SLM September/October 2022

PHASE 2 IS ARRIVING IN 2023-2024.

Since The New Salt Lake International Airport opened its doors and gates to the world, millions of travelers have experienced all it has to offer. The views, the technology, the efficiencies, the space—they all 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 getting even better.

Work on Phase 2 (set for completion in 2023-2024) has already begun. When finished, you’ll find even more flights to more destinations, more shops, more restaurants, more art installations, and yes—shorter walking distances between concourses. See what’s next for your new SLC at slcairport.com

The Canyon art installation by Gordon Huether

ON THE COVER

PHOTO BY ADAM FINKLE

Through mid-October, sample the unforgettable entries in the Salt Lake magazine Cocktail Contest and vote for your favorite!

2022

FARM TO GLASS

BY JEREMY PUGH

The Salt Lake Magazine Cocktail Contest returns for 2022 with an all new lineup of bars, bartenders and drinks, competing for the top cocktail to feature locally sourced spirits and ingredients that embody the fall season. How to try them all and vote for you favorite!

ROAD TRIP: UTAH

BY TONY GILL

The latest in our Road Trip series keeps us close to home, with some must-see scenic drives and unforgettable road trips through the Beehive State.

FUNDAMENTAL FAITHS

BY CHRISTIE PORTER

Recent documentaries and the FX series Under The Banner Of Heaven have sparked a renewed interest in Mormon Fundamentalism. With perspectives from the series creator and experts, this is your introduction to the faiths and practices of Mormon Fundamentalists.

Dead Horse Point State Park

27 the hive

BY SALT LAKE STAFF

Transition into fall with versatile must-have fashion pieces, indulge your sinful side with a how-to on ordering booze in Utah and start planning a trip to beautiful Ventura, Calif.

47 park city

BY TONY GILL

In Park City, you can learn a lot about someone from their bumper stickers. Here are the meanings behind some of the most common. And, why a former mayor isn’t giving up on his dream for Park City.

95 on the table

BY SALT LAKE STAFF

Pho v. ramen, which should be your new go-to fall soup? And the (unofficial) guide to dining around Disneyland.

123 bar fly

BY SALT LAKE STAFF

With a parade of bars new and old, Sugar House could be the best neighborhood to bar crawl.

128 last page

BY JEREMY PUGH

START DAZZLING stop searching

PRESIDENT &

Margaret Mary Shuff

EXECUTIVE

Jeremy Pugh

MANAGING

Christie Porter

ASSISTANT

Josh Petersen

PARK CITY

Tony Gill

NIGHTLIFE

Avrey Evans

WRITING

Melissa Fields, Brooklyn House

ART

Jeanine Miller

PHOTOGRAPHY

Adam Finkle

Arianna Jimenez

DIGITAL

Josh Petersen

DIRECTOR

Davis

OFFICE

Jodi Nelson

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to Customer Service in the Grand Lobby by 10/31/22

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POLO RALPH LAUREN PUMA COACH H & M MICHAEL KORS NIKE

Doctor, It's Been Too Long.

Loving my family means making sure my parents, aunts, uncles and grandparents maintain their doctor's appointments. Keeping under control their serious but manageable conditions like high blood pressure and diabetes - can help us have more healthy years together. It's time we check up on our health, and the health of those we love.

Fifteen Glasses of Summer

THE 1999 BASEBALL FILM For Love of the Game starring (who else?) Kevin Costner is the story of Billy Chapel, an aging major league pitcher looking back on his life during the course of what might turn out to be the final (and best) game of his career—a no-hitter. The late, great Vin Scully calls the fictional game and, as it enters the 9th inning, Scully observes “Billy Chapel…is pitching against time. He’s pitching against the future, against age, and…against ending. And tonight I think he might be able to use that aching old arm one more time to push the sun back up in the sky and give us one more day of summer.”

As I write this, it’s nearly August and the summer has reached its peak and descends now into a languid decline. September is my favorite month in SLC. Neither summer nor fall, September is a month of transition and thoughtfulness. Vin Scully’s velvety musings from that film often run through my mind as the days grow shorter, the sky takes on its cobalt September blue and another summer fades into the rearview. This wistful, existential sentiment arrived early in my brain this year as I talked to 15 of Salt Lake’s best bartenders about the inspirations for their entries in the 2022 Salt Lake magazine Farm-toGlass Cocktail Contest (p. 63). We asked them to create drinks using

seasonal ingredients that personified the transition between summer and fall and use those “aching old arms’’ to shake us up “one more day of summer.”

The cocktails they created are complex musings with bright, late-summer ingredients like watermelon, strawberries, corn (yes, corn) that contain duskier notes like tomatillo, coriander, smoky mezcal and spicy rye. Basically, they nailed it. During the month of September (and into the second week of October) the participating bars and restaurants will be serving their entries to the public. We invite you to visit each, belly up to the bar and order one more round of summer. Vote for your favorites at saltlakemagazine.com.

Jeremy Pugh

PHOTO STUART

WHETHER YOU’RE A MOVIE BUFF, Broadway fan or clas sical music aficinado, there’s something for you to enjoy in Utah Symphony’s 2022-23 season. This year’s lineup features some of the most beloved compositions of all-time, including Beethoven’s Symphony No. 5 and Mozart’s Magic Flute Fantasy, in honor of conductor Thierry Fischer’s final season (see

).

tickets and more information, visit utahsymphony.org.

Eric Hopkins, percussion

HOW TO FEEL THE SPIRIT

The regulatory body over alcohol sales in Utah is touting a new, cuddlier image. The Department of Alcoholic Beverage Control is out. Now, it’s the Department of Alcohol Beverage Services. That’s right, they’re here to serve us the drinkers. The DABC DABS has a new online ordering system and a version of wine subscriptions in the works, but it’s hard to give everyone what they want, and our local liquor stores might not carry your spirit of choice. In that spirit (see what we did there?), Salt Lake magazine has put together this handy guide to the “service-oriented” special ordering process to acquire your favorite tipple.

BY CHRISTIE PORTER

S tart here

Do you want a FULL CASE of this specific beverage?

Yes, I do!

SORRY.

You can only special order alcohol by the case.

No, I really don’t.

Simply look up the item in the catalog and add it to your order.

Submit that order!

Now we wait... Was the DABS able to track down your order’s product and vendor?

Oh, yeah!

Time to checkout!

Do you want to pay an 88% MARK-UP on your case of booze?

Now, do you have a special order account on the DABS website?

Log into your account. Are you ordering an item that’s in the SPECIAL ORDER CATALOG?

Um, no?

Oh, yeah! (You’ve done this before haven’t you?)

You’ll have to set up an account at abs.utah.gov/products/ special-orders before you can proceed.

WE’LL WAIT. Did you get an email confirming your new account?

Nope Yes, I smashed that verification link! No...

That’s fine. Are you ordering something you have ordered before recently?

Sigh. No. All the time.

StILL NO.

You’ll have to “add new item” to your order, fill out what info you can and pray.

You have done this before. What do you need us for?

Did you check your spam folder? Is it in there?

YES

Nada

WELP, THAT’S TOO BAD. At this point, maybe just drive out of state for your booze?

Yes! I love spending money.

What?! Hell no!

CONGRATULATIONS!

Y ou did it. You still have to drive to your local liquor store to pick up your order once it’s delivered, but totally worth it, right?

Dr. Eric Heiden, Orthopedic Surgeon, World Champion and 5 Time Olympic Gold Medalist

CIAO, MAESTRO!

BY JOSH PETERSEN

EXCELLENCE IS NOT SOMETHING set in stone. Excel lence is simply doing the very best we have,” says Utah Symphony Music Director Thierry Fischer. Fischer, a Swiss conductor who has been with Utah Symphony since 2009, has ushered the orchestra into a new era guided by this philosophy, one that’s both exacting and open to creativity and exploration. During his tenure, he has not only led the orchestra through tumultuous times, including a bruising recession and global pandemic, he has recorded new material, championed contemporary works by American composers and expanded the symphony’s reach. Now, Fischer is bidding farewell to the Utah Symphony—the 2022-23 season will be his last as conductor.

Fischer began his career as a flutist until he was suddenly asked to replace a conductor who had fallen ill. Call it kismet, a happy accident or whatever you choose, but that one last-minute opportunity permanently altered his career. “After that first

rehearsal, I knew my life had changed radically,” he said in a 2010 interview with The Salt Lake Tribune. “There was a strong belief in me that this was it.”

Over the years, Fischer worked as a conductor in Amsterdam; Belfast; Nagoya, Japan and Cardiff, Wales. Before his tenure in Utah, Fischer had already felt a connection with the symphony through legendary conductor Maurice Abravanel’s recordings.

“The orchestra had a sense of history,” he explains. “The work they did with Maurice Abravanel was an example all over the world and known everywhere.” Abravanel led the symphony for more than three decades and shepherded Utah Symphony from a brand-new professional organization to an orchestra of national renown. This musical legacy attracted Fischer to the position. “I wanted to do my bit, helping the orchestra and the organization to reach a step further,” he says.

It may be a daunting task to take over an orchestra of 80-plus professional musicians, but for Fischer the connection

Thierry Fischer reflects on his final season as conductor of the Utah Symphony

seemed innate. “This is very natural,” he says of the relationships he established with the musicians. “You know, we play music,” he adds with a laugh. Fischer says that some details of the largely unspoken connection between conductor and orchestra took years to develop. The foundation, though, was strong from the beginning. “It’s never an issue to create a relationship with a group of motivated musicians, I think. Everything went through very naturally, very organically,” he says. “We all want to have beautiful, deep sounds. We all want to take risks. We all want to create the utmost fragility.”

An always-present challenge for the symphony’s leadership is bringing in new audiences who are not accustomed to seeking out classical music. One of the most creative solutions of the Fischer era? A 2014 “road trip” to all five of Utah’s national parks. “Utah is one of the most beautiful states in America,” he says. “Let’s go into nature. Let’s be inspired. Let’s put all the beauty together.” The tour was a great success, inspiring another 2017 series at six iconic Utah landmarks. Beyond the novelty of performing in these unique venues, Fischer wanted to reach people who, for whatever reason, weren’t buying tickets to Abravanel Hall. “Let’s go where people are,” he says simply, embracing the idea that the orchestra’s art is for everyone.

Perhaps the best illustration of Fischer’s ambitions is Utah Symphony’s 2015-16 season, which marked the orchestra’s 75th anniversary. To celebrate this milestone, Fischer conducted creative collaborations with other legacy arts organizations in Utah. The

symphony performed Gershwin, Debussy and Ravel with Ballet West. They traveled to Utah Shakespeare Festival, where actors performed selections of Shakespeare’s Romeo & Juliet and the orchestra performed R. Strauss Prokofiev’s composition of the same name. They shared the stage with singers from Utah Opera, Madeleine Choir School and The Tabernacle Choir at Temple Square.

The season culminated with a performance at Carnegie Hall. Presenting the New York premiere of the inventive percussion concerto Switch by Andrew Norman, this was Utah Symphony’s first appearance at Carnegie Hall since Abravanel’s tenure 41 years prior. The performance, a validating signal of Utah Symphony’s national stature, was reviewed positively in The New York Times. “It was very, very special. I’m sure everybody remembers everything. I certainly do,” Fischer says.

Fischer will conclude his time as Music Director by conducting Gustav Mahler’s Symphony No. 3, an epic classic that Fischer calls “a hymn to love.” Typically running more than 90 minutes, this wideranging work’s celebration of nature, spirituality and beauty is a fitting finish to Fischer’s artistic journey at Utah Symphony. “This symphony is about everything and making connections to all different kinds of life,” he says. Fischer’s career in Utah has given him plenty of reasons to celebrate, but he is not one to rest on his laurels or dwell on the past. “It is impossible to say that we achieved anything,” he says, “because the best is always in front of us with music.”

LAYER IT ON ME

Transition your summer wardrobe into the fall with these local finds

STYLED BY BROOKLYN HOUSE

WE ALL KNOW the struggle of getting dressed in the morning during Utah autumns—deciding whether to bundle up in the morn ing and overheat in the afternoon or take the risk that the morning chills become comfortable later. That’s the beauty of transitional styling. You can overlap the summer wardrobe you just built up with the comfy-cozy fall favorites that you’ve been dying to pull out. The best way to get your closet ready for season? Bring out those boots, sweaters, and jackets and layer them over your summer basics for the perfect fall transitional look.

PHOTOS ADAM FINKLE

Bellerose Dosany Cardigan, $192, The Children’s Hour, SLC; Boss Crop Tee, brindle, $42, Albion Fit; Basic Tee, bamboo white, $32, Albion Fit; Katie Waltman Gold Ball Necklace, $300, Amy Boutique, Holladay; Atwyld Cosmonaut Fleece Jacket, $289, The Stockist, SLC; Mother Denim Hiker Hover, Slay It With Flowers, $268, Koo De Ker, SLC; Gucci Boots, $1099, Name Droppers, SLC

Miou Muse Cardigan, $64, Koo De Ker, SLC; Basic Tee, bamboo white, $32, Albion Fit; Long Sleeve Tee, white and navy stripe, $48, Albion Fit; Stutterheim Mosebacke Opal Jacket, $355, The Stockist, SLC; Red Wing Heritage Classic 6-Inch Moc, $310, The Stockist, SLC; Brixton Victory Trouser Short, $65, The Stockist, SLC; Louis Vuitton Handbag, $799, Name Droppers, SLC; Louis Vuitton Bracelet, $599, Name Droppers, SLC

BUSKING AWAY THE BLUES

BY MELISSA FIELDS

ASIDE FROM BAKING BREAD,

getting a pet or mixology, one of the most frequent methods people used to ease pandemic anxiety was learning to play an instrument. So says Music Trades magazine’s 2022 Music Industry Census, which revealed that COVID-19 yielded the U.S.’s biggest onetime musical instrument year-over-year sales gain—22%—ever.

A local contributor to those national statistics is Andy Connolly. To chase away his socialdistancing blues, he resolved to use his second stimulus check to either get a tattoo…or buy an accordion. Yes. An accordion. “I’m a dork and the accordion is kind of a dorky instrument, and so I went with that,” Connolly says. But even then, he had no inkling of the joyful ride that “dorky” instrument would take him on.

Connolly moved to Salt Lake City just a couple of months before the pandemic began. Before then, the Kansas native had leveraged both his master’s degree in geology and outgoing personality in Grand Teton National Park where he was an interpretive ranger. After spending several summers in the Tetons and getting engaged, Connolly’s quest for year-round work near the mountains he’d come to love took him to Salt Lake City. In September 2019, after landing a job with the Utah Museum of Natural History as a school outreach coordinator, he and his fiancé moved into a small apartment near Liberty Park. “I got to travel around to fourth-

PHOTO ADAM FINKLE

How a to-the-bone extrovert and geologist used a ‘dorky’ instrument to fight the pandemic blues—and found a side hustle along the way

grade classrooms all over the state teaching science. And a month after moving here, we got married. Everything seemed great. Until it very suddenly wasn’t,” Connolly says. “The pandemic was rough on an extrovert like me.” Enter the accordion.

Connolly grew up playing the piano and singing, so figuring out the keyboard side of the accordion came fairly easy to him. To learn how to play the buttons—or the instrument’s base side—and bellows, he took lessons from Accordions International, the local accordion store.

Then, one day while Connolly was playing outside of his apartment building, two passing cyclists stopped to listen and changed his life. “That made me really nervous,” he says. “But then they commented on how good I sounded.” Connolly realized maybe there was something to this whole accordion thing. He considered busking for the first time.

“Also, as an educator,” he adds, “I don’t make that much money and it seemed like a great way to make a little extra cash.”

After much more consideration, one afternoon in May 2021, Connolly donned his accordion, walked over to Liberty Park and made his busking debut—just two months after he first picked up the instrument.

“Admittedly, I was nowhere near as prepared as I should’ve been but, because of that, I think I learned fast how to be a performer and what my audiences want to hear,” he says. “It was definitely nervewracking at first, but the positive feedback I received from my first outing—and making $20 after playing for just an hour—gave me the courage to keep at it and get better.”

Connolly has since broadened his busking venues to include the 9th and 9th area and Park City. “I think the accordion is great background music and, with all its outdoor restaurant patios, I feel like Park City’s Main Street is a great place to play,” he says. He’s also honed his busking persona with a stage name (“I use the same name I’ve taken when I’m teaching—Ammonite Andy.”), built a performance wardrobe around his bow tie

collection and regularly draws enthusiastic crowds who flock to him for requests.

A few of the most frequent asks are accordion classics most people know, waltz-y tunes like “La Vie en Rosé,” the theme music from The Godfather and Fiddler on the Roof’s “Sunrise, Sunset.”

This year represents what Connolly describes as a “brave new world” for his budding busking career. He’s played regularly at the Busking Bus Theatre, a mobile stage featuring performers in multiple genres, and busks every Saturday morning from 8 a.m. to 11 a.m. at the Downtown Salt Lake City Farmers Market.

“As an educator, I do a lot of public speaking, but that’s science, which I talk about all the time. Busking is nothing like that,” he says. “I still get nervous every time I go out to play, but I love it. The accordion is such a fun instrument and I’ve made so many people smile.”

To find out where Connolly is playing next, visit @ammoniteandy on Instagram.

MUST BE THE ALTITUDE?

BY CHRISTIE PORTER

WHEN IT COMES to report ing on mental health in Utah, there’s a lot of smoke—but fig uring out what caused the fire can be tricky. Fortunately, it’s a mission that a number of groups, experts and elected officials care about immensely and are working to address. The most recent data we have shows that Utah has a higher prevalence of adult mental illness than any other state. Utah also has the highest rate of suicidal ideation among adults, with a suicide rate that has been consistently higher than the national rate for more than a decade, and suicide was the leading cause of death for Utahns ages 10-17 and 18-24.

Supporting research into the underlying causes of and contributing factors to mental illness and substance abuse disorders is just part of the mission of the Huntsman Mental Health Institute (HMHI) at the University of Utah (healthcare.utah.edu/hmhi). Dr. Mark H. Rapaport, M.D., is the CEO of HMHI and has been with the institute since its founding in early 2021. He’s also the Chairman of the Department of Psychiatry and serves as the second William H. and Edna D. Stimson Presidential Endowed Chair of the University of Utah School of Medicine.

“We have a higher rate of certain mental

than other places in the country, but we’re doing something about it—and researching it,” says Dr. Rapaport.

Utah’s high prevalence of mental illness—possible causes and what we’re doing about it

One area of research is looking at the relationship between altitude and suicidal thoughts. Rapaport references the work of Dr. Perry F. Renshaw, M.D., Ph.D., M.B.A., who has studied extensively the impact altitude can have on the brain. His research has shown that hypobaric hypoxia (the reduced oxygen we experience at high altitude) can also lead to an increase in depression and poor air quality is linked to suicide risk.

While the air and altitude likely contribute to the comparatively high prevalence of suicidality and depression in Utah, genetics play a role as well as culture. “Utah has a tradition of rugged individualism,” explains Dr. Rapaport.

“It has created an environment that, at times, has put pressure on people to perform and be strong and independent, rather than acknowledging that they’re talking

about a brain disorder.” There is also a strong emphasis on being of service to others here. “Individuals in this community might feel ‘I can’t let others down’ and ‘I have to contribute’ or ‘be a good member,’” he says. “That comes with a lot of strings and puts pressure on people, especially younger individuals, and that may be a factor as well.”

Another contributing factor to a higher prevalence of mental illness, unique to Utah, could be the two-year mission undertaken by many young members of the Church of Jesus Christ of Latter-day Saints. “We’re a community where so many young people of ages 18–22, go away to foreign places, leaving home, for years. This process is very stressful on young people,” he says. “Going to a country where you don’t know the language or culture for an extended time creates a

MENTAL HEALTH BY THE NUMBERS

MENTAL ILLNESS

U.S.

adults report experiencing mental illness

Utah

adults (599,000)

experiencing mental illness

Self-reported Lifetime Depression

U.S.

the population

Utah

the population

Diagnosed With Depression

very stressful environment. To my knowledge, the LDS Church is aware of this and is taking steps proactively to deal with it.”

When it comes to improving the outcomes for people with mental illness and substance abuse disorders, Dr. Rapaport says HMHI is campaigning to eliminate the surrounding stigma. There’s self-stigma, often characterized by feeling shame and guilt for having an illness or disorder. People might think ‘if I were just tougher or if I just prayed more, I could handle this.’

“One of the things we need to do, we’re already doing: A thoughtful, concerted and long-term effort to eliminate prejudice and stigma,” says Rapaport. “We also need to increase funding for this kind of work. If we funded this appropriately, the cost savings for the state would be astronomical. It’s one of the reasons all of the institute’s projects also involve examining the economic and social impacts.”

LGBTQIA+ people

illness

SUICIDE

more likely to

cis-het

6.19% of Utah adults (138,000) report

serious thoughts of suicide Utah has had the highest rate of suicidal ideation among adults in the U.S. every year

2012-2013

“Self-stigma isolates people and prevents them from seeking out resources because they believe they’re somehow defective,” says Rapaport.

There’s also institutional stigma. For instance, “mental health services and substance abuse services are often carved out and don’t get the same amount of support as physical health,” he says. “We also criminalize substance abuse disorders.” Societal stigma manifests as a tremendous bias in giving community support. As an example, if one child in a neighborhood is diagnosed with a brain tumor, their family is going to receive an outpouring of support from neighbors, but a child diagnosed with a brain disorder might not garner the same.

That said, Dr. Rapaport appreciates the work the Utah State Legislature has done to support mental health resources in recent years. “Our state legislature has been more pro mental health than any other. Over the last five-plus years, we’ve passed more positive-impact mental health legislation than any state in the nation.” Resources for those in a mental health crisis, including the state’s Crisis Line and Mobile Outreach Teams and the SafeUT app for students, are all coordinated under one roof. It put Utah in a unique position to be set up for the integration and implementation of 9-8-8, the new three-digit calling code for the National Suicide Prevention Lifeline mandated by U.S. Congress. Says Rapaport, “We already had the foundation together.”

Suicide is the leading cause of death for Utahns ages 10–17

Youth bullied at school were 4X more likely to seriously consider suicide LGB youth seriously consider suicide almost 3X the rate of heterosexual peers

Utah has the 6th highest suicide rate

Utah suicide rate: 21.18

U.S. suicide rate: 13.93 (per 100,000 population)

Utah men have a higher suicide rate than women (32.7 per 100,000 population)

SAFEUT APP

SafeUT is a 24/7 crisis chat and tip line that provides real-time crisis intervention for students, connecting them to licensed counselors with the push of a button. It was created by legislation and rolled out in 2016. It’s also free to use and staffed by counselors at Huntsman Mental Health Institute.

“The app promotes school safety, prevents violence and helps prevent kids from becoming alienated and disenfranchised. The anti-bullying aspect of the app is a wonderful example of a tool that can proactively be used to prevent kids from acting out against others,” says Dr. Rapaport. The app also allows students to confidentially report tips related to bullying, threats of violence at school and other emergencies.

“What we have here is a true resource that other places in the nation are inter ested in learning more about,” says Dr. Rapaport. “We’re setting what will become the standard.”

ADVENTURES IN VENTURA

BY AVREY EVANS

WHENEVER I VISIT

Central California, there is one coastal city at the top of my “Must-Visit’’ list: Ventura. Think small-town beach vibes where artistsin-residence, professional thrifters and leisurely surfers coexist within their own unhurried circadian rhythms. In a way, our own Small Lake City has a kinship with Ventura. Everyone knows everyone, and it’s nearly impossible to pass a strang er without offering a quick head nod or polite, “Hi there!” But you can’t deny that some things—amusement parks, farmer’s markets and women’s rights, to name a few— are just better in California. I know we love to hate on California but it’s time to explore another city, one that makes the case for the Golden State.

A CITY OF GOOD FORTUNE

Scenic coastline views, endless outdoor adventures and Main Street hotspots have made Ventura a cultural hive—one that was named the most desirable place to live in America in 2015 based on the USDA’s index ranking the “natural aspects of attractiveness.”

