Salt Lake Magazine Sept Oct 2016

DRINKS AND DINING GUIDE 290+ BARS & RESTAURANTS

WINE CAMP!

PARK CITY LIFE THE BEST AT HIGH ALTITUDE

THE MAGAZINE FOR UTAH

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October 2016

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Intelligence.

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contents

DRINKS AND DINING GUIDE 290+ BARS & RESTAURANTS

WINE CAMP!

PARK CITY LIFE THE BEST AT HIGH ALTITUDE

THE MAGAZINE FOR UTAH

SALTLAKEMAGAZINE.COM

S E P T E MBE R / O C TOBE R 2 016

on the cover A dog (Frankie), its girl (SLmag

photo contributor Natalie Haws) and her boy (Bryan Richard) seek new horizons.

Photo by Adam Finkle

John McCarthy

FEATURES

80 86 DOWN AND DIRTY FALL GETAWAYS

BY MARY BROWN MALOUF

By Salt Lake magazine

96 102 PHOTO EX MACHINA BLUE-PLATE FASHION

BY JOHN MCCARTHY

BY JEANINE MILLER

Twice a year, Francis Fecteau puts a band of Utahns to work in some of California’s best wineries.

Contributors vacations, and the world in general, are better when you experience them with a four-legged bestie.

Photographer John McCarthy bent image software to open a surreal window into seeing the new Eccles Theater.

We rolled into Oakley’s Road Island Diner with a fall menu of looks and accessories. Want ice cream with that?

S A LT L A K E M A G A Z I N E . C O M SEPT/OCT 2016

9

contents 32 45

49

27

121 PARK CITY LIFE

Katherine Heigl talks about the good life in Summit County. The Kimball Art Center gets a new curator to go with its new location. Plus, Ann Bloomquist talks about how EATS is changing the face of school lunch.

41

The Hive

A Tuesday farmers market in time for harvest, some tips for enjoying fall-leaf porn, a craftsman who works in fire and iron, Salt Lake mag’s annual cocktail challenge, kids’ back-to-school gear and Utah’s newest sport craze (it doesn’t involve a smartphone).

A&E

Logan gets a full-blown theater district. Look down—you’re walking on visual art at the Eccles Theater. Plus, a redrockin’ Moab music festival you cannot miss.

45

Dateline: Beyond Why bust ghosts when you can hang with them?

BY JAIME WINSTON

49

Outdoors

When tent camping is too rustic and a hotel stay is too comfortable, why not glamp?

BY TONY GILL

53

Dateline: Utah An astronaut talks space diplomacy and reaching the Red Planet.

BY LISA ANN THOMSON

63

Cutting edge

Art therapy is more than macaroni and paper plates.

BY SUSAN LACKE

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S A LT L A K E M A G A Z I N E . C O M SEPT/OCT 2016

Design No. PJ-2121

contents

66

123

OGDEN HAS A LOT OF CHARISMA. I WOULDN’T BE THE PERSON I AM TODAY IF IT WEREN’T FOR OGDEN.

156

-Bad Brad’s Ogden, page 69 66

faces

Eileen Hallet Stone uncovers untold tales of Utah’s quirky history, Bad Brad Wheeler takes us on a tour of his adopted hometown and old-soul Sammy Brue writes roots music beyond his tender years.

123

dining guide

Utah’s best guide to eating out and eating well

156

BY MARY BROWN MALOUF

152

bar guide

Who says you can’t get a drink in Utah? Here’s your guide.

BY MARY BROWN MALOUF

on the town SLC’s top fundraisers, festivals and more

BY CHRISTIE MARCY

160

my turn

Joyful moments are forever frozen in time.

BY JOHN SHUFF

volume 27 number 5 Salt Lake magazine (ISSN# 1524-7538) is published bimonthly (February, April, June, August, October and December) by Utah Partners Publishing, Ltd. Editorial, advertising and administrative offices: 515 S. 700 East, Suite 3i, SLC, UT 84102. Telephone 801-485-5100; fax 801-485-5133. Subscriptions: One year ($17.95); two years ($24.95); for shipping outside the U.S. add $45. Toll-free subscription number: 877-553-5363. Periodicals Postage Paid at Salt Lake City, Utah, and additional mailing offices. Copyright 2016, JES Publishing Corp. No whole or part of the contents may be reproduced in any manner without prior written permission of Salt Lake magazine, excepting individually copyrighted articles and photographs. Manuscripts accompanied by SASE are accepted, but no responsibility will be assumed for unsolicited contributions. POSTMASTER: Send address corrections to Salt Lake magazine, PO Box 820, Boca Raton, FL 33429.

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S A LT L A K E M A G A Z I N E . C O M SEPT/OCT 2016

downtown is grand

Book our Grand Choice Package and receive a $100 credit to enjoy during your stay.

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online extras

Online extras!

Sample our blogs, videos, photo galleries and special offers at saltlakemagazine.com.

FARM-TO-GLASS LIBATIONS PET PIC CONTEST! Instagram a pic of your pet on vacation using #slcpets & Fido might win a prize!

We will shortlist 5 pets Oct. 12, then voting begins.

14

S A LT L A K E M A G A Z I N E . C O M SEPT/OCT 2016

You can be part of making Salt Lake City a better place to get a cocktail.

In September, two dozen bars will compete in concocting the best original cocktails using local, seasonal ingredients. Visit

the bars, taste the Farmto-Glass cocktails and vote for the best via your phone or on the Salt Lake magazine website.

And you can toast the winner at the victory cocktail party the first week in October.

FOR DETAILS GO TO SALTLAKEMAGAZINE.COM

OUR SOCIAL NETWORK

Connect with us through Twitter, Pinterest, YouTube, Facebook and Instagram.

@SLmag youtube.com/ saltlakemag facebook.com SaltLakemag

@SLmag pinterest.com/ saltlakemag

MEET JESSE MEASE

v e t e r a n . m o u n ta i n e e r . w e s t m i n s t e r m b a .

T he MBA at Westmin s t e r is more th an a degree pro gra m: it ’s a d iverse net work o f le arn e rs, alumni, and facult y. Ea c h me mb er of th at net w o rk brin gs a one -of-kind wisdom t o t h e t able that broadens and e n ric h e s e ve r y s tud ent’s experience.

Je s s e is a data ana lys t by t ra de and an adventurer a t h e art .

T he Navy veteran spe a k s f lu e n t It alian, summits mo u n t a in s, and crunches data like a b o s s. He ser ved a to u r in t h e Per s ian Gulf and de live re d humanitarian aid in Af ric a .

Je s s e’s climbing ad ve n t u re s h ave taken him around t h e w o rld, from California to Co rs ic a an d China to Pakistan— w h e re h e h a s s ummited many unc limbe d pe a k s and new routes.

F O LLOW HIS LE AD.

westminstercollege.edu/meet

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S A LT L A K E M A G A Z I N E . C O M SEPT/OCT 2016

Folio: Magazine for Magazine Management Silver Award

2003 Maggie Award

Western Publications Association Winner, Best City & Metropolitan Magazine Salt Lake magazine is published six times a year by Utah Partners Publishing, Ltd. The entire contents of Salt Lake magazine are copyrighted and may not be reproduced without the expressed written consent of the publisher. Salt Lake magazine accepts no responsibility for the return of unsolicited manuscripts and/or photographs and assumes no liability for products or services advertised herein.

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

Please refer to corporate masthead.

October 1 - 9, 2016

EAT MORE, PAY LESS Park City ‘Dine About’ for just $10 or $15 and $20 or $40 From October 1 - 9 Park City area restaurants will feature two course lunches for $10 or $15 and three-course dinners for $20 or $40 per person. This is your chance to enjoy the variety of culinary options Park City has to offer – simply ask your server for the Dine About menu and enjoy.

Find us at › www.ParkCityRestaurants.com

Extend your stay ~ Stay Park City

From mountains to neighborhoods to nightlife, no one knows Park City quite like we do. With our vast selection of hand-picked accommodations, you’re sure to find the perfect place for you.

Visit › www.stayparkcity.com/restaurants-and-lodging

contributors

CHELSEA NELSON Chelsea (Bar Guide, page 152) is continually inspired by the craft cocktail culture that is growing in SLC. She’s the face of food and cocktail blog, Heartbeat Nosh, where she’s on a mission to entice the Salt Lake community to get involved, try something different and to appreciate and understand the artistry and superb talent local bartenders bring to work everyday. Follow her passion at heartbeatnosh.com.

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S A LT L A K E M A G A Z I N E . C O M SEPT/OCT 2016

LYDIA MARTINEZ Lydia (Dining Guide, page 136) is a food lover with fingers in lots of local pies (sometimes literally). She is passionate about growing Utah food culture and bringing everyone to the table. When she’s not eating and writing about food you can find her wandering the globe in search of new culinary adventures. Find her writing, photography, recipes and culinary geekery at suitcasefoodist.com.

JOHN MCCARTHY John McCarthy’s background in urban planning and his passion for panoramic views using high-dynamic range photography resulted in the publication of an historic photographic essay, City Creek Center: The Story of Salt Lake City’s Downtown Rising. In “Photo Ex Machina,” (page 96) he took on the new Eccles Theater, running his digital photos through the artificial intelligence of three computer systems, resulting in a surreal photo essay. johnmccarthyphoto.com.

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feedback Your end-piece by John Shuff [“My Turn” August 2016] reminded me of one of my own father’s “values” as expressed to me as a teen-ager: “I will never do anything that will make you ashamed that I am your father nor do I expect you to do anything that will make me ashamed that you are my son!” He never did and I never did!

—Bruce Sherman I just saw the June issue of Salt Lake. I can’t begin to tell you how thrilled we are with the United Jewish Federartion of Utah’s spread in “On the Town.” It is fabulous; the layout beautiful and the location terrific. You said that you would try to get it in and you did. We can’t thank you enough.

Our event was a huge success—more people in attendance and more money raised than ever before. Having the exposure in “On the Town” is a wonderful finale.

PS. I am the one in the polka-dot suit.

—Judy Horwitz Co-Chair of the The Jewish Federation of Utah; Ben Gurion Society dinner

I read a little article on the Utah Museum of Contemporary Art in your most recent edition. It was interesting, and very well written, but some of the items you mentioned were incorrect and bothered me just enough to spur this email. Most important first! In the article you mention that Ideologue, an exhibition completely envisioned and organized by Rebecca Maksym, curator, as one of Kristian Anderson’s “triumphs.” This was extremely troubling. Rebecca is a very talented curator and it is distressing that she was not given credit for her hard and very impressive work. She has been the heart and soul of the witty and thoughtful curation the Museum has seen in recent years and should really have been recognized for that.

Last but not least—UMOCA turned 85 years this year. Happy Birthday to a wonderful institution! 85-year aniversary.

—Chrissy Upton

compelling exhibits, outreach and growth at the museum, Executive Director Kristian Anderson emphasized that all credit should go to his exceptional staff that includes Becca Maksym, Elly Baldwin, Sarina Ehrgott, Michelle Sulley and Jared Steffensen, among others.

TALK TO US

We want to know what you think: about Utah, your last meal, the last party you went to, your mother-in-law, whatever. e-mail: editor@saltlakemagazine.com web site: saltlakemagazine.com post to: Editor

515 S. 700 East, Suite 3i

Salt Lake City, UT 84102 Include your name, address, email address and daytime phone number. Letters may be edited for length and clarity.

Editor’s note: We regret that we reported the Salt Lake Art Center/UMOCA’s anniversary incorrectly—it is indeed 85 years! As for giving credit for the series of

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editor’s letter

A friend in need NOW OPEN

12033 S. Lone Peak Parkway Draper, UT 84020

middle of perhaps the most-beautiful and certainly the most-varied scenery in the world, we forget to really see it, except as a background for own activities—skiing, boating, hiking, climbing, biking. Tourism is one of Utah’s biggest and most sustainable economies, yet many insist on seeing only the dollars to be dug out of the slopes and extracted from spectacular ridges. Our rivers are simply for watering endless subdivisions.

Utah’s unofficial prose laureate Wallace Stegner constantly reminded us that landscape is more than an adjunct to human civilization. It is its own purpose.

Consider the Great Salt Lake. The Salt Lake magazine team caravanned out to Buffalo Point on Antelope Island to shoot this issue’s cover. At sunset, the light was

glorious; the still lake perfectly reflecting the surrounding mountains. Our “dead” lake is a wonder—a remnant of an ancient inland sea that sustains five million migrating birds; the island is home to bison, coyotes, elk, jackrabbits, falcons, eagles and other wildlife.

But the Great Salt Lake has always been loathed or, at best, taken for granted. The stink! The brine flies! And now it is threatened. For decades, industries have used the lake as a cesspool for contaminants, extracting minerals and diverting its main inflow, the Bear River, to use the water for development. The dams under consideration to support our expected population growth would subtract even more water from the lake, already at its lowest point. Drought, climate change and development have lowered water levels so there is almost no need for a causeway to Antelope Island—you can walk from the mainland. Recently, scientists have pointed out that the blowing dust from a dry and cracked lake bed contributes to Salt Lake City’s already noxious air pollution. Without our salty sea, this valley’s entire ecosystem tips out of balance.

We love to live in Utah because of its natural beauty, highlighted throughout this issue of Salt Lake magazine, and our society is thriving because it’s a beautiful place to live. It’s a gift from the Great Salt Lake.

(801) 355-FISH (3474) www.thelivingplanet.com

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S A LT L A K E M A G A Z I N E . C O M SEPT/OCT 2016

Mary Brown Malouf

PHOTO ADAM FINKLE

We're spoiled. Living in a city in the

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hive

THE

L I V IN G I T UP IN U TA H

TUESDAY FARMERS MARKETS AT GALLIVAN E

very Saturday, all summer, Pioneer Park is packed with people, dogs and farmers. For the first few weeks hungry shoppers are stymied in their quest for fresh, local food. They find Utah’s growing seasons are not in line with expectations set by national magazines: That gorgeous velvety peach you see on the cover of Food & Wine won’t be ripe in northern Utah until September. By then, school has started and Saturday mornings are dedicated to soccer practice. Don’t despair. The Downtown Farmers Market convenes a Tuesday evening market for the last couple months of the growing season—this year, the Tuesday Market will be held right in the middle of downtown at Gallivan Plaza. Don’t miss it. Make it a Tuesday night routine: Shop the market, then check out the new row of restaurants downstairs at the south end of the plaza.

inside the hive Excursion. . . . . . . . . . . 28

Ticket . . . . . . . . . . . . . . 34

Homestead. . . . . . . . . . 30

Hot Dish. . . . . . . . . . . . 36

Style . . . . . . . . . . . . . . . 32

Sport. . . . . . . . . . . . . . . 38

S A LT L A K E M A G A Z I N E . C O M SEPT/OCT 2016

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hive

EXCURSION // AUSTEN DIAMOND

F

IE

See the fall colors along three scenic drives near Salt Lake City.

E

FO LIAG L L

E

FA

THE

MIRROR LAKE HIGHWAY

L D G UI

D

(78 miles, one way) North from Kamas, Utah, to Evanston, Wyoming, Mirror Lake Scenic Byway traverses the Uinta Mountains—America’s only major mountain range on an east-west axis. The best fall foliage spotting is north of the road’s high point at Bald Mountain Pass (10,715 feet above sea level). Along the drive, there are plenty of pullouts to stretch your legs and work your shutter. > ALONG THE WAY Don’t miss the unforgettable trek to Amethyst Lake from Christmas Meadows, the most idyllic fall hike in the Uintas.

Pass through the pastoral greenery of a fir forest that’s polka-dotted with yellow and orange aspen groves. On your way home, nosh on a hamburger with locally smoked cheese and swill a beer at The Notch in Kamas.

FISH LAKE SCENIC BYWAY (30 miles total) Too often skipped, Fishlake National Forest has activities for every outdoors person: scenic drives, mountain biking, snowmobiling, hiking, camping and OHV activities. Fishlake National Forest’s prize jewel is Fish Lake, which boasts beautiful aspen forests and eager-to-bite mackinaw and rainbow trout. Head north on UT 25 in Sevier County from its intesection with UT 24 and make sure to pad your trip with lots of time to stop and gawk. > ALONG THE WAY Don’t miss Pando, a clonal colony of a single Quaking Aspen spread across a 106-acre thicket. Believed to weigh more than 6,600 tons, scientist think it’s the heaviest organism in the world. Afterwards, travel south to SunGlow Motel and Family Restaurant in Bicknell, and help yourself to some oddities, like pickle pie and pinto-bean pie.

(55 miles round trip) Sometimes the places closest to home are the most overlooked. While you can head far and wide to check out the colored forests of Utah, why not take a day trip up the Cottonwood Canyons? Check out epic high-alpine scenery in Big and Little and enjoy plenty of biking and picnicking opportunities to take in the views. Hike along babbling creeks through pines, navigate your way through aspen groves to high alpine lakes and scramble your way to a peak to enjoy stunning vistas of the reds, oranges and greens in the canyons below. > ALONG THE WAY Don’t miss hiking or mountain biking along the Wasatch Crest Trail from the top of Guardsman Pass. You’ll be rewarded with immaculate singletrack and the best views in the Cottonwoods.

End your leaf-peeping excursion with festive fish tacos at Lone Star Taqueria, 2265 Fort Union Blvd.

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PHOTOS AUSTEN DIAMOND

BIG AND LITTLE COTTONWOOD CANYONS

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HOMESTEAD // AUSTEN DIAMOND

BENT TO HIS WILL Blacksmith Paul Di Francesco is a low-tech holdout.

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Making “awkward things” takes fire and force.

first time: “When you get a chunk of metal, and it’s screamin’ hot and you hammer it, you have moved it to your will,” he says. “Then, you bend it around to make your first scroll, and it’s a religious experience. You have now done what only the gods can do. It’s a cathartic moment when you realize what you have just done.”

Custom-made items not found in a catalog— what he calls “awkward things”— are his specialty. “If you want something taller, shorter, thinner, thicker—just different—then you have to have it made at the forge,” he says.

Ironwork has gained popularity with contemporary design and architecture. Out are the styles of busy scrolls and leaves, and in are more simple and elegant designs. But in the end, di Francesco says he does “whatever is needed to accommodate the tastes of the designer, the architect—and especially the wife.”

He has built literally tons of metal pieces, and what he says he enjoys the most is when something is actually used and not just admired. A coat rack that’s not piled with coats is not fulfilling the measure of its existence.

Find more information about Di Francesco and see his work at Lightning-Forge.com.

PHOTOS AUSTEN DIAMOND

hen Doc, the Delorean-driving, timetraveling scientist in Back to the Future III, visited 1885, he became the town blacksmith. This is no surprise considering that the art and craft of forging was, once upon a time, the most technologically advanced vocation.

Times have changed for blacksmiths, of course; heavy machinery and modern gadgetry have replaced the day-to-day operations once done by hand. This is why Murraybased blacksmith Paul Di Francesco sees himself as the last bastion of low-tech.

While Di Francesco welcomes new technology and heavy machinery for industrial and residential installations, such as stairs, chandeliers and structural elements, he says there’s nothing like the act of forging by hand— shaping a metal object by heating and hammering it. In his shop, Lightning Forge, you’ll find the oldest-school tools of the trade, such as a hearth, rods and serious hammers.

“Sometimes, you have to be old-fashioned in the way you work, and the best way to achieve the look that you want is to get the iron really hot and hit it with a hammer,” Di Francesco says.

Di Francesco opened his business in 1980, but for its first 10 years, he was merely a fabricator. His craft and his art were elevated when he began forging in 1990. He remembers his

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STYLE // JEANINE MILLER

On him: Cotton Blazer, H&M, City Creek, $29.99; Cotton Shirt, J. Crew, Fashion Place, $42.50; Graphic tee, Gap, Fashion Place, $16.95; Skinny Fit Chinos, H&M, City Creek, $12.99; Tucker & Tate Cameron Oxford shoes, Nordstrom, Fashion Place, $44.95; Classic Critter Dinosaur Backpack, Pottery Barn, $36.50.

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On her: Butterfly Cardigan, H&M, Fashion Place, $14.99; Tucker & Tate Denim Shirt, Nordstrom, Fashion Place, $26; Petit Bateau Pink Dress, Children’s Hour, SLC, $99; Mini Melissa Golden Glitter Shoes, Children’s Hour, SLC, $60; Cära Pink & Gold Headband, Nordstrom, Fashion Place, $14; The Kissing Hand Book, Children’s Hour, SLC, $17.95.

PHOTO ADAM FINKLE

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mcgillisschool.org 668 South 1300 East, Salt Lake City, UT 84102

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TICKET // MARY BROWN MALOUF

RUTABAGAS FOR ALL! L

ast year I ate a rutabaga for the first time in my life. It wasn’t a doubledog dare, but it was a challenge: Eat as many locally sourced foods as you can for one week.

During Eat Local Week, hundreds of Utahns sign up for the Eat Local Challenge, a week of eating as close to home as possible. The last two words are important—hardcore locavores eat only food grown, raised, produced or caught within a 250-mile radius. Think about it—no coffee, no chocolate, no olive oil.

(Thank heaven we have local breweries and distilleries.) “We’re flexible,” says

Tobi Werkhausen of the local nonprofit that organizes Eat Local Week. “You can accept the challenge on your own terms.

We just want people to appreciate our local farmers and understand the benefits of eating local.” Like a smaller carbon footprint and better-tasting produce.

This year the challenge runs from September 12–19. Check out the information and guidelines at eatlocalweek.org. If you need a support group , check in with us at saltlakemagazine.com—we’ll be eating as local as we can, too, and writing all about it.

Visit SaltLakemagazine.com for more info on eating local.

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HOT DISH // MARY BROWN MALOUF

CHEERS, VERSION 2016 The Annual Salt Lake magazine Farm-to-Glass Cocktail Contest

D

uring the month of September, two dozen Salt Lake bars will serve an original cocktail creation that includes at least two local, seasonal ingredients.

Beets. Berries. Peppers.

Tomatoes. Kale. All have been harvest-fresh cocktail components in the five years since we started this competition—with mostly spectacular results. Someday, we expect to see a rutabaga cocktail— that’s how inventive our local bartenders can be.

The public is invited to visit the participating bars, taste the Farm-to-Glass cocktails, rate them and vote on their favorites

Visit SaltLakemagazine.com for voting in the cocktail contest.

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via their phone or on the Salt Lake magazine website.

The winner will be announced at the Farm-to-Glass Cocktail Party the first week in October, with ticket sales open to the public. The mixologists will be present to serve tastes of their cocktails along with lots of food and conversation. The winner receives kudos, special mention in Salt Lake magazine and an engraved martini glass.

And, of course, bragging rights until next year. For more info: saltlakemagazine.com

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SPORT // THERESA DAVIS

WHAT’S THE DILL WITH PICKLEBALL? ‘Life-sized ping-pong’ is sweeping Utah

T

he first obstacle to playing pickleball is the name. It Now courts are reserved for pickleball three days a week. sounds like a punch line—What do you get when you “We’ve got a good group of pickleball regulars, and it’s cross a burger garnish with a ping-pong paddle? Here’s the always pretty crowded,” Permann says. “We’re even looking tale of origin. to start some outdoor pickleball courts.”

In 1965 on Bainbridge Island near Seattle, Congressman Here’s the basics: The ball must bounce once before it Joel Pritchard and his family created a game using a can be volleyed back following a serve. The court—smaller lowered badminton net, Wiffle balls and ping-pong paddles. than a tennis court—follows the same But what to name it? The Pritchards owned a cocker rules about hitting out-of-bounds. spaniel named Pickles with a habit of And don’t worry about your graderunning off with the balls, and thus the school PTSD from getting a ball to name pickleball was born. The the face: each side of the net has a questionable decision of naming a non-volley zone to prevent cocker spaniel Pickles is a overachievers from drilling the ball. discussion for another day.

The first team to score 11 points (with Modern pickleball hasn’t a lead of at least 2 points) wins. changed much since the beginning.

The USA Pickleball Association— It is played on a badminton-sized court yes, it exists—reports more than Holladay Rec Center – 1661 E. MurrayHolladay Road, Holladay, 385-468-1700, with a low net, special square paddles 13,000 indoor and outdoor pickleball slco.org/recreation/holladayLions/ and a ball similar to a Wiffle ball. Add it courts in the nation. There’s even a US Millcreek Rec Center – 2266 E. Evergreen all up, and you’ve got the ultimate sport Open Championships every May in Avenue, Salt Lake City, 385-468-1380, for the under-achieving athlete.

Naples, Florida. Regionally, Brigham slco.org/recreation/Millcreek/ “I explain pickleball as life-size City holds a pickleball tournament in Dimple Dell Rec Center – 10670 S. 1000 ping-pong,” says Dustin Permann, the fall, Ogden has a tournament in East, Sandy, 385-468-3355, recreation coordinator for South Salt June and St. George hosts two: the slco.org/recreation/dimpleDell/ Lake. “It’s a lower-impact game that’s Southwest Slam and the Fall Brawl.

Park City MARC, 1200 Little Kate Rd., Park more about finesse than power.”

In short, the game with a giggleCity, 435-615-5400, www.parkcity.org Pickleball officially arrived in Utah worthy name is in your future, Central Park Community Center - 2797 two years ago when a handful of players Perlmann says. “The pickleball craze S. 200 East, South Salt Lake, 801-412-3217, southsaltlakecity.com created the Utah Pickleball Association. is like the tennis boom of the ‘70s.”

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PHOTO ADAM FINKLE

PLACES TO PLAY

THE END OF ALZHEIMER’S STARTS WITH YOU

Alzheimer’s is an epidemic devastating our families, our finances Alzheimer’s is an epidemic devastating our families, our finances and our future. The disease is all around us — but the power and our future. The disease is all around us — but the power to stop it is within us. Join us for the Alzheimer’s Association to stop it is within us. Join us for the Alzheimer’s Association Walk to End Alzheimer’s®® and be inspired by all the footsteps that Walk to End Alzheimer’s and be inspired by all the footsteps that fall into place behind yours. Together, we can end Alzheimer’s. fall into place behind yours. Together, we can end Alzheimer’s.

START START A A TEAM. TEAM.

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ART UNDERFOOT VISUAL ARTS are center stage at the new Eccles Theater.

BY NICOLE COWDELL

hen artist Laura Sharp Wilson started working on her terrazzo floor design for the new Eccles Theater in downtown Salt Lake, she dreamed of the path it would create. “I can see little kids engaging with it, following the trail of the wiggly threads and hopping on the sticks,” she says. “I can see someone walking on it— following the path.”

The city commissioned Sharp Wilson's floor design, along with artist Paul Housberg's glass balustrades under the Utah Percent-for-Art Act that mandates public businesses set aside at least 1 percent of their total project funds for public art commissions. The city's Art Design Board chose Housberg and Sharp Wilson from hundreds of applicants in a selection process that took two years.

“Before I started this, it all seemed so intimidating,” says Sharp Wilson, a Salt Lake resident who is new to the world of public art works. “But I just jumped in and it all started to flow.”

Though they worked independently, Housberg, who is based in Rhode Island, and Sharp Wilson's projects were both inspired by Utah's environment and its natural coloring. Housberg says the colored glass in his work is reminiscent of the colors found in Utah's landscapes.

Sharp Wilson chose colors “found in the desert and here in the valley—purples, greens, tans and grays, muted colors.”

Dipping into the state's history, Sharp Wilson's floor design, Thread, Trail,

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Laura Sharp Wilson atop her terrazo floor design, Thread, Trail, Rope and Yarn.

Rope and Yarn, is a mixture of lines and tangles, inspired by the many peoples who settled here, and their tools. “It's a narrative of their journey and how all the groups overlap each other and make Utah and Salt Lake what it is.”

Housberg compares his work on the

railings of the second and third floor balconies to a collage. “My work explores the juxtaposition of order and randomness, as well as the natural human tendency to seek pattern in chaos,” he says. “I work in glass because it can be both transparent and reflective, elusive and tactile, pristine and gritty.”

Appropriately titled Ribbons of Time, Housberg says his balustrades allude to the area's geological strata and the notion that music, dance and theater are all time-based arts.

Seeking engagement and wonder, both artists aim to immerse the public in their work.

“A work of public art succeeds,” Housberg says, “when it draws us in, connecting us more closely to our surroundings.”

S A LT L A K E M A G A Z I N E . C O M SEPT/OCT 2016

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arts & entertainment

Theater Times Three

With the RESTORATION of the historic Utah Theatre, Logan gets a theater district.

BY BRIAN FRYER

operatic performer Michael Ballam, who also championed the restoration of the neighboring Ellen Eccles theater in the late 1980s. “I’m a Logan native and I know the theater and the owner Keith Hansen. I’d been out of the country for a year and when I came back in 2006, I saw the Utah was for sale,” he says “I asked Keith what was happening and he said, ‘I’ve been waiting for you to come buy it.’”

Philanthropists Larry and Gail Miller purchased the building for the UFOC. Ballam said he could see the potential for turning the aging movie house (built in 1934 as the Roxy) into a performing arts center and a home for the Wurlitzer. But the project followed an almost-operatic plot after that. A construction crew hit an aquifer, sending groundwater pouring into the newly excavated basement. The leaking roof had to be replaced. The 2008 recession took a bite out of charitable giving and the historical preservation society balked at changes to the building’s façade.

Gary Griffin Finally, this spring the finishing touches were and Michael made on the theater’s 334-seat interior as Mike Ballam, drivers Ohman, assistant director of BYU’s School of of the theater’s renovation.

Music, “voiced” the antique Wurlitzer with its 18 ranks of pipes and 35 traps (pneumatically operated instruments like horns, bells ogan is best known as the home of and drums). “There were lots of Utah State University, birthplace of organs made to accompany silent NFL Hall of Famer Merlin Olsen or, films,” Ohman says, “but the perhaps, the source of some great cheese. But Wurlitzers were the ones movie the quiet college town now claims another accompanists wanted to play.” distinction as a bona fide theater district. In Ballam says Peter Pan, with its June, after 10 years and $11.5 million in themes of adventure and childlike –GARY GRIFFIN renovations, restorations and expansions, the wonder, was perfect for the theater’s historic Utah Theatre joined the Ellen Eccles and Old Lyric as the third premiere this summer. And, while the audience restored historic theater to grace the same block in the quiet college town. thrilled as Peter soared across the new stage on “To have these three theaters, all within a few hundred feet of each other, the new rigging wires, Ballam probably is just extraordinary,” says Gary Griffin, managing director of the Utah identified with Peter as he pleaded with the Festival Opera Company that owns the new venue. “We really want to make audience to believe.

Logan a destination for the performing arts.”

“It has been difficult and we moved forward The theater’s inaugural production this summer, Peter Pan, showcased with what we could when we could,” Ballam says. its capabilities as a performing space, including a fly loft above the stage “But we’ve always relied on the kindness of our where counterweighted rigging is operated. Below the stage, the theater’s donors and those who helped us and always other unique feature, a rare Wurlitzer pipe organ sat quiet, waiting for its believed in this dream.” moment to thrill audiences during silent movies and other performances.

For more information on Logan’s theater The restoration of the theater was largely driven by UFOC founder and performances: 435-750-0300, utahfestival.org

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WE REALLY WANT TO MAKE LOGAN A DESTINATION FOR THE PERFORMING ARTS.

PHOTO ADAM FINKLE

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arts & entertainment

Red Rockin’

The Moab Music festival combines the great outdoors with music

“I call it extreme chamber music,” says Michael Barrett, who with his wife Leslie Tompkins started the festival 24 years ago.

