Salt Lake Magazine Jan Feb 2016 by Salt Lake Magazine

IFE TER L Y BET T I C ND

RK R A A P GE

STATE OF THE PLATE LO CA L FO O D T R E N D S FO R 2 0 1 6

More Than 250 Curated

DINING & BAR REVIEWS THE MAGAZINE FOR UTAH

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SALTLAKEMAGAZINE.COM

Robert Redford ACTOR. DIRECTOR. ACTIVIST.

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February 2016

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Four world championships and two league MVP awards. Forty-six game winning drives. The longest winning streak in NFL history. Tom Brady is a champion, and champions never crack under pressure.

15 W South Temple â&#x20AC;˘ Salt Lake City, Utah 801-364-3667

Experience our Lifestyle Search at SummitSothebysRealty.com

New Modern Contemporary Design

Rare Find at Alta

Charming Cottage in Fabulous Location

920 Empire Avenue, Park City 4 BD | 4.5 BA | 2,003 SF | $1,975,000

9871 E Peruvian Acre Road, Alta 5 BD | 3 BA | 2,885 SF | $1,800,000

460 Mountain View Drive, Midway 3 BD | 3 BA | 2,921 SF | $1,300,000

MARNY SCHLOPY 435.640.5660

LISA KARAM 801.791.8801 BRAD JENSEN 435.901.8333

MARC COULAM 801.243.2002 MARCIE DAVIS 435.602.9577

Elegant East Bench Bountiful Home

Stunning, Unobstructed Views of Reservoir

Fabulous Old Town Location

1252 Lorien Drive, Bountiful 5 BD | 7 BA | 9,350 SF | $1,299,000

1 Deer Springs, Heber Land | 25.1 Acres | $1,200,000

1412 Park Avenue, Park City 4 BD | 4 BA | 2,400 SF | $1,175,000

SUSAN POULIN 801.244.5766

MARC COULAM 801.243.2002 NANCY TALLMAN 435.901.0659

SCOTT MAIZLISH 435.901.4309

Stunning Features and Views on 1.33 Acres

Incredible Pepperwood Estate

Forever Views from Premier Lot

4942 Arabian Circle, Heber 5 BD | 5 BA | 5,270 SF | $1,100,000

17 Windsong Drive, Sandy 7 BD | 4 BA | 6,434 SF | $940,000

5986 Maple Ridge Trail, Oakley Land | 18+ Acres | $885,000

HANK MASTAIN 435.513.0696

SUSAN POULIN 801.244.5766

SCOTT MAIZLISH 435.901.4309

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MMXV Sotheby’s International Realty Affiliates LLC. All Rights Reserved. Sotheby’s International Realty® is a licensed trademark to Sotheby’s International Realty Affiliates LLC. Equal Housing Opportunity. Each Office is Independently Owned & Operated. Information deemed reliable, but not guaranteed. Square footage is an estimate only.

MOST DESIRED LOCATION MASTERFUL HISTORIC REMODEL

1380 S Fillmore Street, Salt Lake City 4 BD | 4 BA | 2,800 SF | Price Upon Request LEANNE PARRY 435.640.8960

Upper Avenues Treasure

Great Investment Opportunity

Capitol Hill Oasis

833 Terrace Hills Drive, Salt Lake City 5 BD | 3 BA | 3,868 SF | $699,000

2900 Deer Valley Drive, Park City 2 BD | 3 BA | 1,407 SF | $695,000

672 N Columbus Street, Salt Lake City 3 BD | 3 BA | 5,061 SF | $649,000

MAURA POWERS 801.259.5490

SCOTT MAIZLISH 435.901.4309

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Rare Lot in the Heart of Historic District

Beautiful Jeremy Ranch Home

Prime Promontory Homesite

55 Daly Avenue, Park City Land | 0.06 Acre | $600,000

3958 W View Pointe Drive, Park City 4 BD | 4 BA | 2,802 SF | $549,000

3236 Westview Trail, Park City Land | 0.90 Acre | $299,000

SUZANNE PRETORIUS 435.640.2436

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Timeless Bald Eagle Mountain Retreat

Ski-In/Ski-Out Chateaux

109 Acre Estate

7948 Red Tail Court, Deer Valley 6 BD | 8 BA | 10,888 SF | $11,250,000

12 White Pine Canyon, Park City 6 BD | 10 BA | 11,545 SF | $8,400,000

202 Hobble Creek Canyon, Springville 8 BD | 13 BA | 26,000 SF | $8,000,000

PATTI WELLS 435.901.4300 MARK JACOBSON 435.659.1123

NANCY TALLMAN 435.901.0659

KERRY OMAN 801.369.2507

Fantastic Development Property

Mountain Modern Perfection

Contemporary Townhome

1170 South Center Street, Midway Land | 68 Acres | $7,900,000

8101 Sunrise Loop, Park City 5 BD | 5.5 BA | 6,247 SF | $3,950,000

4890 Enclave Way #22, Park City 5 BD | 7 BA | 5,622 SF | $3,400,000

MARC COULAM 801.243.2002

MICHAEL SWAN 435.659.1433

NANCY TALLMAN 435.901.0659

Epitome of Luxury

Fabulous Contemporary Home

Extraordinary Mountain Design

6639 Chapparal Road, Huntsville 5 BD | 8 BA | 9,737 SF | $2,900,000

1406 E Perrys Hollow Road, Salt Lake City 5 BD | 3 BA | 8,100 SF | $2,800,000

4820 Bear View Drive, Park City 4 BD | 6 BA | 6,972 SF | $2,700,000

MARCIE DAVIS 435.602.9577 LISA KARAM 801.791.8801

LEE WHITE 801.699.0559

MARCIE DAVIS 435.602.9577 NANCY TALLMAN 435.901.06

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2440 Iron Mountain Drive, Park City 4 BD | 3 BA | 5,280 SF | $2,350,000

8235 Sunrise Loop, Park City 5 BD | 7 BA | 6,331 SF | $2,200,000

335 Ontario Avenue, Park City 3 BD | 4 BA | 2,478 SF | $2,195,000

MICHELLE EASTMAN 435.640.6597 BRIGID FLINT 435.640.9873

BRIAN WILSON 435.647.6301

SCOTT MAIZLISH 435.901.4309 MARY CIMINELLI 801.550.7563

Panoramic Ski Run Views

10 Acre Estate with Forever Views

Promontory New Construction with Ski Views

4727 Pace Drive, Park City 5 BD | 5 BA | 4,300 SF | $2,050,000

10124 N Kimball Canyon Road, Park City 8 BD | 8 BA | 11,406 SF | $2,000,000

8936 N Mountain Crest Road, Park City 4 BD | 5 BA | 4,000 SF | $1,999,500

MICHELE CONE 435.602.0886

MARK JACOBSON 435.659.1123 MICHELE CONE 435.602.0886

BRIAN WILSON 435.647.6301

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contents

J A NUA R Y/ F E BR UA R Y 2 016

FEATURES

68 ON THE TABLE

BY MARY BROWN MALOUF

2016 will bring the usual sweep of food and dining trends. We asked our prognosticators what to expect.

74 GENERATION SLC BY CHRISTIE MARCY

Utah’s Millennial wave is here, outnumbering Boomers. But who are they? For one, they defy easy description.

80 DABC IS SMASHED BY GL E N WA RCHOL

The state liquor monopoly has resurrected the “can’t get a drink in Utah” myth to the detriment of economic growth and the sweet life.

86 BOOTS ON THE GROUND Winter is messy. Your footwear doesn’t have to be.

on the cover Robert Redford proudly claims Utah

as his refuge and home. And the state wouldn’t be the same without him. Above: Leopard boots Yosi - $89.99, Namedroppers; Leopard print tights - $14, LOFT S A LT L A K E M A G A Z I N E . C O M JAN/FEB 2016

contents

130 PARK CITY LIFE

Lights, camera, action! Summit County has Sundance fever. We tell you how to survive as a local, where to hear the best music, eat the best food and how Park City thrives on the event. We even have posters from Sundance days gone by. Also, meet Gail Loveland, Katie Wang and Tupelo, an exciting new eatery.

The Hive

Utes gymnastics, velvet fashion, bison skulls as art, a crime-writing model, local chocolate and why SLC is the best! (And the worst!)

A&E

outdoors

It’s cold. It’s noisy. And it’s an unmatched adrenaline rush. Snowmobiling.

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

travel

Baseball fan or not, spring training in Phoenix offers a balmy mid-winter break. BY CATHY BROWN

A local filmmaker, a guide to Sundancing without trekking Parley’s Canyon and a just-forkids film fest.

BY TONY GILL

dateline utah

Hollywood press is calling Redford’s return a comeback. Utahns know he never went anywhere. BY TONY GILL

getaway

World Cup skiing provides a winter escape in Deer Valley. BY JEREMY PUGH

HELMUT LANG DIANE VON FURSTENBERG PARK CITY 738 Lower Main Street Next to Atticus 435.649.7037 SUN VALLEY The Sun Valley Village 208.622.4228 panacheparkcity.com

PESERICO HERNO FABIANA FILIPPI CLOSED NILI LOTAN VERONICA BEARD ENZA COSTA THEORY BROCHU WALKER JOIE INHABIT RAQUEL ALLEGRA MOTHER CURRENT / ELLIOT AMO DENIM MILLY TRANSIT FRANK & EILEEN WHITE & WARREN CP SHADES CALLEEN CORDERO ALBERTO FERMANI AQUATALIA

PANACHE

contents

97 EVERYONE KNOWS EVERYONE’S BUSINESS, THAT CAN BE GOOD OR BAD.

126

LT. GOV. SPENCER J. COX

faces

A rising filmmaker, a questioning KSL-TV reporter and a trailblazing woman in the resort biz. Plus, the Lieutenant Governor gives a tour of his hometown.

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

126

BY CHRISTIE MARCY

dining guide BY MARY BROWN MALOUF

New take on Greek at Manoli’s and PC’s newest eatery, Tupelo.

bar guide

Utah’s foremost guide to the joy of imbibing. BY MARY BROWN MALOUF

160

my turn

Lessons from Dad. BY JOHN SHUFF

volume 27 number 1 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.

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

Utah’s Oldest and Largest Rug Gallery(Formerly Simantov Gallery) Cleaning | Restoration | Rug Pad

2876 S. Highland Dr. Salt Lake City, UT 84106 • 801.359.6000 • www.utahrugs.com

It’s all on SLmag.com Find videos, photo galleries and more. on saltlakemagazine.com.

Plug into

SUNDANCE

During the Sundance Film Festival turn to SLmag.com to keep up to date on the films, entertainment, art and celeb sightings. We’ll have reporters, photographers and reviewers feeding information around the clock. In fact, you can help us track the annual festival happenings. If you see a star or overhear something smart or goofy at a screening or on the street—Tweet, Instagram or pin it with #slmsundance. We’ll make you part of our coverage and you could be eligible for a prize.

MAKE. BAKE. WIN.

Upload a photo of your favorite homemade dish to Instagram, list the recipe in the photo caption and use hashtag #slmrecipes by Feb. 12 for a chance to win great prizes from Salt Lake magazine.

Dining Awards Readers’ Choice

The March/April issue of Salt Lake magazine is the highly anticipated annual Food Awards issue. While Dining Editor Mary Brown Malouf does the heavy lifting on choosing award winners, there is one award that is crowdsourced: the Readers’ Choice. Vote for your favorite restaurant in Salt Lake on saltlakemagazine.com between now and Jan. 15 and check back in March to read about all of the winners.

YOU SAID IT

I certainly have many, many fond memories of the original Tap Room! Burt’s Tiki Lounge is where I first saw, beginning to end, Easy Rider and kicked butt in pool game after pool game. Nothing beats the original! —Teachergal, on dive bars We LOVE Da Foco. We often drive across the valley, just to partake of the deliciousness! Great Chefs, incredible food. — BRizz, on Da Foco, a farm-to-table Mexican food truck parked at 900 East 1300 South

JOIN THE CONVERSATION AT SLMAG.COM

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

Visit SLmag.com to check out all the exclusive stuff we have online.

visit SLmag.com for the rest of the story.

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THE MAGAZINE FOR UTAH PRESIDENT & PUBLISHER

Margaret Mary Shuff EXECUTIVE EDITOR

Mary Brown Malouf M ANAGING EDITOR

Glen Warchol

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

Christie Marcy

EDITORIAL INTERNS SAR AH LEGG, TESSA WRIGHT COPY E DITOR

Dan Nailen

WR ITING & E DITING CON TR IBU TORS

Tony Gill, Austen Diamond, Jaime Winston, Autumn Thatcher, Jeremy Pugh, Cathy Brown, Richard Bonaduce, Anna Stevenett ART DIRECTOR

Jeanine Miller GR APHIC DESIGNER

Jarom West

S TA F F P H O T O G R A P H E R

Adam Finkle

A R T D E PA R T M E N T I N T E R N S

JaNeal Bartlett, Susan Maxfield PHOTOGR A PH Y CON TR IBU TORS

Austen Diamond, Billy Yang D I R E C T O R O F O P E R AT I O N S

Damon Shorter

M ARKETING & PRODUCTION M ANAGER

Brittany Hansen WEB DIRECTOR

Ashley Miller

Never Choose Between

Business and Pleasure

M A R K E T I N G & E V E N T S C O O R D I N AT O R

Cady Borchers

MARKETING INTERNS

Daniel Sekula, Sarah Sparks DI R ECTOR OF A DV E RT ISI NG

Trina Baghoomian

SALES & MARKETING EXECUTIVES

Kristie Buehner, Janette Erickson, Ozzie Feo, Danielle Holmes, Denise Janove, Emily Lopez MAILING ADDRESS

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MOBILE SALT LAKE WHERE to eat, WHAT to do, HOW to get there

PRESIDENT & PUBLISHER

Margaret Mary Shuff

GROUP EDITOR-IN- CHIEF

Marie Speed CON TROLLE R

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Boca Raton Delray Beach magazine Mizner’s Dream Worth Avenue Salt Lake magazine Utah Bride & Groom Utah Style & Design Greater Boca Raton Chamber of Commerce Annual

award s 2014 SJP Utah Headliners Awards

Magazine News, “Lies in the Land of Hope” Magazine Feature Story, “Lights, Camera, Polygamy”

LOCAL REVIEW

Use any smartphone for instant access to Salt Lake magazine’s independent reviews of the best restaurants.

GET THERE FAST

Want something close? Geo location finds restaurants nearest to you. Call and make a reservation directly from the app.

2011 Utah’s Entertainment & Choice Choice in Print Media

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Western Publications Association Finalist, Best Regional/State Magazine

2008 Maggie Award

Western Publications Association Winner, Best Regional/State Magazine

SEARCH IN STYLE Looking for a place to dine is made easy with different search categories to help you.

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A dining guide with reviews and a calendar of events are at your fingertips anytime, anywhere.

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SALTLAKEMAGAZINE.COM 18

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2005 Maggie Award

Western Publications Association Winner, Best City & Metropolitan Magazine

2003 Ozzie Award

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.

Experience the New Tastes of 2016

• NEW MENUS • • NEW EVENT THEMES • • NEW GREAT VENUES •

Cuisine Unlimited Catering & Special Events Salt Lake City - 801-268-2332 Park City - 435-647-0010 www.cusineunlimited.com

• FULL-SERVICE CATERING • • EVENT SERVICES • • CORPORATE EVENTS • • WEDDINGS • • EVENT DESIGN • • RENTALS • • FLORALS • • DESTINATION MANAGEMENT • • PRIVATE CHEF SERVICES •

contributors

SARAH LEGG Somewhere north of Salt Lake, Sarah Legg lives with her dog, Septimus. A former competitive rock climber, she’s an English major at the University of Utah. Sarah juggles work, school and writing and in her spare time can be found catching up on sleep in the odd nook or cranny or camping out in coffee shops across the city. In this issue, Sarah profiles Eva, a German modelturned-mystery writer, explores why Utah’s so great (or not) and provides tips for enjoying Sundance Film Fest.

AUTUMN THATCHER Autumn Thatcher is a master of strategic communication (that’s what her graduate degree from Westminster College says) and taking cat selfies. She is a Virginia native living in SLC with her husband, border collie mix, and ferocious black vampire cat. She is a wannabe guitar player and artist. Because she can’t do either, she writes about those who can. Thatcher is the director of publications at Westminster and moonlights as a freelance writer. She enjoys sad music and cute animal pictures.

Fresh Start for you. Make a

RICHARD BONADUCE Raised in Pennsylvania, Rich Bonaduce earned a bachelor’s degree from Southern Utah University in broadcasting and journalism. Besides writing film criticism for Salt Lake magazine, he’s a critic at the Ogden Standard Examiner, and The Ogden Source. Richard also produces and hosts Critical Mass, a movie show available online and on Comcast OnDemand. He is the vice-president for the Utah Film Critics Association.

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For more information, call 800-240-7487 See a David Weekley Homes Sales Consultant for details. Prices, plans, dimensions, features, specifications, materials, and availability of homes or communities are subject to change without notice or obligation. Illustrations are artist’s depictions only and may differ from completed improvements. Copyright © 2016 David Weekley Homes - All Rights Reserved. Salt Lake City, UT (SLCA71791)

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

feedback Congratulations on your well-written article on Trolley Square. I have received many complimentary comments from friends and business associates on it. I want you to know how much I appreciate your excellent writing and the quality of the presentation of the information. You helped place Trolley Square in its deserved light and importance in the community. I hope my team and I can continue to enhance and improve this wonderful asset and leave a legacy for future generations to enjoy. We have significant plans for Trolley Square in the near future and I look forward to sharing them with you as they come closer to reality. —Khosrow B. Semnani Thank you for your feature on Porch. I know there are many establishments from which to choose, and I am grateful you chose Porch. I would, however, like to express a couple of things. Meditrina is not co-owned and hasn’t been for almost four years. I have no association with Amy Britt whatsoever. As far as calling a Chef’s food “synthetic,” it is about as big of insult as I can imagine. There

is nothing synthetic about me or my food. It is unfortunate for us that Porch didn’t fit the preconceived box you had in mind for it, but it was never intended to be “traditional Southern food.” Instead of frying everything on the menu, adding pork fat to perfectly good vegetables, and ordering catfish from who-knows-where, I chose a lighter-style food (including a simple egg instead of fatty gravy or heavy sauce), allowing the vegetables (as locally sourced as possible) to stand on their own, and using local ingredients such as Utah trout and Drake Farms chevre instead of stirring up some mayo and canned pimientos in some cheap grated cheddar. If I was going for traditional I would have opened a Meat and Three (which may be in my future). Your disdain for the suburbs was not lost, but I find it unfair for you to judge such a unique community based on your first visit. Thank you for the compliment as a good Chef, but it only came after you alienated my demographic. I have chosen an uphill battle here I realize, but I feel your review had nothing to do with my flavors, execution of them, or the concept itself. Instead, it was judged against the idea you had and your inability to see past the location. With this point

of view, how are we supposed to change the way Utah suburbans see food? I sincerely appreciate the exposure--as they say bad press is as good as good press (I don’t think I agree:) )—but I feel my concept was lost on you before you even arrived. —Jen Gilroy Proud Chef/Owner Meditrina/Porch Mary Brown Malouf responds: We all have jobs to do; mine, unfortunately, means I have to be critical of the work of people whom I admire. All a critic has to offer is an honest opinion. That is what we do. Tastes differ. I was looking forward to loving The Porch. I hoped it was going to be a soulful outpost in the burbs. I did not expect traditional Southern food, but I did expect successful innovations of Southern food. I used the word “synthetic” to describe a synthesis of food concepts, not falseness. I felt few of your twists worked. I appreciate your effort and I appreciate your sourcing and dedication to quality ingredients. I always want new, individually owned restaurants to succeed and I hope The Porch does. —Mary Brown Malouf

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HOME DOORSOFHOME.COM

The Good, the Bad and the DABC For some of us, every new year in

Utah starts with a thud—the Utah Legislature is in session and that means the strange balance of life in Utah, especially in Salt Lake City, starts to teeter. We live between extremes—the big celebration of legal gay marriage won by a Salt Lake City couple who took their case all the way to the Supreme Court and celebrated their victory with an an public wedding (see Utah Bride & Groom, 2016 for some pics) was balanced by the LDS Church’s harshly “clarified” policy shunning the children of gay couples. That ungenerous severity was followed by Gov. Herbert’s merciful open-door policy towards Syrian refugees in the wake of the Paris horror. Call it the Salt Lake whip-saw. Salt Lake magazine is a lifestyle publication—we generally stay away from deep political issues in our pages. But in Utah, politics and lifestyle can clash. That’s why we asked Glen Warchol to explore the issues facing the Department of Alcoholic Beverage Control, one of the many arms of the Legislature. (p. 80) For months we’ve been hearing from restaurateurs, wine brokers and average-Jane

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

drinkers about inconsistencies and problems with the way the agency works: the supply chain, the Zion curtain, the lack of comprehension of connoisseurship. All this adds up to a serious impediment to the growth of Utah’s hospitality business which, is booming, and its subset, our restaurant scene, which continues to grow and garner national attention. (Read about the latest local restaurant trends on p. 97.) Of course, countering the thud of the Legislature is the disco beat of Sundance, the film festival that brings the world’s attention to the Beehive in the best way. So Robert Redford, who continues to foster the festival, was an obvious choice for our cover. As an environmentalist, as a resort owner, as an entrepreneur and as a person, he is invested in Utah, its ups and downs. As are we. Cheers.

Mary Brown Malouf

PHOTO:ADAM FINKLE

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A CULINARY, WINE AND SKI FESTIVAL 2016 TO BENEFIT THE NATIONAL ABILITY CENTER

March 3-5, 2016

THURSDAY

MARCH 3

UNCORKED STEIN ERIKSEN LODGE

| 6:00 PM

An intimate tasting of over 30 vintner’s favorite wines and hors d’oeuvres.

WINE ON THE MOUNTAIN ST. REGIS DEER VALLEY | FRIDAY

MARCH 4

12:30 PM

A slopeside tasting and lunch on the Astor Terrace at St. Regis Deer Valley. Guests can ski, walk or snowshoe into this casual, snow-covered event for both skiers & non-skiers alike with a ‘rock the retro’ costume theme.

VINTNER DINNERS PRIVATE HOMES | 7:00 PM

Premier chefs and vintners craft exquisite meals in the beautiful homes of Park City and Deer Valley.

SATURDAY

MARCH 5

GALA DINNER & AUCTION MONTAGE DEER VALLEY | 5:30 PM

A one of a kind evening ﬁlled with culinary delights, sophisticated libations and exclusive auction items.

AFTER PARTY MONTAGE DEER VALLEY

| 10:00 PM

Gala attendees and others round out the evening with entertainment and dancing in the Vista Lounge.

REGISTRATION OPENS JANUARY 5, 2016 (Many events sell out!)

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Since 1985, the National Ability Center has been empowering individuals of all abilities by building self-esteem, confidence and lifetime skills through sport, recreation and educational programs. www.discovernac.org

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THE

UP CLOSE // SARAH LEGG

FROM CATWALK TO CRIME W

hen she’s writing about crime, modelturned-mystery writer Eva Rehberger immerses herself in a dark inner world. With seven mysteries published and another on the way, Rehberger (she models simply as Eva) feels that she must live a bleak existence to give her novels an authentic feel. At times her imagination turns down such sinister alleys that she scares even herself, but she refuses to disengage and look for a lighter side. “I don’t allow myself to watch a funny movie,” she says. Now, the German-born Rehberger has brought her brooding mind to Utah to write a crime novel based in Salt Lake City. To accurately represent Salt Lake’s culture in the novel, Rehberger and her boyfriend have moved to Utah for at least two years. They started out in Park City, but are now living in Salt Lake City’s Avenues neighborhood. Rehberger began modeling at 13, and has met her share of colorful people. But immersion in the hub of Mormondom is an entirely new experience for her, she says. “You realize that right away—that there’s such a difference and it’s great. The people are more laid back—they are friendly.” Rehberger says living in Utah is more conducive to writing

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

than New York. Her focus is sharpened and she is more productive. “As a writer you need to have lots of discipline and New York can sometimes be too much of a distraction,” she says. Rehberger says she appreciates the cultural differences between Salt Lake City, particularly its Mormon culture, and other places she’s lived. Utahns take better care of themselves than people in other cities, she says. “There’s none of the common vices found in many large cities.” She’ll make that a centerpiece of her novel to create the feel of the city. “My main character is a detective who grew up in New York City and took the opportunity to move to Salt Lake, after suffering from addictions,” she says. “He craves the healthy way of living that the Mormon culture champions.” Though Rehberger is writing the novel in German, she is working closely with a translator to release it in English this spring. A previous novel being translated into English will be released in February. Rehberger still models, but says it interferes with her writing. “I’m like a different person, I have to dress up in a skirt and my high heels. It has nothing to do with the person I am,” she says. “[Modeling] is more like playing someone else’s role than creating your own. I miss being creative.”

PHOTO RALPH GEILING

Eva Rehberger trades in modeling for mystery.

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HOMESTEAD // AUSTEN DIAMOND

BULL’S EYE O

rganizing the unpredictable elements of nature into clean, modern arrangements is what Owen Mortensen calls Organic Modernism. For more than 16 years, Mortensen has explored repetition in positive and negative forms by rendering beautiful collages with maple leaves, aspen bark, seeds and other finds. It’s his attempt to articulate nature’s simple beauty. And now, his muse is the bison—its skull anyway. “There’s something very sculptural to bones and skulls,” Mortensen says. “Texturally and architecturally, they are inherently beautiful.” In 2011, before the taxidermy trend started to boil (yes, there's a taxidermy art trend), he began tinkering with skulls and made his mark, landing in several high-end showrooms, like Twenty Two Home in Jackson, Wyoming. Mortensen uses a six-step process to complete

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

his elegant skull sculptures. This includes a painting technique to finish the bone with an antiqued copper, silver- or gold-leaf. He also uses this technique on antlers and horns he sells as home accents. “When you look at the skulls, there’s this rustic, almost spooky element to them. In juxtaposition, there’s a luxe finish, but you’re not quite sure how it happened,” Mortensen says. Similar to the repetition found in his early collages, “The real magic happens when there are six or nine skulls hung together,” he says. What’s more, the skull's enigmatic story captures the imagination. “There’s something about having this animal’s head—that lived and breathed and saw things that you’ll never know—on your wall,” Mortensen says. “It’s like you’re hanging its ghost up, and you can only guess at its story.” For more information on Mortensen, visit owenmortensen.com.

PHOTO AUSTEN DIAMOND

Owen Mortensen is dead on with bison skull wall art.

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SYLE // ANNA STEVENETT

TOUCHY FEELY The luxuriously soft glow of velvet belongs to the wintertime. Own it.

Free People velvet cowl-neck babydoll mini, $128, available exlusively at Free People, SLC

AG velvet legging, $188, Apt. 202

Christopher Kane Fall 2015

Embellished Velvet Envelope Pouch, $58, Anthropologie, SLC

Blush Velvet Pillows, Custom sizes available from $132, DL Home Studio, DEAR LIZZIE, Highland

Charlotte Olympia ‘Kitty’ Flat, $495, Nordstrom, SLC

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

PHOTOS: ADAM FINKLE

Orla Kiely velvet top, $150, The Children’s Hour

BRIDAL SHOWCASE THE

ORIGINAL:

S A LT

SINCE

PALACE

1983

BALLROOM

January 8-9

MO THE VED FRO BA M SOUT LLROOM TO H TO EXPO WNE

SOUTH TOWNE EXPO CENTER SHOW HOURS

FA S H I O N S H O W S

Friday, Jan. 8 ............................... 3pm-8pm Saturday, Jan. 9......................... 11am-7pm

Friday, Jan. 8 ............................ 4pm & 6pm Saturday, Jan. 9........................ 1pm & 4pm

ADMISSION

Adults ................................................ $ 7.00 Children (12 & Under) ........................ FREE

DESERVING BRIDE

Register to be one of the Deserving Brides at slcbridalshowcase.com for a chance to recieve a wedding dress from Mary’s Bridal and more.

