Salt Lake Magazine Nov-Dec 2021

MAGAZINE OF THE MOUNTAINWEST

SALTLAKEMAGAZINE.COM

R OA D TR IP

ARIZONA

ad ve nt ur es in th e G ra nd C an yo n St at e

PAGE 64

BAKERS GO MICRO

Get a Taste of Utah’s Home Bakeries

SCARY TALES FROM

Shakedown Skinwalker Ranch

SALT LAKE MAGAZINE’S 2021 COCKTAIL CONTEST

The 2022 Audi Q5.

The SUV Other SUVs Wish They Could Be. When it comes to comfort, style, and dynamics, the Audi Q5 is the benchmark. With expressive styling and progressive technology, the Audi Q5 offers—quite simply—a powerful driving experience.

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The dessert before dinner.

Striking design. Pinpoint Porsche handling. The unforgettable feel of a sports car. One serving of the Macan is all you’ll need. But surely, you’ll want more. Porsche. There is no substitute.

The Macan.

Choose Thrilling.

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

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

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

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Season's Greetings to you and your loved ones near and far. May this Holiday Season bring only kindness and joy to you.

Wishing all of you peace, health, happiness, prosperity and delicious food in the coming New Year!

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contents

NOV EMBER / DECEMBER 2021

FEATURES

64 COCKTAIL CONTEST

BY SALT L AKE STAFF

Shaking up the bar scene, some of SLC’s best bartenders present their entries into the 2021 Salt Lake Cocktail Contest and share their tricks of the trade. Plus, how to taste and vote for your favorite cocktail.

78 ROAD TRIP: ARIZONA

BY TONY GILL

Arizona draws travelers with natural wonders and rich art history, fueled by two legendary architects. Hop in the car, pump up the AC and see what Arizona has to offer.

86 SKINWALKER RANCH

BY CHRISTIE PORTER

ON THE COVER

The Uinta Basin is home to hundreds of documented UFO sightings and Skinwalker Ranch. The latest attempt to solve this real-life X-File is now the subject of a TV docu-series.

PHOTO BY AUSTEN DIAMOND

We assembled the city’s top bartenders for a photo shoot and drinks, of course.

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contents 27 the hive

BY SALT L AKE STAFF

The Hive has guides to making the most of the early ski season and becoming a true-blue coffee connoisseur. For a dose of holiday cheer, stroll homegrown light displays that put Clark Griswold to shame.

51 park city

BY TONY GILL

Warnings of potentially deadly backcountry conditions try to deter skiers. Park City is haunted by its mining past.

There are new dining options for every palate to explore.

93

on the table

BY SALT L AKE STAFF

A new chef elevates Lakehouse cuisine with a focus on foraging, while at-home microbakeries set trends for pastries and breads.

93

117 bar fly

BY AVREY EVANS

44

SLC's first sake brewer, Tsuki Sake is a smooth fusion of Utah’s can-do DIY spirit and Japanese tradition.

120 last page

BY JEREMY PUGH

Jell-O. The mystique around Utah's signature side dish and oldest joke.

34

volume 32 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 2021, JES Publishing Corp. No whole or part of the contents may be reproduced in any manner without prior written permission of Salt Lake magazine, excepting individually copyrighted articles and photographs. Manuscripts accompanied by SASE are accepted, but no responsibility will be assumed for unsolicited contributions. POSTMASTER: Send address corrections to Salt Lake magazine, PO Box 820, Boca Raton, FL 33429.

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THE MAGAZINE FOR UTAH

PR E SIDEN T & PU BLISHER

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

Margaret Mary Shuff

Scott Peterson

E X ECU TI V E EDITOR

PHOTOGR APH Y

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

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

Josh Petersen

O F F I C E A D M I N I S T R AT O R

Jodi Nelson

Adam Finkle

P R O D U C T I O N M A N AG E R

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

Josh Petersen

W R ITI NG CON TR IBU TOR S

Avrey Evans, Blakely Page A RT DIR ECTOR

Jeanine Miller

A historic reception center in Salt Lake City just minutes away from downtown in Memory Grove Park featuring indoor and outdoor spaces for any event year-round, operated by Preservation Utah.

Memorial House at Memory Grove M em orialHouse-Utah.com 801.521.7969 Lindsi@PreservationUtah.org Becom e a part of history.

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Salt Lake magazine 515 S. 700 East, Ste. 3i Salt Lake City, UT 84102 801-485-5100 E M A IL EDITOR IA L

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magazine@saltlakemagazine.com DIR ECTOR OF SA L E S

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SALES & MARK ETING EX ECUTIVES

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One year (six print issues) $24.95 saltlakemagazine.com/subscribe SU BSCR IPTION INQU IR E S

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Preferred C aterer and Bar Service list m akes decisions quick and easy .

Brunch or dinner event hours possible.

Faculty retreats, w orkshops, sem inars, office m eetings, fundraisers, w eddings, anniversary parties, birthdays, Holiday celebrations, graduations, reunions, m em orials.

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Rental fees include: -14 linens -Parking for 140 cars -Custom ized floor plan design -Event staff and security gate attendant -Tw enty 66" round tables -Five 8' banquet tables -Si& 6' banquet tables -75 w hite outdoor chairs -O ne 4' banquet table -Si& 36" round cabaret tables -150 gold upholstered indoor chairs -Capacity for 150 seated or 300 standing

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Brad Mee PU BLISHERS OF

Boca Raton Delray Beach magazine Mizner’s Dream Worth Avenue Salt Lake magazine Utah Bride & Groom Utah Style & Design Greater Boca Raton Chamber of Commerce Annual 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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898 South 900 East 801-359-4150 Mon-Sat 10-6 childrenshourbookstore.com curbside pickup & mail orders!

EDITOR’S LETTER

HOW MANY BARTENDERS DOES

it take to make a cocktail contest? Twelve.

But they’ll all tell you how much better they made cocktail contests at their last bar. So it goes with bartenders. Cocky

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and brash are part of the deal—especially for 12 of the city’s best drink-slingers.

Last September, we invited a dirty dozen of these scoundrels to a photoshoot at The Shop (rooftop pictured, left), a new co-working space inside one of those apartment/condo things that are going up everywhere. It was neutral ground for a friendly and nerdily competitive group who were there to give us their best shot(s) for this year’s Salt Lake magazine cocktail contest. (BTW, it was also a Sunday morning after the Saturday shift. Luckily, there was plenty of hair of the dog on hand.)

The back story? Each year we invite a selection of the city’s craftiest, craft cocktail creators to make a seasonal cocktail, using fresh ingredients and local spirits.

And then we ask you, yes you, to tell us what you think. Each of the bars and their

tenders in our contest (p. 64) will serve up their special concoctions from Nov. 1 to Nov. 30. We merely ask you to go drink.

Then, go drink again and cast your votes at saltlakemagazine.com. If you’re not ready to go out, we got you. We asked all of our contestants to provide recipes suitable for the home bar. (Bonus: You can decide how much “holiday spirit” you want.) Mix at home or belly up to the bar, and ballot-box stuffing is encouraged. Finally, a rabbi, a priest and a minister walk into a bar. The bartender looks up and says, “Is this some kind of joke?” Nope. Sip. Vote. Repeat.

Jeremy Pugh

PHOTO AUSTEN DIAMOND

Welcome to the ‘Shakedown’

ISN’T IT TIME, SALT LAKE CITY? We’ve waited so long to enjoy the incredible experiences over the horizon. It’s time to awaken a journey filled with wonder and discover the world again—from Europe to Alaska to the Caribbean, and beyond.

Choose from 14 stunning ships. Relax in premium accommodations. Dine in distinctive restaurants. Indulge in superlative service. With drinks, Wi-Fi, and tips Always IncludedSM, you’ll have everything you need for a carefree vacation.* Journey Safe. Journey WonderFULLSM.

CALL 1-888-283-6879 | CONTACT YOUR TRAVEL ADVISOR | VISIT CELEBRITY.COM *Visit Celebrity.com for complete terms and conditions. Always Included applies to sailings booked and departing on or after November 17, 2020, excluding Galapagos cruises, in inside through AquaClass® staterooms (Eligible Bookings). All guests in Eligible Bookings who choose Always Included pricing receive Classic Beverage Packages, unlimited Surf internet packages, and tips included. All guests in a stateroom must choose the same pricing package.

Due to evolving health protocols, some imagery and messaging may not accurately reflect current onboard and destination offerings, or the public health standards and government requirements that modify or limit these offerings. Onboard and destination experiences, features, itineraries, and guest conduct rules vary by ship and destination and are subject to change without notice. ©2021 Celebrity Cruises Inc. Ships’ registry: Malta and Ecuador.

THE HIVE |

P E O P L E

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O U T D O O R S

PHOTO COURTESY HOGLE ZOO

T R A V E L

WILD NIGHTS WITH ZOO LIGHTS

A

N I M A L L A N T E R N S I L L U M I N AT E Utah’s Hogle Zoo at night come every holiday season. A lit pathway guides visitors on this festive safari through zoo grounds and a crowd-pleasing 135foot lighted tunnel. It’s not your typical Santa-and-his-reindeer or infantswadled-in-a-hay-bale holiday display. Rather, more than 200 beasts of the savanna or jungle get a spotlight. A hot cup of cocoa makes Zoo Lights a delightful stop on a tour the best holiday displays around, hoglezoo.org.

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THE HIVE

COMM U NIT Y

Christmas Street in Taylorsville Each home in this Taylorsville neighborhood decorates by using as inspiration a page from the Clement Clarke Moore poem A Visit From St. Nicholas, more commonly known as The Night Before Christmas. Starting from one end of the block and walking to the other, visitors can recite the entire poem. As far as we can tell, this tradition has prevailed for at least two decades.

5400 S. 3200 West, Taylorsville

MEET UTAH’S GRISWOLDS Over-the-top homegrown holiday display extravaganzas

BY CHRISTIE PORTER

M

ORE THAN 30 YE ARS AGO, we laughed at Clark Griswold’s gratuitous display of Christmas cheer in National Lampoon’s Christmas Vacation. Chevy Chase’s character decked his home with a Merry Christmas sign, Santa Claus, eight reindeer and 250 strands of lights with 100 bulbs each—packing enough wattage to blind his neighbors. No offense to fans of the ’80s Christmas classic, but that’s nothing compared to some of the homegrown holiday displays in Utah neighborhoods.

In 2020, internet provider CenturyLink compiled data on Google searches, online shopping trends, holiday music streaming and social media posts about Christmas and determined that Utah was the state with more Christmas cheer than any other. As such, Salt Lake is a stocking stuffed full of its very own modern Griswold families finding bigger, better and brighter ways to display their love for the holidays.

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Christmas Street in Sugar House

Frosty’s Winter Wonderland Another decades-long tradition, this Christmas display in Salt Lake’s Avenues neighborhood claims to be “the best, biggest and brightest Christmas light display in Utah! Visible from space!” The display is certainly visible to a large part of the city as a beaming beacon of cheer on the hillside. The street corner is illuminated by hundreds of glowing plastic nutcrackers, elves, snowmen and wise men (and even a blow-up Clark Griswold).

805 E. 18th Avenue, Salt Lake City

Salt Lake City’s Sugar House neighborhood is home to some holiday staples, including the Santa Shack and Salt Lake City’s Christmas Street (which is actually named Glen Arbor Street).

Legend has it, the tradition started more than 70 years ago with a single strand of white lights connecting all of the homes. Now, many of the street’s residents decorate their homes individually and the tradition continues in a much grander fashion.

Miracle Cove in Magna

1500 E. 1735 South, Salt Lake City

7325 W. 3100 South, Magna

This neighborhood goes all-out for the holidays, and it gets bigger and brighter every year. Some houses erect massive nativity scenes, some synchronize their blinking light displays to popular Christmas songs, but all of them are decked out in thousands and thousands of lights, easily surpassing Griswold’s measly 250 strands.

THE HIVE

SATIR E

DEAR POTENTIAL LANDLORD

Just wanted to send you a friendly note hoping you’ll consider our rental application

BY JEREMY PUGH

Dear Future Landlord (we hope, fingers crossed!), catio n to rent the apar tmen t Just writi ng a personal note abou t my rece nt appli my boyfriend! We’re you have available . It would be perf ect for me and eting job in San Fran cisco says “outdoorsy” type s who moved here because my mark there? Not me and Seam us I can live anywhere now and who can afford to live n’t work but that ’s OK, Seam us that ’s for sure . Yes, I did notice that the stove does ing and feel like living in your tota lly has a camp stove because we just love camp a lot like camping every day! one- bedroom shack for $2,3 00 a month would feel we re new to Utah so we were n’ t We love the wildl ife living in the attic alth ough ’ arou nd up there. Either way, sure if those were birds or baby raccoons scut tling her) babie s! we’re looki ng forward to adop ting more fur (or feat pted with a $1,00 0 pet depo sit.

On that, the applicatio n noted that pets are acce (you have to meet him!) We Our 1-year-o ld black lab puppy is so well- behaved only ment ion it because the place wondered if you’ d consider waiv ing that fee. We h we love, very rustic), we’re not is main ly bare wooden stud s and expo sed nails (whic natio nal park!) could actu ally sure what little Arches (we named him after the damage in there. the ceili ng. Were those I did have a question abou t the wire s hang ing from because of the open flames from attached to fire alarm s at some point? I only ask how mom s are, righ t? Always with our camp stove and my mom is worried. You know met on Tinder, blah blah blah the advice. Don’ t move to Utah with some guy you stuf f, like that . the first and last month’s rent, You’l l notice that I’v e already Venmo-ed you for credit check fee and non- refu ndab le cleaning depo sit, applicatio n fee, a scan of my socia l security backgrou nd check fee. Also, plea se find attached super cute picture of me and card , driver’s licen se and passp ort as well as this was tryin g to teach me to ski, so Seam us in the moun tains—our true love. (Seamus tie!) We know you have a lot of he looks a little grou chy, but deep down he’s a swee ve but we hope you’l l consider our interest and the rental market is very competiti rs of the adorably renovated applicatio n (or put in a good word for us to the owne start our Utah adve nture children’s playh ouse acro ss the street) so we can together! #utahisrad!

M adison and Sea mus (and Arches)

Peace and love,

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THE HIVE

PROFILE

Visit Salt Lake CEO Kaitlin Esekelson in front of a new mural at Hip & Humble at 9th and 9th.

Visit Salt Lake’s CEO makes lemonade from lemons

BY JEREMY PUGH

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I

come here to ski and end up staying in Utah. But not every ski bum who found their way West grows up to become the head cheerleader for Salt Lake City.

Kaitlin Eskelson, the new CEO of Visit Salt Lake, came to Utah from Wisconsin when she was 22 and parlayed her love of the mountains above the city into a career inspiring the world to discover SLC. And, in another familiar story, she took the job in March of 2020—yes, that March—starting a new job whose main purpose is to bring conventions and visitors to Salt Lake en masse.

PHOTO ADAM FINKLE

SHE AIN’T SCARED

T ’ S A FA M I L I A R TA L E . Bright-eyed youngsters

“The pandemic forced us to pivot on behalf of the business community and really focus on providing support services for the small business who depend on the visitor economy,” she says.

To that end, Visit Salt Lake became a resource helping members in navigating the red tape to find assistance for weathering the lockdown, providing webinars and advice for the local business community.

“We went from being 100% outward facing to looking inward, finding ways to dig in and assist the community,” Eskelsen says.

Eskelson is a make-lemonade-fromlemons type of leader. She had been honing her craft, educating and preparing herself for the top spot at Visit Salt Lake for the bulk of her career. She earned a Master of Public Administration degree from the University of Utah. Passionate about Utah and the people who call it home, she is a tireless advocate who has dedicated her

years of study to the promotion of Salt Lake and the state of Utah as a collective gem of a travel destination.

“I think what happened was about 10 years ahead of schedule,” she says. “Meetings

WE HAVE A RICH HISTORY COMBINED WITH A FORWARDTHINKING FUTURE —KAITLIN ESKELSON and conventions were already moving toward hybrid configurations with in-person and virtual components.”

To speed that transition, VSL took advantage of the downtime to build a media center in the Salt Palace to facilitate virtual meetings. Projects that were in the works continued full speed, including the construction on the much-discussed convention hotel near the Salt Palace and a full rebranding of the city’s image. The new slogan “West of Conventional” leans into Utah’s contradictions.

“We are a community of juxtapositions,” she says. “We have a rich history combined with a forward-thinking future. A lot of times in the past we’ve been apologetic about who we really are. We’re celebrating these intersections and honoring our diverse culture and history.”

As Eskelsen continues to navigate the ever-changing waters ahead she likes to remind people that she can handle a challenge. Why? “I have twins. I’m not scared of anything.”

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THE HIVE

HOME ST Y LE

UPGRADE YOUR COCKTAIL GAME

“

Beyond-the-basics bar tools you need now

ON PURPOSE A home bar isn’t really about practicality, it’s about showing off. It’s about entertaining, it’s about pretending that you are Humphrey Bogart or Joan Crawford for the evening.

“

ON BITTERS A good way to think of bitters is as the salt and pepper of the cocktail cabinet, finishing off, bringing

WHAT WE LEARNED FROM THE HOME BAR Any good barkeep knows there’s more to know than how to pour.

BY BRAD MEE

“

ON BAR CARTS It’s very hard for guests to say no when the trolley is in front of them, and it’s ideal for the picky, as they can specify their drink just how they want it.

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ON MEASURING Making cocktails is an exact science; it’s more like baking than cooking. You should be suspicious of bartenders who do everything by sight.

Sky 3-piece shaker set by Georg Jensen, $189, O.C. Tanner Jewelers, octannerjewelers.com; Chirpy Wine Pourer, $28, The Garden Store, SLC, thegardenstoresaltlake.com; Blossom Picks, $15, New Orientation, SLC, neworientation.com; Hammerhead bottle openers/corkscrew, $20, Glass House, SLC, glasshouseslc.com; Amalfi martini glass, $18, Alice Lane Home Collection, SLC, alicelanehome.com; Felt Coasters, $28 (set of 4), Salt & Honey, SLC, saltandhoneymarket.com

PHOTO (BOOK) ADAM FINKLE

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things up.

“

E R E ’ S A T O A S T to author Henry Jeffreys for his savvy and practical guide to “Designing, Equipping and Stocking Your Own Bar.” With witty narrative and beautiful photos, he delves into designing and equipping your perfect home bar, as well as the cultural (and amusing) history of drinking and 30 cocktail recipes—ranging from classics to cutting-edge.

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THE HIVE

COMM U NIT Y

WINTER SKIN

Help your skin survive Utah winters

BY CHRISTIE PORTER

B

ETWEEN THE COLD TEMP E R AT U R E S , infrequent

moisture and bad air, winter in Utah is not doing our skin any favors.

In fact, the season might be actively conspiring to make all of us dry, red and chapped from November-March. It’s not completely hopeless, though. According to the staff at Got Beauty salon and spa, there are some steps we can take to save our skin this winter.

Expert Tip:

CARING FOR SENSITIVE SKIN IN WINTER

Raised in Utah, Tenisha “Isha” Hicks is a celebrity esthetician who owns two beauty wellness businesses, including Isha Esthetics and Wellness (4700 S. 900 East, Ste. 26, SLC, ishaesthetics.com), where she works with her highly trained staff.

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PHOTO COURTESY TENISHA HICKS

“My favorite ‘save face’ product for winter is the Tissue Repair Cream from M’lis (retails $15 per oz). It helps with that cold break down as well as my eczema. I also love the Purete Skin Health Kit from Phytomer (retails $70). It’s the ultimate inversion debunk kit that will keep your skin safe through winter.” —Isha

1. EXFOLIATE

3. SPEAKING OF MOISTURE

6. SPECIAL FOOT CARE

Drink lots of water. Just do it.

A gentle exfoliant can clear off the dry, dead skin that can cause irritation and breakouts. You can also use an exfoliating lip scrub to help with chapped lips.

Soaking your feet for a few minutes then scrubbing with a pumice sponge can help slough off that flaky skin. Afterwards, you can use peppermint essential oil to help soften and heal any dry, cracked areas.

4. PROTECTION FROM THE ELEMENTS 2. TIME TO MOISTURIZE Put on moisturizer after the shower (which should be warm, not hot, to avoid overdrying your skin), while your skin is slightly damp. You can also reapply throughout the day as needed. If your skin is particularly parched, switch to a moisturizer especially for dry or sensitive skin and consider investing in a humidifier.

Bundle up to protect your skin from the cold and, for the parts you can’t cover up, wear sunscreen to avoid sun damage.

7. TAKE YOUR SUPPLEMENTS Got Beauty recommends taking Omega-3 and Vitamin E to help skin retain moisture and collagen and biotin for overall skin health.

5. LIP BALM BUT NO LICKING Keep a healing and hydrating lip balm in your pocket this winter and apply it before you put anything else on your lips. And do not lick your lips. It only makes them more chapped.

Got Beauty, 904 E. 2100 South, SLC, 801-0474-2090, gotbeauty.com

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THE HIVE

FOOD

ESPRESSO EPICURE Understanding the coffee house lifeblood

FEELING TOO TIMID TO TRY STRAIGHT ESPRESSO?

BY BL AKELY PAGE

T

H E R E I S O N LY O N E perfect espressobased beverage: two shots of Ethiopian Sun-Dried Espresso tamped and layered with 2 teaspoons of raw sugar, infused with 3 ounces of fresh aerated milk and finished with a ½ inch of foam laced with strokes of caramel. Sorry, Starbuckians—those automatic machines aren’t capable of making this drink—for this one, you need to control the tamping in the portafilter.

This might not be your perfect cup, but until you spin a few miles on an espresso machine’s odometer, it’s hard to know which drink is your favorite. For those of us who don’t have the time, or patience, to discover your perfect drink, the first step is to understand espresso basics; after that, the rest is easy.

The most important part of the espresso shot is the quality of the crema—you know, that beautiful rim of golden sunshine resting at the top of the shot glass. This is where the magic happens. If you’ve experienced ordering the same drink and having it taste five different ways, nonexistent or underdeveloped crema is likely the culprit. Finding a superb barista is a challenge within itself—and for that reason, I only order my perfect cup of coffee when I know my barista is good, so when you find one, tip them well!