The intrinsic appeal of the city has drawn individuals for hundreds of years, including Saint Junipero Serra who established California’s ninth mission San Buenaventura in 1782. The Mission is named after the Italian Saint Bonaventure, who is known for both the exclamation of “O Good Fortune!” that gave the mission its Spanish name and also, cringingly, as the Patron Saint of bowel disorders. (How’s that for a Biblical contradiction?) The area became a thriving agricultural hub and was officially incorporated into California in 1873. Today, the Mission remains a defining feature of Ventura’s downtown district and offers tours daily. Stop in between sunrise and sunset to tour the lush gardens and restored artifact collection. (sanbuenaventuramission.org)

Hiker at Ventura Botanical Gardens

STEP BACK IN TIME

Long before Ventura’s official induction into the California cool kids club, it was home to the indigenous Chumash tribe, whose thriving territory spanned the coastline from Malibu to Paso Robles. For 10,000 years their maritime lifestyle manifested advanced building techniques, transportation methods and knowledge of astronomy. Often regarded as the most unique on the continent, many Chumash traditions have been preserved and re-created at Wishtoyo’s Chumash Village in neighboring Malibu. The living museum offers a glimpse of authentic Chumash life with traditional storytelling, hands-on activities, ‘Ap dwellings, and Tomol canoes (Wishtoyo.org)

TREASURE HUNT

Considering its deep historical roots, it’s only natural that Ventura nurtures a connection to the past. Furthering a sense of nostalgia, several thrift and consignment shops line downtown’s Main Street. While unassuming on the outside, Coalition Thrift Store

(coalitionthriftstore.com) and SPARC Second Chance Store (374 E. Main St.) house an impressive collection of clothes and furniture. Plus, each donates a portion of proceeds to victims of domestic violence and no-kill animal shelters respectively. One short block away, Goodwill (gwvsb.org) is an obligatory pitstop for any credible thrifter. If on-trend and vintage fashion is what you’re after, Throwback Junction (throwbackjunction.com) and Buffalo Exchange (buffaloexchange.com) promise a brand name bargain or a too-goodto-pass-up novelty find (read: neon light-up daisy backpack).

ART WALK

Trading the chaos of Los Angeles for Ventura’s soothing scenery, many creatives call the coastal town home. The influx of artistic flair is embodied in countless galleries and artist’s spaces, like the Bell Arts Factory—a grassroots community housing ceramicists, painters and writers that invites the public to experience artists at work. Other creative sanctuaries include Art City Studios,

Working Artists of Ventura and Vita Art Center. Peruse Main Street for a mix of fine art and photographic galleries like Latitudes Gallery (latitudesgallery.com) and H Gallery + Studios (1793 E. Main St.).

And if you really want to blend in with the locals, visit the city during their ArtWalk event in October. Now in its 27th year, ArtWalk is a free self-guided tour of pop-up venues and galleries, studios and more. To find more information on this year’s participating artists and experiences, visit theartwalkventura.com.

WHERE TO SIP AND SNACK

Experiencing Ventura wouldn’t be complete without strolling down Main Street and pursuing whatever sight, smell or sound calls to you. Now extending in 2024, the city has closed off five blocks (From the mission to Fir Street) to accommodate a pedestrian-only promenade. Think Salt Lake’s Open Streets but with less inebriated Greek lifers and more sandy-toed and slightly-stoned surfers. (I’ll take that trade!)

CLOCKWISE FROM LEFT: Shopping downtown Ventura; San Buenaventura Misson; Couple at Fluid State; Rumfish Y Vino

THE GALAPAGOS OF NORTH AMERICA

The Channel Islands are home to 150 endemic species of seabirds, mammals and predators, earning them the nickname the “Galapagos of North America.” Seeds carried by birds, island foxes carried over by Chumash canoes and wild game planted by well-heeled sportsmen have culminated in biodiversity found little elsewhere on earth. Having recovered from the brink of extinction only a few years ago, the Dwarf Santa Rosa Island fox is a personal favorite. (House-cat sized AND easily tamed? I need to speak with my landlord.)

CLOCKWISE FROM BOTTOM

LEFT: Breakfast at Immigrant Son Caffe; Views at Santa Cruz Island; Ventiki; Wild fox at Channel Islands National Park

It’s practically law to start with brunch, this is SoCal after all. Grab a bacon flight at Immigrant Son Caffe (immigrant-son.com) and don’t shy from the breakfast lasagna. Also, sangria and lots of it. Fuel up with an ancho chili mocha at Palermo (palermocoffee.com) and grab a gluten-free donut while you’re at it.

For midday sunbathing, hit the patio at Paradise Pantry (paradisepantry.com). Choose from five artisan cheese boards paired with certified California vino. They also offer regional wine and cheese tours so you can sip your way through Greece, Spain and Italy. If your vibe is less caviar-meetscabernet and more I-Need-a-Beer-RightNow, head up to Fluid State Beer Garden (fluidstatebeer.com) for sourdough pizza and rotation beer selection. Other brew hubs include Poseidon Brewery Company (poseidonbrewingco.com), Madewest Brewing Company (madewest.com) and Barrelhouse 101 (barrelhouse101.com)

When it’s officially cocktail hour, visit The Saloon (thesaloonvta.com), western-style bar, for a seasonal libation and an all-vegan menu. (I did say “western-style.”) Inside a historic building, Bank of Italy Cocktail Trust (bankofitalycocktails.com) serves Italian-inspired drinks named to match the many wizard motifs found inside. (Gandalf the Grey-Hound was my personal fave). Go full beach-mode at Ventiki Tiki Loung and Lanai (ventikiloungeandlanai.com) where

authentic Mai Tais are paired with spam musubi and surfer tunes.

For dinner, take advantage of fresh coastal seafood at Lure Fish House (lurefishhouse. com) or Rumfish Y Vino (rumfishyvinoventura.com) Spencer Makenzie’s (spencermakenzies.com) has the best fish tacos in Ventura and homemade chowder to boot. For a romantic Italian dinner, visit Barrel 33 (barrel33.squarespace. com) or grab a casual bite at Thai/Korean fusion restaurant Asiatique Eatery (asiatiqueonmain.com).

WHERE TO ADVENTURE

Considering their nearly 273 sunny days per year, Ventura is a town quite literally made of the outdoors. Sweeping beaches and a wealth of surf breaks offer a haven to surfers, who can find beginner to advanced waves at Mondo’s, Ventura Point and South Jetty. Ventura is also a great launch point for whale watching during their migration period, and the folks at Island Packer’s offer whole and half-day trips (islandpackers.com)

If you feel a true call to the wild, the nearby Channel Islands promise untamed adventure and sweet solitude. One of America’s least visited National Parks, the string of five islands can be explored via kayak or on foot. Paddle into sea caves, snorkel around the coast or embark on a remote camping excursion. Roam the sandy beaches and craggy cliffs of San Miguel island, once the home of pygmy mammoths and the Arlington Springs Man—the oldest human remains discovered in North America. Or, take in the vast ocean views from Anacapa island, where Seussical wildflowers paint the hills in splendor. At the end of your adventure, don’t forget to stop and enjoy the sunset. Are you in the golden state of mind yet?

Corey Luke’s love for the automotive industry started in the pit with his race-car-driver father, who made sure Luke got hands-on experience learning about all the systems on a vehi cle, from the fuel lines to the electrical system, from the steering column to the suspension.

That comprehensive knowledge of a vehicle’s inner work ings provided an ideal foundation for Luke’s 30-year-career as a parts employee. He landed his first gig matching paint to damaged cars at an auto body supply store. Later, he was hired to wash cars at an auto dealership and has remained in the dealership world ever since. The knowledge gained at each step

in his career is of great value to Luke.

“We live in a world of instant gratification, but experience comes at a slower pace,” he says. “For success in this line of work, you have to be a sponge of knowledge and learn from every single person you meet. Anyone can be a teacher.”

His unique blend of experience, paired with his racing roots led Luke to Ken Garff’s Audi-Porsche dealerships in Lehi. While Luke came for the storied racing history of both brands, he has stayed 15 years for the technological developments and, of course, for Ken Garff’s values.

According to him, the company’s “We Hear You” motto applies not only to its customers but to employees, business partners and beyond. Ken Garff team members are encouraged to focus as much on their fellow employees’ success and devel opment as they do on helping customers with repairs.

“Ken Garff Truly cares about its customers and team mem bers,” says Luke. “While I know no person or company is per fect, Ken Garff is constantly striving to do better and be better.”

That level of passion isn’t the only value Ken Garff Au di-Porsche brings to the table for customers. “Our customers receive regular services by factory trained technicians, not just an oil change,” Luke shares. “The quality of that service brings value to our customer experience just as much as the cost of the vehicle.”

Beyond helping people meet their needs (whether it be repair ing a water pump in a customer’s driveway or a team member trying to reach their goal), one of Luke’s day-to-day goals is to deliver service that helps drivers see the lifetime value of working with Ken Garff, and the ease the dealer brings to car ownership. He also encourages car shoppers to pay a visit to the Ken Garff Audi-Porsche lots to take a look at the latest developments the brands are making in favor of safety and efficiencies both large and small.

“Some of the new technologies and features are things that most would never even think of,” Luke says. “For example, the wiper blades will flip the rubber insert every other time you start the car, thus extending the life of the blade and saving you a repair trip.”

New developments, big and small, are a few of Luke’s favorite parts of his career. Looking ahead, he anticipates a host of new safety features on the horizon for luxury vehicles, including a rumored system in the works that will allow vehicles to ‘speak’ to each other: when a car comes across a hazard on the road such as debris, pedestrians, or a stalled vehicle, the car’s safety system will relay that information to all cars in the immediate area. This message system would allow drivers ample time to anticipate and prepare for the hazard, rather than reacting suddenly with dangerous evasive maneuvers.

Keep a keen eye on Corey Luke and the Ken Garff dealerships for more improve ments in coming years, both to their vehicles as well as their service. At Ken Garff, their mission is to create a positive experience for customers, and Luke takes full re sponsibility for his role in that mission by ensuring the dealership is well stocked with commonly requested parts, and especially by keeping himself and his staff well-trained and educated.

“My career goals are simply to continue to learn,” says Luke. “Whatever chair I sit in, or whatever title I’m given, I want to continue building on the Ken Garff team’s success.”

“WHATEVER CHAIR I SIT IN, OR WHATEVER TITLE I’M GIVEN, I WANT TO CONTINUE BUILDING ON THE KEN GARFF TEAM’S SUCCESS.”

— COREY LUKE

SKIES

BY TONY GILL

PARK

DID YOU KNOW the title for someone who pilots a hot-air balloon is “aero naut?” That’s an undeniably cool moniker, and it’s undeniably fun when aeronauts flock to Park City for Autumn Aloft on September 17–18. During this year’s edition of the annual festival, scores of hot air balloons will take to the skies above the Wasatch Back on Saturday and Sunday morning from the North 40 Fields at 2350 Kearns Blvd. It’s a scene that’s surreal if you aren’t expecting a sea of colorful aerostats—that’s the cool name for lighter-than-air aircraft—overhead, and still captivating even if you’re attuned to seeing a lone balloon or two floating in the placid morning air. After seeing the hot-air flotilla, head to Historic Main Street at 8 p.m. on Saturday for the Evening Candlestick to learn more about and celebrate all things ballooning. Attendance to all events is free, and complete, up-to-date details are available on the Autumn Aloft website.

Autumnaloft.com

SO MUCH TO SAY, SO LITTLE SPACE

Bumper stickers pack much meaning into few words. We added some more.

BY TONY GILL

THE DRIVERS of Park City would like you to know where they stand. The uncommonly high prevalence of bumper stickers, which take on a sort of hyper-local relevance in the context of what we’ll call an “insular” community, is certainly evidence of that. To be clear, this won’t delve into the overtly political, as I’d rather stick my bare hand into an actual hornet’s nest than stir up its metaphorical analog, but there’s still plenty of fodder for the petty, silly, earnest, ag grieved and elitist among us.

My sincerest apologies if you have one of these bumper stickers adorning your vehicle and I’ve grossly missed the mark of your intentions, but bumper stickers are like Twitter in the wild so I’ve little to work with and if it doesn’t apply to you, as they say, “don’t @ me.” Remember, regardless of what your bumper sticker says, the left lane is for passing and turn signals are useful.

See you on the road.

Often seen on a white Range Rover.

Seems to be saying: “I moved here during the pandemic and have since become extremely involved in local politics, notably by voicing opinions on behalf of my HOA regarding the community’s need for affordable housing as long as it’s not near the boundaries controlled by my HOA.”

Often seen on a roof box atop an orange Subaru Crosstrek.

Seems to be saying: “I buy a lot of gear at the REI on 33rd and get warm feelings from a ‘Live, Laugh, Love’ throw pillow, but I’m just earnestly

being

my

Often seen on a Ford F-250 Tremor towing a 29-footlong fifth-wheel camper. Seems to be saying: “Being self aware is my strong suit.”

Often seen on a rusty white hatchback next to a “No Bad Skiing Only Bad Skiers” sticker.

Seems to be saying: “I do care that you ski at Alta.”

Often seen among other fly-fishing paraphernalia like a roof-mounted fly rod case on a lifted black Toyota Tacoma.

Seems to be saying: ”I spend a lot of time at Trout Bum 2 because I’m, like, a really big fly fisherman.” (It’s the Mountain West’s version of an “I’d rather be driving a Titleist” sticker.)

Often seen on a beige, sorry, “champagne” Acura SUV.

Seems to be saying: “I feel rightfully accomplished by having gotten in shape, but I am unaware that I’m in a town composed by half former and aspiring Olympians and the other half by professional athletes.”

Often seen beneath a Utah license plate with a California dealer’s logo.

Seems to be saying: “I reminisce about the past, but no, I didn’t know there was a time before Vail owned PCMR. That was a thing?”

A MAYOR LOOKS BACK

Andy Beerman isn’t giving up on Park City any time soon

BY TONY GILL

ANDY BEERMAN IS doing just fine Park City’s former mayor was limited to a single term after being defeated in a reelection bid by City Councilor Nann Worel in November 2021, but he left office with a legacy of preserved open space and sustainability and inclusiv ity efforts.

A longtime resident of this constantly evolving community, Berman brought an ambitious vision and transformative platform to City Hall that fueled his rise to the Mayor’s office and ultimately complicated his reelection efforts.

I caught up with Beerman this summer to reflect, look forward and describe what it’s like trying to lead. He was surfing and practicing Spanish in Panama with his wife Thea, enjoying a well-deserved respite from the churn of local politics.

BEERMAN LIVED IN PARK CITY FOR QUITE A WHILE PRIOR TO RUNNING FOR MAYOR.

“I moved to Park City in 1995 to take a job managing White Pine Touring. In 1998 I transitioned to Upper Main Street to manage the Treasure Mountain Inn, where I met my future wife and business partner, Thea Leonard. TMI was an antiquated property with a dysfunctional HOA, but we saw it as full of potential. Over the next few years, we acquired a large interest in the hotel and went to work renovating the property and restoring trust between the owners.

Looking back, it was my first foray into politics where I learned how to build consensus between disparate personalities. We spent the next 15 years growing the business and creating one of the first eco-friendly hotels in the West. In 2017, we sold the hotel side of the business so I could run for Mayor.”

ENGAGING WITH THE COMMUNITY AS A BUSINESS OWNER AND LONGTIME RESIDENT LED BEERMAN TO PURSUE A LEADERSHIP ROLE.

“I was a longstanding board member and then president of the Historic Park City Alliance (HPCA) and a vocal open space advocate. I became a regular at City

meetings and, after some encouragement, decided to run for City Council in 2010 and then mayor in 2017. My original platform focused on open space, walkability and protection of local business.

I felt the window to acquire and protect land was rapidly closing. My bucket list included Bonanza Flats, Quinn’s Junction, the rest of Round Valley and Treasure Hill. I’m thrilled we were able to secure most of these lands. Other major goals included promoting renewable energy, building a more walkable ‘car-optional’ town, and fostering sustainable tourism. I was excited we made progress on all of these areas before COVID hit and our focus shifted to health and safety.”

COVID UPENDED MOMENTUM FOR THE TRANSFORMATIVE VISION BEERMAN CAMPAIGNED ON.

“Overwhelmingly, residents expressed a desire to take aggressive action to mitigate traffic, protect our sense of community, address

climate change and to be more inclusive. Without a doubt, COVID shifted our priorities.

I also think the public appetite for ‘bold action’ is more idealistic than the actual appetite for change. As I liked to say, ‘everyone loves buses when other people are riding them.’ Changing behaviors is extremely difficult, especially once people become positional. I’d hoped that the COVID crisis would bring us closer as a community, but instead it widened our divides.”

BEERMAN SOUGHT A BALANCE OF PRESERVATION AND GROWTH TO PROTECT PARK CITY’S IDENTITY WHILE MEETING THE DEMANDS OF A CHANGING FUTURE.

“I am a proponent of slow, focused growth. Some change may be inevitable, but we don’t need to add accelerant. I prioritized land preservation because it’s the only silver bullet to stop sprawl. Many new residents don’t realize we prevented millions of square feet

of development. I also pushed for Park City to establish a more sustainable pace with tourism, events and growth. Unfortunately, political will was weak and developers were relentless. Now it’s late to be proactive as everyone is entrenched and dependent upon our oversized economy. We’ve found ourselves in a place that pits residents against visitors and creates a lot of resentment.”

BEERMAN REMAINS OPTIMISTIC ABOUT PARK CITY’S FUTURE.

“Take a step back and realize we live other people’s dreams. Tolerating a degree of tourism affords Parkites amazing amenities and a low tax rate. A healthy economy also gives us the tools to address many of our challenges, and we should stop viewing ourselves as victims. With some conviction, we could build consensus and determine realistic action. However, it will require a renewed trust in local institutions and individual willingness to adapt some behaviors and expectations.”

BY TONY GILL

PHOTO ADAM FINKLE

to the upcoming 2022/2023 winter where ev eryone—resorts, locals and visitors alike—are hoping for a bounce back.

Let’s break tradition and start with the good news first. Vail Resorts, which owns PCMR, is raising starting pay for all hourly employees to $20-per-hour, a significant increase from the previous $15-per-hour wage. Of note, jobs that require specific certification such as ski patrol, will start at $21-per-hour. Setting aside the fact a $20-per-hour wage can hardly be considered livable in the face of skyrocketing resort town housing costs, the move is an admittedly sizable investment and an admirable attempt to address some of the previous season’s staffing shortages that rankled skiers and snowboarders of all stripes.

While the investment in employees will hopefully be noticeable in an improved on-mountain experience, a more visible planned investment in new chairlifts is on hold for now. PCMR planned to upgrade the Eagle and Silverlode lifts with high-speed six-andeight person chairs respectively to help alleviate crowding at base area and mid-mountain choke points. The upgrades were planned as part of the 1998 development agreement with the town but were put on hold after the planning commission granted an appeal of the administrative conditional-use permit brought by four citizens: Clive Bush, Angela Moschetta, Deborah Rentfrow and Mark Stemler.

WHAT’S THE PCMR PARKING SITUATION FOR 22/23?

T

HE GOOD OLD DAYS were supposed to return to the mountains of Park City last winter, but the Greek alphabet wouldn’t quite relent. First Delta and then Omi cron came along, bringing staffing issues which were compounded by a publicly contentious labor negotiation between the Ski Patrol union and Park City Mountain (PCMR). Most of that likely could have been managed if not for abysmal snowfall—the 56-day stretch of high pressure in early 2022 was equal parts record breaking and soul-crushing—leading to “character build ing” conditions, lift closures and frayed nerves throughout the community. We’ll euphemisti cally call the season “challenging” and look ahead

The appeal essentially says Planning Director Gretchen Milliken is not authorized to grant the permit to PCMR, and the majority of planning commissioners agreed the project did not meet the requirements for staff-level approval. At primary issue are lingering questions about whether the upgrades will cause the resort to exceed its comfortable carrying capacity and whether the proposed parking mitigation plan was sufficient.

“One thing is clear—we will not be able to move forwards with these two lift upgrades for the 22/23 winter season, and that should be a disappointing outcome to anyone who loves to ski and ride at Park City Mountain,” PCMR’s new Vice President and Chief Operating Officer Dierdra Walsh said in a prepared statement. PCMR’s next steps are unclear, but in the meantime we’re all praying for snow and hoping $20-per-hour is enough to staff lifts this winter. Fingers crossed.

PCMR had planned to implement a paid-parking system for the Park City base area to alleviate parking demand that exceeded capacity as many as 68 times last winter. Part of PCMR’s obligation for the now-de layed lift upgrades would have used net revenue from parking to reinvest in transit and parking measures at the resort and in nearby neighbor hoods. Those plans, along with an online reservation system face an uncertain immediate future.

N IN BUSI NESS

Salt Lake magazine’s “Women in Business” is an acclaimed and respected part of our September/October issue. Over the years, we have profiled and spotlighted suc cessful women business leaders across the state. At this point in history, when so many women are community and business leaders, you could ask why we still feel the need to highlight Utah women-led businesses?

EMOW

While increasing every year, the current ratio of women to men business owners in Utah is 1 in 5. Our state is lower than the nation al average of 1 in 3 women to men privately owned businesses. How is it that in Utah, women account for the creation of 60% of all new companies and still trail men in ownership? These numbers don’t add up—but they do tell us something.

Without going on and on with a list of why about patriarchy, me-too and misogyny, let’s read between the lines: Women who hold the title of owner are statistical outliers. Even with resources and assistance available, the message doesn’t always reach those who need it to hear it; unfortunately, many women-operated busi nesses lack funding and thus can’t continue to develop as required and die out.

As leaders, our women in business are shining examples of success. Here they share insights of their entrepreneurial journey so others like them can follow their lead.

BY MEGAN HULSE

BY JEANINE MILLER & ARIANNA JIMENEZ

Janie Ward

Form Derm Spa, WardMD Facial Plastic Surgery

INSPIRING CONFIDENCE

Janie Ward, her husband Dr. P. Daniel Ward, MD, and the team at the Form Derm Spa take the ideology of self-care to a whole new level.

With a company wide-philosophy of “Improving Lives by Inspiring Confidence,” the ladies at Form Derm Spa take on a lofty goal of boosting self-confidence in both their clients and their employees, taking on a role in individual growth jour neys by helping them achieve security with their appearance.

“A few years ago, Dr. Ward noticed that the happiest patients were the ones who used their surgery as their first in vestment in themselves, says Janie. “The change and transfor mation they experience are incredible and inspiring to see!”

The quality products, education, and passion motivating the Form Derm Spa team assure patients can have just as much confidence in their doctors as they do their new appear ance: Form’s premier skincare line, FormRX, has been fea tured in Buzz Feed Gift Guide, Total Beauty, InTouch Weekly, Haute Beauty, and more; The spa is a leading injection educa tor for industry professionals; and their laser division has been named a Center of Excellence by Candela, one of the world’s largest laser companies. Dr. Ward is a key thought leader and on the advisory board for several major aesthetic companies, so clients of Form Derm Spa know they are getting a worldclass experience.

The spa has been in business for six years and has just un der 50 employees. Janie credits a lot of the business’s success to their team, and the spa invests in their workers to prove it.

“Our team keeps it going, growing, and improving every day,” Janie says. “We take a deep interest in their personal and professional development.”Last year, Form Derm Spa challenged its leadership to devote 10% of every employee’s work week to education, whether that was by learning a new technique or just reading up on leadership. With these meth ods, Form has developed a knowledge-hungry, dedicated, and fearless team of professionals, each armed to create the prime experience for patients.

Looking ahead, Utahns can expect a rebrand of the Form RX line with beautiful new designs, as well as an expanded vision for Form Derm Spa, both geographically and with a wider range of services to help them improve Utah lives by inspiring that Form brand of confidence.

Leah Wynn

lines ranging from handmade ceramics to glass, leather, metals and porcelain. It also showcases multidimensional elements such as 3D designs, inlaid tiles and more.

BEFORE LEAH WYNN found her footing as a staple in Utah’s de sign industry, Salt Lake City was lacking in the artisanal tile depart ment. Although the city was home to many arts-and-crafts makers who were creating stunning pieces in their individual studios, Leah found that there was no centralized showroom dedicated to hand crafted tile options. This discovery set her on a newfound mission and launched her into a lifelong passion.

At Inside Out Architecturals (IOA), which Leah has owned since 2007, the team specializes in tile layout and is dedicated to support ing the booming design industry in Utah.

“Our showroom is like a designer’s candy store,” she says of their decorative tile gallery. “It’s a very exciting time in our world, full of color and pattern on the rise. I feel very fortunate to be able to take Utah’s host of incredible designers to new places they couldn’t go before, all through the use of ornamental tile installations.”