The couple invites 35 to 60 professional musicians, trained in disciplines as varied as traditional chamber music and hot jazz, to play among Moab’s red rock canyons each year, embracing the festival’s motto, “Music in concert with nature.” In addition to rafting down a river, attendees can attend concerts in remote venues requiring moderate hikes and even a 45-minute jetboat ride for access.

Make no mistake: Though attendees may be camping, the two-week-long music festival is nothing like Coachella. There’s no crowd surfing or celebrity sightings here.

The Moab Music Festival is the rare festival that really is about the music. “It’s intimate, high-quality music in a gorgeous setting,” says Tompkins. “That’s what sets us apart.”

Barrett and Tompkins are both working musicians who recruit talent for the festival within their social and professional networks. “Moab is a tricky place,” Michael explains. “We don’t just invite anyone there— we want to make sure they’re a good fit. We pride ourselves on having a very relaxed and open feeling, we mix with our audience.”

Adds Tompkins, “It’s a very welcoming experience. We really try to connect with our audience members. We’re happy to be there and that people are adventurous enough to join us in these crazy and gorgeous places to hear and make music.”

PHOTO RICHARD BOWDITCH

September 1-12. Moabmusicfest.org

PHOTO ADAM FINKLE

Imagine floating the Colorado River through red rocks in Westwater Canyon, surrounded by the sounds of not just nature, but music. What if you were on a raft with the musicians creating the music? It’s an experience unlike any other, and you’ll only find it during the Moab Music Festival.

Within These Walls A novelist imagines the women of a Sugar House bungalow

BY CHRISTIE MARCY

Ella Joy Olsen had been toying with the idea of writing a novel for quite a while before she got up the nerve to tell her husband. She expected him to say that it was time for her to start using her business degree again, but instead he said, “Let’s go buy you a computer.”

Telling him, as it turned out, was the easy part, she says. Now, equipped with a computer, she had to teach herself how to write. The books she read for guidance said the same thing: Write what you know. So she did. “I’ve always been really passionate about the permanence of place and the impermanence of people,” says Olsen, a Sugar House resident. “I live in a 100-year-old home and about the time I started writing, our neighbor across the street passed away. They called him the ‘Mayor of the Avenue.’ He lived here for 50 years. He knew the neighborhood. And I thought, when he moved in 50 years ago, what did it look like? What were the trees like?

What were the neighbors like? What was going on in his life?”

From that sprang the idea of Olsen’s debut novel, Root, Petal,

Thorn, the story of a Salt Lake widow who, through a series of improvement projects to a fixerupper, uncovers the stories of generations of women who had lived in the Sugar House bungalow.

Utah’s unique history is part of what drives the novel. The characters deal with uniquely Utah issues—polygamy, for example—“I could hold in my hand 100 years of history without it becoming a Ken Follett novel,” Olsen says with a chuckle. Of course, with issues like plural marriage, even a fictional novel can be controversial.

Olsen says her friends were divided, “My book club read it and we were all in a fight about the ending!”

It’s not really the end, though. Olsen signed a two-book deal with her publisher and is working on her second manuscript that will tell the story of a modern-day descendant of one of the characters in Root, Petal, Thorn. The companion book, she says, relies on genealogy to tell its story— and more Utah history.

Rose, Petal, Thorn’s official book launch party will be held at The Kings English bookstore on Sept. 8, 7-9 p.m. ellajoyolsen.com S A LT L A K E M A G A Z I N E . C O M SEPT/OCT 2016

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Stream KUER live on your mobile device when you download KUER’s mobile app, available on the App Store and Google Play.

Listen to RadioWest, All Things Considered, This American Life and other programs on-demand.

Wake up to Morning Edition as your alarm clock or fall asleep to BBC’s World News at night.

Dateline: Beyond

// JAIME WINSTON

Jerry Hone leads Paranormal U into the spirit world.

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Dateline: Beyond Death used to keep Jerry Hone awake at night.

After the deaths of family members and a close friend, the thought of dying terrified him. Then he discovered his cure to thanatophobia, or death anxiety: hunting down and confronting ghosts.

Attempting to contact spirits made Hone realize maybe death isn’t the end. “I’d get bad anxiety,” Hone says. “Once I started doing this, that went away.”

Hone leads Paranormal U, a team of investigators that hosts public ghost hunts—often overnight—during which patrons learn how to reach out to ghosts at notoriously haunted spots. Ghost hunts are preceded with 30 minutes to an hour of Ghost Hunting 101 that includes instruction in specter spotting, an evidence portfolio for the hunt location and a Q&A session. The team also describes what qualifies as “evidence” of apparitions and how to use the devices that open dialogue with spooks.

Then a trained investigator leads a group of guests through the

locale, looking for spiritual activity, based on guests’ individual interests and experience. “This helps create a

INVESTIGATING THE PARANORMAL HOLDS SO MUCH GOOD. –JERRY HONE unique experience for everyone,” Hone says. “Whether it’s scientific, more spiritual, or you just want to learn how to create documentaries about the paranormal, we have each interest covered.”

Participants bring smart phones and recorders to

Paranormal U team left to right: Brooke Larsen, Laura Huddleston, Lacey Smith, Josh Sanders, Jerry Hone, Clint Smith

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Dateline: Beyond capture evidence and use Paranormal U’s ghost-detecting gear, like the SCD-1 and Portal Box (a portable guitar amplifier modified for the spirit world), which monitor wifi and radio frequencies in hopes ghosts will speak through the electronic connections.

Hone started ghost hunting as a hobby with his friends Josh Sanders and Brooke Larsen. The three founded Paranormal U last fall. The team scrutinizes photos, videos and recordings made during hunts to debunk false evidence. “If we get a picture, all of us look at it and try to explain what it could be,” Larsen says. “Once we all go, ‘Well, I can’t explain it’— that’s something.”

Paranormal U investigator Lacey Smith says one of the group’s videos shows a ghostly young girl touching Smith’s arm on a hunt, and one audio recording features a ghost saying Smith’s name at the Empress Theatre in Magna. “Once you hear your name and it becomes personal, it just becomes something else,” Hone says.

For most people, hearing a ghost utter your name would be unnerving, but Hone says most ghost hunting experiences are happy, including times investigators end up singing, joking and laughing with spirits.

The Paranormal U group has investigated at the Fort Douglas Military Museum, the Boston Building in downtown SLC and numerous local cemeteries, ghost towns and businesses.

Last summer, Hone and his fiancé Laura Huddleston’s friend John was killed in a motorcycle accident. “I’ve reached out to John on several occasions since his passing and have overwhelming evidence that he was with us at several different locations and times in several energy forms,” Hone says. He claims the clearest evidence includes Thorpe saying his nickname “Stryker” in a recording and the couple’s backyard in Sandy unexpectedly blossoming with sunflowers, which Thorpe—before his death—had promised to plant.

Hone used to imagine dying Join Paranormal U in a as falling into ghost hunts: nothingness.

SEPT. 2: Mercur Cemetery* “I know that is not SEPT. 9: Benson Grist Mill* the case now,” SEPT. 30: Ophir City he says.

OCT. 14: The Studio “Investigating the OCT. 30: The Empress Theatre * Overnight hunt paranormal holds More info at paranormalu.org. so much good.

Being around the Proceeds help support the good energy has Lupus Foundation of America only made me and other charities. a happier, healthier soul.”

GHOST-BUSTING GIZMOS

Audio Recorder and Speaker It can be difficult to hear spirit whispers—what pros call “electronic voice phenomena.” But believers claim to detect EVPs on their recorders during playback.

Mel meter Ghost hunters look for the presence of spirits through changes in electromagnetic fields and temperature. A Mel meter detects subtle fluctuations in elecromagnetism and temperature.

PHOTOS BY ADAM FINKLE

SEE DEAD PEOPLE

Dowsing rods An age-old device that spirits tug at to communicate with the living.

S A LT L A K E M A G A Z I N E . C O M SEPT/OCT 2016

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outdoors

// TONY GILL

Pass the Bubbly, Pilgrim!

Glamping brings the finer things to camping.

Ah, the Great Outdoors! Imagine

the warm sun on your skin and fresh air filling your lungs. And let’s not forget the buzz of the mosquitoes swarming your face and neck while you try to sleep, as the talcum-like sand-and-dirt layer coating your tent works its way into your hair, nostrils and eyes. Cue the water drip through the rain fly.

Traditional camping can be one of the more rewarding things in life—there’s

something special about the selfsufficiency and simplicity that comes with doing things fast and packing light. Still, there are times you want to enjoy the outdoors with full creature comforts and even a dose of coddling. Especially if you’re camping with young children or similar companions who teeter on the edge of fussy. If it sounds like we’re preaching to your pampered choir, maybe it’s time to give glamping a try.

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outdoors Luxury by the Lake: Conestoga Ranch If just thinking about the desert leaves you cottonmouthed and sunburned, head north two hours from Salt Lake City, where Bear Lake straddles the UtahIdaho border. The Conestoga Ranch sits on the lake’s edge, overlooking the vibrant blue water. This luxury camping resort has an array of accommodations from ultra-swank “grand tents” that feature en suite bathrooms, mini fridges and climate control to actual Conestoga wagons, styled after the famed prairie schooners used to settle the West in the 18th and 19th

If the scenery isn’t enough, Shooting Star RV Resort offers classic westerns.

Conestoga Ranch

centuries. If you want that feeling of complete security, your group can request the wagons be circled for the night.

Despite the wagons, Conestoga Ranch cuisine isn’t limited to hotdogs or even period-accurate biscuits and beans. The Campfire Grill Restaurant’s chef, Vincent Liberto, brings fresh, local food to his take on gourmet American cuisine. Camp cooking includes Wagyu sosatie (South African

skewered meat), artisan wood-fired pizzas and hickory-smoked salmon.

427 West Paradise Pkwy., Garden City, 844-464-5267, conestogaranch.com Wagons start at $84 per night

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Conestoga wagons at Conestoga Ranch

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A Silver Bullet for Camping Blues: Shooting Star RV Resort Let’s face it: For some people, canvas walls just won’t do. The Shooting Star RV Resort gives you all the amenities that come with staying in an RV, only you don’t have to bring your own RV! There are eight classic Airstream trailers available for rent at the resort, each one styled after a Hollywood movie, such as Butch Cassidy and the Sundance Kid, Breakfast at Tiffany’s, Viva Las Vegas and The Searchers.

When the sun sets, you’ll be in the mood for Shooting Star’s guests-only outdoor movie screen where you can watch the feature from the backseat of one of the classic cars parked at the drive-in. “We play a lot of old classics like Cannonball Run and American Grafitti,” says Shooting Star co-owner Michelle Levandoski. “The newest thing we’ve ever played is Indiana Jones, which keeps with the classic Hollywood theme of the Airstreams.”

Shooting Star is a perfect red-rock basecamp. “People will book for two nights, and they’ll extend their stay because there’s so much to see around here,” Levandoski explains. The resort is located near the entrances to Grand

outdoors Desert without Dust: Moab Under Canvas

Staircase-Escalante National Monument and the Petrified Forest State Park, and is a short drive from Bryce Canyon and Capital Reef national parks.

State Route 12, Escalante, 435-826-4440, shootingstar-rvresort.com Airstreams start at $119 per night

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Moab’s scenery and access to world-class activities is legendary, and there’s been no shortage of press— including in the pages of Salt Lake magazine—about this outdoor epicenter. Whether you’re hiking through Arches National Park, thrashing your mountain bike down ledges on Portal Trail or climbing the varnished sandstone cracks on Potash Road, you’ll be pretty tuckered out by the time the sun sets. With Moab Under Canvas you get all the panoramic vistas that come with camping, without trying to kick back on a sleeping pad that leaks air faster than your lungs can fill it.

Moab Under Canvas offers an assortment of luxury tents with linens that more closely resemble the trappings of an opulent hotel than your average campsite. You can sleep in a private tipi with running hot water and showers—and, of course, all the views and solitude Moab is famous for. With 40 acres of land to go along with

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get the gear

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Dateline: Utah

// LISA ANN THOMSON

FLYING HIGH Four-time shuttle astronaut Charlie Precourt sets his sights on Mars.

The sun has no rays in outer space.

space launch systems. And he has a new target: Mars.

If you happen to be floating above earth’s atmosphere, Meet him once and you’ll know why you didn’t know an you’ll notice that the sun in the 93,000-million-mile astronaut works in Salt Lake County. Quiet and diminutive, distance looks surprisingly like the moon does from your as many pilots are, Precourt hardly wears his Space Shuttle backyard. It’s just a white hot orb set against the pitch patches on his sleeve. I first met him at a dinner for Senator black fabric of the universe.

Orrin Hatch. We shared a table and exchanged But the earth, now that’s something to see from above. pleasantries. He mentioned his job as general manager for When the sun’s invisible rays hit the earth’s atmosphere Orbital ATK. He joked about ATK engineers who say, “No they scatter and ignite the planet. “It looks like it’s glowing really, I AM a rocket scientist!” But Precourt acknowledges from inside,” says Charles J. Precourt, vice president and he is not a rocket scientist himself—“I don’t make rockets. I general manager of Utah-based Orbital ATK’s Propulsion just fly them.”

His favorite memory from space? Watching a meteor Systems division. “It looks like it’s alive.”

Precourt should know. He’s seen this view four times plunge into Earth’s atmosphere and catch fire, dragging a from the cockpit of the Space Shuttle. When the subject of blazing tail. We earthbound might have seen it as a Utah and astronauts comes up, former Senator Jake Garn shooting star in the night sky from a campsite in the typically comes to mind. But in a brightly lit office off a Uintas. But Precourt was in the shuttle, above it, watching it dusty road in Magna former astronaut Charlie Precourt is streak through the atmosphere below. rounding out a career that started at the Air Force You could say it was just another day for an astronaut.

Academy and has included Except that days and nights are playing chicken with Russian not quite so distinct in space. In a MiGs on the West German border given 24-hour period, the average and shaking hands with shuttle flight zipped around the cosmonauts on the Mir Space earth about 16 times. From that Station. He also served as NASA’s orbit, Precourt passed the chief astronaut and as a program terminator—the line where Earth’s manager for the International day becomes night—dozens of Space Station. Today he manages times. “And when you first go from –CHUCK PRECOURT the country’s largest builder of daylight to dark, you can’t see the

THE EARTH LOOKS LIKE IT’S GLOWING FROM INSIDE, IT LOOKS LIKE IT’S ALIVE.

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Dateline: Utah

dark side of the earth because the illuminated half is so bright that it overwhelms your night vision. “It’s like there’s nothing there,” he recalls.

“But as soon as you go around the corner, and you’re in the dark, the whole night side of the earth lights up—lightning, city lights, fires, they are all extremely visible.”

Electrical storms put on quite a show. “Lightning is amazing because it’s going off all the time. There is a lightning strike going off constantly in different places,” Precourt says. “The immense view of nature from out there is so striking that there are visuals you bring home that you’ll never forget.”

And feelings. “When you see the earth suspended in infinite black, the image of the earth from that standpoint is very, very humbling,” he says. “You realize how huge nature is and how small we are as individuals. It’s an experience I wish everyone could enjoy for that reason: just to appreciate how much more there is in our existence and how much more there is to learn.”

Between these glimpses of nature’s immensity, Precourt got an intimate view of the political world.

He began his career in the United States Air Force and eventually flew F-15s. “In Europe in the ‘80s my job was literally to go to the German border at a moment’s notice to make sure a Russian MiG wasn’t coming across to drop bombs on us,” he says.

“Many times we’d get

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scrambled out there to the border and many times I was out there tail-chasing a Russian bomber or cargo plane, looking across into the cockpit of the airplane where there’s a guy who had the same career I did, just on totally different political side of life,” Precourt says.

“You could only wonder what was his life like, what was his family like, what were his aspirations?”

When the Berlin Wall came down in November 1989, Precourt had given up his F-15 for space. He went to Moscow to train with Russian cosmonauts, and while there Precourt met a cosmonaut, Vasily Tsibliyev, who had patrolled the East German border at the very same time Precourt was patrolling the West German side. “And to share a meal in his home with his family ...”

Precourt reflects without finishing his sentence.

In his four shuttle flights, Precourt docked with the Mir Space Station three times, including the first time the United States docked with the Russian space station, and the last.

And Tsibliyev became a respected colleague and close friend. The two served on Mir as chief astronaut and chief cosmonaut for their respective countries.

One of Precourt’s most cherished keepsakes is a glove worn by Tsibliyev on space walk after the Mir space station caught fire.

Precourt arrived at the Mir just after the fire, bringing much-needed supplies and relief. Tsibliyev gave him his glove as a thank you. “He

Right: Chuck Precourt prepares to patrol the Iron Curtain in the 1980s.

Below: The former astronaut is at Oribtal ATK developing a Mars rocket.

OUR SIGHTS ARE NOW SET ON LANDING ASTRONAUTS ON MARS, AND THAT GOAL IS WITHIN OUR REACH. –CHUCK PRECOURT

Dateline: Utah

signed it, ‘To Charlie in fond memory of our meeting together in space,’” Precourt recalls. “I still have it.”

Not every day in Precourt’s career is as fondly remembered. He was serving as Mir’s chief astronaut the day Space Shuttle Columbia disintegrated on reentry in 2003. “They were my crew,” Precourt says. “I selected and qualified them for flight.”

He still takes the disaster personally, acknowledging in hindsight there were warning signs missed by NASA and

the industry. “We all failed them that day, and we learned the hard way about how to try to prevent it from happening again.”

The crew was doing what they loved and everyone involved knew the dangers, he says. “When I was chief astronaut and I used to bring classes in for interviews, I used to make sure they were aware of the risks. I would basically lay it out in simple terms. The airline you flew down here on had a 1 in 2 million chance that it would

Precourt and Cosmonaut Tsibliyev co-commanded Mir.

not land after it took off. If you were in the military and you flew combat aircraft, then you had a 1 in 20,000 chance of not coming back. You take off in the shuttle, it’s 1 in 200,” Precourt says. “Those are pretty significant risks and it will be probably centuries before we really master the huge amounts of energy it takes to get to space.”

Precourt is working on just that problem. He left NASA in 2005 to manage Orbital ATK’s Propulsion Systems.

Although the ending of the space shuttle program has left a gap in the United States’ purpose in space, most are agreed that the next step is Mars, and Orbital ATK is building and testing rockets to launch just such deep space missions.

“Our sights are now set on landing astronauts on Mars, and that goal is within our reach.”

President Bill Clinton once told Precourt that the work he and his colleagues were doing with the space program was critical to international relations after the Cold War. That united inspiration still drives Precourt.

“Those of us who have flown in space have always aspired to have the experience dramatically improve the way we collaborate as a human race, to break down borders and barriers, to increase understanding and to increase levels of education and to make life better for all of us on earth,” he says.

“The fact that we explore leads to greater knowledge, greater ability to use that knowledge on earth. That’s the whole point.”

CHUCK PRECOURT: A LIFE OF FLIGHT Leaves NASA 2005 for ATK

Chief of the 1998Astronaut Corps 2002 Commander of June 1998 Space Shuttle Discovery on the last docking with Mir Commander of May-June Atlantis 1997 Director of NASA 19951996 operations at the Gagarin Cosmonaut Training Center in Russia Pilot of Atlantis June-July on first mission 1995 to Mir

Mission specialist April-May 1993 on Columbia Qualifies as an astronaut 1990 Test pilot at 19851989 Edwards Air Force Base, California Flies F-15s in Germany 19821984 Graduates from pilot 1978 training at Reese Air Force Base, Texas

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The views in Zion National Park are iconic—Angels Landing, the Narrows, the Great White Throne. Seeing these famous places through the eyes of an artist lends a whole new dimension to your experience of this beautiful park.

the park. In commemoration of the NPS Centennial, the invited artists will not only paint, on-site, the amazing scenes of Zion, but will also bring studio paintings of work they have done in other national parks.

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Cutting Edge: Mental Health

Art, music and dance therapies facilitate

health and healing in Utah.

BY SUSAN LACKE

A man in the final stages of dementia

sits in a wheelchair, unresponsive to the outside world. Emily Christensen sits next to his contracted body and bids him good morning. His eyes remain closed, his head down. Christensen leans forward and begins singing: I’ve been working on the railroad, all the live long day…

Still no response from the man.

Christensen pries open his fingers and places a mallet and drum into his fists before continuing her song: I’ve been working on the railroad, to pass the time away…

The song continues through verse and chorus, seemingly a failed venture.

Christensen sings anyway.

And then the mallet moves.

The man, whose posture or face does not change, taps out the rhythm of each syllable of the lyrics. Though the movement is simple, the implications are profound. Conventional communication methods—words, gestures, or even eye contact—are impossible at his advanced stage of dementia, yet a wonderful social interaction has taken place.

“Rhythmic movement and emotions

that are tied to specific songs are two things that happen in specific areas of the brain.” Christensen explains. “These areas are some of the last to be affected in dementia, making it possible to reach people through songs that have meaning to them. It’s powerful.”

Christensen, a board-certified music therapist, is part of a small but growing field of professionals in Utah with credentials to practice music, art and dance therapies. The creative process can be a powerful tool in a variety of therapeutic settings, from psychiatric treatment to hospice care S A LT L A K E M A G A Z I N E . C O M SEPT/OCT 2016

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Cutting Edge: Mental Health

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Music therapist Emily Christensen builds rhythmic bridges with clients.

“As we began tearing things apart, all emotions came bubbling to the surface.”

It was the breakthrough traditional talk therapy had failed to achieve.

Art, music and dance: all can be considered a “second language,” allowing patients to communicate what they struggle to articulate in words. For Ande Welling, a certified dance/ movement therapist, that language has many dialects: “We make sense of our world, our experiences, our thoughts, feelings, memories, through our bodies.

Movement goes on whether or not we are aware of it. Sometimes this looks very much like dance as we help our clients express and create metaphor, meaning and connection through movement. Sometimes, it doesn’t look like dance at all. In these moments, the dance of dance-movement therapy is found in breathing with another person as they experience the waves of grief they have been literally holding back, in making eye contact with one who has avoided this because of trauma, and

BAD ARTIST; GOOD PATIENT A patient doesn’t have to be particularly creative or talented to benefit from art therapy methods.

“Some people really click with it, and some don’t,” says Morrell. “Sometimes, it’s the self-proclaimed ‘bad artists’ who make the biggest gains in my practice, and people who are skilled artists sometimes struggle more with the therapeutic element.”

Welling experiences the same sentiment with dance/ movement therapy. “I often hear that they clearly can’t participate because they have ‘two left feet’ and are not dancers. In essence, all it takes to participate in a dance/movement session is a living, breathing body and a willingness to engage.”

PHOTOS ADAM FINKLE

and crisis resolution. Though solidly rooted in research and rigorous training, art therapy often gets dismissed as trivial and extraneous.

“I probably spend a third of my day explaining what it is that I do,” says Malissa Morrell, founder of The Therapy Studio, Utah’s first and only credentialed studio dedicated to art therapy. “People assume I just paint and color all day, but it’s so much more than that.”

Art therapy is a mental-health profession in which clients, working in tandem with a board-certified therapist, explore thoughts and emotions through the creative process. It’s the practice itself, not the artistic product, that matters most.

“Art therapy is not about making something that looks good. It’s not about coloring between the lines or replicating something you found on Pinterest,” says Morrell. “It’s a process that allows a person to safely identify and explore the emotions bubbling under the surface.”

Morrell tells a story of a 15 year-old client struggling with an eating disorder and self-mutilation. Traditional talk therapy was unsuccessful, as the girl would chatter constantly without revealing much. Frustrated by surfacelevel interactions, the therapist referred the client to Morrell.

On the first day with Morrell, the girl declared she simply wasn’t good at art and sat in the room in silence, staring at the materials. In the next session, the girl measured and cut meticulously measured strips of paper, only to throw them away upon discovering they weren’t exactly identical. She would begin projects in fits and spurts, giving up at the first sign of failure.

“Finally, I gave her a challenge: Just finish something today,” Morrell recalls. It was an uncomfortable but formidable hour for the girl as she pushed through her fear of failure and unrealistic expectations of perfection—the very themes underlying her self-harming behaviors.

Morrell was by the girl’s side as she faced other uncomfortable challenges in subsequent sessions: making messes, for example, or tearing the paper instead of cutting impeccable lines.

Cutting Edge: Mental Health Left: Malissa Morrell uses art as a second language.

Below: Mary Stanley finds client images can trigger healing.

in witnessing one as they try on new postures or gestures—exploring new and healthier ways of showing up in their lives.”

Through the hours of specialized training required for board certification in art, music or dance/movement therapy, the therapist also learns to speak the client’s language. In Christensen’s music therapy practice, something as simple as cadence can make or break a session: “As I sit and sing with my clients, it looks pretty simple, like any musical person could do it. But what is not seen are all the decisions I am making to ensure that what we are doing is meeting the client’s needs: What are my song choices and why? What tempo and key am I in, and do I need to adjust? What is the lyric content—will it support and serve them with things that they need to be addressing? What is happening between the songs? What kind of verbal processing is going on?”

The therapist can also help build a

THERE’S AN ART TO IT. Though art itself can be therapeutic, not all art is therapy.

In recent months, adult coloring books have become all the rage after neuroscience experts discovered coloring can induce a meditative state. Painting and craft classes in strip malls across America tout art’s de-stressing benefits. People talk of intense reactions to hearing a song or declare that rhythmic movement keeps one sane. Though these

shared understanding between the artist and the world at large. “Many of my clients feel alone in what they are struggling with, be it anxiety, depression, self-harm, affairs and infidelity. Art can provide a bridge to self-acceptance, understanding, insight and healing,” says Mary Stanley, who leads individual and group art therapy sessions at The Healing Group. “When someone creates a powerful image, we

experiences certainly have merit, they merely scratch the surface of what certified art, music and movement therapists do.

“Art therapy is not something someone can just do just because they know how to paint and draw and are comfortable with art materials,” says Stanley.

“An art therapist is trained in all the implications of the materials, how to modulate and interpret and when to interpret at all. It’s beautifully complex.”

In addition to academic coursework in mental health counseling, therapists must

can look at that image together, feel its power and what it stirs up in our own experience. When this happens, larger discussions of our common humanity arise and the individual feels accepted, like they belong and are seen.”

Stanley shudders at the memory of such a powerful occurrence, then smiles. “It’s like being on sacred ground when that happens.”

complete more than 1,000 additional hours of training, supervised internships and national board certification exams in order to earn professional licensure in art, music or dance/movement therapies. To find a boardcertified therapist, visit the licensing agency for the specific practice desired: American Dance Therapy Association: adta.org American Art Therapy Association: arttherapy.org Certification Board for Music Therapists: cbmt.org

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faces

Folk-Rock Prodigy

Sammy Brue may not be old enough to drive, but he’s already on the fast track to stardom.

By Sarah Legg

Sammy Brue isn’t your average 15-year-old. Instead of running track or campaigning for class president, he sings about love, loss and suicide while record labels vye for the singersongwriter’s talent. Rolling Stone calls Brue an “American prodigy.”

Brue’s family moved from Oregon to Utah, where his interest in music blossomed under his dad’s influence.

At first he disliked his dad’s music, including Bob Dylan and Dave Rawlings, but they grew on him, and he left his first love, rap, for what he calls “authentic” music. “I thought it was really stupid, until I started to realize just how good it is and I really started to love it.”

Brue was 10, performing on the streets at the Sundance Film Festival, when he caught the attention of celebrities and musicians. A couple of

years later, Brue had his first show in Los Angeles, leading to the release of his EP, I Don’t Want You to Leave.

“That show was just crazy,” he says.

“It’s the reason why I’m doing what I’m doing.”

Heartache and depression thread through Brue’s songs. At such a young age, Brue lacks the life experience to sing about such things from the first person, of course. “I put myself in perspective of a person who’s heartbroken, or who is a drug addict,” he says. “I put myself in their place to write a story.”

Brue recently signed on with New West Records, and he and his family moved to Nashville to further his career. He’s not sure where the future will take him, but for now, he said, “[Music] is all I want to do.”

Digging Utah

A historian writes Utah’s quirky history.

When Eileen Hallet Stone moved from Boston to Utah, she was apprehensive of making the drastic change to a stark landscape and a bland culture. She soon learned that Utah has always defied stereotypes. “I thought everyone here was the same—but no one here is the same.

There are so many stories of diversity,” Hallet Stone says, but “discovering Utah is an enormous undertaking.”

Hallet Stone took on that challenge by writing a “Living History” column for The Salt Lake Tribune. The columns have since been published in a book, Historic Tales of Utah. Looking into the full spectrum of the Beehive’s history, Hallet Stone has investigated everything from suffragists and early railroad workers to Ogden’s one-time canning empire and the man who won fame as the “Macaroni King of the West.”

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“Every story stands out,” Hallet Stone says.

“All the personal struggles, they all deserve to be recognized and to have their story told.” People came to Utah, she explains, to hide or to reinvent who they were. “The more we learn about this state, the more we learn about life,” Hallet Stone says. “We’re vast. We need to learn to celebrate our differences and recognize that’s what makes us great.”

Hallet Stone keeps coming back to one question: “Who were these people?

Why did they come here? What were their lives like?” she says. “Every story and person becomes a passion, a jewel.

They were strangers in a strange land and their stories need to be told.”

PHOTOS ADAM FINKLE

By Nicole Cowdell

faces to Logan

ogden Great Salt Lake

Salt Lake City

to Provo

O TOWN WITH BAD BRAD “Twenty-fifth Street is a bit more gentrified than it was, and that’s not a bad thing,” Bad Brad Wheeler says.

“When I started out, you didn’t go down the 100 block.”

But now, Historic 25th Street can serve as a pub crawl and a history lesson, all in one.

Bad Brad’s Ogden Lovin’ a town with a reputation

PHOTO ADAM FINKLE

By Christie Marcy

Brad Wheeler, or Bad Brad as he’s known to his KRCL listeners, wasn’t born in Ogden—he arrived from England when he was 8. Though he now lives in Salt Lake, he still calls the Big O his home. “I don’t know if Ogden adopted me or if I adopted Ogden,” says Wheeler. But as a child in a military family, he was ready to be in one place.

“Between going to high school at St. Joe’s [St. Joseph Catholic High School], going to college at Weber State and spending a decade on 25th Street—Ogden had a big influence on me. I’m a product of Ogden.”

There’s a certain perverse pride that comes with being from Ogden, a place that’s in Utah, but not of it. Forty miles north of Salt Lake, the city has a history that runs deeper and longer than most Utah towns—and it’s certainly more colorful, says Wheeler. “People are very aware In April, Brad Wheeler was badly injured in an automobile that 25th Street is the most accident and though his recovery historic [former] red-light district has been swift, the medical in the state. Everyone knows costs were massive. Friends what went on there—no one is and listeners have raised money trying to bury that history.” through a series of fundraisers.

Wheeler says the most Wheeler says any cash not used colorful Utahns came from directly for medical costs will Ogden. Or at least, “the greatest be donated to the University of storytellers come from Ogden.

Utah Burn Center. For more That town has a lot of charisma. information, visit: gofundme.com/ I wouldn’t be the person I am BadBradWheeler today if it weren’t for Ogden.”

UNION STATION & MUSEUMS ”Usually the ‘Wasatch Rambler’ (former Standard-Examiner columnist Charlie Trentleman) is here going through historic pictures and stuff. That guy knows more about Utah than anyone.”

UTAH STATE RAILROAD MUSEUM “Those are some bad-ass trains right there.”

PORTER AND WAITER CLUB (now the 25th Street Boutique) In Ogden’s railroad days, it was a segregated club for African-American railroad workers and it hosted Louis Armstrong, Fats Domino and Duke Ellington.

