THE MAGAZINE FOR UTAH
SALTLAKEMAGAZINE.COM
‘DANCING WITH BOB AT S U N D A N C E 17
February 2017
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Ride out the storm
Utah’s newest Audi dealership.
3455 North Digital Drive, Lehi Just south of Adobe.
801.438.8495 AudiLehi.com
©2016 Porsche Cars North America, Inc. Porsche recommends seat belt usage and observance of all traffic laws at all times.
©2016 Porsche Cars North America, Inc. Porsche recommends seat belt usage and observance of all traffic laws at all times.
Porsche recommends
and
Adrenaline shots. Now key.car has done. It’s administered done whatvianoignition luxury Adrenaline shots. Berushaadministered Porsche. The is immediate. A 400-horsepower twin-turbo V6 that achieves 0-60 in 4.6 seconds. Standard PDK double-clutch transmission. Active allNow via ignition key. wheel drive with Porsche Traction Management for maximum grip in varying driving conditions. The new Porsche Macan Turbo is built around our defining unforgettable. car should a sports car. Discover a more adrenalized The firstbelief true that car every that’s drive also ashould luxurybesedan. Step onAnd the every accelerator and be best in class performance and handling is life with a test drive. Porsche. There is no substitute. undeniably present. But now, there’s a new sourceV6ofthat exhilaration–executive class comfort. Elegantly crafted leather The rush is immediate. A 400-horsepower twin-turbo achieves 0-60 in 4.6 seconds. Standard PDK double-clutch transmission. Active all-
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Porsche Lehi 3425 North Digital Drive Lehi, Utah 84043 Tel. (801)852-5400 Porsche Lehi www.porschelehi.com 3425 North Digital Drive Weekdays - 9:00AM - 8:00PM Lehi, Utah 84043 Saturday - 9:00AM - 7:00PM Tel. (801)852-5400 See dealer for details. OAC. www.porschelehi.com Weekdays - 9:00AM - 8:00PM Saturday - 9:00AM - 7:00PM See dealer for details. OAC.
Enchanting Estate in Holladay A N A RC H I T ECT U RA L M AST E R P I EC E 5 Bedrooms | 8 Bathrooms | 9,245 Square Feet | $3,200,000 Adam Kirkham 801.450.1800
INCREDIBLE ESTATE ON 320 ACRES Wolf Creek Ranch Estate 11 & 12, Woodland 8 BD | 11 BA | 17,681 SF | $24,995,000 The Lange Group 435.649.0070 SKI-IN/SKI-OUT NEW CONSTRUCTION 2847 Deer Pointe Drive, Deer Valley 6 BD | 9 BA | 10,057 SF | $7,249,000 Sam Cubis & Jamison Frost 435.729.0389
MULTI-USE PROPERTY APPROVED FOR DEVELOPMENT Sage Drive & Talon Drive, Cedar City 365 Acres | $13,000,000 Ben Dickamore 801.643.2215 PREMIER SKI ESTATE IN A SUPERB LOCATION 2505 White Pine Lane, Park City 4 BD | 5 BA | 13,289 SF | $7,100,000 Scott Maizlish 435.901.4309
BEAUTIFUL HOME WITH STUNNING VIEWS ON 160 ACRES Wolf Creek Ranch Estate 25, Woodland 5 BD | 7 BA | 6,000 SF | $5,650,000 The Lange Group 435.649.0070
EXQUISITE ESTATE ON THE PROVO RIVER 815 South 1100 East, Orem 4 BD | 5 BA | 5,588 SF | $2,400,000 Brynne Parry & Leanne Parry 435.659.9742
SOPHISTICATED ELEGANCE 8332 S Via Riviera Way (3200 E), C. Heights 3 BD | 4 BA | 5,316 SF | $1,100,000 Susan Poulin 801.244.5766
NEW CONSTRUCTION 9 MINUTES FROM PCMR Jordanelle Estates, Park City 4 BD | 5 BA | 3600+ SF | From $752,000 Sam Cubis & Greg Watkins 435.729.0389 ©
SPECTACULAR WOLF CREEK RANCH ESTATE ON 160 ACRES Wolf Creek Ranch Estate 24, Woodland 5 BD | 7 BA | 8,800 SF | $6,500,000 The Lange Group 435.649.0070
CONTEMPORARY STYLE & PANORAMIC VIEWS 2580 Columbine Court, Park City 6 BD | 7 BA | 5,783 SF | $2,400,000 Nancy Tallman 435.901.0659
BREATH OF FRESH AIR 2082 E. Tuscany Creek Way (12055 S), Draper 6 BD | 5 BA | 5,219 SF | $825,000 Susan Poulin 801.244.5766
CLASSIC HARVARD YALE ELEGANCE 1658 Yalecrest Avenue, Salt Lake City 4 BD | 2 BA | 2,738 SF | $724,500 Maura Powers 801.259.5490
MMXVI 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.
contents
JA NUA RY/FEBRUA RY 2017 FEATURES
60 ON THE TABLE BY MARY BROWN MALOUF
A good server can make or break any dining experience. We spotlight six of Salt Lake’s best.
69 FIVE WAYS TO SUNDANCE
BY CHRISTIE MARCY
It’s January in Utah. There’s only one place to be: Main Street, Park City. We talk to five Sundance veterans to find out how to wring the last drop of the glitz out of the fest.
76 SEX MIS-EDUCATION BY SUSAN LACKE
Utah’s collective fear and loathing about sex is not only ludicrous, but downright dangerous.
76 on the cover
Utah’s favorite adopted son and the father of the Sundance Film Festival, Robert Redford.
82 FASHION EN BLANC
It’s a new year and a great time to examine fashion with a blank slate— literally—with winter white.
Digital art by Jarom West
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The Hive
Brussels sprouts are on menus everywhere, but where can you find the best? Plus: Watches are back, how to keep your resolutions and a school for anarchists.
A&E
Outsider art in Utah, God Hates Robots, local musican Timmy the Teeth and a Salt Lake magazine-curated list of can’t-miss cultural events.
S A LT L A K E M A G A Z I N E . C O M JAN/FEB 2017
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outdoors
Skiing on a budget. It’s possible—especially when you start with the Greatest Snow on Earth. BY TONY GILL
52
travel
The perfect time to visit New Orleans is just before Mardi Gras. The city is spiffed-up and ready to strut. BY TRAVIS WADDINGTON
57
Film
A century before The Ten Commandments, Mormons made the first religious epic. Then they lost it. BY LYNN KENNETH PACKER
MBII
A PILOT ’S WATCH SHOU LD EN DU R E EVERY THING TH E PILOT DOE S . The Bremont MB range is built in collaboration with British firm Martin-Baker, the pioneers of the ejection seat. At their test centre, the watches are strapped to the wrist of a crashtest dummy and shot out of the cockpit. Enduring forces of between 12G and 30G in the process. But this doesn’t mean the MB is built for endurance at the expense of performance. It’s a beautifully-engineered mechanical chronometer certified 99.998% accurate by COSC.
Available at
contents
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107 dining
guide
Whether it’s dine-in or take-out, we’ve got the best in Utah eats. BY MARY BROWN MALOUF
138
bar fly
Who says you can’t get a drink in Utah? BY CHELSEA NELSON
142 on
the town
Galas. Fundraisers. Parties. Salt Lake magzine is everywhere you want to be.
144
my turn
The hardest part of parenting is letting go. BY JOHN SHUFF
89 PARK CITY LIFE
Pink: The drug that rocked Park City; the story behind the Treasure Mountain development; Mel Lavitt on the Governor’s Office of Economic Development; the history of Sundance Film Festival posters and the state of art at altitude.
volume 28 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 2017, JES Publishing Corp. No whole or part of the contents may be reproduced in any manner without prior written permission of Salt Lake magazine, excepting individually copyrighted articles and photographs. Manuscripts accompanied by SASE are accepted, but no responsibility will be assumed for unsolicited contributions. POSTMASTER: Send address corrections to Salt Lake magazine, PO Box 820, Boca Raton, FL 33429.
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YOU SAID IT
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I commend the city and county on their plan and effforts to help solve the problem of homelessness and drug addiction that is rampant in so many lives. But this is something we must all work together to make happen. Sucess is liking yourself, liking what you do and liking how you do it. — James Beltz, on the city’s homeslessness crisis
ONLINE MUSIC
Check out SLmag’s exclusive twosong set with Timmy the Teeth (pg. 44) at saltlakemagazine.com
My husband and I attended the awards night for the first time this year. What a great night out! We’ll get our homework done in advance next year, too! —Vickie, on the Farm To Glass Cocktail Contest
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online extras
Dining Awards
Vote for your favorite Utah restaurant at saltlakemagazine.com/diningawards and be sure to pick up a copy of the March-April issue of Salt Lake magazine to learn about all the winners.
Valentine’s Day Horror Stories
Tell us your best/worst dating stories for a chance to win a great prize from Grand America. To enter, email your story to magazine@saltlakemagazine.com or use social media hashtag #datesgonebad.
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NERAL HEALTH OLDER, IN GOOD GE OR E AG OF S. YR 12 IF YOU ARE IGATIONAL USE UATING THE INVEST AL EV Y UD ST A IN G WITH THE USE OF ED IN PARTICIPATIN AND ARE INTEREST N BY MOUTH) ALONG KE (TA TIC IO TIB AN RKETED ORAL ACNE ON THE FACE OF A CURRENTLY MA EATMENT OF SEVERE TR E TH R FO ED GN L GEL DESI A MARKETED TOPICA US ON THE WEB AT 1)269-0135 OR VISIT (80 AT N IO AT RM FO EARCH.NET LL FOR MORE IN DERMATOLOGYRES PLEASE GIVE US CA
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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
PA R K C I T Y L I F E E D I T O R
Vanessa Conabee
PA R K C I T Y L I F E A S S O C I AT E E D I T O R
Tony Gill
EDITORIAL INTERN
Brie Olds
COPY E DITOR
Dan Nailen
WR ITING & E DITING CON TR IBU TORS
Tony Gill, Austen Diamond, Eric Peterson, Lynn Packer, Brie Olds and Chelsea Nelson ART DIRECTOR
Jeanine Miller SENIOR GR APHIC DESIGNER
Jarom West
S TA F F P H O T O G R A P H E R
Adam Finkle
PHOTOGRAPHY INTERN
Christina Rodgers
PHOTOGR A PH Y CON TR IBU TORS
Austen Diamond, Natalie Simpson D I R E C T O R O F O P E R AT I O N S & P R O D U C T I O N
Damon Shorter
MARKETING DIRECTOR
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D I G I TA L / S O C I A L M A N A G E R
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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.
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contributors
NATALIE SIMPSON
Natalie Simpson is the owner of Beehive Photo and Video and a regular contributor to Salt Lake magazine. She is now collaborating with SLmag’s Small Lake City Concert Series (page 44). She lives in Salt Lake with her two sons, boyfriend and ankle-biting dog Frankie. When she isn’t shooting portaraits, landscapes, musicians and videos, you might find her hiking in Millcreek Canyon or at a show at The State Room.
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TRAVIS WADDINGTON
Travis Waddington lives in Boerne, Texas. A graduate of Caltech, he studied holomorphic dynamics, and he feels that his careful study of fractal geometry qualifies him to make broad, judgmental declarations regarding food, drink and music. Twenty years ago, he took up his grandfather’s tradition of travelling to New Orleans to dine, and the trips are coming ever more frequently (page 52). When not on the road, Travis teaches mathematics at the Texas Military Institute in San Antonio.
SUSAN LACKE
Susan Lacke holds a doctorate degree in health education, and has the student loan debt to prove it. Lacke lives in the Central City neighborhood with her husband, Neil, and three dogs. When she isn’t writing, she can be found cycling up City Creek Canyon or eating her weight in pastries from Les Madeleines. As a university-level instructor of human sexuality for more than a decade, Lacke has seen and heard it all (page 76).
editor’s letter
BOOK Parts of the Whole YOUR PARTY
Tuki’s Island Play & Party Center is a one-of-a-kind party venue. It’s perfect for birthday parties, anniversaries, family reunions, graduations, and more!
THELIVINGPLANET.COM/PARTIES
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Take a look: Photographer Adam Finkle played with the classic idea of the “exquisite corpse” for the images of servers in “Star Service” (page 60). He photographed heads, hands and feet to portray the essentials of good service. The “exquisite corpse” is an adaptation of a cafe game made popular by French Surrealist artists after the turn of the last century— Andre Breton, Marcel Duchamps and the rest of those guys. The game involved folding a paper in three parts with a different artist drawing the head, the torso and the legs of an animal or person. The trick was that the artists didn’t see what their collaborators had drawn until the paper was unfolded. Hilarity ensued at the sight of three different ideas and drawings joined together—three completely different visions forming a whole. Good service in restaurants, as the servers I interviewed told me over and over, depends on more than an ability to deliver food promptly and fill water glasses. Most important is “reading the table,” understanding the mindset and needs of a group of diners so you can fill their needs. That’s true of effective service in any field. You have to see the whole picture. Recognizing only one aspect of an issue, as Susan Lacke Manville points out in her article on how Utah legislators view sex education, “Sex (mis)Education” (page 76), means you’re seeing a partial truth. And telling a partial truth can be equal to telling a complete lie—despite what politicians would argue. It’s a timely idea because we’re the home of the Sundance International Film Festival, an event that brings together multiple, very different views of our world. Salt Lake magazine puts you in touch with this event from the perspective of several participants (Christie Marcy’s “Five Ways to Sundance,” page 69). Keep up with this year’s festival as it unfolds by checking out saltlakemagazine.com’s online coverage in January. And it might be useful to keep the surrealists’ “exquisite corpse” in mind as we enter 2017. This state and our whole country seems to be suffering from the results of mistaking one part for the whole.
Mary Brown Malouf
PHOTO ADAM FINKLE
TODAY
We know great homes… And we know how to sell them.
1220 Yale Avenue, SLC
11222 S Eagle View Drive, Sandy
Executive, gated estate in Harvard/Yale area. 3 BD, 6 BA, 8,019 SF, $8,700,000 DEBBIE NISSON 801-739-5179
Timeless luxurious estate. Quality and seclusion. 7 BD, 11 BA, 17,988 SF, $4,500,000 ANTHONY 801-703-8779, STEPHANIE 801-703-8779
3173 Carrigan Canyon, SLC
12928 S Hickory Knolls Court, Draper
One-of-a-kind home in coveted Carrigan Canyon. Contemporary Elegance w/ room for all your toys. 4 BD, 4.5 BA, 6,743 SF, $2,200,000 4 BD, 7 BA, 8,154 SF, $1,749,000 ASHLEE LANE 801-647-4597 RAMON GOMEZ, JR. 435-640-0590
3419 Gun Club Road, SLC
One-of-a-kind home in Canyon Cove. 7 BD, 7 BA, 9,124 SF, $1,500,000 TIFFANY KENNARD 801-608-0204
4378 Foothill Drive, Bountiful
Impressive home with panoramic views. 6 BD, 6 BA, 7,412 SF, $1,299,000 STEPHANIE ARRASI 801-703-8780
11447 Polo Club Court, South Jordan
349 E Oak Forrest Road, SLC
Magnificent gated Capitol Hills home. 5 BD, 6 BA, 10,800 SF, $4,200,000 JULIE MATHEWS 801-509-6961
22 N Wolcott Street, SLC
Newer construction in classic Federal Heights. 5 BD, 4 BA, 4,840 SF, $1,549,000 HEIDI INGHAM 435-901-9330
14032 Canyon Vista Lane, Draper
Country estate with two mother-in-law suites. 6 BD, 6 BA, 8,947 SF, $1,490,000 DEBBIE NISSON 801-739-5179
Corner Canyon grandeur with endless views. 7 BD, 8 BA, 7,655 SF, $1,399,000 DEBBIE NISSON 801-739-5179
458 E Bowden Street, Sandy
400 Capitol Park Avenue, SLC
Contemporary masterpiece with high-end finishes. One of the most sought after luxury condos in SLC. 4 BD, 4 BA, 5,497 SF, $1,250,000 2 BD, 2 BA, $625,000 – 3 BD, 3 BA, $999,900 CINDY WHITE 801-815-5675 AMANDA DAVIS 435-659-6555
©2016 BHH Affiliates, LLC. An independently owned and operated franchisee of BHH Affiliates, LLC. Berkshire Hathaway HomeServices and the Berkshire Hathaway HomeServices symbol are registered service marks of HomeServices of America, Inc.® Equal Housing Opportunity . Information deemed reliable but not guaranteed.
bhhsutah.com
bhhsutah.com
10134 Wasatch Boulevard, Sandy Mountain ski home near Snowbird/Alta. 5 BD, 5 BA, 4,478 SF, $995,000 DEBBIE NISSON 801-739-5179
Luxurious penthouse in the heart of Sugar House. 2 BD, 3 BA, 1,848 SF, $990,000 GALE FRANDSEN 801-560-7422
1201 Wilmington Avenue #201, SLC
Patrick Lofts | 163 West 200 South, SLC
12282 Willow Loop, Brighton
6847 E Aspen Drive, Powder Mountain 6 BD, 5 BA, 5,600 SF, $1,950,000 Forever Views, Slope-side. ANITA OLIVERI 801-388-1931
7600 Deer Knoll Drive #46, Kamas
Family retreat in Diamond Bar X Ranch. 4 BD, 3.5 BA, 4,602 SF, 8.43 Acres, $795,000 TERRI SCHULTZ 801-633-8920
2315 W Harmony, #4A, Park City
3 Sandstone Cove, Park Meadows
St. Regis Deer Valley #1001, Park City
4047 W Moosehollow Road, Park City
Vintage on the Strand #14, Park City
Contemporary ski-in ski-out mountain retreat. 6 BD, 7 BA, 5,200 SF, $2,490,000 DALLAS EICHERS 801-541-2485
5 BD, 6 BA, 6,236 SF, $3,950,000 CHIN MACQUOID FLEMING HARRIS 435-647-8035
2421 Iron Canyon Drive, Park City 5 BD, 4 BA, 4,473 SF, $1,825,000 CHIN MACQUOID FLEMING HARRIS 435-647-8035
6 BD, 8 BA, 7,920 SF, $2,995,000 CHIN MACQUOID FLEMING HARRIS 435-647-8035
Beautiful view, traditional elegance in quality. 5 BD, 8 BA, 8,442 SF, $1,825,000 RAMON GOMEZ, JR. 435-640-0590
Downtown lofts. A few units are still available. 2 BD, 1 BA, $259,900 – $289,900 GARY HOWARD 801-706-5866
2 BD, 2 BA, 1,335 SF, $2,090,000 CHIN MACQUOID FLEMING HARRIS 435-647-8035
2 BD, 2 BA, 1,467 SF, $898,000 CHIN MACQUOID FLEMING HARRIS 435-647-8035
©2016 BHH Affiliates, LLC. An independently owned and operated franchisee of BHH Affiliates, LLC. Berkshire Hathaway HomeServices and the Berkshire Hathaway HomeServices symbol are registered service marks of HomeServices of America, Inc.® Equal Housing Opportunity . Information deemed reliable but not guaranteed.
bhhsutah.com
Whether building your dream home on your own custom homesite, or choosing between our collection of stylish mountain-contemporary homes, there are price points to fit every family or buyer. Contact us for information on how you can live the Red Ledges lifestyle. Luxury Homes from $650,000. Estate Homesites from $195,000.
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Exclusively Brokered by Red Ledges Realty, LLC . Obtain the Property Report required by federal law and read it before signing anything. No federal agency has judged the merits or value, if any, of this property. All descriptions, depictions, and renderings are provided solely for illustrative purposes and are subject to change. Š2017 Red Ledges Land Development, Inc.
the
hive PEOPLE | TRENDS | TALK
J. HARRISON GHEE IN THE NATIONAL TOUR OF KINKY BOOTS. PHOTO: MATTHEW MURPHY.
Artisan . . . . . . . . . . . . 28 Style . . . . . . . . . . . . 30 Education . . . . . . . . . 32 Hot Dish . . . . . . . . . . . 34 Sport . . . . . . . . . . . . . 36 Hometown . . . . . . . . . 38
Made for Walking Mayor Ralph’s dream comes true.
C
yndi Lauper and Harvey Fierstein’s musical Kinky Boots could be a metaphor for former Mayor Ralph Becker’s struggle to build the Eccles Theater. To save a shoe business from bankruptcy, Kinky Boots’ naive hero brings in Lola, a cabaret performer and shoe freak, to create outrageous high-heeled boots. If you can’t see Ralph, his Tony Award-winning brother Bill and our ever-struggling downtown Salt Lake in that plot—just throw in a few bike lanes. Jan.17-22. artsaltlake.org
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the
hive
/ ARTISAN
It Takes Courage Jewelry maker Stacey Jo Rabiger doesn’t let rheumatic arthritis stop her art. Ker-ij Jewelry can be purchased at boutiques such as The Stockist and Unhinged locations throughout Utah and at events like the Salt Lake City Downtown Farmers Market and Craft Lake City. www.havekerij.com
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W R ITEN A N D PHOTOGR A PHED BY AUST E N DI A MON D
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tacey Jo Rabiger stumbled upon the name for her jewelry business while flipping randomly through the dictionary. The Latin root of the word courage is “cor,” which means heart. Originally, courage, she says, meant “to tell the story of who you are with your whole heart.” In 2011, Rabiger couldn’t predict how the name would manifest itself in her life. Rabiger creates earrings, necklaces and other jewelry from antiqued brass and set with natural
crystals, minerals and stones. “Every stone has its story and its traditional meaning and mythical healing property. Some people are drawn to certain stones because, maybe, there are properties that they think they need,” says Rabiger, adding that the crystals’ individual meanings give the hand-crafted jewelry intention. “I’m actually fairly pragmatic about it, but there’s something mystical and magical about these ancient things that come from the Earth.” Rabiger never intended to build a business that would provide her a living. But just as production of her chic goods was ramping up in 2014, she felt an affliction in her hands. A jewelry maker’s livelihood and art comes through her hands, and when Rabiger was diagnosed with rheumatic arthritis, she was devastated. For the better part of a year, she couldn’t make jewelry. She worried she had watched the sun set on her dreams. Rabiger doesn’t easily sit idle, and when her hands were well enough to work even one or two hours a day, she went full bore. “I won’t be able to do this forever, and I can only work a few hours at a time, but I take advantage of the fact that I can do it now,” Rabiger says. Ker-ij is now her full-time job, and she’s telling her story with her whole heart.
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Watch out.
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1. Twigs, The Stem, bamboo watch face, leather band, $60, twigswoodwear.com 2. Rockwell Time, CF, gray/yellow, $195, rockwelltime.com 3. Rockwell Time, Apostle, stainless steel/rosegold, $200, rockwelltime.com 4. Twigs, The Root - Redwood, ebony wood, leather band, $70, twigswoodwear.com 5. Loginess Elegant Collection, stainless steel/rosegold, $3,000, bennionjewelers.com 6. Bremont Jaguar MKII, $6,795, bennionjewelers.com
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Flying the Black Flag Idealism runs wild at the anarchist Free Skool. BY ERIC PETERSON
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the Free Skool calendar.’” Haeree Kim, a University of Utah social work grad student, uses the Free Skool as a community-relations lab. “There’s only so much you can learn reading from books and blogs. It really makes a difference to come and meet with like-minded people.” Anarchy writ large probably wouldn’t keep trains running on time or potholes filled, but a monthly potluck to plan future classes is doable and it’s socially cohesive. The menu is something you could imagine at a pre-school: watermelon slices, roast vegetables,
gluten-free chocolate-chip cookies. Everyone brings something to the table and everyone is welcome. While the Free Skool crowd is overwhelmingly millennial, tattooed and marked with the idealism of youth, 64-year-old Sa-Eda Sadeghi is welcomed. Sadeghi says the anarchist community is authentic because his Free Skool compatriots teach and learn for the right reasons. “They’re not looking for financial reward or anything like that,” Sadeghi says. “They just do it because they feel it’s important to pass on what they’ve learned.”
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small but earnest cadre of Salt Lake City anarchists call the Boing House home. Near 600 South and 500 East, the door is usually open—anarchists are a friendly come-and-go sort. In spite of what you might have heard, they don’t live in chaos: Scratched into the front door is a warning that “racism, sexism, homophobia, capitalism, fascism, bullying and other bullshit” are banned. A sign above the kitchen sink welcomes all—but you have to clean up after yourself. Freedom has its limits. Anarchist philosophy promotes communities based on self-government without hierarchies, putting trust in humans to manage their own affairs through cooperation and respect. Out of this free-wheeling environment comes the Free Skool—a space where anyone can learn new skills, take part in thought-provoking discussions or teach classes on things they’re passionate about. Group discussions cover privilege and gender. The “PolyAmory Pocket” is a workshop on alternative sexual relationships. Other nights, Free Skoolers go on group bike rides, line up in a driveway for Punk Cutz (as described: punk haircuts), go on tree-identifying walks or learn bicycle maintenance. It’s an open curriculum, says Mel Martinez, a Free Skool organizer, but “it would be really surprising if someone taught a class on How to be a Corporate CEO. But at the same time I’m not sure anyone would say ‘No, that can’t go on
Stream KUER live on your mobile device when you download KUER’s mobile app, available on the App Store and Google Play.
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Brussels Sprouts:
From Loathed to Loved The ugly duckling of the vegetable world has become a swan. BY MARY BROWN MALOUF
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Brussels sprouts at Tin Angel
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PRICE
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Shaved Brussels sprouts seared in butter and a little bit crispy
$6.00
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Eva
Shaved Brussels sprouts seared in butter and a little bit crispy
$6.00
Italian
Franck’s
Crispy Brussels sprouts with tarragon, 12-month-aged parmesan, sherry vinegar and toasted almonds
$12.00
Spanish
Tin Angel
Brussels sprouts grilled with purple cabbage and sauteed in white wine, topped with a Spanish sherry and Shepherd’s Farm goat cheese, served with toasted baguette
$6.50
American
Cheddaburger
Fried Brussels sprouts with cheddar cheese and BBQ sauce
$8.00
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russels sprouts were the bane of many childhoods, including my own. After I’d cleaned my plate as we children of Depression-era parents were exhorted to do, there they would sit: four congealing orbs of olive drab, over-cooked and cabbagey smelling. I was left by myself at the table to finish eating them, which I finally did by swallowing them whole as if they were giant vitamin capsules. Now they are on chic menus everywhere; I order them all the time and eat them with relish (the emotion, not the condiment). So the question is: Have I changed or have Brussels sprouts changed? Without getting all science-y about it, I would say neither. I think cooks’ understanding of Brussels sprouts has changed. Americans used to take a fairly British approach to green vegetables—cook’em to death and puddle them in butter. But we’ve learned a lot from other cuisines and Brussels sprouts have benefited.
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It’s in your head. Four experts on how to keep this year’s resolutions BY BRIE OLDS
STRUGGLES ARE EASIER TOGETHER, THEN WE AREN’T ALONE IN OUR HEAD.” Brittany Hansen TOGETHER IS BETTER
Crossfit Trainer Brittany Hansen says fitness is nearly impossible when you go it alone. Call friends and family to support you along the way. “Struggles are easier together. Then we aren’t alone in our head.”
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Drew Manning MAKE A PLAN
Known for his Fit2Fat2Fit blog and book, Manning knows firsthand how difficult it can be to lose weight and get fit. “You have to have a plan in place,” Drew said. “The plan has to consist of a reason why they want to do it—looking better or skinnier is not long-lasting.” Hire a coach, dietitian, nutritionist or personal trainer. “They are trained in the why and how of losing weight, they have the knowledge to make it happen.”
Chanda Charlesworth
VISUALIZE YOUR GOAL THROUGH THE JOURNEY Partner at Avenues Yoga, Charlesworth says let your imagination run free. “Imagine and visualize you have already succeeded,” she said. “Picturing your body as healthier and stronger from the beginning makes the goal feel like it is within grasp,” she says. Fellow instructor Noel Dangerfield suggests “Select a mantra as an overall reminder and sense of encouragement.”
Jonnell Masson
DON’T GET DISCOURAGED New Year’s resolutions can be frustrating when results are not immediately reached, but dietitian Jonnell Masson says be patient. “Remember that improving your health is worthwhile, so don’t give up!” Regularly reevaluate your plan. “If you are not making progress towards your goal, ask yourself why and what you can do to change that.”