Jaxsen Layton of Salt Lake Roasting Co. is my barista of choice. He understands what it takes to pour excellent espresso, “For a good espresso shot, it’s extremely important to have all aspects just right, from the coarseness/fineness of the grind, the amount of pressure when tamping and the ratio of water to coffee. Once those are just right, the last thing I look for is a good consistent crema throughout the whole shot. This is my indicator of the quality of my espresso shot.”

HERE ARE A FEW LESS-INTIMIDATING OPTIONS: ESPRESSO MACCHIATO A shot with a scoop of foam on top, also great with a bit of caramel or mocha on the top if you like it sweet.

ESPRESSO CON PANNA A shot with a generous dollop of whipped cream on top.

UNDERTOW Pick your favorite syrup flavor and cross your fingers your barista knows how to make this. A layering of two pumps of syrup, topped with 1 oz of half and half, with a shot of espresso floated along the top. If your barista can’t float the espresso, it isn’t worth your time. The key to this one is to drink it all at once.

ESPRESSO AFFOGATO A shot of espresso poured over a scoop of ice cream, usually vanilla.

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BODY

HEART

Having located a go-to barista like Layton, you have a decision to make. Do you prefer the good ol’ roasty mc-roasted beans the corporate giants have accustomed us to or do you gravitate toward a blonde roast? If you want things sweet and creamy, go for the darker roast; if you prefer your coffee black, take a walk on the lighter side. Knowing your preference is a game changer, so order a demitasse the next time you stop in to see your favorite roaster.

CAPPUCCINO VS. LATTE Don’t be the dud demanding a cappuccino with little foam, no matter how satisfying it is to say the word. If your favorite drink is only topped with an inch of foam or less, next time do your barista a favor and order a latte.

f SALTLAKEMAGAZINE.COM

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Cappuccino

Latte

THE HIVE

STATEWATCH

THE FINAL DASH TO DRAW NEW DISTRICTS Every 10 years, states redraw the boundaries of congressional, state senate, state house and school board districts—how Utah is different this year (yet exactly the same)

BY CHRISTIE PORTER

B

Y T H E T I M E T H I S P U B L I C AT I O N hits newsstands and mailboxes, we’ll be in the final hours of Utah’s redistricting process. The process was already rushed this year, thanks to COVID and delays in getting 2020 census data, but the Utah State Legislature still has to vote on the new boundaries in time to have them in place by the beginning of 2022. The last chance Utah voters have to potentially impact what those boundaries look like is at a public hearing at the Utah State Capitol on Nov. 10. Pardon the bold text, but if you want your vote to count for as much as your neighbor’s in another district, this should matter to you. After the Legislature decides, we’re stuck with what we get for another 10 years.

This year—two groups are engaged in simultaneous, but mostly separate, redistricting efforts. Both groups are holding public hearings and calling on Utah citizens to draw and submit their ideas for possible boundary maps. Both groups are making their own maps and meeting to decide which maps provide the best representation for Utah’s burgeoning population. But only one group has the authority on which potential boundary maps are put up to the legislature for final approval. In the end, the other group’s maps might not even get a vote.

So, why have two redistricting groups at all? Because a majority

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of Utah voters wanted it that way (by about 7,000 votes).

Flashback to 2018. The group Better Boundaries put forth Proposition 4, which would create the Utah Independent Redistricting Commission to draw up electoral boundary maps and recommend them to the legislature. The Legislature could then vote on whether to approve or reject those maps. The intention was that an independent commission would not be drawing the boundaries of their own districts, as legislators would, and, therefore would not have conflicts of interest or incentive to gerrymander. “It centers redistricting on voters versus centering it on politicians,” Better Boundaries executive director Katie Wright says of the independent commission.

“Better Boundaries believes that voters should be choosing their politicians, not politicians choosing their voters.”

But, here’s the thing. Lawmakers are still drawing maps of their own districts. After the proposition passed, lawmakers threatened to repeal the initiative altogether, so Better Boundaries came to the table to negotiate. The 2020 compromise, Senate Bill 200, rolls back some of the initiative’s original redistricting reforms passed by voters. It removes the requirement that the Legislature vote on the commission’s proposals and follow specific redistricting criteria and gets rid of

the right of private citizen lawsuits if the Legislature approves maps different than the commission’s recommendations.

The Legislative Redistricting Committee is the other group that’s drawing possible electoral boundary maps, but the group of 20 lawmakers (15 Republicans and five Democrats) is not adhering to the same map-drawing standards as the Utah Independent Redistricting Commission pro

by Better Boundaries.

The law outlines some redistricting standards. Like all states, Utah must comply with constitutional equal population requirements—just how equal in population districts have to be seems to vary state to state. In addition to this tenuous legal requirement, the self-imposed principles adopted by the Legislative Redistricting Committee include: • Districts must be contiguous and reasonably compact.

• State legislative districts and state school board districts must have substantial equality of population among the various districts, with a deviation less than ±5.0%.

• Congressional districts must be as nearly equal as practicable, with a deviation no greater than ±0.1%.

When drawing electoral districts, the independent commission considers population distribution as well as the three Cs: keeping cities and counties and communities of interest intact—these are localized communities that share economic and cultural interests (allowing voters with aligning interests to form an informal coalition). The commission will also not take into consideration political party data or where incumbents live (if a lawmaker gets drawn out of their current district, so be it).

The Legislative Redistricting Committee’s criteria does not forbid including incumbent data, which, as Better Boundaries has pointed out, could be considered a conflict of interest. In theory, lawmakers could draw boundaries to make their own seats safer or to punish political opponents.

BETTER BOUNDARIES BELIEVES THAT VOTERS SHOULD BE CHOOSING THEIR POLITICIANS, NOT POLITICIANS CHOOSING THEIR VOTERS. –KATIE WRIGHT But, if that does happen, how do you prove it? And even if you can prove it, the only recourse is voters giving a damn and voting that representative out. Which could be made all the more difficult if their district’s boundaries have already been redrawn in that elected official’s favor. In order for any of this to work, it requires people to (again for emphasis) give a damn, get involved and hold their elected officials accountable. “Redistricting is an issue so fundamental to our democracy and how citizens interact with their government,” says Wright. “It is a lot. And it is very confusing, complex and a bit wonky, but redistricting determines with whom you’re united within your representation.”

By the time you’re reading this, it’s likely that the independent commission has already presented its recommended maps to the Legislative Redistricting Committee.

After the requisite public hearings, the committee will then choose which maps— from those drawn by the committee, the commission or the public—to recommend to the full Legislature. The legislative committee is set to adopt the final maps by Thanksgiving. Then the maps are approved by the Legislature and go to the Governor for final approval in December. Even though the legislative committee has full discretion here, the independent commission’s maps could still serve a purpose. Voters can inspect how the commission’s recommended maps differ from what the Legislature adopts, providing some level of transparency and, potentially, the opportunity to hold our representatives accountable.

WHEN IS IT GERRYMANDERING? Gerrymandering is when district boundaries are drawn to favor one party, which has the effect of making elections less competitive and disenfranchising other voter groups. It can be almost impossible to prove when lines have been intentionally gerrymandered. While there is some debate over whether or not Utah boundaries are gerrymandered, in 2010, the GOPcontrolled Legislature drew lines in such a way to break up Salt Lake County, the only democratic stronghold, among three congressional districts.

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THE HIVE

OU TDOORS

FALL LINE IN FALL Live it up in the Utah mountains with an early season ski trip TONY GILL

T

H E R E ’ S A FA M I L I A R G R AT I N G S O U N D ski and snowboard edges make

as they cut into early season snow. The surface—typically a mixture of manmade flakes and what’s charitably referred to as “frozen granular”—may not be the Greatest Snow on Earth splashed across the pages of magazines expounding on the virtues of Utah skiing, but there’s an undeniable joy to those first few days on the mountain, when clicking into your bindings feels like the unlikely realization of some distant shoulder season fantasy.

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To put it more directly, everyone knows a mediocre day skiing is better than a great day at work. The conditions won’t always be epic, but the early days of the season are a great opportunity to experience a different side of mountain culture. The lift lines are nonexistent, the hotel ski-and-stay deals are radically antithetical to skyrocketing costs, and the pace of everything is just a bit more leisurely. It’s the perfect time for a ski road trip through the Utah mountains that doesn’t involve obsessively researching weather models or selling a prized internal organ. Load up the car and get ready to shred.

PHOTOS COURTESY SNOWBIRD

BY

The Aerial Tram at Snowbird BELOW: Rooftop pool at Snowbird

STOP #1:

SKI BRIGHTON, STAY AT SILVER FORK LODGE Brighton (8302 S. Brighton Loop Rd., 801-532-4731, brightonresort.com) is the first resort to open in Utah each year, so, naturally, it’s the perfect place to kick off an early season ski trip. While many other mountains play the waiting game ramping up to the lucrative holiday season, Brighton cranks the snow guns to 11 and gets the lifts spinning as soon as possible.

New for this winter, Brighton is offering the Early Pass for maximum shreddage during those early days.

For just $249, pass holders get unlimited skiing and riding from opening day—typically the second week of November—through December 23. That’s about the same cost as two individual day tickets, a pretty unbeatable bargain, with the option to upgrade and apply the cost to any other season pass—midweek, night or full.

Spend the night in Big Cottonwood Canyon just down the road from Brighton at Silver Fork Lodge (11332 Big Cottonwood Canyon Rd., 801-533-9977, silverforklodge.com). It has a charmingly rustic character, a fantastic restaurant and affordable rates outside of peak season.

PIT STOP 1: HOG WALLOW PUB It’ll only take about 40 minutes to drive down S.R. 190 and up S.R. 210 to get to the top of adjacent Little Cottonwood Canyon, but it’s worth a quick stop at the Hog Wallow Pub (3200 E. Big Cottonwood Canyon Rd., 801-733-5567, thehogwallow.com) for some smoked wings and a brisket sandwich with a pint to wash it down. The seminal après joint has a great atmosphere and hosts live music most evenings.

STOP #2:

SKI AT SNOWBIRD, STAY AT THE CLIFF LODGE After scratching the early season itch at Brighton, seek out gnarly turns by day and luxurious digs by night.

Snowbird (9385 Snowbird Center Dr., 801-933-2222, snowbird.com) is renowned for its steep terrain and copious snowfall, and it’s frequently home to an earlyseason powder bounty that leaves other resorts envious.

The Aerial Tram whisks riders up to 11,000 feet where the temps are cooler and the snowpack is deeper than at lower elevations.

Skip the pre- and post-ski canyon rush with Early Bird Stay and Ski specials, packaging lodging with lift tickets at affordable rates you won’t find during the rest of the season. Each booking includes one lift ticket per adult for each night of the stay and children under 12 ski for free. Myriad accommodation options can be booked online, including the Lodge, The Inn, or my personal favorite, The Cliff (9320 Cliff Lodge Dr., 801933-2222). The iconic Cliff Lodge is a mere ski boot’s throw from the Tram and has a pretty delightful spa and pool for some decadent après.

PIT STOP 2: CENTRO WOODFIRED PIZZERIA Up next is a nearly four-hour drive down I-15 to Brian Head, but head past your turn in Parowan for just a few miles for a bite at Centro Woodfired Pizzeria (50 W. Center St., 844-385-3285, centropizzeria.com) in Cedar City. The pies are in the running for the best in the Beehive State—I’m partial to the Dolce Diavola with whipped ricotta and a honey drizzle—making the extra minutes in the car well worth the effort.

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OU TDOORS

Brighton

STOP #3:

It seems like just yesterday people were heading towards the desert for shoulder season shenanigans, and now it’s time to point the compass south again in search of snow. Topping out at 10,920 feet, Brian Head (329 UT-143, Brian Head, 435-677-2035, brianhead.com) has high alpine terrain that’s heaven for anxious powder hounds. The resort makes an effort to open before Thanksgiving each year, providing a surreal early-season setting to arc turns down groomers and dive into cold smoke while overlooking the red rock landscape of Cedar Breaks.

New for the winter, the resort is managing the Best Western Premier Brian Head Resort and Spa (314 Hunter Ridge Dr, Brian Head, 435-677-9000, bestwestern.com) just a half mile from the Navajo Lodge base area. It’s the first lodge the resort has overseen and has really easy access to uncrowded slopes. Early season lift ticket specials are available on the Brian Head website. The earlier you buy the better the deal you’ll find, so plan your trip early.

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PHOTO MARC PISCOTTY / UTAH OFFICE OF TOURISM

SKI BRIAN HEAD, STAY AT BEST WESTERN BRIAN HEAD RESORT AND SPA

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PARK CITY O N

T H E

O T H E R

S I D E

PHOTO COURTESY JANS / BY ERIC SCHRAMM

L I F E

GETTING IN TUNE

BY TONY GILL

T

H E R E ’ S A P R O F O U N D C H I L L to the early morning darkness, but the atmo-

sphere is filled with anticipation. The shortest days of the year are some of the most exciting, as people head back to the mountains to escape everyday existential drudgery. After a year of enduring arcane skier reservation systems, limited capacity lodges and overwhelming uncertainty, the entire community is ready for the lifts to start spinning again. For skiers and snowboarders in Park City, it’s prep time, and you could do worse than getting ready with a fresh tune from Rennstall before attacking the early season snow. Rennstall tunes for the likes of World Cup racers and X-Games champions, so the rest of us can trust our edges will be plenty sharp and bases fast for hitting the slopes. 2250 Deer Valley Dr, 435-649-1833, jans.com

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PARK CITY

TAKE THE LONG WAY

Park City alters backcountry access policies after avalanches

BY TONY GILL

I

F THE SKULL AND CROSSBONES

weren’t ominous enough, the all caps “YOU CAN DIE” was meant to be.

The warning—printed on the orange gate separating avalanche-controlled terrain within Park City Mountain boundaries from uncontrolled backcountry terrain on adjacent forest service land—is a blunt statement about the hazards of skiing and snowboarding in the backcountry, especially for those without the requisite knowledge and equipment. The appeal of untracked powder leads many, heedless of caution, to head out anyway, and, after two fatal avalanches just weeks apart in January 2021, Park City indefinitely closed backcountry access gates at the resort.

The popular gate atop the Ninety-Nine 90 Express chairlift remains permanently closed, though the gate atop the Peak 5 chair will reopen.

The move irked some backcountry skiers and riders who had long used the resort’s chairs to chase untracked powder just beyond the ropes. Others felt the move was warranted, as throngs of unprepared people having easy access to avalanche terrain—in full view of and just steps from the chairlift—seemed a recipe for disaster.

“We have made the decision to reopen the resort exit on Peak 5 for backcountry access, and to permanently close the exit at the top of Ninety-Nine 90. While both exits access the same area, the Peak 5 exit

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requires more hike-to effort, preparation and intention to reach the terrain,” Park City Mountain COO Mike Goar said in a prepared statement released in August.

The issue came to a head during a particularly tragic avalanche season in Utah that saw six skiers and snowboarders killed, including two along the Park City ridgeline after exiting the Ninety-Nine 90 gate. The snowpack’s persistent instability was cited as a cause, but, even in years without compounding stability issues, accidents happen. There have been nine fatalities along the Park City ridgeline since 2000, and ease of access is almost certainly a contributing factor. Significant avalanche paths are mere steps away from the top of the Ninety-Nine 90 chair. Many lead directly back into the resort, doubling down on the convenience. From Peak 5, accessing the ridgeline requires using specialized climbing skins, or a superhuman

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appetite for nightmarish postholing up hundreds of vertical feet of snow.

“The Peak 5 gate encourages more responsible use both because of the increased effort it requires and the lack of a visual from the gate itself to the terrain it accesses,” says Chris Tolli, a longtime backcountry skier who frequents the Park City ridgeline. The change isn’t a panacea, however. “There’s still a lot of avalanche terrain people can get themselves into quickly,” warns a Park City ski patroller who spoke about the topic on condition of anonymity. “Often all it takes is seeing someone go through the gate and people will get excited to follow.”

Backcountry skiing and riding carry inherent risk, and eliminating every accident is impossible. But if moving the gate could mitigate some accidents while enabling people to access national forest land like they have for decades. It’s worth a try.

PARK CITY

THE DIRT ON PARK CITY Plans for Park City contaminated soils facility crumble under withering opposition

BY TONY GILL

W

THE WASTE REPOSITORY THAT WASN’T The planned contaminated soils repository was to hold 140,000 cubic yards of material. That’s enough for 15 years storage, after which it was to be capped and turned into open space for recreation. Construction was estimated to cost $2.7 million but recoup multiples of that initial investment over the course of its lifetime.

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H AT W E ’ R E D E B AT I N G H E R E

is the very foundation of this community. It’s the literal ground we’re standing on—like the actual dirt. Seriously. Even the dirt in Park City is fraught with contradiction, caught between a bygone silver mining era and the eternal transformation into a worldwide destination resort for outdoor enthusiasts, art aficionados, indie movie darlings, cuisine Instagrammers and whomever else we can market the community to.

That mining part left a legacy of environmental contamination—tailings laced with lead, arsenic and the like—which is quite literally resurfacing as the development boom races ahead in its myriad of incarnations. The questions at hand are, one, what we do with those soils and, two, who’s responsible for them. Thus far, Park City hasn’t dug up any easy answers.

Building new things first requires digging holes in the ground, and Park City is doing a lot of both.

The proposed Arts and Culture District, for example, will unearth endless piles of soil needing to go somewhere. Because the soils are contaminated it can’t just be haphazardly dumped. Carbon-based life doesn’t get along great with mining-era contaminants.

Currently, every truckload of contaminated soil from Park City is taken down to a contaminated soils repository in Tooele, a solution which is expensive and laced with ethical quandaries about offloading inconvenience on another community.

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City officials sought another solution: to build a repository on municipal acreage alongside S.R. 248, which would be more cost effective. The city previously used a repository in Richardson Flat, but it has been closed since 2010.

The concept, with both its flaws and virtues, never got off the launch pad. An overwhelming flood of negative community pushback thrust the issue to the forefront of public consciousness. It was called a toxic waste dump and a community hazard. Even if those proclamations are vague and hyperbolic, some concern is valid. “Utah has weak fugitive dust regulation, which means there are insufficient controls to keep contaminants from being airborne,” says Scott Williams, Executive Director of HEAL Utah. “It’s more well-regulated when transporting materials off site, but the process hasn’t been well publicized or transparent enough.” City officials say disinformation created the charged atmosphere, which ultimately led every mayoral and city council candidate in the 2021 election to abandon the solution they’d designed.

Councilors Max Doilney, Steve Joyce and Tim Henney all asserted deep politicization of misinformation derailed honest assessment. Incumbent Mayor Andy Beerman and challenger Nann Worel both stated the need to respect the desires of the community, while noting the issue wouldn’t evaporate under the status quo.

For now, Park City keeps on trucking…dirt to Tooele. But the larger issue won’t stay buried.

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PARK CITY

RESORT FARE RE-IMAGINED Dine around Park City with cuisine for every particular palate

BY TONY GILL

H

IGH IN THE PARK CITY MOUNTAINS , the term resort fare became a sort of euphemism.

Meals were well-prepared if uninspired iterations of vaguely western-themed Americana. This isn’t quite an indictment of Park City dining’s old guard, but an acknowledgement that restaurants here lacked that certain spice of life. “Variety” some call it. A procession of new chefs and restaurateurs have come to the hills, changing the culture of cuisine on the Wasatch Back.

We went on an exhaustive and calorie-intensive journey around town from the heart of Main Street to the outer reaches of Snyderville Basin, all with the goal of mapping out dining itineraries tuned to any taste.

Carnivores, we have you covered with top cuts. Vegetarians, we compiled cuisine for your values. Fish lovers, we found flavors that won’t leave you floundering. Read on for some of our favorite dishes and get ready to take your taste buds for a trip around Park City.

SUPERB SEAFOOD It doesn’t get more landlocked than Utah, but that doesn’t mean seafood lovers will be fish out of water. Dive in.

BREAKFAST Lox Sandwich ($8.99) from Park City Bread and Bagel

SASHIMI PLATTER FROM SUSHI BLUE

This lox sandwich is a finelyexecuted standard, especially because the cured salmon is served on a bagel that even New Yorkers must admit is delicious.

PHOTO COURTESY SUSHI BLUE

3126 Quarry Rd., 435-602-1916, parkcitybreadbagel.com

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LUNCH Real Mainah Lobster Roll ($27) from Freshie’s Lobster Co. Freshie’s lobster rolls won the title of World’s Best Lobster Roll in 2017 while competing against the best the Northeast has to of-

fer. This one’s a favorite for even the most ardent locals from the upper right.

1915 Prospector Ave., 435-6319861, freshieslobsterco.com DINNER Salmon L. Jackson Roll ($19) and Small Sashimi Plate ($45) from Sushi Blue The finest high-altitude sushi around is at Sushi Blue. The clever names adorning many of the rolls on the menu are almost as delightful as the dishes themselves. Almost.

1571 Redstone Center Dr., 435575-4272, sushiblueparkcity.com

RIVERHORSE WILD TRIO

MASTERFUL MEATS All that ranchland out west pays serious dividends.

Enjoy some mountain raised meats with these fine meals.

BREAKFAST Pulled Pork Benedict ($16) from Five5eeds Light it ain’t, but tasty it is.

Start the day off right with pulled pork and apple cider hollandaise on top of some sourdough. This isn’t your grandparents’ benedict.

1600 Snow Creek Dr., 435-9018242, five5eeds.com LUNCH Bacon Bleu Cheeseburger ($16.50) from Annex The legendary buffalo burgers from the No Name Saloon are available to people of all ages at the Annex. The bacon

bleu burger is everything it’s cracked up to be and more.

449 Main St., 435-649-6667, annexburger.com DINNER Trio of Wild Game ($55) from Riverhorse on Main When mountain fare’s done right, who am I to argue? The buffalo, venison and elk combo with a port reduction is a highly elevated version of a western classic you could imagine done over a campfire.

540 Main St., 435-649-3536, riverhorseparkcity.com

GANESH INDIAN CUISINE

VEGETARIAN VACATION Plant-based diners rejoice! Fertile frontiers have given rise to a wonderful variety of vegetarianfriendly dishes on the Wasatch back.

BREAKFAST Buddha Bowl of Goodness ($15) from Harvest An alluring brew of veggies and grains—highlighted by the likes of butternut pumpkin purée, herb salad, avocado and more—is both morally conscious and utterly delicious.

PHOTOS BY ADAM FINKLE

820 Park Ave., 435-604-0463, harvestparkcity.com LUNCH Falafel and Hummus Tacos ($5 each) from Vessel Kitchen Flat out the best falafel in town is rolled into a naan flatbread taco with some spicy Fresno

chili and mango slaw. It sure beats bean and cheese.