IOA’s South Salt Lake retail space features over 50 exclusive tile

The variety of options that Leah has carefully curated work magic to create wonderfully unique spaces in homes along the Wasatch Front and beyond. Under Leah’s direction, IOA has pushed the typical boundaries of tile well beyond usual backsplashes and bath rooms, paving the way for more bespoke areas such as custom mosaic fireplaces and durable outdoor living spaces.

Leah has masterfully coached a team that not only advises clients but creates custom layouts and tile compositions for every purpose from drawing the eye with impactful focal points to narrating a home’s sense of space delineation. IOA helps designers find that balance between fashion and function, and classic and wholly oneof-a-kind looks, bringing a rich sense of personality to each area they adorn.

“I believe that interior design should be made up of things that make people happy,” Leah says. “You customize your clothes, your hair, and the rest of your look to ensure you feel your best, why shouldn’t you do the same in your home?”

PRINCIPAL, INTERIOR DESIGNER

Kristin Rocke

K. Rocke Design | Glass House

TENACITY, well-developed relationships, and authentic honesty. Those are the keys to which interior designer Kristin Rocke attributes her success as both a renowned interior designer and a flourishing business owner.

In business since 2004, K. Rocke Design’s keen eye for dis tinctive style and rich color can be spotted gracing a variety of structures around the state, including private residences, a historic mining building in Park City, the Audi Executive Club at Rio Tinto Stadium, and more. The K. Rocke team also boasts a coast-to-coast and international presence, with their 2022 season bringing projects from country clubs in Cape Cod to resorts in the Bahamas, and other locations full of diversity that Rocke embraces with open arms.

“That is the thing that’s so exquisite about working in design,” Rocke says. “I love that every day is different and that I am able to work in so many different decorative languages. Each space has its own unique character and rich environment that I get to explore.”

With awards including “Top 10 Designers to Watch” by Traditional Home and features in Utah Style and Design, Luxe, House Beautiful, Florida Design, Boca Design, Park City maga zine and The Salt Lake Tribune, it’s clear that Rocke’s capacity as a creative doesn’t go unnoticed.

“Efficiency and creativity are our strengths. My team has an ability to visualize things that haven’t been seen before,” Rocke says of the paramount skill that has lent a hand not only to beau tiful rooms but also to a blossoming business.

Eight years ago, Rocke developed a new way to connect with clients and customers: Glass House, K. Rocke Design’s highly curated showroom and home boutique. The retail space at 3910 Highland Drive, is open by appointment and was recently re imagined to double as a design showroom and a retail storefront. Now, alongside the usual bits and bobs sold in-store and online, K Rocke Design showcases fabric samples, hardware, and other materials for design clients. The collaborative effort has proved a resounding success for a team on its toes, proving its pivoting ability in the constantly shifting world of design.

“I am so grateful to have such an amazing team, “ Rocke says. “That’s exactly the kind of resiliency you need for success.”

Kikel-Lynn

A MISSION TO HONOR her parents’ memory has blossomed into a powerhouse business for Jenn Kikel-Lynn, Founder and Principal Broker of K Real Estate. With a “30 Women to Watch” award from Utah Business Magazine, several “Top 500” recogni tions from the Salt Lake Board of Realtors, and more, Kikel-Lynn has undeniably merged her passion for entrepreneurship and philanthropy into something remarkable. Although, she admits it was no easy journey.

After losing both parents to suicide before age 30 and divorce at 37, Kikel-Lynn felt the call to re-invent her life. She needed to find a new career path but also knew her family would want her to find a way to give back to her community.

With the creation of K Real Estate, (AKA “The Give Back

Brokerage”) Kikel-Lynn made both dreams a reality. At her bou tique firm, agents have the opportunity to select a non-profit to give back to each time they sell a house. The agency will also donate a portion of the brokerage commission to a client-chosen organiza tion, and partners with over 60 nonprofits.

Over the last 7 years, the agency has grown rapidly, and in the next few years, Kikel-Lynn hopes to purchase a third commercial location exclusively for the firm’s nonprofit partners.

“My vision for nonprofits is to have their own space for events, meetings, and fundraising,” says Kikel-Lynn. “This project will run under our nonprofit, The Give Back Brokerage Charitable Foun dation, so I’ll be looking for grants and construction trades who are interested in donating services to help this space become a reality.”

That collaborative energy is one of her favorite parts of her career: whether she’s working to help a client find a dream home or helping a family after losing a loved one, she strives to foster community growth at every opportunity.

Kikel-Lynn attributes much of K Real Estate’s advancement to a support network that shares the spirit of teamwork, including her brokerage team, industry partners, and her husband, Jason, and six children: Hali, Lauren, Jenna, Kora, Korbin, and Hayden.

“It’s so gratifying and emotional for me, realizing that I work daily with others with big hearts that have chosen to help me build this vision of giving back,” says Kikel-Lynn. “My parents would be proud of the legacy that I’m continuing in their memory.”

Marsha Holfeltz

Madison McCord Interiors

IN THE FACE OF persisting supply chain woes disrupting the design industry since peak COVID-19 season, one Utah business has managed to stay ahead of the curve, executing deliverables for clients and designers with apparent ease.

Marsha Holfeltz, founder of Madison McCord Interiors, is a regular supply chain guru, with a history of manufactur ing expertise that long predates the post-2020 blues. Prior to founding Madison McCord, Holfeltz worked as a textile buyer for corporate advertisers, and in the drapery market, building relationships and interior design prowess with every step.

“I understand the building blocks of logistics and shipping at a level that many small business owners may not,” she says, cit ing gratitude for her background, as well as the support she has gotten from Utah customers and industry professionals alike as another facet to her success.

With everything under her belt, she is industry savvy in more ways than one, constantly keeping up with the ever-shifting trends of interiors, as well as staying atop her game as a small business owner.

“I always have staple pieces, but I truly love keeping up with design trends, ” Holfeltz says. “I think that personal style is a trickle-down effect: it starts with the clothes, then translates to your home, your hairstyle, everything. I love helping people play with style.”

And with 22,000 square feet of showroom at her disposal, Holfeltz and the Madison McCord team have options for any style or taste. Their displays take on a seasonal life of their own, constantly shifting to show off the variety of inventory the shop has on hand.

“Keeping items on the floor is imperative to our mission of supporting design trade here in Utah,” she says. “We try to cover all angles for our customers, and show them options they can put to use right away.”

If you see an item you covet in the Madison McCord show room, it can be in your home later that day, a rarity in the design trade these days. While most furnishings trend toward months of waiting, Holfeltz has put her logistics background to work and has been hard at work ordering her favorite finds (often nearly a year in advance) to show off to customers and buyers for seasons to come.

Chumbita,

SEISMIC PROTECTION TECHNOLOGIES, like those pro duced at CoreBrace, are part of a particularly dynamic construc tion industry sector that is developing at lightning speed. Within this sector, engineers like Maria E. Chumbita must similarly adapt quickly to keep on top of the business innovation game.

“I have a very technical background,” says Chumbita, who currently works as the VP of Engineering at CoreBrace. “I love the challenge of putting my technical knowledge to use, while also incorporating softer business skills in our day-to-day operations.”

CoreBrace’s original objective was to develop a version of seis mic protection devices known as Buckling Restrained Braces, which improve constructions’ structural behavior during earthquakes, making them safer for occupants within, and producing the braces locally for the domestic market. What began as just a few projects

per year has burgeoned into a freight train of construction innova tion, producing braces for hundreds of clients worldwide, bringing in a steady annual revenue in the order of $100 million.

Armed with a BSc in engineering from the Pontifical Catholic University of Buenos Aires, Argentina and a Master of Engineer ing degree from Trine University in Indiana, Chumbita joined the CoreBrace force in 2011, prepared to help with a major shift in the company, and one that launched CoreBrace into its success today.

Since her career launched with CoreBrace, Chumbita has earned a Professional Engineer License valid in several U.S. states, and been recognized with the 30 Women to Watch and 40 Under 40 awards by Utah Business magazine in 2018 and 2020 respectively.

Amid the never-ending journey of research and development to maintain a successful tech business, movers like Chumbita fight to get as much traction in consumer relations as they do in innovation. At CoreBrace, the commitment to providing the best service possi ble is integral to the company's mission.

“We all grew together with new knowledge in the field, constant ly adapting our technology to keep up with the latest developments, while at the same time applying our values to our customer service model,” Chumbita says. “We made customer service a priority from day one.”

That combination has branded CoreBrace as a distinguished leader in the construction industry time and time again, with cus tomers frequently returning to take advantage of the latest technol ogies in an amiable and professional environment.

ESTATE PROFESSIONAL

M. Juliano

Summit Sotheby’s International Realty

PAGE MORRIS JULIANO brings house hunters and sell ers the best of Utah’s city to mountain lifestyle. As one of few realtors with expertise in Utah’s two hottest markets, Salt Lake and Park City, she is among the Sotheby’s go-to agents to assist clients with any price range.

“We believe that everyone should have representation,” she says of Sotheby’s mission. “For us, luxury is not a price point. We strive to care for each of our clients on the same level.”

The daughter of real estate powerhouse Carlyle Morris and developer Rob Morris, Juliano was all but destined for a realtor’s life. She has been licensed for 26 years, and the earliest years of her career were spent learning the ropes with her greatest teachers.

“I can never forget the foundation my parents gave me,” says Juliano. “My mom was one of Utah’s earliest female realtors and truly set an example of true grit, discerning qualities, and poise. She taught me that consistency is key in this unpredictable industry. You must have structure, discipline and a daily regime to stay agile.”

Juliano credits much of her balanced success to her team at Sotheby’s, from her assistant Kelley Keator and her dedicated transaction coordinators, to the international network of agents and leaders who help agents stay knowledgeable and current on stats, marketing, and the practices and policies of Utah real es tate. But most important: Juliano’s personal formula for success is simple: “keep showing up and communicate.”

“This business is not for the faint of heart,” she says. “Many don’t realize how much work, time, and education goes into it. The people who don’t show up, don’t succeed.”

Juliano is thrilled to see a new generation of agents taking on Utah’s rollercoaster market.

Among them is her son-in-law, Patrick Munger, who has de veloped a strong clientele after mentorship from Juliano.

She looks forward to passing the baton to new agents who, like her collaborator Munger, share the Sotheby’s mission of working with humanity and care. But this powerhouse doesn’t plan to make her exit anytime soon.

“Recently, the Utah market has been unlike any other, but it stimulates my creativity and encourages new connections,” she says. “I like the challenge, and I can’t wait to see what the next few years bring.”

and make a drink that would give us…

Autumn. It is the season when we turn inward, reflecting on another summer gone and bracing for the winter to come. The days grow shorter, the trees skeletal and the September sky takes on a metallic, cobalt blue aspect. It was with this in-between time in mind that we asked 15 of the best craft-cocktail experts in the city to help us out and fix us a solid drink to aid our autumnal musing. Their creations were inspired by the harvest and came with a surprising stubbornness manifested in their use of bright, summery ingredients that seem to say, “Wait, there is still sunshine to be savored.” Each of the 15 contestants used their shakers to give us one last winking glimpse of summer. Pour it over ice and serve.

Welcome to September and Salt Lake magazine’s 2022 Farm-to-Glass Cocktail Contest. For the month of September (and into October), we invite you to belly up to these bars, order one more round of summer and help us choose the best cocktail of the season by voting for your favorites on saltlakemagazine.com.

FROM SALT LAKE MAGAZINE’S EDITORS PHOTOS BY ADAM FINKLE

We challenged 15 of Salt Lake’s

to use seasonal ingredients and local spirits

best cocktail crafters

MAKE IT AT HOME

A Slice of Summer

1.5 oz. Sugar House Distillery rum

2 oz. lime juice (or to taste)

2 oz. watermelon shrub (below) 2 oz. soda water topper

Combine ingredients and shake, strain over two scoops of watermelon sorbet. Top with soda water and garnish with a watermelon slice and mint.

Watermelon shrub: Mix equal parts water and sugar in a saucepan and simmer. Let cool and add 3 cups pureed watermelon and lime to taste. Add the equivalent of the sugar-water ratio of rice vinegar and store in the fridge for two days before using.

Try it at Oquirrh (and vote). 368 E. 100 South, SLC, oquirrhslc.com

A Slice of Summer

by MacKenzie Wallace, Oquirrh

MacKenzie Wallace got her start in banquet bartending, slinging simple drinks for the rubber chicken crowd and knew she wanted more, quickly discover ing the craft cocktail realm. “Pouring basic drinks was boring, but I still try to keep my drinks simple and don’t lean on simple syrup,” she says. Her philosophy?

“Let the ingredients do the talking and keep it down to four ingredients…If you don’t want to taste the spirit, why not just have a glass of lemonade?”

THE DRINK:

“Mixing drinks at Oquirrh, we incorporate what Angie and Drew [Angie and Andrew Fuller, the chef-owners] are using in the kitchen,” Wallace says. “Drew keeps it seasonal and our cocktails reflect that.

He’s been using a lot of watermelon in his dishes so I thought about late summer and early fall and how I could keep that fresh taste of summer going.”

Great Basin Sour

by Mangesh Sawant, Laurel Brasserie & Bar

Mangesh Sawant got an early start tending bar when he was 18, at his father’s restaurant in India. He came to America on a cultural exchange program and started at the Grand America as a busser, working his way up to his position as the bar manager at the hotel’s newest bar. “I like to give a guest a drink that will put a smile on their face,” he says. “At a hotel bar people are often on business and by themselves and I think they are more inter ested in conversation with a bartender than at a regular bar.”

THE DRINK: Sawant has enjoyed visiting national parks near Utah and drew his inspiration for the Great Basin Sour from a trip to Great Basin National Park.

MAKE IT AT HOME

Great Basin Sour

1.5 oz. High West bourbon

.5 oz. Sugar House Distillery rye

.5 oz. Grand Marnier

.75 oz. lemon juice

.5 oz. simple syrup

Egg white

Red wine float

Combine all ingredients into a dry shaker and let the egg white cook for about 10 seconds. Add ice and shake. Serve in an egg coupe glass and float with a splash of your favorite cabernet or red wine.

Try it at Laurel Brasserie & Bar (and vote). 555 S Main St., SLC, laurelslc.com

‘Hear Me Roar’

by Maddy Schmidt, Alibi Bar & Place

Maddy Schmidt took her first drink order working at her mom’s restaurant in Helena, Mont. She came to Salt Lake and found her way to Alibi. “It was my big break,” she says. “It’s instant gratification to throw some stuff in a shaker and experiment.” THE DRINK: Her inspiration was memories of late summer strawberry pie. “I wanted to be transitional with end-of-summer vibes and bring in a few baking spices without being obnoxious,” she says. Schmidt named her cocktail after the opening line of the Helen Reddy song “I Am Woman” in response recent setbacks in abortion rights. If Schmidt wins, she intends to donate the prize money to Utah Abortion Fund (utabor tionfund.org)

2 The Green Dragon

by Kenzi Anderson, Water Witch

Kenzi Anderson started as a barback at Water Witch 5 years ago and has grown into one of its best and most enthusiastic bartenders. “I was definitely thrown into the fire,” she says of her early days at the Witch.

Last Spritz of Summer

by Alex Thompson, Copper Common

The Munson

by Mellina Borjas, International

MAKE IT AT HOME

‘Hear Me Roar’

1.5 oz. Neisson Blanc Rhum Agricole

.5 oz. Aperol

.5 oz. lemon juice

1.5 oz. sweetened coconut milk .5 oz. strawberry rose cardamom syrup (below)

Shake with ice and pour the shaker (ice and all) into a glass. Garnish with a lime wheel and “something pretty.”

Strawberry rose cardamom syrup: Toast four cardamom pods and 1 tbsp. pink peppercorns. Blend 16 oz. fresh strawberries with 1 tbsp. rose water. Combine with 4 cups of sugar and 4 cups of water and simmer for 30 minutes. Try it at Alibi Bar & Place (and vote). 369 S. Main St., SLC, alibislc.com

“There was a lot of telling my self, ‘OK Kenzi, swallow your fear and get out there and do it.’ I’m really a shy person but the bartenders who taught me coaxed out this personable, outgoing person.”

THE DRINK:

“I name all of my drinks after things found in The Lord of The Rings. Because, well, I love The Lord of The Rings. With The Green Dragon, I wanted to create a verde [green] miche lada. Something refreshing and spicy for a late summer barbecue.“

MAKE IT AT HOME

The Green Dragon

1.5 oz. Wahaka mezcal 3 oz. “Green Dragon” mixer (below)

1 oz. Modelo lager (float) Shake mezcal and mix. Strain into a glass over ice and add 1 oz. (or to taste) of Modelo on top.

Green Dragon mixer: De-seed and roast jalapeño and green chili peppers. Blend with tomatillo hot sauce, lime and sugar. Strain.

Try it at Water Witch (and vote). 163 W. 900 South, SLC, waterwitchbar.com

Alex Thompson used to cook on the line at The Copper Onion and, well, things were getting a little dull. She started bar backing next door at Cop per Common and discovered was able to use her time in the kitchen as inspiration for learn ing to create cocktails. “It was a good segue into bartending,” she says. “I took the tools that I learned and brought them to the bar.” She enjoys being out in front, socializing with customers and the way bar work flows. “It’s a lot of hands on deck, working together and encouraging each other,” she says. THE DRINK: “When it’s hot I like to drink a cooling spritz style of drink, but also I wanted to work in some of the bitter flavors and forti fied wines we use at Copper Common to create something transitional, tart and sweet with a little sizzle.”

MAKE IT AT HOME

Last Spritz of Summer

1 oz. Cocchi Americano 1 oz. Bonal Gentiane-Quina 1 oz. dill tarragon cherry syrup (below)

Topped with Topo Chico Agua Mineral (or any sparkling water)

Dill tarragon cherry syrup: Cook cherries and strain. Add dill and tarragon and mix with equal parts water and sugar. Strain and cool.

Try it at Copper Common (and vote). 111 E. Broadway, Suite 190, SLC, coppercommon.com

Mellina Borjas tended bar at Twilite Lounge for many years, which is one of Salt Lake’s classic hipster dive bars. But as charming as Twilite is, it is not a place for a craft cocktails. When one of Twilite’s owners bought the former Wasted Space bar on State Street to create Inter national (thankfully! It truly was a waste of space.), Borjas was all in. “We’re working to create a five-star dive bar and a safe environment,” she says. “Get a shot and a beer or try a great cocktail or wine.” THE DRINK: Its name, The Munson, was inspired by Borjas’ fan crush on Edward “Eddie” Munson (Joseph Quinn) from the hit Netflix series Stranger Things “He’s a dreamy dude and this is a dreamy cocktail,” she says.

MAKE IT AT HOME

The Munson

1.5 oz. Russell Henry Malaysian Lime Gin

.5 oz. Cocchi Aperitivo Americano

.5 oz. lime

2 oz. kiwi juice Mozzarella foam (below)

Chill a glass and mist with Cocchi Aperitivo Americano. Combine spirits, lime and kiwi juice into a shaker with ice. Shake and strain over fresh ice into the cooled, misted glass. Garnish with a dollop of mozzarella foam and hibiscus salt.

Mozzarella foam: Combine heavy whipping cream, cream cheese, buffalo mozzarella, softened gelatin, salt and white pepper in a whipped cream canister. Shake and dispense.

Try it at International (and vote). 342 S. State St., SLC, internationalbarslc.com

All Things Green

by Jordon Strang, HSL

Jordon Strang transitioned from the fussy coffee barista world into the fussy cocktail-creating world and found his way behind the bar at HSL. “Being into specialty coffee, bartending just seemed like the next natural step,” he says. He loves working with the culinary team at HSL and designing cocktails that use the ingredients on the fastidi ously farm-to-table menu, but it’s the social side of bartending that he enjoys most. “I’ve never been an introverted person,” he says. “I tried a desk job and no good. I love connecting with people across the bar and improvising cocktails for them.” THE DRINK: “I wanted this to be a blend of my personal favorite flavors, which tend to be green,” he says. “I also wanted to make use of HSL’s hearth stove and roasted tomatillos with oak. They took on an unexpected tropical flavor that surprised me.”

MAKE IT AT HOME

All Things Green

.8 oz. Amaro Alta Verde .75 oz. Dolin Génépy le Chamois 1.5 oz. Wahaka mezcal .5 oz. tomatillo syrup (below)

Absinthe

Combine with ice in a stirring glass. Cool and strain over a big ice cube in a double rocks glass. Garnish with tomatillo husks misted with absinthe.

Tomatillo syrup: Roast 1 lb. of tomatillos on a grill. Combine equal parts water and syrup in a saucepan and simmer. Blend with roasted tomatillos.

Try it at HSL (and vote). 418 E. 200 South, SLC, hslrestaurant.com

Summer Haze

by Kelsey Terrell, Beehive Distilling Bar

Kelsey Terrell started working towards bartending at Handle in Park City, where she tasted Beehive Gin for the first time. Now, 8 years later, she runs the bar program at Bee hive Distilling. She gets her inspiration from great meals. She thinks to herself, “I like to eat this…how can I make that into a drink?”

Combining unlikely flavors (blueberry and red onion?) from the table into surprising drinks, she appreciates the crowd at Bee hive Distilling who, she says, “is looking for more than a beer and a shot. They come in to find new and interesting cocktails.” THE DRINK: Summer Haze was a personal chal lenge for Terrell. “The cocktails I’m normally drinking are usually more bitter and I wanted to try…using seasonal fruits to make some thing colorful and summery.”

MAKE IT AT HOME

Summer Haze

1 oz. Wahaka mezcal 1 oz. Sugar House Distillery bourbon

.25 oz. Waterpocket Notom 1 oz. cantaloupe juice .75 oz. lime juice .25 oz. turmeric .25 oz. simple syrup

Combine ingredients and shake with ice. Strain over fresh ice in a pretty glass.

Try it at Beehive Distilling (and vote). 2245 S. West Temple, SLC, beehivedistilling.com

Pearl Diver

by Frankie Mealy, The Pearl

Like many, Frankie Mealy started bartending in college to pay the rent but one thing led to another and college was in the rearview and he never stopped. “It’s just not like any other job,” he says. Help ing launch The Pearl was an opportunity he couldn’t pass up. “We’re a Vietnamese street food bar, and I was able to design a menu from the ground up based on that concept,” he says. THE DRINK: Mealy wanted to use ingredients in use at The Pearl and opted to toast rice to create a horchata base balanced with laven der and citrus. “Somehow I ended up with something like a ‘horchata colada,’” he says. “Who knew?”

Dancing Shoes

by Tommy Mckeever, Lake Effect

Tommy Mckeever started out moonlighting as the door guy at a bar in Ogden, but the long nights clashed with his daytime desk job. So he bailed on the day job and never looked back.

“I never considered myself cre ative until I started bartending,” he says. “For me work had never been that way before. Now, it feels like I get paid to play.”

THE DRINK: “When I think of September, I think of peach cobbler,” he says. He wanted to challenge himself to get that flavor and feel into a cocktail by creating a peachy shrub with hints of baking spices as the main mixer.

Fruits of the Labor

by McKenzie Steele Foster, Post Office Place

The Desert Bloom

by Dominick Medel, By The Glass (BTG) Wine Bar

MAKE IT AT HOME

Pearl Diver

1.5 oz. Hamilton White ‘Stache Rum

2 oz. toasted rice syrup (below) Soda water

Combine ingredients with ice and stir or shake. Strain over fresh rocks and top with soda water. Rim the glass with lavender salt.

Toasted rice syrup: Blend toasted rice and water. Stir and strain. Mix rice blend with lactic acid and lavender salt with equal parts water and sugar and simmer. Cool and store.

Try it at The Pearl (and vote). 917 S. 200 West, SLC, @thepearlslc (Instagram)

MAKE IT AT HOME Dancing Shoes

1.5 oz. Sugar House Distillery rye

.75 oz. peach cobbler shrub (below)

.5 oz. lemon juice

.5 oz. Creme de Peach

Peach cobbler shrub: 1 lb. fresh peaches

Half vanilla bean

1 oz. cardamom (lightly crushed) .75 cup apple cider vinegar

Blend peaches and mix with .75 cup apple cider vinegar. Combine over heat with 1 cup sugar and .5 cup water. Strain, cool and store.

