November-December 2020

MAGAZINE OF THE MOUNTAINWEST

! s r e e Ch

SALTLAKEMAGAZINE.COM

RECIPES AND NEWS ABOUT OUR NOVEMBER

COCKTAIL CONTEST P. 63

PARK CITY'S EVER-GROWING PAINS

BORED?

GAMES TO BUSY YOUR MIND AND MAKE YOU LAUGH

BRAIN HEALTH

IN A PANDEMIC

P. 78

LAUREN MCCLUSKEY'S

TRAGEDY

December 2020

$4.95

Display until December 31, 2020

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25274 76991

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AND WHAT'S COMING FROM IT

Electric has gone Audi.

A new era of electric is here. Meet the Audi e-tron®, the first electric SUV built with Audi DNA. With ample space for everyday life, long-range capability and exhilarating performance with quattro® all-wheel drive, this is way more than an electric car. This is electric done the Audi way.

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

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The Macan concept We have proven that we will not be dictated to. Do not follow trends. But prefer to write our own adventure stories. Such as that of a compact SUV that inextricably combines sportiness, design and everyday practicality: the new Macan.

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

Š2020 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.

Les Pétales Place Vendôme Collection

TRANSFORMING THE STATE OF WOMEN’S HEALTH Through Go Red for Women, the American Heart Association created the definitive movement dedicated to women’s health. United by purpose and connected by passion, the Circle of Red is an empowered and impact driven group motivated to transform the state of women’s health.

C

MEMBER EXPERIENCE Circle of Red members receive special recognition and have the opportunity to network with community and corporate leaders and others who stand with us as we work toward a healthier future for our community.

Members also have access to educational resources, tools and experts so they can take charge of their own heart and brain health and that of their family's.

YOUR IMPACT Investing in Go Red For Women will ensure the American Heart Association remains relentless to drive awareness that heart disease is the No.1 health threat to women, help women take charge of their health, close the gender gaps in research and STEM, and to address inequities in access and quality of care.

Please join us! For more information, please call 801-702-4420 or email lavina.sasaki@heart.org.

©2020 American Heart Association, Inc., a 501(c)(3) not-for-profit. All rights reserved. Go Red for Women is a r

Utah's

Circle of Red

CIRCLE OF RED MEMBERS Pictured from left to right: Circle of Red Chair Michelle Martinez, Rebecca Hunter, Cristie Richards, Brenda Mann, Becky Briggs, Cindy Atha, Linda Kofford, Kim Bowsher, Pam Holindrake, Karin Lockovitch, Heather Rayburn, Jestine Salazar and Abbe Smith Not pictured: Bethany Marullo

registered trademark of AHA. The Red Dress Design is a trademark of U.S. DHHS. Unauthorized use prohibited.

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View all of our listings at SummitSothebysRealty.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. An Equal Opportunity Company. ©MMXX Sotheby’s International Realty Affiliates, Inc. All Rights Reserved. Sotheby’s International Realty® is a licensed trademark to Sotheby’s International Realty Affiliates, Inc. Each office is independently owned and operated. Copyright© Summit Sotheby’s International Realty 2020.

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© 2020 BHH Affiliates, LLC. An independently owned and operated franchisee of BHH Affiliates, LLC. Berkshire Hathaway HomeServices and the Berkshire Hathaway HomeServices symbol are registered service marks of Columbia Insurance Company, a Berkshire Hathaway affiliate. Equal Housing Opportunity. Information not verified or guaranteed.

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contents

NOV EMBER /DECEMBER 2020 FEATURES

58 THE TRAGIC TALE OF

LAUREN MCCLUSKEY

BY JEN HILL

Too late for U of U student Lauren McCluskey (and others), as her real story emerges, changes are coming to campus two years after her murder in October of 2019.

63 CHEERS TO YOU

BY MARY BROWN MALOUF

A cocktail contest for the times. Our top bars give us their top cocktails.

Try them all and cast your vote for the winner!

72 HEAD CASES B Y S A LT L A K E M AG A Z I N E S TA F F

Got the Covid blues? Who you gonna call—psychologists, therapists, life coaches, and psychiatrists can help.

78 NAME YOUR GAME

BY JEREMY PUGH

on the cover PHOTO BY NATALIE SIMPSON

An entry in our November Cocktail Contest from Lake Effect bartender Christopher Stevenson. All jewelry from O.C. Tanner Jewelers.

From classic to crazy, board games are keeping Utahns safely at home but still social.

N O V / D E C 2 0 2 0 | S A LT L A K E M A G A Z I N E . C O M

contents

91

47 park city

Make the most of take out and curbside pickup. The future of the arts & culture in a town centered around it.

BY TONY GILL

85 a&e

Chosen Creative: How letter writing can bring us back to love.

BY JEN HILL

Art all over: The Airport and the Mural

BY MARY BROWN MALOUF

85

Local band: The Lovely Noughts.

BY KAITLYN CHRISTY

41

23 the hive

It came without boxes or bows, a living Christmas tree, and intro to Brazilian martial arts, eyebrows go bold, hair goes up and pulling tarot cards for the 2021 forecast.

38 state wide

Tale of two developments in Park City

BY TONY GILL

41 outdoors

91

on the table

Hot Toppings for Ice Cream, Food Gifts, Nohm and Nomad East.

116 bar fly

Sippers: An antique pleasure is making a comeback.

BY MARY BROWN MALOUF

120 my turn

The Power of Words: The new vocabulary of 2020.

BY MARY BROWN MALOUF & JEN HILL

How to take a ski vacation during a pandemic

BY TONY GILL

volume 31 number 6 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 2020, 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.

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THE GIF T THE Y ’LL OPEN OVER AND OVER.

THE MAGAZINE FOR UTAH PRESIDENT & PUBLISHER

PRODUCTION M ANAGER

EXECUTIVE EDITOR

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

Margaret Mary Shuff

Mary Brown Malouf PA R K C I T Y L I F E E D I T O R

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A S S O C I AT E E D I T O R

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WR ITI NG CON TR I BU TORS

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ART DIRECTOR

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Boca Raton Delray Beach magazine Mizner’s Dream Worth Avenue Salt Lake magazine Utah Bride & Groom Utah Style & Design Greater Boca Raton Chamber of Commerce Annual Salt Lake magazine is published six times a year by Utah Partners Publishing, Ltd. The entire contents of Salt Lake magazine are copyrighted and may not be reproduced without the expressed written consent of the publisher. Salt Lake magazine accepts no responsibility for the return of unsolicited manuscripts and/or photographs and assumes no liability for products or services advertised herein.

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

Please refer to corporate masthead.

We value the ideas and interests of our community and readers. Story pitches, photo submissions and event information can be submitted to editor@saltlakemagazine.com for publication consideration.

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20

editor’s letter

Be of Good Cheer It’s the season for celebration. And let’s face it—it was a bad year for cheer.

Nevertheless, though masked and socially distanced, we will join together again this year in love and joy for one another. We will clink glasses, feast, toast to a better future and enjoy what we have, taking care to live in the moment.

That’s what our cover story is about: remembering the good times in the midst of the not-so-good and pledging to support one another.

This year, Salt Lake magazine’s November Cocktail Contest (p. 63) is all about fun. We don’t think that’s frivolous, we think it’s important. Take all precautions, support our hardworking

hospitality community. But remember to smile.

After all, we humans are ridiculously resilient. When we’re oppressed or treated unjustly, we push back. Read the sad story of Lauren McCluskey (p. 58) and the protests, outcry and, finally, change that her unnecessary death inspired. It all ties in with the consciousness-raising that have been 2020’s answer to injustice.

Political upheaval and bitter divisions have marked this year as much as the scars of forest fires, hurricanes, drought, windstorms and out-of-control disease. Lack of social contact, economic hardship and uncertainty have damaged our psyche. (“Head Cases,” p. 72)

Humans aren’t meant to be alone. We’re tribal creatures.

But we find relief—in raising our voices in protest and encouragement, in solo hiking, workaround ski vacations and, slightly absurdly, in playing games. (p. 78) Because that’s what humans do: Make do in the hard times, keep hope for the future and—don’t forget this part!—laugh in the present.

Cheers!

Mary Brown Malouf

YOU POWER PUBLIC RADIO

In uncertain times, your support keeps us strong.

kuer.org/donate S A LT L A K E M A G A Z I N E . C O M | N O V / D E C 2 0 2 0

the

hive PEOPLE | TRENDS | TALK

QUAKING ASPEN is Utah’s state tree.

Pando, an aspen grove in Sevier County, is the largest living thing on Earth—a metaphor for our time, because aspens grow in colonies, all connected by their root systems.

But Pando is possibly dying from mule deer predation. Many landscape designers warn homeowners not to plant aspen because “they’ll take over” your yard. We can think of many worse fates than being surrounded by aspen trees.

O Tannenbaum Celebrate the forest this holiday.

I

t's been a grievous year for trees. The Big Wind of 2020 destroyed more than 1,000 trees in Salt Lake City, leaving Mayor Erin Mendenhall with a deficit—her campaign promise was to plant 4,000 trees in Rose Park. Of course, the West altogether was deforested by fire this year. And trees are life for humans—they hold the earth together and create the air we breathe. This year, instead of buying a dead tree in honor of the holidays, buy a live one. Let it live in your home for a few weeks, then make it a gift, to the earth and to all of us.

N O V / D E C 2 0 2 0 | S A LT L A K E M A G A Z I N E . C O M

the hive / TAROT WHAT’S HAPPENING NOW FEELS SIMILAR TO WHAT HAPPENED DURING THE RECESSION IN 2008.

MANY PEOPLE WHO ARE EXPERIENCING CHANGE ARE TURNING TO ANCIENT METHODS OF FINDING ANSWERS, DIRECTION, COMFORT, SEEKING INTUITIVE NUDGES TO HELP THEM TO GET TO THE NEXT PLACE.

Tarot of a Moon Garden

Traditional tarot symbolism takes you back to medieval times— characters include queens, kings and knights who can be holding symbols such as wands, swords or cups. Cards can also contain elemental magic, like the phases of the moon or objects in nature, like wings of dragonflies, butterflies, angels and fairies.

Too much of a good thing.

“The problem with reading or watching tarot readings on YouTube is that some people get addicted to it, conflicting readings are completely possible, many times we can tap into our own intuition and develop that trust in our own access to messages.”

Elemental Inspirations Leanora “Lee” Perry, Psychic Reader, Owner 2207 S. 700 East, SLC, 801-433-2279, elemental-inspirations.com

S A LT L A K E M A G A Z I N E . C O M | N O V / D E C 2 0 2 0

—LEE PERRY, PSYCHIC READER

Casting Lots in 2020 From Runes to TAROT—WAYS the metaphysical is entering the mainstream.

BY JEN HILL

I

n times of change—when a needed pivot or critical choice has to be made, most humans seek the counsel of someone outside themselves.

Decisions about where to live, work, a relationship. The wheel of life is constantly turning and change is the only constant.

While some seek out a trusted friend, clergy or psychologist, ancient methods of divination are making a comeback. Prior to general literacy and printing presses which allowed humans to read (we ordinary folk couldn’t even legally read “The

Great Bible” until 1539), images mattered.

The tarot helped guide lives.

Interpreting tarot is like skipping rocks on the surface of a lake,” says Lee Perry, owner of Elemental Inspirations. “The ideal is when a message is shared, and its impact sends resounding ripples that reach in every direction.” She admits, “Sometimes a message will plunk and immediately sink without making waves whatsoever.” Who knows what’s written in your cards? It can’t be any more surprising than the last year has been.

PHOTO ADAM FINKLE

24

The Colony

216whitepine.com

Olympus Cove

216 White Pine Canyon Road

4523 S Gilead Way

Peoa

Tuhaye

8 BD / 10 BA / 14,609 SF Offered at $16,300,000

Grady Kohler 801.815.4663

9885 N Uinta Drive

Coalville

Park City

3181 Spring Hill Road 4 BD / 4 BA / 5,751 SF Offered at $2,300,000

Patty Horie 435.640.0400

Andrew Phillips 801.458.3520

Farmington

1131 Alice Lane 5 BD / 6 BA / 7,524 SF Offered at $1,100,000

Marvin Jensen 801.403.4030

5 BD / 7 BA / 13,588 SF Offered at $6,000,000

6176 N Rocky Ridge Road 4 BD / 5 BA / 6,762 SF Offered at $3,300,000

Upper Deer Valley

Nicolle Solden 435.640.6585

4 BD / 4 BA / 5,100 SF Offered at $2,985,000

3985lastrundr.com

3985 Last Run Drive 4 BD / 4 BA / 3,217 SF Offered at $1,680,000

5308 S Baywood Circle 5 BD / 4 BA / 4,261 SF Offered at $1,090,000

6 BD / 7 BA / 5,623 SF Offered at $4,595,000

Matthew Sidford 435.962.4544

Victory Ranch

Jose Garcia 503.341.8643

Holladay

Jim Barber 801.979.1205

21 Bellevue Court

21bellevue.com

6689 E Moonlight Drive 4 BD / 5 BA / 3,337 SF Offered at $2,665,000

Matthew Sidford 435.962.4544

Salt Lake City

4388 S Carol Jane Drive 6 BD / 4 BA / 6,260 SF Offered at $1,600,000

Dee Johanson 801.580.1123

Salt Lake City

Tyler Parrish 801.815.5765

8110 S Cottage Pines Cove 3 BD / 3 BA / 4,235 SF Offered at $875,000

Meg Osguthorpe 801.631.3114

see all of our listings online at winutah.com Buyer to verify all info.

the hive / PARTY HAIR

A long side braid isn't as easy as it seems.

Have someone else do it.

1

Updo by The Drybar

Hair Envy

2

BY JEN HILL

M

S A LT L A K E M A G A Z I N E . C O M | N O V / D E C 2 0 2 0

Braiding one’s hair or taking on a radical updo is difficult (if not nigh impossible) to do yourself, so if that’s the look you want, having it done is a bit of a luxury but the best way to go. ($45-90.) My stylist earned every penny because she had to power through my extremely thick hair, using styling products to protect from heat damage, and flat iron to fully straighten.

It was far from my everyday look, but I did enjoy it. My hair felt so soft, shiny and smooth that my friends/daughters had to touch it in disbelief.

1133 E. Wilmington Ave., SLC, 385-429-5334, thedrybar.com

Sometimes DIY hair is NOT what you want.

y hair mojo is wash and go, but then again, sometimes it’s nice to try a new look. It’s also very nice to get pampered.

We’re still getting together for the holidays, albeit masked and distanced, and we want our hair to look amazing.

With COVID-19 still going strong, the following salons are taking safety measures, practicing safe distancing between clients and requiring the use of masks. And hey, even if your event got canceled—you can still show-off your hair on Zoom. Indulge!

The Drybar— Sugar House

Blo Dry Bar Once in awhile, isn’t it nice to let someone take over and do the heavy hairstyle lifting?

Take a load off your shoulders, arms, wrists and hands and let the folks at the Blo Dry Bar take on your next full blowout, classic up-do or create a fancy fishtail braid.

202 E. Wilmington Ave. Suite 150, SLC, 801-466-2090, blomedry.com

3

STYLD’ Blow Dry Bar This studio space is inside Trolley Square and along with styling, you can add on getting your makeup done or weaving in hair extensions. Always wanted to go long or add in some volume? This season is the time to bring out your inner Cher.

602 E. 500 South, SLC, 801609-7718, styldblowdrybar.com

PHOTO COURTESY THE DRYBAR

26

BLINDS

SHADES

DRAPES

SHUTTERS

435.649.9665

UPHOLSTERY

MOTORIZATION

PARKCITYBLIND.COM

Visit our Product Showroom and Fabric Design Studio Photo: Rebekah Westover | Designer: Cambridge Home Company

28

the hive / BEAUTY

NEW TREND:

Brow Lamination

“Really hot right now is our brow lamination service, in which hairs are first straightened and then laminated into place, giving brows a fuller, thicker look.”

Framing the face, microblading can add a BIG impact.

BY JEN HILL

F

ace it: Your DNA may be keeping up with current beauty trends and those hairy lines above your eyes are no exception. Thick, bold and perfectly kept brows are hotter than ever—traditional cosmetic products such as brow pencils, gels and powders can help achieve that look temporarily.

Eyebrow microblading, added to the beauty scene few years back, is a longerlasting solution.

Don’t fret—let’s answer some questions and make it easy for you.

Microblading is a semi-permanent cosmetic procedure that creates or enhances eyebrows. It is great for someone looking to add symmetry to

S A LT L A K E M A G A Z I N E . C O M | N O V / D E C 2 0 2 0

their face, minimize the time they spend doing their makeup and give the illusion of full, even, healthy eyebrows. Lasting between six months to one year depending, hair-like strokes are made up of pigment matched to your natural hair color and administered into the first layers of skin with a handheld tool.

We consulted a local expert, MaKaibree Jones, owner, and master microblader at The Beautiful Brows & Beyond in SLC. Microblading is her specialty. MaKaibree says, “Just like men who bald in their midsection, women, as they age, lose the fullness of their brows starting from the inner one-third.” Other causes of thinning could be medically

MaKaibree Jones 363 S. 500 East Suite 112, SLC 435-669-9778 thebeautifulbrows.com IG: @thebeautifulbrows

BEFORE

AFTER

PHOTOS COURTESY THE BEAUTIFUL BROWS AND BEYOND

Brow Wow

related, as after chemotherapy or from alopecia. Microblading sessions generally last two hours. Most of the time is spent mapping or creating the outline for your brows and numbing the area—the actual procedure takes about 20 minutes. Unlike many esthetician studios, Beautiful Brows has a certified medical assistant on staff that can administer a medical-grade topical numbing cream. Trust us. The procedure is painful, so you’ll want this.

Aftercare is simple. Keep the brows completely dry for seven days, avoiding sun or sweat. You’ll need a second application appointment for a darker look and any touch-ups. Schedule your work to be done two months before a special event, like a wedding or a vacation to the beach, to allow for complete healing, and you will need at least two weeks between sessions.

HOME T O S A LT L A K E CI T Y ’ S L A R GE S T C OMMUNI T Y OF F E M A L E-O W NE D S M A L L B U S INE S S E S

THE MAVEN DISTRICT

LIVE

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SHOP

EAT

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SWEAT

900 SOUTH 200 EAST

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M AV E N D I S T R I C T. C O M

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WORK

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GATHER

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30

the hive / BRAZILIAN CAPOEIRA

From Brazil With Love A BRAZILIAN ART FORM builds community and real connection.

Meet Mestre Jamaika, Capoeira Mestre, Volta Miuda Capoeira At the age of 15 and before being given the title Mestre, Jamaika was traveling throughout Brazil to train; later he won three consecutive titles in the Brazilian Capoeira Confederation Championships.

Now he’s been teaching for more than 25 years—you may recognize him from films, music videos, or as Shockwave’s Capoeira Fighter 3 video game character “Jamaika.” Living in Salt Lake City with his wife, Amanda, Mestre Jamaika hopes to share Afro-Brazilian culture and strengthen the community through capoeira.

Salt Lake Capoeira—Volta Miúda saltlakecapoeira.com IG @mestrejamaika

S A LT L A K E M A G A Z I N E . C O M | N O V / D E C 2 0 2 0

s it dance, acrobatics or selfdefense? Chances are you’ve noticed a group practicing capoeira at Liberty or Sugar House park—a group of people wearing white pants, colorful cords as belts and singing in a drum circle. Spotting the Brazilian flag, you can assess they aren’t singing in Spanish, but in Portuguese, which is considered a pluricentric language, meaning it has evolved with several interacting countries and cultures—with a compelling, powerful history. The same goes for what they’re doing: capoeira.

“It hits the best of everything,” says Mestre Jamaika (Mauro Romualdo) founder, Capoeira Mestre of Volta Miuda capoeira, and born in Brazil, Jamaika started training at the age of seven. The history of capoeira extends to Africa and tribes from Angola, he says, “Slaves living on Brazilian plantations weren’t allowed to practice self-defense openly, and

disguised their training by combining it with dance-like movements, singing, and the rhythms of drums and traditional instruments.” Like sparring without contact, capoeira resembles a “game” of fluid movements, spinning kicks, aerials and hip hop ground moves like the coffee grinder and head spins all while being encircled by the claps and singing of spectators. As Mestre Jamaika says, “Growing up, my involvement with capoeira saved my life. No matter where I travel in the world if I find a group that practices, I feel like I’m home.”

But what really is capoeira? Watching is delightful, but participating is kind of the point for those of any age, culture or gender, during the class. Mestre Jamaika shouts out to me, “I know you want to try this!” And while I haven’t attempted a cartwheel for a while, he says it never is too late to join; my hearts skips a beat, “Meu Deus é bom!”

PHOTOS ADAM FINKLE

I

BY JEN HILL

32

the hive / NON-TRADITIONAL GIFTS

It Came Without Bows.

What if your gift DIDN’T come from a store?

BY JEN HILL

FOR THE ADVENTURER: Support the National Park Service and buy an annual park pass. Not only does this give a reason to visit parks and make memories, but the fee keeps the parks running.

Don’t have time to hit the road? Donate to the NPS in honor of your adventurous loved one, or any of these local environmental groups: • U tah Chapter Sierra Club utah.sierraclub.org • HEAL Utah healutah.org • S ave Our Canyons saveourcanyons.org •S outhern Utah Wilderness Alliance suwa.org

FOR THE ANIMAL LOVER: Want to help animals in need and bring a smile to your loved ones’ faces? Adopt or foster a furry friend from Best Friends

For $25 you can purchase or gift a membership to Best Friends. The contribution goes straight to helping tens of thousands of animals.

S A LT L A K E M A G A Z I N E . C O M | N O V / D E C 2 0 2 0

Animal Society or Nuzzles. Not ready to take that step in your relationship? No sweat. Both orgs accept loving donations.