1784 Uinta Way, 435-2008864, vesselkitchen.com DINNER Dal Makhani ($14.99) from Ganesh This delectable concoction of black lentils, onions, tomatoes and spices, with a little naan thrown in, is a wonderfully comforting dish to warm up with after a long day in playing in the surrounding mountains and on the ski hill.

1811 Sidewinder Dr., 435-5384110, ganeshindiancuisine.com

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ELEVATE YOUR LIFE

LUXURY HOME FOR SALE

OFFERED AT

$3,500,000 Suite #1905: 2 Bedroom + Den The Regent at City Creek Spectacular city & mountain views Designer upgrades throughout Swimming pool & fitness room Located in the heart of downtown

For details, contact:

Chris Corroon/Jamie Vargas AXIS REALTY GROUP 801.456.0606 sales@axisutah.com

SCAN TO VIEW THIS LISTING

SPECIAL ADVERTISING SECTION

Ask The Experts With so many new arrivals in Utah, it got us thinking. We field so many questions from readers wondering where the best, well everything is. Folks are looking for more than food and fun (our specialty). They need places to live cars to drive, solutions for their business. So we asked some of our favorite partners to share their expertise and advice for newcomers AND longtime locals. Enjoy!

Written by Heather Hayes Portrait Photography by Adam Finkle Designed by Arianna Jimenez

SPECIAL ADVERTISING SECTION

Chris Corroon Founder & Broker

AXIS REALTY GROUP 25 N. G Street Salt Lake City chris@axisutah.com

Q: WHAT SHOULD FOLKS BE AWARE OF WHEN THEY ENTER THE CONDOMINIUM BUYING AND SELLING PROCESS?

A: Aside from valuations, there are numerous

issues to be aware of in terms of the condition of the buildings, pending assessments, homeowner issues, etc. Working with a good realtor who knows the downtown market is obviously a huge benefit to a condo buyer or seller.

SALT LAKE CIT Y’S urban center is drawing home buyers in record numbers. Outdoor enthusiasts delight in easy trailhead access just minutes from their front door, and city-dwellers love the burgeoning nightlife, food scene and cultural attractions–not to mention sharing the neighborhood with high-end stores like Tiffany and Louis Vuitton.

Axis Realty Group specializes in marketing downtown homes and condominiums, specifically new developments. Founder and Broker Chris Corroon is the go-to for residential buyers and sellers as well as for developers needing guidance in positioning higher-end condo communities. He’s a pro at selling upscale properties throughout the state, (he recently co-brokered a 13,000acre ranch named Land Report’s 2019 “Deal of the Year”). He learned the intricacies of the high-end condominium niche selling such properties from ski-in/ski-out condominiums in Park City to consulting with City Creek developers on the three residential high-rises near downtown Temple Square that opened in 2012.

“Salt Lake really needed a higher-end, high-density product for a variety of reasons and I was very fortunate to have worked with the City Creek developers for over a decade,” says Corroon of the 425-unit project. “Bringing residents back to the city was the aim, and now we’re seeing a rental-unit building boom.

Downtown condos are still somewhat rare, making the market and resale market especially strong for condos. We’re seeing units sell for over $1,000 a square foot.”

Q: WHY AREN’T MORE CONDOS BEING BUILT IN SLC?

A: Most developers have been building

apartment buildings downtown–return on investment for rentals works better in our market and merchant builders have figured out that flipping those properties to out of state investors is extremely lucrative.

People ask me why no one is building more high-rise condos. Salt Lake lacks a deep pool of sophisticated developers with staying power who are interested in developing great neighborhoods. As the City continues to mature, it’s only a matter of time before we’ll see more great condominium projects.

Q: WHERE DO YOU SEE POTENTIAL FOR MORE PROJECTS BEING BUILT?

A: I really like the West Temple corridor, from North Temple down to about 400 South.

I think there’s great potential to see that area developed with high-rise towers.

SPECIAL ADVERTISING SECTION

Jeff Miller

Owner, CEO, General Manager MARK MILLER SUBARU MIDTOWN 3535 S. State St, Salt Lake City MARK MILLER SUBARU SOUTH TOWNE 10920 S. State St, Sandy 801.553.5299

Q: WHAT CAN FOLKS EXPECT WHEN

THEY VISIT MARK MILLER SUBARU?

A: We recognize there is a traditional dealership stigma

and we’re not afraid to do things differently. Our “Principles of Love,” guide our every action, and include not only a low-pressure experience but one in which customers are treated like family. We also work hard to give back to the community and our planet.

We like seeing our customers leave with a feeling of satisfaction and trust.

Q: WHAT IS THE PROMISE PRICE PROGRAM? A: We are Utah’s only negotiation-free Subaru retailer.

Our Promise Price program means that the price we advertise is the price you’ll pay—no hidden fees, just a fair price. It’s been highly successful because we offer a comfortable experience in an effort to build lasting relationships and make customers feel at home.

Q: PEOPLE IN UTAH LOVE THEIR SUBARUS. WHY ARE THEY THE PERFECT CAR FOR OUR MOUNTAIN LIFESTYLE?

A: Utahns are weekend warriors—after a long week of

work, we want to pack our gear and be in the mountains for a weekend escape as quickly as possible. The Subaru brand is synonymous with the mountain lifestyle. We love our gear, dogs, and the great outdoors, and we want a vehicle that expresses that lifestyle by offering all-wheeldrive vehicles, which, along with standard 8.7 inches of ground clearance, provides confidence when driving in the snow and off-road mountain trails. We recently launched our “My Subaru Is” campaign to collect these lifestyle stories from our customers. Visit mysubaruis.com and share with us what your Subaru means to you!

IT’S NO SECRET. Utahns love their Subarus–those rugged SUV alternatives are the perfect gear-loading, pet-hauling vehicle –even doubling as a mini camper for a night out in nature. Powering over uneven terrain and heavy snow with a “go anywhere” attitude, Subarus also boast a smaller carbon footprint and a smaller price tag compared to most SUVs. “Between the 2022 Subaru Outback Wilderness™ (available now) and Subaru’s next-generation ve hicle, the 2023 all-electric Solterra EV, Subaru is changing the game,” says Jeff Miller, CEO of Mark Miller Subaru in Salt Lake and Sandy. “Bringing SUV capabilities together with state -of-the -art safety technology, both incorporate Subaru’s legendary allwheel-drive engineering and environmental responsibility.”

Miller says his company is proud to be Utah’s only automotive retailer registered as a Benefit-Corporation—committing to material social and environmental impact initiatives. “No other car manufacturer balances the mountain lifestyle with planet consciousness quite like Subaru,” says Miller. He also promises customers a low-pressure experience. “We’re proud to be Utah’s only negotiation-free Subaru retailer.

We give you an upfront, competitive and transparent price right from the beginning.”

SPECIAL ADVERTISING SECTION

Jason Cowan Principal

SPARK SOLUTIONS GROUP 6790 S. 1300 East Cottonwood Heights 801.486.2151

Q: WHAT SHOULD A BUSINESS OWNER OR FINANCIAL MANAGER BE AWARE OF IN REGARDS TO CREDIT CARD PROCESSING FEES?

A: “There are different fee structures for

AHH, CREDIT CARDS—those magical pieces of plastic that reward you for buying things you need, and things you never knew you needed. Even in our mobile age, they continue to be the preferred payment method across any channel, with 454 million cards currently being swiped, clicked or scanned in the U.S. this year. While buyers love the convenience and rewards, it’s merchants who bear the cost of processing our Visas and Amexes. Each transaction is routed through a credit card processing service, and those services have become fraught with complexity due to a host of moving parts including varying rates, fees, limits and contracts.

“We know how complicated those fees have become, and how tough it is to assess if you’re paying too much,” says Jason Cowan, Principal of Spark Solutions Group, the equivalent of a business owner’s superhero.

The Salt Lake -based company makes quick work of processing complexities, spotting hidden fees faster than a speeding bullet and implementing money-saving technology in a single bound. “We don’t write the software our customers use, but rather implement the right solution for each circumstance to maximize efficiency. It is not uncommon for us to save merchants $500 to $1,000 per month on their credit card processing fees.”

Spark Solutions Group is the longest operating point of sale transaction provider in the Intermountain West. Operating since 1974, Spark has assisted all types of businesses with lowering their costs and improving their operations. Based in Cottonwood Heights, with customers in every western state, the team focuses on the customer’s needs and provides a personal connection to ensure the best solutions are implemented.

“We are really happy when we can provide savings,” says Cowan.

“We love making our customers’ jobs easier.”

different types of businesses and it’s not one size fits all.

Also, know how to calculate your effective rate so you can ensure your fees don’t increase over time.”

Q: WHAT IS AN EFFECTIVE RATE? A: “It is the actual cost of accepting

credit cards as a percentage.

To calculate your effective rate, divide the total fees paid by the total amount processed over a given period of time and that will give you your effective rate. If your business pays more than 3% you should evaluate your situation.

Q: HOW ARE YOU ABLE TO SAVE BUSINESSES SO MUCH ON FEES?

A: “With great buying power and

unique software we are able to provide uncommon savings for our clients. Many people are so confused by the credit card fees they ignore that part of the business and so we come in and simplify it for them. We want customers for the long haul, so we provide low fees and a personal touch.”

SPECIAL ADVERTISING SECTION

Marianne Rasmussen

Senior Mortgage Consultant NMLS# 1468509

WYNDHAM CAPITAL 1218 E. 7800 South, Suite 301, Sandy 801.438.8403

Q: WHAT’S ONE OF THE FIRST

THINGS YOU SHOULD DO IF YOU WANT TO BUY A HOUSE?

A: For many people, this is the most money you will

spend on anything in your life, so make sure you go into the process with the paperwork ready, questions answered, and feeling comfortable with your lender.

Do your research. Talk to people you know who have had a good experience with a lender. Often, you’ll find that a digital lender may fit your needs.

Q: WHAT’S KEY TO PUT TING IN A GOOD OFFER IN TODAY’S MARKET?

A: Buyers should be more than just pre -qualified.

If you want to buy the house of your dreams, you should be fully pre -approved with an underwriter. Thanks to Wyndham Capital’s tools and technology, you can fill out the majority of an application online and receive a timely response.

Q: WHAT SETS WYNDHAM CAPITAL APART FROM OTHER MORTGAGE LENDERS?

A: Wyndham Capital strives to provide employees and

customers with a smooth transaction and faster turnaround of documents by communicating with customers and real estate agents every step of the way. Our technology helps the lending application process be more efficient, but our mortgage consultants are always ready to help. Wyndham Capital is the perfect blend of technology and personal service.

THE HOUSING MARKET is hotter than it’s been in many years, and there’s nowhere hotter than Salt Lake City.

“We have fewer homes on the market than the number of people looking,” said Marianne Rasmussen, senior mortgage consultant. “Utah and specifically Salt Lake is a very popular place right now.”

For Wyndham Capital, a newish entry to the Salt Lake City business community, this has meant a 2020-21 filled with an exhaustive ramp up for the company.

Rasmussen says what sets Wyndham Capital apart, both for its employees and customers, is a combination of technology and service that helps what can be a cumbersome refinance or new mortgage process.

“I think what makes us different is the smooth, online process we have,” she said. “We have competitive market rates, our fintech is award-winning.”

An industry veteran, Rasmussen appreciates Wyndham Capital’s customer-centric focus in smoothing a successful path to securing a loan.

“We can usually get all of the approvals, underwriting, etc., done in a timely manner,” she said. “We work hard to try and not drag out the loan process for you. Closing on time is important for you, the real estate agent and us.”

Rasmussen and the team of 10 Wyndham Capital mortgage consultants in the Salt Lake City office are geared up for the end of 2021 and 2022, and Wyndham Capital is so confident of this market, the company plans to hire many more employees.

Bartenders Assemble!

We gathered some of the city’s best drink-slingers together to share tales and locally sourced drink recipes. Try them all and vote for your favorites at saltlakemagazine.com

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The Alta Peruvian by bartender Eli Larson Hays

E

ACH YE AR , WE ASK

a selection of Utah's best bartenders to use local

spirits and local ingredients and hit us with their best shot (or shots).

So last Sept. 12, bartenders bravely gathered on a Sunday morning after the Saturday night late shift to swizzle up some hair of the dog and present their entries into the 2021 Salt Lake magazine Cocktail Contest. They didn't disappoint. From Nov. 1–30 we invite you to drop in to

shake down their bars and try their creations (or

mix them up yourself at home). Pick your favorites and cast your vote at saltlakemagazine.com.

S A LT L A K E ’ S B E S T B A R T E N D E R S C O M P E T E I N S L M A G ’ S 2 0 2 1 C O C K TA I L C O N T E S T

By The Editors of Salt Lake magazine // Photos by Austen Diamond

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cocktail contest

Adam “Scoop” Kaessner {BAR // WATER WITCH}

How long behind the bar? Six years What's your favorite after-work drink? A shot of Cynar and beer, something to wash the bad taste of Friday's last call out of your mouth.

What Is the “star ingredient” of your CC entry? The gardenia syrup. It’s basically honey and butter, so it adds a rich velvety mouth feel that goes well with chocolate.

What’s your favorite drink To make?

A Margarita. Mostly because it’s such a perfectly balanced drink that is made so wrong so often.

What’s a drink that makes you cringe? I’m not one to judge, but one common order that we get at the Witch is “vodka not-too-sweet.” I used to get bothered by people asking for it, but now we’ve leaned into it and offer it as a special.

Best hangover cure? Any f lavor of hair of the dog, or my personal favorite: Soccer and water.

Why do you love bar work? Having an instant kinship with other bartenders and providing a special experience for customers. On top of that, being in a small craft bar is really important.

What is a cocktail/spirit you used to hate but now you love? Why? I’ve always chased the obscure things, so there really aren't any offensive f lavors that I haven’t tried to work with or enjoy. But I will say I’ve come around to vodka.

Seething Song

1 oz Neisson Rum 1 oz Pisco Logia 1 oz Cappelletti 1 oz strawberry gardenia mix (below) ¾ oz lemon Top with Cleto Chiarli Lambrusco Pair with Caputo's presents Wild Jura chocolate Strawberry cappelletti powder (below) Strawberry Gardenia Mix 115 grams butter 115 grams Hollow Tree wildflower honey

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20 grams freeze-dried strawberries 25 grams Cappelletti 5 grams salt Simmer all except strawberries over low heat. Stir to combine. Add and macerate strawberries for 10 minutes. Strain and keep at room temperature.

Cappelletti Powder Pour a few ounces of Cappelletti on a baking tray dehydrate or set in the sun until liquid has evaporated.

Scrape off the sheet and blend with salt and freeze-dried strawberries.

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Joel Aoyagi {BAR // STONEGROUND}

How long behind the bar? Five years.

What’s your favorite after-shift drink? Probably have to be a mezcal on a big rock. Something to sip on to warm me up and calm the anger.

What is the “star ingredient” of your CC entry? The roasted parsnip juice. We started by roasting the parsnips with olive oil and salt in our pizza oven.

What’s your favorite drink to make? Margarita with dirty ice.

What’s the secret to the perfect margarita? I make it a little different. 2:1 with orange liqueur, lime juice, tequila, and a whisper of simple syrup. With the dirty ice, you just take the whole contents of the shaker and dump it into the glass without straining it.

What’s a drink that makes you cringe? Eggwhite sours. It takes twice the shaking. I love the cocktail, but it’s just time consuming when you are in the middle of the rush.

Best hangover cure? Shot of tequila in the morning.

The Malouf

¼ oz lemon juice ¼ oz dry Curacao 1½ oz roasted parsnip juice ¾ oz cinnamon simple ¾ oz spiced rum ¾ oz vodka 2 dashes of black walnut bitters Orange swath (expressed) EDITOR’S NOTE: Former Salt Lake editor Mary Malouf used to joke about the possibility of a parsnip cocktail. Now it’s happened, and it’s named for her.

We’re sure she’d be tickled.

Why do you love bar work? I’ve been in the industry for 15 years, and being behind the bar is more casual, more fun. There’s an energy, buzz, an electricity behind any bar, and if you can tap into that energy, it’s really special.

What is a cocktail/spirit you used to hate but now you love? Why? Tequila. I’d always been adverse because I’d only had tequila that wasn’t real tequila. Then I had some actual agave distilled spirits and it changed my mind.

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cocktail contest

Dead Man's Party

1 oz Hamilton Beachbum Zombie Rum 1 oz Wahaka Espadin ¾ oz lime juice ½ oz Caffe Lolita ¾ oz pineapple ancho shrub Combine all ingredients in shaker.

Shake and strain onto crushed ice.

Maddy Schmidt {BAR // ALIBI}

How long behind the bar? I’ve been at Alibi for three years and a bartender for about six.

What’s your favorite aftershift drink? It depends on how complicated I feel like getting.

Usually it’s mezcal on the rocks.

If I’m feeling indulgent it’s a piña colada.

Pineapple Ancho Shrub 14 oz pineapple juice 5 ancho chilies 4 tbs peppercorns 1 cup apple cider vinegar 4 cups sugar Combine all ingredients in large saucepan. Simmer for 30 minutes. Strain through a fine mesh strainer. Cool.

What is the “star ingredient” of your CC entry? For me, it’s Hamilton Beachbum Berry’s Zombie Rum Blend. It packs a little bit of a punch but it’s nice and drinkable.

What inspired the flavor combination? Pineapple upside down cake. I added a little bit of ancho chiles to add some depth and complexity. It reminds me of fresh baked goods.

What’s your favorite drink to make? Anything tiki—something fun and exciting garnished with a f lower and an umbrella.

What’s a drink that makes you cringe? I don’t want to yuck anybody’s yum! I’m down for anything. There’s not a cocktail I’ve met that I haven’t liked.

Best hangover cure? Pozole! It’s the best.

Got a bar joke? It’s really cheesy.

E-f lat walks into a bar. The bartender says, “Sir, I’m sorry, but we don’t serve minors.”

Why do you love bar work? The people! The excitement. Getting into that f low state and just having fun and dancing and making cocktails and the whole production of it.

Giving people a place to cut back and have fun and forget about things.

Do you get a rush on a busy weekend with big crowds?

Absolutely. There’s nothing that compares to it. You’re just focusing on exactly what you need to grab to make that cocktail and listening to your favorite song and jamming. It’s really fun.

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DRINK .

V OT E .

R E P EAT. saltla

kemagazine.com

A Good Sarsaparilla

1½ oz Wahaka Mezcal Espadin ½ oz sarsaparilla syrup Tarragon vinegar Rinse rocks glass Butter extract Root beer extract Sugar shard for garnish Bar spoon Combine mezcal, sarsaparilla syrup, and tarragon vinegar in mixing glass, add ice, stir until properly diluted. In rocks glass, add 20 drops butter extract then ice on top, stir to coat glass, dump ice and butter. Add big rock to glass, top with cocktail. Garnish with sugar shard on the rim.

Sarsaparilla Syrup 4 tbs sarsaparilla bark 1 cup hot water 1 cup demerara sugar Combine 2 tbs of sarsaparilla bark with 1 cup of hot water. Set aside to steep for 2 hours. Once steeped, combine with 1 cup demerara sugar and remaining 2 tbs of sarsaparilla bark in a pot on stovetop. Bring to a boil and reduce to a simmer for 15 minutes, stirring occasionally.

Remove from heat. Let stand for 30 minutes. Fine strain with cheese cloth and enjoy!

Jacob Sanders

{BAR // POST OFFICE PLACE}

How long behind the bar? Seven years What’s your favorite after-shift drink? A medley of bitters and soda water.

What is the “star ingredient” of your CC entry? Cocktails to me are very narrative-driven. When creating this drink I wanted to tell the story of curling up to watch a good scary movie in the fall. In that

sense, the sarsaparilla and butter really shine, because c’mon popcorn, rootbeer and film go hand in hand.

What’s your favorite drink to make? An Old Fashioned, because someone ordering one has probably had a lot of different variations. So it’s nice to give your own personal f lair that surprises the guest.

What’s a drink that makes you cringe? Almost no drinks make me cringe, I think everyone should enjoy a cocktail they want to. But a spirit that makes me cringe is Jeppson's Malört.

Best hangover cure? The only real hangover cure is time and forgiving

yourself for any embarrassing things you might’ve done the night before.

Got a bar joke? My bar joke would be me when I'm f lustered in the weeds trying to bartend.

Why do you love bar work? Apart from loving the people that I’m surrounded by, I think bartending is a good way to gauge the whole spectrum of the human experience.

You see people that are happy, sad, excited, and in a voyeuristic sense I find it very interesting.

What is a cocktail/spirit you used to hate but now you love? Why? Mezcal.

I’ve come to appreciate how the terroir expresses itself within the spirit.

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cocktail contest

D R IN K .

V OT E .

R E P EAT. saltla

Michael Montoya

kemagazine.com

{BAR // BEEHIVE DISTILLERY}

Remedial Rose

1½ oz Wahaka Espadin ½ oz Lunalazuc Reposado ⅕ oz (at least) local SGH Honey 1 oz Rose hip tea 3 dashes Bitter Labs Plum and Oak Bitters

How long behind the bar? Seven years What’s your favorite after-shift drink? Averna Amaro or mezcal on ice.

What is the “star ingredient” of your CC entry? The rosehip tea.

I wanted to make a cocktail that followed the season change, using a rose and plum. As a child, my family used roses for teas and tinctures to fortify for the winter.

What’s your favorite drink to make? Roulettes! I love trying to make up something for strangers.

What’s a drink that makes you cringe? Not much, truly.

Best hangover cure? Hydration throughout the night before, but if you forgot to—salt, lime in water, potassium, greek yogurt.

Got a bar joke? For a slow night.

These ghosts are all in low spirits even though I keep saying they have a ton of company.

Why do you love bar work? It makes you feel close to the people of the city, and I get to complete mini stress cycles crafting drinks repeatedly, which is very soothing for me.

What is a cocktail/spirit you used to hate but now you love? Why? White wine. I grew to love it as I discovered that it wasn't always sweet nor dry. The existence of Australian Pinot really helped me appreciate white wine.

LET'S TALK SHOP, OR 'THE SHOP'

KELLY MARSHALL PHOTOGRAPHY

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The location for the 2021 Cocktail Contest photo shoot, The Shop Workspace, opened its doors last April, with an eye for local art and Utah-inspired design. Giv Development and New Orleans-based partner Domain Companies are behind the project, located near the Salt Lake Library inside the Mya, a mixed-income residential development.