Get a $2 Discount Coupon at: www.slcBridalShowcase.com

BRIDAL SHOWCASE THE

ORIGINAL:

SINCE

1983

SOUTH TOWNE EXPO CENTER

January 29-30

SOUTH TOWNE EXPO CENTER SHOW HOURS

FA S H I O N S H O W S

Friday, Jan. 29 ............................. 3pm-8pm Saturday, Jan. 30 ....................... 11am-7pm

Friday, Jan. 29 .......................... 4pm & 6pm Saturday, Jan. 30 ...................... 1pm & 4pm

ADMISSION

Adults ................................................ $ 7.00 Children (12 & Under) ........................ FREE

W H AT A B R I D E W A N T S

During the fashions shows we will be giving away door prizes exclusively to our facebook friends at: facebook.com/utahbridalshow

Get a $2 Discount Coupon at: www.slcBridalShowcase.com

hive 10 AWESOME THINGS ABOUT US

THE

SUPER UTAH // SARAH LEGG

(EXCEPT WHEN WE’RE NOT.)

elcome to Utah, the land of the greatest W powder snow, the grandest family values and bushels of contradictory statistics

about our epic wonderfulness. Every month, the Internet is flooded with new studies ranking states and cities, all courtesy of selfserving PR firms and click-baiting websites that name Utah the “top,” least, worst and, of course, meh. To help Utahns come to terms with our greatness/ghastliness, Salt Lake magazine has done the best-ever study of the top research out there and found Utah is pretty Number One-ish.

1. WE’RE A FABULOUS PLACE FOR MARRIAGE. According to The Street, we’re the 6th least divorced state. That is, if a Mormon gal can get married at all, according to a disturbing Time magazine survey. If she does find a mate, she can look forward to a cheap wedding because we’re the least expensive state in which to get hitched, says The Knot. Of course, things might get a little kinky—the Journal of Economic Perspectives finds we’re No. 1 for clicking on hardcore Web pornography.

2. WE’RE AMONG THE TOP 10 BEST STATES FOR WORKING DADS.

We’re at the bottom for women. Dead last, actually, for women’s equality, based on Wallethub’s review of workplace environment, education and political power. And one shy of the bottom for working moms, Fortune says.

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

3. WE’RE RATED AS THE HAPPIEST STATE. Says Wallethub. That is, if you ignore all those suicides. Utah is near the top for suicide rates and No. 1 for kid suicides, according to the Center for Disease Control and Prevention.

4. SALT LAKE’S THE SECONDFRIENDLIEST CITY.

Only edged out by Nashville, Travel & Leisure says. That is, unless you’re a military retiree— Wallethub says we’re the 4th worst state for treatment of retired vets.

5. BY ANY STANDARD, WE HAVE THE MOST CONSERVATIVE VALUES. —

except in patriotism based on military enlistment where we rank fourth from bottom, says Wallethub.

6. WHEN IT COMES TO MAKING MONEY, WE’RE AWESOME. Gallup says we have the 4th lowest unemployment rate. CNBC ranks us 3rd for business. Wallethub says we’re the 7th best city to work for a small business. Kiplinger says we have the fastest job growth. And ALEC says we have the best overall economic outlook.

7. THAT MIGHT BE BECAUSE WE’RE THE SOBEREST STATE, Says FindTheHome and, says Gallup, we have the secondlowest medication use. Unless we overdose—we’re in the top five for that, says the Trust for America’s Health.

8. WE’RE IN THE TOP 10 FOR STRICT DUI LAWS. But Wallethub also says we are the 2nd most-lenient state on speeding and reckless driving and TheStreet says that we ignore yield signs and have a penchant for road rage.

9. DESPITE A CULTURAL COMMITMENT TO MODESTY, WE SPARE NO EXPENSE ON OUR APPEARANCE AND HAVE THE HIGHEST RATIO OF PLASTIC SURGEONS. Says realself. Maybe that’s because we have the largest average household size (StateMaster). After those childbearing binges, we like to tuck everything back where it belongs. Yet, we’re somehow humble. In fact, HeyLets ranks us the Most Humble State in terms of socialmedia self-promotion.

10. BUT WE CLAIM BRAGGING RIGHTS ON GELATINOUS TREATS AND PROUDLY REIGN WITH THE HIGHEST PER HUMAN CONSUMPTION OF JELL-O. Visit SLmag.com for more details about Our Awesome Wonderfulness

“PUBLIC RADIO

E H T A

IS A KIND OF

MIRROR

THAT MAKES ME

ASK MYSELF

QUESTIONS ABOUT WHO I AM AND WHAT

EE NTE RTAIN INFORM

RM NFO ENTERTAIN I

I WANT TO DO IN THIS WORLD.”

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E N T E R T A I N

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Make your year-end Visit us online tax-deductible at kuer.org. donation to KUER.

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THE

HOT DISH // MARY MALOUF

HOT CHOCOLATES

Sexy chocolates for Valentine’s Day from Chocolot

cal chocolatier Ruth Kendrick makes gorgeous, fat, heart-shaped chocolates in the color of love, filled with passion fruit, raspberries or ganache. Although Kendrick uses high-quality ingredients, locally sourcing as many as possible, hers aren’t chocolates to study or ponder over. They’re chocolates to revel in. Do it together. 6169 S. 2900 East, Ogden, 801-475-5050. Find retail outlets at chocolot.com

PHOTO ADAM FINKLE

erious foodies are all about bean to bar chocolate now. They want their chocolate packaged with as much gravitas as French wine, carefully labeled with bean origin and cacao percentage. We applaud the connoisseur’s approach to chocolate and the resulting rise in quality of product and appreciation. But it’s Valentine’s Day—who wants to present their lover with a paper-wrapped rectangle? Lo-

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

2016 Dining Awards Cast Your Vote Readersâ&#x20AC;&#x2122; Choice

Vote for your favorite restaurant for a chance to win two tickets to the 2016 Dining Awards Or click on the rotating home image on saltlakemagazine.com NO PURCHASE NECESSARY TO ENTER. MUST BE 21 YEARS OR OLDER TO WIN. CONTEST ENDS JANUARY 14, 2016

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SPORT // JAIME WINSTON

PERFECT 10 University of Utah gymnasts look to another championship

ailah Delaney feeds on the sound of 15,000 screaming University of Utah gymnastics fans. “The best feeling in the world is when you do a really big fall and you stick it, and the crowd just goes crazy,” says Delaney, a fifth-year senior on the university’s Red Rocks gymnastics team. And she hears that sound often. Delaney has scored 9.95 or better on vault 10 times since starting with the team. Along with vault, U of U gymnasts compete on uneven bars, balance beam and in floor routines. The team has become a top-tier program and last season was a big one. Delaney and her teammates earned a second-straight Pac-12 championship and ended their season a mere five hundredths of a point short of winning the National Championship. At the same time, Red Rocks senior Georgia Dabritz was named 2015 Pac-12 Gymnast of the Year. The team was on a roll when 40-year coach Greg Marsden announced his retirement. This year, the Red Rocks hope to pull off another winning season with four new freshmen and new coaches. “We rolled over into a period of time where our team is a little younger,” says Co-Head Coach Megan Marsden, who works in tandem—and shares a job title—with Tom Farden. “We need to see how they handle competing in large crowds and under a lot of pressure.” But not all of the pressure for excellence comes from meets. “Academics are first and foremost,” Marsden says. “We want our girls to be in a position to go to graduate school and get accepted into programs across the country.” Last season, the team had the secondhighest grade point averages in the country for gymnastics programs. Delaney, along with her teammates Dabritz and Kassandra Lopez, earned 4.0 grade point averages. “Although we have a young team,” Marsden says. “We have some high standards set.” “There may be a couple things that need to be tweaked a little because it’s a slightly different group of athletes,” Marsden says, “but our plan is to keep the recipe the same and continue on with records and wins.” The Red Rocks open against Brigham Young University on Jan. 8 at the Huntsman Center. Visit utahutes.com for tickets and more info.

PHOTOS COURTESY OF THE UNIVERSITY OF UTAH

Co-Head Coach Megan Marsden clued us in on five gymnasts to watch this season.

Kari Lee

(sophomore)

Baely Rowe

(junior)

Breanna Hughes (senior)

(senior)

Kailah Delaney

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

Kassandra Lopez

(senior)



#SLMRECIPES HAVE A RECIPE YOU WOULD LIKE FEATURED IN SALT LAKE MAGAZINE? 1. Follow us on instagram @slmag. 2. Tag us on your best creations with #slmrecipes. Three recipes will be chosen by Food Editor Mary Malouf on February 12, 2016.

a&e

INDIE KIDS

SUNDANCE KIDS plants a new crop of cinephiles. BY TESSA WILSON

Sundance has opened its doors to a younger—much younger—demographic. And they’ve found an audience of eyes and minds open to creative film. Sundance Institute and the Utah Film Center collaborated to produce Sundance Kids two years ago, to screen films like Shaun the Sheep, which took the world by storm and was nominated for an International Emmy. Though Sundance is a mature, edgy film festival, kids have always attended with their parents. Sundance Kids is tailored to them, celebrating the unique combination of qualities that make a good children’s film.

All About Choice

Sundance Kids and its sister program, the Utah Film Center's Tumbleweeds Film Festival, strive to bring kids a wide variety of films. “We wanted to give people more options than what is being screened at the multiplex—like typical

Disney and Pixar films—which are great, but Sundance and Tumbleweeds are about giving options and introducing younger audiences to independent and foreign films,” says Patrick Hubley, director of Tumbleweeds and cofounder of Sundance Kids. Children need variety in the movies they see just as much as their parents do, Hubley says, but judging by what is screened at the local multiplex theatre, you’d think there are only a few kinds of films for children. The power of choice is what allows new ideas and new voices to be heard, he says.

Celebrating the Filmmakers

A tremendous amount of work goes into making any movie worth seeing, and kids' films are no exception. Just like the rest of Sundance, the films shown at Sundance Kids strive for excellence. “We look for the same quality and unique artistic voice with

this category as we do with all other films in our festival,” says Trevor Groth, director of programming at Sundance. “We want to be sure independent filmmakers see the opportunities available for them to create work that connects with younger audiences.”

Kids Love It

“The reaction from our younger audiences has been overwhelmingly positive. They love the films,” Hubley says. Kids have big imaginations, open minds and a love of good storytelling, making Sundance Kids an automatic success, he says. And parents see it as a magical moment when they introduce their kids to something that they enjoy, while planting the seed of film appreciation. “The more choices and variety in programming we can give the next generation of independent film fans, the better,” Groth says.

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

arts & entertainment

LIFE AFTER SUNDANCE Ten 2015 SUNDANCE FILMS that made it.

BY TESSA WILSON

Every year, indie filmmakers’ dreams come true as a handful of Sundance films take flight with distribution deals. Here are 10 breakouts from last year:

Me and Earl and the Dying Girl

The Witch

In the most popular film at Sundance in 2015, Greg Gaines, a high school cinephile, is determined to remain under the radar with his only friend Earl. But status quo is jarred when he befriends Rachel, a classmate with leukemia, and they become inseparable. When Rachel gets sicker, Greg’s self-absorbed life is changed forever. Directed by Alfonso Gomez-Rejon.

Set in New England prior to the Salem witch trials, a family trying to start over on the edge of an ancient forest seems punished at every turn. After crops fail and a child disappears, fear and anxiety mount and family members turn on each other—and find themselves facing a horror from the woods. Directed by Robert Eggers.

Tangerine

The Stanford Prison Experiment

Two L.A. prostitutes get to the bottom of rumors that Sin-Dee’s boyfriend hasn’t been faithful while she was in jail. With

her best friend Alexandra, the hookers navigate the subcultures of L.A. in a film that subverts any expectations. Shot on an iPhone, the equipment limitations only lend the film a feeling of authenticity. Directed by Sean Baker.

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

A dramatic retelling of an actual psychological experiment that explored impris-

onment and power when 24 volunteers are designated either guards or prisoners. What happens next changes everyone involved. Directed by Kyle Patrick Alvarez.

Grandma Lily Tomlin stars as Elle, a feminist poet whose granddaughter Sage needs help with an unexpected pregnancy. They set out to find money to pay for an abortion by visiting Elle’s friends, but find more skeletons than they bargained for. Tomlin’s wit and timing keep the laughs coming. Directed by Paul Weitz.

Dope Set in the ‘90s, Malcolm, a high-school geek in tough LA neighborhood, dreams of attending Harvard. When invited to a drug dealer’s birthday party, he goes for a ride filled with bad choices and the opportunity to leave geekdom behind, as

he struggles to stay true to himself. Directed by Rick Famuyiwa.

Cartel Land Following parallel vigilante movements in the USA and Mexico, Cartel Land compares Mexicans’ struggle to rise up against the Knights Templar, a violent drug cartel, to the attempts of Arizona Border Recon, a paramilitary group, to keep the Mexican drug wars from spreading across the border. Directed by Matthew Heineman.

Z for Zachariah Ann believes she is the last person alive in a post-apocalyptic world, until she meets a scientist searching for survivors. As they try to work out their relationship, another man appears and complicates things further. Soon, the relationship between the three overshadows the destruction around them. Directed by Craig Zobel.

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Shaun the Sheep Rated 99 percent Fresh on Rotten Tomatoes, Shaun the Sheep impressed kids and adults alike. The title character must lead his flock to safety. Shaun is funny and sweet, and the stop-motion animation is as skillfully clever as we’ve come to expect from Aardman Studios (Wallace and Gromit and Chicken Run). Directed by Mark Burton and Richard Starzak.

(T)ERROR In a look at the war on terrorism, a film crew documents FBI informant Saeed Torres as he collects information on a suspected terrorist. Torres, posing as a Red Cross rescue worker, develops a friendship with his target, Khalifah al-Akili. (T)error is a nail-biting look at the complex relationships of informants and their targets. Directed by Lyric Cabral and David Sutcliffe. Read about other successful Sundance 2015 films online at SLmag.com

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

arts & entertainment

SPRINGVILLE TO CANNES CINEMATOGRAPHER Denver James Harward talks inspiration. BY AUTUMN THATCHER

enver James Harward vividly remembers the first time he watched Peter Jackson’s The Lord of the Rings. Harward was a young boy, barely old enough to understand the film, but he recalls being blown away. “As soon as I watched the Lord of the Rings movies, I was struck by how powerful they were—and how incredible the characters and stories were,” says Harward, who immediately informed his father that he was going to be a filmmaker. Harward did odd jobs to save up for a camera. By the time he was in seventh grade, he had completed his first film, a post-apocalyptic vampire-hunter short that starred two friends. “I was a kid and didn’t understand what I understand now. I loved experimenting with camera tricks and tried to absorb as much information as I could and research it,” he says. His passion remained through high school. He dropped out of Utah Valley University to focus on honing his craft and networking. It paid off. Harward graduated from making films with friends and doing probono work to build a portfolio to finally landing some paid gigs. He soon built a reputation within Utah’s filmmaking world, and found himself on a project with

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

director Ryan Darst. Darst’s Wildlife was filmed in Springville, Utah, and tells the story of a man whose brother is a methamphetamine dealer. “It’s relevant because Springville has one of the worst meth problems in the country. The story is about a man trying to escape from the physical and metaphorical cage that he is in. It’s my favorite project that I have done so far,” says Harward. He knew that the 25-minute film would be entered into film festivals around the globe, but Harward did not expect to hear the news that Wildlife had made it into the 2015 Cannes Film Festival. “I thought it was a prank for a second,” says Harward. “Cannes is so far-fetched.” Making the film into a feature requires 23-year-old Harward, who relocated to Los Angeles, to return home to Utah to work on the feature length. As he looks to the future, Harward says that he continues to follow the inspiration he found in Peter Jackson to tell a beautiful story through the camera lens. “A cinematographer is the eyes of the movie,” he says. “Cinematographers serve the director’s vision. A lot of people get hung up on the technical side, but at the end of the day, what is important about the film is the story.”

arts & entertainment CHECK IT OUT

Get a piece of Sundance BY SARAH LEGG

It’s one of those rare times that being a Utah local offers advantages that other Americans would kill for. The world’s premier alternative film festival is in our backyard. Though Sundance attracts visitors from around the globe, Utahns can claim the front-row seats. Wasatch Front residents don’t even have to drive into Park City’s madness to experience the films the rest of the world won’t see for months—Sundance offers screenings in Ogden, Salt Lake City and Provo. “We love connecting with our neighbors and sharing the power of independent film,” says festival spokeswoman Elizabeth Latenser. And Utahns often get a discount simply because Bob Redford is one of us. (See “Who is That Guy? Page 57) Here’s how to experience Sundance stress-free:

› Buy a ticket: Jan. 14-15, you can nab tickets for $20 at sundance.org. › Roll the dice: During the festival, savvy cinephiles see movies by grabbing an empty seat. Waitlist seats open up when pass holders fail to show up, then you grab it. It’s gotten much easier with Sundance’s eWaitlist, on which you sign up for a wait-list number through an internet connection. What are your chances of getting in? Put it this way, if it’s a highly anticipated flick starring A-listers— ungood. But if it’s a Sundance sleeper gem (only time will tell), your chances are very good—especially at a nonPark City screening. › Best of Fest: After the crowds depart, Utahns can see Sundance’s most highly rated films free on Feb. 1. Just stop by the local box office in the town you’d like to attend Jan. 16 between 10 a.m. and 2 p.m. to pick up your tickets. Bring your ID—this deal’s only for locals. › Ticket offices: Salt Lake City: Trolley Square, 700 E. 500 South; Ogden: 2415 Washington Blvd.; Park City: 136 Heber Ave. and Sundance Resort: North Fork, Provo Canyon. And of course, tickets are available online at sundance.org.

Traveling Shows The Harlem Globetrotters are celebrating their 90th year by bringing their spinning balls and hijinx to town against their historic nemesis the Washington Generals. We bet you can’t turn this page without whistling their iconic theme song. Feb. 8, 7 p.m. Vivint Smart Home Arena, smithstix.com 801-467-8499 or 800-888-8499

Mick Foley is best known as WWE wrestler Mankind, but he’s a surprisingly thoughtful and funny guy. Catch him and his spoken wordstyle comedy (think Henry Rollins, but less angry). Wiseguys Ogden, Jan. 15, wiseguyscomedy.com, 801-463-2909 Ballet West recounts the most famous love story ever told , Shakespeare’s Romeo and Juliet, for Valentine’s Day. Seventy-five cast members will dance the tale of the (spoiler alert!) doomed star-crossed lovers. Ballet West is one of only a handful of theater companies mounting a production of this timeless tale this year. Feb. 12-20, Capitol Theater, arttix.org. or 801-355-ARTS What’s the deal with Jerry Seinfeld still doing stand-up? Not that there’s anything wrong with that. Find out for yourself when the man who helped invent the modern sitcom comes to town. A portion of the proceeds to benefit the Pachyonychia Congenita Project. Abravanel Hall, Jan. 14, 7 pm., arttix.org or 801-355-ARTS The Producers, the Mel Brooks-movieturned-stage hit about a tasteless and unexpected Broadway hit, comes to Salt Lake. As they say in Brooks’ play within-aplay (it makes sense onstage, promise), “Don’t be stupid, be a smarty. Come and join the Nazi party.” Feb 2-7, Capitol Theater, arttix.org or 801-355-ARTS S A LT L A K E M A G A Z I N E . C O M JAN/FEB 2016

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// TONY GILL

Braaaaap! Fossil-Fueled Fun in the Mountains

Snowmobiles. Snowmachines. Sleds. Whatever

PHOTO BY BUDDY LARSON

you call them, they have a polarizing presence in Utah’s mountains. Some decry the wailing engines while others abhor the irrefutable carbon footprint, but there are a few things nobody can deny: Snowmobiles allow you to reach jaw-dropping vistas you couldn’t reach without mechanized access, and they’re damn fun to drive. It’s no secret that Utah and the surrounding states have some of the most majestic mountains in the world, and snowmobiles give riders the ticket to see more and do more high up in those remarkable peaks. So, whether you’re trying to out high mark your friends, access remote ski terrain or simply zip through some meadows with stunning scenery, strap on your helmet and goggles and grab the throttle.

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

outdoors

Beyond offering access to otherwise unreachable backcountry, “sleds” are exhilarating fun.

Snowmobiling in the High Uintas

The Wasatch may hog a lot of the spotlight in Utah, but the simple fact is the Uinta Mountains are the state’s tallest. They’re not just big. They’re also remote, undeveloped, wild and beautiful, which is another way of saying difficult to penetrate—especially in the winter. That’s why there’s no better way to explore the High Uintas than by snowmobile, and the outfit to take you up there is Thousand Peaks Snowmobile Adventures. “The terrain is spectacular, and we get consistently great snow conditions because we operate from 8,000 to 11,000 feet,” says Bud Larson, owner of Thousand Peaks. “We have access to huge, powder-filled bowls in the backcountry. It’s not like anything else you can get in Utah.” Thousand Peaks operates on a private ranch with 60,000 acres, meaning you won’t see any crowds or developments, just pure backcountry. And because they’re located just 25 minutes outside of Oakley, it’s easy to get to Thousand Peaks from Salt Lake City. Thousand Peaks offers a variety of guided trips for all ability levels. Their most popular trips are two-hour adventures with free riding in valleys that are great for families and kids, but they also have three- and four-hour trips that get further out into the backcountry where guides turn guests loose in huge bowls over 11,000 feet and serve

lunch in a private mid-mountain cabin. “Anyone can do it. People come back year after year and make it part of their ski-trip tradition,” Larson says. Thousand Peaks: 900 Weber Canyon Road, 888-304-7669, two-hour tours start at $149 per driver and $39 per passenger. Season runs from late-November through mid-April.

Exploring Yellowstone National Park

Yellowstone National Park, America’s first national park, is a scant six-hour drive from Salt Lake City. One unique thing about Yellowstone is that snowmobiles are permitted in the park from Dec. 15 to March 15, allowing guests an incredible opportunity to explore the majestic park when it’s blanketed in a snow. Rendezvous Snowmobile Rentals (RSR) is your best bet for an outstanding experience in Yellowstone. “For firsttime riders, it’s an excellent adventure,” says RSR’s Scott Johnson. Because of park regulations, the snowmobiling inside the park is on the mellow side, and riders can’t bring their own snowmobiles into the park due to strict best-available-technology standards. However, even more experienced snowmobile riders can enjoy the incredible vistas you get while touring Yellowstone. RSR also offers snowcoach tours, where guides drive guests in enclosed, over-snow vehicles around the park.

SNOWMOBILE ASSISTED YURT SKI TRIPS The Tushar Mountains, located in Central Utah near Beaver, are an unheralded gem in the Beehive State; their high alpine peaks provide excellent rugged terrain for backcountry skiing and snowboarding. The Tushars exist in a surprisingly undisturbed natural state, which is why you won’t be using snowmobiles to get to the top of any peaks, but you can use a little gasoline power to get your load in. Alec Hornstein operates Tushar Mountain Tours, which provides access to two yurts high in the mountains: the Puffer Lake Yurt and the Snorkeling

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

Elk Yurt. You’ll still have to haul yourself up the mountains before sliding back down, but Hornstein and his snowmobile will do the yeomen’s work of hauling all your food, camping gear and cases of beer and wine up to the yurt. Tushar Mountain Tours offers fully guided tours that include guiding, meals and gear haul, and they’re happy to provide as much or as little support and guiding as you need. Tushar Mountain Tours: www.skitushar.com, 435-438-6191 Yurt rentals start at $140 a night for Puffer Lake Yurt and $150 a night for Snorkeling Elk Yurt.

get the gear

Sorel Caribou Boot High speeds and winter temperatures mean snowmobiling can be pretty darn cold. Keep those little piggies nice and warm with the classically styled Sorel Caribou Boot. Bonus points since they’ll look just as good at the bar as they do on the sled., $150 www.sorel.com

outdoors “You get great communication with the guides and interpretation of everything you’re seeing—its the best experience you can get,” Johnson explains. Expert riders needn’t worry about being unsatisfied because just outside of Yellowstone’s confines RSR has access to over 300 miles of groomed and patrolled trails. The trails are so well marked you can go out unguided. “There are no trail fees. There are fewer restrictions, so you can go off trail and go powder riding. You can see the Tetons, and from the Two Top Mountain area you can see well into Idaho. There’s a reason these trails were rated number one in the west,” says Johnson. Rendezvous Snowmobile Rentals: 415 Yellowstone Avenue, West Yellowstone Montana, 800-426-7669 Snowmobile rentals start at $209 per day (same cost for two riders) and Snowcoach Tours start at $114 per person. Additional park entrance fees apply.

WE HAVE ACCESS TO HUGE, POWDERFILLED BOWLS IN THE BACKCOUNTRY. IT’S NOT LIKE ANYTHING ELSE YOU CAN GET IT UTAH.

Marmot Ultimate Ski Glove Riding snowmobiles gets cold. The Marmot Ultimate Ski Glove keeps you warm and dry with GORE-TEX® protection while the durable, washable cowhide leather palm will last hours and hours in the backcountry. $175 www.marmot.com

MEET THE EXPERT: Original Buff® Tubular Headwear Have we mentioned that snowmobiling is absolutely frigid? Wear a Buff® around your neck or pull it up under your helmet and over your face for a look affectionately knows as “The Turtleman” when it gets really chilly. Once you try it you won’t be able to live without it. $20 buffusa.com

KC Gaudet, like so many others, came to Utah for the snow. “Everything in my life was about powder skiing. From where I lived to who I married, I was always searching for that one turn,” Gaudet says. As Gaudet’s time shifted from 140+ days on the hill annually to 50+ hours at a desk each week, his priorities pushed him in a new direction. Living in Park City, Gaudet makes his way up to Guardsman Pass to snowmobile whenever he has a couple hours to spare. “Being out in the middle of the mountains, whether it’s with your friends or it’s just you and your thoughts, is incredible.” Gaudet’s recommends people just getting started should go with experts as the dangers of snowmobiling in the backcountry are very real. He also recommends jumping in headfirst and buying a sled. That’s what got him hooked. “Weller Recreation in Kamas is a great place to go. Those guys know everything about snowmobiles.” Catch up with Gaudet on Insatagram: @meteoritemud Weller Recreation: 936 W SR 248, Kamas, 435-783-4718 S A LT L A K E M A G A Z I N E . C O M JAN/FEB 2016

SOREL

SELFIE

CONTEST

1 2 3

Visit any Hip & Humble location

Try on yo u

r favorite

pair

Take a selfie and post to ď&#x2026; sorels M L S # g a t use hash

Hip & Humble is located in Bountiful, Salt Lake City at 9th & 9th and Sandy. Contest runs December 30th through January 29th. The winner will be announced February 1st. Winner must pick up Sorels at the Hip & Humble on 9th & 9th.

travel

PHOTO: TEMPE DIABLO STADIUM

Vernerable Tempe Diablo Stadium

Arizona's Cactus League offers a respite from snow and ice. BY CATHY BROWN

March can be a tough time on the Wasatch Front. The crocuses bloom only to be covered a few days later with a fresh layer of snow and you wonder, will winter ever end? That's why God invented baseball spring training in Phoenix, Arizona. First off, you don’t need to be a huge sports fan to delight in spring baseball training. That Arizona is reliably sunny with temperatures in the 80s and the air smells of orange blossoms is enough. But if you are a baseball fan—you're in nirvana. For four weeks in March, 15 Major League Baseball teams prepare for a new season, playing each other at Cactus League stadiums spread throughout the Phoenix metro area. The players are friendly and, unlike the regular season, accessible. And hope, like orange-blossom fragrance, is in the air, even for the losing-est teams. “The pressures of 162 games haven’t hit them yet,” says Jeff Cesaretti, supervisor at Scottsdale Stadium, where the San Francisco Giants play. With teams playing in 10 different venues, it's hard to decide which is best. Where your favorite team is playing, obviously,

but other venues are also definitely worth checking out. Graham Knight, of springtrainingconnection.com, has written a book on the subject—Arizona Spring Training Ballpark Guide. He says none of stadiums are bad. “The stadiums that weren’t that great have been replaced,” he says. That said, each has its own character. Here’s a quick rundown.

Tempe Diablo

The spring home of the Los Angeles Angels of Anaheim, Tempe Diablo is the oldest stadium in the Cactus League. Because the Salt Lake Bees are a Triple A farm team for the Angels, this is a must-stop for Utahns. Tempe Diablo is smaller than the newer stadiums, so you’re closer to the players, says Stadium Manager Jerry Hall. And the backdrop of one of the Twin Buttes doesn't hurt. But here's the real selling point—it's the best stadium in the league for cadging autographs, Knight says, because the players have to walk through the parking lot to get to the field. “There’s no back door, no side entrance.” On the downside, there’s little shade at Tempe Diablo, so smear on the sunscreen. S A LT L A K E M A G A Z I N E . C O M JAN/FEB 2016

travel

Rangers fan James Nichols enjoys the sun.