FOR THE FOODIE: 12 percent of Utahns don’t know where their next meal will come from. Instead of a dinner date, why not go on a grocery store date? Take your loved one out to the grocery store and fight hunger by purchasing and donating non-perishable food items to the Utah Food Bank.

FOR THE ARTIST: Support the arts and art educational programs by donating, volunteering or becoming a member at any of the local art museums such as: • U tah Museum of Contemporary Art utahmoca.org • U tah Museum of Fine Arts umfa.utah.edu • T he Leonardo umfa.utah.edu

PHOTO COURTESY BEST FRIENDS ANIMAL SOCIETY

S

ure, sure, holidays are synonymously linked with gift-giving.

But if we’ve taken in anything from 2020 (or the Grinch), perhaps there is something more to all of this. Take the deeper dive into less material matter and more thoughtfulness. Here’s a switch: Give yourself some good karma. These gift ideas will give back way more than any scarf or air-fryer ever will.

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38

statewide

A tale of two

Develo pments Progress comes in many flavors, and some are MORE BITTER than others.

BY TONY GILL

The plots are mostly native grasses with some Gambel oak sprinkled in. You’d be hard pressed to describe the land as particularly notable, but as developable acreage diminishes in the Summit County, some see opportunity. Some see exploitation. I suppose it’s a matter of perspective, but the way each development was pursued—the “tech center” land west of 224 by Dakota Pacific and the Richardson Flat area by the municipality of Hideout—is so starkly different, it’s difficult to avoid picking a side.

S A LT L A K E M A G A Z I N E . C O M | N O V / D E C 2 0 2 0

Development is a boogeyman along the Wasatch Front with seemingly every inch of available space consumed by infill. Wasatch Back residents fearing they too will be penned in by endless development have grown sensitive. Thus, the kneejerk reaction to any development news is a mixture of disdain and hysteria, some warranted, some misguided. 2020, being the waking nightmare it is, brought two opportunities for anti-development outrage beyond the multitude of ski resort-related projects already in

39 the Park City pipeline, and we soon learned not all outrage is created equal.

“We’re not based in Summit County, so some people won’t like us anyway,” says Jeff Gochnour, Director of Development for Dakota Pacific (DP). “But despite the name we’re a Utah company, and the owner does live in Summit County.”

Gochnour is leading DP’s mixed-use development project across S.R. 224 from Kimball Junction. The development has

IT’S UNCONSCIONABLE TO ME THAT HIDEOUT WOULD CONTINUE TO ATTEMPT THIS. –SUMMIT COUNTY MANAGER TOM FISHER

been a long time coming. The Skullcandy building and visitor’s center were already built as part of a misguided plan to create a Park City Tech Center. Then DP purchased the languishing property in 2018. “There’s always pushback, especially from people who want the area to remain open space,” Gochnour says. “We understand that, but we’re respectful of the process and trying to design the project around public input about what Summit County residents want to see.”

To that end, DP is attempting to align the development with the county’s updated 2019 master plan. This includes items like building hundreds more affordable and workforce housing units than DP was obligated to provide in addition to addressing community requests for a dog park, a farmers market and a new outdoor concert and movie screening area to replace the open space and stage at Newpark, which was buried by condos and retail space.

Development rights for the area were secured years ago, so there’s no recourse against new building. County residents should be relieved the project is being managed by a party which respects community input.

Unfortunately, the same can’t be said of the development being sought by the municipality of Hideout, which has undertaken means so nefarious it borders on self-parody. They seek to create a Kimball Junction-sized development on ill-gotten lands unilaterally annexed across county lines after backroom dealings during a special legislative session in the State House ultimately benefitted Mitt Romney’s son, Josh.

Nothing contained in that grammatically incoherent string of clauses is a joke.

During a July legislative special session, Sen. Kirk Cullimore, R-Sandy, sponsored a bill with substitute language that legalized precisely the kind of annexation that Hideout, a town of 1,000 in Wasatch County, attempted to perform with land in Richardson Flat, part of Summit County.

The language allowed Hideout to annex adjacent land across county lines with no county approval. After Hideout’s council approved the move, they entered a preannexation agreement for development rights with Josh Romney and his business partner Nate Brockbank, who had previously requested and were denied zoning changes allowing for mixed-use development on the same land.

Summit County was understandably miffed at being stripped of land-use authority, and public outcry brought the issue to the forefront. “It’s unconscionable to me that Hideout would continue to attempt this,” Summit County Manager Tom Fisher told the Park Record. At that point, Sen. Cullimore attested the purpose of the altered bill had been misrepresented to him and joined the effort to repeal the language at the subsequent special session in August.

Still, Hideout attempted to move forward with the annexation in the 60 days before the repeal became law and were blocked only by an injunction from 4th District Court Judge Jennifer Brown.

The COVID-19 pandemic has only hastened Utah’s population growth, so don’t expect the endless tide of development to stop. Public pressure remains the most effective way to curb unseemly expansion, so let’s remember to use our limited stock of outrage wisely. Not all development is created equal.

Is the Hideout Annexation Attempt Legal?

Legal? Probably.

Appropriate? Depends on who you ask. The bill, H.B. 359, allowed municipalities to add to their boundaries across county lines without approval from the impacted county, though the language allowing such action was later repealed. Brockbank and Hideout Council Members have been adamant everything was done above board.

A lawsuit brought by Summit County alleges meetings were held in secret in a deliberate attempt to deceive lawmakers. The law and justice ain’t always the same thing.

N O V / D E C 2 0 2 0 | S A LT L A K E M A G A Z I N E . C O M

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Most of us have spent the triple-digit summer in the mountains, hiking solo or with our inner circle, and it’s one of the activities that’s kept the Covid crazies away.

A change of season is no reason to stop walking. In fact, snow softens the hard edges, pillows the familiar shapes and makes them beautifully new and serene.

Get out in the winter wonderland—all you

need is a puffy coat and the right shoes.

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N O V / D E C 2 0 2 0 | S A LT L A K E M A G A Z I N E . C O M

42

outdoors

Powder

PANDEMIC TIPS for a ski vacation in the time of COVID

BY TONY GILL

I’ve never been a huge fan of gondolas.

Sitting in a cramped, stuffy box with an overhyped loudmouth who has seemingly no control of where his ski poles are at a given moment is unpleasant to begin with, and the thought of adding airborne particles of unknown origin to the mix amid a pandemic isn’t helping. So, I’ll be skipping gondi rides with strangers this season, but that won’t be the only unique thing about the 20/21 ski season. We’re here to help you pull off a successful ski trip even as a deadly illness rampages across the globe.

I can hear you already. “Gee, thanks. But skiing doesn’t seem that important right now.” Well, dear reader, some of us have thrown our lives away in the service of this meaningless pursuit, and we’re not about to let a little thing like an unprecedented public health crisis get in our way. Like everything in 2020, an avalanche of uncertainty means we don’t know exactly what the ski season will look like, but clues from southern hemisphere resorts like Perisher point to reduced capacity, limited food and drink service and an understandable fear of indoor spaces.

They’ve informed these five tips for enjoying pandemic powder.

S A LT L A K E M A G A Z I N E . C O M | N O V / D E C 2 0 2 0

TIP #1:

PLAN AHEAD, BUY A SEASON PASS & AVOID PEAK TIMES “In this economy? Are you nuts?” Yes. And probably.

Capacity is going to be an issue this winter. Park City Mountain implemented a Byzantine reservation system for all skiers, but even under Vail’s restrictions season pass holders will get first-right-of-refusal priority over other guests. Other resorts are enacting their own crowd-control measures for the season. Regardless of where you want to ski in the Beehive State, you’d be wise to plan as far ahead as you can, and think strongly about avoiding typically busy periods like Christmas and MLK weekend.

43

TIP #2:

TIP #3:

STAY SOMEWHERE WITH A KITCHEN

HAVE RENTAL EQUIPMENT DELIVERED TO YOU

“Haven’t VRBO and Airbnb destroyed the housing and lodging structure of ski towns?” Yes they have, but now that a pandemic has turned indoor dining spaces into terrifying enclosures of airborne infection, having a full-sized kitchen is wonderful. Sure, takeout can be great, but being able to quickly whip up some breakfast before heading to the mountains can save a lot of stress and money.

“Mustn’t one endure the indignities of aloof, inattentive service for overpriced, mid-quality, rental equipment?”

Thankfully no, as the rental world is evolving. Companies like Ski Butlers and Black Tie Skis will conduct fittings and deliver skis, snowboards and boots directly to your hotel room, condo or vacation rental. They even offer slopeside delivery service for those who are really serious about keeping their lodging hermetically sealed. The more crowded indoor spaces you can avoid the better. skibutlers.com, blacktieskis.com

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outdoors TIP #4:

SKIP THE LODGE WITH POCKET SNACKS “Won’t I miss the indulgent feeling of paying $26 for a burger without fries?” Probably not.

Ski lodge food has taken the express line to boujie town in recent years, and resorts have sternly discouraged skiers from brown bagging lunch in their buildings. This is our chance to reclaim the ski lodge lunch for the proletariat in the name of public health. Everyone already knows PB & J sandwiches are better once the bread is smashed nice and thin. Pocket bacon wrapped in tin foil is an excellent pickme-up to get through a powder day. Best of all, monogrammed flasks will be making a comeback for jump-starting your après session.

We’re here to feed ourselves, not the bloated corporate overlords who have taken over skiing.

TIP #5:

TRY BACKCOUNTRY SKIING WITH A GUIDE

SKI GUIDES WILL SHOW YOU THE BEST PANDEMIC POWDER Backcountry ski guide services will be in high demand this year, so book early! Whether you’re an experienced backcountry skier or just testing the water, guide services will help you find the deep, untouched powder Utah is famous for. Here are a few recommended guide outfits for

S A LT L A K E M A G A Z I N E . C O M | N O V / D E C 2 0 2 0

backcountry skiing near Salt Lake City.

• THE BACKCOUNTRY PROS: Ski Touring in the Wasatch and Uinta Mountains thebackcountrypros.com • INSPIRED SUMMIT ADVENTURES: Snowmobile Access and Human

Powered Ski Touring in the Uinta and Wasatch Mountains Inspiredsummit.com • THE MOUNTAIN GUIDES: Ski Touring in the Wasatch Mountains themountainguides.com

PHOTO SKI SNOWBIRD BY SCOTT MARKEWITZ

“Are the lift lines going to be longer or shorter?”

Yes. I honestly don’t know which though. Take lift lines out of the equation altogether by heading into the backcountry. Doing so on your own would be daunting and dangerous, but going with a guide service can be safe, fun and inspiring. Many guide services throughout Utah lead human powered backcountry tours, where you’ll breathe fresh mountain air far from the possibly-contagious masses. It’s difficult getting to the top under your own power, but well worth the effort. The powder is far better beyond the resort boundaries.

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park city LIFE ON THE OTHER SIDE

A BLANK CANVAS PHOTO VISIT PARK CITY

BY TONY GILL

A

ny day now a pristine blanket of fresh snow will cover the ground. The lights on Main Street will glimmer through falling flakes and the lifts will start spinning at the resorts. We’ll welcome the distraction as the calendar mercifully turns past a

year we’d rather forget. Snow is at the heart of Park City’s identity, and though we may not feel normal yet, its return provides a blank canvas to choose our direction towards less fraught days. This winter, there’s a noticeable warmth to that chill in the air.

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48

Park City

You Spin My Car Right Round, Right Round In defense of Park City’s endless TRAFFIC CIRCLES

BY TONY GILL

Maybe it’s because of their vaguely European aesthetic, like the gabled roofs on so many faux-Swiss ski chalets. Maybe it’s because the snow driving novices on vacation can’t be trusted to keep from skidding through busy intersections. Maybe the traffic planners around here are just really big NASCAR fans who fancy an endless counterclockwise flow.

I don’t know what’s going on with all the traffic circles in Park City, but I know they’re everywhere.

Driving from the parking area at East Canyon to Kimball Junction to pick up some takeout in Kimball Junction, I drove through ten traffic circles. Yes, it could have been as few as three had I taken I-80, but this was back during some beautiful windowsdown fall weather, so I turned up KPCW 91.7, cruised under the highway and along Kilby Road past the Skullcandy building.

That’s a lot of traffic circles, a bounty that didn’t even include the crown jewel of the greater Park City area thoroughfares: the fabulous circle on Deer Valley Drive providing access to the Snow Park, Guardsman Pass and the Old Town transit center.

Let’s for a moment address the fact I realize a whole bunch of you call these loop-like intersection replacements roundabouts, and those of you from the Northeast inexplicably call them rotaries.

Good for you. In Germany they call them kreisverkehrs and

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How Do I Drive Through These Roundabout Traffic Circle Rotaries?

Traffic circles come in all shapes and sizes, but don’t be intimidated because the rules are simple. Slow down and yield to pedestrians and vehicles from the left before entering the circle.

If there’s more than one lane, use the left lane for what would normally be a left turn, the right lane for what would be a right turn and either lane to continue along the same road.

Norwegians call them rundkjørings. Whatever quaint colloquialism you use to refer to traffic circles, I’d argue few, if any, mountain communities have tied their transit identities to eschewing the four-way stop quite like Park city.

The slew of traffic circles in PC has led to some spirited debate about their virtues—especially as the two new mammoth ones on either side of I-80 in Jeremy Ranch and Pinebrook took forever to finish—but we have a century of data showing where roundabouts shine. The Federal Highway Administration says

traffic circles reduce the kind dangerous head-on and rightangle collisions that cause serious injury and death by about 80 percent compared to traffic signal intersections. In a place where half the drivers distractedly gawk out the window at the mountains, that sounds pretty good.

Efficacy aside, Park City’s traffic circles give the town’s roadways an idiosyncratic identity that’s increasingly welcome in a world of homogenized resort communities. I think we can all appreciate a nice turn. This is a ski town after all.

49

Bleeding Culture Pandemic Acutely STRAINS Park City’s arts and culture resources

BY TONY GILL

The theater marquees project a confidence belying the empty spaces behind them. “We’ll be back,” they promise. I hope they’re right. The art world is unduly burdened by the ongoing coronavirus pandemic; an unfortunate plight for trades sustained by gatherings of people.

The timing for an extended artistic hiatus couldn’t be much worse for Park City as the community has invested in legitimizing its image as an artistic and cultural hub of the American West.

Officials in Park City long to diversify the town’s identity and economy beyond that of a traditional ski town reliant upon increasingly fickle winters amid a changing climate. The heart of the transformation is the Arts and Culture District, a five-acre parcel of land at the corner of Bonanza Drive and Kearns Boulevard slated for studios, galleries and performing arts spaces. The district represents an enormous commitment to advancing arts and culture in Park City.

The town is shouldering upward of $70 million to develop the area along with partners Kimball Art Center and Sundance Institute, both of which plan to have headquarters there. The two organizations, however, have been hard hit during the pandemic, clouding their potential involvement. Each has been forced to lay off staff as their main fundraising events—the Kimball Arts Festival was canceled, and the Sundance Film Festival will be radically narrowed— have been disrupted. Both Kimball and Sundance remain committed, but the town is making backup plans should their involvement fall through.

The Arts and Culture District is vital to cultivating a creative community in Park City that isn’t ancillary and transient. For all its accolades, the Sundance Film Festival casts a long shadow. For two weeks the festival transforms town into an international curiosity, but once the celebrities and corporate-sponsored pop-up clubs leave, the cultural maw is evident. The Park City Film Series and the Sundance Institute continue to screen independent film, but cinema fades into the background. The same can be said of the Kimball Arts Festival, which for three days brings vitality and diversity to Main Street. Despite consistently wonderful programming at the Kimball Arts Center, the festival’s end shifts Park City’s artistic emphasis to expensive galleries selling mountain scenes evoking a misplaced fetishization of manifest destiny.

Park City is bleeding culture. The Egyptian Theatre, a Main Street icon, indefinitely shuttered to conserve resources until they can safely put acts on stage again. Sundance in January will look little like the norm. Kimball Arts Center is still waiting for a permanent home. Low interest rates alone can’t cultivate an art community in Park City. Without our local cultural curators, an arts and culture district will be devoid of both.

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50

Park City

Takeout Bonanza Because Indoor Dining Still Doesn’t FEEL RIGHT

BY TONY GILL

Anyone ready for some indoor dining? Yeah, me neither. No discussing inane work projects over morning coffee and yogurt parfait with colleagues.

No sidling up to the bar for après appetizers with the buds. No candlelit dinners with the family to punctuate your ski vacation. The specter of contagion has rendered restaurants ostensible no-go zones, but that doesn’t mean you can’t still enjoy Park City’s increasingly diverse dining options, which offer far more than cliched mountain contemporary cuisine. There’s a takeout bonanza happening up in these hills, and we’ve unearthed the mother lodes for you.

It was cute when we all pretended to be budding culinary stars for a few months, but that charade has

gotten stale. And the bread you keep trying to make is burnt on the outside and stubbornly doughy on the inside. Just stop it already because there’s some delightful dining to be had without having to pony up for absurd ski town prices. Some restaurants have even used the pandemic as an excuse to springboard into the future of convenient dining with online ordering and curbside pickup. From Historic Old Town to the outer reaches of Snyderville Basin, Park City’s takeout scene has you covered for breakfast, lunch and dinner.

Veggie hash Philly from Sammy’s Bistro Express

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51

BREAKFAST

LUNCH

DINNER

Park City Coffee Roasters

Windy Ridge Café

11 Hauz

PC Roasters may be an old standard, but they continue to evolve their menu with delightful offerings. The made-to-order breakfast burritos are great, but I recommend going full Hungarian with a blueberry scone.

I’m a sandwich guy, so let me tell you, a good sandwich starts with the bread. The fact Windy Ridge has an associated bakery and is part of the Bill White Restaurant Empire should tell you everything you need to know. The turkey Reuben on rye is a perfectly balanced sandwich, though some trusted comrades of mine swear by the steak sandwich.

This family-owned Jamaican restaurant has the best seafood in town. The jerk shrimp is my favorite appetizer, and the escovitch snapper is delectable. Finish it off with some sauteed kale, and don’t forget to pick up a couple veggie or beef patties—they’re traditional hand pies— for a quick lunch tomorrow. *Location: Kimball Junction

Online Ordering:

Curbside Pickup:

Online Ordering:

Curbside Pickup:

Online Ordering:

Curbside Pickup:

√ Yes, with iOS app

No

√ Yes

√ Yes

√ Yes

√ Yes

1764 Uinta Way, 435-647-9097, pcroaster.com

Five5eeds Despite an insane spelling that we swear isn’t a typo, Five5eeds gets our top recommendation for breakfast in Park City. The smashed avocado and peas on toast is the stuff of millennial dreams, and the shakshuka is the perfect dish to start a day for which your goal is to accomplish absolutely nothing.

1250 Iron Horse Dr, 435-647-0880, windyridgecafe.com

1241 Center Dr, 435-200-8972, 11hauz.com

Sammy’s Bistro Express Sammy’s Express in Kimball Junction is an offshoot of the local favorite in Prospector with a modified menu that’s tailored for takeout. Call in an order and your food will be ready in minutes. The veggie hash Philly is phenomenal—I’ve seen it slay a couple devout meat eaters—as is the chicken gyro.

Nosh New to the PC dining world, Nosh brings a fresh atmosphere and Mediterranean and Middle Eastern influenced cuisine to Prospector Square. I’m drawn to falafel like a moth to the flame, and the falafel pita doesn’t disappoint. Nosh roughly means to eat with vigor, which you will do after ordering from here.

Online Ordering:

Curbside Pickup:

Online Ordering:

Curbside Pickup:

Online Ordering:

Curbside Pickup:

√ Yes, with iOS app

No

No

No

No

No

1600 Snow Creek Dr, 435-901-8242, five5eeds.com

1764 Uinta Way, 435-731-8730, sammysbistroexpress.com

1890 Bonanza Dr, 435-800-2086, noshpc.com

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ASK THE

EXPERTS

Yes, we’ve got Google now, but when you really need to know something important about affairs in your life, you seek out an expert. We’ve done that for you — found qualified people in a number of fields that have done your homework for you and have the answers you need. Whether it’s something personal or financial, business or leisure, when you need to really understand something, you ask an expert. Here they are.

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LIBBY BAUMAN SKINSPIRIT | SKINSPIRIT.COM 1160 E. 2100 SOUTH, SLC

SkinSpirit is the #1 Botox and dermal filler provider in the country, with a comprehensive menu of award-winning skin and body treatments. Established in 2003, they have continued to grow and thrive in California, Washington, Texas, and now, Utah. At SkinSpirit you will find the highest level of expert care and safety standards at their newest clinic in Sugar House — a unique and luxurious medical spa providing tested and trusted treatments to bring desired results. CEO and Co-Founder Lynn Heublein leads an impressive and highly trained staff and encourages team members to experience treatments themselves and share their feedback with clients.

Libby Bauman, RN, a valued member of the team in Salt Lake City, is an Aesthetic Nursing Specialist certified by the American Society of Plastic Surgeons. With over 11 years of experience, she specializes in cosmetic injectables like Botox, Dysport and fillers. “We have assembled an incredible and very talented team here in Salt Lake City,” says Bauman, “and we work very well together. A happy team makes for happy clients and the work-life balance is a leading emphasis here.

A strong work culture leads to long-term loyalty — our people stay with SkinSpirit because they feel valued and appreciated.”

TM

TM

Q & A

What makes SkinSpirit stand out?

Q & A

Why is having medical professionally trained staff significant?

Q & A

What’s your favorite skin treatment?

“In the industry, I believe that the SkinSpirit team represents some of the top injectors in the country. We are often selected as trainers for cosmetic industry leaders, such as Allergan or Galderma.”

“Our strong and specialized medical backgrounds ultimately bring a more favorable and beautiful result: less pain, more science. Making our clients happy is the ultimate outcome.”