MOORE’S BARBER SHOP Stop in and chat with the owner. “Willie Moore can tell you stories about Eleanor Roosevelt coming to town and about how he cut the hair of Muddy Waters and Howlin’ Wolf and all those blues and jazz guys.”

TONA SUSHI “WhenTony and Tina Chen opened that place, it was a refined cultural experience for Ogden.” Be sure to order the Bad Brad Roll, named for Wheeler. “It’s a real honor.”

KOKOMO CLUB “They have murals on the wall that were done by WPA artists. It’s like stepping back in time to what 25th Street used to be.”

BREWSKIS Wheeler tended bar here for a decade. “I got a degree in life at that place.”

THE CITY CLUB Home of the largest Beatles memorabilia collection west of the Mississippi. “There’s even a painting of Paul McCartney by drug kingpin Pablo Escobar.”

GREYHOUND BUS STATION Jack Kerouac fans note: “That’s where he was standing when he wrote Visions of Cody.”

SHOOTING STAR SALOON (A side trip to Huntsville) “If you drive to Ogden, it’s a wise idea to go to the Shooting Star. It is the oldest bar west of the Mississippi.”

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WOMEN IN BUSINESS

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27TH STREET SALON Chelsea Landvatter, owner Heidi Hogan, owner

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ince 27th Street Salon opened their doors, the retail space just above 13th East and 2700 South has gone from a nearly abandoned and graffiti-covered corner to a booming spot in the neighborhood. Owners Chelsea Landvatter and Heidi Hogan, a mother-daughter team, took over the rundown salon in March of 2012. When the duo caught wind of the possibility of starting up their own salon, they were up for the challenge. Their main goal was to create a charming and friendly environment, with an inviting local vibe.

Visiting 27th Street salon today feels like walking into a local business that has been around for a while. Chelsea and Heidi have gone from employing four stylists to a now abundant 19 stylists. The space has been totally remodeled and now only slightly resembles the many businesses it has been in the past, including a grocery store. Cars fill the parking lot and line the streets with patrons and many of the clientele come from the surrounding neighborhood.

Chelsea and Heidi feel so lucky to have a team of such incredibly talented women. These stylists have contributed immensely to the positive salon environment that radiates to the clientele. To see more about the individual stylists please visit 27thstreetsalon.com.

Chelsea and Heidi admit they are opposites in many ways, but together they make a great team and create a good balance at the salon. Chelsea would say that her mother is the organized one that holds it all together, and Heidi would say that her daughter is the relaxed, and creative one. But, they would both define success as having fun owning a business together and making their salon a warm place for stylists and patrons. They love to charm their guests with a friendly smile, drinks and chocolates. Together, Chelsea and Heidi have enjoyed the last four years owning 27th Street Salon and look forward to the years to come.

1446 EAST 2700 SOUTH // SALT LAKE CITY, UT 84106 801.486.1106 // 27thstreetsalon.com

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K. ROCKE DESIGN Kristen Rocke, owner

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ince launching K. Rocke Design in 2004, Kristin Rocke has quickly set herself apart as a fearless designer. Her Utah-based national interior design firm is widely respected for stunning residential and hospitality work. Rocke’s awardwinning designs have been featured in publications such as Utah Style & Design, Traditional Home, Luxe Magazine, Boca Design, CA Home + Design, Mountain Express, Park City magazine and The Salt Lake Tribune.

Kristin Rocke was named as Top Ten New Trend Designer for 2013 and also shares tips during local designer news TV segments, as well as continuing to be Best of Houzz for Design.

She has built a reputation for intelligent, personalized, and creative designs. “I love getting to know people and what they respond to, I travel the world and am a design junkie,” she says.

“I love taking all that information and responses from my clients and creating something entirely original and fabulous for them.” Access to the top artisans and craftsmen from around the world lend K. Rocke Design’s projects a tailored aesthetic with distinctive details. Rocke’s portfolio can be viewed at www.krockedesign.com.

“I love getting to know people and what they respond to, I travel the world and am a design junkie” –Kristen Rocke Rocke also owns Glass House, a pulsating design store furnished with new and unique items to delight and elevate your tastes. Glass House carries a variety of gifts for everyone, starting at a budget friendly $10 up to high-end furniture, lighting and accessories. Visit the online store at www.GlassHouseSLC.com.

1760 NORTH WOODSIDE DRIVE // HOLLADAY, UT 84124 801.274.2720 // krockedesign.com

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FLIGHT BOUTIQUE Kristen Doyon, owner Blaire Isleib, owner

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risten Doyon and Blaire Isleib grew up together in Park City. After graduating from the University of Utah they set off for opposite ends of the country. Doyon went to Los Angeles to work in fashion PR, while Isleib went to New York to work in fashion styling. In 2008, they moved back to their hometown and quickly recognized a void in the city’s fashion scene. A void they knew they could fill. One year later, Flight Clothing Boutique opened its doors and Doyon and Isleib never looked back.

Flight specializes in one-of-a-kind clothing items clients can’t find elsewhere.

“Customers are always going to find something stylish and affordable,” says Doyon.

“Something that they can’t find anywhere else.”

Making sure their clients get the unique pieces they crave, Doyon and Isleib don’t order clothes from just anywhere. Carrying many Australian fashion labels, most items at Flight can’t be found anywhere else in Utah.

“We try to pick the best of each line, we don’t just buy lines and grab whatever they put out there,” says Isleib. “We like finding unique pieces.”

“Customers are always going to find something stylish and affordable” –Kristen Doyon

Continuing to advance their business, Doyon and Isleib are always looking toward the future, hoping to open up new locations in the coming years. In the meantime however, Flight Boutique is undergoing renovations to add on a new VIP section in the back of the store. Embracing the idea of personal shopping, Doyon and Isleib will pull pieces for those VIP clients ahead of time, making their shopping trips quick, efficient and, of course, unique.

One thing is for certain though, Doyon says, Flight will continue to make their clientele happy and continue to stay on the edge of the market and on top of fashion trends.

545 A MAIN STREET // PARK CITY, UT 84060 435.604.0806 // flightclothingboutique.com

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MADISON MCCORD INTERIORS Marsha Holfeltz, founder Tasia and Emily, adopted from the Utah Animal Advocacy Foundation

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n 2012, Madison McCord Interiors moved to Highland Drive with its fresh look and Utah got a little more hip and interesting.

Founder Marsha Holfeltz began her career in textile buying and traveled all over the world in search of luxurious fabrics. She added home and office furnishings into the mix when she opened her first retail store in the San Francisco Bay area 14 years ago. Luckily for Utah, she felt that Salt Lake needed some of her high-glam and mid-century modern looks and opened her location at 3960 S. Highland Drive.

Since then Madison McCord Interiors has become the mid-century modern and contemporary furniture headquarters in town, known for its custom upholstery. With stunning sofas, sectionals, and chairs in more than 700 frames and available in over 1,000 fabrics and leathers, it’s easy. “First you select a style, then the size and configuration that best suits your needs, and finally the fabric,” she explains. “In just three weeks, it will be nestled in your home.”

You can also custom design dining chairs, beds, tables, and settees. Holfeltz welcomes a challenge and encourages customers to bring in pictures or drawings. “Our custom design team will make your personal vision a one-of-a-kind beauty,” she says.

“With our custom capabilities, you can have exactly what you are dreaming of.”

“Concrete and industrial. Our clients love pairing concrete with live-edge woods, solid walnuts, steel and contemporary glass to get a hip, industrial look.”

–Marsha Holfeltz

The showroom features a large selection of artwork including prints and giclée from local and national artists. “I love to use artwork as pops of color,” she says. “But if you want a teal or orange sofa, go for it. Don’t be afraid of color.”

Come into the 20,000 square foot studio on Highland Drive to create the home of your dreams.

3960 S. HIGHLAND DRIVE // SALT LAKE CITY, UT 84124 801.277.5555 // madisonmccordinteriors.com

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KIMI’S CHOP & OYSTER

HOUSE Kimi Eklund, owner

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elebrating 20 years as a Utah female restaurateur and business owner is exhilarating. I can’t help but reflect on the multitude of gracious and generous people I have worked with throughout the years. I attribute my success to the unconditional support of my family, friends and staff. Without them, I would not have been able make the world my oyster.

Kimi’s is a unique and inviting fine dining restaurant experience in the heart of Sugarhouse.

As an independent small-business owner, I have been able to interact and work with a plethora of programs, businesses and groups. These groups included Goldman Sachs’ 10,000 Small Businesses, my fellow small businesses in Sugarhouse, Jackie Biskupski’s mayoral campaign, the presidential campaign for Hillary Clinton and Winter Olympic reception for the king and queen of Sweden. My hardworking and passionate staff and I have been able to create a unique and inviting fine-dining restaurant experience in the heart of Sugarhouse.

As we approach our second birthday here at Kimi’s Chop & Oyster House, I can’t help but look back amazed at the amount of growth this business has attained.

Working with such a broad range of groups has shaped us into a versatile venue. This versatility allows us to accommodate every event. From weddings to multimedia presentations to birthday extravaganzas— or “just dinner,” Kimi’s is the place to be.

Guests can choose to dine formally or informally on our cozy patio, swanky oyster bar and lounge, elegant tables or on our exclusive executive mezzanine. With my team, we have created a “Kimistyle” that cannot be replicated. Come “sea” food and taste what we’re all about.

Skål!

2155 S. HIGHLAND DRIVE // SALT LAKE CITY, UT 84106 801.946.2079 // kimishouse.com

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NAMEDROPPERS upscale designer consignment Tiffany Colaizzi, owner

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tep into NameDroppers and you’ll feel like you’ve entered a high-end designer boutique in New York or Los Angeles. Don’t be fooled by the trendy interior, you’ll find bargains there. Racks are full of clothing that is in like-new condition and fashion-forward, but priced at a fraction of the original retail price.

Tiffany Colaizzi, owner of NameDroppers, knows her clients well and carefully selects the items accepted for her stores. She and her well-trained staff excel at finding the perfect style and fit for each body type. Looking great and feeling comfortable in whatever you purchase are the most important things to Tiffany.

Consignment shopping at its best. Enjoy the thrill of the hunt and the joy of the find at Name Droppers!

NameDroppers has been in business for 21 years and has two locations. Over the years, the consigner list has grown to well over 15,000. With a complete line of women and mens clothing, designer bags, shoes, jewelry and other accessories, there is something for everyone. If that’s not enough there is the NameDroppers Outlet, on Parleys Way. There discounts dive even lower.

Tiffany understands everyone loves the “thrill of the hunt”, but she wants to ensure that her clients will experience the “joy of the find”.

MAIN STORE: 3355 HIGHLAND DR // SALT LAKE CITY, UT OUTLET: 2350 PARLEYS WAY (2100 SOUTH) // SALT LAKE CITY, UT 801.486.1128 801.474.1644 // shopnamedroppers.com

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FUSE WEDDINGS & EVENTS Mara Marian, owner

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f you’ve been to one of FUSE’s events, you likely walked away having experienced something completely unexpected. As a party planner, owner Mara Marian loves to surprise guests with elements that make a lasting impression. Whether it be an aerialist serving champagne while suspended from a hoop hung from the ceiling or late-night snacks served by professionally-trained ballerinas in LED-lit skirts, there is always something exciting around the corner. Having grown up in a household where dinner parties were common place and the patterned china made an appearance on the dining room table often, Mara learned the art of entertaining early.

Mara started FUSE Weddings & Events in 2008 after finding her own passion for planning and hosting social events working as a private event manager at a downtown venue.

Since then, FUSE has been featured in countless local and national publications and online resources for planning and design of weddings and social events— birthday parties, anniversaries, bar/ bat mitzvahs and just about any other reason a client has to celebrate.

FUSE is considered a leader in the event planning and design industry in Utah and beyond The FUSE Weddings & Events team occupies an urban downtown studio space on the highly sought-after Pierpont Avenue in the Downtown Arts District. Boasting a team of six, plus event support staff, the team executes over one hundred events annually.

Services range from partial planning and design to full service event planning and production.

335 WEST PIERPONT AVENUE // SALT LAKE CITY, UT 84101 801.512.9555 // fuseweddingsandevents.com

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INSIDE OUT ARCHITECTURALS Leah Wynn- Owner/Designer Kathy Shumate- Design Consultant Jenny Dabrowski- Design Consultant

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he ladies at Inside Out Architecturals have a passion for tile. Actually, it’s more of an addiction to tile.

Each one recognizes tile as a way to help people make their space special and unique.

Leah Wynn, owner of IOA, affirms, “I fell in love with decorative tile while researching a college project and interning for a local designer. I discovered Utah needed a source for upscale products. I have been fortunate to work with people who kindled my obsession and encouraged me to open a showroom. I am so very lucky to have friends like Kathy Shumate, an industry veteran of 25 years, and Jenny Dabrowski an up-and-coming designer, who also have been infected by the ‘Tile Bug.’ We make an amazing team!”

Decorative tile specialists since 2007 Representing over 50 original decorative tile lines, Inside Out Architecturals has a collection of intriguing tile options, ranging from wood parquet and largeformat glass to traditional flooring and historical ornamentals used for their charm throughout the years. Additionally, Inside Out carries the handiwork of today’s finest artisans in metal, glass and dimensional tile that are best described as art.

With over 40 years of combined experience in assisting both design professionals and homeowners, one visit to Inside Out’s showroom will open endless possibilities—the energetic and knowledgeable staff can provide each client with details that will make their project sing.

“Clients need the opportunity to visualize their decorative tile in its field and location before it is installed. We provide drawings and assistance in layout design to ensure our clients love their selection.

When a complicated layout is drawn beforehand, it allows us to address questions and finishing details before the installation begins,” explains Leah.

Inside Out Architecturals is a playground where creativity with tile can run wild. Visit the showroom to realize the full artistic possibilities of your project. Share the synergy of those who love what they do and are excited for the unique opportunities each project provides.

3410 S. 300 WEST // SALT LAKE CITY, UT 84115 801.487.3274 // Insideoutarchitecturals.com

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h2blow

BLOWDRY BAR + MAKEUP SALON Meredith Wright, co-owner Allison Varner, co-owner

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o-owners Meredith Wright and Allison Varner opened Salt Lake’s first and only blowdry bar—h2blow—in July 2013 in Foothill Village Shopping Center on the East Bench.

Wright and Varner, both business women who came from backgrounds in marketing and accounting, discovered the need to bring the blow dry bar concept to Salt Lake City when they were frequenting the local hair salon for weekly washes and styles.

“What we offer is simple.

No cuts. No colors. Just washes and styles!” says Wright. h2blow is perfect for anyone at any age, whether you’re a bride-to-be, a business woman, a new mom or in need of some beauty help for your daughter’s dance recital.

“Blowouts are an affordable luxury that offer an immediate boost of confidence,” says Wright. h2blow uses and sells Oribe, a hair care line that epitomizes luxury. In addition to Oribe, h2blow uses R+Co, a sister product line to Oribe which is targeted to a younger demographic.

They also offer makeup applications with Becca Cosmetics, brow and facial waxing, and memberships for blowout connoisseurs. h2blow is the perfect way to start a night out or get a quick boost of confidence. Who doesn’t love the feeling of walking out of the salon with a fresh new style?

You can expect to be perfectly pampered in 45 minutes. Walk-ins are welcome, but appointments are always a good idea.

Appointments can be booked anytime Monday-Saturday from 9am- 7pm and Sundays from 10am- 4 pm. Morning and evening appointments available upon request.

Wright and Varner are happy to announce the newly opened second location of h2blow in Park City’s Redstone Shopping Center and have plans to expand their business with more locations within the year.

1400 SOUTH FOOTHILL DRIVE // SALT LAKE CITY, UT 84108 1678 W REDSTONE CENTER DRIVE // PARK CITY, UTAH 84098 801.953.1017 435.575.8800 // h2blowdrybar.com

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HUMBLE DWELLINGS Julie Meese, Jasmine Meese, Brynn Meese and Halle Meese

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umble Dwellings started in 2013 when Julie Meese, an interior designer of 25 years, teamed up with her three oldest daughters with a vision to create a home furnishings store with a unique style all its own. “After growing up in the industry, interior design has been something we’ve always loved to be a part of,” says oldest daughter Jasmine Meese.

Humble Dwellings is a home furnishings store located in the heart of Draper that offers a unique blend of new modern organic furniture mixed with reclaimed materials and antiques to create a new bohemian vibe.

An interior designer and her three daughters, with a home furnishings store made to inspire a modern organic lifestyle, and aim to create your perfect space.

“Our style has definitely been influenced from their experiences. From having it all, to having nothing, we realized that you can create a home entirely yours that’s a reflection of your personality and what you love,” says Brynn Meese,“We feel very fortunate to have had such a positive response to the store and its style and getting amazing opportunities to work with interior designers throughout the industry.”

It has been a privilege for us to be a part of a family-run business, with each person taking on their own role and responsibility to keep things moving forward. “We tease each other that we each love the responsibilities we’ve been put with, and we wouldn’t want to do the other’s job,” says Halle Meese.

The owners are excited for the future of Humble Dwellings—an online store coming soon and the first Humble Dwellings service trip in the works. The end goal is more than just a furniture store, but a place to inspire lifestyle and the desire to help others create a home and refuge away from the world— wherever that may be.

1265 E. DRAPER PARKWAY // DRAPER, UT 84020 801.613.9570 // Humbledwellingsliving.com

LE

TA

BLE

ON T HE

T

ON THE

UTAHNS GET A DOWN-AND-DIRTY EDUCATION IN WINE.

BY MARY BROWN MALOUF PHOTOS BY DAX WILLIAMSON

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on the table

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M

y back hurts. My hands hurt. It’s hot.

I’ve been stooped over, punching at the dry dirt with a spade so my partner can coddle the baby grapevine from its pot and nestle it in the hole I’ve dug. We push soil over it and pack it hard with the heels of our boots. Then both of us move several feet down the row to the next marker to do it again. Then again.

Midmorning, we hear a shout—oh, sweet sound—from the dirt road. All over the vineyard, workers drop their spades and gather for a mid-morning refresher of chilled rosé and glazed doughnuts. A perfect pairing.

Manual labor is new to most of us.

We’re softies, with hands accustomed to pouring wine, serving plates, chopping vegetables or, in my case, tapping a keyboard. But for this week, we’re migrant field workers, laboring with the regular team that plants and prunes the vineyards at Saracina

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Winery in Mendocino County.

Francis Fecteau, owner of Libation, Inc., a Utah wine broker, has recruited us city slickers for the workforce. Like most vineyards, Saracina contracts with the same workers year after year; we work alongside the pros, making up (I hope) in enthusiasm for what we lack in experience and calluses. Fecteau appropriately calls our involvement “Wine Camp.”

Twice a year, Fecteau invites Utah restaurant sommeliers, chefs, servers and owners to accompany him on a working trip to California wineries.

While there, the Utahns dig, plant, prune and taste, talk to winemakers and grape growers, tour the vineyards and get a first hand and hands-on experience of what it takes to put wine in a bottle. Fecteau believes “Better farming makes better wine.” Many of the wineries involved practice organic, biodynamic or sustainable practices.

His reason for hosting the trip is equally simple: The more you know

about something, the better you can sell it. That, of course, is good for the wineries, the restaurants and him. I think it’s also good for Utah.

“Many people in the hospitality business develop a purely academic understanding of wine,” says Fecteau. “I want them to see how it goes from the dirt to the bottle. I want them to understand the passion behind it.”

Our team comes from all aspects of the hospitality business and all types and sizes of restaurants. Ty Richchouyrod, Food and Beverage Director for Grand America’s restaurants; Scott Gardner, bar expert and co-owner of Water Witch; Billy Sotelo, chef at La Caille; Jodie Rogers, Food and Beverage Director at Deer Valley Resort and Briar and Melissa Handly, owners of HSL and Handle, are working in the fields and many also work in the kitchen, too, preparing meals for the campers and hosts. (Fecteau arranges

on the table everything—lodging and meals—for the trip except the transportation.)

“Anyone we send out there comes back with a better understanding of wine and what goes into it. And with stories,” says Fred Moesinger, chef-owner of Caffe Molise and BTG, who himself has been to camp several times. “There’s plenty of good wine—what ends up selling it is the servers. Wine Camp energizes them and gets them excited about wine.”

Most of the wineries Fecteau and his campers visit are small, familyowned operations (obviously, Wagner Family of Wine, an umbrella that covers Caymus, Conundrum, Mer Soleil, etc., is an exception) but they all benefit from the personal promotion Fecteau provides. Soter, Donkey & Goat, Flying Goat and Colter Creek, for example, are all small wineries, meaning they produce

fewer than 20,000 gallons of wine annually and enjoy a reduced mark-up in Utah DABC stores. Fecteau also promotes his portfolio with wine dinners and tastings at Utah restaurants, and this year featured small wineries at the Taste of the Wasatch event at Solitude.

Saracina, the winery where we are digging holes, is owned by John Fetzer, eldest son of Barney Fetzer, a pioneer of organic winemaking in California. After Barney died, John ran Fetzer for two decades. Then he and his 10 siblings sold the name and property to industry giant Brown Forman. John moved a little further north and founded Saracina; he and his brother Danny, who owns the adjoining property and makes wine under the name Jeriko, continued with their father’s commitment to

organic farming and for awhile pushed it further into biodynamics, a European approach to growing that falls somewhere between organic and voodoo.

“Francis is one of the best wine educators I know and I’ve been in the business for 50 years,” Fetzer says.

Working in Saracina’s fields is the central experience of Wine Camp.

Terroir is winemaking’s most treasured term. But it’s an abstraction to most wine drinkers, who can rattle off its definition (“how a particular region’s climate, soils and aspect [terrain] affect the taste of wine”) without ever getting any terroir under their fingernails.

So Fecteau’s Wine Camp is about more than swirling, swishing and spitting. On the four-day tour, the

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Clockwise from top left: Saracina’s vineyards; “punching down the cap” at Selby; aging wines in Saracina’s cave; learning to plant a grapevine; Francis Fecteau (left) and John Fetzer

group caravans through Napa and Mendocino counties, working in different ways at different wineries.

The first day, after meeting for breakfast at Dean & Deluca in Napa, we hightail it to Joseph Phelps, divide into groups and, under the supervision of an expert, try blending varietals and vintages to make our own red wine: cabernet sauvignon for the backbone, cabernet franc for a base, merlot for lush fruit and petit verdot for rich color.

At Selby, we take turns wielding a tool that looks like the first-cousin to a coat rack to punch down the thick cap of grape skins and stems that forms on top of a bubbling vat of fermenting wine. Carole Shelton, co-developer of the Aroma Wheel, a device that helps newbies correlate wine tastes and vocabulary, and world-famous as the

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I THINK WINE CAMP IS THE MOST VALUABLE WINE EXPERIENCE UTAHNS CAN GET. –TY RICHCHOUYROD “yeast whisperer,” lectures us about how different yeast strains produce subtle flavors in the wine. A rare conversation with vine geneticist Carole Meredith informs us about varietal origins.

Everywhere, we taste wine, comparing vintages, vineyards and blends—learning about the wine in the glass from the person who made it.

“In a lot of states, I can go into wine stores, serve tastings and talk about

my wines directly with customers,” winemaker Shelton points out. “I can’t do that in Utah and I’ve found, too, that for the most part, state-run stores don’t have personable or even knowledgeable sales people.” So Fecteau brings the people to Shelton.

“Francis has been amazing,” says Shelton. “Utah is our second- or third-largest market in the country because of his personal approach and his enthusiasm. We sell lots of wines in the Utah market simply because Francis got excited about them.”

Fetzer agrees. “We have nearly saturated the Utah market with our Atrea [brand]. So many servers and somms have visited here with Francis, Utah is now our number two or three market.”

Wine Camp is a true working trip, not the wine-drinking vacation

on the table some might expect. Days start at 8 a.m. and last until midnight, requiring stamina, focus and all your attention. Tasting sounds like fun, until you’ve tasted, swished, spit and argued the characteristics of 34 wines or so in an afternoon.

“Your acceptance of this invitation constitutes a waiver of your right to sue me or any participating wineries.” If that doesn’t sound like the most welcoming invitation you’ve ever received, consider that Fecteau has been burned in the past by rowdy young guests who see the trip as a drinking party. “Spit early and spit often” is Fecteau’s—not advice—but command. “These people have invited you into their businesses and their homes. Behave appropriately,” he warns in no uncertain terms. Step out of line and you are on your way back to Utah.

This is business.

Utah’s fine food scene is relatively young and many in the business are newbies when it comes to wine.

“In a control state like Utah,” says Moesinger, “it can be difficult to educate staff. But you want them to be able to communicate effectively and sell the products you have. It’s very challenging to get that education in this state.”

“Francis is very successful at educating people about wine,” says Mike Gioa of Wagner Family Wines, who worked with Fecteau for three years. “And there are lots of hoops to jump through in Utah—Francis facilitates the jumps.”

“Many [restaurant workers] have never experienced wine country,” says Richchouyrod. “I think Wine Camp is the most valuable wine experience Utahns can get. And you can’t get this experience from the usual wine country trip. Francis

brings you into the organization to meet the people and see all the steps of winemaking.” Perhaps, most importantly, “Wine Camp shows you the love of people for their wine. It gives the wine a narrative and stories make things memorable.”

That’s the point, Fecteau says, “I want to make sure that the wine buyers and everyday consumers we work with love the wines that we carry. With each bottle, I want them to share that patch of earth, that row of vines and the story that makes that sipping memorable.” In the end, the point of Wine Camp is building relationships, with the land, with the vine, with the process and the people of winemaking, to stop thinking of wine as something that lives in a cellar or on a shelf and instead as something that comes out of the earth alive and keeps on living through your experience.

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PHOTO CREDIT TK

In 1962, John Steinbeck wrote the definitive book on traveling with a pet. Travels with Charley chronicles the iconic American author’s road trip across the United States with his standard poodle, Charley. “A dog is a bond between strangers,” Steinbeck famously said. You tend to explore the world differently with a four-legged companion.

A dog—or a cat—is sure to find the sunniest spot when it’s cold and the coolest spot when it’s hot. A seemingly tame campground becomes a wild hunting ground. A pet interprets for us the language of the sounds and smells of wildness. Best of all, you have a sympathetic pal along to inhabit your vacation memories and selfies.

PHOTO DAX WILLIAMSON

LouDog leads the way in Labyrinth Canyon .

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Rolling on the River LouDog and his gosling —DAX WILLIAMSON

We must have been an odd sight pulling into Canyonlands’ Mineral Bottom boat ramp: a crew of shaggy hipsters, a yellow lab and a baby goose, all crowded together in a kayak. The best trips write their own story and this particular voyage—LouDog’s first float trip—included an unexpected passenger.

I got LouDog shortly after he was born—he’s probably been more places than most humans will visit in a lifetime and he’s certainly gone where few dogs have gone before. He accompanied me on all my Utah adventures, even on a

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memorable float trip through Labyrinth Canyon on the Green River.

This section of the Green River Labyrinth is a great float because it’s all flat water, which is ideal for traveling with a pet without prehensile hands to hang on in white water. You’ll need a BLM permit to run the river. This 68 miles of the Green is remote and services are non-existent—plan to carry lots of drinking water. Cell phone service is not available and you are required to carry out all waste created by you and your pet.

We put our Aire Boats in at Green River State Park. The inflatable Outfitter and Tributary are great for hauling lots of gear. I made Lou a comfortable spot in the front of the boat. I was surprised— and relieved—at how happy he seemed in a kayak all day. On board I kept him shaded with an umbrella so he didn’t get overheated and during the hot parts of the day, I would let him swim a little.

Labs, of course, love water.

Because the river is mostly calm, you don’t need an expert to secure your gear—it’s a safe float for families or newbies and perfect for a large dog.

Still, the Green is a big river and has some strong undercurrents. You always need to treat it with respect. Always keep a close eye on your pet when in camp. The current can carry off even a strong dog and you’ll wind up with a rescue that is dangerous to everyone.

Wildlife is abundant—Lou saw owls, blue herons and other critters. If you have time, hike some of the side canyons—Horseshoe Canyon is a good bet. This float connects with Still Water Canyon before flowing into the Colorado River and entering Cataract Canyon.

PHOTOS DAX WILLIAMSON

Eddie , th e Can a da gosl in g, le ft, m akes a frien d alon g th e ri ve r.

A bove , L ou in sp ects h is ri ve rrun n in g crew .

The weather was great during most of our trip. Heavy rain—and the flash flooding that resulted—made several fascinating but temporary waterfalls off the red rock. (Notice where the water flows after heavy rain and don’t set up camp in these vulnerable areas.)

After the big storm rolled through, we hit the river bright and early only to come across a baby Canada Goose separated from its mother in the storm and stuck in an eddy. We got it out and for the next three days, ”Eddie” the gosling became part of our group.

Lou didn’t seem to mind and the two of them cuddled up in our tent

like they were old friends. It took us about five days to make it down to Mineral Bottom, where a river guide saw Eddie and offered her a good home on a farm in Moab.

After an emotional parting, we left Eddie and headed for a post-float burger at the famous Ray’s Tavern in Green River.

Lou Dog died last February on Leap Day at 15. I have dedicated this summer to spreading his ashes in the 10 best places we traveled over the years.

You can follow Dax Williamson’s ongoing tribute to Lou Dog at facebook.com/loudog.williamson.

is pl a c e L ou cl aim ed h bow. in th e ka yak’s

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Caesar’s Sawtooths He came. He saw. He marked it.

The first time I set eyes on the Sawtooth mountains of central Idaho was during a last-minute Memorial Day trip with Ezra, my boyfriend of a few months, and his cat, Peaseblossom.

Peasie and the rest of us were staying in Sun Valley, where Ezra’s family have spent summers since the late ‘60s.

The valley is breathtaking from the top of Galena pass, about 30 minutes north of Ketchum. I remember thinking I hadn’t seen anything this open and lovely since the Lamar Valley in Yellowstone. The Sawtooth Mountains, rising out of a sagebrush plain, are jagged and alluring like the Tetons.

Peasie was fine as a companion, but I couldn’t wait to get back up there with my dog Caesar.

Caesar was a houndy 90-pound mutt with intimidating black and tan markings and a goofy streak surprising in a mature dog. For nearly eight years, Caesar and I made the trek in my 1997 Toyota RAV4, summer and winter, to visit Ezra in Idaho. The well-used RAV had truck tires

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mounted, making it excellent for rocky back roads.

When traveling from Salt Lake to central Idaho with a dog, I try to make the six-hour drive as easy as possible.

Pack a sandwich and stop at a rest stop to let the dog have a break in the pet area. I recommend Hailey, Idaho—the Albertson’s has a shady street on the west side where you can park, pop in to grab a few groceries and give your dog a break before the hour-long homestretch through Ketchum, over Galena pass into the Sawtooths.

The valley is part of the National Forest Services Sawtooth National Recreation Area and dogs can be off leash on most trails, but must be controlled. As you head up into the mountains, the Sawtooths to the west and the White Clouds to the east, you find yourself in wilderness, which mandates that dogs are on leash from Fourth of July through Labor Day. I’ll never forget Caesar’s silhouette against the sky as he sat on a knoll while we made camp on a backpacking trip to Alice Lake (about five and a half steep miles in from the Petit Lake transfer camp.) When we found ourselves in the sagebrush flats, I chose to believe Caesar’s chasing ground squirrels was play and not covered by the prohibition against harassing wildlife.

To get a camping spot around one of the three largest lakes (Alturas, Pettit, Redfish) at the base of the Sawtooths means making a reservation early for busy summer weekends.

If you’re willing to forgo pit

toilets and other amenities, there are many National Forest informal camping areas up any dirt road that strikes your fancy. A couple low-impact rules: Pick a place that has been camped in before and leave it as you found it.