Try it at Lake Effect (and vote). 155 W. 200 South, SLC, lakeeffectslc.com

McKenzie Steele Foster started bartending four years ago, but her primary hustle is acting. She found her side gig at one of the top cocktail bars in SLC, and she says the two jobs are analogous. “As an actor, you have to figure out what your ‘survival job’ is, the one that pays the bills in between jobs,” she says. “With bartending, I get to be creative in the same way as acting. A bartender is on stage. We play a role for our customers in curating an experience.” THE DRINK: She found her inspiration for Fruits of the Labor by striving to cre ate a variation on the tradition al sangrita, a Mexican back to tequila. Sangrita is often just a tomato mix, but Foster created hers with a zesty mix of pep pers, persimmon and—wait for it—dried crickets backing up a jolt of mezcal. “With a sangrita, you are putting the mix in the hands of the drinker. They add as much or as little as they want,” she says.

MAKE IT AT HOME

Fruits of the Labor

1.5 oz. Wahaka mezcal served in a copita with a sangrita back (below)

Sangrita back: Roast peppers and mix in a blender with fresh ginger, pomegranate juice, grenadine, cricket salt and jalapeños. Rim the glass with cricket salt.

Try it at Post Office Place (and vote). 16 W. Market St., SLC, popslc.com

Dominick Medel started at BTG as a barback and knew he wanted to be a bartender.

“It’s work but it doesn’t feel like work,” he says. “There is so much freedom and creativ ity.” He loves making up drinks on the spot for customers.

“They’ll say, ‘I like this flavor’ and I’ll use that as a skeleton, give it some legs and arms and give them something new. It’s like being a mad scientist.” THE DRINK: Medel found his inspiration for The Desert Bloom from the farm ers’ market. “I really wanted something earthy and funky in a sweet-tart combination that uses herbs and cactus flower with a little spicy kick from jalape ños.”

MAKE IT AT HOME

The Desert Bloom

1 oz. Hamilton White ‘Stache Rum

1 oz. PiscoLogia

3.5 oz. lime juice

1.5 oz. cactus flower puree (below)

3 basil leaves

Jalapeño to taste

Muddle the basil and jalapeño in a shaker. Add remaining ingredients and shake with ice. Strain into a collins glass. Garnish with basil leaves.

Cactus flower puree: Blend cactus flower with water to create base and strain. Combine with equal parts sugar and water and simmer. Strain and store.

Try it at BTG (and vote). 404 S. West Temple, SLC, btgwinebar.com

The Utah Sbagliato

by Drew Paulsen, Current Fish & Oyster

Drew Paulsen has come a long way from his early days as a server at Buffalo Wild Wings. (Everyone has to start somewhere, right?) “As I was serving, I’d always watch the bartender and was like, ‘I want that job,’” he says. 18 years later and after many more jobs, Paulsen ended up where he wanted to be, specifi cally, behind the bar at Current Fish & Oyster. “I love the hustle, the feel ing you get on a Friday night where it’s sink or swim, and somehow you swim, the shift is over and you made it.” THE DRINK: The Utah Sbagliato is a “cross between an Aperol spritz and a Negroni Sbagliato,” he says. “I love bitter spirits and wanted to bal ance the bitterness of those drinks with local wildflower honey.”

MAKE IT AT HOME

The Utah Sbagliato

1 oz. Aperol

.75 oz. Waterpocket Pennellen amaro .5 oz. Dolin Génépy le Chamois Liqueur

A dollop of local honey syrup

A splash of Planet Oregon Brut Rosé (or any dry rosé you have at home)

Combine ingredients in a stirring glass with ice and stir until cool. Pour over fresh ice in a rocks glass and float dry rosé on top. Garnish with an orange wheel and caramelized local honey toasted with a creme brulee torch.

Try it at Current Fish & Oyster (and vote). 279 E. 300 South, SLC, currentfishandoyster.com

MAKE IT AT HOME

Chameleon (Two Parts)

Part 1: The Elote Colada 1.5 oz. Hamilton White ‘Stache Rum (Fat washed with Duke’s Mayonnaise)

2.5 oz. lime juice 2 oz. fresh pineapple 1 oz. coconut milk blended with roasted corn

Part 2: The Watermelon Daiquiri

1.5 oz. salted watermelon juice

1.5 oz. Wahaka mezcal

.25 oz. Aperitivo Cappelletti

.5 oz. cinnamon rum

.75 oz. lime juice

.5 oz. strawberry red wine

Blend each individually with crushed ice and combine both drinks in layers in a hurricane glass. Garnish with fresh watermelon, roasted corn and blueberries.

Try it at an Island Time pop up (and vote). Follow @islandtime_slc to find dates and times or register for an upcoming class at Caputo’s at caputos.com

Chameleon

by Sam Miller and Mikey Edwards, Island Time

Sam Miller and Mikey Edwards founded their traveling pop-up bar Island Time out of a shared love of tiki-style drinks. Island Time hosts tiki nights at Water Witch and other bars around town and teaches classes at Caputo’s Market & Deli. Edwards got his start bartending in Paris and helped open one of the City of Light’s most trendy tiki bars. Miller has worked in hospitality for 17 years. When the two met, their shared passion for rum and bold fruity drinks was the begin ning, as they say, of a beautiful friendship.

THE DRINK: Chame leon is a bizarre riff on a difficultto-make tropical drink called the Miami Vice. The original is essen tially a piña colada swirled with a strawberry daiquiri. “Bartenders don’t like to make it because they essentially have to make two drinks,” Miller says. But the duo took it a step further by creating a colada portion inspired by (WTF?) elote—Mexican street corn—and the daiquiri portion with a water melon base. “We both grew up in Southern California with late summer memories of elote street carts and watermelons in the backyard.”

SIP. VOTE. REPEAT.

The 2022 Farm-to-Glass Cocktail Contest runs from Aug. 29 to Oct. 21. Make these cocktails at home and/or visit all 15 of the participating bars to try each of the entries and visit saltlakemagazine.com to vote for your favorites. Salt Lake maga zine’s editors and our sponsoring partner Francis Fecteau of Libation SLC will be out on the town during the contest doing the hard work of tasting each cocktail as well. Editor’s and reader’s choice awards will be announced at The Shakedown Event. on Oct. 25 at the Ken Garff Schol arship Club in Rice Eccles Stadium. Look for more info on saltlakemazine.com.

The Matcha Mojito

by Eli Hays, SLC Eatery

Eli Hays loves tending bar because he’s the rare cross between a morning person and a night person. “I love doing things in the daytime and work ing during the night.” His work at SLC Eatery affords the perfect balance. “When I first started, I was working in bars that would close at 2 a.m.,” he says. “Plus, I was just slinging boring drinks like rum and cokes. I found bet ter hours and creativity where I’m at.” THE DRINK: The staff at SLC Eatery (or any restaurant really) likes their caffeine. “I was making a batch of matcha lattes every day and wanted to see how I could incorporate matcha into a drink,” he says. The drink, an unexpected twist on a traditional cocktail, pairs well with SLC Eatery’s Asian-inspried cuisine.

MAKE IT AT HOME

The Matcha Mojito

1.5 oz. Hamilton White ‘Stache Rum

.75 oz. strawberry syrup

.75 oz. lime juice

Matcha powder

Fresh mint

Muddle matcha and mint in a shaker and combine ingredients. Shake and pour over ice and dust with matcha powder.

Try it at SLC Eatery (and vote).

1017 S. Main St., SLC, slceatery.com

Buckskin Gulch outside of Kanab is one of Utah’s famed narrow slot canyons.

STANDING AMID THE TALUS and cracked mud, I expected to be colder. My fingers were slightly numb and tingling, but I was wearing shorts and one of those long-sleeved UV shirts without imminently approaching hypothermia. Still, the nearly 50-degree drop in temperature at Peter Sinks—from where I’d started my ride just over an hour earlier—was more than passingly noticeable.

At 8,100 feet in the Bear River Mountains, Peter Sinks is a meteorological anomaly, a high mountain sinkhole that traps cold air in overnight inversions and regularly produces the coldest temperatures in the contiguous United States. My visit coincided with a mild frost, nothing remotely close to the record

-69.3 F recorded there in February 1985. More apparent was the austerity of the landscape—utterly devoid of vegetation—sitting just below lush forests and meadows where pine and wildflowers abound.

I’d arrived at Peter Sinks aboard my mountain bike via the Stump Hollow Trail, a sublime route wherein a loamy and rocky upper loop gives way to a precipitously dropping ribbon of smooth and fast singletrack through the woods just across the street from nearby Beaver Mountain. Hoping for still functional fingers on the downhill, I limited my time at the bottom of the sinkhole and enjoyed the descent back to the trailhead just minutes from the well-known tourist destination of Bear Lake.

I’d never been to Peter Sinks, or Bear Lake for

that matter, only heard of it randomly in weather forecasts. Despite living in Utah for 15 years, I’ve only scratched the surface of the Beehive State, so I figured a new-to-me place of note was the perfect starting point for a road trip in my adopted home. Turns out, there are many facets to Utah left to explore.

WHAT ARE UTAH-KIN’ ABOUT?

When Jim Bridger—the famed mountain man— spotted the Great Salt Lake in 1824, he thought he’d found the Pacific Ocean. Other than the salt, there wasn’t much ocean-like about the remnant of Lake Bonneville, then known as Lake Youta.

I’m fairly certain the ancestral Puebloans and Fremont people who’d inhabited the lands for thousands of years knew it wasn’t the ocean, but you know how rugged frontier types get when it’s time to ask for directions.

After a couple decades of sporadic trapping and fur trading by European colonists, the area was settled by Mormon Pioneers seeking religious freedom in 1847. Let’s couch this immensely abridged history with a disclaimer by recognizing that “freedom” in Utah has historically been in the eye of the beholder—it’s the only place in the western United States to have enslaved Africans, after all. Following a prototypically American period of

violent tumult involving far too many distinct identities to detail here, Utah achieved statehood in 1896.

Today, owing largely to a unique landscape with bountiful natural gifts, five National Parks, a Winter Olympic Games in 2002—plus likely another in 2030 or 2034—and one of the fastest population growth rates of any state in the country, Utah has shed its insular reputation and become a renowned destination for both world travelers and people seeking an idealized work life balance. It’s a complicated place, yes, but one with a varied character worth experiencing.

WHAT TO DO

Never having been to Bear Lake before, I figured I shouldn’t hit the road without dipping a toe in the waters. As a child of the Great Lakes, I’m admittedly not in love with most of Utah’s water offerings—sorry, mud-bottomed reservoirs just don’t do it for me. Bear Lake’s 109 square-miles of turquoise water—the color, caused by suspended limestone, has earned Bear Lake the moniker “Caribbean of the Rockies”—is far more appealing, so I opted to rent a Sea-Doo from Marina Rentals (435-9465800, 940 N. Bear Lake Blvd., Garden City, bearlakefun.com) to see a lot of it, very quickly. I’m not typically a power sports person, but if you can’t have fun zipping across Bear Lake aboard a personal watercraft, I don’t know what to tell you.

From Garden City up north, I pointed the compass south to experience Utah’s distinct regions and personalities along the way to the Beehive State’s other extreme. My next stop was one close to home, at the Utah Museum of Contemporary Art (UMOCA) (801-328-4201, 20 S. West Temple, SLC, utahmoca.org). It was my first visit to UMOCA, and I immediately recognized it as an encapsulation of how Utah, and Salt Lake City, in particular, has shed its outdated image to become a place of more diverse identity and purpose. The exhibition that drew me in, i know you are, but what am i? (De)Framing Identity and the Body, will be on display through January 2023.

Before departing town, I made a visit to perhaps my favorite Utah music venue, Metro Music Hall (385-528-0952, 615 W. 100 South, SLC, metromusichall.com) to see Ty Segall & The Freedom Band. Call the music psych-rock, metal, punk adjacent garage fuzz or anything else you like, but the show was loud, hot and genuinely perfect in an intimate 600-person theater after a couple years of at home pandemic listening. I happened to be seeing one of my favorite artists, but I’d see almost anyone there and recommend you do too.

In 24 hours, I’d consumed an enviable amount of unique culture, so I got back in the car for one more outdoor adventure I’d never been on. I pulled into Kanab on the Arizona border to hike the famed Buckskin

Gulch, the longest and deepest slot canyon in the Southwestern United States, which I’d also somehow never been to. Not wanting to bite off too much, we opted for the sensible Wire Pass day-hike option. The surreal, curving sandstone narrows were impressive enough to inspire me to tackle the entire canyon on my next visit.

WHAT TO EAT

With a motto like “Wake, Lake, Shake,” Bear Lake clearly has a specific flagship cuisine. LaBeau’s (69 N. Bear Lake Blvd., Garden City, labeaus.com) milkshakes are so popular there are two LaBeau’s right across the street from one another. Have a semantic debate about whether it’s a shake or a concrete if you must, but you’ll enjoy it either way. I had an Oreo and cookie dough mixture, but there are about 1,000 options to suit your taste.

For a quick bite in SLC before attending a concert, head to Little Saigon (801-9068630, 2021 Windsor St., SLC, littlesaigonutah.com). It has all the familiar Vietnamese fare you’d expect, but go for the tofu lemongrass banh mi. It’s my

PHOTO (BEAR LAKE) MARC PISCOTTY/ UTAH OFFICE OF TOURISM; (THE COPPER ONION) ADAM FINKLE; (CONESTOGA RANCH) COURTESY CONESTOGA RANCH

Bear Lake; RIGHT: The Copper Onion; the Grand Tent at Conestoga Ranch

favorite sandwich in Utah. Post museum with a little more time for dinner, check out The Copper Onion (801-3553282, 111 E. Broadway, SLC, thecopperonion.com). The house made pasta is wonderful and the Wagyu beef Stroganoff is a dream.

In Kanab you’re going to want some calories whether preparing for an adventure or recovering from one. Visit the Kanab Creek Bakery (435-644-5689, 238 W. Center St., Kanab, kanabcreekbakery.com). The menu features unbelievable scratch-made cuisine like an authentic brioche French toast in the morning, incredible sandwiches in the afternoon and delightful rotating specials any time of day.

WHERE TO STAY

Conestoga Ranch (385-626-7395, 427 Paradise Pkwy., Garden City, conestogaranch.com) is the perfect base camp for Bear Lake. Visitors will enjoy luxurious glamping accommodations with the right amount of kitsch—you can stay in actual Conestoga covered wagons that sleep six—in complete comfort just minutes away from all the water and milkshakes you could want.

evo Hotel (385-386-8585, 660 S. 400 West, SLC, evohotel.com) is a relatively new place to stay with a fresh concept in Salt Lake’s Granary District. It’s part of evo’s downtown campus that melds art and the outdoors— think exposed brick, clean minimalism and a bouldering wall. Choose Wasatch Rooms for a view, Rafter Rooms to sleep among vintage trusses, Boulder Rooms for access to the bouldering wall or Bunk Rooms to accommodate your entire crew or family.

Grand Circle Lodge (435-644-8008, 250 N. 100 West, Kanab, grandcirclebnb.com) is a charming bed and breakfast with six rooms in an early 1900s Victorian home. It’s centrally located in the heart of Kanab, making it an ideal launching point for outdoor adventure. The shaded gazebo and shared gourmet kitchen are ideal for winding down afterwards.

Kolob Reservoir Road for 23 miles out of Virgin to fish for some monster cutthroat and rainbow trout. The campground at Lava Point is a great spot to spend the night.

2. SHORE HAUL AT MINERSVILLE RESERVOIR

The next stop is just 15 miles from Beaver at the Minersville Reservoir, where easy access shore fishing will net you a bounty of bass. An on-site campground managed by the county makes Minersville Reservoir an easy one-stop shop.

ROAD TRIP 1 FISHING BETWEEN THE MIGHTY FIVE

START: Minersville // END: Fish Lake

The red rocks within get all the accolades, but the rivers and lakes between Utah’s National Parks are treasures unto themselves. Whether as a pit stop in between visits to the Mighty Five or as a unique adventure, the fishing in Southwestern Utah is world class.

1. HIKE TO KOLOB RESERVOIR

Fishing Kolob Reservoir is a true off-the-beaten-path adventure near Zion National Park. Take

3. BASS HUNT BY BOAT AT QUAIL CREEK AND SAND HOLLOW STATE PARKS

These dual state parks right near Hurricane offer great bass fishing—the state’s largest regularly come from reservoirs here. Anglers typically fish these waters from boats, and there are plenty of great places to stay in nearby St. George and Cedar City.

4. TROPHY HUNT AT PANGUITCH LAKE

Panguitch roughly translates to “Big Fish.” Trust the local Paiute Tribe who named the lake when searching for your Instagram-

evo Hotel

Sand Hollow State Park

Panguitch Lake

TWO DECADES OF HOSPITALITY IN DOWNTOWN SLC

Hilton is an iconic brand with a tradition of innovation in hospitality. Did you know, for example, that Hilton was the first hotel to standardize air conditioning, televisions in guestrooms, digital keys, and a central reservations system? Hilton Salt Lake City Center has been centrally located in the heart of downtown Salt Lake City for more than 20 years. Hilton’s flagship in SLC is surrounded by panoramic mountain and city views and is just steps from local shopping, dining, nightlife and entertainment.

sourced ingredients, including

This

from the

in its onsite gardens.

rooftop beehives and

Salt Lake City

continues to exemplify Hilton’s “Travel with Purpose”

contributing to a more sustainable future and embracing ever-changing

worthy fish. Ample lakeside cabins are available for rent via your rental app of choice.

5. FLY FISH IN BRYCE CANYON NATIONAL PARK

20 miles of Blue Ribbon river on the East Fork of the Sevier River await. Brown, cutthroat and rainbow trout all populate the water snaking through the Black Canyon. Camp in the park or stay at a nearby hotel like Ruby’s Inn.

6. THIN AIR FISHING AT BOULDER MOUNTAIN

The high-mountain plateau between Bryce Canyon and Capitol Reef National Parks feels worlds away from the desert. Fishing Boulder Mountain is like fishing the Uintas, only with famed red rock scenery stretching out below. The views are so good, hooking a native Colorado River Cutthroat Trout can feel like a bonus.

7. TRACK TIGERS IN FISH LAKE

Don’t overthink it: go fish Fish Lake. Tiger muskies fill the scenic body of water, which is

surrounded by enormous stands of quaking aspens. For something a bit less toothy, seek out the kokanee salmon, which were recently introduced by state fisheries officials.

ROAD TRIP 2 SILVER SCREENS IN THE BEEHIVE STATE

START: Park Cit y //

END: Goblin Valley State Park

Who needs Hollywood? Utah has a rich cinematic history from the classic westerns filmed here to the star-studded Sundance Film Festival that takes over Park City each year. See the sites of movie magic in real life.

1. THE HEART OF SUNDANCE

Start your journey at the home of the Sundance Film Festival in Park City. The marquee at the Egyptian Theatre has been made famous in countless entertainment publications, and the nearby 70,000-square-foot Utah Film Studios has been home to production for numerous acclaimed movies, like the 2018 festival hit Hereditary

2. WILD BACKDROPS IN THE UINTA MOUNTAINS

Take a scenic drive on the Mirror Lake Highway and go for a hike in the vast Uinta Mountains. The stunning range just east of Park City has served as backdrop for countless films like The Wolf of Snow Hollow and Brigsby Bear

3. MOVIE MOUNTAINS AT COTTONWOOD CANYON RESORTS

Venture into the woods at Solitude Mountain Resort to explore the woods of Jeremiah

Johnson just as Robert Redford once did. One ridge over in Little Cottonwood Canyon, take a tram ride at Snowbird to see the famed K-12—it’s actually a run called Great Scott—tackled by John Cusack in Better Off Dead and gaze up at Twin Peaks where the climactic scene of Wind River was filmed.

4. THE REAL WESTWORLD Head south to Moab for an IRL Westworld experience without the moral quagmires presented by the HBO series. From Dead Horse Point in the eponymous

Mirror Lake sunset

Dead Horse Point State Park

Grafton Ghost Town Cemetery

state park to the sweeping Castle Valley vistas below, it’s easy to see how the landscape near Moab became the real star of the show.

5. FOLLOWING BUTCH CASSIDY

The famous bicycle scene from the 1969 masterpiece Butch Cassidy and The Sundance Kid was filmed in Grafton, a ghost town between Zion National Park and St. George. It’s an easy visit amid a variety of Southern Utah adventures, as is the real Butch Cassidy’s actual birth place in Beaver. There could be an entire road trip dedicated to this single movie, but we’ll stick with the highlights to leave time for the rest Utah has to offer.

6. GOBLINS ON MARS

The hoodoos in Goblin Valley State Park are immediately recognizable as the setting of an alien planet to anyone who’s seen the 1999 cult hit Galaxy Quest The numerous on-and-off-trail hiking options in the surreal landscape are ideal for easy exploration by groups of nearly any experience level.

ROAD TRIP 3 DARK SKIES FOR STARRY EYES

START: Antelope Island State Park // END: Helper City

Utah is home to some of the country’s best dark sky locations, perfect for gazing up at the cosmos. Though all these spots are within two hours of Salt Lake City, they feel light-years away from civilization.

1. ANTELOPE ISLAND STATE PARK

The largest island in the Great Salt Lake is home to an International Dark Sky Park. Spend the day cycling around the island, searching for free-ranging bison or bird-watching before seeing the sun set over Buffalo Bay. Finish by heading to White Rock Bay for stargazing, where the island’s mountains block out the city’s lights.

2. NORTH FORK PARK

Visit Ogden’s Historic 25th Street in the morning, relax on the Pineview Reservoir Beach in the afternoon and make your way to North Fork Park for a clear view Goblin Valley

RED ROCK VAGABOND A conversation with ‘Road Trip Ryan’

BY MELISSA FIELDS

WHEN I FINALLY MET Ryan Cornia in spring 2022, I felt as if I’d known him for years. He had, after all, introduced me to some of my favorite Southern Utah backcountry destinations—places like Burro Wash, Sand Creek and Sunglow Trail. And it was his words that both guided and comforted me as I stepped into the void for my first-ever canyoneering rappel at Cassidy Arch.

Cornia is the adventurer and writer behind roadtripryan. com, one of the best—if not the best—Southern Utah hiking and canyoneering blogs on the internet. From the early aughts to about 2017, he spent 100-plus nights a year sleeping outside while exploring deep into the Colorado Plateau, a sprawling desert landscape fanning out from the Four Corners region. When existing bloggers declined to share his beta (“Most bloggers seem to want to publish only their own content,” he says.), Cornia launched his site in 2006. “My interest in technology fueled the site at first,” he says. “But as time went on, writing about the adventures became as interesting as the tech part of it.”

Cornia attributes his exploratory drive and straightforward writing style, in part, to Michael R. Kelsey, a Utah native, intrepid desert rat and author of 14 self-published guide books. “His descriptions can be terse, and his hand-drawn maps require some study to ensure understanding,” Cor nia says. “But he packs more information and history into his books than anyone I know.” Roadtripryan.com and its accompanying app remain a labor of love for Cornia—the offline navigable app downloads just cover hosting fees and maintenance. (His “real” job is as a software engineer for the U of U.) Both are easy to navigate and include detailed, never wordy trip descriptions with lots of photos. “I don’t want people to spend a whole hike or canyoneering outing with their nose in a guidebook or looking at their phone,” he says. “I want to give people clear information so they can immerse themselves and have a real adventure.” His site continues to evolve. The birth of his daughter in 2017 curtailed his wan derings for a bit. He’s (mostly) swapped open-air rappels and 20-mile hikes for desert storytelling strolls and hiding jelly beans along the trail for his 5-year-old, but he’s still immers ing himself in Utah’s southern half. “As she gets older, we’ll add more challenges, but for now our focus is on fun.”

PHOTOS (RYAN CORNIA)

COURTESY RYAN CORNIA; (GOBLIN VALLEY) MICHAEL KUNDE PHOTO/UTAH OFFICE OF TOURISM; (HELPER) AUSTEN DIAMOND PHOTOGRAPHY/UTAH OFFICE OF TOURISM

of dark skies. Spend the night at the Compass Rose Lodge where an Astronomic and Lunar Observatory provides a once-ina-lifetime viewing experience.

3. DARK SKIES IN THE HEBER VALLEY

Fill the day exploring the mountains around Heber, Midway and Park City, and visit the towns’ charming Main Streets for lunch and dinner. In the evening, visit nearby Rockport, Jordanelle or Wasatch Mountain state parks, where large reservoirs make the perfect setting for dark sky viewing from the beaches or on the water.

4. TIMPANOGOS CAVE NATIONAL MONUMENT

Just minutes from downtown Salt Lake City is a designated Urban Night Sky Place. Take a tour through the magnificent caverns, then enjoy an evening of outdoor darkness and crystal clear stargazing at the nearby campgrounds in the heart of the Wasatch.