PHOTO ADAM FINKLE
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t’s the beginning of a new year, the season when the idealistic make New Year’s resolutions and then—inevitably—forget them. The research institute Statistic Brain reports that people who detailed resolutions with no wiggle room “are 10 times more likely to attain their goals than people who don’t explicitly make resolutions.” It’s easy to make your resolution—keeping it is where things start to get tricky. We spoke to a few local fitness experts and they gave their tips to achieving fitness goals. Many readers may think fitness is just about exercise and eating well, but our team of experts claim it’s all in the brain.
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/ HOMETOWN
Holly Yocom
Price is Right Holly Yocum’s coal town grows up. BY CHRISTIE MARCY
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olly Yocom, associate director of the Salt Lake County Community Services Department, says she was on a road trip once with Jamie Redford, director and son-of-Robert, when he asked if they could grab some food in her hometown of Price. The reason for the pit stop was to revisit a diner where he and his parents used to stop for milkshakes on long-ago family trips as the Redfords made their way to Moab. Yocom knew exactly the place Jamie wanted to go— Sherald’s Drive-In Frosty Freeze, an iconic old-school eatery with the best shakes in town and car hops to take your order. “It’s fun to know that Price has touched all kinds of people,” Yocom says. That’s what Price is to most Utahns—a stop on the way to somewhere else—but the town’s proximity to national parks and monuments is making the historic coal community an
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adventure basecamp. “That’s the gem of being in Price,” says Yocom. “You’re centrally located to so many things— there’s the San Rafael Swell, Moab, Huntington Lake—all there. I love being outdoors and I love that in Price, within minutes, you can be in these beautiful places that are still undiscovered by so many people.” But Price is more than its natural setting. “It’s really rich with culture,” says Yocom. “Price is an amazing community that supports the arts. And people get involved in everything that happens, whether it’s a local sporting event or an arts festival.” Thanks to Price’s Greek population (who arrived—much as they did in northern Utah—as miners) the city hosts a Greek Festival that Yocom puts on her favorite-things-in-Price list. “You could go to any Greek festival in the world, and I would say that it rivals that.” Price has underground wealth beyond coal. It’s dinosaur country. Utah State University Eastern Prehistoric Museum focuses on the area’s geological history. The Cleveland-Lloyd Dinosaur Quarry, with the world’s highest fossil concentration, is 30 miles south. Price is still a small town for those who live there. “It’s a little like Cheers,” says Yocom, “Everywhere you go, everyone knows your name.”
LOCATION, LOCATION, LOCATION Price’s hometown advantage: It’s a short drive from everywhere in Southern Utah. Arches National Park: 1.5 hours San Rafael Swell: 1.5 hours Huntington Lake: 20 minutes Spanish Fork Canyon: 1 hour Nine Mile Canyon: 10 minutes Capitol Reef National Park: 2 hours Goblin Valley State Park: 1.5 hours
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ARTS | ENTERTAINMENT
God Hates Robots Worth the effort.
IF SHON TAYLOR’S gallery is hard to find and requires the commitment of climbing a couple flights of stairs, it has met his goal. “No normal person is going to walk up two flights of stairs. The gallery is its own filter.” Taylor and partner Raymond Childs created the space to show emerging artists and to tempt nascent collectors. Nothing exhibited can cost more than $400. In January, GHR pays homage to the music and art of SLC underground legend Bob Moss. (Above, an homage by Carel P. Brest van Kempen) Moss, who died in 2011, was known for his woodburned folk art pieces that often incorporated the 19th-century Mormon Deseret Alphabet (left), as well as his quirky banjo and guitar recordings.
HOMAGE TO BOB MOSS @ GOD HATES ROBOTS
314 W. Broadway #250, SLC, godhatesrobots.com
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Event Listings BY CHRISTIE MARCY
MUSIC
East L.A. natives David Hidalgo and Louie Perez bonded over a mutual love of Randy Newman and Ry Cooder when they formed Los Lobos. Now they bond with Salt Lake audiences over a love for the Red Iguana’s Mexican food. More than “La Bamba”—Los Lobos is rock, Tex-Mex, blues, soul, country and one of the best live shows you’ll ever see. Feb. 19, The State Room, 638 S. State St., 801596-3560, thestateroom.com
Mozart’s famously unfinished work, left behind when the composer died, has taken on a life of its own as mythology, as a conspiracy and as a meditation on grief. The Utah Symphony will play it, with Ives Symphony No. 4. Thierry Fischer conducts. Feb. 17-18, Abravenel Hall, 123 W. South Temple, 801-533-6683, utahsymphony.org
THEATER
It's a trend at opera houses worldwide, and now it's happening here. Perpetual optimist Don Quixote will dream his impossible dream when The Man From La Mancha, a modern musical, gets the Utah Opera treatment. Feb. 24-29, Capitol Theater, 801-3552787, Utahopera.org Billed as “Thelma and Louise meets First Wives Club,” Women in Jeopardy is written by Wendy
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McLeod (The House of Yes) but inspired by Nora Ephron’s sass. And, though it’s played in theaters all over the country, it’s set right here in SLC and red-rock country—consider this a homecoming. Feb. 10-25, Pioneer Theatre, 801-581-6961, pioneertheatre.org
Work In Progress
DANCE BOOKS
New York Times bestselling young-adult author Veronica Roth will speak and sign her newest book Carve the Mark. The King's English bookstore hosts the event at the higher-capacity Granger High School. Preorder your copy of the novel at kingsenglish.com to reserve two tickets. Jan. 27, Granger High School, 3580 S. 3600 West, WVC, 801-484-9100, kingsenglish.com
Los Lobos
We all know (and love) the story—the ultimate in good vs. evil. Called “the most beloved 19th century ballet” by The New York Times, Ballet West is bringing back Tchaikovsky's The Sleeping Beauty by popular demand, proving that dreams really can come true. Feb. 1026, Capitol Theater, 50 W. 200 South, 801-355-ARTS (2787), balletwest.org
VISUAL ART
Work In Progress, directed by Jann Haworth and Liberty Blake, is a collaborative traveling exhibit celebrating women as catalysts for change. Seventy
people have contributed to the 8-foot-tall collage. Portraits of the contributors hang alongside the mural. Through Jan. 14, Utah Museum of Contemporary Art, 20 S. West Temple, 801-3284201, utahmoca.org
COMEDY
Praised for being raunchy and real, author, activist and Emmyand Grammy-winning comedian Kathy Griffin comes to Salt Lake's Eccles Theater. Expect musings on celebrities, pop culture and, of course, Mormons. Jan. 27, Eccles Theater, 131 S. Main St., SLC, 801355-2787, arttix.org
LECTURE
Former White House advisor Van Jones, actor and activist Mike Ferrell and Kirk Bloodsworth, the first man to be exonerated from death row by DNA evidence, will be speaking about the broken U.S. judicial system and their proposals to fix it. Eccles Center Park City, 1750 Kearns Blvd., Jan. 7, 435-655-8252, ecclescenter.org America’s hippest astrophysicist Neil DeGrasse Tyson comes to town to reveal the secrets of the universe on the day after Valentine’s Day. What more could be more romantic than science-t alk underneath the faux night sky of the Eccles? Eccles Theater, 131 S. Main St., SLC, Feb. Neil DeGrasse Tyson 15, 801-355-2787, arttix.org Ta-Nehisi Coates, Author of Between the World and Me and writer at The Atlantic will give the keynote address at the University of Utah’s Martin Luther King Day observances. Coates is a frequent commentator on social and cultural issues and politics, through the lens of his experience as a black male in America. Jan. 18, Kingsbury Hall, 801-581-7100, UtahPresents.org
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Utah County Americana Local musician TIMMY THE TEETH BY CHRISTIE MARCY PHOTOS BY NATALIE SIMPSON
“
I
wear a cowboy hat,” laughs Utah Countybased singer-songwriter Timmy the Teeth. “A lot of times people think I’m country because of the clothes I wear. I wouldn’t say I’m country, but we have a little twang in our songs. I guess I’m just a singer of songs. What comes out, comes out.” What comes out is often third-person narratives that Timmy pulls from his own experiences. “I worked the graveyard shift at Stouffer’s back in the day. You know, like those microwave meals,” he says. “It was a pretty lonely existence even though there was someone to the right of you, someone to the left of you and someone across from you, but you’re just there doing your thing. And I don’t know if I was
In fact, he uses the same back-up band as James for his own gigs. “We’ve traveled all over the world together and there’s a brotherhood and a connection that comes with playing music with someone,” Teeth says, “There’s a language that happens in music when you’re performing with people. We just have a connection. It just kind of happened,” Teeth says of the band-share. “There’s a really cool thing going on here locally. I’d say it’s pretty world-class.” drawing on the horrible time I had there working on the assembly line, but I just wrote a song about a girl peeling potatoes on an assembly line and she didn’t know why. She just wanted to get out of her current situation.” “I just write about what I feel or what happens in my life,” Teeth continues. “I fear that I’ll become stagnant and I won’t have anything to write about. It’s scary to become complacent or to become comfortable.” When he’s not fronting his own musical act, Teeth is playing the drums for another local-singersongwriter, Joshua James.
Check out Salt Lake magazine’s new online feature, Small Lake City Concerts. There you’ll find exclusive video of Timmy singing his orginal song, “I Don’t Know What I Would Do Without You,” and covering John Prine’s “All the Best.” saltlakemagazine. com/small-lake Timmy the Teeth’s third studio album Ain’t that Bad is available on iTunes now.
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Compelled to Create OUTSIDE ARTISTS leave a strange and beautiful legacy. BY GLEN WARCHOL
SEE THE WONDER OF CREATION!
Torben Bernhard, Travis Low and Marissa Lila made a short film, The Gospel According to Ralphael, about Ralphael Plescia. http://videowest. kuer.org/ralphael Or stop by Plescia’s creation on a Friday afternoon and he’ll give you a tour himself. 1322 S. State, SLC
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the book kept falling opening to it.” Soon, Ralphael found himself passionately driven by the illustration in a 50-year obsession to turn a decrepit State Street auto repair shop into an awe-inspiring work of art exploring his personal vision of Creation. Revelations’ hallucinatory descriptions of apocalypse and a Heavenly war has shaped Western thought from Milton to movies. Ralphael inherited the old building near 900 South and State Street and he has transformed it into a three-story “Christian School” celebrating his interpretation of Revelations, the sacred female, astrophysics and DNA’s double helix. The disorienting tangle of tunnels and
rooms describes a particularly unsettling story—the pursuit of a pregnant woman “clothed by the Sun” by a red dragon with seven heads. The dragon, according to Revelations, plans to devour the child as soon as it’s born. God intervenes and the woman flees into the wilderness where the earth itself rises to defend her against the dragon who, you might have guessed, is Satan. Amid dusty auto parts, charred cellos, theater scrims and a 1933 wine-red Cadillac, Raphael has created a monument to Creation that includes a sky-lit Heaven and an underworld tunneled beneath the building. Hell is down there— in a pond that appeared when the artist broke through the groundwater level. Tortured halfsubmerged souls reach up from the bubbling water. At the end of a serpentine tunnel, Eve, the Serpent and the Tree of Knowledge burst through to the floor above, completing Ralphael’s haunting vision that will likely be swept away after his death.
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alphael Plescia was browsing in a Salt Lake City used book store in the 1980s when he chanced upon a religious art book and an 1855 King James Bible. “I couldn’t afford them, but I paid on them weekly until I could take them home,” he remembers. When he paid them off, Ralphael noticed something uncanny—the art book always opened to an illustration inspired by the Book of Revelation Chapter 12. It depicted a woman menaced by a terrifying red dragon. “I didn’t like that picture— hated to look at it,” he says. “But
MOUNTAIN WEST RAW ART WONDERS So-called outside artists, often destitute, isolated or mentally ill, are driven by a primal, often-compulsive urge to create. Once obscure, the genre, variously labeled raw art or art brut, is now celebrated. The Outsider Art Fair opens January in New York. But why travel to New York when the Intermountain West is home to examples of awe-inspiring brut art? THUNDER MOUNTAIN, Frank Van Zant A sprawling artwork sheltered in a grove of trees peaked with seven buildings (only three remain after an arson attack) and more than 200 concrete sculptures, decorated with bottles, automobile and bicycle parts, and typewriters. The work explores American Indians, their spirit protectors and their genocide. A giant handle is even built into a structure so the Great Spirit can carry it all away. Frontage road on south side of I-80 near Imlay, Nevada THE CRAZY HOUSE, Anders John Miller Miller created the garishly decorated house, also called The Old Curiosity Shop, at the turn of the century. [Google Utah State Historical Society Crazy House.] Unfortunately, it burned in 1913. 800 E. 300 South, SLC VAN’S HALL, Billy Van Businessman Billy Van decorated his dance hall on the second floor of a garage on Main Street from about 1930 through 1940. The hall evolved into a wonderland of elaborate plastered shapes covered with thousands of bits of shattered mirror and glass in the shape of stars. From the ceiling hung a huge, mirror ball that was rotated by a prop of a miniature airplane. A tiny replica of the Salt Lake Mormon Temple rides above the ball. Main Street, Delta (not open to the public) KING OF THE WORLD, Aaron Andrew On a boulder north of Moab Andrew created a sculpture of himself in military regalia astride a horse in 1935. The figure’s buttons are small globes and a map of North America adorns his fur helmet. It is thought he died in the State Mental Hospital in Provo. Near Moab Springs Resort GILGAL GARDEN, Thomas B. Child Gilgal Garden, like much outsider art, finds its inspiration in religion—in this case Mormonism. And like much raw art, including Ralphael’s vision of Creation, it can be upsetting to those who would control the faith’s doctrine. It’s simply too weird and unsettling. Gilgal includes LDS Church founder Joseph Smith’s face on a sphinx. Enough said. 725 E. 500 South, SLC
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outdoors
Steep and Cheap As the ski industry reaches EVER DEEPER into your wallet, some are bucking the trend. BY TONY GILL
In a rare moment of journalistic intrepidness, I took a dive into the murky world of lift-ticket pricing this past fall. It’s a terrifying trip through a dark, foggy realm that obfuscates vision and tests resolve. While I emerged from my plunge physically unscathed, I forever will carry the emotional burden from the journey. I won’t say which resort’s lift-ticket webpage I braved—let’s just say it rhymes with Schmark Schmity—but I can tell you the evils it held are not unique. It offers no standard lift-ticket pricing, only a “search for available tickets” link—like when you purchase an airline seat on Kayak. The prices, you see, are so unspeakably high—breaking the three-digit barrier—that the resort marketers hide them from immediate view and even inflate them during peak season to wring every last penny from your pocket. God help you if you show up to the ticket window, day of, without having pre-qualified for a bank loan. Meanwhile, securing new gear often requires the exchange of a working kidney. “Show me a hero!” the masses exclaim. And the saviors of the Beehive State have risen to bring skiing back to the people.
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Opposite page: Brian Head: Where the pow meets red rock. Left: Skiing the Tushars at Eagle Point
The Old Guard: Brian Head Southern Utah conjures images of blazing red rock towers, endless mesas and slithering slot canyons, but just beyond the town of Parowan, Brian Head Resort has been serving up heaping piles of the Greatest Snow on Earth since 1964. With a summit elevation of more than 11,000 feet and nearly
2,000 feet of vertical drop, Brian Head feels a whole lot more alpine than barren desert. Even so, the resort abuts the Dixie National Forest, home of Cedar Breaks National Monument, so you’ll get views from the slopes of fiery rock formations. The resort may not be new, but a lot of what’s going on there is. Topping the list is the new Giant Steps Express, a
high-speed detachable quad chair that will zip you to the top, as well as a renovated lodge and restaurant. But Brian Head hasn’t lost its intimate charm. Lift tickets for adults cost just $65, and every Saturday the resort’s owner John Grissinger cooks up his famous Kansas City barbecue, and serves famished skiers at the Last Chair Saloon.
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outdoors get the gear
LOOK SWANK BUT DON’T BREAK THE BANK
The Phoenix: Eagle Point You might not have heard much about the Tushar Mountains, but the range is Utah’s third highest (Uintas, first; La Sals, second), topping out above the mighty Wasatch at 12,174 feet. Tucked in the shadows of
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agle Point E 150 S. West Village Cir., Beaver, 855-324-5378 eaglepointresort.com
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herry Peak C 3200 E. 11000 North, Richmond, 435-200-5050 skicherrypeak.us
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those peaks east of Beaver is Eagle Point Resort. Formerly known as Mt. Holly and then Elk Mountain, the resort didn’t operate from 2002 until 2009, when new owners resurrected it. Skiing at the new Eagle Point is like stepping back into an idyllic childhood memory of skiing. You won’t find any lift lines, just untouched snow. You can join a Peak Performance adult specialty workshop for one hour each Saturday for $35. Just $35 for a lesson with tips on shredding moguls, floating through powder or carving better turns? That’s unheard of these days. Almost all of the lodging is ski-in, ski-out, but it certainly isn’t priced that way—you can buy one of the places for $100,000, which is what a week’s rental costs at many ski resorts. And once you’re tuckered out from skiing all those fresh lines, you can stop by the new Mystery Machine, a food truck, or more accurately food snow cat, that rolls to convenient locations around the mountain, serving up good eats and local craft beers on tap. Did I mention adult lift tickets start at just $40?
The New Hope: Cherry Peak North of Salt Lake, Beaver Mountain has been an old standby for years, but a new resort on that scene, Cherry Peak, is delivering outstanding skiing just 20 minutes from Logan. After years of planning and development by CEO John Chadwick, including a legal battle with some local residents who wanted to keep the area open for backcountry skiing, Cherry Peak opened for the 2014-15 season, and skiers are loving what they’re finding. Cherry Peak is another resort with the smallmountain charisma of a bygone era. The stats: three triple chairs, 322 inches of annual snowfall, 1,265 feet of vertical, night skiing ($25) and impressive snowmaking capabilities if the skies don’t cooperate. Cherry Peak also has snow-tubing for those who prefer their fun without planks. What you won’t find are lift lines, corporate conglomerate superstructures at the base or tracked-out snow. Got $42 burning a hole in your pocket? That’s what an adult lift ticket costs, so cruise up Route 91 and hop out when you hit Cherry Peak.
2nd Tracks is the first place any skier or snowboarder should look when getting gear, especially outerwear. They have a huge selection of lightly used gear sold on consignment, as well as a massive inventory of new outerwear, goggles, gloves, etc.—usually last season’s overstock—at shockingly low prices. As long as you aren’t worried about your outfit’s color palette being perfectly on-trend, you can get an entirely new wardrobe for the cost of just a new jacket from your favorite online retailer. 2729 E. 3300 South, SLC, 2ndtracks.com Note: 2nd Tracks inventory is ever changing.
2016 Saga x 4FRNT Monarch 3L Jacket Retail: $320 2nd Tracks Price: $99.99
2ndTracks MTN Pole 5083 Aluminum 2nd Tracks Price: $30
Armada Helm GTX Lobster Mitt: Retail $130 2nd Tracks Price: $79.99
2016 Flylow Snowman Pant Retail: $230 2nd Tracks Price: $155
PHOTO ADAM FINKLE
Eagle Point in the Tushar Mountains
New on the scene: Cherry Peak
Selling ski outerwear is a racket. The margins are absurd, and most of your prestigious brands are produced in one of a handful of factories overseas. Staying warm and dry is important on the slopes and good products are worth the investment—it shouldn’t be equal to buying a powerboat.
2017
2017
2017 March 2-4, 2017 :
2017
THURSDAY
MARCH 2
A Benefit for the National Ability Center
UNCORKED PRESENTED BY ADOBE STEIN ERIKSEN LODGE | 7:00 PM
WINE ON THE MOUNTAIN
A slopeside tasting and lunch on the Astor Terrace at St. Regis Deer Valley. Guests can ski, walk or snowshoe into this casual event for both skiers & non-skiers alike with a ‘rock the retro’ costume theme.
VINTNER DINNERS
Premier chefs and vintners craft exquisite meals in the beautiful homes of Park City, Deer Valley and Salt Lake City.
ST. REGIS DEER VALLEY | 12:30 PM
FRIDAY
MARCH 3 PRIVATE HOMES | 7:00 PM
GALA DINNER & AUCTION SATURDAY
MARCH 4
An intimate tasting of over 25 vintner’s favorite wines and hors d’oeuvres.
MONTAGE DEER VALLEY | 5:30 PM
AFTER PARTY
PRESENTED BY VICTORY RANCH MONTAGE DEER VALLEY | 10:00 PM
A one of a kind evening filled with culinary delights, sophisticated libations and exclusive auction items.
Gala attendees and others round out the evening with entertainment and dancing..
REGISTRATION OPENS JANUARY 5, 2017
www.redwhiteandsnow.org | 435.649.3991 www.discovernac.org
EVENTS SELL OUT
travel
Beignets from Morning Call
Old New Orleans
The city’s pleasures, from sublime to ridiculous, are at their best right now, just before Mardi Gras. BY TRAVIS WADDINGTON
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Begin with beignets. This is sound advice for anyone visiting New Orleans. The beignet’s almost vulgar appeal—fried dough, chewy and hot, blanketed with powdered sugar and served with strong coffee—is offset by old-world elegance and delicacy. A great beignet is defined by contrasts in a way matched by no doughnut ever: crunch against ethereal tenderness, steaming bready interior against cool heaps of soft sugar, chicory-bittered cafe against comforting milk. A beignet is simultaneously American as baseball and unmistakably French, a quick snack that slows the flow of time. What better way to start a day in New Orleans, a city as primal and ethereal as the best beignet? Head first to Morning Call in City Park. The elegantly tiled coffee stand is set in a lawn shaded by gothic live oaks and extravagantly mossed cypresses. Besides free parking, outdoor seating, no line and excellent beignets, Morning Call is close to other City Park attractions: the Botanical Garden, the antique carousel and the New Orleans Museum of Art. And I strongly recommend City Putt, one of the few mini-golf courses in the world, where they will sell you a beer on the course at 9 a.m. Nearby is St. Louis Cemetery #3, with its wide white necropolitan avenues and extravagantly statued tombs.
PHOTOS COURTESY OF COMMANDER'S PALACE
It may be easier to visit the equally picturesque Lafayette Cemetery #1 because it’s across the street from not-to-bemissed Commander’s Palace, the resplendent queen in a city full of grande-dame restaurants. The classic creole menu at Commander’s is always great, but their weekend jazz brunch may be the best brunch in the world. The musicians playing tableside at Commander’s are top artists and bandleaders from around the city; on my last visit, we were treated to a haunting rendition of “St. James Infirmary Blues,” the best live music I’d heard all year. Like all the grand restaurants of New Orleans, Commander’s Palace has a world-class wine list, but don’t let that keep you from ordering several glasses of milk punch—nobody makes a better one. The French Quarter is a little less frenetic in January and February, in the calm before the city’s wildest party. Her proudest traditions are manifested in legendary restaurants, world-class bars, and famous music venues, right beside her
less-proud traditions—trashy souvenir shops, fake voodoo stores and countless garish bars blaring loud music and peddling brightly colored alcohol in brightly colored plastic cups. Nowhere else in America does the ridiculous rub up against the sublime quite so closely. It is as though The French Laundry were located inside a strangely permissive Six Flags. In most places, local folk cuisine—the food with soul and a sense of place—is divorced from haute cuisine. Not in New Orleans, the most delicious city in America. Dooky Chase and Willie Mae’s Scotch House in the Treme district serve competing versions of fried chicken, both among the best in the world. Nothing is fancy about the chargrilled oysters at Casamento’s. And the po’ boys at Domilise’s are not to be missed. But Louisiana Creole Cuisine is the true cuisine of New Orleans, and its natural habitat is the
high-end Gilded Age restaurant. Most cities in the world would be thrilled to have one or two restaurants like Commander’s Palace—the French Quarter alone has five. Each is a legend in its own right, and each deserves a whole article to itself, but I will just recite their names like a rosary: Antoine’s, Arnaud’s, Brennan’s, Broussard’s, Galatoire’s. Some of these restaurants are approaching their 200-year anniversary and going strong. That they are all within walking distance of each other seems a grotesque overindulgence until you remember that we are talking about New Orleans. A youngster compared to some on that list, Galatoire’s has only been operating since 1905. Sitting in the mirror-lit main room and enjoying a cocktail as the waiter brings me a perfect plate of Crab Maison is the closest I’ve come to feeling like Jack in that
Left: Surf Turf Pork Belly Oysters from Commander’s Palace; Above: Commander’s Palace Restaurant
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PHOTOS (LEFT) SARA ESSEX BRADLEY; (RIGHT) COURTESY GALATOIRE’S
travel
Blue-crab-stuffed beignets from La Petite Grocery; Right: Galatoire’s; Below: Preservation Hall
photograph in The Shining, grinning back at the modern world from a party a century in the past. Diners used to the streamlined comforts of the 21st century may feel slightly out-of-place at first, but relax and trust the restaurant and you will enjoy one of the best meals America has to offer. Tip: If you can’t commit the hours and dollars for an epic, lifechanging meal, stop by in the afternoon for a mathematically perfect bowl of gumbo and a loaf of fresh bread. Ten dollars and 25 minutes is a small price to pay for such a pilgrimage. The soul of New Orleans is music, and most of the best venues are in the French Quarter. Younger visitors may want to seek out some Bounce, the New Orleans variant of hip-hop. But when I am in New Orleans, I want jazz. Dedicated music fans line up to gain admission to the holy of holies, Preservation Hall, where a changing cast of the best jazz musicians alive perform nightly with no amplification for a small, rapt audience that holds its breath to hear every note. If you want a more casual experience or have no
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interest in standing in line, similarly great music is available without all the to-do at Fritzel’s European Jazz Pub, about a two-minute walk away. Members of the famous Marsalis family regularly play at Snug Harbor. And if you can catch John Boutte singing his regular gig at d.b.a., don’t miss it for anything—the seventh-generation New Orleanian has the voice of Sam Cooke and the vocal control of Pavarotti and he puts on a devastating show. The menu goes on. Don’t I need to tell you about the blue-crab-stuffed beignets at La Petite Grocery? The Sazerac Bar makes the best sazeracs and Ramos gin fizzes in the city; these are the two great New Orleans cocktails. Latitude 29 serves unspeakably delicious tiki drinks. Cure is a temple of mixology that holds its own against the best bars in New York and San Francisco. The Catahoula offers some of the city’s most adventurous cocktails, including one made with pisco, aged eggs, and the bloom of the toothache plant. And, for those who can’t resist the siren song of those brightly colored alcoholic slurpees, Gene’s Curbside Daiquiris serves up an electric rainbow of custom-blended flavors to loyal locals. Caveat emptor. And I really mean it.
NOLA IS A GROWN-UP TOWN, BUT KIDS CAN HAVE FUN, TOO. Audubon Park, with its zoo and mosshung oaks, is a great place to stretch your legs after a NOLA feast. The aquarium is a great one, and the insectarium is a can’t-miss attraction for fans of shiny beetles, butterflies or giant millipedes. Plum Street narrowly beats out Hansen’s Sno-Biz as the purveyor of the best sno-balls.
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film
The Lost Mormon Film
Fragments of the lost One Hundred Years of Mormonism
Only a MYSTERY and a whiff of scandal remains of the pioneering silent movie One Hundred Years of Mormonism. BY LYNN KENNETH PACKER
In the last 20 years, films by and about Mormons have become a staple of Utah’s entertainment culture. Productions, ranging in quality from Singles Ward (romcom) to Brigham City (well-crafted small-town whodunit) and Saints and Soldiers (World War II combat drama), have become part of the on-going dialogue defining contemporary Mormon cinema. But it all began a century ago
when the Church of Jesus Christ of Latter-day Saints entered the film making business to defend itself against anti-Mormon propaganda. Only a tantalizing few hundred frames of the 1913 silent movie One Hundred Years of Mormonism survive and the complete story behind the film’s production is only now being brought to light. The pioneering religious epic proves how early the LDS church
embraced cutting-edge communications, in this case, moving pictures, to spread its story and defend itself. Newly discovered records also indicate the earlyHollywood promoters who made the film may have swindled their investors, including the Mormon leaders who initially endorsed the film. Researchers say details on the lost film’s murky history may be buried in the confidential vault
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film unprecedented. That the film has been lost for so many years, unfortunately, has diluted its importance among many film scholars who don’t realize this was a very significant first step in the development of faithbased cinema.”
where the church keeps its most sensitive secrets.