In the fall of 2012, sensing that every hike with Caesar, now 13, was gravy, I took him up Fish Hook Creek trail near Redfish Lake. It’s an easy mile or so up to a meadow with an amazing view. The hike was a deliberate excursion to focus all my attention on the dog who had chaperoned me through my 20s to Mr. Right. This

PHOTOS DEBBIE HUMMEL

—DEBBIE HUMMEL

valley had gone from a camping destination to our part-time home and Ezra’s business.

When Caesar died a few months later, I was grateful for that hike. I still am.

Now, we have Chester, a houndy 60-pound mutt with an orange coat and the over exuberance of a dog half his two years. When we adopted him in, I told him he wasn’t going to believe his luck— he was going to spend a lot of time in the mountains of Idaho.

Caesar chaperoned his person on dozens of camping trips in Idaho’s Sawtooth Mountains.

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Frito the camping cat never quite accepted she wasn’t the alpha predator.

Camping Cat Frito finds her place in the food chain.

—GLEN WARCHOL

It wasn’t until a camping trip to Gla-

cier National Park that our dominatrix ginger tabby cat learned her true place in the food chain. Frito had camped dozens of times, always assuming the West’s high-altitude deserts and craggy mountains were basically extensions of her Marmalade District ecosystem.

There, the tiny street-smart tabby terrorized mice, voles, rats and squirrels. Lithe, endlessly patient and pitiless, our orange predator dragged home rats threequarters her size to share with her pride, to which, apparently, we belonged.

Sure, the neighborhood had large dogs, but they were, Frito judged from a kittenhood friendship with the neighbors’ aging Belgian shepherd, just slobbery walking bean-bag furniture. At their worst, she filed them with garbage trucks under “Things to be artfully avoided.” Thus, in the wilds, we had to restrain Frito with a leash and harness —otherwise she struck off towards the horizon in search of adventure and fresh meat. She had zero clue that a walkabout could end with her own sudden death at the fangs of a coyote or the talons of a horned owl.

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Finally in Montana’s Lost Creek campground, as Frito led us up a deeply wooded trail, a mule deer stepped out into the sunlight a dozen feet away. We can’t know for sure what went through Frito’s mind when she and the buck saw each other. But we got a clue when she inflated to several times her size like an orange blow fish. The deer calmly drifted back into the shadows.

After that, cat camping was easy.

Frito preferred human backup at the end of a leash on her forays. She was the epitome of a good camper. On long trips she curled up in the driver’s lap or between his head and the headrest and dozed.

Unlike a dog, Frito had no interest in sticking her head out the window, didn’t drool and never threw up.

On arrival, Frito calmly waited until camp was set up, then hopped into a camp chair.

Because cats sleep about 90 percent of the day, she was adaptable to any hiking schedule. At the campfire, she preferred a long tether, allowing

her to explore the outlying shadows.

Later in our tiny “canned-ham” trailer’s bed, Frito slept on my wife’s head—a symbiotic relationship, particularly when we camped in Arches one snowy Christmas Eve when the thermometer sunk to single-digits.

Two years ago, we were excited to introduce Frito to the towering redwoods in Humboldt County, California, figuring the smug, tree-climbing feline would be put in her place. It was an anticlimax. As we waited with cameras ready, Frito sat down at the base of a 300-foot redwood ... and began bathing herself. A drive to the nearby Lost Coast, however, intimidated her. The pounding Pacific Ocean surf sounded like a highway clogged with garbage trucks.

During our last trip with Frito, camping across Washington to the San Juan Islands, she settled into her niche in the campground ecosystems with their target-rich environment of squirrels and various rodents and shrews. Only Frito’s retractable leash saved the scampering mammals. But in Lassen Volcanic National Park, she met her match. Frito would chase a pika into a hole, then curl up patiently to await their return, like a sewer rat, to the surface.

Instead, the pika would pop out another hole, usually behind her, and whistle.

Frito never got close to getting one, but never stopped trying.

Shortly, after we returned, Frito disappeared. We’ll never know for sure, but her urban ecosystem is frequented by red-tailed hawks, great horned owls and, of course, coyotes. It’s a circle-oflife thing.

Lapdogs of Luxury High thread-count camping in Sedona —AMY PETERSON-MILLIS

After spending nearly six months

PHOTOS AMY PETERSON-MILLIS

in Mexico, the idea of staying in a swank hotel for our anniversary, with available spa treatments and ample opportunities for outdoor recreation, sounded literally foreign to my husband and me—and because our pets didn't come with us on our trip south of the border, we wanted to bring them along.

Pups need pampering, too.

L'Auberge de Sedona is not far from the tourist vortex of Sedona, where signs offer aura readings, chakra cleansings and past-life healings—but in substance, it could not be further away. Set in Sedona's breathtaking red rock and nestled on the peaceful banks of Oak Creek, it's a best-of-both-worlds escape when the desert climate seems unforgiving. Our chakras must have been in good order because as fate would have it, the resort offers many packages—including a pet-friendly one: Red Rocks & Ruff.

We attracted some looks as we strolled through the lobby of the upscale L'Auberge with Rico, our seven-year-old Australian Shepherd, and Flash, a smaller, moppy mutt we'd rescued from the pound less than a week earlier. Flash, just days after his adoption, had been neutered—obvious to everyone who saw him, thanks to the humiliating cone of shame around his neck.

Our room turned out to be a private

creekside cabin, and we were greeted with gift bags for each of the pooches with toys and treats from the locally owned Whisker's Barkery (do the pet puns ever end?).

Each pup received its own doggie bed and food and water dish—all part of the pet-rec package. Best of all, the cabin featured a handy outdoor shower we used to rinse the red dirt off the dogs before entering the cabin.

We, on the other hand, had to settle for a luxurious king-sized bed but no chew stick.

In addition to the spectacular view from our cabin, the location was perfect for letting our dogs outside to do their business. Rico enjoyed the access to the creek while his new playmate watched from the riverbank. The trail that runs along side the creek is low-impact, a nice

change, for Flash at least, from the area's more vigorous hikes.

We enjoyed a lovely wedding anniversary dinner at one of the resort's two locally-sourced onsite restaurants— Cress on the Creek (no dogs invited), the prix fixe foodie paradise, where we were seated al fresco next to the babbling creek. We then retreated back to our cabin and relaxed on the porch with a bottle of wine and the dogs at our feet. I'm sure old-dog Rico felt pampered, but I'm crossing my fingers that Flash doesn't assume life at the L'Auberge is the norm.

301 Little Ln, Sedona, AZ , 800-905-5745, lauberge.com

Flash: Nothing limits a getaway like a cone of shame. Above, Rico and Flash test the waters.

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Dog vs. Antelope Island City-slicker Atticus meets his country cousin coyote.

A first time camper tries to decide if he’s still on Earth .

It begins in skepticism. Because we’re

rebooting ourselves as campers by way of an overnight at Antelope Island, just a 45-minute drive from Salt Lake, close enough that if our incompetence overwhelms, we can just come home. Because we’ve got a nice bottle of red and stainless steel wine glasses, but we’re renting our tent. Because the weather’s perfect for biting gnats—announced on a flashing digital sign like Tony Bennett headlining the Peppermill—which maybe explains others’ ambivalence to our exuberance.

Still, our horns aren’t as green as Atticus’s, our three-year-old Jack Russell Terrier. He’s flown coach and been a guest at

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Sundance Resort, but he’s never spent a single night under the stars.

The Bridger Bay campground is full of newbies—not first-time campers, but first timers to Antelope, just discovering, as we are, the pleasures of settling into our primitive site on what first glance suggests is just a hot rock in a brackish sea.

Atticus reclines on his beach towel under the pavilion sheltering our picnic table, watching

PHOTOS MINDY WILSON

—MICHAEL MEJIA AND MINDY WILSON

Recommendations for pet-friendly places: Moab accommodations:

us assemble a nylon bubble off in the brittle grass, wondering what’s that for? Will it dispense treats? But he won’t give up his shade to come sniff it out. To our right, beyond the sun-punished scrub, the briny strand scrolls past the Island Grill, where campers and day-trippers can grab a shower, ice, and a burger made of local bison. Biting gnats? A breeze shoos them away.

A dusty jackrabbit raises Atticus’s interest as we depart on a short, hot hike along the western shore’s weird, pacific beauty. (Buffalo Point is also accessible from the campground for an elevated sunset view.) But it’s the smell of spice-rubbed steak on the grill and our typical pre-dinner industry that relieve Atticus’s look of concern: are we going home after this? One unseasoned tip of beef, he knows, is his.

Just before sundown, Jay, the golden mixed-breed next door, pipes up. There’s a coyote on the beach, yipping at the spot where we’d seen a fat-flanked deer earlier. Atticus emits a low interrogative growl. For a few minutes our gear, our needs and comforts are forgotten as we listen to these two in conversation, different dialects of the same root language, the coyote’s “I’m king of

this hill.” Atticus’s “Really? But who are your people? Where’s your bed?”

By the time we reach the water’s edge, the coyote’s loped off. Atticus soaks his paws amid swarms of brine flies and poses for a few dramatic silhouettes against a transfigured scene, abstract strokes of orange, black and astral blue. On our walk back, in the near-ideal-stargazing dark, another camper alerts us to the R-Pod-sized bison grazing directly ahead, just another shadow or rock to us, but a distinct, mammalian fragrance to curious Atticus.

Winding down by the fire, we laugh when our boy, snout drooping and eyes red-rimmed, climbs back in the car—This was great. Time to go!—and we realize we need to show him tonight’s sleeping arrangements.

Collars off, we curl up a little tighter than usual (a two-person tent is really just a pup tent), the thinnest layer ever between us and the wild. Atticus growls just once—Who’s that?—his ears and nose gathering intel we’ll never be privy to. His city slickness is just a rain fly veiling superior animal confidence and adaptability. Then he sighs an all-clear, collapses into unperturbed sleep. Over the next morning’s victory breakfast of blueberry buttermilk pancakes, peppered bacon, and lamb kibble, we’re already plotting next time.

• 3 Dogs & a Moose Cottages – up to 2 dogs, $10 per dog, per night, 171 & 173 W. Center St. Moab, 435-260-1692 • Canyonlands Campground – leashed, 555 S Main St, Moab, 435-259-6848 • Sleep Inn – 2 dogs of any size, 1051 S Main St, Moab, 435-259-4655 • Moab Under Canvas $20 for dogs of any size, 13784 US-191, Moab, 801-895-3213 • Sorrel River Ranch Resort & Spa – pets up to 50 pounds, $50 per night, Mile 17 Utah 128, Moab, 435-259-4642

Moab restaurants: • Peace Tree Juice Cafe – leashed dogs on outdoor patio, 20 S Main St, Moab, 435-259-0101 • The Blu Pig – dogfriendly covered patio, 811 S Main St, Moab, 435-259-3333 • Eddie McStiff’s – dogs on the patio, 57 S Main St, Moab, 435-259-2337

Sun Valley accommodations: • Knob Hill Inn - 960 N Main St, Ketchum, ID, 208-726-8010 • Tamarack Lodge - 291 Walnut Ave, Sun Valley, ID, 208-726-3344 • Smiley Creek Lodge 16546 ID-75, Ketchum, ID, 208-774-3547 • Bellemont Hotel - 600 N Main St, Ketchum, ID, 208-726-5900

Sun Valley restaurants: • Wise Guy Pizza Pie 406 Sun Valley Road Ketchum, ID, 208-726-0737

• Rico’s Pizza - 200 Main St, Ketchum, ID, 208-726-7426

Sedona accommodations: • El Portal Sedona – 95 Portal Lane, Sedona, AZ, 800-313-0017 • Orchards Inn – 254 N. Highway 89A, Sedona, AZ, 855-474-771 • Arabella Hotel Sedona – 725 Highway 179, Sedona, AZ, 855-795-8207 • Forest Houses Resort – 9275 N. SR 89A, Sedona, AZ, 928-282-2999 • Poco Diablo Resort – 1752 State Route 179, Sedona, AZ, 928-282-7333 • Red Agave Resort – 120 Canyon Circle Drive, Sedona, Arizona, 928-284-9327 • Sedona Real Inn & Suites – 95 Arroyo Pinon Drive, Sedona, AZ, 928-282-1414

Sedona restaurants: • Cucina Rustica – 7000 Hwy 179, Sedona, AZ, 928-284-3010 • Troia’s Pizza Pasta Amore – 1885 W. Hwy 89A, Sedona, AZ, 928-282-0123 • René at Tlaquepaque – Highway 179 at Oak Creek in the Tlaquepaque Arts & Crafts Village, Sedona, AZ, 928-282-9225 • Ken’s Creekside – Creekside Plaza, 251 Hwy 179, Sedona, AZ, 928-282-1705 • Dahl and DiLuca – 2321 W. Hwy 89A, Sedona, AZ, 928-282-5219

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O A T N O I H P MACH X E BY

PHOTOGRAPHER JOHN MCCARTHY TAKES A FANTASTICAL LOOK AT THE NEW GEORGE S. AND DOLORES DORE ECCLES THEATER.

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We tend to think of photography as capturing a moment of reality—freeze-framing a single visual instant in the never-ending and complex stream of living, fixing a moment of change, stopping time. But technology always alters art.

John McCarthy’s mammoth detailed photographs of downtown Salt Lake City involve taking a stream of panoramic shots, then manipulating a single image across three different computer platforms—each with its own set of idiosyncrasies and glitches. In the course of refining and processing them, he found the images were digitally mutating.

“At first I thought they were failures,” McCarthy says. “The computer couldn’t deal with the geometry of the images. Then I realized, the artificial intelligence was a digital companion to my art.”

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Corner of First and Main, looking southeast S A LT L A K E M A G A Z I N E . C O M SEPT/OCT 2016

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“ I’VE BEEN TEACHING THE COMPUTER TO WORK WITH ME. ”

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McCarthy’s images convey a sense of the complex detail and multiplicity of ideas that go into urban projects. This page: Looking east across Main Street at the rising theater Opposite: The Edison Street promenade behind the theater

John McCarthy has spent the last 10 years

George S. and Dolores Dore Eccles Theater,

photographing about two blocks of Salt Lake

demolition to completion. In the course of the

City. Commissioned by Downtown Alliance to

project, taking pictures downtown once a week

document the construction of City Creek Cen-

and spending hours at the computer refining

ter, completed in 2012, McCarthy produced a

the images, he developed a new visual art

volume of meticulous architectural shots. (Salt

form, one that combines high-dynamic range

Lake magazine, April 2013). Then he decided

(the weaving of multiple digital images), pan-

to move down Main Street to photograph the

oramic photography and artificial intelligence.

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“I started thinking, ‘This is an arts center. Why not try something outside of the box? Literally?” The set of photos began to evolve from straightforward images into something else. “The colors and geometry of large construction fascinate me. I photograph landscapes or megastructures,” McCarthy says. “I’m always looking up and out at the scope of the horizon.”

Panoramic photography involves taking several series of shots to build the whole image (McCarthy uses a digital version of the Widelux camera he used in film photography) and a couple of hours of shooting takes weeks of post-production. “Each picture takes two or three 12-hour days of work afterwards,” says McCarthy. “What medical imaging refers to as ‘digital artifacts’ tend to stop the eye from perusing the image. So I spend hours removing tiny black spots and gum stains on sidewalks.” McCarthy uses the same image-sharpening software that is used on Mars Rover images—the result is a surreal clarity and cleanness of image that reinforces the credibility of the photographer’s—and the computer’s—imagination. The contrast of randomness and digital exactitude gives the images a sense of whimsy and excitement. “It’s like filling in the skyline of the future,” says McCarthy.

Ansel Adams famously complained, “A photograph is usually looked at—seldom looked into.”

Not these.

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Steps first uncovered directly in front of new George S. and Dolores Dore Eccles Theater

Amabile, silver bomber jacket, Farasha ($215); Melissa Bianco, blush purse, Mary Jane’s ($89); Blush Noir, white button up top, Katie Waltman ($34); Blue Flare luna skirt, Habit ($65); Susanna Galanis, silver pearl necklace, Farasha ($330); Unique Design Milano, mirror sunglasses, Farasha ($199)

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Classic American fashion was defined in the 40s and 50s, but it never goes out of style. That’s cool.

PHOTOGRAPHY BY ADAM FINKLE STYLED BY VANESSA DI PALMA WRIGHT

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Valentine, leotard top cream, Katie Waltman ($34); Rollas, skinny jeans, Flight ($140); Chinese Laundry, beige flat loafer, Flight ($110); scarf navy/red, Hip and Humble ($26); silver wrap bracelet, Katie Waltman ($55); silver chain link bracelet, Apt 202 ($60); silver hoop earring, Mary Janes ($129); navy striped jacket, Hip and Humble ($85); taxi tote, Panache ($38); spike rings, Mary Jane’s ($12 each)

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La Prestic Ouiston, leopard print top, Panache ($546); Sugar + Lips, red mini skirt, Katie Waltman ($38); mixed bracelets, Katie Waltman ($114-$18); spike rings, Mary Jane’s ($12 each); Steve Madden, yellow pumps, Flight ($95); Sophia and Chloe, gold earrings, Farasha ($160); Unique Design Milano, tortoise sunglasses, Farasha ($199); Sofia Fima, navy handbag, Farasha ($1660)

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Endless Rose, light blue lace dress, Katie Waltman ($79); J.O.A. Los Angeles, blush trench coat, Habit ($139); Sol Sana, leopard sandal heels, Flight ($156); blue earrings, Koo De Ker ($12); white ring, Mary Jane’s ($12); pearl bracelets, Jennifer Reeves ($135-$145); big crystal bracelet, Katie Waltman ($54); Sitting in Bars With Cake, book, Mary Jane’s ($25); floral journal, book, Hip and Humble ($16); Basil Racuk, yellow clutch, Mary Jane’s ($225)

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Top-of-the-line in 1939, diner model #1107 boasted marble countertops and tiled floors and was showcased at the New York World’s Fair. After generations of service as Tommy’s Diner in Rhode Island, the American icon was moved to Oakley, Utah, and meticulously restored. The menu is as classic as the diner: big breakfasts, burgers, steak, meatloaf and milkshakes, with updates to suit today’s tastes—wraps, vegetarian dishes and inventive salads.

981 Weber Canyon Rd., Oakley, 435-783-DINR (3467) RoadIslandDiner.com

Gingham skirt, Koo de Ker ($48); Michelle by Comune, way out west tank, Katie Waltman ($24); AG, denim jacket, Mary Jane’s ($299); Chinese Laundry, leopard print shoe, Flight ($122); white dangle earring, Koo de Ker ($12); Biko bracelet, Apt 202 ($110); small pom pom purse, Katie Waltman ($38); spike rings, Mary Jane’s ($12 each); chain necklace, Apt 202 ( $175) Art Direction: Jeanine Miller Wardrobe Styling: Vanessa Di Palma Wright Hair & Makeup: Flavia Carolina of Versa Artistry Model: Roxanne Kapinos Location: Road Island Diner S A LT L A K E M A G A Z I N E . C O M SEPT/OCT 2016

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RICHELLE’S

Salon and Day Spa

RELAX

AND REJUVENATE RICHELLE’S SALON AND DAY SPA is a 7,000-square-foot oasis located in the heart of Holladay. We are a full service hair salon, nail salon and day spa. We offer private and complimentary amenities on our spa side, such as a private Jacuzzi in our couples room and our one of a kind HydroCo Capsule to enhance your spa experience. We offer top of the line facial treatments such as the Hydrafacial, in addition to waxing, massage, and body treatments. Our hair salon is Loreal Professionnel Exclusive, which offers the best in color services as well as advanced stylists. Our goal is to exceed your highest salon and day spa expectations.

Salt Lake’s Most Elegant & Luxurious Day Spa!

Make a reservation today!

4699 HIGHLAND DR. HOLLADAY | 801-272-2262 | RICHELLESSPA.COM

FOR EVERY SEASON, FOREVER MEMORIES. At Victory Ranch, year-round recreation and amenities await those seeking a Park City mountain home to call their own. It is a place for your family to escape the everyday, and where great moments in the great outdoors become memories to treasure for a lifetime.

Come summertime, our Rees Jones Golf Course challenges your game while a 4,000-acre backcountry offers miles of mountain biking trails, yurt camping and 5-stand shooting. Hit the legendary slopes of Park City and Deer Valley in the winter or fly fish along the Upper Provo year-round.

Experience the Good Life in

THE GREAT OUTDOORS

Parenting tips from

THE GREAT

6,700 Pristine Acres Near the Legendary Ski Resorts of Deer Valley and Park City • 18-Hole Rees Jones Golf Course • The Post Clubhouse & Pool • The Barn Activity Clubhouse & Spa • Ski-in/Ski-out Park City Clubhouse • World-class Fly Fishing • Freestone Lodge Riverside Dining • 20 Miles of Hiking and Mountain Biking Trails • 5-Stand Shooting • 4x4 ATV Adventures • Jordanelle Water Sports • Backcountry Yurts

This is life at Victory Ranch.

Homesites from $425,000, Cabin Homes from $1,550,000 Call 800.771.6953 Find yourself at VictoryRanchUtah.com Victory Ranch does not discriminate on the basis of race, color, religion, sex, handicap, familial status, or national origin. Read the property report for Victory Ranch before signing anything. No federal or state agency has judged the merits or value, if any, of property in Victory Ranch. Access to golf and other amenities is restricted to Victory Ranch Club members and subject to applicable membership fees and other limitations. Each office is independently owned and operated.

PARKCITYLIFE Utah’s High Country

The People, Culture and Attitude

inside PARKCITYLIFE

NO BABES ALLOWED

High Profile . . . . . . . . 112 5 Questions . . . . . . . . 116 High Biz . . . . . . . . . . . 117

A&E. . . . . . . . . . . . . . . 118 Faces . . . . . . . . . . . . . 120 Back in the Day. . . . . 121

PHOTO COURTESY OF SOLDIER HOLLOW CLASSIC

The Soldier Hollow Classic sheepdog competition on Labor Day pits the top herding dogs worldwide against wild-range sheep. Go to soldierhollowclassic.com for details.

PARKCITYLIFE SEPT/OCT 2016

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PARKCITYLIFE / High Profile

NOTHING BUT BLUE SKIES ACTRESS KATHERINE HEIGL REVELS IN THE HIGH LIFE.

CELEBRITY Summit County residents Katherine Heigl and her husband, singer/songwriter Josh Kelley, don’t act like A-listers when they’re out and about in Park City. The couple is often seen around town or cozied up in local restaurants and they are down-to-earth and generous to local charities and with tips. With her mother, Heigl created the Jason Debus Heigl Foundation, which has donated over $1 million for neutering and helped relocate over 14,000 dogs and cats from high-kill shelters. Heigl herself livetweeted from Park City’s Nuzzles & Co.’s Chef Wars fundraiser last April, bringing in an avalanche of online views and donations.

With a new baby on the way, Heigl seems to be settling even more deeply into the mountain life. A peek at Heigl’s blog, thoseheavenlydays.com, offers a window into life on the couple’s 25-acre ranch, where they live with their daughters Naleigh, 7, and 4-yearold Adalaide. Heigl’s humor and enthusiasm for crafting a life in the mountains leap out from her photos and posts, whether poking fun at herself for using packing peanuts to bolster the soil in a fairy garden she created for her daughter’s birthday—a botched watering attempt turned it into a sinkhole disaster—or relishing the triumph of a winsome circle skirt and knitted cowl she gave daughter Naleigh.

“I have a million projects I’m dying to do—that’s the problem with crafting!” Heigl jokes. “There’s always another exciting project just around the corner. Right now I’m anxious to start making the girls

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beautiful duvets for their beds and I can’t wait to start knitting a baby blanket. I grew up watching my mother embrace hand crafts, cooking and gardening. Her passion for these things definitely influenced my desire to try my hand at it all and I imagine—or rather hope—I will influence my girls to craft as they get older as well.”

That Heigl makes no attempt to hide her mistakes is part of her blog’s appeal (“Stupid! Stupid!

STUPID!!!” next to photos of the fairy-garden mud holes) and reveals her as human, which might be hard to believe after viewing the photos on the blog.

She’s blonde, with creamy skin and an arresting smile, decked out in cowgirl chic or lace, often alongside an equally photogenic family, horses and goats.

But Heigl has been taking breaks from the idyllic ranch life to jet off to Los Angeles to work on her new series Doubt. She plays Sadie Ellis, a defense lawyer romantically involved with one of her clients, who may be guilty of a brutal crime. “I had such a blast playing her in the pilot,” Heigl explains. “I can’t wait to really delve into who she is and what makes her tick. Playing a lawyer in a big city is certainly a huge departure from being Katie the crafty housewife. My job really does keep life interesting.”

Life will get even more interesting next January,

PHOTO CHEYENNE ELLIS

/ BY VANESSA CONABEE

EMBRACE

t h e p o s s i b i l i t ie s

EMBRACE deer vista

Rod Bradshaw 435.731.0305

rod.bradshaw@sothebysrealty.com

Gated, private residential community. Minutes from Main Street, Park City, Jordanelle Reservoir and Deer Valley ÂŽ Ski Resort.

DEERVISTA.COM

Brad Jensen 435.901.8333

brad@jensenandcompany.com

PARKCITYLIFE / High Profile

Left: Katherine Heigl, husband Josh Kelley and kids Naleigh, 7, and Adalaide, 4

when Heigl and Kelley welcome a son into the family. The actress had always planned to adopt before having a biological child because she wanted her family to reflect her own childhood. “My sister Meg is Korean, and my parents adopted her three years before I was born,” Heigl told Good Housekeeping in 2014.

“I wanted my own family to resemble the one I came from, so I always knew I wanted to adopt from Korea.” Daughter Naleigh was adopted at 9 months from South Korea, while daughter Adalaide was adopted at birth domestically.

Everybody’s excited about baby-to-be.

“Josh and I waited six weeks before sharing the news with friends and family,” Heigl says. “Our doctor advised us to wait until I was further along, which was incredibly hard! I was so excited to be able to finally share it with the kids that I just blurted it out one night at dinner.

They were so excited and immediately started stating their preferences for a baby sister or brother. Naleigh is amped for a baby brother but Adalaide was disappointed not to be getting a baby sister.

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Their reactions were pretty cute!”

Heigl has clearly found her balance since a rocky spell when she was labelled a “difficult” actress after an infamous Vanity Fair article in which she criticized the material she was getting on Grey’s Anatomy and a David Letterman interview notable for her venting about being overworked. Four years after leaving Grey’s Anatomy, Heigl returned to television on NBC’s political thriller State of Affairs. This spring, CBS gave a green light to Doubt.

Nearly ten years later, Heigl has clearly achieved that elusive work-family balance. “I’ve learned so much already, and know there’s even more to learn as this baby grows,” Heigl recently posted on her blog. “This is truly an amazingly blessed time, waiting for the child you’ve been dreaming of to make their appearance. Though I’ve never been a particularly patient person, my experience of waiting for Naleigh taught me a lot in that department. So I will wait and eagerly anticipate, hopefully with grace, gratitude and a good attitude.”

PHOTOS CHEYENNE ELLIS

Below: Photo ops with livestock are a far cr y from Holly wood publicity shoots.

A R T I S WA L L A C E C U N N I N G H A M ’ S

ALAN LONG (435) 649-3680

RisingStarRealtors.com

DAIMON BUSHI (435) 200-4959

PARKCITYLIFE / 5 Questions 1 WHAT STANDS IN THE WAY OF KIDS’ NUTRITION?

Ann Bloomquist: Culturally, we’ve become a fastfood nation where preparing and eating meals at home has been replaced by eating processed foods on the fly. These foods crept into our schools, where kids learned this was the normal American diet. Communities surrounding schools must unite to demand the elimination of harmful ingredients by serving “real” food that tastes great.

2 HOW HAS SCHOOL LUNCH EVOLVED?

AB: First Lady Michelle Obama’s Healthy, HungerFree Kids Act in 2010 brought the first significant nutrition improvements to school food in the last 30 years. Food companies scrambled to engineer processed foods to meet the new guidelines. The result was food that didn’t taste good or “look right” (“there’s something wrong with my rice—it’s brown instead of white!”), sending kids back to processed foods they brought from home.

3 WHAT HAS BEEN THE MOST SURPRISING KID-FAVORITE FROM EATS’ TASTE TESTS?

AB: We’ve offered a wide variety of foods from Brussel sprouts and spaghetti squash to locally grown cucumbers, tomatoes and radishes to jicama, hummus and even fennel. The most surprising one that kids liked that caught us off guard was pea shoots! They loved their sweet, fresh taste and were surprised to learn how quickly they grow.

4 WHAT ARE YOUR GO-TO TRICKS FOR PACKING HEALTHY, FUN LUNCHES FOR SCHOOL?

GREEN-PLATE CLUB

EATS President Ann Bloomquist on the Evolution of School Lunch

by Vanessa Conabee

PARK CITY locals Ann Bloomquist and Susan Odell founded EATS (Eat Awesome Things at School) in May 2013 by collaborating with parents, teachers, farmers, school administrators and students to inspire new school food initiatives, including vegetable taste tests, after-school cooking classes, school gardens and a campaign to eliminate artificial sweeteners and preservatives. The program’s success resulted in the Park City School District adopting a three-year plan for school-food reform, 15 TO CLEAN, eliminating five harmful school-lunch ingredients each year.

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AB: In elementary school, I had the standard bag of cut-up veggies and fruit, a nitrate-free lunchmeat sandwich on whole-wheat bread and I’d toss in a “have a great day – I love you” note for a smile. I make sure to have an assortment of fruits, nuts, applesauce, whole-wheat bread—and the good ol’ peanut butter (just peanuts) and jam (fruit-spread) —and protein bars (I look for ones that have higher-quality ingredients and lower sugar content).

5 CAN YOU SEE EVIDENCE THAT EATS IS CHANGING HABITS?

AB: One boy told me, “I really didn’t like when you came to our class and talked about food. Now I think about what I eat all the time! And I haven’t had a soda since!” Of the 2,000+ kids who tried new foods at our taste tests this year, 79 percent reported liking what they tried.

For more information about EATS programs or upcoming events, visit eatsparkcity.org

PARKCITYLIFE / High Biz

LET’S TAKE THIS INSIDE.

HARVEST SQUARED BRINGS THE GARDEN UNDER YOUR ROOF. / BY TONY GILL

THE GROWING SEASON in Summit County is a bit finicky. It’s not uncommon to wake up to fresh snow on the ground as late as June and as early as September, which doesn’t leave much time to nurture your beloved homegrown garden unencumbered by fatal freezes. And while nobody would allege there’s a green hue to my thumbs, I’ve assisted in the arduous process involved in keeping plants well-hydrated during the scorching, high-desert temps of Park City’s dog days. It can be a challenge to grow your own food up here. Thankfully, a couple locals are changing the way we harvest.

Steve Hough and Mike Motyka are the intrepid individuals behind Harvest Squared, a hydroponic-farming company that’s bringing the garden indoors. That might sound antithetical to your agricultural notions, but hear them out.

“It’s far more efficient. The hydroponic systems grow plants faster, and they use a lot less water,” Hough says. All the water in Harvest Squared’s systems is recycled. “The plants only take up what they need, so there’s no waste,” Motyka explains.

built with everything you need—from seedlings to a smartphone app that manages the system. In-home installations will run a couple thousand dollars to start, but hydroponics offer cost savings in efficiency. A small five- by six-foot system can grow up to 64 plants, with each harvested plant running you a total of about 50 cents. Use 90 percent less water.

Grow plants faster. What’s not to like? Take the farm inside.

435-901-1525, Harvestsquared.com

THE PLANTS TAKE UP ONLY WHAT THEY NEED, SO THERE’S NO WASTE.