5. HELPER CITY

The historic mining town south of Salt Lake has transformed into an art hub with access to outdoor recreation. Spend the day strolling through the art galleries populating Main Street before posting up in the evening to enjoy the International Dark Sky Community in all its starry glory.

For more travel ideas head to visitutah.com

Helper, Utah

Fundamentalist

A church that grew from the violent frontiers of the Old West now fills the halls of modern and modest meetinghouses, but members of The Church of Jesus Christ of Latter-day Saints are not the only faithful who call themselves Mormons. Hundreds of groups profess to be the truest iteration of the church that was founded by Joseph Smith, and a subset of them has captured renewed national interest through recent documentaries and the FX series Under The Banner Of Heaven. What do we really know about Mormon Fundamentalists? How much do the documentarians and the TV writers get right? Consider this simply an initiation into Mormon Fundamentalist faiths.

BY CHRISTIE PORTER

T’S HARD TO GO ANYWHERE IN UTAH without spying a sign of its deeply religious past (and present). From Temple Square to the home of Brigham Young to This Is The Place Heritage Park, these religious arti facts of the 19th century are monuments to the history of not just The Church of Jesus Christ of Latter-day Saints (LDS) but many, many other groups that believe themselves the faithful followers of Joseph Smith’s original church.

The frontier religion that began with a young man’s vision in New York, that traveled across the midwest and found its home in Utah, has birthed, by some estimates, more than 400 offshoots and break-off groups. While all of these sects place themselves under the banner of Mormonism, some sought for what they call a return to the fundamental practices and beliefs of the early—very early—Mormon Church. The most well-known of these fundamental practices is polygamy, which the State of Utah decriminalized in 2020, and FX’s series Under The Banner Of Heaven has introduced the uninitiated to another: blood atonement.

A violent relic of a frontier faith, blood atonement conjures images of some of the most notorious figures in Mormon

Fundamentalism. Ron and Dan Lafferty murdered their sister-in-law Brenda Wright Lafferty and her 15-month-old daughter in American Fork, Utah in 1984. Warren Jeffs instituted a tyrannical one-man-rule over the Fundamentalist Latter-day Saints (FLDS) in Hildale, Utah and Colorado City, Ariz., through control, manipulation and abuse before he was convicted of raping children and sentenced to life in prison only a decade ago.

But for every Lafferty and Jeffs, there are hundreds of everyday, ordinary people—fundamentalists—doing their best to hold fast and true to the articles of their faith. We see their faces, as well as the likes of Jeffs, in a slew of new documentaries, demonstrating a growing fascination of our fundamentalist neighbors: Discovery+’s Keep Sweet, not to be confused with Netflix’s Keep Sweet: Pray and Obey and Paramount’s Preaching Evil Some look like what we might typically think of when someone says “Mormon Fundamentalist.” We picture a woman in a long, plain dress, hair piled high to heaven with intricate braids and plaits. Others might look more like members of the mainstream LDS Church on any given Sunday, including women in modest blouses and skirts and men in blocky black suits and neckties. The uniform might change, but they have all

Dan (Wyatt Russel) and Ron Lafferty (Sam Worthington) with School of the Prophets, Under The Banner Of Heaven ep. 7 “Blood Atonement”

and

to those monuments of Utah’s theocratic

are filled with the same sense of

respect as any member of the mainstream iteration of the faith.

refer to The Church of Jesus Christ of Latter-day Saints both by its full name and the LDS Church and to its members as “mainstream” Mormons.

AN INTERVIEW WITH DUSTIN LANCE BLACK, CREATOR OF FX’S UNDER THE BANNER OF HEAVEN

While much of the media’s preoccupation with Mormon Fundamentalism centers on the FLDS, Under The Banner Of Heaven (adapted from the Jon Krakauer book of the same name) focuses on a small group of budding fundamentalists. It tells the story of the 1984 murders of Brenda Wright Lafferty and her 15-month-old daughter, Erica, by Dan and Ron Lafferty, Brenda’s brothers-in-law. The brothers had broken away from the mainstream Church of Jesus Christ of Latter-day Saints and began practicing a version of Mormon Fundamentalism. They believed the murders were commanded by God in the form of divine revelation they

received, also making it a story about what happens when zealotry and strict adherence to violent principles of faith trump all else.

“Under The Banner Of Heaven is not just an examination of Mormonism but an examination of faith in general,” says series creator Dustin Lance Black. He spent a decade working to adapt the book into a film, then TV, then film, then back to TV before we got the FX streaming hit that first aired in April 2022. “It’s not an easy needle to thread—a crime show that also examines faith in America,” explains Black. “Who would want to watch that?”

“The show centers on Mormonism because that is my lived experience,” says Black, who parted ways with the LDS Church when he was a teenager. “There was passion there to keep the project alive until it could get made. I’m a believer in writing what you know as a fruitful exercise.”

While the Laffertys’ journey from (albeit strict) mainstream Mormons to fundamentalists with violent and tragic results is a true story, Black says the story is not unique. Rather, it is only unique in its specificity. “The core themes of this true story include examining the wisdom of strict interpretations of doctrine,” says Black. “It questions, where is the value in that? Or is it a dangerous path to take?” Whether it is the strict, originalist interpretation of a document that’s only 100 or 200 years old—like the works of Joseph Smith or the writers of the constitution—“this is a cautionary tale about what happens if you do that,” he says.

Black likens the story of the Laffertys to those who wish for a return to the past and its values and strictures. “Under The Banner Of Heaven is a journey back in time to what some folks hope is a better way, but there is no pot of gold at the end of that journey—only ruin.” He hopes the show will shine light into the dark corners of the past to help generate ideas of

Edmunds-Tucker Act

The founder and prophet of the Mormon Church, Joseph Smith, takes what could be the first of his plural wives, Fanny Alger, but his revelation to practice plural marriage was not recorded in the Doctrine And Covenants (D&C) until years later.

Doctrine And Covenants section 132

“For behold, I reveal unto you a new and an everlasting covenant; and if ye abide not that covenant, then are ye damned; for no one can reject this covenant and be permitted to enter into my glory.”

Doctrine And Covenants section 85

“And it shall come to pass that I, the Lord God, will send one mighty and strong...to set in order the house of God, and to arrange by lot the inheritances of the saints whose names are found... enrolled in the book of the law of God[.]”

Joseph Smith prophesies of “one mighty and strong .”

Joseph Smith prints The Peace Maker.

The Peace Maker

The pamphlet advocates for polygamy and the subjugation of women as wives.

Polygamy in the U.S. is outlawed with the Morrill Anti-Bigamy Law.

Reynolds v. United States rules on polygamy.

Penalties include a $500 fine and five years imprisonment.

act also dissolves the corporation of the LDS Church and directs that all church property over $50,000 be forfeited to the government.

President Taylor responds with a sermon in which he asks, “Are we going to suffer a surrender of this point?” and then he answers, “No, never!

never!”

Reynolds v. United States

The Supreme Court rules against the Latter-day Saints’ practice of plural marriage. The ruling states religious belief is protected by law but religious practice is not. LDS President John Taylor tells general conference, “no legislative enactment, nor judicial rulings” would stop the Saints from obeying God’s command to practice plural marriage, and church members continue to live in plural marriage and enter into new plural marriages.

Edmunds-Tucker Act imposes harsher penalties for polygamy.

Dustin Lance Black

how institutions and people could now be better than they were. He adds, “I say this more than anything else about the show— when we know better, we can do better.”

That said, he does not believe the LDS Church or any faith should escape accountability for its past. Even he, in some way, feels accountable. “I did not help write the Book of Mormon or settle Utah. I did not make the decisions that made Mormonism one of the most patriarchal faiths in the western world. I didn’t cause the misogyny or racism within the faith. I didn’t do those things…but my ancestors did.”

The show draws a direct line from the history of the Mormon Church to the actions of the Laffertys, who feel inspired by Brigham Young and Joseph Smith to embrace practices like polygamy and blood atonement. It’s a comparison that has made some members of the LDS Church uncomfortable and earned Under The Banner Of Heaven—both the show and the book it’s based on—vocal critics.

Some criticisms of the show have focused on the trivial, like the Mormon characters’ supposed overuse of “Heavenly Father” in place of “God.” (Most Latter-day Saints are careful to avoid saying God’s name “in vain.”) According to Black, it’s not a mistake or something he got wrong about Mormons.

‘There Is No Such Thing As A Mormon Fundamentalist’

When there are hundreds of Mormon sects out there, defining a particular group by name and association is important for establishing a unique identity. “They are all obsessed with boundary maintenance,” says Lindsay Hansen Park, a consultant on Under The Banner Of Heaven, including the mainstream church. “They’re constantly focused on the wording, which you can see with the LDS Church and its rebranding of the term ‘Mormon.’”

While the LDS Church used to embrace “Mormon,” (as in the “I’m a Mormon” ad campaign), in recent years, leadership has eschewed and outright condemned its usage. (Current President Russel M. Nelson called using such nicknames for the church “a major victory for Satan.”) Park and others who work in Mormon Fundamentalism speculate the LDS Church’s rebranding has to do with distancing itself from other Mormon sects and break-off groups so as not to be associated with their beliefs.

Even among fundamentalist groups, there’s a debate over whether the moniker “Mormon Fundamentalist” or

“Fundamentalist Mormon” is more appropriate. The modern mainstream church is like to say they would prefer the use of neither. This is perhaps ironic, given LDS Church apostle, Mark E. Petersen is believed to have coined the term in the 1940s to describe people who had left the faith to practice polygamy.

However, at the 1998 LDS general conference, then President Gordon B. Hinckley (who embraced the Mormon nickame) said: “I wish to state categorically that this Church has nothing whatever to do with those practicing polygamy[...]

There is no such thing as a ‘Mormon Fundamentalist.’ It is a contradiction to use the two words together.”

The LDS Church’s opposition to Mormon Fundamentalism, both as a label and practice, has not shifted the fundamentalist belief that they are just as much Mormons as anyone in the mainstream church (if not moreso), but it demonstrates the fixation on boundary maintenance and precise wording that has long been a virtue of all Mormon groups wishing to distinguish themselves.

The LDS Church establishes settlements in Mexico and Canada, outside the jurisdiction of U.S. law.

1880s

The Manifesto

President Woodruff declares, “We are not teaching polygamy, or plural marriage, nor permitting any person to enter into its practice. Inasmuch as laws have been enacted by Congress forbidding plural marriages, which laws have been pronounced constitutional by the court of last resort, I hereby declare my intention to submit to those laws, and to use my influence with the members of the Church over which I preside to have them do likewise.” However, the church continues to perform new plural marriages until at least 1904.

LDS President Joseph F. Smith issues the socalled Second Manifesto on plural marriage. 1904

Lorin C. Woolley founds the Mormon Fundamentalist group Council Of Friends.

1929

The Second Manifesto

The U.S. Supreme Court upholds the constitutionality of the EdmundsTucker Act.

LDS President Wilfred Woodruff issues D&C Official Declartion 1 or The Manifesto

It reads in part, “Inasmuch as there are numerous reports in circulation that plural marriages have been entered into contrary to the official declaration of President Woodruff… commonly called the Manifesto...I, Joseph F. Smith…hereby affirm and declare that no such marriages have been solemnized with the sanction, consent or knowledge of The Church of Jesus Christ of Latter-day Saints.”

Paul Kingston

The Kingston group’s secretive leader since 1987 is an attorney and accountant and may have hundreds of children. He maintains multiple corporations and mining companies worth millions (some say billions) in at least six states. The Primer states that marriage partners within the Kingstons sometimes “are so closely related that the union is legally defined as incestuous.”

1935

A rift in the Council of Friends spurs Elden Kings ton to break off, calling his group the Davis County Cooperative Society Inc., also known as the Kingston group or the Latter Day Church of Christ.

A Selected Glossary of Polygamist Terms, Beliefs and Practices

Adam/God doctrine //

Some fundamentalists believe Adam is God the Father and came to the Garden of Eden with Eve, who was one of his many wives. There are disputes concerning this belief, but many practicing polygamists still adhere to this doctrine.

Bleeding the Beast //

An expression used by some fundamentalists as a rationale for accepting (and sometimes abusing) assistance (i.e., financial grants, WIC, TANF, food stamps, housing, medical assistance, etc.) from governmental agencies. Within certain groups, it is taught that “bleeding the beast” will assist God in destroying the “evil” U.S. Government and is considered a righteous endeavor.

Blood Atonement // Some groups teach a doctrine known as “blood atonement,” which was introduced by Joseph Smith,

embraced by Brigham Young, but no longer espoused by the mainstream church. It requires a person to have their blood “spilt upon the ground” to repent for what are considered to be unforgivable sins.

Creekers // Members of the Fundamentalist Church of Jesus Christ of Latter-day Saints (FLDS) who live in Colorado City, Ariz., and Hildale, Utah, are often called “Creekers.” The nickname “Creekers” began when this area was called Short Creek.

Double Cousin // One may call a person a “double cousin” if he or she is related to them through both their mother’s and father’s families.

First Rate or Second Rate // According to historians, some fundamentalists are considered first-rate or elite because of their bloodline. Women and their children can also be considered

first-rate and receive special privileges within the family if they are favored by the husband.

Fundie // A slang term short for “fundamentalist” in reference to Fundamentalist Mormons.

God Squad // This slang term refers to a group of men within the FLDS community who monitored and reported the activities of its members to the church leadership under Warren Jeffs.

House Mother // A sister-wife who stays home to provide the daily care for children of other wives who work outside the home.

Joy Book // Girls are said to be listed in this book while they wait for the FLDS prophet to have a revelation about whom they will marry.

Lifting-Up // The FLDS Church reportedly predicted that some members would be ‘lifted up’ into heaven while God destroyed the wicked, and then be returned to Earth to peacefully live polygamy. When no one was lifted-up, the members were blamed for sinning and lacking faith.

Lost Boys // Young, unmarried men who are exiled from FLDS communities. Some have been told they were asked to leave for being a bad influence but many believe it is because they are competing with older men who are looking for wives.

Memory Gem // Phrases that are rehearsed and repeated by members of the Kingston group. Some repeat the Memory Gems each day before family prayer. Examples include: “If The Order doesn’t have it, we don’t need it,” “True happiness is not found in doing what you want to do but in learning to like to do the things

1942

Federal authorities raid Short Creek.

Joseph White Musser

Musser was president of the LDS Church’s Quorum of the Seventy in 1901 before his excommunication in 1921 for performing plural marriages after the practice was banned by the LDS church. After Musser’s death, the fundamentalists in Short Creek followed LeRoy S. Johnson—the group which would become the FLDS—while the fundamentalists in Mexico and Salt Lake City follow Rulon Allred and the Apostolic United Brethren (AUB), now sometimes referred to as the Allred group.

1955

The LeBaron family established the polygamous community “Colonia LeBaron” in Mexico during the 1920s. Ervil’s brother later started Church of the Firstborn, with Ervil second in command. Ervil split over leadership and started his own church. He ordered the murder of rival polygamist leaders, including Rulon C. Allred, leader of the Apostolic United Brethren, in 1977, and many others. Imprisoned in 1980, he continued to order killings from jail until his death in 1981.

1972

The United Effort Plan (UEP) is started in Short Creek.

The fundamentalist group splits again with the death of leader Joseph W. Musser

The LeBaron family breaks from the AUB and incorporates the Church of the Firstborn

Ervil LeBaron begins the Church of the Lamb of God.

John W. Bryant leaves AUB and establishes the Church of the New Covenant in Christ.

Alex Joseph establishes fundamentalist group the Confederate Nations of Israel.

you ought to do,” and “Seek ye first the Kingdom of God and its righteousness and all else will be added.”

Mother Church // Some fundamentalists use this term for the mainstream LDS Church. They believe they are custodians of certain “keys” to rites and authority and will eventually reunite with or replace the LDS Church at a later time.

Numbered Men // The Kingston group uses this term to refer to male members who hope to be numbered among the Lord’s people. They are believed to be part of the 144,000 people mentioned in the Biblical Book of Revelation. Some men are selected by the Kingston leaders to receive their actual “number” in public meetings.

Plyg or Polyg // A highly offensive and demeaning term for those who practice polygamy.

Sister Wives // Women married to the same man. Other terms that identify this position are “other girls in the family,” “other mothers,” or “other ladies.”

The usage is a direct lift from the writings of Brenda and the Laffertys.

In a 2003 statement, a spokesperson for the LDS Church called Krakauer’s book “a full-frontal assault on the veracity of the modern Church” and religious faith in general, rather than Krakauer’s stated intention to examine how religious extremism can lead to violence. Likewise, Black, as a former Mormon and out gay man, has been criticized as having an axe to grind against the church. For his part, Black says Under The Banner Of Heaven is not a hit piece against the LDS Church. “Some people

out there hope for the extinguishment of the faith. That’s not my aim,” he says. “But a lot of people are having a tough time right now, and they’re wondering why their church doesn’t stand up for them.”

“I do hope it puts pressure on the church to change,” says Black. The kind of change the LDS Church made in 1978 when it gave the priesthood to black men and allowed all of its black members to participate in LDS temple ordinances, but “there will be no revelation to make life easier for all Mormons—of all races, genders, sexuality— without shining a light on the past.”

Raised in a strict LDS household, the brothers helped form the School of the Prophets, espousing polygamy. Dan was excommunicated by the LDS Church for trying to take his 14-year-old stepdaughter as a second wife. Both he and Ron started railing against the LDS church and the U.S. government. In early 1985, both were convicted on two counts of homicide for killing their sister-in-law and niece. Dan is serving a life sentence. Ron was on death row, where he requested to be executed via firing squad before dying of natural causes in the Utah State Prison in 2019. They are the central figures in Jon Krakauer’s Under The Banner Of Heaven.

1978

Gerald Wilbur Peterson Sr. breaks off from the AUB after the death of Rulon Allred, forming the Righteous Branch of the Church of Jesus Christ of Latter-day Saints

1982

Bob Crossfield (AKA Prophet Onias) formally establishes the School of the Prophets, later joined by members of the Lafferty family.

1984

This tax accountant was FLDS leader and father of Warren Jeffs. He generated considerable wealth for the UEP Trust and solidified power under “one man rule,” a divisive approach creating considerable enmity among some followers.

1984

A former real estate agent, Harmston established the TLC in 1994 after claiming to have a revelation. In 2002, a jury awarded two former members nearly $300,000 after they said Harmston wanted money in exchange for a meeting with Jesus Christ. A 6th District Court threw out the verdict, but the Utah Court of Appeals allowed an amended civil suit to be refiled in 2005, reducing the settlement to $60,000. Harmston has claimed that he is the reincarnated Joseph Smith.

1986

1994

The Short Creek fundamentalist group splinters again. Ousted members establish a group in Centennial Park , Ariz.

Dan and Ron Lafferty kill their sister-in-law Brenda Wright Lafferty and her 15-month-old daughter Erica.

Leroy Johnson passes away and Rulon Jeffs becomes leader of the Short Creek fundamentalists, incorporating as the FLDS Church.

James Harmston founds the True and Living Church

Dan and Ron Lafferty

Rulon Jeffs

Short Creek, the largely FLDS community composed of Hildale, Utah and Colorado City, Ariz., from Discovery+ documentary Keep Sweet.

THE ONE(S) MIGHTY AND STRONG

In Under The Banner Of Heaven, we see how Ron Lafferty is propelled deeper into fundamentalism by a persistent notion that appears within a number of fundamentalist sects but originated in the early (mainstream) church. Lafferty begins to believe he is the subject of a prophecy by Joseph Smith.

In 1832, Smith wrote, “[T]he Lord God, will send one mighty and strong, holding the scepter of power in his hand, clothed with light for a covering, whose mouth shall utter words, eternal words; while his bowels shall be a fountain of truth, to set in order the house of God[.]” The words were later canonized with their inclusion in The Church of Jesus Christ of Latter-day Saints’ Doctrine And Covenants section 85.

Ron Lafferty was not the first nor last to claim to be the “one mighty and strong” that will “set in order the house of God.” The claimants number in the dozens, a number of fundamentalist leaders among them.

“If it’s canonized it’s as close to God saying it as anything. So, every single Mormon group has an interpretation of it,” says Lindsay Hansen Park. Park, the Mormon Fundamentalism consultant on Under The Banner Of Heaven, created the podcast Year Of

Polygamy and is the executive director of the Sunstone Education Foundation, which focuses on discussions around Mormonism.

In Park’s experience within mainstream Mormonism, “you’re the one mighty and strong” was used more colloquially as a compliment, usually directed toward young men. Some believe that the prophecy refers to Joseph Smith himself, who already restored what the faithful call “the only true and living church upon the face of the whole earth.”

“But for people who find themselves in disagreement with the church but not their faith,” says Park, “that scripture often justifies their beliefs because it says there’s a problem in the church and someone needs to fix it. For a lot

of men, they’ve interpreted that as ‘I guess it has to be me.’”

“I’ve met a lot of ‘ones mighty and strong’ in my work with fundamentalism,” says Park.

The prophecy is both canonized within Mormon scripture and remains open to interpretation about what or who it’s alluding to, “and that’s why we see so many break-off sects,” says Park.

Among those who have claimed to be the “one mighty and strong” (or others claimed them to be) are some men who have been excommunicated from the mainstream church and fundamentalists like Jeffs, Joseph Musser, Joel LeBaron, Ervil LeBaron, the Laffertys and Brian David Mitchell. Like the Laffertys, Ervil

PHOTO COURTESY NETFLIX/KEEP SWEET: PRAY AND OBEY

The former leader and patriarch of the AUB fostered a dialogue with the Attorney General’s office, laying groundwork for openness between polygamous communities, law enforcement and the outside world.

Convicted in 2001 of marrying and having sex with a 13-year-old in 1986 when Green was 37 and for criminal nonsupport for stealing child welfare payments, he served six years in prison and was released in 2007. It was Utah’s first high-profile bigamy conviction in half a century. Green publicly promoted polygamy on talk shows and in numerous interviews, bringing national attention to Utah and polygamy in the state, but he later denounced polygamy.

After his father’s death in 2002, Jeffs took over as head of the FLDS. He wed most of his father’s wives and eventually married up to 90 women, by some estimates. Jeffs is currently sentenced to life in a Texas prison.

Utah court proceedings against Jeffs begin. Jeffs is found guilty of two counts of being an accomplice to rape.

Jeffs convicted in Texas on two counts of sexual assault of a child and sentenced to life in prison.

The Utah Attorney General’s Office has an unprecedented meeting with AUB membership.

Tom Green conviction

2001 Warren Jeffs be comes FLDS president.

2002

Jeffs excommunicates Winston Blackmore. Blackmore goes on to found the Church of Jesus Christ (Original Doctrine) Inc.

Charges against Jeffs are filed in Utah and Arizona. State of Utah seizes control of UEP Trust, total ing about $110 million in assets.

2006

Jeffs is placed on the FBI’s 10 Most Wanted list and apprehended in August.

Arizona court dis misses charges against Jeffs, and the Utah Supreme Court reverses the Utah convic tion and orders a new trial for Jeffs.

The Utah Legislature passes a law to decriminalize polygamy, reducing bigamy among consenting adults from a third-degree felony to a minor infraction.

Owen Allred

Tom Green

FLDS members, from Netflix documentary series Keep Sweet: Pray And Obey

LeBaron used his claims to justify murders, including that of Rulon Allred, the leader of another fundamentalist sect.

THE FLDS…AFTER WARREN JEFFS

While many of the new documentaries on the Fundamentalist LDS Church cover the rise, crimes and eventual fall of Warren Jeffs, Keep Sweet on Discovery+ was more interested in examining life in the Short Creek community after Jeffs received a lifelong prison sentence.

Before Jeffs went to jail, a documentary crew may have been run out of Short Creek by the so-called “god squad” (Jeffs’ pick-up-driving private security forces). Now, many of the walls have come down (including literal walls that Jeffs had constructed around the community), and there’s a new sheriff in town.

Lindsay Hansen Park has been making

regular trips down to Hildale (the half of the community on the Utah side of the border) for the better part of a decade. “Before, it was lawless, in every sense of the word,” says Park.

“Hildale had to go through a lot of growing pains to become a legitimate town.” Where once Jeffs had closed all of the public schools, they’re back open now and students have had success in both academics and sports. After historically rejecting modern medicine, the community now has a health and dental clinic.

The police and government are no longer run by the FLDS church, with the election of Donia Jessop as mayor in 2017. Jessop is the first woman and ex-member of the FLDS to ever be elected mayor in Hildale.

