Salt Lake Magazine Jan-Feb 2019

MAGAZINE OF THE MOUNTAINWEST

SALTLAKEMAGAZINE.COM

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Feb. 2019

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UTAH GRIZZLIES SUIT UP IN STYLE

7

(NOT TO MENTION UTAH'S NEW .05 LAW)

25274 76991

9

MADAM PRESIDENTS RULE AT LOCAL SCHOOLS

Successful Q1 through Q4?

Treat yourself to a Q5.

Closer than you think; better than you’re used to.

801.438.8495 / AudiLehi.com / 3455 North Digital Drive, Lehi, UT 84043 / South of Adobe

Sports car for five.

Five doors that are open to any adventure. With a new, dynamic design and a new generation of efficient, turbocharged engines. With outstanding digital connectivity that brings the whole world into the cockpit. With versatility, quality and new cutting-edge driver assistance systems that offer both driver and passengers extraordinary comfort.

This is how the Cayenne makes the Porsche experience even more fascinating, even more diverse. And yet remains what it has always been: a genuine sports car.

The new Cayenne.

Starting at $65,700.

Porsche Lehi A KEN GARFF DEALERSHIP

Porsche Lehi 3425 North Digital Drive Lehi, Utah 84043 Tel. 801.852.5400 www.PorscheLehi.com Š2019 Porsche Cars North America, Inc. Porsche recommends seat belt usage and observance of traffic laws at all times.

19x Winner

Utah’s Best of State

FOR SALE

SLEEK & SOPHISTICATED 1616 E Federal Pointe Drive, Salt Lake City 4 BD | 5 BA | 5,410 SF L i s t e d a t $2 ,4 5 0 , 0 0 0 This contemporary residence maintains the perfect balance between luxury and comfor t. The indoor and outdoor gathering spaces flow seamlessly and the architecture capitalizes on the home’s unlimited views of the mountains and valley. Open concept design enhanced by natural light and rich finishes.

Just outside, a gorgeous pool with surrounding patio extends the dining and enter taining space.

Liz Slager REALTORÂŽ

801.971.2252 liz.slager @sothebysrealty.com

FOR SALE

MILE HIGH VIEWS 379 N Connecticut Lane, Salt Lake City 5 BD | 5 BA | 5,948 SF L i s t e d a t $2 ,15 0 , 0 0 0 Located in the gated Federal Pointe Community with unimpeded views. The open kitchen spills into the dining and family room, and the main level master bedroom has an en suite bath with a Jacuzzi and access to the deck. The upper level deck and lower level patio extend the living spaces and offer a relaxing environment. Walking distance to the Dry Creek trailhead and the University of Utah, and a shor t drive to Downtown Salt Lake and the International airpor t.

summitsothebysrealty.com This material is based upon information that we consider reliable, but because it has been supplied by third par ties, we cannot represent that it is accurate or complete, including price, or withdrawal without notice; square footage is an estimate only. An Equal Oppor tunity Company.

FOR SALE

FEDERAL HEIGHTS 1441 E South Temple, Salt Lake City 6 BD | 7 BA | 7,985 SF L i s t e d a t $2 , 2 5 0 , 0 0 0 The magnificence and grandeur of this Federal Heights Tudor mansion is unparalleled and is evident in many of its design aspects, such as the curved staircase, the rope-twisted mahogany columns and diamond patterned leaded glass windows. The grand two-story ballroom is complete with a barrel ceiling, Juliet balcony and floor-to-ceiling cast stone fireplace.

Family room adjoins the eat-in kitchen. Mother-in-law quar ters, music room, solar panels, three fireplaces, and five-car garage on a 0.38-acre fully landscaped lot.

summitsothebysrealty.com

FOR SALE

MOUNTAIN CONTEMPORARY 1075 N Oak Forest, Salt Lake City 5 BD | 6 BA | 4,965 SF L i s t e d a t $1, 695 , 0 0 0 Secluded mountain contemporary located in the gated and guarded North Cove community set on 1.37 acres with striking views of the Wasatch Mountain Range and valley. Redesigned by Max Smith to maximize views and create open and airy living spaces that are filled with soft natural light and meld the indoor and outdoor venues. Great room expands into the gourmet kitchen, the dining area, the honeysuckle scented patio and the remote-controlled screened patio. Surrounded by mature trees, tranquil water features and lush gardens.

Liz Slager REALTOR®

801.971.2252 liz.slager @sothebysrealty.com ©MMXIX Sotheby’s International Realty Affiliates, Inc. All Rights Reserved. Sotheby’s International Realty® is a licensed trademark to Sotheby’s International Realty Affiliates, Inc. Each office is independently owned and operated. Copyright© Summit Sotheby’s International Realty 2019.

Perfect pairing

Award-winning restaurants and world-class skiing Find it here > www.ParkCityRestaurants.com Your complete guide to Park City area dining.

Photos: Eric Schramm, Heidi Larsen, Ghidottis, Chimayo, Zoom

Good to know.

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2575 E PROVIDENCE COURT | HOLLADAY

3271 E DEER HOLLOW DRIVE | SANDY

4831 S CANYON VIEW CIRCLE | BOUNTIFUL

EXQUISITE HOME, TIMELESS ARCHITECTURAL DESIGN 8 BD | 13 BA | 24,401 SF | $5,995,000 LORI GEE (801) 891-8983

MAJESTIC SKI ESTATE ON 1.46 ACRES 7 BD | 11 BA | 12,931 SF | $4,449,000 LINDA SECRIST (801) 455-9999

MOUNTAIN CONTEMPORARY WITH AMENITIES 3 BD | 6.5 BA | 12,038 SF | $3,600,000 SHANDELL SMOOT (801) 652-1771

5440 COVE HOLLOW LANE | PARK CITY

347 GREENER HILLS LANE | HEBER CITY

4820 BEAR VIEW DRIVE | PARK CITY

15 ACRES IN THE PARK CITY SCHOOL DISTRICT 5 BD | 6 BA | 6,134 SF | $3,500,000 AMANDA DAVIS (435) 659-6555

EXQUISITE ESTATE—DRAMATIC YET COZY FEATURES 5 BD | 7 BA | 11,200 SF | $3,200,000 JUDY (435) 655-5767 SUSAN (435) 901-4545

IMPECCABLE DETAILS SHOWCASE INFINITE VIEWS 4 BD | 6 BA | 6,972 SF | $2,740,000 HEIDI INGHAM (435) 901-9330

1785 E MICHIGAN AVENUE | SALT LAKE CITY

8200 ROYAL STREET, STAG LODGE | PARK CITY

4417 N STAFFORD COURT | PROVO

CONTEMPORARY SOPHISTICATED LIFESTYLE 4 BD | 5 BA | 4,654 SF | $2,190,000 LINDA SECRIST (801) 455-9999

SKI-IN SKI-OUT LOCATION IN UPPER DEER VALLEY® 3 BD | 4 BA | 2,213 SF | $2,095,000 HEIDI INGHAM (435) 901-9330

PROVO ESTATE WITH POOL & INDOOR BASKETBALL COURT 7 BD | 9 BA | 10,203 SF | $1,995,000 REBECCA HIGGINS (801) 735-9664

14234 S CANYON VINE COVE | DRAPER

1400 E COVE CIRCLE | NORTH SALT LAKE

11447 POLO CLUB COURT | SOUTH JORDAN

SPLENDID ENTERTAINERS SKI RETREAT 7 BD | 7 BA | 9,078 SF | $1,890,000 LINDA SECRIST (801) 455-9999

HOOP IT UP IN DEER VALLEY LUXURY 6 BD | 6.5 BA | 10,133 SF | $1,690,000 SHANDELL SMOOT (801) 652-1771

EUROPEAN, COUNTRY FARMHOUSE-INSPIRED 6 BD | 6 BA | 8,947 SF | $1,599,000 DEBBIE NISSON (801) 739-5179

ONLINE: BHHSUTAH.COM

VOICE: 801.990.0400

© 2019 BHH Affiliates | LLC. An independently owned and operated subsidiary of HomeServices of America | Inc. | a Berkshire Hathaway affiliate | and a 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.

3660 CHOKE CHERRY DRIVE | SALT LAKE CITY

3307 E WASATCH PINES | SANDY

79 E WINDSOR COURT | BOUNTIFUL

LIVE THE HIGH LIFE—ABOVE IT ALL! 3 BD | 3 BA | 4,850 SF | $1,493,000 DEBBIE NISSON (801) 739-5179

VAST PRIVACY, UNBELIEVABLE MOUNTAIN VIEWS 5 BD | 4 BA | 6,290 SF | $1,389,000 LORI GEE (801) 891-8983

LUXURY LIVING WITH VIEWS AND PRIVACY 6 BD | 4.5 BA | 8,434 SF | $1,299,000 SHANDELL SMOOT (801) 652-1771

1784 KENT CANYON DRIVE | WANSHIP

13084 S FORT STREET | DRAPER

7817 S DANISH PINE LANE (2855 E) | CTNWD HEIGHTS

OFF GRID LIVING AND STUNNING WATER VIEWS 4 BD | 4 BA | 4,449 SF | $1,299,000 AMANDA DAVIS (435) 659-6555

ONE OF A KIND PROPERTY IN HEART OF DRAPER 3 BD | 4 BA | 5,275 SF | $1,245,000 LORI GEE (801) 891-8983

CUSTOM LUXURY HOMESITES NOW SELLING NEW COMMUNITY | STARTING IN THE LOW 400’S LANCE MAY (801) 413-3064

7972 S WILLOW CIRCLE | SANDY

2143 W TAYLOR VIEW DRIVE | SOUTH JORDAN

1248 E CORNER VIEW COURT | DRAPER

FLOOR PLAN IS VERY OPEN YET WELCOMING 5 BD | 5 BA | 7,222 SF | $950,000 LORI GEE (801) 891-8983

2017 PARADE OF HOMES MODEL HOME 5 BD | 4 BA | 4,702 SF | $899,900 KIM DIXON (801) 755-5023 PETER FELIS (801) 597-1229

SINGLE LEVEL LIVING—HIGH END, MODERN FINISHES 3 BD | 3 BA | 4,358 SF | $899,000 LORI GEE (801) 891-8983

561 S TANGLEWOOD LOOP | NORTH SALT LAKE

668 S WILDFLOWER CIRCLE | NORTH SALT LAKE

SUNDANCE LOT #11, PLAT 2 | SUNDANCE

TOP OF THE COVE 6 BD | 5.5 BA | 6,040 SF | $849,900 SHANDELL SMOOT (801) 652-1771

COVE BACKING ONTO MOUNTAIN 5 BD | 3.5 BA | 5,103 SF | $719,000 SHANDELL SMOOT (801) 652-1771

TIMPHAVEN LOT FOR BUILDING YOUR DREAM HOME .62 ACRES | $550,000 AMANDA DAVIS (435) 659-6555

ONLINE: BHHSUTAH.COM

VOICE: 801.990.0400

© 2019 BHH Affiliates | LLC. An independently owned and operated subsidiary of HomeServices of America | Inc. | a Berkshire Hathaway affiliate | and a 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.

contents

JA N/FEB 2019 FEATURES

70 WELL(NESS) AWARE

BY CHRISTIE MARCY

No longer determined by body mass index, wellness has a new meaning. Whether yoga or boxing is your thing—it’s your state-ofmind and a whole-body approach that experts say is most important.

78 I CAN’T DRIVE .05

BY MARY BROWN MALOUF

What does the new DUI law really mean? How will it be enforced?

And what’s the best bar to head to in your own neighborhood to avoid driving? We tell all.

86 ICE, ICE BABY PHOTOS BY ADA M FINK LE

PHOTO ADAM FINKLE

Utah Grizzlies players and coaches take off the hockey jerseys and suit up for fashion.

on the cover

Lake Effect is just one of 23 neighborhood bars covered in this issue exploring the effects of .05 on local watering holes.

J A N / F E B 2 0 1 9 | S A LT L A K E M A G A Z I N E . C O M

contents 94

57 the 435

Stories from around the state.

A number of Utah’s college presidents are women, and the latests news from Park City—including a clear repudiation of the Treasure Mountain land-grab by Parkite voters.

BY AUTHOR

93 a&e

#MeToo comes to Utah with two speakers in January and don’t-miss arts and entertainment activities through February

101 The social

Events and causes that matter to you

107 on the table The best of Salt Lake’s ever-growing and ever-changing dining scene.

BY MARY BROWN MALOUF

138 bar fly

Hotel bars aren’t just for traveling salesmen anymore.

BY CHRISTIE MARCY

BY CHRISTIE MARCY

108

23 the hive

144 my turn

America is currently in crisis; we could learn by looking at our past.

Skiing—with guns, a bird in the hand is worth two in a backyard bird count, it’s grilled cheese sandwich season and air pollution season, Sundance must-haves, canned fish and more.

BY JOHN SHUFF

38 sports

It’s been nearly a year since Chis Hill’s departure from the University of Utah as athletic director. We look back.

34

BY CHRISTIE MARCY

41 get out

Mesquite, Nevada isn’t always your first vacation choice. But maybe it ought to be.

BY CHRISTIE MARCY

Plus heli-skiing. Snowcat back country skiing. 30-ish dollar lift tickets. It all can be had just a few hours north of SLC.

BY TONY GILL

42

volume 28 number 6 Salt Lake magazine (ISSN# 1524-7538) is published bimonthly (February, April, June, August, October and December) by Utah Partners Publishing, Ltd. Editorial, advertising and administrative offices: 515 S. 700 East, Suite 3i, SLC, UT 84102. Telephone 801-485-5100; fax 801-485-5133. Periodicals Postage Paid at Salt Lake City, Utah, and additional mailing offices. Copyright 2019, JES Publishing Corp.

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

S A LT L A K E M A G A Z I N E . C O M | J A N / F E B 2 0 1 9

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www.diamondsdirect.com

Discover more at saltlakemagazine.com BEHIND THE STORY: Driving on the .05 Highway

PHOTO ADAM FINKLE

On Dec. 30 at midnight, just before New Years Eve 2019, Utah became the first state in the country to consider a person with a blood alcohol level of .05 as drunk. Go behind the scenes as we test the Salt Lake magazine staff’s BAC in a thoroughly unscientific experiment to learn how much is too much under the new law.

Sundance Street Team

Our Sundance coverage begins online in January as we unleash the SLmag Sundance Street Team onto Main Street. Look to saltlakemagazine.com for events and film schedules, locals-only info, celebrity chasing and red carpet rundowns, erudite film reviews and daily coverage of the mayhem.

Our Sundance Street Team:

m Steven Labru kson and Mary Dic

We value the ideas and interests of our community and readers.

Story pitches, photo submissions and event information can be submitted to editor@saltlakemagazine.com for publication consideration.

THE CRITIC: Michael Mejia sorts out the good films from the bad.

THE FAN: Stuart Graves tracks celebrities on Main for a #stuartselfie.

S A LT L A K E M A G A Z I N E . C O M | J A N / F E B 2 0 1 9

THE CAMERA CREW: Natalie Simpson catches the stars the red carpets and at parties while videographer David Shuff gets into the action, live from Main Street.

Utah’s Finest Dining Guide

Salt Lake magazine’s dining guide offers up-to-date, independent dining reviews of local restaurants. saltlakemagazine.com/dining guide

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MAGAZINE OF THE MOUNTAINWEST PRESIDENT & PUBLISHER

Margaret Mary Shuff

BEN STEELE

EXECUTIVE EDITOR

Mary Brown Malouf M ANAGING EDITOR

Christie Marcy PA R K C I T Y L I F E E D I T O R

Tony Gill WR ITING & E DITING CON TR IBU TORS

Stephen Dark, Tony Gill, Ashley Szanter 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 PHOTOGR A PH Y CON TR IBU TOR

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 Artrix, oil on canvas, 72 x 48 inches

Damon Shorter WEB EDITOR

CONTEMPORARY ART OF THE WEST

Jeremy Pugh WEB AND PRODUCTION SPECIALIST

Amanda Pratt AUDI E NCE DEV E LOPME N T M A NAGE R

Audrey Safman

DI R ECTOR OF A DV E RT ISI NG FRANK BUFFALO HYDE

JANN HAWORTH

NATE RONNIGER

Danielle Hardy SALES & MARKETING EXECUTIVES

Janette Erickson, Emily Lopez, Kara McNamara, Ashley Hebrew, Andrea Cornett

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

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editor’s letter

Lux Fiat They call it SAD and it’s

Marcy, a trip to sunny Mesquite, Nevada, was a cheerer-upper, though I suspect it was because of her encounter with camels there. (p. 42).

The point is, to be well doesn’t just mean you’re not ill—selfunderstanding can be as effective as a pill in some cases. Understanding and cooperation with others would make us all feel better, as publisher John Shuff points out in his My Turn (p. 144).

Of course, after the general world-wide ugliness of 2018, a lot of us might feel sad, whether we have a disorder or not. Let’s hope light returns, as the birds will (see p. 28), metaphorically as well as actually, in this spring of 2019.

Lux fiat, as the Lord said in the Latin Vulgate Bible.

Let there be light.

Mary Brown Malouf

PHOTO ADAM FINKLE

Editor Mary Brown Malouf basks in the neon light at Brimley Neon (p. 30)

worse during the deep winter months.

Seasonal Affective Disorder is a depression caused by the lack of sunshine during the winter.

It’s not terribly serious (suicide rates do NOT spike during the dark time of year, contrary to popular myth) but being aware of your personal susceptibility to it is important for year-round mellowness.

That kind of self-knowledge is just one part of whole wellness, a new definition of health, as explored by Christie Marcy in her story MindBody Connection (p.70).

Utah’s legislature has its own ideas about health, expressed in the new blood alcohol limits that go into effect at the end of December. (p. 78) But they don’t seem to be acquainted with or affected by SAD or they would do something about Salt Lake City’s air, which blocks out as much daylight as the season does. SAD is probably why so many people travel in the first months of the year. (For

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CLOSE TO E V E RY T H I N G .

FA R F R O M O R D I N A RY. Shopping, dining, exploring...just a few of the things that are minutes from your City Creek Living home.

As your primary home or a vacation retreat, the diversity of City Creek Living sets you apart from the ordinary and keeps you close to life’s simple pleasures.

Visit City Creek Living sales center to tour our selection of designer homes.

99 West South Temple, Suite 100

99 WEST

•

RICHARDS COURT

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CityCreekLiving.com | 801.240.8600

the

Breathe out.

T

PEOPLE | TRENDS | TALK

Delivery . . . . . . . . . . . .

Biathlon . . . . . . . . . . . .

Bird Count . . . . . . . . . .

Neon Art . . . . . . . . . . .

Hot Dish . . . . . . . . . . . .

Buzz . . . . . . . . . . . . . . .

24 26 28 30 32 34

PHOTO ADAM FINKLE

is the season. By now Salt Lakers know that the coming of January and deep cold means not a sparkling winter wonderland but a throat-clogging, asthma-inducing smog blanket that’s here to stay until spring.

The city’s pollution problem is the main topic of coughing conversations among residents— some days our beautiful mountain town has the worst air quality index in the country.

Here’s where they’re not talking about the smog: The Capitol. Maybe this will be the year our legislature will focus on this deadly issue instead of worrying about pornography, miniscule BAC levels and the Second Amendment. Maybe. But don’t hold your breath.

hive

J A N / F E B 2 0 1 9 | S A LT L A K E M A G A Z I N E . C O M

24

the hive / DELIVERY SERVICES Potstickers from Happy Dumplings are delivered straight to your door— choose pork, vegetarian or beef.

Download and Deliver An influx of DELIVERY SERVICES makes deciding what’s for dinner harder—and easier—than ever.

BY CHRISTIE MARCY

G

THE NATIONAL CONTENDERS GRUBHUB grubhub.com

POSTMATES postmates.com

UBER EATS ubereats.com

THE LOCAL PLAYERS

BEST FOR

USE WHEN

Feeding the whole family

You don’t want to cook

CHIP COOKIES

Maybe you just want a Big Gulp?

They send you a coupon code (which is often)

HAPPY DUMPLING

Employing Uber drivers not giving rides

You’ve finally forgiven Uber for their last PR disaster

MUNCHIES

S A LT L A K E M A G A Z I N E . C O M | J A N / F E B 2 0 1 9

chipcookies.com

happydumpling slc.com

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BEST FOR

USE WHEN

Pre-meditated binging

Order early on a bad day for delivery that night

Get your weekly wonton on

Once-a-week delivery for dinner

Late-night sweet cravings

Drunk

PHOTO ADAM FINKLE

ood news! Your stay-on-thecouch culinary options are no longer limited to pizza or Chinese. In the last year, plenty of delivery services have entered the Salt Lake marketplace offering everything from locallyowned sweets-only services to app-based whatever-your-heart-desires.

Just be sure to tip your driver.

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26

the hive / BIATHLON

Skis, Shoots and Eats An OLYMPIC EVENT with a military history

BY KELSEY CARLSON

APRÉS BIATHLON

Dining options in Midway and Heber are growing, as Park City’s influence spreads to nearby valleys.

Midway Mercantile is Chef/Owner John Platt’s upscale, mountain-town restaurant, with a menu reflecting the restaurant’s historic roots and the area’s outdoorsy culture.

Raclette fondue is a perfect escape from the cold. Wood-stone delicata squash pizza balances sweet and nutty and the gently grilled campfire trout dish, inspired by Platt’s childhood, holds a slight lemony zing.

Finish your visit with ice cream-topped, lemon ginger pear crumble. The place could use a little polish—when one guest commented that the tacos were lacking, the response was “What do you expect for $10?” A crash course in service may be helpful.

99 E. Main St, Midway, 435-315-4151

S A LT L A K E M A G A Z I N E . C O M | J A N / F E B 2 0 1 9

I

t’s like winter Nascar,” Zach Hall says with a chuckle.

Hall, head biathlon coach at Soldier Hollow, is talking about the thrill of biathlon competition, a mixture of cross-country skiing and precision marksmanship. The key to winning seems simple: The contestant with the shortest total time wins the race.

Depending on the division, the distance and number of shots will change. Missing a shot results in extra time or distance being added. Hall

says really, the secret to winning a biathlon is breath.

After miles of cross-country skiing, athletes need to steady their breath enough to accurately aim their rifle at a bullseye on a target up to 800 feet away. Hall speculates that the sport originated with Norse cavemen who made rudimentary skies while hunting, although it made history when it became a military exercise in the 1700s. In 1960 it became an official Olympic sport and in 1992, women were allowed to compete.