PHOENIX OFFERS MORE THAN SPRING BALL. Go hiking. Phoenix has 40,000 acres of desert and mountain parks and preserves, with 88 trails spread out over about 200 miles. And that’s just in Phoenix, not the whole metro area. Desert Botanical Garden

Scottsdale Stadium

Scottsdale Stadium, where the San Francisco Giants play, is also a good baseball experience. The Phoenix New Times recently ranked it “best place to see a spring training game.” Part of its appeal is location, with Camelback Mountain within view of most grandstand seats. At the same time, it’s the most urban of stadiums, in the middle of Scottsdale. So you can walk from the stadium to dozens of restaurants, bars, shops and art galleries in Old Town Scottsdale. Another thing Scottsdale Stadium has going for it: garlic fries, the scrumptious staple of AT&T Park, the Giants’ San Francisco home.

Sloan Park Visit the Desert Botanical Garden, where you can view more than 50,000 desert plants growing along five separate paths that wind through a 140-acre park. 1201 N. Galvin Parkway, Phoenix. Golf. With more than 200 golf courses around the city, golfing could be a separate article. You can find out about tee times and fees at phoenixgolfsource.com. The Phoenix Children’s Museum is ranked the third-best children’s museum in the country by the Early Childhood Education Zone and includes a giant climbing structure with a winged bathtub. 215 N. 7th St., Phoenix.

Even if you’re not a Chicago Cubs fan (and who isnt, after last season?), the new Cubs venue, Sloan Park in Mesa, is worth checking out. It’s the largest of the stadiums, holding more than 15,000 people, and it includes features reminiscent of Wrigley Field in Chicago—including a rooftop party deck over left field designed to mimic the rooftop seating that has developed on Chicago buildings near real Wrigley. Sloan Park had the biggest crowds in the Cactus League last year.

Salt River Fields

Salt River Fields at Talking Stick, where the Arizona Diamondbacks and Colorado Rockies play, includes walking trails that take fans past the teams’ practice fields—and past a lake stocked with fish. Inside there’s plenty of shade and perfectly sloped grassy berms for lawn seating. And look! Sunscreen dispensers in the bathrooms.

Camelback Ranch - Glendale

Home to the Chicago White Sox and Los Angeles Dodgers, Camelback Ranch was designed and built by the same companies that created Salt River Fields. It also features walking trails and a stocked lake—plus an orange grove. Up close: Carlos Frias submits to a selfie.

PHOTO: L.A. DODGERS

The Musical Instrument Museum shows off 6,000 instruments collected from 200 countries and territories around the world–including instruments played by John Lennon, Taylor Swift and Elvis. 4725 E. Mayo Blvd., Phoenix.

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

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DINING

Hohokam Stadium, Mesa

The Oakland A’s play at this Mesa stadium, which used to be the Cubs’ home turf. Its claim to fame is a new HD scoreboard, the largest in the Cactus League, at 12-by-16 feet. It’s got plenty of shady seats and great views of the surrounding mountain ranges. But it’s not a great place to get autographs–the players enter the stadium through tunnels.

Goodyear Park

Home of two Ohio teams, the Cincinnati Reds and Cleveland Indians, Goodyear Park is on the west side of Phoenix and features views of the Estella and White Tank Mountains. It has plenty of shade, but is otherwise unfriendly to autograph hunters.

Maryvale Baseball Park, Phoenix

The Milwaukee Brewers train at this city-owned ball park on the west side of Phoenix. So in keeping with the Wisconsin tradition, you can enjoy bratwurst and watch sausages race after the sixth inning.

Peoria Sports Complex

Peoria Sports Complex, where the San Diego Padres and Seattle Mariners play,

Dodgers' Clayton Kershaw delights a young fan with a signed ball.

claims to have the lowest-priced lawn seats in the Cactus League. And according to Knight, it has the most food choices. “It’s like going to the county fair, the variety they have,” he says.

Surprise Stadium

The Kansas City Royals and Texas Rangers west-side stadium is in the City of Surprise Recreation Campus, which means visitors can take advantage of the city aquatic center, tennis and racquet complex, park, and library.

WHERE TO STAY The most popular destinations for visitors to the Phoenix metro area are Scottsdale, Tempe and Phoenix itself. Graham Knight, who writes about spring training for the website springtrainingconnection.com, recommends making Tempe or Scottsdale your home base. In Tempe, home of Arizona State University, it’s easy to find hotels for a wide range of budgets, and there are lots of restaurant choices. Scottsdale is a popular tourist destination for a reason. It’s loaded with resorts, hotels, and shopping and golfing opportunities. But it’s also got great hiking trails and plenty of fun things for kids to do, including the McCormickStillman Railroad Park.

PHOTO: L.A. DODGERS JON SOOHOO

Even diehard baseball fans can't live on nachos and hot dogs forever. Here's where to go when you want a real meal. Matt’s Big Breakfast, 825 N. 1st St., Phoenix, 602-254-1074. mattsbigbreakfast.com Scrambles and omelets are made with cagefree eggs, tuna is line-caught. Everything possible is sustainably sourced. Barrio Urbano, 5632 N. 7th St., Phoenix, barriourbanophx.com James Beard-nominated chef Silvana Salcido Esparza takes regional Mexican cuisine to the limit for three meals a day. Beckett's Table, 3717 E. Indian School Road, Phoenix, beckettstable.com Chef-run but unpretentious, with a menu friendly to families and gourmets. Pizzeria Bianco, 623 E. Adams St. and 4743 N. 20th St., Phoenix, 602-258-8300. pizzeriabianco.com One of America's most famous artisanal pizza restaurants. Citizen Public House, 7111 E. 5th Ave., Scottsdale, 480-398-4208. citizenpublichouse.com A true American gastropub, offering a connoisseur's beverage list with noshes and full meals. Try the duckburger. The Mission, 3815 N. Brown Ave., Scottsdale, 480-636-5005. themissionaz.com Modern Latin cuisine featuring hand-pressed tacos and lots of grilled food.

GETTING THERE Mesa, the third-largest city in Arizona, can also be a good option. LDS baseball fans may feel especially at home here. The first LDS temple built in Arizona is located here, and Mesa remains home to a large Mormon population. You can find places to stay in all price ranges—although all are likely to be a bit higher during spring training. If you come earlier in the month rather than later, you’ll have fewer crowds to deal with and more luck finding affordable lodging. If you want to splurge, a couple of stadiums have resorts right next to them—the Talking Stick Resort near Salt River Fields just outside Scottsdale and the Phoenix Marriott Tempe at The Buttes, next to Tempe Diablo stadium.

Regardless of where you stay, the farthest you’ll drive from one stadium to another will be about 45 miles—a bit of a drive but much more manageable than spring training in Florida, where stadiums are in 13 cities and on two different coasts.

There’s no direct route from Salt Lake to Phoenix—the Grand Canyon gets in the way. You have two routes around the big hole and it’ll take about 11 hours either way. Option 1: Take the scenic route, exiting I-15 at Nephi and winding down through Utah on US 89 to Kanab, then on to Page, Arizona, and Flagstaff, where you once again hit the freeway. Interstate 17 will take you the rest of the way to Phoenix. You can stop at Monument Valley— where many westerns were filmed—travel through the Navajo Reservation, and make a side trip to the Grand Canyon. Option 2: Take the Las Vegas route, which means more time on interstate highways. And more time in Vegas, if that’s your thing. You’ll go by Hoover Dam as you cross from Nevada into Arizona. If you’re flying, consider renting a car someplace away from Phoenix Sky Harbor Airport to avoid the high fees on rental cars there. You will need a car. Phoenix has a lightrail and bus system, but it’s probably not going to take you everywhere you want to go. S A LT L A K E M A G A Z I N E . C O M JAN/FEB 2016

MARKETPLACE

Come be Enchanted! Pottery Barn Alice Lane Tabula Rasa Rodizio Grill

Pottery Barn Kids Lululemon Cosset Bath & Body The Old Spaghetti Factory

Williams-Sonoma Payne Anthony Jewelers The Train Shoppe Desert Edge Pub

Visit historic Trolley Square Marketplace for shops and restaurants you can’t find elsewhere in the city. It’ll be an experience you won’t soon forget.

600 South 700 East | (801) 521-9877 | TrolleySquare.com | Follow on   

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PHOT0: KRISTINA LOGGIA

travel/faces/outdoors/dateline utah/arts & entertainment

Robert Redford at his Sundance Ski Resort.

Who is this guy? Robert Redford is alive and living well in Utah. BY TONY GILL

Robert Redford is a Hollywood legend—if you doubted, Wall Street Journal Magazine recently affirmed his status in a long cover story illustrated with a seriously craggy black-and-white portrait that could have come from Steichen’s Family of Man. In 2014, Time referred to Redford as The Godfather of Indie Film. But a “godfather” is a creative original who has stepped aside to watch their creation roll on. Neither godfather nor legend is a description that ever-passionate Redford himself seems likely to use. And, when Dan Rather, in a dual New Yorker interview by Tad Friend, referred to Redford as a “Hollywood celebrity,” Redford corrected him. “I live in Utah,” he said. Redford’s love affair with Utah began long before he became a legend. By Butch Cassidy’s release, Redford had already put down $500 for his first two acres of Utah and he continued adding land each payday. He became a serious

student of Native American and environmental issues. He had married a Mormon girl from Provo and fallen in love with a mountain named after an Indian princess, Timpanogos. In 1998, he put 860 acres of Utah wilderness into a land trust to forever protect it from development. Then he increased the family’s protected acreage to some 5,000 acres, and established the Sundance Preserve. “Some people have analysis,” Redford likes to say. “I have Utah.” In 1981, Redford used Sundance’s sprawling property to base the Sundance Institute, an arts colony like a Western version of Yaddo, where aspiring filmmakers could learn from mentors like Sydney Pollack, George Roy Hill and Alan Pakula. A few years later he took over a faltering Salt Lake City film festival and renamed it Sundance. Filmmaking titans like Quentin Tarantino and Paul S A LT L A K E M A G A Z I N E . C O M JAN/FEB 2016

Robert Redford as Dan Rather of CBS News in “Truth.”

SOME PEOPLE HAVE ANALYSIS, I HAVE UTAH. -ROBERT REDFORD

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

Thomas Anderson, who changed the landscape of American film, owe much to the pioneering work done by Redford and the Sundance Institute. Redford himself, despite being a Hollywood legend, has struggled to get films made that matter to him. In the 2015 Wall Street Journal interview, Redford recalled a conversation he and director Sydney Pollack had with a dismissive studio executive about their 1972 Jeremiah Johnson that underscored the need to change the way diverse storytelling was given a chance in American cinema. “This guy says to us, ‘This is a really interesting film. It’s really, really special.’ We’re like, ‘So?’ And he says, ‘That’s my problem— it’s really special.’ ” “Maybe it’s these two things—the spirit of cinema in which he evolved and having worked at the edges of the industry—that, along with founding Sundance Institute in 1981, have given him significant and sustained credibility as an industry proponent for independent film,” says Salt Lake magazine film critic Michael Mejia. Even though he long ago passed the age at which most of his peers settled into retirement (or like his legendary co-star Paul Newman—died), at 79, Redford relentlessly continues to ply the actor’s trade, even as he drives the Sundance Film Festival forward for a new generation and mentors emerging filmmakers. Last year, he starred in an adaptation of Bill Bryson’s A Walk in the Woods (which premiered at Sundance) as well as the drama Truth, in which he

portrays Dan Rather during 2004’s “Rathergate,” a discredited investigative report questioning former President George W. Bush’s military record. (CBS forced Rather to recant and has refused to advertise the film, saying the movie is a disservice to the public and journalists.) Redford plays Rather with the gravitas and subtlety people have come to expect from the actor. It’s a performance that looks even more impressive coupled with his turn as Bryson, in a film he and Nick Nolte punctuate with lighthearted and often low-brow gags. Also last year, Redford was a villain—a rarity—in the Russo brothers’ mega-flick Captain America: The Winter Soldier. Add those wide-spectrum roles to his dialog-free, award-winning work in 2013’s All is Lost, and it’s clear that Redford hasn’t lost any of the finesse, breadth of vision and respect for movie making he developed in All the President’s Men, Three Days of the Condor, Butch Cassidy and the Sundance Kid and The Sting. “Robert Redford is a member of the last generation of American filmmakers,” says Mejia, “who flourished before digital effects took over the industry—pre-Star Wars and ‘80s blockbusters— when there was a desire for cinema to speak pretty directly to pressing social issues.” Redford has always concerned himself with “pressing social issues” in his adopted state. He fought a consortium of utility companies hoping to build a coal-fired power plant on the Kaiparowits Plateau that later would become part

PHOTO: LISA TOMASETTI/SONY PICTURES

dateline

COURTESY SUNDANCE INSTITUTE

Robert Redford likes fast bikes.

of the Grand Staircase-Escalante National Monument. Redford joined the battle in 1975, fully aware that most politicians were sold on the proposed plant and the jobs the utilities said they would provide. “I paid for that victory, paid for it because it’s an area of Utah I’ve loved,” Redford said of the plateau that he rode on horseback with monkeywrencher Edward Abbey. “They weren’t having any public hearings, so I thought the only way to get attention was to go on 60 Minutes.” Redford called Don Hewitt, the show’s creator. Hewitt sent Dan Rather. The piece drew six thousand pieces of mail. “People even sent money,” says Redford. Before long, the utilities abandoned their plan. Mejia finds that feistiness reflected in the

Sundance Film Festival. “Throughout his career as an actor, from The Candidate to Brubaker to Lions for Lambs and the upcoming Truth, he’s shown a commitment to cinema’s potential for ideological engagement and critique. His sense of film’s responsibility is reflected in the work that Sundance attracts and fosters, particularly in the area of documentary.” But in Utah, Redford is more than an actor, filmmaker or mentor. He’s a resort owner, environmentalist and resident. Sundance Resort, reflecting its owner, is a kind of anti-resort. Of the 5,000 or so acres, most have been put into conservation, and only 450 are skiable. The lifts are leisurely—by design—and rise to summits that are modest by hotdogging standards. Sundance is more about the mountain than the skiing. Redford obviously sees a strong connection between a dedication to the arts and a commitment to the earth. (Neither being very well understood in Utah). He has worked to preserve the Western landscape he identifies with and finds refuge in. “At Sundance, I’m in the mountains—my property is private,” he said in a 2013 Esquire interview. “I get on a horse and ride for three, four hours. Sometimes five. I get lost.” Back in 1974, Redford explained in an Academy Award publication, “I used to feel competitive about a career, but now the only things I’m really passionate about are my family, the environment and Indians. I’ve bought hundreds of acres around my home. That’s why I moved here from the coast. There’s plenty of room to roam and be alone with nature. That’s living. The city life is merely existing. I often feel I’ll just opt out of this rat race and buy another hunk of Utah.”

Robert Redford and Nick Nick Nolte star in A Walk in the Woods

UTAH’S CHAMPION

A Redford Filmography › Barefoot in the Park (1967)

› Havana (1990) › Butch Cassidy and the Sundance Kid (1969) › The Candidate (1972) › The Sting (1973) › The Way We Were (1973) › Downhill Racer (1969) › Three Days of the Condor (1975)

› All the President’s Men, (1976)

› Ordinary People (1980) › The Natural (1984) ) › Jeremiah Johnson (1972) › The Company You Keep (2012)

› Out of Africa (1985) › River Runs Through It

PHOTO: FRANK MASI

(1992)

› Quiz Show (1994) › Horse Whisperer (1998) › Spy Games (2001) › All is Lost (2013) ›A Walk in the Woods (2015) › Truth (2015) Stared In

Directed

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

on the table

Introducing

Utahâ&#x20AC;&#x2122;s first interactive dining magazine

CLICK THIS PAGE to view the current issue and sign up for your FREE subscription.

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// JEREMY PUGH

travel/faces/outdoors/dateline utah/arts & entertainment

A World-Class, World Cup Weekend The FIS World Cup at Deer Valley is the perfect send-off to winterg

PHOTO: DEER VALLEY RESORT

BY JEREMY PUGH

Watching professional skiing can be tricky. Beyond the complexity and nuance in the sport, the arcane workings of the very European Fédération Internationale De Ski (FIS) are about as comprehensible as the Quidditch season at Hogwarts (Go Gryffindor!) But to mash up sports metaphors, FIS is the major league of professional skiing and its World Cup could be compared to a World Series. Events are held around the world—from Beijing to Minsk, Tazawako, Japan, to Lake Placid, New York—and include many different ski and board sports (alpine downhill, cross country, etc.) The “Super Bowl” of two of these sports—dual moguls and freestyle aerials—is held every year at Deer Valley. It’s one of the biggest moments in an international sport and it happens in our backyard. This year’s event,

Feb. 3-6, makes the perfect centerpiece to a getaway weekend in Park City. The best part is you don’t really need to know jack about skiing. It’s clear to even the lowliest flatlander that these kids are really, really good at what they do. And what they do, at Deer Valley every year, is launch themselves down a mountain of giant bumps while somehow managing to throw in a gratuitous gymnastic routine. Although you can easily drop some major coin on a Deer Valley-centered weekend, the event itself is free. Here’s your guide to a getaway weekend punctuated with a thrilling Friday- and Saturday-night show of derring do—The FIS Freestyle World Cup.

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

Thursday

Make your Escape

Using cunning and misdirection, you duck out of work early and head up to Deer Valley for the qualifying rounds of the ladies’ and men’s Dual Moguls that run throughout the day. All of the events are held on the runs above the Snow Park Lodge and you can’t miss it. The bunny hill lifts will carry you up to the action, or, if you can manage to sneak in a few runs, you can watch from anywhere on the hill you can reach on skis. 2250 Deer Valley Dr. S., 435-645-6507, deervalley.com

Friday

Ski Deer Valley

If you have never, you simply must, darling. Deer Valley is the crème de la crème of Utah’s ski resorts. The accolades it receives every year for service and its white-glove touch are well deserved. It seems like everywhere you turn there’s a high-speed lift and an army of green-jacketed mountain hosts to help you find your way. Its immaculately groomed runs have given it a reputation as an easy mountain. But if

you think you’re hardcore, just ask the nearest green jacket where the steep stuff is. They know.

Après at St. Regis Bar

Before the evening’s festivities, ski into the St. Regis or ride the funicular up and enjoy a cocktail at the luxury hotel’s bar. The firelit patio overlooks the World Cup venue. Try one of the famous Bloody Marys belatedly and be sure to catch the daily champagne sabering at 5 p.m. 435-940-5700, stregisdeervalley.com

Main Event: Freestyle Aerials Finals

A long time ago, the U.S. Ski Team began recruiting gymnasts and divers for this event. The logic was it was easier to teach gymnasts and divers how to ski than it was to teach skiers how to perform death-defying aerial contortions. The competitors launch themselves off of kicker jumps and are judged on a point-based system—like gymnastics and diving. You’ll watch the whole event from pretty much right under the jumps. This is one of those sports that seeing live brings a whole new thrill. You may

Kick-Off Concert The FIS World Cup kicks off on Wednesday, Feb. 3, with a free concert on Main Street. Past years have seen the likes of the Chris Robinson Brotherhood, Michael Franti, Big Head Todd and the Monsters, The Wailers and The Samples.

The Montage, a luxorious base camp

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

PHOTOS: DEER VALLEY RESORT

Getaway

The view from the top.

The Montage

have seen it on TV during an Olympic year but standing underneath the jumps brings a whole tummy-flipping reality to bear as you cross your fingers that no one dies and USA wins the day. Tip: The Chinese team is really good.

Saturday

Tour High West Distillery

Wake up and take a few runs at Deer Valley and then head out to Wanship for a tour of High West’s newly opened distillery on Blue Sky Ranch. Tours are offered at 11 a.m., 1 p.m. and 3 p.m. and fill up fast so book ahead. After (or before) the tour, relax in The Refectory that offers tastings and pairings with local cheeses and meats. 435-649-8300, highwest.com

Main Event: Dual Moguls Finals

Friday’s aerials were thrilling, the dual moguls finals are even more so. The moguls are more straightforward. Two dudes or two ladies fly down a gut-jarring moguls course punctuated by kicker jumps. They are judged on the stunts they throw down while racing the clock. So it’s a race with tricks thrown in. The view from the bottom allows you to watch the jaw-dropping hullaballoo unfold.

WINE AND THE WORLD CUP

Shannon Bahrke

Spend an afternoon during the World Cup weekend skiing with the Montage’s “Olympic Ski Ambassador,” Shannon Bahrke. Bahrke won the silver in the 2002 Winter Games in Salt Lake City and earned a bronze in the 2010 Vancouver games. She also owns the local coffee company, Silver Bean. The pink-haired dynamo now gets to spend her semi-retirement schussing around Deer Valley with Montage guests. Her tour takes you up to the starting gate of the moguls course so you can, as a mere mortal, see how scary it actually is. She’ll drop you off at the Montage for a vintner’s wine dinner featuring Johndrow Vineyards. The package also includes access to the VIP tent during the World Cup. For details visit montagehotels.com/deervalley

WHERE TO STAY The Montage (Deer Valley) The premier hotel at Deer Valley, the ski-in, ski-out Montage in Empire Valley makes the perfect base to enjoy the World Cup and a luxurious weekend in Park City. The so-many-stars-they’ve-lost-count ultraluxury hotel offers packages centered around the FIS World Cup (see sidebar: “Wine and the World Cup”), with private shuttles to and from the events. Plus, free s’mores on the patio daily from 4–5 p.m. 435-604-1300, montagehotels.com/deervalley

Treasure Mountain Inn (Main Street) An oldie but a goodie, the Treasure Mountain Inn at the top of historic Main Street is a simple and down-to-earth base for any Park City excursion. This place has been around since before Park City was Pahk Citaaay. And the Blue Iguana is just downstairs if you need a Mexican-food fix. 255 Main St., 435-655-4501treasuremountaininn.com

Black Diamond Lodge (Deer Valley) Get a crew together and rent a three-bedroom suite to watch the World Cup events from your private balcony at the Black Diamond Lodge. The condominiums overlook the slope above the Snow Park Lodge and are basically your own deluxe grandstand to view the World Cup, as well as a ski-in, ski-out base of operations. 2280 Deer Valley Dr. E., 435-647-0488, deervalley.com/lodging

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

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faces

Night to Remember Filmmaker Mitch Davis offers a Christmas message.

PHOTO TK

By Richard Bonaduce

Mitch Davis, a filmmaker who commutes between Hollywood and Heber, is excited to be back in the directorial saddle with an independent film Christmas Eve, featuring Patrick Stewart and Cheryl Hines. “I never wander too far from the director’s chair,” says Davis, who first made his mark with The Other Side of Heaven and A House Divided. Though he works as a writer, producer and in creative roles at Disney, his true passion is clear. “I love to direct movies,” he says. It took time for Davis to pull together the resources for Christmas Eve. “I took some comfort in knowing that Robert Redford took ten years to get A Walk in the Woods produced,” Davis says, joking, “If it takes Redford 10 years to get a movie made—then it’s okay if I take four or five.” It started with an unsolicited script from first-time writer Tyler McKellar. “It was a fabulous script that I loved and so did my wife,” Davis says. He bought the script and put it through the usual revisions with Tyler before it eventually found its way to Stewart’s wife, Sunny Ozell. “She read the script and told him that he just had to do it,” Davis says. “I’ve been very fortunate to have worked with Anne Hathaway in my first film, then F. Murray Abraham in my second and now Patrick Stewart in my third.” Davis also

Mitch Davis, on-set

signed up Jon Heder and Gary Cole in supporting roles. His success in casting, in part, is a reflection on Davis’ directorial style. “I feel for actors,” he says. “They have to guard their reputations zealously and go with scripts and productions that they will be proud to be associated with.” The film follows six different groups of people who get stuck in elevators around New York City on Christmas Eve. “We’re all connected; we’re all part of one big human family. And we all may need to slow down—maybe even get stuck once in a while—to look at each other and learn what’s really going on in each other’s lives,” Davis explains. “This movie is very funny and has it all—pathos, romance, comedy. But it also has something to say about how we treat each other. “I recently moved to a small town, and it changes you,” Davis continues. “You may see that person you cut off in traffic later at church or a basketball game. And this movie is about really seeing the people around you, all while still being a fun ride.” “Making movies is hard and making independent films is even harder,” Davis says. ”I can’t imagine taking those risks unless I’m making a movie that I feel matters. Whether they actually really matter or not is another story—but I have to at least feel that they matter.” S A LT L A K E M A G A Z I N E . C O M JAN/FEB 2016

faces

The Voice

KSL reporter Heather Simonsen By Christie Marcy

While working the general assignment desk for KSL-TV, Heather Simonsen interviewed a team of Spanish Fork police officers who had recently rescued an 18-month-old girl from a car that had plunged into American Fork River. The team said they all heard a woman’s voice calling from inside the car. But when the rescuers got to the overturned vehicle, they found a small child submerged in the frigid water and a mother who had died on impact. The voice that the rescuers heard remains a mystery. Simonsen’s story was picked up by news outlets around the world. “That was incredible, it was kind of a right place, right time thing and then I was able to tell the story,” she says, who won an Emmy for her reporting on the accident. It was a fluke Simonsen was filling in as general news reporter that day. Normally she is KSL’s health reporter, something she says she was born to do. “I think the science gene runs in my family,” explains the Texas native turned Utahn. “My dad is a retired, brilliant math and science professor. One brother is an MD, the other is a bio-chemist. So, I think the way it manifested in me is through language and storytelling.” “Health stories are not usually so much about the science as they are about the person. It’s about the heart,” she says, “It’s about what’s going on inside. It’s about the mind-body connection. The way a community can rally around someone in crisis renewed my faith in the human spirit, to be honest. People care about one another. People show up in a crisis in a big way and it’s beautiful.”

Famous Hair

Alta’s Connie Marshall looks back.

When recent college grad Connie Marshall’s father advised her to do something she’d always wanted to do, she looked west—a world away from home in Newark, Ohio. In 1974, she bought a one-way ticket to the Rockies and made her way to Alta. As the legendary American ski resort came of age, Marshall did too. “I turned 22 that winter. I thought I was only going to be there for a year,” she says. “Forty-two years later, here I am.” The resort had been around since 1939 but in the mid-1970s it was booming and Connie rode the wave. “It was a fairly loose environment,” she recalls. “Back then you could take a few runs at lunch and have a pitcher of beer. It was the essence of being in a small ski town and it really was an exciting time.” Marshall became Alta’s first PR and marketing manager, a role she has occupied ever since. Now, of course, the bib overalls and lunchtime beers are gone but Connie abides, her signature white, Q-tip hair still flying wildly as she blasts down the slopes on her telemark skis.

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

PHOTOS BY ADAM FINKLE

by Jeremy Pugh

faces

› F airview’s rebranding began with the slogan, “The gateway to Skyline Drive.” It’s a great home base for fishing, hunting and ATVing. Campgrounds are available in surrounding towns, but there are RV parks and cabin rentals available in Fairview proper. sanpete.com › T he Fairview Museum of History and Art, which Cox calls “one of the coolest, quirkiest museums you will ever see,” is actually two separate buildings. The Heritage and Pioneer History portion of the museum is in an old schoolhouse and is home to Utah pioneer artifacts and the Avard Fairbanks Gallery of Sacred Works—138 sculptures, including the Abraham Lincoln collection and the LDS collection. Meanwhile the Horizon Arts building was recently added and is dedicated to regional and local artists with both permanent and traveling exhibits. But the big draw, Cox says, is the “lifesize replica of the Columbian Mammoth discovered not far from Fairview at the Huntington Reservoir dam.” 85 N. 100 East, sanpete.com

HOME TO W N

Spencer Cox’s Fairview The Lt. Gov’s guide to his hometown By Christie Marcy

Lt. Gov. Spencer Cox is a sixth-generation Fairview resident. His great-greatgreat grandfather settled on a farm there after deciding the Manti settlement, where he had been sent by Brigham Young, was too big. The lieutenant governor is now raising his own family on that farm, more than 150 years later. Fairview’s story isn’t that different than a million other small towns in America; a railroad boom turned into a bust when the interstate highway system left Fairview behind. “Fairview was Utah’s version of Mayberry,” Cox says. “And then everything changed.” But in an important way, a lot of things haven’t changed. “Fairview and its many homes and buildings have remained untouched by modernization,” says Cox, noting that it’s been said that a visit to his hometown can be “like stepping back in history to a more peaceful and simple time.” Fairview is now mostly a farming community in the middle of Sanpete County, Utah’s poorest. But, according to Cox, the town is experiencing a bit of a renaissance and rebirth—thanks to its proximity to some relatively untouched outdoor space as well as an infusion of cash from benefactors, including the Eccles family, being used to update Main Street.