Cinematic Pioneer One Hundred Years of Mormonism, chronicling the history of the Utah-based faith, was among the first multiple-reel feature films that launched movies as a wildly popular entertainment. Film historian Phil Hall, whose latest book, In Search of Lost Films, was released last year, says One Hundred Years has “very great historical significance.” He devoted a chapter to the Mormon epic as a pioneer of faith-based popular cinema—ultimately to be followed by such Hollywood staples as The Ten Commandments, The Robe, Ben Hur and Spartacus. “At the time it was produced,” Hall says, “there was very little in the way of faith-based cinema. So having a feature-length film on the founding of a uniquely American religion was
Propaganda War Neither Hall’s book nor scholarly articles, however, delve into the murky relationship between the film’s California-based producers, who hoped for huge profits, and Mormon Church authorities, who saw the film as a counterbalance to sensationalized anti-Mormon films that were hampering the church’s missionary efforts. One Hundred Years of Mormonism was the first of what became repeated attempts by the Mormon Church to put a romanticized version of its history in front of movie-going audiences. The church was galvanized
MORMON FILM TIMELINE
The Life of Nephi, An aborted Book of Mormon adaptation.
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Polygamy was the biggest obstacle to the church’s missionary program at the turn of the century. Most Christians, then as now, found plural marriage appalling. The secrecy surrounding it only made it more salacious. And when Abraham Lincoln signed an anti-polygamy law, plural marriage became a plot line that carried through to 2006’s hit TV series Big Love and beyond. Silent-movie screenwriters, looking for stories that involved secrecy, sex, heroes, villains and the Wild West, found lush plot lines in Mormonism—and they didn’t hesitate to embellish the facts for good cinema.
Brigham Young, Twentieth CenturyFox offered big-budget stars, including Dean Jagger and Tyrone Power. It flopped, even in Utah.
The Life of Nephi
1915
A scene from A Trip to Salt Lake
A SCREENWRITER’S DREAM
1940
1905
A Trip to Salt Lake, A corny send-up of polygamy.
in 1911 by an anti-Mormon potboiler from Denmark, A Victim of the Mormons. Victim was one of the world’s first multi-reel feature films and included a car chase scene, dramatic twists and hints of polygamous sex that enthralled audiences. An early industry magazine, The Moving Picture World, sided with the Mormon Church, calling Victim “a bad use of the moving picture. The stirring up of religious prejudice, the opening of old wounds, the renewal of bitterness is to be condemned utterly and without reservation.” But some things remain the same in film marketing and the Mormon Church’s efforts to stop screenings of A Victim of the Mormons only drove the movie’s box office upwards. New York film mogul William H. Swanson, a friend of the LDS Church, offered another way, according to Brigham Young University historians Brian Cannon and
1929
All Faces West, With partial church funding, this lost silent movie was a victim of the move to talkies. Tyrone Power and Linda Darnell in Brigham Young
Jacob Olmstead. “He encouraged Church leaders to commission their own film about Mormonism.” In 1912, “with the memory of their brush with anti-Mormon films fresh in their minds, Church authorities entered into a cooperative agreement with the Ellaye Motion Picture Company to produce a 90-minute feature.” It proved savvy advice. When One Hundred Years of Mormonism premiered in Salt Lake City in 1913, it packed theaters. Moviegoers were treated to a six-reel epic, tracing Mormon history with scenes of heavenly visions, persecutions, mobs, assassination and a heroic pioneer migration. One Hundred Years cemented the religion in viewers’ minds in a positive way—even though many of the film’s scenes distorted mythology. For example, the
depiction of church founder Joseph Smith translating the Book of Mormon didn’t jibe with the church’s witness accounts of how Smith used a “seer”stone. Even though One Hundred Years of Mormonism may be responsible for a century’s worth of doctrinally questionable drawings, paintings and later film re-enactments, to most of the riveted viewers, such details were unimportant.
An Epic’s Fail In the end, One Hundred Years failed to gain traction outside of Utah, even after new exciting scenes were added. Film historian Hall says the film also was plagued with financial problems, creative differences with the church and possibly fraud. “The film world in the 1910s was full of, for lack of a
better word, con artists,” Hall says. “There was a great deal of bootlegging going on with films that were in release; there was a lot of financial chicanery.” Ellaye Motion Picture Co.’s owners, Hall says, likely saw One Hundred Years “as a get-richquick scheme.” Film historians are still trying to sort out the complicated shell game the church had unwittingly played. In 1978, LDS Church President Spencer W. Kimball renewed the call for a great Mormon film. “Our writers, our motion picture specialists, with the inspiration of heaven,” he said, “should tomorrow be able to produce a masterpiece which would live forever.” At a hundred years and counting, a blockbuster Mormon movie continues to elude the Church and independent Mormon filmmakers.
VICTIMIZED A 1911 Danish anti-Mormon film took a cinematic hammer to the Mormon Church by depicting a young woman being seduced and kidnapped by a missionary. A Victim of the Mormons was one of the world’s first multi-reel feature films and even included a car chase. The Mormon Church’s denunciation of Victim only helped make the film a worldwide blockbuster.
2000
God’s Army, A missionary loses, then finds his faith in L.A. Written and directed by former missionary Richard Dutcher, who ironically later lost his faith in L.A.
1977
Brigham, This hagiography of Brigham Young premiered in Salt Lake only to flop at the box office. It’s still available on DVD.
2001
Brigham City, A suspenseful small film about a serial murderer terrorizing a Mormon town. Also by Dutcher.
2014
The cast of Big Love
Meet the Mormons, Church-produced documentary that argues being Mormon is cool.
2006
Big Love, The wildly successful TV series that reminded people worldwide that polygamy is alive and well in Utah.
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on the table Waiting tables taxes your memory, your mental quickness, your dexterity, your bi- and triceps, your psychological insight and your tolerance of human misbehavior. It’s also hard on your feet. But some choose service as their business—not just a way to pay college tuition or foot the bills until they become a successful actor/athlete/attorney. Read about why these six star servers love this formerly un-prestigious career and why they are so good at it.
ALL STAR SERVICE It’s why we go out to eat—to be served. But good service is rare in Utah. BY MARY BROWN MALOUF PHOTOGRAPHY BY ADAM FINKLE
Face it. Even when the setting is gorgeous and the food is out of this world, if a server forgets your order or interrupts too often or disappears just when you’d like another glass of wine, a glorious moment is lost. On the other hand, a strip-mall restaurant with decent food can jump to the top of your go-to list if your server treats you like the queen he’s been dying to meet. Having someone else cook, wait on you and do the dishes—in other words, serve you—is the main reason Americans go out to eat. Sadly, the restaurant business in Utah has a service problem—just part of the nationwide shortage of servers and cooks.
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In 2016, ten percent of the state’s employment was at restaurant and food-service jobs: 120,700. By 2026, that’s projected to grow to 136,700. The most exciting part of the growth has been in the casual fine-dining segment—bistros and cafes that are food-driven. We’re not eating the same old blue-plate special anymore. Every day, the chef comes up with new dishes and new ingredients and a server has to remember and understand why it’s important to know where the porcini were harvested, whether the beef is grass-fed, how the sausage is made. Literally. That means serving jobs are harder and require more training.
Bobbi Koppel
Current Fish & Oyster
“I
BIG TIP: “You really have to look at the whole restaurant as one table,” says Koppel. “It’s all your responsibility.”
love working in restaurants,” says Bobbi Koppel, who has been in the service business for 24 years. “I love the whole vibe. The people who work in restaurants are good people—you have to love taking care of people to be in this business. Preparing and sharing food is a way of caring for people.” Koppel holds those who wait on her to the same standard she sets for herself. “I’m critical,” Koppel says. “Don’t tell me what your favorite dish is—I want facts, not opinions. I don’t care what ‘the most popular’ dish is, either. Jargon is unacceptable—don’t tell me you’re about to bring my ‘apps’ or that the kitchen is ‘firing’ my entree now. And don’t overshare—it’s not my problem if the kitchen is in the weeds or a busser didn’t show up. A server’s job is to make sure none of those internal difficulties are apparent to the diner.” Serving is her career, says Koppel. And though she laments that many restaurants don’t have adequate training programs in place, she says “it’s the server’s responsibility to learn” about the food being served. “I research for myself beyond what the chef tells me.” The rising level of innovation in the kitchen and the popular interest in food and cooking means that the audience is growing. “It’s my job to make them feel comfortable,” says Koppel. “They’re my guests.”
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on the table
Dave Stevens Table X
“I
worked my way up, from washing dishes to line cook to serving,” says Dave Stevens, whose serving jobs put him through two college degrees—film and psychology. “Like most people, I stumbled into a serving career.” Now he’s an admitted foodie, having discovered a love of the cultural significance of dining. In his view, the server invites the diner along on an adventure. “A huge percentage of meaningful human experiences happen over food. I like to help make that happen,” he says. A server encourages diners to try new things, to explore. Stevens first worked at Bill White’s Wahso, at a time when Fodor had named it one of the country’s top restaurants. He was on the opening staff at Scott Evans’ Pago. That’s where he absorbed a passion for the business and where he learned that food gives a deep sense of connection to a place. “We went on field trips to farmers and purveyors to learn about the food. I learned about wine. I took wine courses from Jim Santangelo’s Wine Academy of Utah. I worked in the restaurant’s garden,” he says. And he will garden at his latest job, serving at Table X, which has its own garden behind the restaurant. Steven says, “The restaurant should suit your style of interacting with people so you can enhance the diner’s experience. You have to follow cues from the diner, but you have to be confident and unafraid. An evening when everyone is ‘on’ is like choreography—there’s a rhythm to it, when everyone hits their mark. It’s like finishing a great performance.”
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BIG TIP: “Expose yourself to as much food and libation as possible. Learn.”
Jake Leonard
Pig and a Jelly Jar BIG TIP: ”You have to be a people person to even do this job.”
“Serving people in the morning is different,” says Jake Leonard, who has been a mainstay morning server at Pig & A Jelly Jar for three years. The Pig is open for breakfast and lunch and offers breakfast all day. “These are people who haven’t had coffee or food yet—they’re not in the best mood. I turn a blind eye to that. I start their day for them,” says Jake. “You really have to be a morning person. You have to make sure you’re in a good mood so you facilitate that for them.” Breakfast restaurants are popular with parties of one, so Leonard serves lots of singletons who frequently don’t get attended to as well when they dine out, says Leonard, who often dines out alone. (He recommends Harbor—Randall, the owner, is paying attention “all the time.”) Teamwork is all that matters, says Jake, and praises co-worker Rachel as an example. “It’s a very physical job—you don’t realize that until you sit down for a break, then stand back up again.” The Pig has a crowd of regulars, but because of online dining reviews, Leonard says he also serves many people from other countries. “Travelers and tourists come here straight from the airport, so I’m the Salt Lake ambassador. I put their check down and I ask, where are you going today? If you chat at the end of the meal, you’re not imposing, you’re not interrupting, but you make a friendly impression.”
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on the table
Michael Montoya Alamexo
M
ichael Montoya is telling me about how he grew up a chef’s son in New Mexico—“I knew how to properly cut an onion before I could write a sentence,” he says—when he jumps up to greet a customer who has walked in the door at Alamexo, where he’s been a server for two years. Montoya makes some small talk and connects the diners with a server before he comes back to resume our conversation about service in Salt Lake restaurants. Service, he says, is a relationship and “you treat others how you would like to be treated. Our job is to meet you at the door and make your experience so good that when you walk back out, you’re thinking ‘I’ll be back.’” You have to instantly “rate the table,” says Montoya. That means assessing the sophistication and expectation of the guests. “The customers dictate the style and type of service you’ll be giving. Is it a celebration? Are they a loving couple? Do they drink? There’s a fine line between stereotyping and taking the correct measure of your customers.” Customers are the first priority and everyone in the restaurant is your customer. “You have your own tables to attend to,” says Montoya, “but you have to keep your eyes on everyone else’s table, too.” In a small restaurant, he says, nothing is prescribed—you’re always looking out for the whole place. Montoya has done everything from washing dishes to bussing tables to cooking on the line—he’s hyperaware that a single individual cannot provide good service: It takes a team.
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BIG TIP: “Multitasking is essential. There is no downtime.”
Sarah Owens HSL
“I BIG TIP: “Be guestminded. I try to put myself in the guest’s place.”
started serving tables at Ruth’s Diner the day after I turned 21, and I’ve been working in restaurants ever since—17 years,” says Sarah Owens, a server at HSL. “This career found me and it continues to be rewarding and interesting. It’s a job that allows you to feel ownership. It also offers flexibility that allows for a well-rounded life—time for outdoors and other interests.” Owens says one problem with the dining scene in SLC is that the kitchens are ahead of the dining room. “We have more sophisticated cooks than servers or diners,” she says. “People tend to stay in Salt Lake if they grow up here. I don’t think people here dine out as much as they do other places. They’re not as comfortable in different types of restaurants.” A server has to be empathetic to see whether guests are feeling out of their element, she says. It’s basically a short-term relationship. “People dining are going back to their basic needs—eating. A server is involved with them in a fairly intimate act.” A server can make or break a restaurant experience, especially at modern places like HSL, where people are not expected to eat the traditional three-course meal, and a lot of the dishes and ingredients are unfamiliar. “I try to put myself in their place, tell them how I handle this menu, without making them feel stupid.” Owens loves serving, but she’s unsure about how long she can continue. “My friends and social world are here, but I love running, skiing and hiking. This job is very hard on your feet.”
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on the table
Chris Sandberg Pallet
I
n his 26 years in the restaurant industry, Chris Sandberg has worked at some of the best-known restaurants in the Utah dining scene, including Deer Valley, Cucina Toscana and Bill White restaurants. In that time, he’s developed some theories about why service is so poor. “Service is lacking because people view it as a stepping stone,” he says. “You have to see diners not as dollar signs but as people you honestly care about. I’m not sure you can teach people that.” Sandberg says it’s all about taking pride in your work. “Be the best you can be,” he says. “Pay attention to detail.” He says his time at Deer Valley, where the “guest-first” mentality was stressed, is the foundation of his work ethic. “Serving is a team sport. It’s physically taxing—you’re on your feet all day, balancing heavy trays of breakable things. You need to know the other servers have your back.” Like other good servers, Sandberg stresses the importance of reading people. “Some want to be left alone, some want an entire tour of the menu,” he says. “Ideally, my customers won’t have to ask for anything—I’ll be there first.” “You have to continuously be learning. You have to be personable, you have to be able to deal with stress.”
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BIG TIP: “Serving is a career, not a job. Approach it that way, with respect.”
How the Big Guys Ensure Good Service
Tipping The median pay for a cook is $9 an hour. The median pay for servers nationally is $4—in Salt Lake, it’s two dollars
“I’d like the French onion soup, but with no onion,” a diner requested. It sounds like an unreasonable request, but at Ruth’s Chris Steakhouse, the server appeared unfazed. “He went back into the kitchen and strained out the onions from the broth,” says Josh Cowart, general manager at Ruth’s Chris in Salt Lake City. “We don’t judge. We serve.” Two years of experience in fine dining is the corporate standard for working as a server at Ruth’s Chris, and this is a company that does check references—intense precision training is one of the benefits of a larger restaurant group. “Ruth’s Chris has a big internal document called ‘The Sizzle’ that lays out every detail a server is expected to attend to,” explains Cowart. “In it, we explain our four promises to guests—timeless
and change. But
7adly
a server makes much more than her paycheck in tips, thus ends up making a lot more
De s Mistake
money than the people who actually prepare the food. Eliminating that irrational disparity is part of the reason Danny Meyer and other U.S. restaurateurs— including Veneto Ristorante in Salt Lake—are eliminating tips.
BELIEVE IT OR NOT—even food critics get lousy service—perhaps because we spend more time on dining’s front lines.
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SELECTIVE BLINDNESS
I was joining a group at a restaurant but after I sat down, no server stopped to see if I needed anything. I apparently had become invisible. In desperation, I went to the bar and ordered a beer myself. There I ran into our server, who sheepishly offered to carry
the drink to the table for me. Too little, too late.
THINKING “THAT’S NOT MY JOB”
2
Our food was being served when I pointed out that we hadn’t been provided with flatware yet. The server replied, “We’re out of forks and don’t have a dishwasher on.”
food, a great bar, legendary service and total guest indulgence.” Servers work in teams and do not try to serve a group larger than seven alone. Managers undergo seven weeks of training and servers learn by shadowing someone already on the floor. “Four times a year, we are ‘secret shopped.’ An anonymous diner scores us on everything that happens from before the moment he enters—how the phone is answered, whether the chair is pulled out, how the menu is presented—to the moment he leaves—and any score short of 100 dismays us. “We want to create raving fans,” says Cowart. “I tell the servers to check out guests’ faces—are they smiling? If not, is that our fault? Without being obtrusive, without being over-friendly, a server should try to infuse joy into the dining experience.”
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IGNORANCE
Considering ordering an “artisanal cheese plate,” we asked where the cheeses were from. The server said he did not know but would ask the chef. He returned to the table and said, “The chef says the cheeses come from Caputo’s.”
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SPACE INVASION
After having been served unacceptable food and sending it back to the kitchen, the hostess came over to discuss it. She, whom I had never met, sat down on the banquette next to me and put her arm around my shoulders.
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BLAME GAME
We made a reservation on Wednesday for Friday. We called Friday and
confirmed. When we arrived, the harried host couldn’t find our reservation and didn’t have a table. “Two servers didn’t show up tonight,” he explained.
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KEEPING AHEAD OF THE KITCHEN After a long wait for a table at a vaunted breakfast place, we’re finally seated. Then the server came and told us they were out of coffee; she split the dregs of her pot between four of us.
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CONDESCENSION I ordered a bottle of Italian wine. The cocky server explained I wouldn’t like it—instead, he brought a glass of fruity California wine.
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Each year 40,000 visitors flood the streets of Park City (pop. 7,500) during the Sundance Film Festival, more than quintupling the population of the boutique ski town and jamming its shops and restaurants. It’s all about the glamour of Hollywood on Main Street. Fur coats replace the ubiquitous mountain-town North Face and guest lists replace impromptu apres-ski meet-ups as all available real estate is converted into “celebrity lounges.”
five ways to sundance Film geeks bust their best moves at America’s top fest. BY CHRISTIE MARCY
According to Sundance, 33 percent of Sundance revelers are, in fact, Utah residents. Some of us head up the hill for the full Sundance experience, including shuttling from screening to screening. Others stay in Salt Lake to take in the films and panels, but with ample parking and no canyon traffic. It can all be overwhelming. But, it can be done. Get a notebook, take a deep breath, pour a glass of wine and devise a strategy to tackle the film fest like a pro, drawing on the insight and savvy of Sundancers who have been there, done that. Even if you remember the days before the indie swagger gave way to Hollywood glitz, these Sundance hacks will help you get the most out of the ten days that shake the film world.
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THE STAR SNIFFER WHAT GROUNDBREAKING FILMS?
Know when and where to look. It may be counterintuitive, but the stars are out during the day, usually 9-4. “They have events in the evening and it’s cold in the morning,” he explains. And, he adds, “the best place is a celebrity lounge a little off the beaten path—if you wait outside they come right to you.” A little human decency goes a long way. “I don’t follow them into stores or restaurants,” Graves says. “It just seems like a common courtesy.”
Stuart’s all about stalking the A-(and B- through F-) listers.
Moss
Stuart with Jo hn Krasinski
Stuart Graves has nev-
Stuart with Molly Shannon
Stuart with Armie Ham mer
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er seen a Sundance movie at Sundance. “I have no interest in that.” This is nothing short of amazing because the Salt Lake County administrator has gone to the fest for five years, even sometimes renting a hotel room in Kimball Junction just to stay close to the action. In 2015, he was invited to give Sundance updates on X-96’s Radio From Hell and in 2016, Graves became a key player in Salt Lake magazine’s Sundance coverage. You see, Graves is a
THE BEST PLACE IS A CELEBRITY LOUNGE A LITTLE OFF THE BEATEN PATH— IF YOU WAIT OUTSIDE THEY COME RIGHT TO YOU.
celebrity-watcher extraordinaire. He’s Perez Hilton without the snark. TMZ without the fangs. Celebs actually like Graves and recognize him in the street and step into his selfies. He heads to Park City every year to get photos with Sundance’s rich and famous and he says he’s got a set of rules he follows that almost always result in success. Just ask Jeffery Tambor, Penn Jillette or Elijah Wood. (But don’t ask Joseph Gordon Levitt or James Franco— they’re Graves’ white whales.)
Be polite. “I always ask if I can get a photo. I would say, at least 90 percent of the time they say yes. If they’re in a hurry I ask, ‘Can I walk with you and get a quick picture?’” Be real. “I’m not shy,” says Graves with a smirk. “I say the first thing that comes out of my mouth, and usually that’s something funny that breaks the ice. Then they’re happy to pose for a picture.” Most anticipated celebrity: Toni Collette
PHOTO ADAM FINKLE
th Stuart with Elisabe
WEEKEND WARRIOR Hannah Canter, from Louisville, Kentucky flew into Salt Lake with two friends last year to attend the festival. The appeal, she says, was mostly the films. “I’ve always liked movies, but I’ve never been able to see a lot of independent films in Louisville.” She and her friends researched what to do at Sundance before they came, Canter says, but some of the best things they did were impromptu decisions. “The first night we were in Park City, we saw something on
Twitter about free panels at the Samsung Lounge. We assumed there would be a long line for it, but there wasn’t. They asked us our names so we thought there was a list, but there wasn’t. We walked right in. And there was an open bar!” She and her friends saw six movies in three days, but she warns not watch too many at once—soak in the town and the vibe. “One day we did three movies and that was too much. But two in a day, one in the morning, one in the
evening, with time to explore during the day, was perfect.” The trio explored Park City between films. “We had a lot of fun hanging out at the different resorts and pretending we belonged there,” Canter says. “At one place we took Jesse Metcalf’s table when he was done and two tables back from us was Gabrielle Union. It was surreal. That doesn’t happen in Kentucky.” Most anticipated movie: To the Bone
3 TIPS FOR
SEIZING SUNDANCE
DON’T DESPAIR “We didn’t have a lot of luck in the ticket lottery. But getting same-day tickets was pretty easy and the wait-list for movies we didn’t have tickets for was a good solution, too.”
COME DOWN THE HILL FOR MOVIES. “We had a lot of fun at the Salt Lake shows. Actors came to panels at those shows, too.”
Left to Right: Hannah Canter, Deepa Patel, Autumn Kidd
EXPAND YOUR HORIZONS. “We went to panels about movies we didn’t even see because it was still interesting. I’m seeing those movies as they are available now.”
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THE CINEPHILE
sheet to choreograph his Sundance schedule. Seriously. Elder, the programming director for Salt Lake Film Society, says he sees at least 40 Sundance
STAY ORGANIZED.
How to keep your dance card together Novice moviewatchers fail to do their homework, Elder says, even if it’s simply reading the intel put out by festival organizers. “They produce a lot of information about how to festival correctly. How to get tickets at the last minute, how to ride their shuttles, et cetera. But, no one ever reads it. If you really pay attention to what they're trying to tell you, they make it easy. But if you’re just trying to wing it, it can be a nightmare. Don't try to wing it. Do your research.”
screenings each year. “That’s a conservative guess,” he says. “In a really good year, when there’s a lot of titles I want to see—I can see six or eight movies in a day. It can be exhausting. Or it can be exhilarating.” Elder’s job at the
festival is to view films he would later like to put before SLFS patrons. But, how does he pick the movies worth his limited time at Sundance? “Mostly by director, if I like the work they’ve done before. Or if I like someone in the cast,” Elder says. “If I don’t know anybody in the cast—what is it they say about there only
I CAN SEE SIX OR EIGHT MOVIES IN A DAY. IT CAN BE EXHAUSTING OR IT CAN BE EXHILARATING. being seven original stories? I’m really looking for something I am not familiar with.” And because he’s going from Salt Lake to Park City and back again to see films, time is the premium commodity at Sundance, Elder says. “It’s a lot of standing in the cold, waiting by the bus stop to get to the next venue—even people like me have to stand in line just like everyone else.” And once he gets to a venue he’s not guaranteed a seat. “I get a pass, but I still sometimes don’t get into the screenings.” Even after that, if the movie’s not something he’s interested in, he’ll bail and and head to the next theater on his spreadsheet. Most anticipated movie: Brigsby Bear (filmed in Utah, including scenes at The Tower Theater)
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PHOTO ADAM FINKLE
Levi Elder uses a spread-
THE GIVER
Amanda Pratt warns volunteering is hard work. A minimum of 24 hours is required and volunteers are just as likely to be standing in frozen mud directing traffic at a bus stop as guiding celebrities to a red carpet. Still, the
long-time volunteer says the benefits are hard to beat. Pratt, who first volunteered seven years ago with a friend, says they did it to see movies. “You get a certain number of volunteer tickets and at each
screening they save seats just for volunteers. You stand in a volunteer line and everything. One year we saw 14 movies.” They made The Egyptian Theatre their basecamp. “We picked that venue because it’s the hub, in the middle of everything,” she says. “We took tickets, we passed out ballots, we’d usher, wrangle people around to make sure seats were filled.”
PHOTO ADAM FINKLE
THE NICE THING IS YOU GET TO KNOW PEOPLE— THE SAME PEOPLE WHO VOLUNTEER YEAR TO YEAR AT THE SAME PLACE Though she began volunteering for movie tickets, Pratt says she eventually stopped seeing as many films, but went back year after year for the camaraderie. “The nice thing is you get to know people—the same people who volunteer year to year at the same place,” she says. “We’re friends with them and we go out to dinner with them. We have a Facebook group. I feel so connected to all of them.”
GIVING YOUR TIME HAS ITS PERKS See some films, get merch and join the party.
Don’t let the fear of the unknown stop you from volunteering, says Pratt. ”Volunteer with a friend. At first you might have to take the harder jobs, but when you come back the next year you can have one that is more fun. Either way, you’ll still get the perks like movie tickets and the end-of-festival volunteer party,” she says. “I’d suggest getting into the experience. Go early, see a movie. Stay late. Go to a party or two and see as many movies you can.”
Most anticipated movie: The Hero
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THE CRITIC
Park City or Salt Lake? Doing the Sundance hokey-pokey. “Things only show once in Salt Lake—they show two or three times in Park City,” says Mejia. “But, people in Salt Lake are fortunate that so many of the filmmakers come down to Salt Lake City for screenings. In fact, a lot of people say they love to come to Salt Lake for a Q&A session so they can hear how non-industry people view their work.” And, Mejia says, Salt Lake is home to his favorite Sundance venue, the Tower Theater. “It just feels like the place that film festivals should happen,” he says. “I like the character of the place and everyone is coming in from the cold, so it smells like wet wool. Plus the master of ceremonies at the Tower is just the best.”
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Michael Mejia’s love of cinema is rooted in his earliest memories. One of Salt Lake magazine’s film critics and an professor of creative writing at the U, Mejia says, “Some of the biggest films that were coming out when I was a kid were The Sting, The Towering Inferno, The Three Musketeers. Seeing
films like those really shaped my expectation about what film should be.” Mejia went from awestruck kid in Sacramento movie houses to an awestruck grownup at Sundance Film Fest. Mejia takes a counterintuitive approach to picking Sundance films. “I’m most interested in seeing the films I’m pretty sure
I’ll never have the chance to see again, or at least the ones that are not likely to be bought and widely distributed,” he says. “It’s hard to know which of the films are going to be most obscure. But for me that’s one of the more fun parts of the festivals.” One way to be certain you’re seeing something you may not get the chance to see at The Tower Theater in a few months is to choose from Sundance’s World Cinema dramas and documentaries, says Mejia. “They tend to have sparser crowds, generally. And they also deal with local issues [in other countries] unlikely to gain a larger audience.” Mejia also keeps an eye out for groundbreaking NEXT films. “NEXT is specifically for filmmakers who are pursuing new directions in narrative cinema,” he explains. “I always see two or three of those films if I can fit them in.” Most anticipated movies: Machines and Plastic China
PHOTO ADAM FINKLE
KNOW THE STEPS.