Soldier Hollow’s biathlon grounds were built to host the 2002 Utah Olympics. They continue to be used as a regular practice facility for worldwide Olympic athletes.

February 14-17, Soldier Hollow will host one of ten IBU world cups—the first major international competition to be held at Soldier Hollow since the 2002 Olympic winter games.

For more information or to buy tickets. visit utaholympiclegacy.org/ event/2018-ibu-biathlonworld-cup/

PHOTO COURTESY OF SOLDIER HOLLOW

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View all of our listings at SummitSothebysRealty.com This material is based upon information that we consider reliable, but because it has been supplied by third parties, we cannot represent that it is accurate or complete, including price, or withdrawal without notice; square footage is an estimate only. An Equal Opportunity Company. ©MMXIX Sotheby’s International Realty Affiliates, Inc. All Rights Reserved. Sotheby’s International Realty® is a licensed trademark to Sotheby’s International Realty Affiliates, Inc. Each office is independently owned and operated. Copyright© Summit Sotheby’s International Realty 2019.

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the hive / BIRD COUNT

Every little bird counts Calling all BACKYARD BINOCULARS

BY MARY BROWN MALOUF

T

If you’re inspired to become a “birder,” you can keep up with unusual bird sightings at utahbirds.org.

Additionally, Tracy Aviary hosts bird walks at study sites around the Salt Lake valley, including some designed for children.

Go to tracyaviary.org

S A LT L A K E M A G A Z I N E . C O M | J A N / F E B 2 0 1 9

hey’re not just tiny dinosaurs.

More than 12,000 species of birds are facing extinction over the next century and humankind will miss them a lot more than we do the triceratops.

Birds are essential to every ecosystem on the planet. They pollinate, they eat pests (remember the miracle of the gulls?), they prevent erosion, they’re a vital part of what scientists call “ecosystem services”—the ways birds (and other animals, plants, and biota) support and improve human life.

That’s one reason we study them. Another is that they bring music and beauty into our lives—hence, the new movement called “ecotherapy.”

2018 was the centennial of the Migratory Bird Treaty Act, the first legislation to protect migratory birds, an

Mountain Bluebird

act significantly weakened by the Trump administration.

Most birds migrate seasonally and Utah, particularly the Great Salt Lake, is on a major “flyway.”

You can help: Get out you binoculars and start looking up—the annual Great Backyard Bird Count takes place February 16–19. “The results of this count are part of an enormous database at the Cornell Lab of Ornithology

and the data helps us track increasing and decreasing populations, which can indicate changes in climate and ecosystems,” says Bryant Tracy, conservation ecologist at Tracy Aviary.

You don’t need any training—participants count birds for as little as 15 minutes (or as long as they wish) on one or more days of the four-day event and report their sightings online at birdcount.org.

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the hive / NEON ART

Bright lights, big city A FAMILY HISTORY is written in light.

BY MARY BROWN MALOUF

S A LT L A K E M A G A Z I N E . C O M | J A N / F E B 2 0 1 9

T

he blue flame glows as Ryan Eastlyn holds a glass tube in the ribbon fire, softening it enough to bend into the shape of a “G” outlined on paper on the table in front of him.

This will be the first letter of the word “George,” intended to illuminate the entry of Scott Evans’ new downtown restaurant (a replacement for Finca).

The Brimley family has been fashioning neon signs for four generations—Ryan’s father-in-law, David Brimley, watches as Eastlyn works. You’ve seen Brimley’s work at Temple Inn, Beer Bar, Bar-X and Bodega, to name a few. “There’s

a resurgence in neon right now,” says David. His daughter Emily runs the shop while husband Eastlyn makes the art. Crafting neon signs involves lots of handiwork, although neon is a symbol of modernity and urbanism and a signature of mid-century modern design. “Just think of Route 66,” David says. Neon signs were invented in France at the end of the 19th century—they’re a mixture of gas, glass and electricity. “You can think of them as the aurora borealis in a tube,” says Brimley. 1177 S. 300 West, SLC, 801466-1761. antiqueneon.com

PHOTOS ADAM FINKLE

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the hive / HOT DISH 1. OASIS CAFE: Brie on toasted cranberry walnut bread or grilled white Vermont cheddar and orange cheddar with roasted tomato fennel soup. 151 S. 500 East, SLC, 801-3220404, oasiscafeslc.com 2. LUCKY 13: Loaded Grilled Cheese: Tomato, onion, lettuce—I know, sounds a little salad-heavy for a sandwich normally relying on butterfat for flavor, but the rabbit food does add nice juicy crunch.

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

WORDS FROM THE CHEESE WHIZ

S A LT L A K E M A G A Z I N E . C O M | J A N / F E B 2 0 1 9

3. ROOTS CAFE: Grilled Cheese of the Day. You never know. 3474 S. 2300 East , Mlillcreek, 801-277-6499 rootscafeslc.com

The Great Grilled Cheese Six CLASSIC AMERICANS, with no American cheese

BY MARY BROWN MALOUF

M

elted cheese is the ultimate comfort food and the American grilled cheese sandwich reigns supreme.

Most of us grew up with pre-cut American cheese on spongy American white bread, but local chefs have taken it a few steps further—including the ultra-old school Alta Club, which serves a different grilled cheese sandwich every day.

4. GOOD GRAMMAR: Toasted Cheese & Artichokes. Provolone, white cheddar, artichokes, pepperoncini melted together on sourdough with a pesto spread.

Again, you can add chicken or bacon if you must have animal protein. 69 E. Gallivan Ave., SLC, 385-415-5002, goodgrammar.bar 5. LES MADELEINES: Grilled Cheese & Tomato Soup. Grilled Beehive Promontory Cheddar and fresh curd cheese sandwich with a cup of house-made tomato soup. 216 E. 500 South, SLC, 801- 355-2294, lesmadeleines.com 6. STATION 22: Golden Griller Mozzarella, Swiss, and cheddar with tomato, avocado and pesto mayo on Texas Toast. You can add grilled chicken or bacon, but you’re messing with the basic formula then. 22 W. Center Street, Provo, 801-607-1803, station22cafe.com

Grilled cheese, hold the bread.

Juustoleipä, Finnish Farmstead Bread Cheese is made

by Heber Valley Artisan Cheese. Grill it directly in the pan or put it in the oven. 920 River Rd., Midway, 435654-0291, hebervalleyartisancheese.com

PHOTO (GRILLED CHEESE) ADAM FINKLE

Andy Fitzgerrell is a Certified Cheese Expert who works with Kehe Distributors, a national fine food distributor. He has some advice about what to put in a grilled cheese sandwich.

“First of all, there are real non-processed American cheeses that will melt well. There are certain factors that mean a cheese won’t melt well—aged cheeses, low Ph, and therefore high acidity, for example. And by-and-large, artisanal cheeses don’t melt well.” The Swiss are known for melty cheese, says Fitzgerrell—“think Gruyere, Appenzeller and other alpine cheeses.”

Other choices are Monterey Jack, provolone and young cheddar.

“It’s the elasticity—the amount of water helps in meltability,” he says. He also encourages people to think outside the wheel when making a grilled cheese sandwich. “I still dream about one made with Camembert and fresh Palisade peaches.”

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the hive / BUZZ

Coco-sutra In Utah’s harsh desert climate, we all know that hand lotion and water are our best friends. But we don’t often talk about the other areas of our body that may need a little extra moisture. Locallyowned personal lubricant company Coconu is here to help. Organically-produced, Coconu offers both a water and oil-based product for your intimate needs— because even when it’s cold outside your bedroom doesn’t need to be a frozen tundra. coconu.com

Jeff Morton, inventor of Jamo Threads

The Pollution Paradox 2018 was a lousy year for people who breathe in Salt Lake City. And there’s nothing clearer in the forecast.

MOST OF US HAVE resigned ourselves to a winter wonderland in shades of gray and brown because of the inversion that settles over the city when it’s cold, its arrival heralded by (caused by? JK) the convening of the Utah Legislature. But summer skies used to seem clearer, except for that little brown smudge on the horizon.

This year, wildfires added to our usual toxic cocktail so the formerly seasonal hacking and wheezing continued through the hot summer.

✗ SKIP

A surgical mask won’t work: The PM2 particles go right through.

S A LT L A K E M A G A Z I N E . C O M | J A N / F E B 2 0 1 9

What to do about it? You can escape it by driving up the canyon to clear air, but you’re just adding to the problem if you have a gas-fueled vehicle. You can cycle or scoot, both non-polluting modes of transportation. But you’ll breathe even harder, taking in more PM2.5, the tiny particulate that makes up most of Utah’s pollution—giving a new shade of meaning to vicious cycle.

So, for personal health—not addressing the overall problem— we should all be wearing masks when we spend any significant amount of time outdoors.

Order a cool-looking mask from a local company: Nearly four years ago, Jeff Morton was inspired to make a hip but effective mask for his son, who has asthma. His Kickstarter campaign brought in $50,000; “That proved there was a market for this,” he says. Now the company can barely keep up with production. “We recently introduced a version with a replaceable filter,” he says. jamothreads.com

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Jamo’s Inversion 2.0 is a stylish PM 2.5 mask with an activated carbon filter meeting requirements of an N95 mask.

If you don’t love it, send it back for free. jamothreads.com

PHOTO (PORTRAIT) ADAM FINKLE

34

35 Caputo’s

SUNDANCE NECESSITIES Celebrity spotter Stuart Graves on what you need for a day of star-searching and film-watching

Tin to Table

1. SORELS. Main Street closes off traffic and becomes a giant sidewalk for the duration: You will be walking.

In slush and snow. The same messy street is a literal stomping ground for the beautiful people.

The solution for stylish and snowproof? A pair of Sorels. New styles come out every year, but they last forever, so shoes from years ago just show you’ve always been in the know.

operate your camera or cellphone for the selfies you’ll be taking if you run into, oh, Idris Elba or someone. You’ll want to tuck

2. LIP BALM. Cold + damp = chapped lips. Fend off the cracks with a frequent swipe of balm.

3. MINTS. Speaking of Idris, you’ll very likely be drinking coffee just to

4. HAND WARMERS. Mid-January at 7,000+ altitude is no joke. The digits get icy and you need them to be nimble to

these in your texting gloves.

(Necessity 2.1) But know this:

They only last a few hours.

Buy a lot.

PHOTOS ADAM FINKLE

Canned fish is the latest taste trend MENTION CANNED FISH to Americans and they’re likely to remember Charlie, the tuna with no taste. But in Europe, canned—there it’s the very continental “tinned,” of course—has long been a delicacy and Americans are starting to catch on.

Pun unintended. At super-uber hip Post Office Place, order the imported sardines and they’re presented still in the can. Er, tin. A big difference between American-canned and, say, Portuguese-tinned fish is that we cook the fish in the can; they cook the fish, then they can it. It makes a huge difference in flavor. Caputo’s has a good selection of imported tinned seafood.

Post Office Place

3. PENS. On the off-chance you find a celeb who doesn’t want to selfie (hi, Kevin Bacon!) have a pen handy for autographs on your tickets, programs or person.

Pilot’s Pens work in the cold, have built in illumination and will impress even the most stoic Sundance celeb.

keep warm, but you’ll want mintyfresh breath when you ask him for a selfie.

6. THE UBIQUITOUS SUNDANCE WATER BOTTLE. They’re everywhere. Pick them up at any lounge. Consider it swag. And for heaven’s sake, use it! Hydrate, people!

J A N / F E B 2 0 1 9 | S A LT L A K E M A G A Z I N E . C O M

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S A LT L A K E M A G A Z I N E . C O M | J A N / F E B 2 0 1 9

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A Utah Man

HILL’S CAREER HIGHLIGHTS. 1973-74

University of Utah’s CHRIS HILL reflects on retirement.

BY CHRISTIE MARCY

For 31-years Chris Hill was the athletic director at the University of Utah—leading the way to a PAC-12 membership for the college. “A legacy is like a nickname,” Hill says, “You can’t give yourself a nickname and you can’t define your own legacy.” Nearly a year after his retirement, his legacy is is beginning to develop.

The New Jersey native and college basketball player for Rutgers moved to Salt Lake in 1973, when he was hired as assistant men’s basketball coach. “You get married because your heart tells you to,” he said, explaining his decision to retire at a press conference in March 2018. “You have children because your heart tells you to… You get in a car and drive across I-80 to Salt Lake City without a job because your heart tells you to.” In 1981 he was named Athletic Director at The U and the rest, as they say, is history.

During his tenure he hired (and sometimes fired), names known all around Utah, and some known around the country—Rick Majerus, Ron McBride, Urban Myer, Kyle Wittingham. He secured the funding for 17 new athletic facilities. He elevated the status of The U, and perhaps by accident, all of Utah.

Sports, though, are about results. And the results of Hill’s work speak for themselves. Since joining the Pac-12 in 2011, Utah has won four conference titles in gymnastics and baseball. Utah football shared the south division championship in 2015. Utah has won 10 NCAA championships in both

gymnastics and skiing and combined to finish national runners-up 14 times.

“I gave it my best shot every day, and I got paid twice a month,” Hill said at his retirement press conference. “That’s a square deal.”

These days, Hill is spending time with family, sitting on some boards for charities close to his heart and generally enjoying retirement. It’s a welcome break from the high-stress job he held for years.

“I want to take a year to learn that yellow lights mean to slow down, not speed up,” he says.

He still goes to Utes games and, yes, he gets tickets and “the good parking.” But he goes home when the game ends—he says

A LEGACY IS LIKE A NICKNAME, YOU CAN’T GIVE YOURSELF A NICKNAME AND YOU CAN’T DEFINE YOUR OWN LEGACY.

Hill is hired as the athletics director.

1987

1998

Utah football has a 12-0 season and reaches the Fiesta Bowl, beating Pittsburgh in the game.

2004

Utah joins the Pac-12 Conference.

2011

2008

2014

The Utah football program shares a Pac12 division title with USC.

2015

2016

–CHRIS HILL he hopes to reach a point that the can go home with three minutes left on the clock “just to see how it feels”—and win or lose, he doesn’t think too much about it, saying, “You can leave it there.” That’s a definite shift from his days on The U payroll. Then, “A loss would really ruin your weekend... and your wife’s,” he says with a sly smile.

The Utah ski team wins the Utes’ 10th NCAA national championship in the Hill era.

Hill begins working at the University of Utah.

2017

2016

Utah’s men’s basketball team is the runner-up in NCAA basketball finals.

Utah football goes to the Sugar Bowl, beating the Crimson Tide and finishing the season with a 13-0 record.

Utah women’s gymnastics wins the school’s first Pac-12 title.

The Utah baseball team wins the Pac-12 regularseason title

Hill retires.

J A N / F E B 2 0 1 9 | S A LT L A K E M A G A Z I N E . C O M

Say hello to your brand new, bigger, better Salt Lake City International Airport (SLC), arriving in 2020. The new SLC will replace the three existing terminals with one large, modern terminal that has the capacity to meet the ever-growing demands of a major air transportation hub. To learn more, visit SLCairport.com

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TRAVEL | OUTDOORS

PHOTO COURTESY WHISPER RIDGE

Worth a Trip . . . . . . . . . 42 Outdoors . . . . . . . . . . . 53

Snowcat at Whisper Ridge

J A N / F E B 2 0 1 9 | S A LT L A K E M A G A Z I N E . C O M

42

worth a trip

Nice to Mesquite You. NOT VEGAS. NOT WENDOVER. Mesquite has a personality all its own.

BY CHRISTIE MARCY

The first time we went to Mesquite, it was the siren call of cheap rooms (starting at $24) and prime rib ($7.99) we’d seen advertised up and down I-15 that lured us there. We settled into our sparsely decorated, but perfectly OK room, ate prime rib and ham steaks for every meal—except one splurge for the Friday seafood buffet—and played bingo as often as possible for three days.

We came back to Salt Lake and told our friends about the great time we’d had and no one quite believed us. “Why didn’t you just drive another hour to Vegas?” one asked. Another said, “Yeah, I’ve been to Mesquite... for booze and gas on my way to somewhere else.”

So we went back, in part to prove everyone wrong. And we learned there are many ways to experience Mesquite, from a fun and inexpensive casino getaway to—well, Mesquite Gaming’s tagline, “Like Vegas used to be,” doesn’t quite cover it.

And, on the second visit we decided, once and for all, we’re Mesquite people.

S A LT L A K E M A G A Z I N E . C O M | J A N / F E B 2 0 1 9

43

further. There’s all your standard breakfast fixings— eggs, french toast and bacon, but it also offers the stars of a casino dinner buffet—prime rib and crab legs with bottomless orange juice and cranberry juice mimosas—or, if you dare, straight up champers.

PLAY

TOP: Wolf Creek Golf Course LEFT: The pool at Eureka Casino and Hotel

SLEEP There are three casinoadjacent hotels in Mesquite— Virgin River, CasaBlanca and Eureka. Each has onsite rooms, only Virgin River is a motel, and feels like one—the cut-rate pricing means rooms do not offer many amenities, including toiletries.

CasaBlanca rooms are dated, but well appointed. Out of the three, Eureka Casino’s rooms

are the star here. It has the most-recently remodeled rooms and their properties include Rising Star, a non-gaming and family friendly hotel offering.

EAT While Virgin River is the home to the $7.99 prime rib, each of the other casinos has both buffet and fine dining establishments—at prices

much lower than one would find in Vegas... or Salt Lake.

Katherine’s Steakhouse located in CasaBlanca Casino has stone crabs flown in twice-a-week seasonally and dry-aged beef from Chicago.

At the Eureka, Gregory’s Mesquite Grill’s bread and butter is also steak, but don’t miss their ahi tuna appetizer.

The bottles of wine start as low as $10 each.

If you’ve seen one casino buffet you’ve seen them all.

Usually. But, Eureka’s Sunday brunch, with complimentary (and copious) amounts of champagne takes it a step

There are of course, the casinos. You’d know that by driving through the border town. Each of the town’s three casinos have table play and slots. Virgin River has Keno (you can play while you dine on discount prime rib, natch) and joins Eureka with a bingo room. If you play, sign up for a free players card, you’ll get comps pretty quickly at all three sites.

The casinos do book live entertainment. Not exactly the Rat Pack, you’re more likely to find Elvis impersonators, ‘80s cover bands and the like on any given night. Embrace it. It’s actually kind of fun.

And yes, there’s golf, spas and swimming pools, just like the billboards advertise.

If you must, Wolf Creek’s course is such challenge it’s been featured in golfing video games, which has in turn made it a bucket list course for many golfers.

CasaBlanca’s spa features access to a private pool and sauna with all services.

J A N / F E B 2 0 1 9 | S A LT L A K E M A G A Z I N E . C O M

worth a trip

But if gaming and golfing and spas are all the leisure you’re doing in Mesquite, you’re doing it wrong. Save the casinos for night. There’s far too much to explore during the day.

Mesquite is the antithesis of Vegas’ overpopulation.

Just outside the casino doors are acres upon acres of public lands within the Mojave Desert to be explored. The best way we found to do it was via a Polaris RZR, the newer, bigger and faster all-terrain vehicle.

Adventure Time Tours & Rentals (adventuretimetours. com) will provide the vehicle, gear and guide—or you can go it alone with their GPS-locators and maps.

Tours can last anywhere from

two hours to the Virgin River overlook, to five days, including camping, with a destination of the Grand Canyon’s North Rim. We opted for two hours, and led by a guide we zoomed through cacti and Joshua trees. As the RZR went through sand, over hills and bounced off giant rocks, we experienced the terrain in a way that would be nearly impossible on foot in such a harsh desert climate.

But you know who doesn’t care about the climate?

Camels, that’s who. And a half hour or so south of Mesquite in Bunkerville there’s a whole bunch of them.

To hear owner Guy Seeklus tell it, it’s a perfectly natural

thing to tend to dozens of camels, llamas and alpacas.

That’s what he does at Camel Safari (camelsafari.com).

He’ll tell you everything you’ve ever wanted to know about the desert mammal, the resident two-toed sloth or any of the other animals he’s got on his ranch.

Camel Safari is so popular it has been featured on “The Bachelorette” and was the site of actor Seth Rogan’s bachelor party.

“I don’t know why more people don’t have camels,” he enthusiastically told me on my visit.

You can even ride the camels. In fact, it’s encouraged. Just try doing that in Vegas.

TOP: Adventure Time Tours and Rentals LEFT: A Bactrian at Camel Safari

S A LT L A K E M A G A Z I N E . C O M | J A N / F E B 2 0 1 9

Yes, it’s legal.

It feels like it should be illegal, but it isn’t. An attendant scans your ID at the door, you grab a list of items available for sale and wait to be called back to the main sales floor, escorted by a sales rep. It’s not a high-end auction.

It’s a recreational marijuana facility. And Mesquite has one.

Deep Roots is Mesquite’s only dispensary. And if the out-of-state license plates tell the story, also Utah’s favorite, despite a number of signs telling customers it is illegal to take its wares across state lines.

Indico. Sativa. Loose leaf. Prerolled. Gummies. Cookies. Vapes.

This is why having a dedicated sales person is important.

Navigating the types and styles of weed is overwhelming. This is not a regular drug deal. Tell your sales person you need to sleep, they have a strain for that. You need to focus? There’s one for that, too. Depression? They’ve got you covered. You just want to chill?

Oh yeah. They’ve got that.

Your sales person writes down your order, you pay—this is a cash-only business, and it’s heavily taxed (21.25%, on top of retail pricing). The cashier gathers your order, puts it in a bag and you’re on your way. And even though it still feels illegal, it isn’t. It’s just another moneymaking (and tax-revenue building) Nevada business.

Deeprootsharvest.com

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SPEC IAIA L LAD VER TISIN GGSEC TION SPEC AD VER TISIN SEC TION

GREAT

GETAWAYS WINTER 2019

SPEC IA L AD VER TISIN G SEC TION

GREAT G ETAWAYS

RED MOUNTAIN RESORT BLENDED INTO the red rock landscape of southern Utah, Red Mountain Resort has everything you need to relax, renew, and rediscover your passion for adventure. Our famed Essential Retreat includes three healthy meals daily, guided morning hikes, and invigorating fitness and wellness classes. Enjoy a getaway from your average getaway and save 15% when you reserve direct by 3/31/19 and use code GETAWAY.

877-246-4453 1275 E. Red Mountain Circle, Ivins, UT 84732 redmountainresort.com

long day on the trail or are spending a romantic night out, the inviting outdoor patio and double-sided fireplace pare perfectly with Canyon Breeze’s elegant menu.