Fairview Museum of History and Art

› I n the last six years Fairview restored its historic dance hall, rebuilt City Hall, including a library expansion, and added a new park. › F or eats, Cox recommends what he calls the “staples on State Street:” Home Plate Cafe, 215 N. State St., a “typical greasyspoon diner with breakfast served all day” and T-Cee’s, 235 N. State St., a burger and shake joint. › S mall-town living doesn’t suit everyone, but Cox says, “The best part of Fairview, and the biggest reason I still live here, is the people. Everyone knows everyone’s business. That can obviously be good or bad. However, with less of a focus on a materialistic lifestyle, the sense of community and neighborly friendship is unparalleled. When you need help, you will get more than you need.”

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

on the table

// MARY BROWN MALOUF

way Predicting tomorrow’s plate BY MARY MALOUF PHOTOGRAPHY BY ADAM FINKLE

goodbye

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

Beef short ribs and mashed potatoes

on the table

hello

whole fish, grains and grilled veggies Kimchi. Cupcakes. Bacon. Burrata. Red velvet. They’re all food “trends” you re-

member. Some make you grimace, some make your mouth water and some you’ll have for dinner tonight. Regardless of whether a new trend fades into fad or becomes part of the permanent tablescape, new foods come along every year. (To be clear, these aren’t really new foods, they are foods we haven’t noticed before because they come from another culture—like kimchi. Or they’re foods we have learned to look at in a new way—like cupcakes. Or they’re a familiar food being prepared in a new way—like candied bacon. But we call them new.) This is the time of year when we predict what’s new and declare what’s passé. This can be tricky business in Utah. Whether it’s because we’re always behind, ahead or at right angles to the curve, the national forecasters don’t always call it right here. So we decided to ask our own team of experts in restaurant food, wine and service to make a few predictions about what will be on our plates and in our glasses in 2016.

The Center of the Plate This is what those in the food biz call the entreé. It’s the main dish in a plated meal. It’s usually the protein, and for much of America’s history, and for even more of Utah’s history, it meant beef or chicken. Fine dining used to be defined by fine beef— sirloins, tenderloins, T-bones. During the recent recession, when prices rose and pocketbooks shrank, we saw many chefs take refuge in cheaper cuts: hence the popularity of short ribs. Are they over? Never. But Handle chef Briar Handly says, “I foresee not only short ribs but beef in general taking a back seat to vegetables that are treated or prepared in the same manner. Not to say beef, pork or chicken will go away completely, but I believe diners will limit their intake a bit and look for proteins, like fish, that have been raised responsibly without such a large impact on our environment. Whole animals will be more prevalent and menus will change daily or nightly when lamb racks or shoulder cuts run out.

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on the table

Like a pair of “ 501’s, kale will never go out of style.” -Briar Handly

"Your braised short ribs will still be around, I’m sure, but also look for more and more tougher cuts that have been prepared differently (sous vide, in whey or charred over fire) so rather than fall-apart crock-pot beef you will have more of a steak-like but still tender consistency.” (For Handly’s homemade crockpot-style dish, go to saltlakemagazine.com.) In Salt Lake City and Park City, there has been a large and obvious-to-anyone shift in preference from four-footed protein to finned. Salt Lake’s seemingly insatiable appetite for raw fish, evidenced by more than 50 sushi-serving restaurants, means crudo is a trend to bet on. San Francisco restaurants are full of it; expect to see it here with the flavor pump of a slight sear or marinade. But this landlocked state is rediscovering cooked seafood in a big way and that doesn’t mean just

Humble vegetables like kohlrabi and parsnips are grabbing chefs’ attention.

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shellfish and fillets, but whole fish. At new seafood houses like Current and Harbor, as well as at chef-driven restaurants, fish is taking center stage—or plate. And consumers are increasingly aware of sustainability issues when it comes to food from the ocean. Handly says, “Diners are looking more and more at responsibly or sustainably raised or caught fish these days and will opt to order something they are unfamiliar with for that reason.” And “oysters, mussels, clams, and any shellfish that can be cultivated will grow in popularity, I imagine because of decreasing fish supplies.”

On the Side Two years ago, formerly unglamorous brussels sprouts had their Cinderella moment; then lowly kale stepped into the spotlight. Now carrots are having a star turn. The point is, instead of expensive and rare vegetables like tiny baby beans and white asparagus, humble but flavorful root vegetables are being

on the table

Butter is back. There’s no better culinary news than that. exploited. And instead of the pastel flavors of steamed vegetables, we’ll be tasting vivid smoked yams. Grilled squash. Charred leeks and roasted carrots. Handly says, “Look for salsify, celery root, turnips, beets, mushrooms, cauliflower, romanesco, carrots, broccoli, radishes, kohlrabi and rutabagas to be smoked, grilled or charred to add umami and savory notes.” He adds, “But like a pair of 501s, kale will never go out of style,” and suggests, “There will be more use of commonly neglected and forgotten ingredients—such as carrot tops, fennel fronds, celery leaves, parsley and cilantro stems, beet-kohlrabi and turnip tops.” We are known as a state with a sweet tooth, and that’s still true. But fortunately our salads are becoming less like ice cream sundaes (loaded with sweet toppings like candied nuts, dried fruit and syrupy dressings) and more like the live, earthy delights they’re supposed to be.

Carbs This is the category we used to call, simply, potatoes. Carbs continue to increase in complexity. “Baked or fried” is not the only choice among spuds, and potatoes are not the only choice among starches. Handly predicts, “We will see new preparations of protein-rich grains in all sorts of fashions. Look for amaranth seed, spelt, millet, chia seed, flax and barley more so than ever. Chefs will take care to prepare them with a high level of technique to achieve the highest amount of flavor possible.”

Chantelle Bourdeaux says, “Legumes are definitely a strong sub for the tater.” Farro and couscous will be replacing pasta as a meat side or vegetarian entreé and so will grains you haven’t heard of yet. Bourdeaux says, “The Farm, Current, Manoli’s—all have really interesting dishes using unique varietals of grains. Zursun, a producer in Idaho, has a beautiful selection of grains, including black barley, millet, Himalayan red rice, as well as heirloom beans—so these are local as well as unusual.” Exactly what chefs will be looking for.

Butter The big news is that all of those vegetables will be twice as delicious as they have been because butter is back. Chefs will still rely on their best friend, EVOO, but new studies showing that butter is not bad for you as had been previously publicized mean that the most delicious fat of all can be used freely. There’s more to butter than salted or unsalted—you’ll be hearing about higher-fat, cultured European-style butters, flavored butters and, as Chantelle Bourdeaux says, “Goat butter is everywhere.” That translates to good news for tastebuds everywhere.

Goat butter is “everywhere. -Chantelle Bourdeaux

”

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

on the table

Local and artisanal chocolate tops the sweets list.

Sweets Desserts, even in sugar-hungry Utah, are getting simpler. Handly says, “Look for new renditions of old classics coming back around—trifle, anyone?” Breakfast treats, like doughnuts, are still popular, as are other homey staples like pudding. Every restaurant now offers a selection of gelato for an after-dinner sweet and the flavor combinations of these are pushing creative and sometimes even appetizing limits. (The molecular tendency towards bizarre

creations like foie gras ice cream seems to have subsided.) Higher quality, more specific versions of familiar flavors are making news. Pastry chefs are calling out whether they are using Madagascar or Tahitian vanilla and are flavoring caramel with fruit and coffee. America’s new understanding of chocolate continues to expand—fine milk chocolate is gaining interest, especially using non-cow milks. As Matt Caputo says, Salt Lake City is now a center of domestic chocolate making and pride in the local product has inspired chefs to showcase the flavor in their desserts.

the buzzwords

These are the words we will eat by in 2016

“Donkey-milk chocolate. Yes.”

-Matt Caputo

Local. Local. Local.

Alternative

Sharing Plates

Click

This is the word that still tops the list of food trends. Chefs everywhere are sourcing as many ingredients locally as possible. (Though at the same time, everyone is getting pickier about their coffee.) In addition to the small plates we’ve come to expect, sharing plates are being added to your ordering options. So everyone can taste everything.

Authenticity

Diners are demanding the real thing like never before. Closely tied to the philosophy of local (see above) and the trend towards housemade (see below), authenticity is expressed on the plate as a “look ma no hands”-style of artless presentation.

Housemade

Diners are increasingly suspicious of anything not made on premise. So restaurants are now making things like ricotta, mozzarella, pickles— even their own ketchup. The latter is not, by the way, a good idea.

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

As we become more aware of food allergies and sensitivities, real and perceived, we will see more and more alterna-foods—mayonnaise made without eggs, pasta and hamburger buns made without wheat, meat made without meat... Everyone, meaning everyone, photographs their food now. I do it because it’s my job, others do it because they want to gloat (see #mydinnerisbetterthanyourdinner), or because they call themselves a foodie, but most do it because everyone else is doing it.

Sustainable

Sustainability is becoming a requirement. A few million feet of film and a social media barrage about the dangers to our planet of eating corporately raised foods like cows, chicken and corn and wild harvested foods like fish have finally convinced diners that what they eat affects more than their tastebuds.

Haute-casual

This rather silly term is an attempt to separate the Big Boys from the bistros.

on the table

“My bitters are

more bitter than your bitters.” -Jimmy Santangelo

In the Glass In food and drinks, our palates are increasingly intrigued by the subtle variations in the flavor called bitter. Jimmy Santangelo says, “It’s the ‘my bitter is more bitter than your bitter...’ competition.” And Caputo elaborates, “I am seeing bitters everywhere. Not just in cocktails, but at Publik coffeehouse, all their seasonal drinks have bitters. Rose Establishment is doing a ton with them too. I’m also seeing them used a lot in desserts to replace vanilla extract. The pre-prohibition cocktails are gaining ever more popularity and the top bars are digging deeper than ever into obscure and often bitter Italian amari, French aperitifs, digestifs and bitters.” And there seems to be no stopping cocktails. (Why should there be?) More and more bartenders are raiding the kitchen and creating ingredients for cocktails in a way that seems more chef than mixologist. They make their own shrubs, infuse simple syrups with fruits, vegetables, herbs and spices. Caputo sees the bar-kitchen wall dissolving in other ways: Chefs are using bitters in sauces, dressings and marinades. Handley sees mezcal as a likely successor to tequila as the new connoisseur’s darling because of its smoky flavor. Bartenders are paying more attention to proper glassware and garnishes—finishing touches that encourage thoughtful consumption of what’s in the glass. Beer, still Utah’s favorite beverage, finally seems to be budging from the super-hoppy bitter taste towards sour. Santangelo sounds relieved when he says sour beers and saisons are catching up with hops. And craft ciders from the apple-growing Northwest are demanding a whole new section of the beverage list, making room for Utahns to get acquainted with older, European ciders. Dry, fizzy and low in alcohol—these are reasons cider has been a pub favorite for hundreds of years, side by side with beer in England. Those are the same reasons it will be popular in Utah. As for wine, Utah, like the rest of the world, is finally shaking off the Sideways effect and daring to drink merlot again. We’re also drinking more rosé wine and more sparkling wine—any time of day, any time of year, whether you’re a woman or a man. The Guardian calls the trend of men drinking pink, “brosé.”

the prognosticators Jimmy Santangelo:

Owner of Wine Academy of Utah, offering the Wine & Spirits Education Trust certification program for professionals and amateurs, Santangelo is a certified sommelier with years of tasting and training experience. He is currently Beverage Director of LaSalle Restaurant Group.

Briar Handly:

Several times a semi-finalist for James Beard awards, Handly was voted one of America’s Best Chefs. He is chef-owner of Handle in Park City.

Chantelle Bourdeaux:

Sales manager for A Priori specialty foods and director of Salt Lake Area Restaurant Association, Bourdeaux is also involved with the Utah chapter of Slow Food Utah.

Matt Caputo:

Owner of Caputo’s Market & Deli, a multiple-location specialty foods store nationally known for its cheese and chocolate selections.

Bitters are a new basic–from classics like Angostura to new blends.

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

Meet the

MILLENNIALS 74

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How should we define Utah’s Millennial generation? There are no easy answers. BY CHRISTIE MARCY

PHOTOS BY ADAM FINKLE PHOTO OF CREE BY SAMI JO PHOTOGRAPHY

n a lot of ways, 28-year-old Casey Boxall is a typical member of the Millennial Generation. Her brown hair is styled with highlights in colors not found in nature, her clothes are bohemian—long and flowing and colorful—and imbedded in her freckled nose is a small nostril piercing. Casey was in step with others of her generation when she dropped everything and traveled to Nepal on a whim, or the time she quit her job and moved to California for a summer to see if her long-distance relationship could work at close range. (It didn’t.) But the Bluffdale resident is a Utah Millennial—a breed that skews differently from its national peers. Boxall works as a coordinator for an after-school program for at-risk teenagers, most of whom are immigrants or refugees, and she says her job both benefits and complements her world view. She bucks the Beehive State traditions of early marriage and political conservatism—she even has close gay friends. But she still considers herself a Mormon with traditional values. Boxall is a conundrum. It seems that most Utah Millennials defy the media’s attempts to define them according to national surveys. The headlines seem to come every day, each more alarmist than the last: “Millennials: Forever Renters,” “Millennial Takeover: The Workplace Revolution,” and, even, “Millennials: Why They’re Fatter Than Their Parents.” The Millennial generation—Americans born between 1981 and 2001—numbers larger than even the Baby Boomer generation and is three times the size of Generation X. But like each successive generation, Millennials draw the scorn of the previous generations as lazy, unmotivated and entitled. The Greatest Generation slammed the Baby Boomers. The Boomers mocked Generation X. Now it’s X’s chance to judge the character of the so-called “Me Me Me Generation.” While the rest of the country crested the Millennial

wave last year, Utahns saw Millennials overtake Baby Boomers as the largest segment of the population 15 years ago. But because of Utah’s peculiar culture, our Millennials look similar, yet very different from their national peers. The Utah Foundation, a nonprofit dedicated to using statistics in decoding Utah, predicting the state’s future and tracking its trends, set out to find out what Millennials will mean for Zion in the coming years. In their four-part report, “Millennials and Boomers,” the Utah Foundation tried to lay out what the youngest generation has in store for Utah over the next 35 years. But Utah Millennials refuse to be put in boxes. For instance, Jose Gonzales, a 21-year-old who lives in Salt Lake City, says, “I know a lot of people who are in my generation who are lazy and nihilistic, and I know a lot of people who aren’t. It just depends on environment and context.” So, here’s the context.

RELIGIOUS AFFILIATION No matter how much people try to avoid it, any discussion of any person, phenomenon or trend in Utah ultimately gets around to religion, the 800-pound gorilla in any room. So, when it comes to Millennials, are they, or aren’t they? Nationally, 64 percent of Millennials say they are “religiously affiliated.” In Utah, that number is 70 percent, and while the survey didn’t ask for specific religious identification, there’s no doubt that in Utah the number is weighted heavily toward The Church of Jesus Christ of Latter-day Saints. “I feel like I’m complicated,” says Boxall. “I have no doubt about being LDS. That is what I am, that is how I identify myself. But I feel like I’m really bad at being LDS. I don’t always go to church and I don’t always study what we’re taught. But it’s what I feel and I’ll always be LDS whether I go to church or not.” Many Millennials we spoke to, like Jessica Bowers, 34,

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of Murray, have left the church. “After years of being inactive, I decided several years ago to terminate my membership,” she says. “I no longer thought that my core beliefs could be represented by the (LDS) church and I could not be a representative of some of the beliefs they hold. I consider myself a spiritual person without any single religious affiliation.” Che Bourdeaux, 32, of Salt Lake, says he attends both Calgary Baptist and Capital Church, but sees himself as unaffiliated. “I see myself as a God-fearing person and I read the Bible when I can, and I do attend church. But I don’t necessarily align myself with a particular religion.”

MARRIAGE

63%

For generations, Utahns have married young, a cultural hallmark of the Mormon culture that has become the Utah norm. But Millennials, in large part, are beginning to turn that convention on its head. The numbers are still high—in 2013, 40 percent of Utah Millennials were married, compared to 26 percent nationwide. For perspective, 36 percent of Generation X, 48 percent of

of Millennials have a Bachelors Degree, making them the most educated generation in American history.

43%

of Millennials in the US are nonwhite, the largest share of any generation.

85%

of Millennials in the US own smartphones, which they touch 45 times a day. SEE MORE AT DANSCHAWBEL.COM/ BLOG/74-OF-THE-MOST-INTERESTINGFACTS-ABOUT-THE-MILLENNIALGENERATION/#STHASH.OXQLE2HV.DPUF

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

Baby Boomers and 65 percent of the Silent Generation were married at the same age. But, the tide is turning. There is a larger proportion of people over 25 years old who have never been married than ever before, according to Pew Research. “I don’t really have a set timeline,” says Bourdeaux. “If it happens, it happens, but I’m not putting any expectations on it.” “Because I lived in Chicago, I didn’t see a lot of people getting married,” says Boxall, who spent time in the Midwest as a teenager. “So I never felt like it was necessary to marry young. Even living in Utah, I have a lot of friends who have grown up here but are putting other things first, like school and work, over getting married as soon as they can.”

PARENTING Utah’s birth rate remains high, which is why we were hit by the Millennial tsunami before the rest of the nation. Nationally, 57 percent of Millennial homes have no children under the age of 18, while in Utah that number drops to 49 percent. And with children come tough choices about whether to work or stay home, especially for mothers. A whopping 43 percent of Utah mothers, compared to 29 percent nationally, choose to stay at home. In Utah, nearly nine out of 10 stay-at-home mothers are married women in so-called traditional families, with the husband serving as the primary breadwinner. Cree Taylor, 24, a recent graduate of Utah State University, struggled with the decision to stay home after she had her first child. “After I stayed home with her for about three months I felt like I wasn’t progressing anymore. I felt like I was just sitting still while everyone else that I knew was moving forward. They got their degree and the next step is you get your job. I got my degree and my next step was to stay home. So it felt weird.” But Taylor says if she did go back to work at an entry-level teaching job, she would barely make enough to pay for daycare. Miriah Griffith, a 29-year-old West Jordan resident, initially stayed at home with her kids. “I got incredibly bored and depressed with being a stay-at-home mom. I felt socially isolated and undervalued,” she says. “I would obsess over what time my husband got home from work, I vacuumed the house several times a day. I was completely unsatisfied.” So, Griffith went back to work, beginning with a part-time job, but later working a 40-hour week writing grants. “I feel that I’m

a more well-rounded person when I have mental stimulation outside of the home,” notes Jessica Bowers. “I want to make sure my kids have every opportunity to pursue their own goals and that they can see and understand the importance of a healthy balance between home and work life.”

30%

POLITICS

Millennials tend to shun political party affiliation. Data shows that 35 percent of Utah Millennials are Republicans, compared with 14 percent Democrats—not surprising in an overwhelmingly conservative state. But 43 percent claim no party. For perspective, 40 percent of all Utahns are registered Republicans, 49 percent are unaffiliated and only 9 percent are registered Democrats. “I’m a little bit more independent. But, there are things I’m conservative about,” says Taylor. “I consider myself independent because there are some conservative things I don’t line up with. I’m not just going to vote for a party because I am a Republican or a Democrat.” Gonzales also explains his politics as, “Independent. I guess it’s mainly because of the two-party system that is engrained in our society. When you really look where a politician has allegiances, it’s rarely to their constituency and it’s mainly to whomever gives them the most money.” But, he says, he leans more to the left than the right. Despite a state-wide registered voter rate of only 63 percent, all of the Millennials Salt Lake magazine spoke with said they were registered to vote except for Boxall, who says she’s politically apathetic, a trend seen often in her generation nationally. “I don’t really follow politics. It gets overwhelming so I stay away from it.”

PATRIOTISM When Utahns are asked if they are patriotic, the number of yes responses is overwhelming. But today’s Utah Millennials clearly do not define patriotism the same way their parents do, regardless of their political affiliation. “I guess I’m patriotic, but I don’t think I’m over the top, like a grandma patriotic. I don’t have a flag shirt,” explains Taylor with a laugh. “At the same time I know that there are things happening in America and that have happened in America’s past that aren’t as great, but the great things outweigh the not-so-great things.” Bourdeaux says, “I’m patriotic in my own definition. I

20% 10%

Millennials 1981-2000

love America and I love the good things America does, but I’m not naive enough to think that there’s not a wrong done in America.”

Gen X

1965-1980

Boomer 1946-1964

Utah

Percent of population

BYProportion THE NUMBERS of Population by Generation

Silent

1928-1945

U.S.

GAY RIGHTS The nation has seen a shift in the way gay rights have been accepted and supported in recent years. And Utah, despite being the number one funder outside of California for Proposition 8 just 12 years ago, is no exception. Taylor says that despite her LDS faith, she supports gay rights. “I’m a black woman, and historically, people like me didn’t have rights. I don’t like making the comparison of gay rights to minority rights because I think it’s a little bit different, but I think if that’s the life they’re going to live, that’s awesome. You can live that life, but I also want to be able to live my life freely.” Boxall says her thoughts on gay marriage are complex. “It’s really complicated for me because I have a lot of gay friends and I love them and I love all people, no matter who they are, but when it comes back to my own beliefs—I love gay people, but I don’t support gay marriage. It probably sounds horrible, but there it is.” And Griffith, also a practicing Mormon, says that she’s low key about her support of gay rights because of church-related conflicts. “I am a supporter personally,

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

JOSE GONZALES age: 21 California native, student

SARAH LAMPING age: 24 Married at 19, now a stay-athome mother

age: 19 Full-time student, waitress

Taylor, as a practicing Mormon, JESSICA BOWERS sees community age: 34 MIRIAH GRIFFITH differently. “In Utah, the LDS Married, mother of two age: 29 community is the general Married at 19, divorced at 28. population—they’re pretty close Mother of two together. In my church, I think I should strive to be a leader and I could see myself being in more leadership roles.” Boxall’s community is all- inclusive. “I volunteer at everything I can and I love doing that because it CHE BORDEAUX makes me feel like I am connecting with other people,” age: 32 she says. “But, living in other places, where there’s not a Has lived in Utah off-and-on for strong sense of community, you end up feeling like you most of his life aren’t included or you just get lost in the crowd.” but am fairly quiet about it because of the conflicts it creates within my religion. I am a Only 41 percent of Utah millennials responded to the strong believer in separation CASEY BOXALL Utah Foundation poll saying that they hoped to be of church and state, and there are age: 28 employed at another job within a year’s time, much lower really only religious reasons stated Born in New Zealand, has lived in Austraiia, Chicago and Nepal than the national figure of over 50 percent . In fact, for not recognizing gay marriage.” employee contentment for Millennials throughout Utah is 13 percent higher than the national average. Taylor chalks this up, again, to Utah’s religion-driven community. “I Nearly nine out of 10 Utah Millennials polled by the think that has something to do with the religious culture. Utah Foundation say that being a leader in their I think in the church we’re taught that women, if possible, community is important. But the question comes down to can stay home and take care of babies and take care of the the definition of community, says Bourdeaux. house and the men go out and work and that mentality of “My parents grew up in the Rose Park area. I didn’t them staying with their employers is ‘I’m the man, I grow up there, but I feel a sense of connection to that provide and this is my job and I’m going to stick with it to community. I don’t know if there’s any way I would make the money I’m supposed to be making.’ That consider myself a leader, but if there was a way I could mentality is not always taught elsewhere.” lead some initiative or cause in that area, I would consider Bourdeaux points out, whatever the cultural reason, myself as an advocate for it.” people in Utah are different. “When you interact with an

EMPLOYER CONTENTMENT

LEADERSHIP

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

PHOTOS BY ADAM FINKLE PHOTO OF CREE BY MICHELLE HEAPS PHOTOGRAPHY

CREE TAYLOR

On a rainy day in September, politicians, policy wonks and the top business leaders in the state gathered in the ballroom at the Grand America Hotel in downtown Salt Lake to pay tribute to Utah Foundation on their 70th birthday at a sold-out fundraiser luncheon for the mainstay in Utah politics. Charged in 1945 with studying Utah tax revenue, Utah Foundation has moved beyond its humble beginnings to become a research powerhouse in the state, studying everything from public school funding to air quality. The Foundation has published more than 730 studies in its history, with guidance from a board of trustees and, since 2004, an annual poll of Utah voters asking them to identify their top concerns for the coming year. The Foundation is funded by local businesses, higher education institutions, local governments and private citizens in the state, and they say that allows them to remain focused on their goal, “to promote a thriving economy, a well-prepared workforce and a high quality of life for Utahns.”

employee at a restaurant in Utah, I’ll tell you it’s a different experience. It seems like they’re more energetic and more welcoming. A lot of people have a positive outlook in Utah, even people who don’t consider themselves LDS. I think a lot of that culture starts to seep in, even in non-LDS people.”

REDEFINING THE AMERICAN DREAM While they weren’t polled on it, one thing came through clear in the Utah Millennials with whom Salt Lake magazine spoke—their fear of debt. Taylor and her husband have gone as far as to postpone buying a home until they can make a substantial down payment. “We’re not planning to be home owners until we can pay more than 70 percent down on a home loan,” she says. “We were lucky. Both of us got our bachelors degrees without any debt.” Sarah Lamping, 19, of Salt Lake says, “I feel like buying a house is what the ideal of the American Dream is, but it’s not always realistic. I don’t intend to buy a house for some time.” Lamping explains, “I consider the American Dream the ability to work hard and get to a point where you can live comfortably and provide for your family and really just flourish.” As Millennials age, their perspective on everything from religion to politics to home-ownership is bound to shift. But one thing is clear: Utah Millennials make their own rules, and are redefining social conventions that are seldom questioned in their culture, including the very idea of the so-called American Dream. And the generation who is set to come nipping at their heels any day now—the kids called Generation Z—are going to face a stern judgement.

PURCHASING POWER

UTAH FOUNDATION IN FEBRUARY OF 1946

WHAT IS THE UTAH FOUNDATION?

A Utah Foundation report in the atomic age.

$200

COMSCORE ESTIMATE 2012

$150

$100

$50

Millennials

Gen X

Billion Dollars S A LT L A K E M A G A Z I N E . C O M JAN/FEB 2016

C B DA Utah’s fantastically profitable alcohol agency is broken. But a booze-hating Legislature is unlikely to fix it. BY GLEN WARCHOL

Mike Mower, long-time Republican political operative, hustles down a Capitol staircase to a meeting. “I love it,” he says of his job as Gov. Gary Herbert’s deputy chief of staff. “As a kid in Ferron, I would have never have believed that someday I would be working in this beautiful building.” Mower is good at his job. You would never guess from his Boy Scout enthusiasm that he was handed the nightmare task of controlling the spreading public rage at Utah’s dysfunctional Department of Alcoholic Beverage Control. On this sunny afternoon, Mower cheerfully explains that the Governor’s Office’s scrutiny of the DABC is just a part of a state-wide efficiency program being implemented by Kristen Cox, executive director of the Governor’s Office of Management and Budget. In truth, DABC’s problems are vastly more politically perilous. Besides an avalanche of complaints, Mower is faced with DABC Commission meetings at which former employees, wine lovers and even a state senator leveled charges of employee abuse and gratuitous firings, inept customer service, security problems, inventory shortages and arrogant disregard of the state’s tourism economy that depends on providing quality wine and liquor. Utah hoteliers and restaurateurs bitterly complain that after a short period of progress under former Gov. Jon Huntsman Jr., Utah is again the laughingstock of the world for its puritanical and absurd liquor laws. In short, the reputation that you “can’t get a drink in Utah” is alive and well. “The morale at the DABC has never been lower,” says Brent Clifford, retired wine buyer at the agency for 37 years, who has become one of DABC management’s angriest and most knowledgable critics. “Employees feel they are under

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

siege and badgered to constantly do more. And the current leadership is clueless.” Tracey Creno, a police officer who provides security at the Sandy store, complained of intimidation, spying and retaliation against employees. “I’ve had a gutfull of DABC,” she told the commission. Sen. Karen Mayne, a West Valley City Democrat, tore into the DABC over “email after email” she had gotten from employees complaining of arrogant managers who bully them. Two wine experts quit the Metro Wine Store downtown in protest of their work environment and the decline in quality of selection. “[Selling alcohol and wine] is a skilled craft and should be treated that way,” Mayne told the commissioners at a public meeting. “We [the state] are generating millions of dollars from your business.” The roiling controversy at the DABC has spread far enough to splatter Herbert. “That’s how I got involved,” Mower explains his role. “If there isn’t enough time for people to meet with the governor, I meet with them. I look to see if some changes need to be made. I said, ‘Let’s get Kris’s team on the ground. Let’s see if there are changes that should be made—operational stuff.’ ” But Clifford, who resigned in 2012 from the DABC, protesting the agency’s short-sighted shift to profits over quality, and other critics inside and outside of the agency aren’t optimistic Herbert will do much. “Mower’s one of the best political handlers out there,” says Clifford. “Gary Herbert wants the bad press to go away. He wants it to happen before he runs [for reelection]. I don’t believe he’s serious about fixing the issues down there.” Others, including retired DABC Human Resources Specialist Kerri Adams, who has brought the employee complaints to the commission and Mower, also fears the

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

governor’s office is doing little more than letting employees vent, hoping it will mollify them. After all, only the Legislature can make meaningful fixes and Adams and Clifford agree there is little appetite on the Hill for significant law changes to make liquor sales easier.