The Shop is a bright and airy three-floor setup with more than 30,000 square feet of furnished co-working space, including private offices, event space, a full kitchen, a roof-top deck overlooking the mountains, multiple meeting rooms and, of course, a bar. 350 E. 400 South, SLC, 801-980-2660, shopworkspace.com

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Esther Nemethy

{BAR // BAMBARA (THE VAULT)}

How long behind the bar? Seven years, but working in restaurants for more than ten.

What’s your favorite after-shift drink? I typically like to stick with the classics. One of my goto cocktails, Naked and Famous (mezcal, yellow chartreuse, Aperol, lime), is more of a new classic.

Corpse Reviver (Cointreau, Lillet, absinthe, lemon) is always good.

And, honestly, a solid margarita is one of my favorites.

What is the “star ingredient” of your CC entry? Falernum. It’s sort of like a spicy orgeat.

What’s your favorite drink to make? I make a really good margarita. I probably made 10,000 of them when I lived in San Diego, so I have the margarita dialed in.

What's the secret to the perfect margarita? It’s simple. Fresh lime juice, fresh agave syrup and a solid mezcal or tequila.

What’s a drink that makes you cringe? Mojitos. All the way. Mint is the glitter of bar tins, you’re never getting it all out, no matter how many times you rinse it, and every drink you make after that will have chunks of mint in it.

Best hangover cure? A long run and a bagel. I have to sweat it out, even if I feel like absolute death.

London Foggy

½ oz Earl Grey-Thyme syrup ¾ oz John D. Taylor Velvet Falernum (if you don’t have Velvet Falernum at home, substitute ¼ oz Fee Brothers Falernum sold at Caputo’s) ¾ oz Lemon juice 1½ oz Ransom dry gin 1 dash Fee Brothers Black Walnut Bitters Rim coupe glass with a lemon wedge and dip in fall spice mix.

Combine Earl Grey Syrup, Velvet Falernum, lemon juice, and gin into shaker. Add ice, shake, and strain into a coupe glass. Top with one dash of black walnut bitters.

Fall Spice Rim 1 tsp ground all spice 1 tsp ground coriander seeds 1 tsp ground pink peppercorns 1 tsp ground cloves 2 tsp Earl Grey tea 1 tsp ground cardamom Combine all spices in a bowl and mix until combined

Why do you love bar work? For me, it’s about meeting interesting people and hearing their stories. Since Bambara is a hotel, you have a lot of travelers coming through, so I learn a ton from meeting people from all over. I joke that I should have an honorary degree in psychology after working in a bar for this long. It’s always interesting to me how many people will reveal their deepest darkest secrets to someone they do not know and will never see again.

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cocktail contest

Christopher Stephenson {BAR // LAKE EFFECT}

How long behind the bar? 15 years What’s your favorite after-shift drink? A Czech pilsner.

What is the “star ingredient” of your CC entry? Sugar House Rye Whiskey What’s your favorite drink to make? Any drink with egg white. I love to garnish.

What’s a drink that makes you cringe? Some of the “trashier” drinks irk me a bit. Like when people order Blow Job shots, AMFs, Long Islands, stuff you would order in a nightclub. I’ll still make them, but I’m not excited about it.

Best hangover cure? Usually some sort of breakfast burrito helps me through that. A greasy potato is a must. And a Mexican Coca-Cola (with the real sugar). Throw it in the freezer for 20-30 minutes, it will foam when you open it, but that’s my number one go-to.

Second Iteration

1½ oz Sugar House Rye ½ oz Holystone Bosun’s Navy Strength Gin ½ oz Sfumato Rabarbaro 3 dashes Bitters Lab Celery and Coriander bitters ¾ oz fresh lemon juice ¾ oz manuka honey and marigold tea syrup.

Manuka Honey and Marigold Tea 1 part manuka honey 1 part marigold tea Combine by pouring hot tea directly over the honey, stir on low heat until honey is completely dissolved. Let cool. Store in refrigerator.

Got a bar joke? I hear inappropriate ones all the time, so I have cultivated a “bartender chuckle.”

Why do you love bar work? Booze.

I’m a big booze nerd. Anytime we get a new whiskey in, I’m stoked to try something I've never tried before.

I’m really just trying to consume as much knowledge as I can.

What is a cocktail/spirit you used to hate but now you love? Why? When I first got into bartending, fernet and campari, stuff with big bitter notes, were a big turn-off for me. Now they’re my favorite thing to use in cocktails and drink myself. If you don’t like them now, come to my bar and I will change your mind.

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Kacie Wilks {BAR // SEABIRD}

How long behind the bar? 7Seven or 8eight years now.

What’s your favorite after-shift drink? Usually a shot of Amaro. [laughs] And I love rum, so a daiquiri on ice is my jam.

What is the “star ingredient” of your CC entry? The shrub. It has plumcots, which are my new favorite fruit ever, rhubarb and ginger and apple cider vinegar. I love making shrubs because it’s great for mocktails and more healthy for you.

What’s your favorite drink to make? I love tiki, I also love doing Negroni variations. I think it’s really fun to play with those different liquors and f lavors.

What’s a drink that makes you cringe? I get really bummed when people order Long Islands. You can still have a boozy drink with alcohol that will taste way better.

Best hangover cure? Usually some wine, to be honest. Definitely a good

Dominique Medel

{BAR // BTG AND CAFE MOLISE}

How long behind the bar? Seven years What’s your favorite after-shift drink? Whiskey Sour, no eggwhite.

What is the “star ingredient” of your CC entry? The mezcal itself brings so much smoke through, and the nutmeg on the end just makes you want to go in for another sip.

What’s your favorite drink to make? I’m a sucker for a Negroni. It’s simplistic, yet elegant and delicious.

What’s a drink that makes you cringe? Dirty martinis. Not so much for the f lavor, but martini drinkers are notoriously meticulous.

Best hangover cure? Carne Asada fries.

breakfast—I do a lot of smoothies.

Got a bar joke? No, I’m not the jokester. I do put funny labels on things, like my shrub is called “No Shrubs.”

Why do you love bar work? I love Seabird a whole bunch. It’s craft cocktails. The owners are genuine, good humans who let us be creative.

It’s a cool neighborhood bar, and we’ve got a ton of rad people who come in all the time.

What is a cocktail/spirit you used to hate but now you love? Why? I learned to love beer, but now I don’t love beer so much anymore. I think I have just too much of a sweet tooth.

Blood of a Unicorn 1½ oz rhubarb 1½ oz plumcot 1½ oz ginger shrub ½ oz lime 1½ oz Wahaka Mezcal

Hard short shake. Top with soda or ginger beer. Shave fresh nutmeg. Garnish with candied ginger.

Got a bar joke? There was a bar that opened up on the moon. It’s getting good reviews and looks good at night. But it just has no atmosphere.

Why do you love bar work? It’s a passion I didn’t know I had, it’s a never-ending source of fun.

What is a cocktail/spirit you used to hate but now you love? Why? Mezcal. After tasting a few different versions I discovered that it’s a really unique and delicious spirit.

Smokey the Pear 1 oz Wahaka Mezcal ½ oz ginger ½ oz nutmeg ½ oz all spice soup ½ oz lime juice 1½ oz pear juice

Shake/strain. Use coupe glass.

Use spiral pear zest for garnish.

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cocktail contest

Nick Harward

{BAR // MORTAR AND PESTLE}

How long behind the bar? Six years What’s your favorite after-shift drink? Lately, I’ve really been liking to do Manhattans but splitting the sweet vermouth with Strega.

What is the “star ingredient” of your CC entry? I’m doing a beet and tarragon cocktail with barrel-aged gin.

What’s your favorite drink to make? A shot and a beer. [laughs] I usually go for Old Fashioned or Manhattan variations. I like more spirit-forward drinks.

What’s a drink that makes you cringe? Anything with a sexual connotation in the name, like a Blow Job shot or Sex on the Beach. They’re greasy club drinks from the ’90s.

Best hangover cure? Corpse Reviver No. 2, baby!

Got a bar joke? Me. I’m the bar joke.

Why do you love bar work? It’s been the first point of my life where I feel like I’ve been able to express myself creatively. I also like interacting with people and giving them a good time.

What is a cocktail/spirit you used to hate but now you love? Why? Anything super bitter, like Fernet or Negronis. Of course, when you get into this industry, you’re forced to learn how to like everything and taste everything. Once I was able to develop a palette for it and figured out the complexities and the nuances behind the bitter f lavors, it’s actually now one of my favorite things.

Fire and Earth

1½ oz Ransom Barrel Gin ⅜ oz beet syrup 1 dash orange bitters 1 dash Bittercube Blackstrap Bitters Holystone Absinthe rinse Combine all ingredients and stir down. Large cube ice. Rocks glass.

Add candied beet, lemon wheel.

Beet Syrup 32 oz water

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32 oz sugar 6 peeled beets ¼ oz tarragon Zest of 3 lemons 1 cinnamon stick 1 cedar stick Toast cinnamon and cedar until aromatic (2-4 minutes). Add sugar and water and stir until sugar dissolves.

Add beets, lemon zest and tarragon and let simmer on medium low for 25-30 minutes. Garnish with half lemon moon and tarragon.

SCAN TO VOTE!

D R IN K .

V OT E .

R E P EAT. saltla

kemagazine.com

Eli Larson Hays {BAR // SLC EATERY}

How long behind the bar? Five years, depending on how you count 2020.

What’s your favorite after-shift drink? Nothing too fancy. I’m usually reaching for a cheap, clean lager—anything from a High Life or Pabst to a nice craft beer like SaltFire’s NZed Pilsner or TF’s Kellerbier.

What is the “star ingredient” of your CC entry? I carefully picked out each ingredient to shine in its own way, but I put a lot of time into hand making my almond and sesame orgeat syrup. I spent months perfecting it.

What’s your favorite drink to make?

Daiquiri. There are countless ways to make it, and they are almost all delicious.

What’s a drink that makes you cringe? Long Island iced tea—there’s not even any tea in it, and none of the ingredients seemed to be picked with any intention.

Best hangover cure? Ironically, probably a Long Island iced tea! But for me, it’s usually takeout brunch and a homemade spritz on the couch.

Got a bar joke? I’ve been told by many tourists that Utah’s liquor laws read like a joke.

The Alta Peruvian 1½ oz Peruvian Pisco Logia ¼ oz Benedictine and Brandy Liqueur ½ oz Yuzu juice ¼ oz house-made almond and sesame orgeat syrup 2 dashes of chocolate bitters

Shake and double strain into a Nick and Nora glass. Garnish with sesame gastrique and sesame seeds on the glass, candied squash and micro greens on a pick.

Why do you love bar work? I love the creativity and the fast pace, and I love putting a drink in front of someone and seeing the look on their face when they are pleasantly surprised or intrigued by something they haven’t tried before.

What is a cocktail/spirit you used to hate but now you love?

Why? When I was first discovering cocktails, I had a few too many Negronis in one night and it made it hard for me to enjoy Campari.

But after a trip to Italy, there was no way I couldn’t fall in love with that bitter red devil. Now I especially love it when it is simply topped off with soda. I think I had one yesterday at brunch, actually.

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cocktail contest

Sex Dreams ⅞ oz fresh lemon juice ¾ oz unsweetened mango purée ¾ oz Bar Daddy Orgeat ¾ oz over-proof aged rum, ideally Hamilton Zombie Blend or Plantation OFTD ¾ oz Sugar House Rye

Michaela Dransfield

Whip on crushed ice, dump into your favorite mug. Float ½ oz Angostura Bitters (Pop that top and pour it out!) Garnish with banana leaves and edible orchid.

{BAR // UNDERCURRENT}

What’s your favorite after-shift drink? My current favorite—Pasubio Vino Amaro.

What is the “star ingredient” of your CC entry? A whole lotta Angostura.

What’s your favorite drink To make? Penicillin/Amoxicillin, always a crowd-pleaser.

What’s a drink that makes you cringe? A cement mixer.

Best hangover cure? Ramen.

Why do you love bar work? The community and creative inspiration it gives me.

What is a cocktail/spirit you used to hate but now you love? Why? Tequila! I associated tequila with reckless abandon due to my first years as a drinker and swore it off.

Once I came back around, I grew to appreciate and love agave spirits for the pure desert expression and rounded profiles, standing well on its own while also making a perfect fit with any citrus.

WE GOT LIT (WITH ALPHA-LIT SLC) The "BAR" backdrop for our cover and many of our bartender portraits were giant three-foot tall marquee letters provided by Alpha-Lit. The company (with locations in LA, Jackson Hole and SLC) rents out three-foot tall illuminated letters, symbols and numbers to create bright, unforgettable displays. Although celebrating weddings is owner Julie Johnson's main line, the company will also show up at any celebration at all. (Picture “Lordy, look who's 40!” in giant letters at your friend's big 4-0.) And thankfully for us, they helped liven up our cocktail contest photo shoot featuring 12 of the city's best drink slingers. alphalitletters.com, 435-757-2605

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CHEERS TO EACH OF YOU! To our beloved bartenders, sensational servers and all of the phenomenal people in the service industry, we raise our glasses in your honor!

Your tireless work and talents are true inspirations and we deeply thank you for making our lives so much richer.

Holystone Distilling 207 W. 4860 S., Murray 503-328-4356 holystonedistilling.com

Photo Credit: Amy Traynor

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PHOTO CREDIT TK

S

COT TSDALE ARIZONA IS Phoenix’s posh neighbor, dotted with gated communities, resorts, spas and fancy hotels. While Arizona, in general, remains best known for retirees, snowbirds and a particular brand of “Don’t Tread on Me” conservativism, a new generation is taking up residence in the area, drawn there not for golfing but for art, architecture and design. These design nerds are taking note because of the legacy of two giants of architecture—Frank Lloyd Wright and Paolo Soleri. The two rivals represent a yin and yang of design philosophies. Their apprentice compounds—Wright’s fastidious Taliesin West and Soleri’s chaotic Cosanti—are magnets for a revival in interest in the area’s older homes and buildings, especially mid-century projects from the 1940s to ‘60s. Scottsdale’s stuffy reputation is giving way to a second look from a younger generation and winter is the perfect time to explore the new scene. Because Arizona in the summer? No, thank you.

Tempe and Scottsdale, then south of downtown Phoenix. Birds, river otters and herds of wild horses find their way to the flowing water. Kayak the Salt River with a guided tour from Arizona Outback Adventures (866-455-1601, aoa-adventures).

Or spend a day hiking in the McDowell Sonoran Preserve (18333 N. Thompson Peak Pkwy, Scottsdale, 480-312-7013, mcdowellsonoran.org). For more culture, take a walking or bike tour of the Scottsdale Public Art Program (scottsdalepublicart. org), a diverse collection of artwork from traditional bronzes such as George-Ann Tognoni’s trio of galloping horses to experiential installations like James Turrell’s SkySpace.

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HIKE CAMELBACK MOUNTAIN No trip to Phoenix is complete without a hike up Camelback Mountain. The 2,706-foot peak looms above the city like a giant kneeling camel, hence the name.

It’s pretty tough to keep staring at that peak each day without feeling some primal urge to climb to the top.

There are two hiking trails ascending nearly 1,300 feet to the summit, the 1.4-mile Cholla Trail and the steeper and shorter 1.14-mile Echo Canyon Trail.

No matter which you choose, be ready for a steep and scrambly climb to the top. The vertically inclined can enjoy some rock climbing on the Praying Monk, a rounded sandstone formation

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on Camelback’s northern slope that rises about 100 feet and features several bolted routes and belay anchors.

It typically takes between two and three hours to hike to the top of Camelback Mountain, but don’t let the relatively paltry distance convince you it isn’t a serious undertaking. Unassuming tourists regularly find themselves in peril on the mountain’s rocky flanks, so come prepared.

DINE Scottsdale’s dining scene has mirrored the town’s artistic revival. Take, for example, FnB (7125 E. 5th Ave. #31, 480-2844777, fnbrestaurant.com) a haven of local food and growing local wine industry. Helmed by James Beard Award finalist Chef Charleen Badman, known for her collaborations with local farmers, FnB highlights a different Arizona growing region every four weeks. Plus wine. For a marriage of food and architecture (and more wine) try Postino (4821 N. Scottsdale Rd., Scottsdale, 602-428-4444, postinowinecafe.com). Postino’s owners find mid-century modern

STAY At the foot of Camelback Mountain lies Mountain Shadows (5445 E. Lincoln Dr., Scottsdale, 480-624-5400, mountainshadows.com). Once the resort to the stars (think Bob Hope and Lucille Ball). The resort fell into disrepair, but its new heyday has arrived, fastidiously renovated in the now-retro decor.

For more throwback, visit the Hermosa Inn (5532 N. Palo Cristi Rd., Paradise Valley, 602-9558614, hermosainn.com).

Handbuilt in the 1930s by cowboy artist Lon Megargee as his residence and studio, this hacienda has 34 guest casitas. If boutique-on-top-of-boutique style, is more your bag, consider the Bespoke Inn (3701 N. Marshall Way, Scottsdale, 844-861-6715, bespokeinn.com).

Bespoke Inn shares a courtyard with Virtù (480-946-3477, virtuscottsdale.com), a James Beard-nominated restaurant, and with Bespoke Cycles, which specializes in handmade British city bikes.

PHOTOS: (POSTINO) FLASH PARKER/ ARIZONA OFFICE OF TOURISM, (TALIESIN WEST) EXPERIENCE SCOTTSDALE

ABOVE: Postino restaurant RIGHT: Taliesin West

commercial buildings (think banks, post offices) and turn them into restaurants. Also, their happy hour is bananas—$5 glasses of wine and pitchers of beer before 5 p.m. and $20 for bruschetta and a bottle of wine after 8 p.m. For a taste of Old Arizona, visit the margarita heaven, The Mission (3815 N. Brown Ave., Scottsdale, 480-6365005, themissionaz.com) in Old Town Scottsdale. Try the Malbec-braised short rib and chorizo porchetta. For a truly exciting dining adventure in the Sonoran Desert, Cloth and Flame (480-428-6028, clothandflame.com) specializes in hot-air balloon rides that deposit you at a fully appointed table amid the Saguaro cacti, in time for a spectacular desert sunset.

White Pocket in Vermillion Cliffs National Monument

ABOVE: Grand Canyon Caverns LEFT: Shash Dine Eco Retreat

ROAD TRIP 1:

PHOTOS: (VERMILLION CLIFFS) ADOBE STOCK, (GRAND CANYON CAVERNS) ARIZONA OFFICE OF TOURISM, (SHASH DINE ECO RETREAT) COURTESY SHASH DINE ECO RETREAT

CLIFFS, CAVES & GRAND CANYONS Start: Peach Springs // End: Kayenta Postcard-worthy vistas aren’t uncommon in Arizona, but these off-the-beaten-path hidden gems let you explore and enjoy all the grandeur of the landscape without the crowds.

1. GRAND CANYON CAVERNS IN PEACH SPRINGS Explore the subterranean realm at Grand Canyon Caverns. A variety of tours are available, both guided and unguided, from short and scenic to deeply claustrophobiainducing to quite possibly haunted ghost tours. Afterward, dine 200 feet underground at the Grotto Café and ask about sleeping beneath the surface in the master suite.

2. ROCK ART RANCH IN WINSLOW An unassuming working cattle ranch near Winslow is a little off the beaten path but holds a trove

of historic art. Tour scores of well-preserved petroglyphs, ancient ruins and a quaint museum of American Indian and pioneer and artifacts.

3. APACHE DEATH CAVE ON ROUTE 66 BETWEEN FLAGSTAFF AND WINSLOW In 1878 amid a series of bloody skirmishes between Apache Indians and Navajo, Apache warriors hid with their horses in this cavern to avoid detection.

Once discovered, 42 Apache warriors were killed in the cave as retribution for raids on surrounding Navajo camps. The area is considered cursed.

4. VERMILLION CLIFFS NATIONAL MONUMENT IN MARBLE CANYON The Wave—the famed sweeping, smooth sandstone formation—is undoubtedly blowing up your social media feed, but with 280,000 acres in the Vermillion Cliffs National Monument there’s plenty more to see that doesn’t require permits or a

SOLERI’S UTOPIAN DREAM: ARCOSANTI Seventy miles north of Phoenix, lies Arcosanti (arcosanti.org) an ongoing endeavor to build one of Paolo Soleri’s fantastic cities of the future. Soleri thought big and drafted plans for hundreds of cities. Published in his book, Arcology— a portmanteau of “architecture” and “ecology,” a term he invented. He began construction in 1970 to demonstrate how urban conditions could be improved while minimizing modern sprawl’s destructive impact on the planet.

Acolytes still journey to Arcosanti to join intensive five-week-long workshops where they study Soleri’s work, techniques and continue the city’s construction.

lottery system. Stunning red rocks, California condors and plenty of solitude are waiting.

5. SHASH DINE ECO RETREAT IN PAGE Billed as a “Five Billion Star Hotel” because of the unobscured views of the night sky, the Shash Dine Eco Retreat is glamping at its finest. Luxurious outdoor accommodations mean you won’t be roughing it, and easy access to Lake Powell and Horseshoe Bend is the cherry on top.

6. ARIZONA HOT SPRING TRAIL IN WILLOW BEACH With a five-mile round trip hike, the Arizona Hot Spring Trail typically isn’t very crowded or particularly arduous. Hike up a rocky arroyo near Lake Mead to the banks of the Colorado where a large natural hot spring awaits.

7. DOME STARGAZING HOUSE IN WILLIAMS A clear top tented dome in the

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RIGHT: Lake Havasu City Channel BELOW: Allen Street in the town of Tombstone; entrance to The Royale in Bisbee

8. MYSTERY VALLEY NEAR KAYENTA Mystery Valley is a stunning, yet seldom-visited place on Navajo land. To access the magnificent landscape, you’ll need to hire a Diné guide, who will show you the area and teach you about its history, from the nearby Monument Valley Visitor Center.

9. NORTH RIM OF THE GRAND CANYON Though it’s closed right now—at over 8,000 feet elevation, there’s frequently snow during the winter months—the North Rim of the Grand Canyon is remarkable and worth the visit.

Hike the North Kaibab Trail and stay and in the historic Grand Canyon Lodge or at a campsite with the best view imaginable.