In the Keep Sweet documentary, a point of contention that remains in Short Creek, the United Effort Plan (UEP), a land trust, which includes hundreds of homes formerly

controlled by the FLDS, is now under the purview of a nonreligious board. Under the board, some former FLDS members—who were exiled, left or escaped Jeffs’ church—have returned to their homes. Some homes have been sold to “outsiders.” And some FLDS members, still faithful to Jeffs, have been evicted for refusing to cooperate with the board’s criteria to keep their homes because they do not recognize the board’s authority.

But both Park and the Keep Sweet documentary point to a Fourth of July celebration as a sign of hope for the future of Short Creek. When Jeffs was in power, he had banned the large celebration, which had been a beloved event for many of the residents. After his arrest, the people of Hildale put on their first big Independence Day extravaganza in years. “I was there. It felt historic,” says Park. “It was also a celebration of independence from Jeffs.”

Latter Day Church of Christ

Organized in 1935 by Elden Kingston; AKA Davis County Cooperative Society Inc.

Fundamentalist Church of Jesus Christ of LatterDay Saints

Organized in 1954 by Leroy S. Johnson

Centennial Park Group

Organized in 1984 by Marion Hammon

Church of Jesus Christ (Original Doctrine) Inc.

Organized in 2002 by Winston Blackmore

Church of Jesus Christ of Latter-day Saints and the Kingdom of God

Organized in 1990 by Frank Naylor and Ivan Neilsen

Council of Friends

Beginning in the 1920s; organized by Lorin C. Woolley

Independent Sects

Apostolic United Brethren

Organized in 1954 by Rulon C. Allred

School of the Prophets

Organized in 1982 by Bob Crossfield (AKA Prophet Onias)

True and Living Church of Jesus Christ of Saints of the Last Days

Organized in 1994 by James Harmston

Church of the Firstborn and the General Assembly of Heaven

Organized in 2000s by Terrill Dalton, convicted rapist

Church of the Firstborn of the Fulness of Times

Organized in 1955 by Joel F. LeBaron Church of the Lamb of God

Organized in 1972 by Ervil LeBaron

Church of the New Covenant in Christ

Organized in 1975 by John W. Bryant

Confederate Nations of Israel

Organized in 1977 by Alex Joseph; orginally Church of Jesus Christ in Solemn Assembly

Righteous Branch of the Church of Jesus Christ of Latter-day Saints

Organized in 1978 by Gerald Peterson, Sr.

Church of the Firstborn

Organized in 1955 by Ross Wesley LeBaron

Noodleheads

Steaming bowls of pho and ramen are ideal cold comforts

BY JOSH PETERSEN

As nights grow longer and temperatures drop, warm, hearty soups are the definition of comfort food. While there is always a place in our hearts for a classic, meat-and-potatoes-filled Irish stew, this fall we’re looking across the globe for something to warm our bellies. Both pho and ramen have evolved from regional street foods to global phenomena—it seems like every SLC neighborhood now has its own ramen bar or pho restaurant. Here’s a bit of history behind each dish and where to get it in Utah.

YOKO RAMEN

When it opened: 2017

What to expect: “Yoko serves up delicious and unique Japanese fare in a cool and casual setting, with something for everyone.”

—Owner Jameel Gaskins

Owner’s favorite dish: Vegetarian ramen

In Yoko Ramen’s hip, small space near downtown, movie posters adorn the walls, plants grow on the windowsill and steaming bowls of ramen flow out of the kitchen by the minute. One staple is served with simmered pork and tonkotsu, a flavorful, fatty pork bone broth that’s the specialty of Fukuoka, Japan, the world’s ramen capital. The chicken soup adds dimension to the salty shio tare with crisp, spicy bites of breaded chicken. The miso-based veggie ramen doesn’t need meat to pack plenty of flavor. “My favorite dish is the vegetable ramen, especially in the summer when we have an amazing assortment of vegetables from local farmers,” says Gaskins. Besides the titular soup, Yoko serves Japanese twists on cubano and fried chicken sandwiches, addictive pork or mushroom gyoza, sake and a small menu of affordable cocktails. Bonus: The restaurant has a serving window that opens into Dick N’ Dixies, the bar next door.

473 E. 300 South, SLC, 801-876-5267, yokoslc.com

WHERE ELSE TO GET RAMEN

Tosh’s Ramen 1465 S. State St., SLC 801-466-7000

1963 E. Murray Holladay Rd., Holladay 801-278-8249

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

Samurai Noodle 11483 S. State St., Draper 801-987-3887

Ramen Haus 2550 Washington Blvd., Ogden 801-393-0000

RAMEN Easy-to-make and dirt-cheap, blocks of instant ramen have saved a fair number of college students from total starvation. For ambitious chefs across the globe, though, ramen is a canvas for bold flavors and experimentation culinary lightyears away from your Costco value pack. In Japan, the noodle soup is at once a beloved street food, a national identity and an art form—in 2015 Tokyo’s Tsuta became the first ramen bar to earn a Michelin star. The dish starts with tare—a potent flavoring agent made with miso, soy sauce or any number of other ingredients—cooked in a broth of animal bones. Pretty much any bowl of ramen will include wheat noodles, which came to Japan from Chinese immigrants, made with alkaline salts. (I’ll skip the chemistry lesson, but this basically gives the noodles the texture to withstand the soup’s very high temperature.) Then ramen is topped off with chicken or pork and whatever creative combination of vegetables, eggs, spices and herbs the chef can think of.

Yoko Ramen

WHERE ELSE TO GET PHO

Mi-La Cai Noodle House 961 S. State St., SLC 801-322-3590 lacainoodlehouse.com

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

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

Somi 1215 Wilmington Ave., Ste. 100, SLC 385-322-1158 somislc.com

PHO Pho, a soup usually (but not always!) made with beef broth, herbs and chewy white rice noodles, is probably the signature Vietnam ese dish around the world, but this beloved food has a modest origin story. Pho has only been around for about a century, and exact details about its history are few and far between. Here’s a brief summary—pho was invented in the early 1900s by street vendors in North Vietnam, including the capital Hanoi. They started with Chinese noodles and spices, added beef to please the palettes of French colonial ists in the area, and voilá—a simple version of pho was born. The dish soon traveled south, and chefs began cooking more elaborate variations with sweeter broth and additional condiments. (Regional debates about the “best pho” simmer to this day.) As Vietnamese people migrated to the U.S., especially after the Viet nam War, Americanized versions of pho grew in popularity, becoming a part of our culinary melting pot.

PHO THIN

When it opened: 2013 What to expect: “Pho Thin offers a Hanoi-style recipe. Come and enjoy not only this comforting bowl of goodness but many other street food favorites.” —Owner Diem Nguyen Owner’s favorite dish: Any time of day: pho. For dinner: shaking beef tenderloin, a wok stir-fry

Pho is the star of the show at Pho Thin, a Vietnamese eatery tucked away in Sugar House. Their flavorpacked pho starts with the broth, whose delicate, savory taste is influenced by the dish’s origins in northern Vietnam. Using a family recipe, Pho Thin simmers the broth with a special spice blend for 24 hours. Mix and match different cuts of beef to top off your bowl. Brisket is a traditional favorite, or, if you’re feeling adventurous, try tendons or tripe. Filet mignon and round eye cook as the broth is poured into the bowl, and the Vietnamese meatballs are my personal favorite. While traditional pho is usually served with few toppings, Pho Thin offers both northern and southern style varieties of condiments—the former with onion and vinegar and the latter with beansprouts, basil, lime and jalapeño.

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

FARMERS

BY JOSH PETERSEN

Briar Handly, the executive chef of Park City’s Handle and its downtown SLC sister restaurant HSL, may have plenty of accolades, including a nomination for the prestigious James Beard Award. His attitude toward the locally sourced meats, produce and more he features in his cooking, though, is humble, bordering on self-deprecating. “I try and not mess those ingredients up,” he says. “I try to heighten the flavor a little bit and let them shine.”

Handly’s approach to cuisine is inventive, thoughtful and often improvisational—menus are printed daily to accommodate his spur-moment-of-the ideas and incorporate the freshest seasonal ingredients. Over his years in the Utah restaurant industry, he has built relationships with local growers and artisans, many of whom he visits weekly at the Park City Famer’s Market. The food at Handle adapts to feature the best in Utah produce. When Handly and I talked in July, he was preparing to transition from spring ingredients— mushrooms, fava beans, greens, nettles—to crops from the summer harvest—like squash, berries, tomatoes and stone fruits. Meanwhile, his staff cans, jars, pickles and preserves local ingredients all year long, allowing local food to stay on the menu through the winter months.

“Farm to table” is a frequently used marketing term, but it can be difficult for everyday diners to know what that means in practice. That’s why Salt Lake asked Handly to go deep on a single dish—a mushroom tomato toast— and explain the origins behind each ingredient.

1

The foundation of any great toast is a beautiful, flavorful bread. Red Bicycle Breadworks’ Stick Bread, basted in olive oil and sea salt, fits the bill. “It’s kind of addictive,” Handly says. “You pick it up at the market and it’s hard to get home without eating the whole thing.” He toasts the bread with homemade herb oil with thyme and garlic scapes from Ranui Gardens. Ranui grows produce in the nearby mountain towns of Oakley and Hoytsville with no chemical fertilizers and pesticides.

2

Philip Grubisa, who now owns the Salt Lake butcher shop Beltex Meats, was Handly’s first sous chef at Talisker on Main. “I try to incorporate stuff from people that I’ve worked with or have worked for me,” Handly says. Handly whips ‘nduja—a “creamy, spreadable salami”—with butter to create a simple sauce. “I don’t mess with it too much,” Handly says.

3

Handly sources Treasure, a creamy cheese similar to brie, from Park City Creamery. The cheese is handmade with Utah milk just six miles from Handle’s kitchen.

4

Handly cooks with veggies from several farmers in Summit County. In this dish the arugula and garlic scapes come from Madsnacks Produce. The garlic scapes are pickled in mustard oil, which allows Handly to use the ingredient even when it’s out of season.

5

“We go through a lot of mushrooms, just because I love them,” Handly says. This toast highlights two varieties of fungi. The longer mushrooms are pioppinos from Wasatch Front Fungi. The morels, smaller mushrooms with a honeycomb pattern, are foraged by Adam Wong of Ogden’s Intermountain Gourmet. Handly preserves the morels in cherry wine and olive oil and then roasts and cooks them down in wine.

The dish is topped with lettuce and tomato, both from PaMaw’s Organic Farm. The lettuce, a red bib variety, is grown especially for Handle, and Handly says it “tastes better than any lettuce you’ve ever bought from out of the bag.”

Briar Handly of Handle highlights local growers with a seasonal toast

HSL’s mushroom tomato toast, with local bread, cheese, salami and produce.

DISNEYLAND DINE-AROUND

An unofficial guide to what to eat, where and when and why, at the Happiest Place On Earth

BY CHRISTIE PORTER

Utahns love Disneyland. Dollars to Mickey Mouse-shaped doughnuts you’ve seen your fair share of large families in U of U or BYU gear traipsing around the park or Anaheim, Calif. during your last visit to the Happiest Place On Earth. For many, the annual Disneyland exodus takes place over Utah school districts’ fall break, once known as “UEA weekend.” The themed rides and the costumed characters might be the main attractions, but there’s an oft-overlooked aspect of the ever-evolving park: the food. Whether you’re looking for sit-down dining to get off your feet or need a portable snack while you wait in line at Space Mountain, we’ve got some ideas.

DOLE WHIP

Where: Tiki Juice Bar and The Tropical Hideaway, Adventureland, Disneyland Park

When: To cool down after a ride on the Jungle Cruise or while watching the show at Walt Disney’s Enchanted Tiki Room

Why: This is the classic, must-get snack on any and every trip to Disneyland. There’s a reason they’ve been serving these frosty bad boys in the park since the mid-’80s. In its simplest, purest form it’s DOLE pineapple soft serve in a cup that is both vegan and gluten-free. Now, you can get it in a float or swirl with flavors like mango and watermelon.

MICKEY-SHAPED WAFFLES

Where: Carnation Cafe and Plaza Inn, Main Street, U.S.A., Disneyland Park

When: First thing through the gate or at “Minnie & Friends–Breakfast in the Park,” the only character dining experience in the park Why: If you’re hitting the park first

thing in the morning (and for parking’s sake, why wouldn’t you?), a Mickey-shaped waffle is the way to start your day.

CHOCOLATE POPCORN WITH CRAIT RED SALT

Where: Kat Saka’s Kettle, Star Wars: Galaxy’s Edge, Disneyland Park

When: To munch on while waiting in line at…well, anything in Star Wars: Galaxy’s Edge

Why: The chocolate popcorn with Crait Red Salt has that rare perfect mixture of sweet and salty. It even kind of looks like something out of Star Wars, evoking the striking visual of white salt dusted over the red surface of Crait (you know, the planet where [REDACTED FOR SPOILERS] in Star Wars: Episode VIII−The Last Jedi ?)

MICKEY-SHAPED BEIGNETS

Where: Mint Julep Bar, New Orleans Square, Disneyland Park

When: While resting your feet for a precious moment at the French Market garden patio or souvenir shopping on Royal Street in New Orleans Square

Why: We mentioned Mickey Mouse-shaped doughnuts, didn’t we? Well, they’re not doughnuts, exactly, but this is better. Beignets with coffee or a Mint Julep (nonalcoholic) is the perfect way to enjoy New Orleans Square. You can also get a batch topped with banana powdered sugar or a mix of both.

TURKEY LEGS

Where: Edelweiss Snacks, Fantasyland, Disneyland Park

When: After riding the Matterhorn (not before)

Why: It’s a fist-sized turkey leg cooked to perfection that you can eat with one hand.

CHURROS

Where: Snack carts all over Disneyland Park

When: Literally anytime—they’re a perfect portable snack food

Why: There’s nothing wrong with the classic churro at Disneyland, but with the 50th anniversary return of the Electrical Main Street Parade, there are some special, limited-time-only churro options to try: the Blueberry Looks Good on You Churro and the Parade Dreams Churro.

RONTO WRAPS

Where: Ronto Roasters, Star Wars: Galaxy’s Edge, Disneyland Park

When: While trying to find all of the Star Wars easter eggs hidden in Galaxy’s Edge

Why: The classic Ronto Wrap is full of well-seasoned Ronto meat (roasted pork and grilled sausage) but there’s also a veggie version with plant-based sausage, spicy kimchi slaw, and sweet pickled cucumber that might be better than the original.

MONTE CRISTO

Where: Cafe Orleans and Blue Bayou, New Orleans Square, Disneyland Park

When: You have a few days to spend in the park and want to treat yourself

Why: Cafe Orleans and the Blue

Bayou are, hands-down, probably two of the best (if not the best) places to reserve a table in Disneyland Park. Both have their unique strengths and both serve delicious Monte Cristo sandwiches. Cafe Orleans is the more casual option. Its Monte Cristo is served with pommes frites (yum) and also comes in an all-cheese, meatless option with Swiss, mozzarella and doublecrème Brie. Blue Bayou is swankier, located inside the Pirates of the Caribbean ride, and its Monte Cristo is served with salad (meh), but there you can order wine, beer and the signature Hurricane cocktail.

DRINKS AT OGA’S CANTINA

Where: Oga’s Cantina, Star Wars: Galaxy’s Edge, Disneyland Park

When: The kids have got in line for the teacups for the fourth time with no signs of stopping and you need a drink or any time if you’re a scruffy-looking nerf herder

Why: Once upon a time, you couldn’t get a strong drink in Disneyland. (You had to head over to California Adventure for that.)

Now there’s an array of fruity, Star Wars-themed cocktails (like The Outer Rim and Yub Nub) for you to try while you rub elbows with all kinds of scum and villainy at Oga’s Cantina.

THIS IS HALLOWEEN AT DISNEYLAND

Throughout the park during Halloween time, Disney characters will be festively festooned in Halloween looks and Disney villains will be stirring up trouble. The Main Street Pumpkin Festival transforms Main Street, U.S.A., the centerpiece of which is the giant Mickey Mouse pumpkin. In New Orleans Square, the Haunted Mansion undergoes an annual seasonal transformation with the Haunted Mansion Holiday, inspired by Tim Burton’s The Nightmare Before Christmas. Every night, guests can catch the projection and light show Halloween Screams. And on weekend nights, Halloween Screams takes to the skies with fireworks.

Halloween time at Disneyland Park and the Oogie Boogie Bash–A Disney Halloween Party event runs Sept. 2–Oct. 31, 2022. Plus, this year, there’s a Coco -inspired Día de los Muertos celebration, Plaza de la Familia, which runs through Nov. 2, 2022, at California Adventure Park. Kids can go trick-ortreating in the park during The Oogie Boogie Bash, which is an after-hours event that requires a separate ticket (disneyland. disney.go.com).

Cocktails served at Oga’s Cantina

Interior of Oga’s Cantina, Star Wars: Galaxy’s Edge

Parade Dreams Churro, for 50 years of the Electrical Main Street Parade

WHERE TO EAT

Listings

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 Marma lade neighborhood. A fresh approach and locally sourced ingredients are the root of a menu that bridges fine and casual dining, at once sophisti cated and homey.

BAMBARA

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

The menu reflects food based on sustainability and the belief that good food should be available to everybody. Prizing seasonally driven dishes sourced from local farmers, he turns out dishes with a community-minded sensibility.

THE CHARLESTON

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

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

GRAND AMERICA

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

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

HSL

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

The initials stand for “Handle Salt Lake”—Chef Briar Handly made his name with his Park city restaurant, Handle, and now he’s opened a second restaurant down the hill. The place splits the dif ference 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; addi tions 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.

of FAME HALL LOG HAVEN

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

Certainly Salt Lake’s most picturesque restau rant, 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, highenergy food. And he’s an expert with local and foraged foods.

PAGO

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

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

Tiny, dynamic and food-driven, Pago’s ingredients are locally sourced and reimagined regularly. That’s why it’s often so crowded and that’s what makes it one of the best restaurants in the state. The list of wines by the glass is great, but the arti sanal cocktails are also a treat.

PROVISIONS

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 atmo sphere 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, chilecured pumpkin, barbecued cannelini beans) bread and butter are made in-house and ingredients are the best (Solstice chocolate cake.) Expect surprises.

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

Quintessential Utah

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

HALL Dining Award Hall Of Fame Winner

American Casual

BLUE LEMON

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

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

BRICK & MORTAR

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

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

CAFE NICHE

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

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

CITRIS GRILL

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

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

COPPER KITCHEN

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

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

COPPER ONION

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

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

CUCINA

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

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

THE DODO

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

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

EPICURE

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

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

HUB & SPOKE DINER

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

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

LEFT FORK GRILL

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

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

LITTLE AMERICA COFFEE SHOP

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

Little America has been the favorite gathering place for generations of native Salt Lakers. Week days, you’ll find the city power players breakfast ing 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, 801-5621500. 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, now-closed Nomad Eatery. It’s in the charmed location on 1300 South where Eggs in the City used to be.

Everything here is cooked in a pizza oven, even the roasted chicken (a must-have.) Chef Justin is a salad wizard. Fun and excellence combined.

OASIS CAFE

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

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

OQUIRRH

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

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

THE PARK CAFE

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

The Park Cafe has been serving up breakfast to the Liberty Wells neighborhood since 1982. Right next to Liberty Park, the cafe’s location is hard to beat.

PIG 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, 385695-5148. pigandajellyjar.com

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

PORCH

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

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

PORCUPINE PUB AND GRILLE

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

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

ROOTS CAFÉ

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

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

RUTH’S DINER

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

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

SILVER FORK LODGE

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

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

STELLA GRILL

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

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

TIBURON

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

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

TRADITION

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

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

VESSEL KITCHEN

905 E. 900 South, SLC, 801-810-1950; 1146 E. Fort Union Blvd., Midvale, 801-337-5055; 11052 S. State St., Sandy, 801349-2544; 1784 Uinta Way, #E1, Park City, 435-200-8864. vesselkitchen.com

Each of Vessel’s four locations is in an area of Utah they feel they can engage with the local populace through straight-forward, fast, casual cuisine that’s also healthy. Online ordering and curbside takeout are available at every Vessel restaurant.

Bakeries

THE BAKING HIVE

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

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

THE BAGEL PROJECT

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

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

THE BIG O DOUGHNUTS

248 W. 900 South, SLC, 385-770-7024. bigodoughnuts.square.site Vegan. Doughnuts. Need we say more? Blueberrylavender, tofutti cream cheese, etc.

BISCOTTS BAKERY & CAFE

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

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

CARLUCCI’S BAKERY

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

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

CITY CAKES & CAFE

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

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

EVA’S BAKERY

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

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

FILLINGS & EMULSIONS

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

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

GOURMANDISE

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

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

GRANARY BAKEHOUSE

1059 E. 900 South, SLC, 385-212-4298. granarybakehouse.com

The cases of this bakery are filled with some of the best laminated pastries in town. Granary Bakehouse doesn’t skimp on the quality of the baked artisan breads, either, and sources with local ingredients.

LA BONNE VIE

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

Cuter than a cupcake, Grand America’s pastry shop has all the charm of Paris. The pretty win dows 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-and-com ing neighborhood. They offer coffee and tea lattes and a variety of croissants: the crust is flaky and buttery (despite the lack of butter). They also bake up some deliciously moist custom vegan cakes for any occasion.

RUBY SNAP FRESH COOKIES

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

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

SO CUPCAKE

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

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

TULIE BAKERY

863 E. 700 South, SLC, 801-883-9741; 1510 S. 1500 East, SLC, 801-410-4217. tuilebakery.com

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

VOSEN’S BREAD PARADISE

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

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

Barbecue & Southern Food

PAT’S BARBECUE

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

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

R&R BBQ

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

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

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

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

Bar Grub & Brewpubs

(Also check bar listings, page 123)

AVENUES PROPER PUBLICK HOUSE

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

It’s a restaurant and brewpub, with the emphasis on small plates and late hours. The food is inven tive, the beer is good and—big plus—they serve cocktails as well as brew at this neighborhood hot spot.

BOHEMIAN BREWERY

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

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

DESERT EDGE BREWERY

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

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

LEVEL CROSSING BREWING CO.

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

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

RED ROCK BREWING

254 S. 200 West, SLC, 801-521-7446; 6227 State St., Murray, 801-262-2337; 1640 Redstone Center Dr., Park City, 435-5750295. redrockbrewing.com

Red Rock proves the pleasure of beer on its own

and as a complement to pizzas, rotisserie chicken and chile polenta. Not to mention brunch. Also in the Fashion Place Mall.

SQUATTERS PUB BREWERY

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

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

WASATCH BREWPUB

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

Part of the same mega “boutique” group that pro duces 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 atmo sphere, lots of beer and a great late-ish option.

Breakfast/Lunch Only

THE DAILY

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

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

EGGS IN THE CITY

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

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

FINN’S CAFE

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

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

MILLCREEK CAFÉ & EGGWORKS

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

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

Burgers, Sandwiches & Delis

DIVERSION

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

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

FELDMAN’S DELI

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

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

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 Champi onships. 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.

PRETTY BIRD CHICKEN

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

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

PROPER BURGER AND PROPER BREWING

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

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

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.

SHAKE SHACK

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

The national favorite has landed in Utah and surely there will be more to come. Danny Meyer’s

all-American favorite serves burgers, mediocre fries and milkshakes, along with other fast food faves. Play board games and try one of their super cool shake flavors.

SIEGFRIED’S DELICATESSEN

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

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

TONYBURGERS

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

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

Coffee 3 CUPS COFFEE

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

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

CAFFE D’BOLLA

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

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

CUPLA COFFEE

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

The menu at Cupla reflects the owners’ lifestyle of a low-carb and low-sugar diet, without sacrificing taste for health. They roast their own coffee beans, rotated seasonally.

LA BARBA

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

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

LOGOS COFFEE

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

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

PUBLIK

502 E. 3rd Ave., SLC, 385-229-4836; 975 S. West Temple, SLC, 801-355-3161; 210 S. University St., SLC, 385-549-1928. publikcoffee.com

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

URBAN SAILOR COFFEE

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

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

SALT LAKE ROASTING COMPANY

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

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

Central & South American

AREMPA’S

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

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

BRAZA GRILL

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

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

RODIZIO GRILL

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

The salad bar offers plenty to eat, but the best bang for the buck is the Full Rodizio, a selection of meats—turkey, chicken, beef, pork, seafood and more—plus vegetables and pineapple, brought to your table until you cry “uncle.”