OPPOSITE PAGE; PARK CITY CHAMBER/BUREAU
IT’S HARD TO KNOW WHICH OF THE FILMS IS GOING TO BE MOST OBSCURE. BUT FOR ME THAT’S ONE OF THE MORE FUN PARTS OF THE FESTIVALS.
MARK LEIBOWITZ
BLAST ZONE When Sundance explodes, a cozy ski town turns into a film capital of 40K. Traffic is maddening, weather frigid and locals hunker down. Utah’s hottest party is here again.
SUNDANCING INTO THE SUNSET
Acting may end for Robert Redford, but his creation will endure. Whose Streets: An intimate look at the protests in Ferguson Missouri in the days following the death of Michael Brown and the resulting protests and riots, from the inside—families who live there.
DRAMATIC
SNEAK PREVIEW ADVANCE INTEL HINTS AT ANOTHER COMPELLING FESTIVAL. Sundance Film Festival will screen 66 films from 22 countries this month. Here are some of the more provocative offerings. For up-to-the-minute reviews and commentary on the films as they open and for updates on the festival in general, go to saltlakemagazine.com.
DOCUMENTARY NOBODY SPEAK: Hulk Hogan, Gawker and Trials of a Free Press: Once upon a time,
Gawker Media was a major voice in digital media. This doc tells how wrestling start Hulk Hogan took it down (with the help of millionaire Peter Thiel)—an action that alarmed free speech advocates everywhere. Strong Island: Filmmaking gets personal when director Yance Ford investigates the death of his own brother and the failure of the American justice system to imprison his killer.
The Hero: See this movie, starring Sam Elliott and Nick Offerman, if for no other reason, than for the stellar facial hair promised with that double-billing. Band Aid: In a last-ditch effort to save their marriage, a couple sets their arguments to music and takes the show on the road. What could go wrong?
Despite being awarded the Medal of Freedom in November by President Barrack Obama (who said The Candidate was the best political movie ever made), Robert Redford says his acting days will come to an end after another two films. The celebrated actor and director, who turned 80 last August, told the Walker Art Center during a retrospective of his work that he is involved in two film projects. In Our Souls at Night, a love story “for older people who get a second chance in life,” he stars opposite Jane Fonda. She, of course, was also his costar in his 1967 breakout film Barefoot in the Park—about two young people starting out in life. In the second film, Old Man with a Gun, Redford will costar with Casey Affleck, a young actor on an upward arc as an Oscar favorite for his role in Manchester by the Sea. The irony of the two final projects can’t be lost on Redford, who says, “Once they’re done then I’m going to say, ‘Okay, that’s goodbye to all that,’ and then just focus on directing.”
Landline: Indie-film’s new It Girl Jenny Slate heads the cast of this nostalgia-fest costume drama set in the... wait for it... 1990s.
Whether that really happens or not, one of Redford’s most enduring creative impulses, the Sundance Film Festival, will continue with his help to support and screen some of the most creative and meaningful cinema in the art form’s history.
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SEX
s i m EDUCATION ) ( No place is more obsessed with sex than Utah. And no place is less knowledgeable. BY SUSAN LACKE
PHOTOGRAPHY BY ADAM FINKLE
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hree nervous students sat in the back of my classroom, whispering among themselves—“You ask her! No, YOU ask her!” Finally, one cleared her throat and raised her hand: “Hey,” she stammered, red-faced with embarrassment, “how many holes are there down there?” “What’s that?” “Well, you just said,” she gestured to the slide being displayed on the screen, “that babies come out of the vagina. That’s the same hole a woman pees out of, right?” “No,” the seatmate to the right sighed exasperatedly, “there’s three. Peeing, babies, and pooping.” “Nuh-uh. There’s two,” the one on the left said confidently. Had this question come from an 11 year old, it wouldn’t have shocked me. But these women were mothers in their 20s. These young, intelligent students had each given birth, at least once, yet had absolutely no knowledge of the exit chute their babies had taken to escape the womb. As someone who has taught human sexuality courses at the collegiate level for more than a decade, I’ve encountered nearly every embarrassing, awkward and uncomfortable question known to man and woman. That’s okay—as a college instructor, it’s my job to answer those questions in a professional and factual manner: Yes, there are three holes “down there.” No, “pulling out” isn’t an effective strategy to prevent pregnancy. Yes, you can still get an STD through oral sex. No, women don’t secretly want to be raped. I don’t know what God has to say about “soaking,” but He probably wants you to know you can get an STD that way, too.
In my classes, there are typically two types of students: Those who have a lot of questions, and those who think they already have all the answers. Both are equally misinformed when it comes to matters of sex. Of course they are: My college-level classroom is usually the first place they’ve received formal instruction on the topic. Utah is a unique beast when it comes to sexuality: No place is more obsessed with sex, yet knows so little. We crusade against pornography, yet ignore the alarming epidemic of sexually transmitted diseases in our state. Experts have proven the efficacy of comprehensive sex education time and again, yet Utah lawmakers insist on keeping such information out of our schools. We tell our daughters to cover their shoulders to avoid giving men impure thoughts, yet don’t tell our sons how to deal with such thoughts in a healthy fashion. Nowhere is this mentality more evident than in the
Utah Legislature, where the best way to deal with sexuality is to remove it altogether. Utah has the highest rate of pornography consumption? Ban it! A woman was raped on a college campus? She shouldn’t have gone to a man’s house! Utah’s gonorrhea rates are rising faster than the U.S. as whole? We told you not to have sex! This is why we can’t have nice things, dammit. Utah law currently allows schools to provide only minimal instruction on sexually transmitted infections and contraceptive use while teaching abstinence as the only morally correct sexual option for teenagers. Attempts to bring comprehensive sex education—which includes information about contraception and communication in the context of an abstinence message—have been shot down by the Utah Legislature, despite a 2016 UtahPolicy poll showing twothirds of Utahns want the option of comprehensive sex education in public schools. People have sex. It is foolish, if not irresponsible, to deny that reality. Knowing the basics—how to communicate you do (or don’t) want to have sex with someone, the pros and cons of various contraception methods, basic anatomy—can create happier, healthier relationships. The information provided in comprehensive sex education programs is not lewd. Contrary to what some may believe, I do not discuss orgies or throw condoms at my students like I’m on a Mardi Gras float. This is not Caligula’s Rome. This is Utah, and we should know better.
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WHAT WE THINK WE KNOW It’s better for kids to learn about sex from their parents than at school.
THE TRUTH We’re not talking to our kids about sex at home.
“Mom, what’s a dildo?” As a certified sex and relationship therapist at The Healing Group in Midvale, Kristin Hodson had answered this question many times over with her clients. But when the question came from her own daughter, she froze. “It threw me, to be honest,” recalls Hodson. “I think I only paused for a moment, but a moment was all it took for her to see I was surprised.” Her daughter, misattributing her parent’s stunned expression as discomfort, quickly changed course: “Never mind, Mom. I’ll just Google it.” Knowing what a Google search of the word “dildo” would yield (“Definitely not something educational or factual,” Hodson laughs), she sprang into action, answering the question with facts—it was something people might choose to use while having sex. “Oh,” the daughter replied, “that’s all? I thought it was something bad.” The conversation was awkward, sure, but it was also brief. More than anything, Hodson was relieved her daughter came to her for information. “As parents, we’re scared of talking about sex with our kids,” says Hodson. “Parents say they want their kids to learn about sex at home, not at school or from an evidence-based curriculum, yet parents aren’t having The Talk with their kids.” Indeed, a 2014 study out of the University of North Carolina found that one in three youth aged 12 to 15 had never received information from parents about sex. Those who do, according to a 2014 Planned Parenthood survey, get surface-level information: “Don’t have sex until you’re ready,” but without a
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30-SECOND SEX ED:
Parents don’t need an advanced degree to teach their kids about sex. Simply having the conversation is enough. Use pop culture as a springboard for discussion (“Do you think the relationship on this show is realistic? Healthy?”) Be open and frank, even when you don’t know the answer—this, too, is a teachable moment for kids to find reliable information about sex, be it a family doctor or reputable website such as Advocates for Youth (advocatesforyouth.org).
discussion of how a kid knows “when you’re ready.” Youth often fill in these knowledge gaps via the Internet, TV or their peers— all sources that may not communicate their parents’ sexual values. “There’s a sense that talking to our kids about sex will make them go out and do it,” says Hodson, “but the evidence shows that’s not true.” She cites several studies that found children who have engaged
with their kids simply because they feel they don’t have enough knowledge. This is especially true of parents in the LDS faith, which is especially conservative. Hodson, a Mormon, has worked to create sex-education materials that are positive and realistic about sexuality, while still in line with the faith’s values. “There’s some belief out there that we should know how to have sex if we’re
THERE’S A SENSE THAT TALKING TO OUR KIDS ABOUT SEX WILL MAKE THEM GO OUT AND DO IT, BUT THE EVIDENCE SHOWS THAT’S NOT TRUE. –KRISTIN HODSON in open, honest conversations with their parents about sex are more likely to delay sexual activity. They’re also more likely to communicate their boundaries, as well as use condoms when they do have sex. Hodson frequently encounters parents who avoid having ‘The Talk’
doing it, but a lot of parents are insecure in their ability to provide information and answer questions, ”Hodson says. “Remember, most parents didn’t get The Talk, either. If we’re not teaching sex education in Utah schools, then we need to be better about providing support for parents to do it at home.”
WHAT WE THINK WE KNOW Porn is a public health crisis.
THE TRUTH There’s a bigger problem we’re not addressing. It’s all but impossible to come up with a consensus on what, exactly, constitutes pornography: After all, one person’s pornography is another person’s art. Many works that were once prohibited in this country because of explicit sexual content— Ulysses by Joyce James, for example, or The Grapes of Wrath by John Steinbeck—are now beloved pieces of mainstream literature. So how do we distinguish between nudity that is art, nudity that is presented for information (such as illustrations in a textbook), and nudity that is salacious?
Besides, how No one in the Utah would we fight it? Legislature seems to Even Gov. Herbert know. Despite passing admits the public a resolution in 2016 health crisis declaring pornography declaration is as “evil, degrading, When kids aren’t symbolic: Herbert addictive and provided with a template for healthy says it’s a step to let harmful,” not one sexuality, they look for “our young people lawmaker responded one—usually on their know that there’s a to requests to define smartphones or particularly what, exactly, computers. psychological and constitutes the Pornography itself isn’t the problem, and physiological pornography behind banning it isn’t the detriment that our public health solution. Instead, the comes from crisis—only that we emphasis should be addiction to need to rail against it. placed on providing pornography.” Leading the children and teens with alternative There is little legal crusade is the Utah images of healthy recourse to actually Coalition Against sexuality and teaching limit access to Pornography. youth to think critically sexual imagery—the “Ninety-three percent about the way sex is Internet will always of boys and 61 percent portrayed in the media. be available on of girls have seen phones or laptops. pornography during Victoria’s Secret adolescence,“ says catalogues will always be in the Executive Director Vauna Davis. mail. Reality TV will always have “Internet pornography has been hookups and breakups and widely accessible for 20 years one-night stands. Dirty pictures now, and the evidence of harm will always be on Twitter. has reached a tipping point where Republican Sen. Todd Weiler, we can no longer ignore the who sponsored the declaration, social costs.” emphatically declared “no boy or The National Center on Sexual girl needs to see those images to Exploitation deems pornography learn how families are created.” a “social toxin that destroys But they’re seeing them anyway. relationships, steals innocence, What’s more, boys and girls are erodes compassion, breeds actually seeking out those very violence, and kills love.” It images, despite being told not to. describes a “pornification of What other choice does a curious culture [that is] widespread and kid have? evident everywhere, from the “Due to lack of proper sex grocery store checkout lane…to education in homes and schools, popular entertainment.” many of the youth are turning to The grocery store checkout adult films and other means of lane? By that definition, could media, which do not always the cover of this magazine — depict healthy sexuality,” says which features the word SEX—be Utah board-certified sex therapist considered pornographic? It’s Shannon Hickman. When parents hard to fight a public health and schools are not properly crisis when we’re not sure exactly educating children and young what it is.
30-SECOND SEX ED:
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adults about sex, it can lead youth to porn for answers. A 1999 study discovered that 49 percent of 10-15 year olds “learn a lot about sex” from television and movies, compared to mothers (38 percent) or fathers (31 percent). In developmental psychology, the media is considered a “Super Peer,” as adolescents often look to media for information in the same way they might look to a friend.
–SHANNON HICKMAN But the way the media portrays sex is not accurate. Television and movies usually don’t depict safe and consensual sex. Condoms are rarely, if ever, mentioned. Rough sex— especially where a woman is depicted as enjoying the experience—may legitimize violence against women in the viewer’s mind, reinforcing the cultural belief that women need to be dominated by men. There is usually no consequence for high-risk behavior. Because most pornography is aimed at male consumers, acts that place an emphasis on male pleasure over female pleasure can perpetuate harmful stereotypes about women’s role in sex. “These films are often lacking accurate depictions of what sex really looks like and how it happens,” says Hickman, who says youth need open and honest discussions with adults about the content they view to dispel stereotypes and myths. That doesn’t mean sitting down with a child to watch an X-rated video, but it does mean acknowledging sexual imagery when it’s there. “Scare tactics and fear-based education around pornography are not going to solve the larger problem in our society, which is a lack of sex education.”
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STD PHOTO CREDIT TK
THESE FILMS ARE OFTEN LACKING ACCURATE DEPICTIONS OF WHAT SEX REALLY LOOKS LIKE AND HOW IT HAPPENS
WHAT WE THINK WE KNOW The best way to lower the rates of STDs and unwanted pregnancies is simple: Don’t have sex.
THE TRUTH Haaaaaahahahahaha! Good one. If the Utah Legislature is looking for a sensational public health crisis to fight, perhaps it should acknowledge the skyrocketing rise of sexually transmitted infections in the state. Over the last five years, the incidence of gonorrhea in Utah has quadrupled, jumping from 301 in 2010 to more than 1,500 in 2015. Rates of chlamydia, the most common STD in Utah, have increased 49 percent in the past 10 years. Perhaps more surprising is who is affected most—adolescents 15-24 make up 16 percent of the state’s population but account for 63 percent of reported chlamydia cases and 38 percent of gonorrhea cases. That doesn’t mean adults are exempt, of course: During the past 10 years, the number of gonorrhea cases in women aged 40-44 has risen 1,555 percent. “STDs remain a major public health challenge in the United States and in Utah,” says Tom Hudachko of Utah Department of Health. “Public health operates with limited resources to address this huge public health burden.” Many Utahns, lacking education on sexually transmitted infections, assume
30-SECOND SEX ED:
disease, infertility, cancers of the reproductive system and pregnancy loss. Hudachko stresses the importance of STD/HIV education to prevent disease transmission: “Utah’s chlamydia screening rates among women 16-24 years of age is 30.81 percent, which is significantly below the national average. Only 24 percent of Utahns have ever been tested for HIV in their lifetime. STD screening is the most important clinical intervention, as it leads to treatment and partner services.” In an analysis of 48 sex-education programs, researcher Douglas Kirby found that 40 percent of participants exhibited protective behaviors against STI transmission, including delayed sexual initiation, a reduced number of partners
Abstinence—from all forms of sexual activity—is the only guaranteed way to prevent STDs. But almost everyone has sex eventually. Providing education on STD prevention and testing can help create healthy practices that benefit personal and societal health for a lifetime.
and increased contraception use. Thirty percent reduced their frequency of sex as a result of participation in a comprehensive sex education program and 60 percent reduced unprotected sex. No abstinence-only program has yet been proven through rigorous evaluation to help youth delay sex for a significant period of time, decrease their number of sex partners or reduce STI rates among teens.
STDS REMAIN A MAJOR PUBLIC HEALTH CHALLENGE IN THE UNITED STATES AND IN UTAH
PHOTO CREDIT TK
–TOM HUDACHKO they would “know” if they (or their partner) had an STI. However, the majority of men and women with a sexually transmitted infection are asymptomatic. This can lead to the unwitting transmission of disease as well as complications later in life from untreated symptoms: pelvic inflammatory
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Infinite subtleties of texture and reflection make Utah a winter white wonderland. Take a cue from the ice-clad landscape and swathe yourself in snow. PHOTOGRAPHY BY ADAM FINKLE
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Opposite Page: Knit Turtleneck, Few Moda, Flight ($98); Gold fringe skirt, Anine Bing, Cake Boutique ($199); Long pearl necklace, Sophia and Chloe, Farasha ($370) Fur Coat, Philanthropy, Flight ($230); Skirt, C/MEO Collective, Flight ($95); Bralette, Rehab, Katie Waltman ($34); Silver Necklace, Katie Waltman ($48); Drop crystal earrings, Katie Waltman ($58)
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Mini dress, For Love and Lemons, Flight ($242); Turtleneck with bell sleeves, Re:named, Flight ($38); Open collar coat, Alpha and Omega, Habit ($94); Necklace, Habit ($8); Pyramid ring, Krysia Renau, Farasha ($349)
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Fur Coat, Greylin, Mary Janes ($135); Velvet tank top, Greylin, Mary Janes ($95); White jeans, Paige Denim, Mary Janes ($195); Nude heels, Steve Madden, Nordstrom Rack ($35); All jewelry, Krysia Renau ($152-$578)
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Lace crop top, Katie Waltman ($42); Bralette, Katie Waltman ($16); Tulle skirt, Allure Bridal, Gateway Bridal (inquire for price); Pearl necklace, Katie Waltman ($42); Pearl drop earrings, Katie Waltman ($32); Nude heels, Steve Madden Nordstrom Rack ($35) Styled By Farasha: Madeleine Marie Ewell and Gabriella Gurrister Hair and Makeup: Morgan Langholf of Versa Artistry Art Direction: Jeanine Miller
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Chunky knit scarf, Manos del Uruguay, Farasha ($80); Cream scarf, Karisma, Katie Waltman ($68); Lace dress, Katie Waltman ($68.60); Bracelets ($50-$60), Necklace ($102), Katie Waltman
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FOR EVERY SEASON, FOR EVERY SEASON, FOREVER MEMORIES. FOREVER MEMORIES.
At Victory Ranch, year-round recreation At Ranch, year-round recreation andVictory amenities await those seeking a Park and amenities those a Park City mountain await home to callseeking their own. It is a City home to their It is a placemountain for your family to call escape theown. everyday, placewhere for your family to escape everyday, and great moments in thethe great and wherebecome great moments great for a outdoors memoriesintothe treasure outdoors become memories to treasure for a lifetime. lifetime. Come summertime, our Rees Jones Golf Come our game Rees Jones Coursesummertime, challenges your whileGolf a 4,000Course challenges offers your game a 4,000acre backcountry miles while of mountain acre backcountry offers miles mountain biking trails, yurt camping andof5-stand biking trails, camping and 5-stand shooting. Hit yurt the legendary slopes of Park shooting. Hit the legendary slopes of City and Deer Valley in the winter or Park fly fish City and Valley inyear-round. the winter or fly fish along theDeer Upper Provo along the Upper Provo year-round.
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PARKCITYLIFE PEOPLE | CULTURE | ATTITUDE
High Profile . . . . . . . 90 5 Questions . . . . . . . . 92 A&E . . . . . . . . . . . . . . 94 ART . . . . . . . . . . . . 100 On the Street . . . . . . 101 Treasure Mountain . . 102 Play Date . . . . . . . . . 105
SUNDANCE INSTITUTE
Out of Chaos Comes Beauty Sundance Film Festival’s poster, like the festival itself, is a unique creation. Fest 2017’s design began with the idea of representing cinema as painting with light. Sundance designers, inspired by Pablo Picasso’s 1949 light drawings, captured photographic time-exposures set against a stationary Mt. Timpanogos, which was the backdrop to the first Sundance Directors Lab in 1981. When the designers shared the poster concept with founder Robert Redford, he saw a metaphor for the creative process in the streaks of light: What initially looks like chaos begins to organize and finally takes shape.
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HIGH PROFILE
business didn’t work out, I could become a ski instructor. Fortunately for those potential instructees, I didn’t have to do that.” GOED grows Utah’s economy through initiatives, including a program that offers tax credit rebates to companies that produce high-paying jobs. But Lavitt says Park City’s allure and lifestyle also plays a big part in bringing in high-paying companies. “Utah has become an important technology center with venture capital firms pursuing opportunities throughout the state,” he says. “As these companies expand, they bring executive recruits to Park City, because it’s such an incredible place to live. I call Park City our bottom-ofthe-ninth closer because the opportunity to live here often is the final tipping point in favor of moving high-level talent to Utah.” Park City’s ski industry, mountains and proximity to industry standard-bearers Rossignol, Backcountry and Skullcandy have convinced other businesses to expand operations in and around Park City. After GOED lured Armada, its CEO Eric Snyder told Lavitt “his only regret in moving the company from California was not doing it sooner.” After 14 years in Park City, Lavitt calls himself a born-again Utahn. “I could –MEL LAVITT not be involved or do what I do for the government in any other state but Utah. And the reason is that you can get your arms around Utah. It has a great spirit and a great welcoming atmosphere.”
BY VANESSA CONABEE
Utah has been Forbes magazine’s Best State for Business and Careers for five out of the last six years and Mel Lavitt, chairman of the board of the Governor’s Office of Economic Development (GOED), says Park City
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has an important role in it. Lavitt and his family were so taken with Park City on a 1976 ski trip, they bought a condo and relocated permanently in 2001. “I always figured if the investment banking
PHOTO ADAM FINKLE
FIGURED IF THE Investing in I ALWAYS INVESTMENT BANKING Park City pays BUSINESS DIDN’T WORK OUT, I COULD BECOME A off for Utah SKI INSTRUCTOR.
Guild Hall Where Modern meets Traditional
Beautiful showroom ❇ Inspiration ❇ Experienced Design Team ❇ Retail ❇ To the Trade 3640 South Highland Dr. (801) 277-6534 utahguildhall.com
5 QUESTIONS //
PARKCITYLIFE
Code Pink PC’s overdose deaths trigger a high alert.
BY VANESSA CONABEE
Six months ago, few parents had heard of U-4770. Then, two 13-year-old Treasure Mountain Junior High School students overdosed on the synthetic opioid, sometimes called “pink or “pinkie.” Police Chief Wade Carpenter is working closely with the school district to keep dangerous drugs out of students’ hands. Carpenter, chief since 2008, was recently elected to a leadership position in the International Association of Chiefs of Police.
WHAT STEPS HAS PARK CITY TAKEN TO COMBAT THE THREAT OF DANGEROUS DRUGS? WC: We have focused on community and parental education and awareness events including two screenings of Chasing the Dragon [an anti-addiction film]; presentations on Naloxone/Narcan [emergency opoid antidote]; improved communications between the school and medical facilities; the implementation of the SAFE UT app [a hotline] and welfare checks on at-risk students.
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DO YOU SUPPORT MANDATORY DRUG TESTING FOR HIGH SCHOOL STUDENTS PARTICIPATING IN SPORTS AND EXTRACURRICULAR ACTIVITIES? WC: The fact is, it’s not a police issue; it’s a community issue. Many students are themselves asking for drug testing.
3
HAVE PARENTS GOTTEN BETTER AT TALKING TO THEIR CHILDREN ABOUT DRUGS? WC: Yes. Tragedies like the ones we’ve experienced in Park City have pushed this conversation to the forefront. We might not have been at the level of engagement we needed to be before this. The need to discuss drugs is life-and-death. There are potentially deadly repercussions for not talking with your kids about the issue.
4
HOW CAN ADULTS MONITOR SOCIAL MEDIA TO IDENTIFY STUDENT DRUG USE? WC: We encourage families and students to utilize the SAFE UT app. We tell parents to check their kids’ backpacks and “virtual” backpacks. We work hand in hand with the school district to obtain school computers. We work with a task force made up of federal, state and local agencies to comb through social media and web data.
5
AS PARK CITY GROWS, WHAT CHANGES DO YOU SEE IN THE POLICE DEPARTMENT? WC: We will continue to not only keep up with emerging issues, but will do the utmost to stay ahead of the curve. It still has a small-town feeling, which is maintained even while servicing a huge number of people. According to a UDOT estimate, we police 57,000 people a day. A considerable number for a city of 8,000 full-time residents.
PHOTO ADAM FINKLE
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A&E
Headliners Robben Ford
Fran Lebowitz Nobody embodies New York’s uniquely sardonic viewpoint quite like Fran Lebowitz. The satirist, author and public speaker who got her start by writing for Andy Warhol’s Interview magazine Feb. 4. Eccles Center Theater: 1750 Kearns Blvd, Park City, 435-655-3114. parkcity.institute
Cirque Eloize Cirque du Soleil is great, but Las Vegas is terrible and not all of us are looking for an entertainment environment that feels like a fever dream. Thankfully Cirque Éloize is bringing their new show “Saloon” to the Eccles Center stage on Feb. 21 and 22 for a unique take on the Wild West, complete with acrobats, live music, clowns and somersaulting gunslingers. Eccles Center Theater: 1750 Kearns Blvd, Park City, 435-655-3114. parkcity.institute
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If you’ve eaten baked goods in Park City, there’s a good chance Stephanie Crisman had her fingers in the dough. Crisman came to Park City in 1991 and started working in the front of a bakery called Morning Ray. As her interest in the culinary world rose, she moved to the back of the bakery and never looked back, er, front. For 23 years, Crisman was in charge of all the baking and pastry for Bill White’s restaurants, which include Grappa and Windy Ridge. She baked for the Stein Eriksen Lodge for a time and even baked a birthday cake for President Obama. Now she’s breaking out on her own with Fleur Delicious. Fleur Delicious is a project kitchen that eschews brick and mortar constraints, instead opting to sell through the Wednesday Farmer’s Market and for private catered occasions, giving Crisman more freedom to explore, improvise and be creative. “It’s every chef’s dream to be able to shop at the market for next week,” Crisman says. “It’s perfect for what I’m making: food that’s rustic, fresh, simple and yummy.” Keep up with Fleur Delicious on Instagram: @fleurdeliciouspc
PHOTO ADAM FINKLE
Egyptian Theatre: 328 Main St., Park City egyptiantheatrecompany.org
Stephanie Crisman PHOTO GEORGE WELLS
Robben Ford is one of the truly gifted guitar players of the 20th century, and he has collaborated with an enviable list of legendary musicians, including Miles Davis, George Harrison and KISS. Ford will take the stage at Park City’s Egyptian Theatre for three nights,
Life on the Ledge
Breaking barriers with a Park City-made independent film. If Oscar Wilde was right about life imitating art and we seek a future where all people are represented, perhaps someone needs to create that world on screen first. Lindsay Wilner is trying to do just that with her new film Ledge Dweller. Wilner’s screenplay challenges the film industry’s romantic cliches of beautiful boy meets beautiful girl and they live happily ever after a couple plot twists. Her film, instead, follows a middle-aged woman struggling through a midlife crisis who ultimately finds love and redemption with a little person. “I wanted to make a film that’s entertaining, gritty and challenging, and the best way to achieve that without compromise was to start my own production company, Look and See,” Wilner says. Ledge Dweller is in preproduction as of this writing and how far it goes is anybody’s guess, despite having the participation of renowned small-statured actor Mark Povinelli and co-director Frank Johnson. But the film is significant for another reason—its production is based at Park City Film Studios at Quinn Junction. Ledge Dweller could help Park City outgrow its image as a caricatured backdrop for Sundance Film Festival by highlighting its own independent filmmaking community and infrastructure.
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A&E
David Riley Open Air Art Space bridges studio, gallery and classroom.