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6. FAIRBANK AND GLEESON Journey back in time with a visit to a couple of old West Ghost Towns.

Fairbank was the transport hub and supply depot for Tombstone, where the old schoolhouse has been reimagined into a visitor center and bookstore. Just 25 miles to the east is Gleeson, where little more than a restored jailhouse and deteriorating relics remain.

ROAD TRIP 2:

OLD WEST, WILDERNESS & WINE Start: Benson // End: Willcox Travel through Cochise County to experience the history of the cinematic American West.

Explore natural wonders, visit historic sites like Tombstone and even throw in a bit of wine tasting.

1. BENSON Visit the “living cave” of the Kartchner Caverns State Park where water has carved caverns through the limestone. The Throne Room contains one of the world’s largest stalactites, a 58-foot-tall column called Kubla Kahn. The spectacular speleotherms throughout the formation are still growing.

Cabins and camping are available to enjoy the dark skies at night.

2. BISBEE An 1880s mining camp was transformed into an artist community in Bisbee. Board a tram to see the inner workings of the 1,500-foot-deep Queen Mine before visiting the Sam Poe

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ROAD TRIP 3:

ROUTE 66 RECON Gallery or getting a craft beer from myriad artisans along “Brewery Gulch.”

3. SIERRA VISTA Known as the hummingbird capital of the United States, Sierra Vista is home to the San Pedro Riparian National Conservation Area. Along with a wealth of hummingbirds, more than 300 other species are common to the area. After birding, head north to the Cochise Stronghold in the Dragoon Mountains. Apache Chief Cochise once used the rugged terrain as a natural fortress, and now it’s a paradise for rock climbers.

4. TOMBSTONE Visit the famed town of legendary lawman Wyatt Earp, including the site of the infamous gun battle at the OK Corral to “walk where they fell.”. Movie and American history rarely meet in such proximity.

Start: Lake Havasu // End: Flagstaff Travel the original mother road.

Route 66 is the iconic pathway of American lore where freedom, history and the open road unfold ahead of you.

1. LAKE HAVASU AND LONDON BRIDGE Start your Route 66 journey in a boat, not a car. A sunset charter up the Topock Gorge aboard the “Serenity Now” with Lake Havasu Boat Tours will provide unforgettable views. While visiting, check out the Lake Havasu Museum and a recreation of the London Bridge.

2. OATMAN From Lake Havasu, head to the former gold-mining town of Oatman. Experience the past with authentic staged old-west gunfights, and keep an eye out for the wild burrows roaming through the area. Stay at the historic Oatman Hotel.

PHOTOS: (THOMBSTONE, LAKE HAVASU, GRAND CANYON & KITT PEAK)) ADOBE STOCK, (THE ROYAL IN BISBEE) ARIZONA OFFICE OF TOURISM

desert is a truly unique place to experience dark skies and uninterrupted star gazing. Heated sheets, warm showers and fire pits will keep you warm on chilly desert nights so you can enjoy nature’s light show each evening.

5. WILLCOX Welcome to Arizona’s wine capital. 75% of the grapes in the state are grown in the vineyards surrounding Willcox. The annual Arizona Wine Festival graces the area, but, even outside festival dates, there are plenty of tasting rooms like the one at Aridus Wine Company.

3. PEACH SPRINGS TO RAFT THE GRAND CANYON Hop into the water by joining the Hualapai River Runners for a day of whitewater rafting in the Grand Canyon. American Indian guides will take the helm, sharing insight and the history of the people who call the Grand Canyon Home.

4. SELIGMAN FOR A STOP AT DELGADILLO’S SNOW CAP Enjoy a hefty dose of nostalgia with your burger and malt from Delgadillo’s Snow Cap. The drive-in diner is straight out of a sentimental road trip fever dream. Head just a few doors down to the museum owned by Angel Delgadillo, the “Guardian Angel of Route 66,” to see the preserved artifacts of the mother road’s history.

RIGHT: Pima Air and Space Museum BELOW: South rim of the Grand Canyon, Kitt Peak National Observatory

5. SOUTH RIM OF THE GRAND CANYON BY TRAIN You’ve seen it by raft, now see it by rail. Take in the views from the legendary Grand Canyon Railway before staying at the famous El Tovar Hotel in the national park.

6. FLAGSTAFF Point the car to Flagstaff, where the main drag is Route 66. Learn the history of the areaat the museum of Northern Arizona before touring the Lowell Observatory where Pluto was discovered in 1930. Stay for the night to enjoy the dark skies before turning in at the Weatherford Hotel, famed for hosting presidents, gunslingers and everyone in between.

ROAD TRIP 4:

ART HALLS, GOLF BALLS & CACTI TALL Start: Phoenix // End: Saguaro National Park From Avant-Garde artistic culture to iconic natural wonders to impossibly lush golf courses amid an arid landscape, you’ll find a little bit of everything on this tour of Arizona’s center and south.

1. SEE ART IN PHOENIX Start your tour of Phoenix’s art scene with a visit to the Phoenix Art Museum. Then enjoy a new kind of immersive experience at the Van Gogh Exhibition, where massive moving projections of the artist’s most iconic works from “Starry Night to “Sun Flowers” captivate audiences.

2. GOLF IN SCOTTSDALE The unceremoniously named Waste Management Phoenix Open is a fan favorite with notoriously raucous and fun crowds. You can play the very same course at TPC Scottsdale where legends of the game have walked the fairways or any of the area’s 200 some other public courses.

3. VISIT THE PIMA AIR AND SPACE MUSEUM IN TUCSON The Pima Air and Space Museum in Tucson is one of the largest non-government-funded museums in the world with more than 300 aircraft spread over 80 acres. See World War II relics like the B-29

Superfortress “Sentimental Journey” and modern marvels like the world’s fastest manned aircraft, a Lockheed SR-71 Blackbird. The museum is adjacent to the Davis Monthan Air Force Base, which is home to the famed “graveyard of planes.”

4. COLOSSAL CAVE MOUNTAIN PARK IN VAIL Just south of Tucson in the town of Vail (no relation to Colorado) is an expansive cave system. The caverns of Colossal Cave Mountain Park were used as homes by Native Americans as early as 900 A.D. and more recently served as hideouts for old west train robbers. These days, they’re a tourist attraction where you can take guided or unguided tours through the caves. Stay and camp among the mesquite trees in Posta Quemada Canyon.

5. KITT PEAK NATIONAL OBSERVATORY WEST IN TUCSON During daytime visits to Kitt Peak Observatory, you can tour the massive optical telescopes and hike to panoramic mountaintops.

In the evening you can enjoy incredible stargazing with the naked eye or sign up for telescope viewing programs to see the celestial bodies in space like never before.

6. SAGUARO NATIONAL PARK The giant saguaro cactus is pretty much the most universal symbol of the American West despite only growing in a few select locations. The largest cacti in the country are plentiful along the 165 miles of hiking trails. The park is refreshingly less developed than many others.

Wilderness camping is available in the Rincon Mountain district for more adventurous visitors.

For more travel ideas, head to visitarizona.com.

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CARVE NEW

TRACKS COOL TIMES, WARM MEMORIES

VisitIdaho.org

The Canyon art installation by Gordon Huether

PHASE 2 IS COMING IN 2023-24.

It’s been a year since The New Salt Lake International Airport opened its doors and gates to the world. The views, the technology, the efficiencies, the space—they’ve all helped make The New SLC Airport one of the most modern and beautiful to travel through.

But we’re not done yet and The New SLC is going to get even better.

Work on Phase 2 (set for completion in 2023-2024) has begun, and when finished, will offer even more flights to more destinations, more shops, more restaurants, more art installations, and shorter walking distances between terminals.

Get to know all about your new SLC at slcairport.com

Welcome to Skinwalker Ranch, a sprawling 512-acre property at the center of the Unitah Basin—home to tales of the paranormal and unexplained. After decades of study, the ranch remains a disquieting enigma. It’s a real-life X-file. The area continues to lure new investigations to document and discover the source of these strange events, whether it be natural, man-made, extraterrestrial, interdimensional, spiritual or the key to unlocking the secrets of the universe.

PHOTO COURTESY HISTORY

BY CHRISTIE PORTER

Skinwalker Ranch as featured on HISTORY’S series The Secret of Skinwalker Ranch

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PHOTO COURTESY BRANDON FUGAL

THE UINTAH BASIN

A pioneer homestead on Skinwalker Ranch

HE THRUM OF A PROPELLER preceeds the ar-

rival of a black helicopter at Skinwalker Ranch. The ranch’s new owner, Brandon Fugal, and his brother are on board. His brother Cameron, the pilot, lands the helicopter, disturbing the otherwise quiet scenery with a cloud of dust. Fugal steps out onto the helipad, the one he had built specifically for his regular visits over the last six months.

He has no reason to suspect this visit will be any different. They walk the perimeter under a punishing sun, now accustomed to the gruesome sight of animal entrails ceremoniously draped over the fenceline. Then, there it is above the mesa, where there had been only cloudless sky an instant before. Wide and flat like a saucer and gleaming silver, an object hovers in the air, moving at angles and trajectories that defy logic or explanation. The group of men freezes, staring, transfixed. The disc moves in the blink of an eye, like a bullet unhindered by physics, and vanishes.

In Northeastern Utah is no stranger to the strange. It’s home to hundreds of reported sightings of UFO (or UAP, Unidentified Aerial Phenomena, which is now the official, government-approved terminology) and the notorious Skinwalker Ranch, the alleged center of the unexplained activity in the Basin. The ranch has had three owners since the early ’90s, and its last two owners have dedicated time, money and untold resources to unearthing its secrets.

The owners before them were cattle ranchers trying to get by while immersed in the high strangeness.

The current owner, Brandon Fugal, a Utah-based commercial real estate executive and chairman of Colliers International, bought the property in 2016. “I was immediately taken aback by how striking the property was,” he says of his first visit to the ranch. Skinwalker Ranch is 512 acres of manifold landscape, from a red rock mesa plateau that runs the expanse of the property to natural waterways and cave systems, dotted with old pioneer homesteads. “It’s surprisingly beautiful,” says Fugal.

Fugal professes, even though he acquired the property with the intention to research the unexplained activity, he’s more of a Scully than a Mulder. He was a skeptic of its paranormal significance, which he retained on that first visit. “I found nothing unusual about the property, other than, on that first tour, we noticed something unusual about the fence line perimeter,” he says. “These body parts were hanging from the fence line. Animal bladders that were blessed and hung for the purpose of keeping the demonic spirit entities on the property.” Fugal ascribes the act to people living on the nearby reservation. But, despite the efforts to keep any entities from leaving the property, visitors to the ranch have reported that unknown entities followed them home after they left the ranch. The disturbing tableau aside, Fugal’s skepticism remained until he had an unexplained experience of his own.

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Years before the ranch passed into Fugal’s hands, he read about the strange happenings on the property in a book called Hunt For The Skinwalker, written by Dr. Colm A. Kelleher, a biochemist, and journalist George Knapp. It details the efforts by the National Institute for Discovery Science (NIDS) to study and document the strange activity on the ranch as well as the accounts of Tom and Ellen Gorman (the pseudonyms used in Hunt For The Skinwalker), the aforementioned cattle ranchers who used to own the ranch. The founder of NIDS, Robert Bigelow, a Las Vegas millionaire, set up the organization specifically to study UFOs and related phenomena. He bought the ranch from the Gormans in 1996 to study it further but hired them on to maintain the ranch and owned the property until he sold it to Fugal in 2016.

The experiences of the Gormans are what brought Bigelow and NIDS to the ranch in the first place. When the cattle ranchers first moved in, they were surprised to discover there were deadbolts bolts on the inside and outside of the doors of the home. Even the windows were bolted. They were also perplexed by a clause in their real estate contract that stipulated there was to be no digging on the ranch without first notifying the previous owners.

After settling into their new home, the Gormans’ strange experiences included several cattle mutilations and the appearance of a massive wolf that mangled a calf but whose tracks disappeared suddenly. They witnessed large black objects hovering above the ranch, orange shapes in the sky that appeared to transport passing objects to some other world and blue orbs that killed three dogs.

Brandon Fugal on the SkinWhen the NIDS team arrived to document the Gorwalker Ranch property. mans’ accounts, they began to have experiences of their own. They tell of seeing moving lights with no known source and the mysterious destruction of their surveillance cameras, but the bulk of the unexplained phenomshot up into the sky and zoomed away. Another, Charles Winn, was ena, as described in Hunt For The Skinwalker, continued to occur out one night when he saw a bright light that he compared to an around the Gormans. arc-welder—white and bright, but not hot. The light came for him, But what about before the Gormans got to the ranch? They and, fearing for his life, he dropped down into a ditch full of water bought it from a man named Garth Myers in 1994, who had inherand covered his head with his arms. Others in the area saw orbs in ited it from his brother and sister-in-law, Kenneth and Edith Myers, the sky, blue on the outside and orange at the center, giving off slow who in turn had bought the ranch in the 1930s, by some accounts. sparks.

In interviews, Garth Myers has denied that there was any sort of Salisbury, along with his collaborator, Joseph Junior Hicks—a UFO activity on the property while his family owned it, and he also fastidious record-keeping school teacher in Roosevelt, Utah—interdisputes parts of the Gormans’ story, like the deadbolts and the digging clause. While the Myers family might not have experienced viewed witnesses and collected first-hand accounts of hundreds of any strange phenomena, their neighbors did.

UFO sightings, dating back to the 1950s, in the Uintah Basin. The Frank B. Salisbury, who headed the plant science department writers of Hunt For The Skinwalker suggest strange events started at Utah State University before he died in 2015, also wrote a book long before then, back when the Uintah Basin was still part of the on UFO sightings in Utah, The Utah UFO Display. For the 2010 Ute Tribe’s ancestral hunting grounds before the US Government edition of the book, he included interviews with people whose land relegated them to the reservation (what is now the Ute Indian Tribe neighbored Skinwalker Ranch. One neighbor, John Garcia, saw an of the Uintah and Ouray Reservation) and opened up the area to orange object, as large as a house, floating above his fence before it white ranchers.

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PHOTOS: (BRANDON FUGAL & UAP) COURTESY BRANDON FUGAL; (RANCH) COURTESY HISTORY

THE ‘X-FILE’

UAP sighting at Skinwalker Ranch

The name “skinwalker” itself is appropriated from the beliefs of some Southwest Native American tribes, in which a skinwalker is often a malevolent magic-user capable of turning into animals. Hicks has collected accounts of people who claim to have seen skinwalkers, often in the form of a large wolf, sometimes capable of walking upright. These beliefs are not just spooky ghost stories or campfire tales for Native Americans whose cultures include those still-living traditions. Traditions that they are often unwilling (understandably so) to share or explain.

‘I WANT TO BELIEVE’ One thing that is certain about Skinwalker Ranch and the greater Uintah Basin, the mystery has remained resistant to years of investigation, study and scrutiny, but the same could be said for the broader mystery of UAP in general. Fugal believes the current investigation going on at Skinwalker Ranch could provide the key needed to unlock both mysteries.

When he acquired the ranch, Fugal installed his own team to begin investigating. He says, “As part of our investigation, I have brought forward a team of multidisciplinary professionals. Physicists, engineers, scientists from an array of disciplines in service to better understand what is at work.” Fugal says his team has conducted drone aerial surveys, soil surveys, seismic record reviews, with the purpose of trying to determine whether there was a natural, prosaic explanation for what had been recorded there.

As far as what has been recorded, he says, “We’ve seen everything from daylight to nighttime UAP [events] to extreme electromagnetic anomalies, equipment malfunction, even damage, to acute medical episodes experienced by a number of participants.”

None of this is a secret. The current Skinwalker Ranch investigation is the subject of a HISTORY channel documentary series, The Secret of Skinwalker Ranch.

Fugal says he was hesitant to sign off on the show, and the producers (the same guys behind Ancient Aliens and other docuseries and reality TV hits) spent a year trying to convince him.

Fugal agreed as long as, “Nothing was fabricated or contrived and

I could use my own team whom I trusted.” Fugal originally asked for anonymity as well, but felt, in order for the show to be genuine and authentic, “I needed to come forward. As this was my spiritual journey with my group of closely held confidants, I was persuaded to go public as part of the series.” Now the show has aired for two seasons, and they started filming for season three this summer.

Part of Fugal’s desire to remain anonymous was to protect his reputation in his other business ventures. Who wants to be known as the UFO guy? But the response, he says, has been largely one of support and genuine interest. After all, almost everyone has a story about experiencing something they can’t quite explain. It begs the question, why are we not taking the scientific study of UAP more seriously? Well, some people are. The US Government for one.

However, those efforts to investigate UAP and other unexplained phenomena have not been quite as public until recently.

‘THE TRUTH IS OUT THERE’ In 2017, The New York Times broke a story on a multi-million dollar “Advanced Aerospace Threat Identification Program” in the Pentagon’s budget. Since 2007 (as far as we know), the program investigated reports of unidentified flying objects. Funding for the program reportedly ended in 2012, and most of the money was handed to none other than Robert Bigelow (the one-time owner of Skinwalker Ranch and founder of NIDS, which conducted the investigation laid out in Hunt For the Skinwalker) and his aerospace research company. Bigelow is a definite Mulder, a true believer in the notion that aliens exist and that they have visited Earth. The writer of the book on the topic of government involvement in UFO research, and The New York Times story, investigative journalist Leslie Kean, won’t rule out the possibility of an extraterrestrial explanation but maintains that it is just one of the possible explanations (more on that later).

What we do know, the Pentagon program documented sightings of aircraft that seemed to move at very high velocities or hover with no discernible form of propulsion or lift. It also studied videos of encounters between UAP and military aircraft—including the video of an “encounter” near San Diego between two Navy fighter jets and a UAP in 2004, which was publicly released.

It’s not the first or even the most recent time the government would invest resources in investigating UAP encounters. In 1947, the

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RIGHT: Thomas Winterton and Erik Bard pour environmentally friendly green dye into water on the ranch for an experiment. BELOW: Fugal poses with rapper Post Malone on a visit to Skinwalker Ranch.

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privately funded Skinwalker Ranch investigation and Fugal, who believes it’s time the scientific community, and the greater public, took the study of unexplained events like UAP more seriously. According to him, “It really adds up to being the greatest science project of all time.”

‘ARE WE TRULY ALONE?’ We don’t want to jerk you around. No one knows what’s behind those UAP or the source of the high strangeness in the Uintah Basin or Skinwalker Ranch. But there are theories. Fugal takes a cautious approach, advising everyone who visits the property, beforehand, “to prepare themselves spiritually. To armor themselves. To enter the property with a degree of reverence and humility. For we are dealing with forces that are not only unexplained, but also have proven harmful, potentially.”

Others have developed their own ideas. Salisbury outlined three hypotheses for the phenomena documented in Uintah Basin in The Utah UFO Display. The first is that favored by UFO debunkers—that all the unexplained phenomena can be explained within the physical laws of the universe with enough data collected. The second Salisbury calls the “Nut and bolts hypothesis,” which theorizes that UFO are advanced machines “traveling through space from civilizations on planets in other

PHOTOS COURTESY HISTORY, BRANDON FUGAL

Air Force began looking into upwards of 12,000 sightings before they officially ended the project two decades later. The project concluded that most sightings had mundane explanations like clouds, conventional aircraft or spy planes, but 701 sightings were never debunked or explained.

This year, the Office of the Director of National Intelligence released a Preliminary Assessment on Unidentified Flying Phenomena. According to the report, intelligence officials have not found any evidence that 144 recent UAP encounters with military pilots have anything to do with aliens, but they do not offer another explanation.

What the report does conclude is, “if and when individual UAP incidents are resolved they will fall into one of five potential explanatory categories: airborne clutter, natural atmospheric phenomena, USG or US industry developmental programs, foreign adversary systems and a catchall ‘other’ bin.” What the report is saying, without actually saying it, extraterrestrial involvement has not been ruled out, it just falls squarely in the “other” bin.

The report also found in 18 of the incidents, “observers reported unusual UAP movement patterns or flight characteristics. Some UAP appeared to remain stationary in winds aloft, move against the wind, maneuver abruptly or move at considerable speed, without discernible means of propulsion.” In a small number of cases, military aircraft systems also received radio signals associated with UAP sightings.

There also might be more UAP encounters with the military than those of which US intelligence officials are aware. Why? No one wants to be known as the UFO guy. Or, as the assessment puts it, “Although the effects of these stigmas have lessened as senior members of the scientific, policy, military and intelligence communities engage on the topic seriously in public, reputational risk may keep many observers silent, complicating scientific pursuit of the topic.” (Sound familiar?)

But, as Agent Mulder would say, “no government agency has jurisdiction over the truth.” That brings us back to the

to your intention that you bring to the property.” This supposed solar systems.” You know, aliens. The third is the “Star Gate” hyentity or, perhaps, multiple entities, has remained evasive in repothesis. This posits that UFO and other paranormal phenomena vealing its nature or intentions to Fugal’s team. He believes they’re represent beings with technology to travel from some “nearby observing a “diversity of origins and agendas” and suggests that parallel universe or another dimension” or using wormholes to there are “malevolent, benevolent and benign” forces at work. “transport from one part of our universe to another.”

Salisbury recognizes, in some ways, he and the writers of Hunt Fugal also believes Skinwalker Ranch holds the answers to much For the Skinwalker come to the same conclusion: “If there are portals more than just what is happening on the property itself. “If we can or wormholes between alternate realities, all consistent with [natuapproach the ranch as a sort of living laboratory for verifying that we are not alone in the universe, whether that ral] laws that we simply don’t yet understand, it means we are interacting with extraterrestrials, would explain many of the outlandish goingsinterdimensional phenomena or spiritual ention that so many have witnessed.” Salisbury also flirts with the possibility of the spiritual (some ties, it is all extremely compelling,” he says. might say “religious”) explanation.

