541 E. 12300 South, Draper, 801-251-0152. 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 familyowned spot.

FRANCK’S

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

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. himalayankitchen.com

Indian-Nepalese restaurant with an everexpanding 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. 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.

Founding chef Franck Peissel’s influence can still be tasted—personal interpretations of continental classics. Some, like the meatloaf, are perennials, but mostly the

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ON THE TABLE ROYAL INDIA

CAFÉ TRIO

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

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.

OSTERIA AMORE

SAFFRON VALLEY EAST INDIA CAFE

CAFFÉ MOLISE AND CAFFÉ MOLISE BTG

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.

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

26 East 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.

680 S. 900 East, SLC, 801-533-TRIO; triodining.com

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.

BLUE PLATE

SAFFRON VALLEY

CAPUTO’S MARKET AND DELI

1098 W. South Jordan Parkway, South Jordan, 801-438-4823. saffronvalley.com

314 W. 300 South, SLC, 801-5318669; 1516 S. 1500 East, SLC, 801-4866615. caputos.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.

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.

SAFFRON VALLEY

CUCINA TOSCANA

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

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

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.

TANDOOR INDIAN GRILL

ESTE PIZZA

733 E. 3300 South, SLC, 801-486-4542. tandoorindiangrill.com

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

2148 S. 900 East, SLC, 801-485-3699; 156 E. 200 South, SLC, 801-363-2366. estepizzaco.com

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

MIA SICILIA

Italian & Pizza

4536 Highland Dr., Millcreek, 801-274-0223. siciliamiautah.com

ARELLA’S

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.

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.

2819 S. 2300 East, SLC, 801-484-0448.

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224 S. 1300 East, SLC, 801 946-6917. psteriaamore.com

PER NOI

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, 801-5820193. 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.

(There are other locations.)

PIZZERIA LIMONE

613 E. 400 South; 1380 E. Fort Union Blvd., SLC, 801-733-9305. pizzerialimone.com

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

PIZZA NONO

925 E. 900 South, SLC, 385-444-3530. 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.

SALT LAKE PIZZA & PASTA

1061 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.

SETTEBELLO PIZZERIA NUCH’S PIZZERIA

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

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., Millcreek, 801-274-0223. siciliamiautah.com

The third in a trio of family-owned restaurants. They all recall Italian food of yesteryear.

SIRAGUSA’S TASTE OF ITALY

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

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TAKASHI

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

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 State St., SLC, 801-466-7000. 1963 E. Murray Holladay Rd., SLC. toshsramen.com

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

ICHIBAN SUSHI

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

Sushi with a twist—like the spicy Funky Charlie Roll, tuna and wasabi filled, then fried.

Chef Tosh Sekikawa is our own ramen ranger. His long-simmered noodle-laden broths have a deservedly devoted following—meaning, go early. Now with a second location.

STANZA

KAZE

TSUNAMI

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

Va tutto bene!

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.

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

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.

336 S. 400 East, SLC, 801-532-7522.

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

KOBE JAPANESE RESTAURANT 3947 Wasatch Blvd., SLC, 802-277-2928. facebook.com/KobeJapaneseRestaurant

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 TUSCANY

2832 E. 6200 South, 801-274-0448. tuscanyslc.com

This restaurant’s faux-Tuscan kitsch is mellowing into retro charm, though the glass chandelier is a bit nerve-wracking. 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.

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.

NOHM

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

A genius Japanese 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.

2223 S. Highland Drive, SLC, 801-467-5545; 7628 S. Union Park Ave., Sandy, 801-6766466. tsunamiutah.com

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

YOKO RAMEN

472 E. 400 South, SLC, 801-876-5267. yokoramenslc.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, 801-2729111. 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.

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ON THE TABLE 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 topnotch Lebanese-style hummus, muhammara and toum.

MAZZA

BLUE PLATE 1515 S. 1500 East, SLC, 801-4849259. 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, 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. spitzrestaurant.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.

602 E. 500 South (in Trolley Square), SLC, 801-448-7489. weolive.com/salt-lake-city

It appears to be an extraordinary olive oil store, but tucked in the back is a great cafe and wine bar with a limited but delicious menu of panini, charcuterie, and other antipasti type dishes.