PHOTO ADAM FINKLE
David Riley’s art is inspired by people. It’s always been that way. “Somewhere between drawing Spiderman and Michael Jordan when I was younger, I just got hooked,” he explains. Riley’s work evolved from its humble roots through a fine arts education at the Savannah College of Art and Design, and Riley now runs his own multi-functional studio with the Open Air Art Space. For 2017, the Open Air Art Space is part of the Park City Gallery Association, showing work not only from Riley’s collection of varied-style portraits, but also from other area artists and even some from his students. It’s Riley’s classes and workshops that differentiate the Open Air Art Space from other settings. Riley offers a variety of classes every Monday, Wednesday and Thursday, from foundational-skills classes for those new to creative artwork to self-directed projects and topic-specific courses for more-seasoned artists. The studio is also home to rotating workshops hosted by visiting artists. 3070 Rasmussen Rd. Park City, 660-238-3116. openairartspace.com
VILLAGE VILLAGE PEOPLE PEOPLE
ROBERT ROBERT EARL EARL KEEN KEEN
January 4–7
JAY AND THE AMERICANS
FEB 9–12
January 12–14 AL STEWART
FEB 16–19
328 Main Street 96
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SHAWN SHAWN COLVIN COLVIN
February 2–4
ROBBEN FORD
PURE PRAIRIE LEAGUE
FEB 23–25
MAR 2–4
ParkCityShows.com
435.649.9371
Deer Vista: Park City’s Most Exciting New Community
Seller Financing Available $25,000+ Landscape Package Included in Homesite Purchase Gated Private Residential Community Just Minutes from Main Street
Visit DeerVista.com or call for more information about our incredible purchase incentives. Rob Bradshaw 435.731.0305
Brad Jensen 435.901.8333
Information deemed reliable, but not guaranteed. Square footage is an estimate only. ©MMXVI Sotheby’s International Realty Affiliates LLC. All Rights Reserved. Sotheby’s International Realty® is a Each Office is Independently Owned & Operated. licensed trademark to Sotheby’s International Realty Affiliates LLC. Equal Housing Opportunity.
PARKCITYLIFE //
A&E
The Most Important Meal of the Day
Chimichurri chips at The Brass Tag
Doing Après Right BY TONY GILL
What’s the most es-
Fireside Dining 9200 Marsac Ave, Park City 435-645-6632 Brass Tag 2900 Deer Valley Drive East, Park City 435-615-2410 Après Lounge 9100 Marsac Ave Park City 435-604-1300
sential thing for a successful day of skiing? Is it racefit ski boots and a hightech, three-layer Gore-Tex jacket? What about blue skies and 10-plus inches of dry powder? These are but accouterments to skiing’s backbone: après. Après is the one thing that can salvage a day on the slopes. The tales told over après are far more memorable than what actually happened on the hill, particularly after a few drinks. And when it comes to après in Park City, Deer Valley is unrivaled at the top. Let’s start at the bottom—literally at the base—The Lodges at Deer
Fireside Dining
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Valley. The Brass Tag’s pub atmosphere bucks the somewhat stuffy Deer Valley stereotype without pushing into the notoriously ski-bummy realm of something like Jackson Hole’s infamous Mangy Moose. It’s a place where you feel comfortable wearing ski boots or that manly sweater vest you somehow thought was a suave idea. The Brass Tag offers a full dinner menu, but we’re here to talk about their awesome bar menu. The oven-fired chimichurri chips with locally made Gold Creek Farms cheddar and gruyere and the avocado fries with mole aioli are our favorite eats when paired with an Ontario cocktail made from Sugar House Distillery Bourbon. From there we’ll move on up—literally and figuratively—to the Après Lounge at Montage Deer Valley. The Après Lounge is actually a yurt located in the behemoth shadow of the Montage, but don’t let the humble wood and cloth
Apreés Lounge
construction hide that this is classic European-style luxury through and through. The interior furnishings are done by the paragon of mountain opulence, Gorsuch, and the drinks are all renditions of Veuve Clicquot champagnes. This certainly isn’t your budget Après spot—it’s an eye-watering $32 per glass for Veuve Clicquot Yellow Label, and up from there— but the Après Lounge is ultra-luxury with a menu created by the Montage’s culinary masters featuring caviar, charcuterie, local cheeses and white truffle popcorn to match. Just a few meters from the Après Lounge is the Empire Canyon Lodge,
home to Fireside Dining. The menu features four courses of Alps-inspired cuisine, which are served directly from the building’s stone fireplaces. The obvious highlight is the Swiss raclette cheese, a delectable six-kilogram wheel of cheese that is melted by the fire and scraped onto a plate to be eaten with charcuterie, baked breads and anything else, which is to say all things are better when combined with melted cheese. There are plenty of other high points like fire-roasted legs of lamb and dessert fondues to stay warm and fuel up for your next day on the mountain.
9065 N Promontory Ranch Road, Lot 1, Park City 5 BD | 7 BA | 8,749 SF | $4,488,000
2624 Cliff Rose Court, Park City 5 BD | 5 BA | 6,441 SF | $2,795,000
8070 N West Hills Trail, Park City 5 BD | 6 BA | 6,241 SF | $1,945,000
3005 E Wapiti Canyon Road, Park City 5 BD | 6 BA | 6,500 SF | $3,649,000
7526 Ranch Club Trail, Park City 5 BD | 5 BA | 5,200 SF | $2,695,000
Beth McMahon 435.731.0074 beth.mcmahon@sothebysrealty.com summitsothebysrealty.com SPECIALIZING IN BUYING AND SELLING IN PROMONTORY AND THE PARK CITY LIFESTYLE ©MMXVI Sotheby’s International Realty Affiliates, Inc. All Rights Reserved. Sotheby’s International Realty ® is a licensed trademark to Sotheby’s International Realty Affiliates, Inc. An Equal Opportunity Company.
Each Office Is Independently Owned And Operated.
PARKCITYLIFE //
ARTS
Kimball Art Center
On the Wild Side Thirty-Three celebrates independent spirits. BY VANESSA CONABEE
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greets Sundance with a celebration of alt-films in an exhibition co-curated by Morgan Spurlock (CNN’s Morgan Spurlock: Inside Man and the films The Greatest Movie Ever Sold and Super Size Me) and Jensen Karp, director of Gallery 1988 in Los Angeles. Thirty-Three: Celebrating 33 Years of the Independent Spirit & The Sundance Film Festival showcases 33 artists at the forefront of contemporary and visual art, running the gamut of pop-art style and aesthetics. The exhibition celebrates artists who embody the innovative, raw, edgy and provocative spirit that are at the film fest’s foundation. The free exhibition is meant to provide a platform for thought and conversation in the KAC’s Main Gallery. Participating artists include Ron English, Jim Mckenzie, Gary Baseman, Mark Dean Veca, Molly Crabapple, Scott Radke and Derek Gores.
Thirty-Three runs January 19 through February 12 in the Main Gallery at the Kimball Art Center. 1401 Kearns Boulevard, kimballartcenter.org
ABOVE: ART BY JOSH AGLE (SHAG) LEFT AND BELOW: DEREK GORES
ON THE STREET //
Locals take a stand on Treasure Hill
Kathy Turner
PARKCITYLIFE
“It’s so huge—there’s
Merrilee Buchanan
already been such
“It’s really hard when
a traffic issue. And
the things that are
I feel badly for the
‘Park City’ for you are
people already living
disappearing in place
there. We need to stop
of more things for
development.”
us to purchase. The question I have going
BY VANESSA CONABEE
forward is, are we going to grow in ways
After a nearly six-year hiatus, the Treasure development has resumed discussions to approve a million square feet of hotel, condominium and conference space along the Town Lift in Old Town. Although the land owners secured the right to develop in the 1980s, they must get final approval to proceed. While the developers maintain their project preserves open space, opponents contend the project will destroy what is best about Park City.
We asked locals for their two cents on the issue.
Bob Gorelick “Look how busy it is
as a community?”
at Kimball Junction—I can remember when a gentleman chained himself to a backhoe when they were going
Bethany Heath “I’m surprised they’ve waited this long considering the value of land here. It’s a seasonal town where we all depend on a tourist economy to make money, but too
PHOTOS ADAM FINKLE
that really benefit us
to build Kmart. The Sweeney family has owned this land for years and has a right to develop. They also have a responsibility to develop the land so it’s right for the community.”
Marty Jemison “Development is inevitable. I’ve witnessed that in communities
much development and
all over the world, but
the town will lose its
at what point does it
charm. It’s a very fine
choke a community?
line, but who knows
At what point does it
where that line is.”
clog our arteries?”
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LOOKING FORWARD
The development on Treasure Hill will bring more quality skiing to Park City, but at what price?
Taking the High Ground Park City’s future is at stake in the battle for Treasure Hill. Outside the entrance to Park City City Hall stands a public sculpture titled Sheltering Aspen. With aluminum poles sprouting laser-cut plastic leaves, it celebrates the spectacular natural history that draws residents to this mountain town. The abstract metallic artwork also could be a metaphor for the relentless real-estate development that has supplanted Summit County’s once-aspen and oak-covered mountain sides with condominiums, clear-cut ski slopes, hotels, up-scale restaurants, shopping malls, spas, luxury homes—the accouterments of a modern resort town. By comparison, the visual impact of Park City’s silver-mining heritage is negligible. But over the last year, tension
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between protecting what remains of Park City’s open space and mountaintown flavor and lucrative real-estate development has been mounting in a battle that could change the town forever. The “line in the sand,” in the words of one activist, is the long-roiling controversy over Treasure Hill.
‘A deal’s a deal.’ Understanding the agreements that led to the Treasure Hill battle would require a time machine. In the 1970s, the Sweeney family bought a chunk of property on the hillside that overlooks Old Town and includes Town Lift Mid-Station and Creole Gulch. In the late 1980s, they presented the city a proposal to develop the property. Opinion now is sharply divided over
whether the city council approved the project as a cluster of residences, condos, maybe a small hotel—or as a massive resort hotel on the scale of Montage. Included in the deal was 110 acres to be protected as open space. But the approved plan lacked detail and included problematic text, such as “Final unit configuration and mix may be adjusted by future developers … .” Then, negotiations for the project’s final permitting stalled for 20 years, on bureaucratic life support with only enough contact between the owners and the city to keep it breathing. In 2004, the proposal was resuscitated and updated. That round of meetings climaxed in 2010 with the city trying to negotiate a buyout. When the developers demanded $93 million, the
RENDERINGS COURTESY TREASURE PARK CITY, PORTRAIT ADAM FINKLE
BY GLEN WARCHOL
LOOKING FORWARD //
PARKCITYLIFE
A BIG DIG FOR TREASURE Treasure project’s opponents argue that beyond the quagmire of legal rights, property rights, aesthetic and economic arguments—the mammoth project is impossible to build without endangering public health and safety.
A new town rises above Old Town in an architectural rendering. Left: the view now.
city balked and the process went into a zombie state again, until spring 2016, when the Sweeneys, with New York-based development partner Park City II, LLC, came back with a detailed proposal that includes a hotel—a very big hotel. Pat Sweeney, the point man for the family, argues the city council gave the project green lights at least twice. “A deal’s a deal,” he says. “We made commitments forever, not just then— and not maybe. The city should live up to its agreements.”
THE CITY SHOULD LIVE UP TO ITS AGREEMENTS. –PAT SWEENEY Hypocricy is at the root of the controversy, Sweeney says. “[Other developers] used their property to the full extent. Now, they want to stop us from using our property. They got their piece and decided it’s time to stop. You can’t stop the world from spinning. You don’t get to stand still.”
The law would seem to back the Sweeneys. Utah’s Supreme Court has held that modifying approvals because city councils and zoning boards change would cause “calamitous expense” to developers. A legal advisor to the city explained, “I conclude that Sweeney has continuing vested rights...” from the 1986 approval.
Once and future Park City But residents opposing the project argue it’s not that simple. Ann MacQuoid, a member of the 1986 city council that approved the project, says a massive hotel was never envisioned by the council. The council approved 413,000 square feet of residential development with some additional commercial space that MacQuoid Ann MacQuoid argues was meant only for the development’s residents, not competition for Main Street. But Sweeney says the record is clear. “We are not making up the ‘book.’ We are reading from their book—the master-plan approval. They keep reading into it things that aren’t there.” MacQuoid maintains the council would not have approved a massive project above Old Town. “There was nothing cavalier or
The proposal calls for cutting a 110-foot-deep wedge out of the mountain side and removing 1 million cubic feet of earth. It would be a job, opponents argue, requiring 6,000 truckloads of soil being hauled through Park City streets. Park City Senior Planner Francisco Astorga calls Treasure’s development plan to get more density and parking on site the “build-to-China approach.” The biggest hurdle for approval, he says, is the proposed earth moving. “The excavation is highly iffy at this point,” Astorga says. But Patrick Sweeney says “we tucked it back into the hill so that it doesn’t dominate [Main Street]. And it will increase the quality of the skiing.” THINC lawyer Charles Stormont recently told the planning commission the extensive excavation scar (the developer calls it a “cliffscape”) required to make the project possible violates the agreement to respect the hillside topography. “It can’t be mitigated,” he said. Subterranean Park City is honeycombed with abandoned mine shafts. Architect and THINC member Steven Swanson says the excavation could breach those tunnels. “And blasting will be required,” he says. The top soil is likely contaminated with bioavailable lead that would become airborne if disturbed, he says. “People are concerned for obvious reasons.” Sweeney says this is simply fear mongering. Preliminary testing has turned up no problems and the soil under the project is no different than elsewhere in PC where developers have already moved millions of tons of earth. “Do we have to move some dirt and make some dust? Absolutely. But this is hysteria motivated by people who don’t want the project built.”
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PARKCITYLIFE //
LOOKING FORWARD Artist’s conception of the proposed Treasure project. Below: The view from Main Street now.
THE PROJECT’S SCOPE IS FAR BEYOND ANYTHING THAT WAS EVER AGREED TO. –BRIAN VAN HECKE
And the 1986 approval, indeed, mentions a “hotel-type development,” but offers little detail on what form that might take. MacQuoid says the 1986 council would have been thinking in terms of a modest-sized hotel like Stein Eriksen Lodge, if anything. But property costs have increased 10-fold and Treasure’s need for return on
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Just say, No. Charles Stormont, a lawyer for Treasure Hill Impact Neighborhood Coalition (THINC), says the problem for both sides in the dispute is the vagueness of the city council’s original approval and the evolution of Park City’s view of itself. “What was approved and theoretically possible in the mid-80s, is just not possible in 2016, considering the way Park City has changed in the last 30 years.” THINC’s founder Brian Van Hecke says, “Our hope and vision is to forever protect that landmark space as open space.” But realistically, the best strategy appears to be to curb the project’s massive scale towering above Old Town.
An inevitable ending? Park City Senior Planner Francisco Astorga, who is assiduously keeping the debate on the Treasure development open to the public, is one of the few people who is remaining philosophical—if not particularly optimistic—about the outcome. He says the city council, which has obvious conflicts in settling an appeal, has set up a three-member board to decide the inevitable appeal of the Planning Department’s decision. If either side finds the appeal board wanting, they have the option of taking it to court. “No matter what recommendation we make, it will wind up in 3rd District Court,” he says. Sweeney agrees. “I think court is the likely thing.” For more information, videos, documents and photos on the Treasure Hill project: parkcity. org, thincpc.org and treasureparkcity.com
RENDERINGS COURTESY TREASURE PARK CITY
light-hearted about granting permits or changing zoning. The stated purpose was for clustered development, 100-percent residential—not a hotel.” Says Sweeney: “That’s just made up. It’s a misrepresentation.”
its investment and the millions spent to maintain approval through the years, is driving the project beyond anything the 1986 council could have imagined. More than 400,000 square feet has grown to more than 1 million square feet—including 200 hotel rooms, 100 condominiums and a conference space. “This is not remotely what was approved in 1986,” MacQuoid says. “This project was extremely wellthought out,” Sweeney says. It only grew after adding “necessary components” of a modern resort, he says.
“The scope is far beyond anything that was ever agreed to,” says Van Hecke. “We are not opposed to development, but this is completely out of scale. They have shown no respect for our community and the quality of life.” Park City-based architect and THINC member Steven Swanson agrees, “If it can’t be stopped—at least they can abide by Brian Van Hecke the scale laid out in the original agreement.” Sweeney counters that PC’s quaint-skitown days have long passed. “Park City is not a little ski town—it’s a city. It’s not a wilderness. It’s not a national park or a national forest.” Sweeney says if residents are so concerned about the impact on the quality of life, “Buy it, for gosh sakes! The city has never made us an offer.” But even he acknowledges, “They probably can’t afford it, now.”
BACK IN THE DAY //
PARKCITYLIFE
A Warm Welcome BY VANESSA CONABEE
PHOTO PARK CITY MUSEUM
The Rasmussen family, immigrants from Norway, operated the Well Come Inn from the 1920s through the 1970s. Located on the old Lincoln Highway, north of Kimball Junction and not far from the Denver & Rio Grande Railroad, the two-story guest house offered food, lodging, gas and other amenities to travelers from the Salt Lake Valley and beyond. The Rasmussens helped build the Ecker Hill ski jump in what is now the Pinebrook neighborhood, hosting jumping
tournaments including the Utah State Ski Meet, where professional and amateurs competed for state titles. Due to the convenient location and popularity of the sport, the event drew 5,000-10,000 spectators annually—many lodged at the Inn. As new jumping hills were built, Ecker Hill declined in popularity, and the jump closed in the 1960s. The path of progress brought an end to the Well Come Inn shortly after, when the building was torn down to make room for Interstate 80.
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Steaks | Chops | Seafood
801.238.4748
255 S West temple
spencersutah
Reservations at opentable.com
spencerssaltlake
dining GUIDE FOOD | DINING
PHOTO ANGELA HOWARD PHOTOGRAPHY, ANGELAHOWARDPHOTO.COM
Powder . . . . . . . . . . 108 Table X . . . . . . . . . . . 112 SoCo . . . . . . . . . . . . 114 J&G Grill . . . . . . . . . . 116 Biscotts . . . . . . . . . . 118 Chile-Tepin . . . . . . . 120
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Local Luxury at the Waldorf
CHEF RYKER BROWN is bringing the best local foods to the table at Powder.
Do you remember “continental cuisine?” It was the luxury food of the ‘50s and ‘60s, basically a greatest hits list of Western European dishes, and a kind of universal menu for resorts, cruise ships and special-occasion restaurants. The point is, it was placeless—whether you were in London, Paris, New York, Dallas or Salt Lake City, a continental menu included dishes like rack of lamb with a mint garnish, steak au poivre, chicken Kiev, Dover sole, escargots and caviar. This cuisine existed independent of any region. It was defined by price, not place. But the definition of luxury is changing—it’s now defined by experience. Nowhere is this more evident than at the table, where terroir has increased in importance. Tall toques at pricy places are now shopping for ingredients in their own back yards. Meet Ryker Brown. Chef at Powder at the Waldorf-Astoria Park City, Brown tends several hives of bees on the property. He is committed to local producers, believing that true luxury is experiencing something that can’t be duplicated in other Ryker Brown places. Like fresh carrots grown by Bill and Penny Trinca from First Frost Farms near Nibley in Cache County. At a special farmers dinner last fall, the carrots were all over the table—as an appetizer: grilled and served with Thai curry yogurt, basil, pickled onions and cauliflower accompanied by rosé cava. Pureed, as a companion to Alaskan halibut. Flowing out of baskets as part of the rustic centerpiece. If you had a question about the carrots, Bill and Penny were seated at the table, enjoying what a top chef could do with their life’s work. Chef Brown invited other Park City chefs to join him in the kitchen—Executive Chef Chip
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PHOTO ANGELA HOWARD PHOTOGRAPHY, ANGELAHOWARDPHOTO.COM
BY MARY BROWN MALOUF
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
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State Liquor License
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Handicap Accessible
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Inexpensive, under $10
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Moderate, $10–25
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� Very Expensive, $50+ D
PHOTO ANGELA HOWARD PHOTOGRAPHY, ANGELAHOWARDPHOTO.COM
Expensive, $26–50
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McMullin from St. Regis Deer Valley prepared the halibut. Executive Chef Shawn Armstrong from Montage Deer Valley cooked a lamb shoulder from the century-old Willis Clark sheep farm with garlic from First Frost Farms. Executive Chef Zane Holmquist from Stein Eriksen Lodge was responsible for dessert, which meant his pastry chef Jeremy Garcia made a baba using pickled huckleberries from Sweet Valley Organics in Idaho—I sat next to Sweet Valley’s head forager, Chris Florence. I ate Gold Creek Farms cheeses with cheesemaker Fernando Chavez-Sandoval and fresh bread and goat butter with the bakers from Red Bicycle. Heber Valley juustoleipa was seared and served with Pow Day Rye Pale Ale—the Park City Brewery’s founders were a couple seats away. The cheese course, Rock Hill Creamery aged Gruyere made with the sweet brown cows’ milk by Pete Schropp and Jennifer Hines in Richmond, Cache County, was served with local peaches and cress. The enthusiasm of these chefs for the ingredients they cooked that night and the respect they held for the farmers, cheesemakers, bakers and brewers was contagious. It is a rare experience for modern diners to meet the person who grew or made their food— and rare equates to luxurious in terms of experience. Frostwood Dr., Park City,435-647-5566
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2016 Salt Lake magazine Dining Award Winner
HAofLL
FA M E Dining Award Hall Of Fame Winner
Quintessential Utah
COMING SPRING 2017
let’s get fresh
PARK CITY
seafood flown in daily
6585 N LANDMARK DRIVE 84098
your neighborhood italian eatery casual dining | private dining | catering COTTONWOOD
DOWNTOWN
6405 S 3000 E, 680 S 900 E SLC UT 84102 SLC UT 84121 801-944-8746 801-533-8746 events@triodining.com
279 E 300 S SLC UT 84111
801-326-3474 currentfishandoyster.com
A select list of the best restaurants in Utah, curated and edited by Mary Brown Malouf.
sions about food based on sustainability and the belief that good food should be available to everybody. Using a Burgundian imagination, he turns out dishes with a sophisticated heartiness three times a day. 202 S. Main St., SLC, 801-363-5454. EGLLL – MLL
Grand America Grand America Hotel’s Garden Cafe is one of the stars of the city, and the kitchen makes sure other meals here are up to the same standard. The setting here is traditionally elegant but don’t be intimidated. The food shows sophisticated invention, but you can also get a great sandwich or burger. 555 S. Main St., SLC, 801-258-6708. EGN HSL The initials stand for “Handle
regaining her luster. The grounds are as beautiful as ever; additions are functional, like a greenhouse, grapevines and vegetable gardens, all supplying the kitchen. The interior has been refreshed and the menu by Chef Billy Sotelo has today’s tastes in mind. Treat yourself. 9565 Wasatch Blvd., Sandy, 801-942-1751. EGMM
Log Haven Certainly Salt Lake’s most picturesque FA M E restaurant, the old log cabin
HAofLL
Pago’s ingredients are locally sourced and reimagined regularly. That’s why it’s often so crowded and that’s what makes it one of the best restaurants in the state. The list of wines by the glass is great, but the artisanal cocktails are also a treat. 878 S. 900 East, SLC, 801-532-0777. EGM – N ININ
Pallet As Portlandia as SLC
gets, this warehouse-chic bis2A 016 D
WAR tro provides the perfect setting for lingering over cocktails or wine and seasonally inventive food, whether you’re in the mood for a nibble or a meal. 237 S. 400 West, SLC, 801-935-4431. EGM
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La Caille Utah’s original glamor girl is
Pago Tiny, dynamic and food-driven,
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Salt Lake”—Chef Briar Handly made his name with his Park city restaurant, Handle, and now he’s opened a second restaurant down the hill. The place splits the difference between “fine” and “casual” dining; the innovative food is fine but the atmosphere is casually convivial. The menu is unique—just trust this chef. It’s all excellent. 418 E. 200 South, SLC, 801-539-9999. EGLLL – MLL
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
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AMERICAN FINE DINING
Bambara Nathan Powers makes deci-
is pretty in every season. Chef Dave Jones has a sure hand with American vernacular and is not afraid of frying. He also has a way with healthy, low-calorie, high-energy food. And he’s an expert with local and foraged foods. 6451 E. Millcreek Canyon Road, SLC, 801-2728255. EGN – O
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SALT LAKE CITY & THE WASATCH FRONT
Provisions With a bright,
fresh approach to American 2A 016 D
WAR craft cuisine (and a bright, fresh atmosphere to eat it in), Provision strives for handmade and local ideals executed with style and a little humor. 3364 S. 2300 East, SLC, 801-410-4046 EGM – N
Shallow Shaft A genuine taste of Utah’s old-school ski culture—rustic and refined, cozy and classy. A classic. The excellent wine list offers thoughtful pairings. Alta, 801-742-2177. EN
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Listings
AMERICAN CASUAL
Avenues Bistro on Third This tiny
antique storefront offers an experience larger than the square feet would lead you to expect. The food is more interesting than ever, breakfast, lunch and dinner. Don’t skip a visit to the stellar bakery in the back and take home a treat for later. 564 E. Third Ave., SLC, 801-831-5409. EGL
Blue Lemon Blue Lemon’s sleek interior and high-concept food have city style. Informal but chic, many-flavored but healthy, Blue Lemon’s unique take on food and service is a happy change from downtown’s food-as-usual. 55 W. South Temple, SLC, 801-328-2583. GL – M Blue Plate Diner Formica
tables, linoleum floors, Elvis kitsch and tunes on the jukebox make this an all-American fave. Pancakes, patty melts and 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
Cafe Niche Anytime is the best time
to eat here. Food comes from farms all over northern Utah and the patio is a favorite in fine weather. 779 E. 300 South, SLC, 801-433-3380. 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
DRINK UP Belly up to the bar at Pallet and you’ll meet Bijan Ghiai, one of SLC’s rising bar stars. Ghiai is master of the classics, but also constantly creative.
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dining guide NEWCOMER
X-Files
Table X debuts at the top Sometimes I think that bread and butter and wine are the epitome of man’s culinary achievements. And a kitchen that recognizes the possible perfection of a simple food like butter is rare and wonderful. Our first dinner at the new TABLE X: Seated at the counter, looking into the kitchen, we saw cooks pulling small crusty loaves out of the oven, putting them on boards, then digging a lump of butter for each serving out of a crock. The daily bread schedule is printed on a whiteboard to our right, where we note the milk from Rosehill Dairy is cultured into crème fraiche before it is churned into butter. We had been invited for a tasting menu, starting with an an amuse— a pate of pork and chanterelles spread on a lightly sweet Englishstyle biscuit. “We get a whole pig and break it down ourselves,” says Mike Blocher, one of the three chefowners. And then they use it all.
This particular spread used meat from the head. A server shows me the vegetable platter, which included chile-cured pumpkin along with popped sorgum. Then, smoked sunchoke nested in the bottom of a bowl smeared with a green paste of sunflower seeds and stems; a patty of raw Morgan Valley lamb, its sweetness accentuated with a combination of brined and plumped dried carrots; a square of seared trout over barbecued cannelli beans with fermented peppers, rare organic beef with black garlic and finally, a cake of dense Solstice chocolate with orange-scented meringue two ways—fluffed into cream and dried into an ethereally light, sweet wafer balanced on top. All three chefs, Blocher, Nick Fahs and David Barboza, have worked mostly in kitchens outside of Utah and together they bring a fresh perspective to the plate—reversing the
old center-of-the-plate cliché by preparing fresh vegetables with such a layering of flavors and techniques that they become co-stars, not supporting players, to the protein. As for the space: Andrea Beecher of M3LD and Parallel Lines refinished the old birch floors, revealed the barrel roof, used the reclaimed lumber to build a raised vegetable garden and installed a gleaming open kitchen with a marble dining bar. Table X nails the point where industrial design meets comfort. The flatware was heavy and smooth and made a lovely scrape against the hand-thrown pottery, our napkins were re-folded when we returned to the table and the wine, beer and cocktail list was considered, concise and wellpriced—all civilized and proper details that make dining a complete experience, pleasant for all the senses. 1457 E. 3350 South, SLC, 385-528-3712
OFF BEET CURRY The all-vegetable umami of brined cauliflorets in a bright beet-based coconut Thai curry puree is typical of the culinary originalities you’ll find on the menu at Table X. We swirled the cauliflorets in the magenta mixture and licked our beety fingers.