So, after years of frequent visits to the The hypotheses outlined in Hunt For The ranch, which does he believe could be the Skinwalker include the possibility of a hoax on cause? A) Extraterrestrial? B) Interdimen–-BRANDON FUGAL the part of the Gormans, delusions on the part sional? C) Spiritual? “Why not ‘D,’ all of the of eyewitnesses, a here-to-forth undiscovered above,” he says, and some of that goes back to advanced civilization here on earth, aliens, ancient aliens and the his faith and LDS upbringing. “I was raised to believe that there Tectonic Strain Theory—developed by neuroscientist Michael are worlds without number. That there is an intelligent and divine Persinger hypothesizing that “transient and very localized geodesign to our existence. And I believe what we are witnessing and documenting at Skinwalker Ranch is proof of that.” physical forces are a major source of phenomena that have been Could this “science project,” as Fugal calls it, at a remote ranch traditionally labelled as haunts and poltergeists.” He also sugin Northeastern Utah really be the key to unlocking the secrets gested these geophysical forces could affect the human temporal of the universe? Whatever they’ve found has made Fugal a true lobe, causing people to report more paranormal experiences. believer. He says, “We have to gain the most compelling evidence Whether or not this line of study is being pursued at Skinwalker regarding the reality of the phenomenon on the planet, that we’re Ranch is unclear at the moment, but Fugal hinted that further not alone, that our reality is more complex than it may seem and expansion of the investigation would include human consciousness that there is more at work in our world than we know.” In other studies. He describes the phenomena as being “precognitive, senwords, “There are more things in heaven and earth, Dana Scully, tient, nonhuman intelligence.” He says, “It can anticipate and even than dreamt of in your philosophy.” be aware of your thoughts and consciousness and react according

“I WAS RAISED TO BELIEVE THERE WERE WORLDS WITHOUT NUMBER”

The Skinwalker Ranch crew as featured on HISTORY’S The Secret of Skinwalker Ranch

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FINDING FLAVOR IN THE HILLS

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PHOTO ADAM FINKLE

HE SE ARE THE OYS TERS

from the Lakehouse at Deer Creek, a new restaurant that is finding ways to use locally foraged accents for even clearly un-local dishes like oysters (in this case juniper and locally grown corn). Find out about this unique foraging style on page 94.

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ON THE TABLE

FORAGING AROUND DEER CREEK The Lakehouse chef creates a dining destination in a unique location

BY JEREMY PUGH

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or 36 years, the Wagstaff Family has owned the concession on the edge of the reservoir at Deer Creek State Park. The mom and pop of this mom and pop, Doug and Julie Wagstaff, ran the boat rental and a burgers-and-pizza type joint to feed hungry boaters and provide summer jobs and a good work ethic to the Wagstaff kids.

“They succeeded,” says Tamara Stanger, the new chef at the new restaurant Lakehouse at Deer Creek. “Those kids know how to work.”

Stanger was hired by Brad Wagstaff, who, carrying on the family tradition, committed to the property by signing a 30-year lease. But the next generation wanted something more than just a summertime burger shack. The restaurant space has been completely renovated inside and out and features a large open patio at the lake’s edge, hence the name.

Stanger is not new to Utah. She grew up in the small mining town of Eureka (we had to Google that, too) working in her mother’s restaurant, a down-home meat and potatoes place that was an anchor in the small community. She never left the kitchen, working her way into high-end restaurants in the Phoenix-Tempe area. Her return to Utah was kismet; she had been wanting to return to her roots, literally. See, Stanger is part of a new generation of chefs that want to venerate old cooking styles with a focus on foraging, or gathering ingredients from nearby land.

“Food tells a story,” she explains. “I want to look at the ways the early settlers and Native Americans cooked and what they cooked. I

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grew up foraging and most of our meat was hunted or fished. The first thing I ever foraged was wild rhubarb. I made ice cream out of it. It felt like treasure hunting.”

Stanger’s menu reflects this back-tothe-land sensibility paired with her formal chef training. The food she forages, she explains, can’t be used in large quantities but rather provides an accent to recognizable fare. You’ll find frybread cooked in duck fat, tortillas made with Utah blue corn, garnishes featuring tart local cherries, a bolognese with rabbit, heirloom sourdough bread, pine nuts, juniper sprigs and even acorns, used to laboriously make the acorn flour featured in this former pastry chef’s intriguing acorn pie.

“These mountains are just covered in acorns,” she says. “It takes a lot of time to process them. You have to leach all the tannins, roast them and grind them. But it’s worth it. These are foods and techniques that are unique to Utah and help tell Utah’s food story.”

Opened last summer, the Lakehouse will be open year-round catering to the boating crowd in the summer and the ski/Sundance crowd this winter.

“The Wagstaffs wanted a legacy,” she says.

“Our mission is to help define Utah food and make it beautiful to draw people from around the world. Michelin stars? Utah itself is a Michelin star and we want to share that.”

IF YOU GO The Lakehouse at Deer Creek 517 US-189 S., Heber City (in Deer Creek State Park) thelakehousedeercreek.com, 435-210-7474

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

SALT LAKE CITY & THE WASATCH FRONT American Fine Dining ARLO

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

Chef Milo Carrier has created a destination in a small, charming house at the top of the Marmalade neighborhood. A fresh approach and locally sourced ingredients are the root of a menu that bridges fine and casual dining, at once sophisticated and homey.

BAMBARA

202 S. Main St., SLC, 801-363-5454. bambara-slc.com

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

THE CHARLESTON

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

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

GRAND AMERICA

Salt Lake magazine

same standard. The setting here is traditionally elegant but don’t be intimidated. The food shows sophisticated invention, but you can also get a great sandwich or burger.

HSL

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

LA CAILLE

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

Utah’s original glamour girl has regained her luster. The grounds are as beautiful as ever; additions are functional, like a greenhouse, grapevines and vegetable gardens, all supplying the kitchen and cellar. The interior has been refreshed and the menu by Chef Billy Sotelo has today’s tastes in mind.

Treat yourself.

HAofLL

LOG HAVEN

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

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

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

PAGO

Grand America Hotel’s Garden Cafe is one of the dinner stars of the city, and the kitchen makes sure other meals here are up to the

Tiny, dynamic and food-driven, Pago’s ingredients are locally sourced and reimagined

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

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.

HAofLL

FA M E

regularly. That’s why it’s often so crowded and that’s what makes it one of the best restaurants in the state. The list of wines by the glass is great, but the artisanal cocktails are also a treat.

PROVISIONS

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

FA M E

Listings

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

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

SLC EATERY

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

The SLC Eatery offers culinary adventure.

Expect equally mysterious and delightful entrees and exciting takes on traditional dishes.

TABLE X

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

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

American Casual BLUE LEMON

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

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

Quintessential Utah

Dining Award Hall Of Fame Winner

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COTTAGE CORE At-home microbakeries deliver the goods

BY JOSH PETERSON

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lenty of us rediscovered the joys of home baking in 2020. Some Utahns turned that joy into small businesses. Cottage bakers make small batches of food in home kitchens, promote themselves on social media and field pickup and delivery orders for their (literally) homemade goods. These Utah microbakeries either started or grew significantly during the pandemic as traditional storefronts became less essential, food delivery exploded and many of us spent our days at home hungrily scrolling through Instagram. In a challenging landscape, this model offers a different way forward: locally-focused, collaborative and appealingly small-scale.

MIMS BAKERY If, like me, you spent more of the pandemic watching The Great British Baking Show than nurturing a sourdough starter, Mims Bakery’s classic sourdough is the perfect way to get your homemade bread fix.

Husband-and-wife duo Tripp Mims and Thy Vu started Mims Bakery (mimsslc. com) out of necessity when Tripp was laid off as a sous-chef at the now-closed Alamexo. “We have always passively baked for fun and for ourselves, but with a lot of downtime after Tripp was furloughed, he started baking for family and friends to pass the time,” Vu says. They started with a “small but mighty” Rofco bread oven in their own kitchen before converting their garage to a mini-bakery. Along with traditional breads, they sell seasonal menu

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items highlighting local ingredients, like tomato and basil grown in their own garden. Tripp and Vu, the bakery’s only employees, regularly collaborate with friends, neighbors and other local businesses while fundraising for community organizations like Salt Lake Community Mutual Aid and Black Visions Collective. “It is an opportunity to get good food into bellies while also making a difference together as a community,” Vu says.

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POWDER PEAK SWEETS Powder Peak Sweets owner Jayden Brennan started using Instagram as a platform to share baked goods she made for fun. By summer 2020, Jayden harnessed a growing social media following to start her own business with her sister Sarah and boyfriend Jordan. (Jayden admits Jordan “kind of just got thrown into the whole baking thing, but I wouldn’t be able to do it without him.”) Jayden’s specialty is cronies, decadent donuts made with flaky layers of croissant dough. Powder Peak Sweets (powderpeaksweets.com) regularly updates their menu with flavor combinations like vanilla espresso and peach bourbon brown sugar, but you can’t go wrong with the classic cinnamon sugar combo. Jayden, who still works full-time at the University of Utah, says she hopes to continue growing as a microbakery before upsizing to a storefront. “We have received tremendous support from our community,” she says. “We would never be where we are today without them.”

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“I’ve always had an infatuation with cooking,” says Pies the Limit owner Dominique Wilson. Wilson started selling homemade pies online as a side hustle in 2017. Last year, Pies the Limit (instagram @pies_the_limitut) received a surge of attention as growing awareness of racial justice inspired more interest in Black-owned businesses online. “One thing that I’ve always felt isn’t taught enough in the Black community is owning your own business,” he says. “I want to leave my future children with something they can call their own.” Sharing a kitchen with friends Geoff and Mia Patmides, who co-own Taylorsville’s The Local Greek, Wilson sells both dessert and dinner pies, including his signature creation, a silky smooth blueberry sour cream pie. “Being able to call myself a business owner makes me more proud than anything,” he says. As his one-man operation continues to grow, Wilson has a simple message to readers: “These pies are damn good. Come and get you some!”

IMAGES

1. Dominique Wilson holds one of his homemade pies from Pies the Limit; 2. Orange blossom baklava cronie from Powder Peak Sweets and Aziza; 3. “Sourdoughnies” with brown butter, kunafa crumble, pistachio and orange zest from Mims Bakery; 4. Seeded polenta bread from Mims Bakery; 5. Classic peach pie from Pies the Limit; 6. Heart-shaped cronie from Powder Peak Sweets; 7.

Chocolate coconut cream pie from Pies the Limit; 8. Raspberry cronie from Powder Peak Sweets; 9. Pain d’epi and baguettes from Mims Bakery

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ON THE TABLE

Let Them Eat Cake

Hell’s Backbone Grill takes gingerbread beyond conventional cookies Gingerbread cookies—the hard kind you make those big houses out of—are mildly edible. But ginger snaps are great. Best of all, we think, is gingerbread cake, the ideal fall dessert. One of the best in Utah comes from the kitchen at Hell’s Backbone Grill. Here’s the (slightly modified) recipe from their first cookbook, With a Measure of Grace. Available, along with the second volume, This Immeasurable Place, at local bookstores or at hellsbackbonegrill.com.

Ingredients: 3 cups flour 2 tsp. soda 1 tsp. salt 3 tsp. ground ginger 1 ½ tsp. cinnamon 1 tsp. ground chile powder (we like New Mexican chile powder, if you can find it)

THE ORIGINAL ZINGER

Ginger isn’t just for sushi and holiday cookies.

G

inger is the culinary equivalent of enthusiasm. Whether you’re using it in a savory or a sweet dish, its spicy aroma that seems to straight from the nose to the brain, is a wake-up call: Hey! Things are about to get interesting! Put the ginger flower in a vase; in the kitchen we use the rhizome of

the plant which is from a family—kind of amusingly—called Zingiberaceae.

(Emphasis on zing!) Ginger has been used for more than 3,000 years as a spice and a medicine. Of course it always gets the spotlight come the holidays—adding a tangy freshness and mellow warmth to foods of all kinds.

1 ½ sticks butter 2 eggs 1 ½ cups molasses 1 ¼ cups boiling water 2T bsp. chopped crystallized ginger 1 T bsp. grated fresh ginger 1 cup chopped pears for optional topping

Butter a 9 x 13-inch pan. Place a rack in the middle of oven; preheat to 350 degrees.

Mix the dry ingredients together. Beat butter until soft, then add sugar and eggs. Stir in the molasses, then the dry ingredients and mix until thoroughly combined. Stir in water slowly. Add crystallized and grated ginger.

Bake about 40 minutes. When cool, cut into squares.

To gild the lily, serve the gingerbread topped with warm caramel sauce and whipped cream, or vanilla or coffee ice cream, or sautéed pears or apples. Or savor as it is, right out of the pan and into your mouth.

MIGHTY GINGER

Available in many forms, ginger is a go-to for fabulous flavor.

POWDERED GINGER

The rhizome is dried and ground. Find this in the spice department and use it in all kinds of baked goods. (Tip: A tiny pinch added to yeast doughs at the beginning will speed up their rise.)

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CRYSTALLIZED GINGER

Diced ginger root is cooked in sugar syrup until the sugar crystallizes.

Use it in baking or dip it in melted dark chocolate for an after-dinner palate refresher.

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GINGER ROOT

Ginger is not a root, it is actually a rhizome. Buy a fresh piece of it in the produce department and store it in the freezer. When you crave the taste of fresh ginger, grate off as much as you need with a hard-cheese grater.

PICKLED GINGER

This is traditionally used as a palate refresher during a sushi dinner, but it’s also wonderful slivered into green salads or chicken salad.

CAFE NICHE

cuisines. Save room for pineapple sorbet with stewed fresh pineapple.

must-have.) Chef Justin is a salad wizard. Fun and excellence combined.

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

HUB & SPOKE DINER

OASIS CAFE

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.

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.

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

CITRIS GRILL

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

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

COPPER KITCHEN

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

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

COPPER ONION

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

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

CUCINA

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

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

THE DODO

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

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

Yes, I said crepes.

EPICURE

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

American food here borrows from other

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

LEFT FORK GRILL

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

Every booth comes with its own dedicated pie shelf. Because no matter what you’re eating— liver and onions, raspberry pancakes, meatloaf or a reuben—you’ll want to save room for pie.

Tip: Order your favorite pie first, in case they run out. Now serving beer and wine.

LITTLE AMERICA COFFEE SHOP

500 S. Main St., SLC, 801-596-5704. saltlake.littleamerica.com

Little America has been the favorite gathering place for generations of native Salt Lakers.

Weekdays, you’ll find the city power players breakfasting in the coffee shop.

LONDON BELLE SUPPER CLUB 321 S. Main St., SLC, 801-363-8888. londonbelleslc.com

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

MOOCHIE’S MEATBALLS

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

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

NOMAD EAST

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

Nomad East is cousin to the original, nowclosed Nomad Eatery. It’s in the charmed location on 1300 South where Eggs in the City used to be. Everything here is cooked in a pizza oven, even the roasted chicken (a

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

ONE-0-EIGHT

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

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

Pizza is also a standout.

OQUIRRH

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

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

PIG AND A JELLY JAR

401 E. 900 South, SLC, 385-202-7366; 227 25th St., Ogden, 801-605-8400; 1968 E. Murray Holladay Rd., Holladay, 385-695-5148. pigandajellyjar.com

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

PORCH

11274 S. Kestrel Rise Rd., Bldg. G, South Jordan, 801679-1066. porchutah.com

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

PORCUPINE PUB AND GRILLE 3698 E. Fort Union Blvd., SLC, 801-942-5555. porcupinepub.com

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

ROOTS CAFÉ

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

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

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RUTH’S DINER

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

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

RYE

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

The food rocks at this hip version of a diner connected to Urban Lounge. At breakfast (which lasts until 2 p.m.), the soft scrambles or the waffles with whiskey syrup are called for.

Open for brunch on the weekends. Now a 21+ establishment.

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

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

THE BAKING HIVE

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

The results are startlingly good and different.

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

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

BAGEL PROJECT

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

“Real” bagels are the whole story here, made by a homesick East Coaster. Of course, there’s no New York water to make them with, but other than that, these are as authentic as SLC can get.

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

Vegan. Doughnuts. Need we say more? Blueberry-lavender, tofutti cream cheese, etc.

BISCOTTS BAKERY & CAFE

1098 W. Jordan Pkwy., South Jordan, 801-890-0659. biscotts.com

STELLA GRILL

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

A cool little arts-and-crafts-style café, Stella is balanced between trendy and tried-and-true.

The careful cooking comes with moderate prices. Great for lunch.

An Anglo-Indian teahouse, Lavanya Mahate’s (Saffron Valley) latest eatery draws from intertwined cultures, serving tea and chai, English treats and French pastries with a hint of subcontinental spice.

CARLUCCI’S BAKERY

TIBURON

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

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

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

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

CITY CAKES & CAFE

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

TRADITION

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

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

Bakeries AMOUR CAFE

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

The jammin’ duo John and Casee Francis have a home for their Amour Fruit Spreads

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FILLINGS & EMULSIONS

THE BIG O DOUGHNUT

SILVER FORK LODGE

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business, sharing space with a brightly-lighted cafe and plenty of fresh pastry. Plus, gelato.

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Gluten-free that is so good you’ll never miss it.

Or the dairy—City Cakes has vegan goodies, too. And epic vegan mac n’ chezah.

EVA’S BOULANGERIE

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

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

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

GOURMANDISE

250 S. 300 East, SLC, 801-328-3330. gourmandise.com

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

LA BONNE VIE

555 S. Main St., SLC, 800-621-4505. grandamerica.com

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

LES MADELEINES

216 E. 500 South, SLC, 801-673-8340. lesmadeleines.com

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

MRS. BACKER’S PASTRY SHOP

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

A Salt Lake tradition, Mrs. Backer’s is a butter cream fantasy. Fantastic colors, explosions of flowers, most keyed to the current holiday created from American-style butter cream icing, fill this old-fashioned shop.

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

A vegan-friendly cafe located in an up-andcoming neighborhood. They offer coffee and tea lattes and a variety of croissants: the crust is flaky and buttery (despite the lack of butter).

They also bake up some deliciously moist custom vegan cakes for any occasion.

RUBY SNAP FRESH COOKIES

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

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

SO CUPCAKE

BOHEMIAN BREWERY

EGGS IN THE CITY

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

Bohemian keeps a firm connection to its cultural history—so to go with the wonderful Czech beer, you can nosh on potato pancakes, pork chops and goulash. There’s also plenty of American beer fare.

A familiar face in a whole new space—the favored breakfast joint has moved to Millcreek.

Hip and homey, all at once.

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

TULIE BAKERY

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

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

VOSEN’S BREAD PARADISE

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

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

Barbecue & Southern Food PAT’S BARBECUE

155 E. Commonwealth Ave., SLC, 801-484-5963. patsbbq.com

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

R&R BBQ

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

Other locations. randrbbq.com

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

THE SUGARHOUSE BARBECUE COMPANY

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

Going out to grab a beer with your closest circle, your homies, in South Salt Lake. Crafted beers come with a light fare menu offering a vegan wrap, BLT or classic Italian hoagie.

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.

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

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

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

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.

RED ROCK BREWING

Burgers, Sandwiches & Delis

254 S. 200 West, SLC, 801-521-7446; 6227 State St., Murray, 801-262-2337. redrockbrewing.com

DIVERSION

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

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

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

SQUATTERS PUB BREWERY

FELDMAN’S DELI

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

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

WASATCH BREWPUB

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.

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

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

MILLCREEK CAFÉ & EGGWORKS

DESERT EDGE BREWERY

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

AVENUES PROPER PUBLICK HOUSE

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

2496 S. West Temple, SLC, 385-270-5752. levelcrossingbrewing.com

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

(Also check bar listings.)

FINN’S CAFE

LEVEL CROSSING BREWING CO.

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

Bar Grub & Brewpubs

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

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

Finally, SLC has a Jewish deli worthy of the name.

Stop by for your hot pastrami fix or to satisfy your latke craving or your yen for knishes.

LUCKY 13

135 W. 1300 South, SLC, 801-487-4418. lucky13slc.com

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

Breakfast/Lunch Only THE DAILY

222 S. Main St., SLC, 385-322-1270. thedailyslc.com

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

PRETTY BIRD CHICKEN

145 S. Regent St., SLC; 700 E and 2100 South, SLC prettybirdchicken.com

Chances are you’ll still have to wait in line for Chef Viet Pham’s Nashville hot chicken. There is really only one thing on the menu—spicy fried

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chicken on a bun or on a plate. Go early—Pretty Bird closes when the kitchen runs out of chicken.

PUBLIK

GINGER STREET

PROPER BURGER AND PROPER BREWING

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

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

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

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

502 E. 3rd Ave., SLC, 385-229-4836; 975 S. West Temple, SLC. publikcoffee.com

SALT LAKE ROASTING COMPANY

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

PUBLIK KITCHEN

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

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

Central & South American AREMPA’S

SHAKE SHACK

776 N. Terminal Dr., SLC, shakeshack.com

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

SIEGFRIED’S

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

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

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

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

BRAZA GRILL

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

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

RODIZIO GRILL

TONYBURGERS

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

600 S. 700 East, SLC, 801-220-0500. rodiziogrill.com

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

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.”

Coffee

Chinese & Pan-Asian

CAFFE D’BOLLA

ASIAN STAR

249 E. 400 South, SLC, 801-355-1398. caffedbolla.com

John Piquet is a coffee wizard—a cup of his specially roasted siphon brews is like no other cup of coffee in the state. His wife, Yiching, is an excellent baker.

LA BARBA

155 E. 900 South, SLC; 9 S. Rio Grande, SLC, 385-429-2401. labarbacoffee.com

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

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

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

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

BOBA WORLD

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

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

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

HONG KONG TEA HOUSE & RESTAURANT 565 W. 200 South, SLC, 801-531-7010. hongkongteahouse.yolasite.com

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

J. WONG’S BISTRO

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

Drawing from their Thai and Chinese heritage, J. Wong’s menu allows you to choose either.

Lunch—Chinese or Thai—isn’t a good deal.

It’s a great deal. Don’t miss the ginger whole fish or the Gunpowder cocktail. Call ahead for authentic Peking duck.

French & European BRUGES WAFFLE AND FRITES

336 W. Broadway, SLC, 801-363-4444; 2314 S. Highland Dr., 801-486-9999. brugeswaffles.com

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

CAFÉ MADRID

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

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

FRANCK’S

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

Founding chef Franck Peissel’s influence can still be tasted—personal interpretations of continental classics. Some, like the meatloaf, are perennials, but mostly the menu changes according to season and the current chef ’s whim.

MONSIEUR CREPE

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

This French-style creperie offering both savory—Brie, prosciutto, tomato—and sweet— whipped cream, fruit, chocolate—fillings.

The famous Gallic pancake evolved from a food truck into a charming cafe with a very pretty patio.