“My favorite treatment hands down is Sculptra.

Sculptra is a collagen stimulator that has gained popularity in recent years — it’s unlike a traditional hyaluronic acid filler. Sculptra is a “bio stimulator” that stimulates your own collagen production, which helps to restore facial volume.

Sculptra also enhances the tone, texture, and integrity of your skin, sometimes referred to as the “Sculptra Glow.” Sculptra evolves gradually so your results are natural and long-lasting, sometimes longer than two years. Typically patients see results in eight weeks and maintain with one or two vials annually. Your birthday is a good time and a reminder to come in for maintenance.”

“Our approach with all clients is that they feel like family.

Everything we do is science-based,” says Bauman. SkinSpirit has always been transparent in its goals. During this year with COVID and temporary setbacks, CEO Lynn Heublein made sure that all 250 employees were paid and taken care of. During the past few months, team members met virtually and collaborated with one another, actively staying engaged as a team.” Bauman says, “Many of us are head of household women and fully supporting our families and SkinSpirit wanted to make sure we were supported during this time.”

“We are so excited to be in Utah,” says Bauman. “SkinSpirit brought together the best of the best to create the Salt Lake team. Our executive team is phenomenal and actively involved in the success of our practice. Lindsay Breinholdt, CNM/NP is a rock star experienced injector with a women’s health background and extensive experience in all things aesthetics. Riley Lambert and Oakli Wismer are our Licensed Master Estheticians with a vast knowledge of the skin and are experts at providing long term skincare. Ultimately, our end goal is to provide an elevated client experience and create long-lasting relationships.

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DR. KEVIN ROSE

THE ROSE CLINIC | THEROSECLINIC.COM

920 E. 800 NORTH, SUITE 101, OREM

CONFIDENCE IS BEAUTY The Rose Clinic opened in June of 2004 after Dr. Kevin Rose completed a residency and a fellowship in aesthetic plastic surgery at the prestigious Cleveland Clinic. Dr. Rose’s kind and understanding personality as well as his bedside manner have allowed him to successfully treat thousands of satisfied patients over the years. Dr. Rose has the perfect background of both art and science along with a keen understanding of anatomy and human form which has allowed him to excel in the art of breast and body contouring.

The Rose Clinic provides the full spectrum of cosmetic plastic surgery with an emphasis on breast and body contouring as well as advanced spa services. With 22 staff members, The Rose Spa offers custom facials, cellulite treatment, various laser treatments, cosmetic and skincare lines as well as addressing women’s intimate health and full-service injectable products such as Juvederm, BOTOX® cosmetic and migraine treatment, Xiomin, Kybella, PRP for hair loss and more.

Under Dr. Rose’s guidance, The Rose Clinic offers the highest

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How did The Rose Clinic get its start?

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Did you know?

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What’s New at The Rose Center?

Dr. Rose essentially just hung up a shingle and started his own private practice after residency and has never looked back. Recently, the clinic has taken a huge leap forward with the vision, drive, business sense and work ethic of his wife, Kami which has been critical to the success of The Rose Clinic.

Dr. Rose was the first in Utah to offer the new Renuvion (J-Plasma) skin tightening, which is used immediately after liposuction to cause another 40% tighter skin effect.

What isn’t new!? We are in an 8,000 square foot brand new facility in a new location in Orem. We opened up our very own Rose Surgery Center and the Rose Spa. Our facility is not only beautiful but very functional. Our employees are an essential part of our success—a wonderful team.

The only thing that stayed the same is Dr. Rose’s impeccable surgical skills and the eye of an artist.

quality and most up-to-date treatments for breast and body contouring. These include: •

VASER High definition liposculpting and etching techniques to enhance the underlying muscular anatomy for a fit, athletic look for the torso.

•

An advanced fat transfer and body fat-banking techniques for a Brazilian butt lift, breast and facial aesthetics.

•

Platelet-rich plasma injections for regenerative rejuvenation and fat graft survival enhancement.

•

Composite breast augmentation, which includes a silicone implant placement using a no-touch technique in addition to fat and PRP transfer for an enhanced and natural appearance to perfect cleavage lines, a signature maneuver Dr. Rose has become known for.

•

The potential for the use of an internal bra, GalaFORM3-D to help prevent future implant displacement in a case where a patient has soft tissue compromise.

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TRAVIS RICHARDSON TRAVIS J. PHOTOGRAPHY WEDDING & FAMILY:

TRAVISJPHOTOGRAPHY.COM

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Paying it forward

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You know you’ve done a good job when ...

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More about Travis

COMMERICAL:

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In his 10-plus year career as a full-time professional film and digital photographer, Travis Richardson has found that there are two sides to his business, Travis J. Photography.

“One is taking portraits of weddings and families, which is where I got my start and the other is in commercial photography,” he says. “I love to take pictures of a variety of subjects. I also love being around people and getting to know their stories and expectations so that I can better capture their uniqueness through photography.”

Prior to 2020, Travis explains that his work was more a 50/50 split between weddings and his commercial work.

With COVID and fewer public events and weddings this year, he has increased his commercial work. Several of the Travis J. Photography accounts are with niche athletic apparel clients and is the sole photographer for Maven Thread and ZYIA Active providing images for their advertisements, websites, catalogs and even videos.

“Over the years, I’ve done a bunch of teaching and coaching and love helping others along the way. Once I had a friend ask if I could take on a student intern. I had her shadow me on a lot of shoots and gave her opportunities to work on the blog and helped with other projects related to her college courses. She is now a well-established photographer and is supporting her family. It’s great to see someone learn a skill and turn around and thrive in the industry.”

A sure way to know you’ve done good work is when, after a family photoshoot, the dad says, “Well, that’s a lot better than I thought it would be.” And when a company hired Travis J. Photography to take more than 60 headshots of an all-women team, the response was that every woman was happy and satisfied with her photo.

While he values his work, he values his wife and family the most. Travis and his wife have been married for 15 years and have five children.

Living at the base of the Wasatch Mountains, they love being in the outdoors, hiking and exploring. He says, “I believe dark chocolate should be its own food group. Eating dark chocolate at the top of a mountain with my family is my heaven.”

“In addition, I also take on a lot of interior design projects, I mostly enjoy getting to know the designers and learning about their work and usually chat with the designers, asking them what inspires them about the room, what angles to focus on.” Travis J. Photography has established local interior design accounts with Studio McGee, House of Jade and Megan Ray Interiors.

Bringing over a decade of experience to the table, Travis says, “My strength, or what separates me from some, is my personality, which is easy-going and down-to-earth. My skills with the camera and with people allow me to take the lead on any project, but I am always open and willing to listen.”

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MORTGAGE MIKE & TOBI ROBERTS

CITY CREEK MORTGAGE | CITYCREEKMORTGAGE.COM

11910 STATE ST. #100, DRAPER

Mike and Tobi Roberts both know what it’s like to have to live with less. “Our families had very little resources,” says Tobi. “We didn’t get a lot of things: no sports, no vacations, no prom dresses, no extras.” So, after entering the new construction business in the 1990s, both Mike and Tobi were shocked to see so many of their clients stressed about sorting mortgages for their new house–not to mention learning how much clients were charged just to start a mortgage. “We knew there had to be a better way to do this.”

So, Mike and Tobi set up City Creek Mortgage, a company dedicated to, as Tobi puts it, “getting people their homes, keeping people in their homes, and making healthy financial decisions.” And they’re still doing it 22 years later. Part of their mission is to educate everyone about the mortgage process, without the high pressure environment that most lenders force upon their clients. “Our loan officers are salaried and are paid to save you money,” says Tobi. “We don’t have commission-based officers like most places, so they won’t pressure you into something,” adds Mike.

Q & A

What’s one thing you believe sets City Creek Mortgage apart?

Q & A

What’s the most common financial mistake people make?

Q & A

What cost-comparison resources are available?

“Our loan officers are salary-based. This eliminates the high-pressure environments that many feel when shopping for a loan elsewhere. It also allows us to charge considerably less because we believe that families have better things to spend their money on than high-commission loan officers.”

“People shop to save for everything except their mortgage. They don’t get a second opinion because they assume that all mortgage companies have the same rates and fees. This mistake will cost them thousands of dollars at closing and traps them into overpaying for their mortgage every month.”

“We are committed to being 100 percent transparent, which includes posting our rates on our website and billboards.” Their website (citycreekmortgage.com) can also answer many questions without requiring any personal information. “Even if you are already working with another lender, you can use our second opinion tool anonymously and see how much money you can save. We often see savings of up to $3,500.

We love keeping that extra money in your pocket to help your family build a beautiful life.”

This mission is really what sets City Creek Mortgage apart: they want to help people reach their goals, rather than squeeze them dry. “We’re 100 percent transparent with our rates and fees,” says Tobi. “We don’t hide them. Most lenders will hide their rates because each individual loan offers sets their own rates based on how much they want to earn. We don’t do that.” And their transparency and helpfulness has people returning to them time and again.

City Creek Mortgage saves the average person around $3,500 on their home loan fees, and they remain dedicated to offering rates at half of what their competitors offer by keeping their business efficient and their costs low. “We’re local people helping local people,” says Tobi. And that’s why they created the face of their company, Mortgage Mike–who is actually Mike Roberts himself. “We want people to know we’re real people, and we want to work with real people.

He’s really the human face for our human mission.”

NMLS# 85855, 79053, 137701

PHOTO CREDIT TK

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Two Years Too Late The Unnecessary Tragic Tale of Lauren McCluskey

BY JEN HILL

On October 22, 2018 at 9:55 p.m., 21-year old Lauren McCluskey was found dead inside the back of a car in the parking lot next to her University of Utah campus dormitory.

She had been shot seven times.

That afternoon, Lauren’s ex-boyfriend Melvin Rowland had waited for Lauren in her resident hall for several hours. She was on the phone with her mother at 8:20 p.m. when Rowland confronted McCluskey, violently dragged her across the parking lot in front of her dorm, causing her to drop her phone and belongings. At 8:23 p.m. Matt McCluskey, Lauren’s father, alerted campus security that his daughter was in danger. It was too late.

It’s too late now, too: Rowland killed himself hours after McCluskey’s death and the man who loaned Rowland the gun he used was sentenced to three years in prison. But in the two years since McCluskey’s tragic death, details have emerged about McCluskey’s attempts to get protection from University police as she grew increasingly afraid of her stalker exboyfriend. Her pleas for help were ignored. McCluskey’s family sued the university in federal court and in June, 2020, filed a second lawsuit, contending that, just weeks before she was murdered, a police officer in whom Lauren McCluskey had confided she feared for her life shared nude photographs she had given him with officers not involved in the matter. _____________________

When Lauren McCluskey decided to attend the University of Utah, she was recruited to become a member of the Women’s Track & Field Team. She was a Washington State Champion in the high jump and ranked 10th in the heptathlon at the USATF Outdoor Junior Championships—she had several other colleges and scholarships to choose from.

“Lauren was a star athlete from when she was a youth, climbing trees at the age of two,” says her mother, Jill McCluskey who, along with her husband Matt, is a member of the faculty at the University of Washington.

McCluskey’s teachers, coaches and teammates had a high respect and regard for her as a multi-event athlete, for maintaining a high GPA and as a person, “She was someone who really cared about other people and her friendships. Somewhat an introvert, if you got to know her you quickly found out that she was full of things to say, and genuinely cared about other people,” says her mother. Beyond athletics, she enjoyed karaoke singing and dancing with her closest friends. While attending the U, Lauren belonged to the Capital Church in downtown SLC, and would invite others to come along, encouraging them to sing.

She had lived in Salt Lake City a few years when she met Melvin Rowland at a popular downtown bar where Rowland was working as a bouncer. He told her that he was in the

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60 military and trained as a security officer, and afterwards they met up a few times. It wasn’t long before she discovered the truth: Rowland was on parole and on the sexual offender list. She confronted Rowland face to face in her dorm room, he owned up, and McCluskey formally ended their relationship.

But she continued to receive messages and threats from Rowland. His friends posted about his suicide—which was fake—on social media and blamed McCluskey as the cause. Rowland made frequent attempts (sometimes successful) to visit her at her university dorm. At one point, he demanded $1,000 from her to prevent him from posting explicit photos of the two of them. As Rowland’s actions escalated, McCluskey began voicing concerns to her immediate family and closest friends. Because Rowland was a con and highly manipulative, things were difficult to discern—she didn’t always believe he was a threat, or that her life was in danger, and she wished to take care of the situation by herself. But as friends can attest, she was growing more and more concerned and even frightened by his actions toward her.

Officer Miguel Deras presented her case to campus police on October 12, 2018, to report she was being harassed. On October 13, 2018, she reported extortion.

The police, including Officer Deras, never investigated her claims. At some point, Deras called her with a strange request.

He asked her to hand over some questionable and explicit photos mentioned in the case. As we now know, Deras downloaded those pictures onto his personal phone and was overheard boasting to colleagues, remarking about her looks and being cute.

Looking back, it’s easy to see many points where McCluskey’s murder could have been prevented. Her mother Jill McCluskey says, “The officers never checked Lauren’s killer’s offender status.

After the police took her statement, they could have easily found out that Rowland was on parole and put him in jail right then. I just wish a responsible adult would have listened and believed. Rowland was

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on parole and could have been taken into custody.” On October 19, 2018, McCluskey emailed detective Kayla Dallof with Rowland’s offender information. Dallof did not read the email until after Lauren was killed. According to Lauren’s friend Shelby Gonzalez, “On Thursday before we lost Lauren she asked me to come to the library to meet her because she needed help. She said the police didn’t believe her about her scary ex and she didn’t know what to do.”

Lauren’s Promise

Many professors at the U and around the country are posting Lauren’s Promise on their course syllabus, “I will listen and believe you if someone is threatening you.” laurenmccluskey.org

It turns out that McCluskey was victimized not just by her killer. Lax dormitory security and a macho culture of minimizing coeds’ complaints also contributed to her death. McCluskey says, “The U has never admitted that Lauren’s death could have been prevented, or apologized or taken responsibility for their failures. It’s hard for them to change if they don’t acknowledge their failures, and that has to happen going forward.”

Too late for McCluskey, changes are coming about, somewhat ironically in a year when campus population and social

interactions will drastically decrease due to the coronovirus.

Following McCluskey’s murder, teammate and friend Brooke Martin was in shock. But as time went by, she noticed that little or nothing was changing in campus safety or policy. Martin created a mural in McCluskey’s honor, and helped build a student-led coalition called “UnsafeU.” Since their first public protest on the first anniversary of McCluskey’s death, UnsafeU has been gathering and sharing stories of other mishandled cases.

Martin says, “Students are demonstrating with their voices and standing up for what’s right and not forgetting, and not accepting the empty words or quick Bandaids from a system that’s completely broken,” says Martin.

Utah State Senator Jani Iwamoto has a long-standing interest in dealing with public safety issues and sexual assault.

Since McCluskey’s murder many college students have contacted her wanting to talk about campus safety and problems like assault, domestic and dating violence and stalking. She says, “I am inspired by their activism, as many students have continued to express that they don’t feel safe and demand real change in their places of higher learning. We need safeguards in place to help our students.”

Senator Iwamoto was the Chief Sponsor of S.B. 134, signed by Governor Herbert on May 19, 2019, a bill which outlines requirements and responsibilities for campus safety and requires institutions to share this information with the Legislature every year, to assess and find out what’s working and what’s not.

Senator Iwamoto says,“Lauren’s death, her pleas for help, of course, her tragic death does not go away, and nothing is going to work unless we have some real change with the police and policy, and that the students believe in it, because now there isn’t trust at all in them. Seamless communication is also important for the victims, because it’s hard enough to navigate where to go and what to do when they are going through an experience.” Senator Iwamoto also sponsored this year’s S.B.

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Lauren’s kindness, positive attitude, and work ethic were always on display regardless of the people she was with or activities she was involved in as a student-athlete at the U. It’s simply who she was. She was always present and in the moment with her teammates and friends. That is more difficult than we all realize in today’s world. Yet she did it with ease and grace on a regular basis with everyone she knew.”

– KYLE KEPLER, U OF U TRACK AND FIELD COACH

Bill 80 which focuses more specifically on communication between law enforcement, students, campus police dispatch and departments. _____________________

As a Communications major, Lauren was enrolled at the U in Professor Dan Clark’s Advanced Public Speaking class. Her final exam was a student presentation called the “Last Lecture—If you had only one hour left to live, what would you say?” Lauren was the first to volunteer. “While soft spoken, she delivered her speech in a profound way,” Clark says. “She shared her stories about being on the track team, the thrill of victory as well as her injuries and enduring disappointment and physical pain. Her message was one of keeping hope alive, that overcoming obstacles is part of life, and that practicing self-love is the way for you to fully love others.”

Over two years have passed since Lauren was found dead in the back of a

car outside her campus dorm. There is still so much to be done, her friend Brooke Martin says. “Justice needs to be served and our demands need to be met—no student should ever be worried about being killed on campus.”

And Lauren’s story continues and gains momentum. On the first anniversary of her murder, led by a student organization called UnsafeU, 100 students walked out of their classes

to protest how the university handled the Lauren McCluskey case, the misconduct of university police and other concerns reported by women.

And September 3rd of the 2020-21 academic year started with another large on-campus rally from UnsafeU demanding the resignation of President Ruth Watkins for withholding evidence in this and other cases and calling for the abolition of the UUPD.

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Cocktails (and a contest) for the times PHOTOS BY NATALIE SIMPSON

The holidays are a traditional gathering time—families get together, friends reconnect, strangers become friends. That’s what hospitality is all about and this is its high season Salt Lake City has a talent for hospitality. And despite all the difficulties, we’re going to celebrate that. So Salt Lake magazine has altered its annual cocktail contest to suit the times. Eight of the city’s best bartenders have created special celebratory cocktails in honor of the season. Be safe, but we encourage you to taste them all, tip big (part of the money goes to charity) and vote on your favorite. If you’re not going out, make the drinks at home. You can still vote on your favorite. In either case, the contest winner gets a big gift, you’ll be doing a good deed and having fun into the bargain.

Yes, it’s a win-win-win situation. Go to saltlakemagazine.com/cocktails for details.

Produced by Libation – Thanks to Sugar House Distillery

And be of good cheer.

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64 CRYSTAL DANIELS

TAKASHI/POP Daniels garnished her cocktail with banana leaves and an edible begonia from Red Butte Garden—if you can’t get the begonia, another colorful edible blooms will do. In the September/October issue of Salt Lake magazine, you’ll find an article on using edible flowers.) takashisushi.com REMEMBER TO VOTE! saltlakemagazine.com

RED DIRT GARDEN 1.5 oz. Amaro Bilaro .5 oz. Sugar House Distillery Barrel-strength Rye .75 oz. lemon juice 1 oz. red rice orgeat made with Red Butte Garden botanicals Pinch of Jacobsen Salt from Caputo’s

PHOTO CREDIT TK

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FRANK MEALY

THE COPPER GROUP (COPPER ONION, COPPER KITCHEN, COPPER COMMON)

Like many, Mealy says he started bartending to help pay for college. “Then I realized I loved the specialty aspect of making drinks. There is such a wide range of flavors and textures that makes creating an exciting process.”

Now he is a full-time bartender for the Copper Group.

“Inspiration for this drink came from the expectation that we’re going to be running our outdoor patio season longer because of Covid.” People are more comfortable sitting outside, Mealy says, “So I wanted to make a hot drink for the colder months.” thecopperonion.com REMEMBER TO VOTE! saltlakemagazine.com

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NOT TODAY SATAN 1.5 oz. Sugar House Distillery Bourbon 1.5 oz. pear shrub (Champagne Vinegar/Earl Grey simple 2:1) .75 oz. lemon juice Preheat glass with hot water.

Mix ingredients, pour into the hot glass, top with hot water and garnish with cinnamon stick, star anise and dried pear.

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CLIF REAGLE

ALIBI BAR & PLACE “My goal for this drink was to make it with as many local ingredients as possible,” says Reagle, “and seeing as the farm scene is pretty quiet in November I decided to go with a classic method of fruit preservation: the shrub. I think most people forget the luxury that we enjoy now with our produce options during the winter months, and it wasn’t that long ago that your only means to enjoying fruit mid-winter was in the form of a preserve, jam, jelly, or in our case, a shrub. The Akane apples were harvested in September and will be stored in vinegar until November and a batch of apples has been sliced and dehydrated to use as garnish. Both of these techniques will ensure a genuine Utah “farm to glass” experience incorporating spirits distilled and bottled in the Salt Lake Valley. I started bartending six years ago, and have had the privilege of working with some of the finest food and beverage professionals in Utah. I continue to do it for the same reason I started: you’ll never know everything there is to know about food and drink.

My career would not be possible without the people around me and I am blessed because of them.” @alibislc REMEMBER TO VOTE! saltlakemagazine.com

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FAR FROM THE TREE 1.5 oz. Sugar House Bourbon 1.5 oz. Utah Honey and Akane Apple Shrub .25+ oz. Waterpocket Snow Angel .25 oz. lemon juice Barspoon of simple syrup 2 dashes Regans Orange Bitters Combine in shaker over ice, shake and strain into a footed glass. Serve with dried apple garnish.

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CHRISTOPHER STEVENSON

LAKE EFFECT BAR “I’ve been bartending for a little over 15 years in Salt Lake City,” says Stevenson. “I cut my teeth at Squatters Pub downtown when Scott Evans was managing the pub. He really sparked my interest in spirits and wine beyond just my knowledge of beer. Learning the history of wine and spirits from Scott just made me want to learn more. Since then I have made my way into craft cocktails working as head bartender at Avant Groove, Grand America and Hotel Monaco. I’m currently behind the beautiful and elaborate Lake Effect bar. Lake Effect encourages originality and creativity—plus we have the largest variety of spirits in the state. I love fall/winter cocktails with spice, cooking herbs and an earthy undertone. I chose the Shochu for its nutty rice flavor and funk. The rum helps bump up the proof of this cocktail. Beet brings in an earthy flavor and gives it a really appealing burgundy color. I wanted to keep the cocktail easy to make for the average home bartender. Yet the cocktail still presents complex and well rounded flavors.” lakeeffectslc.com REMEMBER TO VOTE! saltlakemagazine.com

ELLIE SATTLER (Don’t remember who this is? Google it.)