A peculiar situation

It speaks to the DABC’s culture that few bar owners wanted to be quoted. One said, “You have no idea of the power of the DABC. They have long memories and they are vindictive.” But Joel LaSalle, who is an owner of several restaurants and bars and is president of the Salt Lake Area Restaurant Association, was clear. First and foremost, he says, the absurd Zion Curtain requirement must be eliminated. He’s talking about the Legislature’s 2010 requirement that a seven-foothigh partition be erected between patrons and bartenders preparing drinks to prevent non-drinking customers from witnessing drinks being made. Former Sen. John Valentine, ironically dubbed “Mr. Liquor,” the governor and other lawmakers feared that the spectacle of mixology would lure children into alcoholism. Restaurant owners—and about two-thirds of Utahns surveyed by UtahPolicy.com—say the wall should come down. “The biggest single issue is the Zion Curtain because it is a barrier that is sitting out there for everyone to see,” LaSalle says of the partition’s symbolic power. “It’s in our customers’ faces. And it’s an absolute embarrassment serving people coming from out of town.” From a restaurateur’s point of view, the Zion Curtain is a financial burden, too. LaSalle says the partition at Current cost $16,000 to install. And its impact doesn’t stop there, he says, “It costs us thousands of dollars a

HANDICAPPING THE LEGISLATURE NIne liquor culture tweaks to look for: 1. Restoration of funding cuts to the DABC (and perhaps a little more) 2. Beer and liquor “tastings;” distilleries, wineries and breweries will be permitted to offer on-site samples. 3. A new DABC deputy director who is arrogance free and encourages employee feedback 4. Increased revenues from liquor sales. A no-brainer. Ballpark guess: $430 million 5. Flights of beer to go along with the already legal flights of wine and whiskey 6. An improved special-ordering system 8. “Intent to dine” requirement removed from restaurant liquor licenses 9. Zion Curtain comes down

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

month in sales. I can’t seat people at the bar—they don’t want to sit six or seven inches from a glass wall.” Another absurdity for diners and restaurant owners is the “intent to dine” requirement, which forces restaurant servers to quiz patrons on whether they intend to order food before they can serve them a drink. Like many of the state’s vague liquor laws, it annoys customers and is likely unenforceable. As one beverage manager asked, “What can I do if they leave before they order food?”

LaSalle is more to the point: “A judge in a court of law would be hard pressed to go against a restaurateur who said, ‘We own a restaurant, we serve food and they asked for a table—we could only assume they came in for food.’” Mower deflects such frustrations by patiently explaining that Utah’s monopolized liquor regulations really are not that much different from the 17 other states that directly control liquor sales. And, he points out, most fixes can only be implemented by the Legislature. “I’m not here to defend or change the liquor laws,” Mower says. “The Legislature will do that.” But restaurateurs say that’s a simplistic brush off—Herbert is complicit in the status quo. Huntsman obviously was able to push through improvements. “Things like this make us look like idiots,” the owner of one of Utah’s trendiest restaurants says of the international perception of Utah liquor laws. LaSalle puts it more diplomatically: “It’s not very welcoming.” And it hurts the state’s economy. “We have a convention center, a new performing arts center and huge hotels, yet we still aren’t able to compete with Seattle, Denver, Phoenix or even Portland because this state has reinforced a misconception that you can’t get a drink in Utah.”

Spies and Bullies

Beyond the state’s irrational laws, the DABC has internal problems. The employees point to arrogant, incompetent managers, lackeys of Director Sal Petilos, who spy on and intimidate them, driving out knowledgable store managers and employees and undermining customer service. A “metrically” guided ordering

system has reduced the inventory of fine wines and alcohol. And a budget cut last year exacerbated the situation with poorer pay, dependence on part-time workers and requiring managers to take on two or more stores. “The new clerks know zero about wine and liquor,” says one bar owner. Purveyors of new and unusual liquors and exceptional wines and residents forced to seek out products beyond the DABC’s deminished inventory are faced with a red-tape special-ordering system. “If you really want to satisfy these customers, you need to hire enough staff, but they won’t,” Clifford says of the issue. “The system was set up to fail.” Cox says that while some of the allegations are employee “grousing” and finger pointing, “When they’re legitimate, we’ll look at them.” Cox’s office’s review of DABC operations (not released before Salt Lake magazine went to press) may clear up many of the employee problems and customer service issues—including special ordering, Cox says. “It will take effect over 18 months. The work is never done.” Cox explains she wants to instill an efficient, yet compassionate environment at the DABC. “We want to meet customer demand, to be profitable for the state and to have a culture where our employees feel respected and honored and feel like they are contributing and being paid fairly,” Cox says. But she defends the Legislature- and Herbert-driven “improvements” made six years ago that led to many of the issues the DABC faces now. “There were changes that needed to be made down there. People who were impacted by those changes are upset by the current management. They have made their opinions loud and clear.” Many of those opinions were about Director Sal Petilos and his team, whom Herbert appointee Acting-director Francine Giani put in place after what its victims refer to as the “Reign of Terror.” Deputy Director Tom Zdunich, whom employees nicknamed “Petilos’s Dick Cheney,” resigned last summer at the height of the controversy. A search was being conducted to replace Zdunich in late November. But many critics and employees don’t think that any real change is possible at the DABC if Petilos stays. Giani declined to be interviewed for this article. Petilos’s Adminstrative Assistant Vickie Ashby put off interviews with Petilos until days before the deadline for this article, only to report a few hours before the interview that Petilos had taken sick. She explained that DABC Chairman John T. Nielsen, who also had agreed to a meeting, declined to be interviewed without Petilos present. Mower and Cox were reticent to discuss DABC personnel issues. But Cox explained the need for effective and compassionate managers who made “employees feel respected and honored,” so it seemed fair to ask if Petilos fits that description. “Yes, I think he’s a compassionate man. He does a good job,” Cox says, after prodding. “He needs to have a strong deputy on the operations side and he needs to work on some of the cultural issues. It’s just this issue of respect. Management needs to respect employees and on the flip side, employees need to realize that management has constraints as well.” S A LT L A K E M A G A Z I N E . C O M JAN/FEB 2016

Salt Lake magazine obtained an early version of Cox’s DABC operations reviews through a Government Records Access and Management Act request, but employee complaints, allegations or suggestions were removed.

Utah’s Alcohol Czar

Utah’s contorted drinking politics are impossible to compare to other states. In the dominant Mormon culture, the consumption of alcohol, like tobacco and coffee, is forbidden. Making alcohol a moral issue angers nonMormons, who complain of the puritanical control of the overwhelmingly Mormon Legislature. One indication of how peculiar the subject is is that the media specifically identifies any DABC commissioner who is “a social drinker.” (Two of the seven current commissioners imbibe— licensees consider this an unusually progressive panel.) Commissioners are appointed by the governor, and, by law, none can be involved in the liquor business. (The Utah Air Quality Board includes representatives of mining and oil-refining industries.) On the other hand, Utah’s monopoly on the sale of alcohol reaps ever-increasing treasure—$396 million in 2015. Though state leaders are regularly jeered as cash-driven hypocrites, lawmakers say Utah’s regulations control alcohol abuse. In any event, Utah’s state booze trust is going nowhere soon. Critics of the DABC, including Clifford, say that under an overwhelmingly teetotaling Legislature, real improvement in liquor distribution is unlikely because any alcohol consumption is considered dangerous and immoral. Many of the controversial liquor regulations were created under former Sen. John Valentine and former Senate President Michael Waddoups, whose wife was seriously injured by a DUI driver. In just a couple of legislative sessions, they rolled back the spirit of Huntsman’s liberalized approach to providing alcohol. (Huntsman signed his 2009 changes into law in the New Yorker restaurant’s bar. Core to his reforms was eliminating Utah’s “club” law that required drinkers to pay to join a private club before they could order liquor.) As the controversy continues and lobbyists mass for the session this month, GOP leaders have annointed Sen. Jerry Stevenson the new “Mr. Alcohol.” “When John [Valentine] walked in here and said I was the guy, he said it was because I was fair,” Stevenson says. “It’s an informal thing—he passed the gauntlet to me.” Stevenson is a non-drinking Mormon and has a steep learning curve ahead. “Two weeks ago, I didn’t know what a flight of beer was,” he says. To get up to speed, Stevenson read Toward Alcohol Control, a

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

1933 study commissioned by John D. Rockefeller Jr. shortly after Prohibition ended. Stevenson is frank. “Alcohol is a touchy issue in Utah. [But] Utah liquor laws are not that far off center,” he says. “It started with the Olympics—we spend a lot of money welcoming the world. We want people to come. We say we want them to like us. But we really want them to spend their money here. So, we want to make things comfortable for them.” But the state ranks low in DUIs, binge drinking and other alcohol abuse. “We don’t want that to change,” he says. Stevenson declined to be specific about legislation that may emerge in the session beginning this month, but said his approach to making changes would be piecemeal—a couple fixes—rather than Valentine’s sweeping omnibus-bill approach. His goal is to get three alcohol-related bills through. “There’s a lot of tweaks that could make things much friendlier. But I don’t think we need to wholesale tear things apart and put them back together again. Some bills dealing with administration make sense, and we’ll move them forward under my name,” he says, then jokes: “I don’t think they’ll throw me out of church.” One of his biggest challenges in fixing liquor regulation, Stevenson says, is bar, restaurant, distillery, brewery and resort owners can’t agree. “If you walk into four different

places downtown, you get four different conceptions on what needs to be done,” he says. He has spoken with LaSalle and the owners of Alamexo, the Gastronomy group and resorts. “These are real business guys,” Stephenson says. “They want different outcomes than the people who sell beer and pizza.” LaSalle says all players agree on one issue: tearing down the Zion Curtain. “I have high hopes for this Legislature,” LaSalle says. “I don’t think legislators know the harm that is being done [by the law].” Stevenson sees the issues more broadly than home-grown restaurateurs and barkeeps. For instance, more than an annoyance to local businesses, he fears resort and restaurant chains pass over Utah because liquor laws— especially the Zion Curtain—complicate their

business models. Stevenson insists dealing with the Church of Jesus Christ of Latter-day Saints isn’t much different than working with any other special interest. But he acknowledges, “The LDS Church has a dog in this fight—their welfare program has seen the problems of over-use of alcohol.” Surprisingly, Stevenson admits that some of the issues at the DABC are, indeed, the result of punitive actions by the Legislature. DABC managers had been “doing things that weren’t quite kosher,” he says of Giani’s removal of DABC managers for questionable financial dealings. When all state agencies were told to take a 7 percent funding cut, Stevenson says, “the [DABC] director basically said, ‘We produce a lot of revenue for the state. We aren’t going to do this.’ “I said, ‘I bet you do’ —we control the pursestrings.” When state revenues came in better than expected, every agency saw the cuts returned to them—except the DABC. Stevenson admits it exacerbated the problems. “We made an error last year and part of it is my fault,” he says. “We kept a half million dollars from DABC. Sometimes the Legislature punishes, for lack of a better word. DABC needs that money back if they are going to operate in an efficient way.” He vows the $500,000, and perhaps more, will return to the DABC. “We are going to go through this. We are going to sort this out,” he says. “I can take any kind of bullet you shoot.” Still, Utah’s alcohol history has shown that Stevenson may be rashly over-confident.

(VINI)CULTURAL DIFFERENCES Utah’s predominately teetotaling Legislature and governor are well aware of the dangers of alcohol abuse and the state liquor monopoly’s skyrocketing revenues—from $156 million in 2002 to $396 million in 2015. But what they don’t understand are the intangible aspects of wine, beer and spirits as a part of food culture, a passion and an art form. Since the turn of the century Utah’s population has been bolstered by young professional transplants who see drinking a part of a “good life.” Consumption overall is going up and wine drinkers are becoming more discriminating—the national trend is towards higher-price, higher-quality wine. Utah’s one-style-suits-most wine and spirits selection doesn’t cater to a wide selection of interests and palates, which is why aficionados return from places like California and

Washington—where stores may stock more intriguing or rare wines—with bottles stashed in their suitcases. Buying wine is just like buying anything else— tastes differ. Some fashion customers shop at Nordstrom, some shop at Walmart. “One of the things that is sort of intuitive is that visitors come here for convention and leisure travel and they’re a different demographic than the majority of folks who live in the state,” Scott Beck, president of Visit Salt Lake, told The Salt Lake Tribune. “Outside of Utah, drinking is not a moral issue. It’s a social issue.” “If we want the highest quality in hospitality, in food and beverage—they go hand in hand,” says restaurateur Joel LaSalle, “especially for visitors and people who are moving here who are foodies. Around the world, everyone knows that great wine means great dining.” S A LT L A K E M A G A Z I N E . C O M JAN/FEB 2016

PHOTOGRAPHY BY ADAM FINKLE STYLED BY VANESSA DI PALMA WRIGHT SHOT AT LOGHAVEN RESTAUTANT

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

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// HIP & HUMBLE //

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// RUBYSNAP //

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RubySnap Carmen Cookie: Malted dough with toasted marshmallow and salted caramel.

onthetown

A collection of photos from the many local events covered in greater detail on SLmag.com 1

Salt Lake magâ&#x20AC;&#x2122;s Farm to Table Cocktail Contest October 4, 2015, Gallivan Center, Photos by Shauna Rasso

1 Party attendees turned the evening into a dance-off after the winner was announced. 2 Casey and Lyndsay Staker 3 Beehive Gin was featured in several contest entries. 4 Tiffany Grattean of Stoneground Kitchen shakes it. 5 Debbie Rutishauser, Chase Bardole and Cherie Bartesan

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

on the town

Utah Symphony 75th Anniversary October 1, 2015, Abravanel Hall, Photos by Preston Gallacher and Alyssa Sorenson 1 Carey Cusimano, Becca McHaas and Renee Huang 2 Jaclyn Easton

Outdoor Retailer Summer Market August 15, 2015, Salt Palace, Photos by Preston Gallacher 3 Rachel Connons 4 Matt and Roxy Ortiz

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

on the town

UMFA Premiere Gala August 15, 2015, UMFA and Rice-Eccles Tower, Photos by Grey Giraffe Photography 1 UMFA Executive Director Gretchen Dietrich 2 Judge Dever, Marcia Price, Virginia Barlage, Dean Raymond Tymas-Jones

Hogle Zoo Rendezvous September 15, 2015, Hogle Zoo, photos by Shauna Raso 3 Lauryn Winggate, Stephanie Harpst and Tim Harpst 4 Nohelia Magee and Sunflower Robinson 5 Amy Nichols and great horned owl 6 Celest McCulley, Chad Rockstar and Dustin Everett

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

NEW CHEF

NEW MENU NEW EXPERIENCE

801.238.4748

225 S West temple

spencersutah

Reservations at opentable.com

spencerssaltlake

dining guide

// MARY BROWN MALOUF

Fresh Greek Manoli’s

PHOTO BY ADAM FINKLE

Tuesday is the new Friday at Manoli’s. But

then again, so is Wednesday. And Thursday. Dropping in for an after-work nosh, we found that every seat was taken, down to the last twotop. So we sat at the little bar at the back and the charming Jill served us. Manoli’s interior, created by Rachel Hodson (the Copper restaurants), is light, bright and could be described as neo-Mid Century Modern. It screams hipster (bucket seats) but not in the usual Portland style. The focus is a glass-tiled kitchen so open that a stovetop crash got every diner’s attention. The design suits the menu, a Finca-like list of small plates and a few entrees. The sleek design also means that the place can get noisy–especially with a party of 14 seated in the middle of the restaurant. Manoli Katsanevas was raised in the food business—his parents own Crown Burgers—but his fine dining sensibilities and skills came from the culinary arts program at Salt Lake Community College and kitchen time at Fresco, Grand America’s Garden Cafe, Fleming’s and Caffe Niche. That’s a well-rounded roster of Salt Lake restaurants, from corporate to chefcentric. Obviously, Manoli’s—named after its chef—is the latter. Salt Lake has plenty of good Greek food—as I’ve said before, the town’s strong Greek heritage is the main ethnic strand that helped save us from white-bread dullness in our foodscape. And Aristo’s has long served traditional Greek dishes with flair and quality ingredients that make it one of the finest restaurants, Greek or not, in the city. But Manoli’s serves Greek food with a different, playful attitude. Meaning, yes, they have no souvlaki. Or gyros. Instead, a long list of mezes surprises your tastebuds and expands your Greek vocabulary: tyropita-shaped filo pastries are filled with butternut squash, sauced with goat cheese and drizzled with honey (kolokithopita);

Reviews: IN THIS ISSUE

PALLET. . . . . . . . . . . . . 100 POKE SHACK. . . . . . . . 102 TUPELO . . . . . . . . . . . . 104

Katrina and Manoli Katsanevas

CULINARY INSTITUTE. . 106 SPENCER’S. . . . . . . . . 108 THE PARIS. . . . . . . . . . 110

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 JAN/FEB 2016

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.

GUIDE LEGEND

State Liquor License

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

Inexpensive, under $10

Moderate, $10–25

Expensive, $26–50

� Very Expensive, $50+

Quintessential Utah DINING

201 5 AWARD 2014DINING Salt Lake Hall magazine Dining OF 2014 AWARD Fame Award Winner PHOTOS BY ADAM FINKLE

Greek feta is smoked, then stuffed into piquillo peppers (yemista); htenia is a pair of seared scallops nestled in yellow split pea puree and drizzled with a citrus-ouzo (a word we know!) vinaigrette. A bubbling dish of krytharaki— orzo, white cheddar and feta baked under a crust of bread crumbs and caramelized onions is so rich it could be a mini-main. (Evidently in English krytharaki means mac and cheese.) This hardly touches the range of tastes to explore on the mezes list. A shorter list of main dishes includes one of the best roast chickens in town, crispy-skinned, bathed in a chamomile broth and sided with lemon rice pilaf and wild mushrooms—comfort food of the most sophisticated sort—and a version of the nowinevitable branzino, this one with braised greens and roasted potatoes. The selection of sides, which for some reason are not considered mezes, includes a simple dish of rice cooked in chicken stock, spiked with lemon and topped with a scoop of Greek yogurt; this is the dish I will go for—with a big glass of red wine—next time my heart is broken. 402 E. 900 South, SLC, 801-532-3760 P.S. Goat cheesecake.

Handicap Accessible

SLM

Hall Fame SLM OF

Dining Award Hall Of Fame Winner

dining guide Listings SALT LAKE CITY & THE WASATCH FRONT

and seasonally inventive food at brunch, lunch, dinner or in between. 237 S. 400 West, SLC, 801-935-4431. EGM

AMERICAN FINE DINING

Provision With a bright, fresh approach to

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 DINING

Forage Young chef/owners Bow-

2015 man Brown has made Forage his own, AWARD

continuing the culinary exploration heHall started here with Viet Pham. Brown is servOF ing some of the most exciting food in the state, Fame SLM with every dish presented like a small, scrupulously composed sculpture. Dining here is a commitment and an event. 370 E. 900 South, SLC, 801-708-7834. EGO

Grand America The brunch buffet at Salt

Lake’s AAA Five Diamond Award–winning Grand America H0otel is one of the stars of the city, but Chef Phillip Yates makes sure other meals here are up to the same standard. 555 S. Main St., SLC, 801-258-6708. EGMM

La Caille Utah’s original glamor girl is re-

gaining 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 DINING

Log Haven Certainly Salt Lake’s

2015 most picturesque restaurant, the old AWARD

log cabin is pretty in every season. Chef Dave Jones has a sure hand with AmeriHall OF can vernacular and is not afraid of frying. He Fame SLM also has a way with healthy, low-calorie, highenergy food. 6451 E. Millcreek Canyon Road, SLC, 801-272-8255. EGN – O

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 DINING

Pago Tiny, dynamic and food-driven,

2015 Pago’s ingredients are locally sourced AWARD

and reimagined regularly. That’s why it’s often so crowded. The list of wines by the glass is Hall OF great, but the artisanal cocktails are also a treat. Fame SLM 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

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

Copper Onion An instant hit when it opened

and 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

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

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

AMERICAN CASUAL

Em’s Restaurant Housed in an old Capitol

DINING

Avenues Bistro on Third This

201 5 tiny antique storefront offers an experiAWARD

ence larger than the square feet would lead you to expect. The food is more interesting Hall OF than ever, breakfast, lunch and dinner. Don’t Fame SLM skip a visit to the stellar bakery in the back. 564 E. Third Ave., SLC, 801-831-5409. EGL

Bistro 222 One of a trio of local bistros, this

one is sleek and urbanely stylish as well as being LEED certified. You can feel good about that. 222 S. Main, SLC, 801-456-0347. EGM – N

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 chicken-fried 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. 779 E. 300 South, SLC, 801-433-3380. EGL – N Citris Grill Most dishes come in either

“hearty” or “petite” portion sizes. This means you can enjoy a smoked salmon pizzetta or fried rock shrimp appetizer and then a petite order of fire-roasted pork chops with adobo rub and black bean–corn salsa. Expect crowds. 3977 S Wasatch Blvd, SLC, 801-466-1202. EGM

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

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

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 Faustina Inventive, modern food for lunch and dinner. A longer list of intriguing small plates gives you more options and the cocktail and wine lists are always interesting. 454 E. 300 South, SLC, 801-746-4441. EGN 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 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

Reincarnation Soon to reopen as a LaSalle-Trapp collaboration: Stanza Italian Bistro and Wine Bar

Lamb’s Grill Café They say it’s the oldest continually operating restaurant in Utah. Breakfasts include oatmeal, trout and nearly extinct dishes like finnan haddie. 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 S A LT L A K E M A G A Z I N E . C O M JAN/FEB 2016

dining guide 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

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 caramelsauced gingerbread or the dessert wine tasting. 22 E. 100 South, SLC, 801-363-9328. EN

NEWCOMER

A fresh approach to the restaurant biz Pallet’s new owners focus on people Esther Imotan is a familiar face to restaurant-goers in SLC—from Metropolitan to Fleming’s to Spencer’s to Copper Onion to Pallet, she has been the front of the house at some of the city’s best eateries. Zachary (Buzz) Willey’s face is not so familiar—but then, a working chef is seldom seen by diners. A Utah native, he got his culinary training in San Diego and has been running the kitchen at Pallet since it opened. Now Imotan (manager) and Willey (executive chef) are co-owners of the restaurant where they worked for so long. And their fresh vision for Pallet has little to do with the menu or the décor, but everything to do with the restaurant experience. “We want to focus on the people who work for us,” says Willey. In that sense, they’re regarding Pallet as a “new” restaurant. In February, Pallet will have been open for four years—four of the 15 employees have been working there since the beginning. And Imotan and Willey want to keep them. They believe that employees who love where they work do the best work. In the restaurant business, where servers have the most interaction with the customer, it matters that they are happy. “The chef gets the spotlight, and the manager is right there too, but the key people are the line cooks and the servers,” says Imotan. “And it’s getting harder and harder to find and keep good people.” She and Willey foster a family feel and a sense of ownership—when they want to know whether a dish is likely to be a hit, they ask the people who work for them. They encourage employees to eat at other restaurants in town and when they travel, and to bring ideas back to Pallet. “Everyone has to realize that everyone’s position is as important as everyone else’s,” says Willey. Having a committed team in place allows a business to grow and try new things; you’re not spending your time training and retraining people. “Good dining is a learning experience for all involved,” says Imotan. 237 S. 400 West, SLC, 801-935-4431, eatpallet.com

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

dining guide and lots of chicken. Burgers and chile verde burritos are good, too. 3698 E. Fort Union Blvd., SLC, 801-942-5555. EGL–M

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 (801539-3346) serves breakfast, lunch and dinner; Lion House Pantry (801-539-3257) 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. GL–M Roots Café A charming little daytime cafe in Millcreek with a wholesome granola vibe, three meals a day. 3474 S. 2300 East, East Millcreek, 801-277-6499. EGLL Ruth’s Creekside A companion restaurant to our old friend Ruth’s (see below), Creekside is a streamlined version of the original. The

menu is abbreviated and there’s no table service. However, nothing is abbreviated about the biscuits and there is a small-scale but well-stocked (it sells wine, liquore and beer!) market adjacent to the dining room, handy for overnighters and picnickers. 4170 Emigration Canyon Rd., SLC, 801-582-0457. EGL–M

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

Rye The food rocks at this hip new

201 5 version of a diner connected to Urban AWARD

Lounge. At breakfast (which lasts until 2 p.m.), the soft scrambles or the waffles Hall OF with whiskey syrup are called for. At dinner Fame SLM (which can last until midnight) 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-crafts-style café, Stella is balanced between trendy and tried-and-true. The careful cooking comes with moderate prices. Great for lunch. 4291 S. 900 East, SLC, 801-288-0051. 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 DINING

Tin Angel From boho bistro, Tin

201 5 Angel has grown into one of Salt Lake’s AWARD

premier dining destinations. Chef J erry Liedtke can make magic with anything from Hall OF aFame snack to a full meal, vegetarian or omnivore. SLM 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 lem-

Plate, Planet, People

Plant-based cuisine and great cocktails. How 2016 can you get?

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dining guide on risotto has as much heft as a flank steak. Try it with one of their fruit and veg-based 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 Bake 360 This family-owned Swedish bakery 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 Bagel Project “Real” bagels are the whole story here, made by a homesick East Coaster. Of course, there’s no New York water to make them with, but other than that, these are authentic. 779 S. 500 East, SLC, 801-906-0698 GL Caffe d’Bolla John Piquet is a coffee wizard and a cup of one of his specially roasted siphon brews is like no other cup of coffee in the state. And his wife, Yiching, is an excellent baker. 249 E. 400 South, SLC, 801-355-1398. GL

NEWCOMER

Island Style Laid Back Poke Shack brings a taste of Hawaii to SLC Yes, we’re a landlocked state but the notion that we cannot get fresh seafood in Salt Lake City is one that restaurateurs have been trying to abolish for decades. “If this were 40, 50 years ago, sure. But the way logistics work and how we can get things shipped around, I don’t think it’s strange to have fresh fish in a desert,” says Jimmy Zouras, who along with his wife Deanna, owns and operates Laid Back Poke Shack in Holladay. “We get our fish directly from the Honolulu fish auction and it comes fresh three times a week.” Zouras’ family opened Gourmandise the Bakery in the early ‘90s. But for his latest business venture, Zouras switched his focus from French pastries to fresh fish in the form of the Hawaiian delicacy, poke (pronounced poh-keh), and opened up Laid Back Poke Shack in February. In the Hawaiian language, poke is a verb that means to cut or to slice. A basic poke consists of cubed, raw ahi (yellow fin tuna) marinated in soy sauce, sesame oil, seaweed and chili pepper. But don’t call it sushi. “We’ve had people come in who try to compare it to sushi. Some people come in expecting a sushi-style experience, but that’s not it,” Zouras says. “This is poke and poke is something different.” In recent years, poke has appeared as an appetizer on the menus of several sushi restaurants in Salt Lake City. In Hawaii, however, poke is so pervasive that many grocery stores (even chains like Costco) keep several different flavors of it in stock. With Laid Back Poke Shack, the Zouras’ try to recreate something they experienced and loved in the Aloha State. Their shop offers a variety of poke, including ahi, salmon and tako (octopus). “We put this together so we could come get poke. It started off very selfishly,” Zouras says. Their affinity for poke is spreading and Zouras says the reception for Laid Back Poke Shack has been great so far. But some people are still skeptical of seafood in Salt Lake. “We’ve come across a few challenges as far as perceptions but the only thing we can do is to let them try it,” Zouras says. 6213 S. Highland Dr., Holladay, 801-635-8190 —Billy Yang

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Carlucci’s Bakery Pastries and a few hot dishes make this a fave morning stop, but desserts are showstoppers. For lunch, try the herbed goat cheese on a chewy baguette. 314 W. 300 South, SLC, 801-366-4484. GL Elizabeth’s English Bakery Serving oh-so-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 Eva’s Boulangerie A smart French-style cafe

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

Gourmandise This downtown mainstay

has cheesecakes, cannoli, napoleons, pies, cookies, muffins and flaky croissants. And don’t forget breads and rolls to take home. 250 S. 300 East, SLC, 801-328-3330. GL

La Barba Owned by local coffee roaster La 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 La Bonne Vie Cuter than a cupcake, Grand America’s pastry shop has all the charm of Paris. The pretty windows alone are worth a visit. 555 S. Main St., SLC, 800-621-4505. GL DINING

Les Madeleines The kouing aman

201 5 still reigns supreme among Salt Lake AWARD

City pastries, but with a hot breakfast

Hall Fame SLM OF

dining guide menu and lunch options, Les Mad is more than a great bakery. 216 E. 500 South, SLC, 801-355-2294. GL

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

This place is a winner for pulled pork, Texas brisket or Memphis ribs. Plus killer sides, like Greek potatoes. 880 E. 2100 South, SLC, 801463-4800. GM

BAR GRUB & BREWPUBS

Annex by Epic This is Epic Brewing Com-

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

Beer Brunch Try the grapefruit brulee with vanilla and ginger sugar.