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RIO GRANDE CAFÉ

BARRIO

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.

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, 801-328-4421. 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, 801-9442300. lstaq.com

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

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RED IGUANA

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

All locations are a blessing in this City of Salt, which still has mysteriously few good Mexican restaurants. Mole is what you want.

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

TACO TACO

208 E. 500 South, SLC, 801-355-8518. tacotacoslc.com EGL

A tiny, charming taqueria, perfect for pickup and sunny days.

TAQUERIA 27

1615 S. Foothill Dr., SLC, 385-259-0712; 4670 S. Holladay Village Plaza, Holladay, 801676-9706; 149 East 200 South, SLC, 385259-0940; 6154 S. Fashion Blvd. #2, Murray, 801-266-2487; 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 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

MY THAI

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

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.

THE OYSTER BAR

OH MAI

48 W. Market Street, SLC, 801-322-4668; 2985 E. Cottonwood Pkwy., SLC, 801-9428860; 10702 River Front Pkwy., South Jordan, 801-302-2262. marketstreetgrill.com

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

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

850 S. State St.,SLC, 801-575-8888; 3425 State St., SLC, 801-467-6882. ohmaisandwich.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

Southeast Asian CHABAAR BEYOND THAI

87 W 7200 S, 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. chanonthai.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. favbistro.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.

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

On a brisk, dreary day, nothing fortifies a body like a piping hot bowl of Pho—a Vietnamese broth-based soup served with noodles and choice of meat. One of the best broths around is served out of an unassuming house on the southside of Salt Lake City.

Pho Tay Ho is the real deal. The familyowned-and-operated noodle house keeps their menu small but full of flavor.

PLEIKU

264 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. sawadee1.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.

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, 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

4410 S. 900 East, SLC, 801-266-7899. 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. kruathaislc.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.

THAI SIAM

1435 S. State St., SLC, 801-474-3322. siamptsaltlakecity.com

This restaurant is diminutive, but the flavors are fresh, big and bold. Never expensive, this place is even more of a bargain during lunchtime, when adventurous customers enjoy the $6.95 combination plates, a triple Thai tasting that’s one of the best deals in town.

ZAO ASIAN CAFE

639 E. 400 South, SLC, 801-595-1234; 2227 S. Highland Dr., SLC, 801-467-4113. zaoasiancafe.com

It’s hard to categorize this pan-Asian semifast 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.

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ON THE TABLE Steak

VERTICAL DINER

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

CHRISTOPHER’S

134 W. Pierpont Ave., SLC, 801-519-8515.

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

FLEMING’S PRIME STEAKHOUSE

20 S. 400 West, The Gateway, SLC, 801-3553704. christophersut.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. hilton.com/en/hotels/utah

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 BOLTCUTTER

57 E. Gallivan Ave., SLC, So hip there’s no listed phone.

Vegan—the boltcutters refer to setting free the animals. Mexican flavors spice up the menu of tacos filled with seitan or mushrooms and there’s a list of agave spirit drinks. The same folks own the vegan ice cream place next door, Monkeywrench.

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.

PARK CITY & THE WASATCH BACK American Fine Dining APEX

9100 Marsac Ave., Park City, 435-604-1300. montagehotels.com/deervalley

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.

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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, 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

7570 Royal St. East, Park City, 435-649-7770. goldenerhirschinn.com

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

MARIPOSA AT DEER VALLEY

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.

7600 Royal St., Park City, 435-645-6715.

350 MAIN

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.

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.

THE FARM RESTAURANT OMAR’S RAWTOPIA

FIREWOOD

4000 Canyons Resort Dr., 435-615-4828. parkcityrestaurants.com/restaurants/the-farm

Food is at the forefront of the newly named Park City Mountain Resort, and the farm is the flagship featuring sustainably raised and produced food. Resort Village, Sundial Building, North of the Cabriolet.

(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

RIME SEAFOOD & STEAK

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, 435-645-6724. 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.

ON THE TABLE VIKING YURT

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

ZERMATT RESORT

Arrive by sleigh and settle in for a luxurious five-course meal. Reservations and punctuality a must.

HEARTH AND HILL

The charming, Swiss-themed resort is big on buffets—seafood, Italian and brunch.