1.5 oz. Holystone Distillery Tsunami Shochu .5 oz. Sugar House Silver Rum .5 oz. Toadstool Boxed Death Amaro #3 4 dashes Cry Baby Fruit Punch bitters .75 oz. lemon juice .5 oz. beet simple syrup (equal parts beet juice to simple syrup) .25 oz. cinnamon simple syrup 4-5 fresh sage leaves sage bouquet (garnish) Shake all ingredient together, pour over crushed ice in a large snifter. Garnish with fresh sage bouquet.

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68 IAN HASSELFELD

HSL Hasselfeld began bartending because a friend of his was doing it. “He started teaching me all these ways and methods of why or how to make drinks and I found it very interesting. Not long after that I got my first bartender gig working with him. I was lucky to get into such a amazing line of work at the age of 21.”

In Utah, peach season is late—early fall. “Fall has always reminded me of my grandma,” says Hasselfeld. “She had a peach tree when I was growing up.” Before fall winds blew the fruit off the trees, Hasselfeld remembers “a bunch of farmers plucking peaches before the storm wiped them out. That gave me the inspiration for the fallen peach.” hslrestaurant.com REMEMBER TO VOTE! saltlakemagazine.com

THE FALLEN PEACH 1.5 Sugar House Silver Rum .75 peach-coconut simple syrup (Mix coconut simple syrup with peach puree.) .75 lemon juice .5 Holystone Shochu .1 Holystone Oread liqueur Shake all ingredients together and fine-strain into a rocks glass.

Top with pebble ice and smoked salt and garnish with a locally farmed flower.

John Hardy - Spear bracelet ($1,295); Black Sapphire and Spinel ring ($595); Diamond Dragon ring ($395) O.C. Tanner Jewelers

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69 NATALIE HAMILTON

UNDERCURRENT “I began bartending in the city nearly six years ago. I never imagined bartending would turn into a passionate form of art and creativity for me, but six years later, I’m still happy to be learning,” says Hamilton. “My favorite part of bartending is creating a space where people from many walks of life can feel safe and can be brought together over drinks and the fabulous community of this city; I love creating thoughtful and inventive drinks for that experience.

At Under Current, we’ve leaned in to our nautical roots and gone with more inspiration from flavors of the ports across the world. We have many southeast Asian spices and influences, using complex spirits such as agricoles, mezcal, amari, aquavit, Japanese whiskeys, and spirits not fitting into the “classic mold.” The Open Sesame fits the holidays with its deep red color and warm spices. We created a signature syrup using black rice, toasted black sesame, cinnamon, anise and clove. The syrup is the backbone of the cocktail, giving it both a rich texture and exotic flavors. Water Pocket Distillery created Temple of the Moon Gin, and with its hints of ginger and citrus, we found this to be the perfect base spirit.

We added locally made Bar Daddy Orgeat to add notes of floral rose and orange blossom and add to the creamy texture of the cocktail. For depth and bitterness, we added Ramazzotti amaro. The cocktail is deep and complex in flavor, color and character. It also highlights one of my favorite local distillers and orgeat by craftsman and friend, Ryan Manning. It’s topped with grated coffee and laphroig to bring out the earthy and smoky notes found in all the ingredients. undercurrentbar.com

OPEN SESAME 1.5 oz. Temple of the Moon Gin .5 oz. Forbidden Syrup (black rice, black sesame) .25 oz. Bar Daddy Orgeat .5 oz. Ramazzotti liqueur .75 oz. lemon juice Mix and add two dashes chai bitters. Top with orchid flowers, grated coffee and a laphroig spritz.

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BOROS CHARM 1.5 oz. Sugar House Distillery Bourbon Whiskey 2.5 oz. clarified acid-adjusted orange and ginger juice (described above) .5 oz. Riff Pinot Grigio wine syrup aromatized with Vietnamese black tea, vanilla, coriander, orange peels CO2 Mix the drink and pour over the biggest ice cubes that will fit the glass. Carbonate the drink and garnish with a dehydrated orange wheel, pickled ginger slices and Verjus rouge, ginger and orange caviar (made with agar.)

ADAM “SCOOP” KAESSNER

WATER WITCH “Scoop” says, “My goal was to utilize ingredients in the bar that often went to waste and combine them into a unique twist on a well-established classic cocktail. At Water Witch we are constantly working on reducing food waste and reusing ingredients that haven’t been fully exploited. After a wine is opened, it starts to deteriorate and is no longer servable after only a few days. So I take that dead wine and boil it with spices, add sweeteners like sugar infused with orange and lemon peels, and use that syrup as the sweet element in a cocktail. For this drink I added spices that I felt added warmth and complemented the Sugar House Bourbon Whiskey. Because we use lots of orange peels to garnish drinks in the bar we are left with quite a bit of orange juice that doesn’t get used so we regularly come up with creative solutions to feature cocktails with orange juice. Adjusting the acid levels in the juice is one way to make it fill the place of another citrus like lemon or lime juice but still get orange flavor without over-diluting the drink. By adding malic and citric acid we achieve a tartness similar to lime juice. Then all the juice is clarified with agar, a jelly-like substance, obtained from red algae. That way the juice keeps for longer and can be carbonated. To carbonate the drink I use the Perlini Cocktail Shaker which makes it so the drink can be carbonated, chilled, and diluted all in the same step.” waterwitchslc.com REMEMBER TO VOTE! saltlakemagazine.com

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MARYKATE GARLAND

SLC EATERY MaryKate started bartending weddings and events at a yacht club before moving to the busy downtown nightlife on the East coast. She moved to SLC two years ago and started flexing her craft cocktail muscles in this blossoming bar and restaurant scene. “SLC Eatery uses a lot of Japanese fusion with our food, so we loved the idea of using the local Holystone Shochu as our main spirit with yuzu behind it. We also loved the idea of creating a more “elegant” cocktail because although we are a male chef-driven restaurant, we’ve got a lot of girl power behind it as well.” slceatery.com

3:10 TO YUZU 1.5 oz. Holystone Shochu 1 oz. Elena Gin 1 oz. yuzu juice .75 oz. jasmine flower orgeat Egg white Bitters Labs BlueberryCardomon bitters Mix in a cocktail shaker over ice and strain into glass.

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2020 has hit many of us upside the head. Meaning inside the head.

BY MARY BROWN MALOUF

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Coaches aren’t just for Athletes

BY JEN HILL

We’ve all felt it.

Early morning malaise, a sense of being trapped, a kind of miasmic hopelessness that permeates our days, a vague unease around other people and an inclination towards agoraphobia, fear of leaving your house. “I don’t know what to do with myself,” several friends have told me. “I’m so tired of wearing a mask.”

It’s Covid fatigue. And it’s not all in your head. Well, it is, but you’re not imagining it.

One of the consequences of the Coronavirus pandemic is an explosion in reported mental health issues— anxiety, depression and suicidal impulses. According to an August story in USA Today, women, young adults and children are suffering the most, but experts fear that across the population the coronavirus pandemic will be followed by a mental health pandemic—one that we’re equally unprepared for. Back in May, the World Health Organization called out “the need to urgently increase investment in services for mental health or risk a massive increase in mental health conditions in the coming months.”

The coming months are here. Just look at some numbers.

The Centers for Disease Control conducted a survey of 5,412 people between June 24 and 30 and the collected data on suicides is alarming. Roughly 25 percent of young adults between the ages of 18 and 24 say they’ve considered suicide because of the pandemic.

About 30.9 percent of the respondents said that they “had symptoms of anxiety or depression” and about 26.3 percent reported trauma and stress-related disorders caused by the stress of the Coronovirus. Over 13 percent said that they have used alcohol, prescription and/or illegal drugs to deal with their pandemic-induced stress and anxiety.

“I just want to give up and I don’t know what to do.”

To make that more locally specific, Dr. Kristin Francis of the University of Utah Neuropsychiatric Institute says, “Since March, University Neuropsychiatric Institute (UNI) has observed a significant increase in calls to our CrisisLine and WarmLine. Call volume increased almost 25 percent in May. Mental health providers are noting increases in the self-reporting of stress, anxiety, depression, fear, and suicidal thoughts, even among people who do not have a prior psychiatric history. Individuals are talking about their fear of the unknown because of the

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Another resource for those seeking help is by gaining the assistance of a life coach. More practical than traditional counseling and less clinical than psychiatrists, life coaches can aid in breaking old negative patterns, provide structure and a game plan to bring about desired changes. Issues can include anything from weight loss and healthy living to helping an adult-aged child become more independent.

According to a local life coach at Clarity Coaching Institute, Kathryn Dixon, “In my 17 years of practice, this year I’ve noticed that folks are being more honest about their pain and struggles. With the added stress, people are ready to make changes. The status quo no longer suffices—people are looking for more authenticity and deeper meaning in their lives—and they are moving forward faster than ever before. I find it thrilling.”

Kathryn Dixon, Life Coach, Clarity Coaching Institute ClarityCoachingInstitute.com 801-953-3942

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EVERYWHERE I LOOK, THERE’S NOTHING BUT BAD NEWS. pandemic, relationship strain, physical isolation as a family, transitioning to working from home, economic uncertainty and social justice, all while expressing fatigue and, for some, a sense of hopelessness.”

“Everywhere I look, there’s nothing but bad news.”

Add to the Coronavirus itself the anxiety about climate change—heat waves, forest fires and hurricanes—political upheaval and family turmoil resulting from changed school schedules, workplaces and scrambled routines and we’ve got a bubbling mudpot of stress and confusion.

Plus, we live in Utah where mental health services are notably lacking.

A Salt Lake Tribune article quoted a report released in August by the Kem C. Gardner Policy Institute in partnership with the Utah Hospital Association, “Fewer than half the adults with a mental illness in Utah are getting treatment or counseling, and suicide is the leading cause of death for the state’s youth. Last year, Utah ranked 51 in a national mental health ranking because of its high rates of mental illness and suicidal thinking and significant unmet needs.”

2020 was the first gubernatorial election where candidates included mental health as part of their platform. Concerns and reactions to Covid-19—social distancing, quarantines, school closures, work-at-home programs, mask wearing— started last March but the public’s emotional reaction has seemed to crescendo, peaking now. This is normal, according to Dr. Francis. “Looking back at the financial crisis in 2007-8 and studying trends, we found a “lag effect”—months after it started, there was an increase in reported anxiety and depression and suicide rates went up four percent.” At first everyone is ok. There’s a lag between trauma and its manifestation.

“I just don’t see a reason to get up in the morning.”

We’ve reached a Covid breaking point now. With a

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76 significant absence of resources to address it.

Why the care shortage? Experts cite everything from high cost of treatment to a cultural bias against seeking help for mental health. “Often,” one local psychologist said, “We are told depression is a matter of will power and fortitude. Or we are advised to pray about it.”

The fact is, mental health is brain health—complex chemical interactions in your brain can cause depression and despair.

“I just want to hug someone. But I can’t.”

For example, you’re not just missing human touch in a sentimental way: You need it like you need sunshine and fresh air. It’s part of our good health. According to Dr. Francis, one survey reported, “Thirty-five percent of respondents said it had been four months or longer since they hugged someone outside their family. Humans are meant to be in physical contact with one another—we have a physiologic endocrine reaction, the release of endorphin, when we’re touched.”

People still don’t think of the brain as an organ, part of the body. “When your brain is sick or ill, you have pain and dysfunction, you have body consequences,” says Francis.

You literally feel it.

“We see it when there are disruptions in speech, behavior or verbal symptoms. But when it’s depression or anxiety, we think it’s a personality issue, not a manifestation of a brain illness.”

But there is even a barrier between admitting you need help and getting it— ironically, especially during this pandemic, because people don’t like to leave their houses. And in rural areas, a shortage of rural mental health care providers exacerbates the problem. Telehealth is one potential solution that has gained traction during the pandemic, said Nanci Klein, professional affairs director for the Utah Psychological Association. And telecounseling is easier for some to deal with than face-to-face therapy.

Some of today’s mental health problems can be self-alleviated by frequent exercise, healthy eating, sufficient sleep or abstention from alcohol and drugs—your brain is your body, remember—but most therapies need an expert’s help. Get some—here’s how.

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SO WHO YOU GONNA CALL?

YOU’VE GOT OPTIONS. • Your first resource might be acknowledging that depression and anxiety are real illnesses.

So see your regular physician.

Your primary care doctor can prescribe lifestyle changes and some basic medications.

• Make an appointment with a

is often the most effective treatment.

• If you (or your psychologist/ therapist) think you need medication, see a psychiatrist.

Psychiatrists are full medical doctors who specialize in brain health. They can prescribe

psychologist, a therapist who has

appropriate medication. These

a Masters in counseling or social

drugs do not alter you, they restore

work. You can see a psychologist

you to your full self, much like

either in person or, very easily,

insulin restores your body’s blood

online. Tele-counseling has seen a big surge during Covid and is likely to be the norm in the future. Patients are often more comfortable talking via Zoom from the comfort of their own home.

Psychologists can’t prescribe or do psychological testing, but they can

sugar balance. Our neural system communicates via chemicals which may need to be adjusted.

• Guided meditation and mindfulness, like therapy, can help in changing your perspective.

• Working with a recommended life-

help guide you to someone who

coach can help you prioritize and

can. Talk-therapy plus medication

organize what kind of help to seek.

Besides outpatient Behavioral Health Clinics in Salt Lake City and Farmington which provide adults and children with psychiatric evaluation and diagnosis, consultation, therapy services and medication. management, the

UNIVERSITY NEUROPSYCHIATRIC INSTITUTE (UNI) provides several free crisis programs. 801-585-1212

THE MOBILE CRISIS OUTREACH TEAM offers face-to-face responses to any resident in Salt Lake County who is experiencing a mental health crisis.

Service teams for both youth and adults are available 24/7 by calling the Crisis Line. 801-587-3000

THE STATEWIDE CRISISLINE is available 24/ hours a day, seven days a week providing prompt and compassionate crisis intervention, suicide prevention, emotional support, and treatment information and referrals from licensed counselors. 801-587-3000

THE WARMLINE, a now-statewide hotline available 8 am to 11 pm for Utah residents who are not in crisis but are seeking support, engagement, compassion or encouragement from peer specialists. 801-587-3000

77 The Kids Aren’t Alright School closures have exacerbated student mental health issues and rendered help harder to reach.

BY TONY GILL

“We’ve switched the vocabulary to refer to it as ‘crisis teaching’ rather than ‘remote teaching.’ That’s a much more accurate descriptor of what we’re confronting,” says Betsy Weidner, a 9th grade English teacher at Waterford School in Sandy. “Isolation experienced by our students is the number one concern. It’s what keeps me up at night.”

Waterford, a private school, began the school year with a hybrid teaching model consisting of both remote and inperson learning. It was just one of several discordant ways Utah schools attempted to educate and engage students as schools reopened during the pandemic.

Others opened for in-person instruction, while others, including Salt Lake public schools, were entirely remote. Regardless of the model, students, teachers and administrators encountered unprecedented circumstances upon their return extending far beyond the mechanics of instruction.

Addressing student mental health needs has historically been an underappreciated aspect of teaching, and it’s become simultaneously more imperative and difficult to do in the age of COVID. “The reality is teachers are boots on the ground and often the first people to identify students who need help,” says Weidner.

“There’s an organic network between teachers who know the same students, but we’ve lost that connection now that we’re isolated from one another. I worry we’re going to miss something.”

The combination of wearing masks— which are essential to mitigate the spread of coronavirus—distance learning, limiting classroom capacity and curbing extracurricular activities are reinforcing the

mental health stressors induced by student isolation. Abandoning those policies would have disastrous public health impact, so educators are scrambling to make do.

“Kids are unbelievably resilient, and they’re conditioned to tell you everything’s fine,” Weidner says. But many haven’t developed healthy coping mechanisms to help them process what has become profound societal trauma. “A lot of students have their own version of therapy through interpersonal connections and passions, whether that’s athletics, art or just connecting with their friends. If you replace that with chronic isolation, you start to see some students drifting to dark places.”

Providing access to mental health resources during the pandemic is an urgent concern, especially locally in Utah which, according to the CDC’s latest data, has the seventh highest teen suicide rate in the Untied States. Waterford is better positioned than many schools thanks to having multiple counselors on staff, substantial dean involvement and consistently high parent engagement, but it still at times doesn’t feel adequate in a suddenly extremely online world.

“The negative echo chambers you can encounter when so much of your life is online can be dangerous. How do you cultivate a healthy, authentic community online when so much of your experience has been grounded in anonymity?” Weidner asks. Perhaps if we’d focused energy and resources towards creating an environment safe enough to open schools instead of squabbling over opening bars and restaurants to alleviate collective boredom, we wouldn’t be scrambling for an answer.

TECH RESOURCES CAN HELP SafeUT is an app facilitating a real-time crisis chat and tip line run by the University of Utah.

The free, confidential app connects you with licensed clinicians 24/7 who can assist with supportive or crisis counseling, suicide prevention and referral services. SafeUT has been embraced by many schools throughout the state and is a vital tool for teens, young adults and anyone who connects with them. SafeUT is available for download on your smartphone in the apple app store or on Google Play. https://healthcare.utah.edu/uni/safe-ut/

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BY JEREMY PUGH ILLUSTRATIONS BY SCOTT PETERSON

PHOTO CREDIT TK

First, there was Pandemic and then there was THE PANDEMIC. Pandemic is a board game where players cooperate to solve a global health crisis. THE PANDEMIC is, well, an actual global health crisis that could probably use some more cooperation among world leaders. (Maybe the U.N. should host a game night?) COVID-19 lockdowns have created new interest in intricate games, like Pandemic, that require creativity and concentration. The surfeit of

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80 THE AGE OF THE INTROVERT Alex Blackburn & Amanda Jones

GAMES THEY LOVE: 7 wonders, Root, Caverna, Settlers of Catan, Love Letter, Sushi Go!

PHOTO ADAM CREDITFINKLE TK

Alex Blackburn and Amanda Jones are 24-year-old creatures of their time who have easily adapted to lockdown life. This is a young couple who shrugs when asked “How you holding up?” They’ve always preferred small groups to giant raging parties, a night in over a night out.

We have arrived at the Age of the Introvert.

“We’ve always been homebodies,” Amanda says. “We’d mostly rather stay in anyway. Social distance is fine with us.”

This is not to say that A&A are a pair of basement-dwelling trolls. Alex is a musician and a snowboarder and they both love climbing, slack-lining and camping. And, sure, they like a Red Butte show or an afternoon at the ballpark as much as anyone, they just don’t care as much that the crowded aspects of life have been diminished. However, Amanda says: “It gets really old to watch Netflix. Once you’ve watched every episode of The Office three times, it’s like what now?”

The duo has always loved games together and more and more they’ve been turning off the tube and settling into a regular pattern of friendly collaboration across a wide range of popular twoperson, modern games.

“The games today aren’t like Risk where the object is to literally wipe your opponent off the map,” Alex says. “The games we play are more like safe spaces where we work together to analyze our moves and strategy, it’s more of a positive experience.”

Kind of gives you hope for the future right?

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81 Zoom calls and pallid digital substitutes for actual interaction has given rise to small pods of quarantine buddies who gather for an old-fashioned activity, made new again by next-gen board games and returns to classic cards and dice. The board game renaissance hit Utah a while ago, appealing to our nerdy, clean-cut side, but the forced and self-imposed lockdowns that have emptied out bars, shut down concerts and festivals left a vacuum of answers to the eternal question, “What do you want to do tonight?� easily filled by games. And, in an uncomfortable world, full of uncertainty and unknowns, huddling around a game that presents problems that can be solved and overcome, is soothing and grounding. Call it game therapy, a positive way to pass time and forget about the world beyond the edges of the game board. Welcome to the Pandemic Parlor, a safe and tidy place where you can fix everything with just one dice roll, card draw, or for you Settlers of Catan, a fresh supply of wool.

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PHOTO ADAM FINKLE

Derek McNab (left) and Tim Hall

THE GAMEKEEPERS

Tim Hall and Derrek McNab, owner & manager Game Night Games GAMES THEY LOVE: Cosmic Encounter, Gaia Project, Agricola, Love Letter Tim Hall opened his store in 2004, out of sheer love of games and, puzzlingly, at a time when he honestly thought board games were on the way out.

In the late ’90s and early 2000s, board games were on the ropes,” Hall says. “We kind of thought they were done with the popularity of video games.”

So, umm, opening a store devoted to board games was perhaps not the shrewdest business move.

But Hall loves games, he calls them little boxes of “pure potential fun.” He figured if he built it, maybe, hopefully, people like him would come. And then something amazing happened. The Settlers of Catan invaded America.

“There were all these games coming out of Germany,” Hall says. “That game was a breath of fresh air. It was non-linear, not like the games we

grew up with that are basically roll and move and essentially about luck. Catan is fun because of the number of interesting decisions you have.”

Catan and its descendants became loosely known as “Eurogames.” They took off, bringing Tim’s store along for the ride. Game Night Game’s manager, Derek McNab, cheekily calls them “Gateway Games” because once you play, you’re hooked.

“Modern games aren’t confrontational,” McNab says. “In classic board games, you take pieces, conqueror or steal land, bankrupt your opponents with hotels on Boardwalk. New games are friendlier, they’re more about blocking an opponent than crushing them.”

Basically losing doesn’t feel like losing, it feels like learning, McNab says, and because modern games offer non-linear paths to success, every game is different, changing and interesting.