PHOTO ADAM FINKLE

–MIKE MOTYKA After doing some Internet research, Hough built his first indoor farm under a staircase, which evolved into systems suited to any scale. Hough and Motyka developed a full-scale farm that fits in a shipping container—an impressive amalgamation of innovations. The fuchsia and violet LED grow lights lent the plants a subdued brownish tint, but taken out in the sunlight crops boasted a vibrant green worthy of a cookbook photo shoot.

Most gardeners have neither the space nor need for a container farm, so the cofounders designed a range of systems for all kinds of end users. Harvest Squared can design complete and customized systems for your home—even a functional and decorative piece for your living room. They’re working with local restaurants that want to produce their own herbs and lettuces. “Utah is behind with local foods,” Hough says. “But there’s a growing movement of people who want to get more involved.”

Hydroponics might sound intimidating, but Harvest Squared has all the tools necessary to make managing your own farm a snap. Their systems are

Steve Hough (left) and Mike Motyka and their hydroponic farm in a box PARKCITYLIFE SEPT/OCT 2016

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PARKCITYLIFE / Arts & Entertainment

THE CROWN JEWEL

THE UTAH-BORN SUPERSTAR COMES TO BIG STARS, BRIGHT NIGHTS. / BY TONY GILL

I KNOW YOU REMEMBER when Jewel’s album Pieces of You came out in 1995. There’s no need to be embarrassed. It went platinum 12 times, which means it’s statistically probable most of us had a copy. With apologies to the Salmon Supper and Onion Days, Jewel is by far the biggest thing to come out of Payson, and she’s returning to the Beehive State for a show at Deer Valley’s Snow Park Outdoor Amphitheater on September 3.

The show is part of Deer Valley’s annual Big Stars, Bright Nights series, and Jewel certainly fits the bill for the 2016 finale. Her style has straddled the lines of pop, folk and country, leading to widespread appeal, four Grammy nominations and tens of millions of records sold. Her singles like “Who Will Save Your Soul,” “Foolish Games” and “You Were Meant for Me” are etched in the memory of an entire generation, and she later remade herself into a country superstar when Perfectly Clear was released in 2008. Whatever era of Jewel captures your attention, you’re certain to catch some of it on display at Deer Valley. Jewel is lauded for her poetic lyrics—she published a book of poetry called A Night Without Armor in 1998—and her ethereal, almost haunting singing voice. The “Folk Powerhouse,” as NPR called Jewel, continues a dynamic and creative career that is famed for inventive live performances.

The show starts at 7 p.m. and tickets are available for $45 on the Park City Institute website, parkcity.institute. Big Stars, Bright Nights consistently brings great shows and a wonderful atmosphere, so take the opportunity to catch the final act of this year’s outdoor concert season.

Snow Park Outdoor Amphitheater: 2250 Deer Valley Drive S., Park City, 435-649-1000, bigstarsbrightnightsconcerts.org

Gary Lewis and the Playboys Pop Rock Ensemble Takes the Stage on Main Street.

Who said nepotism never had its benefits? Sure, it’s given us some questionable things like George the 43rd and the appallingly out-of-touch works of Jaden and Willow Smith. But folks in the Bay Area are enjoying a pair of prodigious NBA offspring named Thompson and Curry, and Miley’s omnipresent tongue has delivered far more entertainment than Billy Ray’s Achy Breaky innards ever could. In Park City, we’re reaping the benefits with Gary Lewis and the Playboys, who are playing a string of shows at the Egyptian Theatre from October 20-22.

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Lewis—the son of iconic comedian Jerry Lewis—unapologetically capitalized on his last name as his band hit the big time, and with the Playboys promptly delivered a string of hit singles in the 1960s including “This Diamond Ring” and “Count Me In.” Come catch their nostalgic pop sound that has sold more than 45 million albums worldwide. Shows start at 8 p.m. each night, and start at $29 for the Thursday show and $35 for Friday and Saturday.

Egyptian Theatre: 328 Main Street, Park City, 435-649-9371, egyptiantheatrecompany.org

PARKCITYLIFE / Arts & Entertainment

ROUND ‘EM UP

SOLDIER HOLLOW CLASSIC RETURNS TO HEBER. / BY TONY GILL

THERE’S NOTHING quite like watching the professionals do something to make you realize just how terrible you would be at those same tasks. This goes for our fourlegged friends as well. No, your dog isn’t smart because he waits until you aren’t looking to snag food off the table, and neither is mine. But some actual K-9 All Stars will be on display this Labor Day weekend for the Soldier Hollow Classic Sheepdog Championships. Top dog handlers traveling from as far as Scotland, Wales and South Africa will join a number of Canadians and more than 30 from the United States to battle for the top spot, but make no mistake, the real stars are the ones with the fur.

The rugged terrain of the Heber Valley and unpredictable feistiness of wild-range sheep means competitors are always in for a surprise at the Soldier Hollow Classic, but massive crowds and a $30,000 purse continue to draw the world’s best to Midway

We’ve Gotta Get Out of this Place!

There’s a new interactive game sweeping the nation, challenging people to explore an imaginary world. No. I’m not talking about Pokémon Go. I’m talking about escape rooms. For the uninitiated, escape rooms are adventure games where people are “locked” in a room and have to work together to solve a series of puzzles to get out in time. Escape Room Park City opened this past summer to rave reviews, offering players a collection of themed rooms and experiences.

Escape Room’s flagship game is the Mine Trap, wherein attendees simulate being on a Park City mine tour when disaster strikes and only 60 minutes of air remain. Another room called Back From the Future sees players trying to get back to the present after their time-traveling vessel breaks down.

Challenge your cunning and wits, and see if you have what it takes to make it out in time. Escape Room Park City costs between $25 and $40 to participate, but there’s a discounted Local’s Night every Wednesday— good for any Utah resident.

136 Heber Ave #207, Park City, 435-604-0556, escaperoomparkcity.com

2002 Olympic Drive, Midway, 801-668-8016, Soldierhollowclassic.com

PHOTO COURTESY OF SOLDIER HOLLOW CLASSIC

Escape Room brings interactive adventures to Park City’s downtown.

each year. As impressive as the Sheepdog Championship is, there’s more to the Soldier Hollow Classic than just the main event. Other events include Splash Dogs, where high-flying dogs leap for distance into a pool of water, professional acrobatic dog acts featuring up to 12 dogs, a wild-and-exoticanimal show, a raptor show with owls and hawks and a dog agility demo.

The event runs from Friday, Sept.

2 through Monday, Sept. 5. Tickets start at $14 for Friday-Sunday and are $17 for Monday and are available online at the Soldier Hollow Classic website or at the gate. Unfortunately you can’t bring your own dog to see the event. These are professional handlers and dogs focusing hard to be their best, and you wouldn’t want an errant bark to get in the way. Plus, this way you won’t see your dog’s ego crushed as you fawn over the feats of the participants.

PARKCITYLIFE SEPT/OCT 2016

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PARKCITYLIFE / Faces

DIRECTING THE ARTS NANCY STOAKS / TONY GILL

TO PRESERVE AND PROTECT NELL LARSEN / TONY GILL

“I GREW UP among the mountains and lakes in upstate New York, so the outdoors have always been a big part of my life,” says Nell Larsen, executive director of the Swaner Eco Center. Larsen passed up a job back east for a life in Park City. “Park City is the perfect place for the Preserve and Eco Center,” she says. “People here have such passion for where they live. It’s a super-supportive community that’s so curious and interested in the natural world.”

Larsen says her mission is twofold: “Preserve and restore open space and educate the community about it.” The EcoClub is geared towards local middle schoolers, combining volunteer work with educational experiences like learning about beekeeping and how

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to track moose. Programs for adults and families include wetland tours to see spotted frogs or owl prowls.

Larsen and her team also bring new programming to the exhibit hall, which always includes hands-on activities and a touch table for kids to learn about seasonal topics. This fall there’s a special exhibit commemorating the centennial of the National Park Service.

“We’re really excited for this exhibit, which features incredible photography

by Rick Braveheart and a collection of antique camera equipment. He’s been awarded 12 artist-inresidence positions with the Park Service, which has led to some amazingly beautiful photographs,” Larsen says.

Swaner Eco Center 1258 Center Drive, Park City, 435649-1767, swanerecocenter.org

“THE GREAT THING about working at a nonprofit like the Kimball is that the community we serve is always at the forefront of our minds.

When we’re thinking about what exhibits to present, we focus on what will speak the most to our visitors and have the biggest impact for them,” says Kimball Art Center’s Exhibitions Director Nancy Stoaks. Stoaks has been working in the arts for the past 15 years, and knows just how powerful art can be. “At the Kimball we’re able to have an outsize impact on a tiny town.”

Stoaks works with a team of people to put together a lineup of exhibits that will appeal to the Kimball’s diverse visitor base. “The goal that drives our decisions is to think about what issues are

particularly relevant to our community and what artists are going to inspire us to look at things in new ways,” Stoaks explains. It’s her job to make the art accessible by designing the exhibits and writing compelling descriptions. “I think about how to create an entry into these different artistic worlds.”

Stoaks’s latest curation is an exhibition by Sibylle Szaggars Redford, Robert Redford’s wife, who divides her time between Sundance and New Mexico. “Her work is influenced by the torrential desert rains,” says Stoaks. “They’re made with dry pigments, which are exposed to the rain to create beautiful abstract pieces.”

Kimball Art Center: 1401 Kearns Blvd, Park City, 435-6498882, kimballartcenter.org

PARKCITYLIFE / Back in the Day

PARKCITYLIFE / Department

HIGHER EDUCATION

FROM MINING TOWN TO MOUNTAIN RESORT, PC’S SCHOOLS HAVE KEPT PACE. / VANESSA CONABEE

PARK CITY’S SCHOOLS historically reflected the highs and lows of the the town’s economy. The first school in Park City was the Ontario School, a one-room schoolhouse for the children of the first mining camps in 1875. With the silver boom came hundreds of new prospectors, and the mining camps grew into a town of boarding houses, mills, stores, saloons and theaters.

By the 1880s families had joined the prospectors, establishing homes and founding schools such as St. Mary’s, operated by the Sisters of the Holy Cross. So many families flocked to Park City during the silver boom that the city built three new schools—Washington, Jefferson and Lincoln. When the mines closed during the Great Depression, the population declined and the school district merged the three schools into one building. In 1936 a New Deal program broke ground

on the Marsac Mill and the Marsac School the same fall. The school was deemed a “modern marvel,’”containing 24 rooms and an assembly hall for 200 that doubled as a gymnasium.

Modern features included an automatic bell system controlled by a master clock, showers in the rest rooms, a thermostatically controlled heating system and air-conditioning.

The structure housed first through eighth grades, had 18 teachers and 750 students. Marsac School ran successfully for 44 years until the students outgrew the building in the 1980s.

Park City purchased the Marsac School and renovated it as offices for the city, the police department and the community radio station. It’s now the rehabilitation award-winning Marsac Building, better known as City Hall. And Park City School District, funded by a growing resort and real estate economy, is considered among Utah’s best educational systems.

PARKCITYLIFE SEPT/OCT 2016

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Make Private Dining Events Culinary Experiences

801.238.4748 255 S West temple 801.238.4748

255 S West temple

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dining guide

// MARY BROWN MALOUF

350 Main returns to its roots.

Contemporary Utah cuisine Twenty years is a long time if you’re

a restaurant on Main Street in Park City.

You could use a whole different measuring system, like old wives do with dog years. Or maybe refer to the age of a restaurant in months, like the parents of newborns do, a system that makes a year sound like an era. In that case, 350 Main is 240 months old. The longtime chef who defined the cuisine at 350, Michael LeClerc, left the kitchen dog years ago and there have been a couple rogues in between, including Carl Feissinger. But now Matthew Safranek is in charge of 350’s food and he is bringing it into contemporary relevance. Current owner Cortney Johanson has worked at the restaurant since her stepfather opened it, starting as a busser when she was 14 years old. Longevity seems to be a theme here (sommelier Cliff Long has worked at 350 for 18 years), a fact that speaks well for the place, Johanson says—and she’s right: “When a place has a history and regular customers, you can’t constantly destroy and rebuild.”

You have to have some continuity. So Safranek creates seasonal menus that are a mix of dependables and inventions.

The old favorite, tuna tower with wasabi and avocado, is back on the appetizer menu (even the name sounds like the ‘80s), but shares space with a modern red quinoa cake dressed with tart cherry pesto and corn relish. My favorite first course, PEI mussels steamed with chorizo and served with foccacia toast, was a balance between old and new cuisine.

Reviews: IN THIS ISSUE

KYOTO. . . . . . . . . . . . . 126 KINGS LANDING. . . . 128 AMOUR CAFE. . . . . . . 130

Cortney Johanson

STATION 22. . . . . . . . 134 BUBBLE & BROWN. 136

250+ Listings A CURATED GUIDE TO DINING IN UTAH

S A LT L A K E M A G A Z I N E . C O M SEPT/OCT 2016

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dining guide The Salt Lake Dining Guide is edited by

Mary Brown Malouf

All restaurants listed in the Salt Lake Dining Guide have been vetted and chosen based on quality of food, service, ambience and overall dining experience.

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.

PHOTOS COURTESY OF 350 MAIN

GUIDE LEGEND

E

State Liquor License

G

Handicap Accessible

L

Inexpensive, under $10

350 is still a serious restaurant, food-wise, as a dish of foie gras-stuffed ravioli served with a roasted duck leg ($22) proves, but it’s not stuffy. Trout comes with a country taste of black bean and hamhock ragou and braised pork shank comes with sweet potatoes.

This is still a traditional menu in that most of the plates are protein-centric; you won’t find as many grains and greens combinations as you see on the cutting edge.

But I am seldom as intrigued by reading a menu as I was by Chef Safranek’s. The gluten-free fried chicken has become mildly and justly famous.

Grilled duck breast comes with choucroute, ono is seasoned like pastrami, then grilled and served with buttermilk bread pudding, roasted California white bass comes with ricotta cavaletti...it all sounds good. Most unusual, and a good glimpse of the reaches of Chef Matt’s imagination, is the venison loin, seasoned with Chinese 5-spice and served in a bowl of pho with housemade noodles.

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

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M

Moderate, $10–25

N

Expensive, $26–50

O

� Very Expensive, $50+

2016DINING Salt Lake magazine Dining 2014 AWARD Award Winner

Hall Fame SLM OF

Dining Award Hall Of Fame Winner

Quintessential Utah

dining guide Listings SALT LAKE CITY & THE WASATCH FRONT AMERICAN FINE DINING

Bambara Nathan Powers makes decisions about food based on sustainability and the belief that good food should be available to everybody. Using a Burgundian imagination, he turns out dishes with a sophisticated heartiness three times a day. 202 S. Main St., SLC, 801-363-5454. EGLLL – MLL

Grand America Grand America Hotel’s

Garden Cafe is one of the stars of the city, and the kitchen makes sure other meals here are up to the same standard. The setting here is traditionally elegant but don’t be intimidated.

The food shows sophisticated invention, but you can also get a great sandwich or burger.

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

HSL The initials stand for “Handle Salt

Lake”—Chef Briar Handly made his name with his Park city restaurant, Handle, and now he’s opened a second restaurant down the hill. The place splits the difference between “fine” and “casual” dining; the innovative food is fine but the atmosphere is casually convivial. The menu is unique—just trust this chef. It’s all excellent. 418 E. 200 South, SLC, 801-539-9999. EGLLL – MLL

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

Treat yourself. 9565 Wasatch Blvd., Sandy, 801-942-1751. EGMM Log Haven Certainly Salt Lake’s

most picturesque restaurant, the old log cabin is pretty in every season.

Chef Dave Jones has a sure hand with American vernacular and is not afraid of frying. He also has a way with healthy, low-calorie, highenergy food. And he’s an expert with local and foraged foods. 6451 E. Millcreek Canyon Road, SLC, 801-272-8255. EGN – O

crowded and that’s what makes it one of the best restaurants in the state. The list of wines by the glass is great, but the artisanal cocktails are also a treat. 878 S. 900 East, SLC, 801-532-0777. EGM – N

Pallet As Portlandia as SLC gets,

this warehouse-chic bistro provides the perfect setting for lingering over cocktails or wine and seasonally inventive food, whether you’re in the mood for a nibble or a meal. 237 S. 400 West, SLC, 801-935-4431. EGM

Provisions With a bright, fresh

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

3364 S. 2300 East, SLC, 801-410-4046 EGM – N

Shallow Shaft A genuine taste of Utah’s oldschool ski culture—rustic and refined, cozy and classy. A classic. The excellent wine list offers thoughtful pairings. Alta, 801-742-2177. EN

AMERICAN CASUAL

Avenues Bistro on Third This tiny

antique storefront offers an experience larger than the square feet would lead you to expect. The food is more interesting than ever, breakfast, lunch and dinner. Don’t skip a visit to the stellar bakery in the back and take home a treat for later. 564 E. Third Ave., SLC, 801-831-5409. EGL

Blue Lemon Blue Lemon’s sleek interior

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

55 W. South Temple, SLC, 801-328-2583. GL – M

Blue Plate Diner Formica tables, linoleum floors, Elvis kitsch and tunes on the jukebox make this an all-American fave. Pancakes, patty melts and chickenfried steak in sausage gravy over smashed potatoes and burgers are comfort food at its best. 2041 S. 2100 East, SLC, 801-463-1151. GL Caffe Niche Anytime is the best time to eat

here. Food comes from farms all over northern Utah and the patio is a favorite in fine weather.

779 E. 300 South, SLC, 801-433-3380. EGL – N

New Yorker Will Pliler has been in the New Yorker’s kitchen since the get-go. His cooking is a mix of traditional flavors and modern twists. A good example is the BLT salad which had us scraping the plate most inelegantly. Café at the New Yorker offers smaller plates—perfect for pre-theater dining.

60 W. Market St., SLC, 801-363-0166. EO

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

3977 S Wasatch Blvd, SLC, 801-466-1202. EGM

Pago Tiny, dynamic and food-driven, Pago’s ingredients are locally sourced and reimagined regularly. That’s why it’s often so

Copper Kitchen A welcome addition to Holladay, Ryan Lowder’s Copper Kitchen reprises his downtown Copper Onion and

Copper Common success with variations.

The menu is different, but the heartiness is the same; the interior is different but the easy, hip atmosphere is the same, and the decibel levels are very similar. 4640 S. 2300 East, Holladay, 385-237-3159. EGL – N

Copper Onion An instant hit when it opened constant crowds attest to the continuing popularity of Ryan Lowder’s Copper Onion. Though the hearty, flavorful menu changes regularly, some favorites never leave: the mussels, the burger, the ricotta dumplings. Bank on the specials. 111 E. Broadway, SLC, 801-355-3282. EGL – N The Dodo It’s hard even to update the

review of this venerable bistro. So much stays the same. But, like I always say, it’s nice to know where to get quiche when you want it.

And our raspberry crepes were great. Yes, I said crepes. From the same era as quiche.

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

Em’s Restaurant Housed in an old Capitol Hill storefront with a valley view, much of Em’s appeal is its unique charm. For lunch, try the sandwiches on ciabatta. At dinner, the kitchen moves up the food chain. 271 N. Center St., SLC, 801-596-0566. EGM

Menu Refresh Check out the fresh new dishes on the Garden Cafe’s menu.

Epic American food here borrows from

other cuisines. Save room for pineapple sorbet with stewed fresh pineapple. 707 E. Fort Union Blvd., Midvale, 801-748-1300. EGM

Hub & Spoke Scott Evans’ (Pago, Finca)

diner serves the traditional three a day with an untraditional inventiveness applied to traditional recipes. Like, artisanal grilled cheese with spiked milkshakes. And mac and cheese made with spaetzle. Breakfast is king here–expect a line. 1291 S. 1100 East, SLC, 801-487-0698. EGM

Lamb’s Grill Café They say it’s the

oldest continually operating restaurant in Utah. Breakfasts include oatmeal, trout and housemade corned beef hash. For dinner: spaghetti, barbecued lamb shank or grilled liver. 169 S. Main St., SLC, 801-364-7166. EGM

Left Fork Grill Every booth comes with its own dedicated pie shelf. Because no matter what you’re eating—liver and onions, raspberry pancakes, meatloaf or a reuben—you’ll want to save room for pie. Tip: Order your favorite pie first, in case they run out. Now serving beer and wine. 68 W. 3900 South, SLC, 801-266-4322. EGL

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

Weekdays, you’ll find the city power players breakfasting in the coffee shop. 500 S. Main Street, SLC, 801-596-5704. EGL – M S A LT L A K E M A G A Z I N E . C O M SEPT/OCT 2016

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PHOTO ADAM FINKLE

Lucky H Bar & Grille The classic hotel

restaurant is aimed at the same clientele—generations of guests. Thus, the new menu is full of familiar dishes. Chef Bernard Gotz knows his diners and besides offering new items like housemade gravlax and escargots, includes plenty of meat and potatoes. Little America Hotel, 500 S. Main St., SLC, 801-596-5700. EGL –N

Martine One of downtown’s most charm-

ing spaces, the atmosphere here trumps City Creek’s new eateries. Eat at your own pace— the full meal deal or the tapas (Moroccan shredded beef on gingered couscous, smoked Utah trout with caperberry sauce). For dessert, the caramel-sauced gingerbread or the dessert wine tasting. 22 E. 100 South, SLC, 801-363-9328. EN

Meditrina Meditrina has secured its place as a great spot for wine and apps, wine and supper or wine and a late-night snack. And their Wine Socials are a habit for convivial types. Check meditrinaslc.com for the schedule. Try the Oreos in red wine. 1394 S. West Temple, SLC, 801-503-0362. EGLM Moochie’s This itty-bitty eatery/take-out

MENU NEWS

House of the Rising Lunch Ramen and Soba at Kyoto Kyoto has been a Salt Lake favorite since Sam and Yoshiko Toda opened the Japanese restaurant in 1984. Now it is owned by Main Course Management (Current, Stanza, Oasis, etc.) which, we are glad to report, is treating the venerable classic with gentle hands.

In charge is Peggy Ince-Whiting, also a longtime Salt Lake favorite. Despite the Japanese folk wisdom that women can’t be sushi chefs because their hands are too warm, Ince-Whiting has been making sushi in Utah for more than 30 years and was trained by Sushi Master Inou at Hama Sushi in Tokyo.

The rising tide of ramen inspired the recent additions to Kyoto’s midday menu—food writers and bloggers were invited to a noodle tasting event to sample the new dishes and MCM’s beverage director Jim Santangelo was enlisted to pair drinks with each one. Cold ramen noodles in garlic vinaigrette with cucumber and bay shrimp accompanied by sauvignon blanc from Justin was a dish you dream about when the mercury hits the nineties and cold soba (buckwheat noodles) with a mix-your-own sauce of soy, wasabi and daikon and a side dish of shrimp and vegetable tempura (Kyoto’s tempura is a go-to for me) was equally ethereal and earthy. Not to mention elegantly presented in a lacquered box.

I am always surprised by fresh corn on a Japanese menu—it’s such a quintessentially post-Columbian American food. So I Googled. Turns out field corn was introduced to Japan by the Portuguese in 1578—there’s even a Japanese word for it (tomorokoshi) which indicates it was common before the Japanese stopped making new words for foreign foods and settled for phonetic spelling (“hambaagaa” for “hamburger.”) Anyway, corn is now a Japanese favorite. At Kyoto, corn kernels added a pop of sweet to hot ramen served in the house miso broth, with tofu and fishcake and the lucky sliced hardboiled egg. Tonkatsu (another Western import) ramen was a hefty dish topped with pulled, roasted pork—better plan on a siesta if you order this for a midday meal. 1080 E. 1300 South, SLC, 801-487-3525

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joint is the place to go for authentic cheese­ steaks made with thinly sliced steak and griddled onions glued together with good ol’ American cheese and wrapped in a big, soft so-called French roll. 232 E. 800 South, SLC, 801-596-1350 or 364-0232; 7725 S. State St., Midvale, 801-562-1500. GL

Oasis Cafe Oasis has a New Age vibe, but

the food’s only agenda is taste. Lots of veg options, but meat, too. The German pancakes are wonderful, but the evening menu suits the space­—imaginative and refreshing. 151 S. 500 East, SLC, 801-322-0404. EGL – M

Pig and a Jelly Jar Terrific breakfasts,

but southern-seasoned suppers are good, too. Great chicken and waffles, local eggs, and other breakfasts are served all day, with homestyle additions at lunch and supper on Thursdays through Sundays. 410 E. 900 South, SLC, 385-202-7366. 227 25th St., Ogden, 801-605-8400. GM

Porch A chef-owned restaurant in the New

Urban community of Daybreak, this sleek little cafe was conceived by Meditrina owner Jen Gilroy and focuses on locally-sourced cuisine with Southern touches. 11274 Kestrel Rise Road, Building C, South Jordan, 801-679-1066. EGM

Porcupine Pub and Grille With 24 beers on tap available for only $2 every Tuesday, Porcupine has practically created its own holiday. Chicken noodle soup has homemade noodles and lots of chicken. Burgers and chile verde burritos are good, too. 3698 E. Fort Union Blvd., SLC, 801-942-5555. 258 S. 1300 East, 801-582-5555. EGLM

Mikel Trapp and The LaSalle Restaurant Group are happy to announce their combined efforts and expansion of the culinary dream team.

Main Course Management Partnering with the Best of the Best Restaurant Professionals

Current Fish & Oyster Café Trio Cottonwood

Café Trio Café Niche

Oasis Café Kyoto Under Current Bar

And our newest restaurant hit ...

www.currentfishandoyster.com | www.triodining.com | www.oasiscafeslc.com www.kyotoslc.com | www.caffeniche.com | www.undercurrentclub.com | www.stanzaslc.com

dining guide Red Butte Café This neighborhood place emphasizes Southwestern flavors and premium beers. Try the portobello with mozzarella and caramelized onions or beef with ancho jus.

1414 S. Foothill Blvd., SLC, 801-581-9498. EGL Restaurants at Temple Square

There are four restaurants here: Little Nauvoo Café (801-539-3346) serves breakfast, lunch and dinner; Lion House Pantry (801539-3257) serves lunch and dinner buffet-style (it’s famous for the hot rolls, a Thanksgiving tradition in many Salt Lake households); The Garden (801-539-3170) serves lunch and dinner (don’t miss the fried dill pickles); and The Roof (801-539-1911), a finer dining option eye-to-eye with Moroni on top of the Temple, which is open for dinner with a mammoth dessert buffet. 15 E. South Temple, SLC. GLM

Roots Café A charming little daytime cafe in

Millcreek with a wholesome granola vibe. 3474 S. 2300 East, East Millcreek, 801-277-6499. EGLL

Ruth’s Diner The original funky

ON THE ROAD

Savoring Springdale Kings Landing Bistro in Driftwood Lodge A couple of years ago, I tried to give a dining award to Parallel 88 but it closed before I could get to it. Located in the Driftwood Lodge (almost at the end of the main drag in Springdale), a formerly outmoded mid-’50s hotel resuscitated by the vogue for mid-century modern style, the 88 did a beautiful job, serving fresh, seasonal ingredients in a beautiful setting with a view of the park’s iconic Watchman butte. The view is eternal, but Parallel 88 has been replaced by King’s Landing and an almost-overwhelmingly enthusiastic chef and waitstaff. The beverage manager, who is also a server, and the chef came to Utah from Las Vegas and while technically that’s just a state away, the culinary distance between Sirio Maccione’s Le Cirque Bellagio to Springdale is enormous. This duo is trying to shorten it. There are surprises on the menu—distinctly un-Utah dishes raise eyebrows in our emphatically local food scene— but the kitchen knew how to handle a softshell crab, whatever its provenance, giving it a new crispy and golden exoskeleton made of crushed salt and vinegar chips to replace the moulted one. Sweet pea hummus provided a sweet, creamy and inventive contrast. Likewise, the octopus, given a nice char, was surprisingly topped with gremolata, the lemon zest garnish used for osso buco, while bison carpaccio was strewn with edamame as well as the traditional arugula and cheese. The wine selection, according to our server, is still being assembled; in the meantime, we sipped a tropical-torpedo Matua Sauvignon Blanc with the briny appetizers and switched to a Kings Ridge Pinot Noir to accompany the special New York strip and the vegetable trio—goat cheese crostini with sweet pea hummus and mushrooms, asparagus and tomatoes with reduced balsamic and a melange of potatoes, peppers, edamame and olives. Like most families these days, we eat all over the spectrum, from red meat to that most modern of concoctions, a quinoa salad, the grain tossed in a champagne vinaigrette with spinach leaves, cherry tomatoes and feta. 1515 Zion Park Blvd, Springdale, 435-772-7422

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trolley car is almost buried by the beer garden in fine weather, but Ruth’s still serves up diner food in a low-key setting, and the patio is one of the best. Collegiate fare like burgers, BLTs and enchiladas in big portions rule here. The giant biscuits come with every meal, and the chocolate pudding should. 2100 Emigration Canyon, SLC, 801-582-5807. ELM

Rye The food rocks at this hip new version of a diner connected to Urban Lounge. At breakfast (which lasts until 2 p.m.), the soft scrambles or the waffles with whiskey syrup are called for. At lunch try the shoyu fried chicken, the street dumplings and the lettuce wraps, which can make a meal or a nosh. 239 S. 500 East, SLC, 801-364-4655 .EGLL Silver Fork Lodge 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. No more corkage fees, so bring your own. 11332 E. Big Cottonwood Canyon, Brighton, 888-649-9551. EGL – M

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

4291 S. 900 East, SLC, 801-288-0051. EGL – M Tiburon Servings at Tiburon are large and

rich: Elk tenderloin was enriched with mushrooms and demi-glace; a big, creamy wedge of St. Andre came with pork belly. In summer, tomatoes come from the garden. 8256 S. 700 East, Sandy, 801-255-1200. EGLLL

Tin Angel From boho bistro, Tin

Angel has grown into one of Salt Lake’s premier dining destinations, still with a

boho touch. Chef ­Jerry Liedtke can make magic with anything from a snack to a full meal, vegetarian or omnivore. Bread pudding is famous.

365 W. 400 South, SLC, 801-328-4155. EGLL

Zest Kitchen & Bar How 21st century can you get? Zest’s focus is on vegan, vegetarian and gluten-free food (as locally sourced as possible) combined with a creative cocktail list. Forget the notion that hard liquor calls for heavy food—Zest’s portobello dinner with lemon risotto has as much heft as a flank steak. Try it with one of their fruit and vegbased cocktails, like the Zest Sugar Snap.

And Zest’s late hours menu is a boon in a town that goes dark early. 275 S. 200 West, SLC, 801-433-0589. EGLL

BAKERIES, COFFEE HOUSES & CAFÉS

Caffe d’Bolla John Piquet is a coffee

La Barba Owned by local coffee roaster La

Carlucci’s Bakery Pastries and a few hot dishes make this a fave morning stop,. For lunch, try the herbed goat cheese on a chewy baguette.314 W. 300 South, SLC, 801-366-4484. GL�

La Bonne Vie Cuter than a cupcake, Grand

Elizabeth’s English Bakery Serving ohso-British pasties, scones, sausage rolls and tea, along with a selection of imported shelf goods for those in exile from the Isles. 439 E. 900 South, SLC, 801-422-1170. GL

Les Madeleines The kouing aman still

Eva’s Boulangerie A smart French-style cafe

Mini’s Leslie Fiet has added 7-inch pies to

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

249 E. 400 South, SLC, 801-355-1398. GL

ery cafe specializes in scrumptious breakfasts, but the star of the show is the bakery.