American Casual

This all-purposse cafe serves lunch, dinner and weekend brunch, focusing on bright, approachable American dishes with a kick.

Bakeries & Cafés

BLIND DOG GRILL

HIGH WEST DISTILLERY

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

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.

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.

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

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PARK CITY COFFEE ROASTERS 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.

ROAD ISLAND DINER

981 W. Weber Canyon Rd., Oakley, 435-783-3466. roadislanddiner.com

An authentic 1930s diner refitted to serve 21stcentury customers. The menu features old-fashioned favorites for breakfast, lunch and dinner.

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.

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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.

RIVERHORSE PROVISIONS

221 Main St., Park City, 435-649-0799, riverhorseprovisions.com

Bowls, breakfast, sandwiches, substantial snacks and picnics to go—even beer and wine—this place has pretty much everything you need whenever you need it.

WASATCH BAGEL CAFÉ 1300 Snow Creek Dr., Park City, 435-645-7778.

Not just bagels, but bagels as buns, enfolding a sustaining layering of sandwich fillings like egg and bacon.

WINDY RIDGE BAKERY & CAFÉ 1250 Iron Horse Dr., Park City, 435-6470880. wasatchbagelandgrill.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

700 N. Homestead Dr., Midway, 888-327-7220. homesteadresort.com

9100 Marsac Avenue, Park City, 435-604-1300. montagehotels.com

The décor is formal, the fare is hearty but refined—salmon in a morel cream, or pearl onion fritters dusted with coarse salt.

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.

SPIN CAFÉ

HANDLE

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1153 Center Dr., (Newpark), Park City, 435-200-8840. hearth-hill.com

784 W. Resort Dr., Midway, 866-643-2015. zermattresort.com

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.

RED ROCK JUNCTION

1640 W. Redstone Center Dr., Ste. 105, Park City, 435-575-0295. redrockbrewing.com

The house-brewed beers—honey wheat,

OVER

30 YEARS iatlte

BEERHIVE STATE

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WASATCH PUB BREWERY I PARK CITY I SUGAR HOUSE I wasatchbeers.com SQUATTERS PUB BREWERY I DOWNTOWN, SLC I AIRPORT I PARK CITY I squatters.com WEST SIDE TAVERN I SALT LAKE CITY

ON THE TABLE 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 state-of-the-art tap system. Open for breakfast daily.

WASATCH BREWPUB

240 Main St., Park City, 435-649-0900. wasatchbeers.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.

COURCHEVEL BISTRO

WAHSO

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.

Restaurateur Bill White is known for his eye-popping eateries. Wahso is his crown jewel, done up with lanterns and silks like a 1930s noir set. Don’t miss the jasmine teasmoked duck.

201 Heber Ave., Park City, 435-572-4398.

Italian & Pizza FUEGO

2001 Sidewinder Dr., Park City, 435- 645-8646. fuegopizzeria.com

Off the beaten Main Street track, this pizzeria is a family-friendly solution to a ski-hungry evening. Pastas, paninis and wood-fired pizzas are edgy, but they’re good.

VINTO

Breakfast

900 Main St, Park City, 435-615-9990. vinto.com

DEER VALLEY GROCERY & CAFE

The only location of this chic pizzeria, Vinto has a great patio, as well as personal pizzas (try the Tuttabello), a nice wine list and a rotating selection of excellent gelato. A great PC deal. Don’t overlook the pasta specials.

1375 Deer Valley Dr., Park City, 435-6152400. 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- 7834202. woodlandbiscuit.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 ADOLPH’S

1500 Kearns Blvd., Park City, 435-649-7177.

Park City locals believe the steak sandwich is the best in town. You’ll also find classics like wiener schnitzel, rack of lamb and Steak Diane.

CAFÉ TERIGO

424 Main St., Park City, 435-645-9555. adolphsrestaurantparkcity.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.

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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.

577 Main St., Park City, 435-615-0300. wahso.com

Mediterranean REEF’S

7720 Royal St. East, Park City, 435-6580323. 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.

Mexican & Southwestern BAJA CANTINA

1284 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. Park City Resort Center.

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. elchubascomexicangrill.com

Regulars storm this restaurant for southof-the-border eats. Burritos fly through the kitchen like chiles too hot to handle—proving consistency matters.