OUTDOOR RECREATION ACTIVITIES Open your guestroom door to a hiker’s paradise. From guided daily hikes right in our own backyard at Snow Canyon State Park, to kayaking excursions and customized treks to Zion and Bryce Canyon National

SAGESTONE SPA & SALON Offering massages and body treatments inspired by ancient health and beauty rituals practiced throughout the world, our spa customblends indigenous desert botanicals, local honey and mineral-rich muds, clays, and salts to create tangible, restorative effects. Indulge

in a spa experience that can only be had at Red Mountain Resort.

CANYON BREEZE RESTAURANT Using the healthiest and freshest ingredients available, the cuisine at Canyon Breeze is only surpassed by the spectacular views.

Whether you’ve had a

Parks, Red Mountain Resort is the luxurious basecamp your adventures have been looking for.

WELLNESS PROGRAMS & ACTIVITIES Connect with nature with yoga in Snow Canyon or feel the rhythm with Drums Alive®. Wellness and fitness programs at Red Mountain Resort range from classic cardio classes and TRX boot camps to meditation workshops. No matter what your age or ability, we have a class you’ll love.

SPEC IA L AD VER TISIN G SEC TION

Rent snowmobiles at Beaver Creek Lodge.

G

et in the car and head north to Logan where we do winter right no matter how much snow we have on the ground. Our beautiful valley is nestled between two mountain ranges and it’s only 90 minutes from Salt Lake City. It’s the perfect escape.

The city of Logan is a taste of smalltown America but with great restaurants and comfortable hotels and bed and breakfasts where you can curl up by the fireplace and relax.

In less than a 10-minute drive, you can be in the Wasatch Cache National Forest experiencing the greatest snow on earth.

Bring your gear or rent it here, but either way we’ve got miles of cross-country ski and snowshoe trails, bird-watching, and photo ops for all levels of adventure.

GREAT GETAWAY S

LOGAN, UTAH

To really get out and explore, first stay overnight at nearby Beaver Creek Lodge and rent snowmobiles to enjoy almost 300 miles of groomed trails.

We’re ranked in the best snowmobiling in the nation and rated Utah’s best.

You just walk out the door and jump on your brand new snowmobile for an incredible experience.

Another dreamy wintertime adventure is taking a horse-drawn wagon ride through a huge herd of elk at Hardware

Ranch. You’ll get to see these huge bulls and cows up close and personal. Dress warmly and bring your camera. This season you’ll find about 400 majestic elk lounging and munching on their hay.

Get a real taste of the area on the self-guided Cache Valley Foodie Trek and Signature Products Tour. Bring your cooler and stock up on Aggie ice cream, Gossner Cheese, Pepperidge Farm Cookies, Caffe Ibis coffee, deli meats at Lower Foods and so much

more. Stop by the Pajama Outlet and buy handmade soap at the Spirit Goat.

Logan is home to Utah State University and a wide variety of sporting events if that’s more your style. Check out basketball, hockey and gymnastics.

No matter what, you’ll love our spectacular beauty and quiet solitude.

Join us in Logan. We’re a few degrees cooler. www.explorelogan.com

Take a wagon ride through a herd of elk at Hardware Ranch.

Skip the crowds and commercialization of mega-resorts and ski or snowboard at Beaver Mountain Ski Resort, the longest running family-owned ski resort in the nation. It’s only 40 minutes from Logan and boasts four lifts, a great lodge, affordable ticket prices, excellent instructors if you need a lesson, and snow straight from heaven.

Cherry Peak is Utah’s newest ski and snowboard resort. It also boasts an awesome tubing hill 580 feet long with a moving sidewalk so you don’t have to hike to the top. Rent your tubes there, just 30 minutes northeast of Logan.

Cache Valley Visitors Bureau 199 N. Main St., Logan, UT 84321 800-882-4433 explorelogan.com

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Joseph and the Amazing Technicolor Dreamcoat

2019 Season - June 27 to October 12 JOSEPH AND THE AMAZING TECHNICOLOR DREAMCOAT HAMLET • MACBETH • TWELFTH NIGHT • THE PRICE THE CONCLUSION OF HENRY VI: PARTS TWO AND THREE THE BOOK OF WILL • EVERY BRILLIANT THING

800-PLAYTIX • bard.org • #utahshakes

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outdoors

The Air

UP THERE

Pointing the Compass NORTH for a Different Skiing Experience

BY TONY GILL

Whisper Ridge

Squinting through bleary eyes I feel like I’ve engaged the hyperdrive in the Millennium Falcon.

The headlights give the falling snow a disorienting luminescence, but the way the flakes are piling up on the pavement makes me think the white-knuckle journey will be worth it. The license plate on my truck says, “Greatest Snow

on Earth,” but every now and again a string of splitter storms leaves the central Wasatch high and dry. Some folks cut bait to warm themselves like lizards on desert rocks, but I’m in search of snow. I’m also looking for an escape from the homogenized commercialization permeating skiing. I’m after deep snow and warm yurts in remote

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outdoors

Snowcat at Whisper Ridge

mountains. I want cheap lift tickets with an old-school vibe and a watering hole that wears its carpet stains with pride. I’m heading north.

POWDER PARADISE The drive up I-15 from Salt Lake City takes less an hour and a half. You wind up in Paradise. That’s not hyperbolic.

The town is actually named Paradise, and the snow and terrain at Whisper Ridge will leave you feeling like you’ve found the promised land.

Whisper Ridge is billed as a backcountry resort, offering cat skiing, heli skiing, snowmobile tours and backcountry yurts. I’ve long stumped for

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cat skiing over its airborne cousin since it’s more “affordable” and less vulnerable to adverse weather—the very kind that leads to great conditions—than heli skiing.

Starting at around $550 per person, a day of cat skiing at Whisper Ridge isn’t exactly cheap, but you get to ski up to 12,000 vertical feet of untracked powder. Lift ticket prices at many resorts are soaring well into triple digits, so an unforgettable day of skiing without slogging through lift lines and chaotic parking lots sounds like a pretty good value proposition. Cats hold up to 14 people, so you can fill one out for an epic day with your crew if you have

Yurt at Whisper Ridge

that many friends—I don’t— alternatively, enjoy meeting new people while shredding deep powder all day long. The guides at Whisper Ridge have the knowhow to keep groups

PHOTOS (LEFT) NOAH WETZEL FOR WHISPER RIDGE; (BELOW) COURTESY WHISPER RIDGE

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safe in avalanche terrain while tracking down the best powder in the state.

While in Paradise it’s best to lean-in and fully embrace indulgence. Whisper Ridge’s yurts take luxury glamping to the next level. The Perch Yurt Village is atop a backcountry mountain ridge with 360-degree views of the Wasatch as well as an outdoor hot tub and a recreation yurt with ping pong and billiards. Don’t forget a dinner prepared by a five-star chef to refuel after a day of ripping powder. Ski and lodging packages start at $930.

pass. You could take a family of four skiing here for about the price as a single ticket at one of Utah’s corporate mega-resorts.

Each of Pebble Creek’s three chairs is a fixed-grip triple, so you’ll have to embrace the slower pace of the day. Your legs will probably be thankful for the extra rest as the laps start to pile up on The Rock and Rattlesnake off the Skyline Lift. The resort backs up to the Caribou National Forest, which offers endless backcountry skiing opportunities for the knowledgable and incredible views for everyone else.

You will miss out on a couple things skiing at Pebble Creek. Mostly lift lines and overpriced food and drinks. A beer at the Rock Bottom Saloon is $2, and the popcorn’s free. Local bands liven up the apres scene on Sunday nights and move to the outdoor deck when things warm up in the spring. There’s not much else going on Inkom, so make your way over to Pocatello for the evening.

Try Jim Dandy Brewing for a beer and a bite with a rotating cast of craft brews and popular food trucks.

PEBBLE CREEK

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LOGAN

WHISPER RIDGE

SALT LAKE CITY WHISPER RIDGE 8990 UT-165, Paradise, UT 801-876-4664 whisperridgeutah.com

PEBBLE CREEK 3340 E. Green Canyon Rd, Inkom, ID 208-775-4452 pebblecreekskiarea.com

PHOTO COURTESY PEBBLE CREEK

PRUDENT IN POKI After emptying the 401k for a day of cat skiing, it’s time to climb the latitudes for a more frugal adventure in Idaho.

The miles tick by quickly on the hour and 45 minute drive North on I-15 from Paradise.

Columnar basalt formations dot the landscape as you approach the Portneuf Range and your ultimate destination: Pebble Creek Ski Area. Pebble Creek—known locally as The Rock for its steep and rocky nature—is a little-known stone in the crown of the Gem State that’s been in operation for 69 years and counting. The understated base area sits in the shadow of Bonneville Peak and its 2,200 lift-accessed vertical feet is more than 50 percent advanced and expert skiing. A Saturday or Sunday lift ticket can be had for $47, and it’s only $30 during for a midweek

View from Pebble Creek Ski Area

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the

435 LIFE OUTSIDE SALT LAKE

PHOTO COURTESY FIS WORLD CHAMPIONSHIPS

Park City Life . . . . . . . . 58 Around the State . . . . . 64 Statewide . . . . . . . . . . 68

World Championships

T

he greatest show on snow takes over Park City when the FIS Snowboard, Freestyle and Freeski World Championships roll through Utah from February 1-10. The world's best winter sport athletes will be going big in the halfpipe and on the slopestyle course at Park City Base Area, charging down the moguls and launching

into orbit off aerials jumps at Deer Valley.

The first ever freeskiing and snowboarding Big Air World Championships medals will be awarded at Canyons Village in the run-up to the event's inclusion in the 2022 Winter Olympics. Join the party as skiing and snowboarding’s biggest stage comes to Park City. A full schedule is available on the event’s website. 2019worldchamps.com

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park city

Buried Treasure Park City Residents VOTE TO PRESERVE the Hillside in Old Town

BY TONY GILL

Take a ride up the town chairlift at Park City Resort. Look at the snow-covered pines lining both sides of the lift towers.

Take a deep breath of crisp air. Listen hard, and hear absolutely nothing. Now relax, knowing the solitude won’t be disappearing any time soon.

In November, voters in Park City overwhelmingly supported the acquisition of Treasure Hill with more than 77% of ballots cast to approve the $48 million general obligation bond to purchase and preserve the land. The election results brought closure to the dramatic 30-year saga

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surrounding the fate of Treasure Hill.

The Treasure Partnership—which consists of the Sweeney family and a firm called Park City II, LLC—owned Treasure Hill and controlled the area’s development rights.

Proposed plans for the area included more than one million square feet of mixed-use space for a high-rise hotel, condos and retail space on the heavily-forested slopes rising above Old Town. Residents contentiously debated the fate of Treasure Hill for years, with tensions rising in the months preceding the election. On one side advocates sought to protect the last vestiges of open space in

Park City, while others opposed yet another property tax that would stick the burden of land preservation on average homeowners. The Treasure Partnership will receive a total of $64 million for the property from Park City.

Ultimately, the staggering vote totals made a resoundingly clear statement: Parkites have had enough of unfettered development snatching up land in Park City, and most were willing to foot their portion of the bill. The property tax increase approved through the vote is estimated to be $194 per year on $800,000 homes classified as primary residences and $353 annually on equivalently-valued vacation homes or commercial properties. It’s the second straight election in which Park City’s voters have supported the preservation of open space with their own pocketbooks, following approval of $25 million bond to purchase Bonanza Flats in 2016.

Most of the community view the referendum as a win for all parties.

The Sweeney family received an adequate return on their substantial investment and the vast majority of Parkites were willing to accept a reasonable property tax-increase to preserve the character of Old Town.

The push-and-pull of progress and expansion will always be at the forefront of debate in Park City, but the Treasure Hill vote saves a jewel in the center of town. Future generations have present-day voters to thank for the views.

INSIDE OUT ARCHITECTURALS

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park city

What the Pho? VIETNAMESE SPECIALTY Finds Unlikely High-Altitude Home

BY TONY GILL

Pho—the Vietnamese dish of rice noodles, broth, herbs and meat—is spectacularly popular among the American hipsters who spend more time arguing about the soup’s proper pronunciation than they do eating it. It’s “fuh,” by the way.

Thus, hipsters and hipster-adjacent populations are reaping the benefits of the Great Pho Rush, in which no fewer than three pho restaurants serve Park City’s 8,300-ish residents. It’s a welcome development for a town that doesn’t earn high marks for culturally-diverse cuisine. Few things are more comforting than huddling over hot pho on a cold day, so pick your spot and slide up to a bowl.

The term “slope side dining” tends to conjure bleak images of $16, overcooked, a-la-carte hamburgers with a hefty surcharge for soggy fries. But this ain't some run-of-the-mill drafty cafeteria. We're talking legendary Deer Valley quality and luxury in Silver Lake Lodge.

I'd go out on a limb and say the pho at Bald Mountain is even better than the resort's famous turkey chili. For $13.50 you get your choice of beef or ginger-mushroom broth as well as decadent slices of wagyu beef or tofu with shiitake mushrooms. No matter what you choose, your dish comes with the standard rice noodles,

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bean sprouts, sliced chilis and fresh Thai basil. Best eaten while refueling on a powder day.

7600 Royal St., Park City, 435-649-1000

PC PHO PC Pho's a hole in the wall shop in Prospector. The intimate atmosphere with an open kitchen gives PC Pho a community feel that's rare in the more tourist-heavy parts of town. Stop in on a snowy evening when Main Street is packed, or have some hot grub brought right to your residence

by Mountain Express delivery.

Best shared with new friends you made on the chairlift.

1890 Bonanza Dr., Park

Bald Mountain Pho at Silver Lake Lodge

City, 435-214-7027, mountainexpresssdelivery.com

KUCHU SHABU Tucked in an unassuming Kimball Junction parking lot, Kuchu Shabu returns an old pho hotspot to its former glory.

Kuchu Shabu opened last summer with new management sporting an updated interior and menu, but one thing that hasn’t changed is the incredible pho. Kuchu Shabu serves up more than just an excellent

selection of pho—including an assortment of ramen options and the flagship menu item, Japanese hot pot specialty shabu shabu—so you can accommodate a group with diverse palates while getting your fix. I’m partial to the $17 beef brisket and meatball pho.

Best enjoyed after finishing the errands that kept you from enjoying a powder day.

1612 W. Ute Blvd., Park City, 435-658-9829, kuchushabu.com

PHOTO COURTESY SILVER LAKE LODGE

BALD MOUNTAIN PHO

LMK

interior design

4626 S. Highland Drive - SLC, UT 84117 - 801.272.9121 Palm Springs, CA - 760.325.2959 @lmkinteriordesign www.lmkinteriordesign.com

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park city

PLEDGING SUSTAINABILITY

Guess Who’s Back POWDR COMES BACK Swinging With Woodward Park City

BY TONY GILL

Infrequent visitors to Park City have been making shocked double takes out their car windows while driving into town. Since Woodward Park City broke ground last fall, the Gorgoza tubing hill and its ubiquitous lines of would-be snow sliders have been replaced by miles of construction fencing, a small army of excavating equipment and a massive hole in the ground. Tubing is out for the 2018-19 season during construction, but it will return along with a massive new multi-use facility for the 2019-20 winter.

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The project was not without controversy during the planning stage. The Summit County Council upheld the permit for Woodward Park City after denying three appeals to the Planning Commission’s decision predicated on process and a lack of consideration of the impact of Woodward’s sound and lighting on the nearby community.

For each grumbling lament about paving paradise there’s an effusive voice backing the project. The emotional yin and yang from Parkites is evident in every bar and online comment section.

Ultimately, the march of progress continues, and after selling their stake in Park City Mountain Resort to Vail in 2014, Powdr Corp. is returning to Park City in a major way.

Wherever your loyalties land, there’s no argument to be made that Woodward Park City will be anything but a world-class facility. Winter outdoor activities will include lift-accessed skiing and snowboarding day and night with a terrain park in addition to 10 lanes

PHOTOS COURTESY OF WOODWARD

Credit to Woodward for being good stewards in Park City. The facility will be supported by sustainable investments in solar energy, a green roof and recycled materials, and will include on-site affordable housing for approximately 11 employees.

63 for beloved snow tubing. When the weather warms up, Woodward will offer lift-served mountain biking on downhill and slope-style trails, a dirt park for BMX and mountain bikes and a paved concrete park for all wheeled action sports. Interestingly, there’s also going to be a parkour park for folks looking for free-running, no-frills thrills. Indoor zones will include trampolines, foam pits, a tumble track, 10,000 feet of concrete park, pump tracks, mini ramps and more—as well as a cafeteria, coffee shop and cafe/bar to keep everyone well-fed.

Specific pricing information for yearly, season and day passes are still in development, and will be updated on Woodward’s website.

Park City is making a push to host another Olympics, and the new facility will only help keep Park City at the forefront of action sport progression. campwoodward.com

AN EVENING WITH

RITA COOLIDGE January 17–19

FIREFALL JAN 4–6

BRUCE COCKBURN

CANNED HEAT JAN 11–13

328 Main Street

February 7–9 SHAWN COLVIN FEB 21–24

MARY WILSON OF THE SUPREMES February 14–17

PURE PRAIRIE LEAGUE MAR 1–3

ParkCityShows.com

DAVE MASON MAR 14–17

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around the state

Dean’s List WOMEN storm the castle at Utah universities.

BY ASHLEY SZANTER

S A LT L A K E M A G A Z I N E . C O M | J A N / F E B 2 0 1 9

TO BE HONEST, I WAS A BIT UNPREPARED FOR HOW MUCH IT WOULD MEAN TO OTHER WOMEN FOR ME TO BE NAMED PRESIDENT –RUTH WATKINS, U OF U PRESIDENT

Watkins’ leadership was indispensable during the tragic shooting death of University of Utah student Lauren McCluskey late last year. Facing a poignant crossroads, Watkins comforted and led her university community after the act of violence, releasing a statement grieving “the senseless loss of this bright, young woman,” and offering her students access to the school’s counseling and psychological services.

PHOTO COURTESY UVU

In 2019, women are still fighting for equality, and, according to WalletHub’s 2018 study, Utah is the worst offender, coming in dead-last in the “Best States for Women’s Rights” category. From income and executive position gaps to genderbased discrepancies in work hours and political representation, Utah has a lot of work to do.

Bright spot: There are a handful of women pioneering the charge for gender equity in their roles as presidents at universities across the state. Add Salt Lake Community College, with its student body of more than 34,000, also led by a woman, President Deneece Huftalin, and Utah has a female majority in higher education’s upper levels.

“I am very pleased to see four women university presidents in Utah, overseeing institutions educating roughly 70 percent of the students in the state,” said Dr. Astrid Tuminez, President of Utah Valley University. “In academia, as in most sectors, the top levels of leadership are still occupied by men. Women remain underrepresented in the top ranks of leadership despite the fact that we have made great strides in education and have entered the workforce in large numbers.”

Tuminez isn’t alone in a desire to encourage this trend of female academic leadership. Ruth V. Watkins, University of Utah’s president, knows her role is important to young women. “To be honest, I was a bit unprepared for how much it would mean to other women for me to be named

president,” she says. “It is very powerful for me to have people come up and say that what I am doing has shown their own sons and daughters what is possible for women in leadership in Utah.”

In the #MeToo era, violent acts against women take center stage, but so do stories of strong women helping bolster their communities in leadership roles even in the face of continued institutional bias. Westminster College is one of those leading the charge to achieve female equality in leadership. President Bethami Dobkin has made this issue an important part of her agenda.

“Currently, over half of my executive cabinet identifies as female,” she says.

The rest of Westminster has followed suit. “There is no imbalance between women and men in the student population at Westminster. Westminster currently admits more women than men as students and women graduate at higher rates than men,” Dobkin adds. In fact, Westminster goes a step further and ensures pay equity across the campus as “all forms of equity are important to us.”

Much like Dobkin, Utah State University’s Noelle Cockett takes up this mantle as a central part of her agenda. “As President, I have

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Center: Dr. Astrid Tuminez

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around the state

DR. NOELLE E. COCKETT (USU)

DR. ASTRID S. TUMINEZ (UVU)

Spent five years as a research geneticist at the U.S. Dept. of Agriculture.

Formerly the founding Vice-Dean of the Lee Kuan Yew School of Public Policy at the National University of Singapore.

DR. RUTH V. WATKINS (U OF U)

DR. BETHAMI ANN DOBKIN (WESTMINSTER)

Ph.D. Breeding and Genetics

Ph.D. Communication Development and Disabilities in Young Children

Spent 20 years at the University of Illinois serving in roles from faculty to Dean of the College of Liberal Arts and Sciences.

S A LT L A K E M A G A Z I N E . C O M | J A N / F E B 2 0 1 9

Ph.D. Political Science

Ph.D. Rhetoric and Social Order

Previously held faculty positions at University of Hartford and University of San Diego.

no tolerance for inequity at Utah State,” she says. “We actually have more female students–52 percent to 48 percent at the time of graduation.” Cockett is also very aware of the importance of her position and uses it to help guide future female leaders: “Women need to mentor each other, offer suggestions to each other and help market their strengths as leaders throughout their respective industries.”

Though UVU’s Tuminez is only a few months into her position, she, like Cockett, remains dedicated to advancing gender causes university-wide.

“In 2015, UVU joined with other organizations across the state in accepting the ElevateHer challenge to elevate the stature of women’s leadership,” she says.

“In 2018, UVU adopted a new search advocacy model for recruiting candidates for leadership and faculty positions and established UVU’s Women Council to provide a holistic perspective for UVU’s efforts for students, faculty, staff and outreach into the community.”

While Utah continues the gender equality struggle, these incredible women offer a modicum of comfort to those dismayed by the current climate. Ultimately, USU’s President Cockett embodied the hope many have for the state’s future: “It’s important to me that women are empowered to follow their academic and professional passions and look for ways to lead.”

PHOTOS: (DR. COCKETT) COURTESY USU; (DR. ASTRID) COURTESY UVU; (DR. WATKINS) COURTESY UOU; (DR. DOBKIN) ADAM FINKLE

KNOW YOUR (FEMALE) PRESIDENTS

utahbrideandgroom.com

ON NEWSSTANDS NOW

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statewide

Refugee Blues A young SOMALI WOMAN defies cultural fears to build a bridge between her community and law and order.

Isha Shire wants to be a cop. “Yeah, you risk your life and everything,” says the 19-year-old Somalian Bantu refugee, “but you help so much.”

When Shire told her parents she had joined the Salt Lake City Police Department’s Explorers—a program for teenagers interested in law enforcement as a career—they were upset. Refugees are often afraid of cops, having fled traumatic violence by uniformed men in their home countries. Most in their social circle said she shouldn’t do it. “The community really didn’t like it at first,” says her mother Deynaba Alagaba, for whom Shire translated. “They said she was going to die, that she was too small to be a cop.”