Indian BOMBAY HOUSE

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

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

CURRY IN A HURRY

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

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

HIMALAYAN KITCHEN

360 S. State St., SLC, 801-328-2077. himalayankitchen.com

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

KATHMANDU

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

Try the Nepalese specialties, including spicy pickles to set off the tandoor-roasted meats.

Both goat and sami, a kibbeh-like mixture of ground lamb and lentils, are available in several styles.

ROYAL INDIA

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

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

SAFFRON VALLEY EAST INDIA CAFE

CAFFÉ MOLISE AND CAFFÉ MOLISE BTG

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.

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

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

SAFFRON VALLEY

1098 W. South Jordan Parkway, South Jordan, 801-4384823. saffronvalley.com

Highlighting South Indian street food, one of the glories of subcontinental cuisine, Lavanya Mahate’s restaurant is a cultural as well as culinary center, offering cooking classes, specialty groceries and celebration as well as great food.

SAFFRON VALLEY

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

TANDOOR INDIAN GRILL

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

Italian & Pizza

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.

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

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

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

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

NUCH’S PIZZERIA

ARELLA’S

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

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

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

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

OSTERIA AMORE

BRICKS CORNER

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

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

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

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.

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

ESTE PIZZA

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

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

CAPUTO’S MARKET AND DELI

CUCINA TOSCANA

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

CAFÉ TRIO

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

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

PER NOI TRATTORIA

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

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

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THE PIE PIZZERIA

1320 E. 200 South, SLC, 801-582-5700; 3321 S. 200 East, South Salt Lake, 801466-5100; 7186 Union Park Ave, Midvale, 801-233-1999; 10627 Redwood Rd., South Jordan, 801-495-4095. thepie.com

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

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

STANZA

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

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

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.

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.

PIZZA NONO

TUSCANY

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

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.

SALT LAKE PIZZA & PASTA

VALTER’S OSTERIA

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

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

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

1061 E. 2100 South, SLC, 801-484-1804. saltlakepizzaandpasta.com

SETTEBELLO PIZZERIA

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

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

SICILIA MIA

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

A family-run restaurant with a huge number of fans who love the food’s hearty and approachable style, friendly service and touches of show biz—famous for its pasta carbonara, prepared in a wheel of Parmesan. The third in a trio of family-owned restaurants. They all recall Italian food of yesteryear.

SIRAGUSA’S TASTE OF ITALY 4115 Redwood Rd., SLC, 801-268-1520. siragusas.com

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3947 S. Wasatch Blvd., SLC, 802-277-2928. kobeutah.com

This is Mike’s place—Mike Fukumitsu, once at Kyoto, is the personality behind the sushi bar and the driving spirit in the restaurant.

Perfectly fresh fish keeps a horde of regulars returning.

KYOTO

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

STONEGROUND ITALIAN KITCHEN

613 E. 400 South, SLC, 801-953-0200; 1380 E. Fort Union Blvd., SLC, 801-733-9305; 11464 S. Parkway Plaza Drive, South Jordan, 801-495-4467; 42 W. 11400 South, Sandy, 801-666-8707. pizzerialimone.com

KOBE JAPANESE RESTAURANT

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

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

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

VENETO RISTORANTE

370 E. 900 South, SLC, 801-359-0708. venetoslc.com

This small place, owned by Marco and Amy Stevanoni, strives to focus on one of the many regional cuisines we lump under the word “Italian.” Hence the name; and forget what you think you know about Italian food except the word “delizioso.”

Japanese

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

NOHM

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

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

HAofLL

FA M E

TAKASHI

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

Takashi Gibo earned his acclaim by buying the freshest fish and serving it in politely eye-popping style. Check the chalkboard for specials like Thai mackerel, fatty tuna or spot prawns, and expect some of the best sushi in the city.

TOSH’S RAMEN

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

Chef Tosh Sekikawa is our own ramen ranger.

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

TSUNAMI

2223 S. Highland Drive, SLC, 801-467-5545; 7628 S. Union Park Ave., Sandy, 801-676-6466. tsunamiutah.com

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

KAZE

YOKO RAMEN

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

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

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

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.

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Mediterranean & Middle Eastern CAFÉ MED

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

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

LAYLA

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

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

LAZIZ KITCHEN

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

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

MAZZA

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

Excellent. With the bright flavor that is the hallmark of Middle Eastern food and a great range of dishes, Mazza has been a go-to for fine Lebanese food in SLC before there was much fine food at all.

MANOLI’S

402 E. 900 South, SLC, 801-532-3760. manolison9th.com

Manoli and Katrina Katsanevas have created a fresh modern approach to Greek food. Stylish small plates full of Greek flavors include Butternut-squash-filled tyropita, smoked feta in piquillo peppers and a stellar roast chicken.

PADELI’S

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

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

SPITZ DONER KEBAB

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

This California transplant specializes in what Utahns mostly know by their Greek name “gy-

ros.” But that’s not the only attraction. Besides the food, Spitz has an energetic hipster vibe and a liquor license that make it an after-dark destination.

Mexican BARRIO

RIO GRANDE CAFÉ

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

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

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

TACO TACO

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.

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

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

This colorful downtown restaurant has a charming downstairs location and patio, and has been a Salt Lake staple for decades.

Enchiladas, tacos, and “jengo” nachos—piled high on a platter—are all good, as are the margaritas. A nifty addition: phone chargers on every table.

Salt Lake needs more Mexican food, and Todd Gardiner is here to provide it. Artisan tacos (try the duck confit), inventive guacamole and lots of tequila.

Seafood

CHILE TEPIN

CURRENT FISH & OYSTER HOUSE

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

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

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

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

HARBOR SEAFOOD & STEAK CO.

CHUNGA’S

180 S. 900 West, SLC, 801-328-4421. chungasmexican.com

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

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

LONE STAR TAQUERIA

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

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

KIMI’S CHOP & OYSTER HOUSE 2155 S. Highland Dr., SLC, 801-946-2079. kimishouse.com

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

HAofLL

TAQUERIA 27

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

BLUE IGUANA

FA M E

208 E. 500 South, SLC, 801-428-2704. tacotacoslc.com

RED IGUANA

736 W. North Temple, SLC, 801-3221489; 866 W. South Temple, SLC, 801214-6050.

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

Kimi Eklund and Chef Matt Anderson are bringing a touch of glam to Sugar House with their high-style, multi-purpose restaurant: It’s an oyster bar, it’s a steakhouse, it’s a lounge.

However you use it, Kimi’s makes for a fun change from the surrounding pizza and beerscapes, with dramatic lighting, purple velvet and live music.

MARKET STREET GRILL

48 W. Market St., SLC, 801-322-4668; 2985 E. Cot-

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tonwood Pkwy., SLC, 801-942-8860; 10702 River Front Pkwy., South Jordan, 801-302-2262. marketstreetgrill.com

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

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

OH MAI

THE OYSTER BAR

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

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

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

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

PHO TAY HO

Thai staples and American breakfast dishes.

SOMI VIETNAMESE BISTRO

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

But there’s also Chinese food and a cocktail menu at this stylish Sugarhouse restaurant.

Crispy branzino, pork belly sliders on bai and braised oxtail are some of the highlights to the menu, which also includes the standard spring rolls and pho.

THAI GARDEN

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

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

CHABAAR BEYOND THAI

One of the best Pho broths around is served out of an unassuming house on the southside of Salt Lake City. Pho Tay Ho is the real deal. The family-owned-and-operated noodle house keeps their menu small but full of flavor.

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.

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

PLEIKU

KRUA THAI

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

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

CHANON THAI CAFÉ

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.

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.

SAPA SUSHI BAR & ASIAN GRILL

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

FAV BISTRO

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

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

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

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

MI LA-CAI NOODLE HOUSE 961 S. State St., SLC, 801-322-3590. lacainoodlehouse.com

Mi La-cai’s noodles rise above the rest, and their pho is fantastic—each bowl a work of art.

The beautiful setting is a pleasure. It’s even a pleasure to get the bill.

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.

SKEWERED THAI

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

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

TEA ROSE DINER

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

MY THAI

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

My Thai is an unpretentious mom-and-pop

SALTLAKEMAGAZINE.COM

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

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

INDOCHINE

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

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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

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

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

THAI SIAM

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

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

ZAO ASIAN CAFE

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

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

Steak CHRISTOPHER’S PRIME

134 W. Pierpont Ave., SLC, 801-890-6616. christophersut.com

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

Three locations, Salt Lake City, Holladay and Ogden.

Open 7 days a week for dine-in, takeout and delivery through Doordash.

WB’s CBD Oil Insulated Spectrum Citrus

WB’s Eatery, we’re casual in every way; cocktails in the shaker, CBD Oil for dosing...your spot to kickback with friends, and live the lifestyle!

ON THE TABLE

FLEMING’S PRIME STEAKHOUSE

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

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

RUTH’S CHRIS STEAKHOUSE 275 S. West Temple, SLC, 801-363-2000. ruthschris.com

This former bank building has inner beauty.

Stick with classics like crab cocktail, order the wedge, and ask for your butter-sizzled steak no more than medium, please. Service is excellent.

Eat dessert, then linger in the cool bar.

SPENCER’S

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

The quality of the meat and the accuracy of the cooking are what make it great. Beef is aged on the bone, and many cuts are served on the bone— a luxurious change from the usual cuts.

Vegetarian & Vegan BOLTCUTTER

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

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

OMAR’S RAWTOPIA

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

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

VERTICAL DINER

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

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

ZEST KITCHEN & BAR

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

Zest has sophisticated vegan cooking plus a cheerful attitude and ambience fueled by creative

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

PARK CITY & THE WASATCH BACK

the jet set and local diners. The wine list is exceptional. But so is the burger.

GOLDENER HIRSCH

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

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

MARIPOSA AT DEER VALLEY

American Fine Dining APEX

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

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

350 MAIN

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

Now run by Cortney Johanson who has worked at the restaurant for 20 years, this mainstay cafe on Main Street is seeing another high point.

With Chef Matthew Safranek in the kitchen, the menu is a balanced mix of old favorites and soon-to-be favorites like Five Spice Venison Loin in Pho. Amazing.

THE FARM RESTAURANT

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

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

FIREWOOD

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

Chef John Murcko’s place on Main Street is all about cooking with fire—his massive Inferno kitchen grill by Grillworks runs on oak, cherry and applewood, depending on what’s cooking.

But each dish is layered and nuanced, with global influences. Definitely a star on Main Street.

GLITRETIND

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

The service is polished, and the menu is as fun or as refined or as inventive as Chef Zane Holmquist’s mood. The appeal resonates with

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

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

MUSTANG

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

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

RIME SEAFOOD & STEAK St. Regis, Deer Valley, 435-940-5760. srdvdining.com.

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

ROYAL STREET CAFÉ

7600 Royal St., Silver Lake Village, Deer Valley Resort, Park City, 435-645-6724. deervalley.com

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

VIKING YURT

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

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

American Casual BLIND DOG GRILL

1251 Kearns Blvd., Park City, 435-655-0800. blinddogpc.com

The kitchen offers imaginative selections even though the dark wood and cozy ambience look like an old gentlemen’s club. Don’t miss the Dreamloaf, served with Yukon gold mashed

potatoes.

FLETCHER’S ON MAIN STREET

HIGH WEST DISTILLERY

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.

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.

HANDLE

SAMMY’S BISTRO

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.

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.

HEARTH AND HILL

SILVER STAR CAFE

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

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.

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

THE BLUE BOAR INN

1235 Warm Springs Rd., Midway, 435-654-1400. theblueboarinn.com

The restaurant is reminiscent of the Alps, but serves fine American cuisine. Don’t miss the award-winning brunch.

THE BRASS TAG

2900 Deer Valley Dr. East, Park City, 435-615-2410. deervalley.com

In the Lodges at Deer Valley, the focal point here is a wood oven which turns out everything from pizza to fish and chops, all of the superior quality one expects from Deer Valley. Open seasonally.

EATING ESTABLISHMENT 317 Main St., Park City, 435-649-8284. theeatingestablishment.net

Claiming to be the oldest, this restaurant is one of Park City’s most versatile. On weekend mornings, locals line up for breakfasts.

136 Heber Ave., Park City, 435-602-1155. handleparkcity.com

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

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

1890 Bonanza Dr., Park City, 435-214-7570. sammysbistro.com

1825 Three Kings Dr., Park City, 435-655-3456. thesilverstarcafe.com

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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.

Housed in the luxurious Montage, this casual restaurant presents the most deluxe versions of America’s favorite foods. The burgers are stupendous, there’s a great list of bourbons to back them, and the milkshakes are majorly good.

SPIN CAFÉ

RED ROCK JUNCTION

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.

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.

ZERMATT RESORT

SQUATTERS ROADHOUSE

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

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.

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

220 N. Main St., Heber City, 435-654-0251. spincafe.net

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

Bakeries & Cafés PARK CITY COFFEE ROASTERS 1764 Uinta Way, Park City, 435-647-9097. pcroaster.com

The town’s fave house-roasted coffee and housemade pastries make this one of the best energy stops in town.

RIVERHORSE PROVISIONS

1640 W. Redstone Center Dr., Ste. 105, Park City, 435575-0295. redrockbrewing.com

1900 Park Ave., Park City, 435-649-9868. squatters.com

WASATCH BREWPUB

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

This was the first brewpub in Utah, and it serves handcrafted beer and family-friendly fare without a hefty price tag. Everyone loves Polygamy Porter, and the weekend brunch is great, too.

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

Breakfast

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

DEER VALLEY GROCERY & CAFE

WASATCH BAGEL CAFÉ

1300 Snow Creek Dr., Park City, 435-645-7778. wasatchbagelandgrill.com

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

WINDY RIDGE BAKERY & CAFÉ 1250 Iron Horse Dr., Park City, 435-647-0880. windyridgebakery.com

One of Park City’s most popular noshing spots—especially on Taco Tuesdays. The bakery behind turns out desserts and pastries for Bill White’s restaurants as well as take-home entrees.

Bar Grub & Brewpubs BURGERS & BOURBON

9100 Marsac Ave., Park City, 435-604-1300.

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1375 Deer Valley Dr., Park City, 435-615-2400. deervalley.com

The small lakeside spot serves sandwiches and lunch specials, plus it’s a great place to stock up on deer Valley classics to take home—think classic Deer Valley turkey chili.

WOODLAND BISCUIT COMPANY 2734 E. State Hwy. 35, Woodland, 435- 783-4202. woodlandbiscuit.com

Breakfast is the real deal here so pile on the bacon and eggs but if you sleep late, not to worry—burgers, sandwiches and tacos are good too.

COURCHEVEL BISTRO

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

Named after Park City’s sister city in the Savoie region of France, which happens to be the home turf of Chef Clement Gelas and is he having some fun with his mother cuisine. Be guided by him or your server and try some French food like you haven’t had before.

Italian & Pizza FUEGO

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

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

GHIDOTTI’S

6030 N. Market St., Park City, 435-658-0669. ghidottis.com

Ghidotti’s evokes Little Italy more than Italy, and the food follows suit—think spaghetti and meatballs, lasagna and rigatoni Bolognese. Try the chicken soup.

GRAPPA

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

Dishes like osso buco and grape salad with gorgonzola, roasted walnuts and Champagne vinaigrette are sensational, and the wine list features hard-to-find Italian wines as well as flights, including sparkling.

Japanese/Pan-Asian SUSHI BLUE

1571 W. Redstone Center Dr. Ste. 140, Park City, 435-575-4272. sushiblueparkcity.com

Find the yin and yang of Asian-American flavors in Bill White’s sushi, excellent Korean tacos, crab sliders and other Amer-Asian food fusions, including the best hot dog in the state, topped with bacon and house-made kimchi.

WAHSO

Continental & European

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

CAFÉ TERIGO

Restaurateur Bill White is known for his eyepopping eateries. Wahso is his crown jewel, done up with lanterns and silks like a 1930s noir set.

Don’t miss the jasmine tea-smoked duck.

424 Main St., Park City, 435-645-9555. cafeterigo.com

This charming café is the spot for a leisurely meal. Chicken and bacon tossed with mixed greens and grilled veggies on focaccia are cafégoers’ favorites.

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YUKI YAMA SUSHI

586 Main St., Park City, 435-649-6293.

yukiyamasushi.com

Located in the heart of Old Town Park City, Yuki Yama offers both traditional japanese dishes and more modern plates. It’s all guided by the steady hands of Executive Chef Kirk Terashima.

Mediterranean REEF’S

7720 Royal St. East, Park City, 435-658-0323. reefsrestaurant.com

Lamb chops are tender, falafel is crunchy, and the prices fall between fast food and fine dining.

It’s a den of home cooking, if your home is east of the Mediterranean. Open seasonally.

Mexican & Southwestern BAJA CANTINA

1284 Lowell Ave., Park City, 435-649-2252. bajaparkcity.com

The T.J. Taxi is a flour tortilla stuffed with chicken, sour cream, tomatoes, onions, cheddar-jack cheese and guacamole. Park City Resort Center.

BILLY BLANCO’S

8208 Gorgoza Pines Rd., Park City, 435-575-0846. billyblancos.com

Motor City Mexican. The subtitle is “burger and taco garage,” but garage is the notable word.

This is a theme restaurant with lots of cars and motorcycles on display, oil cans to hold the flatware, and a 50-seat bar made out of toolboxes. If you’ve ever dreamed of eating in a garage, you’ll be thrilled.

CHIMAYO

368 Main St., Park City, 435-649-6222. chimayorestaurant.com

Bill White’s prettiest place, this restaurant is reminiscent of Santa Fe, but the food is pure Park City. Margaritas are good, and the avocado-shrimp appetizer combines guacamole and ceviche flavors in a genius dish.

EL CHUBASCO

1890 Bonanza Dr., Park City, 435-645-9114. elchubascomexicangrill.com

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

TARAHUMARA

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

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 exte-

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ON THE TABLE

rior; inside you’ll find a full-fledged cantina and an adjoining family restaurant with a soulful salsa bar.

Seafood FRESHIE’S LOBSTER CO.

1897 Prospector Ave., Park City, 435-631-9861. freshieslobsterco.com

westgateresorts.com

This beautifully fills the beef bill at the huge resort, and the tasting menus take you through salad, steak and dessert for $45 to $60, depending on options.

PRIME STEAK HOUSE

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

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

Prime’s recipe for success is simple: Buy quality ingredients and insist on impeccable service.

Enjoy the piano bar, and save room for molten chocolate cake.

RIME SEAFOOD & RAW BAR

NORTH SALT LAKE & BEYOND

9850 Summit View Dr., Park City. rimerawbar.com

Such a hit on the slopes that Chef Matt Harris took the concept inside and Rime is an anchor restaurant inside the St. Regis, Open ThursSunday.

Southeast Asian SHABU

442 Main St., Park City, 435-645-7253. shabuparkcity.com

Cool new digs, friendly service and fun food make Shabu one of PC’s most popular spots.

Make reservations. A stylish bar with prizewinning mixologists adds to the freestyle feel.

KUCHU SHABU HOUSE

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

The second shabu-style eatery in PC is less grand than the first but offers max flavor from quality ingredients.

Steak BUTCHER’S CHOP HOUSE & BAR

THE BEEHIVE PUB & GRILL 255 S. Main St., Logan, 435-753-2600. thebeehivegrill.com

An indirect offshoot of Moab Brewery, the Grill focuses as much on house-brewed root beer as alcoholic suds, but the generally hefty food suits either.

Burgers, Sandwiches & Delis CAFFE IBIS

THE HUNTINGTON ROOM AT EARL’S LODGE

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

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

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

American Casual HEARTH ON 25

195 Historic 25th St. Ste. 6 (2nd Floor), Ogden, 801-399-0088. hearth25.com

The charming upstairs dining room is a great setting for some of the best and most imaginative food in Ogden. Handmade hearth bread, espresso-rubbed yak, killer stroganoff—too many options to mention here—this is really a destination restaurant.

PRAIRIE SCHOONER

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

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

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

MADDOX RANCH HOUSE

1900 S. Highway 89, Perry, 435-723-8545. maddoxfinefood.com

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

Chinese MANDARIN

348 E. 900 North, Bountiful, 801-298-2406. mandarinutah.com

The rooms are filled with red and gold dragons.

Chefs recruited from San Francisco crank out a huge menu. Desserts are noteworthy. Call ahead.

Italian & Pizza SLACKWATER PIZZA

1895 Washington Blvd., Ogden, 801-399-0637. slackwaterpizzeria.com

GRUB STEAK

UNION GRILL

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

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

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

Live country music, fresh salmon, lamb and chicken, and a mammoth salad bar. Order bread pudding whether you think you want it or not.

You will.

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

ROVALI’S RISTORANTE

WB’S EATERY

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.

EDGE STEAKHOUSE

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

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Bar Grub & Brewpubs

American Fine Dining

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

The draws are prime rib, New York strip and pork chops—and the ladies’ night specials in the popular bar downstairs.

Part restaurant, part bar, part coffeehouse, WB’s Eatery is located inside The Monarch, a hip maker and market space for artists. A hybrid space as well, the eatery sells CBD oil, as well as serving up cocktails, bites and boards of meat and cheese.

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455 25th Street, Ogden, 385-244-1471. wbseatery.com

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174 E. 2500 South, Ogden, 801-394-1070. rovalis.com

Japanese RAMEN HAUS

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

Sergei Oveson’s experience with ramen master Tosh and Shani Oveson’s at Naked Fish shows all over their restaurant in Ogden. Simple but stylish sums the space and terrific is the only word for the ramen. Do not leave without ordering the honey toast even if you think you don’t want dessert.

TONA SUSHI

210 25th St., Ogden, 801-622-8662. tonarestaurant.com

The charming old space on Ogden’s main drag houses a meticulously top-notch sushi restaurant. Owner Tony Chen grows herbs and sprouts in the basement and the plates he presents show an artist’s touch. Ask about the secret menu.

Mexican SONORA GRILL

2310 Kiesel Ave., Ogden, 801-393-1999. thesonoragrill.com

A big, beautiful Mexican restaurant, the kind you see in Texas or New Mexico, Sonora serves great chips and salsa, a famous margarita, several kinds of ceviche and all the dishes you love as well as vegan, vegetarian and glutenfree options.

Southeast Asian THAI CURRY KITCHEN

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

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

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PROVO & CENTRAL UTAH American Fine Dining COMMUNAL

100 N. University Ave., Provo, 801-373-8000. communalrestaurant.com

Food is focused on the familiar with chef’s flair—like braised pork shoulder crusted in panko. Attention to detail makes this one of Utah’s best.