TARAHUMARA

380 E. Main St., Midway, 435-654-34654.

Some of the best Mexican food in the state can be found in this Midway cafe, now under new ownership. 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.

1897 Prospector Ave., Park City, 435-6319861. 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 shoreto-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 ThursSunday.

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 prizewinning mixologists adds to the freestyle feel.

KUCHU SHABU HOUSE

1612 W. Ute Blvd., Park City, 658-435-5829. 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 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.

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ON THE TABLE

GRUB STEAK

Tables are covered wagons around a diorama featuring coyotes, cougars and cowboys— corny, but fun. The menu is standard, but kids love it.

Italian & Pizza

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.

UNION GRILL

A great sandwich is about proportion, not quantity, the perfect balance of filling and bread, and toasted until the meld is complete.

EDGE STEAKHOUSE

The cross-over cooking offers sandwiches, seafood and pastas with American, Greek, Italian or Mexican spices.

SLACKWATER PIZZA

Bar Grub & Brewpubs

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.

2200 Sidewinder Dr., Prospector Square, Park City, 435-649-8060. grubsteakparkcity.com

3000 Canyon Resort Dr., Park City, 435-655-2260.

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.

PRIME STEAK HOUSE

804 Main St., Park City, 435-655-9739. westgateresorts.com

Prime’s recipe for success is simple: Buy quality ingredients and insist on impeccable service. Enjoy the piano bar, and save room for molten chocolate cake.

NORTH SALT LAKE & BEYOND

Union Station, 315 24th St., Ogden, 801-621-2830. uniongrillogden.com

BEEHIVE 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

American Fine Dining

52 Federal Ave., Logan, 435-753-4777. caffeibis.com

THE HUNTINGTON ROOM AT EARL’S LODGE

Exchange news, enjoy sandwiches and salads and linger over a cuppa conscientiously grown coffee.

3925 E. Snowbasin Rd., Huntsville, 888-437-547. snowbasin.com

Ski-day sustenance and fireside dinner for the après-ski set. In summer, dine at the top of the mountain.

American Casual

MADDOX RANCH HOUSE

1900 S. Highway 89, Perry, 435-7238545. maddoxfinefood.com

Angus beef steaks, bison chickenfried steak and burgers have made this an institution for more than 50 years. Eat in, drive up or take home.

HEARTH

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.

PRAIRIE SCHOONER

445 Park Blvd., Ogden, 801-621-5511. prairieschoonerrestaurant.com

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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.

THE ITALIAN PLACE

48 Federal Ave., Logan, 435-753-2584. italianplace.net

1895 Washington Blvd., Ogden, 801-3990637. slackwaterpizzeria.com

ROVALI’S RISTORANTE

174 E. 2500 South, 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. ramenhaus.business.site

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. comthesonoragrill.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 glutenfree options.

Southeast Asian THAI CURRY KITCHEN

582 25th St., Ogden, 385-333-7100. thaicurrykitchen.com.

Chic and sleek counter service offering bright from-scratch curries and salads plus locally made kombucha.

PROVO & CENTRAL UTAH American Fine Dining COMMUNAL

100 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

Highway 92, Sundance Resort, Provo Canyon, 801-223-4200. 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.

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ON THE TABLE

THE FOUNDRY GRILL

Sundance Resort, Provo, 801-223-4220. sundanceresort.com

The café in Sundance Resort serves comfort food with western style—sandwiches, spitroasted chickens and s­ teaks. Sunday brunch is a mammoth buffet.

MOAB & SOUTHEAST UTAH

ST. GEORGE & SOUTHWEST UTAH

American Dining

American Fine Dining

CAFÉ DIABLO

KING’S LANDING

This café offers buzz-worthy dishes like rattlesnake cakes and fancy tamales. Save room for dessert.

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.

599 W. Main St., Torrey, 435-425-3070. cafediablo.com

STATION 22

22 W. Center St., Provo, 801-607-1803. station22cafe.com

Ever-hipper Provo is home to some cuttingedge 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.

HELL’S BACKBONE GRILL

BLUE PLATE 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.

CAPITOL REEF INN & CAFÉ

360 W. Main St., Torrey, 435-425-3271. capitolreefinn.com

This family spot strives for a natural and tasty menu—and dishes like fresh trout and cornmeal pancakes achieve it. Be sure to look at the great rock collection and the stone kiva.