Cases are packed with pastries you may not have heard of. Yet. 725 E. 123000 S, Draper, 801-571-1500. GL

and bakery in the heart of downtown. Different bakers are behind the patisserie and the boulangerie, meaning sweet and daily breads get the attention they deserve. Go for classics like onion soup and croque monsieur, but don’t ignore other specials and always leave with at least one loaf of bread. 155 S. Main St., SLC, 801-359-8447. GL

Bagel Project “Real” bagels are the whole

Gourmandise This downtown mainstay

Bake 360 This family-owned Swedish bak-

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

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

250 S. 300 East, SLC, 801-328-3330. GL

Barba coffee—a favorite with many local restaurants, this little cafe off of Finca serves coffee, tea, chocolate, churros and other pastries.

327 W. 200 South, SLC, 801-457-0699. GL

America’s pastry shop has all the charm of Paris. The pretty windows alone are worth a visit. 555 S. Main St., SLC, 800-621-4505. GL

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

216 E. 500 South, SLC, 801-355-2294. GL her bakery’s repertoire of cupcakes. (“Breakfast at Tiffany’s” has Tiffany-blue icing.)

Don’t forget the box lunches. 14 E. 800 South, SLC, 801-363-0608 GL

Publik A super cool cutting-edge coffee-

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

Publik serves a multitude of coffee-fueled purposes. Plus, they have a great toast menu and cold-brewed iced coffee. 975 S. Temple,

Dinnertime The bakeshop remains, but it’s now open for dinner, too, with new Chef Sanich.

An Unforgettable Park City Experience • •

Visit the newly renovated Riverhorse on Main Four-Star fine dining featuring Chef Seth Adams’ deliciously imaginative Wild Meets West © cuisine.

• •

Enticing selection of artisanal wines, beer and cocktails Live music from Utah’s best local performing artists

Let your senses go wild.

Located in the heart of Park City, on Main Street.

540 Main Street Park City, UT 84060 | 435-649-0799 | RiverhorseParkCity.com Open Daily at 5 pm | Sunday Brunch 11am – 2pm | Reservations recommended

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dining guide SLC, 801-355-3161; 638 Park Ave., Park City, 435-200-8693. GL

Salt Lake Roasting Company At SLC’s original coffee shop, owner John Bolton buys and roasts the better-than-fair-trade beans.

Baker Dave Wheeler turns out terrific baked goods, and lunch here is your secret weapon.

320 E. 400 South, SLC, 801-748-4887. GL So Cupcake Choose a mini or a full cake,

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

3939 S. Highland Dr., SLC, 801-274-8300. GL

The Rose Establishment The Rose is a

place for conversation as much as coffee–especially on Sunday mornings. Coffee is from Four Barrel Coffee Roasters. 235 S. 400 West, SLC, 801-990-6270. GL

Tulie Bakery You can get a little spiritual

PHOTO ADAM FINKLE

about pastries this good on a Sunday morning, but at Tulie you can be just as uplifted by a Wednesday lunch. 863 E. 700 South, SLC, 801-883-9741. GL

BARBECUE & SOUTHERN FOOD

Pat’s Barbecue One of Salt Lake City’s

best, Pat’s brisket, pork and ribs deserve the spotlight. Don’t miss “Burnt End Fridays.” 155 E. Commonwealth, SLC, 801-484-5963. EGL

R and R Fresh from a winning turn on the competitive barbecue circuit, twin brothers Rod and Roger Livingston have settled down into a brick-and-mortar restaurant with great success. Ribs and brisket are the stars here, but the handbreaded fried okra almost steals the spotlight. 307 W. 600 South, SLC, 801-364-0043. GL – M The SugarHouse Barbecue Company

NEWCOMER

Amour Cafe Utah’s high priestess of pastry has a new home Pastry chef Amber Billingsley Angelilli has joined forces with John and Casee Francis, creators of Amour Spreads, in the Amour Cafe, the Liberty Park neighborhood’s new favorite morning spot. Amour is well-known for its intensely flavored small-batch jams and marmalades, made from seasonal, fresh fruit. The Francis’s are earnest about local—check their website to see which flavors are locally sourced. When the fruit is in season, there’s jam; when it disappears from the markets, you have to wait until next year for more raspberryrose or blood orange-rosemary spread.

The jam is made behind the the new cafe, where Angellili is also preparing her famous gelato, sweet and savory pastries. Except for salad, yogurt parfait, an occasional quiche or savory tart (we loved the grilled cheese and goat cheese) and steamed eggs (with pesto, prosciutto or salmon) and toast, that sums up the edibles on the menu. But of course, the word “pastries” covers a paradise full of options, whether you want something with your breakfast coffee (drip, cold brew, macchiato, latte, etc.), an afternoon pick-me-up (chai, housemade soda) or an early evening treat (espresso, cappucino.) 1329 S. 500 East, SLC, 801-467-2947

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This place is a winner for pulled pork, Texas brisket or Memphis ribs. Plus killer sides, like Greek potatoes. 880 E. 2100 South, SLC, 801-463-4800. GM

BAR GRUB & BREWPUBS

Annex by Epic This is Epic Brewing Company’s brewpub, though the main brewery is on 300 West. The menu has been rejiggered several times and is now the best it’s ever been. The food is paired with and stands up to the considerable heft of the beers. 1048 E. 2100 South, SLC, 801-742-5490. EGM

Avenues Proper Publick House It’s a restaurant and brewpub, with the emphasis on small plates and late hours. The food is inventive, the beer is good and—big plus— they serve cocktails as well as brew at this neighborhood hot spot. 376 8th Ave., SLC, 385-227-8628. EGM Bohemian Brewery & Grill Bohemian keeps a firm connection to its cultural his-

tory—so to go with the wonderful Czech beer, you can nosh on potato pancakes, pork chops and goulash. There’s also plenty of American beer fare. 94 E. Fort Union Blvd., Midvale, 801-566-5474. EGM

Fats Grill & Pool Keep Fats Grill in your brain’s Rolodex. It’s a family-friendly pool hall where you can take a break for a brew and also get a homestyle meal of grilled chicken. 2182 S. Highland Dr., SLC, 801-484-9467. EGM

MacCool’s Public House An American

gastropub, MacCool’s emphasizes its kitchen, but Guinness is still front and center. 1400 S. Foothill Dr., Suite 166, SLC, 801-582-3111; 855 W. Heritage Park Blvd., Layton, 801-728-9111. EGL

The Pub’s Desert Edge Brewery Good pub fare and freshly brewed beer make this a hot spot for shoppers, the business crowd and ski bums.

Beer classes are run by brewmaster Chris Haas.

273 Trolley Square, SLC, 801-521-8917. EGM

The Red Rock Brewing Company

Red Rock proves the pleasure of beer as a complement to pizzas, rotisserie chicken and chile polenta. Not to mention brunch. Also in Fashion Place Mall. 254 S. 200 West, SLC, 801-521-7446. EGM

Squatters Pub Brewery One of

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

BREAKFAST/LUNCH ONLY

Eggs in the City On the weekends, this

place is packed with hipsters whose large dogs wait pantingly outside. It’s a good place to go solo, and the menu runs from healthy wraps to eggs florentine. 1675 E. 1300 South, SLC, 801-581-0809. GM

Finn’s The Scandinavian vibe comes from

the heritage of owner Finn Gurholt. At lunch, try the Nordic sandwiches, but Finn’s is most famous for breakfast, served until the doors close at 2:30 p.m. 1624 S. 1100 East, SLC, 801-467-4000. GM

Millcreek Café & Egg Works This

spiffy neighborhood place is open for lunch, but breakfast is the game. Items like a chile verde–smothered breakfast wrap and the pancakes offer serious sustenance. 3084 E. 3300 South, SLC, 801-485-1134. GL

and deli—good for dinner after a long day, whether it’s lasagna, meatloaf or a chicken pesto salad. The menu has recently expanded to include small plates and surprisingly substantial beer and wine lists. 1026 E. Second Ave., SLC, 801-322-3055. EGM

Feldman’s Deli 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. 2005 E. 2700 South, SLC, 801-906-0369. GL Proper Burger and Proper Brewing

Sibling to Avenues Proper, the new place has expanded brewing and burger capacity, two big shared patios. And ski-ball. 865 Main St., 801-906-8607. EGM

RedHot Hot dogs so huge you have to eat

them with a fork. Made by Idaho’s Snake River Farms from 100 percent Kobe beef, they are smoked over hardwood and come in out-there variations, like the banh mi dog. 165 S. Main St., SLC, 801-532-2499. GL

Siegfried’s The only German deli in

Fresh Beer Pick up your high-point bottles fresh from the brewery, 443 N. 400 West.

ÉLAN BURGERS, SANDWICHES, DELIS

Cucina Deli Cucina is a café, bakery

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

SEPT. 29- OCT. 1

Rose Wagner Performing Arts Center

Exploring Gaga . . . a revolutionary movement language demanding a physical rigor that pushes the body to its extremes while connecting effort with pure pleasure.

Featuring 2 world-premieres by Danielle Agami of Ate9 dANCE cOMPANY and RDT alum, Andy Noble; the return of By The Snake by Noa Zuk; and a monumental body percussion work with over 140 young musicians from Utah Youth Orchestras and Ensembles.

www.RDTutah.org

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dining guide Tonyburgers This home-grown burger

house serves fresh-ground beef, toasted buns, twice-fried potatoes and milkshakes made with real scoops of ice cream. No pastrami in sight. 613 E. 400 South, SLC, 801-410-0531. GL

CENTRAL & SOUTH AMERICAN

Braza Grill Meat, meat and more meat is the order of the day at this Brazilian-style churrascaria buffet. On the lighter side are plated fish entrees and a salad bar. 5927 S. State St., Murray, 801-506-7788. GM

meat, carved tableside and complemented by a mammoth salad bar. City Creek Center, 50 S. Main St., SLC, 801-232-8070, EGN

CHINESE

Asian Star The menu is not frighteningly authentic or disturbingly Americanized.

Dishes are chef-driven, and Chef James seems most comfortable in the melting pot.

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

Boba World Worth seeking out in the

Peru—the best selection of cebicha in town, plus other probably unexplored culinary territory deliciously mapped out by Frederick Perez and his team. 310 Bugatti Drive, SLC, 801-467-2890. EGM

suburbs of Bountiful, this mom and pop place is short on chic, but the food on the plate provides all the ambiance you need.

Try the scallion pancakes, try the Shanghai Fat Noodles, heck, try the kung pao chicken.

It’s all good. 512 W. 750 South, Woods Cross, 801-298-3626. GL – M

Rodizio Grill The salad bar offers plenty

Chef Gao The little storefront serves Chi-

Del Mar Al Lago A gem from

to eat, but the best bang for the buck is the Full Rodizio, a selection of meats—turkey, chicken, beef, pork, seafood and more—plus vegetables and pineapple, brought to your table until you cry “uncle.” 600 S. 700 East, SLC, 801-220-0500. EGM

Texas de Brazil The Brazilian-style

churrascaria offers all-you-can-eat grilled

I am

Possibilities

nese food with big flavor and a lot more sizzle than restaurants twice its size. Eat in the little dining room or get it to go: All your favorites are on the lengthy menu, plus a number of lamb dishes and hotpots. 488 E. 100 South, SLC, 801-363-8833. EGM

CY Noodle House Another Chinatown eatery, CY features an open kitchen and a

choose-your-own menu that allows you to make up your own combination. No liquor license—indulge instead in a boba smoothie.

3370 State St., SLC, 801-488-2777. GM

Hong Kong Tea House & Restaurant

Authentic, pristine and slightly weird is what we look for in Chinese food. Tea House does honorable renditions of favorites, but it is a rewarding place to go explore. 565 W. 200 South, SLC, 801-531-7010. GM

J. Wong’s Asian Bistro Drawing

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

Call ahead for authentic Peking duck. 163 W. 200 South, SLC, 801-350-0888. EGM

FRENCH/EUROPEAN

Bruges Waffle and Frites The original

tiny shop on Broadway turns out waffles made with pearl sugar, topped with fruit, whipped cream or chocolate. Plus frites, Belgian beef stew and a gargantuan sandwich called a mitraillette (or submachine gun). The slightly larger Sugar House cafe has a bigger menu. 336 W. Broadway, SLC, 801-363-4444; 2314 S. Highland Dr., 801-486-9999. GL

I am

Sport, recreation and educational programs for individuals of all abilities and their families ...

Get involved, or join us as a volunteer!

www.discovernac.org 435.649.3991 Scholarships available.

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Celebrating 20 Years!

At 350 main guests enjoy contemporary American cuisine in an upscale mountain dining atmosphere. This simple, classic comfortable cuisine is created by using traditional preparation techniques combined with fresh ingredients. Chef Matt Safranek strives to use local and sustainable food sourced right here in the Wasatch Mountains.

350 Main Street, Park City • (435) 649-3140 • 350main.com

MEXICAN KITCHEN

Alamexo provides authentic Mexican cuisine in a spirited atmosphere with top shelf tequilas and warm hospitality all found in downtown Salt Lake City.

We feature Niman ranch meats, responsible seafood, and buy from local farmers in season.

Best New Restaurant and Best Mexican – 2014, Salt Lake magazine

3X

WINNER

268 South State Street Suite #110, SLC • (801) 779-4747 • alamexo.com

Aristo’s is simple but elegant, offering a taste of authentic southern Greek Cuisine.

Live Bouzouki Music every Thursday night.

Serving lunch Mon - Sat and dinner nightly.

For reservations and information: aristosUT.com

DINING AWARDS

Best

of Utah

2015

2013

6X

WINNER

2009

224 S. 1300 East, SLC • (801) 581-0888 • aristosUT.com

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dining guide Café Madrid Authentic dishes like garlic soup share the menu with port-sauced lamb shank. Service is courteous and friendly at this family-owned spot. 5244 S. Highland Dr., Holladay, 801-273-0837. EGM Finca The spirit of Spain is alive and well on

the plate at this modern tapateria. Scott Evans, owner of Pago translates his love of Spain into food that ranges from authentically to impressionistically Spanish, using as many local ingredients as possible. The new location brings a hip, downtown vibe to the whole enterprise, larger now and with a cool lounge area. 327 W. 200 South, SLC, 801-487-0699. EGM – N

Franck’s Founding chef Franck Peissel’s influence can still be tasted—personal interpretations of continental classics. Some, like the meatloaf, are perennials, but mostly the menu changes according to season and the current chef’s whim. 6263 S. Holladay Blvd., 801-274-6264. EGN

PHOTO ADAM FINKLE

Paris Bistro Rejoice in true French

cuisine via escargots, confit, duck, daube and baked oysters, steak and moules frites and a beautifully Gallic wine list.

The Zinc Bar remains the prime place to dine.

1500 S. 1500 East, SLC, 801-486-5585. EGN

INDIAN

Bombay House This biryani mainstay is

PROVO

Station 22 Low-key cool While we’re all busy Instagramming our meals in SLC, just down the road in Provo the dining scene is quietly thriving. Black Sheep, Communal and Station 22 are as good as, but different from, most of the loudly touted places in Salt Lake. We dropped in for lunch recently at Station 22 and I’d like to plead again that they open an SLC branch. We just don’t have enough cool-but-casual independent restaurants like this. So hip it could be at home in Portland, Station 22 has walls papered in player piano music, flat faux-taxidermy prints of bison heads and birds by former local artist (she’s in Brooklyn now) Nic Annette Miller and Bob Dylan on the soundtrack. Not to mention fried chicken and waffles, poutine, hushpuppies and devil (sic) eggs—a strong flavor of the South, by which I do not mean Utah’s Dixie. The eggs are seasoned with sriracha and served unabashedly with Spam. If you just want chicken, no waffles, the deep-fried meat comes with whiskey gravy. There’s a fried everything basket— hushpuppies, sweet potato and regular potato fries. Despite the kitchen’s obvious fondness for their Fry-Daddy, I haven’t tried the fish and chips because the fish is salmon and I feel some trepidation about that, though none for the fried catfish poboy. To wash down all the fried, Station 22 has an ever-expanding list of oddball and artisan soft drinks: a whole slew of root beers (may I suggest adding a root beer flight to the menu?) as well as birch beer, sarsaparilla, cream sodas, a bunch of Bundabergs and even our forebears’ beloved Frostie. For dessert, you can order deep-fried cookie dough, which I personally thought was going A Step Too Far even before the CDC advised against it. Station 22 is fun in an old-fashioned wholesome deep-fat fried kind of way. It’s nonchalantly artisanal except when it’s not and I find it refreshing as a Frostie to enjoy food without a creed. 22 W. Center St., Provo, 801-607-1803

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sublimely satisfying, from the wise-cracking Sikh host to the friendly server, from the vegetarian entrees to the tandoor’s c­ arnivore’s delights. No wonder it’s been Salt Lake’s favorite subcontinental restaurant for 20 years. 2731 E. Parley’s Way, SLC, 801-581-0222; 463 N. University Ave., Provo, 801-373-6677; 7726 Campus View Dr., West Jordan, 801-282-0777. EGM –N

Copper Bowl Another excellent Indian restaurant, Copper Bowl is chic, upscale and classy, with a full bar and an adventurous menu compared with most local Indian eateries. The buffet is the prettiest in town. 214. W. 600 South, SLC, 801-532-2232. EGM Curry in a Hurry The Nisar family’s res-

taurant is tiny, but fast service and fair prices make this a great take-out spot. But if you opt to dine in, there’s always a Bollywood film on the telly. 2020 S. State St., SLC, 801-467-4137. GL

Himalayan Kitchen SLC’s premier

Indian-Nepalese restaurant features original art, imported copper serving utensils and an ever-expanding menu. Start the meal with momos, fat little dumplings like pot stickers.

All the tandoor dishes are good, but Himalayan food is rare, so go for the quanty masala, a stew made of nine different beans. 360 S. State St., SLC, 801-328-2077. EGM

Kathmandu Try the Nepalese specialties,

including spicy pickles to set off the tandoor-

PROPER BREWING CO & PROPER BURGER CO Having started as Utah’s smallest craft brewery at Avenues Proper Restaurant & Publick House, Proper Brewing Co’s new Main Street location offers high-quality craft beer, cocktails, and wine, bar and arcade games (Skee-ball!), large screen TV’s, and a regular rotation of weekly events. On-site bottle shop is open 7 days a week. Casual fare is available next door from the family-friendly Proper Burger Co, which specializes in innovative burgers, hand-cut fries, and weekly shake specials.

2016 Gold Medal Proper Beer

2015 Bronze Medal Stumblebee Lager

2014 Silver Medal RoggenSchwarz Rye Black Lager

857-865 S Main St, SLC • (801) 953-1707 • properbrewingco.com

Cucina Toscana has been Salt Lake’s favorite Italian restaurant for more than 10 years.

Known for our impeccable service and homemade pastas. Our authentic Northern Italian menu includes homemade pastas, decadent sauces, and a wide selection of entrees that are paired perfectly with wines from the region.

Cucina Toscana features three beautiful, private rooms which can be reserved for parties, meetings, or special events. Open Mon-Sat, 5:30 pm - 10:00 pm.

282 South 300 West, SLC • (801) 328-3463 • toscanaslc.com

Voted Best New Restaurant and Atmosphere Now Open for Lunch and Weekend Brunch Critics, media and diners alike are praising Executive Chef Logen Crew and his classic regional American seafood dishes with a contemporary spin, choice east and west coast oysters, and innovative beverage program

by James Santangelo—all served in an atmosphere that’s at once hip and contemporary, but simple and historic. The understated design, the history and incredible seafood cuisine take center stage for a memorable dining experience that simply breathes Seattle or San Francisco.

“This restaurant is an artful, culinary collaboration that simply has all of Salt Lake City buzzing.”

20

16 WINNER

279 East 300 South, SLC • (801) 326-FISH (3474) • currentfishandoyster.com

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dining guide roasted meats. Both goat and sami, a kibbehlike mixture of ground lamb and lentils, are available in several styles. 3142 S. Highland Dr., SLC, 801-466-3504. EGM

Royal India Northern Indian tikka masalas

PHOTO LYDIA MARTINEZ

and Southern Indian dosas allow diners to enjoy the full range of Indian cuisine. 10263 S. 1300 East, Sandy, 801-572-6123; 55 N. Main St., Bountiful, 801-292-1835. EGL – M

FARM TO TABLE

Good Morning Bubble and Brown Morning Shop

by Lydia Martinez The process of making caramel involves carefully heating sugar and water together until it bubbles and then browns. Done right, it is complex and deep and rich. (Done wrong, it’s a sweet, black enamel lining your saucepan.) The same care goes into Chef Andrew Scott Young’s Bubble & Brown Bakery, which borrows its name directly from the artistry that goes into a good batch of caramel. And like caramel, Young’s flavors are complex and deep and rich. Young has made a name for himself at the local markets with his scones and tarts since 2014. In late spring of this year, Bubble & Brown Bakery opened a new morning shop in the lower level of Church & State in downtown Salt Lake City.

The concept of a morning shop is new to Utah, but the idea is obvious. Morning is the most popular time for pastries and baked goods. “Though the convenience of all-day bakeries is nice, we don’t bake stuff all day long,” Young says. “We bake once in the morning for our entire day (which ends at 1 p.m.) and we close when we consider it to be too old to enjoy or when we sell out—I’m not here to sell you day-old, or even later-that-day-old pastries.”

Young’s use of fresh, seasonal, non-GMO, pesticide-free, local-whenever-possible produce also sets Bubble & Brown apart from the Utah pastry pack. He partners with local growers, so you’ll find fruit and vegetables from Riley’s Farm Fresh, 3 Squares Produce and Larsen’s Farms in everything from savory scones and tarts to rustic cakes and crumbles.

The menu shifts according to what produce is at its peak. “If I’m not happy with a strawberry’s natural sweetness then I’m not going to serve it. Others may dress it up with sugar and other flavors, but we don’t use extra sugar as a flavor. Never have. Never will,” says Young.

Bubble & Brown is a pastry frontrunner because natural flavors do all the talking. One tart starts with local peaches, halved and roasted at a high temperature to concentrate their natural sugars and caramelize their edges. Peeled, sliced, tossed with fresh thyme, sea salt and cardamom, they are nestled in a buttery tart shell. Simple. No extra sugar needed. “It’s about making something I know someone will enjoy, without guilt, because it tastes good, and it’s okay to eat things that taste good,” says Young. “I’ve been baking since around the age of 11. My grandmother Jean is an amazing baker and my grandfather Raul was a fantastic cook—I grew up surrounded by food made from the heart, and it’s their passion that drives me.” 370 S. 300 East, SLC, 385-212-4998, bubbleandbrownbakery.com

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

26 East St., SLC, 801-203-3325. EGM – N Saffron Valley Highlighting South Indian street food, one of the glories of subcontinental cuisine, Lavanya Mahate’s restaurant is a cultural as well as culinary center, offering cooking classes, specialty groceries and celebration as well as great food. 1098 W. South Jordan Parkway, South Jordan, 801-438-4823. GL – M Spice Bistro India meets the Rat Pack in this restaurant, but the food is all subcontintental soul: spicy curries, Nepalese momos, chicken chili, goat and lots of vegetarian options. A number of American dishes are on the menu, too.

6121 S. Highland Dr., 801-930-9855. EGM–N Tandoor Indian Grill Delicious salmon

tandoori, sizzling on a plate with onions and peppers like fajitas, is mysteriously not overcooked. Friendly service. 733 E. 3300 South, SLC, 801-833-0994. EGL – M

ITALIAN & PIZZA

Arella’s Chic pizza in Bountiful. Arella’s

pies appeal to pizza purists, traditionalists and adventurers, with wood-fired crusts and toppings that range from pear to jalapeño. 535 W. 400 North, Bountiful, 801-294-8800. EGL

Café Trio Pizzas from the wood-fired brick

oven are wonderful. One of the city’s premier and perennial lunch spots; in Cottonwood, the brunch is especially popular. Be sure to check out the new big flavor small plates menu. 680 S. 900 East, SLC, 801-533-TRIO; 6405 S. 3000 East, Cottonwood, 801-944-8476. EGM

Caffé Molise The menu is limited, but ex-

cellent. Our penne al caprino tasted as if it had been tossed on the way to our table. The spacious patio is a warm weather delight and the wine list rocks. Order the custom house wine.

55 W. 100 South, SLC, 801-364-8833. EGM

Caffé Molise BTG A sibling of Caffe Molise, BTG is really a wine bar. Because the food comes from Caffe Molise’s kitchen, we’re listing it here. The draw, though, is the selection of more than 50 wines by the glass

ESCAPE AT DEL MAR AL LAGO. Our Peruvian cebicheria serves classic Peruvian cuisine, hand-crafted cocktails–try our Pisco Sour–and amazing homemade desserts.

Reservations highly recommended.

3X

WINNER

310 West Bugatti Dr., SLC • (801) 467-2890 • delmarallago.com

Drafts would make most people think of cold beer, which it should because this gastro pub has over 50 beers from around the world, an extensive wine list and a fully stocked liquor bar served by expert mixologists. In this case, Drafts is also synonymous with hand-crafted burgers, stone hearth pizzas, and gourmet pub food. The atmosphere is both elegant and comfortable with high-definition flat screen televisions playing national and worldwide sporting events. Awarded Utah’s Best of State Medals for both Best American Pub and Best Gourmet Burger, Drafts’ menu has something to satisfy every taste bud.

AMERICAN PUB

GOURMET BURGER

3000 Canyons Resort Drive, Park City • (435) 655-2270 • draftsparkcity.com

Edge Steakhouse is a modern twist on the traditional steakhouse, four-time Best of State Steakhouse winner, Forbes recommended, and offers an outstanding selection of entrees along with a large variety of creative appetizers and desserts. In addition to a full bar, Edge features a great selection of domestic, international and local beers, as well as one of the largest wine selections in Park City with more than 1,000 bottles from around the world. Where Las Vegas meets the mountains and gourmet fine dining meets a steakhouse, Edge truly delivers a 5-star experience.

STEAKHOUSE FINE DINING CHEF

WINE LIST

3000 Canyons Resort Drive, Park City • (435) 655-2260 • edgeparkcity.com

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dining guide (hence the name). Beer, cocktails and specialty spirits also available. 67 W. 100 South, SLC, 801-359-2814. EGM

Cannella’s Downtown’s essential ItalianAmerican comfort food spot, with takeout pizza shop Amore, next door. 204 E. 500 South, SLC, 801-355-8518 EGL – M

Caputo’s Market and Deli A great selection of olive oils, imported pastas, salamis and house-aged cheeses, including one of the largest selections of fine chocolate in the country. The deli menu doesn’t reflect the market, but is a reliable source for meatball sandwiches and such. 314 W. 300 South, SLC, 801-531-8669; 1516 S. 1500 East, SLC, 801-486-6615. EGL Cucina Toscana This longtime favorite

has changed hands but the kitchen still turns out sophisticated Italian classics like veal scaloppine, carbonara and a risotto of the day. A tiny cup of complementary hot chocolate ends the meal. 282 S. 300 West., SLC, 801-328-3463

Este Pizza Try the “pink” pizza, topped

with ricotta and marinara. Vegan cheese is available, and there’s microbrew on tap. 2148 S. 900 East, SLC, 801-485-3699; 156 E. 200 South, SLC, 801-363-2366. EGL

Granato’s Professionals pack the store

at lunch for sandwiches, bread, pasta and sauces. 1391 S. 300 West, SLC, 801-486-5643; 4040 S. 2700 East, SLC, 801-277-7700; 1632 S. Redwood Rd., SLC, 801-433-0940; 4044 S. 2700 East, Holladay, 801-277-7700. GL

Nuch’s Pizzeria A New York–sized eatery

Beyond Sake Don’t forget - Takashi has a first- rate cocktail menu.

(meaning tiny) offers big flavor via specialty pastas and wonderful bubbly crusted pizzas.

Ricotta is made in house. 2819 S. 2300 East, SLC, 801-484-0448. EGL

Per Noi A little chef-owned, red sauce Ital-

ian spot catering to its neighborhood. Expect casual, your-hands-on service, hope they have enough glasses to accommodate the wine you bring, and order the spinach ravioli.

1588 E. Stratford Ave., SLC, 801-486-3333. GL

The Pie Pizzeria College students

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Roma Ristorante Don’t be deterred by the strip mall exterior. Inside, you’ll find dishes like prosciutto-wrapped pork tenderloin and chocolate cake with pomegranate syrup.5468 S. 900 East, SLC, 801-268-1017. EGM Salt Lake Pizza & Pasta And sandwiches and burgers and steak and fish… The menu here has expanded far beyond its name. 1061 E. 2100 South, SLC, 801-484-1804. EGL – M Sea Salt The food ranges from

ethereally (baby cucumbers with chili flakes and lemon) to earthily (the special ricotta dumplings) scrumptious.

Pappardelle with duck ragu and spaghetti with bottarga (Sardinian mullet roe) show pure Italian soul, and while we have lots of good pizza in Utah, Sea Salt’s ranks with the best. 1700 E. 1300 South, 801-340-1480. EGN

Settebello Pizzeria 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. 260 S. 200 West, SLC, 801-322-3556. GEL – M

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

4115 Redwood Rd., SLC, 801-268-1520. GEL – M Stanza Main Course Management, the

group that brought us Current and Undercurrent, has transformed the former Faustina into an equally cavernous Italianesque restaurant. Chef Phelix Gardner is having his way with traditional Italian dishes, making all the pasta in-house. Beverage manager Jim Santangelo has laid in lots of Italian wines and amari. Va tutto bene!464 E. 300 South, SLC, 801-746-4441. EGLLL – MLL

Stoneground Italian Kitchen

The longtime pizza joint has blowwomed into a full-scale midpriced Italian restaurant with chef Justin Shifflet in the kitchen making authentic sauces and fresh pasta. An appealing upstairs deck and a full craft bar complete the successful transformation. Oh yeah, they still serve pizza. 249 E. 400 South, SLC, 801-364-1368. EGL – M

can live, think and even thrive on a diet of pizza, beer and soft drinks, and The Pie is the quintessential college pizzeria.

(There are other locations.) 1320 E. 200 South, SLC, 801-582-0193. EL

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

The double-cut pork chop is classic, and so is the chocolate cake. 2832 E. 6200 South, 801-274-0448. EGN

Pizzeria Limone The signature pie at this new local chain features thinly sliced lemons, which are a terrific addition. Service is cafeteria-style, meaning fast, and the pizza, salads and gelato are remarkably good. 613 E. 400 South; 1380 E. Fort Union Blvd., SLC, 801-733-9305. EGL

Valter’s Osteria Valter Nassi is back and his new restaurant overflows with his effervescent personality just like Cucina Toscana did. The dining room is set up so Valter can be everywhere at once. New delights and old favorites include a number of tableside dishes.

173 W. Broadway, SLC, 801-521-4563. EGN

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JAPANESE

Ahh Sushi!/O’shucks The menu features classic sushi, plus trendy combos. Try the Asian “tapas.” Then there’s the beer bar side of things, which accounts for the peanuts. 22 E. 100 South, SLC, 801-596-8600. EM

Ichiban Sushi Sushi with a twist—like the spicy Funky Charlie Roll, tuna and wasabi filled, then fried. 336 S. 400 East, SLC, 801-532-7522. EM Kyoto The service is friendly, the sushi is

fresh, the tempura is amazingly light, and the prices are reasonable. Servings are occidentally large, and service is impeccable. 1080 E. 1300 South, SLC, 801-487-3525. EM

Koko Kitchen This small, family-run restaurant is a genuine, low-key noodle shop.