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Chefs David Barboza, Nick Fahs and Mike Blocher
levels are very similar. 4640 S. 2300 East, Holladay, 385-237-3159. EGL – N
Copper Onion An instant hit when
it opened, constant crowds attest to the continuing popularity of Ryan Lowder’s Copper Onion. Though the hearty, flavorful menu changes regularly, some favorites never leave: the mussels, the burger, the ricotta dumplings. Bank on the specials. 111 E. Broadway, SLC, 801355-3282. EGL – N
The Dodo It’s hard even to update the
review of this venerable bistro. So much stays the same. But, like I always say, it’s nice to know where to get quiche when you want it. And our raspberry crepes were great. Yes, I said crepes. From the same era as quiche. 1355 E. 2100 South, SLC, 801-486-2473. EGM
Em’s Restaurant Housed in an old Capitol Hill storefront with a valley view, much of Em’s appeal is its unique charm. For lunch, try the sandwiches on ciabatta. At dinner, the kitchen moves up the food chain. 271 N. Center St., SLC, 801-596-0566. EGM Epic American food here borrows from other cuisines. Save room for pineapple sorbet with stewed fresh pineapple. 707 E. Fort Union Blvd., Midvale, 801-748-1300. EGM
Hub & Spoke Scott Evans’ (Pago,
Finca) diner serves the traditional three a day with an untraditional inventiveness applied to traditionw al recipes. Like, artisanal grilled cheese with spiked milkshakes. And mac and cheese made with spaetzle. Breakfast is king here–expect a line. 1291 S. 1100 East, SLC, 801-487-0698. EGM
Lamb’s Grill Café They say it’s the oldest continually operating restaurant in Utah. Breakfasts include oatmeal, trout and housemade corned beef hash. For dinner: spaghetti, barbecued lamb shank or grilled liver. 169 S. Main St., SLC, 801364-7166. EGM Left Fork Grill Every booth comes
with its own dedicated pie shelf. Because no matter what you’re eating— liver and onions, raspberry pancakes, meatloaf or a reuben—you’ll want to save room for pie. Tip: Order your favorite pie first, in case they run out. Now serving beer and wine. 68 W. 3900 South, SLC, 801-266-4322. EGL
Little America Coffee Shop Little
America has been the favorite gathering place of generations of native Salt Lakers. Weekdays, you’ll find the city power players breakfasting in the coffee shop. 500 S. Main Street, SLC, 801-596-5704. EGL – M
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, the men 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 charming spaces, the atmosphere here trumps City Creek’s new eateries. A new executive chef and chef de cuisine have updated the menu to great effect. 22 E. 100 South, SLC, 801-363-9328. EN Meditrina Meditrina has secured
its place as a great spot for wine and apps, wine and supper or wine and a late-night snack. And their Wine Socials are a habit for convivial types. Check meditrinaslc.com for the schedule. Try the Oreos in red wine. 165 W.900 South, SLC, 801-485-2055. EGLM
Moochie’s This itty-bitty eatery/takeout 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, South Jordan, 801-679-1066. EGM
Porcupine Pub and Grille With 24 beers on tap available for only $2 every Tuesday, Porcupine has practically created its own holiday. Chicken noodle soup has homemade noodles and lots of chicken. Burgers and chile verde burritos are good, too. 3698 E. Fort Union Blvd., SLC, 801-942-5555. 258 S. 1300 East, 801-582-5555. EGM Red Butte Café This neighborhood
place emphasizes Southwestern flavors and premium beers. Try the portobello with mozzarella and caramelized onions or beef with ancho jus. 1414 S. Foothill Blvd., SLC, 801-581-9498. EGL
Restaurants at Temple Square There are four res-
taurants here: Little Nauvoo Café (801-539-3346) 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 (801-5393170) serves lunch and dinner (don’t miss the fried dill pickles); and The Roof (801539-1911), a finer dining option eye-to-eye with Moroni on top of the Temple, which is open for dinner with a mammoth dessert buffet. 15 E. South Temple, SLC. GLM
Roots Café A charming little daytime cafe in Millcreek with a wholesome granola vibe. 3474 S. 2300 East, East Millcreek, 801-277-6499. EGLL Ruth’s Diner The original
funky trolley car is almost buried by the beer garden in fine weather, but Ruth’s still serves up diner food in a low-key setting, and the patio is one of the best. Collegiate fare like burgers, BLTs and enchiladas in big portions rule here. The giant biscuits come with every meal, and the chocolate pudding should. 2100 Emigration Canyon, SLC, 801-582-5807. ELM
Rye The food rocks at this hip new ver-
sion of a diner connected to Urban Lounge. At breakfast (which lasts until 2 p.m.), the soft scrambles or the waffles with whiskey syrup are called for. At lunch try the shoyu fried chicken, the street dumplings and the lettuce wraps, which can make a meal or a nosh. Call to confirm hours. 239 S. 500 East, SLC, 801-364-4655 .EGLL
OREOS AU VIN Oreos soaked in port or red wine have been a favorite at Meditrina for years and they are part of the restaurant’s new menu in its new location.
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dining guide 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
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Tiburon Servings at Tiburon are large and rich: Elk tenderloin was enriched with mushrooms and demi-glace; a big, creamy wedge of St. Andre came with pork belly. In summer, tomatoes come from the garden. 8256 S. 700 East, Sandy, 801-255-1200. EGLLL Tin Angel From boho bistro,
Tin Angel has grown into one 2A 016 D
WAR of Salt Lake’s premier dining destinations, still with a boho touch. Chef J erry Liedtke can make magic with anything from a snack to a full meal, vegetarian or omnivore. Bread pudding is famous. 365 W. 400 South, SLC, 801-328-4155. EGLL
NEWCOMER
Ya’ll come on over.
Zest Kitchen & Bar How 21st century
SoCo serves it Southern style.
I never imagined “vegan” and “soul food” in the same sentence, but our current situation in the United States is forcing us to get our heads wrapped around a lot of conflicting ideas at once. So, vegan soul food it is. SOCO’S smoked black-eyed peas served over Carolina rice and topped with crunchy peanuts is certainly a protein-combining recipe for a small planet and there’s not a drop of pig fat involved—though I’m not saying it might not be better if there were. About the chicken fried tofu I can say nothing but that it is another cultural compromise on the menu. But the kitchen need not apologize for its moist fried chicken, served bones-in along with all their flavor, or their shrimp and
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beautifully buttery grits or the tangy collard greens. You don’t even have to have a waffle with your chicken, which is a trend that can subside now, please. Two planks of fried catfish were more fry than fish; maybe the appetizer-size bites would be a better bet. Crumbled Ritz would make a better topping for mac and cheese than Cheezits—that orangepowder taste just shines through— and the cornbread is sweet enough to be a dessert, though it would be no substitute for SoCo’s root beer float. Cocktail coolers come in mason jars, as do oceans of sweet tea. The really big deal? SoCo is open until 2 a.m. on Thursday, Friday and Saturday nights. Whoopee. 319 S. Main Street, SLC, 801-532-3946
can you get? Zest’s focus is on vegan, vegetarian and gluten-free food (as locally sourced as possible) combined with a creative cocktail list. Forget the notion that hard liquor calls for heavy food—Zest’s portobello dinner with lemon risotto has as much heft as a flank steak. Try it with one of their fruit and 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
Amour Cafe The jammin’ duo John and Casee Francis have found a new home for their Amouro Spreads business and are sharing the new space with a light-filled cafe with pastry cases filled by gifted chef Amber Billingsley. Plus, gelato. 1329 S. 500 East, SLC, 801-467-2947. GL 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
Bubble and Brown Morning Shop
Downstairs in the business incubator called Church & State, Andrew Scott has a pastry shop worth finding. Relying on the goodness of butter and local fruit, Scott turns out roast peach tarts, scones, quick breads and other baked delights, according to the season. Closes at 2 p.m. 370 S. 300 East, SLC, 385-212-4998. GL
Caffe d’Bolla John Piquet is a coffee wizard—a cup of his specially roasted siphon brews is like no other cup of coffee in the state. His wife, Yiching, is an excellent baker. 249 E. 400 South, SLC, 801-355-1398. GL Carlucci’s Bakery Pastries and a
few hot dishes make this a fave morning stop. For lunch, try the herbed goat cheese on a chewy baguette. 314 W. 300 South, SLC, 801-366-4484. 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-
the charm of Paris. The pretty windows alone are worth a visit. 555 S. Main St., SLC, 800-621-4505. GL
Les Madeleines The kouing aman
still reigns supreme among Salt Lake City pastries, but with a hot breakfast menu and lunch options, Les Mad is more than a great bakery. 216 E. 500 South, SLC, 801-355-2294. 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 coffeehouse serv-
ing the latest in great coffee; an oldschool 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 coffeefueled 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
Publik Kitchen See Publik above, only the Kitchen has a more extensive menu. Don’t miss the BLT, made with tomato jam. 931 E. 900 South, SLC, 385-229-4205. GL Salt Lake Roasting Company At
SLC’s original coffee shop, owner John Bolton buys and roasts the better-thanfair-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
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
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
Gourmandise This downtown main-
The Rose Establishment The Rose
stay 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
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 From a winning turn on the competitive barbecue circuit, twin brothers Rod and Roger Livingston have settled down into a brick-and-mortar restaurant. 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, 801-463-4800. GM
BAR GRUB & BREWPUBS
Annex by Epic This is Epic Brewing
Company’s brewpub, though the main brewery is on 300 West. The menu has been rejiggered several times and is now the best it’s ever been. The food is paired with and stands up to the considerable heft of the beers. 1048 E. 2100 South, SLC, 801-742-5490. EGM
Avenues Proper Publick House It’s a restaurant and brewpub, with the emphasis on small plates and late hours. The food is inventive, the beer is good and— big plus—they serve cocktails as well as brew at this neighborhood hot spot. 376 8th Ave., SLC, 385-227-8628. EGM Bohemian Brewery & Grill Bohemian keeps a firm connection to its cultural 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
MacCool’s Public House An American gastropub, MacCool’s emphasizes its kitchen, but Guinness is still front and center. 1400 S. Foothill Dr., Suite 166, SLC, 801-582-3111; 855 W. Heritage Park Blvd., Layton, 801-728-9111. EGL The Pub’s Desert Edge Brewery
Good pub fare and freshly brewed beer make this a hot spot for shoppers, the business crowd and ski bums. Beer classes are run by brewmaster Chris Haas. 273 Trolley Square, SLC, 801-521-8917. EGM
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dining guide The Red Rock Brewing Company
Red Rock proves the pleasure of beer as a complement to pizzas, rotisserie chicken and chile polenta. Not to mention brunch. Also in Fashion Place Mall. 254 S. 200 West, SLC, 801-521-7446. EGM
recently been given the title Executive Sous and Chef de Cuisine at DEER
VALLEY ST. REGIS’ J&G GRILL, a world-
class restaurant whose Five Diamond status was recently affirmed. A press dinner in September was a taste of what Chef Wiener has in mind for J & G’s menu: A play on fish and chips involving artfully cut medai sashimi, the Japanese name for what’s often called “bluenose sea bass” (then again, what is not called a sea bass?) or Antarctic butterfish with a thin potato crisp and a touch of chili; a pair of perfectly seared designer scallops (Ingrid Bengis from Deer Isle, Maine) with an au courant NEW CHEF edamame mash and a very ‘90s schmear down Rachel at J&G Grill, St. Regis Deer Valley the rectangular plate. Wiener seems perfectly at home cherry-picking culinary trends The funny thing is, women have from all eras—foie gras is a controalways been relegated to the kitchen, versial choice these days, thanks unless the kitchen was attached to PETA, but she bravely served it to a very expensive, haute cuisine delectably seared, showing off the restaurant. That has always been meltingly crisp fat, and borrowing a man’s world and the guy wearing from molecular cuisine to provide the big hat was always replaced by the traditional berry garnish in the another guy. Women were tough form of nitrogen-frozen droplets. enough to cook three meals a day, There were other highlights—a tortel365 days a year, by themselves, but loni filled with smoked duck and St. not tough enough to earn the big Andre, garnished with crispy duck bucks with the big boys. So I rejoice prosciutto. 2300 Deer Valley Drive when I hear about a woman taking East, Park City, 435-940-5700 the top toque: Rachel Wiener has
The Woman’s Touch
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HAofLL Squatters Pub Brewery FA M E One of the “greenest” restau-
rants in town, Squatters brews award-winning beers and pairs them with everything from wings to ahi tacos. 147 W. Broadway, SLC, 801-363-2739. EGLM
Wasatch Brew Pub Part of the same
mega “boutique” group that produces Squatters and Wasatch beers and runs the pubs in Salt Lake City and Park City with those names, this extension is everything you expect a brewpub to be— hearty food, convivial atmosphere, lots of beer and a great late-ish option. 2110 S. Highland Dr., SLC, 801-783-1127. EGLM
BREAKFAST/LUNCH ONLY
Eggs in the City On the weekends, this place is packed with hipsters whose large dogs wait pantingly outside. It’s a good place to go solo, and the menu runs from healthy wraps to eggs florentine. 1675 E. 1300 South, SLC, 801-581-0809. GM
Finn’s The Scandinavian vibe comes from the heritage of owner Finn Gurholt. At lunch, try the Nordic sandwiches, but Finn’s is most famous for breakfast, served until the doors close at 2:30 p.m. 1624 S. 1100 East, SLC, 801-467-4000. GM Millcreek Café & Egg Works This spiffy neighborhood place is open for lunch, but breakfast is the game. Items like a chile verde–smothered breakfast wrap and the pancakes offer serious sustenance. 3084 E. 3300 South, SLC, 801-485-1134. GL
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
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
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WINNER
268 South State Street Suite #110, SLC • (801) 779-4747 • alamexo.com
PROPER BREWING CO & PROPER BURGER CO Having started as Utah’s smallest craft brewery at Avenues Proper Restaurant & Publick House, Proper Brewing Co’s new Main Street location offers high-quality craft beer, cocktails, and wine, bar and arcade games (Skee-ball!), large screen TV’s, and a regular rotation of weekly events. On-site bottle shop is open 7 days a week. Casual fare is available next door from the family-friendly Proper Burger Co, which specializes in innovative burgers, hand-cut fries, and weekly shake specials.
2016 Gold Medal Proper Beer
2015 Bronze Medal Stumblebee Lager
2014 Silver Medal RoggenSchwarz Rye Black Lager
857-865 S Main St, SLC • (801) 953-1707 • properbrewingco.com
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dining guide Proper Burger and Proper Brewing Sibling to Avenues Proper, the new
place has expanded brewing and burger capacity, two big shared patios. And skiball. 865 Main St., 801-906-8607. EGM
RedHot Hot dogs so huge you have
to eat them with a fork. Made by Idaho’s Snake River Farms from 100 percent Kobe beef, they are smoked over hardwood and come in out-there variations, like the banh mi dog. 2236 S. 1300 East, d5., SLC, 801-486-1327. 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 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
Tiffin Time Biscotts
TASTING THURSDAY Unlimited chai tasting $7.95 per person, 4-7 p.m. every Thursday
Indian Street Food Nights 6-9 p.m., Friday, Saturday, Sunday 20 Percent Off
Cookies, puffs, danishes and bread 3-6 p.m., MondayThursday
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Del Mar Al Lago A gem
from Peru—the best selection 2A 016 D
SOUTH JORDAN
For good or ill, Indian and British culture are inextricably linked. History has made it so. One of the upsides of this intersection is the shared love of each others’ cuisines, although I must point out that the bigger share of this blessing went to the British, whose conservative tastebuds were forever enlivened by the curries and spices of the subcontinent. But the love of tea bridges both cultures and the joys of ritual teatime, enhanced by chai and European sweets, were embraced by India. The combination heritage was the inspiration for Lavanya
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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
Mahate’s (Saffron Valley, East India Cafe) latest restaurant, BISCOTTS, a place to enjoy chai and pastry. And breakfast (cardamom chai and pistachio muffins, eggs and beans, English-style, porridge and pastries, etc.); soup and sandwich lunches; housemade hand savories and an evolving menu of cakes and sweets. Take a break with chai cake with spiced cream frosting, mango chiffon cake with buttercream or chocolate cake, iced in chocolate and topped with profiteroles. 1098 W. South Jordan Pkwy., South Jordan, 801-890-0659
WAR of cebicha in town, plus other probably unexplored culinary territory deliciously mapped out by Frederick Perez and his team. 310 Bugatti Drive, SLC, 801-467-2890. EGM
Rodizio Grill The salad bar offers plenty to eat, but the best bang for the buck is the Full Rodizio, a selection of meats—turkey, chicken, beef, pork, seafood and more— plus vegetables and pineapple, brought to your table until you cry “uncle.” 600 S. 700 East, SLC, 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
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. and until 10 p.m. Fridays and Saturdays. Free parking is available. Reservations are recommended.
2900 Deer Valley Drive East, Park City • (435) 615-2410 • deervalley.com/thebrasstag
Cucina Toscana has been Salt Lake’s favorite Italian restaurant for more than 10 years. Known for our impeccable service and homemade pastas. Our authentic Northern Italian menu includes homemade pastas, decadent sauces, and a wide selection of entrees that are paired perfectly with wines from the region. Cucina Toscana features three beautiful, private rooms which can be reserved for parties, meetings, or special events. Open Mon-Sat, 5:30 pm - 10:00 pm.
282 South 300 West, SLC • (801) 328-3463 • toscanaslc.com
ESCAPE AT DEL MAR AL LAGO. Our Peruvian cebicheria serves classic Peruvian cuisine, hand-crafted cocktails–try our Pisco Sour–and amazing homemade desserts. Reservations highly recommended.
3X
WINNER
310 West Bugatti Dr., SLC • (801) 467-2890 • delmarallago.com
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dining guide Boba World This mom and pop place
is short on chic, but the food on the plate provides all the ambiance you need. Try the scallion pancakes, try the Shanghai Fat Noodles, heck, try the kung pao chicken. It’s all good. 512 W. 750 South, Woods Cross, 801-298-3626. GL – M
Chef Gao The little storefront serves Chinese food with big flavor and a lot more sizzle than restaurants twice its size. Eat in the little dining room or get it to go: All your favorites are on the lengthy menu, plus a number of lamb dishes and hotpots. 488 E. 100 South, SLC, 801-363-8833. EGM CY Noodle House Another Chinatown
eatery, CY features an open kitchen and a choose-your-own menu that allows you to make up your own combination. No liquor license—indulge instead in a boba smoothie. 3370 State St., SLC, 801-488-2777. GM
Hong Kong Tea House & Restaurant Authentic, pristine and slightly weird is what we look for in Chinese food. Tea House does honorable renditions of favorites, but it is a rewarding place to go explore. 565 W. 200 South, SLC, 801-531-7010. GM
THE MOTHER OF ALL PEPPERS The tiny chiltepin— dubbed “the mother of all peppers” is the only wild chile native to the U.S. proper. It rates between 50,000 and 100,000 Scoville units (about 25 times as hot as a jalapeno), but the heat fades quickly. They have been a favorite in the southwest for centuries—you can find them dried in some Mexican groceries (look on the West side) and online.
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Hot, not haute, cocina Chile-Tepin
There’s already a wait on Friday nights. Nothing like the ones you’re used to at Red Iguana, but still, CHILE-TEPIN is just a few months old and I see crowds in its future. There are only two moles on the menu—a nice poblano and a verde I haven’t tried yet—so the Iguana still holds the popular majority in that category, and there’s nothing like the authentic regional dishes Matthew Lake makes over at Alamexo. Nevertheless, Chile-Tepin is a good mid-priced Mexican option whose food should make you happy whatever your expectations. The molcajete, served in the lava rock mortar used to grind spices and make sauces,
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overflows with simply seared beef, shrimp, peppers, onion and chicken—dig down to the bottom to find a spicy sauce of the mingled juices. This heads a substantial list of meat-centric dishes—parilladas, carne asada, carnitas and, of course, fajitas. But there are plenty of combination plates, too: Chicken enchiladas were a little bland, the side-dish-style cheese-filled chile relleno was good and so were cheese enchiladas. Plenty of beer and margaritas and smiling, eager-to-please service is provided by the owner Carlos Rodriguez Gallardo, who used to own La Fountain downtown. 307 W. 200 South, SLC, 801-883-9255
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NEWCOMER
J. Wong’s Asian Bistro
Drawing from their Thai and 2A 016 D
WAR Chinese heritage, J. Wong’s menu allows you to choose either. Lunch—Chinese or Thai—isn’t a good deal. It’s a great deal. Don’t miss the ginger whole fish or the Gunpowder cocktail. Call ahead for authentic Peking duck. 163 W. 200 South, SLC, 801-350-0888. EGM
FRENCH/EUROPEAN
Bruges Waffle and Frites The
original tiny shop 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 translates his love of Spain into food that ranges from authenti-
SCANDINAVIAN & AMERICAN CUISINE Serving breakfast and lunch Open 7 days a week 7:30 to 2:30 SINCE 1952
Located between Resorts and Airport • 1624 S. 1100 East, SLC
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
Fresh, flavorful, festive, and sexy. Frida Bistro has been Salt Lake City’s home for Modern Mexican Gastronomy for more than five years. Jorge Fierro’s vision to create a funky feast for the senses comes together in the most unlikely of places: an industrial space in Salt Lake City’s Warehouse District. At Frida, each dish is a memorable experience to be savored. Frida Bistro. Where local art meets regional Mexican flavors. Celebrate life deliciously!
5X
WINNER
545 West 700 South, SLC • (801) 983-6692 • fridabistro.com
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cally 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
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
Franck’s Founding chef Franck Peissel’s
Kathmandu Try the Nepalese special-
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influence can still be tasted—personal interpretations of continental classics. Some, like the meatloaf, are perennials, but mostly the menu changes according to season and the current chef’s whim. 6263 S. Holladay Blvd., 801-274-6264. EGN
Paris Bistro Rejoice in true
French cuisine via escargots, 2A 016 D
WAR confit, duck, daube and baked oysters, steak and moules frites and a beautifully Gallic wine list. The Zinc Bar remains the prime place to dine. 1500 S. 1500 East, SLC, 801-486-5585. EGN
Trestle Tavern Another concept from
Scott Evans, owner of Pago, Finca, Hub & Spoke, etc., this restaurant in the former Fresco space, is built around Eastern European food—pierogi, cabbage rolls, beer and pretzels, along with the fine beer, wine and spirits list you can count on at all Evans’ restaurants. 1513 S. 1500 East, SLC, 801-532-3372. EGM
INDIAN
Bombay House This biryani main-
stay is sublimely satisfying, from the wise-cracking Sikh host to the friendly server, from the vegetarian entrees to the tandoor’s carnivore’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 An excellent Indian
restaurant, Copper Bowl is chic, upscale and classy, with a full bar and an adventurous menu, especially compared with most local Indian eateries. 214. W. 600 South, SLC, 801-532-2322. EGM
Curry in a Hurry The Nisar family’s
restaurant is tiny, but fast service and fair prices make this a great take-out spot. But if you opt to dine in, there’s always a Bollywood film on the telly. 2020 S. State St., SLC, 801-467-4137. GL
Himalayan Kitchen SLC’s premier Indian-Nepalese restaurant features original art, imported copper serving utensils and an ever-expanding menu.
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ties, including spicy pickles to set off the tandoor-roasted meats. Both goat and sami, a kibbeh-like mixture of ground lamb and lentils, are available in several styles. 3142 S. Highland Dr., SLC, 801-466-3504. 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 Mahate has imported her style of Indian cooking from South Jordan to SLC. Besides terrific lunch and dinner menus, East Indian Cafe offers regular celebrations of specialties like Indian street food or kebabs. Stay tuned. 26 East St., SLC, 801-203-3325. EGM – N
Saffron Valley Highlighting South In-
dian street food, one of the glories of subcontinental cuisine, Lavanya Mahate’s restaurant is a cultural as well as culinary center, offering cooking classes, specialty groceries and celebration as well as great food. 1098 W. South Jordan Parkway, South Jordan, 801-438-4823. GL – M
Spice Bistro India meets the Rat Pack
in this restaurant, but the food is all subcontintental soul: spicy curries, Nepalese momos, chicken chili, goat and lots of vegetarian options. A number of American dishes are on the menu, too. 6121 S. Highland Dr., 801-930-9855. EGM – N
Tandoor Indian Grill Delicious salmon tandoori, sizzling on a plate with onions and peppers like fajitas, is mysteriously not overcooked. Friendly service. 733 E. 3300 South, SLC, 801-486-4542. EGL – M
ITALIAN & PIZZA
Arella’s Chic pizza in Bountiful. Arella’s pies appeal to pizza purists, traditionalists and adventurers, with wood-fired crusts and toppings that range from pear to jalapeño. 535 W. 400 North, Bountiful, 801-294-8800. EGL Café Trio Pizzas from the wood-fired
brick oven are wonderful. One of the city’s premier and perennial lunch spots;
in Cottonwood, the brunch is especially popular. Be sure to check out the new big flavor small plates menu. 680 S. 900 East, SLC, 801-533-TRIO; 6405 S. 3000 East, Cottonwood, 801-944-8476. EGM
Caffé Molise The menu is limited, but 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 Italian-American comfort food spot, with takeout pizza shop Amore, next door. 204 E. 500 South, SLC, 801-355-8518 EGL – M Caputo’s Market and Deli A great
selection of olive oils, imported pastas, salamis and house-aged cheeses, including one of the largest selections of fine chocolate in the country. The deli menu doesn’t reflect the market, but is a reliable source for meatball sandwiches and such. 314 W. 300 South, SLC, 801-531-8669; 1516 S. 1500 East, SLC, 801-486-6615. EGL
Cucina Toscana This longtime
favorite turns out sophisticated Italian classics like veal scaloppine, carbonara and a risotto of the day in a chic setting. A tiny cup of complimentary hot chocolate ends the meal. 282 S. 300 West., SLC, 801-328-3463
Este Pizza Try the “pink” pizza, topped with ricotta and marinara. Vegan cheese is available, and there’s microbrew on tap. 2148 S. 900 East, SLC, 801-485-3699; 156 E. 200 South, SLC, 801-363-2366. EGL Granato’s Professionals pack the store at lunch for sandwiches, bread, pasta and sauces. 1391 S. 300 West, SLC, 801-486-5643; 4040 S. 2700 East, SLC, 801-277-7700; 1632 S. Redwood Rd., SLC, 801-433-0940; 4044 S. 2700 East, Holladay, 801-277-7700. GL Mia Sicilia A family-run restaurant
with a huge number of fans who love the food’s hearty and approachable style, friendly service and touches of show biz—
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 2, 2016. Please come and enjoy our European atmosphere for Lunch, Après Ski, and Dinner 7 days a week open at 11:30am. We are also available for private events, including holiday corporate and family events.
2X
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 Monday through Sunday. Book us now for your next holiday party or cater. Harbor Seafood & Steak Co. is now offering private catering for all functions! From office holiday parties to home dinners, our Executive Chef Justin Jacobsen will design a menu that will set your party off. 2302 Parley’s Way, SLC • (801) 466-9827 • harborslc.com
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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
NEW NAKED By the time this issue appears, Naked Fish will have reinvented itself completely. Check On the Table at saltlakemagazine. com for what’s up.