SUNGLOW FAMILY RESTAURANT

Italian

91 E. Main St., Bicknell, 435-425-3701.

PIZZERIA 712

320 S. State St., Orem, 801-623-6712. pizzeria712.com

The pizza menu reaches heights of quality that fancier restaurants only fantasize about. Not only are the blister-crusted pizzas the epitome of their genre, but braised short ribs, local mushrooms and arugula on ciabatta are equally stellar.

This pit stop is famous for its pinto bean and pickle pies. Yes, we said pickle.

GINGER’S GARDEN CAFE

188. S. Main St., Springville, 801-489-4500. gingersgardencafe.com

Tucked inside Dr. Christopher’s Herb Shop, Ginger’s serves truly garden-fresh, bright-flavored, mostly vegetarian dishes.

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 achiotebraised 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.

Bar Grub & Brewpubs MOAB BREWERY

686 Main St., Moab, 435-259-6333. themoabbrewery.com

Vegetarian

1515 Zion Park Blvd., Suite 50-A, Springdale, 435-772-7422. klbzion.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.

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.

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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 f lavors 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.

Bakeries & Cafés TWENTY-FIVE MAIN CAFÉ AND CAKE PARLOR 25 N. Main St., St. George, 435-628-7110.

25main.com

With its hip graphic design, ever-so-cool servers and a loyal cupcake following, this simple sandwich spot could be at home in Soho, but it’s in St. George.

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.

TM

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BAR FLY L I B A T I O N S

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B A R S 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.

TOOLS OF THE TRADE

BY JEREMY PUGH

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t’s not like we’ve been popping down to our local pub for a quick one of late. And, while we miss the charms of a regular crowd and the bartender who knows our pour, drinking at home does have its advantages, especially in Utah. That is, you get to decide how stiff to pour a drink. Cocktails in Utah, we’ve often lamented, are hobbled by the state’s fastidious dram laws, which means no matter how skillful your bartender is, well, there just can’t be enough booze in there. A cocktail, as designed, is meant to a be a stiff drink, to kick things off. In this sense, the home bar is the best bar where you can attentively marry the proportions and not skimp on the gravy. So have at it and make the kind of boozy concoction Frank Sinatra would pour his guests, with plenty of ice, and advise: “You’re going to want to let that lie down a bit.”

AC

225 W. 200 South, SLC, 385-722-9600. achotels.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. #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

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.

BAR X

155 E. 200 South, SLC, 801-355-2287. beerbarslc.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, 801-355-2287. 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

More than 200 beers­­—domestic, imported and local—with a long ice rail to keep the brew cold, the way Americans like ’em, are the outstanding features of this cozy downtown pub.

BTG WINE BAR

404 S. West Temple, SLC, 801-359-2814. btgwinebar.com

BTG stands for “By the Glass” and though BTG serves craft cocktails, specialty beer and good food, the pièces de résistance are the more than 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.

HOME BAR ESSENTIALS Kick it up a notch

COPPER COMMON

111 E. Broadway, 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, SLC, 801-849-8847. thecottonbottom.com

Remember when this was a ski bum’s town?

The garlic burger and a beer is what you order.

DICK & DIXIE’S

479 E 300 South, SLC, 801-994-6919

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.

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.

GIBSON LOUNGE

555 S. Main St, SLC, 801-258-6778. 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., 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, 801-819-7563. 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.

A JIGGER. First and foremost, a jigger is something I always have. When working with multiple spirit cocktails, like a Last Word or a Negroni, it’s key to have the correct proportions. My workhorse is the ‘Gigger’ from Curriculum ($32).

A SHAKER, MIXING GLASS AND BARSPOON. For shaken cocktails, the home bartender can use a cobbler shaker.

For stirred cocktails, you want to have a mixing glass and a barspoon. You can always stir in a pint glass, but that’s no fun.

A proper barspoon helps with an elegant, silent stir. Just please, no barspoons with the red tops. They have no balance and less style. Koriko Shaking Tin Set, $28.

A STRAINER. You want to have a strainer with a tight coil to avoid having a float of ice chips on top of a drink. Nothing ruins a shaken daiquiri like a mouthful of ice. The Antique Hawthorne Strainer ($24) is a great choice. Easy to use and clean, and it works for both shaken or stirred cocktails.