MacCool’s Public House An American

gastropub, MacCool’s emphasizes its kitchen,

Perfect pairing… Award-winning restaurants and world-class skiing Find it here > www.ParkCityRestaurants.com Your complete guide to Park City area dining. Photos: Heidi Larsen, Ghidottis, Chimayo, Zoom

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dining guide 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 DINING 2014 Mall. 254 S. 200 West, SLC, 801-521-7446. EGM AWARD

Hall Squatters Pub Brewery One of the “greenest” restaurants in town, Squatters Fame SLM OF

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

NEWCOMER

A restaurant of the first degree Tupelo Tupelo opened its doors to the challenge of heavy expectations. With the closing of Tal-

isker and Silver, Main Street Park City’s energy seemed to be waning—would Tupelo inject the much-needed shot of excitement? Executive chef and co-owner Matt Harris has an impressive resume, but would it stand the test of owning his own independent restaurant? We ate at Tupelo (by invitation, not anonymously) on the first night all three levels of the remodeled space were open. The place was packed. At one point, our server was covering 12 tables. Much of Silver’s luxe has been stripped out—no more wall jewelry, bye-bye, cobalt blue. The effect is easier and more casual, less L.A. and more Park City. But it’s also noisy for a table of two—I suggest you dine with a crowd so you can make your own noise. “Hidebound” means unwilling to change because of tradition; these days, Utah restaurants seem to be hidebound by trends. My colleague Ted Scheffler has listed the required ingredients on a modern restaurant menu: kale, pork belly, shishitos, etc. So I almost whined when the server set down the pork belly. I’m so tired of tough meat and congealed fat. But this pork belly had been braised for 48 hours, so the fat had melted into the meat and given it a confit-like texture. The apple-glazed skin was sprinkled with cracklings and, brilliantly, pomegranate seeds. Crab fritters, orbs of lump crab in a perfect crust, were spiked with slivers of pickled okra and Aleppo pepper. Octopus, the newest chefs’ darling, was grilled and served with Moroccan olives and a dribble of saba (that rare thing—an underused ingredient). Caesar salad was made with collard greens (the new kale) and kale salad was served warm. Entrees were thrilling—braised rabbit over satiny house-made pappardelle in a reduced broth. Can I call it gravy? Bear Lake lamb served two ways— raspberry pink slices over lamb pot roast, shredded like a New Orleans debris. Yes, the chef was serving me directly and knew who I was, but I don’t think lack of anonymity made a difference. Service was choppy—their first full night—and our server actually apologized at the end of the meal. Perhaps other tables were being served pork belly braised only 45 hours. But I don’t think so. I think Matt Harris has a deep-rooted Southern passion for fullflavored food and that Tupelo is this winter’s salvation on Main Street. 508 Main St., Park City, 435-615-7700, tupeloparkcity.com

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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

BURGERS, SANDWICHES, DELIS

Cucina Deli Cucina is a café, bakery 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 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 town

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

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

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

2011 DINING AWARDS WINNER

2013

2010 DINING AWARDS WINNER

2009

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

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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 DINING

Del Mar Al Lago A gem from

201 5 Peru—the best selection of cebicha in AWARD

town, plus other probably unexplored culinary territory deliciously mapped out by Hall OF Frederick Perez and his team. 310 Bugatti Fame SLM Drive, SLC, 801-467-2890. EGM

Rodizio Grill The salad bar offers plenty to eat,

CULINARY

A cooking school that makes sense Park City Culinary Institute opens in SLC Laurie Moldawer made news when she opened Park City Culinary Institute, a school for aspiring chefs, two years ago. Now she’s collaborating with Diane Sheya to open a branch of the school in SLC. Sheya has offered recreational cooking classes at Salt Lake Culinary Center; Moldawer focuses on professional training, offering an option to traditional culinary training programs. The new SLC space will host both—there are three different kitchens in the space. “I have facility envy,” says Moldawer as she looks around the Culinary Center. “We’ll be able to increase class size to 30 here; in Deer Valley we can only manage 15.” Houman Ghoury is culinary director, Rebeccal Milliken, previously at La Caille and Culinary Crafts, is pastry professor. “The Salt Lake restaurant scene has outgrown our talent pool,” says Moldawer. Many chefs agree that there is a shortage of qualified line cooks and cite several reasons why. “Immigration cutbacks,” says Moldawer. The troubled finances of many for-profit culinary programs are also a factor. Promising high-dollar employment to their students, they charged high tuition and encouraged students to take on major debt. “Upon completing the programs, graduates find themselves saddled with debt and working a usually grueling $10 an hour job,” says Moldawer. It’s not the glamorous chef life promised on television food shows and in the glossy magazines; many schools are being sued by former students. Park City Culinary Institute offers a different model—a two-month program of basics at a tuition rate that can be paid off in four to six months. Students learn knife basics, butchering, soups, stocks, and other techniques. They meet local suppliers, wineries, cheese makers, farmers and purveyors so they understand the local food network. For sanitation training, students take classes at the Health Department. Then they go on to the restaurants that offer a four-month unpaid internships as part of the Institute’s curriculum so students get real-time experience as part of their training. It simplifies formal training for a career that is largely learned on the job. And without the crushing debt load, graduates can change their minds and learn coding when they find out how hard it is to work in a real restaurant kitchen. 2233 S. 300 East, 435-659-5075.

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 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 sub-

urbs 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

Chef Gao The little storefront serves Chi-

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

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 DINING

J. Wong’s menu allows you to choose either. Lunch—Chinese or Thai—isn’t a good Hall

Fame SLM OF

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J. Wong’s Asian Bistro Drawing

201 5 from their Thai and Chinese heritage, AWARD

AvenueS ProPer reStAurAnt & PubLiCk HouSe “The Proper” derives its name from our location in the heart of one of Salt Lake City’s oldest neighborhoods. Our from-scratch pub fare emphasizes the use of local and regional ingredients, with a focus on dishes that either incorporate beer into the cooking process or pair well with our selection of house brews. In utilizing quality ingredients and classic techniques, we take traditional pub fare influences and elevate them to create our handcrafted meals. The Proper houses Utah’s smallest craft brewery, producing small-batch artisan beers with a focus on quality and creativity. We are open Tuesday-Sunday for lunch and dinner, and are now serving Sunday brunch. Lunch | Dinner | Brunch | Late Night 376 8th Ave, Suite C, SLC • (385) 227-8628 • avenuesproper.com

The Brass Tag features Deer Valley-inspired brick oven cuisine and is located in the Lodges at Deer Valley in the Snow Park area. Indulge in flame kissed comfort food while enjoying the full bar, beer and wine selections. It’s the perfect place to meet friends after a day on the mountain. Open 3 - 10 p.m. nightly; serving the full dinner menu 5:30 - 9 p.m. Free parking is available. Reservations are recommended.

2900 Deer Valley Drive East, Park City • (435) 615-2410 • deervalley.com/thebrasstag

Café Trio serves simple, fresh italian food in an intimate neighborhood setting. Enjoy delicious small plates, pizzas, pastas, entrees and more while indulging in a decadent dessert or creative cocktail on our award-winning patio. Our Cottonwood location boasts more than 1,500 square feet of private dining space; the perfect location for your next business meeting or special event! Saturday and Sunday Brunch at both locations. Lunch: Mon-Fri - Dinner: Sun-Sat - Brunch: Sat-Sun 680 S. 900 East, SLC • (801) 533-TRIO (8746) 6405 S. 3000 East, SLC • (801) 944-TRIO (8746) triodining.com

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dining guide 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 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, and Chef Phelix Gardner translate their 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

STEAK

Besides the Beef Spencer’s joins the local movement High-end American steak restaurants have always been a breed apart from other fine dining establishments. Focused intensely on a single ingredient (prime beef) and a single culinary aesthetic (large), the ever-changing trends and overall evolution of American cuisine passed by steak restaurants who knew exactly where the beef was. A steak restaurant required a technician more than a chef—someone who knew precisely the correct time and temperature to achieve a seared crust and a rosy interior on a thick cut of steak. Extras were extra, and usually served in Diamond Jim Brady-sized portions, i.e., huge. But a recent rethink at Spencer’s Steak & Chops, which has always been one of SLC’s best beef emporiums, has shifted the kitchen’s emphasis. Not that the steaks aren’t still perfectly cooked, prime and corn-finished. (No, I’m not going to go into the politics of beef right now.) But Jeremy Gow was called in to revamp the restaurant and his first move was to hire an executive chef exclusively for Spencer’s. In the past, the Hilton (home to Spencer’s) had had an executive chef and the restaurant kitchen had been run by a chef de cuisine. And Chef Michael Pleines wants to put his own stamp on Spencer’s. He shops the Downtown Farmers Market for produce, he makes some of his own charcuterie (the porchetta and the smoked duck on the beautifully garnished first-course platter of meats and cheeses were delicious), he’s buying bread from Stoneground and meats from Wasatch Meats. Says Gow, who is busy scheduling wine dinners and tasting events for the restaurant as he gets to know the local food community: “We want this to be more than the usual steak-on-a-plate restaurant.” It is. Hilton Salt Lake City Center, 255 West Temple, SLC, 801-238-4748.

Franck’s Founding chef Franck Peissel’s influ-

ence 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 DINING

Paris Bistro Rejoice in true French

201 5 cuisine via escargots, confit, duck, AWARD

daube and baked oysters, steak and moules frites and a beautifully Gallic wine list. Hall OF The Zinc Bar remains the prime place to dine. Fame SLM 1500 S. 1500 East, SLC, 801-486-5585. EGN

INDIAN

Bombay House This biryani mainstay is

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 restaurant is tiny, but fast service and fair prices

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PAN SEARED CHILEAN SEA BASS New Menu Additions! New Chef! New Ownership! Visit the newly renovated restaurant for a modern dining experience, and the new Corbin Grille’s signature Western food, with a hint of Italian and French flavors. The heart of Corbin’s Grille is the white almond wood from California used to fuel our 6-foot grill, infusing our steaks, ribs and grilled seafood with a sweet and smokey flavor, just as mother nature intended. 748 W. Heritage Park Blvd., Layton • (801) 825-2502 • corbinsgrille.com Open for Lunch and Dinner Monday - Saturday

Current Fish & Oyster, Salt Lake’s new restaurant hit adds big excitement to the city’s dining options. 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.” 279 East 300 South, SLC • (801) 326-FISH (3474) • currentﬁshandoyster.com

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.

310 West Bugatti Dr., SLC • (801) 467-2890 • delmarallago.com

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

Kathmandu Try the Nepalese specialties,

including spicy pickles to set off the tandoorroasted 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

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

Saffron Valley East India Cafe Lavanya

CLASSICS

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

The Paris proves the power of French culture.

201 5 Indian street food, one of the glories AWARD

Vive La France The world was heartsick and homesick for Paris in November—Paris is a place you can be homesick for even if you’ve never been there. French culture, distilled in that city, has put roots down all over the planet. Even when the roots become attenuated—croissant sandwich, anyone?—they still link to the mother source of high style, love and cuisine. In Salt Lake City, we are fortunate to have had a little Parisian ile of our own for 15 years—the zinc bar, the tile floor, the Edith Piaf soundtrack, the Jules Cheret posters and above all, the food at The Paris Bistro, conjure up the City of Light. Food at The Paris is better than ever. The seasonal menu is sourced from farmers all over the city and Emanuel Levarek flies to and from Paris all the time. With the kitchen’s hands simultaneously in the local dirt and on the pulse of Paris, the food achieves a French freshness not possible with purely imported ingredients. The menu is long and you should order the specials unless you have a specific yen for sweetbreads or steak frites. But one dish is always on the menu and to me, it epitomizes French food: soupe l’oignon. The formula for onion soup is one of the most imitated and bastardized in the culinary world. Its genius is peculiarly French: It alchemizes one of the humblest and least expensive vegetables into ambrosia. Onion soup embodies the dedication to process, the extravagance of time, the stylish imagination and the thrift that makes French cuisine one of the wonders of the world. It takes hours to make great onion soup, hours to let the onions caramelize slowly without burning and without sugar to speed up the process, hours to brew a deep stock. Time is money, of course, and few restaurants really want to splurge their time cooking onions. The Paris does. That’s how French it is. 1500 S. 1500 East, SLC, 801-486-5585, theparis.net

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DINING

Saffron Valley Highlighting South

of subcontinental cuisine, Lavanya Mahate’s restaurant is a cultural as well as Hall OF culinary center, offering cooking classes, Fame SLM 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

Join us for local favorites from the European Alps. Fireside Dining features four courses served from our stone fireplaces. Enjoy warm raclette cheese, cured meats, salads, specialty entrées, hearty sides, fire-roasted leg of lamb, fresh baked breads and dessert fondues. A full bar is available, as well as specially selected wines and beer. Horse-drawn sleigh rides are available for hire or consider an adventurous snowshoe trek before dinner. Open 5:45 - 9 p.m., Wednesday through Saturday. Free parking is available and reservations are highly recommended. Empire Canyon Lodge, 9200 Marsac Avenue • (435) 645-6632 • deervalley.com/fireside

A secluded neighborhood treasure, Fresco is a local favorite featuring fresh, hand-crafted Italian specialties, house made pastas, and an exceptional wine list. Fresco also offers outdoor dining at its best on our beautiful vine covered patio. Serving dinner Monday-Saturday. Closed Sunday

2010 DINING AWARDS WINNER

1513 South 1500 East • (801) 486-1300 • frescoitaliancafe.com

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!

2013

2011 DINING AWARDS WINNER

545 West 700 South, SLC • (801) 983-6692 • fridabistro.com

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dining guide 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 excellent. 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 (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 a takeout pizza shop, Amore, next door. 204 E. 500 South, SLC, 801-355-8518 EGL – M DINING

Caputo’s Market and Deli A great

201 5 selection of olive oils, imported pastas, AWARD

salamis and house-aged cheeses, including one of the largest selections of fine chocolate Hall OF in the country. The deli menu doesn’t reflect the Fame SLM market, but is a reliable source for meatball sandwiches and such. 314 W. 300 South, SLC, 801-5318669; 1516 S. 1500 East, SLC, 801-486-6615. EGL

Este Pizza Try the “pink” pizza, topped

POP UP

Culinary Crafts Pop Ups Nights to Remember Frankly, pop-up dinner parties are a mixed bag. The idea of a one-night restaurant is a good one, especially in a city whose support for adventurous dining can be somewhat sporadic. But too often, pop-ups are more about location and décor than food, which might be nothing more than standard catering fare with inventive garnishes. Leave it to Mary Craft of Culinary Crafts to take the pop-up and turn it into a blowout. She has created pop-up dinner parties that guests rave about. In October, Crafts’ pop-up dinner focused on local food producers and vendors with Craft introducing the farmers and artisans whose food was served. For New Year’s Eve, Culinary Crafts partnered with Ballet West to produce a multi-course black-tie extravaganza at the Tower at Rice Eccles Stadium. The glittering cityscape view from the floor-to-ceiling windows provided a beautiful backdrop for dancing and allowed a spectacular vantage point for the downtown fireworks. Plus, a portion of the proceeds benefited the Ballet West. These pop-ups are three-hour events—plate-by-plate dinner, entertainment and education experiences. On Jan. 15, join A Culinary Tour of Italy at The Tasting Room at Culinary Crafts downtown—10 courses designed from Craft’s recent culinary learning journey to Italy. And on February 13, with the Utah Symphony and Opera as the non-profit partners, Craft presents A Dinner for Lovers. The dinners are always sold out—call 801-225-6575 to make reservations now or go to culinarycrafts.com for details and reservations.

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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 DINING

Fresco The kitchen continues the trend

201 5 of excellence greater than size. Try bucaAWARD

tini tossed with romanesco sprigs, cherry tomatoes, kalamata olives, grana padano and olive Hall OF oil. Desserts are amazing and the place, behind a Fame SLM locally owned bookstore, is utterly charming. 1513 S. 1500 East, SLC, 801-486-1300. EN

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 (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 Italian spot catering to its neighborhood. Expect casual, your-hands-on service, hope they have enough glasses to accommodate the wine you bring, and order the spinach ravioli. 1588 E. Stratford Ave., SLC, 801-486-3333. GL

RATED TOP RESTAURANT IN PARK CITY Executive Chef Ryan Burnham expertly melds an old world charm with a farm-to-table ethos to craft a refreshing take on modern alpine cuisine. Drop in for our world-renowned cheese fondue and stay for our award-winning seasonal fresh menus. Open for the season starting December 5, please come and enjoy our European atmosphere and linger around the fireplace for lunch, après ski, dinner and private events, including holiday corporate and family events.

2010 DINING AWARDS WINNER

7570 Royal Street East. Park City • (800) 252-3373, (435) 649-7770 GoldenerHirschInn.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 though 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 The Pie Pizzeria College students can live, think and even thrive on a diet of pizza, beer and soft drinks, and The Pie is the quintessential college pizzeria. (There are other locations.) 1320 E. 200 South, SLC, 801-582-0193. EL

JAPANESE

Pizzeria Limone The signature pie at this new local chain features thinly sliced lemons, which are a terrific addition. Service is cafeteriastyle, 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

Ichiban Sushi Sushi with a twist—like the spicy

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

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 Tuscany This restaurant’s faux-Tuscan kitsch

is mellowing into retro charm, though the glass chandelier is a bit nerve-wracking. The doublecut pork chop is classic, and so is the chocolate cake. 2832 E. 6200 South, 801-274-0448. EGN

Te amo. A passionately romantic alternative for Valentine’s Day

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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

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

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 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 res-

taurant is a genuine, low-key noodle shop. The ramen is outstanding. 702 S. 300 East, SLC, 801-364-4888. GL DINING

Naked Fish Fresh, sustainably sourced

201 5 fish is the basis of the menu, but the AWARD

superlatives don’t stop there. The richest Kobe beef is a highlight, and so is the yakitori grill Hall OF and the sake collection and the exquisite cockFame SLM tails. 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 DINING

Takashi Takashi Gibo earned his

201 5 acclaim by buying the freshest fish AWARD

and serving it in politely eye-popping style. Check the chalkboard for specials like Hall OF Thai mackerel, fatty tuna or spot prawns, and Fame SLM expect the best sushi in the city. 18 W. Market St., SLC, 801-519-9595. EGN DINING

Tosh’s Ramen Chef Tosh Sekika-

201 5 wa, formerly of Naked Fish, is our own AWARD

ramen ranger. His long-simmered noodle-laden broths have a deservedly deHall OF voted following—meaning, go early for lunch. Fame SLM 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 DINING

Aristo’s The best of local Greek

201 5 eateries is also one of the city’s best AWARD

restaurants, period. Fare ranges from Greek greatest hits like gyros and skordalia Hall OF to Cretan dishes like the chicken braised with Fame SLM

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 DINING

Mazza Excellent. With the bright

201 5 flavor that is the hallmark of Middle AWARD

Eastern food and a great range of dishes, Mazza has been a go-to for fine food in Hall OF SLC before there was much fine food at all. 912 Fame E. SLM 900 South, SLC, 801-521-4572; 1515 S. 1500 East, SLC, 801-484-9259. EGM – N

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 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 DINING

Alamexo A fresh take on Mexican

201 5 food from award-winning chef MatAWARD

thew Lake whose New York Rosa Mexicano was “the gold standard.” More upscale Hall OF than a taco joint, but nowhere near white tableFame SLM cloth, 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 DINING

Blue Poblano An import from Provo,

201 5 this great little spot serves hugely great AWARD

tacos. And burritos. Recently remodeled and expanded; now with a liquor license. Hall OF 473 E. 300 South, SLC, 801-883-9078 GL Fame SLM

Chunga’s These tacos al pastor are the real

deal. Carved from a big pineapple-marinated hunk, the meat is folded in delicate masa tortillas with chopped pineapple, onion and cilantro. 180 S. 900 West, SLC, 801-328-4421. GL DINING

Frida Bistro Frida is one of the

201 5 finest things to happen to Salt Lake AWARD

dining, ever. This is not your typical tacos/tamales menu—it represents the apex of Hall OF still too little-known Mexican cuisine, elegant Fame SLM and sophisticated and as complex as French food. Plus, there’s a nice margarita menu. 545 W. 700 South, SLC, 801-983-6692. EGM

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

2013 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.

2010 DINING AWARDS WINNER

200 S. 163 West (south of Salt Palace), SLC • (801) 350-0888 • jwongs.com

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 - Saturday 11:30 am - 3 pm Dinner: Monday - Thursday 5 pm - 9 pm, Friday & Saturday 5 pm - 9:30 pm CLOSED SUNDAY 2155 S Highland Dr, SLC • (801) 946-2079 • kimishouse.com

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dining guide 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 Luna Blanca Mikel Trapp (owner of Trio

and Fresco) owns this sleek little taqueria at the foot of the canyon and serves untraditional versions of tortilla-wrapped meals involving quinoa and portobello, as well as chipotle and pork. Plus margaritas. 3158 E. 6200 South, DINING 2014 801-944-5862. EGL Holladay, AWARD

Hall Red Iguana Both locations are a

blessing in this City of Salt, which still Fame SLM 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

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

Chanon Thai Café A meal here is like a

casual dinner at your best Thai friend’s place. Try curried fish cakes and red-curry prawns with coconut milk and pineapple. 278 E. 900 South, SLC, 801-532-1177. L

Rio Grande Café As bustling now as it was

when it was still a train station, this is a preJazz favorite and great for kids, too. Dishes overflow the plate and fill the belly. 270 S. Rio Grande St., SLC, 801-364-3302. EGL

Taco Taco A tiny, charming little taqueria,

perfect for pick-up and sunny days. Owned by neighboring Cannella’s. 208 E. 500 South, SLC, 801-355-8518. EGL

Taqueria 27 Salt Lake needs more Mexican

food, and Todd Gardiner is here to provide it. Artisan tacos (try the duck confit), inventive guacamole and lots of tequila in a spare urban setting. 1615. S. Foothill Dr., SLC, 385-2590712; 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

New Chef Check out the new menu with dishes from new Chef de Cuisine Craig Jerome.

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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

Harbor Seafood & Steak Co. A much-

Chow Truck Only it’s not just a truck anymore. SuAn Chow brought the first food truck to SLC; now her delicious version of Korean tacos and semi-Asian food is available at a tiny storefront in Station Park. 320 N. Station Parkway, Farmington, Chowtruck.com. GL East-West Connection Pork and shrimp 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 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

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

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

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

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

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

Zao Asian Cafe It’s hard to categorize this

My Thai My Thai is an unpretentious

Tasty Thai Tasty is a family-run spot,

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

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

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

needed 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

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

Christopher’s The menu is straightforward 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

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, 801942-8860; 10702 River Front Pkwy., South Jordan, 801-302-2262. EG

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. Murray-Holladay Rd., SLC, 801-277-3658. ELL

Fleming’s Prime Steakhouse This local

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

STEAK

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

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 éclairs that change monthly. Breakfast, including sandwiches on house-made English muffins, and lunch are not to be missed either.

2010 DINING AWARDS WINNER

216 East 500 South • (801) 355-2294 • lesmadeleines.com

VOTED AMERICA’S TOP 10 MOST ROMANTIC RESTAURANT - USA TODAY Innovative cuisine, featuring local produce and game. BEST ROMANTIC RESTAURANT – 14TH CONSECUTIVE YEAR City Weekly – Best of Utah FEATURING LIVE MUSIC Local pianists perform Friday thru Sunday, beginning at 6:30 p.m. To make reservations, view our full menu, offers and promotions, visit us online at www.log-haven.com

TOP 10

4 miles up Millcreek Canyon (3800 South), SLC • (801) 272-8255 • log-haven.com Serving dinner every night beginning at 5:30. Live Music, Friday - Sunday

Rated #1 in Utah by the Zagat Restaurant Guide for food and service, The Mariposa’s intimate setting and crackling fireplace set the mood for an elegant dinner at Deer Valley’s premier restaurant. Savor a variety of dishes and explore the world of flavors from our small plates menu. Each item is a tasting size portion, inviting you to comfortably enjoy multiple selections. The wine list consistently receives the Wine Spectator Award of Excellence. Beer and cocktails are also available. Open 5:45 - 9 p.m., Tuesday through Sunday. Located in the Silver Lake Lodge. Free parking is available. Reservations are recommended.

7600 Royal Street • (435) 645-6715 • deervalley.com/mariposa

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dining guide 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

accuracy of the cooking are what make it great. Beef is aged on the bone, and many cuts are served on the bone—a luxurious change from the usual cuts. 255 S. West Temple, SLC, 801-238-4748. EGN

VEGETARIAN

Omar’s Rawtopia All-organic, vegan cuisine

pulled off with great flair and served with kindness. 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

Dining Trek Tis the season for dining in a yurt— sleighbells, snowfall and seasonal cooking.

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350 Main The kitchen has taken on new life under a new chef. Carl Fiessinger breathes some Southern soul into the menu, but stays within the New West framework, so longtimers will be happy and every tummy satisfied. 350 Main St., Park City, 435-649-3140. EGN DINING

The Farm at Canyons Food is

2015 at the forefront of the re-imagined AWARD

Canyons, and the Farm is the flagship

Hall Fame OF

S A LT L A K E M A G A Z I N E . C O M SLM JAN/FEB 2016

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

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

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

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

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

Fletcher’s on Main Street A fresh idea on

Mariposa at Deer Valley (Open seasonally) Try the tasting menu for an overview of the kitchen’s talent. It’s white tablecloth, but nothing is formal. 7600 Royal St., Park City, 435-645-6715. EGO Mustang A duck chile relleno arrives in a maelstrom of queso and ranchero sauce. Braised lamb shank and lobster with cheese enchiladas share the menu with seasonal entrees. 890 Main St., Park City, 435-658-3975. EGO

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

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 DINING

Handle Chef-owner Briar Handly

201 5 made his name at Talisker on Main. AWARD

Silver Main Street got its glitter back at Silver.

In his own place he offers a pared back menu, mostly of small plates, with the Hall OF emphasis on excellenct sourcing—Koosharem Fame SLM 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

Royal Street Café (Open seasonally) Don’t

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

Black kale caesar is an amazing salad—the alternate greens add an earthy chew to balance the heavy dressing. And the rabbit and black garlic pappardelle is terrific. Silver is a fun place to shed the hiking boots and break out your Blahniks. 508 Main St., Park City, 435-940-1000. EGO miss the lobster chowder, but note the novelties, too. In a new take on the classic lettuce wedge salad, Royal Street’s version adds baby beets, glazed walnuts and pear tomatoes. 7600 Royal Street, Silver Lake Village, Deer Valley Resort, Park City, 435-645-6724. 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, blackbottom banana cream pie is still on the menu. 650 W. 100 South, Heber, 435-654-2133. EGM–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

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

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. 3364 South 2300 East, SLC • (801) 410-4046 • slcprovisions.com

Located in Silver Lake Lodge, Royal Street Café serves award-winning American and international casual cuisine in a contemporary lodge setting, featuring creative appetizers and salads, panini sandwiches, Deer Valley Turkey Chili, specialty burgers and entrées. Take-out and kids menus available. Open daily with sit-down service for lunch, après-ski and dinner from 11:30 a.m. to 8 p.m. Fine wines, beer and specialty cocktails available. Free validated parking is available. Reservations are recommended.