Chinese & Pan-Asian

ASIAN STAR

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

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

BOBA WORLD

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

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

GINGER STREET

324 S. State St., Ste. 150, SLC., 385-477-4975. gingerstreet.com

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.

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 honor able 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 CRÊPES

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

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

Indian BOMBAY HOUSE

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

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

CURRY IN A HURRY

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

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

HIMALAYAN KITCHEN

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

Indian-Nepalese restaurant with an 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 differ ent 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 pick les to set off the tandoor-roasted meats. Both goat and sami, a kibbeh-like mixture of ground lamb and lentils, are available in several styles.

ROYAL INDIA

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

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

SAFFRON VALLEY

EAST INDIA CAFE

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

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

SAFFRON VALLEY

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

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

SAFFRON VALLEY

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

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

TANDOOR INDIAN GRILL

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

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

Italian & Pizza

ARELLA PIZZERIA

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

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

BRICKS CORNER

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

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

CAFÉ TRIO

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

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

CAFFÉ MOLISE AND BTG WINE BAR

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

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

CAPUTO’S MARKET

AND DELI

314 W. 300 South, SLC, 801-531-8669; 1516 S. 1500 East, SLC, 801-486-6615; 4670 Holladay Village Plaza, Holladay, 801-2720821. caputos.com

A great selection of olive oils, imported pastas, salamis and house-aged cheeses, and the largest selections of fine chocolate in the country. The deli menu doesn’t reflect the market, but is a reli able source for meatball sandwiches and such.

CARMINE’S ITALIAN RESTAURANT

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

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

CUCINA TOSCANA

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

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

ESTE PIZZA

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

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

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

OSTERIA AMORE

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

An offshoot of the ever-growing Sicilia Mia group, the food here is not highly original —expect car paccio, 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, yourhands-on service, hope they have enough glasses to accommodate the wine you bring, and order the spinach ravioli.

THE PIE PIZZERIA

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

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

PIZZERIA LIMONE

613 E. 400 South, SLC, 801-953-0200; 1380 E. Fort Union Blvd., Cottonwood Heights, 801-733-9305; 11464 S. Parkway Plaza Dr., Ste. 100, South Jordan, 801-495-4467; 42 W. 11400 South, Sandy, 801-666-8707. pizzerialimone.com

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

PIZZA NONO

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

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

SALT LAKE PIZZA & PASTA

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

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

SETTEBELLO PIZZERIA

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

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

SICILIA MIA

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

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

SIRAGUSA’S TASTE OF ITALY

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

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

STANZA

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

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

STONEGROUND ITALIAN KITCHEN

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

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

TUSCANY

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

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

VALTER’S OSTERIA

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

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

VENETO RISTORANTE

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

This small place, owned by Marco and Amy Steva noni, 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

KAZE

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

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

KOBE JAPANESE RESTAURANT

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

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

KYOTO

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

The service is friendly, the sushi is fresh, the tem pura is amazingly light, and the prices are reason able. Servings are occidentally large, and service is impeccable.

NOHM

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

A genius Japanese and Korean restaurant special izing 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.

of FAME HALL TAKASHI

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

Takashi Gibo earned his acclaim by buying the freshest fish and serving it in politely eye-popping style. Check the chalkboard for specials like Thai mackerel, fatty tuna or spot prawns, and expect some of the best sushi in the city.

TOSH’S RAMEN

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

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

TSUNAMI

1059 E. 900 South, SLC, 385-900-0288; 7628 S. Union Park Ave., Midvale, 801-676-6466; 10722 River Front Pkwy., South Jordan, 801-748-1178; 1616 W. Traverse Pkwy., Lehi, 801770-0088. tsunamiutah.com

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

YOKO RAMEN

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

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

Mediterranean & Middle Eastern CAFÉ MED

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

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

FENICE MEDITERRANEAN BISTRO

126 Regent St., SLC, 801-359-4500. fenicebistroslc.com

The owners of Silver Star Café are behind this Mediterranean bistro with a smaller, intentional menu featuring just the favorites like fire-sherried grapes.

LAYLA

4751 S. Holladay Blvd., Holladay, 801-272-9111. laylagrill.com Layla relies on family recipes. The resulting stan dards, like hummus and kebabs, are great, but explore some of the more unusual dishes, too.

LAZIZ KITCHEN

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

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

of FAME HALL MAZZA

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

Excellent. With the bright flavor that is the hall mark of Middle Eastern food and a great range of dishes, Mazza has been a go-to for fine Lebanese food in SLC before there was much fine food at all.

MANOLI’S

402 E. 900 South, Ste. 2, SLC, 801-532-3760. manolison9th.com

Manoli and Katrina Katsanevas have created a fresh modern approach to Greek food. Stylish small plates full of Greek flavors include Butter nut-squash-filled tyropita, smoked feta in piquillo peppers and a stellar roast chicken.

PADELI’S

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

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

SPITZ DONER KEBAB

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

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

Mexican BARRIO

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

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

BLUE IGUANA

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

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

CHILE TEPIN

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

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

CHUNGA’S

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

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

LONE STAR TAQUERIA

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

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

of FAME HALL RED IGUANA

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

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

RIO GRANDE CAFÉ

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

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

TAQUERIA 27

149 E. 200 South, SLC, 385-259-0940; 4670 S. Holladay Village Plaza, Holladay, 801-676-9706; 6154 S. Fashion Blvd. Ste. 2, Murray, 801-266-2487; 1688 W. Traverse Pkwy., Lehi, 801-3318033. taqueria27.com

Salt Lake needs more Mexican food, and Todd Gardiner is here to provide it. Artisan tacos (try the duck confit), inventive guacamole and lots of tequila.

Seafood

CURRENT FISH & OYSTER HOUSE

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

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

HARBOR SEAFOOD & STEAK CO.

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

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

KIMI’S CHOP & OYSTER HOUSE

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

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

MARKET STREET GRILL

48 W. Market St., SLC, 801-322-4668; 2985 E. Cottonwood Pkwy., SLC, 801-942-8860; 10702 River Front Pkwy., South Jordan, 801-302-2262. marketstreetgrill.com

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

THE OYSTER BAR

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

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

Southeast Asian

CHABAAR BEYOND THAI

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

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

CHANON THAI CAFÉ

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

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

FAV BISTRO

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

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

INDOCHINE

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

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

MI LA-CAI NOODLE HOUSE

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

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

MY THAI

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

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

OH MAI

850 S. State St.,SLC, 801-575-8888; 3425 State St., SLC, 801467-6882, Other Utah locations. ohmaisandwichkitchen.com

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

PHO TAY HO

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

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

PHO THIN

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

From its Sugar House location, Pho Thin serves up pho made in the Hanoi style, and it’s a family recipe. Their menu also offers other Vietnamese comfort and street foods.

PLEIKU

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

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

SAPA SUSHI BAR & ASIAN GRILL

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

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

SAWADEE THAI

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

The menu goes far outside the usual pad thai and curry. Thai food’s appeal lies in the subtleties of dif ference 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 wellcurated wine list.

TEA ROSE DINER

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

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

SOMI VIETNAMESE BISTRO

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

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

THAI GARDEN

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

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

KRUA THAI

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

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

ZAO ASIAN CAFE

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

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

Steak

CHRISTOPHER’S PRIME

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

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

FLEMING’S PRIME STEAKHOUSE

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

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

RUTH’S CHRIS STEAKHOUSE

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

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

SPENCER’S

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

The quality of the meat and the accuracy of the cooking are what make it great. Beef is aged on the bone, and many cuts are served on the bone—a luxurious change from the usual cuts.

Vegetarian & Vegan

RAWTOPIA

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

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

VERTICAL DINER

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

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

ZEST KITCHEN & BAR

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

Zest has sophisticated vegan cooking plus a cheerful attitude and ambience fueled by creative

cocktails. Pulling flavors from many culinary tra ditions, the menu offers Cuban tacos, Thai curry with forbidden rice, stuffed poblano peppers as well as bar noshes and an amazing chocolate-beet torte—all vegan. The menu changes frequently. This is a 21+ establishment.

PARK CITY & THE WASATCH BACK

American Fine Dining

APEX

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

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

350 MAIN

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

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

FIREWOOD

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

Chef John Murcko’s place on Main Street is all about cooking with fire—his massive Inferno kitchen grill by Grillworks runs on oak, cherry and applewood, depending on what’s cooking. But each dish is layered and nuanced, with global influences. Definitely a star on Main Street.

GLITRETIND

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

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

GOLDENER HIRSCH

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

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

MARIPOSA AT DEER VALLEY

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

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

MUSTANG

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

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

RIME SEAFOOD & STEAK

2300 Deer Valley Dr. East, Park City, St. Regis, Deer Valley, 435940-5760. srdvdining.com.

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

ROYAL STREET CAFÉ

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

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

VIKING YURT

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

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

American Casual

BLIND DOG GRILL

1251 Kearns Blvd., Park City, 435-655-0800. blinddogpc.com

The kitchen offers imaginative selections even though the dark wood and cozy ambience look like an old gentlemen’s club. Don’t miss the Dreamloaf, served with Yukon gold mashed potatoes.

THE BLUE BOAR INN

1235 Warm Springs Rd., Midway, 435-654-1400. theblueboarinn.com

The restaurant is reminiscent of the Alps, but serves fine American cuisine. Don’t miss the award-winning brunch.

THE BRASS TAG

2900 Deer Valley Dr. East, Park City, 435-615-2410. deervalley.com

In the Lodges at Deer Valley, the focal point here is a wood oven which turns out everything from pizza to fish and chops, all of the superior quality one expects from Deer Valley. Open seasonally.

EATING ESTABLISHMENT

317 Main St., Park City, 435-649-8284. theeatingestablishment.net

Claiming to be the oldest, this restaurant is one of Park City’s most versatile. On weekend mornings, locals line up for breakfasts.

FLETCHER’S ON MAIN STREET

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

Fletcher’s has a casual approach designed to suit any appetite, almost any time. Talented Chef Scott Boborek’s carefully sourced dishes range from burgers to Beef Wellington—with lobster mac and Utah trout.

HANDLE

136 Heber Ave., Park City, 435-602-1155. handleparkcity.com

Chef-owner Briar Handly offers a menu, mostly of small plates, with the emphasis on excellent sourc ing—trout sausage and Beltex Meats prosciutto, for example. There are also full-meal plates, including the chef’s famous fried chicken.

HEARTH AND HILL

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

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

HIGH WEST DISTILLERY

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

Order a flight of whiskey and taste the difference aging makes, but be sure to order plenty of food to see how magically the whiskey matches the fare. The chef takes the amber current theme through out the food.

SAMMY’S BISTRO

1890 Bonanza Dr., Park City, 435-214-7570. sammysbistro.com

Down-to-earth food in a comfortable setting. Sounds simple, but if so, why aren’t there more Sammy’s in our world? Try the bacon-grilled shrimp or a chicken bowl with your brew.

SILVER STAR CAFE

1825 Three Kings Dr., Park City, 435-655-3456. thesilverstarcafe.com

Comfort food with an upscale sensibility and original touches, like shrimp and grits with chi potle or Niman Ranch pork cutlets with spaetzle. The location is spectacular.

SIMON’S AT HOMESTEAD RESORT

700 N. Homestead Dr., Midway, 800-327-7220. homesteadresort.com

Simon’s boasts a robust menu of smoked meats, wood-fired pizza and local craft beer, while the Milk House offers both classic and unexpected flavors of ice cream, coffee and treats.

SPIN CAFÉ

220 N. Main St., Heber City, 435-654-0251. spincafe.net

Housemade gelato is the big star at this familyowned café, but the food is worth your time. Try the pulled pork, the salmon BLT or the sirloin.

ZERMATT RESORT

784 W. Resort Dr., Midway, 435-657-0180. zermattresort.com

The charming, Swiss-inspired resort hosts both the high-end, but straight-forward, Z’s Steak & Chop Haus and the less formal Wildfire Smoke haus, home to smoked meats and draft beer.

Bakeries & Cafés

PARK CITY COFFEE ROASTERS

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

The town’s fave house-roasted coffee and house made pastries make this one of the best energy stops in town.

WASATCH BAGEL CAFÉ

1300 Snow Creek Dr., Park City, 435-645-7778. wasatchbagelandgrill.com

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

WINDY RIDGE BAKERY & CAFÉ

1750 Iron Horse Dr., Park City, 435-647-2906. windyridgebakery.com

One of Park City’s most popular noshing spots—

especially on Taco Tuesdays. The bakery behind turns out desserts and pastries for Bill White’s restaurants as well as take-home entrees.

Bar Grub & Brewpubs

BURGERS & BOURBON

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

Housed in the luxurious Montage, this casual restaurant presents the most deluxe versions of America’s favorite foods. The burgers are stupen dous, there’s a great list of bourbons to back them, and the milkshakes are majorly good.

RED ROCK JUNCTION

1640 W. Redstone Center Dr., Ste. 105, Park City, 435-5750295. redrockbrewing.com

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

SQUATTERS ROADHOUSE

1900 Park Ave., Park City, 435-649-9868. squatters.com

Everyone loves the bourbon burger, and Utah Brewers Co-op brews are available by the bottle and on the state-of-the-art tap system. Open for breakfast daily.

WASATCH BREWERY

250 Main St., Park City, 435-649-0900. saltlakebrewingco.com

This was the first brewpub in Utah, and it serves handcrafted beer and family-friendly fare without a hefty price tag. Everyone loves Polygamy Porter, and the weekend brunch is great, too.

Breakfast

DEER VALLEY GROCERY & CAFE

1375 Deer Valley Dr., Park City, 435-615-2400. deervalley.com

The small lakeside spot serves sandwiches and lunch specials, plus it’s a great place to stock up on deer Valley classics to take home—think classic Deer Valley turkey chili.

WOODLAND BISCUIT COMPANY

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

Breakfast is the real deal here so pile on the bacon and eggs but if you sleep late, not to worry—burg ers, sandwiches and tacos are good too.

Continental & European CAFÉ TERIGO

424 Main St., Park City, 435-645-9555. cafeterigo.com

This charming café is the spot for a leisurely meal. Chicken and bacon tossed with mixed greens and grilled veggies on focaccia are café-goers’ favorites.

COURCHEVEL BISTRO

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

Named after Park City’s sister city in the Savoie region of France, which happens to be the home turf of Chef Clement Gelas and is he having some fun with his mother cuisine. Be guided by him or your server and try some French food like you haven’t had before.

Italian & Pizza

FUEGO

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

Off the beaten Main Street track, this pizzeria is a 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 gorgon zola, roasted walnuts and Champagne vinaigrette are sensational, and the wine list features hardto-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, includ ing the best hot dog in the state, topped with bacon and house-made kimchi.

YUKI YAMA SUSHI

586 Main St., Park City, 435-649-6293. yukiyamasushi.com

Located in the heart of Old Town Park City, Yuki Yama offers both traditional japanese dishes and more modern plates. It’s all guided by the steady hands of Executive Chef Kirk Terashima.

Mediterranean

REEF’S

7720 Royal St. East, Park City, 435-658-0323. reefsrestaurant.com

Lamb chops are tender, falafel is crunchy, and the prices fall between fast food and fine dining. It’s a den of home cooking, if your home is east of the Mediterranean. Open seasonally.

Mexican & Southwestern

BAJA CANTINA

1355 Lowell Ave., Park City, 435-649-2252. bajaparkcity.com

The T.J. Taxi is a flour tortilla stuffed with chicken, sour cream, tomatoes, onions, cheddar-jack cheese and guacamole.

BILLY BLANCO’S

8208 Gorgoza Pines Rd., Park City, 435-575-0846. billyblancos.com

Motor City Mexican. The subtitle is “burger and taco garage,” but garage is the notable word. This is a theme restaurant with lots of cars and motor cycles on display, oil cans to hold the flatware, and a 50-seat bar made out of toolboxes. If you’ve ever dreamed of eating in a garage, you’ll be thrilled.

CHIMAYO

368 Main St., Park City, 435-649-6222. chimayorestaurant.com

Bill White’s prettiest place, this restaurant is reminiscent of Santa Fe, but the food is pure Park City. Margaritas are good, and the avocado-shrimp appetizer combines guacamole and ceviche flavors in a genius dish.

EL CHUBASCO

1890 Bonanza Dr., Park City, 435-645-9114. elchubascoparkcity.com

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

TARAHUMARA

1300 Snow Creek Dr., Ste. P, Park City, 435-645-6005. tarahumararestaurant.com

Some of the best Mexican food in the state can be found in this Park City cafe. Don’t be fooled by the bland exterior; inside you’ll find a full-fledged cantina and an adjoining family restaurant with a soulful salsa bar.

Seafood

FRESHIE’S LOBSTER CO.

1915 Prospector Ave., Park City, 435-631-9861. freshieslobsterco.com

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

RIME SEAFOOD & RAW BAR

9850 Summit View Dr., Park City. rimerawbar.com

Such a hit on the slopes that Chef Matt Harris took the concept inside and Rime is an anchor restau rant inside the St. Regis, Open Thurs-Sun.

Southeast Asian

SHABU

442 Main St., Park City, 435-645-7253. shabuparkcity.com

Cool new digs, friendly service and fun food make Shabu one of PC’s most popular spots. Make reser vations. A stylish bar with prize-winning mixolo gists adds to the freestyle feel.

KUCHU SHABU HOUSE

3270 N. Sundial Ct., Park City, 435-649-0088. kuchushabu.com

The second shabu-style eatery in PC is less grand than the first but offers max flavor from quality ingredients.

Steak

BUTCHER’S CHOP HOUSE & BAR

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

The draws are prime rib, New York strip and pork chops—and the ladies’ night specials in the popular bar downstairs.

GRUB STEAK

2093 Sidewinder Dr., Prospector Square, Park City, 435-6498060. grubsteakparkcity.com

Live country music, fresh salmon, lamb and chicken, and a mammoth salad bar. Order bread pudding whether you think you want it or not. You will.

EDGE STEAKHOUSE

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

This beautifully fills the beef bill at the huge resort, and the tasting menus take you through salad, steak and dessert for $45 to $60, depending on options.

NORTH SALT LAKE & BEYOND

American Fine Dining

THE HUNTINGTON ROOM

AT EARL’S LODGE

3925 E. Snowbasin Rd., Huntsville, 888-437-5488. snowbasin.com

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

American Casual

HEARTH ON 25

195 Historic 25th St. Ste. 6 (2nd Floor), Ogden, 801-399-0088. hearth25.com

The charming upstairs dining room is a great setting for some of the best and most imaginative food in Ogden. Handmade hearth bread, espressorubbed yak, killer stroganoff—too many options to mention here—this is really a destination restaurant.

NIÑO VIEJO

160 W. Promontory, Farmington, 801-451-1967. ninoviejoutah.com

Niño Viejo serves up Latin food coooked in the old-world way. Meats are marinated for 18 hours and fill out a menu of tamales, flautas and tacos with elevated contents like lobster and Wagyu beef. The birria tacos with red chili dipping broth is the most popular item, and every table comes with complimentrary chips and salsa (spicy variety available on request).

PRAIRIE SCHOONER

445 Park Blvd., Ogden, 801-392-2712. prairieschoonerrestaurant.com

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

TABLE 25

195 25th St., Ste. 4, Ogden, 385-244-1825. table25ogden.com

A bright, contemporary space in Downtown Og den has a patio right on Historic 25th Street. The elevated yet approachable menu includes Spanish mussels and frites, ahi tuna and a classic cheese burger.

UNION GRILL

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

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

WB’S EATERY

455 25th Street, Ogden, 385-244-1471. wbseatery.com

Part restaurant, part bar, part coffeehouse, WB’s Eatery is located inside The Monarch, a hip maker and market space for artists. A hybrid space as well, the eatery sells CBD oil, as well as serving up cocktails, bites and boards of meat and cheese.

Bar Grub & Brewpubs

THE BEEHIVE PUB & GRILL

255 S. Main St., Logan, 435-753-2600. thebeehivegrill.com

An indirect offshoot of Moab Brewery, the Grill focuses as much on house-brewed root beer as alcoholic suds, but the generally hefty food suits either.

Burgers, Sandwiches & Delis

CAFFE IBIS

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

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

MADDOX RANCH HOUSE

1900 S. Highway 89, Perry, 435-723-8545. mad doxfinefood.com

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

Chinese

MANDARIN

348 E. 900 North, Bountiful, 801-298-2406. mandarinutah.com

The rooms are filled with red and gold dragons. Chefs recruited from San Francisco crank out a huge menu. Desserts are noteworthy. Call ahead.

Italian & Pizza

SLACKWATER PIZZA

209 24th St., Ogden, 801-399-0637. slackwaterpizzeria.com

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

ROVALI’S RISTORANTE

174 E. 25th St., Ogden, 801-394-1070. rovalis.com

This friendly family-owned place on Ogden’s main drag serves hearty Italian fare and house made pastry, plus a creative bar menu and live music.

Japanese

RAMEN HAUS

2550 Washington Blvd., Ogden, 801-393-0000. ramenhausogden.com

Sergei Oveson’s experience with ramen master Tosh and Shani Oveson’s at Naked Fish shows all over their restaurant in Ogden. Simple but stylish sums the space and terrific is the only word for the ramen. Do not leave without ordering the honey toast even if you think you don’t want dessert.

TONA SUSHI

210 25th St., Ogden, 801-622-8662. tonarestaurant.com

The charming old space on Ogden’s main drag houses a meticulously top-notch sushi restaurant. Owner Tony Chen grows herbs and sprouts in the basement and the plates he presents show an art ist’s touch. Ask about the secret menu.

Mexican

SONORA GRILL

2310 Kiesel Ave., Ogden, 801-393-1999. thesonoragrill.com

A big, beautiful Mexican restaurant, the kind you see in Texas or New Mexico, Sonora serves great chips and salsa, a famous margarita, several kinds of ceviche and all the dishes you love as well as vegan, vegetarian and gluten-free options.

Southeast Asian

THAI CURRY KITCHEN

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

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

PROVO & CENTRAL UTAH

American Fine Dining

COMMUNAL

102 N. University Ave., Provo, 801-373-8000. communalrestaurant.com

Food is focused on the familiar with chef’s flair— like braised pork shoulder crusted in panko. Atten tion to detail makes this one of Utah’s best.

THE TREE ROOM

8841 Alpine Loop Scenic Byway, Sundance Resort, Sundance, 866-627-8313. sundanceresort.com

Sundance Resort’s flagship is known for its seasonal, straightforward menu and memorable decor, including Robert Redford’s kachina collec tion. Try the wild game—spice-rubbed quail and buffalo tenderloin.

American Casual

CHOM BURGER

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

Colton Soelberg’s (Communal, etc.) low-key highend burger place has an eye towards infusing high-quality ingredients into America’s favorite sandwich. Inexpensive, innovative and delicious burgers and shakes, as we have come to expect from Soelberg who has a knack for elevating comfort food.

THE FOUNDRY GRILL

8841 Alpine Loop Scenic Byway, Sundance Resort, Sundance, 866-932-2295. sundanceresort.com

The café in Sundance Resort serves comfort food with western style—sandwiches, spit-roasted chickens and steaks. Sunday brunch is a mam moth buffet.

STATION 22

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

Ever-hipper Provo is home to some cutting-edge food now that the cutting edge has a folksy, musi cal saw kind of style. Station 22 is a perfect exam ple of the Utah roots trend—a charming, funky interior, a great soundtrack and a menu with a slight Southern twang. Try the fried chicken sandwich with red cabbage on ciabatta.

Indian

BOMBAY HOUSE

463 N. University Ave., Provo, 801-373-6677; 7726 Campus

View Dr., West Jordan, 801-282-0777; 2731 E. Parley’s Way, SLC, 801-581-0222. bombayhouse.com

Salt Lake’s biryani mainstay has several sister restaurants worthy to call family.

Italian PIZZERIA 712

320 S. State St., Ste. 185, Orem, 801-623-6712. pizzeria712.com

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

Vegetarian

GINGER’S GARDEN CAFE

188. S. Main St., Springville, 801-489-1863. gingersgardencafe.com

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

MOAB & SOUTHEAST UTAH

American Dining

HELL’S BACKBONE GRILL

20 N. Highway 12, Boulder, 435-335-7464. hellsbackbonegrill.com

Owners Blake Spalding and Jen Castle set the bar for local, organic food in Utah. Now the cafe has gained national fame. They garden, forage, raise chickens and bees, and offer breakfasts, dinners and even picnic lunches.