A JUICER. You’re going to want to have a decent juicer.

Don’t fight trying to handsqueeze citrus. Mexican Beehive Juicer, $24.

For presentation, use either A ROCKS GLASS OR A COUPE GLASS for cocktails at home. Please let the world be rid of the conical martini glass. It’s not the original martini glass, and it’s difficult to carry and drink from. Xaquixe Galeria Glass, $19.

A PEELER FOR GARNISHING. Garnishes aren’t all for show. The expression of citrus oils on an Old Fashioned is the difference between a good and great drink, and it takes about 10 seconds. You don’t need to spend a lot of money. Just get one that works.

AND FINALLY, ICE! For me personally, We always just have some 2-by-2-inch cubes in the freezer. The larger cube keeps the drink cold but dilutes the cocktail much slower than your traditional ice cube you’d get from your refrigerator. Who wants to rush to finish their cocktail before it’s over-diluted? Consider an ice ball maker at home. It makes a perfect sphere, extends the life of your drink and it’s always a fun party trick.

All products (except peeler) available at Curriculum, SLC, curriculumusa.com

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BAR FLY GREEN PIG

SEABIRD BAR & VINYL CLUB

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 DISTILLERY

703 Park Ave., Park City, 435-649-8300. highwest.com

The bartenders at Utah’s awardwinning distillery concoct different cocktail menus for every season focusing on High West’s spirits, although the bar stocks other alcohol.

7 S. Rio Grande, The Gateway, SLC, 801-456-1223

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, 801‑532‑4042. bodega331.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.

55 W 200 South, SLC, 801-285-6494. lakeeffectslc.com

An eclectic bar and lounge with a fine wine list and full menu. Live music many nights; open until 1 a.m.

OYSTER BAR

54 W. Market St., SLC, 801-531-6044. 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 award-winning martini and a dozen oysters—half price on Mondays.

QUARTERS

RABBIT HOLE

155 W. 200 South, SLC, 801-285-6494

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.

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Beers & Brews SQUATTERS/WASATCH 147 W. Broadway, 801-363-2739, squatters.com, 2110 Highland Dr., 801-783-1127. wasatchbeers.com

BOHEMIAN BREWERY

94 E. 7200 South, Midvale, 801-5665474, bohemianbrewery.com

Enjoy the lagers beloved by Bohemian’s owners’ Czech forebears, following the ancient Reinheitsgbot or German Purity Law.

EPIC BREWING COMPANY 825 S. State St., 801-906-0123. epicbrewing.com

7300 E. 200 South, Huntsville, 801-745-2002. shooting-star-saloon.business.site

DESERT EDGE BREWERY

SHADES OF PALE BREWING

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.

The constantly changing variety and Beer School set Desert Edge apart from all the others.

A mom-and-pop brewery supplying many local restaurants—check the website—stop by their tap room.

LEVEL CROSSING

PROPER BREWERY

Opened by home brewer and photographer Christ Detrick, Level Crossing is long on games (like darts), good food and of course good beer.

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

FISHER BREWING COMPANY

THE SHOOTING STAR

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, 385-722-9600.

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.

5 E. 400 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.

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.

master Kevin Templin has a long history in Salt Lake’s beer scene. Expect meticulously made German-style beer and don’t miss game night.

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.

7 E. 4800 S., Murray, 801-266-2127.

Icehausbar.com

LAKE EFFECT

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

Salt Lake’s original breweries merged to form Utah Brewers Cooperative— Squatters and Wasatch are the most popular watering holes in Salt Lake.

ICE HAUS

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 beerhall inspired location. The menu has a strong number of vegan options.

ZEST KITCHEN & BAR

936 S. 900 West, SLC, 385-270-5972. levelcrossing.com

254 S. 200 West, 801-521-7446. redrockbrewing.com

A longtime favorite for tippling and tasting—The pub draws on 45 recipes for its rotating selection.

TOASTED BARREL BREWERY

WATER WITCH

412 W. 600 North, 801-657-6942. toastedbarrelbrewery.com

801-462-0967. waterwitchbar.com

Look for seasonal releases of vintage aged sours and high alcohol barrel-aged beers.