It also didn’t go down well with some of her contemporaries. The first time she posted online pictures of herself in uniform, some, among them relatives, asked her, “‘You would kill your own people?’”

One youth who claimed to be a 20-year-old refugee who had done jail time, shared his disgust with her on Snapchat. “But ur a pig bruh like how do u expect people to feel about u fukin up peoples live n shi. [sic]” She remains undeterred. “At the end of the day, you do you,” she says. “You go for what you really want.”

Shire is one of only two refugee youth enrolled among the 51 cadets, who meet every Tuesday afternoon at 4 p.m. at Salt Lake’s Public Safety building for a mix of exercise, drills and lessons in the various disciplines that make up law enforcement.

Why they are so badly needed is apparent in refugees’ stories, including that of Shire’s own parents.

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Isha Shire

PHOTO ADAM FINKLE

BY STEPHEN DARK

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Deynaba Alagaba and Hussein Osman met in a Kenyan refugee camp in the early 1990s. Both walked for days to get there from Somalia to escape a country sinking into violence and conflict. In the process, they buried loved ones who didn’t survive the journey.

A decade later, a refugee group brought the then seven-member family to Utah, after a bewildering night in a two-bed New York hotel room when they all slept on the floor.

“They would always hear America is the land of freedom,” Shire translates as her parents speak in the West Valley City house the family of 10 has called home for 12 years. “They wanted their kids to be educated, they wanted us to get better jobs than they had.”

When they saw the police, with their guns and batons, “They were really scared,” Shire says. In Somalia and Kenya the police had often been corrupt.

“If someone has power, they have the right to take away your rights,” Alagaba says.

There are 65,000 refugees in Utah, most concentrated in the Salt Lake valley, including South Salt Lake, West Valley, Taylorsville and Midvale. For cops, the challenge of policing refugees is negotiating language and cultural differences. Local police departments put together presentations for newly arrived refugees about the actions that can surge a cop’s adrenaline, or, as SLCPD refugee liaison Det.

Rob Ungricht calls it The Basics.

“Like if you get pulled over, show us your hands, don’t be putting them in your pockets.”

One refugee who saw a cop’s flashing lights behind him, stepped on the gas, recalls Asha Parek, the head of Utah’s Refugee Services. In his country, flashing light meant speed to get out of the way of a motorcade. In Utah that got him arrested after a highspeed chase.

At the same time, cops need to understand that a refugee’s behavior is rooted in cultural customs.

In Somalia, you look at the ground out of respect when talking to the authorities. Cops in Utah think you’re lying.

Somalians talk with their hands. That tells an agitated officer you might be violent.

Several social workers, speaking anonymously because they didn’t have permission from their supervisors to talk to media, painted a more troubling picture. They estimated that 80 percent of

recently arrived refugee youth end up in the justice system, and social isolation is the root cause. Speaking little English, refugees are easy prey for gang recruitment. They are often set up to take the fall for crimes planned by other gang members. They’re told to go to a store to steal, or get sent into a house to burglarize while the gang is on “look-out,” but the others disappear when the refugee child triggers an alarm. With threats of violence if they inform, the resulting criminal record can prove a barrier to employment and a green card.Parek says refugee interactions with the criminal justice system is a tiny part of all the good stories that can be found at the Refugee Service Center. While she notes an anecdotal uptick in recent years in complaints from Utah refugees about abuse and harassment, she laments the lack of statistics.

“Nobody tracks these incidences based on refugee status,” she says.

Work to be done Several obstacles stand in the way of refugees entering law enforcement, says SLCPD’s Det. Rob Ungricht.

Currently, state law requires that you are a U.S. citizen. While the undocumented can join the U.S. military, they can’t wear a police uniform.

“We’ll send them over to die for our country,” says Ungricht, “but oh no, you can’t be a police officer if you’re not a citizen.” Wouldbe police take the four-part National Police Officer Selection Test, one of many exams refugees struggle with, Asha Parek says, because of the complexity of the English language.

Might it make more sense for refugees to take the test in their own language, Ungricht asks?

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A WHOLE-BODY APPROACH IS THE KEY TO HAPPINESS

BY CHRISTIE MARCY PHOTOS BY ADAM FINKLE

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Amanda Valenti was 21 years-old and applying to nursing school when she suffered a life-altering event. Her life was upended and her doctors wanted to put her on antidepressants to treat her grief. “You can’t medicate for loss,” says Valenti. “The medication wasn’t going to change the loss, it wouldn’t fix the loss. I think there’s an appropriate place for medication. But for me, I didn’t think it was my only option to move past this.” An acupuncturist she was seeing for an unrelated injury discussed adding on treatment for emotional health. “I didn’t know that was an option,” says Valenti. “Within three months I was back to being myself. It wasn’t like I woke up and suddenly everything was better—it was a slow progression of my body coming back to itself.” She changed career paths and became an acupuncturist instead. “I knew there was another option and people just don’t know about it. I wanted to be able to provide that. It really changed my life.”

A man is sick. A man goes to the doctor. The doctor writes a prescription. The man is no longer sick.

The man gets sick again. Repeat, over and over again for a lifetime.

The reactive approach we use to monitor our physical well-being does not work for our mental well-being according to experts, who say there’s a better way, for mind and for body. It’s a shift from Western medicine-based symptom treatment, to the more comprehensive tell-meeverything care prevalent in eastern culture. “I wish I could see more integration,” Valenti laments. “I believe in science and Western medication.”

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COMBINED WHOLE-BODY CARE

THE LITTLE WELLNESS PLACE

Rachelle Ballard, Amanda Valenti and Savannah Lavenstein

Ballard, Valenti and Lavenstein combined their individual practices into one integrated wellness retreat-based business. With everything from multi-day retreats in the mountains near Oakley to monthly-or-so hour-long moderated group chats they call “Why the Hell Nots” the women have a vested interest in the wellness of their clients, and each other’s.

“At first it was three or four people,” says Ballard, “We’d say, ‘Let’s have some snacks and some hummus and talk about this thing’”—the “thing” is as varied as menses or financial planning. “They’ve grown into this beautiful family and its own organism that we now facilitate.”

Valenti says the chats are based on things no one else is talking about, “We asked, ‘Why aren’t we talking about that?’ We have the ability to do it.”

It adds to the intimacy of the trio’s relationships with their clients, says Ballard. “We are in this with you in a very familial way. If you don’t feel like you have three new best friends when you leave here, we’re not doing out job. If you leave with tools, cool, but if you leave here thinking you have a family— that’s what we want.” thelittlewellnessplace.com

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COMMUNITY-DRIVEN YOGA EVENTS

FUNNY YOGA Sam I am would not, could not eat green eggs and ham with a goat—but you could yoga with one, if you wanted to. It’s just one of the many options for unconventional workouts in the Salt Lake Valley. There’s kitten yoga, bloody Mary and mimosa yoga, rooftop yoga, yoga at the Utah State Capitol, yoga in the art museum, and on and on.

Salt Lake Power Yoga is the force behind most of these community events. Co-owner Jen Rueben says it’s an entrylevel introduction, “We have done over 500 hours of free yoga in the community. You get all ages and shapes and sizes and all athletic ability, or no athletic ability at these events. The style and the practice is so simple that if you know where your hands are, you can identify left from right and know where your feet are, you can do it. You don’t need to know fancy poses or Sanskrit terms.”

Rachelle Ballard, of Into the Woods Wellness, is all for community yoga. “I don’t love when yoga is treated as an elitist sport or as a weight loss tool,” she says, “However, do I love when people when people feel something is accessible to them? Yes. If yoga with kittens makes you happy, go do it with kittens.

Boozy yoga—bring it on.”

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“THE BODY IS A TRUTH-TELLER” “The body is a truth-teller,” says Rachelle Ballard, owner of Into the Woods Wellness. “The body will whisper, and then it will talk to you, and then it will yell at you. The mind can tell stories all day but the body doesn’t have that mechanism—it just tells you the truth. I want to teach people to listen to themselves.”

Savannah Lavenstein, nutritional counselor and owner of Evergreen Healing, agrees. “People say, ‘My body is holding onto a lot of weight and I’m doing healthier things than I’ve ever done.’ And I say, ‘This isn’t an accident. Let’s figure out why. Why are you isolating yourself from the world? What intimacy are you avoiding by keeping this layer on you?

What happens if we ask why we put on this weight?’ Symptoms are not always a sore throat.”

She continues, “You cannot treat the whole person with half the story. It’s not about the right pill or the needle in the right spot to cure everything. There’s so much to learn from an illness, there’s so much to learn from where in your body your injury is, or what time of year it comes up or what stressful situation sets it off. There’s a whole story.”

“The way that things in our life manifest in our body is fascinating,” says Valenti, who now owns Valenti Acupuncture. “Half of my job is to listen.”

YOUR MIND IS A CAR

Emily Hawkins used to deal in trauma.

The Licensed Clinical Social Worker’s work history includes a stint at Salt Lake’s Rape Recovery Center. But now she’s focused on helping people to take control of their own lives and happiness at Salt City Wellness.

“We all want joy, and we all find it in different ways. We have to work, we have to make money. We need to rest. People get focused on doing, doing, doing,” she says. “You can’t run a marathon and then run another the next day. Our muscles need recovery time and our emotions do, too. It’s a way of looking at emotional needs as valid and important.”

To put it another way, Hawkins says, “In western culture, we look at emotions as problems to be fixed. If I feel sad I take a pill or I do an activity. I do anything but feel the emotion. So if I stub my toe, the pain is telling me to look at my toe. I don’t get mad if I stub my toe, but I do feel mad if I feel sad. We have all sorts of judgments based on how we feel.”

The secret to joy, says Hawkins, is taking time out to take care of yourself.

“Self-care is a buzzword, it’s a tricky word. People think of it as something on

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Emily Hawkins

We all want joy, and we all find it in different ways –EMILY HAWKINS

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PRACTICE MAKES PASSION

THE RELUCTANT YOGI When Jen Rueben started yoga, it wasn’t out of a desire for mental clarity or a yoga body. It was because she’d just moved to a new city. “I had never been interested in yoga,” says Rueben, who now co-owns Salt Lake Power Yoga.

“It wasn’t love at first practice—some people like yoga right away. That was not my experience. I didn’t like sweating my face off, the practice was really challenging on a physical level, I realized how tightly-wound I had become and it was very uncomfortable for me to have someone tell me that in life we always have choices and we can choose to be reactionbased or we can choose to take another breath.”

But after she committed to 30 consecutive days of yoga with a couple friends, things shifted for Rueben. “I had been practicing fairly regularly but it wasn’t something I looked forward to,” she says. About halfway through the month she noticed changes. Rueben began to notice what she calls “huge shifts” in her thoughts and demeanor. And she says, her instructors’ constant reminders that “You have the ability to create the kind of life you want to have,” finally got through to her.

These days, she practices yoga a couple times a week at Salt Lake Power Yoga, which she co-owns, but Rueben’s attention has turned elsewhere, to her new business Siren Movement, a workout devoted to the divine feminine. “There’s nothing more sensual or attractive than a woman who feels absolute bliss in her body regardless of her shape or size,” says Rueben, “It redefines not only how women define themselves but also how to be supportive of other women. When you’re able to witness one another and to be a reflection of beauty for every woman in the room, everybody rises.

When we can stop being so critical of ourselves, then we can stop being critical of others and we can let our guard down and realize how incredibly healing it is to have authentic, deep meaningful relationships with other women.” saltlakepoweryoga.com, sirenmovement.com

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There’s nothing more sensual or attractive than a woman who feels absolute bliss in her body –JEN RUEBEN

Jen Rueben

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a to-do list. But that’s not the self-care we talk about in wellness. There are things we need to do to keep our system running smoothly.”

Think of yourself like a car, says Hawkins. “We fill our car with gas, we fill it with oil and we know if we don’t treat it, it will break down. We don’t do that for ourselves mentally,” she says. “We wait until things get really bad and then we get a prescription or go to a mental health professional.” Understanding joy is therapeutic, she adds. “It’s looking at self care as a necessary component, like putting oil in your car is a necessary component to avoid a huge breakdown.”

Wellness looks different for everyone, all the experts agree. But they also agree that it should touch all areas of your life.

As Ballard says, “When people ask me how I define wellness, I say, literally everything. Everything is what makes a person well.” A shift towards wellness should feel uncomfortable at first, she says. “If it doesn’t look and feel weird, it’s not right.”

“We are sold on the fact that other people have the answers,” adds Lavenstein, “We are so scared that we have them ourselves.” Ultimately, Hawkins says, it comes down to this simple sentence, “Don’t wait until you’re sick to get well.”

WELLNESS IS NOT A ONE-SIZE-FITS-ALL PROPOSITION Hawkins says the work that goes into self-care and wellness is individualized.

“I can hang up my shingle and say ‘I’m a therapist, I’m an expert, you have to sit in my chair and do the therapy I prescribe to you’” she says, “But this is much more cooperative work.” Instead of telling people how to live, her focus is on each client and their discovery of what makes them happy. “The wellness model is not about me defining what is right, it’s about providing tools for that work for you,” she says. Valenti says her patients should think of her as on their team, “It’s a process, you aren’t fixing you and I’m not fixing you, this is a project we do together.”

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DRIVING

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ON THE

HIGHWAY W H AT U TA H ’ S N E W S T R I C T E S T- I N -T H E N AT I O N D U I L AW S M E A N F O R Y O U

BY MARY BROWN MALOUF PHOTOS BY ADAM FINKLE

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A

Kate Conyers and Jesse Nix

At midnight on December 30, Utah became the first state in the country to consider a person with a blood alcohol level of .05 as drunk. The reasoning behind this strict law and how it came to be passed are part of an illogical, convoluted story—typical of the Utah legislature.

What will its enforcement mean for local businesses and visitors? Well, in the words of criminal defense attorney Kate Conyers who handles DUI cases, “We just don’t know.”

Conyers and her law partner Jesse Nix each have ten years of experience in defending Utah DUI cases—they have worked with hundreds. I met with them at—where else—The Green Pig Pub to discuss possible consequences of the .05 law going into effect.

“We don’t know if the police are planning to increase the number of DUI officers,” says Conyers. “There’s no special funding for it right now.”

It takes a lot of time to process a suspected DUI, according to Nix. In order to pull over a driver, an officer has to have probable cause—that could be anything from not stopping a full three seconds at a stop sign to weaving in and out of lanes. There’s a chart listing suspicious behaviors, driving at varying speeds,

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failure to signal, driving 10 miles per hour under the speed limit—all things many drivers do stone-cold sober. If he suspects the driver has been drinking, the officer can request a field sobriety test, designed to evaluate an individual’s divided attention—driving demands multiple kinds of attentiveness.

Tests may include walking a nine-foot straight line heel-to-toe, the Rhomberg Modified Test (keeping your balance with your eyes closed), the walk-and-turn test, the Horizontal Gaze Nystagmus (HGN) test (tracking an object horizontally), the one-leg stand test, the finger-to-nose and the finger count test. Each field sobriety test has specific cues that an officer looks for while monitoring a suspect’s performance. But the defining test is the Intoxilyzer, which most of us call a breathalyzer.

Until then it’s all still suspicion, especially if the subject’s blood alcohol content is .08. Will .05 make a difference? Many Utah DUI attorneys agree that it’s best to refuse the personal breathalyzer test, called a PBT test, which is usually the equipment available to regular cops. Designated DUI officers carry a large, more sophisticated Intoxilyzer in the trunks of their cars; they set it on the hood, so the car’s camera can record the testing procedure. These machines must be recalibrated

81 Best neighborhood bars in Salt Lake

Tanner Lenart

Most British towns have their local public houses—neighborhood bars you can walk to, enjoy a pint—or two—with friends, and get home on foot. Laws restricting the number of bars within a given area, proximity to schools and churches and the limited number of licenses allowed to be issued, means that in Utah, many bars are destinations rather than neighborhood hangouts. All these bars may not be walkable from your house, but they should at least be a cheap Uber/Lyft.

NEW KIDS

WATER WITCH

every 40 days and before and after each arrest. Plus, the officers must observe the Baker Period—the 15 minutes of observation required before administering the test.

Like we said, it’s complicated and time-consuming.

It’s possible after .05 goes into effect, the police may be more vigilant about minor traffic violations, finding cause to find pull people over.

“It’s not hard to get that .05 level,” says Tanner Lenart, an attorney who works with establishments that serve liquor.

“But,” she adds, “It’s also not-hard

NEW KIDS

TINWELL

837 S. MAIN ST., SLC 801-953-1769 Another bar owned by the people who do the shaking, in this case Caleb Cannon and wife Amy Eldredge—she’s a managing partner in another bar, Undercurrent. That’s not to mention a cohort of top-notch mixers. Formerly a serious dive, the space has been hipsterized and that’s who the regulars are. But classic drinks are the specialty.

163 W. 900 SOUTH, SLC 801-462-0967 The Witch welcomes lots of neighborhood customers, but the number of regulars here makes this a neighborhood bar, even if it’s not walkable for you.

Expert bartenders Matt Pfohl, Sean Neves and Scott Gardner remember your face and, sometimes, your name. After a few visits, they know what you drink. You can get a drink at Water Witch. You’ll probably also make a friend.

THE RUIN

1215 E. WILMINGTON AVE., SLC 801-869-3730 The hip kid in Sugarhouse, where for a long time bars were scarce, is cutting-edge in its old-fashioned vibe. That is, this is a bar where people come to relax and converse— the music’s not too loud, there are no giant TVs, drinks are classic and the sofas are comfy.

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OLD SCHOOL

JUNIOR’S TAVERN 82

30 E. 300 SOUTH, SLC 801-322-0318 Jazz, blues and booze is how Junior’s describes its appeal at both the old and new locations, but there’s more to it than that— part of its appeal is in the crotchety and eclectic group of poets, artists, musicians and business people who make this bar part of their daily routine. And part of it is crotchety-but-lovable owner Greg Arrata.

OLD SCHOOL

HOG WALLOW

3200 E. BIG COTTONWOOD CANYON ROAD, COTTONWOOD HEIGHTS, 801-733-5567 A Salt Lake legend, this bar is a remake of the oldest and most notorious bar in the Cottonwood Heights area. Established in 1947 by a returning World War II veteran who turned an abandoned Civilian Conservation Corps bunkhouse into an obscure watering hole, now called the Hog Wallow, after a rapid on the Green River. A basic beer-and-spirits joint—wine drinkers are welcome to Beringer White Zin.

THE TAPROOM

2021 S. EAST WINDSOR ST., 801-484-6692 It’s been around for years but it’s still everyone’s secret place. Besides booze and beer, there’s one pool table, one pinball machine, darts and you can order food from Even Stevens next door.

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DUFFY’S

932 S. MAIN ST., SLC 801-355-6401 So classic it’s cliché, Duffy’s is a sports bar packed with regulars who watch and comment on the game (whatever it is) while drinking on a brew and a sandwich, including the French dip, which at least one guy we know (not us) says is the best in town.

X WIFE’S PLACE

465 S. 700 EAST, SLC 801-532-1954 Hahaha. A queen among cash-only dive bars, with pinball, pool, cornhole in-season, cheap drinks and plenty of beer to cry in, this place serves a lot of regulars and plenty of college kids who leak down from the U.

to not get to that level. If you’re having wine with a multi-course dinner each course over time, the results can be very different than if you’re out on the town doing shots.

And of course, the BAC in a woman who drank the same amount as a large man will differ considerably.”

(See pp. 87 for Salt Lake magazine’s unscientific experiment.)

The real question is, will the new .05 law make Utahns any safer on the road? Conyers and Nix doubt it.

“If they’re looking for lowhanging fruit, will they be giving the really dangerous offenders less attention?” questions Conyers.

“Utah already has one of the lowest drunk driver rates in the country,” Lenart points out. “The difference is actually very slight between .05 and .08. We know the risk isn’t at this level. So what is the point of the legislation? There are many more accidents involving distracted drivers—the cellphone is more a of a problem. Why not address that instead of criminalizing behavior that’s legal in the rest of the country? This is a solution to a problem we don’t have.”

There is no provision for differentiating between degrees of intoxication in the new law.

Someone who is arrested for a BAC of .05 could face the same set of consequences as a person with a BAC of .08. We differentiate types of murder, but not alcohol level?

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ON WHISKEY STREET This block of Main Street was dubbed “Whiskey Street” once upon a time. Recently, it’s grown back into its full-strength name.

WHITE HORSE SPIRITS & KITCHEN 325 S. MAIN ST., SLC 801-363-0137 From the same folks who own Whiskey Street a few doors down, White Horse probably has the best food of any bar in the city. Settle in for a real meal here and linger for a long post-prandial refreshment.

ON WHISKEY STREET

ALIBI BAR & PLACE

WHISKEY STREET

323 S. MAIN ST., SLC 801-433-1371 Old-fashioned but chic bar with a hefty menu, lively crowd and almost astounding whiskey collection.

LONDON BELLE

321 S. MAIN ST., SLC 801-363-8888 From the owners of Pleiku, this is as much restaurant as bar. Or as much bar as restaurant. The menu is edgier—turmeric calamari, duck confit nachos and squash aglio e olio.

BOURBON HOUSE 19 E. 200 SOUTH, SLC 801-746-1005 By their own description with capitals letters, this is a Cocktail Emporium and Craft Kitchen.

Obviously, the emphasis is on the elixirs from Kentucky.

369 MAIN ST., SLC 801-532-2707 Sleek, minimalist bar founded by some Bar-X refugees concentrating on cocktails and exuding a coolness unique in SLC.

There are, everyone I talked to agreed, a lot of holes in this law and a lot of unanswered questions.

“At the time the .05 law was passed, public attention was focused on the Zion Curtain controversy,” says Michele Corigliano, former director of the Salt Lake Area Restaurant Association. “No one thought the .05 would really go through.” It was passed through committee without a lot of scrutiny. And almost immediately it drew fire—Rep. Karen Kwan (D-Murray) sponsored a bill to delay the start date of the law, arguing that the issue needed more study. “This is a bad policy and we need to fix it,” Kwan said.

Ever-dramatic Sen. Jim Dabakis (D-Salt Lake City), said he had two mimosas before attending the 8 a.m. legislative hearing to vote on Kwan’s proposal, just to prove his lack of impairment. The .05 law prevailed.