The lockdown has forced Hall to shut down his popular eponymous in-store Game Nights for the foreseeable future but McNab says business is still brisk as the regular crowd feeds its game habit and newbies discover board games as a way to pass the time.

“We’re stuck inside, might as well have some fun,” he says.

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Make their season bright

Adopt a cat or kitten.

Add a furry friend to your family and bring comfort and joy to a homeless pet.

Visit bestfriendsutah.org.

a&e

PHOTOS COURTESY SALT LAKE CITY AIRPORT

ARTS | ENTERTAINMENT

Air Born Art The new Salt Lake International Airport has high-tech security screening estimated to be up to 30 percent faster than the old one. The new garage is twice as big. There’s more room for passenger drop-off and pickup and a special area for that unique Utah necessity, arrival celebrations. But what you will notice first is the art everywhere, much of it inspired by Utah itself, according to Gordon Huether, art consultant for the airport. “The Falls” is a seven-story, 5,000-pound waterfall of glass. “The Canyon” (above) evokes our famous slot canyons.

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a&e

The Power of the Pen Don’t forget to WRITE.

BY JEN HILL

SHARING OUR MESSAGES THROUGH WRITING GOES BEYOND CARRYING MEANING TO THOSE WHO READ IT, IT CAN HAVE A RIPPLE EFFECT. KAMEA JOHNSON Kamea Johnson, owner, and designer at the Chosen Creative believes that going back to the desk and writing something out on paper can make a lasting impact that far exceeds the timeline on Instagram.

Why? Because of its beauty, the time and thoughtfulness it took to create it, its lasting value, and yes, for its actual content.

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We’ve got the time to write—we’re at home more, seeing fewer people in person. Yes, there’s Zoom, etc., but the thing about writing is that it forces you to think before you “speak.” It allows you to express things you might be embarrassed to say in person. Chosen Creative’s thoughtful, whimsical and artistic stationery and cards encourage you to choose some words to send someone you love but seldom see.

Johnson’s background in design led her to create an old school business that has branched and continues to develop in these most challenging times. And she’s taken it beyond the pen and paper: As a way to open up communication and inclusion, Johnson started the Utah Letter Writing Club and invited anybody who wanted to join. Remember the term “snail mail?” This group gets together, and after selecting the stationery and pens, sets off on the marvelous journey of writing a good old fashioned letter—envelope, address and stamp included.

2165 E. 2100 South, SLC 801-739-3093 chosencreative.net IG @chosencreative

PHOTO CREDIT TK

I

n a world of texts, tapping a quick “like” or the placement of an emoji on a social media platform, the handwritten word on paper is in diminishing supply.

Even rarer, the time-honored skill of penmanship, a licked envelope— when’s the last time you purchased a stamp?

87

SLC Local Music A Q&A with the LOVELY NOUGHTS

BY K AITLYN CHRISTY

Q. HOW DID THE LOVELY NOUGHTS START? A. Aidan and Jake met through

PHOTO CREDIT TK

mutual friends that were jamming at the time. They started messing around, jamming randomly a few times. Then they started to talk about starting a three-piece band. Eventually Aidan got in touch with his drummer friend Ruben.

“We didn't start off wanting a band initially, we just wanted to jam and have fun. We started playing some songs Aidan had been working on and I brought a couple songs to the table too,” says Jake. “It was just really fun.

Not too long after that, we got asked to play a show. So we put together a set

and made it happen. That really set things in motion. Fast forward a year and we asked our long time friend Dalyn to play bass so we added another man to the band.

We did some recordings that we consider to be more like demos that we put out. We re-recorded "Walking" from those demos at a real studio.”

Q. HOW HAS THE BAND DEALT WITH COVID? A. “The whole Covid thing hit us as a band pretty hard. We were playing monthly shows at the Garage On Beck to pay for our practice space. The Garage kind of became our home venue over the past year, but when the shows stopped the band's money

slowly ran dry and we unfortunately had to leave our space a couple months ago. In a way, we are kind of back at square one, trying to figure out what our next move is.”

Q. WHAT’S NEXT? A. “The band has been kept afloat since the beginning by friends, family and fans. We would not be where we are without their support. Hard times happen and we find ourselves trying to think optimistically. We miss playing shows for everyone and can't wait to be back doing it. We plan on taking this time to write and work on some new things, fingers crossed we'll have something out soon.”

You can check out more about the Lovely Noughts at lovelynoughts.bandcamp.com

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Big Girls Utah artists honor women in a big way.

BY MARY BROWN MALOUF

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A

4 x 4-foot painting leans against the easel in Jann Haworth’s living room. “It’s Steve McQueen,” she says. “I guess I needed a little testosterone after all those women.” She’s joking, but it’s true that the last couple of big projects Haworth

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has worked on have been women-centric. The latest, a giant mural on the side of the Dinwoody Building in downtown Salt Lake City, depicts women significant in Utah’s history. Commissioned by Zion’s Bank to honor Women’s Equality Day, the 5,000 square-foot mural includes

Seraph Young, first women voter in Utah, Mayors Mendenhall, Wilson and Biskupski, athlete Jennifer Jordan and 245 more (Go to saltlakemagazine.com for the whole list.) Haworth and co-artist Alex Johnstone worked with community artists on stenciling the images.

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OVER

30 YEARS iatlte

BEERHIVE STATE

m

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 FOOD | DINING

PHOTO ADAM FINKLE

Nomad East . . . . . . . . 92 Hot Toppings . . . . . . . . 94 Nohm . . . . . . . . . . . . . 96 Milk . . . . . . . . . . . . . . . 98 Current . . . . . . . . . . . 100 Food Gifts . . . . . . . . . 102

Pizza at Nomad East

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on the table

Justin Soelberg

NEWCOMER

Fun Food

Food is supposed to be fun, right?

At Nomad Eatery, it is.

IF YOU GO

ADDRESS: 1675 E. 1300 SOUTH, SLC WEB: 801-883-9791 PHONE: nomad-eatery.com

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T

rue to its name, Nomad Eatery, the casually wonderful restaurant that used to be out west, or is it north, meaning near the airport, has moved. The new place is called Nomad Eatery East and it’s taken over the old Eggs in the City space as if it had always been there.

Though abiding by all the mask and social distancing rules when we ate there, Nomad East had that bright and breezy carefree attitude we’re all longing for in these highly restrictive times. See? You can have fun in the middle of a pandemic. It just takes a little leaning in. The patio outside

was the happening place; we all feel safer in the open air these days so that helped contribute to the ease. But can I say the atmosphere was upbeat because of the cheerful attitude of the servers, the chef, Justin Soelberg, and of the food?

Yes, I am saying food can have attitude.

Soelberg’s menu here is much like the one out west (which he hopes to reopen, I think. You know, when things get “back to normal.”)

There is a roster of pizzas— topped with whatever you want.

(Choices include Mesa Farms feta.) Ours was a special, spread with the last of the golden tomatoes, giving that gentle sunshine sweetness of those fruits—a roast chicken, all moist meat and crispy skin set off by a charred lemon; a charcuterie platter with unusual stuff like pickled celery and a pile of pickled raisins which I suggest Soelberg jar up and sell. (They also top the Betty White pizza.)

Potato chips were housemade, the epitome of potato chip, and the elotes was served on the cob, slathered with cotija, crema, chile powder and toasted pepitas, the messiest thing you could possibly eat but soo good and in this happy place, who cares? Salads we tried had the same energy as the hot stuff. A wedge salad was topped with house-smoked cheese, green onion, seeds and slathered with buttermilk ranch dressing. All the cooking—corn, chicken, pizza, pears—is done in two large pizza ovens, even the roasted peaches we had for dessert. Of course, there’s wine and beer and non-alcoholic beverages.

PHOTO ADAM FINKLE

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A select list of the best restaurants in Utah, curated and edited by Mary Brown Malouf.

GUIDE LEGEND E

State Liquor License

G

Handicap Accessible

L

Inexpensive, under

$10

M

Moderate, $10–25

N

Expensive, $26–50

O ININ

G

D

Very Expensive, $50+

2A 019 D WAR

2019 Salt Lake magazine Dining Award Winner

HAofLL

FA M E Dining Award Hall Of Fame Winner

Quintessential Utah

SALT LAKE CITY & THE WASATCH FRONT AMERICAN FINE DINING

NOV/ DEC

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

Grand America Grand America

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.

271 N. Center St, SLC, 385-266-8845. arlorestaurant.com EGM

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

Bambara Chef Nathan Powers

HSL The initials stand for “Handle

Arlo Chef Milo Carrier has created a

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. 202 S. Main St., SLC, 801-363-5454. bambaraslc.com E LLL–MLL

The Charleston Offering gracious dining in Draper, Chef Marco Silva draws from many culinary traditions

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

20

Listings

La Caille 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. 9565 Wasatch Blvd., Sandy, 801-942-1751. lacaille.com EGMM

HAofLL Log Haven Certainly FA M E Salt Lake’s most pictur-

esque 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. 6451 E. Millcreek Canyon Road, SLC, 801-272-8255. log-haven.com EGN–O

Pago Tiny, dynamic and BLUE PLATE 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. 878 S. 900 East, SLC, 801-532-0777. pagoslc.com EGM–N

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.

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HOT CHOCOLATE AND PB FUDGE

HOT TOPPINGS

Top That!

Beware, these hot toppings are addictive.

O

ne night I opened the freezer to only find a pint of vanilla ice cream. And while on its own, a scoop of vanilla ice cream can be sufficient, I felt something was lacking. My childhood mainstay was adding a squeeze of Hershey’s syrup. However, my grown-up palate has become a bit more sophisticated. That’s when my inner kitchen-goddess kicked in. I reached for a small saucepan, a bar of dark chocolate, butter, organic cane sugar, chunky-styled peanut butter and some milk.

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Within minutes, a homemade topping was poured on my scoops of ice cream—love at first bite—cold meets warm and gooey fudge. So pleased with my discovery, I continued to make it for several consecutive nights, and now that I think about it, my PB and hot fudge ritual may have something to do with my gaining the COVID-19 (see our 2020 glossary.)

While toppings on ice cream are traditional, don’t limit yourself. Hot toppings can go on almost any dessert: pie, cheesecake, cake, or fresh fruit. Enjoy! —Jen Hill

1 3.2 oz. bar dark chocolate ¼ cup organic cane sugar 1 Tbsp. butter 2 tsp milk or milk alternative ¼ c. organic nut butter of choice Melt chocolate along with other ingredients in a saucepan until low boil.

Continue to boil while stirring constantly for 1-2 minutes, take off the stove and stir in peanut or other nut butter (I like them all).

HOT CARAMEL SAUCE ¼ cup butter ¼ cup brown sugar 1 can sweetened condensed milk ¼ cup corn syrup 1 tsp. vanilla extract Over medium-low heat, melt the butter

and brown sugar in a saucepan. Add in the milk and corn syrup and continue on medium heat to avoid boiling over, stir constantly for 5-7 minutes until it thickens. Take off heat and stir in vanilla.

HOT PEAR TOPPING 1 c. maple syrup 2-3 diced fresh pears ¼ tsp. cinnamon Dash of salt ¼ c. chopped walnuts In a small saucepan add all ingredients together and bring to a low boil.

Cook for 5-7 minutes or until pears are soft and sauce thickens. Take off heat and stir in walnuts.

All toppings are best served immediately, but can be covered and stored in the refrigerator for later use.

95 Pallet This low-profile warehouse-chic

bistro provides the perfect setting for lingering over cocktails (the bartender is one of the best in the city) or wine and seasonally inventive food, whether you’re in the mood for a nibble or a meal. 237 S. 400 West, SLC, 801-935-4431. eatpallet. com EGM

Provisions 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. 3364 S. 2300 East, SLC, 801-410-4046. slcprovisions.com EGM–N Table X 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. 1457 E. 3350 South, SLC, 385-528-3712. tablexrestaurant.com EGM–N

AMERICAN CASUAL Avenues Bistro on Third This tiny

antique storefront has new owners—Chef Mike Ritchie, proprietor of Fireside on Regent. The place has been decluttered and the menu has been revamped, but the charm is intact. Rabbit pot pie, lobster beignets, Moroccan-spiced duck and crafted chicken hash are some of the upscale yet homestyle dishes om the menu. 564 E. Third Ave., SLC, 801-8315409. EGL

Blue Lemon 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 and service is a happy change from downtown’s food-as-usual. 55 W. South Temple, SLC, 801-328-2583. bluelemon. com GL–M Blue Plate Diner Formica tables, linoleum floors, Elvis kitsch and tunes on the jukebox make this an all-American fave, along with comfort food classics like pancakes, patty melts and chicken-fried steak in sausage gravy over smashed potatoes and veggie burgers. 2041 S. 2100 East, SLC, 801-463-1151. GL Cafe Niche 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. 779 E. 300 South, SLC, 801-433-3380. caffeniche. com EGL–N

Citris Grill 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. 3977 S. Wasatch Blvd, SLC, 801-466-1202. citrisgrill.com EGM Copper Kitchen A welcome addi-

tion 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. 4640 S. 2300 East, Holladay, 385-237-3159. copperkitchenslc.com EGL–N

Copper Onion An instant hit when it opened, constant crowds attest to the continuing popularity of Ryan Lowder’s Copper Onion. Though the hearty, flavorful menu changes regularly, some favorites never leave: the mussels, the burger, the ricotta dumplings. Bank on the specials. 111 E. Broadway, SLC, 801355-3282. thecopperonion.com EGL–N Cucina Cucina has added fine restau-

rant 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-bythe-glass lists. 1026 E. Second Ave., SLC, 801-322-3055. cucinaslc.com EGM

The Dodo 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 when you want it. And our raspberry crepes were great. Yes, I said crepes. From the same era as quiche.

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

Epic American food here borrows from other cuisines. Save room for pineapple sorbet with stewed fresh pineapple. 707 E. Fort Union Blvd., Midvale, 801-7481300. epiccasualdining.com EGM

Hub & Spoke Diner 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. 1291 S. 1100 East, SLC, 801487-0698. hubandspokediner.com EGM

Left Fork Grill 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. 68 W. 3900 South, SLC, 801-2664322. leftforkgrill.ipower.com EGL Little America Coffee Shop 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.

500 S. Main Street, SLC, 801-596-5704. saltlake.littleamerica.com EGL–M

London Belle Supper Club 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.

321 Main Street, SLC 801-363-8888. londonbelleslc.com EGM Lucky H Bar & Grille The classic hotel restaurant is aimed at its clientele—generations of guests. Thus, the new menu is full of familiar dishes. Chef Bernard Gotz knows his diners and besides offering new items like housemade gravlax and escargots, the menu includes plenty of meat and potatoes. Little America Hotel, 500 S. Main St., SLC, 801-5965700. littleamerica.com EGL–N Moochie’s This itty-bitty eatery/ take-out joint is the place to go for authentic cheese­s teaks 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. 232 E. 800 South, SLC, 801-596-1350; 7725 S. State St., Midvale, 801-562-1500. moochiesmeatballs. com GL Nomad Eatery Nomad is 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. 2110 W. North Temple, SLC, 801-938-9629. nomad-eatery.com EGM

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on the table NEWCOMER

Feed your head at Nohm.

Discover some of the best Japanese food in town.

T

IF YOU GO

ADDRESS: 165 W. 900 SOUTH, SLC WEB: nohmslc.com PHONE: 801-917-3812

he Salt Lake dining scene is dimming, it’s true. And the future looks dusky, too. But there is one blindingly bright spot that, unfortunately for it, opened at the beginning of the pandemic.

Nohm outshines nine out of ten Japanese restaurants in town but so few of us have been dining out that it’s still somewhat a secret.

Right next door to Water Witch, in the old Meditrina space on Harvey Milk Blvd., (formerly known as 900 South), Nohm is quietly designed, the main alteration from its predecessor being an open kitchen and sushi bar.

It’s hard to describe ambiance in the time of Covid—every place is

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quieter than it used to be and, frankly, that’s nice. Nohm is subtle, modern and serene.

In a recent essay about how Covid is changing the restaurant business, Stuart Melling remarked he didn’t miss going out to eat as long as he could get restaurant-quality food; I don’t share his feelings. I like to enter a new place and I like to eat in a space designed to complement cuisine. I know this may not be true for boomer-bashing young people who think the ambiance of their mother’s basement is fine as long as the screen is lit. And I certainly appreciate the option of dining on my own table. But Covid has made eating out the special occasion it

once was and when you’re eating food as fine as Nohm’s, a respectful atmosphere is warranted.

I went to Nohm with regulars and was guided through the menu with their help and the enthusiasm of David Chon, the owner of the restaurant. I haven’t eaten Japanese food this good since the days of Naked Fish: Every dish is beautifully presented with flavor combinations from rigorously traditional to delicately fused. A gorgeous plate of perfectly cut sashimi was a panoply of pink hues from salmon to tuna accented with cut nori, a slash of lemon and the pistachio-green of wasabi. But Nohm’s menu goes far beyond sashimi to include charcoal-grilled meats and noodles. Like all things Japanese, both these can be inifinitely complicated with a different vocabulary and technique for each type of grill and noodle. I am not an expert. For me, the genius dish was Nohm’s take on carbonara, with rice noodles, uni and mackerel and grated roe lending the fragrance and umami of aged cheese—a cross-cultural marvel.

Choose from the sake menu or have a glass of wine.

Nohm is a treasure, one I hope will be discovered in time for it to flourish. Right now, most restaurants are playing it safe (who doesn’t serve a burger or flatbread??) We don’t have restaurants inspiring us to explore or be adventurous—that’s not what people tend to crave in times of crisis.

Fight the tendency to play it safe and go eat at Nohm. It will help keep your brain and tastebuds from the atrophy and apathy induced by social-distancing.

As Alice said, Feed your head.

97 Oasis Cafe 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. 151 S. 500 East, SLC, 801-322-0404. oasiscafeslc. com EGL–M

One-0-Eight Chef-owner James

Dumas, opened his own place in one of the most delightful venues in town, especially in nice weather. Salads and vegetables stand out because of their extreme freshness—Dumas buys from Frog Bench Farms in the city. Pizza is also a standout. 1709 E. 1300 South, 801-9068101. one-0-eight.com EGL–N

Oquirrh 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. 368 E. 100 South, 801-359-0426. oquirrhslc.com EGL–N

Pig and a Jelly Jar Great chicken

and waffles, local eggs, and other breakfasts are served all day, with homestyle additions at lunch and supper on Thursdays through Sundays. 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 GM

Porch 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. 11274 Kestrel Rise Road, Bldg.

C, South Jordan, 801-679-1066. porchutah.com EGM

Porcupine Pub and Grille 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. 3698 E. Fort Union Blvd., SLC, 801-942-5555. 258 S. 1300 East, 801-582-5555, SLC. porcupinepub.com EGM

Red Butte Café This neighborhood

place emphasizes Southwestern flavors and premium beers. Try the portobello with mozzarella and caramelized onions or beef with ancho jus. 1414 S. Foothill Blvd., SLC, 801-581-9498. theredbuttecafe.com EGL

Restaurants at Temple Square There are four restau-

rants here: Little Nauvoo Café (801-539-3346) serves breakfast, lunch and dinner; Lion House Pantry (801-5393257) serves lunch and dinner buffet-style (it’s famous for the hot rolls, a Thanksgiving tradition in many Salt Lake households); The Garden (801-539-3170) serves lunch and dinner (don’t miss the fried dill pickles); and The Roof (801-539-1911), a finer dining option eye-to-eye with Moroni on top of the Temple, which is open for dinner with a mammoth dessert buffet.

15 E. South Temple, SLC. templesquare. com/dining/ GLM

Roots Café A charming little daytime cafe in Millcreek with a wholesome granola vibe. 3474 S. 2300 East, East Millcreek, 801-277-6499. rootscafeslc. com EGLL

Ruth’s Diner 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 in big portions rule here.

The giant biscuits come with every meal, and the chocolate pudding should. 2100 Emigration Canyon, SLC, 801-582-5807. ruthsdiner.com ELM Rye The food rocks at this hip version of a diner connected to Urban Lounge. At breakfast (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. 239 S. 500 East, SLC, 801-3644655. ryeslc.com EGLL Silver Fork Lodge Silver Fork’s

kitchen handles three daily meals beautifully. Try pancakes made with a 50-yearold sourdough starter. Don’t miss the smoked trout and brie appetizer. 11332 E. Big Cottonwood Canyon, Brighton, 801533-9977. silverforklodge.com EGL–M

Stella Grill 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. 4291 S. 900 East, SLC, 801-288-0051. stellagrill.com EGL–M

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

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

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

1329 S. 500 East, SLC, 801-467-2947. amourslc.com GL Baking Hive Tucked behind Provi-

sions 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.

3362 S. 2300 East, East Millcreek, 801419-0187. bakinghive.com GL

Bagel Project “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. 779 S. 500 East, SLC, 801-9060698. bagelproject.com GL The Big O Doughnut Vegan. Doughnuts. Need we say more? Blueberrylavender, tofutti cream cheese, etc. 248 W. 900 South, SLC, 385-770-7024 bigodoughnuts.square.site/home

Biscott’s 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. 1098 W. Jordan Pkwy., South Jordan, 801-890-0659. biscotts. com GL

Carlucci’s Bakery Pastries and a few hot dishes make this a fave morning stop.

For lunch, try the herbed goat cheese on a chewy baguette. 314 W. 300 South, SLC, 801-366-4484. carluccisbakery. com GL City Cakes & Cafe Gluten-free that is so good you’ll never miss it. Or the dairy—City Cakes has vegan goodies,

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BASICS

A glass of milk.

What could be simpler? Well, lots of things.

H

umans begin to live by drinking mother’s milk and the word alone suggests a mildness, a comfort and gentle sustenance: We say, “the milk of human kindness.” We offer warm milk to soothe a fractious person to sleep. We give our children milk and cookies, the classic after-school snack.