BLUE PLATE 163 W. 900 South, SLC, 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-footlong cherry wood bar encourages you to bend the elbow.

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

UINTA BREWING COMPANY

1722 Fremont Dr., 801-467-0909. uintabrewing.com

Founder Will Hamill says,“We make beer. Period.” Uinta produces certified organic beers and beer in corked bottles.

TF BREWING

936 S. 300 West, 385-270-5972. tfbrewing.com

TF stands for Templin Family; brew-

2160 S. West Temple, 435-200-3009. shadesofpale.com

865 Main St., 801-906-8604. properbugerslc.com

320 W. 800 South, 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.

ROHA

30 E. Kensington Ave., 385-227-8982. rohabrewing.com

The name comes from the owners two names: Rob Phillips and Chris Haas, former brewer for Red Rock Brewery.

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.

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FIELD GUIDE

THE TRAMPOLINE Discover the ‘Pools’ of Utah

BY JEREMY PUGH

L

OOKING OUT YOUR airplane’s window as you approach Salt Lake International, please note a large number of trampolines dotting the yards of the little houses below. See the small black circles amid the small patches of suburban green and consider that a view from the same window, while arcing into the stratosphere above Phoenix or Las Vegas or Los Angeles, would yield crystal-blue, kidney-shaped pools— watery benefits of flatland climates and a special desert-dweller’s denial of resource limitations.

It’s doubtful you’ll be able to discern any jumpers from your lofty perch but, if school’s out and there are exasperated mothers inside the teensy homes below, you can be sure that a gang of neighborhood kids will be tramping and bouncing their stockinged feet on those little black circles. Know that they’re aiming grubby outstretched fingers to touch the cloudy trail your plane paints across the crystal blue sky.

TRAMPOLINES ARE THE POOLS OF UTAH. They are not unique to our state. Anyplace, USA, is trampoline country.

They sprout up wherever there are kids

and yards and parents hoping for a little peace. But here in Utah, with our large families (one whole child more on average than the national average, 2.5) trampolines flourish like summer camps, Boy Scout Jamborees, public pools and, tragically, McDonald’s Playlands.

I met my best friend from age 5 to 10 based on access to a trampoline. His family sold trampolines—surely the path to enlightenment for a 5-year-old. We learned the requisite gymnastics: seat drops, back drops, tummy drops and the twin Holy Grails of front-flip and backflip. We learned how to steal someone’s bounce (double jumping to take the spring out of an opponent) and to “super charge” by lending gravity to a partner, often with disastrous, too-high results.

And, of course, there were the sleep outs, scared and huddled sleepless under the stars with the wind whipping through the trees. I was even involved in sales, got paid $12—an unheard-of amount at age 8—to demonstrate the wonders of the trampoline at an area mall while other boys endured shopping for school clothes with their mothers.

But before all that, there was a waiver—“Mom! Can you sign this?” Parents of big families who sell trampolines are well informed of liability issues. But

after this first encounter with our litigious society, I was free to bounce and darn near kill myself along with the rest of the neighborhood.

Trampolines are dangerous. Consider the springs. Most of your finer backyard trampolines lack pads, cushy protection from the equally dispersed holes rounding the bouncy bed. On a good, windless day, you can “supercharge” an equally weighted partner into the sky twice your fourth-grade height and, with the right angle, it’s either the springs or the ground. A trampoline purchase is often reconsidered in the emergency room.

But still, we persist. Perhaps it’s the practical genes of the Mormon pioneers coursing through our communities.

Pools are complicated, decadent and, well, what about all the leaves? Compared to this steel-springed pile of unleashed gravity, a pool—with its expense and effort—pales by the fact of its complexity.

The hard-headed nature of our forebears doesn’t include considerations now commonplace to our helmet-wearing times.

Potential injury is tabled in disdain for the vanity of a swimming pool. If greatgreat-grandma so-and-so walked across the Great Plains, surely we can survive the trampoline. What, are you bored? Go out and jump on the tramp.

COMPARED TO THIS STEEL-SPRINGED PILE OF UNLEASHED GRAVITY, A POOL— WITH ITS EXPENSE AND EFFORT—PALES

BY THE FACT OF ITS COMPLEXITY.

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