The ramen is outstanding. 702 S. 300 East, SLC, 801-364-4888. GL Naked Fish Fresh, sustainably

sourced fish is the basis of the menu, but the superlatives don’t stop there.

The richest Kobe beef is a highlight, and so is the yakitori grill and the sake collection and the exquisite cocktails. 67 W. 100 South, SLC, 801-595-8888. GEL – M

Shogun Relax in your own private room while

you enjoy finely presented teriyaki, tempura, sukiyaki or something grilled by a chef before your eyes. 321 S. Main St., SLC, 801-364-7142. GM

Simply Sushi Bargain sushi. All-you-can-eat sushi, if you agree to a few simple rules: Eat all your rice. No take-home. Eat it all or pay the price.

180 W. 400 South, SLC, 801-746-4445. GEL –M Takashi 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.

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

Tosh’s Ramen Chef Tosh Seki-

kawa, formerly of Naked Fish, is our own ramen ranger. His long-simmered noodle-laden broths have a deservedly devoted following—meaning, go early for lunch. 1465 State St., SLC, 801-466-7000. GL

Tsunami Besides sushi, the menu offers

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

MEDITERRANEAN

Aristo’s The best of local Greek

eateries is also one of the city’s best restaurants, period. Fare ranges from Greek greatest hits like gyros and skordalia

Fresh, flavorful, festive, and sexy. Frida Bistro has been Salt Lake City’s home for Modern Mexican Gastronomy for more than five years. Jorge Fierro’s vision to create a funky feast for the senses comes together in the most unlikely of places: an industrial space in Salt Lake City’s Warehouse District. At Frida, each dish is a memorable experience to be savored.

Frida Bistro. Where local art meets regional Mexican flavors. Celebrate life deliciously!

5X

WINNER

545 West 700 South, SLC • (801) 983-6692 • fridabistro.com

Salt Lake’s first and only “Gastropub” specializing in food a step above the more basic “pub-grub”. Serving lunch and dinner daily and an amazing brunch every Saturday and Sunday. At Gracie’s our bar is fully stocked with an extensive collection of beer, top shelve liquors, and a comprehensive wine selection. Come settle in and enjoy our award winning patio.

326 South West Temple, SLC • (801) 819-7565 • graciesslc.com

From the dock to your table, we bring the harbor to you.

We wanted to create a neighborhood restaurant that gives our guests a sense of home.

We give our guests not only the freshest seafood and prime steaks but also serve an affordable wine selection and craft cocktails. Open for dinner Tuesday through Sunday.

Book us now for your next holiday party or cater.

Harbor Seafood & Steak Co. is now offering private catering for all functions!

From office holiday parties to home dinners, our Executive Chef Justin Jacobsen will design a menu that will set your party off.

2302 Parley’s Way, SLC • (801) 466-9827 • harborslc.com

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dining guide to Cretan dishes like the chicken braised with okra, but the grilled Greek octopus is what keeps us coming back for more. 224 S. 1300 East, SLC, 801-581-0888. EGM – N

Café Med Get the mezzes platter for

some of the best falafel in town. Entrees range from pita sandwiches to gargantuan dinner platters of braised shortribs, roast chicken and pasta. 420 E. 3300 South, SLC, 801-493-0100. EGM

Layla Layla relies on family recipes. The resulting standards, like hummus and kebabs, are great, but explore some of the more unusual dishes, too. 4751 S. Holladay Blvd., Holladay, 801-272-9111. EGM – N Mazza Excellent. With the bright

More on the Menu Ali Sabbah has updated his menu with new Lebanese dishes.

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

912 E. 900 South, SLC, 801-521-4572; 1515 S. 1500 East, SLC, 801-484-9259. EGM – N

Manoli’s Manoli and Katrina Kat-

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

402 E. 900 South, SLC, 801-532-3760. EGML

Olive Bistro This downtown cafe offers light salads and panini, some tapas, a list of wines and beers. 57 W. Main St., SLC, 801-364-1401. EGM Padeli’s One of Salt Lake’s original Greek

restaurants, Greek Souvlaki, has opened a contemporary version of itself. Padeli’s also serves the classic street fare, but these excellent souvlaki come in a streamlined space modeled after Chipotle, Zao and other fast-but-not-fast-food stops. The perfect downotown lunch. 30 E. Broadway, SLC, 801-322-1111. GL

Spitz Doner Kebab This California

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

35 E. Broadway, SLC, 801-364-0286 EGM

MEXICAN/CENTRAL AMERICAN

Alamexo A fresh take on Mexican

food from award-winning chef Matthew Lake whose New York Rosa Mexicano was “the gold standard.” More upscale than a taco joint, but nowhere near white tablecloth, this bright, inviting cafe offers tableside guacamole. The rest of the menu, from margaritas to mole, is just as fresh and immediate. 268 State St., SLC, 801-779-4747. EGM

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Blue Poblano An import from Provo, this

great little spot serves hugely great tacos.

And burritos. Recently remodeled and expanded; now with a liquor license. 473 E. 300 South, SLC, 801-883-9078 GL

Chunga’s These tacos al pastor are the

real deal. Carved from a big pineapplemarinated hunk, the meat is folded in delicate masa tortillas with chopped pineapple, onion and cilantro. 180 S. 900 West, SLC, 801-328-4421. GL

Frida Bistro Frida is one of the

finest things to happen to Salt Lake dining, ever. This is not your typical tacos/tamales menu—it represents the apex of still too little-known Mexican cuisine, elegant and sophisticated and as complex as French food. Plus, there’s a nice margarita menu. 545 W. 700 South, SLC, 801-983-6692. EGM

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

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

Red Iguana Both locations are a

blessing in this City of Salt, which still has mysteriously few good Mexican restaurants. Mole is what you want. 736 W. North Temple, SLC, 801-322-1489; 866 W. South Temple, SLC, 801-214-6050. EGL – M

Harbor Seafood & Steak Co. A muchneeded breath of sea air refreshes this young restaurant, which is renewing the classic surf & turf concept with the addition of a mix and match option. A snappy interior, a creative cocktail menu and a vine-covered patio make for a hospitable atmosphere. 301 Parleys Way, SLC, 801-466-9827. EGM - N Kimi’s Chop & Oyster House Kimi

Eklund and Chef Matt Anderson are bringing a touch of glam to Sugar House with their high-style, multi-purpose restaurant: It’s an oyster bar, it’s a steakhouse, it’s a lounge.

However you use it, Kimi’s makes for a fun change from the surrounding pizza and beer and wood and stone landscapes, with dramatic lighting, purple velvet and live music. 2155 S. Highland Dr., SLC, 801-946-2079. EGLLL

Market Street Grill SLC’s fave fish

restaurants: Fish is flown in daily and the breakfast is an institution. 48 W. Market Street, SLC, 801-322-4668; 2985 E. 6580 South, SLC, 801-942-8860; 10702 River Front Pkwy., South Jordan, 801-302-2262. EGM

The Oyster Bar This is the best selection of fresh oysters in town: Belon, Olympia, Malpeque and Snow Creek, plus Bluepoints.

Crab and shrimp are conscientiously procured. 54 W. Market St., SLC, 801-531-6044; 2985 E. Cottonwood Parkway (6590 South), SLC, 801-942-8870. EGN

SOUTHEAST ASIAN

Rio Grande Café As bustling now as it

Chanon Thai Café A meal here is like a

Taco Taco A tiny, charming little taqueria,

East-West Connection Pork and shrimp

Taqueria 27 Salt Lake needs more

Ekamai Thai The tiniest Thai restaurant in town is owned by Woot Pangsawan, who provides great curries to go, eat in, or have delivered, plus friendly personal service. 336 W. Broadway, SLC, 801-363-2717; 1405 E. 2100 South, SLC, 801-906-0908. GL

was when it was still a train station, this is a pre-Jazz favorite and great for kids, too.

Dishes overflow the plate and fill the belly.

270 S. Rio Grande St., SLC, 801-364-3302. EGL perfect for pick-up and sunny days. Owned by neighboring Cannella’s. 208 E. 500 South, SLC, 801-355-8518. EGL Mexican food, and Todd Gardiner is here to provide it. Artisan tacos (try the duck confit), inventive guacamole and lots of tequila in a spare urban setting. 1615. S. Foothill Dr., SLC, 385-259-0712; 4670 Holladay Village Plaza (2300 E.), 801-676-9706; 149 E. 200 South, SLC, (801-259-0940). EGM

SEAFOOD

Current Fish & Oyster House

An all-star team drawn from the resources of owners Mikel Trapp (Fresco, Trio) and Joel LaSalle (Faustina, Oasis) made this cool downtown restaurant an instant hit. Excellent and inventive seafood dishes from Chef Logen Crew and cocktails by Jimmy Santangelo and Amy Eldredge in a rehabbed downtown space—it all adds up to success. 279 E. 300 South, SLC, 801-326-3474. EGM

casual dinner at your best Thai friend’s place.

Try curried fish cakes and red-curry prawns with coconut milk and pineapple. 278 E. 900 South, SLC, 801-532-1177. L rolls, curry shrimp and the “Look Luck” beef (in a caramel sauce) are popular. 1400 S. Foothill Dr., Ste. 270, SLC, 801-581-1128. EGM

Indochine 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. 230 S. 1300 East, 801-582-0896. EGM Mi La-cai Noodle House 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. 961 S. State St., SLC, 801-322-3590. GL

RESTAURANT – Offering scratch seasonal dishes, with focus on live fire cooking, our HEARTH is the ‘heart’ of our kitchen. We support local farms and ranches by incorporating their most beautiful products into our menu to offer a dining experience that is unrivaled in the area.

LOUNGE – Our Title 32B Lounge, named after Utah’s post-prohibition liquor law, features handcrafted cocktails based on classic templates from a scratch bar, with hand cut ice and premium spirits.

PANTRY – Our pantry retails the finest ingredients from our scratch kitchen and abroad, such as our fresh and dried house made pasta, and over forty flavors of the freshest extra virgin olive oils and aged balsamic vinegar, complete with a tasting bar!

Utah’s Winner - Top 50 Restaurants in the U.S. Worth Traveling For – Trip Advisor

2X

2013

WINNER

195 Historic 25th Street, 2nd Floor, Ogden • (801) 399-0088 • hearth25.com

Fresh, sophisticated Thai & Chinese cuisine in a stylish, contemporary setting.

Full service bar with specialty cocktails.

Private dining & banquet room.

Take-out orders welcome/delivery available.

Free valet parking on Friday and Saturday nights.

Open Monday-Saturday for lunch; Monday -Sunday for dinner.

Patio Dining.

7X

WINNER

200 S. 163 West (south of Salt Palace), SLC • (801) 350-0888 • jwongs.com

J&G Grill offers a tantalizing selection of chef Jean-Georges Vongerichten’s greatest recipes including refreshing salads, fine locally-raised meats, and the freshest seafood flown in from both coasts.

Come enjoy Seasonal Tasting Menus and favorites like Maine Lobster, RR Ranch Beef Tenderloin, Black Truffle Pizza and our famous Mussels Mariniere. Outdoor dining slope-side, intriguing house-made cocktails and the largest wine collection in Utah.

Easy access via the St. Regis Funicular! Breakfast, lunch, dinner, apres ski and private events.

Rated the number one restaurant in Park City – Trip Advisor

20

14 WINNER

4 The St. Regis Deer Valley 2300 Deer Valley Dr. East, Park City • (435) 940-5760 • jggrillparkcity.com

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dining guide My Thai My Thai is an unpretentious mom-and-pop operation—she’s mainly in the kitchen, and he mainly waits tables, but in a lull, she darts out from her stove to ask diners if they like the food. Yes, we do. 1425 S. 300 West, SLC, 801-505-4999. GL Oh Mai Fast, friendly and hugely flavorful— that sums up this little banh mi shop that’s taken SLC by storm. Pho is also good and so are full plates, but the banh mi are heaven.

3425 State St., SLC, 801-467-6882. EL Pawit’s Royale Thai Cuisine Curries

are fragrant with coconut milk, and ginger duck is lip-smacking good. The dining room conveys warmth via tasteful décor using Thai silks and traditional art. 1968 E. MurrayHolladay Rd., SLC, 801-277-3658. ELL

Pleiku This stylish downtown spot serves

a selection of Vietnamese dishes made from family recipes and served tapas-style. Note the pho, which is brewed for 36 hours and served in a full-bowl meal or a preprandial cup. 264 Main St., SLC, 801-359-4544. EGM

Sapa Sushi Bar & Asian Grill Charming

Vietnamese stilt houses surround the courtyard. Sapa’s menu ranges from Thai curries to fusion and hot pots, but the sushi is the best bet. 722 S. State St., SLC, 801-363-7272. EGM

Sawadee Thai The menu goes far outside

the usual pad thai and curry. Thai food’s appeal lies in the subtleties of difference achieved with a limited list of ingredients. 754 E. South Temple, SLC, 801-328-8424. EGM

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

575 S. 700 East, SLC, 801-364-1144. EGL – M

Wine and Dine Remember to go to the website for info about special wine dinners. spencersfor steaksand chops.com

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

1215 E. Wilmington, SLC, 385-322-1158. EGN Thai Garden Paprika-infused pad thai,

deep-fried duck and fragrant gang gra ree are all excellent choices—but there are 50-plus items on the menu. Be tempted by batter-fried bananas with coconut ice cream. 4410 S. 900 East, SLC, 801-266-7899. EGM

Thai Lotus Curries and noodle dishes hit a

precise procession on the palate—sweet, then sour, savory and hot—plus there are dishes you’ve never tried before and should: bacon and collard greens, red curry with duck, salmon with chili and coconut sauce. 212 E. 500 South, SLC, 801-328-4401. EGL – M

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Thai Siam This restaurant is diminutive, but the flavors are fresh, big and bold. Never expensive, this place is even more of a bargain during lunchtime, when adventurous customers enjoy the $6.95 combination plates, a triple Thai tasting that’s one of the best deals in town. 1435 S. State St., SLC, 801-474-3322. GL Zao Asian Cafe 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. 639 E. 400 South, SLC, 801-595-1234. GL

Tasty Thai Tasty is a family-run spot,

absolutely plain, in and out, but spotless and friendly, and the food is fresh and plentiful.

And it’s so close to a walk in the park. 1302 S. 500 East, SLC, 801-467-4070. GL

STEAK

Christopher’s The menu is straightfor-

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

Fleming’s Prime Steakhouse This local branch of a national chain has a famously impressive wine list. With more than 100 available by the glass, it has selections that pair well with anything you order. 20 S. 400 West, The Gateway, SLC, 801-355-3704. EGO Ruth’s Chris Steakhouse This Ugly Betty

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. Eat dessert, then linger in the cool bar.

275 S. West Temple, SLC, 801-363-2000. EGN

Spencer’s The quality of the meat and the ac-

curacy of the cooking are what make it great. Beef is aged on the bone, and many cuts are served on the bone—a luxurious change from the usual cuts.

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

VEGETARIAN

Omar’s Rawtopia Owner Omar Abou-

Ismail’s Rawtopia has become a destination for those seeking clean, healthy food in Salt Lake—but almost more impressively, for those who aren’t following a vegetarian, raw or vegan regime but simply want good, fresh food. Faves include the Nutburger (named as one of SLmag’s 75 best), the falafel bowl and the amazingly indulgent desserts—like chocolate caramel pie and berry cheesecake.

2148 Highland Dr., SLC, 801-486-0332. L

Sage’s Café Totally vegan and mostly organic food, emphasizing fresh vegetables, herbs and soy. Macadamia-creamed carrot butter crostini is a tempting starter; follow with a wok dish with cashew-coconut curry.

900 S. 234 West, SLC, 801-322-3790. EL – M

Vertical Diner Chef Ian Brandt, of Sage’s Café and Cali’s Grocery, owns Vertical Diner’s animal-free menu of burgers, sandwiches and breakfasts. Plus organic wines and coffees.

2290 S. West Temple, SLC, 801-484-8378. EGL

PARK CITY & THE WASATCH BACK AMERICAN FINE DINING

Apex Enjoy fine dining at the top of the

world. Apex at Montage exudes luxury in the most understated and comfortable way.

No need to tux up to experience pampered service; the assumption is you’re here to relax and that means not having to worry about a thing. 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. 9100 Marsac Ave., Park City, 435-604-1300. EGN

350 Main Now being run by Cortney Jo-

hanson 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 Venision Loin in Pho. Amazing.

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

The Farm Restaurant Food is at the forefront of the newly named Park City Mountain Resort, and the Farm is the flagship featuring sustainably raised and produced food. Resort Village, Sundial Building, North of the Cabriolet. 435-615-4828. EGO Glitretind The service is polished, and the menu is as fun or as refined or as inventive as Chef Zane Holmquist’s mood. The appeal resonates with the jet set and local diners.

The wine list is exceptional. But so is the burger. 7700 Stein Way, Deer Valley, 435-645-6455. EGO

Goldener Hirsch A jazzed up Alpine theme— elk carpaccio with pickled shallots, foie gras with cherry-prune compote and wiener schnitzel with caraway-spiked carrot strings. 7570 Royal St. East, Park City, 435-649-7770. EGO J&G Grill Jean-Georges Vongerichten lends his name to this restaurant at the St. Regis. The food is terrific, the wine cellar’s inventory is deep, and it’s not as expensive as the view from the patio leads you to expect. 2300 Deer Valley Drive East, Park City, 435-940-5760. EGO Mariposa at Deer Valley (Open seasonally) Try the tasting menu for an overview of the kitchen’s talent. It’s white tablecloth, but nothing is formal. 7600 Royal St., Park City, 435-645-6715. EGO

Welcome to Kimi’s Chop & Oyster House, European influenced fine dining and elegant social atmosphere, now in Commons at Sugarhouse.

We promise an intimate and relaxed dining experience that offers something different to local and foreign patrons and ensures you enjoy a memorable food experience every time.

Now with outdoor patio seating with fire pits and cozy blankets!

Lunch: Monday - Friday 11:30 am - 3 pm Après Work: Monday - Friday 3 pm - 5 pm Dinner: Monday - Saturday 5 pm - 9:30 pm CLOSED SUNDAY 2155 S Highland Dr, SLC • (801) 946-2079 • kimishouse.com

CELEBRATING 40 YEARS OF EXCELLENCE Located at the base of Little Cottonwood Canyon on 20 acres, La Caille offers an unmatched experience & atmosphere. Explore the grounds, host an unforgettable event, or enjoy dining at it’s finest.

Fine Dining Seven Days a Week Monday - Saturday 5:00 PM - 9:00 PM Sunday 4:00 PM - 8:00 PM Saturday Brunch 10:00 AM - 2:00 PM Sunday Brunch 10:00 AM - 3:00 PM

Elegant Dining & Special Occasions 9565 South Wasatch Boulevard, Sandy • 801-942-1751 • lacaille.com

Classically trained Pastry Chef Romina Rasmussen has been capturing the attention of food lovers near and far since 2003 with her innovative take on the classics, from her beloved Kouing Aman (Utah’s original) French macarons (buttons), and a wide variety of desserts that change monthly. We’re excited to announce housemade gelato and gelato pops in time for summer -- we can’t think of a better way to beat the heat.

2X

WINNER

216 East 500 South • (801) 355-2294 • lesmadeleines.com

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dining guide Mustang 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.

890 Main St., Park City, 435-658-3975. EGO Royal Street Café (Open seasonally)

Don’t miss the lobster chowder, but note the novelties, too. In a new take on the classic lettuce wedge salad, Royal Street’s version adds baby beets, glazed walnuts and pear tomatoes. 7600 Royal Street, Silver Lake Village, Deer Valley Resort, Park City, 435645-6724. EGM

Snake Creek Grill The setting is straight

outta Dodge City; the menu is an all-American blend of regional cooking styles. Corn bisque with grilled shrimp is a creamy golden wonder. Yes, black-bottom banana cream pie is still on the menu. 650 W. 100 South, Heber, 435-654-2133. EGM – N

Tupelo Chef Matt Harris brings a

Local Love Mondays

Good food deals and live music for locals every Monday.

touch of the South and lot of excitement to Main Street. This is a far cry from greens and grits but the dishes that come out of his kitchen show a passion for full flavor and a rootsy approach to fine dining that signifies Southern style. A much needed shot of excitement for Main Street.

508 Main St., Park City, 435-615-7700. EG N

Viking Yurt (Open seasonally) Arrive by

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

Park City Mountain Resort, 435-615-9878. EGO

AMERICAN CASUAL

Blind Dog Grill 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. 1251 Kearns Blvd., Park City, 435-655-0800. EGM – N The Blue Boar Inn The restaurant is reminiscent of the Alps, but serves fine American cuisine. Don’t miss the award-winning brunch. 1235 Warm Springs Rd., Midway, 435-654-1400. EGN Eating Establishment Claiming to be

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

Fletcher’s on Main Street A fresh idea on Main Street, Fletcher’s has a casual approach designed to suit any appetite, almost any time. Talented Chef Scott Boborek’s carefully sourced dishes range from burgers to Beef Wellington—with lobster mac and Utah trout.

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

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Gateway Grille Folks love the breakfasts, but you’re missing out if you don’t try the pork chop. Roasted until pale pink, its rich pigginess is set off by a port and apple sauce.

215 S. Main St., Kamas, 435-783-2867. EGL – M Handle Chef-owner Briar Handly

made his name at Talisker on Main.

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

High West Distillery Order a flight

of whiskey and taste the difference aging makes, but be sure to order plenty of food to see how magically the whiskey matches the fare. The chef takes the amber current theme throughout the food. 703 Park Ave., Park City, 435-649-8300. EGML

Jupiter Bowl Upscale for a bowling alley, but still with something for everyone in the family to love. Besides pins, there are video games and The Lift Grill & Lounge. In Newpark. 1090 Center Dr., Park City, 435- 658-2695. EGM Road Island Diner An authentic 1930s diner refitted to serve 21st-century customers. The menu features old-fashioned favorites for breakfast, lunch and dinner. 981 W. Weber Canyon Rd., Oakley, 435-783-3466. GL Sammy’s Bistro Down-to-earth food in a comfortable setting. Sounds simple, but if so, why aren’t there more Sammy’s in our world?

Try the bacon-grilled shrimp or a chicken bowl with your brew. 1890 Bonanza Dr., Park City, 435-214-7570. EGL – M Silver Star Cafe Comfort food with an

upscale sensibility and original touches, like shrimp and grits with chipotle or Niman Ranch pork cutlets with spaetzle. Morning meals are also tops, and the location is spectacular. 1825 Three Kings Dr., Park City, 435-655-3456. EGM

from Deer Valley. 2900 Deer Valley Drive East, Park City, 435-615-2410. EGM

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

BAKERIES & CAFÉS

Park City Coffee Roasters The town’s

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

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

Twice the Dough The doughnut trend has entered the beehive. Choose from a dozen different flavors, including gluten-free. 1400 Snow Creek Dr., Park City, 435-731-8383. GL Wasatch Bagel Café Not just bagels, but bagels as buns, enfolding a sustaining layering of sandwich fillings like egg and bacon. 1300 Snow Creek Dr., Park City, 435-645-7778. GL Windy Ridge Bakery & Café One of Park

City’s most popular noshing spots—especially on Taco Tuesdays. The bakery behind turns out desserts and pastries for Bill White’s restaurants as well as take-home entrees. 1250 Iron Horse Dr., Park City, 435-647-0880. EGL – M

BAR GRUB & BREWPUBS

Burgers & Bourbon Housed in the luxu-

rious Montage, this casual restaurant presents the most deluxe versions of America’s favorite food. The burgers are stupendous, there’s a great list of bourbons to back them, and if you’re not a bourbon imbiber, have one of the majorly good milkshakes. 9100 Marsac Avenue, Park City, 435-604-1300. EGN

Red Rock Junction The house-brewed

Simon’s Grill at the Homestead The

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

Spin Café Housemade gelato is the big

Squatters Roadhouse Everyone loves the bourbon burger, and Utah Brewers Co-op brews are available by the bottle and on the state-ofthe-art tap system. Open for breakfast daily.

1900 Park Ave., Park City, 435-649-9868. EGM

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

star at this family-owned café, but the food is worth your time. Try the pulled pork, the salmon BLT or the sirloin. 220 N. Main St., Heber City, 435-654-0251. EGL – M

The Brass Tag In the Lodges at Deer Val-

ley, 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

Wasatch Brewpub This was the first

brewpub in Utah, and it serves handcrafted beer and family-friendly fare without a hefty price tag. Everyone loves Polygamy Porter, and the weekend brunch is great, too. 240 Main St., Park City, 435-649-0900. EGL – M

NEW LOCATION IN THE CENTRAL 9TH MARKET Opening in early September serving lunch, dinner, and weekend brunch.

Embracing small plate favorites while introducing a carefully crafted full-course menu.

165 W 900 S, SLC • (801) 485-2055 • meditrinaslc.com

Primo Restaurant For over 20 years, Primo Restaurant has been serving the best Italian food in Salt Lake City with unique and authentic cuisine and exceptional service. Now in our new home for the last three years, we have a lot more to offer to our valued customers.

In addition to great food and service, we have the capability of doing big events like weddings and business meetings for up to 200 people with free parking. We also have a beautiful patio and many private rooms for all you need in one place.

4699 S. Highland Dr., Holladay • (801) 947-0025 • primoslc.com

At Provisions we believe in carefully executed, regional, ingredient driven delicious cooking, produced in partnership with responsible farming and animal husbandry. We love to cook, it’s our passion and we respect the ingredient’s by keeping it simple, preparing it the best way we know how and plating in a fun and creative way to showcase and honor what we have here in Utah. We cook and eat with the seasons, the way it was meant to be. We change our menu often to maintain the highest quality experience for our guests. We have created an elegant, casual environment for our food and libations to be enjoyed. We have a very eclectic, thoughtful wine, beer and cocktail list meant to compliment the seasonal menus.

We are currently open for dinner Tuesday thru Sunday from 5 -10pm. Lunch and brunch coming soon.

20

16 WINNER

3364 South 2300 East, SLC • (801) 410-4046 • slcprovisions.com

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dining guide CONTINENTAL & EUROPEAN

Adolph’s Park City locals believe the steak

sandwich is the best in town. You’ll also find classics like wiener schnitzel, rack of lamb and Steak Diane. 1500 Kearns Blvd., Park City, 435-649-7177. EGO

Bistro 412 The coziness and the low wine markups make you want to sit and sip. Mainstays here are classic French favorites like beef bourguignon. 412 Main St., Park City, 435-649-8211. EGM

Café Terigo This charming café is the

spot for a leisurely meal. Chicken and bacon tossed with mixed greens and grilled veggies on focaccia are café-goers’ favorites. 424 Main St., Park City, 435-645-9555. EGM

Billy Blanco’s Motor City Mexican. The subtitle is “burger and taco garage,” but garage is the notable word. This is a theme restaurant that hearkens back to the seventies heyday of such places—lots of cars and motorcycles on display, oil cans to hold the flatware, and a 50-seat bar made out of toolboxes. If you’ve ever dreamed of eating in a garage, you’ll be thrilled. 8208 Gorgoza Pines Rd., Park City, 435-575-0846. EGM - N Chimayo Bill White’s prettiest place, this res-

Cisero’s High altitude exercise calls for calories to match. 306 Main St., Park City, 435-649-5044. EGM

taurant is reminiscent of Santa Fe, but the food is pure Park City. Margaritas are good, and the avocado-shrimp appetizer combines guacamole and ceviche flavors in a genius dish. 368 Main St., Park City, 435-649-6222. EGO

Fuego Off the beaten Main Street track,

El Chubasco Regulars storm this restau-

ITALIAN & PIZZA

this pizzeria is a family-friendly solution to a ski-hungry evening. Pastas, paninis and woodfired pizzas are edgy, but they’re good. 2001 Sidewinder Dr., Park City, 435- 645-8646. EGM

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

Vinto The only location of this chic pizzeria,

Tarahumara Some of the best Mexican

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

900 Main St, Park City, 435-615-9990. EGM

Ghidotti’s Ghidotti’s evokes Little Italy more than Italy, and the food follows suit—think spaghetti and meatballs, lasagna and rigatoni Bolognese. Try the chicken soup. 6030 N. Market St., Park City, 435-658-0669. EGM – N Grappa Dishes like osso buco and grape

salad with gorgonzola, roasted walnuts and Champagne vinaigrette are sensational, and the wine list features hard-to-find Italian wines as well as flights, including sparkling.

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

JAPANESE/PAN-ASIAN

Sushi Blue Find the yin and yang of

Asian-American flavors in Bill White’s sushi, excellent Korean tacos, crab sliders and other Amer-Asian food fusions, including the best hot dog in the state, topped with bacon and house-made kimchi. 1571 W. Redstone Center Dr. Ste. 140, Park City, 435-575-4272. EGM – N

Wahso Restaurateur Bill White is known for his eye-popping eateries. Wahso is his crown jewel, done up with lanterns and silks like a 1930s noir set. Don’t miss the jasmine tea-smoked duck. 577 Main St., Park City, 435-615-0300. EGO

MEXICAN & SOUTHWESTERN

Baja Cantina The T.J. Taxi is a flour

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

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food in the state can be found in this family­owned cafe in Midway. Don’t be fooled by the bland exterior; inside you’ll find a full-fledged cantina and an adjoining family restaurant with a soulful salsa bar. 380 E. Main St., Midway, 435-654-34654. EGM – N

MIDDLE EASTERN & GREEK

Reef’s Lamb chops are tender, falafel is

crunchy, and the prices fall between fast food and fine dining. It’s a den of home cooking, if your home is east of the Mediterranean. 710 Main St., Park City, 435-658-0323. EGM

SOUTHEAST ASIAN

Shabu Cool new digs, friendly service and fun

food make Shabu one of PC’s most popular spots.

Make reservations. A stylish bar with prizewinning mixologists adds to the freestyle feel.

442 Main St., Park City, 435-645-7253. EGM–N

Shabu Shabu House The second shabu-

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

Taste of Saigon Flavor is the focus here, with

the degree of heat in your control. Try the specials such as lemongrass beef and rice noodle soup. 580 Main St., Park City, 435-647-0688. EM

STEAK

Butcher’s Chop House & Bar The

draws are prime rib, New York strip and pork chops—and the ladies’ night specials in the popular bar downstairs. 751 Main St., Park City, 435-647-0040. EGN

Grub Steak Live country music, fresh salmon, lamb and chicken, and a mammoth salad bar. Order bread pudding whether you think you want it or not. You will. 2200 Sidewinder Dr., Prospector Square, Park City, 435-649-8060. EGN Edge Steakhouse This beautifully fills the beef bill at the huge resort, and the tasting menus take you through salad, steak and dessert for $45 to $60, depending on options. 3000 Canyon Resort Drive, Park City, 435-655-2260. EGO Prime Steak House Prime’s recipe for

success is simple: Buy quality ingredients and insist on impeccable service. Enjoy the piano bar, and save room for molten chocolate cake. 804 Main St., Park City, 435-655-9739. EGN

NORTH SALT LAKE & BEYOND AMERICAN FINE DINING

The Huntington Room at Earl’s Lodge Ski-day sustenance and fireside dinner for the après-ski set. In summer, dine at the top of the mountain. 3925 E. Snowbasin Rd., Huntsville, 888-437-547. EGLL

Hearth Much of the menu is inspired by the wood-fired oven—the pizzas, the flatbreads and the hearth breads, all made with the same basic dough. There were several elk dishes on the menu and some yak. Try it. 195 Historic 25th St. Ste. 6 (2nd Floor), Ogden, 801-399-0088. EGN

AMERICAN CASUAL

The Bluebird The ornate soda

fountain, tile floors and mahogany tables are the setting for daily specials and soups, milkshakes and sundaes. 19 N. Main St., Logan, 435-752-3155. M

Prairie Schooner Tables are covered wagons around a diorama featuring coyotes, cougars and cowboys—corny, but fun. The menu is standard, but kids love it. 445 Park Blvd., Ogden, 801-621-5511. EGM Union Grill The cross-over cooking offers sandwiches, seafood and pastas with American, Greek, Italian or Mexican spices. Union Station, 2501 Wall Ave., Ogden, 801-621-2830. EGM

BAR GRUB & BREWPUBS

Beehive Grill 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. 255 S. Main St., Logan, 435-753-2600. EGL

With its trendy, urban vibe, live music and historic setting in Park City’s renovated Masonic Hall, Riverhorse On Main treats its guests to an inventive array of upscale, eclectic American cuisine and uncomplicated, seasonal dishes, all crafted by award-winning executive chef Seth Adams.