So when did milk get so complicated?

Now, there are more than 22 kinds of milk available to American consumers—from variations on cow’s milk (whole milk, low-fat milk, skim milk) to plant-derived milk alternatives like almond milk, coconut milk, rice milk, soy milk. And every type of milk has its own justification: for those who avoid animal fat, for those who avoid animalsourced foods for ethical or ecological reasons, for those who want to gain weight or get thin or just jump on the latest food trend.

So here’s Darigold with the latest milk innovation: Ultra-filtered milk. FIT. Using a centrifuge like the one used to separate skim milk from the cream, Darigold separates the milk into its components and then remixes it, putting back more of the protein, less of the fat, none of the lactose (which means lower sugar,) and more of the vitamins, then packaging it in a shelf-stable container that requires no refrigeration. So, less energy. More nutrients. All this from cows here in the mountain west.

You might wonder what they’ll come up with next but the real question is, how will FIT taste with your Oreos? And what else can we make into milk?

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99 too. And epic vegan mac n’ chezah. 1860 S. 300 West, SLC, 801-359-2239. 192 E. 12300 South, Draper, 801-572-5500. citycakescafe.com GL

Eva’s Boulangerie A smart Frenchstyle 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. 155 S. Main St., SLC, 801-359-8447. evasbakeryslc.com GL Fillings & Emulsions 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 French training with the tropical flavors of his homeland. The results are startlingly good and different. 1475 S. Main St., SLC, 385-229-4228. fillingsandemulsions.com GL Gourmandise This downtown mainstay has cheesecakes, cannoli, napoleons, pies, cookies, muffins and flaky croissants. And don’t forget breads and rolls to take home. 250 S. 300 East, SLC, 801-328-3330. gourmandisethebakery. com GL La Bonne Vie Cuter than a cupcake, Grand America’s pastry shop has all the charm of Paris. The pretty windows alone are worth a visit. 555 S. Main St., SLC, 800-621-4505. grandamerica.com GL Les Madeleines 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. 216 E. 500 South, SLC, 801-355-2294. lesmadeleines.com GL Mrs. Backer’s Pastry Shop 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.

434 E. South Temple, SLC, 801-532-2022. mrsbackers.com GL

So Cupcake Choose a mini or a full

cake, mix and match cakes and icings, or try a house creation, like Hanky Panky Red Velvet. 3939 S. Highland Dr., SLC, 801-274-8300. socupcake.com GL

Tulie Bakery 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.

863 E. 700 South, SLC, 801-883-9741. tuilebakery.com GL

Vosen’s Bread Paradise 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. 328 W. 200 South, SLC, 801-322-2424. vosen.com GL

BARBECUE & SOUTHERN FOOD Pat’s Barbecue 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.” 155 E. Commonwealth, SLC, 801-484-5963. patsbbq.com EGL

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

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

Other locations. randrbbq.com GL–M The SugarHouse Barbecue Company This place is a winner for pulled

pork, Texas brisket or Memphis ribs. Plus killer sides, like Greek potatoes. 880 E. 2100 South, SLC, 801-463-4800. sugarhousebbq.com GM

BAR GRUB & BREWPUBS (Also check bar listings.)

Avenues Proper Publick House

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

Bohemian Brewery & Grill Bo-

hemian 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. 94 E. Fort Union Blvd., Midvale, 801-566-5474. bohemianbrewery.com EGM

Level Crossing Brewery 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. 2496 West Temple, SLC, 385-270-5752. levelcrossingbrewing.com EGM

The Pub’s Desert Edge Brewery

Good pub fare and freshly brewed beer make this a hot spot for shoppers, the business crowd and ski bums. 273 Trolley Square, SLC, 801-521-8917. desertedgebrewery.com EGM

The Red Rock Brewing Company

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. 254 S. 200 West, SLC, 801-5217446. redrockbrewing.com EGM

Squatters Pub Brewery

BLUE PLATE One of the “greenest” restaurants in town, Squatters brews award-winning beers and pairs them with everything from wings to ahi tacos. 147 W. Broadway, SLC, 801-363-2739. squatters.com EGLM

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

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

BREAKFAST/LUNCH ONLY The Daily 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. 222 Main St., SLC, 385-322-1270. thedailyslc.com GL

Eggs in the City A familiar face in a whole new space—the favored breakfast joint has moved to Millcreek. Hip and homey, all at once. 2795 South 2300 East, SLC, 801-581-0809. eggsinthecity.com GM

Finn’s 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. 1624 S. 1100 East, SLC, 801-467-4000. finnscafe.net GM

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on the table

REVISIT

High Tide at Current All the fish in the C.

E IF YOU GO

ADDRESS: 279 300 South, SLC WEB: currentfishandoyster. com PHONE: 801-326-3474

veryone knows restaurants ebb and flow—they open to huge acclaim or disappointment, are re-assessed as classic or cuttingedge, decline or ascend with the comings and goings of executive chefs. Sometimes you just stop going to a place when they seem to be mired in a low spot. I loved Current when it opened, fresh and beautiful and inventive, and then it seemed to lose its way. For awhile, there were only a few fish dishes on the menu of the supposed seafood restaurant.

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So I’m glad we dropped in again during the last days of dining out, outside, that is. The flower boxes separating sidewalk from seating were overflowing, tables were comfortably distanced and luckily our server was Bobbi Koppel, one of the best and most professional in our city.

A trio of oysters seemed in order to tide us (I know) over until we’d read the menu thoroughly and with it Koppel recommended a glass of sherry—a combination I never would have thought of.

Current features a list of sherries

on its appetizer menu and that’s something new. The centuriesold aperitif seems to be making a comeback and sure enough, the warm, nutty barely bitter sweetness of the Amontillado was beautifully resonant with the sharp brine of the slippery oyster meat.

The menu is loaded with tempting fishies, but the halibut sounded like the perfect end of summer meal—grilled and surrounded by a rosy tomato pernod veloute (a sauce-specific word I was happy to see used on a menu) with caramelized fennel to echo the pernod and dabs of saffron cream to butter up the palate. Roasted fingerlings lent some starch support. My friend had the seafood stew—an abundance of scallops, shrimp, mussels and that halibut again in a coconut lemongrass broth with serrano pistou for bite and Thai basil-peanuts for some crunch.

We had a glass of a new (to me) wine, Hungarian Kiralyudvar sec. I’ve only ever had the classic sweet tokay, but this dry and fragrant drink was agreat food wine. I’ll be Googling it.

I have my eye on the swordfish and the pan-roasted scallops with crispy rice in a carrot-ginger nage—Chef Alan Brines (no, really) knows his way around seafood and I am eager to go back. Even when weather closes the pleasant patio, there will be room to stay safely distant up on the restaurant mezzanine.

101 Millcreek Café & Egg Works 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. 3084 E. 3300 South, SLC, 801485-1134. millcreekcafeandeggworks. com GL

BURGERS, SANDWICHES, DELIS Diversions Much-needed neighbor-

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

535 N. 300 West, SLC, 801-657-7327. diversioneatery.com EGL

Feldman’s Deli Finally, SLC has a

games and try one of their super cool shake flavors. 776 N Terminal Dr. shakeshack.com. GL

Siegfried’s The only German deli in

town is packed with customers ordering bratwurst, wiener schnitzel, sauerkraut and spaetzle. 20 W. 200 South, SLC, 801-355-3891. siegfriedsdelicatessen. com EGL

Tonyburgers This home-grown burger house serves fresh-ground beef, toasted buns, twice-fried potatoes and milkshakes made with real scoops of ice cream. 613 E. 400 South, SLC, 801-4100531. tonyburgers.com GL

COFFEE

Jewish deli worthy of the name. Stop by for your hot pastrami fix or to satisfy your latke craving or your yen for knishes. 2005 E. 2700 South, SLC, 801906-0369. feldmansdeli.com GL

Caffe d’Bolla 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. 249 E. 400 South, SLC, 801-355-1398. caffedbolla.com GL

J Dawgs All big and all natural, wheth-

La Barba Owned by locally owned cof-

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

Pretty Bird Chicken 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. 145 S. Regent St., SLC. prettybirdchicken.com EGL

Proper Burger and Proper Brewing Sibling to Avenues Proper, the new

place has expanded brewing and burger capacity, two big shared patios. And skiball. 865 Main St., 801-906-8607. properburgerslc.com EGM

Publik Kitchen Same ownership

as Publik coffee, only the Kitchen has a more extensive menu. Don’t miss the BLT, made with tomato jam. 931 E. 900 South, SLC, 385-229-4205. publikcoffee. com GL

Shake Shack 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

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

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

CENTRAL & SOUTH AMERICAN Arempa’s 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. 350 E. State St., SLC, 385-3018905. arempas.com. GL Braza Grill Meat, meat and more meat is the order of the day at this Brazilianstyle churrascaria buffet. 5927 S. State St., Murray, 801-506-7788. brazagrillutah.com GM Del Mar Al Lago A gem from Peru— the best selection of cebicha in town, plus other probably unexplored culinary territory deliciously mapped by this kitchen. 310 Bugatti Drive, SLC, 801-4672890. EGM Rodizio Grill 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.” 600 S. 700 East, SLC, 801220-0500. rodiziogrill.com EGM

Campos Coffee Roastery & Kitchen An Australian coffee bar , this

Texas de Brazil The Brazilian-style churrascaria offers all-you-can-eat grilled meat, carved tableside and complemented by a mammoth salad bar.

City Creek Center, 50 S. Main St., SLC, 801-232-8070. texasdebrazil.com EGN

Publik Serving the latest in great coffee; the old-school java joint made for long conversations; a neo-cafe where you can park with your laptop and get some solo work done. 975 S. Temple, SLC, 801-3553161; 638 Park Ave., Park City, 435-2008693. publikcoffee.com GL

CHINESE & PAN-ASIAN

particular outpost has the added amenity of a kitchen and rooftop seating in season. 228 S. Edison St., SLC, 801-953-1512. us.camposcoffee.com GL

Salt Lake Roasting Company

SLC’s original coffee shop owner John Bolton buys and roasts the better-thanfair-trade beans. 9 S Rio Grande St, SLC, 801-748-4887. roasting.com GL

The Rose Establishment The Rose is a place for conversation as much as coffee–especially on Sunday mornings.

Coffee is from Four Barrel Coffee Roasters. 235 S. 400 West, SLC, 801-9906270. theroseestb.com GL

Asian Star The menu is not frighten-

ingly authentic or disturbingly Americanized. Dishes are chef-driven, and Chef James seems most comfortable in the melting pot. 7588 S. Union Park Ave., Midvale, 801-566-8838. asianstarrestaurant.com ELL

Boba World 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. 512 W. 750 South, Woods Cross, 801-298-3626. bobaworld. blogspot.com GL–M

Ginger Street Chef Tyler Stokes, who owns Provisions, owns Ginger Street indulging his passion for Southeast Asian food, and providing an alternative for downtown diners. The fast-casual

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on the table Recipe shown from Hell’s Backbone’s cookbook, With A Measure of Grace

HELL’S BACKBONE GRILL

No-Brainer Holiday Shopping Share an experience and skip the wrapping paper.

T

his is the year to go online and order your holiday gifts from local businesses. Avoid perils of shopping crowds who may or may not be masked, may or may not observe social distancing and—support local businesses. who need your love.

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and recipes. Choose from a list of five favorite cocktails and have the box delivered to your or a friend’s door. thebartendersbox.com/ CHOCOLOT ARTISAN CONFECTIONS

One gift makes everyone feel better: chocolate. Chocolot makes a tongueboggling array of filled chocolates—Key lime, chai, espresso lavender, gianduja—as well as conventional flavors, toffees and nibs. Company or corporate giving? Order chocolates with your company’s logo on your candy or your own message for a special occasion. chocolot.com

FLOURISH BAKERY

The best hostess and neighbor and anyone else gift: Flourish’s Chipotle & Candied Bacon Caramel Corn. Flourish transforms people’s lives by offering people in recovery a meaningful occupation and opportunity to learn life and living skills. A gift from Flourish is also a gift to your community.

Flourishslc.org

LIBERTY HEIGHTS FRESH

Give a taste of Utah to faraway friends and relatives. The Locavore basket from Liberty Heights Fresh holds Amano chocolates, middle Eastern spreads from Laziz, cheese from Rockhill Creamery, Pop Art Gourmet Popcorn and so much more. Comes in several sizes and you can customize. libertyheightsfresh.com

BARTENDER’S BOX

Have a celebratory drink with your friends, virtually. Top Shelf Services, leading cocktail caterers in Park City, have come up with a unique and interactive mixology experience.

Alcohol is not included but everything else to make eight fresh cocktails is: bottles of fresh juices, spices, garnishes, instructions

LES MADELEINES

The best pastry in Utah is available for you to order online and send by mail. Romina Rasmussen’s buttery, crispy, melt-in-yourmouth kouign aman can be shipped and arrives fresh and delectable. Could there be a better holiday morning? lesmadeleines.com

PHOTO ACE KVALE

GIFTS FOR THE MOMENT

The HBG Brunch Box contains everything you need to serve a delicious, original and wholesome meal—all that’s missing is the view at this beloved restaurant. Your choice of tea, some just-baked granola, cinnagraham pancake mix, dreamy oats, breakfast beans, jenchilada sauce and black powder biscuit mix, plus jams and there is enough of everything for several brunches. An extravagant expression of love. Cookbooks, and other seasonal goods and staples available at hellsbackbonegrill.com/shop

103 concept offers spins of classic dishes like dan-dan noodles and dumplings.

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

Hong Kong Tea House & Restaurant 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. 565 W. 200 South, SLC, 801-531-7010. hongkongteahouse.yolasite. com GM

J. Wong’s Asian Bistro 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. 163 W. 200 South, SLC, 801-3500888. jwongs.com EGM

FRENCH/EUROPEAN Bruges Waffle and Frites 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. 336 W. Broadway, SLC, 801-363-4444; 2314 S. Highland Dr., 801-486-9999; 541 E. 12300 South, Draper, 801-251-0152. brugeswaffles.com GL

Café Madrid Authentic dishes like

garlic soup share the menu with portsauced lamb shank. Service is courteous and friendly at this family-owned spot.

5244 S. Highland Dr., Holladay, 801-2730837. cafemadrid.net EGM

Franck’s Founding chef Franck Peissel’s influence can still be tasted—personal interpretations of continental classics.

Some, like the meatloaf, are perennials, but mostly the menu changes according to season and the current chef’s whim. 6263 S. Holladay Blvd., SLC, 801-274-6264. francksfood.com EGN

Monsieur Crepe 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. 1617 S. 900 East, SLC, 801259-5843. monsieurcrepe.com GM

INDIAN Bombay House This biryani main-

stay 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. 2731 E. Parley’s Way, SLC, 801-581-0222; 463 N. University Ave., Provo, 801-373-6677; 7726 Campus View Dr., West Jordan, 801-2820777. bombayhouse.com EGM–N

Curry in a Hurry 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.

2020 S. State St., SLC, 801-467-4137. ilovecurryinahurry.com GL Himalayan Kitchen Indian-Nepal-

ese restaurant with an ever-expanding menu. Start the meal with momos, fat little dumplings like pot stickers. All the tandoor dishes are good, but Himalayan food is rare, so go for the quanty masala, a stew made of nine different beans. 360 S. State St., SLC, 801-328-2077. himalayankitchen.com EGM

Kathmandu Try the Nepalese special-

ties, 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. 3142 S. Highland Dr., SLC, 801-466-3504. thekathmandu.net EGM

Royal India Northern Indian tikka

masalas and Southern Indian dosas allow diners to enjoy the full range of Indian cuisine. 10263 S. 1300 East, Sandy, 801572-6123; 55 N. Main St., Bountiful, 801292-1835. royalindiautah.com EGL–M

Saffron Valley East India Cafe

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. 26 East St., SLC, 801203-3325. saffronvalley.com EGM–N

Saffron Valley 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. 1098 W. South Jordan Parkway, South Jordan, 801-438-4823. saffronvalley.com GL–M

Saffron Valley Yet another itera-

tion 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. 479 E. 2100 South, SLC, 801-203-3754. saffronvalley.com GL–M

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

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

ITALIAN & PIZZA Arella’s 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. 535 W. 400 North, Bountiful, 801-294-8800. arellapizzeria.com EGL

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

Caffé Molise and Caffé Molise BTG The old Eagle building is a gor-

geous setting for this city fave, with outdoor dining space and much more.

Sibling wine bar BTG is under the same roof. Call for hours. 404 S. West Temple, SLC, 801-364-8833. caffemolise.com EG

Caputo’s Market and Deli

BLUE PLATE 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. 314 W. 300 South, SLC, 801-531-8669; 1516 S. 1500 East, SLC, 801-486-6615. caputos.com EGL

Cucina Toscana This longtime fa-

vorite 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.

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

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

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104 on tap. 2148 S. 900 East, SLC, 801-4853699; 156 E. 200 South, SLC, 801-3632366. estepizzaco.com EGL

SLC, 801-484-1804. saltlakepizzaandpasta.com EGL–M

Mia Sicilia A family-run restaurant

itan-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. 260 S. 200 West, SLC, 801322-3556. settebello.net GEL–M

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

Nuch’s Pizzeria A New York–sized eatery (meaning tiny) offers big flavor via specialty pastas and wonderful bubbly crusted pizzas. Ricotta is made in house. 2819 S. 2300 East, SLC, 801-4840448. nuchs-pizzeria-and-restaurant. com EGL Osteria Amore 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.

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

Per Noi 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. 3005 S. Highland Dr., SLC, 801486-3333. pernoitrattoria.com GL

The Pie Pizzeria 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.) 1320 E. 200 South, SLC, 801-5820193. thepie.com EL

Pizzeria Limone The signature pie

at this local chain features thinly sliced lemons. Service is cafeteria-style, meaning fast, and the pizza, salads and gelato are remarkably good. 613 E. 400 South; 1380 E. Fort Union Blvd., SLC, 801-7339305. pizzerialimone.com EGL

Pizza Nono Small, kick-started piz-

zeria 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.

925 E. 900 South, SLC, 385-444-3530. pizzanono-slc.com EGL

Salt Lake Pizza & Pasta And

sandwiches and burgers and steak and fish. The menu here has expanded far beyond its name. 1061 E. 2100 South,

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Settebello Pizzeria Every Neapol-

Sicilia Mia The third in a trio of

family-owned restaurants. They all recall Italian food of yesteryear. 4536 S. Highland Dr., Millcreek, 801-274-0223. siciliamiautah.com EGM–N

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

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

Stanza Chef Jonathon LeBlanc, brings a happy flair to this Italianesque restaurant. And Amber Billingsley is making the desserts. Va tutto bene! 464 E. 300 South, SLC, 801-746-4441. stanzaslc.com EGM–N Stoneground Italian Kitchen 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. 249 E. 400 South, SLC, 801-364-1368. stonegrounditalian.com EGL–M

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

Valter’s Osteria Valter Nassi’s res-

taurant 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. 173 W. Broadway, SLC, 801-5214563. valtersosteria.com EGN

Veneto Ristorante 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.” 370 E. 900 South, SLC, 801-359-0708. venetoslc.com EGN

JAPANESE Ahh Sushi!/O’shucks The menu features classic sushi, plus trendy combos. Try the Asian “tapas.” Then there’s the beer bar side of things, which accounts for the peanuts. 22 E. 100 South, SLC, 801-596-8600. EM Ichiban Sushi Sushi with a twist— like the spicy Funky Charlie Roll, tuna and wasabi filled, then fried. 336 S. 400 East, SLC, 801-532-7522. EGM Kaze 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. 65. E. Broadway, SLC, 800-800-6768. kazesushiut.com EGM Koko Kitchen This small, family-run restaurant is a genuine, low-key noodle shop. The ramen is outstanding. 702 S. 300 East, SLC, 801-364-4888. GL Kobe Japanese Restaurant 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. 3947 Wasatch Blvd., SLC, 802-277-2928. facebook.com/KobeJapaneseRestaurant EGM Kyoto 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. 1080 E. 1300 South, SLC, 801-487-3525. kyotoslc.com EM Shogun Relax in your own private room while you enjoy finely presented teriyaki, tempura, sukiyaki or something grilled by a chef before your eyes. 321 S. Main St., SLC, 801-364-7142. GM Simply Sushi Bargain sushi. All-you-

can-eat sushi, if you agree to a few simple rules: Eat all your rice. No take-home.

Eat it all or pay the price. 180 W. 400 South, SLC, 801-746-4445. simplysushi. us GEL–M

HAofLL

Takashi Takashi Gibo

FA M E 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. 18 W. Market St., SLC, 801-519-9595. EGN

105 Tosh’s Ramen Chef Tosh Sekikawa

is our own ramen ranger. His long-simmered noodle-laden broths have a deservedly devoted following—meaning, go earl.

Now with a second location. 1465 State St., SLC, 801-466-7000. 1963 E. Murray Holladay Rd., SLC. toshsramen.com GL

Tsunami Besides sushi, the menu of-

fers crispy-light tempura and numerous house cocktails and sake. 2223 S. Highland Drive, SLC, 801-467-5545; 7628 S. Union Park Ave., Sandy, 801-676-6466. tsunamiutah.com EGM

Yoko Ramen 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. 472 E. 400 South, SLC, 801-876-5267. yokoramenslc.com LL

MEDITERRANEAN Café Med 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. 420 E. 3300 South, SLC, 801-493-0100. medslc.com EGM

Layla Layla relies on family recipes.