Because it’s legislation passed by the Latter-day Saints-majority legislature, Lenart feels these are laws

HOTEL BARS Remember Lost in Translation? The hotel bar has been a setting for films from North

by Northwest to The Front. Some have lost their luster and become a little seedy, but we have three great hotel bars in Salt Lake City: The Vault in Hotel Monaco, The Lounge at AC, the bar in Salt Lake City Marriott University Park—and more in Park City. You may not find love, but good drinks and good vibes are guaranteed.

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AROUND TOWN

DICK N’ DIXIE’S

479 E. 300 SOUTH, SLC 801-994-6919 Faces you vaguely recognize, semi-luminaries and many of the most interesting (or at least they seem so after the first drink) people in Salt Lake City make D&D their regular after-work stop. It’s nothing fancy, just good drinks and good people.

AROUND TOWN

BAR NAMED SUE

3928 E. HIGHLAND DR., SLC 801-274-5578 8136 S. STATE ST, MIDVALE 801-566-3222 Everyone should know what to expect from the name, but this isn’t just another faux honky-tonk wishing it were in Austin. Both locations have a loyal following—cheap booze, pool and poker and that slightlyused look that spells authenticity.

LAKE EFFECT

155 W. 200 SOUTH, SLC 801-285-6494 Two bars in one: the upstairs with a lounge area and a restaurant and the downstairs Rabbit Hole, romantically lit by gas lamps.

Both are fun destinations with good drinks and occasional live music.

EAST LIBERTY TAP HOUSE

850 E. 900 SOUTH, SLC 801-441-2845 We’re glad the Tap House, which was always a bar in its secret heart, has come out of the closet. Recently, owner Scott Evans changed the license here to full bar; families have a new place to go right next door.

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CROW & PITCHER

4883 S. STATE ST., MURRAY 801-590-9187 We’re all familiar with “food deserts” now and they’re certainly a more pressing issue, but there is such a thing as a bar desert and there are several areas like Murray where it’s hard to find the real deal. Fortunately, Bohemian Brewery is nearby, but it’s a brewpub at heart. Crow and the Pitcher is a real pub, appropriately named if you remember your Aesop.

ELIXIR LOUNGE

6405 S. 3000 EAST, COTTONWOOD HEIGHTS, 801-943-1696 Craft cocktails, wine and beer with an emphasis on martinis and the elaborate concoctions Utahns love.

HANDLE BAR

751 N. 300 WEST, SLC 801-953-0588 Formerly ClubJam in the Marmalade, the theme here has broken away from gays to gears. Not that everyone isn’t welcome, but the décor says bicycle and so does the name. Meanwhile, the bar serves the regulars and food trucks provide the grub.

You do NOT have to be a pedaller to enjoy this bar.

made for drinkers by nondrinkers—people making laws about something they don’t understand without scientific rationale or data. It’s also elitist, she says, to create laws that affect a certain population.

Finally, the economic repercussions should be considered. The annual retail liquor sales in Utah reached $427.6 million in 2016-17. At that time, there were 27 local distilleries, dozens of craft breweries and a booming cocktail business, all giving the lie to the tourist-inhibiting impression that “You can’t get a drink in Utah.”

How the new law will affect this sector of Utah’s important tourism business remains to be seen. Some bars are already installing breathalyzers.

Until then, Happy New Year.

Be careful. And don’t hesitate to use the businesses that will certainly boom because of the new law: Uber and Lyft.

85 DRUNK OR NOT-DRUNK It’s usually obvious when a person is dangerously intoxicated—a drunk’s slurring and staggering have been the basis for generations of pratfall comedy. But when you get down to blood alcohol levels like .08 or .05, it can be hard to discern drunkenness.

That’s where the Breathalyzer comes in.

✱ Drink: A Utah pour, 1.5 oz., of rum mixed with an equal amount with pineapple juice

Pre-drink BAC number:

Jarom West Height: 6’ Weight: 160 lbs.

Madeline Slack Height: 5’8” Weight: 118 lbs.

.000

.000

Tests: Walk a 9-foot line, Walk-and-turn / Horizontal Gaze Nystagmus (HGN) / Stand on one leg

.012

.028

Post-two drink BAC number:

.025

.061

Post-three-drink BAC number:

.042

Post-four-drink BAC number:

.065

Post-one drink BAC number:

Smooth walker

Smooth walker

Stepped off line at least twice and stumbled a couple times on the pivot

HGN: lack of smooth pursuit; not nystagmus

Smooth walker

Walked the line well.

Pivot: gracefully

By the way, both Jarom and Maddy went home with designated drivers.

MODEL

BACTRACK MOBILE SMARTPHONE BREATHALYZER About $100 at Best Buy, it connects to your Smartphone via Bluetooth and the box claims “police-grade accuracy.” But—grain of salt.

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U

nlike those in the midwest, Utahns don’t always think of winter as hockey season.

It’s inside and it’s a team sport—many of us go it alone in the great outdoors for our winter pursuits. But, we do have a hometown hockey team, and the

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Utah Grizzlies have made it to the playoffs in their league for 10 of the last 11 seasons.

We asked players and coaches to suit up, with help from the folks at Tailor Cooperative, to create a new look to match their new team affiliation—this season is their first with the Colorado Avalanche.

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Burgundy tweed suit ($795); Tailored cotton shirt ($120); Silk necktie ($70) Tailor Cooperative

TAYLOR RICHART POSITION: DEFENSEMAN HEIGHT: 5’10” WEIGHT: 180

BIRTH DATE: 02/15/92 BIRTH PLACE: BLAINE, MN

CAREER HIGHLIGHTS

• 2012-2013: NCAA (CCHA) REG. SEASON CHAMPION • 2014-2015: NCAA (NCHC) CHAMPION • 2017-2018: ECHL MOST GOALS BY DEFENSEMAN (17)

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TIM BRANHAM HEAD COACH/GM Branham has been the Head Coach/ He General Manager of Utah since 2013. over 36-45 178-1 of d recor a has compiled five seasons, leading the Grizzlies to four River, playoff appearances. A native of Eagle ssional Wisconsin, Branham played 284 profe playing games in the ECHL and AHL during his ham career from 2002-2010. Since 2003, Bran s Camp ey Hock ham Bran tes owns and opera ey in Wisconsin. The school, for youth hock est. players, has multiple locations in the Midw

Custom gray plaid suit ($995); Tailored cotton shirt ($150); Italian-made necktie ($170) Tailor Cooperative

J A N / F E B 2 0 1 9 | S A LT L A K E M A G A Z I N E . C O M

Custom blue flannel suit ($895); Tailored bamboo wrinkle-resistant shirt ($160); Silk necktie ($70) Tailor Cooperative

RYAN KINASEWICH ASSISTANT COACH Kinasewich is in his second season as arthe Grizzlies Assistant Coach. The 35-ye and old played for the team from 2005-2010 with r score ng leadi e all-tim lies’ is the Grizz s in 159 goals and 200 assists for 359 point from in capta ’s Utah as d serve He s.

239 game d 2008-2010 and set an all-time team recor and goal one with game a in s point six with h also five assists against Phoenix. Kinasewic 19, with goals ing -winn game in Utah leads . goals r-play powe 1,208 shots and 47

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BRENDAN HARMS POSITION: FORWARD HEIGHT: 6’ WEIGHT: 183

BIRTH DATE: 12/02 /94 BIRTH PLACE: STEINBACH, MB

CAREER HIGHLIGHTS

• 2011-2012: MJHL CHAMPION • 2012-2013: USHL - USHL/NHL TOP PROSPECTS GAME SELECTION • 2014-2015: NCAA (WCHA) THIRD ALL-STAR TEAM • 2015-2016: NCAA (WCHA) ALL-ACADEMIC TEAM • 2016-2017: NCAA LOWES SENIOR CLASS ALLAMERICANS 1ST TEAM ( WINNER)

Custom brown herringbone suit ($695); Tailored cotton shirt ($120); Italian-made necktie ($170) Tailor Cooperative

Tailor Cooperative is a customclothier and suit-maker located in downtown Salt Lake City.

They are dedicated to bringing a bit of dapper, tailored style to Salt Lake, and they make every suit from scratch to the client’s exact measurements using world-class fabrics.

Tailor Cooperative, 335 Pierpont Ave Suite #2, SLC, tailorcooperative.com

J A N / F E B 2 0 1 9 | S A LT L A K E M A G A Z I N E . C O M

All Aboard February 1

Historic photographs of an event that transformed the nation

Organized by Joslyn Art Museum and Union Pacific Railroad Museum MARCIA AND JOHN PRICE MUSEUM BUILDING 410 Campus Center Drive Salt Lake City, UT 84112-0350

PRESENTING SPONSOR:

PROGRAMMING & LECTURE SPONSOR:

ADDITIONAL FUNDING P R OV I D E D B Y:

The Hal R. and Naoma J. Tate Foundation

Alfred A. Hart, Scene near Deeth, stereocard, ca. April 1869, detail, courtesy Union Pacific Railroad Museum

a&e ARTS | ENTERTAINMENT

PHOTO NATALIE SIMPSON

Small Lake City . . . . . . 94 #metoo . . . . . . . . . . . . 96 Calendar . . . . . . . . . . . 97

Laugh Track A comedy album taping at Urban

LOCAL COMEDIAN, KRCL personality and podcaster (Wandering the Aisles with Andy Farnsworth) Andy Farnsworth’s comedic stylings have been called “a fun meltdown.” If that interests you—and it should—it’s time for your chuckles to be featured on the live recording of his debut comedy album. Jan. 10, Urban Lounge, 241 S. 500 East, SLC, theurbanlounge.com

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PHOTO NATALIE SIMPSON

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Keepin’ it Grassy PIXIE AND THE PARTYGRASS BOYS Just Want to Have Fun

BY CHRISTIE MARCY

B

en Weiss invited some musician friends he knew, Zach Downes and Andrew Nelson, to jam at a party for a few hours with a musician he’d never really played with, Katia Racine.

“Three hours flew by,” Weiss says, “So at the end we all looked at each other and said ‘Well, we should start a band.’”

And that’s how the Salt Lake-based band Pixie and the Partygrass Boys was born four years ago.

Since joined by Amanda Grapes on fiddle, the band has been an important part of the Salt Lake music scene. On any given night you might find Pixie and the Partygrass Boys as the opener at The Commonwealth Room, playing a regular gig at the Hog Wallow or at their once-weekly bluegrass jam at Gracie’s.

Part of the band’s popularity is their genrebusting style—Weiss describes the band as “non- traditional bluegrass with heavy jazz and funk influences. “The crossover of playing Stevie Wonder with a bluegrass band seemed like a no-brainer for us,” says Weiss. “People who love bluegrass get to see something they might not usually see at a bluegrass show, and people who don’t normally like bluegrass might find something that they do like because we’re playing something familiar with a bluegrass style.”

And while the band started with a lot of covers, these days they play more and more of their own music. “Every member of the band is a composer,” says Weiss, “We all write songs then get together as a band to arrange them.” The fans are happy with the transition, too, he says, “It’s a really special thing to watch our fans come because we are fun and we play songs we write and now they come and sing along to songs we’ve written.”

Ultimately, Weiss says the goal of the group has always been the same, “When we started this band we wanted to have fun. We wanted to play music people could dance to and we wanted to have a creative outlet to express ourselves freely.

We always try to have the most fun in the room, and you know, sometimes we do. It’s not traditional but we always keep it ‘grassy.” pixieandthepartygrassboys.com

SMALL LAK

E C IT Y

CONCERTS LOC A L

M U S IC

Watch Pixie and the Partygrass Boys’ exclusive videos at saltlakemagazine. com/small-lake

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#Metoo Heads to Utah The Women’s March has become an essential part of Sundance.

Protests are not generally starstudded events. But, for the last two years, the Women’s March on Park City, timed annually to coincide with the anniversary of the Inauguration of President Trump, is also held as the stars take over Park City for Sundance.

In the case of Park City’s march, you’re as likely to see a random Parkite wearing a bright pink hat as you are to see actor Nick Offerman or rapper Common braving the cold and snow to be heard (and seen, this is Hollywood, after all).

And as the snow settles, the speakers are more A-list than most cities—Jane Fonda and Gloria Allred spoke at last year’s Park City event, which called itself a #respectrally.

This year the masses will surely take to the streets again, but as of press time, no details are available. You can find out more about dates and times as they are planned and approved by the city at womensmarch. com/2019.

S A LT L A K E M A G A Z I N E . C O M | J A N / F E B 2 0 1 9

BY CHRISTIE MARCY

T

hey said 2018 would be the year of the woman, and while history will decide if that’s true, Utah is starting 2019 out with two speakers who had tremendous roles in the #metoo movement.

Jodi Kantor, who writes for the New York Times, and Ronan Farrow, of The New Yorker, are both speaking in the state, conveniently—or perhaps intentionally— just before the Sundance Film Festival.

October 2017, Kantor and Megan Twohy broke the news that Hollywood producer Harvey Weinstein had been accused of sexual abuse for years. The story was a bombshell and even had a Utah connection—some of the accusations against Weinstein had occurred during Sundance.

At the same time Kantor and Twohy were working on their story Ronan Farrow had heard the same accusations against Weinstein. But,

according to the head of NBC News, his then-employer, his report was not ready for broadcast, claiming a lack of on-the-record sources. Just a few short days after the Times ran its story, Farrow went to press with his own version of the Weinstein events.

Since then the writers have shared the Pulitzer Prize for Public Service and, between the two of them, have revealed sexual misconduct by powerful men all over the country—the shockwaves reached far beyond the entertainment world. Women

all over the world shared their stories with the social media hashtag #MeToo and men were asked to listen perhaps, proponents hope, altering conduct in the workplace permanently.

Ronan Farrow: Weber State University’s Val A. Browning Center, Austad Auditorium , January 19, weber.edu, 801-626-8500 Jodi Kantor: Park City’s George S. & Dolores Dore Eccles Center Theater, January 18, parkcityinstitute.com, 435-655-3114

PHOTO (MARCH ON MAIN) NATALIE SIMPSON

MARCH ON MAIN

Two award-winning journalists are speaking about their role in the SOCIAL MOVEMENT.

CALENDAR JAN./FEB.

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JANUARY 12

MISS GREAT BEEHIVE STATE PAGEANT

THE VERY HUNGRY CATERPILLAR

There’s a drag renaissance happening in Utah right now, and the Miss Great Beehive State Pageant is the jewel in the crown. Quite literally.

Watch queens sashay down the runway, all in the name of the pageant’s motto: “Be You. Be Your Dreams. Be Great. Be Beehive State.”

A long-time favorite tale of a bingeeating caterpillar jumps off the page and onto the stage with The Very Hungry Caterpillar. The caterpillarturned-butterfly is joined by fellow Eric Carle characters, including Brown Bear, Brown Bear and 73 other elaborately-designed puppets sure to please the children in your life.

Metro Music Hall, 615 W. 100 South, SLC, metromusichall.com

JAMES COMEY Love him or hate him, the former FBI director James Comey has some things to say. His book, A Higher Loyalty dominated the bestsellers list and he’s entered the lecture circuit to dish on a career in law enforcement and public service.

Abravanel Hall, 123 W. South Temple, SLC, wasatchspeakers.com

Eccles Theater, 151 S. Main St., SLC, arttix.com

Miss Great Beehive State Pageant

epic

FOR AN

JANUARY 15

HOUSE PARTY, WE ARE THE

James Comey

fun

EXPERTS!

ChangingLanesBand.com | 801-654-7349

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JANUARY 16

JANUARY 19

JANUARY 19-27

JANUARY 22

KRIS KRISTOFFERSON

STEVE WINTER

THE LITTLE PRINCE

FRANKLIN KEEL

Kris Kristofferson is a GoldenGlobe winning actor, a former Army Ranger, and he wrote songs you know—“Me and Bobbie McGee” and “Sunday Morning Coming Down” among others. He also has one of the most distinctive voices in country music and is one of the last outlaws left.

National Geographic photographers risk life and limb to capture wilderness at its most authentic. Steve Winter’s specialty is big cats—a passion that has taken him from the jungles of South America to the Hollywood hills. He’ll hit the stage with photos, stories and a focus on conservation.

You probably read the book as a child. You may have even read it to your child. Now you can all go see Utah Opera’s take on Antoine de SaintExupéry’s The Little Prince. It’s a contemporary opera, and it’s sung in English. So there’s no language barrier to stop you from enjoying the show.

The inner workings of the history of the federal government and native American people is best told by an expert. Franklin Keel, former Regional Director at the Bureau of Indian Affairs, will provide insight into the complicated relationship that continues today.

Capitol Theater, 50 W. 200 South, SLC, arttix.org

Westminster College, 1840 S. 1300 East, SLC, utahdiplomacy.org

Kingsbury Hall, 1395 Presidents Cir., SLC, tickets. utah.edu

Kris Kristofferson

Eccles Center Theater, 1750 Kearns Blvd., Park City, parkcityinstitute.com

Lukas Nelson

Steve Winter

Wicked

Marty Stuart

2 Cellos

JANUARY 30 - MARCH 1

FEBRUARY 1

FEBRUARY 13

FEBRUARY 14-15

WICKED

MARTY STUART

2 CELLOS

LUKAS NELSON

Are you a good witch or a bad witch? You might change your mind after seeing the hit musical and Glenda the Wicked Witch of the West’s redemptive arc, Wicked. It plays at Salt Lake’s Eccles Theater for an entire month, but tickets will still be hard to find. Tap your heels three time and realize you had the power all along.

He’s not just the best-dressed man in country music.

Marty Stuart is also, as Chris Stapleton says, “The best ambassador for country music that has ever lived, or will live.” He and his band, The Fabulous Superlatives, tear up The State Room every time they come to town with a mix of original music— ranging from honky-tonk to California surf music—and covers from the country music greats.

It’s strange times indeed when two string instrumentalists can sell out an arena venue. Sure, it doesn’t hurt that the 2 Cellos are extremely handsome men, or that the setlist is made of covers of popular music—or that there are lasers. But still.

Strange times.

Lukas Nelson has big footsteps to follow in as the son of legendary outlaw Willie Nelson. He’s separated himself from the family name with a much more rocking sound than that of his famous dad. Case in point: When he’s not touring with his band The Promise of the Real, they’re all touring with the great Neil Young. Not bad, kid.

131 S. Main St., SLC, arttix.org

638 S. State St., SLC, thestateroom.com

S A LT L A K E M A G A Z I N E . C O M | J A N / F E B 2 0 1 9

Vivint Smart Home Arena, 301 S. Temple, SLC, ticketmaster.com

The Commonwealth Room, 195 W. 2100 South, SLC, thecommonwealthroom.com

NOW OPEN Free with Admission Major Sponsor

Meldrum Foundation Created by the Science Museum of Minnesota, the Denver Museum of Nature & Science, and the Museum of Science, Boston

WEEKDAYS at 9am

GoodThingsUtah

ABC4GTU

#love

utah SOCIETY | SOCIAL

SLM Cocktail Contest 102 Utah Film Center . . . . 103 R. McDonald House . 104 Image Reborn . . . . . . 105

Vintage Vixens performed at the Ronald McDonald House Charities 30th Anniversary and Cornerstones of LOVE Grand Givers at a Toast and Appreciation Dinner at La Caille.

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

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Salt Lake magzine Cocktail Contest Party October 7, 2018, Pierpont Place, Photos by Natalie Simpson

1 Maggie Walker, Leslie Sitton, Allyson Huve and Jaclyn Smith 2 Randall Curtis 3 Randy Gunter, Marisol Torres, Ryan Christensen and Angela Spencer 4 Dallin Gordon 5 Alex Thompson 6 Jozlyn Pust, Bri Koehler and Andrea Bedke

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Utah Film Center Garden SoirĂŠe September 19, 2018, private residence, Photos by Natalie Simpson

1 Matt Black and Nathan Florence 2 Steven Labrum and Mary Dickson 3 Jason Stock, Steve Christensen and Mark Garrett 4 Mark and Kathie Miller

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Ronald McDonald House Toast and Appreciation Dinner September 18, 2018, La Caille, Photos by Natalie Simpson

1 Celebrating RMHC’s 30th anniversary 2 Kelly Kelsey, Joel Deaton, Judy Daly and Susan Smith 3 Don Goldberg, Carrie Romano and David Merrill 4 Phil Hudson and Mary Schubach McCarthey 5 Skip Daynes and Sterling Poulson 6 Annette Gaiotti and Don Goldberg 7 Meredith Kaley and Anthony Marolda

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Image Reborn Foundation Gala September 15, 2018, Stein Eriksen Lodge, Park City

1 Felipe, Flavia and Renato Saltz 2 Lisa Campbell-Young and Rodney Young 3 Mary and Robert Chamberlin 4 Denise Seeley, June Adams and Shelley Jarvis Del Porto 5 Jean Slusher, Brianne Heath, Charlie Slusher and Jeff Petway 6 Ballet West dancers

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ON THE

table FOOD | DINING

PHOTO ADAM FINKLE

The Daily . . . . . . . . . . 108 Fleming’s . . . . . . . . . . 110 Caffe Molise . . . . . . . . 114 Best Biscuits . . . . . . . 120

Polenta at Caffe Molise

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on the table

NEWCOMER

Pretty good to go

Top: Breakfast Bowl Below: Chicken & Rice (Khao Man Gui)

IF YOU GO

ADDRESS: 222 Main St., SLC WEB: thedailyslc.com PHONE: 385-322-1270 ENTREES: $

S A LT L A K E M A G A Z I N E . C O M | J A N / F E B 2 0 1 9

I

f I worked at Goldman Sachs, I’d be jazzed that THE DAILY opened right next door. In fact, the two businesses (sort of) share a lobby. Given that Goldman Sachs slaves often work 14 to 16 hours a day, having a spot right down the elevator where you can grab a complete meal off the shelf, sit down and order or call ahead and pick-up a hot meal or a sandwich is ideal.

Think of the money you’ll make because you didn’t have to leave your computer for more than ten minutes!

The Daily is the latest project of Ryan Lowder and his all-star team—including baker Caroline Hargraves, and it’s very different from his previous popular restaurants (Copper Onion, Copper Kitchen, Copper Commons). There’s none of the Old World softness of the Coppers at The Daily—it’s as slick and clean and modern as it

can be. Place your order, grab a number and your meal is delivered to your table. We ordered the simplest things on the menu: tomato soup, a grilled cheese sandwich and a chicken salad sandwich. Oh, and a chocolate chip cookie. Lowder moved his whole baking operation to this space, and he’s always been particular about what comes out of his oven. I was happy to see that in addition to the lovely, soft American sandwich loaf used with the chicken salad, the bakery turns out gorgeous crusty round loaves and tall flaky biscuits. When we ate there, the chicken salad (livened up with bits of pickle) sandwich was unabashedly American, and so was the great grilled cheese sandwich with a cup of tomato soup. Wait, you might say. This isn’t the imaginative food we’re used to from Lowder.