THE TREE ROOM

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

Sundance Resort’s flagship is known for its seasonal, straightforward menu and memorable decor, including Robert Redford’s kachina collection. Try the wild game—spice-rubbed quail and buffalo tenderloin.

Indian BOMBAY HOUSE

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

Salt Lake’s biryani mainstay has several sister restaurants worthy to call family.

ST. GEORGE & SOUTHWEST UTAH

Italian

American Fine Dining

PIZZERIA 712

KING’S LANDING

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

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

Vegetarian

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

In the Driftwood Inn, some of the finest food and the finest view in Utah. The kitchen is ambitious—seasonal, vegan, gluten-free are all covered. Mushroom tart involves mushrooms, caramelized onions, butternut squash and grapes with burrata and basil, but the flavors meld into harmony.

GINGER’S GARDEN CAFE

PAINTED PONY

American Casual

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

2 W. St. George Blvd., Ste. 22, St. George, 435-634-1700. painted-pony.com

CHOM BURGER

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

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

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

Colton Soelberg’s (Communal, etc.) low-key high-end burger place has an eye towards infusing high-quality ingredients into America’s favorite sandwich. Inexpensive, innovative and delicious burgers and shakes, as we have come to expect from Soelberg who has a knack for elevating comfort food.

THE FOUNDRY GRILL

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

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

STATION 22

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

Ever-hipper Provo is home to some cuttingedge food now that the cutting edge has a folksy, musical saw kind of style. Station 22 is a perfect example of the Utah roots trend—a charming, funky interior, a great soundtrack and a menu with a slight Southern twang. Try the fried chicken sandwich with red cabbage on ciabatta.

MOAB & SOUTHEAST UTAH American Dining

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428 Zion Park Blvd., Springdale, 435-772-0700. flanigans.com/dining

Relax, have some vino and enjoy your achiotebraised lamb shank with mint mashed potatoes on top of rosemary spaghetti squash.

VERMILLION 45

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.

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

20 N. Highway 12, Boulder, 435-335-7464. hellsbackbonegrill.com

SUNGLOW FAMILY RESTAURANT

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

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

Bar Grub & Brewpubs MOAB BREWERY

A beloved watering hole for river-runners,

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SPOTTED DOG CAFÉ

HELL’S BACKBONE GRILL

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

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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.

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

American Casual MOM’S CAFÉ

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

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

OSCAR’S CAFÉ

948 Zion Park Blvd., Springdale, 435-772-3232. oscarscafe.com

Blueberry pancakes, fresh eggs, crisp potatoes and thick bacon. We love breakfast, though

Oscar’s serves equally satisfying meals at other times of day.

PEEKABOO CANYON WOOD FIRED KITCHEN 233 W. Center St., Kanab, 435- 689-1959. peekabookitchen.com

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

RED ROCK GRILL AT ZION LODGE

Zion National Park, 435-772-7700. zionlodge.com

Try eating here on the terrace. Enjoy meltingpot American dishes like smoked trout salad with prickly pear vinaigrette. And you can’t beat the red rock ambience.

WHIPTAIL GRILL

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

Tucked into an erstwhile gas station, the kitchen is little, but the f lavors are big—a goat cheese-stuffed chile relleno crusted in Panko and the chocolate-chile creme brulee.

XETAVA GARDENS CAFÉ

815 Coyote Gulch Court, Ivins, 435-656-0165. xetava.com

Blue corn pancakes for breakfast and lunch are good bets. But to truly experience Xetava, dine under the stars in eco-conscious Kayenta.

Statement Required by 39 U.S.C. 3526 showing the Ownership, Management and Circulation of Salt Lake magazine, published six times a year. ISSN 1524-7538. Annual subscription price: $19.95.

1. Location of known Office of Publication is 515 S 700E Suite 3i, Salt Lake City, Utah 84102.

2. Location of known Headquarters of General Business offices of the Publishers is 515 S 700E Suite 3i, Salt Lake City, Utah 84102.

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: Jeremy Pugh, 515 S 700E Suite 3i, Salt Lake City, Utah 84102.

4. The owner is Utah Partners Publishing LLC, 515 S 700E Suite 3i, Salt Lake City, Utah 84102.

Bakeries & Cafés

5. Known bondholders, mortgages, and other security holders owning or holding 1 percent or more of total amount of bonds, mortgages or other securities are: None.

TWENTY-FIVE MAIN CAFÉ AND CAKE PARLOR

6. Extent and nature of circulation.

25 N. Main St., St. George, 435-628-7110. 25main.com

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

Mexican THE BIT AND SPUR

1212 Zion Park Blvd., Springdale, 435-772-3498. bitandspur.com

The menu stars Southwestern cuisine—ribs, beef and chicken—as well as chili verde. A longtime Zion favorite, there’s almost always a wait here, but it’s almost always a pleasant one with a view and a brew in hand.

Average No. Copies Each Issue During

No. Copies of Single Issue Published

Preceding 12 Months Nearest to Filing Date

19,881 19,364

A. Total Number of Copies Printed

–– ––

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

5,576

2. Mailed In-County Paid Subscriptions.

1,151

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

4,019

8,565

–– 3,728

®

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

4. Paid Distribution by Other Classes of Mail.

C. Total Paid Distribution

––

––

10,746

12,293

–– ––

D. Total Free or Nominal Rate Distribution 1. Free or Nominal Rate Outside-County Copies

3,038

3,079

2. Free or Nominal Rate In-County Copies

––

––

3. Free or Nominal Rate Copies Mailed at Other Classes

––

––

4. Free or Nominal Rate Distribution Outside the Mail

3,138

2,649

E. Total Free or Nominal Rate Distribution

6,176 5,728 16,922

F. Total Distribution G. Copies Not Distributed H. TOTAL

18,021

2,959

1,343

19,881

19,364

64% 68%

I. Percent Paid 7. I certify that all statements made by me above are correct and complete.

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Executives with

The American Heart Association is proud to celebrate leaders who are passionate about the health and wellbeing of our community. These executives have completed the challenge of raising or donating $5,000 or more to help create a healthier Utah for ourselves, our families and our employees to live, play and work, free of heart disease and stroke.

Heart

Penny OBrien 2021 Executives with Heart Chair Marathon Health

Jeremy Bradshaw St. Mark's Hospital

Congratulations!

Chad Bittner, M.D. 2021 Heart Challenge Chair OptumCare

Kevin Peterson WCF Insurance

Alison Flynn-Gaffney 2022 Heart Challenge Chair University of Utah Health

Greg Summerhayes Chapman Richards & Associates

heartwalkutah.org

Doug Tapking AHA Board Member

BAR FLY L I B A T I O N S

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B A R S

21 & OVER BARS Forget about navigating the state’s labyrinth of liquor laws—the more than 20 bars and pubs listed here prioritize putting a drink in your hand, although most of them serve good food, too.

Restricted to 21 and over. (Be prepared to show your I.D., whatever your age. This is Utah, after all.)

All bars listed in the Salt Lake Bar Fly have been vetted and chosen based on quality of beverage, food, atmosphere and service.

This selective guide has no relationship to any advertising in the magazine.

Review visits are anonymous, and all expenses are paid by Salt Lake magazine.

TSUKI SAKE Salt Lake gets its first sake company PHOTO ADAM FINKLE

BY AVREY EVANS

I

F YO U ’ R E LO O K I N G FO R S O M E T H I N G to switch up your winter sipping routine, look no further than Salt Lake’s own Tsuki Sake.

The first of its kind in Utah, Tsuki is infusing our spirit scene with cultural authenticity and delicious products to boot.

You might not expect sake and Utah to pair so well together, but Tsuki co-owner Jillian Watanabe saw potential for a match made in sake heaven.

Her heritage as a half-Japanese Salt Lake local is what originally pushed her toward sake and Japanese cuisine, and as she says “one sip can change your life.” After learning about the unique traits of the spirit, like its terroir-like tendencies and connection to seasons, Watanabe found herself getting more excited to talk about sake. She gained the title of International Kikisake-shi after completing rigorous training from the Sake School of America.

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The course taught her everything from the history of brewing methods to perfecting the pairing process— basically, Watanabe knows a shit-ton about sake.

Watanabe’s original goal was to travel to Japan and expand her knowledge of traditional sake brewing methods. But, of course, the world had other travel-inhibiting plans. While bound in the states, she connected with Executive Chef Kirk Terashima and Utah brewery alumni Ty Eldrige. The three shared a common interest in bringing a sake company to Salt Lake, and within a year Tsuki was created.

Tsuki’s namesake is owed to Watanabe’s wife, who suggested the name after Watanabe’s affinity for the moon.

“It’s also a symbol of womanhood, femininity and power,” she says. When she pitched it to her business partners, they said the name was a fitting way to honor Watanabe as a female sake brewer—of which there are very few in the entire world.

The line currently carries two sakes: The Supermoon and White Peach Nigori. The Supermoon—renamed from the previous ‘Junmai Daigingo’ to curb the occurrence of shoppers yelling “what’s this Jumanji business?!” at the liquor stores (really, Utah?)—is a premium-grade filtered sake with fruity notes and a bright finish. “Long story short, the rice polish ratio is what makes Supermoon a Daiginjo, and the only ingredients are water, rice, yeast and Koji which is what Junmai means,” Watanabe explains. Described as a “fruit salad on the nose,” she suggests pairing the sake with seafood like oysters, mussels and sushi.

When you’re in the mood for something sweeter, reach for the White Peach Nigori. Made with pure peach puree, it’s a thicker sake with a coral glow. “I wanted to kind of represent Utah with something that is local to the state, sort of a fusion between Japanese and Utah flavors,” Watanabe says. Don’t get it confused, White Peach is by no means the kind of flavored sake you’d order at an all-you-can-eat sushi restaurant. The peach notes are prominent enough to give the sake some weight, but are subtle so they don’t overwhelm the palette. “It’s such a smooth sipper, and it goes awesome in a cocktail,” she says. “Anything with sparkling wine and honey simple syrup, or spicy flavors like Thai basil and habanero.”

Together, the sake duo have taken the city by storm and Tsuki only plans to get bigger. Watanabe has been on the lookout for a brick and mortar brewery to expand the business. She also wants to offer canned sakes. “We want something to compliment the Salt Lake lifestyle of going skiing or hiking, some pocket sake when you are out and about.” Imagine cracking open a can of cold sake while your friends shotgun beers in the resort parking lot—the ultimate power move.

As Salt Lake’s first-ever sake company, Tsuki is a delightful addition for sake enthusiasts and casual sippers alike. Look for their lunar label the next time you’re in the liquor store, just don’t ask the clerk where the Jumanji is. Visit Tsukisake. com or find them on Instagram @tsukisakeslc.

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COPPER COMMON

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.

Copper Common is a real bar—that means you don’t actually have to order food if you don’t want to. But on the other hand, why wouldn’t you want to? This bar has a real chef.

THE AERIE

THE COTTON BOTTOM

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.

Remember when this was a ski bum’s town? The garlic burger and a beer is what you order.

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

9320 Cliff Lodge Dr. #88, Snowbird Resort, 801-933-2160, snowbird.com

ALIBI BAR & PLACE 369 S. Main St., SLC, 385-259-0616

Located along SLC’s bar line on Main Street, Alibi has a sleek, hip vibe and is generally filled with happy hipsters, especially when they have theme nights.

BAR X

155 E. 200 South, SLC, 801-355-2287. barzslc.com

This was the vanguard of Salt Lake’s new cocktail movement, serving classic drinks and creative inventions behind the best electric sign in the city.

BEER BAR

161 E. 200 South, SLC, 385-259-0905. beerbarslc.com

111 E. Broadway #190, SLC, 801-355-0543. coppercommon.com

2820 E. 6200 South, SLC, 801-849-8847. thecottonbottom.com

DICK N’ DIXIE’S

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

The classic corner beer bar where cronies of all kinds gather regularly to watch sports, talk politics and generally gossip about the city and nothing in particular.

EAST LIBERTY TAP HOUSE 850 E. 900 South, SLC, 801-441-2845. eastlibertytaphouse.com

Half a dozen beers on draft and 20 or more by the bottle, and the rotation changes constantly. The menu does clever takes on bar food classics.

EIGHT SETTLERS DISTILLERY

7321 Canyon Centre Pkwy., Cottonwood Heights, 385-9004315. eightsettlersdistillery.com

Ty Burrell, star of ABC’s small-screen hit Modern Family, co-owns Beer Bar, which is right next to Bar X. It’s noisy, there’s no table service, but there are 140+ brews to choose from, plus 13 kinds of wurst.

The distillery is entrenched in and inspired by the history of the Cottonwood Heights area and so are the spirits. Take home a bottle from the store or stay and enjoy a taste of the past at the themed, on-site restaurant.

THE BAYOU

GARAGE

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

1199 N. Beck St., SLC, 801-521-3904. garageonbeck.com

This is Beervana, with 260 bottled beers and 32 on draft. The kitchen turns out artichoke pizza and deep-fried Cornish game hens.

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.

BEERHIVE PUB

GIBSON LOUNGE

128 S. Main St., SLC, 801-364-4268

555 S. Main St., SLC, 801-258-6778. grandamerica.com

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.

Grand America’s inimitable style is translated into a cushy but unstuffy bar, the antithesis of the current hipster style. You can actually wear a cocktail dress to this cocktail bar.

BTG WINE BAR

GOOD GRAMMAR

BTG stands for “By the Glass” and though BTG serves craft cocktails, specialty beer and good food, the pièces de résistance are the more than 50 wines by the glass. Order a tasting portion or a full glass.

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.

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

69 E. Gallivan Ave., 385-415-5002. goodgrammar.bar

CAMPFIRE LOUNGE

GRACIE’S

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

326 S. West Temple, SLC, 801-819-7563. graciesslc.com

The laid-back feeling of sitting around a campfire is what the owners were aiming for, with or without flames. Campfire is a relaxed neighborhood joint with affordable drinks. And s’mores.

Play pool, throw darts, listen to live music, kill beer and time on the patio and upstairs deck.

Plus, Gracie’s is a gastropub.

GREEN PIG

31 E. 400 South, SLC, 801-532-7441. thegreenpigpub.com

Green Pig is a pub of a different color. The owners use eco-friendly materials and sustainable kitchen practices. The menu star is the chili verde nachos with big pork chunks and cheese.

HIGH WEST SALOON

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

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

ICE HAUS

geeks, Quarters features retro gaming pinball and a game called Killer Queen. Drink a sling—or order a La Croix with a shot poured into the can.

RABBIT HOLE

155 W. 200 South, SLC, 801-532-2068

Downstairs in Lake Effect, the gaslit Rabbit Hole takes you to a different time, especially on Wednesday nights which are devoted to jazz. The Rabbit is a real listening room—you don’t talk over or under the music. This rare respect and a top notch bar makes this a very unusual hare.

SEABIRD BAR & VINYL ROOM

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

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

Ice Haus has everything you need from a neighborhood bar and a purveyor of German cuisine: a wide selection of pub fare and plenty of seating in the beer-hall inspired location. The menu has a strong number of vegan options.

Great little locally owned bar in the Gateway with great views, a fun little patio, friendly bartenders and more style than the place can hold.

THE REST AND BODEGA

331 S. Main St., SLC, 801-532-4452. bodegaslc.com

LAKE EFFECT

55 W. 200 South, SLC, 801-532-2068. lakeeffectslc.com

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

MORTAR AND PESTLE

The neon sign says “Bodega;” drink a beer in the phone booth–sized front or head downstairs to the The Rest. Order a cocktail, settle into the apparently bomb-proof book-lined library, or take a booth and sit at the bar.

THE SHOOTING STAR

152 E. 200 South, SLC, 801-953-0156, curryupnow. com/mortarandpestlebar

7350 E. 200 South, Huntsville, 801-745-2002. shooting-star-saloon.business.site

A small cocktail-forward bar on Edison Street that draws a big crowd on weekend nights. Best to go early.

More than a century old, this is gen-youwine Old West. The walls are adorned with moose heads and a stuffed St. Bernard. Good luck finishing your Star Burger.

OYSTER BAR

54 W. Market St., SLC, 801-531-6044. marketstreetgrill.com

The nightlife side of Market Street seafood restaurant, the Oyster Bar has an is a place to begin or end an evening, with an awardwinning martini and a dozen oysters—half price on Mondays.

THE PINES

837 S. Main St., SLC, 801-906-8418.

Instagram: @thepines.slc

From the owners of Dick N’ Dixie’s, The Pines is an elevated neighborhood bar with a cool interior and even cooler bartenders. Stop by to taste their solid range of brews, or visit the bar on a weekend for a new wave discotheque.

POST OFFICE PLACE 16 W Market St, SLC, popslc.com

Post Office offers craft cocktails, multicultural small plates and the largest selection of Japanese Whisky in the state. Ask for a “special delivery” if you’re up for a boozy adventure.

QUARTERS

5 E. 400 South, SLC, quartersslc.com

Nostalgic for all those Gen Xers and gamer

VARLEY

63 W. 100 South, SLC, 801-203-4124. varleyslc.com

A craft cocktail bar and lounge situated right next to its companion restaurant The Ivy. The modern aesthetic pairs well with a classic cocktail and conversation.

THE VAULT

202 S. Main St., SLC, 801-363-5454. bambara-slc.com/the-vault

a classic drink, a draft or glass of wine, or a cocktail custom-designed to your taste, this is the place to belly up.

UINTA BREWING COMPANY

WHISKEY STREET

Founder Will Hamill says,“We make beer.

Period.” Uinta produces certified organic beers and beer in corked bottles.

323 S. Main St., SLC, 801-433-1371. whiskeystreet.com

This stretch of Main was once dubbed “Whiskey Street” because it was lined with so many pubs and bars. A 42-foot-long cherry wood bar encourages you to bend the elbow.

WHY KIKI

69 W. 100 South, SLC, 801-641-6115. whykikibar.com

A tropical beach-themed club to getaway at with a fruity drink in a tiki glass (or bowl!) or shake it on the dance floor. Don’t miss Taco Tuesday or the drag shows regularly hosted there.

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.

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

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

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

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

LEVEL CROSSING

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

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

WAKARA BAR

RED ROCK BREWERY

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

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.

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

WATER WITCH

TOASTED BARREL BREWERY

163 W. 900 South, SLC, 801-462-0967. waterwitchbar.com

Three of Utah’s leading bartenders join forces in this charming tiny bar. Whether you want

TF BREWING

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

TF stands for Templin Family; brewmaster Kevin Templin has a long history in Salt Lake’s beer scene. Expect meticulously made German-style beer and don’t miss game night.

BOHEMIAN BREWERY 94 E. 7200 South, Midvale, 801-566-5474. bohemianbrewery.com

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

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

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.

480 Wakara Way, SLC, 385-722-9600.

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

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

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

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

Epic exclusively brews high-alcohol content beer. The brewing facility moved to Colorado, but you can still buy cold beer to-go at the taproom.

SHADES OF PALE BREWING 2160 S. West Temple, 435-200-3009. shadesofpale.com

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

PROPER BREWERY

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

From the same proper folks who brought you the Publick House, Proper Brewery and Burgers hugely expands the brewing capacity of the original.

FISHER BREWING COMPANY

320 W. 800 South, 801-487-2337. fisherbeer.com

Fisher takes its name from a brewery originally founded in 1884, but the brews and low-key atmosphere are strictly right now.

One of the few in town that has cask ale occasionally.

ROHA

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

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

KIITOS BREWING

608 W. 700 South, 801-215-9165. kiitosbrewing.com

A rising star, Kiitos brews are on several menus around town. But if you stop by the brewery to taste, you can play pinball, too.

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JELL-O

How gelatin and artificial flavoring became the ‘official state snack’

BY JEREMY PUGH

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It slid its way into the tight budgets of America as easily TA H I S FA M O U S LY K N O W N F O R I T S per as it slides down your throat. On grocery bills and in capita consumption of Jell-O—so much so that stomachs, there is indeed “always room.” two decades ago, in 2001, the Utah State Legislature voted to name Jell-O its official state snack.

It stands to reason, then, that Utah’s moms, with their But apart from Utahns’ hearty consumption of Jell-O, large families to feed, would find even more common the roots of the connection are shrouded. Jell-O is among cause with the bringer of color to the family dinner. the most well-known consumer products in the United I grew up amid large LDS families where there was a States, and it was one of the first to blaze the trail of modstrong emphasis on buying in bulk, cooking in bulk and ern target marketing and branding in the early portion of possessing larders the size of Carlsbad Caverns. the 20th century. Jell-O marketers When you’re feeding 10 hungry squished Jell-O onto dinner tables mouths, Jell-O becomes a must-have HOW DID JELL-O via (1) a catchy slogan (“There’s alfoodstuff to fend off sweet-toothed AND UTAH BECOME mutiny. At the Willis compound ways room for Jell-O”); (2) a fleet of snappily dressed salesmen; and (3) (family of 10), there were always ice SUCH A GREAT a slew of free cookbooks and recipe cube trays of red (is that a flavor?) placements in bless-this-house pub- PUNCHLINE—A STATE Jell-O in the fridge during the sumlications like Ladies’ Home Journal. JOKE UP THERE WITH mer. Hungry? Have a cube of Jell-O. It But how did Jell-O and Utah wasn’t luxury, but it sure tasted good FRY SAUCE AND become such a great punchline—a after an afternoon of running through state joke up there with fry sauce the sprinklers.

MULTIPLE WIVES? and multiple wives?

And thus, hunger for something Theory: The main appeal of Jell-O lies in its famous lively amid dull—albeit fortifying—meals placed Jell-O 1964 slogan, one of the most honest slogans in the history firmly on the table at the ward picnic. And Utah moms of huckstering. Jell-O is light, goes down effortlessly and and grandmoms, culinary Chuck Yeagers, have pushed has a pleasant (but not sinfully pleasant) taste. It is not Jell-O’s limitations past the sound barrier. Jell-O with healthy; neither is it unhealthy. It just is. And it’s cheap. mandarin oranges (yummy), carrots (erm) and whipped Let’s face it, for the better part of the 20th century, everytopping, even today, pay living testament to a time when one was broke (and now we’re back). a little bright, jiggling a dollop of gelatin and Red Dye No. 3 was cause for delight. Utah’s jiggling version of The modest, fruity kick of Jell-O brought a dash of Proust’s Madeleine. color and life to tabletops laden with drab, gray meals.

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