The resulting standards, like hummus and kebabs, are great, but explore some of the more unusual dishes, too. 4751 S. Holladay Blvd., Holladay, 801-272-9111. laylagrill.com EGM–N

Mazza Excellent. With the BLUE PLATE 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. 1515 S. 1500 East, SLC, 801-4849259. mazzacafe.com EGM–N Manoli’s Manoli and Katrina Katsane-

vas have created a fresh modern approach to Greek food. Stylish small plates full of Greek flavors include Butternut-squashfilled tyropita, smoked feta in piquillo peppers and a stellar roast chicken. 402 E. 900 South, SLC, 801-532-3760. manolison9th.com EGML

Olive Bistro This downtown cafe of-

fers light salads and panini, some tapas, a list of wines and beers. 57 W. Main St., SLC, 801-364-1401. theolivebistro.vpweb EGM

Padeli’s 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. 30 E. Broadway, SLC, 801-322-1111. padelisstreetgreek.com GL Spitz Doner Kebab 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. 35 E. Broadway, SLC, 801-364-0286. spitzrestaurant.com EGM We Olive It appears to be an extraor-

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

MEXICAN/CENTRAL AMERICAN Barrio 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. 282 E. 900 South, SLC, 801-613-2251. barrioslc. com EGL

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

Chile Tepin 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. 307 W. 200 South, SLC, 801883-9255. chile-tepin.com EGM Chunga’s 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. 180 S. 900 West, SLC, 801-328-4421. chungasmexican.com GL

Lone Star Taqueria Lone Star serves a burrito that’s a meal in itself, whether you choose basic bean and cheese or a special. 2265 E. Fort Union Blvd., SLC, 801-944-2300. lstaq.com GL

HAofLL

Red Iguana All locations

FA M E are a blessing in this City of

Salt, which still has mysteriously few good Mexican restaurants.

Mole is what you want. 736 W. North Temple, SLC, 801-322-1489; 866 W. South Temple, SLC, 801-214-6050. EGL–M

Rio Grande Café 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. 270 S. Rio Grande St., SLC, 801-364-3302. EGL

Taco Taco A tiny, charming taqueria, perfect for pick-up and sunny days.

Owned by neighboring Cannella’s. 208 E. 500 South, SLC, 801-355-8518. tacotacoslc.com EGL

Taqueria 27 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. 1615 S Foothill Dr., SLC, 385-259-0712; 4670 S Holladay Village Plaza, Holladay, 801-676-9706; 149 E 200 S, SLC, 385-259-0940; 6154 S Fashion Blvd #2, Murray, 801-266-2487; 1688 W Traverse Pkwy, Lehi, 801-331-8033. taqueria27.com EGM

SEAFOOD Current Fish & Oyster House An

all-star team made this cool downtown restaurant an instant hit. Excellent and inventive seafood dishes plenty of nonfishy options. 279 E. 300 South, SLC, 801-326-3474. currentfishandoyster.com EGM-N

Harbor Seafood & Steak Co. A much-needed breath of sea air refreshes this restaurant, which updates their menu frequently according to the availability of wild fish. A snappy interior, a creative cocktail menu and a vinecovered patio make for a hospitable atmosphere. 2302 Parleys Way, SLC, 801-466-9827. harborslc.com EGM-N

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106 Kimi’s Chop & Oyster House 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. 2155 S. Highland Dr., SLC, 801-946-2079. kimishouse.com EGLLL

Market Street Grill SLC’s fave fish

restaurants: Fish is flown in daily and the breakfast is an institution. 48 W. Market Street, SLC, 801-322-4668; 2985 E. 6580 South, SLC, 801-942-8860; 10702 River Front Pkwy., South Jordan, 801-3022262. marketstreetgrill.com EGM

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

SOUTHEAST ASIAN Chabaar Beyond Thai One of Annie

It’s even a pleasure to get the bill. 961 S. State St., SLC, 801-322-3590. lacainoodlehouse.com GL

My Thai 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. 1425 S. 300 West, SLC, 801-5054999. GL Oh Mai 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. 850 S. State St., 801-575-8888; 3425 State St., SLC, 801-467-6882; 1644 W. Town Center Dr., South Jordan, 801-274-4111, 6093 S. Highland Dr., Holladay, 801-277-9888. ohmaisandwich.com EL Pleiku 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. 264 Main St., SLC, 801-359-4544. pleikuslc. com EGM Sapa Sushi Bar & Asian Grill

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. 87 W 7200 S, Midvale, 801-566-5100. chabaarbeyondthai.com. EG L

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

Chanon Thai Café 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. 278 E. 900 South, SLC, 801532-1177. chanonthai.com L

Sawadee Thai 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. 754 E. South Temple, SLC, 801-328-8424. sawadee1.com EGM

FAV Bistro Cross-cultural food with

Skewered Thai A serene setting for

Indochine Vietnamese cuisine is

some of the best Thai in town—perfectly balanced curries, pristine spring rolls, intoxicating drunk noodles and a wellcurated wine list. 575 S. 700 East, SLC, 801-364-1144. skeweredthai.com EGL–M

Mi La-cai Noodle House Mi La-

Tea Rose Diner 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. 65 E 5th Ave, Murray, 801-685-6111. EGM

a menu of fusion dishes based on Thai flavors. 1984 E Murray Holladay Rd, Holladay, 801-676-9300. favbistro.com EG L under-­r epresented 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.

230 S. 1300 East, 801-582-0896. indochinesaltlake.com EGM cai’s noodles rise above the rest, and their pho is fantastic—each bowl a work of art. The beautiful setting is a pleasure.

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SOMI Vietnamese Bistro But

there’s also Chinese food and a cocktail menu at this stylish Sugarhouse restau-

rant. 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.

1215 E. Wilmington, SLC, 385-322-1158. somislc.com EGL–M

Thai Garden 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. 4410 S. 900 East, SLC, 801-2667899. thaigardenbistroslc.com EGM

Krua Thai 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. 212 E. 500 South, SLC, 801-328-4401. kruathaislc.com EGL–M Thai Siam 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. 1435 S. State St., SLC, 801-4743322. siamptsaltlakecity.com GL Zao Asian Cafe It’s hard to cat-

egorize this pan-Asian semi-fast food concept. It draws from Thai, Vietnamese, Chinese and Japanese traditions, all combined with the American need for speed. Just file it under fast, fresh, flavorful food. 639 E. 400 South, SLC, 801595-1234. zaoasiancafe.com GL

STEAK Christopher’s The menu is straight-

forward, chilled shellfish and rare steaks, with a few seafood and poultry entrees thrown in for the non-beefeaters. 134 W. Pierpont Ave., SLC, 801-519-8515. EGN

Fleming’s Prime Steakhouse 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. 20 S. 400 West, The Gateway, SLC, 801-355-3704. christophersut.com EGO Ruth’s Chris Steakhouse This for-

mer bank building has inner beauty. Stick with classics like crab cocktail, order the wedge, and ask for your butter-sizzled

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steak no more than medium, please. Service is excellent. Eat dessert, then linger in the cool bar. 275 S. West Temple, SLC, 801-363-2000. ruthschris.com EGN

Spencer’s 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.

255 S. West Temple, SLC, 801-238-4748. hilton.com/en/hotels/utah EGN

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

The same folks own the vegan ice cream place next door, Monkeywrench. EGL

Omar’s Rawtopia 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. 2148 Highland Dr., SLC, 801-486-0332. rawtopia.com GL Vertical Diner Vertical DinBLUE PLATE er boasts an animal-free menu of burgers, sandwiches and breakfasts. Plus organic wines and coffees. 234 W. 900 South, SLC, 801- 4848378. verticaldiner.com EGL Zest Kitchen & Bar Zest has sophis-

ticated 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 chocolatebeet torte—all vegan. The menu changes frequently. 275 S. 200 West, SLC, 801433-0589. zestslc.com EGM

PARK CITY & THE WASATCH BACK AMERICAN FINE DINING Apex Apex at Montage exudes luxury

in an understated and comfortable way.

No need to tux up for pampered service;

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the classy lack of pretension extends to the menu—no unpronounceables, nothing scary or even too daring—just topof-the-line everything. Quality speaks for itself. 9100 Marsac Ave., Park City, 435-604-1300. montagehotels.com/deervalley EGN

350 Main Now run by Cortney Johan-

son 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.

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

350main.com EGN

The Farm Restaurant 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. 435-6154828. parkcityrestaurants.com/restaurants/ the-farm EGO

Firewood 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. 306 Main Street, Park City, 435-252-9900. firewoodonmain. com EGN

Glitretind The service is polished,

sauce. Braised lamb shank and lobster with cheese enchiladas share the menu with seasonal entrees. 890 Main St., Park City, 435-658-3975. mustangparkcity. com EGO

Rime Seafood & Steak 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. St. Regis, Deer Valley, 435-940-5760. srdvdining.com. EGN

Royal Street Café (Open season-

ally) 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. 7600 Royal Street, Silver Lake Village, Deer Valley Resort, Park City, 435-645-6724. deervalley.com EGM

Shallow Shaft A genuine taste of

Utah’s old-school ski culture—rustic and refined, cozy and classy. A classic. The excellent wine list offers thoughtful pairings. Alta, 801-742-2177. shallowshaft. com EN

Snake Creek Grill The setting is straight outta Dodge City; the menu is an all-American blend of regional cooking styles. Corn bisque with grilled shrimp is a creamy golden wonder. Yes, blackbottom banana cream pie is still on the menu. 650 W. 100 South, Heber, 435654-2133. snakecreekgrill.com EGM–N

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

Viking Yurt Arrive by sleigh and settle

Goldener Hirsch A jazzed up Al-

Blind Dog Grill The kitchen offers

pine theme—elk carpaccio with pickled shallots, foie gras with cherry-prune compote and wiener schnitzel with caraway-spiked carrot strings. 7570 Royal St. East, Park City, 435-649-7770. goldenerhirschinn.com EGO

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

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

EGO Mustang A duck chile relleno arrives in a maelstrom of queso and ranchero

in for a luxurious five-course meal. Reservations and punctuality a must. Park City Mountain Resort, 435-615-9878. thevikingyurt.com EGO

AMERICAN CASUAL 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. 1251 Kearns Blvd., Park City, 435-655-0800. blinddogpc.com EGM–N

The Blue Boar Inn The restaurant is

reminiscent of the Alps, but serves fine American cuisine. Don’t miss the awardwinning brunch. 1235 Warm Springs Rd., Midway, 435-654-1400. theblueboarinn. com EGN

The Brass Tag 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. 2900 Deer Valley Drive East, Park City, 435-615-2410. deervalley.com EGM

Eating Establishment Claim-

ing to be the oldest, this restaurant is one of Park City’s most versatile. On weekend mornings, locals line up for breakfasts. 317 Main St., Park City, 435-649-8284. theeatingestablishment.net M

Fletcher’s on Main Street

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. 562 Main St., Park City, 435-649-1111. fletcherspc. com EGN

Gateway Grille Folks love the breakfasts, but you’re missing out if you don’t try the pork chop. Roasted until pale pink, its rich pigginess is set off by a port and apple sauce. 215 S. Main St., Kamas, 435-783-2867. gatewaygrille.com EGL–M Handle Chef-owner Briar Handly

offers a menu, mostly of small plates, with the emphasis on excellent sourcing—trout sausage and Beltex Meats prosciutto, for example. There are also full-meal plates, including the chef’s famous fried chicken. 136 Heber Ave., Park City, 435-602-1155. handleparkcity.com EGN

Hearth and Hill This all-purposse

cafe serves lunch, dinner and weekend brunch, focusing on bright, approachable American dishes with a kick. 1153 Center Dr, (Newpark), Park City, 435200-8840. hearth-hill.com EGM

High West Distillery 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. 703 Park Ave., Park City, 435-649-8300. highwest. com EGML

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Road Island Diner An authentic

1930s diner refitted to serve 21stcentury customers. The menu features old-fashioned favorites for breakfast, lunch and dinner. 981 W. Weber Canyon Rd., Oakley, 435-783-3466. roadislanddiner.com GL

Sammy’s Bistro 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.

1890 Bonanza Dr., Park City, 435-2147570. sammysbistro.com EGL–M

Silver Star Cafe 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. 1825 Three Kings Dr., Park City, 435-655-3456. thesilverstarcafe.com EGM

Simon’s Grill at the Homestead

The décor is formal, the fare is hearty but refined—salmon in a morel cream, or pearl onion fritters dusted with coarse salt. 700 N. Homestead Dr., Midway, 888-327-7220. homesteadresort.com EGN

Spin Café 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. 220 N. Main St., Heber City, 435-654-0251. spincafe. net EGL–M

Zermatt Resort The charming, Swiss-themed resort is big on buffets—seafood, Italian and brunch. 784 W. Resort Dr., Midway, 866-643-2015. zermattresort.com EGM–N

BAKERIES & CAFÉS Park City Coffee Roasters The

town’s fave house-roasted coffee and housemade pastries make this one of the best energy stops in town. 1680 W. Ute Blvd., Park City, 435-647-9097. pcroaster. com GL

Peace, Love and Little Donuts

Doughnuts all day long at this Park City outpost of an East Coast favorite. And you can choose your own toppings. 738 Main St., Park City, 435-731-8383. peaceloveandlittledonuts.com GL

Riverhorse Provisions Bowls,

breakfast, sandwiches, substantial snacks and picnics to go—even beer and wine—this place has pretty much

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everything you need whenever you need it. Right on Main Street. riverhorseprovisions.com EGL

Wasatch Bagel Café Not just

bagels, but bagels as buns, enfolding a sustaining layering of sandwich fillings like egg and bacon. 1300 Snow Creek Dr., Park City, 435-645-7778. GL

Windy Ridge Bakery & Café 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. 1250 Iron Horse Dr., Park City, 435-647-0880. wasatchbagelandgrill.com EGL–M

BAR GRUB & BREWPUBS Burgers & Bourbon 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. 9100 Marsac Avenue, Park City, 435-604-1300. montagehotels. com EGN

Red Rock Junction The house-

brewed beers—honey wheat, amber ale or oatmeal stout, to name a few—complement a menu of burgers, brick-oven pizzas and rotisserie chicken. 1640 W. Redstone Center Dr., Ste. 105, Park City, 435-575-0295. redrockbrewing.com EGM

Squatters Roadhouse 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. 1900 Park Ave., Park City, 435-649-9868. squatters. com EGM Wasatch Brewpub 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. 240 Main St., Park City, 435-6490900. wasatchbeers.com EGL–M

BREAKFAST Deer Valley Grocery & Cafe 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. 1375 Deer Valley Dr., Park City, 435-615-2400. deervalley.com GL

Woodford Biscuit Company

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. 2734 E State Hwy 35, Woodland, 435- 783-4202. woodlandbiscuit.com GL

CONTINENTAL & EUROPEAN Adolph’s 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. 1500 Kearns Blvd., Park City, 435-649-7177.

EGO Café Terigo This charming café is the spot for a leisurely meal. Chicken and bacon tossed with mixed greens and grilled veggies on focaccia are cafégoers’ favorites. 424 Main St., Park City, 435-645-9555. adolphsrestaurantparkcity.com EGM Courchevel Bistro 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. 201 Heber Ave., Park City, 435572-4398.

ITALIAN & PIZZA Fuego 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. 2001 Sidewinder Dr., Park City, 435- 645-8646. fuegopizzeria.com EGM Vinto 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. 900 Main St, Park City, 435-615-9990. vinto.com EGM

Ghidotti’s 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. 6030 N. Market St., Park City, 435-658-0669. ghidottis.com EGM–N

Grappa 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. 151 Main St., Park City, 435-645-0636. grapparestaurant.com EO

JAPANESE/PAN-ASIAN Sushi Blue 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. 1571 W. Redstone Center Dr. Ste. 140, Park City, 435-575-4272. sushiblueparkcity.com EGM–N

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

MEXICAN & SOUTHWESTERN Baja Cantina The T.J. Taxi is a

flour tortilla stuffed with chicken, sour cream, tomatoes, onions, cheddar-jack cheese and guacamole. Park City Resort Center, 1284 Lowell Ave., Park City, 435-649-2252. bajaparkcity.com EGM

Billy Blanco’s 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. 8208 Gorgoza Pines Rd., Park City, 435-575-0846. billyblancos.com EGM-N Chimayo 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. 368 Main St., Park City, 435-649-6222. chimayorestaurant. com EGO

El Chubasco Regulars storm this

restaurant for south-of-the-border eats. Burritos fly through the kitchen like chiles too hot to handle—proving consistency matters. 1890 Bonanza Dr., Park City, 435-645-9114. elchubascomexicangrill.com EGL–M

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Tarahumara 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. 380 E. Main St., Midway, 435-654-34654. EGM–N

MIDDLE EASTERN & GREEK Reef’s 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. 710 Main St., Park City, 435-658-0323. reefsrestaurant.com EGM

SEAFOOD Freshie’s Lobster Co. After years as

everyone’s favorite summer food stop at Park Silly Market, Freshie’s has settled into a permanent location selling their shore-to-door lobster rolls all year round.

1897 Prospector Ave., Park City, 435-6319861. freshieslobsterco.com EGM

Rime Seafood & Raw Bar Such a

hit on the slopes that Chef Matt Harris took the concept inside and Rime is an anchor restaurant inside the St. Regis, Open Thurs-Sunday. rimerawbar.com EGN

SOUTHEAST ASIAN Shabu Cool new digs, friendly service

and fun food make Shabu one of PC’s most popular spots. Make reservations.

A stylish bar with prize-winning mixologists adds to the freestyle feel. 442 Main St., Park City, 435-645-7253. shabuparkcity.com EGM–N

Kuchu Shabu House The second

shabu-style eatery in PC is less grand than the first but offers max flavor from quality ingredients. 1612 W. Ute Blvd., Park City, 658-435-5829. kuchushabu. com EGLL

STEAK Butcher’s Chop House & Bar The draws are prime rib, New York strip and pork chops—and the ladies’ night specials in the popular bar downstairs.

751 Main St., Park City, 435-647-0040. butcherschophouse.com EGN

Grub Steak 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

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

is standard, but kids love it. 445 Park Blvd., Ogden, 801-621-5511. prairieschoonerrestaurant.com EGM

Edge Steakhouse 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. 3000 Canyon Resort Drive, Park City, 435-655-2260.

EGO

Union Grill The cross-over cooking offers

Prime Steak House Prime’s recipe

Beehive Grill An indirect offshoot of

for success is simple: Buy quality ingredients and insist on impeccable service.

Enjoy the piano bar, and save room for molten chocolate cake. 804 Main St., Park City, 435-655-9739. westgateresorts.com EG

Lespri Prime Steak A quiet treasure tucked away off the Main Street circus, Lespri’s forte is service as well as fine steak and sushi. That’s right, turf and surf. 1765 Sidewinder Dr., Park City, 435649-5900. lespriprime.com EGN

NORTH SALT LAKE & BEYOND AMERICAN FINE DINING The Huntington Room at Earl’s Lodge Ski-day sustenance and fireside dinner for the après-ski set. In summer, dine at the top of the mountain. 3925 E. Snowbasin Rd., Huntsville, 888-437-547. snowbasin.com EGLL

AMERICAN CASUAL The Bluebird The ornate soda fountain, tile floors and mahogany tables are the setting for daily specials and soups, milkshakes and sundaes. 19 N. Main St., Logan, 435-7523155. thebluebirdrestaurant.com M Hearth The charming upstairs dining room is a great setting for some of the best and most imaginative food in Ogden. Handmade hearth bread, espressorubbed yak, killer stroganoff—too many options to mention here—this is really a destination restaurant. 195 Historic 25th St. Ste. 6 (2nd Floor), Ogden, 801-3990088. hearth25.com EGN Prairie Schooner Tables are

covered wagons around a diorama featuring coyotes, cougars and cowboys—corny, but fun. The menu

sandwiches, seafood and pastas with American, Greek, Italian or Mexican spices. Union Station, 315 24th St., Ogden, 801-621-2830. uniongrillogden.com EGM

BAR GRUB & BREWPUBS Moab Brewery, the Grill focuses as much on house-brewed root beer as alcoholic suds, but the generally hefty food suits either. 255 S. Main St., Logan, 435-7532600. thebeehivegrill.com EGL

BURGERS, SANDWICHES, DELIS Caffe Ibis Exchange news, enjoy sandwiches and salads and linger over a cuppa conscientiously grown coffee. 52 Federal Ave., Logan, 435-753-4777. caffeibis.com GL Maddox Ranch House An-

gus beef steaks, bison chickenfried steak and burgers have made this an institution for more than 50 years. Eat in, drive up or take home. 1900 S. Highway 89, Perry, 435-723-8545. maddoxfinefood.com GL–M

CHINESE Mandarin The rooms are filled with red and gold dragons. Chefs recruited from San Francisco crank out a huge menu.

Desserts are noteworthy. Call ahead. 348 E. 900 North, Bountiful, 801-298-2406. mandarinutah.com EGM

ITALIAN AND PIZZA The Italian Place A great sandwich is about proportion, not quantity, the perfect balance of filling and bread, and toasted until the meld is complete. 48 Federal Ave., Logan, 435-753-2584. italianplace.net GL Slackwater Pizza 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. 1895 Washington Blvd., Ogden, 801-399-0637. slackwaterpizzeria.com EGM

Rovali’s Ristorante 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. 174 E. 2500 S., Ogden, 801394-1070. rovalis.com EGM

Zucca Trattoria Chef-Gerladine

Sepulveda’s menu features regional Italian dishes—check out the specials.