It’s not. But it’s as flavorful as

any bone marrow dish from a Copper. As always, ingredients are paramount. You get a clue about this from the Stumptown coffee on the deli shelves.

Unfortunately, there are still pick-up problems. Our online order was five minutes late and there’s no place up front to park legally, and only one spot to hesitate, so that’s stressful— especially because Main Street is nearly unnavigable now. So is the online Daily menu. And back at the office, the food didn’t live up to expectation: the chicken salad was made of curried unrecognizable chicken bits, the chicken on the plate was flavorless. Only the loaded fried taters with cheese, bacon and sour cream and Asian-style pork belly sandwich were thoroughly satisfying. Oh, and the chocolate chip cookie.

Of course, if I worked at Goldman Sachs, none of this would be a problem.

PHOTO ADAM FINKLE

Ryan Lowder’s The Daily is a downtown oasis.

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on the table

MEET THE CHEF

Meat and potatoes.

And more.

Fleming’s chef Jeremiah Hester does it his way.

IF YOU GO

ADDRESS: 20 S. 400 West (at the Gateway), SLC WEB: flemingssteakhouse.com PHONE: 801-355-3704 ENTREES: $$$-$$$$

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W

e all know what to expect from a chain restaurant steakhouse, whether it’s Sizzler or Ruth’s Chris: big beef, salad, potatoes. And the assurance that all the restaurants in the chain will be similar—every Sizzler has its salad bar and every Ruth’s Chris plates its steak on butter. A steakhouse kitchen usually needs a meat technician, not a chef.

FLEMING’S has restaurants in 28 states. But at Fleming’s Steakhouse and Wine Bar in Gateway, Chef Jeremiah Hester is separating from the herd.

What inspired you to make changes to Fleming’s menu?

We wanted to change the typical steak and potato idea of a steakhouse by including some chef’s creativity. More and more, guests are asking about

the source of their food—they like local—and are looking for something different.

But you still have the standards on the menu?

Yes. We have a list called Chef’s Table of seven to 10 dishes that are unique to us.

We wanted something unusual for a steakhouse, besides the same shrimp cocktail, mashed or baked potatoes, creamed spinach, wedge salad. So we change out the Chef’s Table menu every two months. (Ed note: Like Pepita Crusted Scallops with melted burrata, campari tomatoes and fig gastrique.)

What are some recent dishes featured on the Chef’s Table?

We have honey-garlic green beans and fried Szechuan cauliflower. Cauliflower is so great to work with because it’s

neutral and marries with seasonings. We’ve done it sweet and sour style, buffalo-style— lots of ways.

How do you decide what to put on the Chef’s Table?

We try to work seasonally.

This summer we made a strawberry salad, crab-corn chowder with blistered poblano salsa and peach cobbler. Now we’re serving Brussels sprouts with bacon jam. I like to go out to eat and see what other people are doing and wherever I am living I try to learn about the food.

What are some of the challenges of offering a changing, unique menu?

It’s harder to work with small and local suppliers. We’ve only been doing Chef’s Table for a few months, but we’re slowly working into that company-wide.

PHOTO ADAM FINKLE

TIP: Still want a steak?

Fleming’s serves a centercut wagyu ribeye. It’s the best meat you’ll ever eat. It has all the flavor and fat of a ribeye but cuts and eats like a tender filet.

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A select list of the best restaurants in Utah, curated and edited by Mary Brown Malouf.

E

State Liquor License

G

Handicap Accessible

L

Inexpensive, under

$10

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Moderate, $10–25

N

Expensive, $26–50

ININ

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Very Expensive, $50+

2A 018 D WAR

HAofLL

FA M E

Quintessential Utah

HSL The initials stand for

“Handle Salt Lake”—Chef Bri2A 018 D

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

La Caille Utah’s original glamour girl has regained her luster. The grounds are as beautiful as ever; additions are functional, like a greenhouse, grapevines and vegetable gardens, all supplying the kitchen and cellar. The interior has been refreshed and the menu

S A LT L A K E M A G A Z I N E . C O M | J A N / F E B 2 0 1 9

Pago Tiny, dynamic and food-driven, Pago’s ingredients are locally sourced and reimagined regularly. That’s why it’s often so crowded and that’s what makes it one of the best restaurants in the state. The list of wines by the glass is great, but the artisanal cocktails are also a treat. 878 S. 900 East, SLC, 801532-0777. EGM – N Pallet This low-profile warehouse-

chic bistro provides the perfect setting for lingering over cocktails (the bartender is one of the best in the city) 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 ININ

Provisions With Chef Tyler

Stokes’ bright, fresh approach 2A 018 D

to American craft cuisine (and a bright, fresh atmosphere to eat it in), Provision strives for handmade and local ideals executed with style and a little humor. 3364 S. 2300 East, SLC, 801-410-4046. EGM – N WAR

ININ

G

Dining Award Hall Of Fame Winner

ININ

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

6451 E. Millcreek Canyon Road, SLC, 801-272-8255. EGN – O

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2018 Salt Lake magazine Dining Award Winner

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

O

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

HAofLL Log Haven Certainly Salt FA M E Lake’s most picturesque

D

GUIDE LEGEND

AMERICAN FINE DINING

by Chef Billy Sotelo has today’s tastes in mind. Treat yourself. 9565 Wasatch Blvd., Sandy, 801-942-1751. EGMM

D

Review visits are anonymous, and all expenses are paid by Salt Lake magazine.

SALT LAKE CITY & THE WASATCH FRONT

D

This selective guide has no relationship to any advertising in the magazine.

JAN/ FEB

Table X A trio of chefs col-

laborate on a forward-think2A 018 D

ing thoroughly artisanal menu—vegetables are treated as creatively as proteins (smoked sunchoke, chile-cured pumpkin, barbecued canWAR

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Listings

nelini beans,) bread and butter are made in-house and ingredients are the best (Solstice chocolate cake.) Expect surprises. 1457 E. 3350 South, SLC, 385528-3712. EGM – N

AMERICAN CASUAL Avenues Bistro on Third This tiny antique storefront has new owners—Chef Mike Ritchie and Steve Garner, proprietors of Fireside on Regent. The place has been decluttered and the menu has been revamped, but the charm is intact.

Rabbit pot pie, lobster beignets Moroccan-spiced duck andcrafted chicken hash are some of the upscale yet homestyle dishes om the menu. 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, manyflavored but healthy, Blue Lemon’s unique take on food and service is a happy change from downtown’s foodas-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, along with comfort food classics like pancakes, patty melts and chicken-fried steak in sausage gravy over smashed potatoes and burgers. 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

on the table

Top: Polenta Con Funghi Below: Pesce Del Giorno (Fish of the Day)

Greater Outdoors The former location’s outdoor dining was regularly named best patio in the city; many of us lamented its loss when the Molise move was announced. But Moessinger promises the new location will have a landscaped courtyard and two balconies for alfresco dining. Patrons at BTG Wine Bar downstairs also will get an outdoor seating option.

IF YOU GO

ADDRESS: 404 S. West Temple, SLC WEB: caffemolise.com PHONE: 801-364-8833 ENTREES: $$-$$$

S A LT L A K E M A G A Z I N E . C O M | J A N / F E B 2 0 1 9

MOVED

Molise’s Magnificent Move Food tastes better in fancier digs.

F

red Moesinger and Aimee Sterling took a giant leap backward when they were forced to move their beloved Italian restaurant, CAFFE MOLISE, and its sister bar, BTG, because of planned city construction. Instead of abandoning downtown for new construction in the burbs (and yes, I count Cottonwood and Holladay), they decided to invest in Salt Lake’s history and take over the landmark Eagle Building. That’s not the Salt Lake way—we generally prefer to tear down the old and put our money into new and shiny—and usually boring—buildings.

So hurrah for Fred and Aimee

and kudos to their craziness. The new old space is 15,000 square feet over three floors; the original Caffe Molise space was 9,000 square feet. BTG now has a whole floor with its own entrance, the top floor is a ballroom fit for Beauty & the Beast to waltz across.

Built in 1915-16 for the Fraternal Order of the Eagles, the building has a formality and a presence seldom seen in new architecture. The grand entryway staircase on West Temple leads into the dining room, which, because of tall ceilings and architectural detail, lending a sense of occasion to your meal.

Molise’s menu has remained the same, which seems weird,

because it all tasted better in the new space. It’s been proved (as much as social science can prove anything) that where people eat affects how much they enjoy what they’re eating. Caffe Molise’s arista—spice rubbed roast pork tenderloin with fig compote—has always been one of my favorites. The moist pork and the mildly sweet fruit have a naturally beautiful relationship in the mouth, but the newly elegant setting is conducive to slowing down and relishing flavors. Eggplant polpette have all the umami of meat, enhanced by tomato cream and grilled asparagus—a humble dish elevated by its surroundings.

PHOTO ADAM FINKLE

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115 pork chops with adobo rub and black bean–corn salsa. Expect crowds. 3977 S. Wasatch Blvd, SLC, 801-466-1202. EGM

Copper Kitchen A welcome addition to Holladay, Ryan Lowder’s Copper Kitchen reprises his downtown Copper Onion and Copper Common success with variations. The menu is different, but the heartiness is the same; the interior is different but the easy, hip atmosphere is the same, and the decibel levels are very similar. 4640 S. 2300 East, Holladay, 385-237-3159. EGL – N

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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 Cucina Deli Cucina has

added fine restaurant to its 2A 018 D

WAR list of descriptors—good for lunch or a leisurely dinner. The menu

has recently expanded to include small plates and substantial beer and wineby-the-glass lists. 1026 E. Second Ave., SLC, 801-322-3055. EGM

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. If the weather’s fine, choose to sit on the patio at sunset. 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 traditionall 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 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, 801596-5704. EGL – M

Lucky H Bar & Grille The classic

CACIO E PEPE One of the simplest and most ancient pasta dishes ever, Chef Ryan Lowder’s version uses classic ingredients but tastes better than anyone else’s. I suspect it’s the browned butter.

hotel restaurant is aimed at its clien-

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WELCOME TO THE CANTINA...

tele—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 latenight snack. And their Wine Socials are a habit for convivial types. Check meditrinaslc.com for the schedule. 165 W. 900 South, SLC, 801-485-2055. EGLM 1059 E 900 S SALT LAKE CITY, UTAH 84105 (801) 658-5859

Moochie’s This itty-bitty eatery/

www.alamexocantina.com

EVERY BITE CONSIDERED Grilled to your preferred temperature burger and tuna: rare, medium, well done, and anything in between.

take-out joint is the place to go for authentic cheese­s teaks 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, 801596-1350 or 364-0232; 7725 S. State St., Midvale, 801-562-1500. GL

Nomad Eatery Obviously, you need to keep the Nomad in mind when you’re near the airport, but it’s worth the drive anyway. Justin Soelberg has cheffed in a lot of local kitchens; his menu here reflects his faves. It’s fast and casual, but it’s also chef-driven—pizzas and burgers and salads, but all carefully crafted. Be sure to order one of the ice cream desserts from Normal. 2110 W. North Temple, SLC, 801-938-9629 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 break-

6oz premium burger. All natural chicken breast.

Turkey burger. Sushi grade ahi tuna steak.

Made from scratch veggie burger.

On toasted brioche bun, on salad, in lettuce wrap, gluten free bun, or pretzel bun.

1202 E Wilmington Ave., Ste 120, SLC Restaurant: 801.487.6301 | Catering: 801.707.1957

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fasts, 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, 801679-1066. EGM

Authentic Mexican food & Cantina Celebrating 21 years

165 S We s 8 0 1 . 5 t Te m p l e S Va l i d 3 3 . 8 9 0 0 L C ated Pa r k i ng

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 (801-539-3170) serves lunch and dinner (don’t miss the fried dill pickles); and The Roof (801-539-1911), a finer dining option eye-to-eye with Moroni on top of the Temple, which is open for dinner with a mammoth dessert buffet. 15 E. South Temple, SLC. GLM

165 S. West Temple • SLC (Below Benihana and across from the Salt Palace)

255 Main St • Park City Treasure Mountain Inn (Top of Main)

since 1997 since 1997 since 1997 801-533-8900 435-649-3097 20210717

20 1 7

just east east of the just the salt salt just east of the salt palace, below below benihana palace, benihana palace, below benihana

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 version of a diner connected to Urban Lounge. At breakfast (which lasts until

7570 Royal Street East, Park City (435) 645-6632 deervalley.com/goldenerhirsch Our Executive Chef expertly melds an old world charm with a farmto-table ethos to craft a refreshing take on modern alpine cuisine.

Enjoy our European atmosphere for lunch, après-ski and dinner daily, 11:30 a.m. to 9:00 p.m.

We are also available for private events.

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ZEST-IER Weekend brunches here offer a rainbow of Mimosas— fresh-squeezed orange, green, beet-apple ginger, grapefruit. Try them all?

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

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with pork belly. In summer, tomatoes come from the garden. 8256 S. 700 East, Sandy, 801-255-1200. EGLLL ININ

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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—right now it’s open for weekend dinners. 239 S. 500 East, SLC, 801-364-4655 .EGLL

Tin Angel From boho bistro,

Tin Angel has grown into one 2A 018 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

Stella Grill A cool little arts-andcrafts-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

Traditions Plan your meal knowing there will be pie at the end of it. Then snack on pigs-in-blankets (sausage from artisan butcher Beltex) and funeral potatoes. No, really. Entrees—fried chicken, braised pork, chicken and dumplings—are equally homey but novel—they call it “comfortable” food.

Then, pie. 501 E. 900 South, SLC, 385202-7167. EGLL

Tiburon Servings at Tiburon are large

Zest Kitchen & Bar How 21st century

and rich: Elk tenderloin was enriched with mushrooms and demi-glace; a big, creamy wedge of St. Andre came

professional organizers

10% OFF

with promo code SLMAG theglobalorganizer.com 801.895.0174

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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. 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 Amour Spreads business and are sharing the new space with a light-filled cafe with plenty of fresh pastry. Plus, gelato. 1329 S. 500 East, SLC, 801-467-2947. 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

Biscott’s An Anglo-Indian teahouse, Lavanya Mahate’s (Saffron Valley)

FROM THE DOCK TO YOUR TABLE,

latest eatery draws from intertwined cultures, serving tea and chai, English treats and French pastries with a hint of subcontinental spice. 1098 W. Jordan Pkwy., South Jordan, 801-890-0659. GL

WE BRING THE HARBOR TO YOU!

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 Frenchstyle 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

We specialize in fresh seafood and

GET YOUR SURF & TURF FIX!

feature Wagyu, American Kobe beef

Add Lobster Tail, Canadian Red Crab or Maine

from Snake River Farms.

Scallops to any entree.

2302 E. Parley’s Way • (801) 466-9827 • harborslc.com Located on the corner of 2100 South & 2300 East in SugarHouse

Monday–Thursday 5p–9:30p | Friday–Saturday 5p–10p Sunday Brunch 10a–2p | Sunday 5p–8:30p

Fillings & Emulsions This little West-side bakery is worth finding—its unusual pastries find their way into many of Salt Lake’s fine restaurants.

Pastry Chef Adelberto Diaz combines his classical French training with the tropical flavors of his homeland. The results are startlingly good and different.

1475 S. Main St., SLC, 385-229-4228. GL Gourmandise This downtown main-

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 locally owned coffee roasters—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

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TREND

Best Biscuits

The country staple is having a bright lights moment.

B

read fads come and go (baguettes, croissants, bagels) but you can tell when something has peaked when they make a sandwich with it. Judging by that, the biscuit has hit the top.

Southerners have a proprietary feeling

about biscuits, but basically, any biscuit is made with fat (lard or butter), flour, baking powder, salt and a little milk or buttermilk. (Originally, Southern biscuits were made with a softer wheat, meaning it had less gluten, so the biscuits were more tender.) There is a thing called a “beaten”

biscuit that leaves out the leavening and instead requires a half-hour of beating (literally) to loosen the gluten so the biscuit will rise, but it’s a labor-intensive rarity. Everyone except me loves biscuits smothered in sausage gravy—I’m a born-Southerner, but I prefer butter.

At any rate, you can’t go to many restaurants these days without tripping over a biscuit.

Here are a half-dozen-plus-one of the best biscuits in Utah:

54 W. 1700 South, SLC, 801-953-1978

Slightly strange bedmates— limeade is in no way a traditional accompaniment to biscuits—but each of this restaurant’s specialties are terrific. Originally a stand at the Farmers Market, now Sweet Lake serves seated biscuit-oriented meals until midday—try the biscuit sandwich with grilled asparagus, bacon, arugula and an egg.

2. THE DAILY, 222 Main St., SLC, 385-322-1270

I get into more detail about Ryan Lowder’s new downtown endeavor on p.

108, but this is about the biscuits, which are fantastic. Lowder has made this space the bakery for all his restaurants and head baker Caroline Hargraves is turning out sandwich bread, as well as these tall, flaky, ever-soslightly sweet biscuits. Sausage gravy? No. But perfect for strawberries and whipped cream.

3. WOODLAND BISCUIT COMPANY, 2734 E. State Rd. 35, Woodland, 435-783-4202

Open only on the weekends and you’ll need your GPS to help you find it, but Woodland Biscuit Company is worth finding.

So I hear—I haven’t found it yet. But I have it on the highest trusted authority that the biscuits here rule, so a field trip is forthcoming. For breakfast or lunch. Almost every dish is biscuit-based.

Even the burger.

BONUS: How to make sausage gravy: Crumble 1 ½ lbs. breakfast sausage in an iron skillet or something similar. When the fat starts to render, add a few tablespoons of chopped onion. Stir in 1 ½ Tbsp. flour to make a roux, then slowly add 2 cups of milk and cook until thickened. Season with salt, pepper, rosemary, whatever. Ladle over biscuits. This will look gross, but taste good.

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4. RUTH’S DINER,

5. PENNY ANN’S CAFE,

6. PIG & A JELLY JAR,

4160 Emigration Canyon Road,

1810 S. Main St., SLC, 801-9354760; 280 E. 12300 South, Draper, 801-6620009; 1856 5400 South, Draper, 801-613-9702

401 E. 900 South, SLC, 385-202-7366; 227 25th St., Ogden, 801-6058400; 1968 E. Murray Holladay Rd., Holladay, 385-695-5148

801-582-5807

Probably the most famous biscuit in the state, Ruth’s “Mile High Biscuits” are enormous. Like, enormous.

They’re a little bit doughy and less flaky than other biscuits on the list, but they come with every breakfast entree.

So if your banana walnut french toast doesn’t provide enough carbohydrates, you’ve got a major biscuit to fall back on.

Most famous for their “heavenly hotcakes,” Penny Ann’s makes a mean biscuit too. Like many biscuits, this one is hidden on the menu under sausage gravy, but you can get a single biscuit and slather it with butter if you prefer. Like I said, I do.

7. TUPELO,

Biscuits play a supporting role in this Southern-tinged cafe—dig through the spare rib, eggs, beans and kale or the smoked ham, tomatoes and eggs or the double-battered fried chicken and you’ll find a biscuit. Or you can have them with the inevitable Southern gravy.

508 Main St., Park City, 435-615-7700

I have been at a dinner where guests literally fought for these biscuits. Granted, it was a fingertip fight, polite, but there was a primal intent to snag the last of these buttermilk beauties (generally, NOT served with sausage gravy but as the side bread with honey butter).

Sweet Lake Biscuits

PHOTO ADAM FINKLE

1. SWEET LAKE BISCUITS & LIMEADE,

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Th ive urs M day u -Su sic nd ay

the charm of Paris. The pretty windows alone are worth a visit. 555 S. Main St., SLC, 800-621-4505. GL

Les Madeleines The kouign aman still reigns supreme among Salt Lake City pastries, but with a hot breakfast menu and lunch options, Les Mad is more than a great bakery. 216 E. 500 South, SLC, 801-355-2294. GL

TOP 10 MOST ROMANTIC RESTAURANTS

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

Pierre Country Bakery The classic

French bakery is a Salt Lake mainstay for pastry, petit dejeuner, lunch and catering. and 3239 E. 3300 South, Millcreek, 801-486-5550. GL

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

Publik serves a multitude of coffeefueled purposes. 975 S. Temple, SLC, 801-355-3161; 638 Park Ave., Park City, 435-200-8693. GL

Romantic Wilderness Dining

Enjoy our award-winning seasonal cuisine, outstanding service and elegantly rustic ambiance every night of the week, starting at 5:30 pm.

For reservations, call (801) 272-8255 or visit Log-Haven.com Open every night for dinner starting at 5:30pm Located 4 miles up Millcreek Canyon—just 20 minutes from downtown SLC. LH_SL Mag_MayJune18_Final.indd 1

3/22/18 2:47 PM

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. 820 E. 400 South, SLC, 801-748-4887. GL

So Cupcake Choose a mini or a full cake, mix and match cakes and icings, or try a house creation, like Hanky Panky Red Velvet. 3939 S. Highland Dr., SLC, 801-274-8300. GL The Rose Establishment The Rose is a place for conversation as much as coffee–especially on Sunday mornings. Coffee is from Four Barrel Coffee Roasters. 235 S. 400 West, SLC, 801990-6270. 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

7600 Royal Street East, Park City (435) 645-6632 deervalley.com/mariposa

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.

Open 5:45 - 9 p.m., Tuesday through Sunday. Located in the Silver Lake Lodge.

Free parking is available. Reservations are recommended.

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Family History Actually, Footloose is one of the less-interesting things about Lehi Roller Mills

T

he American West was built on blood, sweat and wheat.

After the Homestead Act inspired the migration west, and after the consequences of early technology— drill sowing replacing broadcasting seeds, cradles taking the place of sickles, and the cradles in turn being replaced by reapers and binders—grist mills were established in lots of farming communities. In the 1870s, Turkey red wheat, a hard variety, was introduced, completing the West’s commitment to wheat. Huge grist mills largely replaced the small local mills.

But Utah’s Lehi Roller Mills remains, one of the oldest continuously operating mills in the country.

From the outside, the mill shows its age. It looks like it belongs at a Heritage Park—the old red-roofed buildings look antique. Inside the shop, the shelves are packed with flours and mixes and you can imagine running into Laura Ingalls Wilder picking up some supplies for Ma. But behind the folksy facade and up the rickety wooden stairs, the workings of the mill look like they could be grinding wheat for the starship Enterprise— everything is shiny, automated, up-to-date and highly efficient.