7600 Royal Street • (435) 645-6724 • deervalley.com/royalstreet

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

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dining guide 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, 435655-3456. EGM

Simon’s Grill at the Homestead The

Dinner with a view

In and out, views from this mountain cafe are spectacular. Try the pork osso buco.

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

Spin Café Housemade gelato is the big star

at this family-owned café, but the food is worth your time. Try the pulled pork, the salmon BLT or the sirloin. 220 N. Main St., Heber City, 435-654-0251. 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 from Deer Valley. 2900 Deer Valley Drive East, Park City, 435-615-2410. EGM

Wasatch Brewpub This was the first brew-

pub 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

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

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

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

BAKERIES & CAFÉS

ITALIAN & PIZZA

Zermatt Resort The charming, Swiss-

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

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 luxuri-

ous 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 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

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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

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Cisero’s High altitude exercise calls for calories to match. 306 Main St., Park City, 435-649-5044. EGM Fuego Off the beaten Main Street track,

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

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, 435615-0300. EGO

MEXICAN & SOUTHWESTERN

Baja Cantina The T.J. Taxi is a flour tortilla stuffed with chicken, sour cream, tomatoes, onions, cheddar-jack cheese and guacamole. Park City Resort Center, 1284 Lowell Ave., Park City, 435-649-2252. 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 restaurant is reminiscent of Santa Fe, but the food is pure Park City. Margaritas are good, and the avocado-shrimp appetizer combines guacamole and ceviche flavors in a genius dish. 368 Main St., Park City, 435-649-6222. EGO

El Chubasco Regulars storm this restau-

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

Tarahumara Some of the best Mexican food in the state can be found in this family-owned 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

Ruth’s Creekside is the perfect union of mountainside retreat and simple convienences. The Cafe offers gorgeous patios, causal atmosphere and quick comfort cuisine. The market is the ideal mix of everyday products and specialty gourmet items. Creekside has a full liquor license and is one of the few establishments in Salt Lake City with a Liquor Outlet inside the grocery market. Ruth’s Creekside • 4170 Emigration Canyon Rd • (801) 582-0457 Ruth’s Diner • 4160 Emigration Canyon Rd • (801) 582-5807 ruthscreekside.com • ruthsdiner.com

The Zagat Restaurant Guide lists the Seafood Buffet in “America’s Top Restaurants.” A favorite of locals and visitors alike, a vast array of fresh seafood is served including a poke bar, chilled shellfish, hot seafood appetizers and entrées, prime rib, vegetable specialties and fabulous desserts. Fine wines, beer and cocktails are available. Located in Snow Park Lodge. Open 6:15 – 9 p.m., Thursday through Sunday. Free parking is available. Reservations are recommended.

2250 Deer Valley Drive South • (435) 645-6632 • deervalley.com/seafoodbuffet

OVER 25 YEARS OF BREWING LEGENDARY BEERS 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 spectacular city views, Squatters is also a casual, fun option for large group reservations and private parties and events. Look for us in Park City and at the airport too.

2010 DINING AWARDS WINNER

2010

2009 DINING AWARDS WINNER

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 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

Bistro 258 Everything from burgers served on

ciabatta bread to the evening’s California Ahi Stack, a tall cylinder of tuna, crab, avocado, rice and mango salsa. 258 25th St., Ogden, 801-394-1595. EGLL

Soda Perks Choose from a big selection of craft sodas to go with your burger.

The Huntington Room at Earl’s Lodge Skiday 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 housebrewed root beer as alcoholic suds, but the generally hefty food suits either. 255 S. Main St., Logan, 435-753-2600. EGL

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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 sandwiches and salads, and linger over a cuppa conscientiously grown coffee. 52 Federal Ave., Logan, 435-753-4777. GL

CHINESE

AMERICAN CASUAL

The Black Sheep This is probably the most “American” restaurant in town—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

Mandarin The rooms are filled with red

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

ITALIAN AND PIZZA

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

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

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

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 Zucca Trattoria Chef-Gerladine Sepul-

veda’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 DINING

Communal Food is focused on the

INDIAN

Bombay House Salt Lake’s biryani mainstay has several sister restaurants worthy to call family. 463 N. University Ave., Provo, 801-373-6677; 7726 Campus View Dr., West Jordan, 801-282-0777; 2731 E. Parley’s Way, SLC, 801-581-0222. EGM – N

ITALIAN/PIZZA

Pizzeria 712 The pizza menu reaches

heights of quality that fancier restaurants only fantasize about. Not only are the blistercrusted 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

201 5 familiar with chef’s flair—like braised AWARD

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

The Tree Room Sundance Resort’s flagship

MOAB & SOUTHEAST UTAH

pork shoulder crusted in panko. Attention to detail makes this one of Utah’s best. Hall OF 100 N. University Ave., Provo, 801-373-8000. Fame SLM EGM –N 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 DINING

Café Diablo (Open seasonally) This café of-

fers buzz-worthy dishes like rattlesnake cakes and fancy tamales. Save room for dessert. 599 W. Main St., Torrey, 435-425-3070. 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.

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

18 W. Market Street, SLC • (801) 519-9595

Contemporary Japanese Dining l u n c h • d i n n e r • s u s h i • s a k e • 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! Visit us at www.taqueria27.com, twitter @taqueria27 or Facebook Taqueria27 for more information.

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 DINING

Hell’s Backbone Grill Owners

2015 Blake Spalding and Jen Castle set the AWARD

bar for local, organic food in Utah. Now the cafe has gained national fame. They garden, Hall OF forage, raise chickens and bees, and offer breakFame SLM fasts, 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

Fill Up Red rock in winter is a Utah delight. Sweetpotato tamales just make it better.

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

17th annual

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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 chile-dusted scallops. 2 W. St. George Blvd., Ste. 22, St. George, 435-634-1700. EGN

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

Whiptail Grill Tucked into an erstwhile gas sta-

tion, the kitchen is little, but the flavors are big—a goat cheese-stuffed chile relleno crusted in Panko and the chocolate-chile creme brulee. 445 Zion Park Blvd., Springdale, 435-772-0283. EGL–M

Spotted Dog Café Relax, have some vino 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

Xetava Gardens Café Blue corn pancakes 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

BAKERIES & CAFÉS

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

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

Oscar’s Café Blueberry pancakes, fresh

Mom’s Café Mom’s has fed travelers

on blue plate standards since 1928. This is the place to try a Utah “scone” with “honey butter.” 10 E. Main St., Salina, 435-529-3921. GL

Red Rock Grill at Zion Lodge Try eating here on the terrace. Enjoy melting-pot

25 Main Café and Cake Parlor With its hip

MEXICAN

The Bit and Spur The menu stars Southwestern cuisine—ribs, beef and chicken—as well as chili verde. A longtime Zion favorite, there’s almost always a wait here, but it’s almost always a pleasant one with a view and a brew in hand. 1212 Zion Park Blvd., Springdale, 435-772-3498. EGM

Top 10 Best Ski-Town Sushi Restaurants – Ski Magazine The food at Tona is meticulously prepared and attractively arranged. Tona combines local seasonal ingredients and fresh seafood from around the world to provide guests a new level of culinary dining experience. Its innovative usage of global ingredients sets Tona apart from its peers. Chefs’ endless creativity brings new surprises to guests that both please the eyes and the palate. The combination of traditional Japanese cooking with modern techniques and ingredients is what guests can find at Tona.

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210 25th Street, Ogden • (801) 622-8662 • facebook.com/tonasushi

GREAT VIEW, FABULOUS FOOD AND AWARD WINNING BREWS! The Wasatch Brew Pub has been a legend in Park City since 1986, and now you can enjoy the same award winning beers and pub fare at our location in the heart of Sugar House. Pouring both Wasatch and Squatters hand-crafted brews, as well as dishing up delicious pub favorites such as Whiskey Salt Tater Tots, Loaded Wasatch Nachos and Classic Burgers, Wasatch Brew Pub Sugar House promises to be a wickedly good time! Serving lunch, dinner and weekend brunch. Private event space available for large groups, summer patio dining and a full liquor license. Validated garage parking.

Misbehaving in Utah since 1986! 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 or 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 Saturday and 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

The Champagne Cocktail Toasting for Lovers. Of Champagne.

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.

Good sparkling wine is called for at any celebration and every toast, and serving a glass of bubbly makes a celebration out of any occasion. The vogue for cocktails has revived interest in Champagne cocktails— here’s the classic recipe:

3 oz. Champagne or sparkling wine 1/3 oz. cognac 2 dashes Angostura bitters 1 sugar cube

Put the sugar cube in a Champagne glass. Saturate with angostura bitters. Add Champagne and cognac. And clink! And sparkling wine is finding its way into more and more cocktails, from the pretty Kir Royale (Champers and Chambord) and the infamous French 75 (named after an artillery piece and made with Champagne and gin) to original bartender creations. At

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Undercurrent, a favorite is Life After Death, riffing on a cocktail made famous by Ernest Hemingway, Death in the Afternoon—here’s the recipe from his book of the same name: “Pour one jigger absinthe into a Champagne glass. Add iced Champagne until it attains the proper opalescent milkiness. Drink three to five of these slowly.” Needless to say, you don’t need to use a wine from one of the great French houses to make a mixed drink. A Spanish cava, domestic bubbly or Italian prosecco works just fine. On the other hand, even gin can’t make a wretched sparkling wine palatable. Here are some of my favorite budget bubblies—you can find totally drinkable cavas, domestics and proseccos for less, but these bottles have a lot of character for the money.

Gruet Winery in New Mexico makes several styles of sparkling wine, but the flagship is the Gruet Brut, NV, a crisp but complex, classic wine; food-friendly, but great on its own and a deal. Simmonet-Febvre produces several wines made in the methode champenoise but properly called Cremant de Bourgogne. One of my faves is the 100 percent pinot noir, which has a food-friendly sturdiness sometimes lacking in less expensive sparklers. Francis Ford Coppola Winery makes a lovely inexpensive sparkler called Sofia after his daughter the director—buy it in the bottle at DABC stores, but at Undercurrent, you can sip one from an adorable mini pink can packaged with a straw. Don’t you wish you could take home a six-pack of these?

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 EGO

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 E

Beer Bar Food & Wine darling, Food Network regular and owner of award-winning Forage restaurant, Viet Pham conceived (though he doesn’t cook) the menu. And Ty Burrell, star of ABC’s small-screen hit Modern Family, is a co-owner. Together, they lent their flat screen luster to pre-opening coverage in Food & Wine magazine and then all over the Twitterverse and blogosphere. Beer Bar is right next to Burrell’s other SLC hipster success story, Bar X. And make no mistake, 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 to choose from, not to mention 13 kinds of bratwurst. 161 E. 200 South, SLC, 801-355-2287 E 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 American’s 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 E

Campfire Lounge Well, don’t go expect-

ing 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 E

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

Hot Cocktail Porcupine Pub's Avalanche

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 E Copper Common Sibling to hugely popular restaurant The Copper Onion, Copper Common is Hall a real bar—that means there’s no Zion OF curtain and you don’t actually have to order Fame SLM 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 E DINING

201 5 AWARD

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 E

The Avalanche—Baileys, Kahlúa and vodka, topped with whipped cream, cinnamon and nutmeg—has long been the favorite aprés-ski pick-me-up at the original Porcupine Grill , conveniently located at the mouth of Big Cottonwood Canyon. Now that the popular restaurant has opened a second location near the U, it’s a favorite pre-ski and no-ski cocktail, too. Heck, ask your server to add a shot of espresso and the Avalanche can be a weekend wake-up call, too. 3698 E. Fort Union Blvd., 801-942-5555 258 S. 1300 East, SLC, 801-582-5555 Porcupinepub.com

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bar guide

21 & OVER BARS

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 E

Garage Everyone compares it to an Austin bar. Live music, good food and the rockingest patio in town. Try the Chihuahua, a chileheated 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 vodkapesto 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 speakeasy-styled 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 E

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 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. E

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Spencer’s The cozy, wood-panelled bar

adjoining the steakhouse is a handy downtown watering hole with a classic city bar. The pro bart4ender 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 E

New Booze Small-barrel bourbon from Sugar House

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 E 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 E 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

Winter is the season for brown beverages. So put away the gin and reach for the latest bottling from Sugar House Distillery— bourbon—which is still having a moment with the bartenders and imbibers. Starting with 75 percent corn from Delta, Utah, 20 percent rye grown in northern Utah and 5 percent malted barley from Pocatello, Idaho, which is kind of a Utah colony, the therefore all-local mash is mixed with pure Wasatch Mountain water and carefully selected yeast; heads and tails are cut; then it’s aged in small, lightly charred American oak barrels. At DABC stores.

THE BEST OF LIFE AT ALTITUDE

Itâ&#x20AC;&#x2122;s Sundance Season! Read all about it.

NEW MAIN STREET STAR Matthew Harris and Maggie Alvarez at Tupelo

PARKCITYLIFE Utah’s High Country

The People, Culture and Attitude

CONTENTS 136 HIGH PROFILE Katie Wang, executive director of the Park City Film Series, brings film to the mountain all year long, not just during Sundance.

138 5 QUESTIONS National Abilities Center’s director, Gail Loveland.

140 ARTS & ENTERTAINMENT Find out what concerts to see during Sundance, get locals’ bennies, see the other film festival and lend public radio’s Ira Glass your ears at the Eccles Center.

144 FACES A snowcat driver and two chefs tell us what motivates them.

147 WHAT’S UP A guide to surviving Sundance

150 HIGH BIZ How much money does Redford’s festival bring to town? A lot.

151 OUTSIDE Fat biking: Big tires for big fun in the snow

152 THE LOOK The stylist who makes even Blood & Oil look great.

153 HOME

IT’S FESTIVAL SEASON For a week every year, Park City is the film capital of the world. Our small ski town becomes a Hollywood suburb, pop. 40,000, with glitz, excitment and gridlock. PCLife will not only help you survive, but will guide you to mountain life beyond the bright lights.

Touch a good look.

154 ON THE TOWN Photos from local galas, events and more

156 BACK IN THE DAY Our Way Back Machine visits the first Sundance Film Festival

158 DINING Tupelo opens on Main Street and some PC alternative eats

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PARKCITYLIFE / Web

JOIN THE CLICK

GO ONLINE FOR EVERYTHING WE COULDN’T FIT IN PRINT, ALONG WITH NEWS ON PC FOOD, ARTS AND MORE.

Life in Park City is an adventure—that’s why we live here— and Park City Life photographers roam the scene to capture every moment. Check out ParkCityLifeMag.com for photos of our mountain town in action and photographic galleries of life at altitude.

THE BEST OF LIFE AT ALTITUDE

It’s Sundance Season! Read all about it.

GOING DIGITAL: Hit the web for the full digital version of this issue, including links, sharable content and direct connections to advertisers and their websites. Just click the “Mag” tab at ParkCityLifeMag.com.

ON THE COVER Chef Matt Harris and Maggie Alvarez at Tupelo, Park City.

NEW MAIN STREET STAR

WHAT’S THE STORY?

Matthew Harris and Maggie Alvarez at Tupelo

Editors Vanessa Connabee and Tony Gill live in Park City and are keeping readers up to date on the city’s arts, food and fashion news. Read their latest stories and blogs at ParkCityLifeMag.com.

LIGHTS, CAMERA, ACTION! All that noise outside in January is the Sundance Film Festival. To learn more and stay up to the minute with festival happenings go online to ParkCityLifeMag.com and SaltLakeMagazine.com.

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PARKCITYLIFE / Editor’s Letter

EDITOR’S LETTER

It’s been said that Park City is a bubble, and this issue shines a light on a few people and events that dispel that illusion. Every January during the Sundance Film Festival, our idyllic ski town becomes a global mecca for independent film, using storytelling to provide fresh perspectives and unique voices. For 10 days, locals and visitors enter darkened theaters, giving themselves over to unknown worlds, both real and imagined, where social and political boundaries are explored in groundbreaking cinema (see What’s Up, 147, for tips on how to navigate the Festival). Groundbreaking work goes on year round, of course, through non-profit organizations like the National Ability Center and Park City Film Series. NAC Executive Director Gail Loveland brings us up to speed on programs that benefit people of all abilities (Five Questions, 138), while Film Series Director Katy Wang provides insight to using film as a platform for community dialogue (High Profile, 136). Assistant Editor Tony Gill checks in with Sundance’s local economic impact, (see High Biz: Follow the Money, 150). Yes, it’s largely homogenous and people in Park City enjoy a great standard of living—but look beyond the gorgeous setting, wealthy white people and amenities, and you’ll find people engaged in programs and dialogue that bring about positive change. This Sundance, why not see something outside your comfort zone and join the conversation?

THE BEST OF LIFE AT ALTITUDE

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Margaret Mary Shuff

EXECUTIVE EDITOR

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PARKCITYLIFE / High Profile

CINEMA PARK CITIOSO

When Park City Film Series Director Katy Wang first arrived in Park City she attended the Film Series’ Pan’s Labyrinth. Wang won an enormous can of chili in the Series’ infamous gag ticket raffle. “After they presented it to me I took it home, and it wasn’t until later that it occurred to me that people probably don’t actually take the chili home,” laughed Wang. “I mean, who needs an enormous can of spicy chili? I was new in town and didn’t know.” After selling her and her husband’s business, Wang wanted to find a way to combine her background in cultural studies with a cause-based organization so

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she volunteered with the Save Our Snow campaign and Summit Community Gardens. When the Film Series began their search for a new Executive Director, Wang was ready for a full-time position. “I’d always loved film,” says Wang, who grew up in New York City. “I had an opportunity in high school to take a class called “Mysticism and Redemption,” where we got to see all these films that people attending film school were seeing, and it was the first time for me after growing up watching Star Wars to see how in 90 minutes you could translate a complicated idea in a very different way.” “The bar is very high in the Sundance community,” says Wang. “When I came on, the Board was looking at what differentiated [the PC Film Series] from a commercial theater. Sometimes it is purely entertainment, but more often than that it is specifically about being provocative to create an opportunity to engage in a larger discussion.” “I’ve always been interested in how existing structures can be used to work together to create change, and it was the right time to take it to the next level,” says Wang. In the “Reel Community Series” she selects films that reflect the interests of the community and presents them in partnership with local non-profits to create a platform for community conversation. “We’re not trying to recreate Sundance; we’re looking at how to be a conduit for these kind of discussions in Park City,” says Wang. “If you can find local experts and leaders to facilitate discussions, you can start a meaningful conversation.” The Film Series “Foreign Cinema For Kids” supports the dual language immersion programs in the Park City School District. ”Procuring foreign films for children has been challenging,” Wang explains. “There’s a cultural factor—too much nudity in a lot of the French films and too much violence in the Spanish films. But film is such a great way to be exposed to the culture of a language, whether you are viewing the buildings of the city of Paris or listening to the lisp when people speak Castilian.” The Film Series also supports the Filmmakers Showcase, a community for emerging filmmakers, a three-day program of short films created by Utahbased filmmakers with evening panel discussions on specific themes. “I’m proud that in addition to our exhibition of indie, foreign and documentary films, we’ve evolved into an organization that facilitates a dialogue and supports the craft of filmmaking.”

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KATY WANG USES FILM TO BUILD COMMUNITY / VANESSA CONABEE

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PARKCITYLIFE / 5 Questions 1 TELL US ABOUT SOMEONE YOU’VE MET THROUGH THE NAC WHO MOTIVATES YOU?

GL: “Mikey was only 8, living with spina bifida in a wheelchair when I first met him. His mom saved money and brought him to see the U.S. sled hockey team play at the Vancouver Paralympics. Mikey jumped into sports soon after and several years later declared his goal to be a U.S. sled hockey player. It’s a reminder that we all need heroes to inspire us. Mikey, who is now 14, is one of our athletes.” 2 HAVE ANY PROGRAMS CHANGED BASED ON PARTICIPANT FEEDBACK?

GL: “Our Camps for All Abilities evolved from parents looking for something for their teenagers. At a certain age, resources for individuals with disabilities begin to drop off, leaving those young adults and parents without the social and support groups they had in school. 3 WHAT IMPACT DOES THE NAC HAVE ON THE PARK CITY COMMUNITY?

GL: “We regularly have families from around the country and the world move or invest in a property in Park City because of the National Ability Center. The Peer Partner Program pairs students with peers around their same age who have a wide range of abilities—they connect with each other and gain great benefits, including building friendships, empathy and leadership and teaching skills.” 4 HOW HAS THE NAC CHANGED PARK CITY?

ABILITY AWARENESS

National Ability Center works for athletes and volunteers. by Vanessa Conabee

THE NUMBERS ARE IMPRESSIVE : In each of the last three years, National Abilities Center Director Gail Loveland has overseen programs that helped individuals with disabilities and their families participate in more than 22,500 outdoor lessons and outings. The range of activities is huge—alpine and Nordic skiing, snowboarding, snowshoeing, horseback riding, hippotherapy and swimming. More than 1,000 instructors and volunteers—many who are also individuals with disabilities—contribute more than 23,000 hours annually to these programs. Loveland’s passion for the NAC is contagious and benefits everyone who participates.

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GL: “The greatest impact is the awareness of people of all abilities and what they are capable of. It is another contributing factor to why Park City is such a great place to live.” 5 ASIDE FROM THE OVERALL SUCCESS OF THE PROGRAM NATIONALLY, WHAT OTHER FACTORS HAVE CONTRIBUTED TO ITS GROWTH?

GL : “Participation has doubled in the last five years, and a lot of that growth can be attributed to the most recent military conflicts. We have the equipment and expertise to get people of all abilities out and active and keep them there for a lifetime.” TO LEARN MORE ABOUT PROGRAMS, VOLUNTEER OPPORTUNITIES, OR EVENTS VISIT DISCOVERNAC.ORG

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PARKCITYLIFE / Arts and Entertainment

NOTEWORTHY NOISE

INFLUENTIAL MUSIC ACTS TAKE CENTER STAGE THIS WINTER / BY TONY GILL

The coldest months of the year are typically the hottest when it comes to big names in Park City. Most of the buzz around the Sundance Film Festival understandably takes aim at the stars, artists and projects on the silver screen, but there are more than a few aural treats for visitors on Main Street. As Sundance has grown into an international entertainment event, more musical artists see it as a springboard. O.P. Rockwell and Park City Live are two venues that consistently put on outstanding shows. Park City Live is also again playing host to the Billboard Winterfest in 2016. “With previous artists including Iggy Azalea, Skrillex, Michael Franti, Portugal the Man, Alesso, Diplo and Ludcris, Billboard Winterfest 2016 will be sure not to disappoint,” says Dustin Esson, managing director at Park City Live. But the most exciting events during Sundance often are surprise appearances and last-minute shows announced during the festival, so check out ParkCityLifeMag.com for updates. Fortunately the music doesn’t stop when the Sundance circus leaves town—a heavy-hitting lineup sweeps through Park City Live in February. No matter what your tastes, there’s a show for you. On Saturday, Feb. 13, hip-hop legends Naughty by Nature will help you get down with OPP. For something entirely different come back out the following evening to catch the critically acclaimed, Grammy-nominated bluegrass band The Infamous Stringdusters. If you don’t get your fill during President’s Day Weekend, you can catch alt-hip-hop heavyweight G. Love & Special Sauce on Feb. 16 or New Orleans natives and jazz-fusion jam band Galactic on Feb. 22. Finally, check out the always frigid and fun Main Street Concert with fireworks at the opening ceremony of the FIS Freestyle World Cup on Feb. 3. Park City Live, 427 Main St., 435-649-9123

MORE THAN MOVIES

Close your weary eyes and just listen / by Tony Gill As the Sundance Film Festival has grown into an international entertainment affair, more musical artists have taken notice and come out to participate in the star-studded event. Because lastminute shows and surprise performances (often by an actor/wannabe rocker) are announced during the festival, check out our blog for the latest. Here are a few of the upcoming shows you can look forward to at Sundance 2016.

Visit ParkCityLifemag.com for more A&E coverage.

Naughty by Nature

Galactic

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PHOTO JESSE MICHENER

Ira Glass

RADIO HEAD Ira Glass tells a tale or two More than anything else, Ira Glass is a storyteller. He has repeatedly challenged and transformed journalism with This American Life and its viral spinoff Serial by crafting in-depth stories that develop character, ambition and motivation into compelling narratives that go far beyond a factual rundown. That talent, which has garnered five Peabody Awards, is coming to Park City in February. The Eccles Center Main Stage plays host to Reinventing Radio: An Evening with Ira Glass on Saturday night at 7:30 p.m. During the show, Glass will forge the feel of a This American Life broadcast live by combining some favorite stories and pre-recorded conversations with his spoken word show. Feb. 6, 7:30, Eccles Center, 1750 Kearns Blvd. 435-655-3114, ecclescenter.org Online: tickets.ecclescenter.org Phone: 435-655-3114 Eccles Center: 1750 Kearns Blvd.

2450 Meadows Drive, Park Meadows, Park City

Knows the Park City & Deer Valley® Mountain Lifestyle. I’ll help you find just the right property for you. Give me a call to buy or list.

Named Top KW Individual Realtor in Utah for the last two years—and looking good for 2015!

ASSOCIATE BROKER®

435-901-0616 julie@jhparkcity.com

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PARKCITYLIFE / Arts and Entertainment

DON’T HASSLE ME, I’M LOCAL.