SUNGLOW FAMILY RESTAURANT

91 E. Main St., Bicknell, 435-425-3821.

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

Mediterranean IL POSTO ROSSO

AT THE RADCLIFFE MOAB

477 S. Main St., Moab, 435-355-1085. radcliffemoab.com/dining

Il Posto Rosso has a modern, Mediterranean-inspired menu with protein and other ingredients sourced from a variety of local farms, gardens and ranches.

MÀSTRA ITALIAN BAKERY AND BISTRO

476 N. 900 West, Ste. D, American Fork, 385-221-9786.mas traorders.com

Màstra is owned by a born-and-raised Italian who serves up authentic, but not snobbish, Italian food. The carbonara is the crowd favorite.

Bar Grub & Brewpubs

MOAB BREWERY

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

A beloved watering hole for river-runners, slickrock bikers, red-rock hikers and everyone who needs a bite and a beer, which is nearly everyone in Moab. All beer is brewed on site.

ST. GEORGE & SOUTHWEST UTAH

American Fine Dining

KING’S LANDING

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

In the Driftwood Inn, some of the finest food and the finest view in Utah. The kitchen is ambitious—seasonal, vegan, gluten-free are all covered. Mushroom tart involves mushrooms, caramelized onions, butternut squash and grapes with burrata and basil, but the flavors meld into harmony.

PAINTED PONY

2 W. St. George Blvd., Ste. 22, St. George, 435-634-1700. painted-pony.com

The kitchen blends culinary trends with stan dards like sage-smoked quail on mushroom risotto. Even “surf and turf” has a twist—tender loin tataki with chile-dusted scallops.

SPOTTED DOG CAFÉ

428 Zion Park Blvd., Springdale, 435-772-0700. flanigans.com/dining

Relax, have some vino and enjoy your achiotebraised lamb shank with mint mashed potatoes on top of rosemary spaghetti squash.

VERMILLION 45

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

Who would expect a fine restaurant with a French chef in Kanab. But here it is, and it’s excel lent.

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—ar tisanal pizza, local beer, craft cocktails and a rocking patio.

RED ROCK GRILL AT ZION LODGE

Zion National Park, 435-772-7700. zionlodge.com

Try eating here on the terrace. Enjoy melting-pot American dishes like smoked trout salad with prickly pear vinaigrette. And you can’t beat the red rock ambience.

WHIPTAIL GRILL

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

Tucked into an erstwhile gas station, the kitchen is little, but the flavors are big—a goat cheese-stuffed chile relleno crusted in Panko and the chocolatechile creme brulee.

XETAVA GARDENS CAFÉ

815 Coyote Gulch Court, Ivins, 435-656-0165. xetava.com

Blue corn pancakes for breakfast and lunch are good bets. But to truly experience Xetava, dine under the stars in eco-conscious Kayenta.

Mexican THE BIT AND SPUR

1212 Zion Park Blvd., Springdale, 435-772-3498. bitandspur.com

The menu stars Southwestern cuisine—ribs, beef and chicken—as well as chili verde. A longtime Zion favorite, there’s almost always a wait here, but it’s almost always a pleasant one with a view and a brew in hand.

& 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.

CRAWL

BARS

BAR FLY

BY SALT LAKE MAGAZINE STAFF

THE HEART OF SUGAR HOUSE is the place we all point to for evidence to complain about the consequences of rapid development colliding with poor planning. And although we will always lament the Sugar House that was (cute consignment stores, corner coffee shops) it is time to, well, get over it. Although the area surrounding the intersection of 1100 East and 2100 South has been in a constant state of construction and flux for years and was thus to be avoided, things are finally simmering down and coalescing into a onceagain unified city space. Our barometer here is the recent discovery that, in Sugar House 2.0, Salt Lake has a new spot for a great bar crawl, which requires a critical mass of local watering holes in a walkable/bikeable radius. Some of these spots have been weathering the metamorphosis for years while others are literally new kids on the block. The point is: They are all in close enough range to make for a proper piss-up.

Hopkins Brewing Company

NO. 1

Sugar House Pub

The haunt of Westminster College students and the hipper professors on campus, this excellent no-funny-business bar has two bars (one livelier, one quieter), games and plenty of little nooks for intense discussions of German existentialism.

STOP NO. 2

Fiddler’s Elbow

Another traditional Westminster College watering hole attracts more faculty than students and a wider regular crowd who show up to watch whatever big game is happening on the giant TV that dominates the main bar.

STOP NO. 3

Wasatch Brew Pub

Now that the restaurant side of this venerable brewery is once again locally owned by Salt Lake Brewing Company, we’re hoping for good things on the food menu, which languished under the brief period of corporate ownership that recently unraveled (in a good way). The beer, however, has always been good and remains so.

STOP NO. 4

Hopkins Brewing Company

There’s no such thing as too many breweries or brewpubs, and, if you like craft beer served with a focus on sustainability, “The Hop” could be your new favorite watering hole. The overall vibe is a natural fit for the Sugar House scene with live music multiple nights a week. Oh yeah, don’t forget to draw up your own coaster design while you’re there.

STOP NO. 5 Craft by Proper

Another offering from the prolific people at Proper Brewing, Craft is a beer snob’s dream, serving up local-only beers. You can check their rotating “On Tap” list on their website to see if they’re pouring your favorite, and the glass coolers behind the bar are stocked full of canned and bottled options. In another nice touch—there are multiple floors for plenty of room to move around and, for those too old for standing-room-only, comfortable seating.

STOP NO. 6

Quarters Arcade Bar Sugar House

Now free of state liquor license limbo, the much-anticipated opening of the second Quarters Arcade Bar location has finally arrived. Quarters is known for serving up tasty and punny geek- and gamerthemed craft cocktails that will put you in the mood to trounce your friends at Skee-Ball, pinball or the PvP arcade game of your choice. Loser buys the next round!

Quarters Arcade Bar Sugar House

Wasatch Brew Pub

STOP NO. 7

The Tap Room

A casual neighborhood bar that’s become the spot for local regulars who just want to lay back and have a drink without much fuss.

STOP NO. 8

Campfire Lounge

Boasting an enclosed patio with fire pits for the colder months, Campfire Lounge is a welcoming stop on a pub crawl during any time of the year. Leashed furry friends are welcome as well, so expect a solid crowd of pet parents, although your pooch likely won’t appreciate the decent selection of beers and ciders or the hearty comfort food, like chicken and waffles and other Campfire favorites, that will help you sober up at the end of the night.

AC 225 W. 200 South, SLC, 385-722-9600. ac-hotels.marriott.com

The Euro-styled hotel has a chic lobby bar and a secret menu of drinks inspired by movies filmed in Utah, like Dumb and Dumber and Butch Cassidy and the Sundance Kid.

THE AERIE

9320 Cliff Lodge Dr. Ste. 88, Snowbird Resort, 801-933-2160. s nowbird.com

Floor-to-ceiling windows mean drinkers can marvel at nature’s handiwork while feasting from the sushi bar. The menu is global with live music some nights.

ALIBI BAR & PLACE

369 S. Main St., SLC, 385-259-0616. alibislc.com

Located along SLC’s bar line on Main Street, Alibi has a sleek, hip vibe and is generally filled with happy hipsters, especially when they have theme nights.

BAR X

155 E. 200 South, SLC, 801-355-2287. barxslc.com

This was the vanguard of Salt Lake’s new cocktail move ment, serving classic drinks and creative inventions behind the best electric sign in the city.

BEER BAR

161 E. 200 South, SLC, 385-259-0905. beerbarslc.com

Ty Burrell, star of ABC’s small-screen hit Modern Family, co-owns Beer Bar, which is right next to Bar X. It’s noisy, there’s no table service, but there are 140+ brews to choose from, plus 13 kinds of wurst.

THE BAYOU

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

This is Beervana, with 260 bottled beers and 32 on draft. The kitchen turns out artichoke pizza and deep-fried Cornish game hens.

BEERHIVE PUB

128 S. Main St., SLC, 801-364-4268. @beerhive_pub

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

BTG WINE BAR

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

BTG stands for “By the Glass” and though BTG serves craft cocktails, specialty beer and good food, the pièces de résistance are the more than 50 wines by the glass. Order a tasting portion or a full glass.

CAMPFIRE LOUNGE

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

The laid-back feeling of sitting around a campfire is what the owners were aiming for, with or without flames. Campfire is a relaxed neighborhood joint with affordable drinks. And s’mores.

CASOT WINE + WORK

1508 S. 1500 East, SLC. 801-441-2873. casotwinework.com

In a town with a dearth of neighborhood bars and bars that want to be neighborhood bars but for a lack of loca tion in an actual neighborhood, Casot is the real deal.

Located in the established 15th and 15th hood, this small wine bar is a welcome addition featuring a Spainish for ward list from Pago’s Scott Evans.

COPPER COMMON

111 E. Broadway #190, SLC, 801-355-0543. coppercommon.com

Copper Common is a real bar—that means you don’t actually have to order food if you don’t want to. But on the other hand, why wouldn’t you want to? This bar has a real chef.

THE COTTON BOTTOM

2820 E. 6200 South, Holladay, 801-849-8847. thecottonbottom.com

Remember when this was a ski bum’s town? The garlic burger and a beer is what you order.

DICK N’ DIXIE’S

479 E. 300 South, SLC, 801-994-6919. @dickndixies

The classic corner beer bar where cronies of all kinds gather regularly to watch sports, talk politics and generally gossip about the city and nothing in particular.

EAST LIBERTY TAP HOUSE

850 E. 900 South, SLC, 801-441-2845. eastlibertytaphouse.com

Half a dozen beers on draft and 20 or more by the bottle, and the rotation changes constantly. The menu does clever takes on bar food classics.

EIGHT SETTLERS DISTILLERY

7321 Canyon Centre Pkwy., Cottonwood Heights, 385-900-4315. eightsettlersdistillery.com

The distillery is entrenched in and inspired by the history of the Cottonwood Heights area and so are the spirits.

Take home a bottle from the store or stay and enjoy a taste of the past at the themed, on-site restaurant.

FLANKER

6 N. Rio Grande, The Gateway, SLC, 801-683-7070. flankerslc.com

A little bit sports bar, a little bit nightclub and a little bit entertainment venue, with a parlor and bowling alley, private karaoke rooms and a golf simulator.

GARAGE

1199 N. Beck St., SLC, 801-521-3904. garageonbeck.com

Everyone compares it to an Austin bar. Live music, good food and the rockingest patio in town. Try the Chihuahua, a chile-heated riff on a margarita.

THE GIBSON LOUNGE

555 S. Main St., SLC, 801-258-6000. grandamerica.com

Grand America’s inimitable style is translated into a cushy but unstuffy bar, the antithesis of the current hipster style. You can actually wear a cocktail dress to this cocktail bar.

GOOD GRAMMAR

69 E. Gallivan Ave., SLC, 385-415-5002. goodgrammar.bar

The crowds playing Jenga on the patio, the decor, full of pop celebs and heroes, and a soundtrack of eclectic oldand alt-rock, makes a space that bridges old and young imbibers.

GRACIE’S

326 S. West Temple, SLC, 801-819-7565. graciesslc.com

Play pool, throw darts, listen to live music, kill beer and time on the patio and upstairs deck. Plus, Gracie’s is a gastropub.

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GREEN PIG

31 E. 400 South, SLC, 801-532-7441. thegreenpigpub.com

Green Pig is a pub of a different color. The owners use eco-friendly materials and sustainable kitchen practices. The menu star is the chili verde nachos with big pork chunks and cheese.

HIGH WEST SALOON

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

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

ICE HAUS

7 E. 4800 South, Murray, 801-266-2127. icehausbar.com

Ice Haus has everything you need from a neighbor hood bar and a purveyor of German cuisine: a wide selection of pub fare and plenty of seating in the beerhall inspired location. The menu has a strong number of vegan options.

LAKE EFFECT

155 W. 200 South, SLC, 801-532-2068. lakeeffectslc.com

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

LAUREL BRASSERIE & BAR

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

Laurel Brasserie & Bar’s food focuses on classic European cuisine with an American approach. Open for breakfast, lunch and dinner, but the real star is the Happy Hour menu with items like Pumpkin Arancini and The Smokey Paloma cocktail.

MORTAR AND PESTLE

152 E. 200 South, SLC, 801-953-0156. curryupnow.com/mortarandpestlebar

A small cocktail-forward bar on Edison Street that draws a big crowd on weekend nights. Best to go early.

OYSTER BAR

48 W. Market St., SLC, 801-322-4668. marketstreetgrill.com

The nightlife side of Market Street seafood restaurant, the Oyster Bar has an is a place to begin or end an evening, with an award-winning martini and a dozen oysters—half price on Mondays.

THE PINES

837 S. Main St., SLC, 801-906-8418. @thepines.slc

From the owners of Dick N’ Dixie’s, The Pines is an elevated neighborhood bar with a cool interior and even cooler bartenders. Stop by to taste their solid range of brews, or visit the bar on a weekend for a new wave discotheque.

POST OFFICE PLACE

16 W. Market St., SLC, 801-519-9595. popslc.com

Post Office offers craft cocktails, multicultural small plates and the largest selection of Japanese whisky in the state. Ask for a “special delivery” if you’re up for a boozy adventure.

called Killer Queen. Drink a sling—or order a La Croix with a shot poured into the can.

RABBIT HOLE

155 W. 200 South, SLC, 801-532-2068. lakeeffectslc.com

Downstairs in Lake Effect, the gaslit Rabbit Hole takes you to a different time, especially on Wednesday nights which are devoted to jazz. The Rabbit is a real listening room—you don’t talk over or under the music. This rare respect and a top notch bar makes this a very unusual hare.

SCION CIDER BAR

916 Jefferson St., SLC. scionciderbar.com

Cider has often taken a back seat to its more prevalent siblings, wine and beer, but not at Scion. It’s another soon-to-be favorite bar in the Central Ninth with a wide variety of 20 hard ciders on tap.

SEABIRD BAR & VINYL ROOM

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

Great little locally owned bar in the Gateway with great views, a fun little patio, friendly bartenders and more style than the place can hold.

THE REST AND BODEGA

331 S. Main St., SLC, 801-532-4452. bodegaslc.com

The neon sign says “Bodega;” drink a beer in the phone booth–sized front or head downstairs to the The Rest. Order a cocktail, settle into the apparently bomb-proof book-lined library, or take a booth and sit at the bar.

THE SHOOTING STAR

7350 E. 200 South, Huntsville, 801-745-2002. shooting-star-saloon.business.site

More than a century old, this is gen-you-wine Old West. The walls are adorned with moose heads and a stuffed St. Bernard. Good luck finishing your Star Burger.

VARLEY

63 W. 100 South, SLC, 801-203-4124. varleyslc.com

A craft cocktail bar and lounge situated right next to its companion restaurant The Ivy. The modern aesthetic pairs well with a classic cocktail and con versation.

THE VAULT

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

A quintessential hotel bar, with big windows over looking pedestrian traffic. Special cocktails may be themed to what’s on stage across the street at Capitol Theatre.

WAKARA BAR

480 Wakara Way, SLC, 801-581-1000.

One of the few bars on the west bench, Wakara serves craft cocktails and hosts live music, trivia nights, liquor education and even, occasionally, drag queens.

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QUARTERS ARCADE BAR

5 E. 400 South, SLC, 801-477-7047. quartersslc.com

Nostalgic for all those Gen Xers and gamer geeks, Quarters features retro gaming pinball and a game

163 W. 900 South, SLC, 801-462-0967. waterwitchbar.com

Three of Utah’s leading bartenders join forces in this charming tiny bar. Whether you want a classic drink, a draft or glass of wine, or a cocktail custom-designed to your taste, this is the place to belly up.

WHISKEY STREET

323 S. Main St., SLC, 801-433-1371. whiskeystreet.com

This stretch of Main was once dubbed “Whiskey Street” because it was lined with so many pubs and bars. A 42-foot-long cherry wood bar encourages you to bend the elbow.

WHY KIKI

69 W. 100 South, SLC, 801-641-6115. whykikibar.com

A tropical beach-themed club to get away at with a fruity drink in a tiki glass (or bowl!) or shake it on the dance floor. Don’t miss Taco Tuesday or the regular drag shows.

ZEST KITCHEN & BAR

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

Zest offers hand-crafted fresh juice cocktails with the same emphasis on local and organic ingredients as the food—try an original concoction like the Straw-bubbly Lavender Martini.

Beers & Brews

BOHEMIAN BREWERY

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

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

BEWILDER BREWING

445 S. 400 West, SLC, 385-528-3840. bewilderbrewing.com

In a building decked out with an awesome Trent Call mural, Bewilder Brewing set up shop next to the bygone nightclub Area 51. Try the house-made sausages and a beer list that skews toward traditional German styles.

DESERT EDGE BREWERY

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

The constantly changing variety and Beer School set Desert Edge apart from all the others. This classic Salt Lake bar (and restaurant) continues to innovate its brews.

EPIC BREWING COMPANY

825 S. State St., SLC, 801-906-0123. epicbrewing.com

Epic exclusively brews high-alcohol content beer. The brewing facility moved to Colorado, but you can still buy cold beer to-go at the taproom.

FISHER BREWING COMPANY

320 W. 800 South, SLC, 801-487-2337. fisherbeer.com

Fisher takes its name from a brewery originally founded in 1884, but the brews and low-key atmosphere are strictly right now. One of the few in town that has cask ale occasionally.

KIITOS BREWING

608 W. 700 South, 801-215-9165. kiitosbrewing.com

A rising star, Kiitos brews are on several menus around town. But if you stop by the brewery to taste, you can play pinball, too.

LEVEL CROSSING BREWING CO.

2496 S. West Temple, South Salt Lake, 385-270-5752. levelcross ingbrewing.com

Opened by home brewer and photographer Chris Det rick, Level Crossing is long on games (like darts), good

food and of course good beer.

MOUNTAIN WEST CIDER

425 N. 400 West, SLC, 801-935-4147. mountainwestcider.com

With handcrafted ciders ranging from dry to sweet, all named for Utah’s iconic natural features, the people at Mountain West Cider know their craft and their com munity.

PROPER BREWING CO.

857 S. Main St., 801-953-1707. properbrewingco.com

From the same proper folks who brought you the Publick House, Proper Brewery and Burgers hugely expands the brewing capacity of the original.

RED ROCK BREWERY

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

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

ROHA

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

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

SALTFIRE BREWING

2199 S. West Temple, South Salt Lake, 385-955-0504. saltfirebrewing.com

Located in a distilling and brewery hub of South Salt Lake, SaltFire has grown alongside its contemporaries, bringing a punk/metal edge and the tongue-in-cheek labels of its tasty craft brews, including “crushable” collaborations with the Heavy Metal Shop.

SALT FLATS BREWING CO.

2020 Industrial Circle, SLC, 801-828-3469. saltflatsbeer.com

Born in a garage—the Garage Grill to be exact—Salt Flats’ drinkable beers each takes its name from racing and motorsports culture. This is beer brewed to cel ebrate the racecar driver in all of us.

SHADES BREWING

154 W. Utopia Ave., South Salt Lake, 435-200-3009. shadesbrewing.beer

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

SQUATTERS/WASATCH

147 W. Broadway, SLC, 801-363-2739; 2110 Highland Dr., SLC, 801-783-1127; 1763 S. 300 West, SLC, 801-466-8855. saltlakebrewingco.com

Salt Lake’s original breweries merged to form Utah Brewers Cooperative and are now in the hands of Salt Lake Brewing Company. Squatters and Wasatch are the most popular watering holes in Salt Lake.

TF BREWING

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

TF stands for Templin Family. Brewmaster Kevin Tem plin has a long history in Salt Lake’s beer scene. Expect meticulously made German-style beer and don’t miss game night.

UINTA BREWING COMPANY

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

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

Distilleries & Tasting Rooms

BEEHIVE DISTILLING

2245 S. West Temple, South Salt Lake, 385-259-0252. beehivedistilling.com

Perhaps best known for their Jack Rabbit Gin, Beehive Distilling also serves up craft cocktails from not just a tasting room, but a full bar.

CLEAR WATER DISTILLING CO.

564 W. 700 South, Ste. 401, Pleasant Grove, 801-997-8667. clear waterdistilling.com

Utah County’s lone distillery is doing the Lord’s work in bringing that part of Utah equally singular spirits. Tours and tastings are available.

DENTED BRICK DISTILLERY

3100 S. Washington St., South Salt Lake, 801-883-9837. dented brick.com

Steeped in history, Dented Brick spirit start with water from a local artesian well. The driller of the well is also the distillery’s namesake. Try their handcrafted, signa ture vodka, rye, gin and rum in a scheduled tasting.

HAMMER SPRING DISTILLERS

3697 W. 1987 South, SLC, 801-599-4704. hammerspring.com

The distillery makes a variety of spirits, including vodka, gin, coffee liqueur and whiskey. Tours and tast ings are available.

HOLYSTONE DISTILLING

207 W. 4860 South, Murray, 385-800-2580. holystonedistilling.com

Holystone is a small batch distillery, maker of an 114-proof gin, a grape-based vodka, Utah’s first legal absinthe and first Shochu. Tastings and tours are avail able by appointment.

OGDEN’S OWN DISTILLERY

615 W. Stockman Way, Ogden, 801-458-1995. ogdensown.com

Ogden’s Own brings fun and passion with its labels, the most well-known of which is their award-winning Five Wives Vodka. Craft cocktails tailored to their spirits are served at their on-site cocktail bar, Side Bar.

OUTLAW DISTILLERY

552 W. 8360 South, Midvale, 801-706-1428. outlawdistillery.com

Outlaw makes rum, spiced rum, white whiskey, whiskey and Outlaw moonshine. Distillery tours available.

SUGAR HOUSE DISTILLERY

2212 S. West Temple, #14, SLC, 801-726-0403. sugarhousedistillery.net

Sugar House’s distillers have a keen eye for detail, and ingredients for their spirits are sourced locally when ever possible. Everything goes down smooth. Open for tours and tastings.

WATERPOCKET DISTILLERY

2084 W. 2200 South, West Valley City, 801-382-9921. waterpocket.co

Waterpocket’s spirits are often fresh takes on old favor ites or venturing into entirely new territory. Tours and tastings are available by appointment.

TRUNK OR TREAT

THE DEATH OF THE DARING, SCARY HALLOWEEN

BY JEREMY PUGH

IN UTAH, DURING THE 1970S, Halloween was the first time we kids went into the night on purpose. Dressed as little ghouls, goblins, ghosts and witches, we braved the gloaming in wild, shrieking packs, fearless behind our masks and makeup, secure that this night was ours. We belonged in the chilly fall air, the breeze creaking the skeletal trees, leaves crunching underfoot. On this night, we were in cahoots with the things that go bump in the night and the shadowy creatures lurking under our beds. We junior demons could stride to our neighbors’ porches to demand candy with the threatening incantation: “trick or treat!!” Which truly meant, “Give me some candy, or I will vandalize your home.”

But somewhere along the line, like so many rites of childhood that flirt innocently with danger, Halloween—this reckless, daring, exciting Halloween—was tamed. Maybe mythical razor blades in the apples or the poison Pixy Stix legends made the roaches of anxiety run in our mothers’ minds and led us to the era of the trunk or treat.

What, you may ask, is a trunk or treat? Here it is: instead of running around the neighborhood banging on doors, all the ward kids gather in the church parking lot and trudge from car to car, gathering their approved weight in candy. It’s safer, you

see. But the trunk or treat exorcizes all the thrill and darkness out of one of childhood’s most riotous good times.

It’s also exclusionary. Halloween was truly an ecumenical event. Every door was fair game—Mormon, Jewish, Catholic, Muslim—and each knock held the promise of more candy, the great leveler. It was the one time that, yeah, you could take candy from a stranger. I suspect, as the ward circles its wagons in safe solidarity, there are many gentile youngsters forlornly walking night streets, sad little pillowcases facing darkened porches. Where are the packs of children with which to join common cause? They are all at the church house, circulating from trunk to trunk, under the lights of the parking lot. And what of the adults with children all grown? Isn’t Halloween as much a time for grown-ups to enjoy the laughter of children as it is cause for kids’ laughter and delight?

Sigh. So go to the ward parking lot with your little princesses and pirates. Put them on the treadmill of obligatory holiday celebrations and, above all, make sure they are safe. I’ll be waiting for a knock on my door and that sing-song threat from the daring little ghosts and ghouls out there running in the wind that brushes the gossiping trees of autumn’s night.