Pizzeria Limone The signature pie at
this new local chain features thinly sliced lemons, which are a terrific addition. Service is cafeteria-style, meaning fast, and the pizza, salads and gelato are remarkably good. 613 E. 400 South; 1380 E. Fort Union Blvd., SLC, 801-733-9305. EGL
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
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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 cucum2A 016 D
Settebello Pizzeria Every Neapolitanstyle 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
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Stoneground Italian
WAR joint has blossomed into a full-scale Italian restaurant with chef Justin Shifflet in the kitchen making authentic sauces and fresh pasta. An appealing upstairs deck and a full craft bar complete the successful transformation. Oh yeah, they still serve pizza. 249 E. 400 South, SLC, 801-364-1368. EGL – M
Tuscany This restaurant’s faux-Tuscan kitsch is mellowing into retro charm, though the glass chandelier is a bit nervewracking. The double-cut pork chop is classic, and so is the chocolate cake. 2832 E. 6200 South, 801-274-0448. EGN Valter’s Osteria Valter Nassi’s res-
taurant overflows with his effervescent personality. The dining room is set up so Valter can be everywhere at once. New delights and old favorites include a number of tableside dishes. 173 W. Broadway, SLC, 801-521-4563. EGN
Veneto Ristorante This small place, owned by Marco and Amy Stevanoni, strives to focus on one of the many regional cuisines we lump under the word “Italian.” Hence the name and forget what you think you know about Italian food except the word “delizioso.” 370 E. 900 South, SLC, 801-359-0708. EGN
JAPANESE
Ahh Sushi!/O’shucks The menu features classic sushi, plus trendy combos. Try the Asian “tapas.” Then there’s the beer bar side of things, which accounts for the peanuts. 22 E. 100 South, SLC, 801-596-8600. EM
Ichiban Sushi Sushi with a twist—like the spicy Funky Charlie Roll, tuna and wasabi filled, then fried. 336 S. 400 East, SLC, 801-532-7522. EM
Koko Kitchen This small, family-run restaurant is a genuine, low-key noodle shop. The ramen is outstanding. 702 S. 300 East, SLC, 801-364-4888. GL ININ
Naked Fish Fresh, sustain-
ably sourced fish is the basis 2A 016 D
WAR of the menu, but the superlatives don’t stop there. The richest Kobe beef is a highlight, and so is the yakitori grill and the sake collection and the exquisite cocktails. 67 W. 100 South, SLC, 801-595-8888. GEM
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 takehome. Eat it all or pay the price. 180 W. 400 South, SLC, 801-746-4445. GEL – M
HAofLL Takashi Takashi Gibo FA M E earned his acclaim by buy-
ing the freshest fish and serving it in politely eye-popping style. Check the chalkboard for specials like Thai mackerel, fatty tuna or spot prawns, and expect some of the best sushi in the city. 18 W. Market St., SLC, 801-519-9595. EGN ININ
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WAR bers 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
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Kitchen The longtime pizza 2A 016 D
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
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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
group that brought us Current and Undercurrent, has transformed the former Faustina into an equally cavernous Italianesque restaurant. Chef Logen is having his way with traditional Italian dishes, making all the pasta in-house. Beverage manager Jim Santangelo has laid in lots of Italian wines and amari. Va tutto bene!464 E. 300 South, SLC, 801-746-4441. EGLLL – MLL G
The Pie Pizzeria College
Stanza Main Course Management, the
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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
Kobe Japanese Restaurant This is Mike’s place—Mike Fukumitsu, once at Kyoto, is the personality behind the sushi bar and the driving spirit in the restaurant. Perfectly fresh fish keeps a horde of regulars returning. 3947 Wasatch Blvd., SLC, 802-277-2928. EM
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Nuch’s Pizzeria A New York–sized
Siragusa Another strip mall momand-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
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famous for its pasta carbonara, prepared in a wheel of Parmesan. 4536 Highland Dr., Millcreek, 801-274-0223. GEL – M
Tosh’s Ramen Chef Tosh
Sekikawa, formerly of Naked 2A 016 D
WAR Fish, is our own ramen ranger. His long-simmered noodle-laden broths have a deservedly devoted following— meaning, go early for lunch. 1465 State St., SLC, 801-466-7000. GL
Tsunami Besides sushi, the menu offers
crispy-light tempura and numerous house cocktails and sake. 2223 S. Highland Drive, SLC, 801-467-5545; 7628 S. Union Park Ave., Sandy, 801-676-6466. EGM
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
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2013
WINNER
195 Historic 25th Street, 2nd Floor, Ogden • (801) 399-0088 • hearth25.com
HONEST UNTIL THE END. It is an invaluable remedy for all disorders. Stimulating. Imparting tone to the stomach, and strength to the system and a most officinal tonic. To the tourist bent on pleasure or business, or the emigrant seeking a far western home. Honest John Bitters is a useful medicine to take with you on the journey. Small Batch. Handcrafted. Available in 5 flavors. Aromatic • Orange • Grapefruit • Black Walnut • NOLA Available at • Caputo’s • Online Wholesale Inquiries info@honestjohnbitters.com 331 S. Main Street, SLC • @honestjohnbittersco • honestjohnbitters.com
Fresh, sophisticated Thai & Chinese cuisine in a stylish, contemporary setting. Full service bar with specialty cocktails. Private dining & banquet room. Take-out orders welcome/delivery available. Free valet parking on Friday and Saturday nights. Open Monday-Saturday for lunch; Monday -Sunday for dinner. Patio Dining.
7X
WINNER
200 S. 163 West (south of Salt Palace), SLC • (801) 350-0888 • jwongs.com
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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
HAofLL Mazza Excellent. With the FA M E bright flavor that is the hall-
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Manoli’s Manoli and Katrina
Katsanevas have created a 2A 016 D
WAR fresh modern approach to Greek food. Stylish small plates full of Greek flavors include Butternut-squashfilled tyropita, smoked feta in piquillo peppers and a stellar roast chicken. 402 E. 900 South, SLC, 801-532-3760. EGML
Olive Bistro This downtown cafe offers light salads and panini, some tapas, a list of wines and beers. 57 W. Main St., SLC, 801-364-1401. EGM Padeli’s One of Salt Lake’s original Greek restaurants, Greek Souvlaki, has opened a contemporary version of itself. Padeli’s also serves the classic street fare, but these excellent souvlaki come in a streamlined space modeled after Chipotle, Zao and other fast-but-not-fastfood stops. The perfect downtown lunch. 30 E. Broadway, SLC, 801-322-1111. GL Spitz Doner Kebab This California
transplant specializes in what Utahns mostly know by their Greek name “gyros.” But that’s not the only attraction. Besides the food, Spitz has an energetic hipster vibe and a liquor license that make it an after-dark destination. 35 E. Broadway, SLC, 801-364-0286 EGM
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ning chef Matthew Lake whose New York Rosa Mexicano was “the gold standard.” More upscale than a taco joint, but nowhere near white tablecloth, this bright, inviting cafe offers tableside guacamole. The rest of the menu, from margaritas to mole, is just as fresh and immediate. 268 State St., SLC, 801-779-4747. EGM WAR
Blue Poblano An import from Provo,
this great little spot serves hugely great tacos. And burritos. Recently remodeled and expanded; now with a liquor license. 473 E. 300 South, SLC, 801-883-9078 GL
Chunga’s These tacos al pastor are the real deal. Carved from a big pineapplemarinated hunk, the meat is folded in delicate masa tortillas with chopped pineapple, onion and cilantro. 180 S. 900 West, SLC, 801-328-4421. GL ININ
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mark of Middle Eastern food and a great range of dishes, Mazza has been a go-to for fine Lebanese food in SLC before there was much fine food at all. 912 E. 900 South, SLC, 801-521-4572; 1515 S. 1500 East, SLC, 801-484-9259. EGM – N
Alamexo A fresh take on
Mexican food from award-win2A 016 D
Frida Bistro Frida is one of
the finest things to happen to 2A 016 D
Salt Lake dining, ever. This is not your typical tacos/tamales menu—it represents the apex of still too little-known Mexican cuisine, elegant and sophisticated and as complex as French food. Plus, there’s a nice margarita menu. 545 W. 700 South, SLC, 801-983-6692. EGM WAR
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
HAofLL Red Iguana Both locations FA M E are a blessing in this City of
Salt, which still has mysteriously few good Mexican restaurants. Mole is what you want. 736 W. North Temple, SLC, 801-322-1489; 866 W. South Temple, SLC, 801-214-6050. EGL – M
Rio Grande Café As bustling now as it
was when it was still a train station, this is a pre-Jazz favorite and great for kids, too. Dishes overflow the plate and fill the belly. 270 S. Rio Grande St., SLC, 801-364-3302.
EGL
Taco Taco A tiny, charming 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
SEAFOOD
Current Fish & Oyster 2A 016 House An all-star team drawn ININ
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the city’s best restaurants, period. Fare ranges from Greek greatest hits like gyros and skordalia to Cretan dishes like the chicken braised with okra, but the grilled Greek octopus is what keeps us coming back for more. 224 S. 1300 East, SLC, 801-581-0888. EGM – N
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here to provide it. Artisan tacos (try the duck confit), inventive guacamole and lots of tequila in a spare urban setting. 1615. S. Foothill Dr., SLC, 385-259-0712; 4670 Holladay Village Plaza (2300 E.), 801-676-9706; 149 E. 200 South, SLC, (801-259-0940). EGM
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FA M E Greek eateries is also one of
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Aristo’s The best of local
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HAofLL
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MEDITERRANEAN
W A RD 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-needed breath of sea air refreshes this young restaurant, which updates their fish-oriented menu frequently. A snappy interior, a creative cocktail menu and a vine-covered patio make for a hospitable atmosphere. 301 Parleys Way, SLC, 801-466-9827. EGM - N
Kimi’s Chop & Oyster House Kimi Eklund and Chef Matt Anderson are bringing a touch of glam to Sugar House with their high-style, multi-purpose restaurant: It’s an oyster bar, it’s a steakhouse, it’s a lounge. However you use it, Kimi’s makes for a fun change from the surrounding pizza and beerscapes, with dramatic lighting, purple velvet and live music. 2155 S. Highland Dr., SLC, 801-946-2079. EGLLL
Market Street Grill SLC’s fave fish
restaurants: Fish is flown in daily and the breakfast is an institution. 48 W. Market Street, SLC, 801-322-4668; 2985 E. 6580 South, SLC, 801-942-8860; 10702 River Front Pkwy., South Jordan, 801-302-2262. EGM
The Oyster Bar This is one of the best selection of fresh oysters in town: Belon, Olympia, Malpeque and Snow Creek, plus Bluepoints. Crab and shrimp are conscientiously procured. 54 W. Market St., SLC, 801-531-6044; 2985 E. Cottonwood Parkway (6590 South), SLC, 801-942-8870. 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
Welcome to Kimi’s Chop & Oyster House, European influenced fine dining and elegant social atmosphere, now in Commons at Sugarhouse. We promise an intimate and relaxed dining experience that offers something different to local and foreign patrons and ensures you enjoy a memorable food experience every time. Now with outdoor patio seating with fire pits and cozy blankets! Lunch: Monday - Friday 11:30 am - 3 pm Après Work: Oyster Bar Lounge, Monday - Friday 11:30 am - 9:30 pm Dinner: Monday - Saturday 5 pm - 9:30 pm CLOSED SUNDAY 2155 S Highland Dr, SLC • (801) 946-2079 • kimishouse.com
CELEBRATING 40 YEARS OF EXCELLENCE Located at the base of Little Cottonwood Canyon on 20 acres, La Caille offers an unmatched experience & atmosphere. Explore the grounds, host an unforgettable event, or enjoy dining at it’s finest. Fine Dining Seven Days a Week Monday - Saturday 5:00 PM - 9:00 PM Sunday 4:00 PM - 8:00 PM Saturday Brunch 10:00 AM - 2:00 PM Sunday Brunch 10:00 AM - 3:00 PM
Elegant Dining & Special Occasions 9565 South Wasatch Boulevard, Sandy • 801-942-1751 • lacaille.com
Classically trained Pastry Chef Romina Rasmussen has been capturing the attention of food lovers near and far since 2003 with her innovative take on the classics, from her beloved Kouing Aman (Utah’s original) French macarons (buttons), and a wide variety of éclairs that change monthly. Breakfast, including sandwiches on house-made English muffins, and lunch are not to be missed either. We will be closed January 3-7.
2X
WINNER
216 East 500 South • (801) 355-2294 • lesmadeleines.com
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dining guide Indochine Vietnamese cuisine is under-represented in Salt Lake’s Thai-ed up dining scene, so a restaurant that offers more than noodles is welcome. Try broken rice dishes, clay pots and pho. 230 S. 1300 East, 801-582-0896. EGM Mi La-cai Noodle House Mi La-cai’s noodles rise above the rest, and their pho is fantastic—each bowl a work of art. The beautiful setting is a pleasure. It’s even a pleasure to get the bill. 961 S. State St., SLC, 801-322-3590. GL
My Thai My Thai is an unpretentious mom-and-pop operation—she’s mainly in the kitchen, and he mainly waits tables, but in a lull, she darts out from her stove to ask diners if they like the food. Yes, we do. 1425 S. 300 West, SLC, 801-505-4999. GL Oh Mai Fast, friendly and hugely flavorful—that sums up this little banh mi shop that’s taken SLC by storm. Pho is also good and so are full plates, but the banh mi are heaven. 3425 State St., SLC, 801-467-6882. EL Pawit’s Royale Thai Cuisine Cur-
ries 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
Pleiku This stylish downtown spot
LAAN NA THAI The International Rescue Committee’s Spice Kitchen Incubator program, in partnership with Salt Lake County, helped a new family move into the micro space that used to house Ekamai Thai. Expect great, family-cooked northern Thai food. 336 W. 300 South, 801-363-2717
serves a selection of Vietnamese dishes made from family recipes and served tapas-style. Note the pho, which is brewed for 36 hours and served in a full-bowl meal or a preprandial cup. 264 Main St., SLC, 801-359-4544. EGM
Sapa Sushi Bar & Asian Grill
Charming Vietnamese stilt houses surround the courtyard. Sapa’s menu ranges from Thai curries to fusion and hot pots, but the sushi is the best bet. 722 S. State St., SLC, 801-363-7272. EGM
Sawadee Thai The menu goes far
outside the usual pad thai and curry. Thai food’s appeal lies in the subtleties of difference achieved with a limited list of ingredients. 754 E. South Temple, SLC, 801-328-8424. EGM
Skewered Thai A serene setting for some of the best Thai in town—perfectly balanced curries, pristine spring rolls, intoxicating drunk noodles and a wellcurated wine list. 575 S. 700 East, SLC, 801-364-1144. EGL – M
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SOMI Vietnamese Bistro But there’s
also Chinese food and a cocktail menu at this stylish Sugarhouse restaurant. Crispy branzino, pork belly sliders on bai and braised oxtail are some of the highlights to the menu, which also includes the standard spring rolls and pho. 1215 E. Wilmington, SLC, 385-322-1158. EGN
Thai Garden Paprika-infused pad
thai, deep-fried duck and fragrant gang gra ree are all excellent choices—but there are 50-plus items on the menu. Be tempted by batter-fried bananas with coconut ice cream. 4410 S. 900 East, SLC, 801-266-7899. EGM
Thai Lotus Curries and noodle
dishes hit a precise procession on the palate—sweet, then sour, savory and hot—plus there are dishes you’ve never tried before and should: bacon and collard greens, red curry with duck, salmon with chili and coconut sauce. 212 E. 500 South, SLC, 801-328-4401. EGL – M
Thai Siam This restaurant is diminu-
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 Owner Omar
Abou-Ismail’s Rawtopia is a destination for those seeking clean, healthy food in Salt Lake. 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
tive, 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
Sage’s Café Totally vegan and
Zao Asian Cafe It’s hard to categorize
Vertical Diner Chef Ian Brandt, of
this pan-Asian semi-fast food concept. It draws from Thai, Vietnamese, Chinese and Japanese traditions, all combined with the American need for speed. Just file it under fast, fresh, flavorful food. 639 E. 400 South, SLC, 801-595-1234. GL
Tasty Thai Tasty is a family-run spot, absolutely plain, in and out, but spotless and friendly, and the food is fresh and plentiful. And it’s so close to a walk in the park. 1302 S. 500 East, SLC, 801-467-4070. GL
STEAK
Christopher’s The menu is 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 Fleming’s Prime Steakhouse This local branch of a national chain has a famously impressive wine list. With more than 100 available by the glass, it has selections that pair well with anything you order. 20 S. 400 West, The Gateway, SLC, 801-355-3704. EGO
mostly organic food, emphasizing fresh vegetables, herbs and soy. Macadamiacreamed 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
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 classy lack of pretension extends to the menu—no unpronounceables, nothing scary or even too daring—just top-of-the-line everything. Quality speaks for itself. 9100 Marsac Ave., Park City, 435-604-1300. EGN
350 Main Now being run by Cortney Johanson who has worked at the restaurant for 20 years, this mainstay cafe on Main Street is seeing another high
VOTED AMERICA’S TOP 10 MOST ROMANTIC RESTAURANT - USA TODAY Innovative cuisine, featuring local produce and game. BEST ROMANTIC RESTAURANT – 15TH CONSECUTIVE YEAR City Weekly – Best of Utah FEATURING LIVE MUSIC Local pianists perform Friday thru Sunday, beginning at 6:30 p.m. Cello bass and pianist on Thursday and Friday. To make reservations, view our full menu, offers and promotions, visit us online at www.log-haven.com
DINING AWARDS
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, Thursday - 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
NEW LOCATION IN THE CENTRAL 9TH MARKET Serving weekend brunch, lunch and dinner. Catering and private dining room available. “Like” us on Facebook for exclusive offers and updates on Food & Wine Events.
165 W 900 S, SLC • (801) 485-2055 • meditrinaslc.com
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The Farm Restaurant Food is at the
brings a touch of the South 2A 016 D
Glitretind The service is polished, and
the menu is as fun or as refined or as inventive as Chef Zane Holmquist’s mood. The appeal resonates with the jet set and local diners. The wine list is exceptional. But so is the burger. 7700 Stein Way, Deer Valley, 435-645-6455. EGO
Goldener Hirsch A jazzed up Alpine
theme—elk carpaccio with pickled shallots, foie gras with cherry-prune compote and wiener schnitzel with caraway-spiked carrot strings. 7570 Royal St. East, Park City, 435-649-7770. EGO
J&G Grill Jean-Georges Vongerich-
ten 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
BAR SNACK A bag of warm duckfat popcorn and a glass of pink bubbles make a perfect St. Regis apresski bar break.
Tupelo Chef Matt Harris
WAR and lot of excitement to Main Street. This is a far cry from greens and grits but the dishes that come out of his kitchen show a passion for full flavor and a rootsy approach to fine dining that signifies Southern style. A much needed shot of excitement for Main Street. 508 Main St., Park City, 435-615-7700. EG N
Viking Yurt (Open seasonally) Arrive by sleigh and settle in for a luxurious five-course meal. Reservations and punctuality a must. Park City Mountain Resort, 435-615-9878. EGO
AMERICAN CASUAL
Blind Dog Grill The kitchen offers
imaginative selections even though the dark wood and cozy ambience look like an old gentlemen’s club. Don’t miss the Dreamloaf, served with Yukon gold mashed potatoes. 1251 Kearns Blvd., Park City, 435-655-0800. EGM – N
The Blue Boar Inn The restaurant is reminiscent of the Alps, but serves fine American cuisine. Don’t miss the awardwinning brunch. 1235 Warm Springs Rd., Midway, 435-654-1400. EGN
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
Eating Establishment Claiming to
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
Fletcher’s on Main Street A fresh idea on Main Street, Fletcher’s has a casual approach designed to suit any appetite, almost any time. Talented Chef Scott Boborek’s carefully sourced dishes range from burgers to Beef Wellington—with lobster mac and Utah trout. 562 Main St., Park City, 435-649-1111. EGN
Royal Street Café (Open seasonally)
Don’t miss the lobster chowder, but note the novelties, too. In a new take on the classic lettuce wedge salad, Royal Street’s version adds baby beets, glazed walnuts and pear tomatoes. 7600 Royal Street, Silver Lake Village, Deer Valley Resort, Park City, 435-645-6724. EGM
Snake Creek Grill The setting is straight outta Dodge City; the menu is an all-American blend of regional
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forefront of the newly named Park City Mountain Resort, and the Farm is the flagship featuring sustainably raised and produced food. Resort Village, Sundial Building, North of the Cabriolet. 435-615-4828. EGO
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cooking styles. Corn bisque with grilled shrimp is a creamy golden wonder. Yes, black-bottom banana cream pie is still on the menu. 650 W. 100 South, Heber, 435-654-2133. EGM – N
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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
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
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point. With Chef Matthew Safranek in the kitchen, the menu is a balanced mix of old favorites and soon-to-be favorites like Five Spice Venision Loin in Pho. Amazing. 350 Main St., Park City, 435649-3140. EGN
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dining guide Handle Chef-owner Briar
Handly made his name at Tal2A 016 D
WAR isker on Main. In his own place he offers a pared back menu, mostly of small plates, with the emphasis on excellenct sourcing—trout sausage and Beltex Meats prosciutto, for example. There are also full-meal plates, including the chef’s famous fried chicken. 136 Heber Ave., Park City, 435-602-1155. EGN
High West Distillery Order a flight of whiskey and taste the difference aging makes, but be sure to order plenty of food to see how magically the whiskey matches the fare. The chef takes the amber current theme throughout the food. 703 Park Ave., Park City, 435-649-8300. EGML Jupiter Bowl Upscale for a bowling
alley, but still with something for everyone in the family to love. Besides pins, there are video games and The Lift Grill & Lounge. In Newpark. 1090 Center Dr., Park City, 435- 658-2695. EGM
Road Island Diner An authentic 1930s diner refitted to serve 21st-century customers. The menu features oldfashioned 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 bacongrilled shrimp or a chicken bowl with your brew. 1890 Bonanza Dr., Park City, 435-214-7570. EGL – M
Silver Star Cafe Comfort food with
an upscale sensibility and original touches, like shrimp and grits with chipotle or Niman Ranch pork cutlets with spaetzle. Morning meals are also tops—try the breakfast pizza!—and the location is spectacular. 1825 Three Kings Dr., Park City, 435-655-3456. EGM
Simon’s Grill at the Homestead
The décor is formal, the fare is hearty but refined—salmon in a morel cream, or pearl onion fritters dusted with coarse salt. 700 N. Homestead Dr., Midway, 888-327-7220. 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
Primo Restaurant For over 20 years, Primo Restaurant has been serving the best Italian food in Salt Lake City with unique and authentic cuisine and exceptional service. Now in our new home for the last three years, we have a lot more to offer to our valued customers. In addition to great food and service, we have the capability of doing big events like weddings and business meetings for up to 200 people with free parking. We also have a beautiful patio and many private rooms for all you need in one place.
4699 S. Highland Dr., Holladay • (801) 947-0025 • primoslc.com
AN AMERICAN CRAFT KITCHEN At Provisions we believe in the value of carefully executed, ingredient driven small batch cookery, produced in partnership with responsible farming and animal husbandry. We love to cook, it’s our passion and we respect the ingredients by keeping it simple, preparing it the best way we know how. We work closely with a community of passionate producers, importers and makers to ensure a memorable experience. We cook and eat with the seasons as it’s better for the environment and for our health. The bounty of nature guides our menus and gives us inspiration. We change the menu often and never compromise, we use the best when it’s at its best, to achieve peak flavor in peak season. Open for dinner Tuesday thru Sunday from 5 -10pm. Sunday Brunch from 10:30-2:00pm.
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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
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dining guide The Brass Tag In the Lodges at Deer Valley, the focal point here is a wood oven which turns out everything from pizza to fish and chops, all of the superior quality one expects from Deer Valley. 2900 Deer Valley Drive East, Park City, 435-615-2410. EGM Zermatt Resort The charming, Swissthemed resort is big on buffets—seafood, Italian and brunch. 784 W. Resort Dr., Midway, 866-643-2015. EGM – N
BAKERIES & CAFÉS
Park City Coffee Roasters The town’s fave house-roasted coffee and housemade pastries make this one of the best energy stops in town. 1680 W. Ute Blvd., Park City, 435-647-9097. GL Peace, Love and Little Donuts
Doughnuts all day long at this Park City outpost of an East Coast favorite. And you can choose your own toppings. 738 Main St., Park City, 435-731-8383. GL
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
luxurious 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
Squatters Roadhouse Everyone
loves the bourbon burger, and Utah Brewers Co-op brews are available by the bottle and on the state-of-the-art tap system. Open for breakfast daily. 1900 Park Ave., Park City, 435-649-9868. EGM
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Wasatch Brewpub This was the first brewpub in Utah, and it serves handcrafted beer and family-friendly fare without a hefty price tag. Everyone loves Polygamy Porter, and the weekend brunch is great, too. 240 Main St., Park City, 435-649-0900. EGL – M
CONTINENTAL & EUROPEAN
Adolph’s Park City locals believe
the steak sandwich is the best in town. You’ll also find classics like wiener schnitzel, rack of lamb and Steak Diane. 1500 Kearns Blvd., Park City, 435-649-7177. EGO
Bistro 412 The coziness and the low
wine markups make you want to sit and sip. Mainstays here are classic French favorites like beef bourguignon. 412 Main St., Park City, 435-649-8211. EGM
Café Terigo This charming café is the spot for a leisurely meal. Chicken and bacon tossed with mixed greens and grilled veggies on focaccia are cafégoers’ favorites. 424 Main St., Park City, 435-645-9555. EGM
ITALIAN & PIZZA
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 wood-fired pizzas are edgy, but they’re good. 2001 Sidewinder Dr., Park City, 435- 645-8646. EGM Vinto The only location of this chic
pizzeria, Vinto has a great patio, as well as personal pizzas (try the Tuttabello), a nice wine list and a rotating selection of excellent gelato. A great PC deal. Don’t overlook the pasta specials. 900 Main St, Park City, 435-615-9990. EGM
Ghidotti’s Ghidotti’s evokes Little Italy more than Italy, and the food follows suit—think spaghetti and meatballs, lasagna and rigatoni Bolognese. Try the chicken soup. 6030 N. Market St., Park City, 435-658-0669. EGM – N Grappa Dishes like osso buco and
grape salad with gorgonzola, roasted walnuts and Champagne vinaigrette are sensational, and the wine list features hard-to-find Italian wines as well as flights, including sparkling. 151 Main St., Park City, 435-645-0636. EO
JAPANESE/PAN-ASIAN
Sushi Blue Find the yin and yang of
Asian-American flavors in Bill White’s sushi, excellent Korean tacos, crab sliders and other Amer-Asian food fusions, including the best hot dog in the state, topped with bacon and house-made kimchi. 1571 W. Redstone Center Dr. Ste. 140, Park City, 435-575-4272. EGM – N
Wahso Restaurateur Bill White is known for his eye-popping eateries. Wahso is his crown jewel, done up with lanterns and silks like a 1930s noir set. Don’t miss the jasmine tea-smoked duck. 577 Main St., Park City, 435-615-0300. EGO
MEXICAN & SOUTHWESTERN
Baja Cantina The T.J. Taxi is a flour
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 with lots of cars and motorcycles on display, oil cans to hold the flatware, and a 50-seat bar made out of toolboxes. If you’ve ever dreamed of eating in a garage, you’ll be thrilled. 8208 Gorgoza Pines Rd., Park City, 435575-0846. 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
restaurant for south-of-the-border eats. Burritos fly through the kitchen like chiles too hot to handle—proving consistency matters. 1890 Bonanza Dr., Park City, 435-645-9114. 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 fullfledged 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
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
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
THE SPUR CELEBRATES 15 YEARS IN BUSINESS WITH A GRAND EXPANSION! We’ve added an outdoor patio and a new Main Street entrance. Come by for breakfast, lunch or dinner, or just stop by for dancing and drinks—we offer wine and beer on tap and, of course, our signature cocktails. We are open and serving food from 10am to 1am. Live music every night! We hosts local, regional, and national music acts with genres ranging from rock, country, celtic, folk, bluegrass, cover bands, blues and singer/songwriters. 352 Main Street, Park City • (435) 615-1618 • thespurbarandgrill.com
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dining guide 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 prize-winning mixologists adds to the freestyle feel. 442 Main St., Park City, 435-645-7253. EGM – N
Shabu Shabu House The second
shabu-style eatery in PC is less grand than the first but offers max flavor from quality ingredients. 1612 W. Ute Blvd., Park City, 658-435-5829. EGLL
Taste of Saigon Flavor is the focus here, with the degree of heat in your control. Try the specials such as lemongrass beef and rice noodle soup. 580 Main St., Park City, 435-647-0688. EM
STEAK
Butcher’s Chop House & Bar The
draws are prime rib, New York strip and pork chops—and the ladies’ night specials in the popular bar downstairs. 751 Main St., Park City, 435-647-0040. EGN
Grub Steak Live country music, fresh
salmon, lamb and chicken, and a mammoth salad bar. Order bread pudding whether you think you want it or not. You will. 2200 Sidewinder Dr., Prospector Square, Park City, 435-649-8060. EGN
Edge Steakhouse This beautifully fills the beef bill at the huge resort, and the tasting menus take you through salad, steak and dessert for $45 to $60, depending on options. 3000 Canyon Resort Drive, Park City, 435-655-2260. EGO
Prime Steak House Prime’s recipe
for success is simple: Buy quality ingredients and insist on impeccable service. Enjoy the piano bar, and save room for molten chocolate cake. 804 Main St., Park City, 435-655-9739. EGN
NORTH SALT LAKE & BEYOND AMERICAN FINE DINING
The Huntington Room at Earl’s Lodge Ski-day sustenance and fireside
dinner for the après-ski set. In summer, dine at the top of the mountain. 3925 E. Snowbasin Rd., Huntsville, 888-437-547. EGLL
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Hearth Much of the menu is inspired by
the wood-fired oven—the pizzas, the flatbreads and the hearth breads, all made with the same basic dough. There were several elk dishes on the menu and some yak. Try it. 195 Historic 25th St. Ste. 6 (2nd Floor), Ogden, 801-399-0088. EGN
AMERICAN CASUAL
The Bluebird The ornate soda
fountain, tile floors and mahogany tables are the setting for daily specials and soups, milkshakes and sundaes. 19 N. Main St., Logan, 435-752-3155. M
Prairie Schooner Tables are
covered wagons around a diorama featuring coyotes, cougars and cowboys—corny, but fun. The menu is standard, but kids love it. 445 Park Blvd., Ogden, 801-621-5511. EGM
Union Grill The cross-over cooking
offers sandwiches, seafood and pastas with American, Greek, Italian or Mexican spices. Union Station, 2501 Wall Ave., Ogden, 801-621-2830. EGM
BAR GRUB & BREWPUBS
Beehive Grill An indirect offshoot of
Moab Brewery, the Grill focuses as much on house-brewed root beer as alcoholic suds, but the generally hefty food suits either. 255 S. Main St., Logan, 435-753-2600. EGL
Roosters Choose from specialty piz-
zas, 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
Mandarin The rooms are filled with red
and gold dragons. Chefs recruited from San Francisco crank out a huge menu. Desserts are noteworthy. Call ahead. 348 E. 900 North, Bountiful, 801-298-2406. EGM
ITALIAN AND PIZZA
The Italian Place A great sandwich is
about proportion, not quantity, and these balance filling and bread, toasted until the meld is complete. 48 Federal Ave., Logan, 435-753-2584. GL
Marcello’s Eat spaghetti and
meatballs without wine—this is truly Utah-style Italian food. 375 N. Main St., Bountiful. 801-298-7801. GL – M
Slackwater Pizza The pies here are as good as any food in Ogden. Selection ranges from traditional to Thai (try it), and there’s a good selection of wine and beer. 1895 Washington Blvd., Ogden, 801-399-0637. EGM Rovali’s Ristorante This friendly family-owned place on Ogden’s main drag serves hearty Italian fare and housemade pastry, plus a creative bar menu and live music. 174 E. 2500 S., Ogden, 801-394-1070. EGM Zucca Trattoria Chef-Gerladine Sepulveda’s menu features regional Italian dishes—check out the specials. But that’s only part of Zucca. There is also a great Italian market and deli, selling 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 An-
gus beef steaks, bison chickenfried steak and burgers have made this an institution for more than 50 years. Eat in, drive up or take home. 1900 S. Highway 89, Perry, 435-723-8545. GL – M
PROVO & CENTRAL UTAH AMERICAN FINE DINING
Communal Food is focused on the famil-
iar with chef’s flair—like braised pork shoulder crusted in panko. Attention to detail makes this one of Utah’s best. 100 N. University Ave., Provo, 801-373-8000. EGM –N
The Tree Room Sundance Resort’s flagship is known for its seasonal, straightforward menu and memorable decor, including Robert Redford’s kachina collection. Try the wild game—spicerubbed quail and buffalo tenderloin. Highway 92, Sundance Resort, Provo Canyon, 801-223-4200. EGN – O
AMERICAN CASUAL
The Black Sheep The cuisine here
is based on the Native American dishes Chef Mark Mason enjoyed in his youth. But the fundamentals—like Navajo fry bread and the “three sisters” combo of squash, corn and beans—have been given a beautiful urban polish by this experienced chef. Don’t miss the cactus
BREWING LEGENDARY BEERS FOR OVER 27 YEARS Salt Lake’s original brewpub since 1989 features award-winning fresh brewed beers, eclectic daily specials and traditional pub favorites for lunch, dinner and weekend brunch 7 days a week. With an urban garden patio and private event space with spectacular city views, Squatters is the perfect choice for large group reservations, parties and events. Look for us in Park City and at the airport too! Squatters. Good For What Ales You.