The Robinson family have been millers for five generations, Lehi Roller Mills has been in business a century and despite changes in ownership, the family is still heavily-involved in the business and still buys wheat from Cedar Valley Farm, whose owners work to develop new strains of wheat and still have a check from Lehi Roller Mills dated a hundred years ago. So the past becomes the future. On your plate. 833 E. Main St., Lehi, 801-768-4401

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BARBECUE & SOUTHERN FOOD

HAofLL Squatters Pub Brewery FA M E One of the “greenest” res-

Pat’s Barbecue One of Salt Lake City’s best, Pat’s brisket, pork and ribs deserve the spotlight but sides are notable here, too. Don’t miss “Burnt End Fridays.” 155 E. Commonwealth, SLC, 801-484-5963. EGL

taurants in town, Squatters brews award-winning beers and pairs them with everything from wings to ahi tacos. 147 W. Broadway, SLC, 801363-2739. EGLM

R and R A brick-and-mortar restau-

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

rant owned by brothers Rod and Roger Livingston, winners on the competitive barbecue circuit. Ribs and brisket star, but fried okra almost steals the show. 307 W. 600 South, SLC, 801-3640043. 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 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 Bo-

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

The Red Rock Brewing Company

Red Rock proves the pleasure of beer on its own and as a complement to pizzas, rotisserie chicken and chile polenta.

Not to mention brunch. Also in Fashion Place Mall. 254 S. 200 West, SLC, 801521-7446. EGM

Wasatch Brew Pub Part of the same

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 (best pancakes in town), 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 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

J Dawgs All big and all natural,

whether you choose Polish or all-beef.

The buns are made fresh daily. The special sauce is a family recipe. Opt for peppers, onions, sauerkraut and/or pickles, add a bag of chips; pour yourself a soft drink and that’s the full meal here, unless you want a T-shirt. 341 Main St,, SLC, 801-438-6111. GL

Pretty Bird Chicken Chef Viet Pham’s long-awaited Nashville hot chicken spot

It’s Crab Season at

is open, but chances are you’ll still have to wait. There is really only one thing on the menu—spicy fried chicken in various degrees of heat, on a bun or on a plate—but it’s worth standing in line for.

Go early—Pretty Bird closes when the kitchen runs out of chicken. Buy a chicken quarter to take home 145 S. Regent St.,SLC, prettybirdchicken.com. EGL

Market Street Grill!

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

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

DOWNTOWN • COTTONWOOD • SOUTH JORDAN marketstreetgrill.com

CENTRAL & SOUTH AMERICAN Braza Grill Meat, meat and more meat

is the order of the day at this Brazilianstyle churrascaria buffet. 5927 S. State St., Murray, 801-506-7788. GM

Del Mar Al Lago A gem from

Peru—the best selection of cebicha in town, plus other probably unexplored culinary territory deliciously mapped by this kitchen. 310 Bugatti Drive, SLC, 801-467-2890. EGM

Eklektik Yes, it is. The boutique in front sells handmade jewelry, clothes and home accessories. The walls are covered with whimsical original art. And the food has the soul and Latin American spice of the owners. Pay attention to the sauces and drink some hibiscus tea.

60. E. 800 South, SLC, 801-528-3675.

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

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on the table 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 frighten-

ingly authentic or disturbingly Americanized. Dishes are chef-driven, and Chef James seems most comfortable in the melting pot. 7588 S. Union Park Ave., Midvale, 801-566-8838. ELL

Boba World 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

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 YEAR OF THE EARTH PIG Chinese New Year falls on February 5 in 2019—J. Wong’s always has one of the best celebrations in town.

J. Wong’s Asian Bistro Drawing from their Thai and Chinese heritage, J. Wong’s menu allows you to choose either. Lunch—Chinese or Thai—isn’t a good deal. It’s a great deal. Don’t miss the ginger whole fish or the Gunpowder cocktail. Call ahead for authentic Peking duck. 163 W. 200 South, SLC, 801-350-0888. EGM

FRENCH/EUROPEAN Bruges Waffle and Frites The

original tiny shop 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) featuring merguez made by Morgan Valley lamb. The slightly larger Sugar House cafe has a bigger menu.

336 W. Broadway, SLC, 801-363-4444; 2314 S. Highland Dr., 801-486-9999; 541 E. 12300 South, Draper, 801-251-0152. GL

Café Madrid Authentic dishes like

garlic soup share the menu with port-

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Franck’s Founding chef Franck

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

Monsieur Crepe This French-style

creperie offering savory—Brie, prosciutto, tomato—and sweet—whipped cream, fruit, chocolate—fillings for the famous Gallic pancake evolved from a food truck into a charming cafe with a pretty patio.1617 S. 900 East, SLC, 801259-5843. GM ININ

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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

sauced lamb shank. Service is courteous and friendly at this family-owned spot. 5244 S. Highland Dr., Holladay, 801-273-0837. EGM

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Paris Bistro Rejoice in

true French cuisine via escar2A 018 D

WAR gots, 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, 801-4865585. 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, 801373-6677; 7726 Campus View Dr., West Jordan, 801-282-0777. EGM – N

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.

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

Kathmandu Try the Nepalese spe-

cialties, 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 Indian street food, one of the glories of subcontinental cuisine, Lavanya Mahate’s restaurant is a cultural as well as culinary center, offering cooking classes, specialty groceries and celebration as well as great food. 1098 W. South Jordan Parkway, South Jordan, 801-438-4823. GL – M Saffron Valley Yet another iteration of Lavanya Mahate’s vision of her homeland, this Saffron Valley location combines the best of her other three restaurants: Indian street foods, classic Indian and the Indian-Anglo bakery. 479 E. 2100 South, SLC, 801-203-3754. GL – M 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, 801486-4542. 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, 801944-8476. EGM

Caffé Molise and Caffé Molise BTG This perennial restaurant favorite

has moved to fabulous new digs. We’ll miss the awesome downtown patio, but the old Eagle building promises outdoor dining space and so much more. Sibling wine bar BTG is under the same roof.

Call for hours. 404 S. West Temple, SLC, 801-364-8833. EGM

Cannella’s Downtown’s essential Italian-American comfort food spot, with takeout pizza shop Amore, next door. 204 E. 500 South, SLC, 801-3558518 EGL – M

912 E HARVEY MILK (900 S) • (801) 521-4572 1515 S. 1500 E. • (801) 484-9259 MAZZACAFE.COM

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, 801531-8669; 1516 S. 1500 East, SLC, 801486-6615. EGL Cucina Toscana This longtime fa-

vorite turns out Italian classics like veal scaloppine, carbonara and a risotto of the day in a chic setting. A tiny cup of complimentary hot chocolate ends the meal. 282 S. 300 West., SLC, 801-3283463. EGM – N

Este Pizza Try the “pink” pizza,

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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

Fireside on Regent Chef

Michael Richey put his 2A 018 D

WAR money where your mouth is and invested in a state of the art Valoriani pizza oven, but the menu doesn’t stop at the stupendous pies.

Inventive pastas, salads and other dishes come and go on the menu at

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on the table

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. 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—famous for its pasta carbonara, prepared in a wheel of Parmesan.

4536 Highland Dr., Millcreek, 801-2740223. GEL – M Nuch’s Pizzeria A New York–sized

eatery (meaning tiny) offers big flavor via specialty pastas and wonderful bubbly crusted pizzas. Ricotta is made in house. 2819 S. 2300 East, SLC, 801484-0448. EGL

The Pie Pizzeria College

students can live, think and even thrive on a diet of pizza, beer and soft drinks, and The Pie is the quintessential college pizzeria. (There are other locations.) 1320 E. 200 South, SLC, 801-582-0193. EL

Pizzeria Limone The signature pie

VEGAN RAMEN

Pizza Nono Small, kick-started pizzeria in 9th and 9th neighborhood has a limited but carefully sourced menu, a small but good list of wine and beer and an overflowing feeling of hospitality. 925 E. 900 South, SLC, 385-444-3530 EGL Salt Lake Pizza & Pasta And sandwiches and burgers and steak and fish… The menu here has expanded far beyond its name. 1061 E. 2100 South, SLC, 801-484-1804. EGL – M

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Sicilia Mia The third in a trio of

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

family-owned restaurants. They all recall Italian food of yesteryear 4536 S. Highland Dr., Millcreek, 801-2740223, EGM – N

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

Siragusa’s Taste of Italy Another strip mall mom-and-pop find, the two dishes to look out for are sweet potato gnocchi and osso buco made with pork. 4115 Redwood Rd., SLC, 801-268-1520. GEL – M

Koko Kitchen This small, family-run

Stanza Chef Jonathon LeBlanc, brings a happy flair to this Italianesque restaurant. And Amber Billingsley is making the desserts. Va tutto bene! 464 E. 300 South, SLC, 801-746-4441. EGM – N ININ

Stoneground Italian

Kitchen The longtime pizza 2A 018 D

WAR joint has blossomed into a fullscale Italian restaurant with chef Justin Shifflet in the kitchen making authentic sauces and fresh pasta. An appealing upstairs deck and a full craft bar complete the successful transformation. Oh yeah, they still serve pizza. 249 E. 400 South, SLC, 801-364-1368. EGL – M

Tuscany This restaurant’s faux-

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

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 ININ

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Nothing suits winter weather like a bowl of ramen and even though that might make you think ‘pork,’ Chef Tosh makes a vegan version with yam noodles on request.

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

itan-style pie here is hand-shaped by a pizza artisan and baked in a wood-fired oven. And they make great gelato right next door. 260 S. 200 West, SLC, 801322-3556. GEL – M

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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. 3005 S. Highland Dr., SLC, 801-486-3333. GL

Settebello Pizzeria Every Neapol-

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this cool little place behind the Eccles Theater. Don’t miss it. 126 S. Regent St., 801-359-4011

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Veneto Ristorante This

small place, owned by Marco 2A 018 D

WAR 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

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

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

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 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

Tosh’s Ramen Chef Tosh Sekikawa is our own ramen ranger. His longsimmered noodle-laden broths have a deservedly devoted following—meaning, go early for lunch. Now with a second location. 1465 State St., SLC, 801-466-7000.

1963 E. Murray Holladay Rd., SLC, 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, 801676-6466. EGM Yoko Ramen More ramen! Utahns

can’t seem to slurp enough of the big Japanese soup—Yoko serves it up for carnivores and vegans, plus offers some kinkier stuff like a Japanese Cubano sandwich and various pig parts. 472 E. 400 South, SLC, 801-876-5267. LL

MEDITERRANEAN Aristo’s The best of local Greek eateries is also one FA M E of 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

HAofLL

Café Med Get the mezzes platter

An American Craft Kitchen | Wood Fired | Asian Inspired Local Organic Small Batch Cooking Dinner 7 nights a week from 5:00 Brunch Saturday & Sunday 10:30-2:00

| Refined Casual Atmosphere

3364 S 2300 E slcprovisions.com 801.410.4046

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, 801272-9111. EGM – N

HAofLL Mazza Excellent. With the FA M E bright flavor that is the hall-

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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

Manoli’s Manoli and Ka-

trina Katsanevas have created 2A 018 D

WAR a 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 of-

fers light salads and panini, some tapas, a list of wines and beers. 57 W. Main St., SLC, 801-364-1401. EGM

7600 Royal Street East, Park City (435) 645-6632 deervalley.com/royalstreet 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 wine, beer and specialty cocktails available.

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on the table

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

We Olive It appears to be an extraordinary olive oil store, but tucked in the back is a great cafe and wine bar with a limited but delicious menu of panini, charcuterie, and other antipasti type dishes. 602 E. 500 South (in Trolley Square) SLC, 801-448-7489. EGL

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MEXICAN/CENTRAL AMERICAN Alamexo A fresh take on Mex-

ican food from award-winning 2A 018 D

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

Alamexo Cantina Another version

of Chef Matthew Lake’s terrific Mexican cuisine, the Cantina is livelier than the downtown original but the family-style food is just as good. 1059 E. 900 South, SLC, 801-658-5859. EGM

KETO DREAM? Chile Tepin’s molcajete—a pumice bowl filled with beef, chicken, shrimp, sausage, onions and bellpeppers—is a natural for those on low-carb diets.

Just skip the chips, rice and beer.

Blue Iguana This colorful downtown

restaurant has a charming Downstairs location and patio, and has been a Salt Lake staple for decades. Enchiladas, tacos, combination plates and “jengo” nachos— piled high on a platter—are all good, as are the margaritas. A nifty addition: phone chargers on every table, so if you have one too many of the margaritas, you’ll always have enough power to call for a ride. 165 S. West Temple, SLC, 801-533-8900. EGM

Chile Tepin Instantly popular for its gen-

erous servings of not-too-Americanized Mexican food, this place usually has a line on Friday nights. Heavy on the protein—

S A LT L A K E M A G A Z I N E . C O M | J A N / F E B 2 0 1 9

the molcajete holds beef, pork and chicken—but cheese enchiladas and margaritas and other staples are good, too. 307 W. 200 South, SLC, 801-883-9255. EGM

Chunga’s These tacos al pastor are the real deal. Carved from a big pineapple-marinated hunk, the meat is folded in delicate masa tortillas with chopped pineapple, onion and cilantro. 180 S. 900 West, SLC, 801-328-4421. GL Lone Star Taqueria Lone Star

serves a burrito that’s a meal in itself, whether you choose basic bean and cheese or a special. 2265 E. Fort Union Blvd., SLC, 801-944-2300. GL

Red Iguana All locations are a blessing in this City of FA M E 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

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Rico Cocina y Cantina Some of the

best Mexican food in town, ranging from everyone’s favorites to more sophisticated Mexico City dishes. Flautas and enchiladas suisse are standouts, but the hidden treasure is the tequila bar in back. 545 W. 700 South, SLC, 801-983-6692. EGLLL

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 here to provide it. Artisan tacos (try the duck confit), inventive guacamole and lots of tequila in a spare urban setting. 1615 S Foothill Dr., SLC 385-2590712; 4670 S Holladay Village Plaza, Holladay 801-676-9706; 149 E 200 S, SLC 385-259-0940; 6154 S Fashion Blvd #2, Murray 801-266-2487. EGM

SEAFOOD Current Fish & Oyster House An

all-star team made this cool downtown restaurant an instant hit. Excellent and inventive seafood dishes plenty of nonfishy options. 279 E. 300 South, SLC,

801-326-3474. EGM - N

Harbor Seafood & Steak Co. A muchneeded breath of sea air refreshes this restaurant, which updates their frequently according to the availability of wild fish.

A snappy interior, a creative cocktail menu and a vine-covered patio make for a hospitable atmosphere. 2302 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

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 Lacai’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

WARM HOSPITAL ITY AND 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

SIZZLING STEAKS. BOTH SHOULD BE SERVED GENEROUSLY.

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. 850 S. State St., 801-575-8888; 3425 State St., SLC, 801-467-6882; 1644 W. Town Center Dr., South Jordan, 801-274-4111, 6093 S. Highland Dr., Holladay, 801277-9888. EL Pleiku This stylish downtown spot serves a selection of Vietnamese dishes made from family recipes and served tapas-style. Note the pho, which is brewed for 36 hours and served in a full-bowl meal or a preprandial cup. 264 Main St., SLC, 801-359-4544. EGM

Ruth had a certain way of doing things, like preparing the best prime steak of your life and serving it on a 500° sizzling plate.

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

Salt Lake City • 801.363.2000 • 275 S. West Temple Park City • 435.940.5070 • 2001 Park Ave.

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

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. EGL – M

Thai Garden Paprika-infused pad

housemade pasta & pizza + wine & cocktails + convivial atmosphere lunch M-F / dinner 7 days a week / 249 East 400 South, SLC

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

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on the table Krua Thai 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 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

Zao Asian Cafe It’s hard to cat-

egorize 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

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 Ruth’s Chris Steakhouse This

OUTDOORS INDOORS It’s natural to envision the great patio when you think of this restaurant, but inside is cozy in winter and the elk chop with chiffonade Brussels sprouts and butternut squash is definitely cold weather fare.

former bank building has inner beauty.

Stick with classics like crab cocktail, order the wedge, and ask for your butter-sizzled steak no more than medium, please. Service is excellent. Eat dessert, then linger in the cool bar. 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 Boltcutters Not just vegetarian, but

vegan—the boltcutters refer to setting free the animals. Mexican flavors

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Omar’s Rawtopia Owner Omar

Abou-Ismail’s Rawtopia is a destination for those seeking clean, healthy food in Salt Lake—whether you’re a vegan, vegetarian or omnivore. Dessers are the amazingly indulgent—like chocolate caramel pie and berry cheesecake. 2148 Highland Dr., SLC, 801-486-0332. GL

Sage’s Café Vegan and organic food,

emphasizing fresh vegetables, herbs and soy. Macadamia-creamed carrot butter crostini is a tempting starter; follow with a wok dish with cashew-coconut curry. 368 E. 100 South, SLC, 801-322-3790. EL – M

Vertical Diner Chef Ian Brandt, of

Sage’s Café and Cali’s Grocery, owns Vertical Diner’s animal-free menu of burgers, sandwiches and breakfasts.

Plus organic wines and coffees. 2290 S. West Temple, SLC, 801-484-8378. EGL

PARK CITY & THE WASATCH BACK AMERICAN FINE DINING Apex Enjoy fine dining at the top of the world. Apex at Montage exudes luxury in the most understated and comfortable way. No need to tux up to experience pampered service; the classy lack of pretension extends to the menu—no unpronounceables, nothing scary or even too daring—just top-ofthe-line everything. Quality speaks for itself. 9100 Marsac Ave., Park City, 435-604-1300. EGN 350 Main Now run by Cortney Johanson who has worked at the restaurant for 20 years, this mainstay cafe on Main Street is seeing another high point. With Chef Matthew Safranek in the kitchen, the menu is a balanced mix of old favorites and soon-to-be favorites like Five Spice Venision Loin in Pho. Amazing. 350 Main St., Park City, 435-649-3140. EGN

The Farm Restaurant Food is at the forefront of the newly named Park City Mountain Resort, and the Farm is the flagship featuring sustainably raised and produced food. Resort Village, Sundial Building, North of the Cabriolet.

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Thai Siam This restaurant is diminu-

spice up the menu of tacos filled wiwth seitan or mushrooms and there’s a lit of agave spirit drinks. 57 E. Gallivan Ave., SLC, So hip there’s no listed phone. The same folks own the vegan ice cream place next door, Monkeywrench.EGL

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Firewood Chef John

Murcko’s new place on Main 2A 018 D

WAR Street is all about cooking with fire—his massive Inferno kitchen grill by Grillworks runs on oak, cherry and applewood, depending on what’s cooking. But that doesn’t mean flavors here are all about wood and char, each dish is layered and nuanced, with influences from all over the world. Definitely a new star on Main Street. 306 Main Street, Park City, 435-252-9900. EGN

Glitretind The service is polished, and the menu is as fun or as refined or as inventive as Chef Zane Holmquist’s mood.

The appeal resonates with the jet set and local diners. The wine list is exceptional.

But so is the burger. 7700 Stein Way, Deer Valley, 435-645-6455. EGO Goldener Hirsch A jazzed up Alpine

theme—elk carpaccio with pickled shallots, foie gras with cherry-prune compote and wiener schnitzel with caraway-spiked carrot strings. 7570 Royal St. East, Park City, 435-649-7770. EGO

J&G Grill Jean-Georges Vongerichten lends his name to this restaurant at the St. Regis. The food is terrific, the wine cellar’s inventory is deep, and it’s not as expensive as the view from the patio leads you to expect.

2300 Deer Valley Drive East, Park City, 435-940-5760. EGO

Mariposa at Deer Valley (Open seasonally) Try the tasting menu for an overview of the kitchen’s talent.

It’s white tablecloth, but nothing is formal. 7600 Royal St., Park City, 435645-6715. EGO Mustang A duck chile relleno arrives in a maelstrom of queso and ranchero sauce. Braised lamb shank and lobster with cheese enchiladas share the menu with seasonal entrees. 890 Main St., Park City, 435-658-3975. EGO Royal Street Café (Open season-

ally) 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

2019

celebrate with SLC’s top chops.

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 Snake Creek Grill The setting is

straight outta Dodge City; the menu is an all-American blend of regional cooking styles. Corn bisque with grilled shrimp is a creamy golden wonder. Yes, black-bottom banana cream pie is still on the menu. 650 W. 100 South, Heber, 435-654-2133. EGM – N

best of state american traditional fine dining

Tupelo Chef Matt Harris brings a

touch of the South and lot of excitement to Main Street. This is a far cry from greens and grits but the dishes that come out of his kitchen show a passion for full flavor and a rootsy approach to fine dining that signifies Southern style.

A much needed shot of excitement for Main Street. 508 Main St., Park City, 435-615-7700. EG N

Chef Sebastian Lowrey hilton salt lake city 255 south west temple salt lake city, ut 84101 (801) 238-4748

Viking Yurt (Open seasonally) Arrive by sleigh and settle in for a luxurious five-course meal. Reservations and punctuality a must. Park City Mountain Resort, 435-615-9878. EGO

AMERICAN CASUAL Blind Dog Grill The kitchen offers

imaginative selections even though the dark wood and cozy ambience look like an old gentlemen’s club. Don’t miss the Dreamloaf, served with Yukon gold mashed potatoes. 1251 Kearns Blvd., Park City, 435-655-0800. EGM – N

The Blue Boar Inn The restaurant is reminiscent of the Alps, but serves fine American cuisine. Don’t miss the award-winning brunch. 1235 Warm Springs Rd., Midway, 435-654-1400. EGN

Contemporary Japanese Dining

Eating Establishment Claiming

to be the oldest, this restaurant is one of Park City’s most versatile. On weekend mornings, locals line up for breakfasts. 317 Main St., Park City, 435-649-8284. M

Fletcher’s on Main Street A fresh idea on Main Street, Fletcher’s has a casual approach designed to suit any

LUNCH • DINNER • COCKTAILS

18 WEST MARKET STREET

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on the table appetite, almost any time. Talented Chef Scott Boborek’s carefully sourced dishes range from burgers to Beef Wellington—with lobster mac and Utah trout. 562 Main St., Park City, 435-649-1111. EGN

Gateway Grille Folks love the breakfasts, but you’re missing out if you don’t try the pork chop. Roasted until pale pink, its rich pigginess is set off by a port and apple sauce. 215 S. Main St., Kamas, 435-783-2867. EGL – M Handle Chef-owner Briar Handly of-

fers a pared back menu, mostly of small plates, with the emphasis on excellent sourcing—trout sausage and Beltex Meats prosciutto, for example. There are also full-meal plates, including the chef’s famous fried chicken. 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, 435649-8300. 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 21stcentury customers. The menu features old-fashioned favorites for breakfast, lunch and dinner. 981 W. Weber Canyon Rd., Oakley, 435-783-3466. GL

Sammy’s Bistro Down-to-earth

It’s here. Vanilla ice cream, cane cola, bourbon caramel and the secret ingredient—bonewarming bourbon.