540 Main Street • (435) 649-3536 • riverhorseparkcity.com

Ruth had a certain way of doing things. How to run a restaurant. How to treat people.

How to prepare the best steak of your life. When people would ask her how she made her food so good, she’d simply say “Just follow the recipe.” Come in tonight and experience how Ruth’s timeless recipe is alive and well to this day.

Salt Lake City • (801) 363-2000 • 275 S West Temple • ruthschrisprime.com Park City • (435) 940-5070 • 2001 Park Ave • ruthschris.com

BREWING LEGENDARY BEERS FOR OVER 26 YEARS Salt Lake’s original brewpub since 1989 features award-winning fresh brewed beers, eclectic daily specials and traditional pub favorites for lunch, dinner and weekend brunch. With an urban garden patio and private event space with spectacular city views, Squatters is the perfect choice for large group reservations, parties and events. Look for us in Park City and at the airport too!

Squatters. Good For What Ales You.

®

DINING AWARDS

Salt Lake City • 147 W. Broadway • (801) 363-2739 Park City • 1900 Park Avenue • (435) 649-9868 Salt Lake International Airport • (801) 575-2002 • squatters.com

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dining guide Roosters Choose from specialty pizzas, baked sea scallops and herb-crusted lamb at this fixture on the historic block. 253 25th St., Ogden, 801-627-6171. EGM

BURGERS, SANDWICHES, DELIS

Caffe Ibis Exchange news, enjoy sand-

wiches and salads, and linger over a cuppa conscientiously grown coffee. 52 Federal Ave., Logan, 435-753-4777. GL

CHINESE

Mandarin The rooms are filled with red

and gold dragons. Chefs recruited from San Francisco crank out a huge menu. Desserts are noteworthy. Call ahead. 348 E. 900 North, Bountiful, 801-298-2406. EGM

ITALIAN AND PIZZA

The Italian Place A great sandwich is

about proportion, not quantity, and these balance filling and bread, toasted until the meld is complete. 48 Federal Ave., Logan, 435-753-2584. GL

Marcello’s Eat spaghetti and meatballs without wine—this is truly Utah-style Italian food. 375 N. Main St., Bountiful.

801-298-7801. GL – M

A Capitol Breakfast Smoked rainbow trout with a bagel and cream cheese. Or, banana bread.

Slackwater Pizza The pies here are as good as any food in Ogden. Selection ranges from traditional to Thai (try it), and there’s a good selection of wine and beer. 1895 Washington Blvd., Ogden, 801-399-0637. EGM Rovali’s Ristorante This friendly familyowned place on Ogden’s main drag serves hearty Italian fare and housemade pastry, plus a creative bar menu and live music. 174 E. 2500 S., Ogden, 801-394-1070. EGM

Zucca Trattoria Chef-Gerladine Sepulve-

da’s menu features regional Italian dishes— check out the specials. But that’s only part of Zucca. There is also a great Italian market and deli, selling salumi and cheese and sandwiches, a regular schedule of cooking classes and a special menu of healthful dishes. 225 25th Street, Ogden, 801-475-7077. EGM – N

STEAK

Maddox Ranch House 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. 1900 S. Highway 89, Perry, 435-723-8545. GL – M

PROVO & CENTRAL UTAH AMERICAN FINE DINING

Communal Food is focused on the familiar with chef’s flair—like braised pork shoulder crusted in panko. Attention to detail makes

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this one of Utah’s best. 100 N. University Ave., Provo, 801-373-8000. EGM – N

The Tree Room Sundance Resort’s flag-

ship is known for its seasonal, straightforward menu and memorable decor, including Robert Redford’s kachina collection. Try the wild game—spice-rubbed quail and buffalo tenderloin. Highway 92, Sundance Resort, Provo Canyon, 801-223-4200. EGN – O

AMERICAN CASUAL

The Black Sheep The cuisine here is

based on the Native American dishes Chef Mark Mason enjoyed in his youth. But the fundamentals—like Navajo fry bread and the “three sisters” combo of squash, corn and beans—have been given a beautiful urban polish by this experienced chef. Don’t miss the cactus pear margarita. 19 N. University Ave, Provo, 801-607-2485. EGM – N

The Foundry Grill The café in Sundance

Resort serves comfort food with western style—sandwiches, spit-roasted chickens and ­steaks. Sunday brunch is a mammoth buffet.

Sundance Resort, Provo, 801-223-4220. EGM

Station 22 Ever-hipper Provo is home to

some cutting-edge food now that the cutting edge has a folksy, musical saw kind of style.

Station 22 is a perfect example of the Utah roots trend—a charming, funky interior, a great soundtrack and a menu with a slight Southern twang. Try the fried chicken sandwich with red cabbage on ciabatta. 22 W. Center St., Provo, 801-607-1803. EGL – M

INDIAN

Bombay House Salt Lake’s biryani main-

stay has several sister restaurants worthy to call family. 463 N. University Ave., Provo, 801-373-6677; 7726 Campus View Dr., West Jordan, 801-282-0777; 2731 E. Parley’s Way, SLC, 801-581-0222. EGM – N

ITALIAN/PIZZA

Pizzeria 712 The pizza menu

reaches heights of quality that fancier restaurants only fantasize about.

Not only are the blister-crusted pizzas the epitome of their genre, but braised short ribs, local mushrooms and arugula on ciabatta are equally stellar. 320 S. State St., Orem, 801-623-6712. EGM

MEXICAN

Mountain West Burrito A humble burrito place with high-flown belief in sustainably raised meats, locally sourced vegetables and community support. Result: everything you’d ever want in a burrito joint, except a beer.

1796 N. 950 West, Provo, 801-805-1870. GL

VEGETARIAN

Ginger’s Garden Cafe Tucked inside Dr. Christopher’s Herb Shop, Ginger’s serves

truly garden-fresh, bright-flavored, mostly vegetarian dishes. 188. S. Main St., Springville, 801-489-4500. GL

MOAB & SOUTHEAST UTAH AMERICAN DINING

Café Diablo (Open seasonally) This café

offers buzz-worthy dishes like rattlesnake cakes and fancy tamales. Save room for dessert. 599 W. Main St., Torrey, 435-425-3070. EGN

Hell’s Backbone Grill Owners

Blake Spalding and Jen Castle set the bar for local, organic food in Utah. Now the cafe has gained national fame. They garden, forage, raise chickens and bees, and offer breakfasts, dinners and even picnic lunches. 20 N. Highway 12, Boulder, 435-335-7464. EGM – N

Capitol Reef Inn & Café This family spot strives for a natural and tasty menu—and dishes like fresh trout and cornmeal pancakes achieve it. Be sure to look at the great rock collection and the stone kiva. 360 W. Main St., Torrey, 435-425-3271. EGL – M

Eklectic Café This is what you hope Moab will be like—vestigially idealistic, eccentric and unique. Linger on the patio with your banana pancakes, then shop the bric-a-brac inside. 352 N. Main St., Moab, 435-259-6896. GL Sunglow Family Restaurant This pit

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

BAR GRUB & BREWPUBS

Moab Brewery A beloved watering hole

for river-runners, slick-rock bikers, red-rock hikers and everyone who needs a bite and a beer, which is nearly everyone in Moab. All beer is brewed on site. 686 Main St., Moab, 435-259-6333. EGM

ST. GEORGE & SOUTHWEST UTAH AMERICAN FINE DINING

Painted Pony The kitchen blends culinary

trends with standards like sage-smoked quail on mushroom risotto. Even “surf and turf” has a twist—tenderloin tataki with chiledusted scallops. 2 W. St. George Blvd., Ste. 22, St. George, 435-634-1700. EGN

STONEGROUND ITALIAN KITCHEN

“Stoneground has become a favorite of mine— I love the space and I love the food” -Mary Brown Malouf Our Philosophy has always been to take the finest ingredients and do as little to them as possible.

Classic Italian techniques used to make artisan pasta, homemade cheeses and hand tossed Pizza.

20

16 WINNER

249 East 400 South, SLC • (801) 364-1368 • stonegroundslc.com

Best Restaurant, Best Japanese, and Best Sushi — Salt Lake magazine Dining Awards Pushing the envelope of contemporary Japanese cuisine, Takashi presents unrivaled sushi, sashimi, hot entrees and small plates in a memorable downtown setting.

Premium sake, wine, imported beer and signature cocktails.

Lunch Monday through Friday Dinner Monday through Saturday

Contemporary Japanese Dining

DINING AWARDS

18 W. Market Street, SLC • (801) 519-9595

l u n c h • d i n n e r • c o c k ta i ls

18 west market street • 801.519.9595

Fancy tacos and fine tequilas served seven days a week in a warm, modern atmosphere. Private dining space available at Holladay and Foothill locations.

COME TRY OUR BRUNCH FROM 11-3 ON SATURDAY’S AND SUNDAY’S! PATIOS OPEN IN ALL LOCATIONS. Visit us at www.taqueria27.com, twitter @taqueria27 or Facebook Taqueria27 for more information.

20

13 WINNER

2013

149 East 200 South, SLC • (385) 259-0940 1615 South Foothill Drive Suite G, SLC • (385) 259-0712 4670 Holladay Village Plaza Suite 108, Holladay • (801) 676-9706 taqueria27.com

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dining guide Spotted Dog Café Relax, have some vino

chile creme brulee. 445 Zion Park Blvd., Springdale, 435-772-0283. EGL – M

and enjoy your achiote-braised lamb shank with mint mashed potatoes on top of rosemary spaghetti squash. 428 Zion Park Blvd., Springdale, 435-772-0700. EGN

cakes for breakfast and lunch are good bets. But to truly experience Xetava, dine under the stars in eco-conscious Kayenta.

815 Coyote Gulch Court, Ivins, 435-656-0165. EGM

AMERICAN CASUAL

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

BAKERIES & CAFÉS

25 Main Café and Cake Parlor With

its hip graphic design, ever-so-cool servers and a loyal cupcake following, this simple sandwich spot could be at home in Soho, but it’s in St. George. 25 N. Main St., St. George, 435-628-7110. GL

Mom’s Café Mom’s has fed travel-

ers on blue plate standards since 1928. This is the place to try a Utah “scone” with “honey butter.” 10 E. Main St., Salina, 435-529-3921. GL

Red Rock Grill at Zion Lodge Try eat-

MEXICAN

THRILLER

@marymalouf

LA CAGE AUX FOLLES Sept 9–18

CARRIE

BY ODYSSEY DANCE

GARY LEWIS & THE PLAYBOYS

THE MUSICAL

SEP 23–OCT 9

OCT 20–22

OCT 27–29

328 Main Street 150

S A LT L A K E M A G A Z I N E . C O M SEPT/OCT 2016

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western cuisine—ribs, beef and chicken—as well as chili verde. A longtime Zion favorite, there’s almost always a wait here, but it’s almost always a pleasant one with a view and a brew in hand. 1212 Zion Park Blvd., Springdale, 435-772-3498. EGM

Whiptail Grill Tucked into an erstwhile gas station, the kitchen is little, but the flavors are big—a goat cheese-stuffed chile relleno crusted in Panko and the chocolate-

Sept 2–4

Read Mary Brown Malouf’s Utah food blog ON THE TABLE

The Bit and Spur The menu stars South-

ing here on the terrace. Enjoy melting-pot American dishes like smoked trout salad with prickly pear vinaigrette. And you can’t beat the red rock ambience. Zion National Park, 435-772-7700. EGL – M

RODNEY CROWELL

CHECK OUT SLMAG.COM

Xetava Gardens Café Blue corn pan-

RIRIE WOODBURY DANCE CO

NOV 11–12

OTTMAR LIEBERT & LUNA NEGRA Oct 13–15

LITTLE SHOP OF HORRORS

NOV 18–26

ParkCityShows.com

TINSLEY ELLIS DEC 2–3

435.649.9371

Texas de Brazil, the nation’s premier Brazilian steakhouse, features extensive meat selections of beef, lamb, pork, chicken and sausage all deliciously seasoned and carved table side by the restaurant’s authentically costumed “gauchos.” The restaurant also features a fresh gourmet salad area containing more than 50 items.

50 South main Street , SLC • (385) 232-8070 • texasdebrazil.com

GREAT VIEW, FABULOUS FOOD AND AWARD WINNING BREWS!

A legend in Park City since 1986, now you can enjoy the same award winning beer and pub fare in our Sugar House location. Pouring both Wasatch and Squatters hand-crafted brews, as well as dishing up delicious pub favorites, Wasatch Sugar House is sure to satisfy every appetite.

Serving lunch, dinner and weekend brunch. Private event space available for large groups.

Dog-friendly summer patio. Validated garage parking and on-site beer package agency.

Celebrating our 30th anniversary in 2016 First and still the best - we drink our share and sell the rest!

2110 South Highland Drive • (801) 783 -1127 • wasatchbeers.com

The Wild Rose is a fine dining restaurant located at The District in South Jordan.

Serving Contemporary American cuisine such as Chipotle Dusted Scallops, New Zealand Rack of Lamb and our signature, mouthwatering Tenderloin of Beef.

As well as beer, wine and cocktails to compliment any meal. We also have a private dining room to accommodate your next business function or special event.

Open nightly for dinner at 5pm and for brunch on Sunday from 10-2.

Reservations recommended but not required.

11516 District Main Dr, South Jordan • (801) 790-7673 • wildrose-district.com

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barguide

// A CURATED GUIDE TO BEST BARS IN UTAH

Bitter love Stanza’s new cocktail menu spotlights the bitter side of imbibing.

BY CHELSEA NELSON

Salt Lake City continues to thrive and expand, newish-to-the-neighborhood Stanza Italian Bistro & Wine Bar is taking it to the next level with its cocktail program. While the majority of Italian restaurants feature hearty wine lists (as they should), Stanza is laser-focused on featuring Italian spirits, aperitifs and digestifs—in other words, vermouth and amari (Italian bitters). Don’t worry, wine lovers, the wine and Italian beer list is also well thought out and expansive.

A typical negroni is created with equal parts spirit (usually gin), amari and vermouth; the classic recipe calls for Campari, perhaps the best-known of the Italian bitters. But there are a variety of creative ways to combine these three components, and Stanza is offering six to choose from. Each highlights a different vermouth and amaro combination, as well as other bitter-edged wines and liquors, such as Cocchi Americano and Averna, a Sicilian amaro.

“Amari were originally created as medicinal tonics, and have historically been used as such. Amari are all very different in flavor profiles, and often production,” says Amy Eldredge, Stanza’s beverage manager. “Because of the cocktail resurgence this product has re-gained popularity, yet many people aren’t familiar with the various styles.” Sometimes, they even switch out the gin for rye, rum or bourbon.

The trick in any bitters-based drink is

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PHOTO CHELSEA NELSON

As the craft cocktail scene in

to prepare the palate for bitter with a foretaste of sweet.

Stanza’s cocktail menu seems to be speaking to a more-educated Salt Lake City drinker—largely due to the educational efforts of Main Course Management’s beverage team. Jim Santangelo, Amy Eldredge and Ryan Manning have worked diligently to provide educational classes to the public on more obscure cocktail components, even before Stanza rolled out its menu. The vermouth- and amari-focused cocktail line up seems to be the next step in a long process of bringing craft cocktail culture to the forefront here in Utah, and imbibers are ready and willing to embrace it. 454 E. 300 South, SLC, 801-746-4441. stanzaslc.com

All bars listed in the Salt Lake Bar Guide have been vetted and chosen based on quality of beverage, food, atmosphere and service.

This selective guide has no relationship to any advertising in the magazine.

Review visits are anonymous, and all expenses are paid by Salt Lake magazine.

bar guide

21 & OVER BARS

Forget about navigating the state’s labyrinth of liquor laws—the more than 20 bars and pubs listed here prioritize putting a drink in your hand, although most of them serve good food, too. Restricted to 21 and over. (Be prepared to show your I.D., whatever your age. This is Utah, after all.)

Aerie Thanks to floor-to-ceiling windows, diners can marvel at nature’s magnificent handiwork while feasting from the sushi bar.

The menu is global, and the scene is energetic—with live music some nights. Cliff Lodge, Snowbird Resort, 801-933-2160 EG O Bar X This drinker’s bar is devoted to cock-

tails, and the shakers prefer the term “bartenders.” A survivor of the ups and downs of Utah liquor laws, this was the vanguard of Salt Lake’s new cocktail movement, serving classic drinks and creative inventions behind the best electric sign in the city. 155 E. 200 South, SLC, 801-355-2287 EGL

Beer Bar Ty Burrell, star of ABC’s small-

screen hit Modern Family, is a co-owner of Beer Bar, which is right next to Burrell’s other SLC hipster success story, Bar X. This is a hipster beer joint. It’s noisy and there’s no table service—you wait in line at the bar for your next beer and sit at picnic tables. But there are over 140 brews to choose from, not to mention 13 kinds of bratwurst. 161 E. 200 South, SLC, 801-355-2287 EGL

The Bayou This is Beervana, with 260

bottled beers and 32 on draft. The kitchen is an overachiever for a beer bar, turning out artichoke pizza and deep-fried Cornish game hens. 645 S. State St., SLC, 801-961-8400. EGM

Beerhive Pub An impressive list of over

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

Booths and tables augment the bar seating and downstairs there are pool tables. You can order food from Michelangelo’s next door, but this place is basically all about the beer. 128 S. Main St., SLC, 801-364-4268 EGL

BTG Wine Bar BTG stands for “By the Glass,” and the tenacity with which Fred Moesinger (owner of next-door Caffé Molise) pursued the audacious (in Utah) idea of a true wine bar deserves kudos. BTG serves craft cocktails and specialty beer, and you can order food from Caffé Molise, but the pièces de résistance are the more than 50 wines by the glass. You can order a tasting portion or a full glass, allowing you to sample vintages you might not be inclined to buy by the bottle. 63 W. 100 South, SLC, 801-359-2814 EGL

Campfire Lounge Well, don’t go expecting a real campfire, although patio firepits have been “in the works” for awhile now.

But the laid-back feeling of sitting around a campfire, sipping and talking with friends, is what the owners were aiming for, with or without flames. And that’s what Campfire is—a relaxed neighborhood joint with affordable drinks. And s’mores. 837 E. 2100 South, 801-467-3325 EGL Club Jam The city’s premier gay bar has all that’s necessary: DJs, drag queens and drinks. It rocks out Wednesday through Sunday, with karaoke on Wednesday and Sunday nights at 9. 751 N. 300 West, SLC, 801-382-8567 EGL

Good Grammar Gallivan Avenue is be-

coming a hipster hotspot. Proof: the crowds playing Jenga on the patio in front of Good Grammar. The decor, with a wall full of pop celebs and heroes, and a soundtrack of eclectic old- and alt-rock, creates a space

Poet Pablo Neruda inspires The Ruin’s ‘Luminous Mind, Bright Devil.’

Copper Common Sibling to hugely popular restaurant The Copper Onion, Copper Common is a real bar—that means there’s no Zion curtain and 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? Copper Common’s kitchen caters to every taste, whether you’re drinking cocktails, beer or wine (on tap, yet). And it’s real, chef-imagined food—a long way from pretzels and peanuts.

Reservations are recommended, and thankfully there are no TVs. 111 E. Broadway, SLC, 801-355-9453 EGM Cotton Bottom Inn Remember when this was a ski bum’s town?

The garlic burger and a beer is what you order. 2820 E. 6200 South, SLC, 801-273-9830 EGL East Liberty Tap House Another bright

spot in a brilliant neighborhood, the Tap House is the creation of Scott Evans, who also owns nearby restaurant Pago. Half a dozen beers on draft and 20 or more by the bottle, and the rotation changes constantly— meaning, stop by often. The menu, by Chef Phelix Gardner, does clever takes on bar food classics, like housemade onion dip and potato chips. Note: It’s open noon to midnight, 7 days a week. 850 E. 900 South, SLC, 801-441-2845 EGM

Gibson Lounge Grand America’s in-

imitable upscale style is translated into a gorgeously cushy but unstuffy bar, the antithesis of the current minimalist hipster style. You can actually wear a cocktail dress to this cocktail bar. 555 S. Main St, SLC, 801-258-6778. EGM$

Created by Jason Stevens, presented by Chase Worthen at The Ruin 1.5 oz. Pisco .75 oz. Byrrh .5 oz. lime juice .5 oz. pineapple gomme (pineapple simple syrup made with gum Arabic) Angostura bitters float Shake all ingredients, with the exception of the Angostura bitters, and pour over crushed ice in a collins glass. Add the Angostura bitters to the top of the cocktail as a floater and garnish with a Maraschino cherry.

1215 Wilmington Ave., SLC, 801-869-3730, ruinslc.com

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bar guide

21 & OVER BARS

Forget about navigating the state’s labyrinth of liquor laws—the more than 20 bars and pubs listed here prioritize putting a drink in your hand, although most of them serve good food, too. Restricted to 21 and over. (Be prepared to show your I.D., whatever your age. This is Utah, after all.)

that bridges old and young imbibers.

House cocktails have names inspired by late greats. 49 E. Gallivan Ave., 385-415-5002. EGL

High West Distillery The bartenders at

Utah’s award-winning gastro-distillery concoct two full and completely different cocktail menus, one each for summer and winter, and briefer ones for the shoulder seasons.

The focus is on whiskey-based drinks featuring High West’s award-winning spirits, although the bar stocks other alcohol. The food is whiskey-themed, too, and the space— a former livery stable—is pure Park City. 703 Park Ave., Park City, 435-649-8300 EGM

Garage Everyone compares it to an Austin bar. Live music, good food and the rockingest patio in town. Try the Chihuahua, a chile-heated riff on a margarita.1199 N. Beck St., SLC, 801-521-3904 EGL Gracie’s Play pool, throw darts, listen to

live music, kill beer and time on the patio and upstairs deck. Plus, Gracie’s is a gastropub—you don’t see truffled ravioli in a vodka-pesto sauce on most bar menus. 326 S. West Temple, SLC, 801-819-7563 EGM

Green Pig Green Pig is a pub of a different color. The owners try to be green, using ecofriendly materials and sustainable kitchen practices. The menu star is the chili verde nachos with big pork chunks and cheese.

31 E. 400 South, SLC, 801-532-7441 EGL The Rest and Bodega The neon sign says “Bodega,” and you can drink a beer in the phone booth–sized corner bar. But it’s better to head downstairs to the speakeasystyled The Rest. Welcome to the underground. Order a cocktail, settle into the apparently bomb-proof book-lined library, or take a booth and sit at the bar where you can examine local artist Jake Buntjer’s tiny sculptures in the niches on the wall—sort of a Tim Burton meets Dr. Who aesthetic. The food is good, should you decide to blow off the dinner plans and stay here instead. 331 S. Main St., SLC, 801‑532‑4042 EGL The Shooting Star 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 with finishing your Star Burger. 7300 E. 200 South, Huntsville, 801-745-2002 EGL

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Market Street Oyster Bar The livelier nightlife side of Market Street seafood restaurant, the Oyster Bar has an extensive beverage menu including seasonal drink specials.

To begin or end an evening, have one of the award-winning martinis or a classic daiquiri, up, with a dozen oysters—half price on Mondays—or settle in for the night and order from the full seafood menu. 54 W. Market St., SLC, 801-531-6044. EGM Spencer’s The cozy, wood-panelled bar adjoining the steakhouse is a handy downtown watering hole with a classic city bar. The pro bartender can mix what you want; but visitors should want drinks based on local spirits like Beehive Gin and Sugar House Vodka. Hilton Salt Lake City Center, 255 W. Temple, SLC, 801-238-4748 EGM The Vault In the boutique Kimpton hotel

The Monaco, The Vault is themed after the building’s original purpose as a bank. A quintessential hotel bar, with big windows looking out on pedestrian traffic and longaproned servers, this is a favorite place for locals and visitors. There is a list of original concoctions, but look for the special cocktails themed to what’s onstage across the street at Capitol Theatre. You can also order from the wine list of Bambara, the hotel restaurant.

202 S. Main St., SLC, 801-363-5454 EGL

Undercurrent Bar Right behind and sister to seafood restaurant Current Fish & Seafood, Undercurrent went to the top of the class the minute it opened ,thanks to the expertise behind it: Amy Eldredge is one of Salt Lake’s best bartenders and Jim Santangelo one of its foremost wine educators. Add in barsnacks by Chef Logen Crews and the availability of Sofie sparkling wine in a can and you’ve got a hit. 270 S. 300 East St., SLC, 801-574-2556 EGL Whiskey Street Before it was named

Main Street, this stretch of road was dubbed “Whiskey Street” because it was lined with so many pubs and bars. Hence the name of this drinking (and eating) establishment.

Anchored by a 42-foot-long cherry wood bar and centered with a narrow stand-up table, booths, and cushy seats at the back, Whiskey Street serves food, but it’s primarily a place to bend the elbow. There’s a selection of neo-cocktails, a list of beer and whiskey pairings and a jaw-dropping list of spirits,

some rare for SLC. Wine on tap and an extensive beer list round out the choices. 323 S. Main St., SLC, 801-433-1371 EGL

Zest Kitchen & Bar Besides the healthy

dining, Zest offers hand-crfted 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, a Jalapeno Margarita or Summer Beet Sangria. There’s a special latenight menu of bar bites too. 275 S. 200 West, SLC, 801-433-0589 EGL

Dented Brick There's a new rum on the block For a state with a dry reputation, Utah is overflowing with new distilleries. The latest—at least, as of this writing—is Dented Brick Distillery in South Salt Lake. As usual, the owners are young, entrepreneurial and as idealistic as one can be about spirits.

Their first bottling, Antelope Island Rum, also follows a previously blazed trail using Utah landscape and lore as its label’s inspiration.

Mashed, fermented and distilled onsite from artesian water, organic cane sugar and molasses, Antelope Island is available for sale at the distillery. Call to schedule a tour and pick up a bottle.

3100 S. Washington St., South Salt Lake, 801-326-3913

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COCKTAIL CONTEST SALT LAKE MAGAZINE’S FARM TO GLASS COCKTAIL CONTEST MEXICAN KITCHEN

Visit these establishments during the month of September to try the delicious farm fresh cocktails.

Vote for your favorite on saltlakemagazine.com Sponsored by:

onthetown

A collection of photos from the many local events covered in greater detail on SaltLakemagazine.com

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Tastemakers 2016 June 2 & 3, 2016 , Gallivan Center, Photos by Natalie Haws 1 Sidney Van Alstine, Hai-Yen Diep, Jaimee VanSchoiack, Brandon VanSchoiack, Jessica Fox and Josh Brockbank 2 Leo Cancio 3 Shelby Taylor 4 Shannon Story and Jadon Welling 5 Albert Hidalgo and Evan Jolley 6 John and Tina DeRosa and Marci Peterson 7 Stuart Graves, Trevor Sears, Stacey Carroll, Sabrina Peters and Jeremy Pugh

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EATS Fork in the Road May 13th, The Cabin at The Grand Summit Hotel, Park City, photos by Kathy Turner 1 Back row: Jeana Nue, Inge Travis, Ann Bloomquist, Melany Shaw, Leslie Gleason , Courtney Caplan; front: Bob Miller and Andrew Caplan 2 Shannon Doleac, Patti Polster and Brooks Addicott 3 Jeana Nue and Allison Stuart 4 Bob Miller, Joanne Studebaker, Donna Turner, Mary Pat Buckman, Eric Bloomquist and Jim Buckman 5 Charlotte Trahan, Donna Turner, Ann Bloomquist, Suzanne Carpenter, Mindy D’Agostino

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The Children’s Center: Gala at the Gallivan June 10, 2016, Gallivan Center, photos by Natalie Haws 1 Tyler and Lindsay Black 2 Emily Burchett 3 Ericka Weissman and Rosemary Sill 4 Kimberly Coleman, Tatiana Miller, Josh Goldsmith and Robyn Pinto 5 Steve and Elizabeth Mills

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my turn

History Lessons

Windows to the past offer a new perspective for the future.

BY JOHN SHUFF

I’ve looked multiple sclerosis in the face for the last 41

years, accepting the consequences of this disease, and living with it the best that I can. Over the years I’ve tried to act as normally as possible, determined to do anything practical to slow its insidious progress. One technique I’ve found helpful is visualization. I often find my mind wandering back to the days prior to being diagnosed with MS, those days when I was able-bodied, more participative, more physical. I’m not sure why these flashbacks are so vivid, but each one brings a new appreciation of the life I had—and the one I have now.

I remember when the Helfter kids, our next door neighbor’s children in Buffalo, would come to the back door and ask me to play basketball with them. I was kind of the neighborhood Pied Piper, the guy who was always there when the kids wanted a pick-up game. I loved the interaction with the kids, especially the younger ones who played so intensely, always looking for approval. Today, I look back on those spontaneous games from the vantage point of a wheelchair—but I’m glad I was always willing to play.

I remember the last round of golf I played 36 years ago at the Colgate National Pro-Am at Pinehurst, North Carolina. My partner was Lanny Wadkins, the affable pro golfer from Advance, North Carolina. We finished second. I never swung a club after that day as I collapsed the next week, and was on crutches after that. Today, I look at the trophy I took home from that event with the realization that living in the past is unproductive. What really matters is how to live with an uncertain future.

I remember telling my wife from a phone booth outside the Mayo Clinic in 1975 that I had just been diagnosed with MS. I remember standing with the phone in my hand, crying uncontrollably, the tears coming out of nowhere. I had no idea

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what was in front of me and my young family, only that our lives had changed forever in that one instant. I was tall— 6’3”—but I did not know then that the remainder of my life would be lived in a wheelchair looking up, not down. That perspective has helped me understand how some children feel—small and insignificant—surrounded by adults towering over them like giant Sequoias.

I remember when a man named Shelly (I’ve forgotten his last name) stopped by the office and invited me to spend a morning in a public school in Delray Beach to offer a little “outsider” feedback to the principal. My first question was, “Are the schools accessible?” He inquired what my disability was.

“MS,” I said, and there was dead silence as his head dropped. When he lifted his face, his eyes were full of tears.

He told me that his son, at age 40, had been institutionalized for the last 10 years with MS. He was now totally paralyzed, requiring him to be fed and diapered.

It was then I recalled a saying of my dad’s: “I cried because I had no shoes until I met a man with no feet.”

Despite all the changes in my life, I have learned there is one constant, and that is hope.

It is a hope driven by the premise that our lives will not get better unless we take control to make them better.

You must become the changeagent in your life, drawing on your own strength to cope with the adversity that you will face.

Pray for the fortitude to improve your tomorrow by taking responsibility for your own happiness.

Most of all, never throw in the towel, never give up, never quit. A nun I worked closely with once said to me something I’ve never forgotten, “Mr. Shuff, remember life is not John Shuff and family a problem to be solved, but a miracle to be lived.”

Jordan Landing, the City within the City, welcomes another addition to the development: Residence Inn by Marriott Opening 2017

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