But that’s only part of Zucca. There is also a great Italian market and deli, selling salami and cheese and sandwiches, a regular schedule of cooking classes and a special menu of healthful dishes. 225 25th Street, Ogden, 801-475-7077. myzucca.com EGM–N

JAPANESE Ramen Haus Sergei Oveson’s ex-

perience 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. 2550 Washington Blvd., Ogden, 801-393-0000. ramenhaus.business.site EGM

Tona Sushi 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. 210 25th Street, Ogden, 801-622-8662. tonarestaurant. com EGM–N

2300 Deer Valley Drive East, Park City +1 435 940 5760 SRDVdining.com

MEXICAN Sonora Grill A big, beautiful

Mexican restaurant, the kind you see in Texas or New Mexico, Sonora serves great chips and salsa, a famous margarita, several kinds of ceviche and all the dishes you love as well as vegan, vegetarian and gluten-free options. 2310 Kiesel Ave., Ogden, 801-393-1999. comthesonoragrill.com EGM–N

SOUTHEAST ASIAN Thai Curry Kitchen Chic and sleek counter service offering bright from-scratch curries and salads plus locally made kombucha. 582 25th St., Ogden, 385-333-7100. thaicurrykitchen.com.GM

Seafood & Steak Classics at St. Regis Introducing RIME | Seafood & Steak,

by Chef Matthew Harris, the acclaimed chef who opened J&G Grill at The St. Regis Deer Valley in 2009 as Chef de Cuisine and then went on to open tupelo Park City in 2015 as Chef/Owner.

RIME presents a seasonally inspired menu of classics from land and sea, built on sustainably caught seafood and locally sourced meats arriving fresh each morning. Come savor the contrast and RIME with us at The St. Regis Deer Valley.

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114

on the table

PROVO & CENTRAL UTAH AMERICAN FINE DINING Communal Food is focused on the fa-

miliar with chef’s flair—like braised pork shoulder crusted in panko. Attention to detail makes this one of Utah’s best. 100 N. University Ave., Provo, 801-373-8000. communalrestaurant.com EGM–N

ITALIAN Pizzeria 712 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. 320 S. State St., Orem, 801-623-6712. pizzeria712.com EGM

VEGETARIAN

The Tree Room Sundance Resort’s flag-

Ginger’s Garden Cafe Tucked inside

AMERICAN CASUAL

MOAB & SOUTHEAST UTAH

ship 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. Highway 92, Sundance Resort, Provo Canyon, 801-223-4200. sundanceresort.com EGN–O

Chom Burger Colton Soelberg’s

(Communal, etc.)low-key high-end burger place has an eye towards infusing highquality 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.

45 W. 300 North, Provo, 385-241-7499. chomburger.com GL

The Foundry Grill The café in Sun-

dance Resort serves comfort food with western style—sandwiches, spit-roasted chickens and ­s teaks. Sunday brunch is a mammoth buffet. Sundance Resort, Provo, 801-223-4220. sundanceresort. com EGM

Station 22 Ever-hipper Provo is home

to some cutting-edge food now that the cutting edge has a folksy, musical saw kind of style. Station 22 is a perfect example of the Utah roots trend—a charming, funky interior, a great soundtrack and a menu with a slight Southern twang.

Try the fried chicken sandwich with red cabbage on ciabatta. 22 W. Center St., Provo, 801-607-1803. station22cafe.com EGL–M

INDIAN Bombay House Salt Lake’s biryani mainstay has several sister restaurants worthy to call family. 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 EGM–N

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Dr. Christopher’s Herb Shop, Ginger’s serves truly garden-fresh, bright-flavored, mostly vegetarian dishes. 188. S. Main St., Springville, 801-489-4500. gingersgardencafe.com GL

AMERICAN DINING Café Diablo This café offers buzz-

worthy dishes like rattlesnake cakes and fancy tamales. Save room for dessert.

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

Hell’s Backbone Grill

BLUE PLATE 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. 20 N. Highway 12, Boulder, 435-335-7464. hellsbackbonegrill.com EGM–N

Capitol Reef Inn & Café This fam-

ily 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. 360 W. Main St., Torrey, 435425-3271. capitolreefinn.com EGL–M

Sunglow Family Restaurant This pit stop is famous for its pinto bean and pickle pies. Yes, we said pickle. 91 E. Main St., Bicknell, 435-425-3701. GL–M

BAR GRUB & BREWPUBS Moab Brewery 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. 686 Main St., Moab, 435-259-6333. themoabbrewery.com EGM

ST. GEORGE & SOUTHWEST UTAH AMERICAN FINE DINING King’s Landing 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.

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

Painted Pony The kitchen blends

culinary trends with standards like sagesmoked quail on mushroom risotto. Even “surf and turf” has a twist—tenderloin tataki with chile-dusted scallops. 2 W. St. George Blvd., Ste. 22, St. George, 435-634-1700. painted-pony.com EGN

Spotted Dog Café Relax, have some vino and enjoy your achiotebraised lamb shank with mint mashed potatoes on top of rosemary spaghetti squash. 428 Zion Park Blvd., Springdale, 435-772-0700. flanigans.com/ dining EGN Vermillion 45 Who would expect a fine restaurant with a French chef in Kanab. But here it is, and it’s excellent.

210 S. 100 East, Kanab, 435-644-3300 vermillion45.com EGN

AMERICAN CASUAL Mom’s Café Mom’s has fed

travelers on blue plate standards since 1928. This is the place to try a Utah “scone” with “honey butter.”

10 E. Main St., Salina, 435-529-3921. famousmomscafe.business.site GL

Oscar’s Café Blueberry pancakes, fresh eggs, crisp potatoes and thick bacon. We love breakfast, though Oscar’s serves equally satisfying meals at other times of day. 948 Zion Park Blvd., Springdale, 435-772-3232. oscarscafe. com GL

Peekaboo Canyon Wood Fired Kitchen Complementing

Best Friends Animal Sanctuary, this casual eatery serves vegetarian cuisine—artisanal pizza, local beer, craft cocktails and a rocking patio. 233 W. Center St., Kanab, 435- 689-1959. peekabookitchen.com EGL–M

Red Rock Grill at Zion Lodge

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. Zion National Park, 435-772-7700. zionlodge.com EGL–M

Whiptail Grill Tucked into an erst-

while gas station, the kitchen is little, but the flavors are big—a goat cheesestuffed chile relleno crusted in Panko and the chocolate-chile creme brulee.

445 Zion Park Blvd., Springdale, 435-772-0283. whiptailgrillzion.com EGL–M

Xetava Gardens Café Blue corn

pancakes for breakfast and lunch are good bets. But to truly experience Xetava, dine under the stars in ecoconscious Kayenta. 815 Coyote Gulch Court, Ivins, 435-656-0165. xetava. com EGM

BAKERIES & CAFÉS Twenty-five Main Café and Cake Parlor 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. 25 N. Main St., St. George, 435-628-7110. 25main. com GL

MEXICAN The Bit and Spur 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. 1212 Zion Park Blvd., Springdale, 435-772-3498. bitandspur. com EGM

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3. The names and addresses of the publisher and editor are: Publisher: Margaret Mary Shuff, 515 S 700E Suite 3i, Salt Lake City, Utah 84102. Editor: Mary Malouf, 515 S 700E Suite 3i, Salt Lake City, Utah 84102.

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Average No. Copies No. Copies of Single

Each Issue During Issue Published

Preceding 12 Months Nearest to Filing Date

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A. Total Number of Copies Printed

–– ––

B. Paid Circulation 1. Mailed Outside-County Paid Subscriptions.

4,657

2. Mailed In-County Paid Subscriptions.

1,849

3. Paid Distribution Outside the Mails including Sales Through Dealers and

4,395

7,107

–– 5,401

®

Carriers, Street Vendors, Counter Sales, and Other Paid Distribution Outside USPS .

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10,900

12,508

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––

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1,304

2,188

3. Free or Nominal Rate Copies Mailed at Other Classes 4. Free or Nominal Rate Distribution Outside the Mail E. Total Free or Nominal Rate Distribution F. Total Distribution G. Copies Not Distributed H. TOTAL I. Percent Paid

––

––

3,446

3,516

6,039 5,704 16,939

18,212

2,477

1,398

19,416

19,610

64% 69%

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21 & OVER BARS

bar

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.)

FLY

LIBATIONS | BARS

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.

Sherry isn’t making a comeback.

But you should TRY it anyway.

BY MARY BROWN MALOUF

Sherry once ruled the table. Now it’s the Nowhere Man of the wine world.

On a recent dinner at Current (see p. 100) my server Bobbi Koppel suggested I try a glass of sherry with my appetizer kumamotos.

So I did and was surprised at the affinity.

Current has a whole list of sherries prominently boxed off on its menu page. Over at BTG, where Bobbi’s husband Louis rules the roost, sherries (along with other latter-day wine oddballs like Madeira and port) have always been part of the very extensive list. I dropped in and tasted a flight of three, ranging in color from pale gold to deep caramel.

Is sherry, the fortified wine formerly the

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favorite of “maiden aunts” (do those really exist outside tame British mystery stories?) making a comeback?

I would say not. A glance at the sales numbers shows that sherry ranks about where Utah does in education spending.

But it should.

I’m not talking about sweet sherry, which is a whole ‘nother thing. It’s the dry ones that are more food friendly and there are several categories: fino, oloroso, amontillado (“For the love of god, Montresor!”) manzanillo, Palo Cortado. Sherry, like all wine, is a complicated subject, suitable for total nerd immersion. The name is an Anglicized version of the town

where it’s made, Jerez, in Andalusia, Spain and the making of it involves fortification with brandy, a specific kind of yeast called flor and an aging system involving mixing different vintages in different casks in a specific order, called the solera system.

Never mind. You don’t need to know any of this until you’ve tried the sherry. Taste different types and ages and with different foods. Oysters were perfect but all the traditional Spanish tapas were meant to be eaten with sherry, which brings me to my favorite point: Sherry is a sipper, meant to be lingered over and savored. It’s perfect for a socially distant evening.

117 AC 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. 225 W. 200 South, SLC, 385722-9600. achotels.marriott.com

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

Aerie 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. Cliff Lodge, Snowbird Resort, 801-933-2160

Campfire Lounge The laid-back

Alibi Bar & Place 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. Check the website. 369 S. Main St., SLC, 385-259-0616

Bar George Sister—well, brother— to the restaurant George, the bar specializes in owner Scott Evans’ passion: natural and organic wines.

327 W. 200 South, SLC, 801-4871699, bargeorgeslc.com Bar X A survivor of the ups and

downs of Utah liquor laws, 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. 155 E. 200 South, SLC, 801-3552287. beerbarslc.com

Beer Bar 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.

161 E. 200 South, SLC, 801-355-2287. beerbarslc.com The Bayou This is Beervana, with

260 bottled beers and 32 on draft.

The kitchen turns out artichoke pizza and deep-fried Cornish game hens.

645 S. State St., SLC, 801-961-8400. utahbayou.com

Beerhive Pub More than 200

beers­­—domestic, imported and local— with a long ice rail to keep the brew cold, the way Americans like ’em, are the outstanding features of this cozy downtown pub. 128 S. Main St., SLC, 801-364-4268

BTG Wine Bar BTG stands for “By the Glass” and though BTG

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. 837 E. 2100 South, 801-467-3325 campfirelounge.com

Copper Common Copper Com-

mon 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. 111 E. Broadway, SLC, 801-355-9453. coppercommon.com

Cotton Bottom Inn Remember when this was a ski bum’s town? The garlic burger and a beer is what you order. 2820 E. 6200 South, SLC, 801273-9830. cottonbottominn.com Dick & Dixie’s 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 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, like onion dip and potato chips. 850 E. 900 South, SLC, 801-441-2845. eastlibertytaphouse.com Gibson Lounge Grand America’s inimitable upscale 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. 555 S. Main St, SLC, 801-258-6778. grandamerica.com Good Grammar 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. 49 E. Gallivan Ave., 385-415-5002. goodgrammar.bar

High West Distillery The bartenders at Utah’s award-winning distillery concoct different cocktail menus for

every season focusing on High West’s spirits, although the bar stocks other alcohol. 703 Park Ave., Park City, 435649-8300. highwest.com

Garage 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. 1199 N. Beck St., SLC, 801521-3904. garageonbeck.com Gracie’s Play pool, throw darts, listen to live music, kill beer and time on the patio and upstairs deck.

Plus, Gracie’s is a gastropub. 326 S. West Temple, SLC, 801-819-7563. graciesslc.com Green Pig Green Pig is a pub of a

different color. The owners use ecofriendly materials and sustainable kitchen practices. The menu star is the chili verde nachos with big pork chunks and cheese. 31 E. 400 South, SLC, 801-532-7441. thegreenpigpub.com

Lake Effect An eclectic bar and

lounge with a fine wine list and full menu. Live music many nights; open until 1 a.m. 55 W 200 South, SLC, 801-285-6494. lakeeffectslc.com

Rabbit Hole Downstairs in Lake

Effect, the gaslit Rabbit Hole takes you on 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, you don’t talk at all while the musicians are playing.

This rare respect and a top notch bar makes this a very unusual hare.

155 W. 200 South, SLC, 801-2856494

Seabird Bar & Vinyl Club

The Shooting Star 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 with finishing your Star Burger. 7300 E. 200 South, Huntsville, 801-745-2002. shooting-star-saloon.business.site

Oyster Bar 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. 54 W. Market St., SLC, 801-531-6044. marketstreetgrill.com

Quarters 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. 5 E. 400 South, SLC, quartersslc.com.

Spencer’s The cozy, wood-pan-

elled bar adjoining the steakhouse is a classic; the bartender can mix what you want. Hilton Salt Lake City Center, 255 W. Temple, SLC, 801238-4748. hilton.com

Tinwell An old dive bar resusci-

tated, now it’s a hipster haven with a cool interior, well-crafted cocktails.

Live music and a beer garden. 837 Main St., SLC, 801-953-1769. tinwellbar.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. 202 S. Main St., SLC, 801-363-5454. bambara-slc. com/the-vault

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.

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

Wakara Bar 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. 480 Wakara Way, SLC, 385-722-9600.

The Rest and Bodega 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. 331 S. Main St., SLC, 801‑532‑4042. bodega331.com

Water Witch Three of BLUE PLATE 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 customdesigned to your taste, this is the place to belly up. 163 W. 900 South, SLC, 801-462-0967. waterwitchbar.com

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118 Complicating the Cocktail

Easy (mostly) tricks to make your home bar a star.

Garnish. Appearance is

the drinker's first impression, so garnishes are imperative.

Edible leaves, flowers, whole spices.

Mist.

Aroma comes next.

As a drinker lifts the glass to sip, she catches a whiff of fragrance. This could be the cocktail itself, but to add complexity and fun, “spritz” your cocktail with a complementary aroma. Put a liquor with a distinctive aroma—mezcal, Scotch, Chartreuse, Aperol— into an atomizer and spray a mist over the cocktail right before it's served.

Rinse. Layer flavors. Good

chefs know that layered flavors are the key to fine cooking.

Same with cocktails. Rinse the top of your serving glass to coat it with an subtle aroma.

Just pour a small amount of liquor into the glass, swirl it around and discard it, i.e. drink it. Then pour in your cocktail mixture. Absinthe is often used but any other highly aromatic liquor or liqueur could be used.

Float. Carefully pouring a

thin layer of an unmixed liquor or liqueur on top of your mixed drink also adds an extra layer of flavor. Be sure to check the relative viscosity of your liquors or your float will sink.

Seat.

Doing the same thing as a float, only in reverse—using a small amount of highly flavored liquor or liqueur in the bottom of the glass. Pour the cocktail in carefully, down the side of the glass.

Rim. Margaritas are the

standard for this, but you can

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use so many other things besides salt to rim a glass and contrast with your cocktail.

Dip the rim of the cocktail glass into liquor or fruit juce, then dip into kosher salt, smoked salt, mushroom salt, sugar, flavored sugars, Tajin... possibilities abound.

Syrups.

Of course, simple syrup is a staple. But bartenders now are using flavored syrups.

Straight extracts can be too strong but when used to flavor a syrup, extracts can add excitement and surprie. Ube (a kind of yam) has been a big hit on the coasts, adding a pumpkin-pie aroma and pretty purple. Cinnamon, ginger, vanilla, coconut, coffee and passionfruit are all easy and popular.

Layering. Epitomized by

the pousse-cafe—complicated, outdated and tons of fun, this trick cocktail involves layering different densities of liqueur for a striped effect. Invented in 1862, popular again in the tasteless late 70s and ‘80s, we assume this was inspired by a very bored bartender.

Whiskey Street This stretch of

TF Brewing TF stands for Tem-

Zest Kitchen & Bar, 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.

275 S. 200 West, SLC, 801-4330589. zestslc.com

Bohemian Brewery Enjoy the

Main was once dubbed “Whiskey Street” because it was lined with so many pubs and bars. A 42-foot-long cherry wood bar encourages you to bend the elbow. 323 S. Main St., SLC, 801-433-1371. whiskeystreet.com

BEERS & BREWS Squatters Pub Brewery/ Wasatch Brewery Salt Lake’s

original breweries merged to form Utah Brewers Cooperative—Squatters and Wasatch are the most popular watering holes in Salt Lake. 147 W. Broadway, 801-363-2739, squatters. com, 2110 Highland Dr., 801-783-1127. wasatchbeers.com

Desert Edge Brewery at the Pub The constantly changing

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

801-521-8917. desertedgebrewery. com

Level Crossing Opened by home brewer and photographer Christ Detrick, Level Crossing is long on games (like darts), good food and of course good beer. 936 S. 900 West, SLC, 385-270-5972. levelcrossing.com Red Rock Brewery A long-

time favorite for tippling and tasting—The pub draws on 45 recipes for its rotating selection. 254 S. 200 West, 801-521-7446. redrockbrewing.com

Toasted Barrel Brewery Look

for seasonal releases of vintage aged sours and high alcohol barrel-aged beers. 412 W. 600 North, 801-6576942. toastedbarrelbrewery.com

Uinta Brewing Company

Founder Will Hamill says,“We make beer. Period.” Uinta produces certified organic beers and beer in corked bottles. 1722 Fremont Dr., 801-467-0909. uintabrewing.com

plin Family; brewmaster Kevin Templin has a long history in Salt Lake’s beer scene. Expect meticulously made German-style beer and don’t miss game night. 936 S. 300 West, 385-270-5972. tfbrewing.com

lagers beloved by Bohemian’s owners’ Czech forebears, following the ancient Reinheitsgbot or German Purity Law. 94 E. 7200 South, Midvale, 801-5665474, bohemianbrewery.com

Epic Brewing Company 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.

825 S. State St., 801-906-0123. epicbrewing.com Shades of Pale Brewing A

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

2160 S. West Temple, 435-2003009. shadesofpale.com

Proper Brewery and Burgers

From the same proper folks who brought you the Publick House, Proper Brewery and Burgers hugely expands the brewing capacity of the original and adds a burger emporium. 865 Main St., 801-906-8604. properbugerslc.com

Fisher Brewing Company

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.

320 W. 800 South, 801-487-2337. fisherbeer.com

Roha The name comes from the

owners two names: Rob Phillips and Chris Haas, former brewer for Red Rock Brewery. 30 E. Kensington Ave., 385-227-8982. rohabrewing.com

Kiitos Brewing 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. 608 W. 700 South, 801215-9165. kiitosbrewing.com

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last word

Last Words: Our 2020 VOCABULARY

BY MARY BROWN MALOUF

English is an infinitely, sometimes, unfortunately, expanding language.

Every year English speakers enlarge their vocabulary without even trying— no spelling bee required. Current events bring old words into the present and inspire us to create new words, or make new meanings out of old words.

Some words like “gay” changed meaning to the extent that the old meaning barely exists. The past year has been a non-stop explosion of significant events and vocab like a firework show that won’t stop. We thought we’d take a look at what that’s meant for our everyday sentences.

Coronavirus: A word that’s been used by science types since 1968 to describe viruses—like the common cold—that have a fringe of projections, like the corona around the sun. We call it the novel coronavirus because this is the newest version of this virus and doctors can’t stay away from Latinate phrasing.

Pandemic: A disease that has spread to multiple countries and continents; a mere epidemic is a disease that has spread over a wide geographic area. The swine flu of 2009–10 was the last pandemic—not terribly fatal, it only killed 575,000 people. We’ll better that this time.

dia-weaponized conspiracy theories enough to be paranoid.

Covid-19: A word we coined to name the specific virus that’s plaguing us—it’s a mashup of portions of two distinct words (COronaVIrus and DIsease) and the latter portion marks the date (the 19 from 2019.)

Sometimes we spell it Covid and sometimes, like we’re text-yelling, COVID. It also refers to the pounds we’ve gained by becoming pro couch potatoes.

Flattening the Curve: Slowing the rate of spread so medical workers aren’t overwhelmed by cases. We haven’t done this very well, either.

Just look at all the spiky graphs. We have, however, eliminated the weekly curve—there’s no more humpday because we’re all working at home in our jammies, anyway.

Super Spreader: The latest super-villain, worse than the Avengerdestroying villain Thantos. A Super spreader somehow infects more people with COVID than the usual patient. This is often someone who has thrown a huge, maskless rave.

Social Distancing: A tepid phrase long used by medical pros referring to safe practices during flu season, but it’s only now being used frequently by the public to refer to the practice of keeping a supposedly safe distance—6 feet? 10 feet?—from people to slow the rate of infection.

We don’t do this very well—humans like to huddle.

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Droplet: Formerly a harmless, kind of pretty word (droplets of dew, for example) the term now indicates deadly invisible moisture emanated whenever humans talk, sing, cough, or sneeze, or pant. Or, just breathe.

Do Your Research: Once a teacher’s admonition for a poorly written term paper, this phrase now ominously indicates, per QAnon, that you haven’t digested social-me-

Sheeple: A Lewis Carroll-like portmanteau word, combining two words into one with a new meaning, this one is another QAnon vocab word referring to anyone who doesn’t believe conspiracy theories and clearly needs to do their research.

Believe in Science: This inane phrase equates science with superstition or religion, as something that isn’t proven but requires faith. That may be slightly true of scientific theory, but not the scientific method.

Proud Boys: Neither proud nor boys, this is a group of misguided grownup men who have semi-organized themselves into semi-Fascist clubs without uniforms or merit badges. Or, really, merit. Tip: Cross the street if you see one.

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.