®
DINING AWARDS
Salt Lake City • 147 W. Broadway • (801) 363-2739 Park City • 1900 Park Avenue • (435) 649-9868 Salt Lake International Airport • (801) 575-2002 • squatters.com
Best Restaurant, Best Japanese, and Best Sushi — Salt Lake magazine Dining Awards Pushing the envelope of contemporary Japanese cuisine, Takashi presents unrivaled sushi, sashimi, hot entrees and small plates in a memorable downtown setting. Premium sake, wine, imported beer and signature cocktails. Lunch Monday through Friday Dinner Monday through Saturday
Contemporary Japanese Dining
DINING AWARDS
18 W. Market Street, SLC • (801) 519-9595
l u n c h • d i n n e r • c o c k ta i ls
18 west market street • 801.519.9595 Fancy tacos and fine tequilas served seven days a week in a warm, modern atmosphere. Private dining space available at Holladay and Foothill locations. COME TRY OUR BRUNCH FROM 11-3 ON SATURDAY’S AND SUNDAY’S! PATIOS OPEN IN ALL LOCATIONS. Visit us at www.taqueria27.com, twitter @taqueria27 or Facebook Taqueria27 for more information.
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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 pear margarita. 19 N. University Ave, Provo, 801-607-2485. EGM – N
The Foundry Grill The café in Sun-
dance Resort serves comfort food with western style—sandwiches, spit-roasted chickens and s teaks. Sunday brunch is a mammoth buffet. Sundance Resort, Provo, 801-223-4220. EGM
Station 22 Ever-hipper Provo is home
to some cutting-edge food now that the cutting edge has a folksy, musical saw kind of style. Station 22 is a perfect example of the Utah roots trend—a charming, funky interior, a great soundtrack and a menu with a slight Southern twang. Try the fried chicken sandwich with red cabbage on ciabatta. 22 W. Center St., Provo, 801-607-1803. EGL – M
INDIAN
Bombay House Salt Lake’s biryani main-
stay has several sister restaurants worthy to call family. 463 N. University Ave., Provo, 801-373-6677; 7726 Campus View Dr., West Jordan, 801-282-0777; 2731 E. Parley’s Way, SLC, 801-581-0222. EGM – N
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Pizzeria 712 The pizza menu
reaches heights of quality that 2A 016 D
WAR fancier restaurants only fantasize about. Not only are the blister-crusted pizzas the epitome of their genre, but braised short ribs, local mushrooms and arugula on ciabatta are equally stellar. 320 S. State St., Orem, 801-623-6712. EGM
MEXICAN
Mountain West Burrito A humble
burrito place with high-flown belief in sustainably raised meats, locally sourced vegetables and community support. Result: everything you’d ever want in a burrito joint, except a beer. 1796 N. 950 West, Provo, 801-805-1870. GL
VEGETARIAN
Ginger’s Garden Cafe Tucked inside Dr. Christopher’s Herb Shop, Ginger’s serves truly garden-fresh, bright-flavored, mostly vegetarian dishes. 188. S. Main St., Springville, 801-489-4500. GL
MOAB & SOUTHEAST UTAH AMERICAN DINING
Café Diablo (Open seasonally) This
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café offers buzz-worthy dishes like rattlesnake cakes and fancy tamales. Save room for dessert. 599 W. Main St., Torrey, 435-425-3070. EGN
HAofLL Hell’s Backbone Grill FA M E Owners Blake Spalding and
AMERICAN CASUAL
Oscar’s Café Blueberry pancakes,
fresh eggs, crisp potatoes and thick bacon. We love breakfast, though Oscar’s serves equally satisfying meals at other times of day. 948 Zion Park Blvd., Springdale, 435-772-3232. GL
Jen Castle set the bar for local, organic food in Utah. Now the cafe has gained national fame. They garden, forage, raise chickens and bees, and offer breakfasts, dinners and even picnic lunches. 20 N. Highway 12, Boulder, 435335-7464. EGM – N
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
Capitol Reef Inn & Café This fam-
Red Rock Grill at Zion Lodge Try
ily spot strives for a natural and tasty menu—and dishes like fresh trout and cornmeal pancakes achieve it. Be sure to look at the great rock collection and the stone kiva. 360 W. Main St., Torrey, 435425-3271. EGL – M
Eklectic Café This is what you hope
Moab will be like—vestigially idealistic, eccentric and unique. Linger on the patio with your banana pancakes, then shop the bric-a-brac inside. 352 N. Main St., Moab, 435-259-6896. GL
Sunglow Family Restaurant This
pit stop is famous for its pinto bean and pickle pies. Yes, we said pickle. 91 E. Main St., Bicknell, 435-425-3701. GL – M
BAR GRUB & BREWPUBS
Moab Brewery A beloved watering
hole for river-runners, slick-rock bikers, red-rock hikers and everyone who needs a bite and a beer, which is nearly everyone in Moab. All beer is brewed on site. 686 Main St., Moab, 435-259-6333. EGM
ST. GEORGE & SOUTHWEST UTAH AMERICAN FINE DINING
Painted Pony The kitchen blends
culinary trends with standards like sage-smoked quail on mushroom risotto. Even “surf and turf” has a twist—tenderloin tataki with chile-dusted scallops. 2 W. St. George Blvd., Ste. 22, St. George, 435-634-1700. EGN
Spotted Dog Café Relax, have some vino and enjoy your achiotebraised lamb shank with mint mashed potatoes on top of rosemary spaghetti squash. 428 Zion Park Blvd., Springdale, 435-772-0700. EGN
eating here on the terrace. Enjoy meltingpot American dishes like smoked trout salad with prickly pear vinaigrette. And you can’t beat the red rock ambience. Zion National Park, 435-772-7700. EGL – M
Whiptail Grill Tucked into an erstwhile gas station, the kitchen is little, but the flavors are big—a goat cheese-stuffed chile relleno crusted in Panko and the chocolate-chile creme brulee. 445 Zion Park Blvd., Springdale, 435-772-0283. EGL – M Xetava Gardens Café Blue corn pan-
cakes for breakfast and lunch are good bets. But to truly experience Xetava, dine under the stars in eco-conscious Kayenta. 815 Coyote Gulch Court, Ivins, 435-656-0165. EGM
BAKERIES & CAFÉS
25 Main Café and Cake Parlor
With its hip graphic design, ever-so-cool servers and a loyal cupcake following, this simple sandwich spot could be at home in Soho, but it’s in St. George. 25 N. Main St., St. George, 435-628-7110. GL
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
Read Mary Brown Malouf’s Utah food blog
ON THE TABLE On saltlakemagazine.com.
@marymalouf
Texas de Brazil, the nation’s premier Brazilian steakhouse, features extensive meat selections of beef, lamb, pork, chicken and sausage all deliciously seasoned and carved table side by the restaurant’s authentically costumed “gauchos.” The restaurant also features a fresh gourmet salad area containing more than 50 items.
50 South main Street ,SLC • (385) 232-8070 • texasdebrazil.com
FABULOUS FOOD AND AWARD WINNING BREWS!
A legend in Park City since 1986, now you can enjoy the same award winning beer and pub fare in our Sugar House location. Pouring both Wasatch and Squatters hand-crafted brews, as well as dishing up delicious pub favorites, Wasatch Sugar House is sure to satisfy every appetite. Serving lunch, dinner and weekend brunch. Private event space available for large groups. Dog-friendly summer patio. Validated garage parking and on-site beer package agency.
Celebrating our 30th anniversary in 2016 First and still the best - we drink our share and sell the rest! 2110 South Highland Drive • (801) 783 -1127 • wasatchbeers.com
The Wild Rose is a fine dining restaurant located at The District in South Jordan. Serving Contemporary American cuisine such as Chipotle Dusted Scallops, New Zealand Rack of Lamb and our signature, mouthwatering Tenderloin of Beef. As well as beer, wine and cocktails to compliment any meal. We also have a private dining room to accommodate your next business function or special event. Open nightly for dinner at 5pm and for brunch on Sunday from 10-2. Reservations recommended but not required.
11516 District Main Dr, South Jordan • (801) 790-7673 • wildrose-district.com
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bar FLY
21 & OVER BARS
LIBATIONS | 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.)
A BITTER SCENE in SLC BY CHELSEA NELSON
Bitters have long been mysterious
to some cocktail lovers, but Salt Lake City is definitely in the know when it comes to locally sourced and bottled bitters. And our local artisans are answering the consumer’s call to provide quality options for not just the bartender, but the home mixologist. Bitters are commonly made with botanicals and prepared with highvolume alcohol, originally being sold as medicines and tonics for ailments as far back as the 18th century. Today, bitters are mostly used as apéritifs and cocktail flavorings. The knowledgeable use of bitters can highlight different flavor profiles in a cocktail, as well as create balance and complexity. Salt Lake City has three high-quality, locally produced bottled bitters to choose from. Bitters Lab, owned and operated by Andrea Latimer, is focused on
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creating flavor profiles that other bitters companies may not have thought of. Bitters Lab Charred Cedar and Currant is a favorite for local craft bartenders, and you’ll have a difficult time finding anything that compares to the punch of their Habanero Lime. And while Bitters Lab does offer an aromatic, Andrea says Bitters Lab will continue to change seasonally and keep you wondering what’s coming next. Stop by the new storefront to pick up your favorite
Bitters Lab swag and flavors (check Bitters Lab social media for store hours). Beehive Bitters, created by Michael D’Amico, also produces quality, fromscratch bitters. Beehive Bitters focuses on flavors that are perfect for classic cocktails as well as more unusual combination flavors like the wellbalanced Coffee and Cacao. Check out their Instagram for great photos and cocktail recipes. Honest John Bitters, from Sara Lund who owns The Rest and Bodega, is the newest line on our local bitters market. Purchase Honest John exclusively at The Rest, online, and wholesale. Honest John offers five flavors, some dark and heavy like Black Walnut, and others bright and floral such as Nola and Grapefruit. So, whatever cocktail you might be shaking up, Honest John has you covered.
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.
PHOTO CHELSEA NELSON
Local Bitters
All bars listed in the Salt Lake Bar Fly have been vetted and chosen based on quality of beverage, food, atmosphere and service.
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 cocktails, and the shakers prefer the term “bartenders.” A survivor of the ups and downs of Utah liquor laws, this was the vanguard of Salt Lake’s new cocktail movement, serving classic drinks and creative inventions behind the best electric sign in the city. 155 E. 200 South, SLC, 801-355-2287 EGL
Beer Bar Ty Burrell, star of ABC’s small-
screen hit Modern Family, is a co-owner of Beer Bar, which is right next to Burrell’s other SLC hipster success story, Bar X. This is a hipster beer joint. It’s noisy and there’s no table service—you wait in line at the bar for your next beer and sit at picnic tables. But there are over 140 brews to choose from, not to mention 13 kinds of bratwurst. 161 E. 200 South, SLC, 801-355-2287 EGL
The Bayou This is Beervana, with 260
bottled beers and 32 on draft. The kitchen is an overachiever for a beer bar, turning out artichoke pizza and deep-fried Cornish game hens. 645 S. State St., SLC, 801-961-8400. EGM
Beerhive Pub An impressive list of
over 200 beers—domestic, imported and local—and a long ice rail on the bar to keep the brew cold, the way Americans like ’em, are the outstanding features of this cozy downtown pub. Booths and tables augment the bar seating and downstairs there are pool tables. You can order food from Michelangelo’s next door, but this place is basically all about the beer. 128 S. Main St., SLC, 801-364-4268 EGL
BTG Wine Bar BTG stands for “By the
PHOTO CHELSEA NELSON
Glass,” and the tenacity with which Fred Moesinger (owner of next-door Caffé Molise) pursued the audacious (in Utah) idea of a true wine bar deserves kudos. BTG serves craft cocktails and specialty beer, and you can order food from Caffé Molise, but the pièces de résistance are the more than 50 wines by the glass. You can order a tasting portion or a full glass, allowing you to sample vintages you might not be inclined to buy by the bottle. 63 W. 100 South, SLC, 801-359-2814 EGL
Campfire Lounge Well, don’t go
expecting a real campfire, although patio firepits have been “in the works” for awhile now. But the laid-back feeling of sitting around a campfire, sipping and talking with friends, is what the owners were aiming for, with or without flames. And that’s
what Campfire is—a relaxed neighborhood joint with affordable drinks. And s’mores. 837 E. 2100 South, 801-467-3325 EGL
Club Jam The city’s premier gay bar has all that’s necessary: DJs, drag queens and drinks. It rocks out Wednesday through Sunday, with karaoke on Wednesday and Sunday nights at 9. 751 N. 300 West, SLC, 801-382-8567 EGL Copper Common Sibling to hugely popular restaurant The Copper Onion, Copper Common is a real bar—that means there’s no Zion curtain and you don’t actually have to order food if you don’t want to. But on the other hand, why wouldn’t you want to? Copper Common’s kitchen caters to every taste, whether you’re drinking cocktails, beer or wine (on tap, yet). And it’s real, chefimagined food—a long way from pretzels and peanuts. Reservations are recommended, and thankfully there are no TVs. 111 E. Broadway, SLC, 801-355-9453 EGM
Cotton Bottom Inn Remember
when this was a ski bum’s town? The garlic burger and a beer is what you order. 2820 E. 6200 South, SLC, 801-273-9830 EGL
East Liberty Tap House Another
bright spot in a brilliant neighborhood, the Tap House is the creation of Scott Evans, who also owns nearby restaurant Pago. Half a dozen beers on draft and 20 or more by the bottle, and the rotation changes constantly—meaning, stop by often. The menu, by Chef Phelix Gardner, does clever takes on bar food classics, like housemade onion dip and potato chips. Note: It’s open noon to midnight, 7 days a week. 850 E. 900 South, SLC, 801-441-2845 EGM
Gibson Lounge Grand America’s
inimitable upscale style is translated into a gorgeously cushy but unstuffy bar, the antithesis of the current minimalist hipster style. You can actually wear a cocktail dress to this cocktail bar. 555 S. Main St, SLC, 801-258-6778. EGM
Good Grammar Gallivan Avenue is becoming a hipster hotspot. Proof: the crowds playing Jenga on the patio in front of Good Grammar. The decor, with a wall full of pop celebs and heroes, and a soundtrack of eclectic old- and alt-rock, creates a space that bridges old and young imbibers. House cocktails have names inspired by late greats. 49 E. Gallivan Ave., 385-415-5002. EGL High West Distillery The bartenders
at Utah’s award-winning gastro-distillery concoct two full and completely different
MEET THE BARTENDER:
Amy Eldredge Current Fish and Oyster
AMY ELDREDGE is what you might call the
rock star of the bartending world here in Salt Lake. She studied under the well-known Sasha Petraske, who opened Milk & Honey in New York and played a major part in the craft cocktail revival, ousting the pre-made mixers that had taken over in the ‘80s and ‘90s. The knowledge that Amy brought back after working under Sasha is incredible and you can see her influence in all of the Main Course Management Group’s restaurants, as well as Bar X and others. I asked Amy for her favorite cocktail and she talked about the beautiful Antoinette, which you can find on the Current Fish & Oyster cocktail menu. This beautiful citrus-forward cocktail is perfect for a seafood dinner or midday with brunch. RECIPE:
The Antoinette from Amy Eldredge, Current Fish & Oyster 1/2 oz. lime juice 3/4 oz. grapefruit juice 1/2 oz. simple syrup (1 part sugar to 1 part water) 3/4 oz. St. Germaine 1 1/2 oz. Salt City Vodka 2 Drops Rhubarb Bitters (Fee Brothers) Topped with sparkling wine and garnish with a cherry.
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bar fly cocktail menus, one each for summer and winter, and briefer ones for the shoulder seasons. The focus is on whiskey-based drinks featuring High West’s award-winning spirits, although the bar stocks other alcohol. The food is whiskey-themed, too, and the space—a former livery stable—is pure Park City. 703 Park Ave., Park City, 435-649-8300 EGM
Spencer’s The cozy, wood-panelled bar adjoining the steakhouse is a handy downtown watering hole with a classic city bar. The pro bartender can mix what you want; but visitors should want drinks based on local spirits like Beehive Gin and Sugar House Vodka. Hilton Salt Lake City Center, 255 W. Temple, SLC, 801-238-4748 EGM
Garage Everyone compares it to an
rant is the bar which remains from the space’s former incarnation and is now stocked with a great selection of Italian bitter liqueurs and wines. 454 E. 300 South, SLC, 801-746-4441. EGM
Gracie’s Play pool, throw darts, listen to live music, kill beer and time on the patio and upstairs deck. Plus, Gracie’s is a gastropub—you don’t see truffled ravioli in a vodka-pesto sauce on most bar menus. 326 S. West Temple, SLC, 801-819-7563 EGM Green Pig Green Pig is a pub of a different
COLD WEATHER COCKTAILS
Sip ‘n’ Schnitzels Tis Trestle Tavern’s season
Trestle Tavern’s winter cocktail menu features libations sure to keep your belly warm this chilly season. Classics like the Scofflaw and the Market Mule, as well as warm cocktails like the Svarak (mulled wine), fill a warming role in an imbiber’s repertoire—and perfectly complement a great menu comprised of some Eastern European comfort foods. One of my favorite cocktails on the menu is the 3 Dots & A Dash, and was created by owner Scott Evans. Local Dented Brick Antelope Island Rum, Bacardi 8-Year, Velvet Falermun, allspice, and lime make a full-bodied and very balanced cocktail that sips easy with dinner. The Trestle Toddy is a play on a tasty classic cocktail called The Last Word. Served warm, this mix of bourbon, Green Chartreuse, Luxardo, lime and honey makes an outstanding toddy. The Market Mule is made with seasonal fruit and the classic ginger flair; a traditional Scofflaw is made with rye, dry vermouth, lemon and grenadine. Also making the list is a truly beautiful Svarak— mulled red wine, curacao, brandy, allspice and housemade spice syrup. Trestle Tavern, 1513 S. 1500 East, SLC, 801-532-3372
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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 EGL
The Shooting Star More than
a century old, this is gen-youwine Old West. The walls are adorned with moose heads and a stuffed St. Bernard. Good luck 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. EGM
The Vault In the boutique Kimpton hotel The Monaco, The Vault is themed after the building’s original purpose as a bank. A quintessential hotel bar, with big windows looking out on pedestrian traffic and longaproned servers, this is a favorite place for locals and visitors. There is a list of original concoctions, but look for the special cocktails themed to what’s onstage across the street at Capitol Theatre. You can also order from the wine list of Bambara, the hotel restaurant. 202 S. Main St., SLC, 801-363-5454 EGL Undercurrent Bar Right behind and sister to seafood restaurant Current Fish & Seafood, Undercurrent went to the top of the class the minute it opened ,thanks to the expertise behind it: Amy Eldredge is one of Salt Lake’s best bartenders and Jim Santangelo one of its foremost wine educators. Add in barsnacks by Chef Logen Crews and the availability of Sofie sparkling wine in a can and you’ve got a hit. 270 S. 300 East St., SLC, 801-574-2556 EGL Whiskey Street Before it was named Main Street, this stretch of road was dubbed “Whiskey Street” because it was lined with so many pubs and bars. Hence the name of this drinking (and eating) establishment. Anchored by a 42-foot-long cherry wood bar and centered with a narrow stand-up table, booths, and cushy seats at the back, Whiskey Street serves food, but it’s primarily a place to bend the elbow. There’s a selection of neo-cocktails, a list of beer and whiskey pairings and a jaw-dropping list of spirits, some rare for SLC. Wine on tap and an extensive beer list round out the choices. 323 S. Main St., SLC, 801-433-1371 EGL Zest Kitchen & Bar Besides the healthy
dining, Zest offers hand-crfted Fresh juice cocktails with the same emphasis on local and organic ingredients as the food—try an original concoction like the Straw-bubbly Lavender Martini, a Jalapeno Margarita or Summer Beet Sangria. There’s a special late-night menu of bar bites too. 275 S. 200 West, SLC, 801-433-0589 EGL
PHOTO CHELSEA NELSON
Austin bar. Live music, good food and the rockingest patio in town. Try the Chihuahua, a chile-heated riff on a margarita.1199 N. Beck St., SLC, 801-521-3904 EGL
Stanza The heart of the Italian restau-
2017 Dining Awards Cast Your Vote Readers’ Choice
Vote for your favorite restaurant for a chance to win two tickets to the 2017 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 12, 2017
onthetown A collection of photos from the many local events covered in greater detail on saltlakemagazine.com
2 3
1 4
Salt Lake Magazine Cocktail Contest Awards October 9, 2016, Pierpont Place, Photos by Beehive Photo and Video
1 Andrea Bedke, Ryan Christensen and Kandra Pearson 2 Tristan Loughlin 3 Scott Bramhall, Evan Tendick, and Joe Aragon from Squatters 4 Monica Ocoro
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Nuzzles Ball
September 24, 2016, Montage Deer Valley, Photos by Reed Rowe Nuzzles & Co., is a non-profit, no-kill feline and canine rescue and adoption organization located at the Tanger Outlets in Park City. Money raised at The Nuzzles Ball was designated to rescue and rehab for pets and to work towards the organization’s goal of making Utah a no-kill state by 2019.
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my turn
Odd Man Out When REJECTION becomes another word for a life lesson BY JOHN SHUFF
I’ll never forget the moment my freshman year in high school when I was told that I was not chosen by any of my high school’s fraternities. There were four of us. Four miserable rejects, slumped in our chairs, staring at the floor of Mr. Schurr’s deserted classroom, the teacher in charge of the school’s social affairs and who had the unenviable job of giving us the bad news. I remember feeling a wave of shame wash over me; somewhere inside there were tears trying to fight their way to the surface, but I managed to hold them back. What I had suspected all along had been verified: no one wanted me. I was pudgy, I was useless and at 15, my life was over. I dreaded telling my parents the news, but I noted with some surprise that they didn’t exactly hold a funeral when I told them. In fact, they skipped right past my aching self-pity, knowing that feeling sorry for myself wasn’t going to teach me anything. They realized rejection happens every day. Someone turns you down for a date, a client says no when you ask for the order, you tell a joke and nobody laughs. It’s rejection in one form or another and we’ve all had our share over the years However, by my senior year I’d shot up six inches, played basketball and captained our golf team. I was headed for Notre Dame and I had come to realize that there was far more to life than pledging a fraternity. I thought those days of fear and self-loathing were over. Fast-forward a few decades and there it was again: rejection. It was 10 years ago I ran into it again—this time, from a member of my own family. This time, it was my daughter, Molly, who called me on a business trip to tell me in her soft voice she was resigning from our company. “Are you pregnant?” I asked. “No,” she replied. She told me she was going to fulfill her lifelong dream of teaching. For a moment I was numb. She’d been with us for three years. She had done well. I was counting on her. However, the more we talked, the more I came to see she did not love the
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JOHN AND MOLLY
business as much as we did. I saw clearly that the publishing business was our passion—not hers. In retrospect, I realized she had decided to live her own dream. So maybe it wasn’t rejection after all—maybe it was simply a situation that delivered a series of sound lessons: • You can’t orchestrate your child’s life. •Y ou must love your child unconditionally. There will be bumps in the road but things generally work out for the best. •F orget about yourself and focus on your child’s emotional growth and stability. •C elebrate the child who breaks away from the parental yoke and finds true independence. As I learned 60 years ago, what looks and feels like rejection is just a blip on the radar, and it may in fact be an opportunity—the old idea that when one door closes, another opens. In Molly’s case, I see that her career decision had nothing to do with my aspirations for her. Which is the way it ought to be if we’re going to give society a generation of independent thinkers. Happy New Year, all. May your resolutions for 2017 include letting go of your children by nurturing their decisionmaking process. And forgetting that fear of rejection.
The prettiest part of Utah winters. Mercedes-Benz of Salt Lake City has been a downtown staple since 1952. For more than 60 years, we’ve become Utah’s trusted Mercedes experts and loyalists—something we couldn’t do without you. For that, we thank you and look forward to serving you for many more years to come.
575 State Street Salt Lake City
855.780.1053 KenGarffMercedes.com
Mercedes-Benz of Salt Lake City
A Ken Garff Dealership
THE AIR-KING A tribute to the golden age of aviation in the 1930s, featuring a prominent minute scale for navigational time-readings. It doesn’t just tell time. It tells history.
OYSTER PERPETUAL AIR-KING
rolex
oyster perpetual and air-king are
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trademarks.