SUNDANCE CROWDS GOT YOU DOWN? TAKE ADVANTAGE OF SCREENINGS FOR LOCALS / BY TONY GILL

YOU’VE GOT TO HAND IT to the Sundance Institute, they’ve never been so blinded by fame that they’ve forgotten about the locals. The festival owes a lot of its character to the unique charm of Park City and its residents, so it’s great to see Parkites catered to with locals-only events including the post-Sundance Best of Fest screenings and the free screenings exclusively for Summit County residents with Townie Tuesday. The Best of Fest screenings give those with tickets the chance to see the festival’s most highly acclaimed films, which are often sold out during the hoopla. Showings take place on Monday, Feb. 1, at 6 and 9 p.m. at the Eccles Theatre in Park City and the Sundance Resort Screening Room, 3:30, 6:30 and 9:30 p.m. at the Rose Wagner Center

in Salt Lake City and 6:30 and 9:30 p.m. at Peery’s Egyptian Theatre in Ogden. Townie Tuesday, when tickets are free for Summit County residents (bring your ID), is Jan. 26, with showings at 7 p.m. at Redstone Cinema and 8:30 p.m. at the Library Center Theatre. Ticket distribution for Best of Fest and Townie Tuesday is on Saturday, Jan. 16, from 10 a.m. until 2 p.m. at all main box offices. Tickets are limited, so be sure to show up early to take advantage of these locals-only events. If you aren’t able to snag tickets to the Best of Fest, you can always join the eWaitlist on the Sundance website, sundance.org. Sundance Institute: 1825 Three Kings Dr., 435-658-3456

PHOTO JONATHAN HICKERSON

Eccles Theatre

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PHOTO IAN STROUD / SLAMDANCE

Black caption tk tk Sam fugitatate sitaessimi, a as non nihit el iundae id qui quam xasoluptus nis et ut officia necae

The Other Film Festival Slamdance: By Filmmakers, For Filmmakers If you’re part of the cohort who thinks the Sundance Film Festival has gotten a bit too big for its britches, or if you just happen to like truly independent films, then the Slamdance Film Festival is for you. Slamdance runs concurrently with Sundance, from January 22-28, 2016. Slamdance got its start in 1995, when a group of filmmakers who were turned down by Sundance decided to start their own event that would help cultivate and support the visions of innovative filmmakers. Don’t downplay Slamdance as merely Sundance’s upstart sibling—filmmakers like Lena Dunham (Girls) and Benh Zeitlin (Beasts of the Southern Wild, winner of the 2012 Sundance Grand Jury Prize) have made their mark at the festival. Tickets are available online, but half of them have been reserved and are only available for purchase in person starting Monday, Jan. 21, at the Box Office at the Treasure Mountain Inn. Slamdance box office, 255 Main St., 323466-1786, slamdance.com

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PARKCITYLIFE / Faces

BOB ALYANAKIAN DRAWING STRAIGHT LINES / BY TONY GILL

A CORPOR ATE hiring freeze in 2010 kept Bob Alyanakian from getting a job with the company where he was interning. It may have been one of the best things that ever happened to him. “That’s it. I’m going skiing,” Alyanakian told them. One winter extended through the summer, and the Flyers fan from Westchester, Pennsylvania, has been living the Parkite life ever since. If you’ve ever wondered who keeps the slopes looking marvelous on those crisp bluebird mornings, it’s Alyanakian and his colleagues. He’s been a snowcat operator for four years now, and it’s a job that suits his lifestyle perfectly. “Working with heavy machinery has a natural appeal for a lot of people,” Alyanakian says. “The best thing about the job is the great group of guys and girls

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I work with. Everyone checks their ego at the door and focuses together on the task.” For Alyanakian, grooming is about more than just driving big toys and taking advantage of the graveyard shift to go skiing during the daylight hours. “There’s a lot of satisfaction in grooming an aesthetically appealing run, but the most important thing is creating a safe ski surface for all the guests. And when we groom for races and competitions we get to work with coaches and professional skiers. Their feedback, both good and bad, is really influential in making sure we’re always improving.” Check out Alyanakian’s handiwork on the slopes at Park City this winter. Park City Mountain Snow Conditions: 435-647-5449. parkcitymountain.com

PARKCITYLIFE / Faces

ROE’E LEVY

COOKING WITH FIRE / BY TONY GILL

ROE’E LEV Y has lived around the world, but no place suited all his passions quite like Park City. Born and raised in Israel, Levy came to the United States after he completed his military service. “I was skiing on the East Coast, just out of the military and trying to figure out what to do with my life. I didn’t have a clue what was going on in Utah, but I got a job at Deer Valley as an instructor and pretty quickly realized how amazing Park City is,” Levy says. In a marked departure from the life of a ski bum, Levy is now the Executive Chef at Promontory’s Hearth Grille. Levy went to culinary school at Utah Valley University, but it was a personal recommendation from his wife Lizzy that put his career on the fast track. “Back when I was a teenager all my jobs were in the kitchen. During a summer when I was cooking a bunch of food for Lizzy in Cape Cod, she said, ‘You’re really good at this. You should be a chef.’ I had never thought about it that way, but when someone you love tells you something like that, you take it more seriously.” When it comes to cuisine, Levy takes a straightforward, sustainable approach. “I put a lot of love and take a lot of pride in all the ingredients I use. Whether it’s a rare cheese from France or a wonderful cheese from Gold Creek Farms in Woodland, everything is farm to table and excellent quality. I don’t put anything on the plate unless there’s a purpose for it.” Hearth Grille at Promontory Club: 9065 N. Promontory Ranch Rd., 435-333-4600. promontoryclub.com

PENN KINSEY

WASATCH MOUNTAIN OYSTERS / BY TONY GILL

“MY FAMILY’S always been in the food industry. We had an oyster company in Rehoboth Beach, Delaware, but I always said I’d never get into that business. Well, I became a classically trained French chef, and once you’re in you can never get out,” says Blind Dog Restaurant and Sushi’s Penn Kinsey. Kinsey has brought more than a little bit of that Mid-Atlantic flavor to Park City—see Blind Dog’s menu. You’ll find a little bit of everything on there, from steak to sushi, but it’s hard to beat Buck-a-Shuck oysters every Wednesday. “I get a pretty good ribbing from my friends back east for doing so much seafood in Utah. But I just say I should own stock in Delta, Southwest and FedEx because we have fresh stuff coming in every day.” Kinsey admits to missing the ocean from time to time, but loves the way the Park City’s melting pot community is made up of people from so many different locations. Kinsey teaches cooking classes at Blind Dog, but they don’t start until the spring after peak season has slowed down a bit. Locals are always welcome and well taken care of at Kinsey’s establishment. “We’ve always maintained being open to the pubic, even during Sundance. We have private spaces and open rooms, sure. But locals tend to cling at the big bar and the sushi bar. It ’s not uncommon for me to reserve a few of those spots just for our locals.” Blind Dog Restaurant & Sushi: 1251 Kearns Blvd., 435-655-0800, blinddogpc.com PARKCITYLIFE JAN/FEB 2016

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PHOTO: PARK CITY CHAMBER/BUREAU

PARKCITYLIFE / What’s Up

Insider’s Guide to Sundance

HOW TO NAVIGATE THE GLOBAL MECCA OF INDEPENDENT FILM By Vanessa Conabee

EVERY JANUARY, Park City swells with 50,000 visitors from around the globe. It’s the Sundance Film Festival, of course, a 10-day celebration of the best independent filmmaking. Each year, 200 films are selected from more than 9,000 submissions, with the unique stories and ideas presented by these filmmakers shaping the Festival’s identity. Hotels, gyms, restaurants, galleries and boutiques are transformed into Dolby certified theaters and A-list party lounges. Whether this is your first Festival or fifteenth, here’s information to help you experience the Sundance magic. PARKCITYLIFE JAN/FEB 2016

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PARKCITYLIFE / What’s Up Transportation and Parking: Festival parking ranges from limited to non-existent, so take Park City’s free City bus/shuttles between all festival venues. Shuttle locations and schedules are available on the Transit Trip Planner at parkcity.org. Dump your car and catch a shuttle at one of the park-and-ride lots around the city—see sundance.org for more information. Food & Concessions: Although studio execs have swept up most reservations and even entire restaurants months ago, you can find places to grab a coffee or snack between screenings—most venues have concessions. Still, a sleeve of almonds or an energy bar in your pocket can get you through to the next film. PC City Attorney Mark Harrington, also a film reviewer for KPCW for the past 15 years (including Sundance, Toronto and Telluride film

festivals), suggests looking beyond Main Street when pressed for time— the Pork or Tofu Vietnamese Sandwich at Nick’s Café, sushi from The Market, or Double Cheeseburger or Loxwich from Wasatch Bagel. Best Way to Score Last Minute Tickets: Don’t worry, plenty of tickets still are available if you didn’t buy a pass or ticket package in October. Individual tickets go on sale on sundance.org on Jan. 14 for Utah residents and Jan. 19 for nonresidents. Plus, you can always purchase “day of” tickets at 8 a.m. each day at Sundance’s box offices. Feeling spontaneous? Sundance offers waitlist tickets through an eWaitlist app. Sign up for the app, request a waitlist queue number two hours before the screening, and get in line at least 30 minutes prior to showtime. If seats are available, waitlisters get in.

THREE TIPS FROM SUNDANCE INSTITUTE MANAGING DIRECTOR SARAH PEARCE. See something you wouldn’t normally see! The Sundance Film Festival is all about discovery since the program showcases such a wide variety of films. You can see anything from horror in the Midnight series to comedy, drama and documentaries and even experience some immersive storytelling through virtual reality at the New Frontier exhibition. You might even see all of that in one shorts program. Plus, the Spotlight offerings highlight our programmers’ favorite picks from other festivals like Cannes, Telluride and Toronto.

Sundance Kids is NOT just for kids. It’s a category dedicated to cultivating the next generation of film fans and these selections appeal to all ages. In the past, we have screened films like International Emmynominated Shaun The Sheep and Academy Award-nominated Ernest and Celestine. (Read more about it on page 43)

The Egyptian is ground zero for celeb spotting.

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PHOTO: PARK CITY CHAMBER/BUREAU

Never miss New Frontier. This year, Sundance celebrates the 10th Anniversary of New Frontier, free media installations that help audiences experience stories in new ways. Each year provides a new element to pushing boundaries in storytelling. You will always leave feeling amazed and inspired by the creativity and innovation you experience in that venue.

PHOTO: PARK CITY CHAMBER/BUREAU

PARKCITYLIFE / What’s Up Feed the Buzz: Want to join the conversation? Venues like the Festival Co-Op, New Frontier and the Music Café are great spots to trade film highs and lows or just enjoy live music. Check in with Sundance’s online platforms as well—in years past, filmmakers and artists have taken over twitter feeds to share a unique perspective on the Festival experience. Also, Sundance Live streams many of its panels, so tune in to Sundance.org for a schedule of events you enjoy from home. Best Place to Spot Celebs: The real celebrities are the filmmakers, of course, but even hard-core cinephiles can’t pretend the prospect of running into James Franco or Kristen Stewart isn’t just a teensy bit exciting. Although random sightings are making social media hourly, sources say Main Street and the Eccles Theater remain the best places to spot celebs. If you find yourself face to face with Hollywood royalty, keep calm and carry on. They’re just people and if you keep your cool, you’ll usually get a selfie. Hottest Take-Away: From A-list gift bags bursting with Levis, Uggs, Motos and Minis to street samples of yogurt, granola bars and bottled water, Park City is awash in swag. Festival goodies are everywhere, from private parties to volunteer lounges. Beg, borrow or trade for that coveted

item, or visit store.sundance.org for classic Sundance gifts of cozy fleece or thermal. The best take-aways, of course, are the unpredictable and spontaneous moments that emerge during the fest itself. Best of Fest Tickets: Each year, Sundance gives back to locals with free tickets to a “Best of Fest” screening. Any resident with a valid Utah ID can show up to one of the main box offices on Saturday Jan. 16

for complimentary tickets to awardwinning films playing February 1. Stay Healthy: Averaging four to five films daily is a real grind, but an hour of sunlight and fresh air will do wonders. Roll a few frames at Jupiter Bowl or catch some air at Gorgoza Park tubing center. Most Sundancers aren’t skiers, so the sparse lift lines at Deer Valley and Park City offer a great way to recharge on that rare morning or afternoon when you haven’t booked a film.

Park City turns into LA for a week in January.

CLOSE ENCOUNTERS

PHOTO: ADAM FINKLE

For local Sundance guru and film expert Barbara Bretz, who averages 30-40 films each Sundance, the Q&As following screenings are the heart of the festival. “When Robin Williams was part of any Q&A it was a gift. After World’s Greatest Dad in 2009, he basically did a 20 minute stand-up routine that was so full of energy and wit we laughed all the way out of the theater.“ Betz was in the audience at the last showing of Alive Inside: A Story of Music and Memory, a documentary about using music therapy with Alzheimer’s patients. “When the director walked out the entire theatre was on their feet and people couldn’t wait to hand him a check, offer donations of technology, and connect

him with potential funders. The energy and enthusiasm from the audience was inspiring. It served as a worldwide call to action. Powerful documentaries can make a difference.” Betz was sitting behind Peter Fonda and director Salma Hayek during a screening of The Maldonado Miracle. “Salma was so articulate and passionate introducing the film and received so much applause and praise from her crew—it was refreshing to learn she was more than just a pretty face. While she was up there, the lights dimmed and Jane Fonda slipped into a seat next to Peter. When Salma returned to her seat and saw Jane Fonda there she gasped, and seemed a bit star-struck herself.” PARKCITYLIFE JAN/FEB 2016

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PARKCITYLIFE / High Biz

FOLLOW THE MONEY

EVERYONE KNOWS SUNDANCE BRINGS MONEY TO TOWN, BUT WHO’S ACTUALLY TAKING IT HOME? / BY TONY GILL

Casey Crawford

John Troilo

ships and gifting suites for the festival. While many of these arrangements are written into lease agreements that fairly compensate business owners, it’s often up to employees to find supplemental work during the festival. The opportunities to make money are there for many, but it’s not always a positive trickle-down effect. Eric LaPerle, general manager of White Pine Touring, notices money cycling back into the local economy from the overall Sundance cash infusion. He says White Pine sees a significant drop-off in sales and rentals of outdoor gear during Sundance, but notes that it picks up afterwards. “After Sundance we usually see local customers coming back in with a little extra cash in their pockets for that new jacket or pair of skis.” Without a doubt, Sundance brings a massive influx of cash and tax revenue to Park City, but many business people also see more value in the boost it gives Park City’s image every year. “We’re super lucky to have such a rad international festival come to town and all the culture that it brings. And the town has done a pretty good job of keeping a small town feel, even with the growth and change,” says Crawford. “At Prospect we cater to locals and we have a very strong tourist-based business. In this town, you need both to stay alive.” Davanza’s: 690 Park Ave, 435-649-2222 Prospect: 509 Main St, 435-655-3250 White Pine Touring: 1790 Bonanza Dr, 435-649-8710

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PHOTOS: ADAM FINKLE

IF YOU WALK DOWN MAIN STREET from Jan. 21-31, you’ll notice things are unfamiliar. There may be some foreignlooking signs up in front of your favorite establishments. Some conspicuously long lines might form outside the local watering hole. People with all manner of inappropriate footwear will be stepping in shin-deep slush puddles. That’s right, the Sundance Film Festival is back in town. Every year we hear how much money Sundance brings to town, but many skeptics argue those profits don’t find their way into locals’ pockets. “For the first five days of the festival we have a line out the door from 30 minutes after open through extended closing hours,” says John Troilo, owner of Davanza’s, a pizza, taco, burger and sandwich shop that has been a fixture on Park Avenue since 2001. He has consistently seen Sundance bring a surge in business. “At this point, we get Sundance regulars who say they make it a point to eat here year to year,” Troilo says. “But we don’t turn anyone away. We keep our relaxed atmosphere and make sure all the locals can get the same experience they’ve come to know.” Prospect, a modern boutique on Main Street, similarly finds their business spiking when the film festival rolls through town. “It’s our busiest time for sure,” says owner Casey Crawford. “My employees love coming to work during Sundance because we pride ourselves as being part of the heartbeat of Main Street. It’s a time for us to have fun and enjoy our town also.” But not everyone is as enthusiastic, as many businesses lease out their space to pop-up clubs, corporate sponsor-

PARKCITYLIFE / Outside

LET’S GET FAT

PLUS-SIZE TIRES BRING BIKE-OBSESSED CULTURE TO A NEW FRONTIER / BY TONY GILL

DREAM MACHINE

PHOTO ADAM FINKLE

PHOTO CAROLYN HOLLIDAY, MIKE SCHIRF PHOTOGRAPHY COURTESY OF WHITE PINE TOURING

Despite the warm fall weather, a customer was chatting up Juan Patterson, owner of Storm Cycles, about bicycles of the plus-sized persuasion, whose four-inch tires (normal mountain bike tires max out at about two and a half inches) are the tool of choice for people wanting to ride bikes in the snow. Park City is a mountain bike Mecca—twice-named an IMBA Gold Level Ride Center. So it’s no surprise to see this cold-weather outgrowth of the sport take hold. “There’s a lot of forward momentum for the sport right now,” says Patterson, who notes that fat bike sales and rentals make up a significant portion of his bike shop’s winter revenue. “Lots of people are looking for alternative activities to skiing and snowboarding,” says Eric LaPerle, general manager of White Pine Touring. “The bikes have changed over the last few years. As the technology has improved the entry price point has dropped, meaning the sport is more accessible.” White Pine Touring doesn’t just sell and rent fat bikes, they lead fat bike tours, many taking riders to the Round Valley trail system, which boasts some outstanding single-track for fat bikes. “Our guides are all local riders who know the best places to take a group on a given day,” explains LaPerle. Local knowledge is especially important as it takes a lot of work to maintain fat bike trails and know when the conditions are prime for riding. After some snowfall, it usually takes a couple days for the trail to get packed down—White Pine employees lead snowshoe groups to help stomp down the trails. Mountain Trails Foundation is considering investing additional resources into fat bike trails. “It takes a lot of work, but we’re looking into it to reduce pressure on multi-use trails as community interest in fat bikes peaks,” says Charlie Sturgis, head of Mountain Trails. Sturgis says it’s important to know when conditions are suitable for fat biking. When your tires are leaving noticeable ruts, it’s time to turn back.

ISalsa’s Beargrease Carbon is at the top of the heap for performance fat bikes. A full carbon frame keeps things stiff, responsive and light, and the Rockshox Bluto fork softens the blow when you encounter unexpected rocks just under the snow. Internal cable routing has the bike looking tidy while tubelessready wheels and Jumbo Jim tires deliver the ground-hugging traction you need for the harshest conditions. Storm Cycles: The Salsa Beargrease, $4,300, 1680 W. Ute Blvd., 435-200-9120 White Pine Touring: 1790 Bonanza Dr., 435-649-8710

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PARKCITYLIFE / The Look

HAIR APPARENT BLOOD AND OIL HAIR STYLIST LORA LAING

PHOTO ADAM FINKLE

/ BY VANESSA CONNABEE

LAING’S BEAUTY TIPS

“Number one is sleep. Without that you can age 10 years in a matter of days. The second one is hydrate—water keeps your skin clear and your organs functioning.” But in the end, she says, it's more than skin deep. “To me beauty is when you look at someone and you can see the life they have lived in their face. Contentment, peace and kindness go a long way.”

FILM-INDUSTRY hair stylist Lora Linn Laing (aka “Rockets,” because she moves so fast) is quick to dispel the romantic notion of her job. “It sounds very glamorous, because you’re on set and you get to work with a lot of famous people, but the hours are very long and it’s a tough schedule to keep up with. I tell people that the most glamorous part of my job is saying that I work on it. Often you are working 13 to 16 hours a day, so you have to work very hard to maintain balance in all parts of your life.” Laing, who has built a career working on feature films (127 Hours, John Carter of Mars, High School Musical 3, Everwood, and the new ABC seriesBlood and Oil) typically works 10-12 hour days, prepping cast members and working as liaisons with directors, actors and extras. Stylists oversee actors’ appearances during production, adding and removing makeup as required and ensuring continuity through shoots. “As a child I never had a doll with any hair left after noon on Christmas Day,” Laing says with a laugh. “As long as I can remember, I loved to cut hair. No one was exempt from my scissors, be it man, women, children, dogs or dolls.” After enrolling in beauty school in high school, Laing opened her own salon at 17 in Provo. She married, had three sons, and continued to work in salons until she received a call to help out on a film. “It was a lot like being a substitute teacher,” Laing says of her early work as a “daily,” which quickly grew into becoming a department head. “Working on Darling Companion with Lawrence Kasden and his wife Meg was an amazing experience,” she says. “It didn’t hurt that the cast consisted of Diane Keaton, Kevin Kline and Elisabeth Moss. A lot of people ask if I have ever been starstruck. The only time that comes to mind was when I was working with Ian McShane from Deadwood. I only stuttered for a minute before professing my undying love for him, and then we just moved forward.” Part of the appeal is the opportunity to draw on her imagination. “I’ve always been a voracious reader, and I like to visualize the character’s looks in my head when I work,” Laing says. “I definitely prefer character hair (hairstyles associated with different characters), and I really enjoy independent films because you have a lot more freedom as far as coming up with the looks.” Laing’s focus on Blood and Oil is to keep the cast members’ looks true to character. “Blood and Oil is a great production to work on—there are so many great story lines, lots of twists and turns,” she says. “The characters are constantly evolving.“ PARKCITYLIFE JAN/FEB 2016

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ROOM PHOTO BY SCOTT ZIMMERMAN

PARKCITYLIFE / Department

The master suite’s texturerich furnishings and fabrics join with light walls to infuse the room with luxury without detracting from spectacular mountain views.

THE ROOM

GET IN TOUCH

TEXTURE DELIVERS LUXE MODERN STYLE TO A MONTAGE DEER VALLEY RESIDENCE / BY BRAD MEE

PHOTO BY ADAM FINKLE

Carefully examine any well-designed room and you’ll discover the extent to which texture infiltrates the space. Envision the design and decorative elements stripped of their colors and patterns—the weathered woods, the plush carpets and the woven fabrics—and scrutinize them for their textural qualities. You will begin to recognize the innate character texture delivers to a space. Sometimes it is subdued and other times it is bold, but it is always present. For designer Beth Anne Shepherd, principal of Dressed Design Inc., texture reigns supreme in today’s mostcompelling interiors. “In modern design today, texture is the leader and

From faux furs and reptile skins to New Zealand wool and subtly grained woods, this home’s material palette demonstrates the power of Beth Ann Shepherd’s texturedriven design.

prints are the accessory,” she says. Case in point: this luxurious master suite she created for a client in a Montage Deer Valley residence. Anchored by a custom bed with an 80-inch-tall winged headboard and elegant armless chairs upholstered in ivory chenille, this room is rife with oh-so-touchable decor. Throughout the light and bright home, faux furs, reptile skin, New Zealand wool, subtly grained woods and other elements demonstrate the power of understated, texture-driven design. “The look is fabulous and equally detailed as a highly decorated, print-dominated approach,” she says. “The details are just more subtle.”

Walls

SWAN WHITE Dunn Edwards

Trim

WHITETAIL

Sherwin Williams

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ON THE TOWN

HOLY CROSS AUTUMN HARVEST

Holy Cross Ministries raised funds for educational programs in Park City. St. Regis Hotel, Deer Valley, Sept. 19, 2015 Photos by Erin West

1 Patricia Graham and Aimee Eschenfelder 2 Kathy Pederson 3 Travis Whiting 4 Abram Dintaman 1

5 Guests line up for the buffet.

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PARKCITYLIFE / On the Town

4 2

BEST OF PARK CITY LIFE AWARDS

Wasatch Brew Pub, Park City, Aug. 6, 2015 Photos by Shauna Raso 1 Melody Bodily, Breanne Fairchild, Beth Bazzoli, Sage Chamberlain, Jared Briggs, Pete Worden, Doug Morris, Nemiko Harward

2 Doug Morris and Nemiko Harward 3 Taylor Shalis 4 Julia Rametta and Joelle Kanshepolsky 5 Beth Bazzoli, Sage Chamberlain and Jared Briggs

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PARKCITYLIFE / Back In The Day

THE FIRST SUNDANCE FILM FESTIVAL THE SURPRINGLY HUMBLE ROOTS OF THE NOW GLOBAL BIG DEAL / BY VANESSA CONABEE

WHEN THE SUNDANCE INSTITUTE took over the U.S. Film Festival in 1985, the goal was to engage independent film makers. The U.S. Film Festival had presented collections of classic American films and salutes to major industry figures. Sundance changed the emphasis to independent American film, engaging industry figures such as directors Sydney Pollack and James Brooks and actors Robert Duvall and Treat Williams to work on the projects of aspiring independent filmmakers. A Park Record article from 1985 reveals the dramatic difference between the festival in its

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early stages and the global force it has become. “It’s true that Park City isn’t exactly regarded as a movie mecca. We only have four theaters, and none is very big. But there are also advantages to holding the festival in a small community. Many of the films and seminars will be held within walking distance of one another, as it’s physically impossible in Park City for events to be held more than a couple of miles apart. And in a way it’s appropriate that Park City is hosting a festival for independent films. After all, we work as hard as any community in Utah to assert our independence.”

PHOTOS: SUNDANCE INSTITUTE

Sundance posters from 1985-1987

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PARKCITYLIFE / Dining

Clockwise: Tupelo dining room, Chef Matthew Harris, Maine crab fritters

NEWS ON MAIN STREET, PARK CITY TUPELO’S TRIUMPH / BY MARY BROWN MALOUF

I’VE NEVER DONE this before: written about the same restaurant in two places in one magazine. But up the hill and down the hill, people need to know about Tupelo on Park City’s Main Street. Once renowned—or hyped—as one of the best dining strips in the West, Main Street has plateaued in recent years, as fine restaurants have closed and others have chosen to stay the course instead of innovating. Fletcher’s is new and nice, but Briar Handley (chef-owner of Handle) has been holding up the town’s fine dining

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reputation for several years now. He finally has some help. Tupelo specializes in unpretentious (but that doesn’t mean sloppy) cuisine with a Southern fullness of flavor rooted in Chef Matt Harris’ Atlanta experiences cooking under Chef Kevin Rathbun. Harris and his wife Maggie Alvarez believe in slow food, farm-to-table, global influences and local sourcing. It’s all on the plate at Tupelo. Read more about the menu on p. 104. 509 Main St., Park City, 435-615-7700, tupeloparkcity.com

SUNDANCE SEASON. WHERE TO EAT? SMALL-TOWN DINING OFFERS A FESTIVAL SOLUTION / BY MARY BROWN MALOUF The Sundance Film Festival presents a dining problem for hungry locals and non-industry visitors—so many restaurants have rented themselves out for private events that public dining can be scarce. One solution is to eat around the edges of Park City and forget about getting fed on Main Street. Heber and Midway are a 20-minute drive away and home to good restaurants just outside the glare of the klieg lights.

SPIN CAFE

Best known for its housemade gelato, but you have to have something more substantial first, right? This family-run restaurant is known for “fun” food—like Asian lettuce wraps, burgers and smoked ribs and chicken. 220 U.S. 40, Heber City, 435-654-0851.

SNAKE CREEK GRILL

A longtime local favorite housed in a slightly corny faux-Western town, Snake Creek is the real thing when it comes to the food. Loch Duart salmon, risotto, steak and crab pasta share menu space with the grass-fed Angus burger and baby back ribs. In other words, unpretentious. 650 W. 100 South, Heber City, 435-654-2133.

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TARAHUMARA

Some of the best Mexican food in Utah is served in this family-run restaurant and cantina. Don’t be deterred by the strip-mall facade. Inside it’s cozy and cute and in warmer months has a comfortable deck. The salsa bar is famous and so are the desserts, so leave room. 380 E. Main Street, Midway, 435-654-3465.

BLUE BOAR INN

Nestled in the foothills, this long-established supercharming Tyrolean-style inn offers a peaceful respite from PC hype. Chef Eric May has been heading this kitchen for years and specializes in dishes with an alpine bent—schnitzel, spatzel, red cabbage, Swedish meatballs and fondue—without once descending to kitsch. 1235 Warm Springs Rd., Midway, 435-654-1400.

CAFE GALLERIA

Wood-fired pizza is the specialty of this renovated old house, but you can also breakfast on a frittata with a bagel baked in the same oven or lunch on one of the sandwiches made from those bagels. Beverages include local beer, a selection of wines and milkshakes. 101 W. Main Street, Midway, 435-657-2002.

For a complete list of our favorite Park City restaraunts, turn to page 118 of the Salt Lake magazine Dining Guide.

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my turn

New Year Reflections

Sometimes it’s appreciating the little things that makes life more meaningful BY JOHN SHUFF

It’s a new year, and although I quit making New Year’s resolutions a long time ago, I still think this is a great excuse to take stock of where we are in our lives and what we could do to make them better, more gratifying. In my life I’ve known far too many people who think success means building a bigger house or buying that new “it” car or trading in the old wife for a younger model. Dollars measure value, it’s first class or nothing, and on and on. Not to drag out the ol’ supply-side economics metaphor, but I think I have come to learn that less can be more, that focusing on the everyday, simple things is what brings us more satisfaction and more inner peace. Call it gratitude, call it appreciating the small stuff—being home with my grandchildren and my wife or seeing old friends, meeting them for movies, having them over now and then for an easy dinner and bridge. Not to say life doesn’t have its bittersweet moments these days as I see all of us growing older, or getting sick or losing a loved one. Nothing pulls you up short quite like realizing how much faster time is spinning, and how every year is made more precious because of it. This is the kind of approach I want to take this year

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rather than getting caught up in the winter traffic, all the shopping madness and too many social engagements, work pressures, money woes. I want to focus on what I love about living here, how warm and supportive my family is, how we can all make the upcoming year magical—not stressful. So I’m going to take a few pointers from my dad, who used to keep a handy list of little life lessons on a yellow legal pad on his desk. Here’s a sample: Drive carefully. It’s not only cars that can be recalled by their maker. If you can’t be kind, have the decency to be vague. No one cares if you can’t dance well; just get up and dance. In other words, get in the hunt. We could learn a lot from crayons. Some are sharp, some are pretty and some are dull. Some have weird names, and all are different colors, but they all have to live in the same box. Always make right turns, thus avoiding crossing in front of traffic. Always keep your words soft and sweet just in case you have to eat them. Celebrate those birthdays. The more you have, the longer you’re around. Accept that some days you’re the pigeon and some days you’re the statue. A truly happy person is one who can enjoy the scenery on a detour. And dad’s favorite from Will Rogers: “Never squat with your spurs on.”

The takeaway? Lighten up. Enjoy the moment. Celebrate a new beginning.

January 21-31, 2016 Park City, Utah Missed Robert Redford and George Lucas in conversation at the 2015 Festival? Donâ&#x20AC;&#x2122;t miss a moment of the Sundance Film Festival. Follow along with @sundancefest and #sundance. And stay up to date with the latest panel discussions and filmmaker interviews at sundance.org/festival.

Sundance Institute is a nonprofit organization dedicated to the discovery and development of independent artists and audiences in film and theatre.

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