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BEST COKE FLOAT

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 sensibil2A 018 D

ity and original touches, like shrimp and grits with chipotle or Niman Ranch pork cutlets with spaetzle. The location is spectacular. 1825 Three Kings Dr., Park City, 435-655-3456. EGM WAR

Simon’s Grill at the Homestead

The décor is formal, the fare is hearty

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but refined—salmon in a morel cream, or pearl onion fritters dusted with coarse salt. 700 N. Homestead Dr., Midway, 888-327-7220. EGN

Spin Café Housemade gelato is the big star at this family-owned café, but the food is worth your time. Try the pulled pork, the salmon BLT or the sirloin. 220 N. Main St., Heber City, 435-654-0251. EGL – M The Brass Tag In the Lodges at Deer

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, 435647-0880. EGL – M

BAR GRUB & BREWPUBS Burgers & Bourbon Housed in the

luxurious Montage, this casual restaurant presents the most deluxe versions of America’s favorite foods. The burgers are stupendous, there’s a great list of bourbons to back them, and the milkshakes are majorly good. 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, 435-6499868. EGM 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

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 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 Momo Haiku Mountain Asian fusion featuring all the current hot dishes—ramen, banh mi, steamed buns—at reasonable prices. And the inside is way cool. 1890 Bonanza Dr., Park City, 435-121-6942. EGM 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

FOOTHILL

HOLLADAY

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Private room available

149 E 200 S 385-259-0940

FASHION PLACE

LEHI

6154 S Fashion Blvd #2 1688 W Traverse Pkwy 801-331-8033 801-266-2487

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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, 435-575-0846. EGM - N

Chimayo Bill White’s prettiest place, this restaurant is reminiscent of Santa Fe, but the food is pure Park City. Margaritas are good, and the avocado-shrimp appetizer combines guacamole and ceviche flavors in a genius dish. 368 Main St., Park City, 435-649-6222. EGO El Chubasco Regulars storm this restaurant for south-of-the-border eats. Burritos fly through the kitchen like chiles too hot to handle—proving

Featuring Group Packages and Private Dining

16 flame-grilled meats served tableside 50-item gourmet salad area Ultimate caipirinhas, award-winning wines and much more!

City Creek Center 50 S Main St. | 385.232.8070 TexasdeBrazil.com

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on the table consistency matters. 1890 Bonanza Dr., Park City, 435-645-9114. EGL – M

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

Don’t be fooled by the bland exterior; inside you’ll find a full-fledged cantina and an adjoining family restaurant with a soulful salsa bar. 380 E. Main St., Midway, 435-654-34654. EGM – N

MIDDLE EASTERN & GREEK Reef’s Lamb chops are tender, falafel is crunchy, and the prices fall between fast food and fine dining. It’s a den of home cooking, if your home is east of the Mediterranean. 710 Main St., Park City, 435-658-0323. EGM

SEAFOOD Freshie’s Lobster Co. After years as

everyone’s favorite summer food stop at Park Silly Market, Freshie’s has settled into a permanent location selling their shore-todoor lobster rolls all year round. 1897 Prospector Ave., Park City, 435-631-9861. EGM

SOUTHEAST ASIAN Shabu Cool new digs, friendly ser-

vice and fun food make Shabu one of PC’s most popular spots. Make reservations. A stylish bar with prizewinning mixologists adds to the freestyle feel. 442 Main St., Park City, 435-645-7253. EGM – N

Shabu Shabu House The second shabu-style eatery in PC is less grand than the first but offers max flavor from quality ingredients. 1612 W. Ute Blvd., Park City, 658-435-5829. EGLL

LOCAL CHINESE Say hello to Gregory Skedros—90+ and still greeting guests—then bask in the gold and red and enjoy Chinese food made with local ingredients.

Don’t skip dessert.

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

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whether you think you want it or not. You will. 2200 Sidewinder Dr., Prospector Square, Park City, 435-649-8060. EGN

Edge Steakhouse This beauti-

fully 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. EG

Lespri Prime Steak A quiet treasure tucked away off the Main Street circus, Lespri’s forte is service as well as fine steak and sushi. That’s right, turf and surf. 1765 Sidewinder Dr., Park City, 435-649-5900.

NORTH SALT LAKE & BEYOND AMERICAN FINE DINING The Huntington Room at Earl’s Lodge Ski-day sustenance and fire-

side dinner for the après-ski set. In summer, dine at the top of the mountain.

3925 E. Snowbasin Rd., Huntsville, 888-437-547. EGLL

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 Hearth The charming upstairs dining

room is a great setting for some of the best and most imaginative food in Ogden. Handmade hearth bread, espresso-rubbed yak, killer stroganoff—too many options to mention here—this is really a destination restaurant. 195 Historic 25th St. Ste. 6 (2nd Floor), Ogden, 801-399-0088. EGN

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, 315 24th St., 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 MacCool’s Public House An IrishAmerican gastropub, MacCool’s emphasizes its kitchen, but Guinness is still front and center. 855 W. Heritage Park Blvd., Layton, 801-728-9111. EGL

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

Maddox Ranch House

Angus beef steaks, bison chicken-fried steak and burgers have made this an institution for more than 50 years. Eat in, drive up or take home. 1900 S. Highway 89, Perry, 435-723-8545. GL – M

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

680 S. 900 East, SLC (801) 533-TRIO (8746)

6405 S. 3000 East, SLC (801) 944-TRIO (8746)

Tona Sushi The charming old space on Ogden’s main drag houses a meticulously top-notch sushi restaurant.

Owner Tony Chen grows herbs and sprouts in the basement and the plates he presents show an artist’s touch. Ask about the secret menu. 210 25th Street, Ogden, 801-622-8662. EGM – N 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, 801-4757077. EGM – N

JAPANESE Ramen Haus Sergei Oveson’s ex-

perience with ramen master Tosh and Shani Oveson’s at Naked Fish shows all over their restaurant in Ogden.

Simple but stylish sums the space and terrific is the only word for the ramen.

Do not leave without ordering the honey toast even if you think you don’t want dessert. 2550 Washington Blvd., Ogden, 801-393-0000. EGM

PROVO & CENTRAL UTAH AMERICAN FINE DINING Communal Food is focused on the

familiar with chef’s flair—like braised pork shoulder crusted in panko. Attention to detail makes 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

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on the table 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 Chomburger Colton Soelberg (Communal, etc.) has opened a low-key highend burger place with an eye towards infusing high-quality ingredients into America’s favorite sandwich. Inexpensive, innovative and delicious burgers and shakes, as we have come to expect from Soelberg who has a knack for elevating comfort food. You’ll love the amazing Star Wars mural. 45 W. 300 North, Provo, 385-241-7499. GL The Foundry Grill The café in Sun-

WINTER BREAK Remember that many restaurants in southern Utah are closed for all—or part—of the winter season, so be sure to call before you go.

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

mainstay has several sister restaurants worthy to call family. 463 N. University Ave., Provo, 801-373-6677; 7726 Campus View Dr., West Jordan, 801282-0777; 2731 E. Parley’s Way, SLC, 801-581-0222. EGM – N

ITALIAN Pizzeria 712 The pizza menu reaches

sourced vegetables and community support. Result: everything you’d ever want in a burrito joint, except a beer. 1796 N. 950 West, Provo, 801-805-1870. GL

VEGETARIAN Ginger’s Garden Cafe Tucked inside Dr. Christopher’s Herb Shop, Ginger’s serves truly garden-fresh, bright-flavored, mostly vegetarian dishes. 188. S. Main St., Springville, 801-489-4500. GL

MOAB & SOUTHEAST UTAH AMERICAN DINING Café Diablo (Open seasonally) This

café offers buzz-worthy dishes like rattlesnake cakes and fancy tamales.

Save room for dessert. 599 W. Main St., Torrey, 435-425-3070. EGN

HALL

Hell’s Backbone Grill

of FA M E Owners Blake Spalding and

Jen Castle set the bar for local, organic food in Utah. Now the cafe has gained national fame. They garden, forage, raise chickens and bees, and offer breakfasts, dinners and even picnic lunches. 20 N. Highway 12, Boulder, 435-335-7464. EGM – N

Capitol Reef Inn & Café This family

spot strives for a natural and tasty menu— and dishes like fresh trout and cornmeal pancakes achieve it. Be sure to look at the great rock collection and the stone kiva. 360 W. Main St., Torrey, 435-425-3271. EGL –M

Eklectic Café This is what you hope Moab will be like—vestigially idealistic, eccentric and unique. Linger on the patio with your banana pancakes, then shop the bric-a-brac inside. 352 N. Main St., Moab, 435-259-6896. GL

heights of quality that fancier restaurants only fantasize about. Not only are the blister-crusted pizzas the epitome of their genre, but braised short ribs, local mushrooms and arugula on ciabatta are equally stellar. 320 S. State St., Orem, 801-623-6712. EGM

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

MEXICAN

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

Mountain West Burrito A humble burrito place with high-flown belief in sustainably raised meats, locally

S A LT L A K E M A G A Z I N E . C O M | J A N / F E B 2 0 1 9

BAR GRUB & BREWPUBS Moab Brewery A beloved watering

ST. GEORGE & SOUTHWEST UTAH AMERICAN FINE DINING King’s Landing In the Driftwood Inn, King’s Landing has some of the finest food and the finest view in Utah. Chef Thomas King and his wife Pastry Chef Phu Nguyen are ambitious beyond their location—seasonal, vegan, gluten-free are all covered—and while some of the dishes are complex, none seem contrived. Mushroom tart involves mushrooms, caramelized onions, butternut squash and grapes with burrata and basil, but the flavors meld into harmony. New York strip comes with root vegetable “crush” and the fried quail with parsnip puree. 1515 Zion Park Blvd., Suite 50-A, Springdale, 435-772-7422.EGO Painted Pony The kitchen blends culi-

nary 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 achiote-braised lamb shank with mint mashed potatoes on top of rosemary spaghetti squash. 428 Zion Park Blvd., Springdale, 435-772-0700. EGN

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

Mom’s Café Mom’s has fed

travelers on blue plate standards since 1928. This is the place to try a Utah “scone” with “honey butter.”

10 E. Main St., Salina, 435-529-3921. GL

Red Rock Grill at Zion Lodge Try

eating here on the terrace. Enjoy 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

Experience the VikingYurt

Come and Enjoy a Gourmet, Nordic Dining Adventure.

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

pancakes for breakfast and lunch are good bets. But to truly experience Xetava, dine under the stars in ecoconscious Kayenta. 815 Coyote Gulch Court, Ivins, 435-656-0165. EGM

BAKERIES & CAFÉS Twenty-five 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

Located at the top of PARK CITY RESORT

Your adventure begins with a snow-cat pulled sleigh ride up the mountainside, to a delicious six-course meal with imaginative presentation and entertaining twists.

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

Lunch Served 11:00 am daily. Ski-in-ski-out only. No reservations taken.

Dinner

6:00 pm. Reservations required.

Enjoy your meal while listening to music from our baby grand.

Book online for dinner at VikingYurt.com

Read Mary Brown Malouf’s Utah food blog

ON THE TABLE On saltlakemagazine.com.

@marymalouf

J A N / F E B 2 0 1 9 | S A LT L A K E M A G A Z I N E . C O M

21 & OVER BARS

bar

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.)

FLY

LIBATIONS | BARS

All bars listed in the Salt Lake Bar Fly have been vetted and chosen based on quality of beverage, food, atmosphere and service.

A Sugar House Distillary whiskey tasting at AC Hotel

Tourists, Travelers and Townies

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.

HOTELS raise the bar. Quite literally.

“In the ‘40s, ‘50s and ‘60s, people used to go to hotels for entertainment. There were dining clubs and dances with live bands in the ballroom,” says Jared Steeele, General Manager of Salt Lake’s AC Hotel.

Sometime around the ‘70s, that, like most everything else in American culture, changed.

For hotels, that was a move away from wooing locals into their space for entertainment and a move towards corporate events. But here in Salt Lake, there are two very different hotels turning that business model on its head.

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UNIVERSITY MARRIOTT

“I know we’re here at the Marriott and they have fancy tablecloths and whatnot, but we’re going to get so loud we’re going to make the people upstairs wonder what we’re doing down here,” said Jason Cozmo on a recent Saturday night at what, even he admitted, was an unexpected venue for his drag show.

Chef Jason Talcott has been remaking the image of the Marriott following a spring 2018 re-do by bringing locals into its Wakara Bar with live music, trivia

nights, liquor education events and, yes, even drag queens (including a familyfriendly drag brunch).

Nestled in Research Park, Talcott notes that his hotel bar is the only watering hole on the west bench of the city—and the closest for employees at the U and the surrounding areas. “We’re just trying to get people engaged,” he says, noting that Geeks Who Drink trivia has been a huge hit with the Research Park crowd. “So far,” he admits, “It’s working.”

Of course, guests at the hotel have to be

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AC The latest iteration of Marriott, a sleek down-

town Euro-styled hotel, has a chic and welcoming bar in the lobby, a great bar manager, Tracy Gomez, and a secret menu of drinks inspired by movies filmed in Utah, like Dumb and Dumber, Sandlot and of course, Butch Cassidy and the Sundance Kid. Belly up. 225 W. 200 South, SLC, 385-722-9600. achotels.marriott.com EGM

Aerie Thanks to floor-to-ceiling windows, drink-

ers 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 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 smallscreen hit Modern Family, is a co-owner of Beer Bar, which is right next to Burrell’s other SLC hipster success story, Bar X. 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 More than 200 beers­­—domestic,

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imported and local—with a long ice rail to keep the brew cold, the way Americans like ’em, are the outstanding features of this cozy downtown pub.

Booths and tables augment the bar seating and downstairs there are pool tables. You can order food from Michelangelo’s next door, but this place is basically all about the beer. 128 S. Main St., SLC, 801-364-4268 EGL

BTG Wine Bar BTG stands for “By the Glass”

and though BTG serves craft cocktails, specialty beer and good food, the pièces de résistance are the more than 50 wines by the glass. You can order a tasting portion or a full glass. 404 S W Temple, SLC, 801-359-2814 EGL

Campfire Lounge Well, don’t go expecting

a real campfire. 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

Copper Common Sibling to hugely popular

restaurant The Copper Onion, Copper Common is a real bar—that means there’s no Zion curtain and you don’t actually have to order food if you don’t want to. But on the other hand, why wouldn’t you want to? Copper Common’s kitchen caters to every taste, whether you’re drinking cocktails, beer or wine (on tap, yet). And it’s real, chef-imagined food—a long way from pretzels and peanuts.

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 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. The menu does clever takes on bar food classics, like 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

Lafayette Toddy 2 oz of Lafayette Spiced Whiskey 0.5 oz Lemon Juice 5 oz Hot Water Garnish with cinnamon and lemon www.alpinedistilling.com 350 Main Street | Daily Tastings Available at the local DABC liquor store

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 different cocktail menus for summer and winter, and briefer ones for the shoulder seasons. The focus is on High West’s award-winning spirits, although the bar stocks other alcohol. The food is whiskeythemed, too, and the space—a former livery stable—is pure Park City. 703 Park Ave., Park City, 435-649-8300 EGM

Garage Everyone compares it to an Austin bar. Live music, good food and the rockingest patio in town. Try the Chihuahua, a chileheated riff on a margarita. 1199 N. Beck St., SLC, 801-521-3904 EGL Gracie’s Play pool, throw darts, listen to live

music, kill beer and time on the patio and upstairs deck. Plus, Gracie’s is a gastropub—you don’t see truffled ravioli in a vodka-pesto sauce on most bar menus. 326 S. West Temple, SLC, 801-819-7563 EGM

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142

bar fly

Green Pig Green Pig is a pub of a dif-

ferent color. The owners try to be green, using eco-friendly 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

Paint night at University Marriott

on board, too. “They love it,” Talcott says.

“They’re used to traveling and they get to their hotel and there’s nothing going on. They come here and they don’t even have to leave the hotel to get a craft cocktail and live music.”

480 Wakara Way, SLC, 385-722-9600, marriott.com

AC HOTEL

A study in contrast, the AC Hotel shares a city block with some of the most popular bars in Salt Lake. But, general manager Jared Steele says there’s no competition. “We’re a different story than those places. People can come here and work all afternoon and then stay through the night and transition on the way with us.”

The AC hosts paint nights, education events and jazz jam nights with local musician David Halliday, “They come and set up and the band jams for a bit and other guys jump in. It’s been a lot of fun,” says Steele.

For the more professional-types, Steele says he’s working with a local tailor and photographers to create an event at which patrons will get fitted for suits or alterations and get headshots at the same time.

And for the religious majority here in Utah, Steele says they’re doing mock-tail classes and events. Says Steele, “We’re taking some of the culture out and saying ‘here are some fun things to do, if you drink, great, and if you don’t drink, you’ll still like it here.’”

“Revenue generation isn’t the goal,” he says.

“We want people to know this is a place they can spend their evenings.”

225 W. 200 South, SLC, 385- 722-9600 achotels. marriott.com

S A LT L A K E M A G A Z I N E . C O M | J A N / F E B 2 0 1 9

The Rest and Bodega The neon sign says “Bodega,” and you can drink a beer in the phone booth–sized. 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. 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

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. 54 W. Market St., SLC, 801-531-6044 EGM

Quarters An arcade bar, nostalgic for all

those Gen Xers and gamer geeks, Quarters features retro gaming pinball and Ms. Pac Man and regiments of other games that only accept quarters. (There’s a ATM, don’t worry.) The big draw is a game called Killer Queen and the bar specializes in slings— tall, fruity drinks, and you can order a La Croix with a shot poured into the can. 5 E. 400 South, SLC, quartersslc.com. 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 Stanza The heart of the Italian restaurant 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

Tinwell An old dive bar resuscitated, now it’s a hipster haven with a cool interior, well-crafted cocktails. live music and a beer garden. 837 Main St., SLC, 801-953-1769 The Vault In the boutique Kimpton hotel, the Monaco, themed after the building’s original purpose as a bank, is a quintessential hotel bar, with big windows looking out on pedestrian traffic and long-aproned servers. Look for the special cocktails themed to what’s on stage 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 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. Add in great bar snacks and you’ve got a hit. 270 S. 300 East St., SLC, 801-574-2556 EGL Water Witch Three of Utah’s leading bar-

tenders join forces in this charming tiny bar.

Whether you want a classic drink, a draft or glass of wine, or a cocktail custom-designed to your taste, this is the place to belly up. 163 W. 900 South, SLC, 801-462-0967 EGL

Whiskey Street Back in the day, this

stretch of Main was dubbed “Whiskey Street” because it was lined with so many pubs and bars. Anchored by a 42-footlong cherry wood bar and centered with a narrow stand-up table, booths, and cushy seats at the back, Whiskey Street is primarily a place to bend the elbow. Neococktails, beer and whiskey pairings and a list of spirits, some rare, plus wine on tap and a big beer list. 323 S. Main St., SLC, 801-433-1371 EGL

Zest Kitchen & Bar Besides the

healthy dining, Zest offers hand-crafted fresh juice cocktails with the same emphasis on local and organic ingredients as the food—try an original concoction like the Straw-bubbly Lavender Martini, a Jalapeno Margarita or Summer Beet Sangria. There’s a special late-night menu of bar bites too. 275 S. 200 West, SLC, 801433-0589 EGL

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144

my turn

The War Between Us In this age of stark divisions, a look to the past is a reminder of what AMERICA ONCE WAS WRITTEN BY JOHN SHUFF

There is trouble in our beloved Republic. Political division heads the list, along with hate crimes, road rage, verbal assaults, old friends who do not visit or not even talk to one another due to political differences, holidays that are bereft of family for the same reason.

You can add mass shootings, spousal and clerical abuse. I could go on and on with this litany of societal maladies but everyone, I mean everyone, realizes that there is trouble in America.

Hot button issues like immigration, freedom of speech, health care and more divide us; the wider the gap, the more extreme (and dug in) people’s positions become. People raise constitutional issues, yet civics is no longer taught in schools. People do not understand how the government works, and most do not trust it.

I wonder what is going to bring our fractured America back to civility—not to the Ozzie and Harriet fantasy but to a time when we can at least listen to one another. I don’t have all the answers but I’m going to suggest a television series that every American should view,

S A LT L A K E M A G A Z I N E . C O M | J A N / F E B 2 0 1 9

especially our high school students. It’s Ken Burns PBS documentary, “The War”. This seven-part series, six-years in the making, chronicles the impact on four WWII families from Waterbury, CT, Mobile, AL, Sacramento, CA and Luverne, MN. The tapestry of this horrible four years is woven together through the experiences of these families whose sons fought in this war where 417,000 American lives were lost. America came together then, mobilized and, to a person, made sacrifices to support our soldiers to defeat the Germans under Hitler in Europe and Africa and the Japanese throughout the vast Pacific.

We were one country then, united, working toward a common objective.

Although we do not need another great war to unite us as a nation, this series is a poignant reminder of how much we could do if we worked together.

Our automotive companies were shut down for four years to produce tanks and military vehicles. Airplanes were produced every 59 minutes. Ships were built in Mobile, brass factories in

Waterbury produced bullets and shells.

Women worked grueling industrial jobs while their children were tended to in homes and churches.

It wasn’t all one big happy family though—even then. On the darker side, Japanese families in California were interned in camps. Segregation remained at home and on the battlefield.

One black man commented that he was fighting for freedom in the world for a country that didn’t recognize him.

For the most part, however, America stood together for our flag and our freedom. American factories were closed in order to produce planes, ships, weapons. There was rationing of sugar, rubber for tires, butter, gas, nylons, etc.

Americans were issued ration stamps.

To fight wars on two fronts created great hardship, enduring pain and sacrifice.

However, the resilience, teamwork and discipline of this country’s citizens depicted in this series are remarkable. It is what we need today and we don’t realize it. We are a country under siege.

The very freedoms our dads and moms fought for has been forgotten.

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